| Violation Date |
Code |
Description |
| 2019-01-23 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a 'ninja' brand household blender in kitchen. pic indicated this item is used to chop carrots. |
| 2019-01-23 |
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 facility storing single-use ramekins without handles in several spice/h |
| 2019-01-23 |
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 pepperoni pinwheels and strombolis cooling at room temperature while at 8 |
| 2019-01-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 chemical spray bottles without labels on them. cdi- labels added. |
| 2019-01-23 |
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 multiple pizzas with 'out' |
| 2019-01-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed items in a flip top cooler cold holding above 41f (see chart). cdi- products that were above 45f were discarded; ehs educated pic about keeping tcs food at 41f and lower and |
| 2019-01-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed marinara sauce cups, french onion soup, and marinara sauce in a pan all hot holding below 135f (see chart). cdi- french onion soup was reheated to above 165f, marinara cups w |
| 2019-01-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris accumulation on a cheese shredding attachment and a sausage slicing attachment that were stored clean. cdi- items were set aside for recleani |
| 2019-01-23 |
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 an employee touching sliced onions that were in a flip top salad cooler. cdi- storage rearranged. |
| 2018-07-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw sliced beef for philly steaks stored in the top portion of a flip top cooler while cooked and ready-to-eat foods were stored below without any barrier. cdi- storage rearrange |
| 2018-07-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris accumulation on the back side of the deli slicer blade. pic indicated the slicer had not been used today. |
| 2018-07-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shredded cheese and alfredo sauce cold holding above 45f in a flip top cooler (see chart). cdi- products were transferred to the walk in cooler uncovered to cool. |
| 2018-07-25 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed several plastic pizza dough pans with large cracks in them. replace these. vr |
| 2018-07-25 |
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 several dry spice and herb containers with ramekins stored in the conta |
| 2018-07-25 |
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 pre-cooked pizzas stuffed with meat with a prep. date of 7/17 and strombolis with a prep. date |
| 2018-03-27 |
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 cooked eggplant cooling at room temperature at 112f, carmelize onions cool |
| 2018-03-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered drink stored directly above ice bucket with scoop inside on shelving beside ice machine. cdi - pic moved drinks. -0- |
| 2018-03-27 |
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 washer with gloved hands go from handling soiled dishes, |
| 2018-03-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bucket of ice stored directly on the floor in the walk in freezer. -0- |
| 2018-03-27 |
45 |
4-501.11 maintain equipment in good repair. observed blown light in reach in freezer near the pasta boiler and lights out at the serving line. pic states lights at serving line were removed because they were too bright. -0- |
| 2018-03-27 |
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 flour scoop stored with handle touching flour and knife stored in direct |
| 2018-03-27 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed low lighting in the women's restroom stalls. repeat -.5- |
| 2018-03-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no hair restraints on food employees today. repeat -.5- |
| 2017-12-27 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed low lighting in the women's restroom. -0- |
| 2017-12-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans over the 3-comp sink. -1- repeat |
| 2017-12-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no hair restraints in use by staff today. per pic, hair nets will be in the facility on tomorrow. -0- |
| 2017-12-27 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf observed beverage cooling holding milk at 35f ambient air using the installed thermometer. ehs thermometer was reading 45f. cdi - pic installed a functioning ambient air thermometer. -0- |
| 2017-12-27 |
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 tight wrapping on grilled chicken while cooling, overstacked meat sauce an |
| 2017-12-27 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed undercooked wings on shelf from previous day. cdi - pic stated normally wings are cooked to at or above 165f. store and |
| 2017-12-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored in flip top over rte lasagna in prep cooler. cdi - pic moved rte foods to area under other rte foods. -0- |
| 2017-12-27 |
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 food employee holding philly bun with bare hands while filling it with meat at the stove. cdi - pic volunt |
| 2017-09-22 |
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 bags over cooling stromboli in the walk in cooler on the speed rack. obser |
| 2017-09-22 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- |
| 2017-09-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested plastic pans. -.5- repeat |
