| Violation Date |
Code |
Description |
| 2018-12-05 |
53 |
buildup of debris and food residues on floor to wall junctures behind prep table and make line. more frequent and thorough cleaning needed in general of floors. ceilings are dusty around air return vents and water damaged in places. floor tiles are cra |
| 2018-12-05 |
45 |
rusty shelving present in the walk in cooler.4-501.11 good repair and proper adjustment-equipment - c |
| 2018-12-05 |
43 |
pizza boxes were stored under the prep table on the floor. shelving where single service items are stored has residue and dust present.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2018-12-05 |
37 |
a bag of flour was open, and sitting on the floor.vent and hood above pizza oven rollers has excessive amount of dust that could contaminate food. protect food from contamination.3-307.11 miscellaneous sources of contamination - c |
| 2018-12-05 |
34 |
provide ambient air thermometers in all coolers. employee could not locate metal stem thermometer. use thermometers to ensure final cook times, cold holding, etc.4-204-112 temperature measuring devices-functionality - pf |
| 2018-12-05 |
20 |
pizza sauce was left out at room temperature and registered 56 degrees. it was decided after talking to manager about practicality of adhering to the tphc (time for public health control), that pizza sauce could be approved to keep at room temperature fo |
| 2018-12-05 |
14 |
meat slicer present with residue from deli meat. pic stated the slicer is usually used once a day. meat slicer should be washed, rinsed and sanitized directly after use.4-602.11 equipment food-contact surfaces and utensils-frequency - p |
| 2018-04-30 |
1 |
person in charge does not certification as a food protection manager through an accredited program.2-102.12 certified food protection manager - c |
| 2018-04-30 |
7 |
bare handing ready to eat foods was not observed, however, employee stated that pepperoni and mushrooms from pizza make line were used for sandwiches. onions and peppers used for sandwiches were not in sandwich make line. all ingredients used to make subs |
| 2018-04-30 |
14 |
slicer used yesterday still had food on it. the slicer has a large amount of build up on it. needs to be cleaned and sanitized after use and at a frequency to prevent build up. |
| 2018-04-30 |
34 |
provide ambient air thermometers in all coolers. employee could not locate metal stem thermometer. use thermometers to ensure final cook times, cold holding, etc.4-204-112 temperature measuring devices-functionality - pf |
| 2018-04-30 |
36 |
several drain flies observed in dish area.6-501.111 controlling pests - pf |
| 2018-04-30 |
37 |
vent and hood above pizza oven rollers has excessive amount of dust that could contaminate food. protect food from contamination.3-307.11 miscellaneous sources of contamination - c |
| 2018-04-30 |
45 |
rusty shelving present in refrig. units and walk in. remove wood from shelf. it is absorbent and not part of nsf/ansi approval for table. you can use metal plate or other material that can be removed and cleaned and is non-absorbent. walk in cooler gasket |
| 2018-04-30 |
47 |
inside of refrigerators need cleaning. inside reach in freezer bottom needs cleaning. cleaning needed of equipment. clean out drawers of prep table. insides of make line refrigerators have build-up on undersides and vents.4-601.11 (b) and (c) equipment, f |
| 2018-04-30 |
53 |
repair floor tiles. re-attach vinyl baseboards to walls. holes present in walls under dish drain by grease trap and in back store corner by can wash. repair floors and walls where necessary.6-501.12 cleaning, frequency and restrictions - c |
| 2018-02-28 |
1 |
person in charge does not certification as a food protection manager through an accredited program.2-102.12 certified food protection manager - c |
| 2018-02-28 |
7 |
ham being used for sandwiches did not reach 165f after running though oven. it was 143f-154f. green peppers, mushrooms and pepperoni on pizza make line are being used for sandwiches and are being bare-handed. bread was bare-handed. not all sandwiches are |
| 2018-02-28 |
14 |
slicer has build up on it. table that slicer is on needs cleaning and sanitizing. build up present on mixer. 4-602.11 equipment food-contact surfaces and utensils-frequency - p food thermometers had build up on them.4-602.11 equipment food-contact surface |
| 2018-02-28 |
42 |
wire shelving that utensils are stored on need cleaning. build up is present.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2018-02-28 |
43 |
