| Violation Date |
Code |
Description |
| 2018-10-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed equipment in need of cleaning. |
| 2018-10-31 |
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 chicken, and ziti cooling tightly covered containers in walk in cooler. ob |
| 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 several pasta without date mark. pic stated pasta is held for more than 24 hours. cdi, pastas labeled. |
| 2017-12-15 |
31 |
repeat3-501.15 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 three pans of cooked ziti sealed, placed in walk-in cooler measurin |
| 2017-12-15 |
20 |
repeat3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pizza prep cooler with a pan blocking air flow causing top part of unit to mal-funtioning holding tcs foods at 50f (see temp chart) cdi all tcs foods removed and placed |
| 2017-12-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep sink in kitchen area. |
| 2017-10-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic / oil mixture held at room temp measuring 75f. cdi mixture out of temp for 1 hour and placed on tphc. |
| 2017-10-04 |
22 |
no points deducted3-501.19 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 ensure that all t |
| 2017-10-04 |
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 cooked broccoli cooling at room temp measuring 72 f; cdi management disca |
| 2017-10-04 |
33 |
3-501.13 use approved thawing methods. observed numerous bags of chopped spinach thawing in sink basin with improper methods; cdi bags placed into container with cool water overflowing to recirculate water. |
| 2017-10-04 |
36 |
6-202.13 properly locate mechanical insect control devices. observed fly strips stored improperly near and around food prep areas. |
| 2017-10-04 |
54 |
no points deducted6-305.11 6-501.110 designate and use an area for the orderly storage of employees possessions. observed employee's personal items (lunches stored above and with food in walk-in coolers). |
| 2017-04-24 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of dry food bins, shelving throughout) |
| 2017-04-24 |
45 |
4-501.11maintain equipment in good repair.observed broken, damaged plastic containers and utensils, observed broken plastic cover on speed rack in need of replacing. |
| 2017-04-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-04-24 |
11 |
3-101.11food shall be safe for consumption, unadulterated and honestly presented.observed two large bags of moldy onions in storage bin in need of discarding. |
| 2017-01-03 |
18 |
3-501.14(a)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 ziti with sauce cooling in walk-in cooler measuring 90f, 2 hours has elapsed. cdi ziti discarded. |
| 2017-01-03 |
19 |
repeat3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved chicken wings on steam table hot holding measuring 119f cdi wings reheated and placed on tphc. |
| 2017-01-03 |
8 |
repeat5-205.11 maintain access to handsinks.observed hand washing sink blocked by pan of milk on ice inside hand sink, cdi pan removed. |
| 2017-01-03 |
47 |
no points deducted4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of dry food bins, shelving throughout). |
| 2017-01-03 |
38 |
no points deducted2-402.11(a) use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed staff in need of hair restraints while working with exposed foods. |
| 2016-07-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with pink build up on ice shield. cdi: machine cleaned during inspection. |
| 2016-07-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken wings holding in steam table below 135f. cdi: wings discarded. tphc paperwork sent to pic and filled out today during inspection. |
| 2016-07-20 |
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 that pizzas were marked for |
| 2016-07-20 |
35 |
•3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed several dry goods not readily identifiable at make station. repeat violation |
| 2016-07-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed cart with food blocking handsink in back kitchen area. cdi: cart relocated. |
| 2016-07-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several employees handling food with unapproved jewelry. |
| 2016-07-20 |
45 |
4-501.11 maintain equipment in good repair. observed pizza make cooler flip top damaged. repair or replace. repeat violation |
| 2016-07-20 |
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 damaged tiles around wic. observed damaged frp and drywall at columns near piz |
| 2016-07-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed rodent droppings near water heater and mop sink. improvement since last visit. repeat violation |
| 2016-03-22 |
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 damaged frp on columns near pizza station.6-201.13 provide a wall to floor joi |
| 2016-03-22 |
45 |
4-501.11 maintain equipment in good repair. observed damaged pizza make cooler flip top. repeat violation observed damaged gasket on pizza cooler. repair or replace equipment. |
| 2016-03-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies present throughout facility. pic advised to call pest control. repeat violation |
| 2016-03-22 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed bottle of oil unlabeled at pizza station. cdi: bottle labeled by pic. repeat violation |
| 2016-03-22 |
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 greek salad cooling in wic with lid on. salad was prepared at 12:30pm and |
| 2016-03-22 |
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 following time |
| 2016-03-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salads in cold well on ice. pic stated that the cold well was not working and they had the food on ice to keep it cold. salads were holding at above 45f. cdi: pic given tphc t |
| 2016-03-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade with food debris on it. cdi: can opener taken to sink for washing. |
| 2016-01-20 |
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 unlabelled container of white granules. pic stated it was salt. cdi: pic labelled container. |
| 2016-01-20 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed pizza cutters with heavy food debris. pic stated that they are washed once a shift (approximately every 6 hours). cdi: pic directed to move ite |
| 2016-01-20 |
36 |
. 6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies around ice and coffee machine areas. cdi: vinegar traps being used. call pest control if problem persists. |
| 2016-01-20 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed floor to wall tiles damaged and missing around wic. caulk or replace.6-501.12 floors |
| 2016-01-20 |
45 |
