| Violation Date |
Code |
Description |
| 2018-09-25 |
35 |
3-602.11c food that is available for consumer self-service shall be labeled with the following information in plain view of the customer: common name of food, ingredients, and food allergens. observed incorrect labels in the bakery for all of the bulk it |
| 2018-09-25 |
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 observed the haccp plan is not being followed; daily log books are not being filled out and the da |
| 2018-09-25 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed ice dumped into handsink. cdi - educated to only use handsinks for handwashing. emptied sink basin. 6-301.11 provide soap for handwashing at each handsink. -pf observed no so |
| 2018-06-22 |
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 floor to wall joint coming apart by the oven. advised to repair. |
| 2018-06-22 |
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 |
| 2018-06-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat violation. observed wet stacked items in the dish pit. advised to allow items to air dry. |
| 2018-06-22 |
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 tongs with food con |
| 2018-06-22 |
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 observed acidified sushi rice in blue container has been prepared over 24 hrs ago (prepared yest |
| 2018-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product overstacked and out of temperature at the sandwich prep area. refer to temperature chart. cdi - went over procedural methods with pic and food employees. store food bel |
| 2018-06-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken out of temperature in the hot holding box. refer to temperature chart. cdi - educated pic about proper hot holding temperatures. reheated product to proper temperature |
| 2018-03-29 |
4 |
2-401.11(a) an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. observed food employee eating during food preparati |
| 2018-03-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat violation. observed items wet stacked in the dish pit. advised to allow items to air dry. 4-903.11(a) cleaned equipment and utensils, linens, and single-service and single-u |
| 2018-03-29 |
14 |
4-602.11c equipment food contact surfaces and utensils shall be cleaned at least every 4 hours when used with time/temperature control for safety (tcs) food.-p observed slicers at deli station not being cleaned properly every 4 hrs. food employee states |
| 2018-03-29 |
45 |
4-501.11 maintain equipment in good repair. observed one light bulb out underneath the hood. observed one torn gasket at a pull out drawer at the deli station. advsied to repair items. |
| 2017-10-23 |
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 |
| 2017-10-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat violation. observed items wet stacked in the dish pit. advised to allow items to air dry after sanitizing. |
| 2017-10-23 |
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 facility |
| 2017-10-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product at the salad buffet out of temperature. refer to temperature chart. cdi - placing all of salad buffet on time control. facility has tphc procedures. |
| 2017-10-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed heat treated greens in a hot holding box in the temperature danger zone. refer to temperature chart. cdi - reheated greens to 165f placed back into hot holding box. |
| 2017-10-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p repeat violation. observed dish machine at 0 ppm chlorine. cdi - primed dish machine sanitizer. currently reading at 200 ppm. |
| 2017-06-07 |
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 dish washer handling dirty items and sending them through dish |
| 2017-06-07 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed papertowel dispenser in the kitchen without paper towels. cdi - food employee provided papertowels to the dispenser. |
| 2017-06-07 |
14 |
4-501.112(a)(2) for hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180f rinse water for sanitizing. -pf observed hot water sanitizing dish machine not sanitizing properly. cdi - educated to send items throu |
| 2017-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product throughout the facility out of temperature. refer to temperature chart (display case and salad buffet). cdi - educated about preventing overstacking in each individual |
| 2017-06-07 |
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 pizza and the hot bar on t |
| 2017-06-07 |
45 |
4-501.11 maintain equipment in good repair. observed one compartment (wash compartment) at the 3 comp sink with the drain stopper not being able to stop up the solution and hold water. advised to fix the stopper to hold the solution. |
| 2017-06-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed items wet stacked on the clean storage rack. advised to allow items to air dry. |
| 2017-06-07 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed spray arm nozzle leaking water. advised to tighten spray arm nozzle. |
| 2017-06-07 |
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; caution should be used to minimize food exposure. observed dirty |
| 2017-06-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. |
| 2016-12-22 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed sushi area handsink |
| 2016-12-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple items out of temperature. refer to temperature chart. cdi - provided time papers for the leafy greens at the buffet; pulled product from buffet to cool down and remind |
| 2016-12-22 |
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 one label in the walkin cooler with the product at 44f and a date label for 12.22-12.30. thi |
| 2016-12-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one pizza spatula stored as clean with food debris all over food contact surface. cdi - brought spatula to dishpit for cleaning procedure. |
| 2016-12-22 |
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 ice scooper handle |
| 2016-12-22 |
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 cleaned kni |
| 2016-12-22 |
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 the facility has pizz |
| 2016-07-27 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed three sanitizer buckets stored directly on the floor. |
| 2016-07-27 |
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 garlic green bean |
| 2016-07-27 |
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 zucchini cooling in holding unit and tightly wrapped. cdi-product taken to |
| 2016-07-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several items holding below 135f in hot box. unable to determine if product out of temperature due to improper heating in oven or left out on counter too long after heating bef |
| 2016-07-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed two handsinks partially blocked, one in dish pit area blocked by hoses and another in sushi area blocked by trash can and food sample equipment. cdi-handsinks u |
