| Violation Date |
Code |
Description |
| 2018-07-20 |
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 multiple areas of kitchen floor in poor repair and holding water.repair/replace |
| 2018-07-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacked containers on the drying rack. |
| 2018-07-20 |
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 scoop handles stored in food product (sugar, flour bulk containers.) |
| 2018-07-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build-up on can opener blade.observed stickers and sticker glue on containers stored as clean on the drying rack.cdi by wash, rinse, and sanitize. |
| 2018-01-09 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers and cups stacked wet. |
| 2018-01-09 |
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 bottles of water, oil and margarine unlabeled. |
| 2017-10-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf -observed several plates stored as clean with food debris. cdi - items were taken to the dish pit to re-washed. |
| 2017-10-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-10-09 |
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 chicken in the prep unit at 49f. pic stated it was cooked last night. cdi - chicken was voluntarily discarded. explained p |
| 2017-10-09 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employee food stored on the top shelf in the walk in cooler. cdi - items were moved to the bottom shelf. |
| 2017-05-25 |
45 |
4-501.11 maintain equipment in good repair. - observed a prep unit in the pizza area with an ambient air temp. of 49f. repair to maintain 45f or below; verification required 6/3/2017 |
| 2017-05-25 |
40 |
general comment 3-302.15 wash fruits and vegetables prior to use. - observed an employee grab unwashed mushrooms from the walk in cooler, bread them and then transfer them to a fryer basket to be fried. cdi - stopped employee and explained that the mushro |
| 2017-05-25 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed a squeeze bottle of water, shaker and salt container not labeled. |
| 2017-05-25 |
26 |
general comment 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a bottle of sanitizer unlabeled. cdi -bottle was labeled. |
| 2017-05-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed tomatoes, corn, chicken, spinach, romaine and ice berg above 45f in the 2nd prep unit in the pizza area. cdi - all tcs items were voluntarily discarded. |
| 2017-05-25 |
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 an employee touch a cooked stromboli with one glove on and no glove on the other hand. observed another |
| 2017-01-24 |
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 lettuce and cheese cooling in the prep unit with lids. cdi - explained c |
| 2017-01-24 |
41 |
general comment 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 a scoop handle in the pasta salad. cdi - scoop was rem |
| 2017-01-24 |
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 pizzas held on time but n |
| 2017-01-24 |
52 |
general comment 5-501.16 provide waste bins in required areas including at handwash sinks. - observed a handsink that needs a trash can. |
| 2017-01-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plates and cups stacked wet. |
| 2016-08-23 |
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 walk in cooler floor. clean. |
| 2016-08-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on walk in cooler shelving. clean. |
| 2016-08-23 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed 2 buffet style bars (pizza and salad) without proper side protection. cdi- as a temporary fix, barriers were placed on sides on units for protection, however |
| 2016-02-25 |
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 walk in beer cooler floor and ceiling in corner of dry storage to be damaged. |
| 2016-02-25 |
45 |
4-501.11 maintain equipment in good repair. observed floor drain of 3 comp sink to be heavily clogged. water is very slow draining. repair. return visit (vr) required. |
| 2016-02-25 |
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 opened container of salsa without datemark. cdi- item was back dated.3-501.18 discard the food requiring date labels once time/temp |
| 2016-02-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink near back door to be blocked by hand truck and handsink at bar to have ice dumped in it. cdi- handtruck was moved and instruction provided to pic. |
| 2016-02-25 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed kitchen employee was unaware of employee health policy upon asking. pic has employee health policy posted but employee |
| 2015-07-16 |
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 chopping onions for salad bar and not wearing sanititary gloves. cdi by washing hands, adding glov |
| 2015-07-16 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chili, cheese sauce, and marinara stored in hot hold unit. foods were not properly reheated to 165f prior to placing in hot hold warmer. cdi by rehe |
| 2015-07-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and sliced tomatoes on the salad bar stored > 45f. cdi by placing food items on tphc procedure. see item #22. |
| 2015-07-16 |
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 2 unlabeled rte food items. cdi by date marking. (chili, cheese) |
| 2015-07-16 |
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 pizzas, lettuce, and sliced tomatoes |
| 2015-07-16 |
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. walk-in beer cooler floor is in poor repair. |
| 2015-07-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few fruit flies in kitchen. work to eliminate flies. |
| 2015-07-16 |
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 inside ice machine on ice deflector. |
| 2015-07-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several unlabeled spray bottles of chemical cleaners. cdi by labeling.7-201.11 store toxic materials to avoid contamination. -p observed chemical cleaners s |
| 2015-01-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build up on the slicer and stand up mixer. repeat. also observed lip stick stains and dirty shot glasses at the bar. cdi by starting the cleaning proce |
| 2015-01-15 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no paper towels at the middle kitchen handsink. cdi by providing. repeat |
| 2015-01-15 |
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 plastic wrapped ham without a date label. pic stated he wasnt aware the product was there. cdi by voluntary disposal. |
| 2015-01-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed a few plastic containers stacked while still wet. |
| 2015-01-15 |
37 |
