| Violation Date |
Code |
Description |
| 2018-08-27 |
51 |
5-203.12 toilets and urinals - c maintain toilets and urinals in good repair. observed mens room unrinal and womens room commode to be out of order. need repair. |
| 2018-08-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. side of pizza oven by grill needs cleaning of build up. |
| 2018-08-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs foods in make table of prep cooler at 48 degrees (see temp chart). pic said all tcs items placed in cooler approx. 2 hrs ago, items moved to walk in cooler. all foods in |
| 2018-08-27 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed un-wrapped blocks of cheese stored in un-waxed cardboard cheese box in walk in cooler. cdi- pic individually wrapped the cheese blocks. |
| 2017-11-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed garlic knots stored on a table directly next to the handwashing sink. cdi-knots relocated. advised pic to put a splash guard on t |
| 2017-11-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handwashing sink blocked by a trashcan and boxes. cdi-trashcan relocated. |
| 2017-07-25 |
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 ziti noodles, manicotti and garlic and oil mixtures dated 7/17,7/18,6/17 respectively in the wal |
| 2017-01-10 |
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 seveal squeeze bottles of oils, sauces and yeast not labeled as required. |
| 2017-01-10 |
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 spaghetti cooling at 51f tightly covered in the walk-in cooler. cdi-lid r |
| 2017-01-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic and oil mixture sitting out at room temperature. cdi-product discarded. |
| 2017-01-10 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed food not covered in refrigeration units. cdi-food covered. |
| 2017-01-10 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no pic available at time of inspection. |
| 2016-10-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored above flour and clean equipment. cdi beverage relocated to approved location. |
| 2016-10-23 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign posted at handsink in back prep area. |
| 2016-10-23 |
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 handle of scoops stored directly in dry goods. |
| 2016-06-29 |
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 liquid dripping from ceiling tile/light fixture.6-501.114 discard items and l |
| 2016-06-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed plates and various items stored on floor in dry storage area. |
| 2016-06-29 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed employee medication stored on shelf above mixer. cdi medication moved to approved location. |
| 2016-06-29 |
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 chicken, hot dogs and lasagna not date marked. cdi items labeled. |
| 2016-06-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked by trash can, plastic contain and large pot. cdi items relocated. |
| 2016-06-29 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed no employee health policy on site. pic has inadequate knowledge of policy. cdi employee arrived with copy of policy |
| 2016-02-29 |
4 |
2-401.11 eating, drinking, or using tobacco - c. observed uncovered employee food stored on prep table beside cooling sauces. cdi employee food voluntarily discarded. |
| 2016-02-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on slicer and can opener. cdi slicer broken down to wash, rinse and sanitize. can opener taken to dish area. repeat violation. |
| 2016-02-29 |
20 |
. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed peppers and onions cold holding in flip top at 64f. cdi peppers and onions taken to walk-in to rapidly cool. |
| 2016-02-29 |
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 pizza and |
| 2016-02-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bucket of sanitizer not labeled. cdi bucket labeled. 7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed bucket of chlo |
| 2016-02-29 |
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 canned cooked peppers and onions cooling in flip top cooler. cdi contain |
| 2016-02-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic and metal containers and plates stacked wet. |
| 2016-02-29 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed backdoor of facility held open upon entry. cdi door closed. if door is to be held open, provide screen. |
| 2016-02-29 |
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 employee actively washing dishes in 92f. |
| 2016-02-29 |
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 holes in frp at 3 compartment sink. fill holes. repeat violation. observed |
| 2016-02-29 |
54 |
6-303.11 intensity-lighting - c. observed light bulbs out above back storage area. |
| 2016-02-29 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer on site. verification required. |
| 2015-08-04 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no certified food protection manager on site during inspection. |
| 2015-08-04 |
14 |
|4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer stored as clean with food residue. cdi slicer was w, r, s. |
| 2015-08-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed individually packaged containers of ranch in reach in above 45f. cdi ranch moved to walk-in cooler to rapidly cool. |
| 2015-08-04 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed ranch cooling in reach in cooler. cdi ranch moved to walk-in cooler. |
| 2015-08-04 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed bucket of sanitizer >200ppm. cdi sanitizer was refilled and tested at proper concentration. |
