| Violation Date |
Code |
Description |
| 2018-10-01 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves. |
| 2018-10-01 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed rusty shelves in the walk in cooler. resurface/replace shelves; do not spray paint. |
| 2018-10-01 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf - observed a prep unit with an ambient air temperature of 52f. all tcs items have been removed and maintenance has been contacted. verif |
| 2018-10-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed shell eggs, lettuce, tomato, potatoes, chicken salad, hard boiled eggs and potato salad above 45f on the cook line. cdi - items were moved to the walk in cooler to cool; see t |
| 2018-05-17 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed rusty shelves in the walk in cooler. replace/resurface shelves; do not spray paint.observed a leak on the spray arm at the dish machine. tin foil is wrapped around it to prevent the le |
| 2018-05-17 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2018-05-17 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p - observed an employee cutting an onion with bare hands. cdi - onion was discarded and the employee put on gloves. |
| 2018-03-29 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed paint peeling on back wall and ceiling in dry storage area. |
| 2018-03-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet tight-stacked pans on the drying rack. |
| 2018-03-29 |
37 |
3-303.12 storage or display of food in contact with water or ice - cobserved raw fish stored in undrained water inside non-working prep cooler.cdi - by setting up fish in draining pans. fish is not stored in water. |
| 2018-03-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pfobserved potatoes cooling in walk-in tightly covered with plastic wrap. cdi vented. |
| 2018-03-29 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved frozen turkey and ham slices in walk-in freezer without date mark.cdi by date mark.for frozen tcs ready-to-eat foods date mark with |
| 2017-12-19 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed fly in soup on steam table. cdi by product discard. |
| 2017-12-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed build-up inside ice machine.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food residue b |
| 2017-12-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved leaf lettuce stored in reach-in cooler > 45f. cdi - lettuce discarded by pic. lettuce will be kept on ice bath or in bottom of unit. improvement noted from previous inspection. |
| 2017-12-19 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain.observed knife stored between equipment on line. |
| 2017-12-19 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed paint peeling from block wall and ceiling in dry storage room. |
| 2017-12-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed several wet wiping cloths stored on prep surfaces. |
| 2017-09-21 |
53 |
6-201.11 floors, walls and ceilings-cleanability - observed paint peeling from block wall and ceiling in dry storage room. |
| 2017-09-21 |
45 |
4-501.11 maintain equipment in good repair. observed under-counter reach-in cooler with ambient air temperature of 55f. verification required within 10 days.repeat violation |
| 2017-09-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food in kitchen without hair restraints. |
| 2017-09-21 |
34 |
4-204-112 temperature measuring devices-functionality - pf observed 2 thin probe thermometers not functioning. verification required within 10 days. |
| 2017-09-21 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer bucket containing sanitizing solution > 200ppm chlorine. cdi by diluting solution and testing at 100ppm. |
| 2017-09-21 |
20 |
a reminder: all cold foods must be held at 41°f beginning january 1, 2019.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken salad, tuna salad, chicken liver, lettuce, sliced tomatoes, salmon patties stored in under-cou |
| 2017-09-21 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no hand soap at only hand sink in kitchen. cdi by adding hand soap. |
| 2017-06-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in spray bottle testing 0ppm chlorine. cdi by refill and test 100ppm.4-602.11 clean the equipment and utensils used with nontcs foods as required to |
| 2017-06-23 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed employee contact bread with bare hands when putting on plate to serve. cdi by employee washing hands, donn |
| 2017-06-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p obsevred tuna salad, salmon patty salad, cheese, liver mush, and tzatziki sauce stored in fadel reach-in cooler on cook line > 45f. all tcs food items discarded by pic. foods were in coo |
| 2017-06-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic is not food safety certified. |
| 2017-06-23 |
45 |
