| Violation Date |
Code |
Description |
| 2019-01-14 |
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. observed floors |
| 2019-01-14 |
49 |
5-402.13 maintain sanitary sewage system.-p observed floor drains clogged at the prep sink and 3 compartment sink in the back of the kitchen. vr |
| 2019-01-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed quinoa in temperature danger zone. cdi - discarded item. educated to store food at 41f and below. quinoa is received pre-cooked hermetically sealed. package specifically states |
| 2019-01-14 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf repeat violation. observed back handsink blocked. cdi - removed juicer from in front of the handsink. 6-301.12 provide paper towels or approved alt |
| 2019-01-14 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -p 2-301.14 wash hands after handling soiled equipment or utensils and before food pre |
| 2018-07-05 |
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 baseboard in disrepair underneath the 3 compartment sink. |
| 2018-07-05 |
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 |
| 2018-07-05 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed handsink in the back of the kitchen blocked by the cold press. cdi - moved the press. |
| 2018-01-05 |
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 recontamin |
| 2018-01-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spinach and kale at 50 f at the cold prep unit. advised to store those items in the reach in unit (only two tcs items in the prep unit). cdi - discarded product and re-stocked |
| 2018-01-05 |
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. observed inadequate dispense |
| 2018-01-05 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowel is the paper towel dispensers. cdi - fixed the dispenser in the front and provided papertowels to the dispenser in the back of the kitchen. |
| 2018-01-05 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed that the hot water is not properly working at the prep sink in the front of the kitchen. |
| 2018-01-05 |
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. repeat violation. observed front papertowel dispenser in disrepair. facility had a new |
| 2018-01-05 |
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 |
| 2017-07-25 |
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 joints in the back in disrepair. advised to fix. |
| 2017-07-25 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed facility does not have sanitizer test strips for chlorine. ehs left chlorine test strips for the 3 comp sink and sanitizer buckets. advised to get m |
| 2017-07-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed items wet stacked on storage rack. advised to allow items to air dry after sanitizing. |
| 2017-07-25 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. 3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintai |
| 2017-07-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout kitchen. advised to hang up fly tape underneath sinks to prevent contamination and reduce the amount of flies. |
| 2017-07-25 |
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 during the inspecti |
| 2017-01-27 |
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 |
| 2017-01-27 |
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. observed ice scooper stored |
| 2017-01-27 |
14 |
4-602.11c equipment food contact surfaces and utensils shall be cleaned at least every 4 hours when used with time/temperature control for safety (tcs) food.-p pic states that the juicers used with wheat grass, kale, and spinach are not being washed, rin |
| 2017-01-27 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed handsink in the back of the kitchen blocked. cdi - moved boxes. |
| 2016-10-26 |
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 a container of kale without a date label. cdi-labeled. |
| 2016-10-26 |
14 |
.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed slight build up in ice machine. |
| 2016-10-26 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chemical bottles stored above produce. cdi-bottles moved. |
| 2016-10-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment surfaces throughout. |
| 2016-10-26 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed wheat grass stored at front register not protected from contamination. pic states wheat grass is washed after cutting and before using. cdi-moved. |
| 2016-10-26 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed pre-packaged chia |
| 2016-05-24 |
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 dried food debris and splatter on walls and ceil |
| 2016-05-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment throughout. |
| 2016-05-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of spoons stored on the floor. |
| 2016-05-24 |
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 ice scoop handle stored down in ice. |
| 2016-05-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed garbage can blocking handsink in back. cdi-moved. |
| 2016-05-24 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee return to kitchen from using restroom and begin donning gloves without washing hands. cdi-employees educated on washing hands after activites that contaminate. |
| 2016-05-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on prep table above produce. cdi-moved. |
| 2015-12-16 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site. facility has 210 days to comply. |
| 2015-12-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on plastic bins stored as clean and stacked together. completely remove sticker residue. cdi-items taken to be re-washed. |
| 2015-12-16 |
20 |
r3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p upon arrival, observed packaged juice containing leafy greens out on counter and unattended for more than 15 minutes. cdi-ehs explained importance of refrigerating juices containing tcs |
| 2015-12-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. |
| 2015-12-16 |
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 juicer stored beside hand sink and in splash zone. move equipment of provide splash guard at hand sink. |
| 2015-12-16 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed floating food debris in sanitizing compartment of 3 comp sink. |
| 2015-12-16 |
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 handle stored down in ice. |
| 2015-06-12 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed 80f degree water at the restroom handsink. 10 day vr (verification required) |
| 2015-06-12 |
45 |
4-501.11 maintain equipment in good repair. observed dipper well, not in use, but with standing water inside. dipper well leaks and will be replaced. |
| 2015-06-12 |
27 |
3-404.11 treating juice - p,pf observed no labels on the bottles of unpasteurized bottled juices in the grab and go cooler. sign is on the cooler but each bottle needs a label. 10 day vr(verification required) |
| 2015-06-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut leafy greens such as kale and swiss chard above 45f in the prep coler top. cdi(corrected during inspection) by placing lids on those items to help maintain temperature in |
| 2015-06-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed no front line sanitizer for wiping surfaces such as cutting boards during regular operations. cdi (corrected during inspection)facility will use a labeled container with a cloth stored |
| 2015-06-12 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic (person in charge). facility has 7 months for compliance. |