| Violation Date |
Code |
Description |
| 2019-01-22 |
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 opened container of hot dogs in reach in unit without a date label. employee was unable to identify the date product was opened. ob |
| 2018-08-31 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf improper cooling of suace. sauce was in a plastic container with lid on. cdi- transfer |
| 2018-04-26 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-02-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed prepped pizza sauce cooling in tight-fitting plastic containers with lid on. cd |
| 2018-02-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pquat sanitizer recorded at <50 ppm. cdi- sink drained, re-filled, recorded at 200ppm. |
| 2018-02-08 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfno paper towels at handsink. cdi- provided. |
| 2017-05-24 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-05-24 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf box of wax paper was sitting on handwash sink. cdi- moved. |
| 2017-05-24 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -p employee washed hands and turned faucet off without using a barrier. cdi by instru |
| 2016-10-25 |
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 buildup on the ceiling in the dry storage, on th |
| 2016-10-25 |
46 |
4-603.16 rinsing procedures - c a 3-compartment sink shall be set with a wash, rinse and sanitizing solution when manually washing dishes. observed 3-comp setup without rinse solution. cdi - pic instructed filling of middle compartment with rinse solution |
| 2016-10-25 |
45 |
4-501.11 maintain equipment in good repair. observed burned gasket on the pretzel hot box. repair. -1- |
| 2016-10-25 |
8 |
5-205.11 (b) maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handwashing sink used as eyewash and handsink. cdi - pic stated store management will see if there is an alternate placement for the eyewash, which pulls do |
| 2016-10-25 |
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 food employee wash hands for 8 seconds. cdi - instructed proper handwashing for a minimum |
| 2016-05-25 |
1 |
2-102.12c ensure the person in charge (pic) is a certified food protection manager (cfpm) pic at time of inspection was not a cfpm. |
| 2016-05-25 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed drinking cups stored without a way to prevent contamination of rims. also observed single service spoons stored with mouth-piece exposed to contaminatio |
| 2016-05-25 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee with a beard prepping pizza without a beard restraint. |
| 2016-05-25 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-02-08 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no thin-probe thermometer at facility. vr- will return to check if facility obtains one. |
| 2016-02-08 |
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 observe two employees wash their hands and turn faucet off without a barrier. cdi- explained to pic |
| 2015-08-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal pizza pans and plastic containers stacked wet. |
| 2015-08-14 |
22 |
general comment 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 - facility uses time |
| 2015-03-04 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lips on stacked single service cups at front counter. |
| 2014-09-29 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed 1 tall reach-in beverage air refrigerator and 1 flip top prep cooler not working and operator stated maintenance was scheduled on units. observed 1 split gaske |
| 2014-09-29 |
35 |
3-602.11 food labels - pfgeneral comment: food shall be labeled according to law. observed breakfast sandwiches and hash browns packaged on site for customer grab-and-go but not labeled as required. cdi by instruction, operator had rolls of labels on site |
| 2014-09-29 |
34 |
4-204-112 temperature measuring devices-functionality - pfa thermometer to measure ambient air temperature shall be supplied in hot or cold hold equipment storing potentially hazardous food. observed 2 thermometers inside a low reach-in refrigerator that |
| 2014-09-29 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed alfredo sauce held overnight inside a flip top refriger |
| 2014-09-29 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfgeneral comment: handwashing sinks shall be easily accessible for employee use. observed disposable towels stored near handwash sink. cdi, operator relocated towels. |
| 2014-02-17 |
53 |
6-501.12 cleaning, frequency and restrictions(a) physical facilities shall be cleaned as often as necessary to keep them clean.observed floors around dishmachine and 3 comp sink, in need of better cleaning. clean floors |
| 2014-02-17 |
47 |
4-602.13 nonfood contact surfacesnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.observed food debris collecting in bottom of flip top/prep unit in kitchen near the pizza oven. clea |
| 2013-08-30 |
52 |
ensure that outside trash compactor is properly sealed to prevent liquid waste from leaking from container. observed liquid runoff on ground around outside trash compactor. clean up spillage. |
| 2013-05-22 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed buildup on several refrigeration gaskets. |
| 2013-02-22 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed soda splash and sticky residue collecting on underside of soda station dispenser. clean |