| Violation Date |
Code |
Description |
| 2019-01-14 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed employee sweater stored over single-service articles on storage rack. |
| 2019-01-14 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed some containers being wet stacked.4-803.11 storage of soiled linens - c - observed some soiled cloths stored on counter prep surfaces. |
| 2019-01-14 |
38 |
2-402.11 effectiveness-hair restraints - c - observed food employee handling pasta but not wearing hair restraint. |
| 2019-01-14 |
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 on rack at 111 at ambient room temperature. observ |
| 2019-01-14 |
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 open box of prepared mozzerela cheese in portioned containers and tub of cooked wings not dat |
| 2019-01-14 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - observed ice machine accumulating some black soil residues. clean at required frequency. |
| 2019-01-14 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed peppers stored over washed and prepared lettuce and ready to eat food. cdi, foods relocated for proper storage. repeat. |
| 2019-01-14 |
8 |
6-301.14 handwashing signage - c - observed no handwashing sign posted at handwashing sink behind bar. cdi, sign provided. |
| 2019-01-14 |
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 handle cooked pasta with their bare hands. cdi, pasta voluntarily discarded by pic. repeat |
| 2019-01-14 |
6 |
2-301.14 when to wash - p - observed dishwasher not wash hands after handling soiled equipment and before handling clean. cdi by instruction. |
| 2018-07-25 |
4 |
2-401.11 eating, drinking, or using tobacco - c - observed employee food, pizza, stored over clean single-service articles in dry storage area. eat in designated areas to prevent contamination of equipment. |
| 2018-07-25 |
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 handle ready to eat vegetable pizza topping with their bare hands and place on pizza to go |
| 2018-07-25 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed peppers, pineapple stored over washed and prepared lettuce and ready to eat food. cdi, foods relocated for proper storage. |
| 2018-07-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed roasted garlic in oil hummus overstacked in prep refrigerator at 51 degrees f. cdi, operator voluntarily discarded hummus out of temperature. |
| 2018-07-25 |
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 - observed some ready to eat food that was potentially hazardous transferred from bulk supply in walk in unit to prep refrigerators not labe |
| 2018-07-25 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed floor cleaner stored on clean drain board of 3 compartment sink next to clean equipment. cdi, chemical relocated for proper storage. |
| 2018-07-25 |
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 cooling on rack at 108 degrees f. observed mozzerela cheese cool |
| 2018-07-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed spray bottle of quat sanitizer low and wet / soiled wiping cloths held on prep table. |
| 2018-07-25 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single-service articles stored in box on ground in dry storage area. |
| 2018-07-25 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed sink stopper not working at 3 compartment sink. maintain all equipment in good repair and calibration. |
| 2018-07-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets of prep units and shelving in walk in cooler accumulating food debris and soil. |
| 2018-02-05 |
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 cleaning needed to the walls near the hand sink |
| 2018-02-05 |
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 the shelves in the walk in cooler, the pizza flip top cooler, the shelves holding the containers of sauces, the inside of the j |
| 2018-02-05 |
45 |
4-501.11 maintain equipment in good repair. observed a cracked gasket to the pasta reach in cooler door. manager stated they have a new gasket, it just needs to be installed. |
| 2018-02-05 |
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 buildup on the inside of a container storing clean lids. also observed pans being stored on the plumbing underneath th |
| 2018-02-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the onion dicer and to the large slicer. cdi-the two items were broken down and properly cleaned and sanitized. |
| 2018-02-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an empty coffee cup being stored on the shelf holding food product. cdi-the cup was removed. drinks are acceptable as long as they are stored away from food |
| 2017-10-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a container stored in the hand sink near the pasta cooler. cdi-the container was removed. |
| 2017-10-18 |
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 chicken on the speed racks cooling out in the open. the product was bel |
| 2017-10-18 |
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 the scoop handles stored in the flour products. cdi-the handles were |
| 2017-10-18 |
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 the shelving holding the oils. have cleaned. |
| 2017-08-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a container of beef stored on the floor in the walk in cooler. cdi-the product was placed onto the shelf. |
| 2017-08-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the facility. spoke about air curtains at each of the entrances to the facility to help reduce amount of flies in the facility. |
| 2017-08-14 |
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 at 73f cooling on a speed rack out front of ht walk in cooler. |
| 2017-08-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product in the pizza prep unit holding above 45f. cdi-a maintenance operator was called and was present during the inspection. |
| 2017-08-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the tomato chopper with residue buildup on the inside. cdi-the chopper was brought back to the dish machine for cleaning and sanitizing. |
| 2017-08-14 |
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 bare hand the cheese for the bread sticks. cdi-the product was discarded and a new batch was made |
