| Violation Date |
Code |
Description |
| 2018-11-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed laminate damaged on right and left sides of walls entering kitchen area from lobby. |
| 2018-11-02 |
45 |
4-502.11(a) maintain utensils in good repair. observed black container for hashbrowns is chipped.4-501.11 maintain equipment in good repair. observed dunkaccino machine to be leaking when drink is dispensed. ensure machine is properly put together and fun |
| 2018-11-02 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed employee belongings comingled with single service items. facility has lockers for employee belongings. repeat violation previou |
| 2018-11-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored in water on the line. see #14. |
| 2018-11-02 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed 2 employees with no hair restraints preparing food. |
| 2018-11-02 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed employee belongings stored on top of boxes of coffee. facility has lockers for employees to use. |
| 2018-11-02 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed cold and flu medicine stored on prep table shelf adjacent to icings for donuts. de |
| 2018-11-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed no sanitizer in facility. cdi: person in charge (pic) went to store on graham st. to obtain bulk sanitizer. sanitizer in facility by the end of inspection. |
| 2018-11-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed trash can blocking handsink adjacent to walk in coolers. corrected during inspection (cdi): trash can relocated. 6-301.12 provide paper towels or approved alter |
| 2018-01-18 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. repeat observed single service lids being stored on shelf directly beside the back hand sink. cdi: pic placed sheet pan on top shelf and |
| 2018-01-18 |
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 turkey slices that had been portioned around noon cooling in prep top cool |
| 2018-01-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed top three layers of sausage patties holding above 45f in prep top cooler. cdi: ehs allowed pic to relocate sausage patties to walk-in cooler to quickly cool. ehs suggested not s |
| 2017-07-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. repeat observed no certified food protection manager onsite. pic stated she will be taking the class soon. |
| 2017-07-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink by front prep not being used. observed hand sink in back by freezer with single service lids in it. maintain access to hand sinks so that hands can be |
| 2017-07-26 |
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 turkey and sliced cheese being cooled from prep in the walk in with |
| 2017-07-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths being stored in weak sanitizer (100 ppm quat) by front counter. |
| 2017-07-26 |
45 |
4-502.11(a) maintain utensils in good repair. observed spatulas used for stirring tea with discoloration. pic stated manager has ordered new spatulas. |
| 2017-07-26 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. repeat observed single service lids being stored directly next to the back hand sink. consider relocating. observed single-service lids, |
| 2017-07-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed cleaning needed in cooler drawers, cooler gaskets, on the handles of coolers, and on the exterior of the large sugar container. |
| 2017-07-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked on drying racks. |
| 2016-12-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee jackets and dirty aprons on storage shelves above food establishment food ingredients. make sure to have a designated area for e |
| 2016-12-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food build-up on reach in cooler doors and handles, gaskets and walk in cooler doors. keep all equipment clean by increasing cleaning frequency. |
| 2016-12-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service by hand sink close in proximity to hand soap dispenser. make sure to keep single service protected by plastic sh |
| 2016-12-16 |
8 |
*5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed in back room by 3 compartment sink, food build-up in hand sink, icing bottle, and debris. make sure to only use handsink for washing of hands. cdi explained t |
| 2016-12-16 |
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 pic washing hands without using a protective barrier to turn off hand sink. cdi informed |
| 2016-12-16 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food manager on site. repeat violation |
| 2016-05-25 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic not a certified food protection manager certificate on wall was for serve safe food handler. |
| 2016-05-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with buildup of mold and in need of cleaning. |
| 2016-05-25 |
45 |
•4-501.11 maintain equipment in good repair. observed prep unit to have heavy condensation spilling out into floor unit in need of repair. -0 points- |
| 2015-11-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fan near front line and vents in walk in unit soiled with debris. repeat. |
| 2015-11-06 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee handling food without a hair restraint. |
| 2015-11-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in front area. |
| 2015-11-06 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf. observed no soap at front handsink. cdi soap provided. |
| 2015-06-03 |
53 |
6-502.12 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 floors soiled with debris. cdi floors cleaned. |
| 2015-06-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty fan. |
| 2015-06-03 |
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 breast, sausage, and omelet tighly wrapped and covered while cool |
| 2015-06-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed back handsinks soiled with food debris. cdi sinks cleaned out. |
| 2014-10-31 |
8 |
6-301.12 hand drying provision - pf. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed handsinks without paper towels. cdi paper towels restocked. |
| 2014-10-31 |
1 |
2-102.12 certified food protection manager - c. 2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic without ansi accredited food certification. repeat. |
| 2014-06-02 |
1 |
2-102.12 certified food protection manager - c. facility shall have pic during all hours of operation who is a certified food protection manager by an ansi accredited program. observed pic without certifications. repeat. |
| 2014-06-02 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. handsinks shall be maintained so that it is accessible to employees at all times. handsinks shall be used for no other purposes other than handwashing. observed handsink by freezer blocked |
| 2014-06-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed ice machine with build up begining to accumulate. cdi machine cleaned. |
| 2014-06-02 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food shall be stored atleast 6 inches off the floor. observed milk stored on floor in cooler. repeat. |
| 2014-06-02 |
41 |
3-304.12 in-use utensils, between-use storage - c. in between pauses utensils shall be stored in a container of water of 135f or above, handles stored up and above food in containers.observed spoons stored in sanitizer cup, and cup stored in sugar as a sc |
| 2014-06-02 |
35 |
3-302.12 food storage containers identified with common name of food - c. bulk food containers shall be labeled with common name of food. observed container of sugar not labeled. |
| 2013-11-14 |
4 |
2-401.11 eating, drinking, or using tobacco. employees must store and consume beverages in designated areas to prevent the contamination of food, equipment, utensils, linens, and single service/use articles. observed employee drinks on prep surfaces, on |
| 2013-11-14 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking. facility must designate an area for employee drinks etc. observed no designated area. employees should also not be passing cigarettes while working in the food prep area. |
| 2013-11-14 |
37 |
3-305.11 food storage-preventing contamination from the premises. food must be stored at least 6 inches off the ground. observed milk stored on the floor. |
| 2013-11-14 |
35 |
3-302.12 food storage containers identified with common name of food. label food containers. observed several containers containing non-descript white powders were not labeled. |
| 2013-11-14 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness. maintain sanitizer at approved levels. observed 2 buckets of sanitizer that measured 0 ppm quat. cdi - refilled at proper levels. |
| 2013-11-14 |
8 |
6-301.11 handwashing cleanser, availability. observed the hand soap was unavailable at the front hand sink. cdi - fixed by the manager. 5-205.11 using a handwashing sink-operation and maintenance. hand sinks must be available for handwashing at all tim |
| 2013-11-14 |
6 |
2-301.14 when to wash. employees must wash hands before putting gloves on to handle food and after activities such as taking money from customers, coming back from breaks and before handling food. observed employees in violation of all of the above. cd |
| 2013-11-14 |
1 |
2-102.12 certified food protection manager. the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the person in charge today did not |