| Violation Date |
Code |
Description |
| 2019-01-17 |
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 |
| 2019-01-17 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on reach in unit tall. make sure to have repaired. repeat. |
| 2019-01-17 |
33 |
3-501.13 use approved thawing methods. steak thawing in sitting water in sink. cdi- water turned on. |
| 2019-01-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -ppic informed ehs at start of inspection that flip top unit holding all meats was not working and facility had been using ice baths to hold temperature. noted ice baths were not holding t |
| 2019-01-17 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. one employee washed hands and did |
| 2018-10-16 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on reach in unit tall boy. make sure to have repaired. repeat. |
| 2018-10-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.wet stacking observed of some equipments. |
| 2018-10-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed cut tomatos cooling improperly in reach in cooler (in plastic tub with lid on). |
| 2018-06-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage being stored above food in reach in unit uncovered. cdi drink was relocated. repeat. |
| 2018-06-12 |
6 |
2-301.14 wash hands after activities that contaminate them. -p2-301.14 wash hands before donning gloves and between gloves uses. -pobserved food employee at register dealing with customers and computer screen; food employee then proceed to don gloves to |
| 2018-06-12 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p pic dropped thermometer in floor then proceed to wash in hank sink with only water. cdi reviewed with pic regarding how to properly clean a thermometer |
| 2018-06-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dicer stored as clean with food debris on it. cdi dicer returned to ware washing. repeat. points not escalated due to one item however if seen in futu |
| 2018-06-12 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed 8 containers of turkey, ham and roast beef respectively which was sliced at 8-9 am still above 45 degrees. cdi product |
| 2018-06-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product such as tomato, cheese in reach in unit below line cold holding above 45 degrees. cdi product was placed on temporary time for today. verification required. |
| 2018-06-12 |
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 cookies not label |
| 2018-06-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored above line over food. cdi pic placed in sanitizer bucket. make sure to hold in sanitizer solution in between use. |
| 2018-06-12 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on reach in unit tall boy. make sure to have repaired. repeat. |
| 2018-06-12 |
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 build-up on ceilings in back room and wall behin |
| 2018-06-12 |
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 food establishment piling deep plastic containers with wrapped lunch meat; |
| 2018-01-25 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be cleaned to site and touch. observed food soil remaining on back of slicer in kitchen.cdi by instruction for cleaning. |
| 2018-01-25 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on site. cdi by instruction. |
| 2018-01-25 |
4 |
2-401.11 eating, drinking, or using tobacco - c - employees shall eat in designated areas. observed employee state they were eating behind front counter. |
| 2018-01-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cheese and bacon overstacked and above 45 degrees f. cdi, foods voluntarily discarded by operator. |
| 2018-01-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris and soil accumulating on bottom of tall reach in freezer. |
| 2018-01-25 |
38 |
2-402.11 effectiveness-hair restraints - c - observed food employee not wearing hair restraint upon arrival.,.nm |
| 2018-01-25 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed gaskets torn on tall reach in refrigerator doors. repair. |
| 2018-01-25 |
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 salt shaker and a spice shaker not labeled as required. |
| 2017-10-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of cups and toilet paper on ground near office area. |
| 2017-10-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on 3compartment sink drain board and vats. |
| 2017-10-24 |
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 roast beef and cut tomatoes recently prepared and cooling in tightly cov |
| 2017-10-24 |
26 |
7-201.11 separation-storage - p - observed toxc substances stored over food jugs and single-service disposable towels. cdi, items relocated for proper storage. |
| 2017-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed roast beef and cheese in prep unit along line overstacked above 45 degrees f. cdi, operator transferred foods to rapidly cool. |
| 2017-10-24 |
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 employee turn faucet off with their bare hands after handwashing. cdi by instructi |
| 2017-06-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on sanitizer bottle. |
| 2017-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed southern charm hot sauce, gator hammuck swamp musterd sauce, lotties hot sauce that states refrigerate after opening on labeling not kept refrigerated and on shelf for several |
| 2017-06-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be clean to site and touch. observed slicer stored as clean but soiled with food debris. cdi, operator removed guard to start cleaning |
| 2017-06-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed container of sanitizer stored in handwashing sink. cdi, sanitizer removed from handwashing sink. |
| 2017-06-28 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - observed no certified pic on site. cdi by instruction. |
| 2017-01-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic not able to demonstrate that they were a certified food protection manager while on-site. pic who began inspection left to deliver catering order. cdi by i |
| 2017-01-27 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - ensure ice machines are cleaned at required frequency. observed soil on gray plastic piece inside ice machine. cdi by instruction. |
