| Violation Date |
Code |
Description |
| 2018-08-20 |
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 walls behind prep units in need of cleaning. |
| 2018-08-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving at microwaves in need of cleaning due to food debris under microwave. |
| 2018-08-20 |
45 |
4-501.11 maintain equipment in good repair. observed doors for prep unit holding fruit unable to close and in need of repair. |
| 2018-08-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2018-08-20 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed sanitizer full of visible debris. cdi dumped and changed. |
| 2018-08-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee making smoothies without hair restraints. |
| 2018-08-20 |
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 ham, black beans , numerous pans of lettuce , tomatoes held past posted expiration date. 10 day verification required. |
| 2018-08-20 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed rear hand wash hot water not working. 10 day verification |
| 2018-08-20 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed no effective employee health policy in use. 10 day verification required. |
| 2018-08-20 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site during inspection. repeat |
| 2018-05-18 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without being a certified food protection manager. repeat |
| 2018-05-18 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed smoothie blenders through discussion washed per shift which is every 5 hours which are at room temperature. cdi-pic educated on how often to wash |
| 2018-05-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sandwich prep unit with items above 45f. cdi-pic educated on proper cold holding and cold holding moving to 41f on 1/1/18, items were discarded. pic had a temperature log that r |
| 2018-05-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 sanitizer buckets at 50 ppm quat. |
| 2018-05-18 |
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 chicken salad in finish prep flip top unit dated 5/16, cut lettuce dated 5/17 and cheese dated 5/14. cdi-pic discarded items. |
| 2018-05-18 |
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 use utensils stored with food contact surface exposed. |
| 2018-05-18 |
45 |
n/a |
| 2018-05-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust and debris on shelving throughout the facility. observed soiled gaskets on reach ins. |
| 2017-07-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an emplyoee drink stored on a shelf near the prep table area where the dicer is kept. drink was stored above several items such as food |
| 2017-07-28 |
45 |
4-501.11 maintain equipment in good repair. observed low boy cooler unit under flip top with a door in disrepair. observed one slicer with a bent blade. |
| 2017-07-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked lexan pans and containers. ensure that dishes are allowed to air dry before storage. |
| 2017-07-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a container of chicken salad in the prep area at 47f. item had been in the process of being assembled but staff were redirected to the prep line. should the assembly process o |
| 2017-07-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one lexan pan with a tomato seed present on the interior. observed one large lexan with very small amount of leafy green debris on the exterior while |
| 2017-07-28 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the prep line hanldsink. soap was available at the rear handsink, less than 5 feet away, no points deducted. employees must refill soap dispensors when empty. re-filled by e |
| 2017-07-28 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee handle currency at the cash register then return to the kitchen and prepare to don gloves. ehs stopped employee and questioned employee on what one should do after ha |
| 2017-07-28 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no persons present with food protection manager certification. |
| 2017-01-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several non-stacked pans with sticker debris on the exterior. all stickers should be removed during the wash/rinse/sanitize process as stickers are |
| 2017-01-27 |
45 |
4-502.11(a) maintain utensils in good repair. observed a cracked ice scoop4-501.11 maintain equipment in good repair. observed cooler door broken on the prep line refrigeration unit4-501.12 resurface or replace cutting surfaces that can no longer be effec |
| 2017-01-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified employees present at time of inspection |
| 2016-07-25 |
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 hummus in walk in opened with no date labeling. cdi discarded. |
| 2016-07-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed cloths stored in buckets with no measurable qac concentration. cdi refilled buckets with sanitizer. |
| 2016-07-25 |
51 |
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 towel dispenser at front handwash unabled to be opened for towel replacement. |
| 2016-01-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed clean dish rack with buildup of debris and in need of cleaning. |
| 2016-01-29 |
45 |
4-501.11 maintain equipment in good repair. oberseved numerous gaskets in need of replacement. -0 points-4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed portable cutting boards in need o |
| 2016-01-29 |
42 |
n4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-01-29 |
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 cooling tightly covered in walk in . cdi by instruction and pro |
| 2016-01-29 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee changing garbage bags and then went back to preparing food without washing hands. cdi by instruction.2-301.12 c to avoid recontaminating their hands food employees may use |
| 2015-07-27 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic without proof of food certification. |
| 2015-07-27 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed thermometer in house unable to give accurate temperature of sliced turkey and thin slices of fish and protein. verificati |
| 2015-07-27 |
8 |
. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed no paper towels at front hand sink. cdi paper towel provided. |
| 2015-07-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of food stored on floor in walk in freezer and cooler. |
| 2015-03-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed conta plastic containers on rack wet stacked. repeat. |
| 2015-03-10 |
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 lettuce and cooked pineapple mix not labeled. cdi items labeled. |
| 2015-03-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed facility with soiled scoops, onion slicer, knives, and plastic containers. repeat. cdi items moved to sink for cleaning. repeat |
| 2015-03-10 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees changing gloves without handwashing. cdi hands washed gloves changed. 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, han |
| 2014-10-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved sanitizer at register to be too low and slicer stored with debris. cdi- refilled and properly cleaned |
| 2014-10-23 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed hummus to be dated to far in future, can't hold more than 7 days at 41f or lower once opened. |
| 2014-10-23 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pfobserved thermometer to be off by more than 2 degrees f. |
| 2014-10-23 |
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 cinnamon and sugar without a label. |
| 2014-10-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed prep sink and 3 comp sink soiled in the interior of the vats. please clean. |
| 2014-10-23 |
45 |
4-502.11(a) maintain utensils in good repair. observed black mats to be in poor repair. do not use any longer as material can transfer to the food. |
| 2014-10-23 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed handsinks soiled and in need of cleaning. |
| 2014-10-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nesting plastic pans. |
| 2014-05-16 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. single serve items, equipment and utensils shall be stored in a clean dry location and atleast 6 inches above floor. observed single serve cups and ot |
| 2014-05-16 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food shall be stored atleast 6 inches above the floor. observed boxes of food stored on the floor in the cooler and freezer. |
| 2014-05-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are cold held shall be 45f or below. observed containers of potato salad stacked high in prep top. cdi took out some contai |
| 2014-05-16 |
8 |
6-301.12 hand drying provision - pf. each hand sink shall be supplied with a hand drying device. observed no paper towels at one hand sink. cdi paper towels provided. |
| 2014-05-16 |
1 |
2-102.12 certified food protection manager - c. pic, who is knowledgeable about the establishment, with an ansi accredited food protection certification shall be available during all hours of operation. observed no one on staff with certification. repeat. |
| 2013-12-09 |
2 |
2-103.11 (m) person in charge-duties. the person in charge (pic) had the employees all sign a health policy agreement but was not very familiar with the information. cdi - instructed to familiarize with the policy. |
| 2013-12-09 |
41 |
3-304.12 in-use utensils, between-use storage. do not store knives in the cracks between equipment as these places are not cleaned and sanitized regularly or appropriate for this use. observed a knife in the gap between two coolers. cdi, removed and ta |
| 2013-12-09 |
39 |
3-304.14 wiping cloths, use limitation. store sanitizer buckets off the floor. observed all the buckets on the floor. cdi. |
| 2013-12-09 |
1 |
2-102.11 demonstration. 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 have any approved c |