| Violation Date |
Code |
Description |
| 2018-11-28 |
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 mortadella from 11/02 and 11/18, feta from 11/28, and goat cheese from 11/16 in walk in unit and |
| 2018-11-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic and oil mixture in squeeze bottle holding atroom temperature. cdi: pic stated that the garlic and oil mixtures procedure called for it to be held at room temperature and |
| 2018-04-11 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups displayed at register with lip contact surfaces exposed to potential contamination from air. |
| 2018-04-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths in a solution of qac with a concentration of less than 50 ppm. cdi: sanitizer buckets changed.3-304.14(e) store sanitizer containers used for wet wiping cloths off the |
| 2018-04-11 |
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 feta in reach in unit with a date of 04/02 (10 days of shelf life). cdi: feta was voluntarily di |
| 2018-04-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic and oil mixture in squeeze bottle holding at room temperature. cdi: pic stated that the garlic and oil mixtures were supposed to be held at room temperature and voluntari |
| 2018-04-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed boiled peanuts holding at 125f. cdi: peanuts heated to 165f in soup kettle. |
| 2017-12-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf-repeat- observed squeeze bottles stored in the hand sink. cdi- pic removed items. |
| 2017-12-20 |
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 feta not date marked. according to an employee the tcs food item had been in the |
| 2017-12-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- observed two sanitizer buckets, with wiping cloth, at 0-50 ppm quat. cdi- pic brought the concentration to 200 ppm quat. |
| 2017-12-20 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.- observed sanitizer bucket with a wiping cloth inside stored on the floor. |
| 2017-12-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf- observed sanitizer buckets with label worn off. cdi- pic labeled the sanitizer buckets as sanitizer. |
| 2017-04-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed minor food residue build up on handles of equipment. clean as often as needed to reduce and prevent build up. |
| 2017-04-28 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf- observed not cl test kit during the inspection. cdi- pic had an employee bring cl test strips to the facility before the ehs left. |
| 2017-04-28 |
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. -pf- observed baked brownies a |
| 2017-04-28 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf- observed no thin probe thermometer during the inspection. cdi- pic had an employee bring a thin probe thermometer to the facility |
| 2017-04-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed soiled dishware in the handsink. cdi- pic moved items. ehs instructed pic to wash, rinse, and sanitize the handsink. |
| 2016-09-20 |
42 |
42 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several bar glasses wet stacked on storage rack. (repeat) |
| 2016-09-20 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed containers of jams, nuts, dried fruit and seasonings not covered as required. (repeat) |
| 2016-05-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic in oil mixture prepared today sitting out on prep table (2hrs) at room temperature. cdi-pic refrigerated product. |
| 2016-05-10 |
13 |
. 3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed containers of jams and seasonings not covered as required. |
| 2016-05-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several bar glasses wet stacked on storage rack. |
| 2016-05-10 |
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 oils not labeled as required. cdi-pic labeled. |
| 2015-11-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth being stored on prep surface at prep cooler. |
| 2015-11-19 |
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 sevreal clear squirt bottles not labeled to indicate contents. |
| 2015-11-19 |
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 opened package of spinach not date labeled. cdi-spinach was labeled. |
| 2015-11-19 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed pic with servsafe certification not on-site during inspection. |
| 2015-06-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - observed quat sanitizer below proper concentration at 2 buckets and warewashing sink. cdi, operator refilled sink and buckets. repeat. |
| 2015-06-25 |
54 |
6-202.11 light bulbs, protective shielding - c - provide light shields in display cooler and behind bar at food prep area and clean glassware. observed lights not shatter-proof, shatter-resistant and light shields not provided. |
| 2015-06-25 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean equipment in a clean, dry area and 6 inches off of the ground,. observed clean towels stored on ground in upstairs storage closet. o |
| 2015-06-25 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - store food in a clean dry area. observed food stored below bottled alocholic beverages. cdi by instruction, separate food storage area away from these bottled alcoholic beverages from |
| 2015-06-25 |
8 |
5-202.12 handwashing sinks, installation - pf - handwashing sinks shall be supplied with hot water at 100 degrees f or above. observed hot water at 85 degrees f in men's restroom and 75 degrees f in women's restroom. verification required by 4/5.6-301.12 |
| 2015-06-25 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed food employee turn off faucet with bare hands after warewashing. cdi by instruction. |
| 2015-06-25 |
1 |
2-102.12 certified food protection manager - c - at least one person on site in a managerial capacity shall be an ansi accredited certified food protection manager. observed nobody on site with certified food protection manager certification upon arrival. |
| 2014-11-05 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide proper concentration of sanitizer. observed quat sanitizer below required concentration at 3 compartment sink and bucket. c |
| 2014-11-05 |
39 |
3-304.14 wiping cloths, use limitation - cgeneral comment: wet wiping cloths shall be stored in sanitizer in between uses and containers of sanitizer solution shall be stored 6 inches off of the ground. observed 2 wet wiping cloths hanging from sanitizer |
| 2014-11-05 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - pgeneral comment: implement and follow an employee health policy. observed no health policy being followed during inspection. cdi by instruction, |
| 2014-11-05 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean linen in a clean , dry area. observed a stack of clena towels stored on drainboard of 3 compartment sink. |
| 2014-11-05 |
1 |
2-102.12 certified food protection manager - cat least one person in a managerial capacity shall be an ansi accredited certified food protection manager. observed no certified pic on site during inspection. facilities initial inspection. cdi by instructio |