| Violation Date |
Code |
Description |
| 2018-11-26 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - ccomment: observed light out in hood above cooking equipment. replace any light bulbs that are out in the facility. floors, walls, and ceilings including the attachments such as |
| 2018-11-26 |
49 |
5-205.15 (b) system maintained in good repair - ccomment: observed small leak underneath the front deli handsink. manager to place work order for repair. maintain plumbing in good repair. |
| 2018-11-26 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - ccomment: observed heavy grease deposits on hood vents. keep the equipment clean to avoid build up of dust, food residue or debris. manager to schedule cleanin |
| 2018-11-26 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pfobserved hot water for warewashing at three compartment sink vat at 105f. during manual warewashing, maintain the wash solution at a minimum of 110f. i will return within ten (10) days t |
| 2018-11-26 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cobserved employee personal food being stored in clean rice cooker. clean equipment shall be stored in a manner that prevents contamination. store e |
| 2018-11-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf; 3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - pobserved date marks for several del |
| 2018-11-26 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pobserved large plastic food containers at clean dish area stored soiled. observed soiled slicer blade stored clean. cdi (corrected during inspection). the pic (person |
| 2018-07-31 |
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 spinach date marked for 7/17. observed italian sausage 7/17. observed goat cheese 7/23. observed |
| 2018-07-31 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed log book not being marked for cooling parameters, calibration of thermometer or ph meter. |
| 2018-07-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed on the floor in the walk in freezer. make sure to keep off the floor at least 6 inches. |
| 2018-07-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage being stored beside blast chiller comingling with food ingredients and single service. cdi drink was moved to bottom shelf. repeat |
| 2018-07-31 |
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 walk in cooler significant dust build-up. make s |
| 2018-07-31 |
49 |
5-205.15 maintain a plumbing system in good repair. observed front hand sink spraying water out of side faucet. make sure to keep in good repair. |
| 2018-04-17 |
54 |
6-303.11 intensity-lighting - c observed three lights out under hood. make sure to keep in good repair.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone being stored o |
| 2018-04-17 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers sh |
| 2018-04-17 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed at the 3 compartment sink the sanitizer solution was cloudy and had a dead insect. cdi basin was drained and items were washed and sanitized. |
| 2018-04-17 |
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 employee wearing bracelets while performing food preparation. make sure all food employees remove all jewelry when performing f |
| 2018-04-17 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pfobserved records for today not filled out regarding ph meter, cooling process etc. verification requ |
| 2018-04-17 |
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. -pobserved two open bags of spinach without date marking. observed quinoa date marked for 4/10. observed br |
| 2018-04-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken in front of case holding below 135 degrees. cdi product was discarded. |
| 2018-04-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few utensils being stored as clean with food debris on it. repeat points decreased due to improvement made but still need to continue working on fcs |
| 2018-04-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverage being stored on food preparation surface. cdi pic discarded drink. |
| 2018-03-06 |
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 brie cheese cut in house with date marking stickers ranging from two weeks to a month. cdi by dating with the proper 7 day shelf li |
| 2018-03-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on containers stored as clean. cdi by removal for recleaning. |
| 2018-03-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers above three comp sink. |
| 2018-03-06 |
45 |
4-501.11 maintain equipment in good repair. observed mysterious burn hole on gasket of blast chiller. vast improvement noted. |
| 2018-03-06 |
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 light debris build up on floor of walk in cooler |
| 2018-01-29 |
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 at several reach in coolers. |
| 2018-01-29 |
45 |
4-501.11 maintain equipment in good repair. observed metal on side of sushi station peeling away. improvement noted. |
| 2018-01-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed plastic wrap for food stored on the floor. |
| 2018-01-29 |
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 sticker residue build up. cdi by removal for recleaning. |
| 2018-01-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at handsink near sushi station. cdi by providing paper towels. |
| 2017-11-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed soiled cambro stored in the handsink in the cold prep room. cdi by removal of cambro and discussion with staff. |
