| Violation Date |
Code |
Description |
| 2018-10-25 |
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 standing water pooling underneath kitchen handsi |
| 2018-10-25 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach in at the rear of facility beside mixer. -1- repeat |
| 2018-10-25 |
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 name of business |
| 2018-10-25 |
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 stacked bus tubs of shredded mozzarella shredded in-house cooling in deep |
| 2018-10-25 |
14 |
4-602.12 (a) the food contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. observed mesh baking pans not cleaned, per kitchen staff. staff stated baking pans are passed through oven and then reused for up to 6 months |
| 2018-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pan of mozzarella cold holding above 45 degrees. cdi pic discarded. |
| 2018-06-21 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved chicken, meatballs, sausage, and ham that were frozen and pulled from freezer without a thaw date. cdi product was able to be back d |
| 2018-06-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flying insects in food establishment. make sure to have pest contol address. |
| 2018-06-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed ware washing not operating; pulling 0 ppm for chlorine concentration. in interim will use 3 compartment sink. verification required.4-601.11(a) equipment food |
| 2018-06-21 |
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 ceiling leaking near 3 compartment sink from ac. make sure to have this fixed. |
| 2018-06-21 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with deep gouges and no longer able to clean effectively. make sure to replace/resurface.4-501.11 maintain equipment in good re |
| 2017-11-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers sh |
| 2017-11-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.build up on racks and microwave today. |
| 2017-11-06 |
45 |
4-202.15 can openers - cobserved some metal shards on the can opener today- replace or sharpen blade.4-501.11 maintain equipment in good repair. dirty dish rack is rusted and some racks in cold units are beginning to rust- replace or resurface. |
| 2017-11-06 |
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/pfbutter set out at room temperature to |
| 2017-11-06 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2017-07-24 |
49 |
5-205.15 maintain a plumbing system in good repair.observed toilets loose today and leaking when moved. plumber called during inspection. |
| 2017-07-24 |
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. -pfobserved cheese that had been cooling overnight in a covered plastic bus tub with a |
| 2017-07-24 |
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. -pobserved cheese that had been cooling overnight and still had not reached 45f or less. use thermometer to make sure products are reac |
| 2017-04-13 |
21 |
observed boiled eggs(out of shell) and deli turkey that had been opened on monday and did not have a date- back dated during inspection.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-04-13 |
11 |
observed debris in cheese- discarded during inspection to correct.3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. |
| 2017-04-13 |
18 |
observed cheese that had been cooling overnight and still had not fallen to below 45f- product discarded.3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p |
| 2017-04-13 |
31 |
observed a change in cooling methods on cheese but it still did not meet temperature due to such large portions, covered and inside of plastic. pic suggested not cutting as much cheese at one time which would be a great start due to the lack of refrigera |
| 2016-12-28 |
53 |
observed ceiling tiles above the dish machine that are acoustic, are bent, and have absorbant material exposed.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2016-12-28 |
49 |
observed a small leak at the prep sink drain pipe.5-205.15 maintain a plumbing system in good repair. |
| 2016-12-28 |
31 |
observed cheese cooling in deep portions, covered tightly in plstic bus tubs. cheese uncovered today and unstacked. observed sauce cooling the same way- lids removed to correct.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, |
| 2016-12-28 |
20 |
observed vinergarette dressings stored at room temperture and they have fresh garlic and oil as ingredients in each of them. this product, if contains garlic and oil, must be refrigerated and date marked if held >24 hours.3-501.16(a)(2) maintain tcs food |
| 2016-12-28 |
19 |
observed pizza holding in the case at <135f- discarded to correct.tilt sheet emailed to pic as an option for this product.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-12-28 |
18 |
observed shredded cheese that had been cooling overnight and still had not fallen below 45f- product discarded.3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p |
| 2016-08-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing bracelet while preparing food. remove bracelet.2-402.11 use head coverings, beard guards and clothing to restr |
| 2016-08-18 |
