| Violation Date |
Code |
Description |
| 2018-10-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed a coat, wallet, and cell phone being stored on a prep. counter in the back of the kitchen where a food scale is located. |
| 2018-10-12 |
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 2 ceiling ventilation coverings above a single- |
| 2018-10-12 |
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 shelving above the 3 compartment sink and the shelving unit where clean equipment and dry goods are stored. |
| 2018-10-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 3 metal food containers stored clean and a salad spinner stored clean with visible food debris in them. cdi- items were set aside for recleaning. 4- |
| 2018-10-12 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the hand sink near the front cash registers. cdi- dispenser was refilled. |
| 2018-05-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pickle buckets and food boxes stored on the floor of the walk in cooler. |
| 2018-05-17 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed 2 containers of macaroni and cheese below 135f in the steam table. pic indicated the product was placed into the s |
| 2018-05-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 1 metal plan and 1 plastic container stored clean with visible food debris on them. improvements made since last inspection. 4-602.11 clean the equi |
| 2018-05-17 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the hand sink nearest the dish machine. cdi- dispenser was refilled. |
| 2017-12-28 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee handling payments and handling food without handwashing. cdi - pic educated employee on handwashing requirement. -0- |
| 2017-12-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the rear handsink. cdi - pic refilled paper towels. -0- |
| 2017-12-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on the backs of stacked plates that are newly purchased. cdi - pic pulled the plates and cleaned them.observed buildup on the blade an |
| 2017-12-28 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed spoons and other single use items stored under the drain line of the front handsink. -.5- |
| 2017-12-28 |
45 |
4-402.11 fixed equipment, spacing or sealing-installation - c in areas subject to moisture, the gap shall be sealed. observed caulking that need replacing at the dump sink and 3-comp sink at the wall. -0- |
| 2017-12-28 |
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 no labels on squeeze bottles of dressings in the flip top units. -0- |
| 2017-12-28 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at the faucet of the front counter handsink. observed loose faucet at the 3-comp sink. -0- |
| 2017-12-28 |
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 low floor grout near the back door. -0- |
| 2017-12-28 |
54 |
4-301.14 ventilation hood systems, adequacy - c ventilation hood system shall prevent wall and ceiling buildup. observed buildup on the walls beside and on the ceiling above both convection ovens. the hood with the vent is not effectively venting the grea |
| 2017-12-28 |
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 drying shelves across from the dish machine. observed buildup on the floor of the walk in cooler. -1- repeat |
| 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 tightly wrapped and lidded containers cooling in the reach in, flip top an |
| 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 buildup on the floor around the toilets and at f |
| 2017-08-09 |
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 counter under the front counter handsink. -.5- repeat |
| 2017-08-09 |
45 |
4-501.11 maintain equipment in good repair. observed separating seam in the walk in cooler. pic stated floor is slated for repair no later than the end of august to return to compliance for the transitional permit. transitional permit expires at the end o |
| 2017-08-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen and dining room. -0- |
| 2017-08-09 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed cut lettuce cooling in large bin in the walk in with lid present cooling from 10:30a at 48f at 4:30p. cdi - pic volunt |
| 2017-05-09 |
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 cooling sliced deli ham, turkey and other foods in the walk in cooler that |
| 2017-05-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pans on the drying rack near the back door and wet stacked serving plates. separate and allow these items to air dry. -0- |
| 2017-05-09 |
45 |
4-501.11 maintain equipment in good repair. observed standing water in the bottom of the fruit cup prep unit, peeling shelving in the walk in cooler, rusty metal bar on the inside of the ice machine and broken light shield in the outside walk in cooler. r |
| 2017-05-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two prep units in the kitchen with ambient air of 44-48f and the foods cold holding at 50-54f. cdi - pic moved freshly replenished foods to the walk in to cool. checked backstoc |
| 2017-05-09 |
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 buildup on the ceiling vent in the women's restr |
| 2017-05-09 |
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 counter under the front counter handsink and dust buildup on the rack over the handsink to the left of the back door. clean. -0- |
| 2017-05-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on the outside of stacked serving plates near the salad prep unit and pooled water in ladle stored as clean under drying metal bowls at th |