protect pizza boxes from contamination. boxes on bottom shelf of cabinet had grease on them from pizza pans.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2018-02-28 |
34 |
thermometers need calibrating.4-502.11 (b) good repair and calibration - pf • |
| 2018-02-28 |
46 |
sanitizer test strips could not be located.4-302.14 sanitizing solutions, testing devices - pf |
| 2018-02-28 |
47 |
thorough cleaning needed of equipment, shelving, underside of shelving, inside refrigerators, tables, table legs, racks.4-602.13 nonfood contact surfaces - c |
| 2018-02-28 |
53 |
floors and walls are in bad repair, holes present in walls. cleaning needed of floors and walls. recaulk behind front hand sink.6-501.12 cleaning, frequency and restrictions - c |
| 2018-02-28 |
54 |
ceiling a/c vents need cleaning.6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c |
| 2018-02-28 |
45 |
replace rusty shelving in walk in and rusty wire shelf of sink drain board. multiple refrigerator door gaskets and walk in cooler door gasket is torn.4-501.11 good repair and proper adjustment-equipment - c |
| 2017-07-12 |
53 |
floors and walls are in bad repair, holes present in walls. cleaning needed of floors and walls. recaulk behind front hand sink.6-501.12 cleaning, frequency and restrictions - c |
| 2017-07-12 |
47 |
cleaning needed of equipment, refrigerator door gaskets and shelving. clean sink drain pipes. clean rolling carts.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2017-07-12 |
45 |
shelving throughout is rusty. caulk between hand sink and splashguards. repair or replace worn make line cutting board. walk in cooler gasket is torn.4-501.11 good repair and proper adjustment-equipment - c 3 |
| 2017-07-12 |
33 |
sausage and pepperoni were thawing on back table. foods were still frozen and put into walk in cooler to thaw.3-501.13 thawing - c |
| 2017-07-12 |
14 |
slicer has build up on it. table that slicer is on needs cleaning and sanitizing.4-602.11 equipment food-contact surfaces and utensils-frequency - p |
| 2016-12-13 |
1 |
person in charge must have certification as a food protection manager through an accredited program.2-102.12 certified food protection manager - c |
| 2016-12-13 |
4 |
employee drink was on prep table. store drinks below food prep surfaces.2-401.11 eating, drinking, or using tobacco - c |
| 2016-12-13 |
7 |
ready to eat foods cannot be bare-handed. sandwich bread and topping were bare-handed. sandwich was cooked in oven, but only reached 67f. only foods cooked above 165f may be handled without gloves or other utensils.3-301.11 preventing contamination from h |
| 2016-12-13 |
14 |
clean and sanitize food prep sink. dough thermometer had excessive build up on it. keep thermometers cleaned and sanitized. the spray bottles of sanitizer were very soiled. 4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utens |
| 2016-12-13 |
46 |
operate dish sink properly so that dirty utensils are not put on the clean dish drainboard. clean and sanitize sink and drainboards.4-501.14 warewashing equipment, cleaning frequency - c |
| 2016-12-13 |
47 |
build up is present on pizza oven racks.4-602.13 nonfood contact surfaces - c |
| 2016-12-13 |
54 |
vents in ceiling need cleaning. vents of pizza oven need cleaning.6-202.12 heating, ventilation, air conditioning system vents - c |
| 2016-12-13 |
16 |
final cook temperature of chicken wings passed through twice was 141f, 144f, 153f. final cook for chicken is 165f. wings were passed through until 185f.3-401.11 raw animal foods-cooking - p,pf |
| 2016-03-22 |
47 |
general cleaning needed on speed rack slides in cooler and shelving in cooler. dust accumulation on fan covers inside refrigeration units and ceiling returns.4-602.13 nonfood contact surfaces - c |
| 2016-03-22 |
26 |
•degreaser and chemicals stored with clean utensils.7-201.11 separation-storage - p |
| 2016-03-22 |
14 |
slicer had dried food residue present and had not been adequately cleaned.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2016-03-22 |
4 |
employee beverages stored on shelf with clean utensils and above food preparation sink.2-401.11 eating, drinking, or using tobacco - c |
| 2015-10-27 |
14 |
prep sink, mixing bowl, slicer stored as clean had food residue present.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2015-10-27 |
1 |
no responsible employee present had ansi accredited certified food protection manager training.2-102.12 certified food protection manager - c |
| 2015-10-27 |
21 |
containers of prepped foods datemarked on plastic wrap in storage. datemark is lost when food uncovered and transferred into condiment cooler tops.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - |
