| Violation Date |
Code |
Description |
| 2018-07-09 |
45 |
4-501.11 maintain equipment in good repair. observed molded stained cutting boards in deli dish area. cdi- cutting boards disposed of by pic. |
| 2018-07-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed a major date marking problem as several items were older than 24 hrs that were not date marked including but not limited to the fol |
| 2018-07-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed leaf spinach and ice berg lettuce at salad bar at 48-49 degrees. pic said these items are only cold held for 4 hrs max before being disposed. if using tphc for these items you w |
| 2018-07-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pan of 3 baked chickens in deli case at 125-128 degrees. cdi- chicken voluntarily disposed of by pic. |
| 2018-07-09 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed deli worker wash hands approx. 3-5 seconds. employee corrected, properly washed hands mor |
| 2018-07-09 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2018-01-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed in the tracks of the deli meat case and the gaskets of the prep unit by the deli slicer. |
| 2018-01-04 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. - observed an employee washing utensils in 89f water. cdi - more hot water was added. |
| 2018-01-04 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet under the prep table by the food prep sink. |
| 2018-01-04 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no paper towels at the hand sink by the deli slicer. cdi - paper towels provided.5-205.11 maintain access to handsinks. handsinks may only be used for h |
| 2017-10-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed multiple containers of chicken and turkey out on the counter above 45f (see temp. chart). items were taken out of the walk in cooler for prep, but were left on the counter whi |
| 2017-10-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a container of mayo and a container of wasabi stored in the hand sink at the sushi area. cdi - items were removed. do not store anything in the hand sink. |
| 2017-07-31 |
21 |
repeat violation 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 chub of turkey and one of pork with the date 7/22. both items were on their |
| 2017-07-31 |
45 |
repeat violation 4-502.11(a) maintain utensils in good repair. - observed a split gasket on the middle door of the 3 door prep unit. replace gasket.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certifie |
| 2017-07-31 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be cleaned and sanitized. observed an employee grab a wiping cloth from the 3 compartment sink and as he was walking over to the cuttin |
| 2017-07-31 |
46 |
general comment 4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. - observed an employee washing in 98f water. cdi -more hot water was added to reach at least |
| 2017-04-25 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed in the tracks of the doors of the deli case and meat case. cleaning is also needed in the gaskets of prep units. |
| 2017-04-25 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed a split gasket on the 3 door prep unit. replace gasket. |
| 2017-04-25 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed an open container of chicken salad without a date,. employee stated it was opened 2 days ago. cdi - container was dated correctly |
| 2017-02-14 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed in gaskets of all prep units, tracks of the meat case, tracks of the hot case and tracks of the deli case. |
| 2017-02-14 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed a split gasket on the sandwich prep unit and the 3 door prep unit by the 3 comp sink. replace gaskets. |
| 2017-02-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a bottle of team green not labeled. |
| 2017-02-14 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed multiple items on the salad bar above 45f (see temp. chart). suggested tphc to pic. tphc procedure sheet was emailed to the pic. |
| 2016-11-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed in the tracks of the deli meat case and in the prep unit gaskets. |
| 2016-11-18 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on 2 prep units. replace gaskets. |
| 2016-11-18 |
43 |
general comment 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 boxes in the splash zone of the handsink by the sandwich prep unit. cdi - containers were moved to a co |
| 2016-11-18 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observed a bottle of sanitizer in the deli prep room too strong and bleaching out the test strip. observed a bottle of sanitizer in the deli area at 0 ppm. |
| 2016-11-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed several items left out on the counter that were above 45f (see temp. chart). employees are pulling out too much product before they work with it. only bring out what is needed, |
| 2016-11-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a cart blocking the handsink by the 3 comp. sink. cdi - cart was removed.6-301.12 provide paper towels or approved alternative for hand drying at each handsin |
| 2016-09-15 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic is not certified. |
| 2016-09-15 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed the items inlcuding but not limited to; 4 chubs of turkey, 3 chubs of ham and 1 chub of chicken without datemarks. cdi- items witho |
| 2016-09-15 |
33 |
