| Violation Date |
Code |
Description |
| 2018-10-30 |
45 |
4-402.12 fixed equipment, elevation or sealing - c observed 3-comp sink coming apart from wall and unable to clean between it and the wall. reaffix and seal.4-501.11 maintain equipment in good repair. observed split gaskets on reach in prep top and dairy |
| 2018-10-30 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed sliced tomatoes cooling in walk in and reach in falling at 0f/min. cdi: items vented to achieve proper cooling rate. |
| 2018-10-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed greens holding in prep top above 45f. cdi :items rapidly cooled with ice. ehs recommends placing items on time if they cannot be kept cold in the prep top. observed individual d |
| 2018-10-30 |
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 several items in prep top coolers with no date marks and pic stated items were prepared prior to today. cdi: items properly dated. |
| 2018-10-30 |
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 tomatoes tightly wrapped in coolers. cdi: items vented. observed pasta coo |
| 2018-10-30 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf through discussion, employees do not know employee health policy. facility has one hanging on the office door. corrected durin |
| 2018-10-30 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed on |
| 2018-10-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths on line and in kitchen stored on counter tops. cdi: cloths moved to sanitizer buckets. repeat violation observed front line sanitizer bucket at 50ppm. cdi: bucket refill |
| 2018-10-30 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c observed employee cell phone stored on prep table. cdi: cell phone removed. |
| 2018-10-30 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed employee drinks stored over dry nuts in storage area. cdi: drinks relocated to bottom shelf. |
| 2018-06-27 |
54 |
observed an employee phone sitting on the prep area. cdi- pic removed it.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. |
| 2018-06-27 |
47 |
-observed buildup under the coffee maker head. clean.-observed food debris on the sterno burners. clean.-observed a spill on the shelf under the red wine vinegar. clean4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue |
| 2018-06-27 |
39 |
observed wet cloths stored on the counter tops. cdi- placed in the walkin cooler.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2018-06-27 |
26 |
no points deducted:observed a bottle of liquid labeled sanitizer and glass cleaner stored hanging on the shelf by single service item. cdi- informed to label properly and relocate.7-102.11 label working containers of toxic materials such as cleaners and s |
| 2018-06-27 |
20 |
repeat: -observed lettuce on the front line at 49-50f. cdi- placed in the walkin cooler.-observed deli meats at 49-58f. cdi- opened and placed in the walkin cooler.items filled past the cooling line.3-501.16(a)(2) maintain tcs foods in cold holding at 45f |
| 2018-02-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed mixed greens in flip top unit 50f. cdi-replaced with fresh mixed greens (45f). |
| 2018-02-15 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p: observed container of sliced/diced chicken 45-50f in walk in cooler. placed in cooler on 2/14. cdi- item discarded |
| 2018-02-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed black build up in ice chute and pink/orange substance on white flap inside big ice machine. |
| 2017-07-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observe wet wiping cloths being stored above sanitizer level in bucket. cdi: more sanitizer was put into bucket so cloths could be submerged. |
| 2017-07-20 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee washing dishes in soapy water and then move to taking |
| 2017-07-20 |
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 chicken cooling in individually wrapped plastic bags in a deep cont |
| 2017-07-20 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single-service lids being stored uncovered by the soda machines. |
| 2017-07-20 |
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 ice scoop for iced coffee being stored in cooler drawer with build-up in |
| 2017-02-22 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed some single service utensils stored under drain lines in lobby area cabinets. |
| 2017-02-22 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed container of pasta in walk in cooler at 43f dated for 2/18. cdi: product discarded. |
| 2016-10-20 |
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 large container of cooked chicken breast cooling 3 hours tightly covered |
| 2016-10-20 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed chicken breast dated 10/19 holding at 55f in the walk-in cooler. cdi-product discarded |
| 2016-06-29 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed missing information on employee health policy. the information missing is when employees can return to work after sym |
| 2016-06-29 |
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. -pf observed chicken cooling on rack out near the ovens at 90f. once food products dro |
| 2016-06-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed bracelets, and rings worn on multiple employees. cdi-all jewelry except plain wedding bands had been removed. |
| 2016-06-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed pink residue buildup on the inside of the ice scoop container. cdi-the ice scoop and the container were sent back to the 3-compartment sink for |