4-501.11 maintain equipment in good repair. observed fadel reach-in cooler on cook line with ambient air temp of 55f. repairobserved damaged surface on inside of microwave oven. replace microwave. observed walk-in freezer packaged foods covered with frost |
| 2017-06-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. obsevred dust build-up on line shelf above steam table hot held food. |
| 2017-06-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep table.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on the floor. |
| 2017-03-21 |
53 |
observed floor damaged at server station on far side. observed wall damaged in back area on corner near cook line.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-03-21 |
46 |
observed employee manually add bleach to dish machine.4-501.15 warewashing machines, manufacturers' operating instructions. (a) a warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manu |
| 2017-03-21 |
45 |
observed caulk behind prep sinks, 3 compartment sink damaged.4-501.11 maintain equipment in good repair. |
| 2017-03-21 |
42 |
observed wet stacked cups in server station. observed employee drying dishes with rag.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing, and (b) may not be dried with cloth. |
| 2017-03-21 |
41 |
observed knives stored between prep unit and prep table on cook line.3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. |
| 2017-03-21 |
21 |
observed ham not dated in reach in. employee stated that ham is cut on one day, portioned then frozen.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-03-21 |
8 |
observed hand sink with no hot water at dish washing area. observed door replaced at kitchen. 1/20/16 agreement reached with amy michelone stated that door is to be removed per conversation with paul to allow access for serves to wash hands for drink pre |
| 2017-03-21 |
6 |
observed employee not wash hands after handling dirty dishes and putting clean dishes away. cdi - instructed to wash hands at request of inspector.2-301.14 wash hands after activities that contaminate them. -p2-301.14 wash hands after handling soiled equ |
| 2016-12-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed knife stored in handwash sink. cdi by removing knife. |
| 2016-12-14 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed sliced deli meats in the walk-in cooler without proper date mark. deli meat had just been removed from the freezer. date mark on da |
| 2016-12-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of degreaser cleaner. cdi by labeling bottle. |
| 2016-12-14 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed dried food debris on meat slicer. cdi by wash, rinse, and sanitize. |
| 2016-12-14 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler floor with loose panels, needs to be secured to floor. repeat violation |
| 2016-12-14 |
54 |
6-303.11 intensity-lighting - observed lights out in warewashing area. repair lighting. |
| 2016-12-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed in-use wet wiping cloths stored on food prep table. |
| 2016-09-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink stored in kitchen, cdi- drink covered and properly stored. |
| 2016-09-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of degreaser not labeled in kitchen. cdi- bottle labeled. |
| 2016-09-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed deep and sealed tub of potatoes cooling in walk in cooler at 56 degrees 1 |
| 2016-09-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed some dead and alive roaches under cookline, pic said facility had just been treated last night. clean area of dead insects and maintain pest control efforts. |
| 2016-09-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced tomatoes at 53 degrees in make table and a pan of raw chicken left at room temperature for an hour at 65 degrees. cdi- tomatoes that had been sliced 2.5 hrs earlier and r |
| 2016-09-09 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. evidence of a ceiling leak in back dry good hall, needs repair. badly peeling paint obs |
| 2016-09-09 |
54 |
4-202.18 ventilation hood systems, filters - c observed two missing hood filters, one on front line and one in prep area/ stove hood. need replacing. |
| 2016-09-09 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler floor with loose panels, needs to be secured to floor. observed very rusty racks in walk in cooler needing replacing. observed non working main prep cooler unit, appears unit is not neces |
| 2016-05-23 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on a prep unit and the walk in cooler door. replace gaskets.observed the floor in the walk in cooler loose. floor needs to be repaired. |
| 2016-05-23 |
36 |
repeat violation 6-501.111 keep the premises free of insects, rodents, and other pests. - observed several dead roaches in the kitchen area. make sure to sweep/clean daily to remove pests. |
