| Violation Date |
Code |
Description |
| 2018-08-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed top of dish machine accumulating soil residues. |
| 2018-08-03 |
43 |
4-904.11 kitchenware and tableware-preventing contamination - csingle-service cups shall be furnished from approved dispenser or kept in original plastic packaging protecting lip contact area. |
| 2018-08-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed several bowls and white cutting boards wet stacked behind front counter. repeat. |
| 2018-08-03 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed spray bottle of cleaner stored over single-service bags. cdi, cleaner relocated for proper storage. |
| 2018-08-03 |
20 |
general comment: observed salad prepared from online order in to go bag at 50 degrees f. online orders prepared for pick up labeled with pick up time but did not observe staff behind front counter actively monitoring food on rack near side door upon arriv |
| 2018-08-03 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed kale uncovered / unprotected in walk in unit. cdi, operator covered rack of kale with sheet pan to protect. |
| 2018-08-03 |
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 a food employee turn faucet off with their bare hands. cdi by instruction.2-301.14 when |
| 2018-01-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two lettuce spinners with food buildup on the inside. cdi-the equipment was properly cleaned. |
| 2018-01-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. repeat. |
| 2018-01-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the romaine cold holding above 45f on the prep line. cdi-the item was brought back to the walk in cooler. more lettuce was brought out. |
| 2018-01-22 |
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 floors beginning to peel paint. have painted. repeat. |
| 2017-08-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee jacket stored on the shelf in the lettuce walk in cooler. cdi-the hajcket was removed. |
| 2017-08-21 |
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 floors with peeling paint. have repaired. |
| 2017-08-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully ai dried prior to stacking. repeat.4-903.11 store cleaned equipment, utensils, linens and packages in |
| 2017-08-21 |
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 weak sanitizer in the sanitizer buckets. it was found that the sanitizer dispenser was no |
| 2017-08-21 |
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 the avacados tightly wrapped and were not cooling quickly. cdi-the pans |
| 2017-08-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed slight buildup on the inside plate of the ice machine. cdi-the machine was cleaned and sanitized. |
| 2017-04-17 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chicken product about to be served that was not fully reheated to 165f. also observed a container of quinoa that did not reheat to 165f within the |
| 2017-04-17 |
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 eggs cooling with tightly covered wrapping. cdi-the wrapping was undone |
| 2017-04-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure that equipment is fully air dried prior to stacking. repeat. |
| 2017-04-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed two boxes holding single service products stored on the floor. cdi-the boxes were picked up off of the floor. repeat. |
| 2017-04-17 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking plumbing underneath the handwashing sink at the front prep line. have repaired. |
| 2017-02-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed multiple boxes stored on the floor upon entering the back kitchen. cdi-the boxes were picked up and placed onto shelving unit |
| 2017-02-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. repeat. more shelving space is needed. |
| 2017-02-24 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee with a long beard and no beard guard. |
| 2017-02-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce cold holding between 47-50f on the front prep line. cdi-the product was brought back to the walk in cooler for rapid cooling. |
| 2016-11-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed equipment stacked wet on the clean storage rack and counters. fully allow equipment to air dry prior to stacking. repeat. |
| 2016-11-23 |
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 boxes of kale stored on the floor in the lettuce walk in cooler. cdi-the boxes were placed onto shelves. |
| 2016-11-23 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed the chicken hatch dish not fully reheated already on the hot hold prep line. the product was at 110f. cdi-the product was brought back to the stov |
| 2016-09-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans stored as clean with food debris and sticker residue. cdi moved to dishwasher to clean. |
| 2016-09-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-09-26 |
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 dumpster area in need of cleaning. |
| 2016-04-13 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leaking pipe under the three-compartment sink. repair leak. |
| 2016-04-13 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed to-go container lids under the drain at the front hand sink area.4-901.11(a) air dry equipment and utensils after cleani |
| 2016-04-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed paper towel dispenser over the prep table. observed employee washing hands(cook area hand sink), but had to reach-over and emplo |
| 2016-04-13 |
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 chopped panned chicken in the walk-in cooler with no date mark. cdi- date placed on the pans during inspection.observed speed rack |
| 2016-04-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several bowls with debris at the line. cdi- pic bowls removed to properly wash-rinse-sanitze. |
| 2016-04-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cooked chicken and bagged cooked soup stored directly on top of boxes of raw chicken and beed in the walk-in cooler. cdi- cooked foods were moved to prevent-cross contamination. |
| 2016-04-13 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf: person in charge must have an ansi accredited food protection manager certification. facility has 210 days from opening date to achieve compliance. |