| Violation Date |
Code |
Description |
| 2019-01-16 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed an accumulation of food debris in the reach in freezer and inside cooler units. cleaning needed and cleaning frequency increased. |
| 2019-01-16 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf observed employee washing utensils in wash water at 88f. during manual warewashing wash water must be maintained at 110f or higher. cdi- employee added hot water to wash solution to |
| 2019-01-16 |
45 |
4-501.11 maintain equipment in good repair. observed prep top cooler and left side of pizza prep cooler not holding tcs items at 41f or below. equipment must be maintained in good repair. pic contacted repair person during visit to have both units repa |
| 2019-01-16 |
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 a container of pasta dated 1/9. pasta had passed the 7 day shelf life. cdi- pasta voluntarily |
| 2019-01-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed all items in prep top cooler holding above 41f. items on the left side of the pizza prep cooler were holding above 41f. see temperature chart. facility removes items from pr |
| 2019-01-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed employee using three compartment sink to wash utensils with sanitizer at 0 ppm. sink was drained and employee began to refill sink with sanitizer still at 0 |
| 2019-01-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored on shelf above ready to eat foods. cdi- eggs moved to proper location.3-302.11(a) separate unwashed produce from ready-to-eat foods. observed unwashed prod |
| 2019-01-16 |
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. -p observed employee using bare hands to put cooked pizza on plate for service. another employee was using bare hand |
| 2018-04-03 |
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. -p2-301.14 wash hands before donning gloves and between gloves uses. -pobs |
| 2018-04-03 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce such as cucumber, lemons, grape tomatoes, being stored above ready to eat foods (dressing, tomato sauce, cheese etc). cdi provided storage chart and worked with p |
| 2018-04-03 |
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 two containers of sausage date marked for 3/25 and package of ham date marked for 3/21. cdi all |
| 2018-04-03 |
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 food establishment while cooling spinach and tomato sauce; using big deep |
| 2018-04-03 |
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 pizza sauce kept on time not |
| 2018-04-03 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed food establishment using reach in unit designed for packaged items only for holding potentially hazardous food such as che |
| 2018-04-03 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean.observed the wash and sanitizer solution both cloudy and with food debris. cdi both solutions were changed out during inspection. |
| 2018-04-03 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed dumpster doors and gr |
| 2018-04-03 |
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 wiping cloths bucket with debris and cloudy. cdi sanitizer bucket was changed out with fres |
| 2017-11-18 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent tiles in bathrooms and one tile in kitchen. make sure to have nonabsorbent, smooth and easily cleanable tiles whe |
| 2017-11-18 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee donning gloves without washing hands after changing task. cdi food employee stopped and directed to wash hands.2-301.14 wash hands after activities that contamin |
| 2017-11-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee beverage on food preparation counter. cdi drink discarded. |
| 2017-07-28 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing equipment such as basins, drain boards etc shall be cleaned before use, throughout day as often as needed and every 24 hours. observed clean baseboards with rusting spots and deb |
| 2017-07-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed container of tomato sauce cold holding on counter above 45 degrees. observed mozzarella cheese sitting on top of flip top compartment cold holding above 45 degres. cdi items wer |
| 2017-07-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer being stored as clean with food debris on it. cdi pic had food employee break it down; cleaned and sanitized. |
| 2017-07-28 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed mushrooms, tomateos and lettuce (unwashd) being stord over mozzarella cheese, lunch meats and dressings. cdi pic rearranged and moved all unwashed below rte. repeat |
| 2017-04-28 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed lettuce and tomatoes unwashed being stored over mozzarella and lunch meats. cdi pic rearranged. |
| 2017-04-28 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.2-101.11 pic shall be present during all hours of operation. -pfupon entrance to food establishment did not observe a certified food protection manager. informed pic tha |
| 2017-04-28 |
17 |
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 marinara sauce being portioned into single service ramekins and placed in hot holding to warm up. arrival at food es |
| 2017-04-28 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed soda cooler being used to hold chicken breast. cdi informed pic that soda cooler is only designed to hold packaged or inta |
| 2017-04-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups not protected at counter and overstacked. make sure to protect single service cups with some sort of protec |
| 2017-04-28 |
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 ham (walk in cooler), spinach (flip top), pasta (reach in unit), tomato sauce pasta (reach in unit), lettuce, salads (reach in unit |
| 2017-02-03 |
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. -p observed upon entering food establishment, food employees touching ready to eat pizza with bare hands. cdi pizza wa |
| 2017-02-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with debris on it. cdi slicer will be broken down and cleaned. |
| 2017-02-03 |
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 lasagna, ham and turkey prepared 2 days ago without a date marking. cdi items were allowed for back-dating. |
| 2017-02-03 |