| 2015-08-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 sanitizer towels stored on prep tables.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored directly on floor. |
| 2015-08-04 |
45 |
4-501.11 maintain equipment in good repair. observed several split gaskets on coolers/freezer. |
| 2015-08-04 |
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 holes in frp at 3 comp sink. |
| 2015-08-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed nonfood contact surface of container stored directly in lettuce. cdi container was moved. |
| 2015-02-27 |
54 |
dust ceiling vent in the front- dust build up today.6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. |
| 2015-02-27 |
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 pizza paddles stored on a dusty surface today. |
| 2015-02-27 |
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/pfobserved no time on cheese pizza that |
| 2015-02-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved garlic and oil stored at room temp. today. this mixture must be refrigerated. discarded today and remade. |
| 2015-02-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build up around the ice machine chute inside. get this serviced, or drain ice and wash, rinse, and sanitize unit. vr in 10- days. |
| 2014-10-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed degreasor and bleach in unlabeled spray bottles today. labeled during inspection to correct. |
| 2014-10-13 |
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.-pobserved a pizza come out of the oven for a customers order and the employee touched the crust with bare hands. pizz |
| 2014-10-13 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pfobserved 2 thermometers that were reading >40f in ice water today- both calibrated during inspection to correct. |
| 2014-10-13 |
14 |
all dishes must be washed, rinsed, and then sanitized. observed dishes being washed, sanitized and then rinsed which will rinse off the sanitizer. sink setup changed for correct procedures.4-601.11 (a) |
| 2014-10-13 |
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 single use scoops stored in dry goods today- use a scoop with a handle |
| 2014-10-13 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed unfolded pizza boxes stored in the dining room today where they were exposed to customer contamination. moved to behind the cou |
| 2014-06-10 |
21 |
observed open meatballs, cooked chicken, penne and speg. pasta, sliced ham, and lasagna were not date marked today. date mark all tcs foods that are held >24 hours after they have been opened/made.all post dated by pic today to correct.3-501.17 |
| 2014-06-10 |
22 |
observed a pepperoni and cheese pizza stored at room temp. today with no time recorded to keep track of tilt.pizza discarded today. follow approved timing procedures as discussed today.3-501.19 |
| 2014-06-10 |
26 |
observed windex stored next to pizza trays today and 3 in 1 oil stored next to bread today. store chemicals where they will not expose food, food contact surfaces, clean dishes/linen, or single use articles.all chemicals moved to an approved area today.7 |
| 2014-06-10 |
4 |
observed open employee drinks stored next to bread and one stored next to pizza pans with no lid. store employee drinks with a lid and where they will not contaminate food, food contact surfaces, clean utensils/linen, or single use articles.2-401.11 |
| 2014-06-10 |
37 |
observed a box of tomatoes on the floor of the wic today. store food at least 6 off of the floor- picked up by pic today to correct.3-305.11 |
| 2014-06-10 |
38 |
observed employees with bracelets and watches on today. food service employees are limited to a single wedding band on their hands- no other rings, bracelets, or wrist watches allowed.2-303.11 |
| 2014-06-10 |
36 |
reattach the back door self closure- door was left open today. 6-202.15 |
| 2013-12-27 |
1 |
2-102.12 certified food protection managerpic must have passed an ansi approved, proctored food safety exam. points will not be deducted until jan. 2014. |
| 2013-12-27 |
54 |
. 6-501.110 using dressing rooms and lockersprovide an area for storing employee items such as coats and purses that will not contaminate food, food contact surfaces, clean utensils or togo items. observed employee coats stored on the dry good shelf toda |
| 2013-12-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingobserved lasagna, open sausages, cooked chicken, cut ham, and open meatballs not date marked today. date mark all tcs foods once they have been made |
| 2013-12-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain food at 45-41f or less. observed diced ham stacked too high in the make table pan today which made it rise to above 45f. top of p |
| 2013-12-27 |
8 |
5-205.11 using a handwashing sink-operation and maintenancehandwashing sinks must be available for use at all times. observed dirty dishes and a mixing bowl stored in front of the back handwash sink today. moved to in front of the prep sink to correct. |
| 2013-12-27 |
7 |
3-301.11 preventing contamination from handsbare hand contact with rte foods is prohibited. observed an employee handling lettuce with their barehands today- corrected through instruction. |
| 2013-12-27 |
2 |
2-103.11 (m) person in charge-dutiesobserved employees today that did not know the big five foodborne illnesses and could not find a list of them to reference. employee health handout provided today to correct- recommend posting this policy and reminding |
| 2013-12-27 |
39 |
3-304.14 wiping cloths, use limitationobserved a used wiping clothe stored on the pan used to store peeled onions. store wiping clothes in sanitizer when they are not in-use. |
