| Violation Date |
Code |
Description |
| 2019-01-03 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2019-01-03 |
36 |
6-202.15 outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. observed the back door n |
| 2019-01-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed product in the temperature danger zone. refer to temperature chart. cdi - relocated product to walkin cooler to rapidly cool down. product currently at 41f and below. after pr |
| 2019-01-03 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed pot pie soup and mac n cheese not reaching 165f within 2 hr reheating time frame. cdi - educated food employees and pic about criticial control poin |
| 2019-01-03 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the front handsink in the kitchen. vr |
| 2019-01-03 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee bare hand contacting ready to eat green onions. cdi - discarded in trash |
| 2018-08-01 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. upon arrial, observed trash stored right outside of the back door instead of bringing to the outdoor dumpster receptacle. |
| 2018-08-01 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-08-01 |
36 |
6-202.15 outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. observed the back door to |
| 2018-08-01 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed papertowel dispenser not operating properly at the back handsink in the kitchen, thus not providing papertowels. advised to repair to function properly. c |
| 2018-01-01 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed large box of cups stored in front of the handsink in the back of the kitchen. cdi - relocated box of cups. |
| 2018-01-01 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed no label on |
| 2018-01-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. repeat violation. observed live cockroach crawling on floor in front of reach in unit. cdi - disposed of pest. advised to step up pest control from steri-tech. |
| 2018-01-01 |
37 |
3-307.11 protect food from miscellaneous sources of contamination. observed that deli sandwiches are being wrapped in plastic wrap, date labeled with sticker, and then food employee are using knife to cut through the sticker label through the food to cut |
| 2018-01-01 |
26 |
7-204.12 chemicals used to wash or peel raw, whole fruits and vegetables shall meet the requirements specified in 21 cfr 173.315; use cleaning agents according to manufactures label. observed that the cleaning agent, 'anti-microbial fruit and vegetable w |
| 2018-01-01 |
40 |
7-204.12 chemicals used to wash or peel raw, whole fruits and vegetables shall meet the requirements specified in 21 cfr 173.315; use cleaning agents according to manufactures label. not properly washing produce. refer to violation 26. |
| 2018-01-01 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-01-01 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed that the facilities quat sanitizer is active from 200-400 ppm; sanitizer buckets are below |
| 2017-08-30 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-pobse |
| 2017-08-30 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed facil |
| 2017-08-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies everywhere outside back door of facility. observed flies inside kitchen flying over food and prep units. advised to clean out back to prevent flies and to hang fly tape |
| 2017-08-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food out of temperature in the flip top unit. refer to temperature chart. repeat violation. cdi - educated that food does not cool down in the flip top units. food gets cooled d |
| 2017-08-30 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the handsink by the 3 compartment sink. cdi - employee went to go get soap to provide for the handsink. soap currently at the handsink. |
| 2017-08-30 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee bare hand contact ready to eat avacado during preparation. cdi - discard |
| 2017-05-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken out of temperature in the flip top cooler. refer to temperature chart. cdi - pulled product to rapidly cool. cold holding equipment is not meant for cooling. after prep |
| 2017-05-04 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf. observed cut chicken in flip top units out of temperature. cdi - educated food employe |
| 2017-05-04 |
35 |
3-602.11(a) food packaged on premises 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 one chocolate cooking without a produc |
| 2017-05-04 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed mold build up in ice machine. advised to clean more often. |
| 2017-05-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed large plastic containers wet stacked. cdi - pulled containers apart. advised to allow items to air dry after sanitizing. |
| 2017-05-04 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed handsink with no trash can. cdi - advised to provide trash can for handsink. |
| 2017-05-04 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees without hair restraint or beard guard. cdi - put on hair restraint. |
| 2017-05-04 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employees recontami |