| Violation Date |
Code |
Description |
| 2018-12-12 |
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 several base boards missing grout pieces in the |
| 2018-12-12 |
45 |
4-101.19 nonfood-contact surfaces - c observed cardboard underneath utensils used for the facility on shelving. observed wood being used as shelving in the dry storage area with food debris and staining. suggest using a material that is smooth and easily |
| 2018-12-12 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed a stack of single service cups with the lip contact surface exposed. explained to pic that cups should remain in plastic sleeve to reduce contamination. |
| 2018-12-12 |
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 pizza in t |
| 2018-12-12 |
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 a container of meatballs dated 12/5 in the reach in unit in the pizza prep area. observed mozzor |
| 2018-12-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a can opener in the pizza prep room and the slicer near the cook line with minor food debris. cdi- pic moved items to dishwashing area for cleaning. |
| 2018-12-12 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed a ready to eat tomato sauce stored under unwashed produce in the walk in cooler. cdi- pic rearranged items. |
| 2018-12-12 |
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 food employee at the handsink not using a barrier such as a paper towel to turn off the f |
| 2018-08-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a large white container and a measuring cup being stored in the hand washing sink at the to-go station. cdi-the equipment was removed. |
| 2018-08-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed an empty container of quat sanitizer at the 3-compartment sink. no active washing, rinsing, and sanitizing of equipment was occurring during the inspection. |
| 2018-08-13 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p 3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed product not being |
| 2018-08-13 |
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 cooling with tightly fitting lids. also observed chicken coolin |
| 2018-08-13 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the faucet leaking at the 3-compartment sink. the manager stated they have a maintenance order in for the faucet to be replaced. |
| 2018-08-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the pizza walk in cooler shelves, and floor underneath the left shelf in the pizza walk in cooler. have cleaned. repeat. |
| 2018-08-13 |
39 |
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 and soil. observed 0ppm of quat sanitizer in the red sanitizer bucket. it was determined that the sanitizer a |
| 2018-04-13 |
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 1 container of cut lettuce in reach in and 1 large container of cut lettuc |
| 2018-04-13 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed mushrooms stored over rte items such as grilled onions, cut tomato, cheese, and sauce in walk in near dough station. observed unwashed mushrooms over cut lettuce in walk i |
| 2018-04-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed 1 insect at hand sink near dough station and 1 insect at hand sink near dish machine. pic stated that they have pest control coming 2 x a week normally monday and friday morni |
| 2018-04-13 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed dish employee going from handling dirty dishes to clean dishes |
| 2018-04-13 |
45 |
4-501.11 maintain equipment in good repair. observed reach in units with split gaskets. |
| 2018-04-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving with dry storage with debris build up. observed sticker residue on the outside of food containers. |
| 2018-04-13 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee handling pizzas without a beard guard with a beard. |
| 2017-12-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed rear food storage racks in the freezer not 6 inches aboved ground. rack should be repositioned to provide such clearance.6-404.11 |
| 2017-12-06 |
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 facility could not produce the tphc |
| 2017-12-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer concentration of the solution in the three compartment sink to be less than 100ppm of quaternary ammonium. vat was emptied and refilled at the prope |
| 2017-12-06 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed vegetable products such as peppers, tomatoes, etc., stored above the washed, ready to eat salad ingredients such as cut lettuce in the walk in cooler. items were rearrang |
| 2017-09-20 |
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 walk in cooler walls in disrepair in areas such as the baseboard. pic was abl |
| 2017-09-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle containing a purple degreasing chemical not labelled, labelled by pic during inspection. |
| 2017-09-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in the grill area flip top, including cooked pasta dishes, pasta noodles, and a large bag of spinach at temperatures above 45f. items had been in the cooler since |
