| Violation Date |
Code |
Description |
| 2019-01-04 |
54 |
general comment. 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed water bottles being stored on two prep counters. also observed water and drink bottle being stored on shelf in walk in c |
| 2019-01-04 |
47 |
repeat violation. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of dust on equipment and fans throughout. cleaning needs to be done. |
| 2019-01-04 |
45 |
general comment. 4-501.11 maintain equipment in good repair.observed split gaskets in majority of reach in coolers. pic stated that work order for gaskets has been put in. |
| 2019-01-04 |
37 |
repeat violation. 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed boxes of spinach, feta cheese, and noodles being stored directly on the floor in the walk in cooler. cdi- items |
| 2019-01-04 |
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. -pfin back flip top unit, observed ham, salami, chicken, and lettuce in flip top unit not date marked. pic stated items have be |
| 2019-01-04 |
13 |
general comment. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -pin walk in cooler, observed raw eggs being stored on top of green peppers and raw shrimp being stored on top of box of heavy cream. cdi- storage order was rearranged. |
| 2019-01-04 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed pic with expired(11-15-17) food protection manager certificate. - |
| 2018-06-19 |
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 of dust on equipment and fans throughout. repeat. |
| 2018-06-19 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service items on floor in dry storage. |
| 2018-06-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observedcontainers of food stored on the floor in the walk-in cooler and dry storage area. cdi-items relocated to a shelf.repeat |
| 2017-10-05 |
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 packages of portioned deli ham not datemarked as required. cdi-product dated3-501.18 discard the food requiring date label |
| 2017-10-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observedcontainers of food stored on the floor in the walk-in cooler and dry storage area. cdi-items relocated to a shelf.repeat an |
| 2017-10-05 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored above ready to eat food in the walk-in cooler. |
| 2017-10-05 |
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 floors in the kitchen area in need of resealing to provide a smooth and easily |
| 2017-10-05 |
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 shelving in the walk-in cooler. |
| 2017-04-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed containers of food stored on the floor in the walk-in cooler. cdi-items relocated to a shelf.repeat |
| 2017-04-17 |
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 spray bottles of oils, sauces and water not labeled as required. |
| 2017-04-17 |
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 cooked chicken, broccoli, eggplant and ground beef in the upright reach-in cooler without required datemark. cdi-product datemark |
| 2016-12-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fan grate in walk-in cooler with dusty build-up. |
| 2016-12-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed containers of food stored on the floor in the walk-in cooler. cdi-items relocated to a shelf. |
| 2016-12-09 |
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 squeeze bottles of oils and sauces not labeled as required. |
| 2016-12-09 |
26 |
07-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several spray bottles of cleaners not labeled as required. cdi-bottles labeled |
| 2016-12-09 |
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 pasta dated 12/2 in reach-in cooler. cdi-product discarded. |
| 2016-12-09 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed water at handsinks in male and female restrooms at 80f. verification required |
| 2016-08-22 |
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 in tracks of display case containing calzones, stuffed pizza, etc. clean. |
| 2016-08-22 |
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 multiple items including but not limited to turkey, ham, cooked broccoli, calzones and stuffed pizza without datemark. cdi- items w |
| 2016-08-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 1 bottle of sanitizer at 0 ppm. cdi- sanitizer of correct concentration provided. |
| 2016-02-23 |
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 house dressing bo |
| 2016-02-23 |
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 pizzas using time had not b |
| 2016-02-23 |
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 observed no date mark on cooked eggplant, lasagna (from freezer), ground beef, or entire cooler of calzones and similar items. cdi- all item |
| 2016-02-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed many employee items including vitamin supplments stored with facility items. provide storage for employee items. |
| 2016-02-23 |
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 build up on walls above baseboards and ceiling v |
| 2015-10-14 |
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 dust build up around ceiling vents in kitchen. c |
| 2015-10-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food build up in the bottom of reach in freezer and on dry storage shelving. clean. |
| 2015-10-14 |
45 |
4-501.11 maintain equipment in good repair. observed a split gasket in back kitchen prep unit. repair. |
| 2015-10-14 |
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 lasagna thawing in walk in cooler without datemark. foods shall contain date prepared and date pulled out of freezer to thawing. re |
