| Violation Date |
Code |
Description |
| 2018-11-09 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed employee sweater stored on clean disposable towels. |
| 2018-11-09 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c - observed fryers and tea machine stored in back of kitchen. remove from facility of no longer needed. |
| 2018-11-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some debris accumulating on shelving and side of cooking equipment. |
| 2018-11-09 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 4 lights out under hood ventilation system.4-501.12 cutting surfaces - c - observed cutting board behind front counter in need of resurfacing and with heavy scoring. |
| 2018-11-09 |
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 in-use utensils stored on soiled area on top of lids of pans along prep |
| 2018-11-09 |
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 1 container of food ingredients not labeled by common name of food. |
| 2018-11-09 |
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 sweet potatoes cooling on counter. cdi, employee transferred potatoes to |
| 2018-11-09 |
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 2 containers of roasted red peppers dressing with a date of preparation of 11/1. cdi, dressing |
| 2018-11-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed feta cheese at 52 degrees f, lettuce and pico overstacked at prep units along line. cdi, foods voluntarily discarded by pic. tphc discussed with pic. |
| 2018-11-09 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed some knives, cutting boards and spoon stored as clean but soiled with oil and and debris. cdi, equipment relocated for cleaning. |
| 2018-08-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed tomatoes, fruits, lettuce and mushrooms located over ready to eat foods in walk in cooler. cdi, operator relocated unwashed produce for proper storage. |
| 2018-08-30 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - observed potatoes press stored and not recently used according to staff but potatoes debris and soil. ensure equipment cleaned at required frequency. improvement made since previous inspect |
| 2018-08-30 |
38 |
2-402.11 effectiveness-hair restraints - c - observed food employee not wearing a hair restraint while handling food. ensure all food employees are wearing effective hair restraints. |
| 2018-08-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed potatoes stored on ground and food stored on ground in walk in cooler. operator stated that there was a delivery. locate 6 inches |
| 2018-08-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some plates being wet stacked on equipment storage rack.4-904.11 kitchenware and tableware-preventing contamination - c - observed forks on display for consumer self servic |
| 2018-08-30 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed damage to potatoes press. |
| 2018-08-30 |
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 utensil handles stored in contact with food in low reach in drawer below |
| 2018-04-11 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean equipment in clean, dry areas. observed soiled scrub pads used for cleaning on same storage shelf near clean equipment. |
| 2018-04-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed some soiled and wet wiping cloths stored on prep table and storage rack near clean equipment. |
| 2018-04-11 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - observed some product stored on ground in produce walk in unit and potatoes on ground near dry storage rack. |
| 2018-04-11 |
35 |
3-302.12 food storage containers identified with common name of food - c - observed dry food ingredients in containers not labeled by common name of food ingredient behind front counter and storage area. |
| 2018-04-11 |
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 quinoa and fries recently prepared and cooling in covered containers in |
| 2018-04-11 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed eggs that pic was offered undercooked and over easy not identified on some to go menu consumer advisory |
| 2018-04-11 |
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 cut tomatoe with date of preparation of 4/7 held at 45 degrees f in front prep refrigerator. c |
| 2018-04-11 |
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 quinoa cooling from night before in 3 covered containers ranging from 53 to 56 degrees f. cdi, operator voluntarily discar |
| 2018-04-11 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed several pans, can opener and equipment stored as clean but soiled with food residues. cdi, equipment relocated for cleaning. repeat.4-602.11 equipment foo |
| 2018-04-11 |
6 |
2-301.14 when to wash - p - wash hands after activities that contaminate them. observed food employee touch soiled apron and another touch garbage can but not wash hands before proceeding to work.2-301.12. follow the cleaning procedure to adequately wash |
| 2018-01-08 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer for measuring thin foods such as lettuce, kale and other leafy greens. verification required wit |
| 2018-01-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed bladed equipment (dicer and potato slicer) and a scoop stored as clean with visible food debris on them. cdi: all soiled utensils removed from shelvin |
| 2018-01-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket for cash register are/front of house reading 0 ppm qac. cdi: bucket dumped and refilled with sanitizer reading 200 ppm qac. |
