| Violation Date |
Code |
Description |
| 2018-07-31 |
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 |
| 2018-07-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.wet stacking of plastic tubs. repeat. |
| 2018-07-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -plettuce and pasteurized shell eggs were recorded below 45f (see chart). cdi- discarded. |
| 2018-07-31 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -psanitizer at dishwasher was recorded at 0ppm. cdi- machine was fixed on site and test strip recorded at 50ppm. |
| 2018-07-31 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pfcup of water in handsink. cdi- cup removed. do not store anything in handsink. |
| 2018-07-31 |
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. observe employee wash hands and tu |
| 2018-03-19 |
45 |
repeat:4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf. damaged/cracked portion cups observed stored on back shelf.4-501.11 maintain equip |
| 2018-03-19 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. plastic containers observed wet stacked on back shelf. |
| 2018-03-19 |
31 |
repeat: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 in walk-in cooler and lettuce inside 2-door reach-in next to fry sta |
| 2018-03-19 |
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. employee observed not wearing gloves while preparing sandwiches on cook line. cdi: hands washed and gloves donned. |
| 2018-03-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drink observed on shelf inside walk-in freezer and another drink stored on top of shake machine. cdi: both drinks were discarded. |
| 2017-11-13 |
8 |
1 pt.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. no paper towels at kitchen handsink. cdi: paper towels restocked. |
| 2017-11-13 |
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 chicken club salads and cut lettuce cooling inside walk-in a |
| 2017-11-13 |
42 |
0.5 pts.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic containers wet stacked on dish shelf. |
| 2017-11-13 |
45 |
general comment: 0 pts4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf. observed damaged portion cups stored on back shelf. |
| 2017-11-13 |
47 |
repeat: 1 pt4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on shelving at dish area, inside microwave above flip top cooler, shelving inside walk-in cooler, toasterplates with bui |
| 2017-04-06 |
53 |
general comment: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 missing/cracked wall tiles at can wash. |
| 2017-04-06 |
52 |
general comment:5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed minimal trash on ground at dumpster area and standing water outside dumpster enclosure. |
| 2017-04-06 |
47 |
repeat:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed cleaning needed on shelving at dish area, inside microwave above flip top cooler, shelving inside walk-in cooler, toaster plates with build-up |
| 2017-04-06 |
31 |
repeat: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. -pfobserved two plastic containers of lettuce at 53-63f cooling inside cooler/fr |
| 2017-04-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved slicer stored under prep table with visible food debris remaining. cdi: cleaned in dish machine during inspection. observed ice machine deflector with |
| 2017-04-06 |
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. -pobserved employee sweeping, cleaning surfaces in kitchen, handling soile |
| 2016-07-25 |
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 lettuce on line was being held on tp |
| 2016-07-25 |
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 lettuce in plastic tubs with lid on in reach in cooler. product was recorded a |
| 2016-07-25 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. margarine and sugar were unlabeled. label all foods not readily identifiable. repeat. |
| 2016-07-25 |
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 |
| 2016-07-25 |
45 |
4-501.11 maintain equipment in good repair. dishwasher is spewing water from sides of door when running cycles, spilling water onto the floor. repair dishwasher to prevent this. |
| 2016-07-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of small bowls. allow bowls to air dry. |
| 2016-04-20 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light bulb with no shield in reach in fridge. |
| 2016-04-20 |
50 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p observed drain pipe from dishwasher draining directly into drain thus allowing no airgap for backflow prevention. vr. |
| 2016-04-20 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed two sanitizer buckets with bleach sanitizer reading at 0ppm. repeat. |
| 2016-04-20 |
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 a container of salt unlabeled. |
| 2016-04-20 |
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 prepped tomatos and lettuce in walk in cooler recorded at temps above 45f (see |
| 2016-04-20 |
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 observed lettuce recorded at 70f. pi |
| 2015-12-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a soiled knife being stored as clean. cdi-- knife returned to dishwasher to be washed, rinsed, and sanitized. also observed label residue on bins. |
| 2015-12-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one slice of ham recorded at 125f. cdi-- pic voluntarily discarded ham. |
| 2015-12-07 |
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 lettuce in walk in cooler at 50f in covered bin. pic stated lettuce had |
| 2015-12-07 |
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 ice scoop stored with handle in ice. cdi-- scoop rearranged and educat |
| 2015-12-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of bins. |
| 2015-12-07 |
39 |
3-304.14(b) store in-use wiping cloths in sanitizer maintained at the correct concentration. observed sanitizer in buckets read at 0ppm. cdi-- pic re-filled buckets and tested for proper concentration. |
| 2015-03-31 |
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 lettuce being held at 65 f |
| 2015-03-31 |
51 |
5-501.17 provide a covered waste bin in female restrooms. |
| 2015-03-31 |
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 handle of ice scoop down in the ice. observed utensils without a handle |
| 2015-03-31 |
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 : found cut lettuce in reach-in cooler 55 f. tightly covered. cdi- vented product. |
| 2015-03-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed label residue on utensils. verification with in 10 days of proper cleaning. |