| 2015-10-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed reach in cooler to have an internal temperature of 52 f, foods inside- including meatballs, pizza sauce, ground beef, spinach, brocolli, ham, cheese, tomatoes and chicken, were |
| 2015-10-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed 2 shell eggs above ready to eat egg plant. cdi- eggs were moved to bottom shelf. |
| 2015-06-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed several sanitizer spray bottles testing 0ppm. cdi by refilling at 50ppm. |
| 2015-06-08 |
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 lasagna thawing in walk-in cooler without date mark. mark with date prepared and thaw date when removing from freezer. cdi by date |
| 2015-06-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottles containing toxic cleaners. cdi by labeling. |
| 2015-06-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed boxes and buckets of food stored on the floor in walk-in cooler. cdi by placing on shelves. |
| 2014-10-24 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed a food employee wearing a bracelet. |
| 2014-10-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed boxes of food and buckets of salad and antipasto stored on the floor of the walk in cooler. |
| 2014-10-24 |
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 use proper cooling methods. observed marinara sauce cooling in large plastic contai |
| 2014-10-24 |
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 in house cooling from the night before at 48f at arrival. cdi by voluntary disposal. |
| 2014-03-27 |
1 |
observed no certified food protection manager onsite today. pic must have passed an ansi approved, proctored food safety managers exam. points will be deducted on the next inspection.2-102.12 |
| 2014-03-27 |
2 |
food service employee were unaware of the big five illnesses today and could not find a list of them for reference. be sure all employees can reference this information easily. employees did know what symptoms not to work with and manager knew to exclud |
| 2014-03-27 |
6 |
observed two employees wash hands for <10seconds-asked to re wash today. be sure employees wash hands and exposed arms for 15-20 seconds with soap, rinse hands, dry with a papertowel, and turn off water with a papertowel.work with all employees on proper |
| 2014-03-27 |
7 |
observed cooked cheese pizza touched with bare hands today when slicing- pizza discarded to correct.no bare hand contact with rte food is allowed- use tongs, deli wraps, or gloves instead.3-301.11 |
| 2014-03-27 |
46 |
observed no quat. test strips onsite today but quat. sanitizer is being used on dining room tables. provide these test strips or stop using quat. pic agreed to only use chlorine to correct.4-302.14 |
| 2014-03-27 |
21 |
observed sliced tomato, lasagna, meat sauce, meatballs, cut lettuce, cooked eggplant, opened cooked peppers, etc not date marked today. no date marking system in place. all date marked by employees today to correct.3-501.17 |
| 2014-03-27 |
31 |
observed calzones cooling under the glass ri case today. this unit is not designed to quickly cool foods. calzones moved to wic to quickly chill down- only cooling 1 hour when moved.3-501.15 |
| 2014-03-27 |
14 |
observed build up on both tea nozzles today. be sure these are washed, rinsed, and sanitized at least daily. broken down and cleaned properly today to correct.4-602.11observed sanitizer concentrate in a bottle labeled sanitizer today and was being used o |
| 2013-08-02 |
26 |
7-102.11 common name-working containersproperly label all chemical spray bottles. observed 3 spray bottles not labeled.repeat7-201.11 separation-storage*new* sanitizer is to be stored with chemicals so as not to contaminate food or utensils. observed sani |
| 2013-08-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingproperly date mark all ready to eat (rte), potentially hazardous (tcs) products that are not used within 24 hrs. items should be kept for a maximum of |
| 2013-08-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsall food contact surfaces must be clean to the sight and touch. observed build up inside the tea nozzles (cleaned onsite). |
| 2013-08-02 |
4 |
2-401.11 eating, drinking, or using tobaccoproperly store all employee personal drinks and food so as not to contaminate other food products. observed employee personal water bottles improperly stored next to open strombolis, etc. also observed a box of e |
| 2013-08-02 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employeesthe pic must be provide documentation or otherwise demonstrate knowledge of an employee health policy. pic was able to provide documentation but staf |
| 2013-01-28 |
21 |
all ready to eat foods held for more than 24 hrs. must be date labeled and discarded after 7 days if held <41 f or after 4 days if held 41-45 f. observed ready to eat food items in the walk-in cooler without date label. cdi by instruction and date lableli |
| 2013-01-28 |
49 |
observed water leak from broken drain pipe on handwash sink. repair. |
| 2013-01-28 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris build-up on door tracks of display cooler. |
| 2013-01-28 |
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. pf observed degreaser stored in 3 unlabeled spray |
| 2013-01-28 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed can opener with food residue build-up on blade. observed microbial growth on outside surface of ice chute on soda fountain; water is dripping from chute onto dispe |