| 2016-05-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed shell eggs out on the counter at 52f. cdi - eggs were placed on ice. keep eggs on ice, in a cooler or on tphc.observed sliced cheese on ice at 59f. cdi - cheese was taken to t |
| 2016-05-23 |
19 |
general comment 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed country style steak in the steam table at 121f. employee stated it was placed in there 30 mins ago. cdi - item was reheated to 170f. |
| 2016-02-18 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed meat sauce and cole slaw without dates in the walk in cooler. employee stated she made them 2 days ago. observed rice in the walk |
| 2016-02-18 |
7 |
repeat violation 3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p - observed an employee touch toast with bare hands. cdi - stopped her and explained that gloves or |
| 2016-02-18 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed an employee crack eggs with a glove on then touch the door to the prep unit and a scoop to scoop hash browns. cdi - explained to employee that glove |
| 2016-02-18 |
36 |
general comment 6-501.111 keep the premises free of insects, rodents, and other pests. - observed a dead roach by the walk in cooler door, 3 dead roaches in the dry storage area and dead roaches beside the walk in freezer. keep up with pest management. di |
| 2016-02-18 |
23 |
repeat violation 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed consumer advisory missing the disclosure. also, there are no marks to indicate what c |
| 2016-02-18 |
49 |
general comment 5-205.15 maintain a plumbing system in good repair. - observed a steady leaking pipe beside the walk in freezer. repair. |
| 2016-02-18 |
53 |
general comment 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - observed a broken soap dispenser in the kitchen by the drying rack in |
| 2016-02-18 |
54 |
repeat violation 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed unshielded lights above the stove, in the walk in cooler and in the dish pit area. shi |
| 2016-02-18 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on the prep unit and the walk in cooler door. replace gaskets. |
| 2015-12-01 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed lettuce, cheese, sausage and eggs above 45f. cdi - all items were cooled down below 45f. |
| 2015-12-01 |
54 |
general comment 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed lights in the hood and walk in cooler needing shields (or shatterproof bulbs). |
| 2015-12-01 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the prep unit and the walk in cooler. replace gaskets. |
| 2015-12-01 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observed 2 extremely strong bottles of bleach sanitizer (test strip was bleached out). cdi - new sanitizer was provided at correct concentrations.7-102.11 label working contai |
| 2015-12-01 |
23 |
repeat violation 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed consumer advisory missing the disclosure. also, there are no marks to indicate what ca |
| 2015-12-01 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf - observed water at the server handsink at 67f. adjust to maintain at least 100f. verification required 12/10/2015 |
| 2015-12-01 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p - observed an employee touch toast with bare hands. cdi - toast was discarded and gloves were provided. |
| 2015-09-17 |
19 |
3-501.16(a)(1) 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved cooked beef brisket stored on stove top holding at 125 degrees f; observed mac and cheese hot held at 74 degrees f, cdi beef moved back on stove top so all surfa |
| 2015-09-17 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken livers store above ready to eat foods in reach-in cold holding unit. cdi all raw meats properly stored according to final cooking temp. |
| 2015-09-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved sliced deli meats (turkey and ham) stored inside walk-in cooler measuirng 47-49 degrees f. cdi products discarded. |
| 2015-09-17 |
6 |
2-301.12follow the cleaning procedure to adequately wash your hands.-p observed employee wash hands and recontaminate by turning faucet handles off with bare hands. cdi education, all staff properly washed their hands. observed employees wash their hands |
| 2015-09-17 |
11 |
3-101.113-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed mashed potatoes in plastic container stored in steam table melted / damaged with water seeping into container. observed moldy peppers in walk-in cooler. c |
| 2015-09-17 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved phf rte products not date marked. ( deli meats, slaw, mashed potatoes, heat treated veggies, various cheese). vr to ensure date mark |
| 2015-09-17 |
23 |
