| Violation Date |
Code |
Description |
| 2018-11-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee jacket stored on dry storage shelf and apron on single use articles. |
| 2018-11-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed facility with food debris build up on all handles of tall reach in units and several gaskets. ensure to increase cleaning frequency. repeat violatio |
| 2018-11-28 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets in the 2 door raw cooler. ensure to repair or replace. repeat violation. |
| 2018-11-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple metal and plastic containers wet stacked. ensure to allow proper air-drying before stacking. repeat violation. |
| 2018-11-28 |
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 large containers of flour and bottles sauce/oil by the grill not labeled. |
| 2018-11-28 |
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 multiple containers of coleslaw, cut lettuce, hot dogs, and chili that were opened/prepped the day prior with no date labels. cdi p |
| 2018-11-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored above rte grilled onions in the tall reach in unit. cdi pic rearranged item in reach in. repeat violation. points were not escalated due to one item found and impro |
| 2018-07-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. doors to dumpster was open. keep closed. |
| 2018-07-19 |
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 |
| 2018-07-19 |
45 |
4-501.11 maintain equipment in good repair.gasket damaged in reach in cooler of raw fish. |
| 2018-07-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.wet stacking observed of plastic bins and large tubs. assure that all equipment is fully air dryed before stacking. repeat |
| 2018-07-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor.water bottles stored on floor in dry storage area. keep off floor. |
| 2018-07-19 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -praw chicken stored over raw rib-eye beef in wif. cdi- chicken moved.3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -praw chicken stored over tea |
| 2018-07-19 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. multiple food beverages stored in high-shelved areas. cdi- moved to lower shelved areas to prevent |
| 2018-03-08 |
33 |
3-501.13 use approved thawing methods. observed beef thawing out at room temp. cdi- moved into wic. |
| 2018-03-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cheese overstacked and not holding at 45f or less. cdi- discarded. |
| 2018-03-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.wet stacking of metal containers observed. |
| 2017-11-06 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. sweater stored on a box of dry good items. |
| 2017-11-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf sliced tomatos and prepped salad was cooling in flip top. cdi- taken to wic to cool down |
| 2017-11-06 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pone sanitizer bottle recorded too strong (bleach strip bleached out). cdi - diluted. |
| 2017-11-06 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. some brown grime build-up on interior wall of ice machine. clean. |
| 2017-11-06 |
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 one employee wash hands a |
| 2017-08-25 |
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. employee washed hands and turned |
| 2017-08-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. multiple foods boxes on ground. cdi- facility just got a delivery and moved all the food. -0- |
| 2017-08-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed burgers and chicken holding below 135f (see chart). cdi- items re-heated to 165f. |
| 2017-05-08 |
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 |
| 2017-05-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed some flies in kitchen. |
| 2017-05-08 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. conatainers of teriyaki sauce not labeled. |
| 2017-05-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf hot dogs recorded above 45f (see chart). product was just opened and not cooled down. c |
| 2017-05-08 |
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 sliced deli meat did not have a date mark on flip top cooler. cdi- item was made 5-6 and dated. repeat |
| 2017-05-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer dispensing into sink. when tested, quat sanitizer was recorded at 0ppm. pic adjusted tubes to allow sanitizer to flow properly. cdi- sink was drained and re-filled with prop |
| 2017-03-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p boiled eggs and cut lettuce in flip top cooler recorded above 45f (see chart). cdi- pic suspected lettuce had not cooled down properly. lettuce cooled down. do not stack boiled eggs to h |
| 2017-03-01 |
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 sliced roast beef in freezer without a date. cdi- product dated. |
| 2017-03-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. container of raw chicken stored on floor. keep off floor. |
| 2017-03-01 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed lettuce cooling in flip top cooler and wrapped in silan wrap in wic. cdi- lett |
| 2016-11-02 |
45 |
4-501.11 maintain equipment in good repair. damaged gasket in reach in unit. |
| 2016-11-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. some flies in kitchen. monitor situation. |
| 2016-11-02 |
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 some spice bottles unlabeled. label all bottles. repeat. |
| 2016-11-02 |
20 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -cut tomatos, prepped lettuce, and sliced meat at flip top unit were all recorded above 45f. cdi- products were brought to wic unwrapped to cool down. |
| 2016-07-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. air dry after washing. |
| 2016-07-14 |
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. some scoops stored in produ |
| 2016-07-14 |
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 some wet wiping cloths stored on prep tables as well as some sanitizer buckets not in corr |
| 2016-07-14 |
33 |
3-501.13 use approved thawing methods. observed meat thawing in sitting water. |
| 2016-07-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer was not dispensing quat sanitizer at correct concentration. sanitizer was reading 0ppm. sanitizer did not seem to be dispesning through tubes properly. cdi- sink drained and re-filled wi |
| 2016-04-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabeled chemical bottle. cdi- bottle was thrown away. |
| 2016-04-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and cheese holding at temps above 45f (see chart). cdi- items were taken to walk in cooler to cool down. repeat. |
| 2016-04-22 |
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 chemical buckets with chemical reading 0ppm bleach. |
| 2016-04-22 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets damaged. |
| 2016-04-22 |
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 |
| 2016-04-22 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light bulb with no shield in reach in unit. |
| 2016-02-17 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. dumpster door open. keep dumpster door closed. no points deducted. |
| 2016-02-17 |
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 soy sauce and salt and pepper mix that was unlabeled. label all food not easily identifiable. no points deducted. |
| 2016-02-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken holding at less than 45f (see chart). pic stated this was because the buckets had been taken out and exposed to room temperature when chicken was being prepped and put b |
| 2016-02-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some utensils soiled with food debris as well as slicer wheel soiled with food debris. cdi- all items taken to 3-compartment sink to be washed, rinsed |
| 2016-02-17 |
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 employees washing hands using cold water, for less than 15 seconds, and turning faucet off |
| 2015-12-21 |
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 some prepped items such as tomatos and lettuce with a recorded temperatur |
| 2015-12-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two bins of onions stored with no protective covering. no points deducted. |
| 2015-12-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed in-use wiping cloth stored in soapy water.3-304.14(b) hold in-use wiping cloths in sanitizer maintained at the correct concentration. observed in-use wiping cloths stored in sanit |
| 2015-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of plastic bins. |
| 2015-12-21 |
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 sliced ham that was dated with a date of 12/10. cdi-- ham was discarded. |
| 2015-12-21 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed the food contact surface of the meat slicer was chipped, torn, and damaged. cdi |
| 2015-12-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee beverages and personal items stored on prep tables throughout facility. |
| 2015-12-21 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed one stack of cup lids that were unprotected and exposed to contamination. the rest of the stacks of cup lids were protected. no points deducted. |
| 2015-12-21 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee bread raw chicken, remove her gloves and proceed to don a new pair of gloves. cdi-- instructed employee she must wash hands between every glove change and especially w |