| Violation Date |
Code |
Description |
| 2019-01-04 |
45 |
4-501.11 maintain equipment in good repair. the back reach in unit in is not holding temperature to maintain the new 41f rule for cold holding. the ambient air temperature is 48f. items in the back reach in unit range from 44-46f. suggests that reach in s |
| 2019-01-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken, ham, broccoli salad, and turkey all above 41f in the back in cooler prepped from this morning. cdi- pic moved items to the front reach in cooler for more rapid cooling. |
| 2018-10-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in need ofcleaning to remove dust and food buildup. |
| 2018-10-02 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air mustflow around product to remove the heat. -pf observed several items in the reach in cooler out of temperature that were preppedthe |
| 2018-10-02 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p observed eggsalad dated 9/24, broccoli salad dated 9/25 and cole slaw dated 9/22. items were out of date and temperature. cdi: pic voluntarilydisc |
| 2018-10-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomato florentine soup, chicken, pork, and slawabove 45f. observed butter holding at room temperature. cdi: pic voluntarily discarded out of temperature items. butter placed on |
| 2018-10-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed probe thermometer withfood buildup on probe. cdi: thermometer cleaned. |
| 2018-05-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed drink machine nozzle area with build up. |
| 2018-05-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed flip top/prep unit in front area on the end holding items above 45f. see chart for details. cdi-pic discarded items and rapidly cooled items that were put out within the last ho |
| 2018-05-25 |
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, pulled pork, and seasoned chicken cooling in reach in unit with t |
| 2018-05-25 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer on site. vr |
| 2018-05-25 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed white freezer in kitchen without ansi certification or commercial labeling. ehs will research if unit is ansi certified or |
| 2018-05-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp wiping clothes on prep surface. |
| 2018-05-25 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed dusty vents in front area above food prep area. |
| 2018-05-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no beard guards on food employees handling food with beards. |
| 2018-01-24 |
45 |
4-501.11 maintain equipment in good repair. observed two broken gaskets on reach in refrigeration units in the salad prep area. |
| 2018-01-24 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed no written employee health policy available in facility or able to be provided. ehs provided an approved health poli |
| 2018-01-24 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed soiled sanitizer vat chemical present at time of inspection with dishes actively in the solution. solution was refilled by pic. maintain sanitizer solutions without visible soil. |
| 2018-01-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed overstacked lettuce in the sandwich prep flip top unit at temperatures above 45f. items were cooled rapidly back to 45f. lettuce and items in flip top units should be stored s |
| 2018-01-24 |
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 slight residue accumulation near the soda founta |
| 2018-01-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets on reach in refrigeration units soiled with dried on food debris. |
| 2017-10-23 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed food employee recontaminate hands by dispensing paper towels with clean hands. ensure a b |
| 2017-10-23 |
46 |
4-302.14 sanitizing solutions, testing devices - pf observed no test strips in the establishment at the time of the inspection. cdi, test strips were provided. |
| 2017-10-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one food employee working without a hair restraint. |
| 2017-10-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in the establishment. ensure approved pest control is in place. |
| 2017-10-23 |
33 |
3-501.13 use approved thawing methods. observed pulled pork at under counter cooler holding temperature at 47f. food employee stated pulled pork was rapidly thawed using warm water. conversation was had with food employees with regards to approved thawing |
| 2017-10-23 |
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 ham dated 10/16, hold temperature at 43. observed turkey also dated 10/16, holding temperature |
| 2017-10-23 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed dark build up in the interior of ice machine. repeat |
| 2016-11-04 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black build-up on interior surface of ice machine. 4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observ |
| 2016-11-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pm observed diced chicken, cooked pork and hard boiled eggs holding above 45f in the reach-in cooler, cdi-product discarded.observed several food items in front line flip top (left side) |
| 2016-11-04 |
45 |
4-501.11 maintain equipment in good repair. observed front line cooler and reach-in coole holding food above 45f. verification required |
| 2016-11-04 |
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 in house made garlic herb mix dated 10/26. cdi-product discarded. |
| 2016-04-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no one site with food protection manager certification. (repeat) |
| 2016-04-20 |
45 |
4-501.11 maintain equipment in good repair. observed true cooler with broken door track so that door does not open and close properly. repair or replace immediately. |
| 2016-04-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottle of oils not labeled as required. cdi-pic labeled. |
| 2016-04-20 |
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 buffalo chicken (4/13), in house pickled vegetables (4/15), in house pickled onions (4/12) he |
| 2016-01-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed that pic onsite did not have a food protection manager certification. |
| 2016-01-11 |
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 in-house prepared pasta and brocolli salad date marked for 01/03. cdi- salads were voluntarily discarded. |
| 2016-01-11 |
27 |
8-201.13 submit a properly prepared haccp plan to the variance committee or local regulatory authority as required. observed facility pickling onions using heated vinegar, for preservation. onions were prepared on 12/22. cdi-onions were voluntarily disca |
| 2016-01-11 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black build up on inside of icemachine. cdi-ice machine wiped down. |
| 2016-01-11 |
45 |
4-501.11 maintain equipment in good repair. observed 2 split gasket on prep cooler in kitchen. |
| 2016-01-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in bucket of sanitizing solution that was too weak. cdi-remixed sanitizer in bucket to correct concentration of quat. |
| 2015-09-23 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed no net weight, ad |
| 2015-09-23 |
