| Violation Date |
Code |
Description |
| 2018-12-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed a mixer in the back kitchen area with heavy flour residue. repeat |
| 2018-12-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed small portioned containers of tomato sauce with no date. pic explained that the sauce was portioned from a big container date 12/1/18. |
| 2018-12-06 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed sanitizer solution at the three compartment sink reading at less than 50 ppm. cdi- food employee refilled sanitizer solut |
| 2018-12-06 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed a box of unwashed tomatoes stored above ready to eat products in the walk in cooler. cdi- pic rearranged items. repeat. |
| 2018-02-26 |
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 floor finish becoming damaged/heavily worn in multiple areas of the kitchen.6- |
| 2018-02-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets of reach in cooler units collecting large amount of food debris. |
| 2018-02-26 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizer solution at the three compartment sink murky and soiled at beginning of inspection. refreshed during inspection. when the sanitizer solution is no longer clean, it must be r |
| 2018-02-26 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving and damaged equipment throughout facility. observed flip top cooler covers damaged. |
| 2018-02-26 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed one dry goods container of sugar without a lid. lid provided during inspection. |
| 2017-07-18 |
20 |
observed mozzarella shredded, mozzarella whole, tomatoes, spinach, anchovies, cooked onions, mushrooms at 54 degrees. cdi - items discarded by pic3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-07-18 |
36 |
observed flies in 3 compartment sink area.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2017-07-18 |
42 |
observed plastic containers wet stacked.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2017-07-18 |
39 |
observed dry cloth with food present inside.3-304.14(b) hold in-use wiping cloths in sanitizer between uses.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris an |
| 2017-07-18 |
51 |
observed on toilet in women's restroom not operating.6-501.18 maintain handwashing sinks, toilets and urinals clean. |
| 2017-07-18 |
53 |
observed wall behind flip top unit collecting residue.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2016-11-29 |
45 |
4-501.11 maintain equipment in good repair. observed inside door panel of reach-in section of front line flip top cooler in disrepair |
| 2016-11-29 |
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 datemarked 11/20 in the walk-in cooler. cdi-product discarded. |
| 2016-01-08 |
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 multiple floor and wall areas in need of cleaning. |
| 2016-01-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed outsides of multiple pieces of equipment to have excessive dust and powder residue accumulation. multiple hard to get to areas in need of cleaning. |
| 2016-01-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed multiple cases of bottled water stored on floor in walk in cooler. cdi- removed from floor. |
| 2016-01-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one stack of metal pans to have slight slippery residue left on after cleaning. cdi- removed to re-wash. |
| 2015-08-27 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed food employee bare hand cutting tomatoes. cdi- no action taken; tomatoes for pizza prep unit only |
| 2015-08-27 |
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 cooked meatballs, and chicken and prepped salads not date marked or not date marked by oldest tcs ingredient. cdi- corrected |
| 2015-08-27 |
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 cooling salads in closed plastic containers. observed cooling garlic knoit |
| 2015-08-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed ss plates not stored inverted. cdi- inverted |
| 2015-08-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed facility mixes icing with milk, but does not cold hold or date mark. cdi discarded |
| 2015-08-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled surface of soda machine equipment. cdi- clean |
| 2015-08-27 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed manual warewashing in 100 f wash solution. cdi- remade above 110 f. |
| 2015-08-27 |
54 |
6-303.11 intensity-lighting must provide a minmum of 10 ft candles in food storage. observed bck corner of walk in cooler in need of more lighting. |
| 2015-02-13 |
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 one hood light and two overhead lights burned out. 6-502.12 floors, walls, cei |
| 2015-02-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled gaskets on prep cooler. |
| 2015-02-13 |
45 |
4-501.11 maintain equipment in good repair. observed three of four fry baskets in poor repasir with loose wires. |
| 2015-02-13 |
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 measuring 42f stored in walk in cooler and dated 1-20. cdi - voluntsrily discarded. |
| 2014-10-31 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a couple of small flies in can wash area. |
| 2014-10-31 |
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 working tub of seafood spice unlabeled. |
| 2014-10-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two unlabeled spray bottles and one more with illegible label. cdi - pic labeled or discarded all bottles. |
| 2014-06-03 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. equipment food contact surfaces shall be clean to sight and touch. observed can opener soiled with black food debris in blade area and surrounding area. cdi - sent |
| 2014-06-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. food shall be consumed, discarded or sold after 7 da |
| 2014-06-03 |
6 |
2-301.14 when to wash - p. hands shall be washed before engaging in food preparation, handling clean equipment and utensils and single-use articles. observed employee working with dough although both kitchen hand sinks were dry. questioned pic and employe |
| 2014-06-03 |
49 |
5-202.13 backflow prevention, air gap - p. provide an air gap between the bottom of the pre-wash spray arm and the flood level rim of the 3 comp sink. observed pre-wash arm hanging below flood rim. verificaiton required. will return 6-11 to ensure complia |
| 2014-06-03 |
34 |
4-302.12 food temperature measuring devices - pf. a thermometer with a suitable small diameter probe shall be provided and readily accessible to accurately measure thin masses such as cut leafy greens. observed no thin probe thermometer on site. verificat |
| 2013-07-16 |
22 |
ensure written procedures for tcs foods placed on tphc are present and procedures are being followed correctly by food employees.observed tphc foods exceeding time and inconplete written procedures. cdi- discard3-501.19 time as a public health control |
| 2013-07-16 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-07-16 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees2-201.11 ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, cdi by instruction. |
| 2013-07-16 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification2-103.11 (a)-(l)person-in-charge-dutiesensure food employees are using safe and approved |
| 2013-03-25 |
22 |
a) except as specified under ? (d) of this section; if time without temperature control is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking; or for ready-to-eat |
| 2013-03-25 |
20 |
rules require all cold held tcs foods be 45 f or colder at all times. observed tcs pizza/marinara sauce held out of temperature. facility has letter stating that the acidity is sufficient to render the product non- tcs. facility given variance application |
| 2013-03-25 |
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 |
| 2012-10-26 |
6 |
observed employee handle personal drink use hand antiseptic and put on gloves. cdi- corrected through instruction |
| 2012-10-26 |
36 |
observed multiple house flies in facility do to open winidows.cdi- corrected through instruction |
| 2012-10-26 |
22 |
observed strombolis and pizzas with no time documentation/ in violation of written tilt procedure. cdi- discarded |
| 2012-10-26 |
21 |
observed pre made salads with hb eggs and no date marking. cdi- corrected through instruction |
| 2012-10-26 |
14 |
observed tea urn nozzles to have excesive food debris reidue inside. cdi- corrected through instruction |
| 2012-10-26 |
13 |
observed splatter from hand sink landing in/on prep unit food. vr new guard to be installed |
| 2012-10-26 |
1 |
observed pic had no certification. |