| Violation Date |
Code |
Description |
| 2019-01-22 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged gasket to the back reach in cooler door. have replaced. repeat. |
| 2019-01-22 |
33 |
3-501.13 use approved thawing methods. observed frozen chicken thawing on the counter. cdi-the chicken was placed underneath cold running water.*approved thawing methods include placing the product underneath cold (70f or below) running water, in a col |
| 2019-01-22 |
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 potatoes cooling on the counter upon entrance to the kitchen. the potat |
| 2018-11-07 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged gasket to the back reach in cooler door. have replaced. repeat. |
| 2018-11-07 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of paper towels being stored on the ground in the dry storage room. there is very limited space in the dry storage room a |
| 2018-11-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the meat slicer. cdi-the slicer was properly cleaned and sanitized. |
| 2018-11-07 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed unknown container of some sort of drink. it is believed to have been horchata, but the drink has gone bad. cdi-the drink was discarded. |
| 2018-08-21 |
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 wearing one glove upon entrance to the kitchen. the employee proceeded to grab ready to eat m |
| 2018-08-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish being stored on the top shelf of the tall reach in cooler. the product was being stored above cooked product such as rice, chili, and several containers of sauces. cdi- |
| 2018-08-21 |
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 the tall reach in cooler with no date markings. cdi-the tomato soup, chili, and some sauces were properly back d |
| 2018-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the small reach in cooler next to the oven holding product above 45f. cdi-the items were holding right around 46-47f and they were moved to another reach in cooler for the tim |
| 2018-08-21 |
45 |
4-501.11 maintain equipment in good repair. observed the gasket to the back glass reach in cooler door damaged. have replaced. |
| 2018-08-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the outsides of the grill area and floors underneath the grill. have cleaned. repeat.*cleaning of the items noted last time h |
| 2018-08-21 |
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 and potatoes cooling on the counter below 135f. cdi-the chicken |
| 2018-06-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelves holding the clean equipment, and the shelves in the glass reach in cooler. have cleaned. repeat. |
| 2018-06-15 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed several dented cans of tuna, and one dented can of fruit being stored on the shelf with other cans fo |
| 2018-06-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a small gnat inside a bag of rolls that the manager purchased from costco. the bag had not been opened. cdi-the bag was properly discarded. |
| 2018-06-15 |
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 potatoes cooling on the counter below 135f. they were at 91f. the mana |
| 2018-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a container of shredded beef and cooked chicken above 45f in the tall reach in cooler. it was determined that rice was placed into the cooler ontop of the product and it was s |
| 2018-02-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved potatoes in the oven that was not on, cheese that had been on the counter, and kale on ice at >45f today- potatoes were reheatd to >165f durinig the inspection, kale was iced do |
| 2018-02-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.build up on some drink nozzles today. |
| 2018-02-06 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -pobserved foods on the steam table reheating slowly- cdi put into microwave where they went >165f before being placed back onto the steam table.water on the ste |
| 2018-02-06 |
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 white rice, stir fry rice, and slaw made ono friday with no date on them-cdi back dated to correct. fruit cups back dated as well. |
| 2018-02-06 |
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 staff handling salad with no gloves on- cdi salad discarded. |
| 2018-02-06 |
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. -pfobserved brownies and fruit |
| 2018-02-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed bucket of sanitizer at <50ppm chlorine due to soap being in the bucket as well- cdi refilled with 50-200ppm chlorine water. |
| 2018-02-06 |
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 on fans in cold units. |
| 2018-02-06 |
33 |
3-501.13 use approved thawing methods.observed a pan of fish thawing in an oven that was not on- cdi put in prep table under continually running/draining cold water. |
| 2017-11-27 |
49 |
5-205.15 maintain a plumbing system in good repair.3 comp. sink is leaking from the right side spigot handle today. thank you for repairing the spray arm leak. |
