| Violation Date |
Code |
Description |
| 2018-11-05 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. areas of the floors and walls in the kitchen/prep areas are slightly damaged, in need o |
| 2018-11-05 |
45 |
4-501.11 maintain equipment in good repair. observed a front cabinetry fixture in disrepair. facility has replaced and repaired much of the equipment in the facility, thus no additional points taken for the repeated violation. |
| 2018-11-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a box of packaged raw beef stored on the floor of the walk in cooler. |
| 2018-11-05 |
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 cooked chicken and cooked peppers cooling while covered. ehs had staff re |
| 2018-11-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottles of degreaser and bleach not labelled. labelled by staff during inspection. |
| 2018-11-05 |
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 cooked veal, cut deli meats such as turkey, cheeses such as provolone, and portioned sections of cooked lasagne not correctly date |
| 2018-06-20 |
45 |
4-501.11 maintain equipment in good repair. - observed a reach in cooler with an ambient air temperature of 52f. all tcs items were removed from the cooler until it can be repaired. verification required 6/27/2018 |
| 2018-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed penne, fettuccini, beef roll up, and spaghetti above 45f. items have been in the unit overnight and the pic was not sure how long the items have been above 45f. cdi - items we |
| 2018-01-16 |
47 |
4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (between cooking equipment, piping behind prep units). |
| 2018-01-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken livers stored above rte foods in reach-in cooler. cdi chicken livers properly stored. |
| 2018-01-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on food prep table. |
| 2017-09-25 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved utensils stored clean with food debris and residue stuck to surfaces; cdi utensils pulled and placed into dirty dish pit. |
| 2017-09-25 |
45 |
repeat4-202.11food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed unsafe design, construction, ill-repair in use for fcs; 3 compartment prep s |
| 2017-09-25 |
53 |
repeat6-501.11floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed areas of walls in kitchen area in need of re-painting/ re-surfacing; obser |
| 2017-09-25 |
51 |
repeat6-501.18 6-501.18 maintain handwashing sinks, toilets and urinals clean.observed employee lavatory in need of general cleaning; observed door to restroom destroyed in need of replacing. |
| 2017-09-18 |
34 |
4-302.12provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfobserved no thin probe thermometer available for checking thin foods (deli meats, sliced tomatoes, cut leafy greens). vr to ensure co |
| 2017-09-18 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-pobserved staff not having knowledge of illnesses, symptoms or reporting requirements. cdi information given to staff and owner informed that training will take |
| 2017-09-18 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved unwashed produce (tomatoes) stored above rte salad dressing in walk-in cooler. cdi tomatoes moved to approved location. |
| 2017-09-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved utensils stored clean with food debris and residue stuck to surfaces; cdi utensils pulled and placed into dirty dish pit.4-501.114 maintain sanitizer a |
| 2017-09-18 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed various containers of meat sauce reheating on steam table measuring between 118-60f (steam table not suitable for reheating, observed lasagna stacked |
| 2017-09-18 |
23 |
3-603.11provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved consumer advisory for beef products served undercooked to be missing required information. vr to ensure com |
| 2017-09-18 |
26 |
7-201.11store toxic materials to avoid contamination. -pobserved containers of chemical cleaners stored above food products in back storage area; observed containers of paint stored above beverage station. cdi chemicals stored in approved location. |
| 2017-09-18 |
31 |
repeat3-501.15 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 cooked pastas and various meats sauces in walk-in cooling in large 1- |
| 2017-09-18 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed fruit flies in back storage area near back entrance to overflowing sitting area. observed dead roaches in need of removal. |
| 2017-09-18 |
4 |
repeat2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on prep table in back kitchen area. (points not increased due to no points taken last inspection) |
| 2017-09-18 |
39 |
3-304.14(b)hold in-use wiping cloths in sanitizer between uses in a concentration level that is acceptable for sanitizer per manufactuer. observed wet wiping clothes stored on tables at cook line. |
| 2017-09-18 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-09-18 |
45 |
4-202.11food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed unsafe design, construction, ill-repair in use for fcs; 3 compartment prep sink ha |
| 2017-09-18 |
47 |
repeat4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (kitchen and cooking equipment throughout; shelving throughout having old foi |
| 2017-09-18 |
51 |
repeat5-501.17 provide a covered waste bin in female restrooms. (observed uni-sex employee restroom missing receptacle)6-501.18 6-501.18 maintain handwashing sinks, toilets and urinals clean.observed employee lavatory in need of general cleaning.keep rest |
| 2017-09-18 |
53 |
repeat6-501.11floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed areas of walls in kitchen area in need of re-painting/ re-surfacing; obser |
| 2017-09-18 |
54 |
no points deducted6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. (numerous box fans dusty) |
| 2017-09-18 |
38 |
2-302.11 (a) (b)(b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. pf observed employee wearing watch during food prep. (points not doubled due to |
