| Violation Date |
Code |
Description |
| 2018-11-19 |
45 |
4-501.11 maintain equipment in good repair. observed gasket torn at a reach in unit at salad prep. advised to replace gasket. |
| 2018-11-19 |
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 quat sanitizer bucket at 100 ppm. cdi - refilled to proper concentration solution. currentl |
| 2018-11-19 |
37 |
3-305.14 during preparation, unpackaged food shall be protected from environmental sources of contamination. observed garlic bread being prepared and stored in splash zone of sanitizer bucket. cdi - relocated the bread to prevent recontamination. |
| 2018-11-19 |
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 chicken in the walkin cooler with a date label stating chicken was prepared on november 12, 2 |
| 2018-11-19 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employee turn sink |
| 2018-06-05 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed hot water at handsink in prep area not working properly; no hot water. advised to reapir. |
| 2018-06-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked items. |
| 2018-06-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature. refer to temp chart. cdi - educated to not overstack in flip top unit. discarded the food that was left out. |
| 2018-06-05 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed fish cooked to 100f. facility does not have a consumer advisory for this product; facility shall not offer this produ |
| 2018-02-22 |
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 sliced tomatoes not meeting time/temperature cooling criteria in the walkin cooler; hasn't cooled rapidly in 20 min. |
| 2018-02-22 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat violation. observed squeeze bottles of oil not labeled. advised to label working containers of food. |
| 2018-02-22 |
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 tomatoes not cooling properly in walkin cooler. cdi - educated about proper co |
| 2018-02-22 |
45 |
4-501.11 maintain equipment in good repair. observed standing water in the reach in unit by the stove. |
| 2018-02-22 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed ice scooper stored i |
| 2017-11-21 |
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 employee food stored in flip top on top |
| 2017-11-21 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-11-21 |
45 |
4-501.11 maintain equipment in good repair. observed the handsink by the flip top prep units tearing away from the wall. advsied to have handsink repaired and fixed to the wall. |
| 2017-11-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked on the clean storage rack in the dish pit. cdi - removed wet items from each other to allow to air dry. |
| 2017-11-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat violation. observed working container of olive oil in the back for the pizza dough not labeled. advised to have labels for |
| 2017-11-21 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spray bottle of quat sanitizer stored above ready to eat product that was uncovered. cdi - relocated spray bottle to location where contamination is prevented. educated about chemical sto |
| 2017-11-21 |
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 repeat violation. observed artichoke, canteloupe, and corn without date labels on proudct. cdi - educated about date marking |
| 2017-07-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat spray bottle at 100 ppm. quat 146 concentrate states that the solution is active at 150 ppm. cdi - observed that the actual faucet doesn't have enough flow for the dispenser. turned |
| 2017-07-10 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employees recontami |
| 2017-07-10 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed dumping in handsinks. repeat violation. observed that facility is not using sink as a utensil storage, but the employees are dumping into handsinks. cdi - reminded that the ha |
| 2017-07-10 |
13 |
| holy 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 fo |
| 2017-07-10 |
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 container of cut melon without a date label on product after being prepared on saturday. cdi - food employee volunta |
| 2017-07-10 |
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 wall joints in disrepair by the ice machine. advised to repair wall joints. 6 |
| 2017-07-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one fly in dishpit area. advised to keep pests free from facility. use fly tape underneath sinks to prevent contamination of equipment, utensils, food contact surfaces, and f |
| 2017-07-10 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-07-10 |
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 squeeze bottle of oil with no label no it. cdi - labeld bottle. |
| 2017-03-08 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed two handsinks used as dirty knive and utensil storage with cleaning pads in them. cdi - removed the items from sink basin. educated that handsinks are only for handwashing. 6- |
| 2017-03-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tomato slicer with dried food debris on the food contact surface of equipment. cdi - brought slicer to the dish pit for a cleaning procedure. advise |
| 2017-03-08 |
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 chicken cooling in the walkin cooler tightly covered with multiple layers of pl |
