| Violation Date |
Code |
Description |
| 2018-03-16 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floor throughout food establishment starting to crack. make sure to apply permanent sealant or redo floors. observed absorb |
| 2018-03-16 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed food establishment using deli case to hold phf; unable to provide documentation for ansi certified or equivalent. product w |
| 2018-03-16 |
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 oil bottles and aqueous solutions not labeled. make sure to label all working containers once removed from original packag |
| 2018-03-16 |
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 food establishment placing lettuce to cool in flip top unit. observed food |
| 2018-03-16 |
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 feta prepared yesterday in walk in cooler without a date marking. food establishment will not go through product within 24 hours. c |
| 2018-03-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed food establishment holding blanch fries below 135 degrees. cdi pic discarded fries. |
| 2018-03-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed food employee working at 3 compartment sink and sanitizer reading 0 ppm for quat ammonium. cdi compartment was emptied and filled with 200 ppm for quat ammoniu |
| 2018-03-16 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed food employee using thermometer to check temperatures varying from pork, chicken and gyro meat without cleaning prior to use. cdi stopped food |
| 2018-03-16 |
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 faucet. cdi reviewed hand washin |
| 2017-11-18 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p2-301.14 wash hands after activities that contaminate them. -pobserved food employee place on hair restraint then proceed to donning gloves. cdi food employee stopped and directed to wa |
| 2017-11-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs being stored over cooked gyro meat (covered). cdi product was moved to bottom shelf. |
| 2017-11-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple utensils stored as clean with food debris on it. observed pans with sticker residue and stickers still left on after ware washing. cdi items |
| 2017-11-18 |
45 |
4-501.11 maintain equipment in good repair. observed gasket on walk in cooler door no longer attached. make sure to keep in good repair. |
| 2017-11-18 |
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 not wearing hair restraint while performing food preparation. cdi food employee placed on hair restr |
| 2017-08-09 |
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 gyro meat in walk in cooler not cooling down fast enough based off the cooling parameters. cdi gyro meat was placed in walk |
| 2017-08-09 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.2-101.11 pic shall be present during all hours of operation. -pfobserved certified food protection manager not present during first 10 minutes of inspection; make sure t |
| 2017-08-09 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee place on hair restraint and grab gloves without hand washing. cdi food employee directed to wash hands. observed food employee returning dirty utensil to ware was |
| 2017-08-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat tenderizer with chicken debris on it. cdi pic will have it broken down and cleaned. |
| 2017-08-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hummus and grape leaves cold holding above 45 degrees. cdi hummus was tossed; grapes leaving were cooling at room temperature and was able to be cooled down to 45 degrees. |
| 2017-08-09 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed coolman deli case cri-48hd installed holding hummus, drinks and grape leaves. reviewed specs online; did not observe ansi, |
| 2017-08-09 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing bracelet while performing food preparation. make sure food employees remove all jewelry other than a plain wed |
| 2017-08-09 |
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 minor dust on ceiling in kitchen over food prepa |
| 2017-08-09 |
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 salad placed in reach in unit tightly covered and stacked still above 45 d |
| 2017-04-28 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed lettuce washed underneath unwashed tomatoes and cucumbers. cdi items were rearranged. |
| 2017-04-28 |
54 |
6-303.11 intensity-lighting - c one light out in kitchen preparation area. *transitional item have untill october 2017 to fix.* |
| 2017-04-28 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed nonabsorbent ceiling tile in kitchen area; make sure to replace.floors have cracks and holes throughout. *transitional item |
| 2017-04-28 |
49 |
5-205.15 maintain a plumbing system in good repair. observed utility sink still a looose; make sure to secure. *have untill october 2017 to complete transitional item. |
| 2017-04-28 |
45 |
4-5011 maintain equipment in good repair. observed rusted shelving. observed microwave peeling. keep in good repair. *transitional item, has untill october to repair.** |
| 2017-04-28 |
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 knife being stored between wall and flip top unit. cdi knife moved to wa |
| 2017-04-28 |
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 squeeze bottles of oil and aqueous solutions not labeled. make sure to label all working containers of food/food ingredien |
| 2017-04-28 |
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 salad that was prepped today being placed directly into flip top unit abov |
| 2017-04-28 |
6 |
2-301.15 only wash hands in hand washing sink. -pf observed food employee not washing hands at hand sink. food employee was washing hands at utility sink. cdi directed food employee to wash their hands.2-301.12. follow the cleaning procedure to adequately |