| Violation Date |
Code |
Description |
| 2018-01-19 |
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 broken floor tiles in can wash.6-501.12 floors, walls, ceilings including the |
| 2018-01-19 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed lettuce and tomatoes on tph |
| 2018-01-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slight build up on soda nozzles but improvement noted so only half points taken for repeat item. observed soiled tongs stored as clean. cdi-re-washed. |
| 2017-12-21 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. observed tomatoes and lettuce on tphc with |
| 2017-12-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up on soda nozzles. repeat. |
| 2017-06-06 |
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. repeat. |
| 2017-06-06 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on floor. |
| 2017-06-06 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed lettuce and tomato using tp |
| 2017-06-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed smoked sausage and grilled chicken holding below 135f. cdi-chicken discarded and sausage reheated to 165f+. |
| 2017-06-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up on soda nozzles and ice machine with build up. |
| 2016-12-13 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed pic unaware of the reportable symptoms and diseases. facility also could not produce employee health policy paperwor |
| 2016-12-13 |
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 food employee working at 3 compartment sink, then without wash |
| 2016-12-13 |
14 |
4-703.11 after being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: hot water manual operations for 30 seconds in at least 171 f water, hot water mechanical operations and achieving a utensil/equipment surface temperature of |
| 2016-12-13 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf facility has produced paperwork for |
| 2016-12-13 |
13 |
3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. repeat violation. observed raw onions stored above ready to eat lettuce and tomatoes. cdi - educated to keep unwashed produce on the bottom. moved onions to the bottom of the rack. |
| 2016-12-13 |
45 |
4-501.11 maintain equipment in good repair. observed gasket to the walkin cooler torn. |
| 2016-12-13 |
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 |
| 2016-12-13 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed single use trays for food stored in location exposed to |
| 2016-04-29 |
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. observed floors |
| 2016-04-29 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed the dumpster area dirty with trash on the ground outside of the dumpster. |
| 2016-04-29 |
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 |
| 2016-04-29 |
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. observed quat sanitizer buckets at 50 ppm. recommended to check solution more often with test strip |
| 2016-04-29 |
14 |
4-602.11(a) equipment food contact surfaces and utensils shall be cleaned before each use with different types of raw animal products; each time there is a switch from raw foods to ready to eat foods; any time during operation when contamination may have |
| 2016-04-29 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed employees |
| 2016-04-29 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed ice and food dumped into handsink. cdi - explained that handsinks are only for handwashing, not dumping food into; cleaned sink basin. |
| 2015-08-05 |
8 |
6-301.11 6-301.11 provide soap for handwashing at each handsink. -pfobserved one hand sink missing soap, cdi soap provided. 6-301.12 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved one hand sink missing |
| 2015-08-05 |
53 |
6-501.126-502.12 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 cleaning issues to physical facilities. |
| 2015-08-05 |
47 |
474-601.11 (c ) 4-602.134-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (underneath microwave, inside stand up freezers) |
| 2015-08-05 |
45 |
(general comment) 4-501.114-501.11 maintain equipment in good repair.observed equipment no longer able to meet 4-1 & 4-2. observed stand up freezer and reach-in cooler with split/torn gaskets in need of repair. |
| 2015-08-05 |
13 |
3-302.11(a) 3-302.11(a) separate the different types of raw animal foods. -pobserved raw shell eggs stored above rte deli ham in walk-in cooler; cdi all raw meats properly stored according to final cooking temp. |
| 2015-08-05 |
2 |
2-103.11(m)2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pfobserved no employee health policy in place during inspection. cdi information regarding employee health policy email |