| 2017-06-29 |
4 |
no points deducted2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on shelf above clean drain board at dish wash area. cdi drink moved. |
| 2017-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved ground sausage, pepperoni slices, diced ham cold held at pizza prep cooler measuring above 45f (see temp chart). observed cut tomatoes in prep cooler at cook line measuring abov |
| 2017-06-29 |
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 large covered bags of grilled chiucken cooling inside walk-in cooler and in |
| 2017-06-29 |
38 |
no points deducted2-303.11 except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. observed staff wearing bracelets/watch during food prep. |
| 2017-06-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-06-29 |
52 |
no points deducted5-501.1145-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing drain plug. |
| 2017-06-29 |
51 |
6-202.14 toilet rooms, enclosed - c ensure that all restrooms opening into kitchen area / food prep area have a self closing door maintaining a enclosed toilet room.observed staff restroom door not self closing. observed same door in need of repair. |
| 2017-06-29 |
53 |
repeat6-501.11floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed walls throughout having voids / damaged areas that need painting or minor |
| 2017-06-29 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of cooking / kitchen equipment; inside bottom surfaces of reach-in coole |
| 2017-02-22 |
6 |
2-301.12follow the cleaning procedures to adequately wash your hands.-p observed employees wash hands in hand washing sink failing to wash for the required time frame; observed staff re-contaminate their hands by turning faucet handles off with bare hands |
| 2017-02-22 |
45 |
4-202.11food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed unsafe design, construction, ill-repair in use for fcs. (observed three compartmen |
| 2017-02-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-02-22 |
53 |
no points deducted6-501.11floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed damaged walls throughout having peeling paint and missing mort |
| 2016-10-26 |
45 |
4-501.11 maintain equipment in good repair. observed pizza prep cooler with an ambient air temperature of 50f. a repair technician was called for temperature adjustment.verification required. |
| 2016-10-26 |
31 |
c31 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 several pans of different types of pasta at 59f and cooked chicken |
| 2016-10-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salami, cut tomatoes and feta cheese above 45f in the pizza prep cooler. cdi-products placed on ice and a repair technician called to make temperature adjustments. |
| 2016-10-26 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf facililty does have a certified food protection manager, however the pic was not present at time of inspection. |
| 2016-10-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several squeeze bottles of oils and vinegars not labeled as required. |
| 2016-10-21 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. cosmetic updates are needed throughout facility. |
| 2016-10-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to all shelving and walls in walk-in cooler, interior surfaces of reach-in coolers with special attention to fan grates in reach-in |
| 2016-10-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths lying around on countertops throughout facility. |
| 2016-10-21 |
36 |
•6-501.111 keep the premises free of insects, rodents, and other pests. observed small bugs and larvae around gasket on flip top reach in cooler. cdi-all food in cooler discarded and cooler put out of service until repairs and extermination efforts are c |
| 2016-10-21 |
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 chicken tightly covered cooling at 96f in walk-in cooler after 30 minute |
| 2016-10-21 |
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 no true datemarking system in place as required. ensure that all ready to eat tcs foods are clearly marked with a 7 (41f or below) |
| 2016-10-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer at 0ppm at dish machine. pic has contacted a repair technician. in the interim the dish machine can be used to wash dishes and the the 3 compartment sink can be used to sanitize |
| 2016-10-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored over cooked pasta in reach-in cooler. cdi- shrimp relocated to a lower shelf. (repeat) |
| 2016-10-21 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no one on site with a food protection manager certification. (repeat) |
| 2016-06-09 |
13 |
repeat violation 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw veal stored above cooked lasagna. cdi - veal was placed in a correct location.3-304.11 food shall only contact surfaces of properly cleaned and sanitized eq |
| 2016-06-09 |
19 |
general comment 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed meatballs in the steam table at 123f-133f. cdi - meatballs were reheated to 173f. |
| 2016-06-09 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. - pic certification has expired. employee took test but has not yet received the certificate. |
| 2016-06-09 |
31 |
repeat violation 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 a large container of salad cooling in a reach in coole |
| 2016-06-09 |
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 a container of sausage in the reach in cooler covered in foil at 102f. employee stated it was made yesterday. cdi - sausa |
| 2016-06-09 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the reach in cooler in the back room. replace gaskets. observed shelves in the walk in heavily rusted. do not spray paint. |
| 2016-06-09 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves. observed cleaning needed on prep unit gaskets. |
| 2016-06-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed 4 wet wiping cloths on prep tables and cutting boards. |