| 2017-06-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee drop a whisk and then start to rinse it off in the hand washing sink. cdi-stopped the employee and had them send the whisk back to the dish machine f |
| 2017-06-16 |
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 and noodles that did not fully cool from the day before. cdi-the product was discarded. |
| 2017-06-16 |
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 peppers and cooked broccoli cooling on a sheet rack below 135f. cdi-the |
| 2017-06-16 |
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 grab lemon with bare hands to place into a drink. cdi-had the drink discarded and explained to t |
| 2017-06-16 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed salad cooler cutting board with deep grooves that are no longer easily cleanable. have resurfaced or replaced. this is not a repeat, this |
| 2017-06-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the racks in the pizza reach in cooler, the lids to the flour containers. have cleaned. |
| 2017-06-16 |
33 |
3-501.13 use approved thawing methods. observed salmon thawing under running water above 70f. cdi-the salmon was removed and placed into the walk in cooler to finish thawing. the running water must be below 70f. |
| 2017-02-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the inside of the pizza prep reach in cooler. cdi-the racks were cleaned. |
| 2017-02-09 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep grooves in the cutting board. manager stated they just received a quote for a new board. repeat. |
| 2017-02-09 |
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 the handle to the scoop stored in the product. cdi-the handle was mo |
| 2017-02-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths sitting on the prep counters and one on top of the paper towel dispenser. cdi-they were all placed into sanitizer buckets. repeat. |
| 2017-02-09 |
37 |
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 two boxes of mozzarella cheese and one container of chicken stored on |
| 2017-02-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several product in the pizza reach in cooler not holding at 45f or below. cdi-two containers of chicken, one container of cooked onions, and one container of cooked peppers an |
| 2017-02-09 |
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 bare handing a sandwich upon entrance to the kitchen. cdi-the product was discarded, the employe |
| 2017-02-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee drinks stored in multiple coolers. cdi-the drinks were discarded. having drinks is acceptable as long as they are not intermingled with fac |
| 2016-11-30 |
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 many containers of sauces and dried herbs with no label indicating the product. cdi-all contaienrs were properly labeled |
| 2016-11-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food residue on the inside of the onion chopper and the large can opener. cdi-all items were brought back to the dish machine for washing, rinsing a |
| 2016-11-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the spring mix in the salad chiller at 54f. cdi-the spring mix was discarded and maintenance was called to repair the unit. |
| 2016-11-30 |
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 missing date labels on two containers of meatballs, heavy cream, deli turkey, and a container of spinach. cdi-all items were back |
| 2016-11-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth sitting on the salad prep counter. cdi-the cloth was placed into a sanitizer bucket. |
| 2016-11-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean storage rack. fully allow equipment to air dry prior to stacking. |
| 2016-11-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep grooves in the cutting board on the pizza prep unit. have replaced or shaved down. repeat.4-501.11 maintain equipment in good repair. |
| 2016-11-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the inside of the reach in freezer, and the pizza prep cooler gaskets. have cleaned. |
| 2016-11-30 |
48 |
.5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed no hot water at the hand washing sinks in men's and women's restrooms. verification required within 10 days to ensure hot water reaches at least 100f. |
| 2016-11-30 |
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 handles to the scoops stored in the dry product. cdi-the handles were |
| 2016-09-28 |
45 |
4-501.11 maintain equipment in good repair. observed gasket needed on pizza prep unit and salad chiller. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. replace or resurface cutting board on piz |
| 2016-09-28 |
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 pasta cooling in large volume lexan with second lexan of pasta stored on |
| 2016-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes in prep unit and walk in and fruit in prep unit greater than 45 degrees. cdi discarded. spring mix in sald chiller placed on time as a public health contrrol forms |
| 2016-09-28 |
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 cooled yesterday at 47 degrees. cdi discarded. |
| 2016-09-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with buildup of mold and in need of cleaning. also non food contact surfaces of slicer in need of cleaning. |
| 2016-06-24 |
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 meatballs and spinach dip in the walk-in cooler made yesterday with no date mark. cdi- dates placed on the items during inspection |
| 2016-06-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one spray bottle of sanitizer not labeled. cdi- labeled during inspection. |
| 2016-06-24 |
38 |
by 2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing a bracelet. |
| 2016-06-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -observed build-up on the mixer base. repeat -observed build-up on the shelving in the reach-in coolers. |
| 2016-06-24 |
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 build-up on the walls in the dish area. repeat- |
| 2016-03-14 |
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 build-up on the walls in the dish area.-observed |