45 |
4-501.11 maintain equipment in good repair. observed broken handle on reach in freezer. repair. repeat -2- |
| 2016-08-18 |
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 cooling pesto at 94f at the beginning of the inspection and 90f. this is a rate of .2 degrees per minute. cdi - pic altered |
| 2016-08-18 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles in both restrooms. replace these with cleanable ceiling tiles. repeat -.5-6-501.11 floors, walls, a |
| 2016-03-30 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent tiles in both restrooms. replace these with cleanable tiles. -0- |
| 2016-03-30 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed temperature gauge stuck on 55f. have repair tech repair. -0- |
| 2016-03-30 |
45 |
4-501.11 maintain equipment in good repair. observed broken handle on reach in freezer. repair. -1- repeat |
| 2016-03-30 |
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 salad lettuce cooling in tightly wrapped plastic while cooling. cdi - lett |
| 2016-03-30 |
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 no written procedure for he |
| 2016-03-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the first prep unit's cutting board. cdi - pic cleaned. -0- |
| 2016-03-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dumped lemons in basin of handsink at the beginning of the inspection. cdi - pic cleaned handsink. -0- |
| 2016-03-30 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no pic with certification during inspection. -2- |
| 2016-01-06 |
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 foods cooling in the prep unit. use the larger pieces of equipment to coo |
| 2016-01-06 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed spices stored in reach in cooler above cooked bread that is cooling. cdi - pic moved herbs to lower shelf. -1.5- repeat |
| 2016-01-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in sanitizer buckets with 0 ppm concentration of quat sanitizer. cdi - pic had employee refill containers with sanitizer of ample strength. -0- |
| 2016-01-06 |
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 holding herb butte |
| 2016-01-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed flour buildup on shelving beside handwash sink and dust buildup on the underside of shelving near dishwasher. clean. -.5- repeat |
| 2016-01-06 |
45 |
4-501.11 maintain equipment in good repair. observed broken handle on reach in freezer. pic stated part has been ordered, but vendor is in the process of moving and the delivery has been delayed until the move is complete. repair. -0- repeat |
| 2015-10-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on scoops. cdi - scoops moved to pre-rinse sink to be recleaned. -1.5- |
| 2015-10-02 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed portobello mushrooms stored in prep cooler over cooked chicken wings. cdi - pic placed mushrooms on bottom shelf. -0- |
| 2015-10-02 |
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 oil and spice shaker without label. label these with the common name of the product -0- |
| 2015-10-02 |
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 bin of linen stored under soiled delivery bags and utensils stored on side of shelf with debris present. move these item |
| 2015-10-02 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed overstacked cups in dispenser without protection over the top cup. observed wrapped utensils with food contact surface exposed. top cup was protected and |
| 2015-10-02 |
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 cooked spaghetti in prep unit date marked 09/26/2015 at 40f. this item should have been disca |
| 2015-10-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed flour buildup on reach in freezer and dust and debris present on shelving throughout. clean. -0- |
| 2015-10-02 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking pre-rinse nozzle at 3-comp sink. repair. -0- |
| 2015-10-02 |
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 buildup on vents throughout facility and bu |
| 2015-10-02 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed shield falling down over light near 3-comp sink. secure shield in place. -0-6-303.11 intensity-lighting - |
| 2015-10-02 |
45 |
4-501.11 maintain equipment in good repair. observed broken handle on reach in freezer and missing handle on the flip top pizza unit. repeat. -0- |
| 2015-06-24 |
45 |
4-501.11 maintain equipment in good repair. observed missing handle on the right end of the flip top on the pizza prep cooler. also noted broken plastic handle on the stand up freezer door. |
| 2015-06-24 |
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 observed 6 containers of pizza sauce 60f in the refrigerator covered with conden |
| 2015-06-24 |
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 thai chicken pizza topping dated 6/16. cdi (corrected during inspection) item was discard |
| 2015-06-24 |
15 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed slightly dented can of pizza sauce. can was dented on the side seam. facility was advised not to use if cans are swollen or leaking. return to vendor if ther |
