| Violation Date |
Code |
Description |
| 2018-11-29 |
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/missing base boards, ceiling tiles, floor tiles.6-501.12 floors, walls, |
| 2018-11-29 |
49 |
5-205.15 maintain a plumbing system in good repair.observed water leak at back hand sink. |
| 2018-11-29 |
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 build-up on and inside equipment throughout.observed build-up on cooler door gaskets. |
| 2018-11-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple wet stacked pans on the drying rack. |
| 2018-11-29 |
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 pizzas on speed rack without |
| 2018-11-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris/residue build-up on plastic lids and containers stored as clean on the drying rack. observed food residue build-up on can opener.cdi by was |
| 2018-11-29 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not food safety certified. |
| 2018-03-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic did not provide proof of certification. |
| 2018-03-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved utensils and wiping cloth stored in handsink.cdi by removing items. keep handsink clear. |
| 2018-03-26 |
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 multiple pizzas on speed rac |
| 2018-03-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wiping cloths stored on work surfaces.red buckets not in use. |
| 2018-03-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris/residue build-up on plastic lids and containers stored as clean on the drying rack. observed mold growth on plastic containers stored on dr |
| 2018-03-26 |
45 |
4-101.19 nonfood-contact surfaces - cobserved cardboard being used on surface of prep table and beneath dough mixer. cardboard was heavily soiled with grease and food debris. discard cardboard. use nonabsorbent material. |
| 2018-03-26 |
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 throughout kitchen... including but not limited to; prep sink and 3 comp sink faucet/and knobs,storage racks, speed racks, insi |
| 2018-03-26 |
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/missing base boards, ceiling tiles, floor tiles.6-501.12 floors, walls, |
| 2018-03-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacked containers on the drying rack. |
| 2017-10-03 |
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 food debris/residue on walls and floors. |
| 2017-10-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on 3 comp sink. observed 0ppm qac in sanitizer bucket. |
| 2017-10-03 |
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/pfspeed racks contained pizzas without |
| 2017-10-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on pans and lids stored as clean. cdi by wash, rinse, and sanitize. |
| 2017-10-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on and above food prep surfaces. cdi by discard. |
| 2017-10-03 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic is not food safety certified. |
| 2017-05-15 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no thermometer available during inspection. verification visit required. rehs will return to verify compliance within 10 days. |
| 2017-05-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic is not certified. |
| 2017-05-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food residue/debris on pans and lids stored as clean on the drying racks. cdi by wash, rinse, and sanitize.pic stated that they have new pans and the |
| 2017-05-15 |
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 rack of pizzas on tphc proce |
| 2017-05-15 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed daylight under back door. add door sweep or other effective cover. |
| 2017-05-15 |
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/residue build-up on equipment throughout. observed plastic covers on speed racks to be soiled with food residue. observed food debris bu |
| 2017-05-15 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on pizza prep cooler doors.observed drain plugs missing in 3 compartment sink. wiping cloths are currently being used as drain plugs.4-101.19 nonfood-contact surfaces - observed cardboard |
| 2017-05-15 |
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 floors to be dirty throughout establishment. obse |
| 2017-05-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep sink drainboard. no sanitizer buckets filled. |
| 2016-08-02 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic is not certified. |
| 2016-08-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed many pans stored as clean with heavy food build up. cdi- instructed pic these items need to be sorted through and all items that are not properly clea |
| 2016-08-02 |
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 use pizza boxes and napkins stored on floor of room used as office. store at least 6 inches off the floor. |
| 2016-08-02 |
45 |
4-501.11 maintain equipment in good repair. observed 2 split gaskets in pizza prep unit. repair. |
| 2016-08-02 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap present at both kitchen handsinks. cdi- soap provided. |
| 2016-08-02 |
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 build up on walls of restroom, wall behind and u |
| 2016-08-02 |
54 |
6-303.11 intensity-lighting - c observed light in dough cooler to be out. pic stated a work order has been made. |
| 2016-08-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed microbial growth on prep unit gaskets, build up inside hot cabinet, on 3 comp faucet and storage racks throughout kitchen and walk in coolers. clean |
| 2016-04-08 |
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 heavy build up throughout facilty on walls and p |
| 2016-04-08 |
49 |
5-205.15 maintain a plumbing system in good repair. observed handsink to have a heavy leak. repair. |
| 2016-04-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy build up on shelving in walk in coolers. repeat. |
| 2016-04-08 |
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 time stamp on pizzas bei |
| 2016-04-08 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed new management was unaware of employee health policy. return visit (vr) required. a copy of employee health policy wil |
| 2016-04-08 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic is not certified. |
| 2015-11-23 |
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 no time stamp on ready to c |
| 2015-11-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in prep unit to be above 45 f ( see temp chart). cdi- items were voluntarily discarded. |
| 2015-11-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing pizza without hair restraint. cdi- employee donned hat. |
| 2015-11-23 |
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 food and soil build up on floors and walls throughout kitchen. clean. repeat v |