| 2017-03-08 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed raw salmon in container stored above uncovered ready to eat lettuce. cdi - educated importance of proper storage order; advised to store raw animal products on the bottom. |
| 2017-03-08 |
45 |
4-101.19 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, nonabsorbent, and smooth material. observed towel underneath cont |
| 2017-03-08 |
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 floor to wall joint in disrepair underneath the spray arm. advised to repair. |
| 2017-03-08 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed ice scooper stored |
| 2016-11-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked in dsh pit. |
| 2016-11-10 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed ice scooper stored |
| 2016-11-10 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f if food is to be hot held until service. -p observed spinach artichoke dip reheating for 1 hr in the hot holding equipment at 93 f. cdi - educated that this product needs to be rehe |
| 2016-11-10 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed dish washer handle soiled items and then move to handle clean/s |
| 2016-08-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed large amount of items stored cold above 45f in flip top cooler due to product being overfilled in pans. cdi-all product out of temperature removed and taken to walk in cooer. |
| 2016-08-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up in ice machine interior. |
| 2016-08-08 |
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 one item in walk in cooler held past 7 days according to date label. cdi-discarded. |
| 2016-08-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed tongs stored in handsink. cdi-removed and taken to soiled dish area.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf |
| 2016-08-08 |
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 equipment including around soda nozzles, around ice bin and inside hand sinks. |
| 2016-08-08 |
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 wall damage behind pizza oven and around wait station. |
| 2016-08-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabeled chemical bottle. cdi-bottle taken out of service. |
| 2016-05-23 |
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 damage on wall in kitchen behind pizza oven. |
| 2016-05-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few pans wet stacked. |
| 2016-05-23 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed items double panned, the bottom of one pan in direct contact with ready to eat contents of pan below. |
| 2016-05-23 |
14 |
• 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up on interior of ice machines and soda nozzles. |
| 2016-01-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet rags stored on cutting boards. |
| 2016-01-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a bus tub of raw chicken stored on floor of walk in cooler. observed bottom of several plastic pans stored in direct contact with |
| 2016-01-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed soup stored hot on stove below 135f. cdi-soup reheated to 165f+. |
| 2016-01-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed scrub brush stored in hand sink. cdi-brush discarded. |
| 2015-08-10 |
14 |
4-602.11 equipment such as ice bins and beverage dispensing nozzles shall be clean to sight and touch. observed heavy build up in ice machine interior. cdi-cleaned during inspection. |
| 2015-08-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed an open bag of arugula stored on counter at room temperature. arugula is considered a cut leafy green and needs to be held at 45f or below. cdi-arugula put into walk in cooler. |
| 2015-08-10 |
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 walls and floor in need of repair. observed holes in walls throughout kitchen |
| 2015-08-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled bottle of sanitizer stored in bar area. cdi-labeled.v7-201.11 store toxic materials to avoid contamination. -p observed bucket of sanitizer stored |
| 2015-02-23 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed paint peeling on floors in some areas of kitchen. |
| 2015-02-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few dishes stacked wet on dish shelf. |
| 2015-02-23 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed small plastic soufflé cup inside dressing in walk-in cooler. |
| 2015-02-23 |
37 |
\3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a container of sauce uncovered in reach-in freezer. cdi -sauce covered. |
| 2015-02-23 |
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 no label on some squeeze bottles and shakers. (labeled during inspection). |
| 2015-02-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed some quat sanitizer bottles that were not clearly labeled. cdi - by labeling clearly. |
| 2015-02-23 |
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 a few items dated improperly with wrong dates and dates that were not legible and easy to read. cdi - dates corrected during inspe |
| 2015-02-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an uncovered drink on shelf in dry storage room above single service items. cdi - drink discarded. |
| 2014-11-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on shelf above prep area - drink discarded. |