| 2016-06-29 |
46 |
4-603.16 rinsing procedures - c observed equipment and utensils not being properly rinsed before sanitizing. cdi-the sanitizer was emptied out of the compartment and refilled, all equipment in the compartment was rewashed and properly rinsed before sani |
| 2016-06-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observe one pan stacked wet. cdi-the pan was taken off the rest of the stack to allow to completely air dry. |
| 2016-02-12 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the men's restroom sink. cdi- paper towels were placed at the sink. |
| 2016-02-12 |
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 dust build-up on the ceiling vent above the dry storage rack. |
| 2016-02-12 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed all sanitizer buckets at 100 ppm, due to dispenser not working. manually mix until repairs |
| 2016-02-12 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without a hair restraint. |
| 2016-02-12 |
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 chicken in the freezer to cool measured 90 f and stored with a lid tightly covered |
| 2016-02-12 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bleach stored on top of the ice machine. store in designated chemical storage area to prevent cross-contamination. cdi- moved to designated area. |
| 2016-02-12 |
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 cooked cooled chicken prepared last night not date marked. observed opened bag of feta cheese from yesterday not properly date mar |
| 2016-02-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer at the three-compartment sink at 100 ppm. should be 200-400 ppm. dispenser observed not working properly. sanitizer was manually mixed now at 200 ppm. vr required to ens |
| 2016-02-12 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed several employees donning gloves without washing hands prior to donning of gloves. cdi- pic was directed to coach employees on proper hand washing. |
| 2015-09-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage on rack in freezer above food. cdi- beverage was discarded. |
| 2015-09-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored in solution of quat sanitizer reading 0 ppm. cdi- solution was dumped and new solution at correct concentration was mixed up. ehs informed pic that |
| 2015-09-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of soil and debris in gasket of prep cooler and in crevices of smoothie drawer. |
| 2015-09-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several dishes on drying rack wet stacked. |
| 2015-04-20 |
6 |
2-301.12 cleaning procedure - puse proper methods to clean hands. observed food employee turn off faucet with their bare hands. cdi by instruction. |
| 2015-04-20 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated area for employee belongings. observed baby lotion stored next to single-service articles behind front counter. |
| 2015-04-20 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from an accumulation of soil. observed gaskets in reach in refrigerator accumulating soil. |
| 2015-04-20 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - cstore single-service articles in original plastic packaging so that lip contact areas are protected. observed seveal stacks of single-service cups with |
| 2015-04-20 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow eqipment to air dry after cleaning. observed metal containers being stacked wet on clean drainboard of 3 compartment sink after washing. |
| 2015-04-20 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths shall be stored in sanitizer in between uses. observed several wet wiping cloths stored on counter surfaces throughout kitchen. |
| 2015-04-20 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool foods. observed several foods including 2 container of chicken, cut tomatoes, potatoes salad, and cooked mushrooms being cooled in walk-in cooler and flip top prep refrigerator in covered containers |
| 2015-04-20 |
26 |
7-102.11 common name-working containers - pftoxic substances shall be labeled by commong name of substance. observed glass cleaner labeled as sanitizer in spray bottle in kitchen. cdi by instruction, operator labeled spray bottle properly. |
| 2015-04-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed 2 container of lettuce overstacked in flip top prep uni |
| 2015-04-20 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardos food shall be hot held at 135 degrees f or above. observed 1 container of sausage hot held at 113 degrees f. cdi, operator |
| 2015-04-20 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p- provide sanitizer at proper concentration. observed quat sanitizer below proper concentration at 3 compartment sink. cdi, operato |
| 2015-04-20 |
4 |
2-401.11 eating, drinking, or using tobacco - cemployees may drink from a closed beverage container if handled to prevent contamination of hands. observed a twist top employee beverage. cdi by instruction. |
| 2015-01-09 |
4 |
2-401.11 eating, drinking, or using tobacco - cgeneral comment: store employee beverages so that contamination of equipment and single-service articles are prevented. observed an employee beverage stored above single-service cups on shelf behind counter. |
| 2015-01-09 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pfood contact surfaces shall be cleaned to site and touch. observed blade of slicer soiled with dried food debris. cdi, operator cleaned slicer while on site. repeat. |
