| Violation Date |
Code |
Description |
| 2017-10-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing bracelets/watches while performing food preparation. make sure food employees remove all jewelry other than a |
| 2017-10-25 |
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 chicken breast and ambient temperature pea salad tightly covered wi |
| 2017-10-25 |
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 chicken breast that were cooked off at 10:00 am cooling in walk in cooler tightly covered. based on time/temperature paramet |
| 2017-10-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dicer and slicer with minor food debris. observed a few tongs and hotel pans with food debris in it. cdi items returned to ware washing. |
| 2017-10-25 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed employee glasses being stored on cutting board on line. cdi pic removed glasses and will ensure cutting board is clean. *make sure to have a de |
| 2017-08-02 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p after conversation with first food employee; was informed slicer only is wiped down with sanitizer due to rust issues. cdi explained to food employee and |
| 2017-08-02 |
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 quinoa and mushrooms being placed directly into flip top unit still above |
| 2017-08-02 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed bracelets and watches being worn by food employees doing food preparation. make sure to have food employees remove items before food |
| 2017-08-02 |
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 up front being stored in water below 135 degrees. cdi water was |
| 2017-08-02 |
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. -p3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -pobserve |
| 2017-08-02 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing equipment shall be cleaned every 24 hours, prior to use, or as often as accumulation occurs. observed clean side of baseboard with equipment drying with food debris on it. make s |
| 2017-08-02 |
53 |
6-501.12 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 dust on the ceilings over food preparation. make |
| 2017-08-02 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups at register not being protected where the mouth contact part is located. make sure to keep covered or protected to avoid contaminatio |
| 2017-06-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed dumpster lid open and grease receptacle open. make sure to keep closed.*shared facility with financial building, pic has spoke with them regarding this. |
| 2017-06-02 |
45 |
4-501.11 maintain equipment in good repair. observed loose gasket on reach in units throughout. make sure to replace. *pic says have on order, will confirm next inspection.*4-501.12 resurface or replace cutting surfaces that can no longer be effectively c |
| 2017-06-02 |
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 container of pasta in walk in cooler in process of cooling tightly covered |
| 2017-02-22 |
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 lunch meat such as turkey, roast beef and chicken portioned up, tightly se |
| 2017-02-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee beverages being stored above food, preparation areas and utensils. cdi all employee beverages moved. make sure to store in a way to prevent co |
| 2017-02-22 |
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 food employees not using a protective barrier when turning off faucet. cdi spoke to food |
| 2017-02-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed ware washing out of sanitizer. cdi sanitizer added.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ute |
| 2017-02-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed turkey and pork sausage being held at 97-99 degrees. cdi sausage reheated to 168 degrees. |
| 2017-02-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed catering sandwiches being held at 57-58 degrees. cdi all sandiwches taken to walk in cooler for rapid cool down, and placed on time. **spoke to pic, helen regarding to keep cate |
| 2017-02-22 |
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 containing oils and aqueous solutions not labeled. make sure to label all working containers of food/food |
| 2017-02-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phones being stored above preparation counters. make sure to store employee possessions in a designated area to prevent contaminatio |
| 2017-02-22 |
45 |
4-502.11 (c ) maintain air thermometers in good repair and accurate. observed two flip top unit missing air thermometers. make sure to replace. |
| 2017-02-22 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed expired test strips for quat ammonium 7/15. verification required |
| 2017-02-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed pull out drawer holding utensils and plastic cambro holding utensils with significant food debris. make sure to increase cleaning frequency. |
| 2017-02-22 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. make sure to keep doors closed. **shared facility, will contact other food establishments within next visit.** |
| 2017-02-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on counters. make sure once towels are wet to store in sanitizer buckets with correct concentration of quat ammonium. |
| 2016-12-29 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets throughout the facility in need of replacement.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed numerous cutting boards |
| 2016-12-29 |
