| Violation Date |
Code |
Description |
| 2018-11-21 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing parts/holes in wall around mop sink. repair walls. |
| 2018-11-21 |
1 |
2-102.12 person in charge (pic) shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2018-11-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at handsink. corrected during inspection (cdi): papertowels provided. other papertowels were easily accessible from handsink within 5 steps |
| 2018-11-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs items for smoothies (almond milk, acai juice, etc) above 45f. cdi: juices voluntarily discarded. items were held in ice, but ice was not up and around product, therefore not |
| 2018-11-21 |
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 date marking to be inconsistent and unclear throughout facility. observed some items dated with |
| 2018-11-21 |
27 |
3-404.11 treating juice - p,pf observed no warning for unpasteurized juice on juice of the day. verification required ehs recommends placing labels that they have for bottled juice on the cup and/or bottling the juice of the day and putting the labels on |
| 2018-11-21 |
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 grab and go juice |
| 2018-11-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with black and pink build up on shield and on side wall.4-501.114 maintain sanitizer at correct concentrations when being used to san |
| 2018-11-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored in sanitizer below 200ppm. cdi: buckets emptied and wet cloths placed in dirty cloth bin as they were used. |
| 2018-11-21 |
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 in food products throughout store. repeat violation |
| 2018-11-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked lids and containers stored as clean. |
| 2018-11-21 |
45 |
4-402.11 fixed equipment, spacing or sealing-installation - c observed handsink adjacent to 3-comp sink in need of recaulking to the wall. observed prep sink to left of oven in need of recaulking to the wall. |
| 2018-11-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed draining slow under three compartment sink. ensuredrain does not get clogged. empty strainer basket. repeat violation |
| 2018-11-21 |
37 |
3-303.11 ice used as exterior coolant, prohibited as ingredient - p observed juices for smoothies stored in ice that is then scooped and used for smoothies. cdi: juices removed from ice bin. ice was burned, ice bin washed, rinsed, and sanitized and new ic |
| 2018-09-28 |
49 |
5-205.15 maintain a plumbing system in good repair. repeat observed draining slow under three compartment sink. ensure drain does not get clogged. empty strainer basket. |
| 2018-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on cooler gaskets and on non-food contact portions of rice cookers. |
| 2018-09-28 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed mesh metal strainer with wires loose and sticking out. cdi: strainer voluntarily |
| 2018-09-28 |
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 being stored in product. |
| 2018-09-28 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed stickers left on apples in cooler drawer. observed stickers on juicer where apples had been placed in juicer with stickers on. ensure apples are washed before placing in cooler drawer for use and |
| 2018-09-28 |
33 |
3-501.13 use approved thawing methods. observed raw steak thawing in prep sink without running water. steak was still frozen. cdi: water turned on and employee educated. |
| 2018-09-28 |
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 one container of feta cheese without date label. container had date written on container for mango. cdi: correct date placed on con |
| 2018-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed feta, shredded cheese, and pasta noodles holding above 45f in top and bottom of prep cooler. cheeses on top were taken to walk-in cooler where they quickly cooled. shredded chee |
| 2018-06-22 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed several employees without hair restaints (hats and beard guards). |
| 2018-06-22 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels supplied to the hand washing sink near the dish area. cdi - paper towels were supplied during the inspection. |
| 2018-06-22 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the plumbing (floor drain) at the 3 compartment sink was slow to drain and some spilage onto the floor. after adjusting and cleaning the drain strainer basket the water drained at a faster rate |
| 2018-06-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observe 2 of 3 buckets storing wiping clothes with less than 50 ppm quat solution. re-make samitizer at a frequency to maintain required quat concentration. repeat |
| 2018-01-31 |
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 floor beneath/behind the prep sink with accumul |
| 2018-01-31 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed deep cuts with black bacteria growth in one cutting board. keep all cutting bo |
| 2018-01-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed the sanitizer in 3 red buckets holding wiping clothes were at 50ppm quat concentration. **always use test strips to ensure required concnetration is met. re-make sanitizer when vi |
