| Violation Date |
Code |
Description |
| 2018-11-07 |
45 |
4-501.11 maintain equipment in good repair. observed large dry good cambro lid cracked and small portable utensil rack badly peeling, damaged items need replacing. |
| 2018-11-07 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. small dining room bev cooler holding tcs cottage cheese needs a thermomter. cdi- thermomter provided. to |
| 2018-11-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of orange cleaner in chem storage area. cdi- proper label placed on bottle.7-207.11 store labeled, employee medications to prevent con |
| 2018-11-07 |
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 bag of spinach opened yesterday in walk in cooler with no date marking. cdi- bag properly dated with the date it was opened. |
| 2018-04-25 |
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 canned beans that had just been rinsed and placed in deep wrapped containe |
| 2018-04-25 |
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 large container of panko in dry good area not labeled. worker labeled panko. |
| 2018-04-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed couple bags of shredded cheese reading 50 degrees in small prep cooler on cook line. air thermometer inside reading 50 degrees. gave cooler approx. 20 min time to see if it woul |
| 2018-04-25 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. 6-303.11 intensity-lighting - c observed walk in freezer with broken light shield and a dim bulb light not bright e |
| 2018-04-25 |
45 |
4-502.11(a) maintain utensils in good repair. observed damaged spatula and damaged mixer whisk in kitchen missing several metal wire spines. spatula removed, whisk to be removed and replaced as soon as possible. |
| 2017-12-05 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a water leak in several places beneath the dishwashing area. per pic a work order has been placed for repairs. |
| 2017-12-05 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed employee pain medication stored above a food prep sink. cdi-product relocated. |
| 2017-09-12 |
49 |
5-205.15 system maintained in good repair - p observed a substantial water leak that appears to be coming from the walls in the dry storage area. there is a slight pink and moldy build-up on fixtures attached to walls and electrical outlets. repair as ne |
| 2017-09-12 |
45 |
l4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards scored and discolored. repeat4-501.11 maintain equipment in good repair. observed a loose gasket on reach-in upright refrigera |
| 2017-05-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food in the flip top cooler holding above 45f. ambient temperature was reading 50f. cdi-product is not held in the flip top cooler overnight. it is retrieved from the walk-in |
| 2017-05-26 |
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 cleaning needed to floors including the dry sto |
| 2017-05-26 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards scored and discolored. |
| 2017-03-15 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. - observed employee medication in container above food prep surface. cdi-medication relocated |
| 2017-03-15 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee eating while preparing food. cdi-employee washed his hands and replaced his gloves. |
| 2016-10-26 |
26 |
7-102.11 common name-working containers - pf observed one spray bottle not labeled. cdi containers drained. |
| 2016-10-26 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several items in dry storage not covered or in sealed containers. cdi items properly covered. |
| 2016-08-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several boxes of food stored directly on walk-in freezer floor. |
| 2016-08-03 |
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 bulk storage of sugar and oatmeal not labeled. |
| 2016-08-03 |
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 observed fish, ham and turkey not date marked. cdi items were labeled. |
| 2016-08-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken and rice holding out of temperature control above 45f. see temperature chart for temperature observations. cdi pic stated chicken was recently removed from walk-in. |
| 2016-08-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed eggs, grits and oatmeal holding out of temperature control below 135f. see temperature chart for temperature observations. cdi items voluntarily discarded. |
| 2016-08-03 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several packages of food opened and not covered or properly sealed; rice, 2 packages of corn starch, redimix, salt and grits. |
| 2016-05-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked by several boxes. cdi boxes moved. |
| 2016-05-23 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed donuts stored above the oven uncovered. |
| 2016-05-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer stored as clean with food debris. cdi slicer broken down to be washed rinsed and sanitized. |
| 2016-05-23 |
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 noodles prepared yesterday cooling in walk-in at 50f. cdi noodles voluntarily discarded. |
| 2016-05-23 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed hot plate covers in disrepair. |
| 2016-05-23 |
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 noodles cooling in large plastic container tightly covered in walk-in coo |
| 2016-05-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several plates of eggs holding below 135f. cdi eggs voluntarily discarded. |
| 2016-03-01 |
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 milk, salads adn turkey not date marked. cdi items labeled. repeat violation. 3-501.18 discard the food requiring date labels on |
| 2016-03-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed coffee dispensing area of coffee machine excessively soiled. cdi item cleaned. 4-602.11 clean the equipment and utensils used with nontcs foods as r |
| 2016-03-01 |
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 working container of salt not labeled. |
| 2016-03-01 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed several bowls of ice cream in freezer uncovered/unprotected. cdi ice cream removed from freezer. |
| 2016-03-01 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed sticker residue on several containers. 4-501.11 maintain equip |
| 2016-03-01 |
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 bulbs above customer drink preparation area in diningroom unshielded and not shatter resistant. rep |