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 small pan of guacamole cooling in flip top unit and a pan of chicken sala |
| 2015-09-23 |
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 potato salad being held 8 days and factory made ranch dressing with roasted garlic added in h |
| 2015-03-06 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - warewashing equipment shall be cleaned as often as necessary to keep them clean. observed soil debris accumulating on drainboard of 3 compartment sink. |
| 2015-03-06 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed 2 split gaskets on low reach in refrigerator. observed 3 door prep refrigerator behind front counter not working. repair or remove. |
| 2015-03-06 |
38 |
2-402.11 effectiveness-hair restraints - cfood employees shall wear effective hair restraints. observed 1 food employee not wearing a hair restraint. |
| 2015-03-06 |
35 |
3-602.11 food labels - pffood shall be labeled according to law. observed yogurt parfaits labeling updated but still missing required information. observed no ingredient labeling for granola and yogurt that was in packaged product. cdi by instruction, pro |
| 2015-03-06 |
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 cheddar cheese overstacked above 45 degrees f in flip t |
| 2015-03-06 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pfiood contact surfaces shall be cleaned to site and touch. observed blade of slicer stored as clean but soiled with food residues. cdi ,operator removed guard to bein |
| 2014-10-17 |
1 |
2-102.12 certified food protection manager - cat least oner 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. |
| 2014-10-17 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pgeneral comment: provide sanitizer at proper concentration. observed 1 spray bottle of quat sanitizer below required concentration |
| 2014-10-17 |
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 1 container of bean sprouts sitting on top of chill lin |
| 2014-10-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfpotentially hazardous food that is ready to eat and held in establishment over 24 hours shall be date marked. observed sauce made with roasted pe |
| 2014-10-17 |
46 |
4-302.14 sanitizing solutions, testing devices - pfprovide test strips to measure sanitizer concentration. observed current quat test strips were wet and not acurately measuring chemical concentration. verification required by 10/27. |
| 2014-10-17 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf. observed parfaits, hummus |
| 2014-10-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed low prep cooler behind front counter not working and employee stated they were waiting for a part. repair. |
| 2014-10-17 |
31 |
3-501.15 cooling methods - pfuse methods to rapidly cool food. observed roasted peppers recently prepared and sitting on a container above chill line inside reach in prep cooler. cdi, operator relocated foods to rapidly cool. |
| 2014-06-11 |
1 |
2-102.12 certified food protection manager - cat least one person in a managerial capacity shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. |
| 2014-06-11 |
4 |
2-401.11 eating, drinking, or using tobacco - cgeneral comment: employees may drink from a closed beverage container if handled to prevent contamination of equipment. observed employee beverage stored on prep table over refrigeration unit. observd a twist |
| 2014-06-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfconsistantly implement proper date marking procedures. observed some items placed in flip top prep cooler and reach-in refrigerator that operator |
| 2014-06-11 |
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 cut lettuce overstacked and cold held |
| 2014-06-11 |
26 |
7-201.11 separation-storage - pstore toxic substances so that contamination of equipment is prevented. observed several spray bottles of degreaser hanging over clean equipment on rack next to sink. cdi, operator relocated toxic substances for proper stora |
| 2014-06-11 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cclean equipment and single-use articles shall be stored in a clean, dry area. observed clean equipment stored undneath chemicals. observed clean co |
| 2014-06-11 |
39 |
3-304.14 wiping cloths, use limitation - cgeneral comment: wet wiping cloths shall be stored in sanitizer in between uses. observed 1 wet wiping cloth being used to stabalize cutting board in kitchen. |
| 2014-06-11 |
41 |
3-304.12 in-use utensils, between-use storage - cin-use utensils shall be stored properly. observed in-use spatulas used for eggs stored in water at 78 degrees f. cdi by instruction, spatulas relocated for cleaning. |
| 2014-06-11 |
45 |
4-205.10 food equipment, certification and classification - cgeneral comment: food equipment shall meet nsf / ansi standards. observed non-nsf induction units in kitchen.4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair |
| 2014-06-11 |
35 |
3-602.11 food labels - pfgeneral comment: food packaged on site and made from 2 or more ingredients shall be labeled according to law. observed parfaits and chicken salads in display case for consumer grab and go near register. cdi by instruction. provide |
| 2013-10-28 |
1 |
general comment- maintain pic with certification at all times during operation. observed no certification on-site during inspection. |
| 2013-10-28 |
53 |
general comment- maintain all storage at least 6in off of floor to facilitate cleaning and prevent contamination. observed storage on the floor in the storage closet. |
| 2013-10-28 |
45 |
general comment- observed a couple of split gaskets throughout. maintain in good repair. |
| 2013-10-28 |
43 |
maintain proper storage of all single service to prevent contamination. observed single service cups throughout without protection for lips of cups. maintain protected. |
| 2013-10-28 |
31 |
maintain proper cooling methods. observed soup sitting in plastic containers wrapped with plastic wrap cooling on table top. employee stated that they will cool to 135f degrees then place into reach in cooler overnight. ensure that ice baths are used, met |
| 2013-10-28 |
14 |
maintain all food contact surfaces properly washed, rinsed, and sanitized. observed black mold build up inside ice machine on water chute. |
| 2013-10-28 |
13 |
maintain proper storage of raw meats and eggs. observed carton of eggs stored on top of prepared chicken salad in reach in cooler. eggs relocated to bottom shelf. |
| 2013-10-28 |
4 |
general comment- maintain employee beverages stored away from customer items to prevent possible contamination. observed employee drink in sealed container stored on shelf with single service items. |
| 2013-05-08 |
31 |
observed items in a cooling process being tightly sealed/covered. do not tightly seal items until the proper temp has been achieved. |
| 2013-05-08 |
21 |
general comment: date marking within facility looks good. ensure to date all ready to eat potentially hazardous items that will be held for more than 24 hours. item held at 41 degrees or below may be held up to (7) seven days; items between 42-45 degrees |
| 2013-05-08 |
37 |
noted two items that were not covered in 3 door reach in. ensure that all foods are protected at all times. |
| 2013-05-08 |
2 |
no established employee health policy at facility. documentation given to owner/manager. |