| 2016-03-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -observed build-up on the mixer base.-observed build-up on the shelving in the prep area. |
| 2016-03-14 |
41 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. pans observed stacked while wet. allow to properly air dry. |
| 2016-03-14 |
31 |
b 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 corn salsa recently prepared placed in the prep cooler top at the line. |
| 2016-03-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed various foods in the prep coolers at above 45 f. feta cheese 49f, roasted garlic 50 f, and various other foods. ambient air temperature of the unit measured 44 f. keep the co |
| 2016-03-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build-up on the table mounted can openers. cdi- removed and placed in the dish area for proper cleaning. |
| 2015-12-28 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed meat sauce in walk in cooler not dated. was told by cook that it was cooked day prior. cdi- sauce was reheated for use today. |
| 2015-12-28 |
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 salad being prepped this morning not placed in walkin to cooler before be |
| 2015-12-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. clean inside ceiling of ice machine. |
| 2015-12-28 |
53 |
6-201.17 walls and ceilings, attachments - c:reattach wall joint of wall leading into cook area.6-201.11 floors, walls and ceilings-cleanability - c: clean floors where food debris is gathering after spray washing. |
| 2015-12-28 |
45 |
4-501.11 maintain equipment in good repair. repair gasket on pizza prep door. repair temp guage on salad box. |
| 2015-08-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. clean inside ice chute of big ice machine. |
| 2015-08-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: diced chicken 50f in small prep cooler. cdi-taken to walk in cooler |
| 2015-08-19 |
36 |
6-501.111 controlling pests - pf: eliminate ants. |
| 2015-08-19 |
49 |
5-205.15 system maintained in good repair - p: repair can wash. leaking. cdi-work order already in. floors and can wash to be replaced. |
| 2015-08-19 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair walls and baseboards where needed. |
| 2015-03-27 |
37 |
general comment3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. container of walnuts with no lid or covering in dry storage area. cdi - container covered with celophane wrap. |
| 2015-03-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sliced tomatoes, cheese spread, and meat balls holding above 45f. cdi - items removed to cooler to rapidly cool. do not stock items above crisp line. |
| 2014-11-18 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wet wiping cloths not held in sanitizer. |
| 2014-11-18 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p. observed spinach dip at 120f and creamy chicken noodle soup at 100f after more than 2 hours of reheating. cdi - discarded. a second batch was reheated and |
| 2014-11-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed some black build up on the deflector. cdi. repeat. |
| 2014-07-15 |
39 |
3-304.14 wiping cloths, use limitation - c. store sanitizer buckets for wiping cloths off the floor. |
| 2014-07-15 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. maintain the interior of the ice machine clean to sight and touch. observed black build up on the deflector. cdi. |
| 2014-02-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain all food at 45f or below. observed portioned pasta left out at 54f. cdi- placed back in refrigeration. |
| 2014-02-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. date marking for phf food requiring date marking can not exceed 7 days when held at 41f or below. observed 8 day date marking. cdi. |
| 2014-02-11 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be stored in sanitizer between uses. observed wet towels stored on cutting boards and equipment. |
| 2013-04-16 |
31 |
(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating t |
| 2013-04-16 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed multiple foods cooked and prepared yesterday or before not date marked including but not limited to chicken and cut leafy greens. cdi- corr |
| 2013-04-16 |
20 |
rules require all cold held tcs foods be 45 f or colder at all times. observed cubed blended butter held in prep area at 67 f. cdi- removed to cool |
| 2013-04-16 |
7 |
(a) food employees shall wash their hands as specified under ? 2-301.12.(b) except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; re |
| 2013-04-16 |
6 |
(a) after touching bare human body parts other than clean hands and clean; exposed portions of arms; p (b) after using the toilet room; p (c) after caring for or handling service animals or aquatic animals as specified in ? 2-403.11(b); p(d) except as spe |
| 2013-04-16 |
2 |
violation codes(a) the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. a food employee or |
| 2013-04-16 |
1 |
violation codes(a) food establishment operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under ? 6-202.111; pf(b) persons unnecessary to the food establishment operation are not allowed in the food |
| 2013-02-07 |
39 |
3-304.14-cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be held between uses in a chemical sanitizer solution. observed wet wiping cloths stored on prep counters. |
| 2013-02-07 |
17 |
3-403.11-potentially hazardous food (time/temperature control for safety food) that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 74oc (165of) for 15 seconds. observed chil |
| 2012-11-09 |
20 |
3-501.11-observed ham 48f; shredded mozzarella cheese 48f and cooked chicken 48f in top of reach in cooler. observed food products over stacked in containers. cdi-ham; mozzarella and chicken were put in the cooler to rapidly cool to 45f or below. |
| 2012-11-09 |
14 |
4-601.11-observed food residue on plates; tongs and metal storage containers stored as clean. cdi-tongs; plates and metal storage containers were washed and sanitized. |
| 2012-11-09 |
42 |
4-901.11-observed plastic and metal food storage containers wet stacked for storage. |
| 2012-11-09 |
7 |
3-301.11-observed employee stocking cut lemons at bar with bare hands. cdi-lemons were voluntarily discarded. |