| Violation Date |
Code |
Description |
| 2018-10-26 |
45 |
4-202.11 food 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 1 fryer basket in poor repair with broken wires. cdi, fryer basket removed from |
| 2018-10-26 |
6 |
2-301.14 when to wash - p - observed food employee touch garbage can then proceed to handle equipment to begin food preparation without washing their hands in between. cdi by instruction. |
| 2018-10-26 |
12 |
3-203.12 shellstock, maintaining identification - pf - observed clams commingled with mussels from different harvest date in original unopened packages and stored in same container. cdi, shellstock separated. |
| 2018-10-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed cooked chicken stored with raw meat and veal in walk in unit. cdi, foods separated for proper storage. |
| 2018-10-26 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed quat sanitizer below requirements at sanitizer bucket and not being dispensed at required concentration at 3 compartmen |
| 2018-10-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed prosciutto overstacked in prep unit overnight according to pic at 51 degrees f. cdi, operator voluntarily discarded food. improvement made since previous inspection. |
| 2018-10-26 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - observed employee rinsing knife off at handwashing sink. cdi, knife relocated to 3 compartment sink. |
| 2018-10-26 |
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 recently prepared lettuce cooling in prep cooler at 50 degrees f. cdi, o |
| 2018-10-26 |
33 |
3-501.13 use approved thawing methods. observed eggplant thawing out on prep table at ambient room temperature. |
| 2018-10-26 |
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 ice wands stored in soiled rack below packages of raw ground beef in walk in freezer. equipment relocated for clea |
| 2018-10-26 |
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 tray of lasagna not date marked in walk in cooler but prepared on wednesday according to pic. |
| 2018-05-03 |
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.personal wallet stored in on prep table. |
| 2018-05-03 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. oil, vinegar, cooking wine not labeled. label bottles. |
| 2018-05-03 |
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 3 products fail cooling (see # 18). products were in large plastic containers |
| 2018-05-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pveal and spinach recorded above 45f (see chart). cdi- discarded. |
| 2018-05-03 |
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 two containers of marinara sauce in wic recorded above 45f (see chart). pic stated product was cooked last night and cooled |
| 2017-11-09 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -pobserved a large white tub of chopped lettuce (salad mix) holding above 45f in wic. pic stated product was prepped last night a |
| 2017-11-09 |
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. -pfsome tags did not have date of last use on tags. facility must write t |
| 2017-11-09 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed sliced turkey with a date of 10/27. cdi- product discarded. facility had overall good date |
| 2017-11-09 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pfobserved an employee filling up a cup of water in handsink. cdi- pic directed employee that only handwashing should be conducted in handsink. |
| 2017-11-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.multiple fruits flies located in back portion of kitchen near dishwasher. pic suspected that flies were coming from drains and had steritech at facility recently to spray drains. pic |
| 2017-11-09 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 3 prep table cutting boards in need of repair/replacing. pic called and will have them replaced tomorow. |
| 2017-11-09 |
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 improper cooling methods observed for salad mix. product placed in a large tub with cov |
| 2017-02-22 |
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 coffee cups, phones, and water bottles |
| 2017-02-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal bins. repeat. |
| 2017-02-22 |
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 multiple oil, vinegar, and water bottles unlabeled. |
| 2017-02-22 |
33 |
3-501.13 use approved thawing methods. chicken thawing by sitting in a bucket of water. cdi- proper thawing methods explained. chicken was placed under running water. |
| 2017-02-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf multiple plates, bowls, and tongs with food debris. cdi- all items taken to dishwasher. |
| 2017-02-22 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed a utensil in sink. cdi- utensil moved. |
| 2016-10-26 |
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 facility is not recording date of last use on shellfish tag. record d |
| 2016-10-26 |
14 |