3-303.11 ice used as exterior coolant, prohibited as ingredient - pobserved lemons in a container inside the ice bin for the purposes of keeping the lemons cold, also being used for customer beverages. cdi by removing lemons and providing fresh ice. |
| 2015-01-15 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.kitchen floors are pitted and in need of repair. |
| 2014-07-11 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pmaintain quat sanitizer at proper concentration. observed quat sanitizer dispensing at the 3 comp sink at above 400ppm. vr- correct |
| 2014-07-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmaintain all cold foods at or below 45f. observed several items inside one of the pizza make tables and the kitchen prep cooler above 45 |
| 2014-07-11 |
37 |
3-306.11 food display-preventing contamination by consumers - pobserved items stored on the salad buffet unprotected with no sneeze guard. observed croutons uncovered and unprotected on top of the buffet. cdi- entire buffet and items were removed. a sneez |
| 2014-07-11 |
8 |
6-301.12 hand drying provision - pfall handsinks must be provided with a hand drying provision. observed no paper towels at the back area handsink (near the back door). vr- correction required within 10 days. |
| 2014-07-11 |
47 |
4-602.13 nonfood contact surfaces - cclean the outside of the 2 door stand up reach in unit. |
| 2014-07-11 |
53 |
6-501.12 cleaning, frequency and restrictions - cclean the facility floors, walls and ceilings throughout. 6-201.11 floors, walls and ceilings-cleanability - cfloors must be easily cleanable. observed pitting in the floors especially around the deep fryer |
| 2014-07-11 |
45 |
4-501.11 good repair and proper adjustment-equipment - call coolers must be able to maintain the food at 45f and below. observed 2 prep coolers maintaining at 54f and 62f at arrival. the units are to be repaired within 10 days. the pic was able to place t |
| 2014-01-07 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealedfacility has ceiling time damage next to the hood system. facility has pitted floors from general wear and tear. |
| 2014-01-07 |
51 |
6-501.19 closing toilet room doorsall restrooms must have a self closing, tight fitting door. observed the mens restroom door in need of repair due to a small opening that remains when the door attempts to self close. |
| 2014-01-07 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsclean the dust build up around the microwaves. clean the shelving used to air dry kitchen utensils. |
| 2014-01-07 |
39 |
3-304.14 wiping cloths, use limitationprovide a bucket of sanitizer to store in use wiping cloths and store in the sanitizer in between uses. observed wet wiping cloths stored on the back cook line prep cutting board. |
| 2014-01-07 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessmaintain the dishmachine sanitizing at 0ppm. observed the dishmachine being operated with an empty sanitizer bottle. facility had no ot |
| 2014-01-07 |
8 |
5-202.12 handwashing sinks, installationa handwashing sink shall be equipped to provide water at a temperature of 100f through a mixing valve or combination faucet. observed far left pizza prep hand sink not able to maintain 100f. return visit will be req |
| 2013-07-30 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employeesthe pic must provide documentation or otherwise demonstrate knowledge of the employee health policy. the pic was able to provide documentation but st |
| 2013-07-30 |
1 |
2-102.12 certified food protection managerthe person in charge (pic) must be a certified food protection manager. current pic does not have any ansi approved accreditation. points will be deducted after 1/1/14. |
| 2013-07-30 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsall food contact surfaces must be clean to the sight and touch. observed food debris left on metal pans and bowls stored as clean. all were removed to be re-washed. |
| 2013-07-30 |
39 |
3-304.14 wiping cloths, use limitationproperly store all wiping cloths in sanitizer in between uses. observed wiping cloths stored on cutting boards and prep tables. |
| 2013-07-30 |
37 |
3-307.11 miscellaneous sources of contaminationno items may be stored inside the ice bin used to store ice for customer consumption. observed a container of lemons stored inside the beverage area ice bin (removed). |
| 2013-07-30 |
36 |
6-501.111 controlling pestsproperly control pests. observed flies present near the back door. observed presence of fruit flies in the bar area. facility is to clean the bar area to eliminate any pest harborage areas and ensure pest control devices are pro |
| 2013-02-04 |
22 |
rules require food held using time as a public health control have written procedure and documentation. observed no such written procedure or documentation |
| 2013-02-04 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed portioned blue cheese dressing and other opened cheeses not date marked. cdi- corrected through instruction |
| 2013-02-04 |
20 |
rules require all cold held tcs foods be 45 f or colder at all times. observed cut leafy greens; hard boiled eggs and shaved mozerella cheese at 45-50 f in prep unit. cdi- removed to flash cool |
| 2013-02-04 |
19 |
rules require all hot held tcs foods to be 135 f or hotter at all times. observed marinara and cheese sauces at 99-100 f in hot well. cdi- corrected through instruction. |
| 2013-02-04 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-02-04 |
1 |
rules require food facility have a pic(person in charge); with food safety certification and active managerial control present whenever facility is operating. observed pic had no food safety certification. cdi- corrected through instruction; will become m |
| 2012-10-26 |
26 |
observed container of glass cleaner unlabeled (labeled). |
| 2012-10-26 |
21 |
properly date mark all phf/tcs items that are rte or made in house. |
| 2012-10-26 |
26 |
observed container of glass cleaner improperly stored in the bar (moved). |
| 2012-10-26 |
39 |
store wiping cloths in a container of sanitizer. |
| 2012-10-26 |
14 |
observed sanitizer spray bottle on pizza prep line at 0ppm (discarded). observed food debris left on the stand up mixer (cleaning process started). |
| 2012-10-26 |
51 |
front pizza line handsink only supplies hot water at 78f. |
| 2012-10-26 |
53 |
clean the wall behind the bar line. |
| 2012-10-26 |
54 |
single blown out light in hood system. |
| 2012-10-26 |
51 |
bar handsink observed to be used as a dumpsink; the other observed with build up. |
| 2012-10-26 |
13 |
properly store all foods to prevent contamination. observed raw opened box of steak over deli meat in the reach in freezer (moved). |