| Violation Date |
Code |
Description |
| 2018-10-18 |
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 missing tile on the left side of the wall at the 3-compartment sink. have re |
| 2018-10-18 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaks coming from the base of the faucet at the 3-compartment sink. have repaired. |
| 2018-10-18 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed meatballs with marinara sauce not fully reheated to 135f. cdi-the product was placed back into the microwave to fi |
| 2018-10-18 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection managers onsite. a certified food protection manager must be onsite during all hours of operation. |
| 2018-04-05 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed meatballs with marinara sauce not fully reheated to 135f. cdi-the product was placed back into the microwave to fi |
| 2018-04-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed about 50ppm of quat sanitizer at the 3-compartment sink. cdi-the compartment was drained and new sanitizer was made with the correct concentration. quat san |
| 2018-04-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed an employee place a spoon into the hand washing sink. cdi-the spoon was removed. use the prep or 3-compartment sinks for equipment. hand washing should only |
| 2018-04-05 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite. a certified food protection manager should be onsite during all hours of operation. |
| 2017-08-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved general cleaner in an unlabled bottle- labeled by staff during inspection. |
| 2017-08-01 |
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. -pfobserved bread baking black rubber torn today- replaced during inspection with a new one du |
| 2017-08-01 |
42 |
observed clean dishes stored in boxes that food and chemicals came in- do not re-use these boxes for clean dishes or single use articles.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off th |
| 2017-08-01 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed garbage on the ground around the dumpsters. |
| 2017-01-11 |
53 |
observed loose tile near the 3 comp. sink and peeling wall paper on the line. observed a gap around the grease trap thats in the floor(fill gap).6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easi |
| 2017-01-11 |
52 |
observed garbage dumpster overflowing, with lids open, and trash around the ground.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as |
| 2017-01-11 |
51 |
5-203.12 toilets and urinals - cobserved both restrooms locked and not available for customer use.men's room opened today to correct. |
| 2017-01-11 |
39 |
observed the sanitizer bucket at <150ppm today.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-01-11 |
36 |
observed live and dead pests in facility. use pest control service along with sealing off gaps and crevices to combat this.6-501.111 keep the premises free of insects, rodents, and other pests.6-501.112 removing dead or trapped birds, insects, rodents an |
| 2017-01-11 |
26 |
observed a bottle of liquid not labeled- discarded to correct.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2017-01-11 |
20 |
observed multiple foods on the line that were >45f on the tops of the products. unit was stocked around 8am and the tops of products were discarded by pic to correct.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-01-11 |
8 |
observed no hot water at the front handsink today- repaired during inspection.observed no handwashing facilities offered to customers- bathroom opened during inspection to correct.5-202.12 provide at least 100f water at handsinks. -pf5-203.11 handwashing |
| 2016-07-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf black plastic pans with sticker residue and some still with upc stickers stored as clean. cdi - all sent to dish area for reprocessing; recommended that the fa |
| 2016-07-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p meatballs hodling below 135f in the steam well. cdi - meat balls reheated to 165f+ as they were in place less than 2 hours. |
| 2016-07-15 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present during the inspection has food protection manager certification. left hand out with information about ansi accredited classes to obtain certification. |
| 2016-07-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p philly steak, sweet onion chicken, and sliced turkey stocked above top of pan and holding above 45f. cdi - out of temp product placed in walk in cooler as it was recently stocked. |
| 2016-02-05 |
45 |
4-101.19 non-food contact surfaces that are exposed to splash, spill, or that require frequent cleaning must be made of corrosion-resistant, nonabsorbant, and smooth material. discard cut cardboard boxes used to store food pan lids; seal or discard piece |
| 2016-02-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wiping cloths stored in bucket of sanitizing solution testing at 0ppm quat. cdi - bucket dumped and refilled at correct concentration. |
| 2016-02-05 |
37 |
3-305.12(f) food may not be stored under sewer lines. prepackaged individual condiments stored under handsink drain line. cdi - relocated. |
| 2016-02-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottle containing purple liquid with labels worn beyond recognician; staff could not identify contents. cdi - discarded. |
| 2016-02-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cold cut trio meat stoked above top of pan and holding above 45f. cdi - out of temp product placed in walk in cooler as it was recently stocked. improvement noted from last inspection. |
| 2016-02-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p meatballs hodling below 135f in the steam well. cdi - meat balls discarded and new batch made. |
| 2016-02-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in spray bottle at 0ppm quat. cdi - dumped and refilled at correct concentration. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf black p |
| 2016-02-05 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present during the inspection has food protection manager certification. left hand out with information about ansi accredited classes to obtain certification. |
| 2015-08-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sliced ham and sliced salami stocked above the top of the pan and holding above 45f in the make line unit. cdi - top portions of ham and salami removed and placed in walk in cooler for |
| 2015-08-05 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. employee has food handler serve safe certificate but no one present has food protection manager certification. these two certifications are not interchangable and food handl |
| 2015-08-05 |
2 |
general comment2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf no hard copy of the employee health policy agreement available and staff had very limited knowledge. staff indic |
| 2015-08-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on food pans that were stored as clean. cdi - pans pulled to the dish areea for reprocessing. |
| 2015-08-05 |
38 |
general comment2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee making sandwiches has no hair restraint. |
| 2015-08-05 |
53 |
general comment6-501.11 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 floor tiles missing in kitchen near dry storage area and damage |
| 2015-08-05 |
17 |
general comment3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p meat balls were heated according to the sop and placed in the steam well; meatballs were at 101f. cdi - meatba |
| 2015-01-30 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. all quatanary sanitizng solutions shall be concentrated between 100-200ppm. observed a bottle labeled sanitizer with 0ppm qutana |
| 2014-10-29 |
54 |
general comment: 6-202.11 light bulbs, protective shielding - c. observed no sheild on the light bulbs in the men's bathroom. |
| 2014-01-17 |
8 |
all handwash sinks sinks shall be used for handwashing only. observed plastic dressing(s) bottle in the handwashing sink in the food prep area. cdi- plastic bottle was moved to dirty dish area. |
| 2014-01-17 |
45 |
all food contact surfaces shall be smooth and easily cleanable. observed cracked plastic containers in the dry dish area above the three compartment sink. cdi by instruction. |
| 2014-01-17 |
42 |
all utensils shall be dried in a manner that prevents wet stacking. observed wet stacking of plastic bins above the three compartment sink. cdi by instruction. |
| 2014-01-17 |
6 |
hands shall be sanitized in a manner that prevents contamination. observed food employee wash his hands and then use his hands to prep paper towel dispenser without a barrier. cdi by instruction, employee washed his hands correctly. |
| 2013-09-24 |
38 |
an effective hair restraint shall be worn by all food employees to prevent contamination. observed food employee working with food without a hat. cdi- hat was worn by food employee. |
| 2013-09-24 |
2 |
an effective employee health policy shall be in place in order to prevent food bourn illnesses. observed no employee health policy present during inspection. cdi- employee health policy template was given to pic. |