| 2015-01-09 |
26 |
7-201.11 separation-storage - pstore toxic substances so that contamination of single-service articles are prevented. observed 1 box of bleach stored above single-service gloves and single-service hand drying towels in storage closet. cdi, operator reloca |
| 2015-01-09 |
6 |
2-301.12 cleaning procedure - use proper procedures to wash hands. observed employee not vigorously rub hands for 10-15 seconds and then proceed to turn off faucet with their bare hands after handwashing. cdi by instruction. |
| 2015-01-09 |
43 |
4-904.11 kitchenware and tableware-preventing contamination - csingle-service cups shall be furnished from an approved dispensor or with plastic wrapping covering the lip contact area. observed several stacks of single-service cups with lip contact surfac |
| 2015-01-09 |
38 |
2-402.11 effectiveness-hair restraints - cfood employees shall wear effective hair restraints. observed 2 food employees not wearing a hair restraint. repeat. |
| 2014-07-08 |
8 |
6-301.14 handwashing signage - cgeneral comment: each handwash sink shall be supplied with a handwash sign. observed no handwash sign at 2 handsinks in kitchen. cdi, handwash signs provided to operator. |
| 2014-07-08 |
26 |
7-102.11 common name-working containers - pfgeneral comment: working containers of toxic substances shall be labeled by common name of substance. observed 1 spray bottle of degreaser not labeled on cabinet. cdi, operator labeled container of degreaser. |
| 2014-07-08 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pfood contact surfaces shall be cleaned to site and touch. observed blade of can opener soiled with debris. cdi, can opener relocated for cleaning.4-501.114 manual and |
| 2014-07-08 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pgeneral comment: potentially hazardous food shall be cold held at 45 degrees f or below. observed pimento cheese recently placed in unit |
| 2014-07-08 |
31 |
3-501.15 cooling methods - pfuse proper methods and equipment to cool foods. observed cut lettuce, cut melon, and cole slaw that operator stated were prepared today and cooling in prep units above 45 degrees. cdi, foods relocated to walk-in cooler to rap |
| 2014-07-08 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths shall be stored in sanitizer in between uses. observed a wet wiping cloth sitting on prep table and 1 being used to stabilize cutting board. |
| 2014-07-08 |
35 |
3-602.11 food labels - pfgeneral comment: foods packaged on site and made from 2 or more ingredients shall be labeled according to law. observed chef salads and tuna salads that were packaged and unlabeled in grab and go refrigeration unit in dining area. |
| 2014-07-08 |
38 |
2-402.11 effectiveness-hair restraints - cgeneral comment: food employees shall wear effective hair restraint. observed 1 food employee not wearing a hair restraint. |
| 2014-07-08 |
34 |
4-204-112 temperature measuring devices-functionality - pfgeneral comment: hot and cold hold equipment shall be supplied with a temperature measuring device to measure ambient air temperature. observed no thermometer inside 1 flip top prep cooler. cdi by |
| 2014-01-31 |
43 |
4-904.11 kitchenware and tableware-preventing contaminationprooperly store single-service cups for customer self-service. observed several stacks of single-use cups stored on counter with lip contact surface exposed and unprotected.4-903.11 (a) and (c) e |
| 2014-01-31 |
38 |
2-402.11 effectiveness-hair restraints - cgeneral comment: food employees shall wear the proper hair restraints. observed one employee without a proper hair restraint. cdi by instruction. |
| 2014-01-31 |
35 |
3-602.11 food labels - pfgeneral comment: packaged products made from two or more ingredients shall be properly labeled. observed some foods properly labeled and other products packaged on site that were not properly labeled. operator stated that labels |
| 2014-01-31 |
31 |
3-501.15 cooling methods - pfgeneral comment: items should be cooled down by placing in smaller/thinner portions, shallow pans, and containers that allow heat transfer. observed pans of items in cold hold unit prepared today without being properly cooled |
| 2014-01-31 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous foods should be cold held at 45 or below. observed lettuce, pasta, melon, cooked onions, and spinach in prep unit |
| 2014-01-31 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pgeneral comment: provide sanitizer at proper concentration. observed two sanitizer buckets at prep line measuring 0 ppm. cdi- pic |
| 2013-05-08 |
34 |
observe thermomter needing to be calibrated. also need to aquire digital thermometer to check temps on delicate items such as leafy greens |
| 2013-05-08 |
21 |
general comment: date marking at facility looks good; need to add actual date to day dots. |
| 2013-05-08 |
20 |
general comment: noted a couple items in prep cooler near oven that were at 46 degrees. suggest rearranging items keep lid closed as much as possible and possibably placing some type of shield to disapate heat from oven. |
| 2013-05-08 |
42 |
noted some containers being stacked wet. ensure that container are allowed to properly air dry prior to stacking or nesting. |
| 2013-05-08 |
35 |
general comment: on containers used for dressing bases; need to incorporate ingredients. |
| 2013-05-08 |
14 |
observed sanitizer at 3 comp sink was out. ensure to always check for proper function and supply frequently. cdi by replacing sanitizer. |