| Violation Date |
Code |
Description |
| 2018-10-03 |
53 |
6-501.12 cleaning, frequency and restrictions - ccomment: thoroughly clean all floor drains (under sinks and ice machine) and remove loose food debris from the drains. maintain floors, walls, and ceilings clean. |
| 2018-10-03 |
42 |
4-901.11 equipment and utensils, air-drying required - cobserved wet stacked measuring cups and wet stacked blender containers. equipment and utensils shall be air-dried to prevent wet nesting. repeat item. |
| 2018-10-03 |
38 |
2-402.11 effectiveness-hair restraints - cobserved employees working with food and utensils without using beard guards. use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
| 2018-10-03 |
31 |
3-501.15 cooling methods - pfcomment: observed kale cooling in the top portion of the reach in cooler. kale was at 57f from preparation (30 mins prior). cdi. the pic immediately moved the kale to the walk in cooler (a second temperature to confirm cooling |
| 2018-10-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pcomment: in house made chili mango sauce held out at room temperature (74f). chili mango sauce made with oil garlic and fresh mango shal |
| 2018-10-03 |
13 |
3-304.15 (a) gloves, use limitation - p3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pobserved raw shell eggs above ready to eat produce in the walk in cooler. cdi. the pic moved the raw shell eggs underneath the ready to |
| 2018-10-03 |
6 |
2-301.14 when to wash - pobserved employee using cell phone with gloved hands. employee then proceeded to use sanitizer wiping cloth to clean tables and prep surfaces as well as access the ice machine to retrieve ice. cdi (corrected during inspection). th |
| 2018-01-10 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.did not observe a certified food protection manager during inspection. make sure to have one at all times |
| 2018-01-10 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p2-3 |
| 2018-01-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed front hand sink with significant food debris in the bottom of it. cdi directed pic to clean and only use for hand washing. repeat.6-301.11 provide soap for hand |
| 2018-01-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed two packs of chicken and one pack of steak being thawed under running water in same container. packages had been poked with holes to allow water to pass through. cdi food establishm |
| 2018-01-10 |
33 |
3-501.13 use approved thawing methods. approved thawing methods are under refrigeration, under submerged runnign water as long as water temperature does not rise above 70 degrees and raw product does not rise above 45 degrees longer than 4 hours, or as p |
| 2018-01-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out so sanitizer can work effectively. repeat |
| 2018-01-10 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. make sure to keep close. *shared facility, will contact other establishments within next visit.* |
| 2018-01-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed minor food debris on equipment and utensils stored as clean. cdi items returned to ware washing. observed container of utensils being stored in contai |
| 2017-10-03 |
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 chicken that was portioned up and placed in reach in unit drawers; tightly |
| 2017-10-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food debris in hand sink up front. cdi spoke to pic to ensure dumping is not occurring at hand sink and only being used for washing hands. |
| 2017-10-03 |
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 chicken in reach in drawer still above 45 degrees cooling. based on the time/temperature parameters of 0 degrees within 40 m |
| 2017-10-03 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. did not observe a thin probe thermometer. verification required. |
| 2017-10-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out so sanitizer will work effectively and items air dry. |
| 2017-10-03 |
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 buckets with food debris and cloudy; reading less than 100 ppm for quat ammonium. |
| 2017-10-03 |
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 build-up in corners of floor under equipment. ma |
| 2017-10-03 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic not wearing a hair restraint while performing food prepration. make sure to wear a hair restraint while perfor |
| 2017-07-31 |
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 food debris/splatter on walls above 3 compartmen |
| 2017-07-31 |
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 beans tightly covered, stacked and still cooling above 45 degrees in reach |
| 2017-07-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few equipment and utensils stored as clean with food debris on it. cdi items were returned to ware washing. |
| 2017-07-31 |
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 not using a protective barrier to turn off the faucet. cdi food employee in |
| 2017-05-17 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p - observed cutting mat, several pans, lids, and thermometer with stored with visible build up. cdi - placed in 3 compartment sink for cleaning. |
| 2017-05-17 |
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 cleaning needed on walk in cooler floor. |
| 2017-05-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - observed detail cleaning needed in reach in units, gaskets, and walkin shelving. |
| 2017-05-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed several containers and measuring cups stacked wet. ensure air drying occurs. |
| 2017-05-17 |
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. - 0pts - observed spoon handles laying on ingredients. cdi - moved. |
| 2017-05-17 |
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 - 0pts - observed juices being labeled for discard dates and quinoa being labeled for preparation in grab |
| 2017-05-17 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. - observed open bags of almonds and other ingredients. observed all lids of spices left uncovered at the preparation table. cdi - closed.3-302.11(a) separate |