| 2015-11-23 |
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 hot hold cabinet, rolling racks, and shelving throughout. repeaat violation. |
| 2015-11-23 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit bottom to be at an internal temperature of 54 f. call maintance for repair. return visit (vr) will be made to follow up. do not place potentially hazardous foods in prep unit bottom. |
| 2015-04-20 |
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 floors and walls throughout kitchen. |
| 2015-04-20 |
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 rolling racks, shelving throughout, fan covers in walk-in cooler, and fan stored on top of walk-in cooler. |
| 2015-04-20 |
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 no label on shakers and parm mix in container. |
| 2015-04-20 |
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/pfobserved no time recorded for hot and |
| 2015-04-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved a few plastic pans on back shelf with food debris. cdi - by removing and starting cleaning process.4-501.114 maintain sanitizer at correct concentratio |
| 2015-04-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no paper towels at back handsink. cdi - by providing paper towels on site. |
| 2015-04-20 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed pic not a cfpm. |
| 2014-07-25 |
1 |
2-102.12 certified food protection manager - cpic was unable to provide certified food protection managers course documentation. |
| 2014-07-25 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pproperly clean all utensils. observed plastic food containers with food debris stored as clean. cdi all removed to be properly re-washed and sanitized. |
| 2014-07-25 |
22 |
3-501.19 time as a public health control - p,pffollow approved time as a public health control procedures for the hot and ready uncooked pizzas. observed no time recorded. cdi by using timers. |
| 2014-07-25 |
35 |
3-302.12 food storage containers identified with common name of foodlabel all working containers of food with the common name. observed no label on the container of parmesan cheese and no label on the spice shakers. repeat |
| 2014-07-25 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cproperly clean all equipment. observed cleaning needed on all roller racks and rack covers. clean the fan covers inside the walk in cooler. observed a soiled |
| 2014-07-25 |
42 |
4-901.11 equipment and utensils, air-drying requiredproperly air dry all utensils. observed plastic food containers stacked while wet. (repeatx2) |
| 2014-07-25 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - crepair all floor damage and damaged wall covings. drain cover under the prep sink needs repair.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - crepair the fal |
| 2013-11-08 |
8 |
6-301.12 hand drying provisionprovide hand drying provisions at all handsinks. observed no paper towels at the back handsink (provided). |
| 2013-11-08 |
36 |
6-501.111 controlling pestsmaintain the facility free of pests. observed a few fruit flies near the can wash area. facility has a contracted pest control company. advised to continue and increase frequency should no improvements be seen and to clean possi |
| 2013-11-08 |
26 |
7-201.11 separation-storagesanitizer should be stored as a toxic chemical, separated from all food products. observed a bucket of sanitizer stored in between an uncovered container of margarine and a bucket of corn meal (moved). |
| 2013-11-08 |
35 |
3-302.12 food storage containers identified with common name of foodlabel all working containers of food with the common name. observed no label on the container of parmesan cheese and no label on the spice shakers. |
| 2013-11-08 |
42 |
4-901.11 equipment and utensils, air-drying requiredproperly air dry all utensils. observed plastic food containers stacked while wet. repeat |
| 2013-11-08 |
51 |
5-203.12 toilets and urinalsproperly clean the employees restroom. |
| 2013-11-08 |
52 |
5-501.113 covering receptaclesmaintain dumpsters closed. |
| 2013-11-08 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methodswall at back can wash area needs repair.6-501.12 cleaning, frequency and restrictionsgeneral cleaning of the floors and walls needed. repeat |
| 2013-11-08 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsclean all equipment at a frequency to prevent debris accumulation. observed the following areas in need of cleaning: shelving, inside the hot holding cabinets, th |
| 2013-06-14 |
1 |
pic must be a certified food protection manager. pic (person in charge) has no serv safe certification or other ansi certified course. points will be deducted after 1/1/14. |
| 2013-06-14 |
2 |
pic must provide documentation of an an employee health policy or otherwise demonstrate knowledge. pic was unaware of the employee health policy. |
| 2013-06-14 |
4 |
properly store all employee food and drinks. observed employee food and drinks stored on teh top shelf and on top of a box of food. |
| 2013-06-14 |
26 |
properly store chemicals. observed glass cleaner hanging over the food prep sink (moved). |
| 2013-06-14 |
39 |
properly store wiping cloths. observed wiping cloths stored on shelving and inside the prep sink. |
| 2013-06-14 |
14 |
properly wash all dishes. observed greasy film and pizza sauce left on utensils stored as clean (removed to be re-washed). |
| 2013-06-14 |
45 |
provide proper 3 comp sink stoppers. observed rags used as stopper. |
| 2013-06-14 |
47 |
clean all equipment and shelving. observed build up on the cooler gasket; inside the pizza make table; and grease or food build up on all shelving. |
| 2013-06-14 |
53 |
clean the floors and the walls throughout. |
| 2013-06-14 |
42 |
properly air dry all utensils. observed large plastic food containers stacked while wet. |
| 2012-12-14 |
2 |
provide an employee sick policy and train all employees. observed no employee health policy available. |
| 2012-12-14 |
53 |
maintain the facility in good repair. baseboards are in poor repair. |
| 2012-12-14 |
47 |
maintain all equipment clean. observed build up on shelving and inside the hot holding unit. |
| 2012-12-14 |
37 |
protect all food from contamination. observed pans of dough left uncovered in the walk in. cdi- covered. |
| 2012-12-14 |
21 |
properly date mark all required products. observed pre-cooked opened chicken wings unlabeled (with date). cdi- education. |
| 2012-12-14 |
14 |
all utensils must be clean to the sight and touch. observed greasy plastic containers stored as clean (re-washed). |
| 2012-12-14 |
1 |
a person in charge (pic) food safety trained by an ansi accredited course must be present during operating hours. two points will be deducted after 1/1/14. pic certification is expired. |