| Violation Date |
Code |
Description |
| 2018-12-19 |
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 observed salad bowls that were covered while cooling and not checked to ensure food |
| 2018-12-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved chipotle turkey and open package of meatballs in bowl that was not dated. cdi items dated. |
| 2018-12-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved bowl salads that were cooling placed in display case at 48f. item did not fully cool before storing in front display case. cdi item placed back in blast chiller. observed 2 pans |
| 2018-12-19 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed fried chicken breasts come up from fryer and ready for packaging at 159-204f. cdi item placed back in fryer until reach |
| 2018-12-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved black plastic containers and tongs soiled with food debris. told pic to have employee check rest of utensils and containers for debris before storing. |
| 2018-12-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved cart blocking handsink in back prep area. cdi cart relocated. |
| 2018-08-06 |
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 and gaskets that were soiled with debris. repeat. |
| 2018-08-06 |
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 rice mixture, rice, mac and cheese, bowtie pasta, sandwich, and watermelon |
| 2018-08-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tuna salad, fire and ice tomatoe salad in display case, an shredded chicken in reach in drawer above 45f. cdi items placed in blast chiller to cool. |
| 2018-08-06 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed breasts that came off grill 140-158f. employee stated chicken reached 200f. observed facility was not checking center o |
| 2018-04-16 |
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 crumbles for sandwich bar that was dated for 15 days; sliced maple turkey and shredded c |
| 2018-04-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved mac and cheese and collard greens that were holding at 130f. cdi items placed in oven for reheat. |
| 2018-04-16 |
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 that had debris in tracks. repeat. |
| 2017-10-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. debris in cooler gaskets and units, tape and tape residue on exterior of containers stored as clean. repeat |
| 2017-10-30 |
45 |
4-502.11 (c ) maintain air thermometers in good repair and accurate. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. external ambient air thermometer on sandwich cooler damaged, cutting boards at san |
| 2017-10-30 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf. employee preparing all foods at wok station with polish on nails. cdi- pic was advise |
| 2017-10-30 |
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. pan of noodles cooling tightly in blast chiller. pan was checked twice, and observ |
| 2017-06-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris in long grab and go coolers, at beverage station shelving, and on the inside of drawers at front service line. cleaning needed. |
| 2017-06-06 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. glass cleaner stored on cutting board of prep cooler at hot foods cook top area. cdi- bottle was removed; storage corrected. |
| 2017-06-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. q-san sanitizer replaced by employee at 3 comp sink at 3 comp sink testing at 0ppm for quat sanitizer. no utensil washing or use occurring at this time. cdi- pic tara |
| 2017-03-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried food debris in tracks of sliding doors and prep cooler gaskets. improvement noted from previous inspection. repeat |
| 2017-03-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service containers at back stored on tops of equipment and lower shelving not protected during storage. ensure that single servic |
| 2017-03-14 |
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. hot foods being held on time with e |
| 2017-03-14 |
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. one container of feta cheese date marked 12-30 in prep cooler at sandwich station.soft and semi soft che |
| 2016-12-14 |
9 |
3-201.11 compliance with food law - p,pf. some labels for labeling system in deli case for meats and cheeses missing. partial chubs of meats and cheeses with no label/ manufacturer label, only color day dot. pic michael and sabrina advised that some missi |
| 2016-12-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p soups and chili at hot bar being hot held not under temperature control. pic advised that soups and chili are held at 135f for safety and not time. cdi- pic sabrina and michael had all |
| 2016-12-14 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. dry seasonings and sauces at front service line being stocked at start of inspection. shakers were labeled, but pic advised that ri |
| 2016-12-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried and residue in drawers and shelving at locations in back and front self serve areas. dust build up on large intake vents and ceiling tiles throughout. |
| 2016-09-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dust build up on large return vent in prep area, dried food debris in prep cooler gaskets. cleaning is needed. (0pts) |
| 2016-09-22 |
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. employee observed washing mounted slicer's in place. wash water at 87f-90f. cdi- deli manager had container |
| 2016-09-22 |
37 |
3-305.14 food preparation - c. unpackaged foods shall be protected from sources of contamination. long display bowls placed on table with dried debris/ food debris. containers filled with spinach leaves and spring mix for salad station, filled bowls were |
| 2016-09-22 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. more than five in use bottles of oils and dressings at prep station not labeled per rule; sauces/ seasonings at wok station not la |
| 2016-09-22 |
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. container of feta cheese in prep cooler date marked to be used by 10/5. pic ashish chandarana asked employee when cheese was opened, and wa |
| 2016-05-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee beverages (lid and straw) stored on tables at prep area in back at initial walk through of inspection. cdi- beverages were removed prio |
| 2016-05-19 |
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. containers of diced boiled eggs, diced turkey, and diced ham tightly covered and s |
| 2016-05-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. bottles of cleaner stored on shelving over clean; sanitized utensils at 3 comp sink in warewashing room. cdi- pic corrected storage. |
| 2016-05-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. one small container of diced boiled eggs at salad bar not under temperature control. eggs placed on salad bar during inspection. cdi- pic michael mulcahy removed and had employee to pla |
| 2016-05-19 |
9 |
3-201.11 compliance with food law - p,pf (c). packaged food shall be labeled as specified by law. commercially processed and packaged chubs of meat wrapped in plastic wrap after being cut. chubs of meat are day marked as required, but no label on the food |
| 2016-03-03 |
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: found portion of bologna chub not date marked. found roast beef chub opened and not dated voluntarily discarded both. found opened bucket o |
| 2016-03-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: quantity of lettuce at sandwich prep tabl;e 61 f. lettuce was not being used at time. consider bring smaller quantities of sandwich ingredients to prep surface. place ingredients back i |
| 2015-11-20 |
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 squirt bottles at cook line unlabeled. |
| 2015-11-20 |
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 : found coeur de lion brie cheese with 11/4 expiration on date mark label. cdi- voluntarily discarded.3- |
| 2015-08-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service containers stored on the back table not in use, not protected during storage. bulk boxed articles stored directly on the |
| 2015-08-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. in use oil and seasoning at the cook line not labeled per rule. cdi- verbal correction to label. |
| 2015-08-28 |
33 |
3-501.13 use approved thawing methods.3-501.12 potentially hazardous food (time/temperature control for safety food), slacking - c. large container of peas marked for slacking being thawed in a standing container of water at the prep cooler. cdi- water r |
| 2015-08-28 |
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 . salads being prepared during inspection were placed in tightly closed container i |
| 2015-08-28 |
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 (b)(1) the food shall have an intern |
| 2015-08-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. carton of raw shell eggs stored in bus tub co-mingled with ready to eat foods and over other ready to eat foods in the walk in cooler. cdi- verbal correction as to approved storage. discus |
| 2015-04-30 |
33 |
3-501.13 use approved thawing methods. observed facility thawing beef in standing water and chicken in running, hot water. both were placed in cooler to continue thawing. if thawing in sink, use cool running water continuously. |
| 2015-04-30 |
21 |
3-501.17 properly date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed feta labeled for longer than 7 days in the walkin cooler. observed meatballs dated longer than 7 days. observed garlic o |
| 2015-04-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous cheeses in specialty cheese case above 45f including st andres, gouda, brie. all out of temperature cheeses were discarded. it was observed that the cheeses were stacke |
| 2015-04-30 |
19 |
. 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one hot hold cabinet holding breaded chicken at 129f and lower. observed the hot hold cabinet next to it holding chicken wings on speed rack at 128f and lower. breaded chicke |