| 2017-01-27 |
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 brownie labelin |
| 2017-01-27 |
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 container of pepperoni and salami not date marked in reach in refrigerator. cdi, operator voluntarily discarded foods. |
| 2016-10-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on storage rack over consumer food. |
| 2016-10-10 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lid and door open. |
| 2016-10-10 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c- store clean equipment in clean, dry areas. observed tongs stored in container collecting debris and soil. |
| 2016-10-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on shelf and 1 bucket of sanitizer below required concentration. |
| 2016-10-10 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed 1 food employee wearing a watch. |
| 2016-10-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed pastrami and corned beef overstacked in flip top prep unit and corned beef above 45 degrees f. cdi, operator relocated produ |
| 2016-10-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed slicer stored clean but soiled with food debris. cdi4-602.11 clean the equipment and utensils as required to avoid contamination. - observed ice mac |
| 2016-10-10 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed employee turn faucet off with their bare hands. cdi by instruction. |
| 2016-06-23 |
7 |
3-301.11 preventing contamination from hands - p,pf - no bare hand contact with ready to eat food. observed employee touch bacon with their bare hands when transferring food. cdi, operator voluntarily discarded bacon. |
| 2016-06-23 |
14 |
w4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be clean to site and touch. observed slicer stored as clean but soiled with food debris on back of slicer blade, guard. cdi, operator |
| 2016-06-23 |
39 |
3-304.14 wiping cloths, use limitation - c - observed several wet wiping cloths stored on equipment and prep tables throughout facility and on 3 compartment sink. |
| 2016-06-23 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated area for employee belongings. observed cell phone stored on cutting board at prep line. observed employee food stored on storage rack over customer items. |
| 2016-06-23 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean equipment and utensils in a clean, dry area and 6 inches off of the ground. observed single-service trays and napkins stored in boxe |
| 2016-06-23 |
6 |
use clean barrier to turn faucet off after handwashing. observed food employee turn faucet off with bare hands after handwashing. cdi by instruction. |
| 2016-06-23 |
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 in-use knife wedged in soiled area on lid of flip top prep unit at prep |
| 2016-02-16 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site during inspection. repeat. |
| 2016-02-16 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean single-service articles in clean, dry areas. observed clean single-service utensils stored in container colecting food debris. |
| 2016-02-16 |
6 |
2-301.12 cleaning procedure - p - use proper procedures to wash hands. observed pic not vigorously rub hands for 10 to 15 seconds when washing hands. cdi by instruction. |
| 2016-02-16 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall only be used for handwashing. observed food employee dump items in handwashing sink. observed employee rinse food thermometer in handwashing sink behind front count |
| 2016-02-16 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated area for employee belongings. observed cell phones stored on rack and a cell phone stored on a box of gloves on storage rack. |
| 2016-02-16 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. observed several wet wiping cloths stored on 3 compartment sink. |
| 2016-02-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be cleaned to site and touch. observed slicer stored as clean according to pic but soiled with food residues. cdi by instruction. |
| 2015-10-30 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c - single-service articles shall be stored on ground in storage closet. observed single-service napkins and containers stored on ground in storage close |
| 2015-10-30 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. observed several wet wiping cloths stored on drainboard of 3 compartment sink. |
| 2015-10-30 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool food. observed recently prepared cut lettuce and sliced deli meats cooling in covered containers located in flip top prep unit and reach in refrigerator. cdi, operator uncovered containers to faci |
| 2015-10-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods that are potentially hazarous and held over 24 hours shall be cold held at 45 degrees or below. observed several deli meats |
| 2015-10-30 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf - observed hot water at 92 degrees f in women's restroom and at 89 degrees f in men's restroom. cdi, opoerator adjusted valve at restroom handwashing sink to allow hot water above 100 degrees f. |
| 2015-06-26 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the back reach in cooler. replace gasket. |
| 2015-06-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed romaine, cut tomato and chicken stacked high and holding above 45f (see temp chart). cdi - items were removed to cool. |
| 2015-06-26 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf - pic with serve safe left to do a catering. certificate was not in store. repeat violation. |
| 2015-01-06 |
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 hot water in dish washing vat at 90 f. |
| 2015-01-06 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed napkins stored on the floor in the hallway closet. |
| 2015-01-06 |
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 in use utensils stored in a container with a small amount of water abov |
| 2015-01-06 |
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 ceiling vents starting to collect dust. |
| 2015-01-06 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. person in charge was not a certified food protection manager. |