| Violation Date |
Code |
Description |
| 2018-11-07 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some damage to metal baseboard at floor / wall juncture on bottom of walk in cooler. |
| 2018-11-07 |
45 |
4-501.12 cutting surfaces - c - observed cutting board with heavy scarring and pitting along front prep counter. repeat. observed some cutting boards with black residue and color change and in need of resurfacing or replacement in kitchen. |
| 2018-11-07 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c - observed stacks of cups with lip contact area exposed at front register. store in approved dispenser or ensure cu ps remain in plastic protective pac |
| 2018-11-07 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed spatulas stored near oven unit wedged in soiled area. observed some kniv |
| 2018-11-07 |
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 open package of spinach not date marked and pic did not know how long food has been on-site, o |
| 2018-11-07 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed employee manually washing equipment at 3 compartment sink with detergent water at 94 degrees f. cdi by instruction for |
| 2018-11-07 |
11 |
3-202.15 package integrity - pf - observed 1 dented can with dent on seam of can of jalapenos. cdi, operator removed can from use. |
| 2018-06-26 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed several jalapeno peppers in box with mold on them. cdi, operator voluntarily discarded peppers. |
| 2018-06-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed peppers and produce over ready to eat foods in walk in cooler. cdi, foods relocated for proper storage. |
| 2018-06-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed several containers of turkey, cheese, and other meats in flip top prep unit 1 over 45 degrees f. cdi, tcs foods out of temperature were relocated to walk in cooler and freezer |
| 2018-06-26 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed container of suga |
| 2018-06-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed ambient air temperature of flip top prep unit 1 at 48 degrees f. observed 2 split gaskets on doors of prep refrigerators.4-501.12 cutting surfaces - c - observed damage to cutting board a |
| 2018-06-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal containers being wet stacked at warewashing area. |
| 2018-06-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soil on shelving in facility and holsters of single-service utensils. |
| 2018-06-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses observed wet wiping cloth stored on sanitizer bottle. |
| 2017-08-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes, meat balls, and cheeses holding between 48f and 50f in reach in prep units on line. all items had been inside units for less than four hours at the time of inspection. |
| 2017-08-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed that no pic on site had food protection manager certification. |
| 2017-08-23 |
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 roast beef incorrectly dated for 08/18 discard date, (previous sticker was never removed). cdi: label was corrected. repeat. improv |
| 2017-08-23 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups displayed adjacent to register with lip contact surfaces exposed. |
| 2017-08-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on counter across from prep area. cdi: moved to sanitizer bucket. |
| 2017-08-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed an employee wearing a bracelet on the wrist during food prep. |
| 2017-02-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat - observed reach in units and gaskets soiled with food debris. |
| 2017-02-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - 0pts - observed catering order stored on the floor. cdi- placed on shelving. |
| 2017-02-01 |
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 sandwiches for catering stored in walk in under other bags tightly cove |
| 2017-02-01 |
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 - 0pts - observed turkey and opened bag of cabbage (slaw) not dated. cdi - labeled. |
| 2017-02-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed eggs (50f), red peppers (49f), lettuce (51f), slaw (49f), tomatoes (50f), and other leafy greens (48-50f) were out of temperature. cdi - discarded. unit is reading 44f air tem |
| 2017-02-01 |
6 |
2-301.14 wash hands after activities that contaminate them. -p - 0pts - observed employee close hand sink handles with clean hands. cdi -corrected through education. |
| 2016-07-07 |
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 go from handling cash register to put on gloves and p |
| 2016-07-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in racks and gaskets soiled with food debris. |
| 2016-07-07 |
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 sanitizer bucket that was soiled with debris. |
| 2016-07-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed drink nozzles that was soiled with black debris. cdi nozzles cleaned. |
| 2016-07-07 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic that did not have an ansi accredited food certification. facility under a transitional and has 210 days, january 10th, 2017 to have someone at all times of oper |