| Violation Date |
Code |
Description |
| 2018-12-31 |
53 |
paint as needed throughout the kitchen. the establishment shall be clean and in good condition at all times .6-501.12 cleaning, frequency and restrictions - c6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c |
| 2018-12-31 |
52 |
the outdoor trash receptacles enclosure appear to be soiled with debris around the trash receptacles. advised the person in charge remove all debris from around the trash receptacle to prevent a vermin issue.5-501.115 maintaining refuse areas and enclosur |
| 2018-12-31 |
39 |
there were numerous amount of wet rags improperly stored around the kitchen. advised the person in charge to ensure all soiled and wet rags remain in a bucket of sanitizer or in soiled utility container.4-901.12 wiping cloths, air drying location - c |
| 2018-12-31 |
38 |
there were employees preparing food without an effective hair restraint. advised the person in charge to ensure all employees who engage in food preparation wear effective hair restraints.2-402.11 effectiveness-hair restraints - c |
| 2018-12-31 |
1 |
there was no available employee with a certified food protection manager certificate. advised the person in charge to ensure someone during the inspection and operation hours has a cfpm certificate.2-102.12 certified food protection manager - c |
| 2018-09-24 |
45 |
comment: the salad cooler had a damaged gasket. advised the person in charge to have gasket replaced for adequate air ambient temperature for the salad cooler. no point taken4-501.11 good repair and proper adjustment-equipment - c |
| 2018-09-24 |
39 |
there was spaghetti and linguini noodles being covered with wet wiping cloths inside the walk in cooler. advised the person in charge to never use wet wiping cloth or dry wiping cloth as food grade covering material. this process will promote bacterial gr |
| 2018-09-24 |
38 |
there were employee preparing food with out beard guard during the inspection. advised the person in charge to ensure all employee who engage food preparation wear beard restraint at all times.2-402.11 effectiveness-hair restraints - c |
| 2018-09-24 |
31 |
the produce/ condiment cooler had an ambient temperature of 52f. advised the person in charge to move all food products stored less than 4 hrs into another cooling unit. ( all were prepared under 2hours).4-301.11 cooling, heating, and holding capacities-e |
| 2018-09-24 |
21 |
there was no date marking on the following food products; all deli meat; and meat balls. all were stored in the walk in cooler. advised the person in charge to date all food designated for cooling units with day/month or discard date ( 41f below 4days an |
| 2018-09-24 |
14 |
the ice machine was soiled with a black substance around the plastic dispenser area. advised the person in charge to empty all the ice out then wash rinse and sanitize the ice machine. all food contact shall remain clean at all times.4-601.11 (a) equipm |
| 2018-06-25 |
53 |
comment: the plastic coveboard under the dishwash station need to be re attached. no points taken6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c |
| 2018-06-25 |
45 |
comment: the reach in prep cooler 1 had water pooling at the bottom of the cooler. advised the person in charge to have the drip pan emptied or the cooler serviced. no points taken (*** watch the walk in cooler 1 )4-501.11 good repair and proper adjustme |
| 2018-06-25 |
39 |
there wiping cloths used as an absorbant surface to cover food and to absorb moisture. advised the person in charge to never use wiping cloths to cover food products, because wet wiping cloth can harbor bacteria which can cross contaminate food products. |
| 2018-06-25 |
38 |
there were employee who were preparing food without a hair restraint. advised the person in charge to ensure all employees wear an effective hair restraint when preparing food to prevent cross contamiantion.2-402.11 effectiveness-hair restraints - c |
| 2018-06-25 |
1 |
there was no available employee with a certiffied food protection managers certificate on duty during the inspection. advised the person in charge to always have someone available who has passed with a cfpm certificate.2-102.12 certified food protection m |
| 2018-03-27 |
47 |
