| Violation Date |
Code |
Description |
| 2019-01-23 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal jacket stored on back shelf of dry good |
| 2019-01-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor.food stored on floor in wic. keep food off floor. |
| 2019-01-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -pboiled eggs, pepperoni, and marinara sauce all recorded above 41f (see chart). cdi- moved to wic for cooling. |
| 2019-01-23 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. open cup of coffee stored on prep table. keep personal drinks segregated. |
| 2018-10-08 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. bottle of oil and water not labeled. |
| 2018-10-08 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pfno thin probe thermometer on site. vr. |
| 2018-10-08 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -pbag of raw shrimp stored over cooked meatballs in freezer. cdi- storage order fixed. |
| 2017-11-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages being stored over make line. cdi pic relocated items. |
| 2017-11-15 |
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 blue cheese dated for 11/4, 11/6 and 10/12. cdi product discarded. points not deducted as a whol |
| 2017-11-15 |
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 baked items witho |
| 2017-11-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris and build-up on shelving over flip top units, electronic boxes over flip top unit, drying rack, nonfood part of slicer etc. make sure to incr |
| 2017-11-15 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed dumpster doors open. make sure to keep doors closed.*shared facility; will follow up with other food establishments.* |
| 2017-11-15 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on make line and flip top unit (bottom reach in) not attached/sealing properly. make sure to keep in good repair. repeat facility has made improvements of fixing gaskets so points not been incre |
| 2017-07-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pizza sauce cold holding on counter above 45 degrees. cdi pic placed on time for today, provided paperwork for tphc and explained that phf have to be eitehr hot/cold at all time |
| 2017-07-19 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce such as romaine, mushrooms being stored over ready to eat food; cooked beef and sausage. cdi directed pic about storage order and rearranging occurred. repeat. |
| 2017-07-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer and can opener not used today with food debris on it. cdi can opener taken to ware washing and slicer to be broken down to be cleaned.4-602.12 |
| 2017-07-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few flies in the food establishment. make sure to have pest control address and keep doors closed. |
| 2017-07-19 |
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 not using the protective barrier when turning off the faucet. cdi explained |
| 2017-07-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris throughout establishment on shelving, gaskets, reach in units. make sure to keep clean. repeat. |
| 2017-07-19 |
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 dusty ceillings near ware washing and throughout |
| 2017-07-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone, cigarettes being stored on top of reach in unit. make sure to have a designated area for all employee possessions to |
| 2017-07-19 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on both make table reach in unit doors. make sure to keep in good repair. observed some rusty shelves. make sure to keep in good repair. |
| 2017-05-01 |
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 dusty vents and minor dust on ceiling. make sure |
| 2017-05-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris in gaskets. make sure to increase cleaning frequency. |
| 2017-05-01 |
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 a few squeeze bottles containg oil and aqueous solution. make sure to label all working containers of food/food ingredient |
| 2017-05-01 |
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 diced ham prepared this morning placed in reach in unit and tightly wrappe |
| 2017-05-01 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce over ready to eat. cdi pic will rearrange so unwashed produce is stored below ready to eat. |
| 2017-05-01 |
4 |
2-401.11 eating, drinking, or using tobacco - c food establishment shall have a designated area for employees to eat, drink and use tobacco so contamination will not occur. observed employee drink on food preparation counter. cdi drink relocated. |
| 2017-02-09 |
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 one food employee not washing for long enough and one food employee not using a protectiv |
| 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 upon entering food establishment, observed pic cutting onions with bare hands. onions would then be stored and late |
| 2017-02-09 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed slicer deemed as clean with food debris on blade. cdi slicer will be broken down and cleaned.4-501.114 maintain sanitizer at correct concentratio |
| 2017-02-09 |
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 turkey dated for 2/1 and shells dated for 2/1. cdi items were discarded. repeat. |
| 2017-02-09 |
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 alfredo sauce upon entering food establishment at 115 degrees @ 1:45. went |
| 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 metal bowl being used for dispensing mozzerella cheese. make sure to us |
| 2017-02-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on counter. make sure to keep all wet wiping cloths in santizer solution. |
| 2017-02-09 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed gallon containers holding grease and trash, debris behind dumpster. **spoke to all facilities,shared facilties.** |
| 2017-02-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. upon entry to food establishment, observed employee drinks being stored above mixer (empty), drinks stored above single-service (still in package) |
| 2017-02-09 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf observed food employee wearing nail polish while cutting onions without wearing gloves |
| 2016-09-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fryers, reach in drawers, walls by fryer, exterior and interior of reach in, microwave, and vents in walk in unit. repeat. |
| 2016-09-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the facility. |
| 2016-09-20 |
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 philly steak and marinara sauce that was not dated. cdi items dated. observed bucket of marinar |
| 2016-06-02 |
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 spaghetti cooling in a deep metal pan in reach in unit. cdi spaghetti spl |
| 2016-06-02 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee making a salad without a hair restraint. |
| 2016-06-02 |
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 employee use hand to take out gum and throw in the trash then |
| 2016-06-02 |
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 fryers and walls near fryers, reach in prep, and |
| 2016-06-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed microwave, racks throughout kitchen, prep table next to pizza prep, vents in walk in, and mixer base soiled with food debris. repeat. |
