| Violation Date |
Code |
Description |
| 2018-08-10 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed debris build up on floor of walk in freezer. |
| 2018-08-10 |
45 |
4-501.11 maintain equipment in good repair. observed reach in cooler with broken door handle. |
| 2018-08-10 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed bottle of ibuprofen stored improperly. cdi by removal to proper storage area. |
| 2018-08-10 |
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 container of rice in walk in cooler and deli meat in reach in cooler with no date label. cdi by dating with proper make date. |
| 2017-11-17 |
47 |
repeat4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (kitchen and cooking equipment throughout) |
| 2017-11-17 |
45 |
4-501.11 maintain equipment in good repair. observed broken handle on stand up cooler. prep cooler broken. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting bo |
| 2017-11-17 |
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 scoop handles stored down in dry food products. (breader) |
| 2017-11-17 |
37 |
3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination. observed numerous containers of food inside walk-in that is unco |
| 2017-07-13 |
53 |
6-501.12floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed cleaning issues to physical facilities. (observed |
| 2017-07-13 |
47 |
repeat4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of kitchen/cooking equipment throughout). |
| 2017-07-13 |
38 |
2-402.11(a) use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed staff in need of hair net while working with exposed foods. |
| 2017-07-13 |
7 |
3-301.11 (c ) no bare hand contact with (rte) ready to eat foods.-pf observed employee bare hand rte foods (ingredients for taco salad). cdi items discarded and employee washed hands and wore gloves to touch rte foods. |
| 2017-04-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-04-06 |
38 |
no points deducted2-402.11(a) use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed staff in need of hair net while working with exposed foods. |
| 2017-04-06 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved no written procedures on sit |
| 2017-04-06 |
52 |
no points deducted5-501.15provide dumpster, waste containers that are of sound construction. observed dumpster can having rusted out section in bottom in need of replacing.5-501.115 discard items and litter stored in the waste areas and enclosures as they |
| 2017-04-06 |
47 |
repeat4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of cooking equipment; large holding containers used for storing cl |
| 2017-01-12 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. ( kitchen and cooking equipment throughout). |
| 2017-01-12 |
45 |
4-501.11maintain equipment in good repair.observed handle on stand up cooler broken in need of repair; observed rusty shelving on wire rack in need of resurfacing. |
| 2017-01-12 |
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 scoop handles stored down in dry food products. |
| 2017-01-12 |
33 |
3-501.13 use approved thawing methods. observed box of raw beef skirt steak thawing at roo temp. cdi beef placed back into walk-in cooler. |
| 2017-01-12 |
4 |
repeat2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drinks stored on shelf with and above food contact surfcaes. cdi drink discarded. |
| 2016-07-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. aprons stored on shelf on top of dry storage food items. |
| 2016-07-28 |
27 |
3-502.11 obtain a variance for specialized processes.-pfsous vide of spare pork ribs in rop form being done in kitchen. discontinue this practice - discard/remove all specialized process equipment and food from facility until variance can be obtained. ver |
| 2016-07-28 |
26 |
repeat - 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottle of soap and water mislabeled as degreaser stored on slicer inside kitchen. cdi - contents dumped from bottle. |
| 2016-07-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfice machine with build-up. cdi - cleaned during inspection. 4-501.114 maintain sanitizer at correct concentrations. -pchlorine sanitizer in spray bottle < 50ppm |
| 2016-07-28 |
4 |
repeat - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.2 uncovered employee drinks stored on prep table. cdi - discarded. |
| 2016-04-14 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved open packet of hot dogs and a container of corn beef without a date. according to pic hot dogs were opened yesterday and last for 3 |
| 2016-04-14 |
4 |
repeat - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed uncovered employee drink on prep table next to employee preparing hamburgers. cdi - drink discarded. |
| 2016-04-14 |
13 |
general comment - 3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -pobserved several open bags of dry goods on shelf including chicken breader, brown gravy mix, brown sugar, cheese sauce mix, and corn bread mi |