| 2017-09-22 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed paper plates on the receiving side of the serving window with the food contact surface facing upward.4-903.12 do not store single-use and single-service |
| 2017-09-22 |
45 |
4-501.11 maintain equipment in good repair. observed half of the cooling curtain inside the walk in cooler missing. -0- |
| 2017-05-31 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed low lighting in the middle two toilet stalls in the women's restroom. -.5- repeat |
| 2017-05-31 |
46 |
4-204.113 warewashing machine, data plate operation specifications - c mechanical warewashing machines shall be equipped with easily accessible data plate for operating instructions and machine design specifics. observed no data plate on the mechanical di |
| 2017-05-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed blender stored on high shelf with standing water inside with the lid in place. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and |
| 2017-05-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep table between uses. -0- |
| 2017-05-31 |
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 mixed spice shaker at the cook line prep unit and shakers to the left of the tphc case without labels. -1- repeat |
| 2017-05-31 |
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 overstacked cut tomatoes and lettuce in the flip top unit at the cook line |
| 2017-05-31 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed one pan of cooked lasagna stored on walk in shelf under unwashed cucumbers. cdi - pic moved lasagna to higher shelf. -0- |
| 2017-05-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee washing out trash bin at the bar handsink. cdi - pic instructed this be done at the can wash in the rear. handsink cleaned. -1- |
| 2017-02-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored with rte chicken. cdi - rte chicken moved to higher shelf. -1.5- |
| 2017-02-24 |
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 tphc procedure stating disc |
| 2017-02-24 |
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 spice shakers at the cook line and reused buckets in the walk in cooler without labels stating the current contents. cdi - |
| 2017-02-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed onions and ground beef stored on the floor of the walk in cooler and freezer, respectively. keep at least 6 inches off the floors |
| 2017-02-24 |
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 overstacked cut lettuce, butter and other tcs foods. cdi - pic separated t |
| 2017-02-24 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed paper towels and toilet paper stored under sink drain. separate these from sewer lines. -.5- |
| 2017-02-24 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on prep coolers, gasket in the dish machine not holding water and blown lights in the hood system. repair. -0- |
| 2017-02-24 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed low lighting from a blown bulb in the women's restroom. replace the bulb. -0- |
| 2017-02-24 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket on floor under pizza oven with wiping cloths inside. cdi - pic placed bucket on low shelf at the cook line. -0- |
| 2016-10-24 |
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 cooler in need of cleaning. |
| 2016-10-24 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed kitchen employees not wearing hair restraints. |
| 2016-10-24 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no certified pic on duty at time of inspection. |
| 2016-07-18 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no certified food protection manager on duty during inspection. |
| 2016-07-18 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed lasagna reheated to 128 degrees for service cdi reheated to 165 degrees. -0 points- |
| 2016-07-18 |
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 pasta cooling at a rate of 0.00 cdi method change achieved cooling rate of .4 degrees per minute. |
| 2016-07-18 |
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 pasta cooling stacked in plastic container in walk in not cooling at suf |
| 2016-07-18 |
45 |
4-501.11 maintain equipment in good repair. observed two gaskets on lower pizza prep unit and two gaskets on lower salad prep unit torn and in need of replacement. |
| 2016-05-14 |
45 |
4-501.11 maintain equipment in good repair. observed total of 5 gaskets in lower prep units in pizza and salad prep area in need of replacement. |
| 2016-05-14 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf pic not on site during inspection. |
| 2016-03-09 |
8 |
6-301.14 post a handwash sign at each handsink. observed rear handwash does not have handwash sign. cdi provided handwash sign. -0 points- |
| 2016-03-09 |
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 employee wash hands and turn faucets off with clean hands . cdi corrected by instructio |
| 2016-03-09 |
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 on grill line not labeled. -0 points- |
| 2016-03-09 |
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 angel hair pasta cooling stacked in portions in lexan container cooling |
| 2016-03-09 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets in prep units in need of replacement. |
| 2016-03-09 |
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 cooler in need of cleaning. |
| 2016-03-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees on pizza line prepping food without hair restraints. |
| 2015-12-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks in walk in unit soiled with food derbris. repeat. |