| 2016-02-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw veal stored over cooked eggplant parmesan in reach-in cooler. cdi-veal relocated to a lower shelf. (repeat) |
| 2016-02-18 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste receptacle in female restroom. |
| 2016-02-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to all shelving and walls in walk-in cooler, interior surfaces of reach-in coolers with special attention to fan grates in reach-in |
| 2016-02-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several squeeze bottles of oils and sauces hot labeled as required. cdi-pic to label. |
| 2016-02-18 |
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 dense pan of chicken tightly covered, cooling in walk-in cooler at 67f af |
| 2016-02-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed menu items, steaks and hamburgers, without a disclosure/reminder combination as required. place an aster |
| 2016-02-18 |
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 no true datemarking system in place as required. ensure that all ready to eat tcs foods are clearly marked with a 7 day discard da |
| 2016-02-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dispensing spout of large kettle, can opener, and slicer in need of cleaning. (repeat)4-602.11 clean the equipment and utensils used with nontcs food |
| 2015-10-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over ground sausage in reach-in cooler. cdi-chicken was relocated to lower shelf. |
| 2015-10-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed black build up in both ice machines. observed debris on blade of can opener. cdi- can opener was removed to be rewashed. |
| 2015-10-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meatballs, meat sauce, and vegetable stew at steam table below 135f. cdi- items were reheated to atleast 165f. |
| 2015-10-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory disclosure on menu. menu was missing reminder for steaks and hamburgers. cdi- provide r |
| 2015-10-29 |
45 |
4-502.11(a) maintain utensils in good repair. observed utensil for meat grinder in poor repair. pic stated utensil was not used and facility. cdi-pic voluntarily discarded utensil. |
| 2015-10-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep surfaces throughout kitchen. |
| 2015-10-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulating in gasket of low reach-in pizza prep cooler. observed debris build up on top if ice machine. |
| 2015-10-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of sanitizer, not labeled. cdi-spray bottle was labeled. |
| 2015-02-26 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pfood contact surfaces shall be cleaned to site and touch. observed soiled blade of can opener soiled with residues and stored as clean. cdi, operator relocated can op |
| 2015-02-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw chicken stored next to bread in reach-in refrigerator. cdi, operator relocated bread to prevent cr |
| 2015-02-26 |
8 |
/5-202.12 handwashing sinks, installation - pfhot water shall be provided at 100 degrees f or above. observed hot water turned off below sink in employee restroom. cdi, hot water turned on during inspection. |
| 2015-02-26 |
7 |
3-301.11 preventing contamination from hands - p,pfno bare hand conact with ready to eat foods. observed waitress touch salad with their bare hands. cdi, operator voluntarily discarded salad. |
| 2015-02-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed cut tomatoe, cut lettuce, and feta cheese cold held in |
| 2015-02-26 |
4 |
2-401.11 eating, drinking, or using tobacco - cemployees may drink from a closed beverage container if handled to prevent contamination of equipment and hands. observed a twist top water bottle stored on shelf over ice machine and single-service articles. |
| 2015-02-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfimplement and follow proper date marking procedures. observed little date marking followed in facility. pic stated that most of the food items h |
| 2015-02-26 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cfloors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed some floor damage below dish machine and other areas of kitchen. repair to facilitate cleaning. |
| 2015-02-26 |
26 |
7-102.11 common name-working containers - pf toxic substances shall be labeled by common name of substance. observed 1 container of degreaser and 1 container of window cleaner not labled in kitchen. cdi, operator labeled toxic substances on site. repeat.7 |
| 2015-02-26 |
37 |
3-305.11 food storage-preventing contamination from the premises - cstore food 6 inches from the ground. observed fish and manicotti stored less than 6 inches from the ground in walk-in cooler. |
| 2015-02-26 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths shall be stored in sanitizer and containers of sanitizer shall be stored so that contamination of equipment is prevented. observed several wet wiping cloths stored on prep counters in kitchen and |
| 2015-02-26 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean equipment in a clean, dry area. observed several knives stored on shelving that was collecting debris near handsink close to dining are |
| 2015-02-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed rusty shelving in walk in cooler. observed split gasket on reach in refrigerator. observed 1 flip top prep refrigerator not holding proper temperature and oper |
| 2015-02-26 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfprovide proper consumer advisory for raw animal food that is offered undercooked to customers. observed burgers and steak that operator s |
| 2014-10-03 |
6 |
2-301.12 cleaning procedure - puse proper procedures to wash hands. observed food employee washing single-service gloves when washing hands. cdi, employee washed hands as instructed. |
| 2014-10-03 |
26 |
7-102.11 common name-working containers - pfgeneral comment: toxic substances shall be labeled by common name of substance. observed 1 container of degreaser not labeled as required. cdi, operator labeled container of degreaser. |