| 2018-01-31 |
34 |
4-502.11(b) provide accurately calibrated thermometers. -pf observed sections of the display screen was damaged and not readable on the food thermometer. |
| 2018-01-31 |
33 |
3-501.13 use approved thawing methods. observed a large fillet of salmon was thawing in a container of water. cdi- thawing salmon was left under running cold water. |
| 2018-01-31 |
31 |
3-501.15 cooling methods - pf observed shredded cheese that had been worked with and brought to ambient temperature had then been place back in the prep unit (44f) for cooling. the temperature of the cheese was 54f and time of handeling was unknown. cdi |
| 2018-01-31 |
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 chicken broth in the walk-in prepared on 1/30/18 was not date labeled. cdi - both was labeled3-501.18 discard the food requiring |
| 2017-12-29 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed a stack of single service cups were uncovered at the lobby beverage dispenser. cdi - the cups were placed in plastic sleeve for protection from public. |
| 2017-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed packaged juice of the day accompanied by small samples on ice bath was 66f. cdi - samples and packaged juice were discarded. recommend 1)the use of time as a public health co |
| 2017-07-26 |
11 |
3-101.11 safe, unadulterated and honestly presented - p,pf observed kale in prep cooler and cooler drawer with yellow and brown rotted leaves. observed strawberries with growth on the in the walk-in cooler. cdi: ehs advised pic to go through kale and berr |
| 2017-07-26 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. repeat observed ice machine with build-up on the deflector plate and in corners by the dispenser. observed cleaning needed on cucumber water nozzle and sc |
| 2017-07-26 |
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 repeat observed one bag of feta cheese without a date mark in the walk-in cooler. cdi: cheese was opened yesterday so pic dated cheese with |
| 2017-07-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on the inside of prep coolers and on the exterior of cooler handles. |
| 2017-07-26 |
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 handle being stored in feta cheese on prep top cooler. |
| 2017-07-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. repeat observed presence of flies in kitchen. |
| 2017-05-26 |
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 eggs with no date mark that were prepared the morning of 5/25/17. cdi pic prepared the product yesterday and labeled th |
| 2017-05-26 |
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 bagged cooked chicken cooling at a rate of .10 degrees f per minute. product only decreased 3 degrees in 29 minutes |
| 2017-05-26 |
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 bagged chopped chicken stacked together in a deep plastic pan. product |
| 2017-05-26 |
14 |
4-602.11 (e) clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed the interior of the ice machine collecting residue. remove the ice from the ice machine and then clean and sanitize the ice machine. |
| 2017-05-26 |
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 one sauce bottle not labeled with the product's name. cdi, product was labeled. |
| 2017-05-26 |
54 |
6-305.11 designation-dressing areas and lockers - c observed a cell phone stored on a preparation area shelf. advised staff to keep their personal items stored on the employee drink shelf or in their lockers. cdi. phone moved to a new location. |
| 2017-05-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris and residue collecting on the rolling rack in the walk-in cooler and debris and residue collecting on the preparation area shelving. |
| 2017-05-26 |
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 residue collecting on the floor under equipment |
| 2017-05-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in the kitchen. continue to have the pest control company treat for flies. observed receipt stating the facility was treated for fruit flies. |
| 2017-05-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. person in charge does not have food protection manager training. |
| 2017-05-11 |
2 |
interviewed two staff and they did not have knowledge of employee health requirements. one of the employees advised she had not been trained.2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p |
| 2017-05-11 |
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. -p2-301.12. follow the cleaning procedure to adequately wash your hands. u |
| 2017-05-11 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed spices left uncovered at the preparation table. 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p ob |
| 2017-05-11 |
14 |
observed dishes stored on the clean shelf that still had food debris and sticker on them. observed unused juicer that was cleaned last night with food residue. ensure juicer is cleaned every 4 hours while in use and is properly taken apart for cleaning. |
