| Violation Date |
Code |
Description |
| 2019-01-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed food overstacked in the flip top and in the temperature danger zone. refer to temperature chart. cdi - pulled excess food to reach in; food is currently at proper temperature. |
| 2019-01-23 |
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. observed food employee turn off si |
| 2018-07-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked items on the storage rack. advised to wash, rinse, sanitize, and air dry. |
| 2018-07-20 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed facility using glass cleaning wipes by zeiss for cleaning thermometers. cdi - stopped the use. ehs |
| 2018-07-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product out of temperature in the flip top. refer to temperature chart. cdi - removed items to reach in uncovered to cool down. prouct is still within 4 hr co |
| 2018-07-20 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed employee that was hired yesterday could not explain employee health policy. cdi - educated employee health policy wi |
| 2018-01-24 |
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 items in the cooling phase closed with lids or tightly wrapped in plastic wrap |
| 2018-01-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product in flip top and reach in unit in the temperature danger zone. refer to temperature chart. cdi - educated to prevent overstacking. keep all food below the fill line in e |
| 2017-07-20 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed tomato and lettuce prepared at 8 am, 6 hrs later product not at proper temperature. did not meet proper cooling time/ |
| 2017-07-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature in the flip top and reach in units. cdi - discarded items. educated to cool items down before storing in cold holding. flip top units and reach in u |
| 2017-07-20 |
31 |
80k 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 product such as lettuce and tomato tightly wrapped in reach in units. thes |
| 2017-04-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product overstacked in each individual container. refer to temperature chart. cdi - educated to prevent overstacking in container; keep food below chill line for proper refrige |
| 2017-04-05 |
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 observed no certified food protection manager on site during insp |
| 2016-07-20 |
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 tomatoes in ice bath prior to being cut to keep cold, however observed jus |
| 2016-07-20 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2016-03-01 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site inspection. |
| 2016-03-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed chemicals bottles incorrectly labeled. cdi-bottles taken out of service. |
| 2016-03-01 |
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 tomatoes and lettuce just cut and placed into front sandwich holding unit. |
| 2016-03-01 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected mouth contact surface of cups stored at register. |
| 2016-03-01 |
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 scoop stored down in ice. |
| 2015-11-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed small amount of pans stacked while wet. |
| 2015-11-09 |
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 cut tomatoes cooling in top of flip top prep unit. cdi-tomatoes placed int |
| 2015-11-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a chemical bottle with no label. cdi-labeled. |
| 2015-11-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed bleach sanitizer at 0ppm. cdi-sanitizer re-made to correct concentration. |
| 2015-11-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 3 employee drinks stored improperly over food for customers in walk in cooler. cdi-drinks relocated to bottom shelf. |
| 2015-11-09 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. facility has 210 days until points are deducted on an inspection for this violation. |
| 2015-05-18 |
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.-p observed delivery employee enter the kitchen and engage in drink prepar |
| 2015-05-18 |
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 wash water at 102f. cdi drained wash water. |
| 2015-05-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal and plastic pans.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed aprons stored in hanging bags, one bag for clean and |
| 2015-05-18 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed tomato slicer and deli slicer with food debris present. cdi tomato slicer was returned to dish area for cleaning and slicer was reported by t |
| 2015-05-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed chocolate milk and energy drink store on upper shelves of walk-in cooler. drinks moved to lowest shelf in cooler. suggested putting employee items in a bus |