| Violation Date |
Code |
Description |
| 2019-01-23 |
53 |
6-502.12 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 walls near handsinks and prep lines, floors, vent |
| 2019-01-23 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean.observed toilets in bathrooms in need of cleaning. |
| 2019-01-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabeled chemical, sanitizer, and degreaser not labeled. cdi items emptied. |
| 2019-01-23 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved mushrooms, tomaotes, meatballs, chicken breasts, turkey chub, roast beef, and pastrami that was held over night and not dated. cdi i |
| 2019-01-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -pobserved lettuce sitting on front line at 45f and tomatoes that were not fully cooled holding at 68f on line. cdi items moved to walk in to cool. |
| 2019-01-23 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed leftover sauce and meatballs reheating in a unit hot well that was turned on for the first hour. employee stated items will be reheated in 16 minutes |
| 2019-01-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved plastic containers, squeeze bottle, plastic pans, preforated pan, utensils ice chute and soda nozzles soiled and sticky with debris. cdi items moved to |
| 2019-01-23 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfobserved no soap available at back handsink and handsink on main prep line. cdi items filled. repeat.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved d |
| 2019-01-23 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-pobserved employee handle cappacola with bare hands. cdi item discarded. |
| 2019-01-23 |
1 |
2-101.11 pic shall be present during all hours of operation.-pfobserved no pic in the begining of the inspection. |
| 2018-09-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic not a certified foodprotection manager. |
| 2018-09-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on a working counter. observed the cup had no lid, or straw. employee drink moved. |
| 2018-09-26 |
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 closing faucet, after washing hands, without using a barier, to prevent con |
| 2018-09-26 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap provided at handwashing sink near the dish pit. cdi, soap provided.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towe |
| 2018-09-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed equipment in need of cleaning. |
| 2018-09-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet. observed improvement. only observed 3 wet pans. |
| 2018-09-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meat balls at hot well hot holding below 135f. cdi, meat balls voluntarily discarded. |
| 2018-04-26 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee handle raw beef, remove gloves and donned new gloves to handle ready to eat foods. food employee did not wash hands in between glove change. cdi, food employee co |
| 2018-04-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic not a certified food protection manager. |
| 2018-04-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored above display case. observed the cup had no lid, or straw. employee drink moved. |
| 2018-04-26 |
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 tuna salad without date mark. pic stated tuna salad was prepared more than 24 hours prior to inspection. cdi, tuna salad date marke |
| 2018-04-26 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf pic stated cut tomato and cut lettuc |
| 2018-04-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet. |
| 2018-04-26 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed covered waste container not provided in female restroom. |
| 2017-12-29 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pfobserved a pen in one sink and dumped ice in another sink. keep sink clear and do not dump anything in sink. cdi- sink cleaned. |
| 2017-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved some foods holding below 45f (see chart). cdi- food placed on tphc. |
| 2017-12-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. one water bottle stored not labeled. label all water bottles. |
| 2017-12-29 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pfpic was not able to verbally communicate nor provide written documentation of an employee health policy. cdi- policy given. vr |
| 2017-12-29 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. single service cups by cash register not protected. protect. on |
| 2017-12-29 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. drain plug missing on dumpster. obtain drain plug. |
| 2017-12-29 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. one sanitizer bucket stored on floor. keep off floor.3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer sol |
| 2017-04-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed bottled water, cup and lidded cup on prep tables. discarded/moved to designated area. |
| 2017-04-17 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed hot water at prep sink and 3 compartment sink at 103f. this is not sufficient to wash utensils/clean. can wash spigot was left on and it was affecting the tankless wa |
| 2017-04-17 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. no sanitizer test kit on site. obtain quat strips. |
| 2017-04-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination. observed large stacks of cups near register unprotected. keep lip protected. |
| 2017-04-17 |
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 roast beef tightly sealed in plastic wrap and stored in a plastic cambro |
| 2017-04-17 |
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 roast beef began cooling at 11:30am-12pm. at 3pm it was still at 93f. discarded. proper cooling techniques discussed. |
| 2017-04-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf slicer cleaning needed. cleaned during inspection. 4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in sink and bottle was at 50ppm quat. i |
| 2017-04-17 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certification held/could not be verified. |