| 2013-07-11 |
6 |
all employees must turn off water with a papertowel after they wash hands, rather than using bare hands as observed today. |
| 2013-07-11 |
2 |
pic must know when to restrict/exclude ill employees and when to allow them back to work. all employees must know the big five illnesses. handout provided today. |
| 2013-07-11 |
8 |
handwash sinks shall be accessable at all times. observed dough trays stacked in front of the back handsink today. |
| 2013-07-11 |
1 |
pic(person-in-charge) must have passed an ansi approved, proctored food safety exam. points will not be deducted until jan. 2014. |
| 2013-07-11 |
21 |
date mark all tcs foods that are rte(ready-to-eat) and held >24 hours after they are opened. observed deli meats, deli cheeses, cooked sausage, and cooked chicken. date marking handout provided today.3-501.17 ready-to-eat potentially hazardous food (time |
| 2013-07-11 |
14 |
maintain sanitizer at 50-100ppm. observed dishes being sanitized in the 3 comp. sink today but the sanitizer was <50ppm today. bleach added to water by pic.4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, con |
| 2013-07-11 |
33 |
thaw foods using approved methods such as, in refrigeration, in microwave, in oven, or under continuously draining/running water that is 70f or less.3-501.13 thawing |
| 2013-07-11 |
34 |
keep thermometers calibrated so that they are accurate. observed both thermometers out of calibration. demonstrated calibration during inspection and calibrated one of the thermometers. thermometer that was not able to be calibrated is going to be se |
| 2013-07-11 |
39 |
3-304.14 wiping cloths, use limitationkeep sanitizer buckets stored off of the floor. |
| 2013-07-11 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingkeep single-use articles stored at least 6 off of the floor. observed plastic wrapped(with holes in the plastic) pizza boxes stored on the floor today.keep |
| 2013-07-11 |
26 |
keep chemical bottles labeled. observed degreasor and another chemical not labeled today.7-102.11 common name-working containers |
| 2013-02-05 |
39 |
when not in-use; store wiping clothes in sanitizer. a couple clothes were stored on the counter and handsink today. |
| 2013-02-05 |
2 |
managers must know what symptoms employees cannot work with and that the symptoms need to be gone for at least 24 hours; unless they have a doctor's note; before they can return to work. |
| 2013-02-05 |
8 |
keep papertowels supplied at all handsinks. no papertowels during the entire inspection at the front handwash sink. |
| 2013-02-05 |
14 |
be sure the slicer is washed; rinsed; and sanitized every 4 hours or as needed. dried meat on the backside of it today. |
| 2013-02-05 |
21 |
date mark all potentially hazardous foods that are ready-to-eat and held for more than 24 hours after they are opened or made. sliced ham and shredded cheese date marked during inspection today. |
| 2013-02-05 |
26 |
keep chemical bottles labeled to correctly identify them. today a strong bleach solution and concentrated degreasor was stored in bottles that were not labeled. labeled during inspection. recommend to mix degreasor with water per the manufacturers direc |
| 2013-02-05 |
35 |
label yeast container. |
| 2013-02-05 |
39 |
store sanitizer bucket off of the floor. |
| 2013-02-05 |
41 |
do not store knives on a clothe towel. store these on a clean; dry surface; in 135f water; or in the product with the handle extending out. |
| 2013-02-05 |
1 |
person-in-charge must have passed an approved food safety exam. |
| 2013-02-05 |
42 |
build-up today on the airdrying rack above the sink that had clean dishes stored on it today. |
| 2013-02-05 |
45 |
dough pan is badly cracked and not easily cleanable. microwave has a couple of melted spots on the inside; making it hard to clean. replace any utensils that are cracked or melted; like tongs; that make them hard to clean. |
| 2013-02-05 |
49 |
provide a 1 airgap on the veggie prep sink. lower end of the pipe is extending into the drain today. vr in 10 days. |
| 2013-02-05 |
51 |
provide a covered trash recepticle in the women's restroom for sanitary napkin disposal. |
| 2013-02-05 |
53 |
missing tile in the dining room today along the baseboard. |
| 2013-02-05 |
41 |
do not store disposable scoop in yeast as found today. use a scoop with a handle so that the handle can be stored out of the product. or dispose of the single-use scoop after use. |
| 2012-10-24 |
21 |
observed sliced deli turkey without proper date marking. 3-501.17 instruction and handout provided during inspection. |
| 2012-10-24 |
34 |
observed both thermometers inaccurate by more than 5 degrees f. 4-203.11 thermometers put in ice water to calibrate to 32f. |
| 2012-10-24 |
7 |
obeserved cooked pizza being touched with bare hands for reheating. 3-301.11 instruction and handout provided stating no bare hand contact with any rte (ready to eat) foods. gloves or utensils must be used. |
| 2012-10-24 |
37 |
observed sicilian pizzas stored in a trash bag in the walk-in cooler. 3-307.11 instructed facility to use food grade storage bag or container. |
| 2012-10-24 |
2 |
observed inadequate verbal/written employee health policy. 2-103.11(m) sample employee health policy provided at inspection. |
| 2012-10-24 |
53 |
observed baseboard tiles missing and loose in the dining area. 6-201.13 |
| 2012-10-24 |
54 |
observed light out in the women's restroom. 6-303.11 |
| 2012-10-24 |
38 |
observed employee without hair restraint. 2-402.11 |
| 2012-10-24 |
1 |
observed pic (person in charge) without food protection manager's certification. 2-2-102.12 facility has until 1-1-2014 for compliance. |