| 2015-12-02 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed 3 employees in kitchen working with food without a hair restraint. |
| 2015-12-02 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf. observed idividually pack |
| 2015-12-02 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed eggs on breakfast menu cooked to order without a consumer advisory. verification required. |
| 2015-12-02 |
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 cooked spinach, wings, lasagne, chicken breast in reach in unit and dated with day foods placed |
| 2015-12-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plates and mixer soiled with food debris. repeat.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2015-12-02 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed food items in walk in unit that were not cooling uncovered. cdi items covered. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. obs |
| 2015-12-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food stored on top of food for the facility. cdi items relocated. |
| 2015-08-20 |
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 large plastic bins of lettuce stacked on top of each other in walk in. cd |
| 2015-08-20 |
1 |
2-102.12 pic shall be have ansi accredited food certification. observed pic on staff without proof of certification. |
| 2015-08-20 |
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 handle meatball sub with bare hands, cdi hands washed gloves donned. |
| 2015-08-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed slicer with food debris. facility made improvements on cleanliness of dishes. cdi item broken down for cleaning. |
| 2015-08-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes that are wet stacked in back area where dishes washed. |
| 2015-08-20 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf. observed plastic containers that were cracked in the center where food can get stuck. cdi |
| 2015-08-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks in walk in unit, racks by dish machine, and underside of mixer soiled with debris. |
| 2015-08-20 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed facility with thermometer with dimple that demonstrated inability to temp thin foods. verification required. |
| 2015-04-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open drink container stored on prep table. keep a closed drink container and store below and away from food and food contact surfaces. |
| 2015-04-21 |
54 |
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. observed vents in restrooms covered with dust.6-305.11/6-501.110 designate and use an area for the orderly s |
| 2015-04-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bucket with onions, cheese and ice stored on the floor. cdi items moved off floor. repeat.6-404.11 designate a separate area for |
| 2015-04-21 |
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. observed lettuce in deep plastic container covered and tomatoes tighly wrapped whi |
| 2015-04-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed spray bottles of sanitizers not labeled. cdi bottles labeled. repeat. |
| 2015-04-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed dishes with food debris. cdi items moved to sink for cleaning. repeat. |
| 2015-04-21 |
6 |
2-301.14 wash hands after activities that contaminate them.-p. observed employees washing hands and turn off the faucet without a barrier thus recontaminating their hands. cdi hands washed. |
| 2014-12-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed ice machine soiled with debris. verification required. |
| 2014-12-04 |
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 grilled onions at 78f after 2 hours. cdi item discarded. |
| 2014-12-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed prep unit at 50f holding tcs items at 50f and above. verification required. |
| 2014-12-04 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic did not have a way to produce proof of ansi accreditation. repeat. |
| 2014-12-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed bottle of bleach not labeled. cdi bottle labeled. |
| 2014-12-04 |
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 stromboli's held past 7 days. cdi items discarded. |
| 2014-12-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth under cutting board. suggest facility get plastic mats to helop keep cutting boards in place. |
| 2014-12-04 |
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 knife stored in sanitizer, and cups and bowls used as scoops. |
| 2014-12-04 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups stored with lips exposed. |
| 2014-12-04 |
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 wall behind knife station soiled with debris. |
| 2014-12-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed containers of salt and sugar uncovered. repeat |
| 2014-09-22 |
39 |
3-304.14 wiping cloths, use limitation - c. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed facility with 2 wet cloths on counters. |
| 2014-09-22 |
37 |
3-307.11 miscellaneous sources of contamination - c. protect food from contamination sources not specifically noted by code. observed facility have uncovered ice that was not actively used. |
| 2014-09-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 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 beef grease, ham, |
| 2014-09-22 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed tomatoe sauce hot holding at 126f. cdi item reheated to 176f. |
| 2014-09-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed facility with plastic containers soiled with sticker debri |
