| Violation Date |
Code |
Description |
| 2018-12-14 |
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 paper towel dispenser not working at handwashing sink near 3 comp sink. |
| 2018-12-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. |
| 2018-12-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a box of salt stored on the floor near office. salt removed from floor. |
| 2018-12-14 |
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 container of liquid, not easily identifiable, without a label. |
| 2018-12-14 |
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 several containers of cut tom, cut lettuce, humus, and chick peas cooling |
| 2018-12-14 |
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 2 pans of quinoa not reach 45f with in 6 hrs. cdi, pic voluntarily discarded. |
| 2018-12-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 3 comp sink with concentration less than 200ppm quat. cdi, sanitizer replaced. 4-601.11(a) equipment food contact surfaces and utensils shall be c |
| 2018-12-14 |
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 re-contaminate hands by closing faucet without a barrier. cdi, food employe |
| 2018-08-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee beverage was being stored near prep surface. store employee beverages in areas that prevents contamination. |
| 2018-08-10 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee drink beverage and then proceed to insert gloves to finish food prepping. hands are to be washed prior to donning gloves when food prepping. cdi- employee washed hands. |
| 2018-08-10 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce being stored above ready to eat foods near the service line. cdi- foods were going to be moved and pic was educated on possible contamination risk associated with |
| 2018-08-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several dishes and utensils that were stored as cleaned soiled to sight and touch. observed dish washed wash and rinse dishes without sanitizing befor |
| 2018-08-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p several foods stored in the cold hold unit near the fryer station were not properly cold holding. cheese sauce in the flip top also was above 45 degrees when checked. also observed slice |
| 2018-08-10 |
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 several foods such as cooked hummus in the walk in cooler cooling with lid |
| 2018-08-10 |
40 |
3-302.15 wash fruits and vegetables prior to use. several avocados on the service line still contained stickers.general comment: the facility prep and cool a lot of tcs foods at once. this process is conflicting and causing cooling complications due to la |
| 2018-08-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p lamb stored at the steam table and ground beef located in the steam box were hot holding below 135 degrees. cdi- beef and lamb was reheated. |
| 2018-02-05 |
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 caulk line at dishwasher and 3 compartment sink |
| 2018-02-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed potatoes , cheese sauce, feta cheese, and goat cheese at greater than 45 degrees . cdi discarded. |
| 2017-11-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sweet potatoes and ground beef at greater than 45 degrees. cdi discarded product since both were in cold holding overnight and time in danger zone could not be determined. |
| 2017-11-17 |
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 greens using tphc were lab |
| 2017-11-17 |
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 feta cheese at greater than 41 degrees and held greater than 4 days. cdi discarded. -0 points |
| 2017-08-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous dishes with visible food debris stored as clean . cdi took to rewash. |
| 2017-08-07 |
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 lamb stock cooled from last night at 49 degrees cdi discarded. |
| 2017-08-07 |
31 |
y3-501.15 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 lamb stock cooled in plastic container tightly covered . cdi discarded |
| 2017-04-13 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on low boy cooler in need of replacement. -0 points- |
| 2017-04-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous gnats throughout the facility. |
| 2017-04-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spinach and kale mix and potatoes at greater than 45 degrees . cdi provided paperwork to place both items on tphc. |
| 2017-04-13 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee eat piece of chicken while chopping and continued to process food without handwash or glove change. cdi pic had employee wash hands and change gloves. |
| 2017-01-10 |
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 walls at dishwasher and at 3 compartement sink |
| 2017-01-10 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service lids stored with food contact surface up and available to be touched by consumers. cdi inverted lids. -0 points- |
| 2017-01-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-01-10 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee at dishwasher handling soiled dishes and then handle |
| 2016-10-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 employee beverages being stored on prep. tables where food was located. beverages were relocated. |
| 2016-10-05 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee drink from an employee beverage while holding the straw up to her mouth with gloves on and not changing her gloves afterwards. cdi by in |
| 2016-10-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items on the food service line and yogurt based sauces cold holding above 45f (see chart). cdi- items were relocated to the walk in cooler for cooling, hummus that was above 4 |
| 2016-10-05 |
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 one container of cooked ground beef made on 10/4 without a datemark. cdi- datemark added. |
| 2016-10-05 |
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 lamb sauce cooling in a large cambro (~5 gallons) unattended and roasted |
| 2016-10-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen near the walk in cooler and produce storage shelving. |
| 2016-10-05 |
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 the facility using tphc fo |
| 2016-06-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed uncooked meat balls stored on a speed rack above cooked rotisserie chickens and other rte foods in the walk in cooler. cdi- storage rearranged. |
| 2016-06-16 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed leaks in the walk in cooler ceiling dripping onto wrapped sheet pans of food. |
| 2016-06-16 |
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 |
| 2016-06-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in cold holding above 45f (see chart). cdi- foods were placed on tphc and will be discarded if not used within 4 hours. |
| 2016-06-16 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p pic stated lamb is braised in a rotisserie oven (not fully cooked) and then cooled in the walk in cooler before fully cooking t |
| 2016-06-16 |
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 an employee handling laffa bread without gloves on. cdi- product was discarded. |