| 2018-01-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed super grains holding at 122f in steam well adjacent to ovens. cdi: product reheated to well over 165f and placed back into hot holding. |
| 2018-01-08 |
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 sinks along back wall in prep/warewashing area beginning to come loose from wa |
| 2018-01-08 |
40 |
3-302.15 washing fruits and vegetables - c observed stickers left on outer surface of avocados after washing them. |
| 2017-10-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue in the bottom of cold drawers on grill line and in some cold reach in units along line. |
| 2017-10-25 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service to go plates and boxes stored with food contact surfaces facing up, exposing them to potential contamination. cdi: all items in question w |
| 2017-10-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee preparing food while wearing a watch. |
| 2017-10-25 |
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 bottles of oil and water with no labels to indicare contents. observed bulk dry goods in back storage area with no |
| 2017-10-25 |
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 hot dogs in cold drawer opened on saturday (10/21) with no date label. cdi: product was dated immediately by pic. |
| 2017-10-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed kale in double pan holding at 48f. cdi: kale removed from double pan and placed into a normal plastic pan and cooled below 45f. |
| 2017-10-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener and potato slicer with heavy food residue on them. cdi: pic had the items removed from service and placed in queue for warewashing. repeat. |
| 2017-08-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at backl hand sink at beginning of inspection. cdi: paper towels supplied. |
| 2017-08-02 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed that none of the employees present at the time of inspection had food protection manager certifications. |
| 2017-08-02 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed that manager on duty could not locate written employee health policy documentation and could not provided adequate ve |
| 2017-08-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on top shelf over dry items for restaurant and a prep sink. cdi: drink was relocated to employee beverage storage area in office area. |
| 2017-08-02 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed pic donning gloves without washing hands. cdi: instruction and re-wash.2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 sec |
| 2017-08-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two slicers, a knife, and food processor blade with visible food debris on thema fter warewashing. cdi: all soiled items were removed from service and |
| 2017-08-02 |
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 quinoa and quac cooling in tightly covered plastic containers in reach in |
| 2017-08-02 |
33 |
3-501.13 use approved thawing methods. observed veggie burger patties thawing at room temperature on a prep table. |
| 2017-08-02 |
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 squeeze bottles and spice shakers with no labelling to indicate contents. repeat. |
| 2017-08-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed crate of corn stored directly on the floor of the walk in produce cooler. |
| 2017-08-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp wiping cloths throughout facility sitting on prep surfaces outside sanitizer buckets. repeat. |
| 2017-08-02 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed that avocados are not having their stickers removed before being washed and sliced. |
| 2017-05-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pans on drying rack adjacent to dish machine. |
| 2017-05-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed soiled wiping cloth stored under stove that was not held in sanitizer. cdi: cloth sent to dirty laundry. |
| 2017-05-09 |
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 multiple squeeze bottles and a spice shaker that had not been labelled. repeat. |
| 2017-05-09 |
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 cooked acorn squash cooling in under counter portion of prep unit in a tig |
| 2017-05-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabelled chemical spray bottle of degreaser in back chemical area. cdi: bottle labelled. |
| 2017-05-09 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf observed burgers being offered for service undercooked on the kids menu. verification required within 10 days to determine compliance wi |
| 2017-05-09 |
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 a container of hot dogs in cook line cold drawer and a package of spinach in the walk in cooler that had been opened and not datema |
| 2017-05-09 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine reaching a maximum temperature of 157f on thermoplate after three consecutive runs through machine. work order was placed on dish |
| 2017-02-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths with active stirring. cold air must flow around product to remove the heat. -pf observed insufficient cooling procedures for kale and other cut leafy greens. cdi- |
| 2017-02-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut leafy greens stored off temperature control. cdi-placed in cold holding |
| 2017-02-27 |
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 containers of oil and water not labeled. |
| 2017-02-27 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed food employee cook burger to129 f. questions revealed facility cooking to medium. pic stated that was 145 f. explained |