| Violation Date |
Code |
Description |
| 2018-10-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of metal containers above three comp sink. |
| 2018-10-17 |
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 bottles of water and shaker of spice with no labels. |
| 2018-10-17 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probed thermometer on site during inspection. vr |
| 2018-10-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory not meeting the proper verbage. vr 10/27/2018 |
| 2018-10-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of lettuce stored in flip top measuring above 45f. cdi by voluntary discard. |
| 2018-10-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored improperly in kitchen area. cdi by removal to proper storage location. |
| 2018-05-08 |
45 |
4-501.11 maintain equipment in good repair. observed gasket on flip top cooler at server area with slight damage. improvement noted. |
| 2018-05-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese stored on ice bed measuring at 60f. cdi by voluntary disposal. |
| 2018-05-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with debris build up stored as clean. cdi by disassembly for recleaning. |
| 2018-03-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a new employee dumping a small cup of spice into handsink and washing it down. cdi by intervention and education. |
| 2018-03-21 |
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 one container of hotdogs with no date label. cdi by date marking with proper date of opening. |
| 2018-03-21 |
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 simple syrup and cherry syrup with no labels. |
| 2018-03-21 |
45 |
4-501.11 maintain equipment in good repair. observed broken gaskets on flip top cooler. |
| 2018-03-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open door on dumpster. |
| 2018-03-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep surface. |
| 2017-12-11 |
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 numerous small holes in wall near grill. |
| 2017-12-11 |
45 |
4-501.11 maintain equipment in good repair. observed broken gasket on chest freezer. |
| 2017-12-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over ready to eat hotdogs in reach in cooler. cdi by correcting storage order. |
| 2017-07-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed lids and containers stored as clean with visible debris build up. cdi by removal for recleaning. |
| 2017-07-20 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee handle soiled dishes and proceed to try and handle fo |
| 2017-07-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grits measuring at 118 f. cdi by voluntary discard. |
| 2017-07-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep surface uncovered. cdi by voluntary disposal. |
| 2017-07-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of debris in gaskets of walk in freezer. |
| 2017-07-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping clothes stored throughout facility on prep surfaces. cdi by removal of rags to sanitizer buckets. |
| 2017-04-05 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed shared dumpster with open door. |
| 2017-04-05 |
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 one pan of mac and cheese in the reach in cooler with no date. pic informed that the product was prepared the day before. cdi by la |
| 2017-04-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of tomatoes in flip top with a small portion of tomatoes on top reading at 47. cdi by voluntary discard of top portion of tomatoes and instructing not to pass fill |
| 2017-04-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a small portion of grilled onions sitting in a container over grill top reading at 115. cdi by reheating and putting in a container on the grill top to maintain heat at proper |
| 2017-04-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one bucket of raw chicken stored over sealed ready to eat food in the freezer. cdi by correcting storage order. |
| 2017-04-05 |
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 employee recontaminate hands after washing by touching faucet with bare hands. cdi by rew |
| 2017-01-19 |
13 |
observed single service spoon handle in contact with onions, and ice cream scoop in contact with macaroni and cheese, cdi - scoops removed.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p |
| 2017-01-19 |
21 |
observed cream cheese in single door reach in not dated, date unknown. cdi - discarded3-501.18 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 |
| 2017-01-19 |
39 |
observed sanitizer rags on cutting board, not in sanitizer.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-01-19 |
14 |
observed ice machine guard collecting residue.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. improvement from previous inspection |
| 2017-01-19 |
45 |
observed damaged refrigerator gasket on 2 door.4-501.11 maintain equipment in good repair. |
| 2017-01-19 |
41 |
observed scoops for vegetables at hot table in 80 degree water. cdi - educated and removed.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 t |
| 2016-08-19 |
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 debris accumulation on the floor behind the sod |
| 2016-08-19 |
46 |
4-501.16 do not use a warewashing sink for handwashing. observed employee washing hands in the wash water of the 3 compartment sink. |
| 2016-08-19 |
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 3 unlabeled dry good storage bins. |
| 2016-08-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one sanitizer spray bottle and the sanitizing water in the 3 compartment sink both below 50ppm. cdi- chlorine added to both until proper concentration was achieved. |
| 2016-08-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed hot dogs stored on the bottom shelf of a reach in cooler in direct contact with a package of ground beef. cdi- storage rearranged. keep hot dogs with other ready to eat foods. |
| 2016-08-19 |
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 an employee briefly wash hands in the wash water of the 3 compartment sink. cdi by instr |
| 2016-08-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee place an employee beverage on a cutting board near the deli slicer. beverage was relocated during inspection. |
| 2016-06-08 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee cracking shell eggs and then handling single-use plates without changing her gloves in-between. cdi by instruction. |
| 2016-06-08 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have ansi food safety certification. |
| 2016-06-08 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee handle a cut head of lettuce without gloves on. cdi- product discarded. |
| 2016-06-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a can opener with dried debris accumulation on the blade. cdi- item set aside for recleaning. |
