| Violation Date |
Code |
Description |
| 2018-07-25 |
45 |
4-501.11 maintain equipment in good repair.damaged gasket on door to wic. |
| 2018-07-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.wet stacking of plates/metal bins observed. |
| 2018-07-25 |
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 gyro meat cooling in large tub with lid on. cdi- dumped onto sheet tray for proper cooli |
| 2018-07-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pcheese and tomatos recorded greater than 45f (see chart). cdi- taken to wif for rapid cooling. |
| 2018-07-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfsome plates and bowls soiled with food debris. cdi- taken to dishwasher. |
| 2018-07-25 |
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. -pfpic was not a cfpm |
| 2018-01-05 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. cardboard dumpster missing top lid. obtain lid for cardboard dumpster. |
| 2018-01-05 |
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. multiple wet cloths out on prep tables/cutting boards. keep in sani. buckets. |
| 2018-01-05 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pfno thin probe thermometers for food such as thin gyro meat, hamburgers, etc. obtain thin probe thermometer. vr. |
| 2018-01-05 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pfobserved pre cooked bb |
| 2018-01-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pchicken was recorded below 135f (see chart). cdi- chicken discarded. |
| 2017-08-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf sanitizer bottle not labeled. cdi- bottle labeled. |
| 2017-08-22 |
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 prepped lettuce was cooling in drawers at prep cooler. cdi- moved to wic. when cooling |
| 2017-08-22 |
33 |
3-501.13 use approved thawing methods. observed salmon thawing in package. cdi- salmons discarded. repeat. points not escalated because pic showed ehs that facility had indeed been removing salmon out of packages to thaw and suspected that employee did n |
| 2017-08-22 |
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 one wet cloth on table. |
| 2017-04-05 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. flip lid to cardboard dumpster missing.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. doors to dumpster was open. cdi- doors closed |
| 2017-04-05 |
33 |
3-501.13 use approved thawing methods. thawing instructions on salmon read remove from packaging. observed salmon thawing while in package. cdi- salmon removed from package to finish thawing. facility will do so in thawing salom in future |
| 2017-04-05 |
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 sliced tomatos in reach in cooler recorded above 45f (see chart). pic stated produ |
| 2017-04-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p soup held below 135f (see chart). cdi- soup re-heated to 165f. |
| 2017-01-03 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal drink stored on shelf above facility f |
| 2017-01-03 |
45 |
4-501.11 maintain equipment in good repair. observed two damaged gaskets as well as wires on gyron cooker. |
| 2017-01-03 |
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 prepped lettuce in reach in drawer recorded at 55f. pic stated lettuce was prepped earl |
| 2017-01-03 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf one bag of hot dogs w |
| 2016-07-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p gyro meat in hot box was recorded at 115f. cdi- meat was placed on grill to be re-heated. |
| 2016-07-18 |
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 observed dented cans stored alongside non-dented cans on shelf. cdi- cans moved to segregated area. no points d |
| 2016-07-18 |
7 |
3-301.11(b) food employess shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed employee cutting cucumbers with bare hands. cdi- cucumbers were discarded and employee w |
| 2016-07-18 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. sanitizer bucket was stored on the floor. no points deducted. |
| 2016-04-06 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed to go-boxed unprotected. protect to go boxes. |
| 2016-04-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed house made ranch cups holding at 49f. cdi- pic voluntarily discarded. |
| 2016-04-06 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observe facility re-heating gyro meat in hot holding box and on order place gyro meat in a steamer. observed gyro meat in steamer re-heat to 150f. cdi- pic pl |
| 2016-04-06 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed shaved gyro meat with a final cook temperature of 135f. pic suspected machine was turned off during the cooking procces |
| 2015-12-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a bottle of multi-glass cleaner that was incorrectly labeled as sanitizer. cdi-- a new bottle was used for the multi glass cleaner and was labeled correctl |
| 2015-12-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an apron stored on prep table of breading area and a cell phone stored on shelf next to dishwasher. cdi-- both items were removed. |
| 2015-12-01 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no waste bin at handwash sink. cdi-- pic provided a waste bucket at handwash sink. |
| 2015-12-01 |
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 a bottle of oil unlabeled. |
| 2015-12-01 |
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 a container of chicken salad with a prep date of 11/23. cdi- product was voluntarily discarded |
| 2015-12-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed some spray bottles and sanitizer buckets (with no wiping cloths) with sanitizer reading at 50 or less ppm. specs at facility require a concentration of 150-400ppm. cdi-- bottles and bu |
| 2015-06-19 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed knives stored as clean with greasy residue in the produce prep area. observed pans with sticker and food debris stored as clean. observed several slicers and food |
| 2015-06-19 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee handle raw fish with gloved hands for frying, then handle utensils, dry wiping cloths and cutting board. cdi by cleaning cutting board, send |
| 2015-06-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee washing dishes proceed to dry dishes after washing with a dry wiping cloth. cdi by informing pic of proper air drying procedure and air drying dishes. |
| 2015-06-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items such as sour cream and pita sauce in the prep flip tops at 65 degrees. items were stacked too high to maintain cold holding temperature. cdi sour cream discarded |
| 2015-06-19 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employees changing gloves between tasks without washing hands before donning clean gloves. cdi by instructing employees to wash hands in between glove changing. employees began |
| 2015-06-19 |
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 gyro meat in the prep area in a container cooling under no temperature |
| 2015-06-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed one dumpster door open.report emailed to [email protected] |
| 2015-06-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed several male workers with facial hair not wearing beard guards. cdi by instructing pic of need. |
| 2015-06-19 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. pic not able to provide test kit at time of inspection for 3 comp sink quat sanitizing agent. |
| 2015-06-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed considerable fly presence in the back storage area, the customer area, and the bathrooms. pic states that pest control company has set up new lights, and is returning soon fo |
| 2014-10-31 |
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 several sugar and salt containers unlabeled.cdi by instructing staff to label all food containers according to contents. |
| 2014-10-31 |
39 |
general comment***always use 2 step process when wiping food contact surfaces. 1st use soapy water and cloth the clean and remove all debris from food contact surface. 2nd apply sanitizer to surface for 2minute contact time to effectively sanitize surface |
| 2014-10-31 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. facility wishes to leave out butter to use |
| 2014-10-31 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. general commentensure that all bulbs in above said areas are shatterproof or covered with a shield. if lightbulbs a |
| 2014-10-31 |
44 |
general commentremember to always wash hands in between glove changes |
| 2014-10-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an employee drink with lid and straw stored on clean dish rack above clean dishes.employee drinks must be stored in a way that does not potentially contaminate |