| Violation Date |
Code |
Description |
| 2019-01-14 |
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 |
| 2019-01-14 |
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 squeeze bottles of food without a label on them. advised to label working containers. |
| 2019-01-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed food stored in flip top in the temperature danger zone. refer to temperature chart. cdi - educated to prepare food, cool down in walkin cooler, then store in cold holding units. |
| 2019-01-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at handsinks. cdi - provided paper towels to dispensers. |
| 2019-01-14 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -p observed no papertowels at the handsinks in the facility which means no one was wa |
| 2018-07-18 |
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 to-go box with debris in it. cdi - discarded product. |
| 2018-07-18 |
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 corn with a date of 7.5.18. time has exceeded. cdi - discarded product. educated time/temperat |
| 2018-03-08 |
7 |
3-301.11(c ) food employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-p repeat violation. observed food employee bare handing pineapple, not in ready to eat form. pineapple is put on the grill per order. cdi - e |
| 2018-03-08 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed food employee using handsink to fill up a container of water for the hot holding unit. cdi - educated to fill up water at the prep sink. handsinks are only for handwashing. |
| 2018-03-08 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored above ready to eat cooked salmon in the walkin cooler. cdi - re-organized the walkin cooler to prevent contamination. currently in proper storage order. educat |
| 2018-03-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer at the 3 compartment sink at 0 ppm. cdi - pushed the dispenser tube down into the quat concentrate. currently reading at 200 ppm. |
| 2018-03-08 |
42 |
4-903.11(a) cleaned equipment and utensils, linens, and 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 lettuce spi |
| 2018-03-08 |
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 squeeze bottles of food without labels. advised to place labels on squeeze bottles. |
| 2018-03-08 |
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 |
| 2018-03-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed quat sanitizer buckets with illegible labels. cdi - wrote labels with sharpies. |
| 2017-11-16 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f.-p observed blanched fries from yesterday morning that did not meet time/temperature criteria for cooling. cdi - educated that product h |
| 2017-11-16 |
7 |
3-301.11(c ) food employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed food employee bare handing raw onions while cutting. cdi - educated to wear gloves when preparing food. onions were cooked to 200 |
| 2017-11-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product out of temperature. refer to temperature chart. product over stacked in the individual containers in the flip top unit. butter spread on sliced bread |
| 2017-11-16 |
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 fries in walkin cooler that were blanched yesterday morning that did not meet |
| 2017-11-16 |
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 walkway trim in disrepair. repeat violation. advsied to repair. |
| 2017-08-16 |
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 walkway trim at the top still in disrepair. repeat violation. pic states main |
| 2017-08-16 |
43 |
b4-903.11(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 articles, not protected, and stored rig |
| 2017-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature, refer to temperature chart. cdi - educated to not overstack product; keep food below the fill line. removed excess product to cool down rapidly in w |
| 2017-08-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in 3 comp sink below 100 ppm. cdi - drained solution, refilled with proper solution at 200 ppm. |
| 2017-04-19 |
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 walkway wall trim has torn off of the wall at the top (by the handsink and sm |
| 2017-04-19 |
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 |
| 2017-04-19 |
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 that in use utensil |
| 2017-04-19 |
40 |
3-302.15 raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. observed raw mushrooms n |
| 2017-04-19 |
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 repeat violation. observed 4 bulk containers of fries in the walkin cooler just cooked |
| 2017-04-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed ahi tuna appetizer on 'daily special' menu outside at the front door. facility offers product cooked to |
| 2017-04-19 |
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. -p/pf repeat violation. observed that the |
| 2017-04-19 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time |
| 2016-12-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw protein products such as chicken, beef, salmon, and shrimp out of temperature in the pull out drawers underneath the stove top. cdi - moved the products to the reach in coo |
| 2016-12-06 |
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. -p/pf observed that food employees are n |
| 2016-12-06 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed one container of fries that did not meet time/temperature for cooling. fries in bulk container covered with lid is not the |
| 2016-12-06 |
