| Violation Date |
Code |
Description |
| 2018-08-03 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed an employee working with food without a hair restraint on. |
| 2018-08-03 |
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 one high volume, ~6 inch deep container of cooked ziti still cooling that |
| 2018-08-03 |
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 cooked ziti in a high volume (~6 inches deep) covered container. pic indicated the ziti was made on the previous night; th |
| 2018-08-03 |
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 green peppers without gloves on. employee indicated the peppers are for salads. cdi- pr |
| 2018-01-30 |
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 absorbent ceiling tiles in the kitchen. have replaced with non absorbent cei |
| 2018-01-30 |
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 in the tall reach in cooler. have cleaned. repeat. |
| 2018-01-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two strainers with food buildup stored on the clean equipment rack. cdi-the strainers were sent back to the 3-compartment sink for proper cleaning a |
| 2018-01-30 |
3 |
2-201.12 exclusions and restrictions - p observed a baby in the kitchen upon the entrance to the facility. cdi-the baby was removed from the facility. |
| 2017-10-17 |
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 ceiling tiles in the back room where the dish machine. have replaced |
| 2017-10-17 |
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 shelves in the tall reach in cooler. have cleaned. repeat. |
| 2017-10-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the sandwich/salad flip top cooler holding product above 45f. the owner called a maintenance operator to come look and repair the unit. cdi-the food was moved to another cool |
| 2017-06-20 |
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 both flip top coolers, and the front tall reach in cooler. have cleaned. |
| 2017-06-20 |
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 deli ham and turkey and lasagna not properly date marked. cdi-the items were dated. |
| 2017-01-18 |
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 pizza sauce and cooked green bell peppers with no date marking. manager was unaware that date marking occured on cooked vegetables |
| 2017-01-18 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets to two drawers. have replaced. repeat. |
| 2017-01-18 |
49 |
5-205.15 maintain a plumbing system in good repair. observed small drip at the faucet at the 3-compartment sink. have repaired. |
| 2016-10-13 |
47 |
observed build up on the grill, on some gaskets, and on the underside of the bread holers for the oven.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-10-13 |
45 |
observed torn gasket on multiple units.observed a broken white ice scoop- do not use, use the metal scoop instead of white one until it is replaced.4-501.11 maintain equipment in good repair. |
| 2016-10-13 |
21 |
observed feta that had been in a 5 gallon bucket opened with no date(date was on small container but did not represent the opening date of the bucket but only the date it was removed fron the bucket).3-501.17 date mark/label all tcs foods that are ready-t |
| 2016-10-13 |
4 |
observed a drink with a lid stored over pizza. drink moved to a lower shelf to correct.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2016-06-06 |
52 |
observed a broken recyclable plastic container.5-501.15 provide dumpster, waste containers that are of sound construction. |
| 2016-06-06 |
45 |
observed a torn gasket on the reach in freezer.4-501.11 maintain equipment in good repair. |
| 2016-06-06 |
22 |
observed pizza that had been taken out of the oven around 12:45 and was on the cooling rack in the kitchen today at 71f, with the take out time recorded on wall paper. pic began slicing pizza during inspection to keep for the rest of the evening for serv |
| 2016-06-06 |
21 |
observed feta that had been opened saturday and they had no opening date or discard date on them- back dated during the inspection to correct.observed cooked chicken, sliced turkey, and sliced ham with an expiration date on them that gave those products |
| 2016-06-06 |
17 |
observed pizza sauce that had been reheating for almost 2 hours and still had not met 135f on the steam table today. pizza sauce put into the oven today where it rose to 167f within that 2 hour time frame to correct.3-403.11 reheat all tcs foods to 165f |
| 2016-02-11 |
16 |
in discussion with the pic, it was found that leftover gyro meat, that is undercooked, is cooled and saved for the next day. this par-cooking and is not allowed without prior approval. discussed the need to sliced meat at the end of the nights and full |
| 2016-02-11 |
