| Violation Date |
Code |
Description |
| 2018-11-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on shelving. clean shelves. |
| 2018-11-08 |
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 pots of sauce cooling in walk in cooler, tightly covered. cdi, sauce |
| 2018-11-08 |
1 |
2-102.12 certified food protection manager - c observed pic not a cerrtified food protection manager. |
| 2018-07-26 |
1 |
2-102.12 certified food protection manager - c observed pic not certified as a food protection manager. |
| 2018-07-26 |
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 food employee re-contaminate hands by closing faucet with bare hands, not using barrier. |
| 2018-07-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer concentration below 50ppm chlorine at 3 comp sink as well as at sani bucket. cdi, sanitizer refreshed to 100ppm chlorine. |
| 2018-07-26 |
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 pasta cooked more than 4 hours prior to inspection, at 75f. cdi, pic voluntarily discarded. |
| 2018-07-26 |
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 mozzarella cheese held for more than 24 hours without date mark. bags of mozzarella cheese were opened early on 7/25. cdi, pic date |
| 2018-07-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored above ready to eat produce. cdi, beef moved to be below ready to eat foods. |
| 2018-07-26 |
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 pasta cooling in deep, covered container in walk in. pasta did not reach 7 |
| 2018-07-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored in sanitizer with concentration less than 50ppm chlorine. |
| 2018-07-26 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups stored without protection from contamination at cash register, not in sleeve. |
| 2018-07-26 |
51 |
6-302.11 supply toilet tissue at each toilet. observed no toilet tissue at female toilet. cdi, tissue provided. |
| 2018-07-26 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foodswith begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. observed no time on dry eraseboard |
| 2018-01-03 |
45 |
repeat: 2 pts. - 4-501.11 maintain equipment in good repair. observed gaskets torn on sandwich prep cooler and pizza prep cooler. |
| 2018-01-03 |
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. 0.5 pts - observed large pot of pizza sauce covered in walk-in cooler while in coo |
| 2018-01-03 |
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. 1 pt - observed no time on dry era |
| 2017-09-07 |
45 |
repeat: 1 pt.4-501.11 maintain equipment in good repair.observed torn gaskets on sandwich prep cooler. pizza prep cooler gaskets have been replaced.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal ang |
| 2017-09-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 0.5 pts. observed bleach sanitizer in bucket with wiping cloth reading 10ppm. cdi: bucket was corrected to 50ppm during inspection. |
| 2017-09-07 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. 1 pt. observed torn screen at back door and gaps where outer opening is not protected properly. repair or keep back door closed. |
| 2017-05-01 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p - 1.5 pts.observed employee slicing salami for sandwiches with bare hands. cdi: training provided; hands washed and |
| 2017-05-01 |
4 |
repeat - 1 pt.2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drinks on shelf above and next to canned/prepackaged food at back. cdi: drinks were discarded. |
| 2017-05-01 |
21 |
general comment - 0pts.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved some products not dated inside sandwich prep cooler. according to employee he was working on updating the dat |
| 2017-05-01 |
22 |
repeat - 1 pt.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 no time record |
| 2017-05-01 |
38 |
general comment - 0 pts.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed pic handling food without proper hair restraint. |
| 2017-05-01 |
45 |
repeat - 1 pt.4-501.11 maintain equipment in good repair.observed torn cooler gaskets on sandwich and pizza make table. |
| 2017-05-01 |
52 |
general comment - 0pts.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed minimal trash on ground behind dumpster. |
| 2017-01-23 |
54 |
general comment:6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed purses and bags stored on top of canned food in kitchen. |
| 2017-01-23 |
45 |
general comment: 4-501.11 maintain equipment in good repair.observed door gaskets torn on sandwich flip top, pizza prep flip top, and walk-in cooler. |
| 2017-01-23 |
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 no time on pizza sauce held |
| 2017-01-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved marinara sauce and meatballs in hot hold unit being held at 120f. cdi: marinara sauce reheated to 177f and meatballs to 176f. |
| 2017-01-23 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfobserved soap dispenser to handsink broken therefore no soap was provided. cdi: soap was provided from a twist cap bottle; pic later went to the store to purchase single hand pump soap.6-301.12 pr |
| 2017-01-23 |
4 |
general comment: 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on prep table and another drink stored on shelf next to dry packaged food items. cdi: drinks relocated to bottom shelf aw |
| 2017-01-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.2-101.11 pic shall be present during all hours of operation. -pfobserved pic with certification not present. according to staff, certified pic left to go to the store. c |