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 dry erase board not being u |
| 2017-02-03 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee donning gloves before washing hands. cdi informed correct procedure and food employee washed his hands.2-301.12. follow the cleaning procedure to adequately wash |
| 2017-02-03 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed soda cooler being used to hold salads. cdi informed pic that soda cooler is only designed to hold packaged or intact produ |
| 2017-02-03 |
52 |
5-501.19 storage areas, redeeming machines, receptacles and waste handling units, location - c location of reception and waste handling units for refuse, recyclables and returnables may not create a public health hazard or nuisance or interfere with the c |
| 2017-02-03 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drinks and food being stored in walk in cooler mixed with food establishment ingredients. segregrate and separate to ensre conti |
| 2017-02-03 |
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 squeeze bottles of oil and aqueous solution not label. make sure to label with common names.improved since last inspection |
| 2016-10-18 |
52 |
5-502.11 frequency-removal - c empty trash receptacles often enough to prevent odors and harborages for insects and rodents. observed trash flowing out of the trash bin in the men's restroom. empty the trash. -0- |
| 2016-10-18 |
50 |
5-402.13 maintain sanitary sewage system.-p observed floor drain overflowing onto the floor at the floor drain between the handsink and the 3-comp sink drain. cdi - plumber dispatched onsite and drain cleared. -1- |
| 2016-10-18 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed condiment packets stored in a plastic bin to the right of the soda dispenser with buildup in the bottom. clean the container be |
| 2016-10-18 |
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 preparing pizzas without hair restraint. cdi - pic gave employee hat. -.5- |
| 2016-10-18 |
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 dry spice in the walk in cooler without a label in a large container. label with the common name of the contents. -0- |
| 2016-10-18 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed food employee preparing pizzas and wiping hands on soiled wiping cloth instead of washing them. cdi - pic reminded employee of handwashing requirement when handling food bare handed. |
| 2016-06-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed sanitizer in 3 comp sink that was not in use at 50ppm and it stated on container it should be 150-400ppm. facility was using hot water instead of 75f. cdi sanitizer dumped and refreshed. |
| 2016-06-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored above plates and utensils, bluetooth earbuds stored on rack on top of knives and slicers, and hat stored on utensil racks. cdi items relo |
| 2016-06-01 |
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.-p. observed employees touching finished pizza with tips of fingers and sides of hands. cdi pizzas placed back in oven |
| 2016-06-01 |
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 lasagne, salami, and ham that was taken from the freezer and new date not shown or readily avai |
| 2016-06-01 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p. observed buffalo sauce that was prepared at 1045am and was at 80f after 2 hours. cdi sauce discarded. |
| 2016-06-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed sanitizer bucket and degreaser bottle that was not labeled. cdi items labeled. |
| 2016-06-01 |
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 buffalo sauce that was stored in a plastic container covered in the reach |
| 2016-06-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed undersides of drink machine, vents in bathrooms and walk in, and racks in walk in unit soiled with debris. repeat. |
| 2016-06-01 |
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 racks in walk in unit that are rusting. |
| 2015-12-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in with build up of debris and in need of cleaning. |
| 2015-12-31 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on prep unit in need of replacement or resurfacing. repeat violation. |
| 2015-12-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed meatballs on pizza prep station above 45 degrees cdi took to walk in to cool see temperature chart. -0 points- |
| 2015-12-31 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed nozzles for drink machine with buildup of mold. cdi nozzles removed and washed rinsed and sanitized. |
| 2015-12-31 |
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.-p observed employee grating cheese and handling blocks of cheese with bare hands for sandwich and salad prep as well |
| 2015-09-28 |
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 spices and oils not labeled on prep line. |
| 2015-09-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on prep table. |
| 2015-09-28 |
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 tomatoes cooling tightly covered cdi vented to facilitate cooling. |
| 2015-09-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on prep unit in need of replacement or resurfacing. -0 points- |
| 2015-06-15 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - pizza make unit is holding all foods at 45-53f. assess and repair unit. pic states it could be that the knob was moved to make it warmer. beverage cooler states that it shall be used for packaged non-p |
| 2015-06-15 |
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 - cooling must be assessed in establishment. pasta, pizza sauce, several container |
| 2015-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - spinach (51f),ham (53f), pizza sauce (65f), ranch (50-70f), and chicken (48-50f) were above cold holding temperatures. cdi- items were discarded. some of the items are being h |
| 2015-06-15 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p - three pans of mozzarella cheese (54f) and one pan of pasta (48f) prepared on 6/14 were out of time/temperature compliance. cd |
| 2015-06-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - 0 pts - upon arrival quat sanitizer at three compartment sink read 50 ppm. cdi- sanitizer was replaced with fresh reading 400 ppm. // change sanitizer more frequently to ensure that it is at pro |
| 2015-06-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - 0 pts - raw eggs stored over ready to eat foods. cdi- raw eggs placed on lower shelf. |
| 2015-06-15 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - 0 pts- observed employee was hands and recontaominate with hand sink handles. to avoid recontamination use a barrier such as a paper towel to close handles. |
| 2014-12-09 |
21 |
general comment3-501.18 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 cooked breaded chicken dated 12-2 in prep cooler. cdi - chicken was discarded during thre |
| 2014-12-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p deli ham and deli turkey held above 45f in sandwich flip top; shredded mozzarella and cooked sausage above 45f in pizza make station. cdi - items from today were sent to freezer to rapid |
| 2014-12-09 |
8 |
general comment5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf handsinks may not be used as a dump sink. observed ice and droplets of soda in handsink basin. cdi by instruction. |
| 2014-08-08 |
31 |
3-305.15 pf - cooling shall be accomplished by placing food in shallow pans, separating food into smaller/thinner portions, using rapid cooling equipment, stirring food in a container placed in an ice water bath, using containers that facilitate heat tran |
| 2014-08-08 |
20 |
3-501.16(a) - potentially hazardous food shall be held at 45f or lower. sliced ham at pizza station above 45f. cdi - ham relocated to freezer for rapid cool down as it had been out for less than 4 hours. |
| 2014-08-08 |
38 |
2-303.11 - except for a plain band ring, food employees may not wear jewelry on hands or arms while working with food. one food employee in kitchen wearing wrist watch. |
| 2014-08-08 |
39 |
3-304.14 - wet wiping cloths shall be stored in a sanitizing solution when not in use. observed multiple wet wiping cloths lying on prep surfaces throughout. cdi - relocated to sanitizing solution. |
| 2013-12-10 |
39 |
3-304.14 wiping cloths, use limitation. store sanitizer buckets with wiping cloths off the floor. |
| 2013-12-10 |
22 |
3-501.19 time as a public health control. maintain proper record keeping for time as a public health control procedures. observed not times had been recorded for the 4 pizzas in the rack for which time was being utilized. cdi. |
| 2013-12-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 d |
| 2013-12-10 |
18 |
3-501.14 cooling. cooked and cooled foods must be cooled from 135-70f within 2 hours down to 45f in 4 additional hours. observed a large pot of mariniara sauce in the walk-in that was as warm as 54f in the center and 49f on the edges. cdi - pic volunta |
| 2013-12-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. the quat sanitizer in the 3 compartment sink was below required levels. cdi - refilled at the correct level. |
| 2013-12-10 |
4 |
2-401.11 eating, drinking, or using tobacco. employees must eat and drink in areas and in a manner to prevent contamination to food. observed, on a prep table, one uncovered employee drink, one covered drink, and one open container of food which had been |
| 2013-12-10 |
1 |
2-102.11 demonstration. the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the person in charge today did not have any approved c |
| 2013-06-27 |
1 |
2-102.12 certified food protection managerensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-06-27 |
2 |
2.2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employeesensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, cdi by instruction. facility has |
| 2013-06-27 |
13 |
3-304.15 (a) gloves, use limitationensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in teh operation. observed employee with gloves on exit back doorto take trash and return to |
| 2013-06-27 |
14 |
ensure quat sanitizer is maintained at proper concentration, observed sanitizer weak in one bucket, cdi by refilling. |
| 2013-06-27 |
22 |
3-501.19 time as a public health controlwhen time as a public health control is being used, ensure proper procedures are followed. foods must be labeled with time and foods cannot be kept for mare than 4 hours without temperature control, after which tim |
| 2013-06-27 |
42 |
ensure all utensils are properly air dryed before stacking. observed wet stacked metal containers. |
| 2013-06-27 |
47 |
ensure all non food contact surfaces are maintained clean, observed general flour residue on racks and shelving throughout. |
| 2013-01-31 |
39 |
ensure all wet wiping cloths are kept in bucket of sanitizer between uses; observed wiping cloths stored on counter. |
| 2013-01-31 |
26 |
7-102.11 ensure all working containers of chemicals are properly labeled with common name. observed no label on chemical bottle; cdi by labeling. |
| 2013-01-31 |
22 |
ensure that food being held using time as a public health control is properly labeled with time and discard time. observed no times on slice pizzas; cdi by adding time. |
| 2013-01-31 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed no date on feta cheese; shredded mozzarella; improper dating on turkey; ham; cdi by instruction. |
| 2013-01-31 |
14 |
maintain quat sanitizer at proper concentrations at all times. observed sanitizer weak in three compartment sink and weak coming from dispenser; manually mix sanitizer until dispenser can be fixed; vr to check dispenser. |
| 2013-01-31 |
8 |
maintain paper towels at handsinks at all times. observed no paper towels at one kitchen handsink; cdi by instruction. |
| 2012-10-08 |
21 |
ensure all foods that are potentially hazardous and ready-to-eat are properly date marked. observed cooked pasta; lunch meat; salads; cheese; lettuce; etc. with no date marking; cdi by instruction. |
| 2012-10-08 |
39 |
ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter. |
| 2012-10-08 |
20 |
ensure all potentially hazardous cold foods are maintained 45f or below. observed turkey 47f; cheese 48f; tomato 48f; lettuce 48f in salad cooler. observed meatballs 48f; cheese 48f in pizza cooler; items were pulled to cool. manager stated that cooler |
| 2012-10-08 |
43 |
protect single service articles from contamination until they are used. observed forks; spoons; stored with handle down; protect mouth contact area from hand contamination from customers. |
| 2012-10-08 |
7 |
ensure employees are not handling any ready-to-eat foods with bare hands. observed employee touching pizza while cutting with bare hands; cdi by instruction. |