3-603.113-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved consumer advisory for eggs cooked to order not complete. vr to ensure proper advisory is in place. |
| 2015-09-17 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed large amounts of roaches in kitchen area. vr to ensure pest maintenance is taken place. |
| 2015-09-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed raw ground beef stored directly in contact with non-food grade plastic grocery bags inside walk-in freezer, cdi beef transferred i |
| 2015-09-17 |
42 |
4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean utensils stored inside dirty large containers. (keep bulk storage tubs/containers in wash rotation) |
| 2015-09-17 |
53 |
6-201.13provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains.observed flooring with missing tiles that creates a surfaces that collects water instead of slo |
| 2015-05-14 |
54 |
6-202.11 light bulbs, protective shielding - c; properly shield light bulbs; observed light fixtures in kitchen area missing shields on light bulbs near dish washing station. |
| 2015-05-14 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; keep floor clean and in good repair; observed flooring missing large area of tiles collecting large amounts of water creating cleaning issue and slip hazard. |
| 2015-05-14 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c; keep non-food contact surfaces clean; observed tape wrapped on handle of walk-in freezer in need of removal. |
| 2015-05-14 |
35 |
3-302.12 food storage containers identified with common name of food - c; properly label all dry powder food bins; observed two large containers in kitchen area not labeled containing breader and flour. |
| 2015-05-14 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p; properly cold hold phf products; observed cut tomatoes, cheese, raw chicken, tuna salad, liver mush, sausage patties all stored inside |
| 2015-01-29 |
45 |
4-501.11 good repair and proper adjustment-equipment - c; keep equipment in good repair; observed ice machine damaged leaking water onto floor in need of repair. |
| 2015-01-29 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf; provide a correct consumer advisory for raw meats served raw or undercooked; observed only reminder on menus with eggs and burgers cook |
| 2015-01-29 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p; properly cold hold phf products; observed various sliced cheese stored on prep table measuring 60 degrees f; cdi cheese properly store |
| 2015-01-29 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p; provide sanitizer during operation hours at correct strength; observed spray bottles of sanitizer available measuring 0ppm. cdi p |
| 2014-10-22 |
7 |
3-301.11 preventing contamination by hands; do not touch rte food products with bare hands; observed employee touch toast with bare hands; cdi toast discarded and gloves used to touch rte foods. |
| 2014-10-22 |
41 |
3-304.12 between use storage; properly store in use utensils; observed numerous knives stored between prep unit and prep table touching surfaces that are not regularly cleaned. |
| 2014-10-22 |
8 |
6-301.12 hand drying provision; ensure hand drying device is available at all hand washing sinks; observed no hand drying device at hand sink in kitchen. cdi towels provided. |
| 2014-10-22 |
34 |
(general comment) 4-203.11 temperature measuring device accuracy; provide thin probe, digitel thermometer for observing food temps; observed old dial thermometers used. |
| 2014-10-22 |
45 |
4-201.11 durability and strength; keep equipment in good repair; observed shelving inside walk-in cooler rusted in need of resurfacing. |
| 2014-10-22 |
37 |
3-305.11 preventing contamination by premises; cover food products during storage to prevent contamination; observed numerous food containers inside walk-in cooler (not cooling) not covered exposed to contamination by premises. |
| 2014-08-27 |
54 |
6-202.116-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light fixture in kitchen area missing shields. |
| 2014-08-27 |
45 |
4-501.114-501.11 maintain equipment in good repair.observed equipment no longer able to meet 4-1 & 4-2. (shelving inside walk-in cooler was rusted in need of recoating/resurfacing). |
| 2014-08-27 |
38 |
2-303.11 2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees wearing jewelry other than flat / plain ring during food prep. |
| 2014-08-27 |
37 |
3-305.11 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed food containers inside walk-in cooler not covered exposed to contamination by premises. cdi all food items covered if not |
| 2014-08-27 |
20 |
3-501.16(a)(2) 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved sausage patties and liver mush stored on ice measuring 50-53 degrees f. cdi containers were kept on ice with more ice added so containers are fully submerged to m |
| 2014-05-21 |
45 |
