| Violation Date |
Code |
Description |
| 2019-01-25 |
26 |
general comment. 7-204.11 provide sanitizer at correct concentrations, diluting as required.-pobserved bottle of sanitizer at bar reading 50 ppm quat. cdi- bottle was emptied. |
| 2019-01-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -pin reach in cooler observed: two containers of cole slaw from the 21st, and grilled chicken and tomatoes prepped yesterday. all these items were above 41f. ambient air of reach in at the |
| 2018-08-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled buckets of sanitizer. cdi-labeled. |
| 2018-08-16 |
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 food items above 41f and held longer than 4 days. cdi-discarded. |
| 2018-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic in oil on counter above 45f. item out less than 4 hours. cdi-put into cooler below to rapidly chill.observed items in walk in cooler at 45-46f. pic called technician to m |
| 2018-08-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw steaks and raw shrimp stored over cooked meatballs. cdi-arranged to proper storage order. |
| 2018-08-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep table. |
| 2018-03-22 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the right and middle door of the pizza prep unit. replace gaskets. observed saran wrap used to stop up the 3 compartment sink; replace with sink stoppers.4-101.11 food |
| 2018-03-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw chicken and raw steaks stored above cooked chicken wings in the prep unit by the stove. cdi - items were rearranged correctly. |
| 2017-09-07 |
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 vinyl strip curtain in all walk-in coolers. |
| 2017-09-07 |
45 |
~ 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards heavily scored. |
| 2017-09-07 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing bracelets while preparing food. |
| 2017-04-11 |
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 chicken wings cooling at room temperature in a bus tub. cdi-wings placed o |
| 2017-04-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp in the rear area of a flip top cooler that will be passed across pre-cut lettuce and celery. cdi-shrimp placed in the front of the cooler to prevent cross-contamination. |
| 2016-12-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several food items in the warming unit holding below 135f on the cook line. per staff all product was cooked an hour before. (see temperature chart). cdi-all product was reheat |
| 2016-12-22 |
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 onion soup dated 12/18 at 44f in the walk-in cooler. cdi-product voluntarily discarded. |
| 2016-12-22 |
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 several squeeze bottles of oils and sauces not labeled as required. |
| 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 cracked floor/wall joint tiles, grout missing, holes in walkin wall. seal a |
| 2016-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed all walkin coolers with heavy mold and soil accumulated. clean the shelving. |
| 2016-06-29 |
45 |
shelving in high moisture environments should be materials that are non absorbant, cleanable. observed wooden shelving system in walkin freezer. |
| 2016-06-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee drying dishes with a linen. corrected procedure4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off |
| 2016-06-29 |
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 grilled chicken, cut tomatoes, calzones, strombolis, and grilled peppers |
| 2016-06-29 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed grilled chicken pulled out of oven as cooked and ready to cool at 100f. corrected by instruction and fully cooking t |
| 2016-06-29 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed boxes of unwashed produce over prepared lettuce bins, prepared carrots. corrected the storage order and explained. |
| 2016-06-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p 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.-pobse |
| 2015-12-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee's cell phone on clean dish rack. discontinue practice. |
| 2015-12-01 |
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 ceiling vent above pizza table to have heavy bui |
| 2015-12-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter, penne pasta, and fettuccine pasta in prep unit 1 and lettuce in prep unit 3 to be above 45 f (see temp chart). cdi- all items were placed into the walk in freezer to rap |
| 2015-06-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on table top work surface. cdi removed. |
| 2015-06-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue build-up on plastic and metal pans stored as clean on the drying rack. cdi by wash, rinse, and sanitize removing sticker residue. pic |
| 2015-06-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed egg plant rollitini and sausage store in prep cooler > 45f. cdi by voluntary discard by pic. |
| 2015-06-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few flies in the kitchen next to laundry bag storage. remove soiled laundry more frequently. recommend use of a air curtain fan at back door. |
| 2015-06-16 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards to be stained and contained pits and gashes. resurface or replace. |
