| Violation Date |
Code |
Description |
| 2018-11-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed hole in the wall in dry storage room. |
| 2018-11-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy dust build up on equipment throughout facility. observed gaskets in need of cleaning on coolers. observed where pizza screens are stored, ther |
| 2018-11-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed souffle cups on floor in dry storage and beer cups on floor near pizza box building station. |
| 2018-11-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth stored in soapy water container. cdi: wetcloth relocated to sanitizer container. repeat violation |
| 2018-11-09 |
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 handling employees with unapproved jewelry. |
| 2018-11-09 |
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 pizza sauce cooling in deep covered plastic containers. observed wings coo |
| 2018-11-09 |
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 times on pizzas upon ent |
| 2018-11-09 |
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 onions. observed wrong date on cooked peppers and onions. cdi: items properly date marked. repeat violation |
| 2018-11-09 |
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 wings cooling at a rate of 0f/min in walk in. observed wings cooling at a rate of .08f/min. cdi: wings in walk in uncovered |
| 2018-11-09 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employees throughout kitchen adjust clothing, touch arms, and touch soiled equipment and then move to handle food repeatedly. cdi: employees told to c |
| 2018-11-09 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employees wash hands and then recontaminate them by turning off faucet with bare hands re |
| 2018-11-09 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf through discussion, employees do not know foodborne symptoms and illnesses. cdi: employees educated. facility has a policy in |
| 2018-03-08 |
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 bus tub of individual marinara sauces labeled from 2/27. pic stated that they were made yesterd |
| 2018-03-08 |
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 stromboli was put on time a |
| 2018-03-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bulk boxes of canned tomatoes stored on floor in storage/ boxing area. |
| 2018-03-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dishes stored as clean with greasy build up. cdi: pic directed to make sure hot water is used when washing dishes for detergent to cut the grease and |
| 2018-03-08 |
45 |
4-101.19 nonfood-contact surfaces - c observed painted wood to be chipping and no longer smooth and easily cleanable where metal pans for pizzas are stored at pizza make station.4-501.11 maintain equipment in good repair. observed lid on left side of pizz |
| 2018-03-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth stored in soapy water container. cdi: wet cloth relocated to sanitizer container. repeat violation improvement from previous inspection. |
| 2017-08-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed items stored as clean with greasy film and buildup on them. cdi: all items were re-washed.4-602.11 clean the equipment and utensils used with nontcs f |
| 2017-08-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed wings and chicken tenders holding in fryer basket. employee stated that sometimes they cook too many and he lets them sit for a few minutes in case they get an order. cdi: wing |
| 2017-08-23 |
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 sliced tomatoes cooling in walk in while tightly covered. cdi: items uncov |
| 2017-08-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed chemicals stored over dry dough mix in dry storage area. |
| 2017-08-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored on counter at wing station. cdi: clothes moved to dirty laundry. observed all sanitizer buckets to be below 200ppm quat. cdi: all buckets dumped out and refilled d |
| 2017-08-23 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed facility leaving pizza sauce out of temperature. facility has a copy of a lab study depicting ph level at 4.17, but no variance has been granted. cdi: |
| 2017-08-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed chemicals stored over single service articles in dry storage area. |
| 2017-08-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed large fan in back of kitchen with heavy dust build up. |
| 2017-08-23 |
49 |
5-205.15 maintain a plumbing system in good repair. observed drain under 3-comp to be draining very slowly, causing overflow when sink is drained. repeat violation |
| 2017-08-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers stored as clean near 3-comp sink. cdi: items were rewashed and then separated for air drying. repeat violation |
| 2016-11-02 |
45 |
4-501.11 maintain equipment in good repair. observed salad display unit not holding temperature and appeared to be frozen up resulting in tcs foods not maintaining temperature. |
| 2016-11-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. repeat violation |
| 2016-11-02 |
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 feta cheese dated 10-23-16 still on site should have been discarded 10-30-16. cdi discarded pr |
| 2016-11-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salads held in front display unit greater than 45 degrees. cdi salads made today were taken to walk in to cool salads made yesterday were discarded. see temperature chart abo |
| 2016-03-21 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed two sanitizer buckets stored on floor. |
| 2016-03-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on pans stored as clean. cdi removed to wash. |
| 2016-03-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-03-21 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed dented cans in dry storage area. cdi removed from storage area to get credit for damaged cans. -0 points- |
| 2016-03-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed hot water faucet in can wash leaking and hot water faucet in prep sink leaking when water is running. |
