| Violation Date |
Code |
Description |
| 2019-01-23 |
47 |
general comment:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on shelving inside walk-in cooler and grease build-up at fryer area. |
| 2019-01-23 |
39 |
repeat:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed bleach in sanitizer bucket well above proper concentration > 100ppm. cdi: diluted to 100ppm. improvement has been noted. |
| 2019-01-23 |
21 |
repeat: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 roast beef in bottom of prep cooler pulled from freezer yesterday without a date. observed inside low boy cooler cut chicke |
| 2019-01-23 |
20 |
general comment:3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p. observed inside prep unit shredded cheddar mix at 43 and swiss cheese at 43f. all other foods in compliance with cold hold change. cdi: education provided. top lid was c |
| 2019-01-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed cheddar broccoli soup in hot holding at 85f-128f. cdi: reheated to 146f. |
| 2019-01-23 |
14 |
repeat:4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. observed bleach sanitizer at 3-comp sink at 0ppm. cdi: corrected to 100ppm. follow-up by 2/1/19 |
| 2019-01-23 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p. observed cook touching quesadilla with bare hands after being plated up. cdi: cook donned glove; education provide |
| 2019-01-23 |
6 |
general comment:2-301.14 wash hands after activities that contaminate them. -p. observed cook coughing and wiping nose into arm then proceed to cooking duties without changing gloves and washing hands. cdi: training provided; hands washed. |
| 2018-10-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. observed bleach sanitizer between 10 ppm and 50 ppm. cdi- pic added more bleach to make the solution 100 ppm. repeat |
| 2018-10-15 |
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 cut melon and fruit parfait cups sitting on the counter at 65f. pic explained that the fruit was a catering order being ship |
| 2018-10-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed cut chicken, hotdogs, chili, roast beef, milk and noodles not date marked. cdi- pic dated items and discarded hotdogs and chili.3-501.1 |
| 2018-10-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping clothes on surfaces not in use. repeat |
| 2018-10-15 |
36 |
general comment: 6-501.111 keep the premises free of insects, rodents, and other pests. observed some gnats and flies in kitchen. |
| 2018-10-15 |
31 |
general comment: 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 parfait cups moved into the walk in cooler in syrofoam cu |
| 2018-06-28 |
14 |
repeat:4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. observed quat sanitizer at 3-comp sink at 50ppm. cdi: dumped and refilled with sanitizer at 200ppm. |
| 2018-06-28 |
13 |
general comment:3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed several raw food in packages and bags that were stored above cooked food inside reach-in freezer. cdi: storage order corrected. |
| 2018-06-28 |
19 |
repeat:3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed diced chicken that was cooked and placed in hot well that was not plugged in. chicken temped at 93 deg f. cdi: hot well turned on and by chicken was reheated on stove t |
| 2018-06-28 |
11 |
general comment:3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed several dented cans stored with usable stock on back storage shelf. cdi: cans removed to be discarded/sent back to supplier. |
| 2018-06-28 |
39 |
general comment:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored on prep surfaces not in use. observed bleach sanitizer bucket reading 200ppm. cdi: by diluting to proper level. |
| 2018-06-28 |
43 |
general comment:4-502.13 single-use and single-service articles may not be reused. observed single use plastic tortilla bags being re-used to stored food throughout facility. |
| 2018-06-28 |
21 |
repeat: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 sliced turkey dated 6/21 inside walk-in cooler and macaroni salad dated 6/21 inside bott |
| 2018-01-04 |
42 |
general comment: 0 pts. -4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying dishes. |
| 2018-01-04 |
36 |
repeat: 1 pt -6-501.111 keep the premises free of insects, rodents, and other pests. fruit flies still present in facility. pest company to be notified today for pest control. according to manager pest control for company treats facility every week. |
| 2018-01-04 |
31 |
repeat: 1 pt. -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 salads covered and stacked cooling inside bottom of salad |
| 2018-01-04 |
21 |
general comment: 0 pts. -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 pasta salad and slaw dated 12/26 at bottom of salad prep cooler. prod |
| 2018-01-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. 1.5 pts - observed red beans and rice and pulled chicken in hot holding inside oven < 135f (see temp chart). cdi: pulled chicken reheated to 168f and red beans and rice to 169f. |
| 2018-01-04 |
14 |
repeat: - 1.5 pts. -4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. observed quat sanitizer in 3-compartment sink at 50ppm. cdi: facility was using tablets but switched to bleach with training provided. solution now |
| 2017-07-19 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p -1.5 pts.observed employee cutting cucumbers for salads with bare hands. cdi: portion of cucumbers discarded; emplo |
| 2017-07-19 |
14 |
general comment: 0 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved ice machine with build-up. cdi: cleaning process started. |
| 2017-07-19 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p - 1.5 pts. observed some chicken pieces at 149f and 156f being reheated on the grill, corn reheated impropely at 150f, and green beans reheated to 152f improp |
| 2017-07-19 |
26 |
repeat: 1 pt.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved quat sanitizer bottle not labeled stored above 3-comp sink. cdi: properly labeled.7-201.11 store toxic materials to avoid contamination. -pobserv |
| 2017-07-19 |
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- 0.5 pts. observed two bowls of pasta salad at 60- 62f covered tighty in plastic wr |
| 2017-07-19 |
38 |
general comment: 0 pts.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed employees handling food without hair restraint. |
| 2017-07-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. 1pt.observed fruit flies in kitchen mainly at back where floor drains are located. pest company will be notified; floor drains will be cleaned. |
| 2017-07-19 |
47 |
general comment: 0 pts.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed cleaning on walk-in cooler shelving, outside of dry good bins, and hood system over grill. |
| 2017-07-19 |
53 |
general comment: 0 pts.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 floor drains at back of ki |
| 2017-07-19 |
35 |