| 2016-08-22 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.no certified food manager on site. cdi - certified food manager arrived ~10 minutes into inspection. |
| 2016-08-22 |
21 |
general comment - 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfone container of ham/turkey in bottom of prep cooler without a date. product was sliced/prepared on 8/19. cdi - proper date |
| 2016-08-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. red chlorine sanitizer bucket < 50ppm. corrected to 50-100ppm during inspection. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. red sanitizer bucket stored |
| 2016-05-26 |
52 |
repeat - 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed trash accumulation on side of shared dumpster. |
| 2016-05-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed pizza sauce containers stacked wet on dish shelf. |
| 2016-05-26 |
31 |
repeat - 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 metal bowl of pizza sauce that had cooled overnight made fr |
| 2016-02-01 |
52 |
general comment: 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. minimal trash on ground outside dumpster. |
| 2016-02-01 |
45 |
repeat: 4-501.11 maintain equipment in good repair.gaskets torn on both prep coolers. gaskets need to be installed. pic indicated that he needs special equipment to install gaskets himself.prep cooler on cook line not working properly. measuring around 50 |
| 2016-02-01 |
31 |
general comment: 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. -pflarge container of pizza sauce cooling in walk-in cooler at 48f in |
| 2016-02-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmultiple items inside sub cooler measuring > 45f (see temp chart). all items removed and transferred to walk-in cooler and temperature was dropping during inspection. repair company was n |
| 2016-02-01 |
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. -plarge container of pizza sauce that was cooked and cooled overnight in walk-in still at 48f in center of product; 42-43f on outer edge |
| 2015-10-12 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. certified food protection manager not present at beginning of inspection. returned about 20 minutes later. |
| 2015-10-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pchlorine sanitizer bucket at 0ppm. cdi - dumped and refilled with proper concentration,. |
| 2015-10-12 |
45 |
4-501.11 maintain equipment in good repair.torn gaskets on prep cooler reach-in door at sandwich make table, pizza make table, and right side freezer door. repeat. all gaskets are on order. |
| 2015-10-12 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. damaged lids to shared dumpster. owner has called landlord and new dumpster is on order. repeat. |
| 2015-10-06 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic did not have cfm. |
| 2015-10-06 |
13 |
i is 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed peppers stored above prepped vegetables and deli meats. cdi: pic rearranged.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensil |
| 2015-10-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf slicer stored clean with tomato debris and seeds. pic indicated slicer was used prior to 4 hours before and had been cleaned. can opener blade with debris. c |
| 2015-10-06 |
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 two buckets of pizza sauce made from stock sauce prepared yesterday was cooling greater than 4 hours above 45 f. cdi: pic voluntarily |
| 2015-10-06 |
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 pizza sauce cooling greater than 4 hours above 45 f. sauce was in large buckets wi |
| 2015-10-06 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. all spices in establishment unlabelled (salt, pepper, powdered cheeses, etc.). cdi: pic labelled. |
| 2015-10-06 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p upon entering establishment three instances of bare hand contact was observed from front counter. employee handled |
| 2015-10-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. five wet wiping cloths held on prep surfaces. cdi: pic placed cloths in sanitizer buckets. |
| 2015-10-06 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. aluminum to go containers and lids stored service side up on low shelf under slicer exposed to contamination from sandwich prep area and |
| 2015-10-06 |
45 |
4-501.11 maintain equipment in good repair. torn gaskets on prep cooler reach in door at sandwich make station. torn and broken gasket on right side freezer door. repeat violation |
| 2015-10-06 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. damaged lids and open door on dumpster. dumpster shared with other facilities. maintain dumpster.5-501.115 discard items and litter stored in the waste areas a |
| 2015-10-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. coats and book bag stored in dry storage area. cell phones stored in direct contact with consumer food. |
| 2015-10-06 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. back door open during entire inspection until pic directed to keep it closed. cdi: pic closed door and latched it. |
| 2015-05-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a can opener blade with dried food debris on it and a deli slicer that had not been used today with dried lettuce on the back of the blade. cdi- ite |
| 2015-05-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of sliced tomatoes at 51f in a flip top cooler. pic stated the tomatoes had recently been cut. cdi- tomatoes were relocated to the reach in cooler. |
| 2015-05-05 |
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 pizza sauce being stored a |
| 2015-05-05 |
45 |
4-501.11 maintain equipment in good repair. observed one torn walk in cooler gasket, two torn flip top reach in cooler gaskets at the sandwich preparation station, and two torn flip top reach in gaskets at the pizza prep. station.4-501.12 resurface or re |
| 2015-05-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease accumulation on a shelving unit above the sandwich flip top preparation cooler and debris accumulation on the canned good storage shelving. |
| 2015-05-05 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster door open while not in use. facility shares a dumpster with several other businesses.5-501.115 discard items and litter stored in the waste |
| 2015-05-05 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no lid on the trash can in the women's restroom. |
| 2014-11-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tomato sauce at 120f and meatballs at 117f in a steam well. cdi- both items were reheated. |
| 2014-11-07 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed two employees use their bare hands to place pizzas into to go boxes. cdi by instruction. |
| 2014-11-07 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign in the mens restroom. cdi- sign provided today. |
| 2014-11-07 |
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 several containers of mozzarella cheese in the walk in cooler that were prepared on 11/6 and not dated. cdi- cheese was dated.3-5 |
| 2014-11-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. employee stated that equipment such as baking pans were dried using a wiping cloth. |
| 2014-11-07 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility has several thin foods on site but does not have a thin probed thermometer. vr in 10 days. |
| 2014-11-07 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed one dumpster lid propped open. |
| 2014-11-07 |
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 facility not using their tp |
| 2014-06-16 |
26 |
7-102.11 common name-working containers - pf. working containers used for storing toxic materials shall be labeled with the common name of the material. observed one spray bottle of degreaser not labeled. cdi by adding a label. |
| 2014-06-16 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready to eat, potentially hazardous foods shall be datemarked once opened from their original packaging if held for more than 24 hours. obser |
| 2014-06-16 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. chlorine sanitizer shall have a concentration of 50-200ppm. observed one bucket of sanitizer at 0ppm chlorine concentration. c |
| 2014-06-16 |
1 |
2-102.11 demonstration - c. at least one person with managerial responsibilities shall be on site during all hours of food preparation and have an ansi certificate. observed no pic on site with ansi certification. |
| 2013-08-29 |
1 |
2-102.12 certified food protection managerobtain ansi accredited certified food protection manager certification. observed nobody on site with certification. cdi by instruction. repeat |
| 2013-08-29 |
4 |
2-401.11 eating, drinking, or using tobaccoemployees may drink from a closed beverage container if contamination of equipment and hands is prevented. observed several employee beverages covered with tin foil and employees touching tin foil to remove cover |
| 2013-08-29 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markinggeneral comment: potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours shall be kept for 7 days at 41 degrees an |
| 2013-08-29 |
47 |
4-602.13 nonfood contact surfacesgeneral comment: nonfood contact surfaces of equipment shall be free from accumulation of soil. observed shelving above flip top prep unit accumulating some dust. |
| 2013-08-29 |
39 |
3-304.14 wiping cloths, use limitationwet wiping clothes shall be stored in sanitizer in between uses. observed several wet wiping clothes stored on shelf below pizza prep table.3-304.14 wiping cloths, use limitationcontainer of sanitizer solution shall b |
| 2013-01-07 |
2 |
general comment- observed no employee health policy- information given. |
| 2013-01-07 |
45 |
general comment- observed several split gaskets throughout. |
| 2013-01-07 |
43 |
maintain all single service plates inverted to protect from contamination. observed single service plates not protected. |
| 2013-01-07 |
37 |
maintain all dry foods sealed to protect from outside contamination. observed opened large bags of dry goods and unsealed bag of spaghetti. |
| 2013-01-07 |
22 |
observed incomplete pizza sitting on prep table upon arriving to establishment. time as a public health control procedures are incomplete for holding and there was no temperature or time in place for this pizza. time as a pibluc health control paperwork l |
| 2013-01-07 |
21 |
general comment- ensure proper date marking of ready to eat foods. foods maintain at or below 41f degrees must be discarded after 7 days. foods held between 42-45f degrees must be discarded after 4 days. observed no date marking- information given. |
| 2013-01-07 |
20 |
maintain all cold foods held at or below 45f degrees. observed large metal container of pizza saucec (made in house) above 45f degrees (reference temperature chart above). sauce was moved to reach in cooler to bring back down to temperature. |
| 2013-01-07 |
1 |
general comment- observed pic on-site with no certification |