| Violation Date |
Code |
Description |
| 2018-10-03 |
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 debris accumulation on the walls behind prepara |
| 2018-10-03 |
8 |
6-301.14 post a handwash sign at each handsink. observed 2 handsinks without signage posted notifying employees to wash their hands. ehs provided signs today. |
| 2018-10-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed deli slicer stored clean with visible food debris on the back side of the slicer blade. cdi- item was recleaned during inspection. |
| 2018-10-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tamales cold holding above 45f in a display cooler. these items were transferred to a reach in cooler for cooling/holding. ehs instructed pic not to store tamales in this coo |
| 2018-10-03 |
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 2 container of cooked and diced chicken without datemarks and an opened ham chub without a datemark. cdi- products were dated app |
| 2018-10-03 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers ansi food safety certification. |
| 2018-10-03 |
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 facility selling |
| 2018-10-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on outside of dough mixing machine, on prep. counter legs in kitchen, and on clean equipment storage shelving. |
| 2018-10-03 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a clogged hand sink at the front of the facility. |
| 2018-10-03 |
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 indicated he is using tphc for |
| 2018-01-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the curtain shield the area under the prep table. -0- |
| 2018-01-26 |
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 observed pic not able to provide wri |
| 2018-01-26 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at the handsink near the 3-comp sink. -0- |
| 2018-01-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- repeat |
| 2017-08-15 |
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 observed time procedure being used w |
| 2017-08-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. facility has 210 days from permit issuance to obtain certification. repeat -0- |
| 2017-08-15 |
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 wash hands and turn off faucet without using a barrier.2-301.14 wash hands |
| 2017-08-15 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed lettuce that has wilted and spoiled in use in the reach in cooler. cdi - pic voluntarily discarded. -1- |
| 2017-08-15 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed bug spray under the handsink for residential use. cdi - pic voluntarily discarded. -0- |
| 2017-08-15 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no hot holding thermometer installed or inserted in the front counter hot holding unit. vr no later than 08/25/2017. -0- |
| 2017-08-15 |
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 no labels on reused plastic containers for icing and other pastry items, located under the prep table nearest the 3-comp s |
| 2017-08-15 |
36 |
6-202.13 properly locate mechanical insect control devices. observed fly strips hanging over prep tables and cutting boards in the kitchen. -0- |
| 2017-08-15 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed in-use tongs stored on the ansul fires suppression system. 4-904.11 display and handle single-use and single-service articles t |
| 2017-08-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the hood system. -.5- repeat |
| 2017-08-15 |
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 water damaged ceiling tiles in the dining room. -0- |
| 2017-04-07 |
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. -p observed food employee preparing steak sandwiches for to-go order without using a barrier against bare hand contact |
| 2017-04-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed cleaning bottles and wiping cloths blocking front handsink and dumped coffee blocking rear handsink. cdi - handsinks cleaned and cleaning supplies moved. -0- |
| 2017-04-07 |
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 cooked ground beef and chicken in the reach in cooler from 1-2 days prior without date marking. cdi - date marking placed on food. |
| 2017-04-07 |
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 unlabeled oils at the cook line. label these with the common name of the food.3-602.11 food packaged on premises for custo |
| 2017-04-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed juice boxes stored directly on the floor near the restroom and bread stored in grocery bags in the kitchen. -1- |
| 2017-04-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee plating food without wearing hair restraint. -0- |
| 2017-04-07 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed uncut tomatoes in use. pic states he washed them prior to cutting them. permit condition states all produce to be used in the facility shall be purchased fully prepared; prewashed; and ready for u |
| 2017-04-07 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employees handling money and then resume food service without removing gloves, washing hands and putting on new gloves. observed food employee changing from cleaning tasks to co |
| 2017-04-07 |
45 |
4-501.11 maintain equipment in good repair. observed the following items are non-compliant in accordance with the transitional permit: 1. repair reach in gasket on cooler door to the right2. tighten fron cabinet knobs3. replace damaged ceilig tiles in the |
| 2017-04-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the handles of cooking equipment, shelving and tables. -0- |
| 2017-04-07 |
49 |
5-205.15 maintain a plumbing system in good repair. observed no faucet installed at the 3-comp sink. pic demonstrated unscrewing the pre-rinse nozzle and using the straight hose to fill the 3-comp without cross-contamination. -0- |
| 2017-04-07 |
53 |
6-101.11 surface characteristics-indoor areas - c floors, walls and ceilings shall be nonabsorbent over food prep areas and in toilet rooms. observed absorbent ceiling tiles over the juicer and in the restroom. -0- |
| 2017-04-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on and under the cook line. observed wiping cloth at the waist of cook. keep these in sanitizer between uses. -0- |
| 2017-04-07 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. facility has 210 days from issuance of permit to obtain certification. -0- |