(general comment)4-101.19 nonfood-contact surfaces; keep equipment in good repair; observed rusted shelving in walk-in cooler in need of replacing / resurfacing. |
| 2014-05-21 |
41 |
3-304.12 in-use utensils, between-use storage; properly store in use utensils to prevent contamination; observed knives stored between prep table and make table touching surfaces that are not clean and not easily cleaned. |
| 2014-05-21 |
38 |
(general comment)2-303.11 prohibition-jewelry; ensure that all employees remove jewelry before food prep; observed employee wearing watches, bracelets during food prep. |
| 2014-05-21 |
37 |
3-305.11 food storage-preventing contamination from the premises; cover food products to prevent contamination; observed numerous containers stored in walk-in cooler uncovered exposed to contamination. |
| 2014-05-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking; properly date mark all rte phf products; observed numerous rte phf products inside walk-in cooler cooked days prior not date marked; cdi all rte phf |
| 2014-02-24 |
37 |
3-305.11 food storage-preventing contamination from the premises; properly store all food products to prevent contamination; observed numerous food containers in walk-in cooler uncovered exposed to contamination. all food containers covered during storage |
| 2014-02-24 |
11 |
3-101.11 safe, unadulterated and honestly presented; ensure that all food products are safe; observed moldy heads of cabbage in walk-in cooler; observed numerous dented cans in need of removal. cans pulled and cabbaged discarded. |
| 2014-02-24 |
34 |
(general comment)4-302.12 food temperature measuring devices; provide a small / thin stem thermometer for checking food temperatures; observed two dial thermometers available. |
| 2014-02-24 |
54 |
6-202.11 light bulbs, protective shielding; provide proper shields on light bulbs; observed light fixture in back dry storage room missing shield on bulbs. |
| 2014-02-24 |
45 |
4-202.11 food-contact surfaces-cleanability; keep all equipment in good repair; observed metal grater damaged in need of replacing in kitchen area; observed damaged plastic lids in kitchen area in need of discarding. |
| 2013-10-17 |
54 |
keep light fixtures properly shielded; observed light fixture inside walk-in cooler not properly shielded. |
| 2013-10-17 |
47 |
keep equipment clean; observed surfaces of cooking equipment collecting debris in need of cleaning. |
| 2013-10-17 |
23 |
provide consumer advisory for raw meats served raw or undercooked; observed eggs cooked to order on menu without advisory posted on menu. (menu is pending since last inspection). |
| 2013-10-17 |
21 |
properly date mark all rte phf products; observed numerous rte phf products stored inside walk-in cooler not date marked; (deli meats, cut lettuce, cut tomato, cooked proteins) all rte phf products properly date marked during inspection. |
| 2013-07-24 |
47 |
keep equipment clean; observed surfaces of cooking equipment collecting debris in need of general cleaning. |
| 2013-07-24 |
21 |
properly date mark all rte phf products; observed numerous containers of rte phf products inside walk-in cooler not date marked (various deli meats, various cooked proteins, cut lettuce). all rte phf products properly date marked during inspection. |
| 2013-04-25 |
36 |
keep facility free of pest; observed live roach on wall under dish machine in kitchen area; observed dead roach carcasses in establishment. |
| 2013-04-25 |
23 |
(general comment) provide consumer advisory for eggs on menu; observed establishment in process of printing/providing advisory on menu; which is improvement from previous inspection; cdi education in place by next inspection. |
| 2013-04-25 |
21 |
ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or |
| 2013-04-25 |
37 |
keep food properly stored to prevent contamination; observed dry pasta stored open exposed to contamination; observed numerous containers of food stored uncovered inside walk-in cooler exposed to contamination. |
| 2013-02-05 |
23 |
(general comment) provide consumer advisory for meat products served raw and under cooked; observed consumer advisory needed for eggs served on menu; cdi by education in place by next inspection. |
| 2013-02-05 |
21 |
properly date mark all rte phf products; observed numerous containers of phf rte food products not date marked in walk-in cooler (deli meats; heat treated veggies; cooked meats). all rte phf products properly date marked. |
| 2013-02-05 |
37 |
properly cover all food products during storage; observed numerous food containers stored inside walk-in cooler not covered exposed to contamination. all food products covered during inspection. |
| 2013-02-05 |
20 |
properly cold hold phf products; observed cut lettuce and sliced cheese stored on top of ice measuring 52-54 degrees f; submerge container completely in ice to maintain required temperature. containers fully submerged in ice. |