| Violation Date |
Code |
Description |
| 2018-10-24 |
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 sevice cups stored on the floor. |
| 2018-10-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer bucket with sanitizer concentration less than 200ppm quatt. |
| 2018-10-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handwashing sink in back, blocked by carts and single sevice items. cdi, items moved to allow access. |
| 2018-03-27 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. could not confirm if bulbs above hot holding unit is shatter proof. facility must either confirm or replace with s |
| 2018-03-27 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination.single service cups stored high and exposing rims of cups. protect rims. repeat |
| 2018-03-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.minor wet stacking observed. |
| 2018-03-27 |
1 |
2-102.12c ensure the person in charge (pic) is a certified food protection manager (cfpm)pic is not a cfpm. repeat. |
| 2017-11-30 |
1 |
2-102.12c ensure the person in charge (pic) is a certified food protection manager (cfpm)pic is not a cfpm. repeat. |
| 2017-11-30 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed two sanitier buckets with 0-50 ppm quat. |
| 2017-11-30 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pfnail brush was in sink. keep sink clear. cdi- nail brush removed. |
| 2017-11-30 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-11-30 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. single service cups stored high and exposing rims of cups. protect rims. |
| 2017-05-05 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-05-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. multiple fruit flies noticed in facility. monitor. |
| 2017-05-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p mini dogs were recorded below 135f (see chart). cdi- product re-heatead to 165f |
| 2017-05-05 |
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 pic was not a cfpm. repeat |
| 2016-12-06 |
37 |
6-704.11 products that are damaged shall be segregated and held in designated areas. observed one damaged can not segregated. no points deducted. |
| 2016-12-06 |
1 |
2-102.12 facility must have a certified food protection manager present during operation hours.. pic present was not a cfpm. repeat. |
| 2016-06-09 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed pepporoni in reach in unit with a discard date of 6/8. cdi- pepporoni voluntarily discarded. |
| 2016-06-09 |
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 pic present was not a cfpm. repeat. |
| 2016-06-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in facility. doors were open the whole inspection. |
| 2016-06-09 |
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 some in-use utensi |
| 2016-06-09 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups with rim not protected. |
| 2015-10-09 |
42 |
4-901.11, after sanitizing equipment and utensils, they should be air dried. observed containers on the drying rack that were not air drying. cdi - moved the containers so they were not wet stacked and they will be allowed to air dry. |
| 2015-10-09 |
41 |
3-304.12(a), during pauses in food preparation or dispensing, utensils shall be stored in the food with their handles above the top of the food. observed a scooper in the sugar container with the handle in the product. cdi - pic situated the handle so it |
| 2015-10-09 |
39 |
3-304.14, sanitizer cloths used for wiping counters and equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed a sanitizer bucket with solution and wiping cloth with a weak concentration (lower than 100 |
| 2015-10-09 |
35 |
3-302.12, working containers of food shall be labeled with the common name of the food product. observed multiple containers of food such as sugar and flour without a food label on the container. cdi - pic provided food label for the containers during the |
| 2015-10-09 |
6 |
2-301.14(i), food employees shall clean their hands after engaging in other activities that contaminate the hands - p. observed employee washing utensils and then move strait to handling food for a customer without washing hands - p. cdi - educated employ |
| 2015-10-09 |
1 |
2-102.12, at least one employee who has supervisory and management responsibility shall be a certified food protection manager. the pic in the establishment just became manager and is in the process of taking the servesafe course to become a certified foo |
| 2015-03-20 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic was unable to provide documentation of certification. |
| 2015-03-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed ready to eat salad mix left on the counter at 70f overnight. container reads keep refrigerated. cdi by voluntary disposal. |
| 2015-03-20 |
42 |
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 scoops stored in standing water with food debris from last night. cdi b |
| 2015-03-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed around the doors of the 2 door prep coolers. observed standing water with debris at the bottom of the 2 door kelvinator (from items inside th |
| 2015-03-20 |
53 |
6-501.12 cleaning, frequency and restrictions - c. clean the floors at a frequency to prevent an accumulation of dirt and debris. observed a sticky residue on the front floors and front area floor mats. |
| 2015-03-20 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed boxes of gloves used when preparing food stored inside the employee restroom. |
| 2014-09-04 |
36 |
6-501.111 controlling peststhe premises shall be maintained free of insects, rodents, and other pests. the presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by:(c) using methods, if pests are fou |
| 2014-09-04 |
42 |
4-901.11 equipment and utensils, air-drying required4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingair dry utensil and equipment completely prior to tight stacking.observed multiple stacks of plasti |
| 2014-09-04 |
37 |
3-305.12 food storage, prohibited areasfood may not be stored: (b) in toilet rooms;observed several stacks of packaged bottled water stored in employee restroom.do not use employee restroom for storage of bottle water supply |
| 2014-09-04 |
1 |
2-102.12 certified food protection managergeneral comment(a) 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 |