| Violation Date |
Code |
Description |
| 2019-01-14 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed the ice scooper han |
| 2019-01-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed food in temperature danger zone. refer to temperature chart. cdi - educated employees on procedures. prepare, cool down, then store at proper temperature. prep units are not me |
| 2019-01-14 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager on site during ins |
| 2018-07-20 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed single service cups exposed to contamination. cdi - rem |
| 2018-07-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed food employees preparing food and tightly wrapping plastic wrap around product |
| 2018-07-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed windex in a spray bottle without a label. cdi - labeled the spray bottle. |
| 2018-07-20 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed lettuce and tomato prepared during shift 5 at 6:30 - 7:00 am this morning has not met time/temperature cooling crite |
| 2018-07-20 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager on site during the |
| 2018-01-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed items wet stacked on storgae rack. cdi - educated importance of allowing items to air dry. pic removed items from each other to allow them to air dry. |
| 2018-01-25 |
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 oil/vinegar squeeze bottle not labeled. advised to have all working containers of food labeled with common name. |
| 2018-01-25 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf repeat violation. observed no certified food protection manager |
| 2017-08-23 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager during the inspect |
| 2017-08-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed lettuce slicer with debris on food contact surface of slicer and stored on the clean storage rack. item was used 3 hrs ago, still in 4 hr time range. |
| 2017-08-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product out of temperature in cold holding units. refer to temperature chart. cdi - educated about not overstacking product and cooling product down before st |
| 2017-08-23 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed ice scooper handle |
| 2017-08-23 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees with hair not restrained by visor. advised to hold hair up when usi |
| 2017-08-23 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed product prepared, tightly covered in plastic wrap, then stored in reach in unit |
| 2017-03-02 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed food |
| 2017-03-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked. cdi - pic situated containers to where they are not wet stacked. repeat violation. |
| 2017-03-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes out of temperature. refer to temperature chart. cdi - advised to discard tomatoes that have been out of temperature for more than 4 hrs. advised to not double stack co |
| 2017-03-02 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager during the inspecti |
| 2016-08-23 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf repeat violation. observed tomato not being cooled down properly. tomato in the reach i |
| 2016-08-23 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed mold build up in the ice machine. advised to clean more often. |
| 2016-08-23 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf observed no thin probe thermometer on site during operation. pic states there is no thin probe thermometer. advised to get one. vr |
| 2016-08-23 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf repeat violation. observed no certified food protection manager o |
| 2016-08-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers in the back wet stacked. |
| 2016-08-23 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. repeat violation. again, obs |
| 2016-04-19 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed ice dispenser stored |
| 2016-04-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed large batch of tuna salad in plastic container with lid closed on top of conta |
| 2016-04-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product out of temperature in the flip top cooler. cdi - educated about being aware of the over stacking in the flip top coolers; advised to pull excess produc |
| 2016-04-19 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employees recontam |
| 2016-04-19 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf2-102.12 at least one employee who has supervisory and management |
| 2015-10-01 |
47 |
(general comment) 4-601.11 (c ) 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. (tape on handles of knives) |
| 2015-10-01 |
46 |
(general comment) 4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no test strips available for quat sanitizer. |
| 2015-10-01 |
37 |
(general comment) 3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved prep cooler exposed to customer contamination / sneeze spray at register, side panel needs to be added to fully protect food products. cdi la |
| 2015-10-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut lettuce, sliced tomatoes, various deli meats all overstocked measuring 41-53 degrees f at both prep coolers; cdi all items portioned correctly to prevent overstocking in pan |
| 2015-10-01 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pfobserved no employee health policy in place during inspection. cdi information regarding employee health policy emailed to facili |
| 2015-10-01 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2015-04-16 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2015-04-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottles of chemicals without any labels. cdi-labeled. |
| 2015-04-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested. |
| 2015-04-16 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf pic stated no thermometer available at facility. cdi-another manager arrived and found thermometer. |
| 2014-10-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet. |
| 2014-10-21 |
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 stored down in ice. |
| 2014-10-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed frozen loaf of bread stored in direct contact with cardboard box. bread discarded. |
| 2014-10-21 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed employee rinse hands in three compartment sink. no dishes present in sink. cdi through education. |
| 2014-10-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored over food for facility in walk in cooler. cdi-drinks moved to bottom shelf. |
| 2014-10-21 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no food safety certified manager on site during inspection. facility has 210 days from permit issued date of 4/25/14 before points are deducted. no points deducted today. |
| 2014-05-22 |
14 |
.sanitizer shall be at correct strength. (4-501.114) observed chlorine sanitizer above 100ppm. also observed floating food debris in sanitizer compartment of ware washing sink. cdi-sanitizer remade. |
| 2014-05-22 |
54 |
employee food shall be in designated areas so as not to contaminate food for facility. (6-403.11) observed sealed employee food stored over food for facility. |
| 2014-05-22 |
31 |
use proper cooling methods. (3-501.15) observed just cut tomatoes cooling in flip top unit and above 45f. cool cut tomatoes in walk in before placing in holding unit to ensure rapid cooling. |
| 2014-05-22 |
26 |
poisonous or toxic materials shall be applied so that contamination due to drip or spray on food and clean equipment/utensils is prevented. (7-202.12) observed employee spray stainless steel cleaning fluid on equipment near flip top prep unit and around i |
| 2014-05-22 |
1 |
facility shall have employee with mangerial control who is food safety certified. (2-102.12) no food safety certified manager on site during inspection. facility has 210 days from permitted date to be in compliance. |