| Violation Date |
Code |
Description |
| 2019-01-23 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c - observed slicer stored in outdoor storage closet that was no longer needed or used according to pic. remove items unnecessary to the food establishment such as equipment no longer needed. |
| 2019-01-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed disposable towels stored on ground in outdoor storage closet. |
| 2019-01-23 |
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 recently portioned turkey bags cooling in deep container in prep refrige |
| 2019-01-23 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf - observed keystone liquid bleach cleaner used to clean and sanitize prep sink after use. manufacturers lab |
| 2019-01-23 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed food employee manually washing equipment in hot water at 100 degrees f. cdi, employee drained wash vat of 3 compartment |
| 2019-01-23 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw fish removed from commercial packaging and stored over chicken cooling in low reach in freezer. cdi, foods relocated for proper storage. repeat. |
| 2019-01-23 |
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 food employee turn faucet off with their bare hands after hand washing. cdi by instruct |
| 2018-09-26 |
4 |
observed employee beverages stored in container on top of ice machine.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2018-09-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw salmon located over vegetable in tall prep refrigerator and unwashed produce located over ready to eat foods in tall reach in prep refrigerator. cdi, foods rel |
| 2018-09-26 |
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 cut lettuce cooling in 2 door reach in refrigerator at 64 degrees f cooling over 4 hours in deep covered bin. cdi, operato |
| 2018-09-26 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed can opener with heavy soil residues on blade. observed knives stored as clean but accumulating soil residues. cdi, knives relocated for cleaning. |
| 2018-09-26 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf based on this inspection and prior inspection; food establishment doesn't have the capacity to cool down large quantities of product at |
| 2018-09-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed low 2 door reach in refrigerator not holding temperature of tcs foods and with ambient air temperature of 64 as registered by thermocouple. visit to ensure long term compliance and repai |
| 2018-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed lettuce and spinach overstacked in prep unit above 45 degrees f. cdi, leafy greens relocated to rapidly cool. observed caesar and other tcs dressings not held at required temp |
| 2017-12-29 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent tiles in the bathroom; female restroom has water damage. make sure to replace with nonabsorbent tiles.6-501.12 fl |
| 2017-12-29 |
45 |
4-501.11 maintain equipment in good repair. observed gasket no longer attached on reach in unit under turbo chef. make sure to keep in good repair. |
| 2017-12-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to spread out so equipment/utensils can air dry and sanitizer work effectively. repeat points not escalated due to amount of wet stacking. how |
| 2017-12-29 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf based on this inspection and prior inspection; food establishment doesnt have the capacity to cool down large quantities of product at o |
| 2017-12-29 |
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 chicken that was cooked and cooling; cooling a rate of .03 degrees. cdi pic spread out chicken on shallow pans for rapid coo |
| 2017-12-29 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed slicer with significant food debris on it that hasn't been in use since yesterday. cdi pic had it broken down to be washed, rinse and sanitized.o |
| 2017-12-29 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee touching raw tilapia then proceed to continue making rte salad bowls. cdi food employee stopped and directed to wash hands. observed food employee touching face, glasse |
| 2017-10-23 |
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 a plastic pan of cooked mushrooms and two large plastic bins of lettuce co |
| 2017-10-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed olives in the drain of hand sink on cook line. ensure that employees are not using handsinks as dump sinks. cdi: drain cleared and employees instructed that han |
| 2017-10-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed pic wearing watch and wristband while working with food on prep line. |
| 2017-10-23 |
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 several spice shakers and oil/sauce squeeze bottles on prep line with no labels to indicate contents. cdi: labelled. |
| 2017-10-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some metal pans wet stacked on rck over three compartment sink. |
| 2017-10-23 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed cardboard dumpster with no lid. contact property management for replacement. |
| 2017-05-12 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - 0pts - observed lips of cups stored at register exposed to potential contamination. |
| 2017-05-12 |
40 |
3-302.15 washing fruits and vegetables - c - repeat - observed washed apples with stickers. ensure that stickers are removed from apples prior to washing. cdi -removed and re-washed. |
| 2017-05-12 |
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 - repeat - observed chicken in deep pans, tightly covered, and stacked. cdi - disca |
| 2017-05-12 |
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 - 0 pts - observed items on the line not dated. although all corresponding product is stored under the make top unit, if the last of the pro |
| 2017-05-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - observed all cheeses, mushrooms, beans, corn, onions, eggs, and other tcs product on line (make top 2) reading 48-55f. air temperature from unit reading 52f. cdi - all items |
| 2017-05-12 |
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 - repeat - observed pans of chicken reading 74-87f after 2 hours. cdi - discarded. ensure that cooling parameters are being assessed. |
| 2017-05-12 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf - 0pts - observed that not all employees understood what the employee health meant. cdi - discussed with pic the importance o |
| 2017-01-25 |
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 mushrooms cooked at 730 am reading 51f after 8 hours. cdi- discarded. observed 6 pans of chicken stacked tightly covered |
| 2017-01-25 |
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 - repeat - observed tightly covered chicken and mushrooms. cdi- mushrooms discarded |
| 2017-01-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - observed one container of cooked peppers (1/24) reading 52f. cdi- discarded. |
| 2017-01-25 |
40 |
3-302.15 washing fruits and vegetables - c - 0pts - observed washed apples with stickers. ensure that stickers are removed from apples prior to washing. cdi -removed and re-washed. |
| 2016-07-22 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of napkins and food storage containers on the ground in the exterior storage room. |
| 2016-07-22 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food with no hair restraint. |
| 2016-07-22 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed several employee drinks stored on prep table surfaces while food is being prepared. store in designated areas away from food/food contact surfaces to prevent cross |
| 2016-07-22 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in the front counter top cooler. cdi- thermometer placed in the cooler during inspection. |
| 2016-07-22 |
33 |
3-501.13 use approved thawing methods. observed buttermilk thawing in the prep sink in standing water. thaw under constant running water if thaw in the prep sink. |
| 2016-07-22 |
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 a pan of cooling chicken tightly covered and stacked in the reach-in cool |
| 2016-07-22 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the rear hand sink. cdi- pic stocked the sink with soap during inspection. |
| 2016-05-04 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed several employee drinks stored in the cooler with food offered for sale to the customers. store on the bottom shelf in a labeled container marked personal use only |
| 2016-05-04 |
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 a squeeze bottle of olive oil not labeled. |
| 2016-05-04 |
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 a pan of cooling chicken tightly covered in the reach-in cooler. pan is n |
| 2016-05-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf .observed two unlabeled spray bottles. cdi- pic removed chemicals from the kitchen to discard. |