comment: advised the person in charge to remove or replace the storage shelves in the walk in cooler. no points shall be taken.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2018-03-27 |
38 |
there employee's engaging in food preparation with out a hair restraint. advised the person in charge to ensure all employees who engage in food preparation wear an effective hair restraint. ensure, that employees are wearing effective hair restraint, to |
| 2017-12-15 |
38 |
there were employees handling food products without an hair restriant . advised the person in charge ensure all employee wear an effective hair restriant while handling food products. ensure, that employees are wearing effective hair restraint, to include |
| 2017-12-15 |
31 |
the pasta reach in cooler was above the required ambient temperature of 45f (47.3). the person in charge removed prepared items from earlier. advised the person in charge to have a their contractor service the reach in pasta cooler.4-301.11 cooling, heati |
| 2017-12-15 |
7 |
there was an employee making a sandwich with ready to eat foods without gloves or utensils. advised the person in charge to ensure all employees handling ready to eat food use gloves or tonges .3-301.11 preventing contamination from hands - p,pf cdi |
| 2017-08-28 |
38 |
there were employees not wearing a beard guard while preparing food. advised the person charge to ensure all employees who engage in food preparation shall wear effective hair restraint at all times. ensure, that employees are wearing effective hair restr |
| 2017-08-28 |
31 |
the reach in cooling unit #1had an ambient temperature of 46.6f. advised the person in charge to repair or replace the reach in low boy #1 cooling unit to meet 41f.4-301.11 cooling, heating, and holding capacities-equipment - pf 10days |
| 2017-08-28 |
20 |
the following items were above 45 f; tortillini ,lanzga,meatballs and raw chicken. the raw chicken was discarded(stored for more than 4hrs and the remaining items were less than 4hrs and were moved to another cooling unit). advised the person in charge t |
| 2017-03-31 |
53 |
clean all vents in the kitchen and clean the rear service door. all physical facilities shall remain clean and in good repair. |
| 2017-03-31 |
52 |
there were numerous beer bottles behind the trash receptacle during the inspection. advised the person in charge to have all bottles removed and placed in container to prevent a vermin harbourage.5-502.11 frequency-removal - c5-501.115 maintaining refuse |
| 2017-03-31 |
31 |
the bottom portion of the reach in low boy cooler had an ambient temperature of 48f and top portion had temperature of 44f. advised the person in charge to have cooler serviced . for even ambient temperature throughout the reach in cooler. also instructe |
| 2016-12-16 |
53 |
comment: the walls and base boards in certain areas of the kitchen appear to worn. advised the person in charge to clean and spot paint as needed throughout the kitchen. no points shall be taken.6-501.11 repairing-premises, structures, attachments, an |
| 2016-12-16 |
52 |
the dumpster lid was open during the inspection. advised the person in charge to ensure all doors and lids are closed at all times when not in use.5-501.113 covering receptacles - c |
| 2016-12-16 |
21 |
there were several food products not properly date marked and only had the day; salisbury steak;spaghetti; spaghetti sauce and refried beans. advised the person in charge in to ensure all rte(ready to eat) and food cooked for storage has the day and month |
| 2016-09-14 |
53 |
the walls near the pizza prep area appear to be soiled with grease and food residue. advised the person in charge clean and paint walls throughout the kitchen as needed. physical facilities shall be cleaned as often as necessary to keep them clean.6-501.1 |
| 2016-09-14 |
31 |
the reach in low boy cooler 3 had a temperature of 58f. advised the person in charge to discard the pork chops and have a certified hvac contractor look at reach in cooling unit.4-301.11 cooling, heating, and holding capacities-equipment - pf3-501.15 cool |
| 2016-09-14 |
20 |
the pork chops had a temperature of 55f in the reach in low boy 3. advised the person in charge to discard the pork chops. cdi all cold holding food temperatures are in compliance during inspection, ensure that all cold holding temperatures for refrigerat |
| 2016-05-27 |
53 |