general comment: 0 pts.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed sugar bin not labeled.observed squeeze bottles on cook line not labled. |
| 2017-03-07 |
21 |
mgeneral comment: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. -pobserved macaroni salad dated 2-22-17 and a packet of sliced cheese dated 2-24-17 that ha |
| 2017-03-07 |
6 |
2-301.14 wash hands after activities that contaminate them. -pobserved employee crack eggs and then proceed to handle ready - to - eat foods on grill with changing gloves and washing hands. cdi: directed to properly wash hands; education provided. |
| 2017-03-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved raw pork chop/ham laying on prep cooler cutting board at 66f, shell eggs laying on counter at 68f (according to pic, eggs had only been out for 30 minutes, and raw chicken (not a |
| 2017-03-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved disclosure statement missing on paper menus for customers. observed asterisks on food items that are not s |
| 2017-03-07 |
45 |
general comment:4-501.11 maintain equipment in good repair.observed heavy ice build-up inside walk-in freezer. monitor for repair. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed gouged thin |
| 2017-03-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed open bags of dry goods in storage area. provide containers with tight fitting lids to store dry goods in. |
| 2017-03-07 |
26 |
general comment:7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved bleach sanitizer bucket not labeled on cook line. cdi: labeled during inspection.7-204.11 provide sanitizer at correct concentrations, dilutin |
| 2016-09-29 |
53 |
no points deducted6-501.12floors, 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 cleaning issues to physical faci |
| 2016-09-29 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (lids to dry food bins). |
| 2016-09-29 |
37 |
3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination.observed bags of tortillas, corn meal and flour all opened exposed |
| 2016-09-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved potato salad, pasta, sour cream stored in prep cooler measuring 50f, cdi all items moved to walk-in cooler, observed products down to 45f and below by end of inspection. thermos |
| 2016-03-31 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed red sanitizer bucket on the floor. cdi by placing on a small step stool |
| 2016-03-31 |
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 several unlabelled sauce/ dressing bottles. |
| 2016-03-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed chemical spray bottle unlabelled. cdi by employee labelling bottle. |
| 2016-03-31 |
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 single container of cheese with an expired date mark. insure that when items such as soft c |
| 2016-03-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked chicken in a hot holding unit at temperatures less than 135f. unit was not set hot enough to keep all pieces of chicken 135f. unit was set to a higher temperature and |
| 2016-03-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several utensils stored as clean in the kitchen prep area. insure that scoops are cleaned thoroughly, including underneath the lever parts, as any dr |
| 2015-09-15 |
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 baked potatoes and milk jugs not date marked in the prep reach in cooler. date mark milk gallons when opened and not used within 2 |
| 2015-09-15 |
35 |
m3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed numerous squeeze bottles of sauces/dressings unlabeled throughout the establishment. label squeeze bottles with their c |
| 2015-09-15 |
8 |
6-301.14 post a handwash sign at each handsink. observed front service area handsink with no signage. cdi by providing sign.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed wiping cloth stored on the side of |
| 2015-09-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored outside of sanitizer buckets throughout the facility. |
| 2015-09-15 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing a bracelet while preparing food. |
| 2015-05-05 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at handsink in restroom. cdi handwashing sign provided. |
| 2015-05-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener soiled. cdi can opener moved to dish area. 4-501.114 maintain sanitizer at correct concentrations. -p observed qac sanitizer in bucket and |
| 2015-05-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salads in hot box at 75f. cdi salads were placed in freezer to rapidly cool. |
| 2015-05-05 |
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 several items throughout the facility requiring date marking not labeled. cdi items labeled. |
| 2015-05-05 |
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 salad cooling tightly covered in the walk-in cooler. cdi pasta sal |
| 2015-05-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken hot holding in soup kettle at 100f. cdi chicken was reheated about 165f. |
| 2015-05-05 |
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 several shakers of spices and bottles unlabeled. 3-602.11 food packaged on premises for customer self service shall incl |
| 2015-05-05 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed dry storage foods stored in open packages. |
| 2015-05-05 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 2 cutting boards deeply scored. |
| 2015-05-05 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility was unable to provide thin probe thermometer. repeat violation. verification required. |
| 2015-03-05 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at hand sink at to-go order pick up station. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at only hand sink |
| 2015-03-05 |
53 |
general comment- 6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed deli slicer sitting on floor in storage room not in use and pic stated that it was inoperable. remove from facility |
| 2015-03-05 |
34 |
general comment- 4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed thick probe dial thermometer calibrated as only thermometer for use. facility processes thin deli meats, |
| 2015-03-05 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory does not include notation that menu items may be offered undercooked (ex- cooked to ord |
| 2015-03-05 |
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. -pf observed no foods labaled with preperation date. ensure all ready to eat foods are labeled. |
| 2015-03-05 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed bucket of raw chicken sitting in sauce on clean drain board with other dishes (clean) and dishes (dirty) in 3-compartment sink. pic removed chicken and placed into w |
| 2015-03-05 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed employee turn on faucet with dirty hands, wash hands properly, then turn off faucet with clean hands. ensure proper procedure is followed to not re-contaminate hands by touc |