.4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in sink was recorded at 0ppm. cdi- sink was drained and new batch recorded at proper concentration. |
| 2016-10-26 |
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 cooked pasta and baked clams in freezer with no date. cdi- date provided for products. |
| 2016-10-26 |
39 |
3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil. observed some visably soiled dry wiping cloths.3-304.14(b) cloths in-use for wipi |
| 2016-10-26 |
45 |
4-501.11 maintain equipment in good repair. one flip top unit not properly functioning. pic notifed ehs before inspection began and stated new unit was being delivered tomorrow and all foods in that unit were held in ice baths. |
| 2016-10-26 |
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. personal drinks stored on prep tables. repeat. |
| 2016-10-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal and plastic bins. |
| 2016-06-23 |
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. personal drink stored on prep table. |
| 2016-06-23 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed several wet wiping cloths on counter. |
| 2016-06-23 |
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 bottles and shakers unlabeled. |
| 2016-06-23 |
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 cooked pasta in wic was cooling with lid tightly secured on, raw chicken and veal was c |
| 2016-06-23 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p crushed clam in reach in was dated for 6/16/16. cdi- product voluntarily discarded. |
| 2016-06-23 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed employee h |
| 2016-02-01 |
21 |
can 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 foods missing date mark such as cooked rice and shrimp in the reach in, sauce in the walk in cooler, egg-plant in the walk in c |
| 2016-02-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed many utensils and plates that were visably soiled from food derbis and spilage. cdi- all items were taken to dishwasher. |
| 2016-02-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed many foods that were not held in proper temperature of less than 45f (see chart). there were three units that were not holding proper temperatures. cdi- items that had been ther |
| 2016-02-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a bottle of degreaser unlabeled. cdi- bottle labeled. |
| 2016-02-01 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed several cold holding units with no thermometer. |
| 2016-02-01 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed dented can stored with non-dented cans. cdi- dented can brought to dented can section and was disconti |
| 2016-02-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal bins. repeat. |
| 2016-02-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed jacket stored on top of dough maker as well as personal drink on shelf above prep table. |
| 2015-09-14 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plastic containers and salad bowls stacked wet. |
| 2015-09-14 |
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 2 pans of sauce cooling while covered with lids. cdi - lids were remove |
| 2015-09-14 |
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. -pf - observed a container of cooked meatballs without a date label. meatballs were made yesterday. cdi- item was dated. |
| 2015-09-14 |
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 - large container of pizza sauce in the walk in cooler was 54f. the sauce was prepared on 9/13. cdi - sauce was voluntarily discarde |
| 2015-09-14 |
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 - facility is not recording the date of the last one used. make sure |
| 2014-11-20 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf general comment***designate/allocate space for dented can goods for return to shipper for credit*** |
| 2014-11-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several damp wiping cloths resting on prep surfaces in kitchen and bar.store cloths in container of sanitizer when not using. |
| 2014-11-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved some mildew and pink slime on interior baffle of ice machine. cdi by staff cleaning interior of ice machine while i was onsite. |
| 2014-11-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several shelving racks with food debris and/or residue on surface. observed some food crumbs collecting on several gaskets. observed slight dust bui |
| 2014-11-20 |
45 |
4-501.11 maintain equipment in good repair.general commentobserved a couple of refrigeration units with split/torn gaskets. pic has gaskets in facility he plans to put them on the units this evening. |
| 2014-02-27 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibitiongeneral comment(a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.clean overhead venti |
| 2014-02-27 |
47 |
4-602.13 nonfood contact surfacesnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris collecting on multiple refrigeration gaskets in facility. observed dust accumu |
