| Violation Date |
Code |
Description |
| 2018-11-20 |
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 missing ceiling tiles in the dry storage area and one missing ceiling tile in |
| 2018-11-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant food debris and build up inside the reach in freezer. clean equipment more frequently. |
| 2018-11-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one box of orange juice, one box of beer, a box of chocolate syrup, and a box of coconut milk stored on the floor in the dry sto |
| 2018-11-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one container of sanitizer with no identifying label. be sure to label all working containers. cdi- sanitizer container properly labeled. |
| 2018-11-20 |
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 slaw, mozzarella cheese, pico, and pork belly all that had passed the time/temperature window. |
| 2018-11-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed overstacked cheese in prep top cooler at 50f. avoid overstacking tcs foods to ensure temperatures are maintained at 45f or below. cdi- cheese had been placed in prep cooler l |
| 2018-05-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored in flip top above food. cdi, drink removed. |
| 2018-05-11 |
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 employee re-contaminate hands by closing faucet using bare hands, not using barrier. cdi, |
| 2018-05-11 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at hand sink on arrival. cdi, paper towels provided. |
| 2018-05-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all foods in reach in/flip top unit holding temperature above 45f. pic showed temperature log. cdi, items placed on time, items will be discarded at 11am. |
| 2018-05-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups stored exposed to contamination at register, not protected with sleeve. |
| 2018-05-11 |
45 |
4-501.11 maintain equipment in good repair. observed flip top at main cook line not able to hold foods at 45f or below. |
| 2018-05-11 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed absorbent tiles in bathroom. ensure nonabsorbent tiles are replaced.6-201.11 (a) except as specified in ΒΆ (b) of this sectio |
| 2018-05-11 |
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 squeezes bottle without identifying label. |
| 2018-01-09 |
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 heavy cream with no date marking. observed squash date marked for 1/3 go out 1/09 reading 44 deg |
| 2018-01-09 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed celery and tomatoes being stored over ready to eat foods such as chicken salad, crab cake etc. cdi gave pic storage order chart and will rearrange by end of inspection.3-302.11(a) |
| 2018-01-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tray of raw eggs being held above 45 degrees. cdi pic moved back into reach in unit for rapid cool down. suggested tphc to facility for when busy; will provide paperwork. |
| 2018-01-09 |
33 |
3-501.13 use approved thawing methods. observed salmon that specifically states for thawing to be removed from packaging and thaw in refrigeration. cdi explained to pic to follow manufacturer specs due to reduced oxygen packaging can cause bacteria growth |
| 2018-01-09 |
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 container of chicken salad tightly covered in plastic deep pan cooli |
| 2018-01-09 |
45 |
4-501.11 maintain equipment in good repair. observed gasket no longer attached on new low boy unit in back. observed split gaskets on milk unit. make sure to keep in good repair. repeat. full points deducted due to last inspection points not escalated but |
| 2018-01-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent tiles in bathroom. make sure to replace with nonabsorbent tiles. |
| 2018-01-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phones being stored on food preparation counters and on cutting board. make sure to have a designated area for personal bel |
| 2017-10-17 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic on duty was unable to show a certificate for food protection manager. make sure to have one present a |
| 2017-10-17 |
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 that was prepared this afternoon at 1 pm and placed to cool. at 5:30 pm tuna salad was cooling at a rate le |
| 2017-10-17 |
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 mozzarella and brie dated for 10/11-10/16 above 45 degrees. as per time/temperature parameters, |
| 2017-10-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed ware washing pulling 0 ppm for chlorine. cdi food establishment is closing at 6 pm; able to wash items at 3 compartment sink using quat ammonium for today; wil |
| 2017-10-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several gnats in food establishment near dry storage and ware washing. make sure to have pest control address. |
| 2017-10-17 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket and no longer attached on new low bow unit. make sure to keep in good repair. repeat. points not escalated due to food establishment fixing other issue. however if seen in next inspection, |
| 2017-10-17 |
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 tightly covered in deep pan placed in front of reach in unit to |
| 2017-07-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed grease trap open. make sure to keep closed.*shared facility, will follow up with other food establishments.* |
| 2017-07-13 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on milk reach in unit. make sure to keep in good repair. repeat. |
| 2017-07-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. observed food employee drying multi use cups/plates with a towel. cdi food employee stopped and directed to allow everything to air dry so sanitizer wor |
| 2017-07-13 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing watches/braceletes. make sure to food employees remove all jewelry other than a plain wedding band to facilit |
| 2017-05-01 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed fo |
| 2017-05-01 |
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 touching face then continuing with clearing coun |
| 2017-05-01 |
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 hash browns cooling in reach in unit tightly covered with items stacked on |
| 2017-05-01 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on milk reach in unit. make sure to keep in good repair. |
| 2017-05-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf upon entrance to food establishment observed hand washing sink at coffee bar area blocked by silverware and back hand washing sink blocked by cake pans. cdi items remove |