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 in flip top unit and in walkin cooler out of temperature. flip top un |
| 2016-09-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked on the storage rack. advised to allow containers to air dry. |
| 2016-09-16 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed food empl |
| 2016-06-14 |
45 |
4-501.11 maintain equipment in good repair. observed flip top/reach in prep unit closest to the handsink at the prep line not working. ambient air temperature at 66. vr |
| 2016-06-14 |
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 consistent issues with cooling methods. observed bulk contain |
| 2016-06-14 |
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 spinach dip in the walkin cooler that had a date marking label of only 4 holding days. with th |
| 2016-06-14 |
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 fiip top cooler. refer to temperature chart. cdi - removed product from flip top cooler to place into the walkin cooler to co |
| 2016-06-14 |
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 that product did not cool down quickly enough to meet the time/temperature criteria. refer to temperature chart. the |
| 2016-06-14 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed that the facility is improperly using spatulas with the raw protien when cooking on the stove top. food employee explains that when not using the spatula |
| 2016-03-15 |
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 that products in walkin cooler were out of temperature becaus |
| 2016-03-15 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed that facility is using raw eggs for the ceaser dressing. ceaser dressing is not disclosed with an aster |
| 2016-03-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed many products in the flip top cooler out of temperature. cdi - pulled product to walkin cooler; educated about proper colding holding procedures and instructed to watch out for |
| 2016-03-15 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed honey mustard dumped into handsink at the front line. cdi - washed sink out; eductaed about not dumping into a handsink; handsinks are only for handwashing. |
| 2015-12-07 |
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 that the pic as a certified food protection manager wa |
| 2015-12-07 |
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 observed commerciall |
| 2015-12-07 |
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/single-use articles stored in an area tha |
| 2015-12-07 |
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 in the walkin cooler cooling down in giant plastic containers with the |
| 2015-12-07 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no chlorine test strips to test the establishments mechanical dishwasher. vr on test strips.4-501.18 keep the wash, rinse, and sanitize solutions clean. observed food |
| 2015-12-07 |
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. observed dusty vents throughout the establishment. |
| 2015-07-07 |
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 on surfaces throughout including dish machine and pre-wash, hand sinks, and equipment throughout. |
| 2015-07-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. |
| 2015-07-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in flip top prep cooler above 45f. pic stated he had turned the temperature up on the unit due to it freezing up. temperature turned down on unit, items above 45f put into |
| 2015-07-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several items with food debris and stored as clean such as pans and slicer. cdi-items taken to be re-washed. |
| 2015-07-07 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed salmon cooling on racks placed in direct contact with cardboard boxes in walk in cooler. pic stated the skin on bottom of salmon in contact wit |
| 2015-02-09 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed domestic skillet being used to heat up tortillas. |
| 2015-02-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed utensils stacked while wet. |
| 2015-02-09 |
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 utensils stored in water at 80f. |
| 2015-02-09 |
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 rice cooling in individual plastic bags in prep unit and walk in cooler. |
| 2015-02-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two bottles of chemicals without labels. cdi-bottles discarded. |
| 2015-02-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed menu items missing disclosure. pic showed ehs corrected version of menu that has yet to be printed. vr. |
| 2015-02-09 |
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 item -alfredo sauce with expired date label. cdi-item discarded. |
| 2014-10-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several chemicals bottles without any labels. cdi-label. |
| 2014-10-07 |
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 cooked noodles and rice cooling in plastic bags in flip top prep unit. co |
| 2014-10-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed knives and dicer with dried food debris stored as clean. cdi-items cleaned. |
| 2014-10-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food without hair restraints. |
| 2014-10-07 |
37 |
3-304.14 linens and napkins may not be used in contact with food. observed raw salmon stored in direct contact with linens. |
| 2014-10-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cooked chicken pieces stored in same pan as raw chicken pieces. cdi-all items discarded. |