| 2017-09-20 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed a block of ready to eat american cheese stored directly on the racks of the reach in cooler near the frying/grill station. item was discarded |
| 2017-09-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed large amount of ice stored in the rear to go area handsink. ice was removed by pic. ensure that employees are informed that no dumping of ice may be done in a |
| 2017-05-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer bottle labelled in an indecipherable manner. ensure that the labelling is written legibly. cdi by pic relabel. |
| 2017-05-18 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on several prep units such as the kitchen grill flip top, the salad prep cooler, and the rear area cooler. |
| 2017-05-18 |
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 baseboard and wall damage in the walk in cooler room. |
| 2017-02-21 |
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 baseboard damage in the walk in cooler. |
| 2017-02-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed outside dumpster doors open at time of inspection. cdi by pic closure. |
| 2017-02-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a handsink with a slight leak cdi by pic repair |
| 2017-02-21 |
45 |
4-501.11 maintain equipment in good repair. observed the pizza station flip top unit in disrepair on handles/doors.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to al |
| 2017-02-21 |
37 |
r3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a frozen food box containing product stored on the floor of the walk in freezer. cdi by employee placing item on a soda rack, wh |
| 2017-02-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheeses and lettuce overstacked in the prep area flip top. items were above 45f. items had been stacked beyond the lip otf the storage container. items were moved from the fl |
| 2017-02-21 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap present at the rear dough prep area handsink. cdi by employee providing soap. |
| 2016-12-21 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf- 0pts- two employees were asked to locate their employee health policy and/or discuss what symptoms that would excludes them f |
| 2016-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p 0pts- observed chicken wings in the flip top holding at 50f and prepped yesterday. same batch of wings underneath flip top were at 42f. cdi- pic voluntarily discarded the chicken at 50f. |
| 2016-12-21 |
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- 1.5pts. observed feta cheese container and sun dried tomatoes not date marked in the walk in. chicken wings in flip top were without a date |
| 2016-12-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers. -pf - observed sanitizer bottles not labeled. cdi- pic had employees label all working containers.7.203.11 sanitizing solutions shall not be stored in or from containers |
| 2016-12-21 |
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- repeat 0.5pts- observed cut tomatoes in the walk in at 47f tightly covered. cdi- p |
| 2016-12-21 |
45 |
4-501.11 maintain equipment in good repair. -0.pts- observed several split gaskets throughout the facility. noted repair or replacement on reach in prep cooler and walk in. |
| 2016-06-06 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris in the gaskets of prep units. clean gaskets. |
| 2016-06-06 |
31 |
repeat violation 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 a container of cole slaw cooling covered with saran wr |
| 2016-06-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - observed the dish machine not sanitizing. maintenance has been contacted. facility is using all single service items until it is repaired. verification required 6/15/20164-601.11(a) equipment fo |
| 2016-02-22 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed some cleaning needed in prep unit gaskets. |
| 2016-02-22 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed drinking cups stacked wet at the server's station. |
| 2016-02-22 |
31 |
repeat violation 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 made an hour ago cooling in the walk in co |
| 2016-02-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed pasta, lettuce, cole slaw and sausage above 45f (see temp chart) cdi - all items were sent to the walk in to cool and new product was provided at the correct temp. cole slaw w |
| 2016-02-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed a box of raw bacon stored above ready to eat meatballs in the walk in cooler. 3-302.11(a) separate the different types of raw animal foods. -p - observed raw philly steak stored |
| 2015-11-16 |
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 pasta dated 11/9 in the prep unit at the pasta station. cdi - pic discarded the pasta. |
| 2015-11-16 |
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 garlic and oil cooling down in the prep top. cdi - mixture was placed i |
| 2015-11-16 |
36 |
general comment 6-501.111 keep the premises free of insects, rodents, and other pests. - observed one dead roach at the bar. keep up with pest management. |
| 2015-11-16 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on 4 prep units. replace gaskets. |
| 2015-11-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plastic cups at the server station stacked wet. |