| 2017-05-01 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed back dumpster missing top lid and sliding doors open. *shared facility will follow-up with other establishments regarding repairing top lid and keeping |
| 2017-05-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris on nonfood contact part of slicer. make sure to clean all surfaces to prevent future contamination. repeat |
| 2017-05-01 |
53 |
6-501.12 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 dust on fan blowing over window for expo. cdi pi |
| 2017-02-16 |
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 tiles missing in ceiling in back dry storage room. **doing repairs, make sure |
| 2017-02-16 |
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 debris and litter around trash receptacle area. **shared facliity will follow up with other food establishments re |
| 2017-02-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed throughout reach in units, gaskets with food debris and on shelves. observed plastic cambro holding utensils with food debris in the bottom. make su |
| 2017-02-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service not protected, overstacked in cup dispenser with coffee grinds all over single service cups. make sure to protec |
| 2017-02-16 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing watches. make sure employees only wear a plain watch to facilitate cleaning.2-402.11 use head coverings, bear |
| 2017-02-16 |
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 short rib 2/6, short rib 2/8, duck 2/6, artichoke 1/14, sweet potato cooked 2/6. cdi all items w |
| 2017-02-16 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed spinach and spring mix in pans dated for 2/8 that were opened yesterday. not changing pans out. cdi spoke to pic regarding changing of pans and u |
| 2017-02-16 |
8 |
6-301.14 post a handwash sign at each handsink. observed no hand washing sign posted in back bathroom. cdi hand washing sign given. |
| 2016-12-02 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee crack raw eggs and go back to ready to eat food without handwash between glove change. cdi by instruction. |
| 2016-12-02 |
38 |
2-302.11 maintenance-fingernails - pf observed employee making drink/espressos with long painted fingernails without gloves . cdi by instruction-0 points- |
| 2016-12-02 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on reach in cooler, low boy in kitchen, and low boy cooler in front area in need of replacement,. |
| 2016-07-14 |
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 stored in room temperature water. |
| 2016-07-14 |
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 time used for milks in fro |
| 2016-07-14 |
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 italien sausage, corn and half an half that wasn't dated, goat cheeese that was held in the fac |
| 2016-07-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plates, bowls, utensils, and slicer soiled with food debris. cdi items moved for cleaning. |
| 2016-07-14 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee handle raw eggs then handle bread for a sandwich. cdi hands washed and gloves changed. |
| 2016-07-14 |
6 |
2-301.14 wash hands after activities that contaminate them.-p. observed employee use hands to turn off faucet after handwashing. cdi hands washed again. |
| 2016-04-19 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed dishes that were being in dish machine with an empty sanitizer bucket. pic shall ensure there is proper sanitization of all food contact surfaces. |
| 2016-04-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed handsink blocked by trash and box. cdi items moved. repeat. |
| 2016-04-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed dish machine at 0ppm. cdi changed empty sanitzer bucket with a fresh bottle. |
| 2016-04-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees handle food without proper hair restraint. |
| 2016-04-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed chia products and food oil stored on floor of downstairs food storage area. |
| 2016-04-19 |
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 time being used on milks o |
| 2016-01-11 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. observed employee with no knowledge of major illness and symptoms. cdi left health policy handout. |
| 2016-01-11 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employee change gloves without handwashing. cdi hands washed. |
| 2016-01-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed employee refill caraffe at handsink. cdi instructed employee to use prep sink. |
| 2016-01-11 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed heads of cabbage that was stored in reach in unit without being properly covered. cdi items wrapped and discarded. repeat. |
| 2016-01-11 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p. observed employee handling baguettes with bare hands. cdi breads discarded. |
| 2016-01-11 |
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 opened bag of arugula, portions of brie, proscuitto, tomatoe sauce, corn, and tomatoe not dated. cdi employee began dating items. |
| 2016-01-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in doors, prep surfaces, grill area in need of cleaning. |
| 2016-01-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed coats stored on drying rack next to dish machine. repeat. |
| 2016-01-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plates by prep sink, bowls on drying rack and slicer soiled with food debris. cdi items moved for cleaning. |
| 2015-10-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer bucket in front and in kitchen area less than 50ppm. cdi emptying and refilling. |
| 2015-10-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coats stored on shelf with dry good/single service items near can wash. |
| 2015-10-22 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no chlorine test strips available at time of inspection. verification required. |
| 2015-10-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one spray bottle of pink unknown chemical not labeled. cdi by discarding. |
| 2015-10-22 |
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 day one of label should be the day prepared/cooked/openend. observed many items in tall 2 door unit (meat pies, chicken pies, quiches, tun |
| 2015-10-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed flip top prep unit holding at about 48f. observed all phf's in unit above 48f. see temperature chart. cdi by relocating all items to alternate refrigeration units. verifica |
| 2015-10-22 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed several loaves of bread in direct contact with shelf in freezer. cdi by wrapping in plastic. |