| Violation Date |
Code |
Description |
| 2018-12-11 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in restroom. -0- |
| 2018-12-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food buildup on shelf under deli chubs in deli case. -.5- |
| 2018-12-11 |
46 |
4-603.16 rinsing procedures - c a rinsing solution shall immediately follow a washing solution and immediately preced a sanitizing solution. observed soiled dishes stored in rinsing compartment of 3-comp sink that is in use for warewashing. -0- |
| 2018-12-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed packs of mustard stored under sink drain at front counter. -0- |
| 2018-12-11 |
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 shakers of spices stored at make table without labels. -0- |
| 2018-12-11 |
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 wrapped sliced tomatoes cooling in walk in at 63f. cdi - pic vented contai |
| 2018-12-11 |
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 cut lettuce, cut tomatoes, deli meats in cold case at front and tuna salad prepared over 24 hours ago without dates. cdi - pic educ |
| 2018-12-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification at beginning of inspection. -2- |
| 2018-02-27 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee handling raw proteins change his gloves without washing his hands in-between. cdi- discussion with pic about when handwashing is required. |
| 2018-02-27 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the hand sink in the kitchen. cdi- dispenser was refilled. |
| 2018-02-27 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p pic indicated deli slicer blades are sanitized throughout the day but are not washed, rinsed, and sanitized every 4 hours of use. cdi- instructed pic to |
| 2018-02-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed marinara sauce and meatballs hot holding below 135f in the steam table. pic indicated these products are heated on the grill to 165f before being placed into the steam table. |
| 2018-02-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle in kitchen. cdi- bottle was labeled. |
| 2018-02-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal pans stacked while wet above the 3 compartment sink. |
| 2017-08-25 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a non-functional toilet in the men's restroom. |
| 2017-08-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris on the door tracks and on the inside of the deli meat case. |
| 2017-08-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a deli slicer stored clean with visible food debris on the back side of the blade. cdi- item was recleaned during the inspection. 4-602.11 clean th |
| 2017-08-25 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee handling raw sliced chicken then proceed to handle bread without changing gloves in between. cdi by instruction, gloves were removed and ha |
| 2017-03-24 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have a managers ansi food safety certification. |
| 2017-03-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a deli slicer stored clean with visible debris on it. cdi- product set aside for recleaning during inspection4-602.11 clean the equipment and utensi |
| 2017-03-24 |
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 an opened pastrami chub, tuna salad, and chicken salad not datemarked. cdi- products were dated appropriately. |
| 2017-03-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one pan of tomatoes cold holding in the open air cooler above 45f (see chart). cdi- tomatoes were relocated to the walk in cooler for cooling. |
| 2017-03-24 |
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 spray bottle containing water without a label on it. |
| 2017-03-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wiping cloth stored on a counter top while not in use.3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed one qu |
| 2016-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. minor accumulation of crumbs in gaskets of cold drawers. clean. |
| 2016-09-28 |
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 shredded lettuce cooling in bottom of display case in wrapped container. cdi - wra |
| 2016-09-28 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p meat balls reheating 1 hour in steam well and unlikely to reach 165f within the remianing hour. cdi - meatballs placed back on stove top; reached 165f at 1ho |
| 2016-02-25 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. no test strips available at start of inspection; pic indicated that strips have been ordered and should be delivered today. cdi - test strips delivered with paper goods delive |
| 2016-02-25 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. spray bottle of water for bread proofing not labeled. cdi - pic labeled during the inspeciton. |
| 2016-02-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -psliced tomatoes stocked above top of pan in make station and holding above 45f. cdi - tomatoes removed walk in cooler for rapid cool down; recomended that a deeper pan is used for tomatoe |
| 2016-02-25 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p facility has roast cooking procedures that state roasts are cooked for two hours until the roast reaches 130f. procedures do n |
| 2015-09-21 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p dried lettuce on back of slicer blade; staff indicated that lettuce was preped before doors opened for buisness. cdi - staff cleaned slicer during the in |
| 2015-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sliced tomatoes stocked above top of pan in make station and holding above 45f. cdi - tomatoes removed walk in cooler for rapid cool down; recomended that a deeper pan is used for tomato |
| 2015-09-21 |
26 |
7-201.11 store toxic materials to avoid contamination. -p multipurpose surface cleaner hanging from wire shelf over prep table. cdi - spray bottle moved to low shelf. |
| 2015-09-21 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination. single service cups and lids stored on tray under the paper towel dispenser where they are exposed to splash and drips during the handwashing process. cdi -tray moved from |
| 2015-09-21 |
45 |
4-501.11 maintain equipment in good repair. gasket on cold draw loose and hanging. reattach or replace. |
| 2015-09-21 |
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 lettuce cooling in tightly wrapped containers in walk in cooler. cdi - wrap pulled |
| 2015-04-17 |
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 multiple chubs of ham, turkey, roast beef and salami, containers of chicken and tuna salad in display case in front and in walk in |
| 2015-04-17 |
54 |
6-303.11 replace burnt out light bulb in walk in freezer. |
| 2015-04-17 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no quat test strips available at time of inspection. verification required. |
| 2015-04-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked cutting boards and metal pans. observed employee use towel to dry cutting board. cdi by instruction with employee. |
| 2015-04-17 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out. observed plastic cup stored in container of salt. cdi- cup discarded. |
| 2015-04-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed three spray bottles of chemicals unlabeled. cdi by labeling. |
| 2015-04-17 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. observed meatballs 73f in hot holding unit. employee stated they had been there for about 45 minutes. observed marinara sauce in hot holding unit 48-87f that |