| Violation Date |
Code |
Description |
| 2018-10-25 |
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 floors, and walls in need of cleaning. |
| 2018-10-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving throughout in need of cleaning. |
| 2018-10-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spring mix in 2 flip tops cold holding above 45f. pic stated spring mix had been in cooler for an hour. observed flip tops cold holding general at 45f. cdi, spring mix taken to |
| 2018-02-12 |
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 |
| 2018-02-12 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. wood cutting boards at prep unit scarred and in need of repair/replacement. |
| 2018-02-12 |
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 some wet cloths on cutting boards.observed one bucket low in concentration. |
| 2018-02-12 |
35 |
3-602.11c food that is available for consumer self-service shall be labeled with the following information in plain view of the customer: common name of food, ingredients, and food allergens. cookies did not have labels on upon begining of inspection. cd |
| 2018-02-12 |
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 multiple cooling method violations observed. (1) prepped lettuce in shallow plastic tray |
| 2018-02-12 |
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 interior wall of ice machine with minor black build-up. pic stated machine was cleaned yesterday but suspected they di |
| 2017-10-11 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -pobserved large, covered containers of lettuce cooling in walk in cooler. lettuce had time stamp of 8:56am 10/11. pic stated tim |
| 2017-10-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs foods in prep cooler near front door holding temperature above 45f. thermometer in the unit reflected 60f. pic stated food in unit had not been checked. cdi, pic volunta |
| 2017-10-11 |
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 potato salad in walk in cooler, prepared/opened more than 24 hours prior to inspection, without date label. cdi, pic labeled potato |
| 2017-10-11 |
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 working containers at main prep line without identifying label. |
| 2017-10-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some build up of dust and residue on some shelving throughout the establishment. |
| 2017-10-11 |
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 large covered plastic containers filled with lettuce, to cool in the walk |
| 2017-05-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observd a large catering order sitting on dining tables that catering manager stated were sitting there to be labeled and delivered to catering location. when asked how facility keeps fo |
| 2017-05-10 |
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 |
| 2017-05-10 |
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. three sanitizer buckets observed with low concentration. |
| 2017-05-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. some flies observed in kitchen |
| 2017-05-10 |
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 multiple large containers of lettuce observed in reach in units and wrapped in silan wr |
| 2017-05-10 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed ice in front handsink. cdi- do not dump any ice in handsink. |