the following areas need to be painted, walls near the pizza prep area and in the rear storage area. walls behind the dish area and the base boards need to be cleaned . all physical facilities shall remain clean and in good repair at all times.6-501 |
| 2016-05-27 |
47 |
the were several cooling unit gaskets soiled with black build. advised the person in charge to increase the cleaning frequency to meet fda food code standards. all non food contact equipment shall be cleaned to prevent any build up.4-602.13 nonfood contac |
| 2016-05-27 |
39 |
there were several food products being covered with wet absorbant wiping cloths. (spaghetti noodles, and other food products) advised the person in charge not use absorbant wiping cloths to cover up food products and to prevent any presence of bacteria. |
| 2016-05-27 |
38 |
there were several employees preparing food with out an effective hair restraint. advised the person in charge to make sure all employees who engage in food preparation wear hair restraints.( ball caps, hair nets) this is repeat violation and full credit |
| 2016-05-27 |
1 |
there was no employee with a certified food protection managers certificate in the establishment. advised the person in charge to ensure someone at all times has successfully passed an ansi accredited cfpm course.there is no available person who is a cer |
| 2016-02-18 |
53 |
the walls in the following areas were soiled with black build during the inspection and need to be cleaned; behind the dish machine, and behind the pizza ovens. re paint the chipped wall behind the pizza ovens. repair the baseboard cove board in front of |
| 2016-02-18 |
47 |
the ric 1 ric 2 low boy, was soiled with food debris during the inspection. the gaskets on the ric 1 was soiled with black buildup. advised the person in charge to increase the cleaning frequency to meet fda food code standards.4-602.13 nonfood contact s |
| 2016-02-18 |
39 |
there were wipng cloths used for covering cooked food products durng the inspection. advised the person in charge to ensure all wiping are used for cleaning and stored in buckets of sanitizer when not in use. improper usage of wiping cloths noted during |
| 2016-02-18 |
38 |
there were employees handling food during the inspection without effective hair restraints. advised the person in charge to ensure all employees who engage in food prepartion shall wear ball caps, or hair nets during preparation of food. ensure, that empl |
| 2016-02-18 |
1 |
. there was no available employee with a certified food protection manager certificate during the inspection. advised the person in charge to ensure someone is available at all timesthere is no available person who is a certified food protection manager ( |
| 2015-11-17 |
45 |
equipment shall be maintained in good repair. replace the torn gaskets on the reach in cooler and the walk in cooler . 4-501.11 good repair and proper adjustment-equipment - c |
| 2015-11-17 |
38 |
2-402.11 effectiveness-hair restraints; core; employees shall wear effective hair restraints such as hats or hair nets when working with food and beard guards. |
| 2015-11-17 |
34 |
provide a calibrated thermometer. 4-302.12 food temperature measuring devices - pf |
| 2015-11-17 |
14 |
4-601.11; core; food contact surfaces shall be clean to sight and touch. clean the ice machine to remove the pink build up from the panel. clean the meat slicer to remove the built up dust and debris. cdi4-601.11 (a) equipment, food-contact surfaces, non |
| 2015-11-17 |
1 |
2-102.12; core; person in charge (pic) failed to present adequate proof of food safety manager education. each establishment shall have a pic present at all times that food is being handled. this or another (present) person with supervisory duties shall h |
| 2015-03-30 |
45 |
equipment must be maintained in good repair. replace the torn gaskets on the refrigeration units as needed throughout the facility. this is a violation of section 4-501.11 of the food code. |
| 2015-03-30 |
42 |
after cleaning and sanitizing, equipment and utensils shall be air dried. pans were stacked and stored on the clean dish rack with water in them. this is a violation of section 4-901.11 of the food code. |
| 2015-03-30 |
38 |
