Latest published violations
- −1Code 4-501.12
Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Scored cutting boards. 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).////Repair or replaced damaged gaskets on hot holding units. Repair or replace damaged shelving in dry storage.
- −4Code 5-103.12
Provide water under pressure.///Low pressure at handwashing sink in retail area.
- −2Code 6-501.12
Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Accumulation of food debris, single service items and utensils on the floor under equipment throughout facility. Black residue on the walls by the 3-compartment sink. Standing water on the floor under the grill, kettle and tilt skillet. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace damaged floor tile throughout as needed.
- −1Inspection remark
5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Kettle faucet will not shut off. Water leaking onto the floor. Water leaking from tank connected to cooking equipment. Handwashing sink leaking at entry way of kitchen. Repair or replace missing sink wall plug at prep sink in back storage. 6-301.14 Post sign at all hand sinks that notifies employees to wash hands.///No handwashing signs at make line handwashing sinks. 6-501.18 Clean hand sinks as often as necessary to keep them clean.
- −5Inspection remark
3-501.19(B)(4) Discard TCS food under time as a control that is in unmarked containers if the time that the food was removed from temperature control cannot otherwise be identified (ex: whiteboard, log book, timer) or the food is marked to exceed the 4-hour).///Cooked pizza, shredded cheese, and cooked chicken patties not marked.///COS PIC labeled items.
- −1Inspection remark
6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.///Jackets, purses and bookbags stored on to go boxes and under shelving in prep area.
- −1Inspection remark
4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Accumulation of grease and food debris on the exterior of cooking equipment. Accumulation of food debris in the bottom of the low-boy cooler and drawers throughout the kitchen. Food debris on the countertop and the shelving of rolling carts throughout the facility.