| 2017-11-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several item in the antipasta bar holding at ~62f. cdi by discarding all tcs items. |
| 2017-11-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed large plastic containers wetstacked in the dish area. cdi by destacking to allow for proper air drying. |
| 2017-11-09 |
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 chicken salad portioned into tightly sealed containers and put into the grab and go display area. chicken salad was me |
| 2017-11-09 |
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 inside of gaskets of coolers throughout facility. |
| 2017-11-09 |
45 |
4-501.11 maintain equipment in good repair. observed antipasta bar malfunctioning and holding around 62f. vr. |
| 2017-08-24 |
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 debris build up on floor of walk in cooler. |
| 2017-08-24 |
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 throughout facility. |
| 2017-08-24 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board with deep discolored gouges. replace or refinish cutting surface.4-501.11 maintain equipment in good repair. observed broken sin |
| 2017-08-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers above 3 comp sink. |
| 2017-08-24 |
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 cooling food tightly wrapped or covered. cdi by uncovering to allow for ai |
| 2017-08-24 |
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 garlic and oil mixture with no date mark. cdi by date marking with correct date. |
| 2017-08-24 |
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 residue. cdi by removal for recleaning. repeat. |
| 2017-06-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed wings measuring between119f and 125f. cdi by voluntary disposal. |
| 2017-06-09 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed containers and utensils stored as clean with sticker residue and debris build up. cdi by removal for recleaning.4-501.114 maintain sanitizer at c |
| 2017-06-09 |
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 several items in the display case such as chicken cutlets with no date marking sticker. cdi by date marking with the prep date. imp |
| 2017-06-09 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite during inspection. |
| 2017-06-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of residue in bottom of reach in cooler. |
| 2017-06-09 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf haccp plan for sushi rice requires a certified food protection manager be onsite at all times. vr. |
| 2017-05-22 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on premises upon arrival. |
| 2017-05-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink in deli area blocked twice during the course of the inspection. cdi by removal of blockage. |
| 2017-05-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up of debris on thermometer stored as clean. cdi by removal for proper cleaning. |
| 2017-05-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed wings being hot held below 135. cdi by voluntary disposal. |
| 2017-05-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes and turkey stored in the walk in/cold prep measuring above 45. cdi by removal for rapid cooling. |
| 2017-05-22 |
6 |
2-301.15 only wash hands in handwashing sink. -pf observed an employee wash hands in a prep sink. cdi by instructing employee that handwashing must only be done in handsinks. |
| 2017-05-22 |
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 working container of sauce stored in the sushi area with no label. |
| 2017-05-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping clothes stored on prep surfaces, over food and in various other places throughout facility. |
| 2017-05-22 |
45 |
4-501.11 maintain equipment in good repair. observed cold prep room ambient air temperature above 50 f with food cold stored inside. |
| 2017-05-22 |
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 build up of liquid and debris on the floor of th |
| 2017-05-22 |
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 observed several items, including but not limited to mac and cheese, chicken breast fillets and pasta salad, with no date mark. cdi by date |
| 2017-03-28 |
45 |
4-501.11 maintain equipment in good repair. observed cold prep room ambient air temp above 50 f with food cold stored inside and prep onging for 8 hours. observed olive bar cold holding at 48 f. vr for repairs |
| 2017-03-28 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed thermometer 4 f off calibration. vr |
| 2017-03-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths with active stirring. cold air must flow around product to remove the heat. -pf observed just recently made wraps cooling in closed plastic shells at 52 f. cdi- r |
| 2017-03-28 |
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 none of the fresh deli case foods to have date marks. cdi- recommended to switching to a sticker based date mark system3-501.18 dis |
| 2017-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed feta cheese, mozerella cheese, provolone and roasted garlic held at 48-51 f on olive bar. cdi- discarded |
| 2017-03-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mac n chees at 109 f in hot holding case. cdi- discarded |
| 2017-03-28 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee with gloves handle deli meat, slicer then pos and back to another deli meat without changing gloves. cdi- instruction provided |