| 2017-11-27 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf4-502.11(a) maintain utensils in good repair.observed a cracked wooden stirring tool that i |
| 2017-11-27 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed some build up on the air drying rack on the 3 comp. sink today. |
| 2017-11-27 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pfobserved pest spray that is approved for home use only- cdi removed during inspection. |
| 2017-11-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.no certified food protection manager onsite during the first half of the inspection today. |
| 2017-08-31 |
45 |
4-501.11 maintain equipment in good repair.observed a steady leak at the 3 comp. sink spigot. |
| 2017-08-31 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved stainless steel cleaner stored on the dry goods shelf- moved to the office desk to correct. |
| 2017-08-31 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved ground beef stored over salmon- salmon moved to be above the ground beef to correct. |
| 2017-06-01 |
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 hotdogs taken out of the freezer yesterday, beans from tuesday without a date mark. date markinig looks much better but more needs |
| 2017-06-01 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed an employee handling food with a bracelet on. |
| 2017-06-01 |
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. -pobserved lettuce being cut with barehands today- lettuce discarded to correct. |
| 2017-06-01 |
45 |
4-501.11 maintain equipment in good repair.observed a leaking spigot at the 3 comp. sink. |
| 2017-03-02 |
45 |
observed fruit cup mix(with cut melon) cooling in the 2 door reach in. this unit is not approved for cooling- it is approved only for prepacked items.the sliding glass reach in is not approved for cooling either.4-205.10 ensure equipment other than toast |
| 2017-03-02 |
42 |
observed containers stacked wet and drink jugs stored with water in them.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2017-03-02 |
31 |
observed cut fruit and melon cooling in the glass reach in. this unit is not designed to cool foods. fruit cups moved to a unit that will not be opened and closed so much.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large |
| 2017-03-02 |
26 |
observed bleach in a windex bottle and water in an unlabeled bottle- both labeled to correct.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2017-03-02 |
23 |
observed no consumer advisory for undercooked eggs offered on the break fast sandwich. a sign at the point of order was placed today to correct.3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must inclu |
| 2017-03-02 |
21 |
observed open ham, open corn beef, cut fruit, open hotdog from freezer, hummus, black beans etc. that were made/opened/pulled from freeezer >24 hours prior. all back dated during inspection to correct.3-501.17 date mark/label all tcs foods that are ready |
| 2017-03-02 |
20 |
observed kale stored on ice at >45f today. iced down today so it fell in temperture quickly to meet 45f or less.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-03-02 |
1 |
observed no one onsite with a manager's food saftey certificate.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2016-12-12 |
11 |
observed a dented can on the can rack today- keep these stored separately from other restaurant foods(recommend the manager's desk). set aside during inspection to correct.3-101.11 p food shall be safe for consumption, unadulterated and honestly presente |
| 2016-12-12 |
45 |
observed cooling cantalope in the 2 door sliding reach in that is designed for packaged and prebottled items only- no cooling allowed in this cooler.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certifi |
| 2016-12-12 |
35 |
observed fruit cups(cantalope, grape, and pineapple) that were packaged onsite, offered for grab-n-go. moved to the back to correct for today.3-602.11 food packaged on premises for customer self service shall include a label with the common name of the fo |
| 2016-12-12 |
21 |
observed many tcs foods that were made on friday and had no dates on them. ex. open turkey, open ham, tuna salad, boiled eggs, gravy, chicken, pasta etc.all back dated during inspection to correct.3-501.17 date mark/label all tcs foods that are ready-to-e |
| 2016-12-12 |
20 |
observed kale stored at >45f today- put onto an ice bath and ice added to product which made it fall in temperature quickly.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-12-12 |
13 |
observed chicken thawing in the prep sink with lettuce directly beside it on the prep sink counter- chicken moved and lettuce moved so the sink could be washed, rinsed, and sanitized.observed turkey bacon stored on raw eggs- turkey bacon(which is ready-t |
| 2016-08-24 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager cetiification. |
| 2016-08-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw chicken stored on top of or cooked chicken in the reach in freezer. cdi - freezer rearranged with cooked chicken above raw. |
