| Violation Date |
Code |
Description |
| 2018-10-17 |
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 floor tiles missing and broken around stove top area. ensure to maintain floor |
| 2018-10-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice hot holding below 135f (see temp chart). cdi pic had rice reheated to 180f during the inspection. |
| 2018-10-17 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee on cook line cracking raw shelled eggs and grabbing spinach without washing hands and changing gloves. ensure to change gloves when they are |
| 2018-01-05 |
45 |
4-501.11 maintain equipment in good repair. observed heavily rusted shelves in walk-in cooler. |
| 2018-01-05 |
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 tea pitchers stored on floor. |
| 2018-01-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed lettuce spinner and several pans stored wet. |
| 2018-01-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed lettuce in lettuce spinner stored as clean. cdi lettuce spinner taken back to be washed, rinsed and sanitized. |
| 2017-10-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee beverage stored improperly directly beside eggs on tphc cart. cdi beverages relocated to approved location. |
| 2017-10-05 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed eggs holding on tphc. tim |
| 2017-10-05 |
45 |
4-501.11 maintain equipment in good repair. observed heavily rusted shelves in walk-in cooler.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cuttingboard deeply scored, in-use on prep lin |
| 2017-06-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves in walk-in cooler soiled. |
| 2017-06-15 |
45 |
4-501.11 maintain equipment in good repair. observed shelves in walk-in cooler rusted/peeling paint. |
| 2017-06-15 |
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 rice cooling out of temperature control; product below 135f. observed le |
| 2017-06-15 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed eggs being held on tphc no |
| 2017-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sausage in flip top cooler above 45f. container of sausage not submerged in air flow of cooler. observed lettuce in reach-in cooler above 45f. cdi sausage voluntarily discard |
| 2017-01-24 |
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 dry goods containers not labeled. |
| 2017-01-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed qac based sanitizer at less than 200 ppm. |
| 2017-01-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked by connected hose. cdi hose disconnected and relocated to approved location. |
| 2017-01-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet. |
| 2016-10-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed lettuce spinner stored wet. |
| 2016-10-19 |
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 several dry good containers not labeled. |
| 2016-10-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed eggs and hash browns holding out of temperature control. ehs recommends eggs and hash browns placed on tphc. cdi documentation emailed to pic. pic completed policy. pic will |
| 2016-10-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting black and pink debris inside near chute. |
| 2016-10-19 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed salmon offered cooked to order on menu. pic did not have parasite destruction letter from supplier. cdi pic contacte |
| 2016-08-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved dicer stored clean with food debris stuck to surfaces. cdi dicer pulled and placed into dirty dish pit. |
| 2016-08-16 |
45 |
4-501.11maintain equipment in good repair.observed handle on stand up cooler / freezer unit broken in need of repair. |
| 2016-08-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2016-04-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut lettuce and sliced tomatoes stored in prep cooler (over stocked) measuring 50f; cdi products properly portioned and all temps observed at 45f and below at end of inspection. |
| 2016-04-28 |
42 |
(no points deducted)4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous multi-use customer drinking glasses stacked wet at both drink stations. |
| 2016-04-28 |
43 |
4-904.11display and handle single-use and single-service articles to prevent contamination. observed single service cups stored with no protection, exposed to contamination / sneeze spray at front drink station and back drink station. |
| 2016-04-28 |
54 |
(no points deducted)6-501.14change 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 vents in restrooms in need of cleaning. |
| 2016-04-28 |
45 |
4-501.11maintain equipment in good repair.observed numerous plastic lids and containers with melted / damaged surfaces in need of replacing.observed broken handle on stand up cold hold unit in need of repair. |
| 2016-02-24 |
19 |
(repeat)3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved mashed potatoes hot held in hot holding cabinet measuring 123f; observed pork ribs stored in hot holding cabinet measuring 119f. cdi both potatoes and ribs reheated to |
| 2016-02-24 |
43 |
(no points deducted)4-904.11display and handle single-use and single-service articles to prevent contamination. observed single service cups stored with no protection, exposed to contamination / sneeze spray. |
| 2015-12-04 |
8 |
(general comment) 6-301.14 post a handwash sign at each handsink. observed no signs posted at hand washing sink.ehs provided signs.5-205.11 maintain access to handsinks.observed handsink needed at front counter for staff to properly hand wash. |
| 2015-12-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous container stored clean with food debris / tape / tape residue stuck to surfaces. cdi containers placed into dirty dish pit. |
| 2015-12-04 |
