| Violation Date |
Code |
Description |
| 2018-12-15 |
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 dust buildup on ceiling over reach in freezer. - |
| 2018-12-15 |
49 |
5-205.15 maintain a plumbing system in good repair. observed handsink in women's restroom not turning completely off. -0- |
| 2018-12-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on drying shelves across from 3-comp sink. -.5- |
| 2018-01-10 |
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. recaulk back of three comp sink to wall. |
| 2018-01-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from low prep cooler gasket and inside prep cooler. |
| 2018-01-10 |
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 boneless wings dated 1/9 -1/16. cdi - staff corrected discard date to 1/15. ehs explained that the day op |
| 2017-07-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs and food debris from inside bottom of reach in freezer. |
| 2017-07-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. house flys in kitchen and dining areas. continue working with pest control service provider to eliminate these seasonal pests. |
| 2017-01-27 |
45 |
4-501.11 maintain equipment in good repair. chipping paint on a few shelves in reach in freezer. replace. |
| 2016-09-13 |
45 |
4-501.11 maintain equipment in good repair. reach in cooler shelves' paint is beggining to chip. repaint/ replace as needed. |
| 2016-09-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean dark build up from reach in freezer gasket. |
| 2016-09-13 |
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 hot dogs in reach in cooler dated open 9-12 discard 9-19 which gives the product 8 days; date marking ch |
| 2016-09-13 |
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. clean wall-floor joint in between pizza oven and pizza ma |
| 2015-09-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. minor build up on reach in freezer door handle and build up of dust on return vent above single service storage area. clean all. |
| 2015-09-04 |
45 |
4-501.11 maintain equipment in good repair. wire shelves rusted in reach in cooler. repaint or replace. |
| 2015-09-04 |
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 hot dogs dated opened 9/2 discard 9/9 in reach in cooler and open mozzarella cheese labeled to discard on the manufacturer's discard date i |
| 2015-02-13 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. all employee personal belongings shall be stored in a designated area. observed employee purse being stored above a box of honey mustard in the dry goods area. cdi- emplo |
| 2015-02-13 |
49 |
general comment: 5-202.13 backflow prevention, air gap - p. all indirectly drained pipes shall have a two inch air gap. observed no two inch air gap beneath the three compartment sink. vr: 2/23/2015. |
| 2014-05-16 |
2 |
2-103.11 (m) person in charge-duties - pf. observed no employee heatlh policy present. cdi- employee health policy template was given to pic. |
| 2013-09-27 |
45 |
all equipment shall be maintained in a state of good repair. observed torn gaskets on the reach in coolers. |
| 2013-09-27 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe certificate or equivalent. cdi by instruction. |
| 2013-04-15 |
53 |
physical facilites shall be maintained clean. observed a dusty vent in the back storage room. |
| 2013-04-15 |
1 |
a person in charge shall have a food safety certification that is ansi accredited and the person shall be present during the inspection. observed no servsafe or equivilant. cdi by instruction. |
| 2012-12-13 |
18 |
cool foods prepared from room temperature ingredients to 45f and below with in 4 hours. observed two large containers of pizza sauce in reach in prep unit 50 and 52f made approximately 3.5 hours earlier today. cdi by placing in freezer to rapidly chill. |
| 2012-12-13 |
31 |
use shallow containers; ice baths and leave foods uncovered/vented to facilitate cooling. use larger refrigeration units/freezer for cooling instead of prep units that are regularly worked out of. observed two large tightly covered containers of sauces |
| 2012-12-13 |
2 |
an employee health policy must be in place at the facility that addresses the reportable symptoms and food borne illnesses. facility currently has an incomplete policy in place. current policy does not include reporting of employees if they have been ex |