2-402.11 effectiveness-hair restraints; core; employees shall wear effective hair restraints such as hats or hair nets when working with food. this does not apply to employees that handle only beverages and wrapped food, or to waitstaff that have minimal |
| 2015-03-30 |
34 |
provide a food thermometer with a small diameter to measure temperatures of thin food items. this is a violation of section 4-302.12 (b) of the food code. |
| 2015-03-30 |
1 |
2-102.12; core; person in charge (pic) failed to present adequate proof of food safety manager education. each establishment shall have a pic present at all times that food is being handled. this or another (present) person with supervisory duties shall h |
| 2013-09-30 |
54 |
more light s needed above the three compartment sink the hand wash sinks in the bathrooms. the required lighting above the three compartment sink is 50 foot candles of light and 20 foot candles of light above the hand wash sink. this is a violation of sec |
| 2013-09-30 |
52 |
the drain plug is missing from the dumpster. drains in receptacles and waste handling units for refuse shall have drain plugs in place. this is a violation of section 5-501.114 of the food code. using drain plugs - c |
| 2013-09-30 |
45 |
equipment shall be maintained in a state of good repair. equipment components shall be kept intact, tight and adjusted in accordance with manufacturer’s specifications. the gasket on the salad prep station and frozen reach in freezer need to be replaced |
| 2013-09-30 |
39 |
improper usage of wiping cloths noted during inspection, ensure all cloths are placed in sanitizer bucket after cleaning food contact surfaces this is a violation of section 3-304.14 (b) of the food code. |
| 2013-09-30 |
38 |
employees must wear and effective method of hair restraint when handling food or food contact surfaces,this includes beard covers. this is a a violation of section 2-303.11 of the food code. *ensure that employees are not wearing jewelry other than a pla |
| 2013-09-30 |
37 |
food shall be protected from contamination by storing the food in a clean dry location, where it is not exposed to splash, dust or other contamination, pasta noodles were being prepped in a bucket in the dishwash sink, while dirty dishes were stored in th |
| 2013-09-30 |
34 |
provide a food thermometer with a small diameter to measure temperatures of thin food items, violation of section 4-302.12 (b) of the food code as amended by rule .2654 |
| 2013-09-30 |
20 |
all cold holding food temperatures are in compliance during inspection, ensure that all cold holding temperatures for refrigerated equipment in use shall be 41°f or below, per section 3-501.16 (a) (2) of food code as amended by rule .2653 (14)(b)(ii) effe |
| 2013-09-30 |
14 |
food contact surfaces shall be clean to sight and touch. the ice machine must be cleaned to remove the pink and black build up. the ice machine was emptied and cleaned during the time of inspection. this is a violation of section 4-601.11 a of the food |
| 2013-09-30 |
7 |
food employees may not contact ready -to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single- use gloves, or dispensing equipment. an employee was observed shredding lettuce with their bare hands. t |
| 2013-09-30 |
1 |
ensure that an available person who is a certified food protection manager (cfpm) per shift is in the facility; violation of section 2-102.12 (a) of the food code. this will become effective on january 1, 2014 |
| 2013-03-28 |
53 |
6-201.11 floors, walls and ceilings-cleanability ceilings constructed to be smooth in kitchen areas and dry storage6-201.12 floors, walls, and ceilings, utility lines built into wall or encased **** general commented |
| 2013-03-28 |
52 |
8-501.114 dispose of litter scattered around back of dumpster |
| 2013-03-28 |
47 |
4-602.13 nonfood contact surfaces clean the top of the hot water heater |
| 2013-03-28 |
45 |
4-501.11 good repair and proper adjustment-equipment replace broken gaskets repair or replace corroded shelves |
| 2013-03-28 |
38 |
. . 2-402.11 effectiveness-hair restraints hair net or cap worn |
| 2013-03-28 |
34 |
4-502.11 (b) good repair and calibration inaccurate thermometer recalibrated on site |
| 2013-03-28 |
26 |
7-102.11 common name-working containers label sanitizer bottle |
| 2013-03-28 |
1 |
2-102.12 certified food protection manager on duty having completed an ansi approved food course by january 1 2014 |