| Violation Date |
Code |
Description |
| 2019-01-25 |
45 |
4-501.11 maintain equipment in good repair. observed one shelving unit with rust and chipping paint. |
| 2019-01-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of metal containers in dish area. |
| 2019-01-25 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed one container of olive oil with no label. |
| 2019-01-25 |
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 observed one container of cooked beets in walk in cooler with no date mark label. cdi by dating with proper make date. |
| 2019-01-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored as clean with debris build up and sticker/sticker residue. cdi by removal for recleaning. |
| 2018-07-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored as clean with visible debris build up. cdi by removal for recleaning. |
| 2018-07-25 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at handsink in kitchen area. cdi by replacing soap. |
| 2018-07-25 |
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 one employee wash hands and recontaminate by turning off faucet with bare hands. cdi by i |
| 2018-01-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed three plastic containers wetstacked in the dish area. vast improvement noted. |
| 2018-01-26 |
45 |
4-501.11 maintain equipment in good repair. observed damaged light fixture and wall bracket in reach in cooler. observed damaged gasket on reach in portion of flip top units located on the customer service line. |
| 2018-01-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coat hanging from shelving in dish area. |
| 2018-01-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on gasket of walk in cooler. |
| 2017-09-06 |
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 several containers in back walk in past discard date. cdi by voluntary discard of all items past |
| 2017-09-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked by trash can and salad spinner. cdi by removal of obstruction. |
| 2017-09-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris build up on containers and slicer. repeat. vr |
| 2017-09-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken stored on front line measuring above 45f. cdi by removal to walk in for rapid cooling. improvement noted. |
| 2017-09-06 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several containers of oil and hot sauce with no labels. |
| 2017-09-06 |
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 several containers stored in walk in cooling while tightly wrapped. repeat |
| 2017-09-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed containers of food stored on floor of back walk in cooler. |
| 2017-09-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed large amount of wetstacking throughout facility. |
| 2017-09-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on gaskets of several reach in cooler units and bottom of flip top cooler. |
| 2017-09-06 |
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 holes in wall near slicer. |
| 2017-06-13 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed containers, knives, chopping utensils, lids and a slicer with debris build up and sticker residue. cdi by removal for recleaning. repeat. vr.4-60 |
| 2017-06-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed avocado and steak on back line measuring at 55f and 53f respectively. cdi by removal to walk in for rapid cooling. |
| 2017-06-13 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bottle of degreaser store over vats of three comp sink. cdi by removal to proper storage location. |
| 2017-06-13 |
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 large quantity of items stored in walk in and reach in coolers tightly wra |
| 2017-06-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed one container of simple syrup with no label. |
| 2017-06-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed large amount of wetstacking of containers, lids and equipment throughout facility. |
| 2017-06-13 |
45 |
4-501.11 maintain equipment in good repair. observed reach in cooler with damaged gasket on door.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board with deep gouges. |
| 2017-06-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in the prep area with debris build up. |
| 2017-06-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed two dumpsters with open doors. |
| 2017-01-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed serving trays, metal containers, dressing squeeze bottles, plastic containers, spoons, bowls, salad prep boards, and covers soiled with greasy film a |
| 2017-01-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed goat cheese, cooked onions, corn, feta cheese, grilled chicken, steak, and meatballs stored above 45f. cdi items uncovered to allow cooling. repeat. |
| 2017-01-18 |
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 spinach that w |
| 2017-01-18 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed sanitizer buckets soiled with food debris. |
| 2017-01-18 |
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 kale and lettuce containers that are stacked in deep plastic containers a |
| 2017-01-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes throughout kitchen that were cleaned wet stacked. repeat. |
| 2017-01-18 |
45 |
4-501.11 maintain equipment in good repair. observed shelving above prep area and in walk in that was rusting. repeat. |
| 2017-01-18 |
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 dishes that were actively washed in 94f water. cdi hot soapy water added.4-501.18 keep the wash, r |
