| Violation Date |
Code |
Description |
| 2018-08-09 |
31 |
repeat: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. chicken ceasar salads observed cooling improperly in walk-in cooler stacked |
| 2018-08-09 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. quat sanitizer in spray bottle was recorded at strong concentration above 400ppm. cdi: sanitizer was diluted to proper concentration. |
| 2018-08-09 |
8 |
general comment:5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. handsink observed blocked by rolling cart upon entry. cdi: cart was relocated. |
| 2017-12-06 |
42 |
repeat: 0.5 pts.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dough containers stacked wet on back shelf. |
| 2017-12-06 |
31 |
repeat: 0.5 pts.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 caesar salads cooling in walk-in while stacked an |
| 2017-12-06 |
22 |
repeat: 1 pt.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 no proper writ |
| 2017-12-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. 1.5 pts. observed quat sanitizer at 3-comp sink recorded at 50ppm. cdi: changed out and corrected to 200ppm. 4-601.11(a) equipment food contact surfaces and utensils s |
| 2017-04-13 |
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/pfobserved no procedures available for |
| 2017-04-13 |
31 |
general comment: 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. -pfobserved chicken caesar salads and pre-made sandwiches cooling stac |
| 2017-04-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed pans wet stacked on shelf. |
| 2017-04-13 |
45 |
general comment:4-501.11 maintain equipment in good repair.observed torn gaskets at front reach-in cooler. |
| 2017-04-13 |
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 floor damaged at can wash. |
| 2016-11-08 |
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 can wash basin damaged, repeat. |
| 2016-11-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed drain flies around can wash area. observed fly in sanitizer water, drained during inspeciton. |
| 2016-01-14 |
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. can wash observed with damage to the basin. |
| 2016-01-14 |
45 |
4-501.11 maintain equipment in good repair. observed two broken gaskets on the reach in refrigeration units. |
| 2015-06-19 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed salads prepared at 8:30am at 54-56f. cdi salads discarded. verification required. |
| 2015-06-19 |
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 salads cooling in covered plastic containers. salads were out of time/te |
| 2015-06-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pizza sauce held at room temperature for up to 8 hours. facility must provide documentation stating pizza is a non-tcs food. verification required. |
| 2015-06-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris inside gaskets throughout cafe. |
| 2015-06-19 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on under pizza holding cooler. |
| 2015-01-07 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on cooler under pizza holding unit. |
| 2015-01-07 |
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 pizza held using time as p |
| 2014-08-04 |
47 |
4-602.13 nonfood contact surfaces - c. nonfood contact surfaces shall be kept clean. observed shelves collecting food debris in walk-in cooler. |
| 2014-08-04 |
35 |
3-302.12 food storage containers identified with common name of food - c. once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. observed dry good container unlabeled. |
| 2014-08-04 |
31 |
3-501.15 cooling methods - pf. cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70f within 2 hours and 70-45f within the f |
| 2013-11-14 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy - pf observed no ambient air thermometer in the low boy two door cooler under the pizza/ sandwich hot hold unit. a thermometer was put into the cooler during the inspection. |
| 2013-05-30 |
45 |
observed wire shelves in the pizza cooler with plastic coating chipping. nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; non |
| 2013-05-30 |
54 |
observed the return vetn over the 3-bay sink accumulating excessive dust. 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. |
| 2013-05-30 |
51 |
observed the men's room door not self closing. except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall; a toilet |
| 2013-05-30 |
43 |
observed single service cups at the retail counter uncovered/ unprotected. this is a repeat violation. single-service and single-use articles and cleaned and sanitized utensils shall be handled; displayed; and dispensed so that contamination of food- and |
| 2012-11-15 |
19 |
observed turkey sandwiches hot held at 127f to 133f with no tphc agreement on file. sandwiches discarded. 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 specifi |
| 2012-11-15 |
22 |
repeat: observed pizza's not being labeled with discard time as required by tphc agreement. this is a repeat violation which if observed again may result in a full point deduction. |
| 2012-11-15 |
42 |
observed wet stacking of pans. after cleaning and sanitizing; equipment and utensils 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 |
| 2012-11-15 |
43 |
observed single sirvice utensils at the retail counter with food contact surfaces exposed to handling by customers. knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if |
| 2012-11-15 |
8 |
observed handwash sink by exit door with no hand soap. the other sink 10 feet away was stocked. each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. |
| 2012-11-15 |
47 |
observed gasket of cooler under pizza station torn and collecting food debris. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 2012-11-15 |
54 |
observed return vent of the ladies room accumulating excessive dust. 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. |
| 2012-11-15 |
43 |
observed single service cups at the retail counter uncovered/ unprotected. single-service and single-use articles shall be stored as specified under ? (a) of this section and shall be kept in the original protective package or stored by using other means |
| 2012-11-15 |
8 |
observed signs missing from handwash sinks. 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. |