| 2016-06-08 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf facility did not have chlorine test strips for their sanitizer. vr within 10 days. |
| 2016-06-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 3 wet wiping cloths stored on counter tops while not in use. use sanitizer buckets in kitchen to store wiping cloths. |
| 2016-06-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food boxes stored on the floor in the walk in freezer. |
| 2016-03-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking on cleaned containers above the 3 compartment sink. |
| 2016-03-23 |
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 green beans in a reach in cooler dated 3/16 and tuna salad made in-house dated 3/16. cdi- prod |
| 2016-03-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw turkey bacon stored above deli meats and one package of ready-to-eat pulled pork stored on top of shell eggs in a reach in cooler. cdi- storage rearranged. |
| 2015-12-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 3 beverages stored over foods. beverages were relocated. |
| 2015-12-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sauteed onions stored on a preparation table at 61f. cdi- onions were relocated to the reach in cooler. |
| 2015-12-09 |
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 one container of green beans in a reach in cooler dated 12/1. cdi- product discarded. improve |
| 2015-12-09 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have ansi certification. |
| 2015-12-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue accumulation on the shelving unit above the 3 compartment sink. |
| 2015-12-09 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed one chlorine sanitizer spray bottle with a concentration greater than 200ppm. the test strip turned dark purple and then clear afterwards. cdi- bottle was emptied an |
| 2015-09-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the shelving above the 3 compartment sink. |
| 2015-09-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one container of chili on the floor in the walk in freezer. |
| 2015-09-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf two employees stated that customers were allowed to order hamburgers cooked to any temperature. the facility doe |
| 2015-09-22 |
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 chili meat with a preparation date of 9/8 in a reach in cooler, sliced ham and turkey dated 9/1 |
| 2015-09-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed deli slicer with dried debris accumulation behind blade and measuring cups stored clean above the 3 compartment sink with residue accumulation on the |
| 2015-09-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed 2 cartons of raw shell eggs stored over ready to eat foods in a reach in cooler. cdi- eggs relocated to bottom shelf. 3-302.11(a) protect food in storage using covered container |
| 2015-09-22 |
7 |
3-301.11(b) do not contact exposed ready -to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee bare hand contact hot dog bun. cdi by instruction, bun was discarded. |
| 2015-09-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored over a cardboard box of applesauce underneath a preparation table. beverage was relocated. |
| 2015-06-08 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed food employee grating slaw with one glove, leave to flip burger |
| 2015-06-08 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed pic with food safety certification not to be present at begining of inspection. |
| 2015-06-08 |
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 scoop stored on a soiled lid. |
| 2015-06-08 |
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 one container of tuna salad date marked 6-1. cdi- discarded |
| 2015-01-05 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed sliced tomatos cooling in refrigerator at 71 f covered in plastic. cdi- removed from plastic to cool more qui |
| 2015-01-05 |
1 |
2-102.12 pic shall be a certified food protection manager. observed no food safety manager on staff at this time. |
| 2014-11-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed partially eaten employee foods stored on slicer and prep unit. cdi- removed; instruction provided |
| 2014-11-06 |
45 |
4-501.11(a) maintain equipment in good repair. observed main prep unit cold holding at above 50 f. vr for repair or repalcement |
| 2014-11-06 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed cooked beef, chicken salad , cole slaw and tuna salad with no date marking. cdi- properly date marked3-501.18 discard the food requiring date |
| 2014-11-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed all foods including multiple tcs foods out of temperature in main prep unit. cdi- placed on tphc or discarded |
| 2014-11-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. observed food employee handle raw hamburger with gloves then return to cutting cabbage for cole slaw without removing gloves and washing hands. cdi- outer leaves of cole slaw discarded. |
| 2014-11-06 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. observed food employee handle raw hamburger with gloves then return to cut |
| 2014-07-25 |
47 |
4-602.13 ensure nonfood contact surfaces are cleaned as often as necessary to prevent soil accumulation. observed electrical box next to toaster with excessive dust and grease accumulation. to be cleaned |
| 2014-07-25 |
44 |
3-304.15 (b)-(d) gloves shall be used for specific task. eg working with raw animal foods or ready to eat foods. observed food employee wash glove in sink after handling raw hamburger. cdi- instruction provided, hands washed , new gloves donned |
| 2014-07-25 |
21 |
3-501.17 date mark all open, ready to eat tcs foods. observed cooked chicken and eggs not date marked. cdi- properly date marked3-501.18 ensure date marked foods are properly dispositioned when out of date. observedf feeta cheese in water for 30 days. cdi |
| 2014-07-25 |
4 |
2-401.11 employee beverages shall not be stored above food, food contact surfaces or surfaces intended to be touched by customers. observed employee beverage stored on meat slicer. cdi- removed |
| 2014-07-25 |
1 |
2-102.12 facility shall ensure pic with food safety certiication. observed pic ithout certification. under 180 of t permit. points not taken. |
| 2014-03-27 |
21 |
3-501.17 open, ready to eat, tcs foods shall be date marked and shall be discarded prior to use on the eigth day of service if held at 41 f or colder at all tiems. observed baked beans out of date and feta cheese and chili not date marked.cdi- discarded; |
| 2014-03-27 |
14 |
4-501.114 in use sanitizer solutions shall be maintined at proper concentration. observed sanitizer at 10 ppm. chlorine. cdi- remixed stronger |
| 2014-03-27 |
1 |
2-102.12 at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through pa |