| 2016-09-21 |
45 |
4-501.11 maintain equipment in good repair. observed a rusted shelving unit located above the 3 compartment sink. pic indicated the shelf has been ordered. |
| 2016-09-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple cleaned containers and cutting boards stacked while wet. |
| 2016-09-21 |
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 quinoa salad and romaine lettuce cooling in covered/stacked high volume c |
| 2016-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple foods in a flip top cooler cold holding above 45f (see chart). cdi- foods were relocated to the walk in cooler for cold holding. the ambient air temperature of the |
| 2016-09-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several containers stacked clean with datemarking sticker residue on them. vr within 10 days. |
| 2016-09-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed the hand sink nearest the walk in cooler without any paper towels. cdi- dispenser was refilled. |
| 2016-06-10 |
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 employee loading soiled dishes into dish machine and then sta |
| 2016-06-10 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed one container of dry spice stored without a lid. cdi - lid was added. |
| 2016-06-10 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed tinga sauce prepared last night at 8:30 pm was measuring 52f this morning, more than 6 hours later. cdi - voluntarily discar |
| 2016-06-10 |
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 one speed rack of cooked chicken made last evening not date marked. cdi - pic was allowed to add date after showing inspector the |
| 2016-06-10 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed one unlabeled tub of sugar and one unlabeled working bottle of vinegar. 3-602.11 food packaged on premises for customer s |
| 2016-06-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed four buckets of sanitizer holding wiping cloth had sanitizer solution measuring 100 ppm quat. required range for the multi-quat product being used is 150-400 ppm quat. quat coming f |
| 2016-06-10 |
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 large tub of tinga sauce made last night and not cooled within required tw |
| 2016-06-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed many plastic utensils wet nested. also observed employee towel drying salad bowls. cdi - pic corrected employee. |
| 2016-06-10 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed back storage room with a row of single service items stored on the floor. other boxes were stored off the floor. |
| 2016-06-10 |
45 |
4-501.11 maintain equipment in good repair. observed two split gaskets. observed a few peeling storage racks. |
| 2016-06-10 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed side doors open on all shared dumpsters. |
| 2016-06-10 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed back storage room with small section of dirt floor as well as portions of the wall unfinished. found one opened container o |
| 2016-06-10 |
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 immersion mixer used for blending avocados was being stored in large co |
| 2016-03-10 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed several boxes of single use items being stored on the floor in the back dry storage room. |
| 2016-03-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods along the salad preparation line and in the salad open air cooler above 45f (see chart). pic stated the open air coolers were not turned on as early as they norm |
| 2016-03-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic containers stored clean with sticker residue on them and a can opener blade stored clean with debris accumulation on it. cdi- containers and |
| 2015-12-18 |
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 employee handling soiled dishes and then handle clean dishes w |
| 2015-12-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink nearest the mop sink blocked by food container on a wheeled cart. cdi- cart was relocated. |
| 2015-12-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a deli slicer that had not been used today with dried cheese behind the blade and where the blade sharpener is located. observed multiple containers |
| 2015-12-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several clean metal bowls stacked while wet and one employee drying cleaned bowls with a single use paper towel. let cleaned equipment and utensils air dry only. |
| 2015-12-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed kale and romaine mix in an open air cooler along the preparation line above 45f (see chart). cdi- ensure phf foods are at 45f or below before serving. pic informed me that t |
| 2015-09-28 |
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 fried chicken, sauce and chopped chicken missing date marks. marked during inspection. |
| 2015-09-28 |
45 |
4-502.11(a) maintain utensils in good repair. observed white, plastic scrapers at work station damaged on the sides. replace. |
| 2015-09-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed numerous metal bowls stacked wet. separate to air dry. |
| 2015-09-28 |
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 ingredients and a |
| 2015-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce in front hold case at 53f and lower. this was just brought up from the back. it was washed today. lids were removed so lettuce could rapidly chill. observed several cont |