| 2014-09-22 |
1 |
2-102.11 demonstration - c. 2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no one on staff with ansi accredited food certification. repeat. |
| 2014-05-30 |
1 |
2-102.12 certified food protection manager - c. some one shall be on staff during all hours of operation, that is a certified food protection manager through ansi accreditation. observed pic without certification. repeat |
| 2014-05-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are cold held shall be 45f or below. observed prep unit by grill holding foods at 60f and above. cdi tcs items in prep unit |
| 2014-05-30 |
26 |
7-102.11 common name-working containers - pf. toxic containers shall be labeled with the common name of the chemical. observed sanitizer bucket and bottle of windex not labeled. cdi items labeled. |
| 2014-05-30 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed plates, and plastic bin soiled with debris. items moved to dish area for cleaning.4-501.114 manual |
| 2014-05-30 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. multiuse food contact surfaces shall be smooth, free of breaks, cracks, and sharp angles. observed cracked and broken plastic containers stored for use and used to cover bulk containers. cdi items discarde |
| 2014-05-30 |
41 |
3-304.12 in-use utensils, between-use storage - c. handles of food utensils shall be kept out of the food. observed bowls used as scoops throughout kitchen. |
| 2013-12-02 |
38 |
2-402.11 effectiveness-hair restraints. staff working with food must wear hair restraints. observed some kitchen staff without. |
| 2013-12-02 |
31 |
3-501.15 cooling methods. the facility must use proper methods to cool tcs (time/temperature control for safety) foods such as shallow uncovered or loosely covered pans that alow adaquate air circulation or ice baths. cooling must be active and not occu |
| 2013-12-02 |
22 |
3-501.19 time as a public health control. food held as time as a public health control as opposed to temperature must be discarded after 4 hours nad properly indicated. observed calzones ect and pizza slices were still out approximatly 15 minutes after |
| 2013-12-02 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding. maintain hot food at 135f or greater. observed the facility no longer keeps the sauces individually portioned in the hot wells. however this sa |
| 2013-12-02 |
8 |
5-205.11 using a handwashing sink-operation and maintenance. hand sinks shall be used for handwashing only. observed a fork in the hand sink. cdi- removed. |
| 2013-12-02 |
6 |
2-301.14 when to wash. 2-301.15 where to wash. food employees must wash their hands and exposed portions of their arms before working with exposed food, clean equipment or utensils, or unwrapped single service and use articles including before putting |
| 2013-12-02 |
4 |
2-401.11 eating, drinking, or using tobacco. employee drinks must be covered, stored, and consumed in areas to prevent contamination of exposed food, clean equipment, utensils, linens, and single service. observed employee drinks uncovered in the pizza |
| 2013-12-02 |
1 |
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 certifications. cdi by in |
| 2013-07-29 |
1 |
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 certifications. cdi by in |
| 2013-07-29 |
21 |
ensure commercially packaged products that are labeled keep refrigerated as opposed to refrigerate after opening for quality such as sauces and dressings are date marked when open and not kept longer than 7 days when held at 41f or below. observed these |
| 2013-07-29 |
19 |
maintain hot foods at 135f or greater. observed individually portioned sauces at 110-115f. cdi - reheated to 165f by the manager. |
| 2013-07-29 |
7 |
no bare hand contact with ready to eat food is permitted. employees may only touch food that is being directly added to foods that are being cooked to 165f. observed an employee pulling apart slices of pizza that are being held by time as a public healt |
| 2013-07-29 |
6 |
employees must wash hands as required by the rules before handling food, or clean dishes/utensils. observed an employee working both sides of the dish machine by handling dirty dishes and then clean and not washing his hands in between. this employee wa |
| 2013-01-14 |
19 |
hot held foods must be kept at 135f or higher. observed individually portioned red sauces at 100f. cdi by reheating on the stove. |
| 2013-01-14 |
21 |
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 days at 41f or below and 4 days between 41-45f. observed the facility did not have a date marking system in |
| 2013-01-14 |
34 |
a temperature measuring device with a suitable small diameter probe shall be provide to measure the temperature of thin masses in the kitchen. observed only a bent dial stem thermometer present. cdi by instruction. |
| 2013-01-14 |
2 |
the facility must have an employee health/illness policy which meets the rules and inform their employees of their responsibilities under this policy. according to the person in charge (pic) the facility does not have a policy. cdi by instruction. hand |
| 2013-01-14 |
39 |
wiping cloths shall be stored in sanitizer at required concentration levels between uses. observed wet wiping cloths in the kitchen on equipment and cutting boards. |
| 2013-01-14 |
37 |
observed food prep on the 3 compartment sick which had dirty dishes in the basins and chemical dispensers. this is not an approved area for food preparation or storage. cdi. |
| 2013-01-14 |
1 |
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 was not certified. cdi by instruction. two point d |