| 2014-11-03 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p. observed employee grab fresh cilantro with bare hands to top pizza that had already been cooked. cdi - discussed pr |
| 2014-11-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed sheet trays wet stacked on bottom shelf at dish area. |
| 2014-11-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on rack, shelving, and equipment in dry storage room. |
| 2014-11-03 |
45 |
4-501.11 maintain equipment in good repair. repair leak under handsink on front prep line . water turned off to this sink due to leak. (work order placed during inspection). |
| 2014-08-04 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed possible leak onn pipe of hot water heater at back storage area. repair as needed. |
| 2014-08-04 |
36 |
6-501.111 ensure facility is free from pests. - pf observed gnats around can wash area. facility has an approved pest company which they will notify. cdi, area cleaned and pest service company (ecolab) was notified. |
| 2014-08-04 |
14 |
4-501.114 maintain mechanical warewashing equipment to sanitize properly.- p. observed high temperature dish machine not sanitizing properly. thermolabel did not turn black. ran cycle through several times. observed booster heater gauge reading error meas |
| 2014-03-24 |
45 |
4-501.12 maintain cutting boards that are subject to scratching and scoring in good repair (resurface or discard if not capable of being resurfaced). observed cutting boards stored at back storage area with deep cuts and worn. |
| 2014-03-24 |
42 |
4-901.11 properly air dry dishes before stacking. observed plastic containers on dish shelf and bread pans at dish area stacked wet. |
| 2014-03-24 |
31 |
3-501.15 use proper methods for rapidly cooling tcs foods. observed bbq chicken stacked inside containers cooling with lids on. cdi, discussed with manager about cooling on shallow pans to spread product out and leaving lid off or half way to vent. |
| 2014-03-24 |
14 |
4-501.114 maintain sanitizer at proper strength. observed quat sanitizer in two spray bottles on front line < 150ppm. cdi, corrected to proper strength during inspection. |
| 2013-11-18 |
45 |
4-501.11 good repair and proper adjustment-equipment. observed reach-in cooler on cook line leaking water at bottom. observed towels being used under pans inside reach-in cooler on cook line. use material that is not absorbent and can be cleaned. |
| 2013-11-18 |
35 |
3-302.12 food storage containers identified with common name of food. observed a few dry good bins with the label unclear. |
| 2013-11-18 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness. observed quat sanitizer in spray bottle used for bar < 200ppm. cdi, changed out and corrected to proper concentation. observed high t |
| 2013-08-19 |
6 |
2-301.14 when to wash. food employees shall wash their hands and exposed portions of their arms after handling soiled equipment or utensils, before donning gloves for working with food, etc. observed dish washer handling soiled dishes then unload clean di |
| 2013-08-19 |
26 |
7-102.11 common name-working containers. ensure all working containers of chemicals are properly labeled with common name. observed 1 chemical bottle of bleach water not labeled. cdi, labeled on site. |
| 2013-08-19 |
37 |
3-305.11 food storage-preventing contamination from the premises. ensure food is protected from contamination by storing in a location where it is protected from splash, dust, or other contamination. observed two pans of foccacia bread stored unprotected |
| 2013-08-19 |
45 |
4-501.11 good repair and proper adjustment-equipment. maintain equipment in good repair. observed leak and build-up of ice inside delfield stand-up freezer in ktichen; repair. observed towels being used to line shelves in reach-in prep coolers on cook li |
| 2013-08-19 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing. observed straws and kid's cups unprotected at the bar. |
| 2013-08-19 |
42 |
4-901.11 equipment and utensils, air-drying required. observed a few plates and plastic containers stacked wet at dish area. |
| 2013-03-26 |
37 |
properly store food to prevent contamination. (3-305.11) observed many open containers of food such as croutons; tortilla strips; etc stored uncovered; under dusty equipment and unprotected from contamination. |
| 2013-03-26 |
20 |
keep tcs foods cold at 45f or below. (3-501.16) observed small container of shredded cheese on ice and above 45f. suggested to pic to use large container of ice to fill completely around pan of cheese. cdi-cheese refrigerated. gc: keep cut leafy greens us |
| 2013-03-26 |
6 |
c) to avoid recontaminating their hands or surrogate prosthetic devices; food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a rest |
| 2013-03-26 |
4 |
a food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) the employee's hands;(2) the container; and(3) exposed food; clean equipment; utensils; and linens; and unwrapped single-service and si |
| 2012-12-21 |
20 |
all foods being cold held must be maintained at temperatures at or bleow 45 degrees f. observed sliced chicken (bagged) in prep cooler top at 50-55 degrees f. observed salad cooler (wall mount) not operating properly. salad being cold held at 50 degrees f |
| 2012-12-21 |
26 |
label all chemical bottles with chemical name including sanitizer bottles. (ex.chlorine sanitizer) |
| 2012-12-21 |
8 |
a handwashing sink may not be used for purposes other than handwashing. pf observed employee rinsing knife in handwash sink.cdi by instruction. |