| 2016-04-14 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pobserved bleach sanitizer spray bottle too strong at 200ppm. cdi - bottle dumped and refilled to 100ppm by pic.7-102.11 label working containers of toxic materials such as cleane |
| 2016-04-14 |
54 |
repeat - 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed watch stored on top of slicer and cell phone stored on prep table. |
| 2016-04-14 |
47 |
repeat - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed build-up on shelving and fan cover inside walk-in cooler, rolling shelf in between stove and fryer area, and inside microwave. |
| 2016-04-14 |
37 |
repeat - 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a box of gyro bread and chicken stored on the floor inside walk-in freezer. |
| 2016-01-07 |
54 |
repeat: 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed cell phone stored on top of food slicer and on prep surface. |
| 2016-01-07 |
53 |
repeat: 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dusty ceiling tiles in various areas nex |
| 2016-01-07 |
47 |
repeat: 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed build-up on shelving inside walk-in cooler, outside of dry good containers, rolling shelf in between stove and fryer area, and rolling cart w |
| 2016-01-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed multiple food boxes stored on the floor of walk-in freezer. |
| 2016-01-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved chlorine sanitizer in spray bottle at 0ppm. cdi - dumped and refilled from sanitizer from 3-comp sink. |
| 2016-01-07 |
4 |
repeat: 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed uncovered drinks stored on prep table. cdi - drinks discarded. |
| 2015-09-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed uncovered employee drink stored on prep table next to employee cutting chicken. cdi - drink discarded. |
| 2015-09-15 |
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 grab tortilla off of grill with bare hands. cdi - tortilla discarded - discussion with pic about u |
| 2015-09-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved employee using handsink at front to rinse and store towels. cdi - discussion with pic to use handsink for handwashing purposes only. |
| 2015-09-15 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -pobserved several open bags of dry goods stored on the shelf. |
| 2015-09-15 |
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 ham and turkey that in flip top that were sliced on friday, one pan of collard green, green beans, and marinara sauce in walk-in coo |
| 2015-09-15 |
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 scoop handle stored inside tuna and chicken salad inside flip top cooler. |
| 2015-09-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed several areas in kitchen with food debris and build-up that are in need of cleaning: inside microwave, sides of fryers, fan covers inside walk-in coo |
| 2015-09-15 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed dusty ceiling tiles in various areas next to air |
| 2015-09-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed jackets and hat stored on shelf on top of dry goods at back.observed cell phone stored on top of food slicer and on prep surface. |
| 2015-09-15 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pobserved one chlorine sanitizer spray bottle that bleached out the test strip > 200ppm. cdi - sanitizer dumped and refilled with proper sanitizer. 7-102.11 label working containe |
| 2015-04-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw ground beef stored over bagels in the walk in cooler. cdi- storage rearranged. |
| 2015-04-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee beverage stored over butter and dressing packets in a glass reach in 'pepsi' cooler. beverage was relocated. |
| 2015-04-14 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee cracking a raw shell egg and then donning gloves without first washing his hands. cdi by instruction. |
| 2015-04-14 |
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 handling toast and a croissant with his bare hands. cdi by instruction. |
| 2015-04-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in a flip top cooler that were above 45f (see chart). pic stated the top portion of the flip top cooler is turned off overnight due to ice buildup and is turned |
| 2015-04-14 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed one chlorine sanitizer spray bottle with a concentration greater than 200ppm. cdi- sanitizer bottle was emptied and refilled to proper concentration. |
| 2015-04-14 |
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 tomato in the walk in cooler prepared on 4/13 without a date, diced ham and turkey in a reach in cooler made on 4/13 withou |