| 2015-10-27 |
42 |
metal utensils have dried linen lint present on surfaces. 4-901.11 equipment and utensils, air-drying required - c |
| 2015-10-27 |
45 |
plastic cups used for scoops have rough edges where cut, peeling coating. gaskets on two door work top damaged. scoop and plastic bin cracked. whisk handles hollow, not capped.4-501.11 good repair and proper adjustment-equipment - c |
| 2015-10-27 |
47 |
box holding telephones at front counter in bad repair on corner, heavily soiled. area under box also heavily soiled. vent covers and shelf slides in two door worktop cooler have accumulated dust and microbial growth. ceiling vents have heavy accumulation |
| 2015-05-27 |
4 |
cigarette smoke present in kitchen near office at onset of inspection. cup with cigarette butts present in trash can.2-401.11 eating, drinking, or using tobacco - c |
| 2015-05-27 |
14 |
slicer which was in use cutting lettuce and tomatoes had multiple areas of old, dried food residue.4-602.11 equipment food-contact surfaces and utensils-frequency - p |
| 2015-05-27 |
21 |
ready to eat, potentially hazardous meats including sausage, hamburger and deli ham did not bear a datemark. bagged meat incorrectly dated with april as the month.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), |
| 2015-05-27 |
41 |
spatulas in use with food residue present store between bottom of sheet pan and wire shelf which was soiled and in bad repair.3-304.12 in-use utensils, between-use storage - c |
| 2015-05-27 |
20 |
. all food items in two door make line cooler 48-50f. all items removed from cooler during inspection.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2015-05-27 |
46 |
sanitizer vat had accumulation of grease residue present. rinse water was heavily soiled.4-501.14 warewashing equipment, cleaning frequency - c4-501.18 warewashing equipment, clean solutions - c |
| 2015-05-27 |
49 |
canwash basin has hole present through which water exits under basin onto floor.5-201.11 approved-materials - p |
| 2015-05-27 |
53 |
damage present to floor tiles. wall damage present at canwash area. water seeping from between floor tiles near canwash. |
| 2015-05-27 |
45 |
vegetable chopper has multiple damaged areas.4-501.11 good repair and proper adjustment-equipment - c |
| 2015-05-06 |
14 |
slicer had build up present on them. prep sink had dried food residue on basin. food being prepped in dirty three compartment sink. lids in basin was dirty. 4-602.11 equipment food-contact surfaces and utensils-frequency - p4-601.11 (a) equipment, food-co |
| 2015-05-06 |
1 |
a person in charge must be present and certified as a food protection manager through an accredited program. 2-101.11 assignment - pf2-102.12 certified food protection manager - c |
| 2015-05-06 |
2 |
provide an employee health policy. forms were given during last inspection but could not be provided during inspeciton. 2-103.11 (m) person in charge-duties - pfyellow laminated employee heatlh policy was given to pic. |
| 2015-05-06 |
6 |
handsink was not properly supplied. handsoap dispenser was not dispensing soap properly. employee answered phone and then grabbed food without first washing hands. food handler was not washing hands after touching money and phone and then touching food.2- |
| 2015-05-06 |
13 |
raw beef in pans were placed on make line cutting board. employee was asked to move raw meat to prep sink where it sat until it was moved backed to the make line cutting board. make line cutting board is used for the preparation of rte foods and had not b |
| 2015-05-06 |
45 |
cutting board at prep sink is worn and stained. cutting boards can be resurfaced. cracked pitcher on drainboard. rusty, peeling coating on shelves used to hold draining cans of food. handle on walk in cooler door is broken. 4-501.11 good repair and proper |
| 2015-05-06 |
49 |
hot water turned off at food prep sink due to a leaky pipe under prep sink. repair pipe and leave hot water turned on at food prep sink.5-205.15 system maintained in good repair - p |
| 2015-05-06 |
47 |
a heavy accumulation of build up present on shelving in cooler and shelving throughout kitchen. white shelf on table had heavy accumulation of grease. build up present inside three door freezer. 4-601.11 (b) and (c) equipment, food-contact surfaces, nonfo |
| 2015-05-06 |
53 |
broken, damaged, missing floor tiles throughout. wall damage behind tables and equipment. frp detached from wall. mold growth on walls and ceiling in cooler. fan covers and light fixture in cooler have build up present.6-501.12 cleaning, frequency and res |
