| Violation Date |
Code |
Description |
| 2018-12-14 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c - observed slicer broken and no longer being used according to management. remove / replace. |
| 2018-12-14 |
45 |
4-205.10 food equipment, certification and classification - c - observed absorbent wooden block for bread that was used for food contact. ensure proper equipment used for food contact to ensure cleanability. replace with or use equipment intended and safe |
| 2018-12-14 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single-service manufacturer food containers being reused for food storage of food. repeat. |
| 2018-12-14 |
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 recently prepared tomatoes and lettuce in prep unit in cooling process. |
| 2018-12-14 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed several items held using |
| 2018-12-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed pickled giardinera in container in low reach in prep unit at 54 degrees f. manufacturer container stated food was to be kept refrigerated after opening. unit holding ambient a |
| 2018-12-14 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p - manager stated beef kibbeh was prepared using non continuous cooking process and not completely cooked stored in prep refr |
| 2018-12-14 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - observed handwashing sink behind front with prep table and and sandwich press stored in front of it. cdi, prep table and food press relocated to provide access to handwashing sink. |
| 2018-12-14 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic on-site upon arrival did not have certification. owner and certified pic arrived after start of inspection. cdi by instruction, ensure at least one certifi |
| 2018-09-11 |
8 |
6-301.14 handwashing signage - c - observed no handwashing signs at handwashing sinks in restrooms. cdi, handwashing signs provided. |
| 2018-09-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce stored over ready to eat foods in walk in cooler. cdi, unwashed produce relocated for proper storage. |
| 2018-09-11 |
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 cut tomatoes with date of preparation of 9/3 and 9/4 in walk in cooler. cdi, operator voluntar |
| 2018-09-11 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed several items held using |
| 2018-09-11 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single-service manufacturer food containers being washed and reused. |
| 2018-09-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several foods stored less than 6 inches from ground in walk in cooler. repeat. observed container of dry food ingredient stored o |
| 2018-09-11 |
45 |
4-205.10 food equipment, certification and classification - c - observed absorbent wooden block that operator stated was replaced. ensure proper equipment used for food contact. 4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, c |
| 2018-09-11 |
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 container of sa |
| 2018-06-05 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed several items held using |
| 2018-06-05 |
6 |
2-301.12. follow the cleaning process dure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - observed food employee turn facet off with their bare hands. cdi by instruction.2-301.14 when |
| 2018-06-05 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chicken stored over ready to eat food in walk in cooler and raw beef removed from commercial packaging stored over bread in reach in freezer. cdi, foods reloca |
| 2018-06-05 |
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 pan of cooked chicken, stuffed grape leaf, open container of milk not date marked. cdi, foods |
| 2018-06-05 |
33 |
3-501.13 use approved thawing methods. tcs food shall be thawed under refrigeration, in cooking process, or under running water at 70 degrees f or below. observed chicken thawing in standing water at 3 compartment sink. |
| 2018-06-05 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed cleaning agents stored over food ingredient at storage area. cdi, chemicals relocated for proper storage. |
| 2018-06-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of potatoes stored on ground in walk in cooler.3-307.11 miscellaneous sources of contamination - c - observed employee |
| 2018-06-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 1 wet cloth on prep table. |
| 2018-06-05 |
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 knife and utensil stored in water below 135 degrees f. |
| 2018-06-05 |
45 |
4-205.10 food equipment, certification and classification - c -4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. - observ |
| 2018-03-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking to the pans on the clean equipment rack. ensure pans are fully air dried prior to stacking. |
| 2018-03-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the blue sticker being left on the equipment after cleaning and sanitizing. cdi-the stickers were removed from the containers. |
| 2018-03-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a trash can blocking the hand washing sink. cdi-the trash can was moved to another location. do not block hand sinks.*observed no employees using the hand si |
| 2018-03-27 |
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 employee not use soap when washing hands. cdi-stopped employee and instructed to use so |
| 2017-11-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved multiple employees use hand sinks for filling water or storing utensils. cdi- instruction provided |
| 2017-11-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved multiple pots/pans stored as clean with slight food debris stuck on them. cdi- removed to clean4-602.11 clean the equipment and utensils used with tcs |
| 2017-11-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved fries, vegetables and cooked potato wedges kept off temperature control.(all 70-90 f) corrected through reheat to 165 f or tphc |
| 2017-11-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut leafy greens at 52 f in top of prep unit. cdi- placed on tphc |
| 2017-11-16 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved multiple cooked foods on day 2 or 3 not date marked. cdi- date marked |
| 2017-11-16 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved staff claim certai foods wer |
| 2017-11-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed box of single service utensils on floor. |
| 2017-11-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. obse3-304.14(d) maintain dry wiping cloths free of visible debris and soil. observed soiled dry cloths on food prep surfaces maintain sanitizer containers for in-use cloths free of visible |
| 2017-11-16 |
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 multiple utensils stored in water below 120 f |
| 2017-11-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed open employee beverage on food prep surface next to food. cdi- removed |
| 2017-11-16 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent.observed facility installed unapproved wooden bread racks after they were |
| 2017-11-16 |
50 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p5-402.13 maintain sanitary sewage system.-p observed facility's grease trap/sewer system not operational due to earlier b |
| 2017-11-16 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved open containers of beverages accessible to patrons. cdi- removed |
| 2017-11-16 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met.observed pic failure to demonstrate adequate knowledge of food safety; specifically proper cold hold temperatures, proper cleaning procedures, what foods are potentiall |