| Violation Date |
Code |
Description |
| 2019-01-02 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups near the front counter with lip contact surface exposed. repeat. |
| 2019-01-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a container of turkey and mozzorella on the front prep top unit with temperatures above 41f. cdi- pic moved items to the walk in cooler for rapid cooling. repeat. |
| 2019-01-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. - observed a pot of quinoa with temperature ranges of 124f to 130f. cdi- pic reheated quinoa to above 135f. |
| 2018-10-31 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups and salad container lids at front counter displayed with food/lip contact surface exposed to potential contamination. |
| 2018-10-31 |
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 spices and a squeeze bottle of oil with no labels to indicate contents. cdi: pic labelled spices and oil bottle. |
| 2018-10-31 |
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 raw chicken prepard earlier today cooling at a rate of 0f/min in walk in u |
| 2018-10-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ranch and spicy ranch holding above 45f. all other items in cold holding were in compliance. cdi: the container of sauces was sent to the walk in unit to facilitate rapid coolin |
| 2018-10-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food debris in far right hand sink along front line. cdi: ehs instructed employees that handsinks are for handwashing only. repeat. |
| 2018-05-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink in kitchen blocked by table and 2 trash cans and cart. observed lettuce in sink basin of hand sink in kitchen. cdi-pic educated on maintaining access |
| 2018-05-25 |
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 cooling in walk in. pic stated that the chicken had been cooling since 10:30 am. chicken did not met the cooling par |
| 2018-05-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep unit holding food at greater than 45f. see chart. cdi-pic pulled items for rapid cooling in walk in. items met cooling parameter. |
| 2018-05-25 |
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 and quinoa cooling in walk in with tightly fitting lids. cdi-pic e |
| 2018-05-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in facility. |
| 2018-05-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees with beards and no beard restraints.2-303.11 remove jewelry on hands and arms while preparing food. |
| 2018-05-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored in the reach in at the front. |
| 2018-05-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 2 stacks of wet nested pans. improvement noted, no point increase. |
| 2018-05-25 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking 3 compartment sink facet. |
| 2018-01-23 |
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 slight floor damage in the rear kitchen areas. |
| 2018-01-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed slight sticker debris present on several sauce bottles stored as clean in the dish area. all sticker residue must be removed during the wash/rinse/ |
| 2018-01-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed two wet stacked pans in the rear dish area. items must be allowed to air dry before storage. |
| 2018-01-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed container of blue liquid chemical in the rear kitchen area labelled sanitizer. employee initially stated that it was actually window cleaner and relabelled |
| 2017-05-24 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0pts - observed avocados with visible sticker residue. ensure that stickers are removed from all fruits and vegetables before washing. |
| 2017-05-24 |
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 no date marking on the product on the line. although there are products dated in the cooler or other areas, dates must follow ite |
| 2017-05-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0 pts - observed quinoa reading 125-133f in hot holding unit. cdi - reheated. ensure that equipment is in good working condition at all times. |
| 2017-05-24 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p - 0 pts - observed chicken being reheated in food warmer in numbers that will not allow for proper reheating. cdi - chicken was reheated on flat top. ensure t |
| 2017-05-24 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - observed robot coupe and can opener soiled with visible build up. cdi - placed to be cleaned. |