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 pasta salad in front lowboy with no date labeling . cdi labeled product. |
| 2016-08-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed spoon in handsink. cdi item moved from sink. |
| 2016-08-16 |
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 feta, boiled egg, spring mix, kale, diced tomatoes, grilled peppers, and goat cheese that was not dated. cdi items dated. |
| 2016-08-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed raw unpasteurized in facility that pic stated was for over easy eggs. undercooked eggs not mentioned on |
| 2016-08-16 |
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 sliced turkey and diced chicken in tightly closed portion bags, tomatoes, |
| 2016-05-05 |
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 unit interior and exteriors, inside back handsink, and interior of utensil bins soiled with debris. |
| 2016-05-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths on countertops. |
| 2016-05-05 |
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 pasta, tomatoes, and chicken breast that was tightly covered and the past |
| 2016-05-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed lettuce that was overstacked in all prep tops, peas salad, fruit salad, and pasta salad, and boiled egg above 45f in prep top. cdi items moved below for cooling. repeat. |
| 2016-05-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed dishes, slicer, and scoops soiled with food debris. cdi items moved to sink for cleaning. 4-501.114 maintain sanitizer at correct concentrations. -p. |
| 2016-02-08 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone stored inside metal container used for food. |
| 2016-02-08 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. .observed rice cooker that was for household use only. |
| 2016-02-08 |
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 container of lettuce that was saran wrapped and covered while cooling and |
| 2016-02-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed facility with consumer advisory on turkey burger that was missing the disclaimer. verification required. |
| 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 lettuce, chicken salad, spinach,baby kale, lettuce, spring mix, and pasta that was in the facility from over the weekend and not d |
| 2016-02-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed container of quinoa and pea salad that was overstacked in prep unit over the weekend and at 50f and 48f respectively. only items in facility that was out of temperature and red |
| 2016-02-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine soiled with debris. 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed 2 b |
| 2015-10-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed deli meat, spring mix , spinach , pea salad all above 45 degrees . cdi deli meats discarded all others taken to walk in to cool see chart above. |
| 2015-10-12 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed poached eggs on menu with no consumer advisory. verification required. |
| 2015-10-12 |
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 items cooling in walk in covered must vent to allow heat to escape and a |
| 2015-10-12 |
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 wet nested pans in clean dish area. -0 points- |
| 2015-10-12 |
42 |
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 in use utensils in water measuring 109 degrees cdi removed replaced a |
| 2015-07-02 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no test kit available for chlorine dishwaser 10 day verification required. |
| 2015-07-02 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in need of resurfacing or replacement. -0 points- |
| 2015-07-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths being held in sanitizer buckets at 50 ppm qac should be 200-400 ppm. cdi pic refilled buckets to proper concentration. -0 points- |
| 2015-07-02 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. front prep unit missing internal thermometer . 10 day verification required |
| 2015-07-02 |
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 cut tomatoes in lexan cooling at 53 f tightly wrapped cdi pic uncovered t |
| 2015-07-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed leaf lettuce at 53 degrees farenheit and iceberg lettuce at 56 degrees farenheit in prep unit items were overstacked in pans lower portions of both items less than 45 f . cdi |
| 2015-07-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer buckets for storing wiping cloths at 50 ppm qac should be 200-400 ppm qac cdi pic emptied and refilled sanitizer buckets. |
| 2015-03-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wet wiping cloth stored in handsink and not heod in sanitizer. buckets of sanitizer stored on floo |
| 2015-03-11 |
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 many bags of cooked, portioned chicken stacked deep while still cooling i |
| 2015-03-11 |
8 |
general comment5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf wet rag stored in handsink. cdi - removed. |
| 2015-03-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drink stored on prep counter. cdi - relocated to designated area. |
| 2014-11-26 |
35 |
general comment3-602.11(a)(4) - 3-602.11 food packaged on premises for customer self service shall include a label with the name and place of business where the food was packaged. label on parfet cups in grab and go case has not been filled in the store n |
| 2014-11-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf dark build up present on baffle and inside chute of ice machine. cdi - ice machine cleaned during the inspection. |