| 2016-03-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken fried tofu on hot bar below 135f. cdi-item discarded. |
| 2016-03-30 |
13 |
•3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw ground beef stored over cooked turkey burgers in cold hold drawer. cdi-items rearranged to proper storage order.3-304.11 food shall only contact surfaces of properly cleaned a |
| 2016-03-30 |
14 |
s4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed hot water sanitizing dish machine registering 155f on dishwasher testing plate. rinse gauge on dish machine only reaching 155f. all re-usabl |
| 2016-03-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pans on salad bar overfilled. highest temperature observed on salad bar at 47f. do not overfill pans containing tcs foods. cdi-overfilled product removed from pans. |
| 2016-03-30 |
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 tongs stored down in lettuce at salad bar. |
| 2016-03-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed large amount of dry goods not properly sealed and protected from pests. |
| 2016-03-30 |
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 facility is not recording discard ti |
| 2016-03-30 |
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. cleaning needed under dry storage racks. |
| 2015-12-29 |
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 loading soiled utensils into dish machine and begin to |
| 2015-12-29 |
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 two containers of soup with labels that exceeded 7 day hold. cdi-items discarded. |
| 2015-12-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed seared tuna and beef offered undercooked and sold cold to customers at prepared foods display case. obser |
| 2015-12-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed items on hot bar below 135f. see temperature chart. cdi-all items out of temperature discarded. |
| 2015-12-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in facility. |
| 2015-12-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked. |
| 2015-12-29 |
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 packaged terriyaki chicken bowls cooling at 86f in cold display area. als |
| 2015-08-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed disclosure missing on burger menu. burger menu has no indication on what items are served raw or undercoo |
| 2015-08-20 |
8 |
2-301.15 only wash hands in handwashing sink.-pf observed pans and hermetically sealed package of salmon stored in hand sink at sushi area. cdi-items removed. |
| 2015-08-20 |
13 |
r3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw ground beef stored over cooked turkey burgers. cdi-items re-arranged to proper storage order. |
| 2015-08-20 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed par-cooked pork chops in walk in cooler. according to pic, pork chops are placed on grill for marking then cooled down |
| 2015-08-20 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed sushi employee enter prep area and begin to don gloves to obtain a rice samplye without washing hands. cdi-employee stopped and directed to hand sink to wash hands.2-301.15 onl |
| 2015-08-20 |
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 no written procedure available for p |
| 2015-08-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a container of sanitizer and soapy water stored out on prep line without any labels. cdi-containers taken out of service and replaced with properly labeled |
| 2015-08-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce on salad bar above 45f. all other items on salad bar in correct temperature. cdi-lettuce placed on salad bar 2 hours prior, and taken to blast chill. temperature on unit |
| 2015-08-20 |
33 |
3-501.13 use approved thawing methods. observed raw frozen salmon thawing in hand sink and frozen dumplings thawing on counter in sushi prep area. |
| 2015-08-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed salmon thawing in hand sink. cdi-removed. |
| 2015-08-20 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on the floor in sushi prep area. |
| 2015-08-20 |
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 soiled ice cream scoops stored in room temperature water. |
| 2015-08-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked together wet. allow to air dry. |
| 2015-08-20 |
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 a small pan of sausage cooling in flip top unit at pizza make station. co |
| 2015-03-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee beverage on prep table in production kitchen. cdi - drink relocated. |
| 2015-03-10 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed some employees changing gloves without washing hands. cdi - by instruction - had employees start washing hands in between glove usage. |
| 2015-03-10 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed no paper towels @ the handsink in the dish room. cdi - by providing towels. |
| 2015-03-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observed ground turkey stored above beef in walk-in cooler. cdi - turkey rearranged to proper section. |
| 2015-03-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed several metal pans and plastic containers with tape/grease residue. cdi - removal process started. |
| 2015-03-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed multiple items (see temp chart) including spanish chicken and stew, mashed potatoes, macaroni and cheese and roasted tomatoes < 135f in production area hot box unit. cdi - ste |
| 2015-03-10 |
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 romaine and spring mix cooling on salad bar > 45f. cdi - items pulled and |
| 2015-03-10 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several employees working with jewelry on wrists including watches and bracelets. |
| 2015-03-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple sheet pans and plastic containers in dish room wet stacked. ( repeat). facility needs more air drying space. suggested different ways to help with air drying. |
| 2015-03-10 |
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 inconsistencies in chef case for date marking. observed log sheet dates not coherent with dates on back of cards for chef case ite |
| 2014-11-13 |
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 in house production foods in display not date marked properly. observed sell by date incorrect. verification needed to verify date |
| 2014-11-13 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service boxes of trays being stored on the floor in hallway across from dish area. |
| 2014-11-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed large cambros being wet stacked. |
| 2014-11-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on sheet trays in walk-in cooler not being covered on top. |
| 2014-11-13 |
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 time on pizzas at pizza st |
| 2014-11-13 |
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 sanitizing properly after several cycles. cdi - service tech called out during inspection . dish machine was repa |