| 2016-08-24 |
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 roast beef cut today and placed in the flip top to cool. cdi - roast beef placed into |
| 2016-06-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. minor build up of bood debris in gaskets of low prep cooler doors. cdi - cleaned during the inspection. |
| 2016-06-01 |
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 roast beef cut today and placed in the flip top to cool. cdi - roast beef placed i |
| 2016-06-01 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. pic stated that he and staff are working towards certificaiton. |
| 2016-02-15 |
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 potatoes in cooling in tightly wrapped pan. cdi - wrap vented to allow proper cool |
| 2016-02-15 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present with food protection manager certification during the inspection. handout with infortmation about ansi accredited courses left with pic. |
| 2015-10-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. wipe drips from low prep cooler door gasket. |
| 2015-10-30 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. door to facility proped open; no fly fans. pic indicated that they just had a delivery. cdi - door closed. |
| 2015-10-30 |
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 cut lettuce cooling placed in flip top to cool. cdi - cut lettuce placed in reach |
| 2015-10-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p pan of raw chicken placed on top of cooked chicken in reach in cooler. cdi - raw chicken removed and placed in reach in freezer. |
| 2015-10-30 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. a couple of bulk can goods with dents on hermetic seals. pic indicated that these were dropped during today's delivery. cdi - dented cans opend for use and placed under |
| 2015-10-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present currently has food protection manager certification. ehs sent pic information about classes to obtain certification. |
| 2015-08-04 |
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 raw chicken cooling from prep while tightly wrapped. cantaloupe cooling from prep |
| 2015-08-04 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food proteciton manager certification. pic advised that he and two other employees will be taking the serve safe exam within the coming month. |
| 2015-08-04 |
41 |
general comment3-304.12 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. scoops with no handle stored in multiple dry goods bins. replace |
| 2015-02-09 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. all employee drinks shall be stored in a designated area. observed an employee drink being stored above the potato storage bin. cdi- employee drink was voluntarily remove |
| 2015-02-09 |
1 |
2-102.12 certified food protection manager - c. an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. r. |
| 2014-09-26 |
35 |
3-602.11 food labels - pf. all foods available for self-service that contain two or more ingredients shall be labeled with a list of ingredients. observed no list of ingredients for the mixed fruit, fruit punch, homemade cakes, chocolate cakes, and brown |
| 2014-09-26 |
13 |
3-304.11 food contact with equipment and utensils - p. all food contact surfaces shall be clean to sight and touch. observed an employee lay a pan of cooked potatoes on top of cooking burger patties. cdi- potatoes were removed. cdi by instruction. |
| 2014-09-26 |
6 |
2-301.14 when to wash - p. hands shall be washed between changing tasks. observed an employee wash dishes and then reached his hand into the prep cooler to add ingredients to the grill. cdi by instruction. |
| 2014-09-26 |
1 |
2-102.12 certified food protection manager - c. there shall be at least on certified food protection manager on duty at all times. observed no servsafe or equivalent. cdi by instruction. r. |
| 2014-04-25 |
35 |
3-602.11 food labels - pf. observed no list of ingredients on the vanilla cakes, chocolate cakes, brownies and fruit cups available for self service in the dining room. cdi by instruction. r. |
| 2014-04-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. observed a container of chili with a date marking of 4-10, and a container of spring mix with a date marking of 4-16. cdi-chili was voluntarily |
| 2014-04-25 |
2 |
2-103.11 (m) person in charge-duties - pf. observed no employee health policy present. cdi- employee health policy template was given to pic (english and spanish). |
| 2014-04-25 |
1 |
2-102.12 certified food protection manager - c. observed no servsafe or equivalent. cdi by instruction. r. |
| 2013-11-18 |
14 |
all food contact surfaces shall be clean to sight and touch. observed a black and green scoop being stored with the clean utensils in the utensil storage bin that had sticky residue on it. cdi- scoop was removed and placed in the dirty dish area. observed |
| 2013-11-18 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. |
