| Violation Date |
Code |
Description |
| 2018-10-31 |
53 |
6-501.12 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 significant build up of food on wall by prep si |
| 2018-10-31 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler not holding food at 45f or below. all tcs foods in unit were voluntarily discarded and repair person showed up during inspection to work on cooler. observed split gaskets on several units |
| 2018-10-31 |
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 one container of pizza sauce and one container of meatballs and sauce with no date mark. all other items in facility date marked. |
| 2018-10-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced tomatoes, mozzarella cheese, cut cabbage, 2 containers of cut lettuce, and sliced ham all in prep cooler holding above 45f. all other items in prep cooler were nontcs f |
| 2018-02-27 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee working with food while wearing bracelets/arm bands. |
| 2018-02-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth stored on table next to hot holding units. |
| 2018-02-27 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean utensils stored in a drawer with minor food debris present, as well as moisture. |
| 2018-02-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pepperoni and tomato in pizza flip top holding above 45f. cdi: both products were removed from unit and placed in walk in for rapid cooling before use. |
| 2018-02-27 |
45 |
4-501.11 maintain equipment in good repair. observed gasket on walk in unit badly damaged. observed baseboard beneath door to walk in unit damaged and pulling away from wall. |
| 2018-02-27 |
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. |
| 2018-02-27 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single use cups displayed next to soda fountain with lip contact surfaces uncovered. |
| 2017-10-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in unit with minor food debris. |
| 2017-10-13 |
45 |
4-501.11 maintain equipment in good repair. observed two of the flip top lids on pizza unit damaged and beginiing to fall apart. |
| 2017-10-13 |
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 unlabelled spice shakers and squeeze bottles around kitchen area. repeat. |
| 2017-10-13 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing properly (under running water) in back prep sink, but internal temperature of shrimp had reached 69f. cdi: shrimp drained and placed in walk in for cooling. |
| 2017-10-13 |
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 red sauce prepared on 10/10 and meat for pizza station prepared the night before (10/12) with no date labels. cdi: all products wer |
| 2017-10-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine reading 10 ppm chlorine sanitizer after priming and running multiple times. pic made call to autochlor during inspection to have machine serviced. |
| 2017-06-14 |
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 two containers of lettuce from the day before in the flip top with no date marking. cdi: both pans were dated with yesterday's date |
| 2017-06-14 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed ready to eat juice for sauce stored underneath a box of unwashed mushrooms. cdi: mushrooms relocated to lower shelf underneath prepped foods. |
| 2017-06-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans on drying rack with visible food debris on them, glasses for front of house with lipstick stains, and clean pans with sticker residue on them all |
| 2017-06-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabelled spray bottle of soap in bar area and two bottles of soap labelled as sanitizer at server station. cdi: all three bottles correctly labelled. |
| 2017-06-14 |
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 unlabelled spice shakers and oil squeeze bottles along cook line. |
| 2017-06-14 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed a stack of single service cups at server station displayed with the lip contact surface exposed to air. |
| 2017-06-14 |
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 lettuce prepped earlier today cooling in the flip top holding unit in tigh |
| 2017-02-23 |
53 |
6-501.12 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.- floors - detail floor cleaning needed behind and under w |
| 2017-02-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - observed cleaning needed on shelving and condenser of walk in cooler, shelving throughout establishment, reach in units, gaskets, exterior of equi |
| 2017-02-23 |
46 |
4-501.18 warewashing equipment, clean solutions - c - 0pts - observed sanitizing vat with debris. maintain vat clean at all times. |
| 2017-02-23 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed salad make top reading 48f which does not allow for food to be at temperatures within compliance. repair before use. / observed split gasket on two door reach in kitchen area. 4-501.12 cu |
| 2017-02-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - repeat - observed utensils being stacked wet. ensure that air drying occurs on all product. |
| 2017-02-23 |
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 pts - observed pasta tightly covered reading 55f. observed lettuce tightly cove |
| 2017-02-23 |
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 - 0pts - observed some items on the flip top not dated. all items could be directed to a larger container but eventually will be difficult t |
| 2017-02-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p -observed all tcs products in salad flip top reading 48f. air temperature reading 48f. cdi- items placed in walk in cooler to be cooled down. |
| 2017-02-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - repeat - observed several containers stacked with sticker residue. observed several containers in use with multiple stickers. ensure that when containers are |
| 2016-10-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed watch and bracelet on food employee while preparing catering order and cooking sauces on the stove and elaborate wedding band. cdi - |
| 2016-10-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers present on the outsides of stacked clean plastic bins. cdi - pic went through these and cleaned and sanitized them. -0- |
| 2016-10-20 |
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 unlabeled condiment bottles on rack to the right of the stove and reused plastic mushroom tubs without label. label these |
| 2016-10-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic drink cups to the right of the drink dispenser. separate cups and allow to air dry before stacking. -0- |
| 2016-10-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic with expired certificate. provide cerrtified pic during all operating hours. -2- |
| 2016-10-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the condenser fan in the walk in cooler, on the ceiling of the walk in and in the reach in coolers. clean these. -.5- |