| 2014-10-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an opened personal employee water bottles stored inside the flip top cooler with dressings. cdi by voluntary disposal. |
| 2014-10-16 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfobserved only hand sanitizer provided at the front handsink. nearby sinks are provided with handsoap, however no other soap inserts fit into the soap dispenser. vr- soap supplier will need to be c |
| 2014-10-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved bbq stacked on top of pepperoni inside the flip top cooler at 53f. cdi by placing inside the cooler to cool down, staff were educated on double stacking products inside the coole |
| 2014-10-16 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified pic present during the time of the inspection. |
| 2014-10-16 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed cleaned tongs stored on a gas line going up the wall near the cook line. store clean utensils in a clean location. |
| 2014-10-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purses and coats stored on or with dry food storage items. provide a designated storage area away from food or utensils for empl |
| 2014-10-16 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved cooked pasta prepared yesterday to be held for greather than 24 hours without a date label. cdi by date labeling. 3-501.18 discard t |
| 2014-03-20 |
45 |
multi-use food contact surfaces shall be smooth and free of open seams and cracks. (4-202.11) observed marble slab used for making pizza with large crack and food debris stuck down in crack. seal or replace equipment. vr |
| 2014-03-20 |
42 |
properly air dry utensils. (4-901.11) observed pans stacked wet. |
| 2014-03-20 |
38 |
food employees shall wear hair restraints. (2-402.11) upon arrival, observed two employees preparing food without hair restraints. |
| 2014-03-20 |
26 |
properly label toxic chemicals.(7-101.11) observed glass cleaner stored in bottle labeled sanitizer. cdi-re-labeled. |
| 2014-03-20 |
21 |
properly date mark foods (3-501.17) observed several foods with incorrect date labels due to items being taken out of correctly labeled bulk pans and dates not changed on items held in small coolers such as cooked pasta and sausage. also observed incorrec |
| 2014-03-20 |
8 |
provide hot water at handsinks at a minimum of 100f. (5-205.11) observed all hand sinks in the 80f-90f range and not able to these temperatures. observed hand sink temperature dipping into 60f. repeat. vr provide hand drying provision at all hand sinks. ( |
| 2013-09-20 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequencyclean equipment at a frequency to prevent build up. observed build up in the corners of the wait station ice bin (cleaning process started). |
| 2013-09-20 |
8 |
5-205.11 using a handwashing sink-operation and maintenanceprovide hot water at handsinks at a minimum of 100f. observed bar and front sink in the 80f-90f range. facility to have plumbing checked. further repeat violation will result in full points deduct |
| 2013-09-20 |
39 |
3-304.14 wiping cloths, use limitationstore all wiping cloths in sanitizer in between uses. observed soiled wiping cloths on prep tables. |
| 2013-05-21 |
46 |
mainatin wash water at 110f in the 3 comp sink. water temp was 94f. water changed. |
| 2013-05-21 |
37 |
don't store food items on the floor. observed wrapped ice paddles on the walk-in freezer floor. paddles moved to shelf. |
| 2013-05-21 |
21 |
all rte (ready to eat) ph/tcs food items held for more than 24 hours need to be date marked and kept for not more than 7 days at 41f. observed egg plant rollatini and fried eggplant marked 5-13 and 4-29 which were discarded during inspection. |
| 2013-05-21 |
20 |
maintain all cold held foods at 41 degrees f or below. observed fried egg plant and egg plant rollatini in prep cooler stored 48-50 degrees f. food product moved to freezer to cool. have unit serviced in proper temps can't be maintained. |
| 2013-05-21 |
8 |
observed only 80f hot water at the front handsink. new rules require 100f. also noted bar handsink at 90f and rear handsink was draining slow and drain pipe at elbow leaked. |
| 2013-05-21 |
1 |
at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a t |
| 2013-02-04 |
49 |
repair toilets in womens restrooms. |
| 2013-02-04 |
31 |
use walk-in cooler to cool foods. |
| 2013-02-04 |
21 |
all ready-to-eat potentially hazardous foods stored for more than 24 hrs must be date labeled. (including milk). observed deli meats in upright reach-in cooler without proper date label. observed milk without date label. cdi by instruction and date labeli |
| 2013-02-04 |
20 |
maintain all cold held foods at 45 degrees f or below. observed fried egg plant; sausage ; and cooked chicken in prep cooler stored > 45 degrees f. food product moved to walk in cooler to continue cooling process. |
| 2013-02-04 |
14 |
maintain chlorine sanitizing solution at 50-200ppm chlorine. observed dish machine testing at 10 ppm chlorine. cdi by calling for repair service and using 3 compartment sink for sanitizing step. |
| 2013-02-04 |
8 |
(b) a handwashing sink may not be used for purposes other than handwashing. pf observed beverage pitcher stored in handwash sink at bar area. cdi by instruction and removal. |
| 2013-02-04 |
4 |
do not store employee beverages on or above work surfaces. |