| 2015-04-14 |
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 sliced tomatoes that were cooling in an open air flip top cooler. cdi- t |
| 2015-04-14 |
45 |
4-205.10 food equipment, certification and classification - c food equipment shall be used in accordance with the manufacturer's intended use. observed a 'pepsi' glass reach in cooler being used to store buttermilk based dressings and butter packets. t |
| 2015-04-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled breading station shelving, soiled shelving in a single door reach in cooler, and soiled shelving below the deli slicer. |
| 2014-11-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed five wet wiping cloths stored on countertops while not in use. |
| 2014-11-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen area. |
| 2014-11-25 |
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 feta cheese in the walk in cooler not dated that was opened on 11/24. cdi- datemark was added. 3-501.18 discard the food requiri |
| 2014-11-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed feta cheese, sliced tomato, diced tomato, and cole slaw in a flip top cooler above 45f. pic stated the diced tomato and sliced tomato were prepared and immediately placed into |
| 2014-11-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked onions and peppers stored on the grill below 135f (see chart). cdi- items were reheated (see chart for reheat temperatures). |
| 2014-11-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on the can opener blade. cdi- can opener was set aside for recleaning. |
| 2014-11-25 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw marinated chicken stored directly over raw steak in a reach in cooler. cdi by rearranging storage. |
| 2014-11-25 |
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 handle cut lettuce, shredded cheese, and diced turkey with his bare hands. all foods were part o |
| 2014-07-28 |
4 |
2-401.11 eating, drinking, or using tobacco - c. an employee shall eat and drink only in designated areas where contamination of food, equipment, linens, utensils, and single use items can not occur. observed two employee beverages being stored on prep. |
| 2014-07-28 |
8 |
6-301.14 handwashing signage - c. a sign that notifies food employees to wash their hands shall be provided at each handwashing sink. observed no handwash sign in men's restroom. sign provided today. |
| 2014-07-28 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being held hot shall be maintained at 135f or above. observed container of green beans hot holding at 117f. cdi |
| 2014-07-28 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being held cold shall be maintained at 45f or below. observed feta cheese at 58f and cole slaw at 57f in |
| 2014-07-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. equipment shall be maintained in good repair. observed walk in freezer with large amount of ice buildup on the food and near the door entryway. |
| 2014-07-28 |
31 |
3-501.15 cooling methods - pf. cooling shall be accomplished by using rapid cooling equipment, placing the food in shallow pans, separating the food into thinner portions, or other effective methods. observed sliced tomatoes, diced tomatoes, and cut let |
| 2014-07-28 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p. ready to eat, potentially hazardous foods that are held at 41f or below shall be discarded after 7 days. observed tuna salad dated 7/21 in flip |
| 2013-11-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationgeneral comment: store raw animal food so that cross contamination will not occur. observed 1 bag raw beef removed from commercial packaging and stored above cheese in walk-in fre |
| 2013-11-18 |
1 |
2-102.12 certified food protection managerat least one person on site in a managerial capacity shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. repeat. |
| 2013-11-18 |
4 |
2-401.11 eating, drinking, or using tobaccogeneral comment: locate employee beverage so that contamination of equipment and food is prevented. observed 1 employee beverage stored on prep table near slicer. cdi, operator relocated beverage for proper stora |
| 2013-11-18 |
6 |
2-301.12 cleaning proceduregeneral comment: use a clean barrier to turn off faucet after washing hands. observed an employee turn off faucet with bare hands after handwashing. cdi by instruction. |
| 2013-11-18 |
8 |
6-301.14 handwashing signagegeneral comment: each handwash sink shall be supplied with a handwash sign. observed no handwash signs in restroom. cdi by instruction, handwash sign provided. |
| 2013-11-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be cold held at 45 degrees f or below. observed cut tomatoe in flip top prep unit at 49 degrees f and cut l |
| 2013-11-18 |
31 |