| 2015-04-20 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; keep floors clean; observed flooring at area near floor drain collecting large amounts of liquid in need of removal. |
| 2015-04-20 |
42 |
4-901.11 equipment and utensils, air-drying required - c; properly air dry; observed containers stacked wet in ktichen area. |
| 2015-04-20 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinse and sanitize food contact surfaces; observed numerous metal containers stored clean with food debris stuck to surfaces; cdi containers pulled a |
| 2015-01-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinse and sanitize food contact surfaces; observed numerous containers stored clean with tape residue stuck to surfaces in need of removal. cdi conta |
| 2015-01-16 |
36 |
6-501.111 controlling pests - pf; keep facility free of pest; observed live ants in kitchen area in need of attention. |
| 2014-10-08 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p; properly cold hold phf products at 45 degrees f and below; observed pizza cold holding make table not functioning properly holding phf |
| 2014-10-08 |
31 |
(general comment) 3-501.15 cooling methods - pf; properly cool using approved methods; observed phf products cooling while wrapped tight in large containers. |
| 2014-10-08 |
36 |
6-501.111 controlling pests - pf; keep facility free of pest; observed large amounts of roaches in kitchen area and in bar area in need of immediate attention. |
| 2014-07-22 |
53 |
6-201.11 floors, walls and ceilings-cleanability; keep floors, walls and ceilings clean; observed small amounts of debris splattered on walls in kitchen area. |
| 2014-07-22 |
45 |
4-205.10 food equipment, certification and classification;4-202.11 food-contact surfaces-cleanability; keep equipment in good repair; observed prep sink in kitchen cracking / damaged in basin in need of repair. |
| 2014-07-22 |
42 |
(general comment) 4-901.11 equipment and utensils, air-drying required; observed customer cups stacked wet in front service area. |
| 2014-04-10 |
36 |
6-501.111 controlling pests; keep facility free of pest; observed fruit flies in kitchen / bar area. |
| 2014-04-10 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness; properly wash, rinse and sanitize; observed dish machine not properly sanitizing during rinse cycle; vr staff will use three compartm |
| 2014-01-23 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing; properly store clean utensils and equipment; observed multi use plates stored exposed to customer contamination. |
| 2014-01-23 |
8 |
6-301.14 handwashing signage; provide hand washing signs at all employee hand washing sinks; observed no hand washing sign at employee hand washing sink in kitchen area. |
| 2013-10-02 |
14 |
properly wash, rinse and sanitize; observed metal containers stored clean with food debris stuck to surfaces; containers pulled and placed into dirty dish pit. |
| 2013-10-02 |
26 |
(general comment) properly store chemicals; observed all purpose cleaner stored with condiments in kitchen area in need of removal. |
| 2013-10-02 |
22 |
properly use time as a public health control 3-501.19 time as a public health control; observed calzones not time stamped during inspection; all items properly |
| 2013-10-02 |
36 |
keep facility free of pest; observed german roaches in kitchen area beside ice machine in need of attention. |
| 2013-07-19 |
45 |
keep all equipment in good repair; observed plastic containers chipped/damaged in kitchen area and in use in need of replacing. |
| 2013-07-19 |
36 |
keep facility free of pest; observed numerous fruit flies around drain at bar; observed numerous german roaches in void/gap throughout bar area where bar meets wall in need of immediate attention. |
| 2013-04-25 |
20 |
properly cold hold phf products; observed flip top cold holding unit not functioning properly holding (various cheese; cooked meats; heat treated veggies) all at 54 degrees f; all phf products pulled from unit and placed into ice until unit can be repaire |
| 2013-04-25 |
7 |
prevent contamination from hands by practicing no bare hand contact; observed employee pulled pizza slices from oven and place into togo box with barehands; pizza reheated. |
| 2013-04-25 |
4 |
properly store employee drinks; observed employee drinks stored on top of storage container used for single service lids/containers. drinks properly stored. |
| 2013-02-11 |
43 |
(general comment) protect single service cups; observed single service customer cups stored exposed to contamination/sneeze spray. |
| 2013-02-11 |
21 |
properly date mark all rte phf products; observed numerous rte phf products not date marked inside walk-in cooler; reach-in refrigerators throughout establishment (pastas; cut lettuce; cut tomatoes; deli meats; heat treated veggies). all rte phf products |
| 2012-11-14 |
42 |
properly air dry; observed numerous containers stacked wet in kitchen area; observed customer drinking glasses stacked wet at drink stations |
| 2012-11-14 |
14 |
4-601.11 properly wash; rinse and sanitize; observed containers stored clean with food debris stuck to surfaces; observed tongs stored clean with food debris stuck to surfaces. tongs and containers pulled and placed into dirty dish pit. |