| 2014-02-27 |
33 |
3-501.13 thawingexcept as specified in ΒΆ (d) of this section, potentially hazardous food (time/temperature control for safety food) shall be thawed: (b) completely submerged under running water: (1) at a water temperature of 21oc (70of) or below,(2) with |
| 2014-02-27 |
1 |
2-102.12 certified food protection managerpic must have food safety training from an ansi-accredited program (certificate). observed no servsafe or ansi-accredited equivalent certificate at facility. attain food safety training prior to next inspection av |
| 2013-10-28 |
47 |
4-602.13 nonfood contact surfacesnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris collecting on multiple refrigeration gaskets in facility. observed dust accumu |
| 2013-10-28 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry all utensils completely before tight stacking. observed multiple pans stacked tight while still wet. |
| 2013-10-28 |
26 |
7-201.11 separation-storageobserved bottle of all-purpose cleaner stored on rack with dishes, in kitchen. cdi by relocating bottle. |
| 2013-10-28 |
1 |
2-102.12 certified food protection managergeneral comment(a) 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 |
| 2013-02-27 |
11 |
food shall be safe; unadulterated; and; as specified under ? 3 601.12; honestly presented.p observed one badly dented can. cdi by pic voluntarily discarding can. |
| 2013-02-27 |
1 |
general comment(a) 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 |
| 2013-02-27 |
2 |
general comment(m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible thr |
| 2013-02-27 |
21 |
general comment(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/temp |
| 2013-02-27 |
54 |
(a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. observed heavy dust build-up on overhead ventilation guard in men's restroom. clean vent guard in men's res |
| 2013-02-27 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris collecting on multiple refrigeration units in facility. observed dust accumulating on majority of shelving rack |
| 2013-02-27 |
42 |
air dry all utensils completely before tight stacking. observed multiple pans stacked tight while still wet. |
| 2012-10-30 |
8 |
handwashing signs not posted at all handwashing sinks in the prep areas. cdi- verbal education as to rule requirement. handwashing signs provided to operator today. |
| 2012-10-30 |
14 |
employee observed rinsing metal bread basket at handwashing sink next to dish machine; then dried basket with black cloth from used/ soiled napkin bin. cdi- employee and operator were advised that all utensils must be washed in approved manner and sanitiz |
| 2012-10-30 |
14 |
interiors of prep coolers and reach in freezer need to be cleaned of food debris. cdi- verbal education as to rule requirement. (no points taken today). |
| 2012-10-30 |
14 |
chemical dish machine not santizing per inspector and facility test strips. cdi- operator add new bottle of chlorine concentrate; previous bottle was empty. |
| 2012-10-30 |
20 |
one container of cut spinach leaves on top of prep cooler shelving; not under temperature control. cdi- verbal education as to rule requirement. container of spinach placed in cooler for rapid cooling. |
| 2012-10-30 |
21 |
potentially hazardous foods that are ready to eat being stored more than 24 hours not date marked. cdi- verbal education as to rule requirement. handout provided today. |
| 2012-10-30 |
31 |
discussed documentation of cooling process for all food items being cooled. |
| 2012-10-30 |
31 |
multiple items in walk in cooler tightly covered and stacked one on the other during the coolng process. cdi- methods corrected. |
| 2012-10-30 |
38 |
employee observed preparing food while wearing a watch. cdi- verbal education as to rule that no watches and bracelets may be worn while preparing food. (no points taken today). |
| 2012-10-30 |
38 |
two employees on main cook line preparing foods with no hair restraints on. wait staff also preparing and plating salads with no hair restraints on. all persons preparing food must wear a hair restraint. |
| 2012-10-30 |
43 |
single service items at salad prep cooler and at cook line not protected/ inverted while being stored. cdi- corrected |
| 2012-10-30 |
45 |
cutting boards scarred; shelf in one prep cooler is peeling. replace all damaged items. |
| 2012-10-30 |
47 |
shelving at dry goods; single service/ paperproducts and shelving in cook line area need to be cleaned.both handsinks need to be cleaned out. do not use handsinks for dumping. |
| 2012-10-30 |
7 |
multiple employee's preparing salads and adding garnish to foods with bare hands. cdi- verbal education as to rule requirement. |
| 2012-10-30 |
35 |
in use seasonings/ dry mixes/ oils not labeled. cdi- verbal education as to rule requirement. |
| 2012-10-30 |
1 |
no one on site today with food safety training. cdi- verbal education as to rule requirement. |