| 2016-12-01 |
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 : found 2 tubs of pulled chicken cooled overnight at 52 f during inspection. deli manager stated chicken was covered overnight, which |
| 2016-12-01 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no personnel in store able to produce certification as a food service manager. |
| 2016-12-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found wings in hot box below 135 f. hot box was reading 130 f at time of inspection. call made for maintenance. cdi- wings discarded voluntarily by deli manager. |
| 2016-12-01 |
6 |
2-301.15 only wash hands in handwashing sink.-pf 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 sushi chef wash hands with no soap in a |
| 2016-12-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : observed bottle of windex unlabeled. cdi- bottle labeled. |
| 2016-12-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed bucket of sanitizer at sushi station measure 0 ppm quat. |
| 2016-12-01 |
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:found deli chicken, ham, and corned beef dated 11/22. all voluntarily discarded. |
| 2016-09-23 |
53 |
6-502.12 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 dust accumulation on a ceiling ventilation cove |
| 2016-09-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust accumulation on the cooler fan coverings in the cold prep. room. |
| 2016-09-23 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed debris accumulation in the wash water basin of the 3 compartment sink. |
| 2016-09-23 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer on site for the deli department. vr within 10 days. |
| 2016-09-23 |
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 seasonal salads (kale salad, spinach meatloaf, mango salad, etc.) without datemarks on them in the deli case. cdi- products dated |
| 2016-06-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on several large, clean, plastic containers and dried food residue on a clean deli slicer. cdi- deli slicer was cleaned. vr within |
| 2016-06-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed packages of spinach stored in a cold prep. room at ~53f. employee stated the spinach remained in the room for more than 4 hours. cdi- product discarded. do not store potentia |
| 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 pasta salad, 'super' vegetables, a ham chub, and stuff cabbage in the deli case without datemarks. cdi- datemarks added. improve |
| 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 a high volume container of pulled chicken prepared on 6/9 in a reach in cooler at 52f. pic stated the container had been i |
| 2016-06-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned black plastic deli trays stacked while wet above the 3 compartment sink. |
| 2016-06-10 |
53 |
6-502.12 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 a ceiling ventilation cover above the sushi pre |
| 2016-06-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one chemical spray bottle labeled quat sanitizer with glass cleaner liquid in it. cdi- bottle contents were emptied. |
| 2016-03-11 |
45 |
4-501.11 maintain equipment in good repair. observed 4 torn gaskets on cold holding equipment in the deli. pic stated the gaskets have been ordered. |
| 2016-03-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle. cdi- label was added. |
| 2016-03-11 |
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 no datemarks for all food items in the deli case such as cooked salmon, pasta salad, macaroni and cheese, meat loaf, meatballs, et |
| 2016-03-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 4 large plastic cambros used for storing deli salads stacked clean with datemarking sticker residue on them. cdi- containers were set aside for recl |
| 2016-03-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed packaged sushi trays stored above ready-to-eat foods in a reach in cooler and raw tuna stored above ready-to-eat foods in a reach in cooler. cdi- storage rearranged. |
| 2016-03-11 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at 2 hand sinks in the deli. cdi- paper towel rolls were provided. |
| 2015-11-17 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed the hand sink nearest the sushi preparation area without paper towels. cdi- paper towels provided. |
| 2015-11-17 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility does not have a thin probed thermometer for accurately measuring thin food masses such as chicken wings. vr within 10 da |
| 2015-11-17 |
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 large plastic bins of chicken salad cooling in reach in coolers with the |
| 2015-11-17 |
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 one ricotta cheese wheel with a use by date of 12/6 in the walk in cooler, mozzarella cheese ba |
| 2015-11-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple foods in the 'pickle' bar above 45f, tempura shrimp being stored at room temperature at 60f, cheddar cheese packaged in the facility and being displayed in an ice bath |
| 2015-11-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken breasts in the hot case below 135f (see temp. chart). cdi- chicken breasts discarded. facility cannot re-purpose chicken or any other hot food items for foods such a |
| 2015-11-17 |
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 in the sushi area of the deli handling sliced cucumber without gloves on. cdi- cucumber discarde |