| 2016-03-01 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed backdoor held open without being properly sheilded or protected. |
| 2015-11-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee beverage stored above on shelf above prep table. observed an employee beverage stored on tray in freezer in direct contact with food items. cdi |
| 2015-11-17 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef stored in direct contact with chicken. observed raw bacon stored in direct contact with raw chicken. cdi raw bacon and pork moved to shelf above raw chicken. observed u |
| 2015-11-17 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed microbial growth collecting in ice machine. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf obs |
| 2015-11-17 |
15 |
3-701.11 discarding or reconditioning unsafe, adulterated, or contaminated food - p observed swiss cheese with mold. cdi swiss cheese voluntarily discarded. |
| 2015-11-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken holding out of temperature control. pic stated chicken was for employees. see temperature chart for temperature observations. cdi fried chicken voluntarily di |
| 2015-11-17 |
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 3 chubs of ham and spinach not date marked. cdi ham voluntarily discarded. spinach labeled. 3-501.18 discard the food requiring d |
| 2015-11-17 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed 2 buckets of sanitizers stored directly on work surfaces. observed bottles of degreaser stored directly beside clean pan under grill area. cdi chemicals moved to suitable location. |
| 2015-11-17 |
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 pork chops cooling at room temperature. observed sausage patties cooling |
| 2015-11-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese and lettuce in cooler above 45f. pic stated items were held out of temperature during serving line. cdi items were placed in walk-in cooler to rapidly cool. ehs recom |
| 2015-11-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep surfaces. |
| 2015-11-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans and containers wet stacked. |
| 2015-11-17 |
45 |
4-502.11(a) maintain utensils in good repair. observed 2 whisks melted and in disrepair. observed standup mixer food contact surface broken and in disrepair. |
| 2015-11-17 |
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 employee actively washing dishes in 104f water. cdi water refilled and tested at proper temperatur |
| 2015-11-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces of equipment collecting food and grease residue; gaskets, shelves, flip top lid, etc. |
| 2015-11-17 |
53 |
6-502.12 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 food and grease residue collecting on floor and |
| 2015-11-17 |
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 lighting above customer drink storage area not properly shielded or shatter-resistant. |
| 2015-11-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed tea bags stored directly under plumbing under handsink near server preparation area. |
| 2015-07-31 |
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 2 packages of opened lettuce not date marked. pic voluntarily discarded items. |
| 2015-07-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese, shelled eggs, ground beef and chili above 45f. cdi all items placed in walk-in cooler to rapidly cool. only remove items from temperature control that are immediently |
| 2015-07-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed boiled eggs, omelet and beef below 135f. cdi items discarded. see temperature chart for temperature observations. |
| 2015-07-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer stored as clean with dried food debris. observed several pans with dried food debris. observed can opener collecting heavy food residue. ob |
| 2015-07-31 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p observed sign posted with illnesses and reporting requirements. observed sign lacking symptoms and exposure requirements of employee health policy. cdi empl |
| 2015-07-31 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager on site. |
| 2015-07-31 |
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 observed ground beef cooling at room temperature. ground beef was 87f. active co |
| 2015-07-31 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed several opened packages and boxes of dry goods not properly covered or in sealed containers. |
| 2015-07-31 |
33 |
3-501.13 use approved thawing methods. observed talapia thawing at room temperature. cdi talapia was placed in walk-in cooler. |
| 2015-07-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces of equipment collecting food debris; equipment ledges, flip top, gaskets, shelves. |
| 2015-07-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep surfaces throughout kitchen. |
| 2015-07-31 |
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 stored directly in ice. |
| 2015-07-31 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed equipment and linens stored on floor in storage room. |
| 2015-07-31 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed cups and various single-service items stored on floor in dry storage room and storage room. |
| 2015-07-31 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed broken containers and container lids throughout facility. 4-20 |
| 2015-07-31 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. facility was unable to provide sanitizer test strips. cdi ehs gave pic several test strips, however facility must maintain test strips on site. |
| 2015-07-31 |
53 |
6-502.12 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 and walls collecting splatter and food de |
| 2015-07-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed fries, bags of cofffe and boxes of oil stored directly on floor. |
| 2015-04-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved hashbrowns holding at <135f today- discarded. |
| 2015-04-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed fat back adn salt uncovered in the dry good room today- covered during inspection. |
| 2015-04-01 |
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 homemade hummus on its 8th day- discarded. |
| 2015-04-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pincrease ice level for eggs and cheese- products moved to chill down today. |
| 2015-04-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved quat. sanitizer in bucket at 0ppm. refilled today. this brand of quat. must be maintained at 150-400ppm. recommend increase in amount of quat. in bucket and /or increase concentration co |