| 2017-05-11 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed brown rice and quinoa reheated to 138 f at 2 hours. final re-heating temperature was not checked by staff. cdi. product voluntarily discarded. d |
| 2017-05-11 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chemicals in multiple locations stored with food and stored with or above single service items. cdi chemicals moved. |
| 2017-05-11 |
27 |
observed small containers of juice at the grab and go cooler that were not labeled. when products are juiced and packaged onsite, the establishment must(a) treated under a haccp plan as specified in 8-201.14(b) - (e) to attain a 5-log reduction, which is |
| 2017-05-11 |
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 chopped yams cooling on a prep table at 112 f. staff advised they cool |
| 2017-05-11 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. facility does not have a probe thermometer, only an infrared thermometer present. verification required. |
| 2017-05-11 |
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 squeeze bottles with sauces with no date. observed bean sprouts prepared on 5/5 with no label. observed a container of cooked c |
| 2017-05-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed small flies in the establishment. contact a certified pest control company to address the flies. |
| 2017-05-11 |
39 |
observed sanitizing wipes stored in a sanitizer that was less than 100 ppm quat. maintain sanitizer between 200 -400 ppm quat. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-05-11 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed avocado being sliced and chopped without being washed. |
| 2017-05-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers stored together wet. ensure equipment is dry before stacking together. facility may need to obtain additional shelving for air drying. |
| 2017-05-11 |
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 next to a trash can. cdi, cups moved4-904.11 display and handle single-use and single-service arti |
| 2017-05-11 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergentmanufacturers label. observed wash water at 94f while employee was actively washing utensils. repeat non-compliance |
| 2017-05-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the interior of the under counter refrigerators collecting debris. observed the preparation area shelving collecting debris. keep all non-food co |
| 2017-05-11 |
51 |
5-501.17 toilet room receptacle, covered - c. provide a covered trash can in all restrooms for feminine product disposal. |
| 2017-05-11 |
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 floors collecting debris and residue under equi |
| 2017-05-11 |
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 products in squeeze bottles with rubbed off labels. observed banana cookies at the grab and go unit in the dinin |
| 2017-01-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dirty containers stored on shelf with clean containers. cdi by placing dirty containers at 3 compartment sink to be rewashed. 4-501.114 maintain sa |
| 2017-01-19 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed cooked eggs being sliced with runny yolks. eggs were to be cooled and reheated to customer order. cdi by discarding |
| 2017-01-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed approximately 10 bottles of various sauces in container over ice on front counter 62-65f. cdi- by placing in refrigeration. must be able to provide documentation that sauces |
| 2017-01-19 |
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 open bag of bean sprouts in walk in cooler without date. observed bottles of sauces without dates. must provide documentation th |
| 2017-01-19 |
31 |
_4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed walk in cooler completely full with rolling rack in the middle of cooler. rack has to be removed in order to reach items beh |
| 2017-01-19 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed wash water at 94f while employee was actively washing utensils. 4-501.18 keep the wash, rinse, and |
| 2017-01-19 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. permit conditions state that facility must have air curtains turned on at large roll up doors when open. observed large door open and air curtain not turned on. also observed |
| 2017-01-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet towel on food prep counter. cdi by placing in sanitizer bucket. |
| 2017-01-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked utensils at 3 compartment sink. facility does not have proper air drying space available for use. |
| 2017-01-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef being prepared on food prep surface directly next to ready to eat foods such as cooked yams and diced tomatoes. cdi by stopping prep of raw meat immediately and sanitizi |
| 2017-01-19 |
33 |
3-501.13 use approved thawing methods. observed bags of sauces thawing in standing water on drainboard of food preparation sink. recommend to thaw overnight in refrigeration to help with space issues. facility only has one prep sink and one small prep |
| 2017-01-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee bottled beverage stored on food preparation surface. cdi by relocating. |