| Violation Date |
Code |
Description |
| 2018-12-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-food contact surface of slicer with food debris build up. observed facility in need of cleaning for nfcs such as reach in units, walk in cooler, |
| 2018-12-17 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p observed employee able to report 2 of the 5 reportable symptoms and 2 of the 5 foodborne illnesses. facility had no employee health policy flyers posted. cdi |
| 2018-12-17 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee preparing food, touch cell phone, and then use same gloved hands to grab food. cdi employee voluntarily discarded food and ehs redirected emp |
| 2018-12-17 |
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 lentil soup, veggie soup, and bean soup cooling on the countertop. soup was made approximately an hour prior from when ehs d |
| 2018-12-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed lamb hot holding less than 135f (see temp chart). cdi pic voluntarily discarded lamb. |
| 2018-12-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed potato salad and roasted veggies cold holding above 45f (see temp chart). cdi pic voluntarily discarded potato salad and roasted veggies. repeat violation. |
| 2018-12-17 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed food label maker with incorrect time of 2 hours and 15 minutes therefore incorrectly labeling tc |
| 2018-12-17 |
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 metal containers of soups cooling on the countertops (see violation |
| 2018-12-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a large quantities of food contact surfaces of metal containers, utensils, plates, bowls, and robocoop blades stored as clean with heavy food debris b |
| 2018-12-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several employees wearing watches and bracelets while actively prepping food. |
| 2018-12-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at proper concentration between uses. observed wiping cloths held in cloudy quat sanitizer buckets at 50 ppm. |
| 2018-12-17 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed employee cutting unwashed tomato and placing into plastic containers. cdi pic voluntarily disarded cut tomato and washed tomatoes before cutting. |
| 2018-12-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal and plastic pans wet stacked. ensure to air dry before stacking. |
| 2018-12-17 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed plastic container with cracks and burn marks. cdi pic voluntarily discarded conta |
| 2018-12-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes and container of food stored on the floor of the walk in cooler. observed employee purse and food stored with food for publ |
| 2018-08-16 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. scoop was in product with ha |
| 2018-08-16 |
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. -pfimproper cooling methods of tomatos observed. cdi- discarded. |
| 2018-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pcole slaw and tomatos recorded above 45f (see chart). cdi- discarded. |
| 2018-08-16 |
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. employee did not use paper towel t |
| 2018-05-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed heavy wet stacking of plates/metal pans/etc. facility must air dry all eqiupment before stacking them. repeat. |
| 2018-05-14 |
33 |
3-501.13 use approved thawing methods. frozen lamb thawing in sink with no running water. cdi- water turned on. |
| 2018-05-14 |
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 upon walking into kitcheb, notice 7 tubs of prepped lettuce sitting on counter with lid |
| 2018-05-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfmultiple plates and bowls soiled with dry food debris. cdi- all taken to dishwasher. assure dishes are done at a frequent period. repeat. |
| 2018-02-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved multiple plates, bowls, cups with food debris. items were stacked next to hot-well where hot-holding items were held. consider moving plates from tha |
| 2018-02-14 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pfice observed in front sink. do not dump anything in sink. do not place anything in sink. cdi- sink cleaned. repeat. points not escalated because la |
| 2018-02-14 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf one damaged/dented can stored alongside all other cans. cdi- can removed from use. repeat. |
| 2018-02-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed heavy wet stacking of plates/metal pans/etc. facility must air dry all eqiupment before stacking them. |
| 2018-02-14 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal phone stored on shelf above active prep |
| 2017-11-28 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed two dented cans in dry storage area. cdi- removed from use. |
| 2017-11-28 |
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 large tub of prepped lettuce in wic holding at 59f. pic stated it was just pre |
| 2017-11-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf one bottle of chemical cleaner not labeled. cdi- labeled. |
| 2017-11-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pvegetable soup recorded below 135f (see chart). cdi- re-heated (see chart). |
| 2017-11-28 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -pobserved dishwasher |
| 2017-11-28 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pfobserved soiled rags in front sink and a bottle in back sink. do not store anything in handsinks. cdi- items removed. |
| 2017-09-06 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf pic had a copy of health policy but did not have employess sign copy to assure they were aware of policy. have all employees |
| 2017-09-06 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf facility has in-house menu and to-go menu offering cooked-to-order salmon and steak kabobs with a full consumer a |
| 2017-09-06 |
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 cooked veggies stored in flip top cooler. cdi- veggies were recorded above 45 |
| 2017-09-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple bowls and plates soiled with food debris. cdi- all items taken to dishwasher to be washed, rinsed, and sanitized. |
| 2017-09-06 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. dumpster door was not closed. |
| 2017-09-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal bins. |
| 2017-06-05 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p manager and employee knew parts of the policy but further education is required. inspector is emailing a copy of policy in both english and spanish. |
| 2017-06-05 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees with bracelets, rings and a watch. remove items. |
| 2017-06-05 |
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 in walkin cooler tomatoes tightly wrapped in plastic containers with lids |
| 2017-06-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 spray bottles of cleaner on rack without labels. labeled during inspection. |
| 2017-06-05 |
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 bag of mozzarella opened yesterday in prep unit without date mark. staff added sticker with date mark of today. i explained it had |
| 2017-06-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce at 54f, tomatoes at 47f and chicken salad at 47f in prep unit top. discarded voluntarily. |
| 2017-06-05 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed soup reheated to 147f and then placed on hot line. stopped and had the employee heat it further. it was reheated to 197f and then placed on hot line. |
| 2017-06-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed multiple sanitizer buckets below 150ppm quat. staff refilled with quat at 200ppm. observed dish machine sanitizer bucket empty. reading 0ppm chlorine in dish machine. this unit may not be |
| 2017-06-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored above ready to eat foods in the walkin cooler. staff moved to the bottom shelf upon instruction. |
| 2017-06-05 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed salmon with a consumer advisory on the menu. manager did not have letters of parastite destruction. return visit requir |
| 2017-06-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a pitcher, dirty rag and orzo in hand sink by oven. removed all and discussed. |
| 2017-06-05 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf. manager did not arrive until store opening time (11am). 2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one in the facility holds current certification. |