| 2013-11-18 |
13 |
all foods shall be separated by final cook temperature. observed raw chicken being stored over sausage. cdi- raw chicken was moved to the bottom shelf. |
| 2013-11-18 |
20 |
all potentially hazardous foods shall be cold held at 45f or below. observed the half and half and the milk at the self service coffee table to be cold holding at 54f. cdi-milk had been placed on the table upon opening at 8:00pm. pic placed both the half |
| 2013-11-18 |
36 |
all facilities shall be free of pests and insects. observed a roach in the kitchen area. r. |
| 2013-11-18 |
39 |
all wet wiping cloths shall be stored in sanitizing solution between uses. observed two wet wiping cloths (one on the food prep table, and one on the meat slicer). cdi- both wet wiping cloths were removed. |
| 2013-11-18 |
45 |
all equipment shall be maintained in a state of good repair. observed a torn gasket in the reach in cooler closest to the reach in display cooler. |
| 2013-11-18 |
35 |
all self service foods containing more than 2 ingredients shall be labeled with a list of ingredients. observed no list for the ingredients of the cakes, fruit cups, and fruit punch in the single service cooler. r. cdi by instruction. |
| 2013-08-07 |
14 |
all food contact surfaces shall be clean to sight and touch. observed sticky residue on the scoop in the utensil storage area and observed a can opener with residue on it. cdi- both the scoop and the can opener were taken to the dirty dish area. |
| 2013-08-07 |
54 |
all employee beverages shall be stored in a designated area in order to prevent contamination. observed an employee beverage being stored on the food prep table and on the potato cabinet. cdi- employee drinks were removed. |
| 2013-08-07 |
36 |
no pests shall be present during inspection. observed a raoch and fruit flies in the trash area near the coffee. |
| 2013-08-07 |
35 |
all food made with two or more ingredients shall be labeled with a list of ingredients for single service food items. observed brownies, vanilla cake, and fruit punch available for single service purchase without a list of ingredients. |
| 2013-08-07 |
20 |
all potentially hazardous ready to eat foods shall be cold held at 45f or below. observed parsley cold holding at 75f. cdi-parsley was discarded. |
| 2013-08-07 |
18 |
all potentially hazardous ready to eat foods shall be cooled to 45f in four hours. observed cooked chicken in the hot box at 115f that had been there for 30 mintues. cdi- chicken was placed in the freezer to properly cooled. |
| 2013-08-07 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivilant. cdi by instruction. |
| 2013-06-05 |
14 |
food contact surfaces shall be clean to sight to touch. observed meat residue on the meat slicer. cdi by instruction. |
| 2013-06-05 |
11 |
food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. pf observed two dented cans in the dry goods storage area. cdi- cans were voluntarily discarded. |
| 2013-06-05 |
2 |
(m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as s |
| 2013-06-05 |
6 |
b) food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms; including surrogate prosthetic devices for hands and arms: (1) rinse under clean; running warm water; p (2) apply an |
| 2013-06-05 |
14 |
food contact surfaces shall be clean to sight and touch. observed several utensils; knifes; and scoops with food residue on them. cdi- all utensils were sent to the dishwashing sink to be properly sanitized. |
| 2013-06-05 |
7 |
(b) except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils su |
| 2013-06-05 |
14 |
food contact surfaces shall be clean to sight and touch. observed black residue build up on the nozzle of the single service pepsi dispenser. |
| 2013-06-05 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ¶ (b) of this section; in the food with their handles above the top of the food and the container; (b) in food that i |
| 2013-06-05 |
21 |
all potentially hazardous ready to eat foods shall be date marked. observed no date marking on the milk or the cream cheese in the reach in cooler. observed proper date marking throughout the rest of the facility. cdi by instruction. |
| 2013-06-05 |
26 |
chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surfac |
| 2013-06-05 |
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. pf observed no labeling of the common name of the |
| 2013-06-05 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins.observed no covered receptacle in the womens restroom for the disposal of sanitary napkins. |
| 2013-06-05 |
54 |
employee beverages shall be stored in a designated area away from consumer foods. observed an employee drink being stored in the reach in cooler in the back room. cdi- drink was voluntarily discarded. |
| 2013-06-05 |
19 |
(a) except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3 501.19; and except as specified under ¶ (b) and in ¶ (c ) of this section; potentially hazardous food (time/temperature control for |
| 2013-06-05 |
1 |
(a) 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 |