| Violation Date |
Code |
Description |
| 2018-10-18 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed debri |
| 2018-10-18 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. observed that the bottom front of the dumpster is corroded and in disrepair. advised to replace dumpster. |
| 2018-10-18 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees without hair restraint. cdi - employees put hat on. |
| 2018-10-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed facility has taken care of the garlic knots/butter margine blend situation. today, ehs observed pepperoni out of temperautre in the flip top. refer to tempera |
| 2018-10-18 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p repeat violation. observed food employee bare handing cheese at the cheese slicing station. cdi |
| 2018-06-15 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee bare hand ready to eat pizza right out of the oven. cdi - discarded piz |
| 2018-06-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on containers that are stacked. advised to clean them. cdi - put through dish machine. 4-701.10 equipment food-contact surfaces and u |
| 2018-06-15 |
6 |
2-301.14 (i) wash hands after engaging in other activities that contaminate the hands.-p repeat violation. observed food employee handling cell phone, not washing hands, then begin food preparation. cdi - washed hands and put on gloves. |
| 2018-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product such as garlic knots and pepperoni in the temperature danger zone. refer to temperature chart. cdi - educated to not overstack product; removed exce |
| 2018-06-15 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed product not reaching proper reheating parameters. cdi - relocated product to stove top to reheat properly. advised to use thermometers. refer to te |
| 2018-01-02 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket at front reach in unit on the right door. advised to repair. observed two light bulbs out at the hood. advised to repair. |
| 2018-01-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked items on storage rack above the 3 compartment sink. observed wet stacked items on the storage rack above the 3 compartment sink. |
| 2018-01-02 |
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 food employees not followi |
| 2018-01-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bread nots with butter on them, cooked onoins, and cooked mushrooms sitting out on the counter top by the display case in the temperature danger zone. cdi - discarded items out |
| 2018-01-02 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken not cooked all the way through in the grease fryers. product has been sitting in the frying basket for a long |
| 2018-01-02 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. repeat violation. observed build up in ice machine. advised to clean more often. 4-702.11 utensils and food-contact surfaces of |
| 2018-01-02 |
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 dish washer handling soiled equipment, then move to handle san |
| 2017-07-18 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed build up in the ice machine. cdi - food employees cleaned the ice machine. |
| 2017-07-18 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employees bare hand contact food; bare hand contacting bread when slicing; bare h |
| 2017-07-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature. refer to temperature chart. cdi - advised to not overstack the chicken in the flip top unit. advised to discard garlic knots. chicken has cooled dow |
| 2017-07-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed chemical spray bottle with a quat sanitizer label, but the chemical is degreaser. cdi - emptied the chemical and advised to educate employees on which chem |
| 2017-07-18 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without hair restraint. cdi - food employee put on hair restraint. |
| 2017-02-16 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed pvc pipe drain from prep sink dripping. there is already a plastic container catching the water. pic states order has been placed. |
| 2017-02-16 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket in a reach in unit. |
| 2017-02-16 |
40 |
3-302.15 raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. observed sliced mushroo |
| 2017-02-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unknown chemical in a quat oasis-146 sanitizer spray bottle. cdi - emptied the sanitizer spray bottle; educated that sanitizer bottles need to be properl |
| 2017-02-16 |
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 properly hold |
| 2017-02-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed butter out of temperature. observed ground beef out of temperature. refer to temperature chart. cdi - advised to place butter into the walkin cooler/reach in u |
| 2017-02-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers in the back with sticker residue still on the container. cdi - advised to spend more time washing and rinsing. |
| 2016-10-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed rolls stored in 5 gallon containers on the floor. cdi - moved product off of the floor in the proper |
| 2016-10-11 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed sliced tomatoes in container. product was prepared yesterday and there is no date label for the product. cdi - educat |
| 2016-10-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation observed large container of butter sitting out on counter top. cdi - brought to walkin cooler to cool down quickly. |
| 2016-10-11 |
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 product cooling down and not meeting the time and temperature criteria for cooling. refer to temperature chart. cdi - remo |
| 2016-10-11 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed mold build up in the ice bin. cdi - wiped off the pink slime on the front board of the ice bin. 4-602.11c equipment fo |
| 2016-10-11 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager during the inspect |
| 2016-06-29 |
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 dish washer handling soiled equipment/utensils and then handle |
| 2016-06-29 |
40 |
3-302.15 raw fruits and raw vegetables shall be thoroughly washed to remove soil before cutting, preparing, and cooking. observed mushrooms not washed before cutting. advised to wash products before cutting. |
| 2016-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed multiple products in the temperature danger zone. refer to temperature chart. cdi - advised that tcs products can not sit out on top of prep table at room temp |
| 2016-06-29 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed employee phone stored on top on covered |
| 2016-06-29 |
45 |
