| Violation Date |
Code |
Description |
| 2018-11-02 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on reach in warmer on pizza hut side and low boy on starbucks side in need of replacement. |
| 2018-01-08 |
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 spilled coffee in progress of being cleaned duri |
| 2018-01-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one box of strawberry food product that had fallen on the floor of the rear dry storage. item placed on a shelf by pic. |
| 2018-01-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice dumped in the pizza display area handsink. melted by ehs. do not dump drinks or ice into handsinks, as handsinks may only be used for handwashing.6-301.11 |
| 2017-07-24 |
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 floor in the three compartment area with black d |
| 2017-07-24 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizer vat soiled while sanitizer was present in the vat. ensure that the sanitizer solution is maintained clean. |
| 2017-07-24 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no ambient thermometer in the starbucks sandwich cooler. |
| 2017-01-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed an oil dispensing device with dried residue on the dispensing device/lid. item was discarded by employee. |
| 2017-01-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no present employees with food safety managers certification. certificate holder must be physically present to receive credit. |
| 2016-07-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanizing. observed wet nested pans in clean dish area. |
| 2016-07-13 |
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 weiners, cheese, sausage date marked for 8-9 days cdi by instruction. |
| 2016-07-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on pans stored as clean. cdi moved pans to rewash. |
| 2016-04-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food debris on shelving in walk in. |
| 2015-07-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in back kitchen. |
| 2015-07-17 |
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 chicken tenders and dogs dated for 8 days. cdi dates changed to reflect 7 day shelf life. |
| 2015-01-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty rack next to back handsink in pizza hut. |
| 2015-01-29 |
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 single serve bags and napkins stored below handsink. |
| 2015-01-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee working with multiple rings on hands. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from con |
| 2015-01-29 |
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 written procedures that di |
| 2015-01-29 |
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 date marking pizza sauce and cooked eggs over 7 days. cdi discard dates changed. |
| 2015-01-29 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p. utensils that are held out at room temperature outside of food shall be washed every 4 hours. observed pizza slicer, tongs, and spatula that were not washed since in the mor |
| 2015-01-29 |
6 |
2-301.14 wash hands after activities that contaminate them.-p. hands shall be washed with soap and water after any activities that can cause contamination. observed employees using hand sanitizer in place of proper handwashing. cdi hands washed. 2-301.14 |
| 2014-07-25 |
53 |
6-501.12 cleaning, frequency and restrictions - c. physucal facilities shall be cleaned as often as necessary to keep them clean. observed floors in walk in cooler and freezer soiled with debris. |
| 2014-07-25 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed milk containers out on prep counter at 56f and above. cdi items placed in reach in to cool down. |
| 2014-07-25 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed metal and plastic containers soiled with food debris. cdi items taken to dish machine for cleani |
| 2014-02-17 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. hold hot-held tcs foods at or above 135f at all times. observed egg and cheese biscuit holding in hot holding rack at 107f to 112f. cdi - corr |
| 2013-06-25 |
2 |
facilities policy includes all needed information but only 4 of the 5 symptoms. a copy of the health department handout was left. cdi by instruction. |
| 2012-12-28 |
14 |
the facilities sanitizer bottle for use in sanitizing equipment and food contact surfaces measured 0 ppm quat. the stock container on the dispenser was also observed to be empty. cdi by changing the stock container and refilling. cdi. |
| 2012-12-28 |
14 |
utensils sanitized in a hot water sanitizing dish machine must be sanitized by achieving a utensil surface of 160f as measured by an irreversible registering temperature indicator. observed a 160f thermolabel would not turn color when run through the ho |