| 2016-03-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed rack to store clean pans on in need of cleaning . |
| 2015-10-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed oven exterior, racks in walk in and drying rack, clean side of drainboard, and walls in facility soiled with derbris. repeat. |
| 2015-10-20 |
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/pf. observed stromboli and calzones tha |
| 2015-10-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed containers of veggie salads, side salads and various dressings in display case at 48f and holding at 47-51f. cdi items discarded. verification required. |
| 2015-10-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed observed fryer baskets and can opener that was soiled with food debris from last night. cdi moved to sink for cleaning. 4-602.11 clean the equipment |
| 2015-10-20 |
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 handle stromboli with bare hands. cdi goves donned and stromboli placed in oven. |
| 2015-10-20 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. observed employees without knowledge of employee health policy and no signed copies. cdi pic went over policy with employees a |
| 2015-03-27 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p. observeed employee monly rinse hands off in sink. cdi hands washed with soap and water. 2-301.15 only wash hands in handwashing sink.-pf. observed employee wash hands in prep sink. |
| 2015-03-27 |
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. if food is not going to be cooked immediately to 165f or above gloves shall be donned. observed employee cutting gr |
| 2015-03-27 |
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 chicken t |
| 2015-03-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed bottle of degreaser not labeled in facility. cdi bottle labeled. |
| 2015-03-27 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf. observed 2 dented cans in dry storage rack in facility. cdi items moved away to a separate area for return. |
| 2015-03-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food items comingled with food for the facility in walk in unit. suggest facility provided a bin and use it only for employee pe |
| 2015-03-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty fan. repeat. |
| 2014-10-03 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled knife and metal containers. cdi items placed in dis |
| 2014-10-03 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed outside portion of ice chute, top hood area, and |
| 2014-10-03 |
39 |
3-304.14 wiping cloths, use limitation - c. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed facility with two wet rags on counter. |
| 2014-10-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 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 blue cheese not da |
| 2014-05-06 |
18 |
3-501.14 cooling - p. foods must be cooled from 135f to 70f in 2 hours and 69f to 45f or below in 4 hours. observed salad in display case at 46-49f. cdi items discarded. |
| 2014-05-06 |
31 |
3-501.15 cooling methods - pf. foods that are cooling shall be uncovered to allow proper ventilation. observed salads tightly covered in containers cooling in display. cdi items discarded. |
| 2013-08-19 |
21 |
foods required to be date marked, like opened commercially prepared foods labeled keep refrigerated such as the facilities ranch and blue cheese dressings, must be discarded after 7 days when held at 41f or below. observed ranch and blue cheese in the wa |
| 2013-08-19 |
6 |
employees must wash their hands before handling utensils, food, ect. observed an employee come in the back door, use a clean utensil to put a piece of pizza in the pizza oven without first washing their hands. cdi - had employee wash hands. |
| 2013-08-19 |
1 |
the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the person in charge today did not have any approved certifications. cdi by in |
| 2013-03-11 |
8 |
hand sinks in the bathrooms need handwashing signage. |
| 2013-03-11 |
14 |
observed build up on the deflector shield in the ice machine. cdi. |
| 2013-03-11 |
21 |
label and follow date marking rules for opened containers of dressing labeled keep refrigerated. observed several dressings labeled keep refrigerated which were not properly under 7 day date marking. (or 4 days between 41-45f. cdi. |
| 2013-03-11 |
1 |
person in charge must be certified by an ansi accredited person. observed pic was not certified. point deduction will start in 2014. |
| 2013-03-11 |
45 |
remove domestic chest freezer. |
| 2013-03-11 |
39 |
store wet wiping cloths in sanitizer. observed a wet cloth on a prep table. |
| 2012-11-08 |
1 |
person in charge shall ensure that persons unnecessary to the food establishment operation are not allowed in areas of food storage. observed the side dining area is being used for food storage at this time on a temporary basis for a refrigerator and dry |
| 2012-11-08 |
47 |
clean the dry storage bins. observed with food debris built up on the outside. |
| 2012-11-08 |
45 |
remove domestic chest freezer in the side dining area. |
| 2012-11-08 |
42 |
store utensils and equipment in a clean and approved area. observed containers; a pitcher; and equipment stored on the hot water heater. the hot water heater was also not clean. |
| 2012-11-08 |
39 |
wiping clothes must be stored in an appropriate sanitizer solution between uses. observed wiping clothes are currently held on equipment or with bottles of sanitizer. |
| 2012-11-08 |
22 |
facility needs to change all clocks so that time as a public health control is done correctly. observed pizzas being marked as 12:00 instead of 11:00 because the clock in the kitchen had not been adjusted for daylight savings. |
| 2012-11-08 |
21 |
date mark correctly according to the rules. observed a few items date marked with clearly incorrect dates. cdi by pic fixing the date marking. |
| 2012-11-08 |
6 |
observed a few employees put on gloves to work with food without first washing their hands. cdi by instruction. |
| 2012-11-08 |
1 |
person in charge must be certified by an ansi accredited person. observed pic was not certified. point deduction will start in 2014. |