| 2015-12-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelf over pizza prep area in need of cleaning build up of crumbs and food debris. |
| 2015-12-28 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed test kit for qac available but facility uses bleach as a sanitizer. 10 day verification required. |
| 2015-12-28 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on lower doors of pizza prep station and freezer door need to be replaced. |
| 2015-12-28 |
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 on prep tables not labled. |
| 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 prepped salads in lower sandwich prep unit cooling in closed clam shells |
| 2015-07-13 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed seven severely dented cans in dry storage area. cdi pic discarded. |
| 2015-07-13 |
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 marina and pizza sauce being cooled tightly covered in walk in cdi items v |
| 2015-07-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested in clean dish area. |
| 2015-07-13 |
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 numerous working containers not labeled in kitchen. |
| 2015-07-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build up on walls near sub prep area and shelving over pizza prep area nonfood contact surfaces in need of cleaning. |
| 2015-07-13 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed several packages of pizza boxes on floor in kitchen. -0 points- |
| 2015-04-28 |
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 hb eggs in container date marked(incorrectly) 4-17 cdi- discarded |
| 2015-04-28 |
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 meatbals being heated at rate insufficient to reach 135 f in 2 hours because using steam table and slow rise method. |
| 2015-04-28 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed pizza dough machine is washed, rinsed and sanitized monthly according to pic. cdi- now to be cleaned daily pending ruling |
| 2015-04-28 |
9 |
3-201.11 use food from approved sources only.-p observed facility selling cakes and brownies made from caterers home, un-inspected kitchen. cdi- instruction given; product discarded |
| 2015-04-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage on food prep surface. cdi- removed |
| 2015-02-05 |
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 cutting onions for salad bar while holding onion with bare hands. cdi - employee corrected. later |
| 2015-02-05 |
8 |
6-301.14 post a handwash sign at each handsink. observed one sink without signage. cdi - left sign. |
| 2015-02-05 |
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 facility had forgotten to date mark one bucket of hard boiled eggs. other items were properly date marked. cdi - dated. |
| 2015-02-05 |
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 some cooked chicken had been bagged and bags folded shut in walk in coole |
| 2015-02-05 |
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 tomato sauce at room tempe |
| 2015-02-05 |
45 |
4-501.11 maintain equipment in good repair. observed rusted/corroded racks. remodel and replacement due soon. |
| 2015-02-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy grease buildup on exterior of fryer, top of door on cold holding drawers near fryer. |
| 2015-02-05 |
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 heavy soil buildup on hood light covers, restroo |
| 2015-02-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few metal pans wet nested. |
| 2014-10-16 |
53 |
general comment: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. clean underneath and around fryers. |
| 2014-10-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build up of dried food residue on shelves in low prep cooler, on interior surfaces of microwave, and on wire racks next to fry station. clean all non-food co |
| 2014-10-16 |
45 |
general comment4-501.11 maintain equipment in good repair. drain pipe under three compartment sink has a small leak. repair. |
| 2014-10-16 |
31 |
general comment3-501.15 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 sliced tomatoes cooling in tightly wrapped container inside prep coo |
| 2014-10-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no papertowels available at handwashing sink next to fryers. cdi - papertowels stocked during the inspection. |
| 2014-10-16 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p food employee washed hands, handled to-go pizza bags, then started to done gloves without rewashing hands. cdi - by instruction; employee removed gloves, rewashed hands, and then donned |
| 2014-10-16 |
2 |
general comment:2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf staff could not locate employee health policy, normally posted by handwashing sink. cdi - review health policy |
| 2014-05-30 |
6 |
2-301.12 cleaning procedure - p immediatly following hand washing procedures food employee must dry hands by an approved method. observed food employee wash hands, then dry hands on towel hanging from belt loop. cdi - instruction on approved hand drying m |
| 2014-05-30 |
8 |
6-301.12 hand drying provision - pf all handwashing sinks must provide an approved way to dry hands. observed no paper towels in dispensers at hand-sinks. cdi- paper towel holders were restocked during the inspection. 5-202.12 handwashing sinks, installat |
| 2014-05-30 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p all food contact surfaces shall be clean to sight and touch. observed deli slicer with food debris on back of blade and inside cover at top of blade. cdi- slicer was |
| 2014-05-30 |
26 |
7-102.11 common name-working containers - pf working containers for toxic chemicals shall be labeled with the common name of the material. observed spray bottle of bleach with no label. cdi- labeled during the inspection. |
| 2014-05-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf ready-to-eat potentially hazardous foods held longer than 24 hours shall be date marked. observed cooked pre-portioned pasta, opened package of |
| 2014-05-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmaintain 45f or lower on pizza sauce or use time as a public health control. cdi, pizza sauce discarded |
| 2013-10-08 |
47 |
maintain all non food contact surfaces clean, observed buildup on drawer cooler gasket. |
| 2013-10-08 |
35 |
3-602.11 ensure foods packaged in a food establishment are properly labeled with name, ingredients and allegen information. observed cakes, brownies, etc with no labeling information, cdi, items will no longer be served as grab and go. |
| 2013-10-08 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed open turkey, cut lettuce, portioned dressing with no date marking, cdi. |
| 2013-01-08 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed noodles 49f; chicken 48f; cheese 46f; cooked peppers 48f; lettuce 47f all in prep cooler; cdi by cooling. do not overfill food items in coo |
| 2013-01-08 |
47 |
maintain better cleaning of non food contact surfaces. observed food debris and grease buildup on cooler drawers in back near fryer; in gaskets; and on shelving throughout. |
| 2013-01-08 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed open spinach; dressing; lettuce with no date marking; cdi by instruction. |
| 2013-01-08 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |