| Violation Date |
Code |
Description |
| 2018-07-02 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed stack of uncovered single service bowls in dry storage area. keep protected when in storage. |
| 2018-07-02 |
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 two containers of 72f water at front line, each holding an avocado scoop |
| 2018-07-02 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed two sanitizer buckets stored on the floor. pc moved off the floor. |
| 2018-07-02 |
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 pico being cooled in two covered containers in prep cooler and one covere |
| 2018-07-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled scoops stored as clean, can opener blade also soiled. cdi - rewashed. observed several pans stored as clean but with labels still afixed. cdi |
| 2018-07-02 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed food employee using gloved hands to cut unwashed mushrooms in preparation for washing them. before she finished this task, she stopped and prepared a |
| 2018-07-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed no paper towels at kitchen handsink upon arrival. cdi - towels supplied.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing |
| 2017-07-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. black mold like build up on interior shield of large ice bin. 4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. sani |
| 2017-07-21 |
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. container of sliced tomatoes being cooled in prep cooler. not cooling at approved |
| 2017-07-21 |
35 |
$ 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. two shakers and one bulk container of himalayan pink salt not labeled. cdi- kitchen manager had all labeled. (0pts) |
| 2017-07-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee wearing a tied headband as a hair restraint during active preparation of food. provide hair restraint. repeat |
| 2017-07-21 |
45 |
4-501.11 maintain equipment in good repair. torn gasket in prep cooler. repair. (0pts) repeat |
| 2017-07-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried food debris and residue on gaskets of prep coolers at bar. stickers/ sticker residue on exteriors of containers stored as clean. cleaning is needed. |
| 2017-07-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. employee observed using multi-use towel to wipe dry washed containers prior to putting them away. allow washing containers and utensils to air dry. repeat. |
| 2017-01-12 |
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. one small quarter pan of kidney beans dated 1/4 stored in walk in cooler. beans are past approved holdin |
| 2017-01-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. open employee beverage stored on dish racks over 3 comp sink that had dishes in them. cdi- discussed approved storage with both owner, manager, and employee. employee v |
| 2017-01-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf three scoops stored as clean with other clean utensils with dried debris in them at prep area. cdi- three scoops were removed for cleaning. |
| 2017-01-12 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf. salted carmel brownie and |
| 2017-01-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. plastic quart containers and large hotel pans stacked together tightly while wet. one employee observed drying glasses with a multi- use cloth. allow all to air dry completely. disc |
| 2017-01-12 |
45 |
4-502.11(a) maintain utensils in good repair. torn gaskets in two prep coolers. repair gaskets. repeat |
| 2017-01-12 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee at dish machine not wearing hair restraint while working. provide hair restraint. |
| 2016-07-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried dust debris on fan shields in walk in cooler, dried debris in undercounter freezer, and some dried debris on outer exterior door ledge of ice machine d |
| 2016-07-20 |
45 |
4-501.11 maintain equipment in good repair. two torn gaskets in prep cooler. 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. -pf two cutting b |
| 2016-07-20 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf . three boxes of packaged vegetables stored on floor in walk in cooler. both pic advised of products being deliv |
| 2016-07-20 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf. no label provided for the |
| 2016-07-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf . spray with preprinted label of disinfectant, sanitizer, deodorizer on them. cdi-pic florella corrected label.unable to sign on inspection form due to connectivity |
| 2016-07-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. one spot on upper shield of ice with some mold. cdi- cleaned |
| 2016-07-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. sanitizer bucket and spray bottle on ledge in front of handwashing sink. cdi- pic lindsay davis removed immediately. |
| 2016-01-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed build-up on the can opener blade. (0 pts) clean and sanitize after each use or every 4 hours. cdi- removed and wash,rinsed,sanitized. |
| 2016-01-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed rolling carts blocking the kitchen hand sink. cdi- carts moved to another location. keep sinks unblocked to ensure best hand washing practices. |
| 2016-01-27 |
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 zucchini hummus in the reach-in cooler date marked as being prepared on 1/19/16 observed on 1/ |
| 2016-01-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container with cashews in the walk-in cooler stored on the floor. cdi- removed from the floor. |
| 2016-01-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker/date label residue on the exterior of pans and lids. |
| 2016-01-27 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf- observed two containers w |
| 2015-10-28 |
49 |
5-205.15 maintain a plumbing system in good repair. repair the leaking kitchen handsink. |
| 2015-10-28 |
45 |
4-501.11 maintain equipment in good repair. observed several torn gaskets: walk in cooler, most prep coolers in the sandwich/salad prep area. |
| 2015-10-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed small plastic food containers and larger bulk containers stacked while wet. |
| 2015-10-28 |
39 |
.3-304.14(b) hold in-use wiping cloths in sanitizer at the correct concentration in between uses. observed 2 buckets at 0ppm. |
| 2015-10-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food with only a headband as a hair restraint. |
| 2015-10-28 |
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 no labels on the working containers of spices, raw sugar, dried herbs, coconut flakes, etc.3-602.11 food packaged on pre |
| 2015-10-28 |
26 |
.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 chemical spray bottles not labeled and squeeze bottles with dish detergents not labeled. cdi by labeling. |
| 2015-10-28 |
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 microgreens with a 10/15 prep date, which pic stated was an incorrect label. observed no date |
| 2015-06-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - repeat - one sanitizer bucket read 0 ppm. cdi- replaced. |
| 2015-06-22 |
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 dish washer go from soiled to clean utensils without washing |
| 2015-06-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - 0 pts -moderate mold build up in the ice machine chute. cdi- item was cleaned. |
| 2015-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - greens (65f) and sprouts (50f) were out of temperature compliance. cdi- items placed in rapid cooling equipment. |
| 2015-06-22 |
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 - carrots, cabbage, and celery are being pickled and held for 14 days. over 10 containers of picked items |
| 2015-06-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - 0 pts - two working containers of cleaners were not properly labeled. cdi- pic labeled items. |
| 2015-06-22 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - 0 pts- lips of single service cups are exposed. use a barrier such as a plastic covering or dispenser to protect the cups. 4-903.11(a) store single-use and sing |
| 2015-06-22 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. - 0 pts - back door is not self closing. repair. |
| 2015-06-22 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - pic states that make top reach in is not in good working condition. repair. |
| 2015-06-22 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0 pts - observed dumpster door open. |
| 2015-06-22 |
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 - several containers of pico, kale, and lettuce were tightly covered and placed in |
| 2014-11-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp wiping cloth stored on cutting board of left prep cooler. cdi - removed to bucket. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed thr |
| 2014-11-22 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed to-go containers stored not invertd. cdi - pic corrected. |
| 2014-11-22 |
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 two cups of sanitizer stored at two make coolers and being used to stor |
| 2014-05-07 |
52 |
5-501.115 maintaining refuse areas and enclosures - c. maintain dumpster pad free of litter and refuse. observed large amount of litter on pad surrounding shared dumpster. pic has asked for more frequent pick-up and is awaiting reply. |
| 2014-05-07 |
8 |
6-301.14 handwashing signage - c. a handwashing sign or poster shall be posted at all handwashing sinks notifying food employees to wash their hands. observed no signage at hand sinks in kitchen and bar. signs left with pic. |
| 2014-05-07 |
4 |
2-401.11 eating, drinking, or using tobacco - c. observed employee beverage stored on upper shelf abopve food and next to prep station. |