| Violation Date |
Code |
Description |
| 2018-11-16 |
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 heavy dust build-up inside hood system (bread ove |
| 2018-11-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple containers stacked wet on the drying rack.repeat violation |
| 2018-11-16 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not food safety certified. |
| 2017-11-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on the drying rack. cdi-pans repositioned. |
| 2017-05-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed green peppers stored on the floor in the walk-in cooler and flat bread on the floor in the freezer. |
| 2016-10-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stacked up on storage rack stored as clean with sticker residue still on containers. cdi - advised to clean thoroughly during the washing |
| 2016-04-05 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repeat violatio |
| 2016-04-05 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf |
| 2016-04-05 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bathroom disinfectant stored on rack where it could spray on single service articles. cdi - moved disinfectant to the proper chemical storage area. |
| 2016-04-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed philly steak and chicken out of temp in display case. refer to temp chart. cdi - educated about being aware of the overstacking; brought excess product to reach in cooler. |
| 2016-04-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer at the 3 compartment sink low (50 ppm). cdi - drained initial solution and refilled with proper concentration. observed quat sanitzier spray bottles low (50 ppm). cdi - ref |
| 2016-04-05 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towles in none of the paper towel dispensers. cdi - provided paper towels to the dispenser. |
| 2016-04-05 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed that food employee did |
| 2016-04-05 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed pic not present during the inspection. pic arrived at t |
| 2015-08-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored cleaned with old food / sticker debris stuck to surfcaces. observed slicer stored clean with old food debris stuck to blade |
| 2015-08-11 |
53 |
(general comment) 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 faci |
| 2015-03-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a box of single service stored on the floor and several boxes stored underneath drain lines of soda machine. |
| 2015-03-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of cookies stored on floor of freezer. |
| 2015-03-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed small amount of build up on tea nozzles. cdi-items taken to be cleaned. |
| 2014-08-07 |
43 |
properly store single service items. (4-903.11) observed single service items stored under drain lines of soda machine. |
| 2014-08-07 |
21 |
food exceeding time/temperature combination specified in 3-501.17 shall be discarded. (3-501.18) observed open bag of veggie patties with discard date of 6 days prior. cdi-item discarded. |
| 2014-08-07 |
14 |
food contact surfaces shall be clean to sight and touch. (4-601.11) observed build up on soda nozzles and ice machine. also observed food debris on slicer that appeared to be stored as clean. cdi-items cleaned. |
| 2014-08-07 |
4 |
properly store employee drinks. (2-401.11) observed employee drink stored on prep table. cdi-drink moved to bottom shelf. |
| 2014-08-07 |
3 |
the person in charge shall restrict employee from food establishment. according to: (2-102.12) observed a bottle of dayquil stored in facility. pic stated that employee was using dayquil for a sore throat and forgot to take item home, but employee was onl |
| 2014-08-07 |
1 |
facility shall have employee with managerial control who is food safety certified. (2-102.12) no food safety certified manager on site during inspection. |
| 2014-01-16 |
20 |
3-501.16 (a)(2) and (b) ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed steak in trays stacked above fill line in container in cold hold unit at 48f. cdi, by taking top stack off to below fill line |
| 2013-08-22 |
42 |
4-901.11 equipment and utensils, air-drying required. observed plastic containers stacked wet at back on dish shelf. |
| 2013-08-22 |
8 |
5-205.11 using a handwashing sink-operation and maintenance. a handwashing sink shall be maintained so that it is accessible at all times for employee use. observed handsink at back in prep area blocked by trash can. cdi, trash can relocated. |
| 2013-08-22 |
6 |
2-301.14 when to wash. food employees shall clean their hands and exposed portions of their arms (e) after handling soiled equipment and utensils, (h) before donning gloves for working with food; and (i) after engaging in other activities that contaminat |
| 2013-08-22 |
1 |
2-102.12 certified food protection manager. ensure a certified food protection manager is on site at all times by jan 1, 2014. observed no certified food protection manager on site. |