| Violation Date |
Code |
Description |
| 2019-01-22 |
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 mayo in prep unit and butter bottle on prep counter without identifying labels. 0 pts. |
| 2019-01-22 |
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 pic not properly checking temperature of items before placing them in prep |
| 2019-01-22 |
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 container diced tomatoes and sliced turkey without date mark in prep unit. pic stated they were saved from previous night. cdi - pi |
| 2019-01-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all items in prep unit holding above 41f. observed blocks of cheese cold holding in reach in refrigerator at 48f. observed lettuce cold holding on make line at 56f and fresh let |
| 2019-01-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris build up on food-contact surface of can opener attached to prep table. observed spatulas stored in clean area with debris build up. cdi - pic r |
| 2019-01-22 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed green bell peppers and cucumbers stored above ready to eat foods in main reach in refrigerator. cdi-pic reorganized to correct storage order. 0 pts. |
| 2019-01-22 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed white, milky substance building up on capaccola meat in reach in fridge located in dry storage area. cdi-pic voluntarily discarded capaccola meat. |
| 2018-10-30 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single sevice food treys stored on the floor in dry storage. |
| 2018-09-25 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed food employees not informed of their responsibility to report required symptoms, illnesses and exposures. vr |
| 2018-09-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored over ready to eat items such as salad, and butter. cdi, pic removed eggs from storage, eggs placed in different cooler under all ready to eat foods. |
| 2018-09-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed in use sanitizer at 3 compartment sink at a concentration of less than 200ppm quatt. cdi, sanitizer refreshed. |
| 2018-09-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tcs foods such as eggs, sausage and potatoes hot holding below 135f. cdi, pic voluntarily discarded items. pic stated interest in using tphc. |
| 2018-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ham, and cut tomatoes cold holding above 45f. cdi, pic voluntarily discarded items. pic stated interest in using tphc. |
| 2018-09-25 |
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 several food items such as pizza sauce, corn, and deli meat without date mark. cdi, pic voluntar |
| 2018-09-25 |
33 |
3-501.13 use approved thawing methods. observed frozen chicken under thawing process on counter. ensure that when food is to be thawed in the cooking process, it is not left out of temperature control. |
| 2018-09-25 |
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 food employee not wash hands before handling ready to eat deli |
| 2018-09-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of pans. |
| 2018-09-25 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups stored directly on a counter without protection, observed counter with debris( in need of cleaning). observ |
| 2018-09-25 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed house hold deep freezer used to store food. |
| 2018-09-25 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizing solution with grease residue. observed compartment with build up. |
| 2018-09-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on shelving. |
| 2018-09-25 |
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 lights without shield, and were not shatterr-ersistant bulbs throughout the kitchen. 4-204.11 ventilation |
| 2018-09-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed items such as oat meal and oat meal stored without protection from contamination. oat meal and flour containers were not covered. |
| 2018-01-04 |
47 |
repeat4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (inside bottom surfaces of stand up freezer, inside bottom surfaces of larg |
| 2018-01-04 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. (with multiple repeats recommedation is more oversight and education for staff regarding this viol |
| 2018-01-04 |
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 large bag of cooked chicken that was placed in freezer at unknown time without any date marking. since time unknown product discar |
| 2018-01-04 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic on site not certified in food safety training. |
| 2017-10-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored clean with old food debris stuck on surfaces. cdi all containers pulled and placed into dirty dish pit. |
| 2017-10-11 |
47 |
4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (shelving underneath prep tables collecting debris from prep in need of cleaning) |
| 2017-10-11 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-10-11 |
54 |
no points deducted6-305.11 6-501.110 designate and use an area for the orderly storage of employees possessions. observed employee's personal items (purse stored on top of boxes of creamer). |
| 2017-04-03 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area.4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry location and at least |
| 2017-04-03 |
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 scoop handles stored down in dry food products. |
| 2017-04-03 |
37 |
repeat3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination.observed numerous dry food product bags stored open/exposed |
| 2017-04-03 |
31 |
repeat3-501.15 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 sausage patties cooling from breakfast inside stand up freezer in sea |
| 2017-02-01 |
42 |
4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean utensils stored in dirty bins that need to stay in wash rotation.4-903.11(a)store single-use and single-service arti |
| 2017-02-01 |
37 |
3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination.observed sugar and panko bags stored exposed / opened to contamina |
| 2017-02-01 |
35 |
3-602.113-602.11 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. -pfobserved packaged c |
| 2017-02-01 |
31 |
repeat3-501.15 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 turkey wraps, various large salads (proteins added)cooling in reach-i |
| 2016-09-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hamburgers in hot well at 120f. reheated to 213f during inspection. |
| 2016-09-28 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets on the floor. move off floor. |
| 2016-09-28 |
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 bbq leftover from yesterday improperly cooled. observed tuna salad made |
| 2016-09-28 |
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 potatoes, cut melon, mozzarella, sausage and half n half unmarked. dated during inspection. |
| 2016-09-28 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed bbq in deep dish from yesterday temping at 53f. discarded. discussed proper cooling methods. |