| Violation Date |
Code |
Description |
| 2018-11-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue and labels on multiple plastic containers stored as clean. observed facility in need of cleaning of non-food contact surfaces such a |
| 2018-11-13 |
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 knife stored between flip top unit and multiple ice scoops with handles |
| 2018-11-13 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed container of sanitizer cloudy with quat concentration of 0ppm. |
| 2018-11-13 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed employees unable to locate thin-probe thermometer during the inspection. ensure to provide an accessible thermometer at al |
| 2018-11-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sausage in the flip top unit above 45f (see temp chart). food employee stated they were placed in unit an hour ago. cdi sausages were placed in smaller portions to cool in the w |
| 2018-11-13 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employees donned gloves without washing hands. ensure to properly wash hands before donning gloves. cdi ehs redirected employees to wash hands and educated on proper handwashin |
| 2018-11-13 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p observed employee able to list 3 of the 5 symptoms and 1 of 5 foodborne illnesses. ensure employees know the reportable symptoms and foodborne illnesses. cdi |
| 2018-11-13 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no pic present during the inspection, only 2 employees were present. verification required within 10 days.2-102.12 pic shall demonstrate knowledge by being a certified food protecti |
| 2018-05-10 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pfpic was able to communuicate only half of the employee health policy (could not verbally communicate all 5 symptoms and illness |
| 2018-05-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pcheese and sausage recorded above 45f (see chart). cdi- product appeared to be overstacked. discarded. |
| 2018-05-10 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. metal container of cinnamon not labeled. cdi- labeled. |
| 2018-05-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.fruit flies in kitchen. keep facility clean to minimize prescense of flies. |
| 2018-05-10 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf damaged and opened cans of carmel and mocah stored alonside sound cans. cdi- cans removed. |
| 2018-05-10 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. ice scoop stored with handle |
| 2018-05-10 |
45 |
4-501.11 maintain equipment in good repair.gasket damaged and in need of repair |
| 2018-05-10 |
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 |
| 2018-05-10 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal drink stored on prep table, sweater sto |
| 2017-10-27 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. some personal phones and drinks stored on prep a |
| 2017-10-27 |
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 |
| 2017-10-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pbleach sanitizer in sink as well as all red buckets were recorded low at 0ppm. cdi- sink drained and re-filled to proper bleach concentration. repeat. |
| 2017-10-27 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf front handsink reached 80f. did not reach 100f. vr. |
| 2017-04-28 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf pic was not a cfpm. |
| 2017-04-28 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf cart of donuts blocking access to handwash sinks. cdi- cart moved. keep cart clear of sink. also observed food in handwash sink. keep food out of s |
| 2017-04-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple food items in flip top holding above 45f (see chart). cdi- products voluntarily discarded. |
| 2017-04-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. metal container of liquid unlabeled as well as shaker of powdered sugar.3-602.11(a) food packaged on premises shall include a lab |
| 2017-04-28 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups stacked unprotected and some coffee stains on rims of cups. -0- |
| 2017-04-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p quat sanitizer in 3 compartment sink measured at 50ppm. cdi- sink drained and re-filled, re-fill measured at 200ppm. |
| 2017-04-28 |
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 |
| 2017-04-28 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. general cleanin |
| 2017-04-28 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed personal drink stored throughout facil |
| 2017-04-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards scarred and in need of replacing/resurfacing |
| 2016-12-29 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. general cleanin |
| 2016-12-29 |
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 |
| 2016-12-29 |
45 |
4-501.11 maintain equipment in good repair. observed one damaged gasket. |
| 2016-12-29 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. mixing spoon is being store |
| 2016-12-29 |
37 |
3-307.11 protect food from miscellaneous sources of contamination not specifically noted by code. observed some donuts sitting on cart with no covering/protection from physical hazards. |
| 2016-12-29 |
36 |
6-202.15 outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. door had opening (light s |
| 2016-12-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf front handsink did not have paper towels. |
| 2016-06-08 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf no pic with cfpm certicate on site. |
| 2016-06-08 |
20 |
23-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two turkey sausages, a pan of chicken and a pan of sausages all holding higher than 45f (see chart). pic stated turkey which was recorded at 75f was just thawed out on top of a |
| 2016-06-08 |
33 |
3-501.13 use approved thawing methods. observed sausages thawed on top of grill as a quick thaw method. use approved thawing methods. |
| 2016-06-08 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed a a bagel rack blocking easy access to handwash sink. cdi- rack moved.5-205.11(b) handwashing sinks shall only be used for handwashing. -pf |
| 2016-06-08 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. light in freezer with no shield. provide shield or shatter-proof bulb.6-305.11/6-403.11(b) designate and use an ar |
| 2016-06-08 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single serivce cups with splash debris on rims. also observed cup lids with splash debris on lids. observed spoons being stored with mouth-piece out. |
| 2015-12-03 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no waste bin at handwash sink. |
| 2015-12-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy build-up of sticker reisidue on bins that were air-drying. explained to pic to ensure sticker residue is scraped off. |
| 2015-12-03 |
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 spoons stored in cups of sanitizer. pic stated spoons were used to sit |
| 2015-12-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer maintained at the correct concentration. observed bucket of sanitizer with low quat sanitizer recorded at 50ppm. cdi-- buckets were re-made and tested at proper concentration. repeat. |
| 2015-12-03 |
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 a container of sugar that was unlabeled. cdi-- pic labeled container. |
| 2015-12-03 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at handwash sink. cdi-- pic brought paper towels to handwash sink. |
| 2015-05-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed whipped cream stored inside a prep cooler maintaining at 45f. cdi- last line check noted 41f 10 hrs prior to visit. whipped cream was moved into a cold holding unit maintaining |
| 2015-05-06 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. threshold to the walk in cooler needs repair. observed absorbant ceiling tiles in food storage areas. provide a wall to floor joint that is s |
| 2015-05-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up under ice cream maker, metal lid holders, shelving inside the walk in cooler, inside prep cooler gaskets, etc. |
| 2015-05-06 |
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 gouged cutting board on the sandwich prep cooler. 4-501.11 mai |
| 2015-05-06 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups left unprotected near the customer waiting area. cup lips are exposed less than a foot from customers. recommended storing in the pla |
| 2015-05-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed in use wiping cloths stored on a prep surface. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor and away from any food or utensils. observed a bucket |
| 2015-05-06 |
38 |
h2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed a food employee preparing sandwiches with a bracelet on. pic was educated that food employees are allowed to only wear a plain wedd |
| 2015-05-06 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic is not a certified food protection manager. facility has until 10/25/15 to obtain an certified pic. |