| 2015-05-06 |
54 |
cracked light shield in cooler.6-202.11 light bulbs, protective shielding - c |
| 2015-05-06 |
46 |
three compartment sink has a heavy accumulation of food residue. sinks were cleaned and sanitized during inspection. 4-501.14 warewashing equipment, cleaning frequency - c4-501.16 warewashing sinks, use limitation - c |
| 2014-03-12 |
8 |
front hand sink did not have soap available. pump dispenser was empty. back hand sink did not have soap in the dispenser. only dish soap was available. 6-301.11 handwashing cleanser, availability - pf |
| 2014-03-12 |
1 |
a person in charge must be present and certified as a food protection manager through an accredited program. 2-101.11 assignment - pf2-102.12 certified food protection manager - c |
| 2014-03-12 |
2 |
provide an employee health policy. forms were given during last inspection but could not be provided during inspeciton. 2-103.11 (m) person in charge-duties - pf |
| 2014-03-12 |
7 |
unless the food is a pizza-type food that will be cooked to temp of 165f or above, food cannot be touched with bare hands. sandwiches are not always cooked through the pizza oven, so foods on sub make line must be handled using utensils or other means (no |
| 2014-03-12 |
14 |
slicer and dicer had build up present on them. prep sink had dried food residue on basin. metal sheet pans had build up on them. 4-602.11 equipment food-contact surfaces and utensils-frequency - p4-601.11 (a) equipment, food-contact surfaces, nonfood-cont |
| 2014-03-12 |
53 |
floors and walls need cleaning. repair walk in floor where in bad repair. repair broken or worn floor tiles. 6-501.12 cleaning, frequency and restrictions - c6-201.11 floors, walls and ceilings-cleanability - c |
| 2014-03-12 |
34 |
provide thermometers in all coolers and make line top to monitor food temperatures. metal-stem for food; ambient air for refrigerator inside. 4-302.12 food temperature measuring devices - pf |
| 2014-03-12 |
42 |
clean the wire shelves and drainboard of dish sink where utensils are put to air dry. 4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2014-03-12 |
45 |
cutting board used at prep sink is in bad repair. 4-202.11 food-contact surfaces-cleanability - pf |
| 2014-03-12 |
20 |
tops of both make lines were above 45f. diced ham was 51f, sausage was 51f, lettuce was 61f. tops of units are not operating properly. foods were discarded. 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot |
| 2013-02-07 |
4 |
open employee drink was placed in drink cooler above bottled drinks. employee drinks must be stored in a designated area and covered and consumed in a sanitary manner. employee smoking in kitchen. employees cannot smoke in kitchen or establishment. |
| 2013-02-07 |
6 |
employees rinsing hands at dish sink. employees did not use soap when washing hands. do not use the dish sink for other operations, only for dish washing. handsinks shall be used for handwashing. employees shall use soap when washing hands. employee enter |
| 2013-02-07 |
14 |
all utentils must be washed, rinsed and sanitized. residue present on containers and handles on buckets. food prep sink had dried residue and had not been cleaned and sanitized. employee began washing and sanitizing sink during inspection. |
| 2013-02-07 |
21 |
datemark foods that have the following: potentially hazardous ready to eat and held in establishment greater than 24 hours. handouts given during inspection. |
| 2013-02-07 |
26 |
bottles of sanitizer were in bottles labeled for all purpose cleaner. do not reuse chemical bottles. all chemicals shall be properly labeled. |
| 2013-02-07 |
37 |
cans of food stored on floor under shelving. |
| 2013-02-07 |
38 |
employee preparing food was wearing a watch. employees preparing food cannot wear jewerly, except for a plain band. |
| 2013-02-07 |
45 |
torn gaskets on walk in cooler and make line refrigerator. broken buckets and metal pans. burnt spatula handles. |
| 2013-02-07 |
47 |
clean shelving above 3 comp. sink. clean shelving in walk in cooler. |
| 2013-02-07 |
53 |
cooler floor is rusty. broken floor tiles. baseboard peeling off wall, gaps present. dusty ceiling. wall damage present in area where pizzas are placed in boxes. equipment that is nonfunctional or not used shall be removed from establishment. slicer and n |
| 2013-02-07 |
2 |
provide an employee health policy. handouts given at inspection. |
| 2013-02-07 |
39 |
wet cleaning cloths shall be stored in sanitizer. |
| 2013-02-07 |
1 |
pic shall be trained and a certified food protection manager. training requirement shall be completed by january 1, 2014. |