3-501.15 cooling methodsuse proper methods to cool food. observed container of cooked chicken cooling in a covered container in reach-in refrigerator. cdi, operator relocated chicken to a sheet pan and placed in walk-in cooler to rapidly cool. |
| 2013-11-18 |
26 |
7-102.11 common name-working containersgeneral comment: containers of toxic substances and sanitizers taken from bulk supplies shall be labeled by common name of substance. observed 1 container of window cleaner not labeled. cdi ,operator labeld spray bot |
| 2013-11-18 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore clean single-service items and equipment in a clean, dry area. observed package of disposable gloves stored in splash zone of handsink. observed |
| 2013-11-18 |
45 |
4-501.11 good repair and proper adjustment-equipmentgeneral comment: keep equipment in good repair. observed rusty shelving in flip top prep unit. |
| 2013-11-18 |
53 |
6-501.113 storing maintenance toolsmaintenance tools shall be stored so that contamination of equipment and food is prevented. observed a box of tools stored and oil stored above onions and food on back storage rack. |
| 2013-11-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed 1 container of chili, 1 container of cooke |
| 2013-07-29 |
1 |
2-102.12 certified food protection managerat least on person on site in a managerial capacity shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. repeat |
| 2013-07-29 |
19 |
. 3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be hot held at 135 degrees f or above. observed chili and green bean below 135 degrees f. cdi, operator reheated |
| 2013-07-29 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food being cold held shall be at 45 degrees f or below. observed housmade pudding on shelf at 64 degrees f and inside |
| 2013-07-29 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. observed no date marking procedures in place an |
| 2013-07-29 |
23 |
-. . 3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensprovide proper consumerr advisory for undercooked animal food. observed current consumer advisory on menu properly asterisked and with a |
| 2013-07-29 |
41 |
3-304.12 in-use utensils, between-use storagehandels of scoops shall be stored out of food product. observed many scoop handles being stored in dry good spices and ingredients. cdi by instruction. |
| 2013-07-29 |
45 |
4-205.10 food equipment, certification and classificationfood equipment shall be used accordance with the manufacturer's intended use and be certified by an ansi accredited program. observed a pepsi cooler that is for storage of non-potentially hazardous |
| 2013-07-29 |
47 |
4-602.13 nonfood contact surfacesnonfood contact surfaces of equipment shall be free from soil accumulation. observed sticker residue on outside of 2 containers but stored as clean. |
| 2013-07-29 |
39 |
3-304.14 wiping cloths, use limitationsstore wet wiping clothes in sanitizer in between uses. observed several wet wiping clothes stored on prep surfaces, cutting board, and warewashing sink. |
| 2013-04-19 |
19 |
potentially hazardous food shall be hot held at 135 degrees f or above. observed container of grilled onions on grill between 111-112 degrees f. observed container of rice on shelf between 108-110. cdi; operator voluntarily discarded rice and reheated |
| 2013-04-19 |
4 |
food employee may drink from a closed beverage container if container is handled to prevent contamination. observed open soda can on food prep area above spice containers. |
| 2013-04-19 |
8 |
a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no handwash signs at handsinks behind counter or in the kitchen. |
| 2013-04-19 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed 1 slicer blade soiiled with food debris. observed plastic lid stored as clean but soiled with residue. observed metal container stored as clean but soiled with a wh |
| 2013-04-19 |
20 |
keep potentially hazardous foods being cold held at 45 degrees f or below. observed 1 container of banana pudding made in-house on ice bath at 51 degrees f. corrected during inspection. |
| 2013-04-19 |
2 |
implement and follow employee health policy. observed no health policy being followed. cdi by instruction; handout given. |
| 2013-04-19 |
23 |
if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to-eat fo |
| 2013-04-19 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed 1 spray bottle of clorine sanitizer not l |
| 2013-04-19 |
45 |
keep equipment in good repair. observed coca-cola beverage refrigeration unit not functioning and not being used behind front counter. |
| 2013-04-19 |
21 |
date mark potentially hazardous foods that are ready to eat and held in the establishment over 24 hours. observed deli turkey and deli ham not date marked in flip top prep cooler. cdi by instruction. |
| 2013-04-19 |
1 |
at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a t |