| Violation Date |
Code |
Description |
| 2018-11-08 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed split gasket on prep unit behind front counter and 2 lights out under hood ventilation system. |
| 2018-11-08 |
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 in-use utensils stored on flat top in water at 82 degrees f. |
| 2018-11-08 |
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 potatoes salad prepared early in day cooling in display cooler at 52 deg |
| 2018-11-08 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed cleaners and toxic agents stored over clean single-service articles on storage rack. cdi, chemicals relocated for proper storage. |
| 2018-11-08 |
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 pastrami in container with a date of preparation of the 29. cdi, operator voluntarily discarde |
| 2018-11-08 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed dishwasher wash utensil off in rinse vat of 3 compartment sink. observed detergent in was vat at 104 degrees f. cdi to |
| 2018-11-08 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw fish stored above cucumber in tall reach in refrigerator. cdi, foods relocated for proper storage. |
| 2018-11-08 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p - observed pic touch turkey with their bare hands. cdi, pic voluntarily discarded piece of turkey they touched. |
| 2018-11-08 |
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 1 food employee turn faucet off with their bare hands after hand washing. cdi by instru |
| 2018-08-02 |
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 vigorously rub hands for 10 to 15 seconds and employee used hands to |
| 2018-08-02 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed food employee wash utensil at 3 compartment sink with detergent water at 100 degrees f and then rinse utensil in rinse |
| 2018-08-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cheese overstacked in flip top prep refrigerator at 49 degrees f. cdi, operator relocated cheese to rapidly cool. |
| 2018-08-02 |
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 potatoes salad cooling in deep covered container in tall 2 door reach in |
| 2018-08-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wet wiping cloths stored on counter surfaces. |
| 2018-08-02 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed ice pack in freezer that employee stated was used for their neck stored with food in tall freezer. |
| 2018-08-02 |
38 |
2-402.11 effectiveness-hair restraints - c - observed employee with beard not wearing a beard restraint. |
| 2018-05-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cheese overstacked in flip top prep unit at 48 degrees f. cdi, operator voluntarily discarded cheese. |
| 2018-05-04 |
6 |
2-301.14 when to wash - p - observed food employee handle soiled area on outside back door then return to kitchen and handle clean equipment. observed employee crack raw shell eggs then handle clean equipment without washing their hands in between. |
| 2018-05-04 |
9 |
3-201.11 use food from approved sources only. -p - observed smoked whitefish on menu and in box but no invoice available for product. vr to ensure that fish isaus from approved source. |
| 2018-05-04 |
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 offered undercooked but no parasite destruction letter available. vr by 5/14/18. |
| 2018-05-04 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed no disclosure statement on menu board for salmon and eggs offered cooked to order. observed no consumer |
| 2018-05-04 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chicken package stored on package of raw beef. observed cold smoked salmon stored over ready to eat food in prep refrigerator in display case and in prep refri |
| 2018-05-04 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing a watch while preparing food. |
| 2018-05-04 |
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 in-use tong wedged in soiled area of equipment at oven door. observed in |
| 2018-05-04 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed clean linen stored in soiled area in oven.4-803.11 storage of soiled linens - c - observed soiled linen stored in oven. store in washab |
| 2018-05-04 |
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 deep container of sausage recently prepared and cooling in flip top prep |
| 2018-03-07 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups displayed behind hot holding area with lip contact surface exposed to air. |
| 2018-03-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket for front line area reading less than 100 ppm qac. cdi: bucket changed out. repeat. |
| 2018-03-07 |
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 freshly prepared roast beef and pasta salad, as well as hamburgers cooked |
| 2018-03-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed lox and nova salmon on take out menus with no consumer advisory, as well as menu board missing an asteris |
| 2018-03-07 |
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 hot dogs opened 02/23 on their 13th day of shelf life. cdi: hot dogs voluntarily discarded. repe |
| 2017-11-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a live mouse on bottom shelf under counter adjacent to hand sink. repeat. |
| 2017-11-15 |
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 that pic could not produce letter of parasite destruction from supplier of cold smoked salmon (acme). pic is to discont |
| 2017-11-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed matzo balls holding at 119f during inspection. cdi: matzo balls were reheated to 183f on grill top and placed back into hot holding. |
| 2017-11-15 |
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 roast beef in display case from 11/08 (on its 8th day of shelf life), pepperoni with no date lab |
| 2017-11-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer in front bucket reading 0 ppm qac. cdi: bucket was emptied and refilled with fresh sanitizer from three compartment sink. |
| 2017-11-15 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed an employee preparing food in back while wearing a watch. cdi: employee removed watch and washed hands. |
| 2017-11-15 |
35 |
3-602.11 food packaged on premises for customer self service 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 desserts (brownie |
| 2017-08-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths with active stirring. cold air must flow around product to remove the heat. -pf observed pic state that corned beef cooling procedure today would be to place it i |
| 2017-08-16 |
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 multiple tcs foods cooked or prepared onsite and date marked incorrectly the wrong date. 3-501.18 discard the food requiring date l |
| 2017-08-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed house fly in kitchen and fruit flies at trash can under register. |
| 2017-08-16 |
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 turkey roast cooling on counter at 129 f. placed in blast chiller turkey roast temped at 123 f after 20 minutes, equalling a |
| 2017-08-16 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed wash and especially rinse solutions to be excessively soiled with active sashing ongoing. sanitzer compartment had some debris as well. |
| 2017-08-16 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed open pitcher of water at seld service drink station. |
| 2017-08-16 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employees donn gloves without washing hands. cdi- instruction provided2-301.14 |