19 |
l3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved sausage patties stored under heat lamp measuring 122-133f; sausage patties reheated to 165 and kept in steam well. |
| 2015-12-04 |
47 |
4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (surfcaces of cooking equipment throughout, shelving, equipment ) |
| 2015-12-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several containers / cups stacked wet in kitchen area. |
| 2015-12-04 |
23 |
(general comment) 3-603.113-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved consumer advisory for eggs cooked to order not complete. vr to ensure proper adv |
| 2015-10-08 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed multiple single service food containers being reused. cdi- discard |
| 2015-10-08 |
41 |
3-304.12 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. observed ice scoop on soda fountain grate ( not used to dump but switching to st |
| 2015-10-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths in soapy water and in empty bucket. cdi- insrtuction porvided |
| 2015-10-08 |
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 country style steak cooling on counter at 110-121 f. observed soup cooling |
| 2015-10-08 |
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 open container of hb eggs in top of prep unit at 41 f not date marked. cdi- date marked |
| 2015-03-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored on prep sink next to ready-to-eat meatloaf. observed french toast batter mix (egg) stored over ready -to-eat ham on prep cooler flip top. cdi by removing raw chi |
| 2015-03-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed egg/milk mixture stored in walk-in cooler >45f. cdi by moving to freezer. (<1 hr pic). |
| 2015-03-18 |
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 unlabeled bulk container of salt. |
| 2015-03-18 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed tea pitchers stored at beverage station in dining room without cover. cdi covered pitchers. |
| 2015-03-18 |
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 dust build-up on ceiling above prep cooler next |
| 2014-12-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2014-12-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grilled chicken breast and hamburger steak stored on grill < 135f/. cdi by reheating to 165f and hot holding. |
| 2014-12-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on plastic pans (2) stored as clean. cdi by removing sticker residue, wash, rinse, sanitize. |
| 2014-09-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed four sausage patties below 135f under heat lamp. sausage was cooked within the last hour and was pulled and put in the cooler to be used the next day for sausage gravy. it w |
| 2014-09-23 |
37 |
•3-306.11 protect food on display using shields, packaging, or other effective means. -p observed uncovered tea and water pitchers on the end of the counter not protected bfrom customers. cover or move behind counter out of direct possible contact from c |
| 2014-09-23 |
53 |
provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed a piece of loose baseboard under the dish machine. |
| 2014-09-23 |
45 |
4-501.11 maintain equipment in good repair. observed broken handle on stand up freezer. |
| 2014-06-16 |
42 |
4-901.11 equipment and utensils, air-drying required- allow utensils to completely air-dry prior to stacking on drying rack. observed tight stacked metal pans on the drying rack. observed tight stacked plastic drinking cups stored at beverage station. |
| 2014-06-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food),cold holding- maintain cold held tcs foods at 45f or below until served. observed cut tomatoes, lettuce, deli turkey, deli ham, liver mush, potato salad, chicken |
| 2014-06-16 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot holding- maintain hot held tcs foods at 135f or above until served. observed chili in warmer stored < 135f. (reheat to 135f before placing in warmer). cdi by reheat |
| 2014-06-16 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness- maintain dish machine to deliver 50-200ppm chlorine sanitizer. observed dish machine testing at 10ppm. cdi by priming sanitizer dispe |
| 2014-01-24 |
54 |
6-303.11 intensity-lighting- observed lights out in walk-in freezer and walk-in cooler. replace or repair. |
| 2014-01-24 |
42 |
4-901.11 equipment and utensils, air-drying required- observed wet tight stacked utensils on the drying rack and wet stacked drinking cups at drrink station. |
| 2014-01-24 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding- observed chicken tenders stored under a heat lamp < 135f. hot hold foods at 135f or above until served. cdi by voluntary discard. |
| 2014-01-24 |
4 |
2-401.11 eating, drinking, or using tobacco- observed employee beverages stored uncovered in kitchen. observed employee beverage stored on food prep table. store all emplyee beverages covered and below work contact surfaces. cdi by removing and covering b |
| 2013-11-26 |
31 |
3-501.15 cooling methods- cool foods uncovered in walk-in cooler until 45 f temperature is reached (no cross contamination possible). observed food items cooling in walk-in cooler tightly covered. |
| 2013-11-26 |
52 |
5-501.16 storage areas, rooms and receptacles, capacity and availability- a waste receptacle shall be located at each lavatory. |
| 2013-11-26 |
45 |
4-202.11 food-contact surfaces-cleanability- storage racks in walk-in cooler have rusted/peeling surfaces. resurface or replace (transitional permit item). |
| 2013-11-26 |
18 |
3-501.14 cooling- cool foods from 135f to 70f within 2 hours and to 45f in an additonal 4 hours. observed rice and noodles cooling in the walk-in cooler (~3.5 hours) @ 60-65f. cdi by voluntarily discarding food items. |