| Violation Date |
Code |
Description |
| 2018-10-08 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed low reach in drawer refrigerator not calibrated to hold required temperature not used according to pic. keep all equipment in good repair and calibration. |
| 2018-10-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed package of single-service trays stored on ground. |
| 2018-10-08 |
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 some utensils handles stored in direct contact with food at hot bar behi |
| 2018-10-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed 2 slicers and some containers stored as clean but soiled with food debris. cdi, equipment relocated for cleaning. |
| 2018-10-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed binder stored in handwashing sink in kitchen and items stored around handwashing sink behind front counter. cdi, items removed from handwashing sinks. |
| 2018-10-08 |
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 1 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. |
| 2018-02-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed two metal pans stored as clean. each pan had a small amount of burned food remaining on interior. cdi - both pans taken back to be rewashed, rinsed, |
| 2018-02-26 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed one small opened bag of bean sprouts not date marked. cdi - employee confirmed she had opened the bag last evening and i allowed h |
| 2018-02-26 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed a large batch of chicken coming out of the fryer. asked employee how she knew they were done. she said chicken is supp |
| 2018-02-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested plastic pans, metal pans, and plastic bus tubs. |
| 2018-02-26 |
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 three unlabeled squeeze bottles of oil at wok station. |
| 2017-10-25 |
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. no cambazola cheese was observed cut and labeled for sale today - employee said she had discarded it yesterday as it was expired - however, |
| 2017-10-25 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed employee cooking large amount of fried chicken for a 100 piece order. when he said that chicken was finished, two piece |
| 2017-10-25 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed high temp dish machine not functioning properly. wash temp displayed at 129f, final rinse temp at 139f. plate thermometer run through machine |
| 2017-06-20 |
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 catfish in hot case at 12: |
| 2017-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found sandwich prep cooler with many items above 45 f. two pans of lettuce, two drawers of sliced deli meats. found wedge salad 50 f at salad bar. cdi-delimanager pulled all items from |
| 2017-01-26 |
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 expired cut-in-house wedges of brie cheese in the cheese case. cheese measured 45f on interio |
| 2016-09-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed black build-up on door gaskets of prep cooler at sandwich make area. |
| 2016-05-25 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed high temperature dish machine not sanitizing dishes properly. final rinse water temperature only reaching about 130f as determined by thermom |
| 2016-05-25 |
26 |
general comment - 7-204.11 provide sanitizer at correct concentrations, diluting as required.-pobserved quat sanitizer at 3-compartment sink too strong > 400ppm. cold water was added to solution and later checked at 200ppm. |
| 2016-05-25 |
36 |
general comment - 6-501.111 keep the premises free of insects, rodents, and other pests.observed a few flies at back kitchen area. continue effective pest control. |
| 2016-02-15 |
45 |
general comment - 4-501.11 maintain equipment in good repair.observed a big block of ice build-up around fan of walk-in freezer that was converted to walk-in cooler for ingredients. |
| 2016-02-15 |
21 |
general comment - 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved deli turkey and roasted chicken not to be used in 24 hours in deli case that were not dated. pic confident as to w |
| 2016-02-15 |
14 |
repeat - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved debris remaining on black pans and some utensils stored at dish shelf next to dish machine. also observed some tape used to date mark pans stil |
| 2015-11-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed an employee cell phone stored on prep table at back wok line. |
| 2015-11-16 |
33 |
3-501.13 use approved thawing methods.observed a box of lasagna and four cheese macaroni and cheese thawing improperly under toaster ovens at front sandwich prep line. |
| 2015-11-16 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved sanitizer spray bottle hanging of shelf with single service items. cdi - concentration dumped from bottle and stored accordingly. |
| 2015-11-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved debris on black plastic containers and utensils hanging on back dish shelf. cdi - dishes removed and stored at dish machine for recleaning. **repeat |
| 2015-09-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed plastic containers and metal pans wet stacked. |
| 2015-09-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris/build-up remaining on clean dishes coming out of dish machine. cdi - dishes were rewashed. |
| 2015-05-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in cooler gaskets with food debris on them near the sub sandwich station. observed pull out cooler drawers underneath the sub sandwich stati |
| 2015-05-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one metal container stored clean with food debris on it. cdi- container set aside for recleaning. |
| 2015-01-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed one stack of 4-5 metal containers that were still wet on a clean equipment rack near the 3 compartment sink. |
| 2015-01-12 |
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 several pans of food in th |
| 2015-01-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced lunch meats in reach in cooler drawers that were above 45f in the sandwich preparation area (see temp. chart). cdi- foods were placed into the blast chiller. |
| 2014-10-09 |
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 mozzarella cheese in the deli case that is not being dated after the original packaging is opened. the pic was able to find a doc |
| 2014-10-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two rotisserie chickens at the cold hold grab and go display case above 45f and one pan of cut lettuce above 45f on the salad bar. cdi by discarding the chickens and recooling |
| 2014-10-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed green beans, chicken wings, and cooked carrots in a glass hot hold case below 135f (see chart). cdi by discarding the chicken wings and reheating the carrots and green beans. |
| 2014-10-09 |
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.-p observed employee handle soiled dishware and then handle clean dishware |