4-501.11 maintain equipment in good repair. observed broken gaskets to refrigeration units. observed standing water in the bottom of the reach in unit by the stove. |
| 2016-01-08 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed facility does not have quat test strips for their chemical sanitizer. vr |
| 2016-01-08 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf observed facility did not have a thin probe thermometer. vr |
| 2016-01-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed giant plastic containers of pizza sauce covered in walkin cooler (67f). cdi - |
| 2016-01-08 |
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 was using time f |
| 2016-01-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items out of temperature (refer to temp chart). educated pic that items can not sit out on the table at room temperature, they need to be under temp control or time control. cdi |
| 2016-01-08 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash signs at the handsinks in the facility. cdi - provided with signs. |
| 2016-01-08 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed pic does not have employee health policy nor is knowledgable of any of the reportable symptoms/diseases. pic was prov |
| 2015-07-30 |
37 |
(general comment) 3-306.11 3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved lemons stored exposed to customer contamination at front service line. cdi lemons moved to approved location. |
| 2015-07-30 |
42 |
4-901.11(a)4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several containers stacked wet in kitchen area. |
| 2015-07-30 |
14 |
4-601.11(a) 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored clean with old food/sticker debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2015-07-30 |
2 |
2-103.11(m)2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pfobserved no employee health policy in place during inspection. cdi information regarding employee health policy email |
| 2015-02-12 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed breaded chicken cutlets flash fried and still undercooked in the middle. ehs explained procedure to pic who stated tha |
| 2015-02-12 |
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 several items cooling incorrectly. observed sausage cooling on counter bel |
| 2015-02-12 |
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 cookies packaged |
| 2015-02-12 |
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 marinara sauce cooked and cooled the night prior at 63f. cdi-product discarded. |
| 2015-02-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed a banana and avocado belonging to an employee stored among items for facility. |
| 2015-02-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying cleaned and sanitized utensils. |
| 2014-07-28 |
4 |
properly store employee drinks. (2-401.11) observed employee drinks stored on prep surface and on top shelf of two door cooler over food for facility.food employees may drink from closed beverage container if container is handled to prevent contamination |
| 2014-07-28 |
7 |
food employees may not contact exposed, ready to eat food with their bare hands. (3-301.11) observed employee handling bread with bare hands. also observed another employee washing and handling washed cut leafy greens with bare hands. cdi-bread discarded |
| 2014-07-28 |
41 |
food dispensing utensils shall be stored with handle above top of food. (3-304.12) observed plastic bowl without handle being used to scoop food. |
| 2014-07-28 |
39 |
properly store wet wiping cloths in sanitizer. (3-304.14) observed wet rags stored on cutting boards throughout kitchen. |
| 2014-01-27 |
22 |
procedures must be followed for tphc (time as a public health control) (3-501.19) upon arrival, observed pizzas using tphc to be out for display but time label was for 30 minutes later than present time. time label stated 4 hours until discard time. time |
| 2014-01-27 |
21 |
properly date mark ready to eat, refrigerated, tcs foods held more than 24 hours and no longer than 7 days. (3-501.17) observed several items without date label such as cooked ground beef, soup, cooked pasta and mozzarella cheese. also observed improperl |
| 2014-01-27 |
18 |
properly cool foods from 135f to 70f within two hours and from 70f to 45f within four hours. (3-501.14) observed large container of marinara sauce that had been heated up and cooled measuring 68f in walk in cooler. sauce had a date of ten days prior but p |
| 2014-01-27 |
13 |
properly arrange raw animal products to prevent contamination. (3-302.11) observed unpackaged raw steaks stored above ready to eat foods in freezer. cdi-rearranged. |
| 2014-01-27 |
4 |
properly store employee drinks. (2-401.11) observed several drinks stored improperly throughout kitchen. cdi-drinks placed in proper locations so as not to contaminate food or clean utensils. |
| 2013-08-20 |
22 |
properly use tphc. upon arrival, observed items using tphc with label discard time of 30 minutes prior and items still out on display. discard at correct time as stated on time label. cdi-items discarded. also procedures for tphc must be available to regu |
| 2013-08-20 |
20 |
store tcs food cold at 45f or lower. observed tcs items in pizza prep cooler and cooler beside steam table above 45f. units holding incorrect temperature in flip top area but correct temperature in area below. use lid when not busy and have units service |
| 2013-08-20 |
4 |
properly store employee beverages. observed employee beverage stored uncovered on prep surface. cdi-located to better place to prevent contamination. |
| 2013-08-20 |
1 |
facility must have manager on site all times with knowledge of food safety. during inspection ehs walked with employee who is food safety certified but did not have complete knowledge of facility such as sanitizer test strips location or location of tphc |
| 2013-02-07 |
22 |
3-501.19 (1) written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request that specify: pfobserved facility using tilt for pizzas without any paperwork on site. pic state |
| 2013-02-07 |
21 |
3-501.17 refrigerated; ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on |
| 2013-02-07 |
37 |
3-306.12 condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection; protected food displays provided with the proper utensils; original containers designed for dispensing; or individual packages o |
| 2013-02-07 |
8 |
6-301.14 a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.observed hand sinks without handwash signs. provide. |
| 2013-02-07 |
45 |
4-501.11 equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specificationsrepair torn gaskets on pizza prep cooler. observed temperature hovering around |
| 2013-02-07 |
39 |
3-304.14 ) cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under ยง 4 501.114observed wet cloths stored on counter. |
| 2013-02-07 |
1 |
2-102.12 at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through pa |