4-501.11 maintain equipment in good repair. observed steamer corroded with broken dials. observed damaged door on pizza make cooler. repair or replace equipment. |
| 2016-01-20 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service items overstacked in holder at register so that lips to cups were exposed to contamination. cdi: excess cups moved back to storage. |
| 2015-04-17 |
50 |
5-402.13 maintain sanitary sewage system.-p observed floor drain under prep sink clogged causing water to back up onto floor. drain is draining slowly but making sink not usable for thawing or high water usage. prep sink is only sink in kitchen and drain |
| 2015-04-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of clean dishes throughout. |
| 2015-04-17 |
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 noodles and prepared raw ingredient baked ziti in walk in cooler co |
| 2015-04-17 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee wash counters with sanitized rag and change tasks without changing gloves. pic instructed employee to change gloves and wash hands. |
| 2015-04-17 |
8 |
general comment- 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed trash can with dirty dishes blocking only hand sink in back of kitchen. ensure hand sink is accessible at all times. trash can rolled out of th |
| 2014-09-19 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. large amount of dust build up on fan shield/ guards of fan at the front service area, cleaning is needed. |
| 2014-09-19 |
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 . can opener blade is peeling and damaged. cdi- verbal correction to replace blade. |
| 2014-09-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal pans being used and stored in the back prep area stacked tightly while wet. cdi- verbal correction. |
| 2014-09-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. gnats observed in back prep area, at handwashing sink in the front service area, and around self service beverage dispenser. cdi- operator was advised that continued pest management tr |
| 2014-09-19 |
33 |
3-501.13 use approved thawing methods. more than five bags of spinach sitting in water in prep sink during thawing process. cdi- method corrected. |
| 2014-09-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. salads at front service line not under temperature control. operator advised that they are being held for time for safety. time on dry erase board indicates 12p-2p, but all managers on |
| 2014-09-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -p mold build up on six of eight nozzles at the self service beverage dispenser. cdi- operator ana rodriquez removed and cleaned. |
| 2014-09-19 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. some unused items stored next to reach in cooler and wall at pizza oven area. remove items and clean area. |
| 2014-05-12 |
31 |
3-501.15 cooling methods - pf. large container of steamed broccoli stacked in large amounts and tightly covered during cooling process. cdi- discussed method options with operator; corrected. see chart for temperature |
| 2014-05-12 |
22 |
3-501.19 time as a public health control - p,pf. time is being used as a method for control for various pizza's, salad mixes, calzones, and stromboli's. process is being documented at main service line, but operators were unable to provide written docume |
| 2014-05-12 |
8 |
6-301.12 hand drying provision - pf. no papertowels (no dispenser on or at location either) at handsink in the main kitchen area. operators, emma gonzalez and ralph horne advised that dispenser was recently broken. cdi- operators replaced papertowels. ver |
| 2014-05-12 |
42 |
4-901.11 equipment and utensils, air-drying required - c. four pans stacked tightly while wet during the drying process. cdi- operator corrected. |
| 2014-05-12 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. dried food debris on lower shelving in walk in cooler, dry goods/ dry foods area. cleaning is needed. |
| 2014-05-12 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. single service cups stacked out of dispenser at front counter, and single service tray containers and plates not protected during storage. cdi- discus |
| 2013-05-09 |
53 |
physical facilities shall be maintained in good repair. observed floor tiles throughout facility in poor repair. need to regrout tiles in food service areas. replace broken tiles and regrout between tiles.physical facilities shall be maintained in good re |
| 2013-05-09 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed table in kitchen; gaskets on pizza prep unit; and area around beverage station in need of cleaning. |
| 2013-05-09 |
45 |
equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed cabinets at at hot food pizza prep area and at beverage station in dining room in poor condition (need to repair and/o |
| 2013-05-09 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2013-05-09 |
20 |
(a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipm |
| 2013-05-09 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed the grater not clean to sight and touch after it had been cleaned and washed by employees. |
| 2013-01-09 |
20 |
(a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipm |
| 2013-01-09 |
22 |
(a) except as specified under ? (d) of this section; if time without temperature control is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking; or for ready-to-eat |
| 2013-01-09 |
36 |
the premises shall be maintained free of insects; rodents; and other pests. the presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (a) routinely inspecting incoming shipments of food and suppl |
| 2013-01-09 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2013-01-09 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. physical facilities shall be maintained in good repair. observed wall coving in nned of repair. observed flooring under beverage station in dining room in poor repair.floor |
| 2013-01-09 |
47 |
(b) the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. observed equipment throughout facility in need of cleaning. |
| 2013-01-09 |
19 |
(a) except during preparation; cooking; or cooling; or when time is used as the public health control as specified under ?3 501.19; and except as specified under ? (b) and in ? (c ) of this section; potentially hazardous food (time/temperature control for |
| 2013-01-09 |
45 |
(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. (b) equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted |
| 2013-01-09 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pfobserved utensils and food contact surfaces stored as clean were not clean to sight and touch. items were returned to 3 comp. sink for cleaning. |