| 2016-10-20 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c floors, walls and ceilings in toilet rooms shall be nonabsorbent. observed absorbent ceiling tiles with water damage in the restrooms. replace these with nonabsorbent ceiling tiles. -0- |
| 2016-10-20 |
45 |
4-501.11 maintain equipment in good repair. observed sink pitted and cracking away from base. replace damaged parts of handsink. -0- |
| 2016-05-13 |
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. observed split gaskets and racks beginning to rust. |
| 2016-05-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed utensil holder, fans in kitchen, vents in walk in, racks throughout kitchen, walls in kitchen and reach in interior soiled with debris. |
| 2016-05-13 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee making salad without hair restraint. |
| 2016-05-13 |
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 milk, half and half, penne, cabbage not dated, anchovies from 5/3, and sliced meatballs that wa |
| 2016-05-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed reach in unit holding at 60f and holding foods above 45f, and ground beef at 49f in pizza unit. cdi items moved out of reach in and beef discarded. verification required. repea |
| 2016-05-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed sanitizer bucket and sink bin at 0ppm. cdi bleach added to 50ppm. |
| 2016-02-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee crackers, bananas, drinks, and cigarettes stored throughout the kitchen where food and utensils were stored. cdi items relocated. |
| 2016-02-18 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf. observed two tags that were not dated. cdi tags dated. |
| 2016-02-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed dishes with old stickers stacked on top of each other. cdi items moved. |
| 2016-02-18 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed sanitizer bucket soiled with food debris. cdi bucket changed out. 3-304.14(b) hold in-use w |
| 2016-02-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed soap stored in bottles labeled sanitizer and unlabeled bottle of chemical. cdi items emptied and labeled. |
| 2016-02-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed facility with grilled red peppers, ground sausage, ham, and salami above 45f. cdi sausage and cabbage discarded and salami and ham sent to walk in unit. |
| 2015-10-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler with buildup of food debris in need of cleaning. |
| 2015-10-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed large lexan container of lettuce at 54 degrees. cdi lettuce moved to walk in to cool see temperature chart. |
| 2015-06-29 |
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 - 0 pts - tomatoes stored in make top unit for cooling. cdi- tomatoes will be move |
| 2015-06-29 |
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 employee go from washing dishes with gloves to active food pr |
| 2015-06-29 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - assess shelving in walk in cooler for rusting/oxdizing. may only need to be cleaned. / replace any broken or cracked utensils. / tighten hand sink faucet to hand sink. |
| 2015-06-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - 0 pts - one sanitizer bottle read 0 ppm. cdi- refilled and read 200 ppm. |
| 2015-06-29 |
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. - 0 pts - 6-502.12 floors, walls, ceilings including the attachments such as soap, tow |
| 2015-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed on shelving in walk in cooler, non-food contact surface of ice machine, and hand sink faucet. |
| 2014-11-18 |
53 |
general comment6-501.11 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. plastic coating on wire racks cracked and worn above three compartment s |
| 2014-11-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. food pans wet stacked on drying rack. |
| 2014-11-18 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf date of last sale not recorded for all shell stock tags. vr - will re |
| 2014-07-03 |
53 |
observed floor tile damage in the kitchen. |
| 2014-07-03 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. clean the shelving. |
| 2014-07-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. observed a few house made dressing that were not dated. cdi. 3-501.18 ready-to-eat potentially hazardous food (time/temperature control for |
| 2014-07-03 |
7 |
3-301.11 preventing contamination from hands - p,pf. bare hand contact with ready to eat food is not permitted. observed an employee making salads with their bare hands. cdi. |
| 2013-11-19 |
2 |
2-201.11 ensure facility has an approved employee health policy, observed no employee health policy, cdi, handout was provided, employees currently working will be instructed on policy and employees not on duty will be instructed of policy on next shift. |
| 2013-11-19 |
8 |
ensure paper towels are available at handsinks at all times, observed no paper towels at new bar handsink, cdi. |
| 2013-11-19 |
12 |
3-203.12 ensure that the date the last shellstock from the container is sold or served is recorded on the tag, and the tags are maintained in chronological order. observed no dates on tags, cdi. |
| 2013-11-19 |
14 |
ensure all utensils and equipment are maintained clean to sight and touch. observed heavy buildup in tea nozzles, cdi by cleaning. ensure chlorine sanitizer is maintained 50 ppm at all times. observed 0 ppm in bucket, cdi by refilling. |
| 2013-11-19 |
26 |
ensure all chemical bottles are labeled with common name, observed no label on bottles, cdi. |
| 2013-02-07 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed some employees putting on gloves without washing hands; cdi by instruction. |
| 2013-02-07 |
41 |
store in use utensils properly between uses. observed utensils stored in water less than 135f. |
| 2013-02-07 |
34 |
provide thin probe thermometer for use in measuring thin foods such as thin chicken breasts; fish; lettuce. observed only thick probe dial thermometer available; cdi by instruction. |
| 2013-02-07 |
31 |
ensure approved methods are used for cooling tcs foods. observed deep container of lasagna cooling in walk-in cooler; pasta tightly covered while cooling; inadequate ice used for cooling pasta sauce; cdi by instruction. |
| 2013-02-07 |
26 |
7-204.11 ensure that sanitizers do exceed tolerance exemptions specified in 40 cfr 180.940. observed chlorine sanitizer greater than 200 ppm in sink; cdi by diluting. |
| 2013-02-07 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed no date marking system in place. items such as cooked pasta; cooked meats; prepared sauces; shredded cheese; cut lettuce; op |
| 2013-02-07 |
12 |
3-203.12 ensure that the date the last shellstock from the container is sold or served is recorded on the tag; and the tags are maintained in chronological order. observed no dates on tags; cdi by instruction. |
| 2013-02-07 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |