| Violation Date |
Code |
Description |
| 2018-11-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed pair of headphones stored improperly in dry storage area. |
| 2018-11-20 |
45 |
4-501.11 maintain equipment in good repair. observed rust build up on shelving in walk in cooler. all gaskets have been replaced since last inspection. |
| 2018-11-20 |
43 |
4-502.13 single-service and single-use articles-use limitations - c observed single service container being used as a serving utensil for pizza sauce. |
| 2018-11-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of bus tubs in drying area. |
| 2018-11-20 |
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 date marked for 11/12 and 11/13 in flip top cooler. cdi by voluntary discard. |
| 2018-05-25 |
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 debris build up on floor of walk in cooler. |
| 2018-05-25 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open door on dumpster. |
| 2018-05-25 |
45 |
4-501.11 maintain equipment in good repair. observed broken gasket on reach in cooler. |
| 2018-05-25 |
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 bottle of oil and containers of spices with no labels. |
| 2017-08-25 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf upon entering facility, ehs inquired as to who was in charge. all employees stated that the manager was not here and that no one was in charge at the moment. two employees present were certi |
| 2017-08-25 |
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 recontaminate by turning off faucet with bare hands. cdi by havin |
| 2017-08-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed open package of raw chicken stored over ready to eat food in freezer. cdi by correcting storage order. |
| 2017-08-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up of debris on slicer, stand mixer and several containers throughout facility stored as clean. cdi by removal for recleaning.4-602.11 clean the |
| 2017-08-25 |
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 obnserved spaghetti sauce stored in the walk in and tomato stored in a flip top cooler with no date marking. cdi by voluntary disposal.3-501 |
| 2017-08-25 |
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 pizza, pasta, tomatoes and |
| 2017-08-25 |
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 flour bin with no labeling. |
| 2017-08-25 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed napkins stored on the floor of storage room. |
| 2017-08-25 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting surfaces with deep, discolored gouges. |
| 2017-08-25 |
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 and spaghetti sauce hot wells with debris build up. |
| 2017-08-25 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open doors |
| 2017-08-25 |
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 damage to walls next to handsink in kitchen area.6-501.12 floors, walls, ceili |
| 2017-08-25 |
54 |
6-303.11 intensity-lighting - c observed areas of walk in cooler with <10 foot candles. |
| 2017-08-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cups wetstacked in the server area. |
| 2017-02-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee working with food without a hair restraint.2-303.11 remove jewelry on hands and arms while preparing food |
| 2017-02-16 |
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 pizza, pasta, salad, and t |
| 2017-02-16 |
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 eggplant from 2/9. cdi items discarded. observed marinara, butter, garlic/oil mixture, milk, to |
| 2017-02-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed glassware at bar, that facility states they do not use, was soiled with debris. cdi items moved to be cleaned in dish area. 4-602.11 clean the equipm |
| 2017-02-16 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. .observed employee use gloves to handle personal drink then return to food prep. cdi hands washed and gloves changed. |
| 2016-10-26 |
45 |
4-501.11 maintain equipment in good repair. observed shelving in the meat/cheese walk in cooler rusting. shelving in the produce cooler was repaired since last inspection. |
| 2016-10-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on a food prep. table. |
| 2016-10-26 |
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 no datemark on an opened container of mozzarella cheese, a container of marinara sauce dated 10 |
| 2016-10-26 |
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 damaged baseboard tiling and peeling frp board in the dish room. |
| 2016-10-26 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed 2 chlorine sanitizer test kits on site. neither test kit accurately measures chlorine sanitizer concentration. one vial of the test strips appeared water damaged. |
| 2016-06-30 |
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 peeling frp board in the dish room and missing/damaged baseboard in the dish |
| 2016-06-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the shelving in the walk in cooler closest to the dish pit. |
| 2016-06-30 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler where produce is stored. |
| 2016-06-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed the dish machine operating at 0ppm chlorine concentration. service technician was called for repairs during inspection. vr within 10 days to ensure the dish machine is repaired. 4-601 |
| 2016-02-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the shelving in the walk in cooler. |
| 2016-02-25 |
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 sliced ham prepared on 2/18 in the walk in cooler and one container of pasta stored in a flip t |
| 2016-02-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in a flip top cooler above 45f (see chart). the cooler had an ambient air temperature of ~50f and was operating at ~39f within an hour. all foods in the cooler |
| 2016-02-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed datemarking sticker residue on several clean metal and plastic containers and a digital thermometer probe with dried food debris on it. cdi- thermom |
| 2015-10-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris on the shelving in the walk in cooler. |
| 2015-10-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken and shell eggs stored over bruschetta and macaroni pasta in a flip top reach in cooler. cdi- storage rearranged. |
| 2015-10-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage on a preparation table. beverage was relocated. |
| 2015-06-22 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed one plate of chopped raw vegetables uncovered in walk in cooler. cdi- placed in pasta salad |
| 2015-06-22 |
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 cooked proteins in prep unit without date mark. cdi- date marked |
| 2015-06-22 |
45 |
4-501.11 maintain equipment in good repair. observed hvac dripping into bucket in dish washing room. awaiting repair |
| 2015-06-22 |
54 |
6-303.11 ensure lighting in walk in cooler provides at least 10 ft candles at 30 inches above floor. observed walk in cooler to be very dark. |
| 2014-12-02 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed cooked ground hamburger cooling in tightly covered, high volume, plastic container. cdi- removed to rapidly co |
| 2014-12-02 |
21 |
.3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed cooked meatballs and chicken in multiple containers not date marked. cdi- date marked3-501.18 discard the food requiring date labels once t |
| 2014-08-11 |
31 |
3-501.15 ensure tcs foods are cooled using approved and effective cooling methods. observed pasta at 79 f placed in bowl and covered tightly in walk in cooler. cdi- uncovered |
| 2014-08-11 |
21 |
3-501.17 ensure open, ready to eat tcs foods are properly date marked. observed chub of ham cut with no date mark in walk in cooler. cdi- date marked |
| 2014-08-11 |
1 |
2-102.12 ensure pic with food safety certifiaction is on duty when food is prepared. observed no pic or staff with food safety certification. |
| 2014-02-21 |
37 |
3-306.11 food display-preventing contamination by consumers all foods must be protected against potential contamination by patrons. observed pizzas on counter unprotected to the normal flow patron traffic. cdi- facility is responsible for shileding or ma |
| 2014-02-21 |
34 |
4-302.12 food temperature measuring devices ensure small diameter probe is available to temp applicable foods such as but not limited to sliced ham, pizzas and cut leafy greens. observed no small diameter probe thermometer. vr |
| 2014-02-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days). obse |
| 2013-07-17 |
45 |
4-501.11 good repair and proper adjustment-equipment. maintain equipment in good repair. observed split gasket at 2 door upright cooler next to ice machine. |
| 2013-07-17 |
1 |
2-102.12 certified food protection manager. ensure a certified food protection manager is on site at all times. observed no certified food protection manager. certified manager must be in place by january 1, 2014. |
| 2013-01-15 |
21 |
3-501.17. date mark tcs rte foods which will be held for more than 24 hours after preparing or opening. observed no date marking on meatballs; heavy cream; cut lettuce; cooked ground beef; shredded cheese; cut tomatoes. corrected by instruction. |
| 2013-01-15 |
21 |
3-501.18. discard tcs rte foods after day 7 if product is held at or below 41f; after day 4 if product is held above 41f and at or below 45f. observed cooked pasta dated january 8th and january 10th. pasta measured 44f-45f; so should have been discarded a |
| 2013-01-15 |
14 |
4-601.11(a). equipment shall remain clean to sight and touch. observed two heavily soiled tea nozzles about to be put into use. corrected by recleaning. be sure to take nozzles completely apart in the future when cleaning. |
| 2013-01-15 |
34 |
4-302.12. facility shall have thin probe thermometer available for measuring temperature of thin foods such as cut lettuce. observed no thin probe thermometer available. corrected by instruction. |
| 2013-01-15 |
1 |
2-102.12. pic must be certified by january 1; 2014. observed uncertified pic. |