| Violation Date |
Code |
Description |
| 2018-08-07 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed glass cleaner stored on a prep table next to food and a box of gloves. observed a bottle of bathroom cleaner stored above slicers and a cutting board on the drying rack. cdi - cleaners w |
| 2018-08-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed spinach, roast beef, philly steak, turkey, ham and cheese above 45f on the prep line. cdi - items were placed in the walk in cooler to cool; see temperature chart. |
| 2018-08-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed meatballs holding at 125f. cdi - meatballs were reheated to at least 165f; see temperature chart. |
| 2018-08-07 |
8 |
general comment 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a scrubbing pad stored in the front hand sink. cdi - item was removed. |
| 2018-02-06 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed spray bottle of quat sanitizer reading above 400 ppm on test strip. cdi- sanitizer diluted to proper strength 150-400 ppm. |
| 2017-08-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food and drinks stored in walk in cooler directly on top of packages of apples. cdi- apples moved, area designated for employee food and drink. |
| 2017-08-14 |
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 one pan of seafood mix prepped yesterday did not get a day date label. cdi- pan labeled. |
| 2017-08-14 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no pic present. will follow up within 10 days that a pic is present and in charge. |
| 2017-08-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed improperly labeled bottles of sanitizer and grill cleaner with other unknown chemicals inside. cdi- bottles removed. be sure to properly label chemicals to p |
| 2017-04-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee making sandwiches wearing bracelets and a ring with designs. |
| 2017-04-20 |
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 tuna improperly cooling in a deep, covered, and stacked pan. cdi- reviewed |
| 2017-04-20 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p maintain quat sanitizer at 150-400 ppm. 'observed sanitizer dispenser dispensing sanitizer above 400 ppm, sanitizer in 3 comp sink and in spray bottle were above 400 ppm. cdi- p |
| 2017-04-20 |
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 tuna salad cooling in walk in cooler approx. 5 hrs at 50 degrees. pan of tuna salad was deep, tighly covered, and stac |
| 2017-04-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employees open drinks stored on prep table next to bread pans. cdi- drinks removed. |
| 2016-10-05 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed employees wash hands for less than 15 seconds and recontaminate hands when turning off fa |
| 2016-10-05 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection.2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observ |
| 2016-10-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored directly above customer items. repeat violation. |
| 2016-10-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed walk-in cooler and all poducts in cooler holding above 50f. see temperature chart for temperature observations. cdi all product voluntarily discarded. facility voluntarily c |
| 2016-10-05 |
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 facility cooling prepared tcs foods in walk-in cooler holding at 62f. ob |
| 2016-10-05 |
33 |
3-501.13 use approved thawing methods. observed facility thawing philly steak meat out of temperature control. |
| 2016-10-05 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in cooler holding at 64f. |
| 2016-10-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal items stored directly above customer food items. |
| 2016-03-16 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed incomplete employee health policy. cdi ehp emailed to pic. |
| 2016-03-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee beverage stored on shelf above customer food items. cdi beveraged voluntarily discarded. |
| 2016-03-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed philly steak, teriyaki chicken and tuna salad in flip top prep cold holding unit above 45f. cdi all items taken to walk-in cooler to rapidly cool. |
| 2016-03-16 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. repeat violation. |
| 2016-03-16 |
53 |
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 wall coving in disrepair near 3 compartment sink. |
| 2016-03-16 |
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 tuna salad cooling in flip top prep cold holding unit. cdi tuna salad pla |
| 2015-06-10 |
8 |
observed no papertowels at the back handwash-refilled today. 6-301.12 |
| 2015-06-10 |
54 |
designate area for employee food. observed donuts and crunch mix stoed over prep. table today and pocket pizzas stored over restaurant food in the walk in. both items moved to the bottom shelf.6-403.11 |
| 2015-06-10 |
45 |
repair broken microwave- not working at all today. 4-501.11 |
| 2015-06-10 |
42 |
observed dishes stacked wet. airdry dishes before stacking. 4-901.11 |
| 2015-06-10 |
35 |
observed water bottles not labled. labeled during inspection to correct. 3-302.12 |
| 2015-06-10 |
20 |
observed tcs items holding at >45f today due to them being stacked too high. top of products moved to walk inwhere they began cooling quickly. maintain tcs food cold @ 41-45f or less. 3-0501.16 |
| 2015-06-10 |
17 |
observed reheated meatballs @ 125f today on steam table. must reheat leftovers to 165f or more quickly. recommend to use oven for this until microwave is repaired, as the steam table is not designed for this process.3-403.11. |
| 2015-06-10 |
1 |
observed no certified food protection manager onsite. 2-101.11(b) |