21 |
observed ham, turkey, pizza sauce, speghetti, and linguini, cooked peppers, feta cheese not date marked today and they were all >24 hours old.all back dated today with the day they were made or pulled from the freezer.3-501.17 date mark/label all tcs food |
| 2016-02-11 |
43 |
observed pizza boxes stored on the floor today.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2016-02-11 |
45 |
observed a torn gasket on the flip top make table today.4-501.11 maintain equipment in good repair. |
| 2016-02-11 |
47 |
observed major build up on the inside of the flip top make table today and the gasket. observed build up on the exterior of the water spray bottle.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2015-10-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some build up on the hood vents and pizza table gaskets. |
| 2015-10-26 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed a wet wiping stored on the counter today- store these in sanitizer when not in-use. |
| 2015-10-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a water bottle and sanitizer bottle not labeled today- labeled during inspection to correct. |
| 2015-10-26 |
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/pfobserved cheese pizza that was made a |
| 2015-10-26 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved no dates on feta, ricotta, cooked beef.observed the made date on products that had been frozen(meatballs, lasagna, ham, turkey etc.) |
| 2015-10-26 |
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.-pobserved an employee handle a hamburger bun barehanded after it had been heated- bun discarded today to correct.obser |
| 2015-06-17 |
7 |
observed bare hand contact of boxed pizza. use glove if need to arrange pizza while cutting or boxing. use gloves while cutting slices to size, since there is a lot of handling of the pizza.. cdi- discussion on handling rte food.**3-301.11(b) do not co |
| 2015-06-17 |
21 |
observed no date marking of cooked pasta and green peppers. --verification required.**3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2015-06-17 |
35 |
observed yeast not labeled. label any food not easily identifiable. cdi-food labeled.**3-302.12 food storage containers identified with common name of food - c |
| 2015-06-17 |
41 |
observed scoops with handles down in sugar/salt. keep handles out of food.**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.**3-3 |
| 2015-06-17 |
26 |
gobserved spray bottle of degreaser unlabeled. cdi-bottle labeled.**7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2015-06-17 |
53 |
observed water stained ceiling tiles. vent covers rusted and dusty.**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 fo |
| 2015-06-17 |
54 |
observed bulbs burned out in kitchen area. light not meeting 50 ft. candles.**6-303.11 intensity-lighting - c |
| 2015-06-17 |
45 |
observed broken handle on cooler drawer. needs repair or replacing.**4-501.11 maintain equipment in good repair. |
| 2015-02-19 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed gyro meat on grill while not turned on. product was being shaved off and chilled. gave instruction to maintain unit on to assure con |
| 2014-09-25 |
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 pasta cooling within time in deep, covered pan. gave instruction and |
| 2014-09-25 |
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 grated cheese in upright without date. gave instruction. |
| 2014-09-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed biofilm in ice machine and build up around ice chute of soda dispenser. began 3 step cleaning. |
| 2014-03-12 |
45 |
4-501.11 good repair and proper adjustment-equipment - maintain all equipment in good repair. observed several handles on refrigeration equipment in need of repairgave instruction. |
| 2013-07-19 |
45 |
-4-501.11 good repair and proper adjustment-equipment. maintain all equipment in good repair. observed upright, glass front reachin not properly functioning. discontinue use and repair or replace. |
| 2013-07-19 |
38 |
use appropriate hair restraints, visor, cap, hair net. no hair restraints. gave instruction. |
| 2013-07-19 |
20 |
maintain all cold hold temperatures at or below 45 f. observed upright glass front reachin with pasta between 50 - 54. all product discarded. service call for repair. discontinue use of unit until repaired or replaced. |
| 2013-07-19 |
1 |
ansi approved food safety accreditation required. no accreditation. gave instruction and required compliance date of january 1, 2014. |
| 2013-02-20 |
33 |
use approved methods for thawing foods. observed chicken under running water but not submerged. gave instruction and set up process. |
| 2013-02-20 |
1 |
at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a t |