| Violation Date |
Code |
Description |
| 2018-11-08 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-11-08 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed torn gasket at freezer. advised to replace. |
| 2018-11-08 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bleach spray bottle stored above prep sink. cdi - relocated bleach spray bottle underneath sink. nothing was being prepared in sink.7-102.11 label working containers of toxic materials su |
| 2018-11-08 |
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. -p repeat violation. observed no certified food protection manager on |
| 2018-07-16 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed torn gaskets at reach in units and at the freezer. |
| 2018-07-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed no sanitizer buckets with labels. cdi - labeled sanitizer buckets. |
| 2018-07-16 |
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 that food employees are no |
| 2018-07-16 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed that food employee uses the same spatula for cooking the raw product and serving the ready to eat product. cdi - educated importance of using separate utensils for raw and read |
| 2018-07-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels for the back handsink. cdi - provided papertowels for the handsink. |
| 2018-07-16 |
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 |
| 2018-04-03 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employee recontamin |
| 2018-04-03 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee bare hand contacting sandwich during preparation. cdi - educated to wash |
| 2018-04-03 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed quat sanitizer bucket below 100 ppm. advised to switch out solution more often to hold at |
| 2018-04-03 |
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 during the inspect |
| 2018-04-03 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets in multiple reach in units. advised to repair. |
| 2018-04-03 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed tong handle stored |
| 2017-12-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabeled sanitizer bucket. cdi - wrote sanitizer on bucket with sharpie.7-201.11 store toxic materials to avoid contamination. -p obseved sanitizer buck |
| 2017-12-07 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. repeat violation. observed food employee without hair restraint. cdi - employee put on hair |
| 2017-12-07 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer wiping cloth not stored in the sanitizer solution. cdi - put the sanitizer rag i |
| 2017-12-07 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employee recontamin |
| 2017-12-07 |
45 |
4-501.11 maintain equipment in good repair. observed a torn gasket at a reach in unit on the front make line. advised to replace. |
| 2017-12-07 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-12-07 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lips on display at the cash registers. advised and educated to keep the plastic wrap up on the cup stack to protect the cup lips. |
| 2017-07-27 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-07-27 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets in reach in units. |
| 2017-07-27 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without hair restraints. |
| 2017-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food out of temperature. refer to temperature chart. cdi - educated about proper procedures and storage. educated that after preparation, cool down and use thermometers more of |
| 2017-05-26 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed corned beef |
| 2017-05-26 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee bare hand contact corned beef and chocolate chip cookies. cdi - educated |
| 2017-05-26 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing signs in the mens or womes bathroom. cdi - advised to pic to print off handwashing signs. |
| 2017-05-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed worn out sanitizer bucket labels. cdi - write labels with sharpie. |
| 2017-05-26 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic without hair restraint. advised to wear hair restraint during hours of operation as a food employee. |
| 2017-05-26 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-05-26 |
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 towel dispensers having trouble feeding towels for hand drying. advised to re |
| 2017-01-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf repeat violation. observed spray bottle of sanitizer without a label on it. cdi - advised to provide a label for it. |
| 2017-01-04 |
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 that the facility is not fo |
| 2017-01-04 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed blanched fries that have been in facility for over 24 hrs without a date label on the product. cdi - educated about d |
| 2017-01-04 |
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 certifiede food protection manager on site during in |
| 2016-08-09 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizer in 3 comp sink with floating food debris. |
| 2016-08-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottles. cdi-taken out of service. |
| 2016-08-09 |
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 incorrect procedures being |
| 2016-08-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled bowls stored as clean. cdi-taken to be re-washed.4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer at 0ppm in |
| 2016-08-09 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed discolored pastrami stored in cooler without a date. cdi-discarded. |
| 2016-08-09 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf pic unable to provide a sick policy for new employees. verification required. |
| 2016-04-18 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water turning off automatically at handsink behind grill. observed hot water at front hand sink only reach 81f. vr. repeat |
| 2016-04-18 |
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 blanched fries using tphc w |
| 2016-04-18 |
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 sheet pans of blanched fries cooling on speed rack at room temperature. cdi |
| 2016-04-18 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed unwashed lemon with sticker stored for display on clean juicer. remove sticker and wash prior to placing out on clean equipment. |
| 2016-04-18 |
48 |
5-103.12 provide water under pressure to all fixtures.-pf observed hot water turning off automatically at handsink behind grill. vr. repeat. |
| 2016-04-18 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf observed employee with artificial painted nails not wearing gloves and using utensils |
| 2015-12-03 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water turning off automatically at handsink behind grill. cdi plumber arrived, corrected. |
| 2015-12-03 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coat stored on door of reach-in freezer. |
| 2015-12-03 |
48 |
5-103.12 provide water under pressure to all fixtures.-pf observed hot water turning off automatically at handsink behind grill. cdi plumber arrived, corrected. |
| 2015-12-03 |
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 wet wiping cloths stored in visible soiled sanitizer. 3-304.14(b) hold in-use wiping clot |
| 2015-12-03 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed 2 food employees wearing a wrist watch.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting |
| 2015-12-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed nonfood contact surface of green peppers stored in direct contact with italian sausage. cdi container of green peppers was relo |
| 2015-12-03 |
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 7 large plastic containers of fries cooling in 2 door reach-in unit. cdi |
| 2015-12-03 |
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 7 plastic containers of fries in 2 door reach-in at 76f-52f. pic stated fries were blanched 8:00am-9:00am then held at roo |
| 2015-12-03 |
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 grill cook preparing sandwiches and sandwich ingredients with bare hands. observed final cook temperature |