| Violation Date |
Code |
Description |
| 2018-08-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed oil residue on shelving above the food prep. area in the kitchen. improvements made to cleaning since last inspection therefore no point escalatio |
| 2018-08-15 |
46 |
4-603.14 wet cleaning - c wash food-contact surfaces before sanitizing to remove soil deposits. employee explained the deli slicer blades are not washed, only sanitized. |
| 2018-08-15 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed 1 sanitizer bucket underneath the deli slicer with a quat concentration at ~50ppm. |
| 2018-08-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 2 pickle buckets stored on the floor of the walk in cooler. |
| 2018-08-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the top portion of sliced tomatoes in the sandwich prep. area cold holding above 45f; and several tcs foods cold holding above 45f in a flip top cooler near the grill. cdi- it |
| 2018-02-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed along the edges of the drawers to the grill reach in cooler, and minor cleaning to the glass meat cooler. have cleaned. repeat. |
| 2018-02-19 |
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 no date markings for the roast in the walk in cooler, and the tuna salad in the glass meat cooler. cdi-the product was properly d |
| 2018-02-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the sauerkraut, tomatoes, and lettuce in the grill flip top cooler holding above 45f. cdi-new product was brought out and the items were placed into the walk in cooler for rap |
| 2018-02-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the tomato slicer and the lettuce slicer. cdi-the tomato slicer was brought back to the 3-compartment sink for proper cleaning and the sl |
| 2017-07-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink stored on the prep counter along with facility food and product. cdi-the drink was discarded. a drink must be stored on the bottom shelf, |
| 2017-07-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the inside of the tomato slicer. cdi-the slicer was brought back to the 3-compartment sink. |
| 2017-07-18 |
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 two containers of roast with no date marking. cdi-the roasts were properly back dated. |
| 2017-07-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food product stored on the floor in the walk in cooler and the walk in freezer. cdi-the boxes were placed onto shelving. repea |
| 2017-07-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the inside of the meat cooler. have cleaned. |
| 2017-07-18 |
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 the handles to the scoops stored in the dry food product. cdi-the hand |
| 2017-07-18 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed water damaged test strips. the facility did not have any other test strips. cdi-test strips were given today until more can be purchased. a verification visit |
| 2017-07-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth sitting on the prep counter upon entrance to the kitchen. cdi-the cloth was removed. |
| 2017-02-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink sitting on the prep counter in the back intermingled with facility food product. cdi-the drink was discarded. |
| 2017-02-10 |
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 no date marking for the chicken and tuna salad. cdi-the products were labeled. |
| 2017-02-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a box of tomatoes, chips and canned spaghetti sauce stored on the floor. cdi-all boxes of product were placed onto shelving uni |
| 2017-02-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a spray bottle of bleach with no label indicating the product. cdi-the bottle was labeled. |
| 2016-11-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup on the inside of the cold holding drawers. have cleaned. |
| 2016-11-03 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed the tuna salad in the cold hold display case past the time/temperature date marking requirem |
| 2016-11-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed quat sanitizer at the three compartment sink at 100ppm. cdi-the compartment was drained and new sanitizer was made up. no equipment were being sanitized when |
| 2016-11-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink sitting on the prep counter in the back. cdi-the drink was discarded. repeat. |
| 2016-05-06 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving in front of walk in freezer. replace or resurface. -0- |
| 2016-05-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed quat sanitizer at 50 ppm. cdi - pic refilled buckets to 150 ppm. -3- repeat |
| 2016-05-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink in walk in cooler above ready to eat foods. cdi - pic moved to bottom shelf for storage. -1- |
| 2015-09-25 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed pic put raw chicken patty on grill then remove gloves and move to put on clean gloves without washing hands in between. cdi by instruction with employee and pic; hands washed b |
| 2015-09-25 |
52 |
5-501.115 maintain dumpster area clean. observed bags and trash around dumpster. |
| 2015-09-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers on shelf over 3 compartment sink.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off |
| 2015-09-25 |
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 tcs foods may be maintained for 7 days if holding less than 41f and 4 days if holding 42-45f. observed tuna salad in front case, one chub |
| 2015-09-25 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p monitor containers of meatballs and sauce to ensure they are being heated to at least 135f/165f with in 2 hours. observed internal temperature of meatballs a |
| 2015-09-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed all red buckets of quat sanitizer and quat sanitizer in 3 compartment sink less than 50ppm. observed sanitizer directly from dispenser 50ppm when firsted tested. bag of concentrate was |
| 2015-09-25 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employees leave work station, touch doors and surfaces then come back to work station to begin preparing food (slicing onions and bread etc.). cdi b |
| 2015-09-25 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. must have certified pic on duty at all times of operation. observed pic on duty not certified. must have certification by 210 days from date permit was issued in order to |