| 2014-10-03 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p ice bins shall be cleaned according to manufacturers recommendations or at least enough to prevent accumulation of soil. observed black residue accumulating on upper area of ice machine a |
| 2014-10-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed cut tomatoes recently prepared according to operator an |
| 2014-10-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfdate mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. observed little date marking being implemented |
| 2014-10-03 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool food. observed pasta cooling in a coverd container at prep counter at 83 degrees f. observed 2 containers of cut tomatoes overstacked and cooling in a prep refrigerator. observed 1 bulk container of |
| 2014-10-03 |
53 |
6-501.12 cleaning, frequency and restrictions - cphysical facilities shall be cleaned as often as necessary to keep them clean. observed debris accumulating on floor below warewashing machine and under equipment along prep line. observed some debris and s |
| 2014-10-03 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in-use utensils inside food with the handle up. observed small bowls and lids used to dispense foods inside containers and immersed inside the food.store in-utensils in a clean, dry area. observed ton |
| 2014-10-03 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean utensils in a clean, dry area. observed cutting boards wedged between a soiled wall and dirty area of tall reach-in refrigerator inside |
| 2014-10-03 |
45 |
4-101.19 nonfood-contact surfaces - cgeneral comment: nonfood contact surfaces of equipment exposed to splash or spillage should be constructed of nonabsorbant material. observed shelving inside walk-in coolers being lined with absorbant materials. |
| 2014-10-03 |
52 |
5-501.13 receptacles - cgeneral comment: waste handling units for refuse shall be nonabsorbant, rodent-resistant and leakproof. observed a drainplug missing on outside dumpster. |
| 2014-10-03 |
39 |
3-304.14 wiping cloths, use limitation - cgeneral comment: store containers of sanitizer so that contamination of equipment is prevented. observed a large container of sanitizer used to store wet wiping cloths sitting inside vat of 3 compartment sink. |
| 2014-02-28 |
53 |
6-501.12 cleaning, frequency and restrictionsgeneral comment(a) physical facilities shall be cleaned as often as necessary to keep them clean.maintain better cleaning of floors, especially in hard-to-reach areas and uder and behind equipment. |
| 2014-02-28 |
45 |
4-202.16 nonfood-contact surfacesnonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.dry storage shelving for single service items and d |
| 2014-02-28 |
31 |
3-501.15 cooling methodswhen cooling phfs, use refrigeration equipment, ice wands, or ice baths. do not tightly wrapp phfs until food has properly cooled to 45f or below, loosely cover.observed cooked onions & peppers in reach-in, wrapped in a bag while a |
| 2014-02-28 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark all potentially hazardous foods that have been open/prepped and held for longer than 24 hrs. observed one shelf-cart of cooked lasagna in wa |
| 2014-02-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf (b) the food-contact surfaces of cooking equipment and pans shall be kept free of e |
| 2013-02-28 |
2 |
employee health policy is required. operator advised that all employees are required to report to management any illness; excluded from work. discussed remaining required portions with operator. operator advised that they may have received a form; but cou |
| 2013-02-28 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. mold build up on ice shield. return visit will be completed by march 10; 2013 to check for cleaning. |
| 2013-02-28 |
21 |
potentially hazardous food items shall be date marked per the rule. no date marking procedures currently in place for required food items. cdi- verbal education as to rule requirement; detail handout provided to operator today. discussed options for date |
| 2013-02-28 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. spray bottle of sanitizer labeled only as sanitize |
| 2013-02-28 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. unlabled spray bottled stored with other chemicals |
| 2013-02-28 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. cleaning of walls under and behind equipment; under shelving; between equipment; fan shields in back walk in cooler; gaskets of fron |
| 2013-02-28 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. dry goods and single service items shelving; utensil shelving and shelving in walk |
| 2013-02-28 |
45 |
food contact surfaces shall be smooth and easily cleanable. damaged metal utensils;containers; and cutting boards. replace. |
| 2013-02-28 |
52 |
if disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory or group of adjacent lavatories. trash can is needed at handwashing sink next to reach in cooler. |
| 2013-02-28 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2012-10-31 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2012-10-31 |
31 |
(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating t |
| 2012-10-31 |
45 |
(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed plates which are no longer easily cleanable (appear to be heaviliy scored and stained).(b) equipment components s |
| 2012-10-31 |
21 |
(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temperature control |
| 2012-10-31 |
53 |
physical facilities shall be maintained in good repair.observed walls and the surface of the mopwash area in need of repair. o(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed walls in need of cleaning in kitchen |
| 2012-10-31 |
47 |
(c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. observed the stainless steel cabinet in need of cleaning. the inside of the display salad cooler needs cleaning. |
| 2012-10-31 |
20 |
(a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipm |