| Violation Date |
Code |
Description |
| 2018-11-08 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed large amount of employee items stored on prep table. |
| 2018-11-08 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. cleaning needed on floors throughout. repeat6-501.11 floor |
| 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. cleaning needed on equipment throughout. repeat. |
| 2018-11-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed utensils wet stacked. |
| 2018-11-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats in kitchen. |
| 2018-11-08 |
33 |
3-501.13 use approved thawing methods. observed white sauce thawing on counter. |
| 2018-06-21 |
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 time not labeled for calzon |
| 2018-06-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment throughout. |
| 2018-06-21 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employees returning from restroom, handling money, soiled dish |
| 2018-06-21 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. cleaning needed on floors throughout. repeat6-501.11 floor |
| 2017-11-30 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. cleaning needed on floors throughout. repeat6-501.11 floor |
| 2017-11-30 |
49 |
5-205.15 maintain a plumbing system in good repair. observed toilets not flushing in womens restroom. |
| 2017-11-30 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food with long beards and no beard guard. repeat |
| 2017-11-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed quat sanitizer in 3 comp sink at 0ppm. cdi-refilled to proper concentration.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight an |
| 2017-11-30 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee return to work from break and begin to wash utensils |
| 2017-06-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up on soda nozzles, can opener blade and observed large amount of plastic pans visibly soiled with grease, food debris and sticker residue. cdi- |
| 2017-06-12 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2017-06-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on shelf above utensils stored as clean. |
| 2017-06-12 |
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 slices and stromboli |
| 2017-06-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cans of tomatoes stored on floor. |
| 2017-06-12 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food with long beards and no beard guard. |
| 2017-06-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment throughout. repeat. |
| 2017-06-12 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. cleaning needed on floors throughout. repeat. |
| 2016-11-09 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. cleaning needed on floors throughout. |
| 2016-11-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on shelving and fans throughout. |
| 2016-11-09 |
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 employee place stromboli ou |
| 2016-11-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed a bottle of quat sanitizer just made according to pic registering 0ppm on test strip. container of quat concentrate empty. cdi-dispenser refilled.4-601.11(a) equipment food contact surfac |
| 2016-11-09 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2016-04-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf paper towel dispenser not operating properly at handsink closest to walk in cooler. cdi-napkins provided. |
| 2016-04-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up in interior of ice machine. repeat |
| 2016-04-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed chemical bottles stored in use without any labels. cdi-labeled. repeat |
| 2016-04-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build up on vent covers in ceiling, fans, prep sinks and sides of equipment. clean standing water and molded carrot/celery from bottom of wing |
| 2016-04-14 |
45 |
4-501.11 maintain equipment in good repair. observed white chest freezer in disrepair. |
| 2015-11-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several chemical bottles with faded labels and one with no label. cdi-labeled. |
| 2015-11-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer in bottle at 0ppm. cdi-sanitizer remade to correct concentration.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed defle |
| 2015-11-24 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed pizza toppings such as sausage and beef with hold time past 7 days. cdi-items discarded.3-501 |
| 2015-11-24 |
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 items on tphc without disca |
| 2015-11-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed large amount of gnats. |
| 2015-11-24 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups stored without lip protection at register exposed to customer contamination. keep cups wrapped in plastic sleeves. |
| 2015-11-24 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed floating debris and grease in sanitizer compartment of warewashing sink. |
| 2015-11-24 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed cleaning needed throughout kitchen from food spl |
| 2015-11-24 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed scoop stored down in ice. |
| 2015-05-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed dust/build-up on hood system. |
| 2015-05-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed cups unprotected at front register area. observed sleeves pulled down. |
| 2015-05-14 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pfobserved no labels on side |
| 2015-05-14 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pobserved sanitizer in spray bottle at 100ppm. cdi - dumped and corrected to proper concentration during inspection |
| 2015-05-14 |
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 times not being recorded on |
| 2014-10-21 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic not having food protection manager certification. |
| 2014-10-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed quat sanitizer in bucket and at 3-comp sink weak. cdi - dumped and refilled with 200ppm quat sanitizer. |
| 2014-10-21 |
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 times not being recorded o |
| 2014-10-21 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf. observed no allergens or |
| 2014-10-21 |
54 |
maintain light intensity at least 10 foot candles above the floor in walk-in refrigeration units. observed very dim lighting at back areas of walk-in cooler. provide more or brighter lighting. |
| 2014-10-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak on hot water faucet nozzle at 3-comp sink. repair. |
| 2014-10-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on racks inside walk-in cooler, shelves under prep tables, and inside pizza make station. |
| 2014-04-28 |
26 |
7-102.11 ensure all working containers of chemicals are properly labeled with common name. observed one bucket of cleaner and one bucket of sanitizer not labeled. cdi, by labeling on site. |
| 2014-04-28 |
35 |
3-602.11 ensure foods made and packaged in a facility and displayed for self-service are properly labeled. observed labels have been put on to go salads in pepsi cooler. observed only net weight/quantity and address missing from label. cdi, gm reported th |
| 2014-04-28 |
36 |
6-501.111 ensure that the premises are maintained free of insects, rodents and other pests. observed fruit flies present in kitchen. cdi, orkin is facility's regular pest maintenance company who has been working on this issue. continue effective pest abat |
| 2014-04-28 |
47 |
4-602.13 maintain nonfood contact surfaces clean. observed cleaning needed on and around cooking surfaces, shelving, and hood system above pizza oven. |
| 2014-04-28 |
54 |
6-303.11 maintain light intensity at least 10 foot candles above the floor in walk-in refrigeration units. observed very dim lighting especially at middle and back areas of walk-in cooler < 10ft candles of light. |
| 2013-10-18 |
53 |
6-101.11 surface characteristics-indoor areas. observed debris & food splatter on floors & walls throughout. detailed cleaning needed. observed ceilings stained in various areas of kitchen. |
| 2013-10-18 |
47 |
4-602.13 nonfood contact surfaces. observed cleaning needed on all equipment surfaces in the kitchen including shelves throughout, outside of dry good containers, sides of equipment, etc. observed a lot of accumulation of debris & splatter. |
| 2013-10-18 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing. observed cups unprotected at frint counter. need to pull plastic sleeves all the way up on the cups to properly protect. |
| 2013-10-18 |
35 |
3-602.11 food labels. observed grab and go salads in display pepsi cooler at front without proper labeling. discussed with pic what information is needed on these items. cdi, by instruction; gave handout on proper labeling. |
| 2013-10-18 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness. observed quat sanitizer in spray bottle < 200ppm. cdi, bottle changed during inspection.4-601.11 (a) equipment, food-contact surfaces |
| 2013-10-18 |
1 |
2-102.12 certified food protection manager. observed no certifed food protection manager present. advised to comply by jan 1, 2014. |
| 2013-01-17 |
22 |
make sure all pizzas in display case are marked for time under time vs. temperature control. |
| 2013-01-17 |
21 |
date label all ready-to-eat foods held for more than 24 hrs. cdi by instruction. |
| 2013-01-17 |
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. observed spray bottle of chlorine bleach labeled a |
| 2013-01-17 |
20 |
all cold held foods must be maintained at a temperature below 45 degrees f. observed chicken wings in prep cooler at 48-55 degrees f. cdi by voluntary discarding food product. repeat |
| 2013-01-17 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. observed food splatter on walls and ceiling in kitchen area. |
| 2013-01-17 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. shelving and insides of prep coolers have accumulation of food debris. |
| 2013-01-17 |
1 |
person-in-charge must be certified in food safety management. cdi by instruction. |