| Violation Date |
Code |
Description |
| 2018-03-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce, cut tomato and sliced deli meat in flip top unit above 45f due to pan being overfilled. cdi-excess product removed and put into cooler below. repeat. |
| 2018-03-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2017-08-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce, cut tomato and sliced deli meat in flip top unit above 45f due to pan being overfilled. cdi-excess product removed and put into cooler below. |
| 2017-08-09 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee arrive to work and begin donning gloves to prepare food without washing hands. cdi-stopped and directed to handsink. |
| 2017-08-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored over food for customers in walk in cooler. |
| 2017-08-09 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2017-03-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet. |
| 2017-03-13 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2016-08-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature in the flip top cooler. refer to temperature chart. cdi - educated pic about being aware of the chill lines in each container and to not overstack abo |
| 2016-08-19 |
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 repeat violation. observed no certified food protection manager |
| 2016-02-19 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. observed lettuce in the fli |
| 2016-02-19 |
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 observed that the food contact surface cutting board/prep board where the food touches does no |
| 2016-02-19 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse, and dry without recontaminating hands. -p observed multiple food employees wash hands and recontaminating hands before drying hands. food |
| 2016-02-19 |
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 (cfpm) on site duri |
| 2015-11-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several containers stacked wet in kitchen area. |
| 2015-11-16 |
37 |
(general comment) 3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved prep units stored exposed to customer contamination at front registers; design flaw allowing customer to be within 2 feet of unprotected food |
| 2015-11-16 |
34 |
4-302.12provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfobserved thin probe thermometer not available. vr |
| 2015-11-16 |
26 |
7-201.11store toxic materials to avoid contamination. -pobserved chemical soap solution stored above food products in back storage area. cdi chemicals stored in designated area. |
| 2015-11-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored clean with food debris stuck to surfaces; cdi containers placed into dirty dish pit. |