3-501.13 use approved thawing methods. observed breaded chicken and cooked chicken breasts thawing in hot hold display case. temperatures of these items varied widely throughout container (see temp chart). pic stated items were previoiusly frozen and wer |
| 2016-09-15 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees preparing food wearing watches on wrist. remove. |
| 2016-09-15 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket in prep unit. repair. |
| 2016-09-15 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed build up on flooring under and behind cooking eq |
| 2016-06-24 |
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 in prep unit gaskets and prep unit interiors. clean. repeat. - improvement noted since last inspection. |
| 2016-06-24 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed items including but not limited to; 2 packages of sliced deli chicken, opened hot dogs, 2 packages of turkey, bologna and 2 packag |
| 2016-06-24 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at handsink at start of inspection. cdi- pic provided papertowels. |
| 2016-06-24 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager present. |
| 2016-02-08 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed floors in facility to have food build up, especi |
| 2016-02-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed wrapping pad, chicken prep cart, hot box display and tracks and prep units throughout to have heavy food debris build up. clean. |
| 2016-02-08 |
45 |
4-501.11 maintain equipment in good repair. observed wrapping pads to have many splits and tears. replace. |
| 2016-02-08 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed package of hot dogs opened without a datemark in display case. cdi- pic placed datemark on item.3-501.18 discard the food requiring |
| 2016-02-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken noodle soup below 135 f ( see temp chart). cdi- pic properly to correct. repeat. |
| 2015-03-26 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pfobserved employees and manager unsure of the big five illnesses that must be reported. manager did not know that jaundice and f |
| 2015-03-26 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-pobserved seaweed used to wrap sushi being handled barehanded today- seaweed discarded. |
| 2015-03-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved the only handsink with warm in the deli area being blocked by a trashcan today. observed the deli back prep area handsink blocked by a food rack today. items mo |
| 2015-03-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved broc. and cheddar soup stored at <135f(see chart). reheated properly to correct. |
| 2015-03-26 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved open roast beef, open chicken, open turkey and open ham deli meat not date marked today. deli meats that had been opened the day b |
| 2015-03-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved sushi(with raw tuna) offered on a stand alone display unit today with no consumer advisory or disclosure o |
| 2015-03-26 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved a strong bleach mixture bottle stored over the prep table that had food stored on it today. bleach mixture moved to a lower shelf to correct. |
| 2015-03-26 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf acidified white rice is being held for 10 hours, not the required 4 hours, before being discarded. |
| 2015-03-26 |
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. -pfobserved no spicy mayo ingr |
| 2014-12-02 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed a bag of clean cloths stored directly on the floor. |
| 2014-12-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several in use wiping cloths stored on the prep tables and cutting boards throughout. |
| 2014-12-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed the rice cooker stored on top of a bucket kept on the floor in front of the handsink. this item should be stored on equipment that |
| 2014-12-02 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pfaccording to the sushi rice haccp plan, rice should be discarded after 4 hrs. observed rice removed |
| 2014-12-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a single unlabeled spray bottle. cdi by voluntarily discarding. |
| 2014-12-02 |
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/pfobserved rice to be discarded at 11:1 |
| 2014-12-02 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved several small, opened bags or containers of the following without a date label: corn salsa, cut lettuce, duck pate, hot dogs and sli |
| 2014-12-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved several different types of cooked chicken products stored inside the hot holding glass display case as low as 115f. cdi by re-heating to above 165f, advised to discard any lefto |
| 2014-12-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved metal pans stored as clean under the prep table with cucumber peeling left on them. observed clean serving spoons stored in a bucket with standing wate |
| 2014-12-02 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed the handsink next to the sandwich prep cooler measuring at a maximum of only 66f. vr- have sink checked and repaired to reach at minimum 100f within 10 days. 5-205.11 maintain access to handsi |
| 2014-12-02 |
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.-p2-301.14 wash hands before donning gloves and between gloves uses.-p obse |