| 2015-01-21 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic not certified by accredited program. |
| 2015-01-21 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets in some rtefrigeration units. |
| 2015-01-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed can opener with blade soiled. cdi- moved can opener to cleaning process. |
| 2015-01-21 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed severely dented can in dry storage. less severely dented can on same shelf. cdi- pic discarded voluntarily. do not accept damaged cannned food at delivery. |
| 2014-09-17 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p: observed employee use sanitizer and cloth to clean dough cutting board, then go to pizza make station. cdi- discussion with pic, glove change, and hand wash. |
| 2014-09-17 |
26 |
7-201.11 store toxic materials to avoid contamination. -p: observed bottle of quat sanitizer hanging on dry storage shelves. cdi- moved to top of water heater. |
| 2014-09-17 |
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: found pizza steak and cooked shrimp with dates 9/8 and 9/9. cdi- discarded items. |
| 2014-09-17 |
47 |
.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build-up on lower shelves of dry storage shelves. |
| 2014-04-22 |
35 |
3-302.12 food storage containers identified with common name of food - c: label all containers of food in dry storage areas. found several bins of flour unlabeled. |
| 2014-04-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below in holding units. found several items above 45 f in pizza cooler. refer to temperature chart. |
| 2014-02-05 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: opened bags of dry goods shall be protected from potential contamination. observed some bags rolled down. this is not considered covered or sealed. |
| 2014-02-05 |
31 |
3-501.15 cooling methods - pf: do not tightly cover cooling foods until they reach 45 f or below. observed several covered containers of sausage 53 f. observed one tub of chopped lettuce 49 f. cdi- vented. |
| 2014-02-05 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below. observed several cheeses above 45 f in flip top make cooler. cdi- pic voluntarily discarded. |
| 2013-09-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding: keep tcs foods requiring refrigeration at 45 f or below. follow manufacturers instructions for holding foods. observed caesar dressing mad |
| 2013-09-17 |
35 |
3-302.12 food storage containers identified with common name of food: label containers of foods such as flour, sugar, msg, etc. observed large containers of flour not labeled.3-602.11 food labels: foods packaged in a facility and subsequently offered for |
| 2013-09-17 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition: promptly dispose of foods requiring date marking once they exceed the maximum seven day holding time. observed chopped ham, chicken breasts, caesar d |
| 2013-09-17 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking: store employee food in a designated area so contamination of retail food can not occur. observed employee food being stored on top shelf of refrigerator. move this designated |
| 2013-09-17 |
39 |
3-304.14 wiping cloths, use limitation: cloths used for wiping surfaces shall be held between uses in an approved sanitizer. observed buckets of sanitizer with rags below 150 ppm quat. cdi- quat made to approved concentrations. |
| 2013-05-06 |
14 |
keep ice bins and machines clean. observed pink mold build-up on baffle in ice machine. cleaned while on site. |
| 2013-05-06 |
39 |
cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and (2) used for no other purpose. cloths in-use for wiping counters and other equipment surfaces shall be: (1) h |
| 2013-05-06 |
38 |
make sure all employees working with food wear hair restraints. observed employee boxing pizza with no restraint. |
| 2013-05-06 |
31 |
vent cooling foods like grated cheese tubs to ensure proper cooling. observed three tubs above 45 f. one tub from previous day discarded. tubs from current day vented. |
| 2013-05-06 |
21 |
make sure accurate dates are placed on tcs foods. observed april 5 date on fab sauce; should be may 5. cdi- accurately marked. |
| 2013-05-06 |
21 |
promptly dispose of foods that have expired holding times. observed artichoke dip date april 26. discarded. |
| 2013-05-06 |
18 |
cool tcs foods from room temperature to 45 f or below within four hours. observed grated cheese 48 f covered in refrigerator from previous day. cdi- voluntarily discarded. |
| 2013-01-28 |
38 |
except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. observed employee with assessories on wrists while working with dirty utensils. same e |
| 2013-01-28 |
34 |
) a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as cut leafy greens. observe |
| 2013-01-28 |
39 |
cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. cloths in-use for wiping counters and other equipment surfaces shall be: (1) |
| 2013-01-28 |
6 |
employees shall wash their hands before donning gloves. observed employee don gloves to male salads without washing. cdi-discussion. |