| Violation Date |
Code |
Description |
| 2018-12-12 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.4-501.11 maintain equipment in good repair.comment: observed a wooden type table used for the pounding of chicken, veal, etc. in the |
| 2018-12-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pat the pizza prep cooler the following foods were out of temperature compliance: mozzarella cheese, mushrooms, salami, ham, eggplant, tomatoes and sausage (all above 45f see temperature). |
| 2018-12-12 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved employee use gloves touching raw steak then handling equipment and clean wiping cloths without washing hands and changing gloves. cdi by instruction. e |
| 2018-12-12 |
6 |
2-301.14 wash hands after activities that contaminate them. -pobserved employee use gloved hands to handle raw steak then to handle utensils/wet wiping cloths to clean surfaces. cdi (corrected during inspection) by instruction. employee removed gloves, w |
| 2018-12-12 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.no certified food protection manager (cfpm) on duty at time of inspection. cfpm must be on duty at all times food is being handled. |
| 2018-06-05 |
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 tile over line which was exposing the outside. make sure to ke |
| 2018-06-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed olives and fruit used at the bar being stored on the floor under the shelving in walk in cooler. make sure to keep at least 6 inc |
| 2018-06-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed some flying insects. make sure to have pest control address. |
| 2018-06-05 |
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 some bottles containing aqueous solutions and oils not labeled. repeat points not escalated due to food estasblishment eff |
| 2018-06-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items at pizza location holding above 45 degrees. cdi pic placed items on temporary tphc for today and will ensure items are held cold below 45 degrees (before 1/1/19). |
| 2018-06-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs being stored on top of container of milk and marscapone cheese. cdi eggs were moved to another location. repeat |
| 2018-06-05 |
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 food employee cutting herbs without gloves. cdi herbs discarded. repeat verification required. *failure to |
| 2018-06-05 |
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 food employee going from dirty to clean without washing hands. |
| 2018-01-29 |
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 cutting green peppers for salads with no gloves on- cdi green peppers washed and employee donne |
| 2018-01-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved pic going to fill sanitizer bottle in sanitizer that was 0ppm- cdi refilled sink with 200-400ppm quat. be sure staff visually verify that pink quat solution is |
| 2018-01-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. most oils and condiments on the line were labeled today except for a couple large bottle of oil. |
| 2018-01-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -pobserved cooked steak being placed on the cutting board that had the raw steak on it. c |
| 2018-01-29 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed new baseboard around the handsink but still none around the dishwasher area. provide so that water is not seaping into the |
| 2018-01-29 |
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 box of raw fish stored on the floor of the walk in cooler. |
| 2017-10-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed multiple drinks with and without lids stored on prep tables that were in use- cdi employee drinks were discarded or moved to the bottom shelf with lids on them |
| 2017-10-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved water pitchers being filled in handsinks by wait staff.cdi- employees stopped and dumped out. |
| 2017-10-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -psqueeze bottle of oil with roasted garlic were stored at room temperature and had been all night- cdi discarded.even if it is raw garlic in oil, it must be refrigerated and date marked. |
| 2017-10-18 |
26 |
7-208.11 store labeled, first aid supplies to prevent contamination.-pburn cream was stored on top of the first aid supply box which is above the prep sink- cdi burn cream put back into latched first aid box. |
| 2017-10-18 |
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. -pemployee was handling spinach used for salads with their bare hands- cdi spinach discarded. |
| 2017-10-18 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.build up present on the airdry rack above the 3 compartment sink. |
| 2017-10-18 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.baseboard missing from wall at dish area and hand sink. |
| 2017-10-18 |
33 |
3-501.13 use approved thawing methods.shrimp was thawing in standing water today. cdi put under cold continually running/draining water. approved methods mean the correction used today, in refrigeration, in microwave, or during the cooking process. |
| 2017-08-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an employee coffee. , with no lid, stored next to the pizza line and next to spices- discarded by employee during inspection. |
| 2017-08-03 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed missing baseboard around the dishmachine and handsink.observed dust build up on ceiling around vent.6-501.12 floors, walls, |
| 2017-08-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed bar fruit and containers of crushed parm. cheese stored on the floor of the walk in cooler- all picked up duringinspection to cor |
| 2017-08-03 |
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. -pfobserved canned beans mixed with onion, oil and spices that had been cooling overngi |
| 2017-08-03 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -pobserved beans that come in canned and are mixed wtih oniions oil and spices, cooling from last night and they still had not rea |
| 2017-08-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw scallops and raw calamaris stored over pasta and cheese- raw product moved to the bottom shelf to correct.observed raw breaded chicken stored over sauce in the walk in - chicke |
| 2017-05-16 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw whole beef, raw ground beef, and raw pork stored in the same container- products all have different final cook temperatures and must be kept separate from each other. all put |
| 2017-05-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved mozzerella and pizza sauce stored on the counter today at room temperature- product timed today and pic agreed to discard at 3:30pm. tilt form emailed to give this option. eit |
| 2017-05-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats around the standing water at the onions. |
| 2017-05-16 |
31 |
o3-501.15 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. -pfobserved canned beans that had oil and spices mixed inwith them, cooling in deep po |
| 2017-05-16 |
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 scoop and spoon stored in standing cool water today. |
| 2017-05-16 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed missing baseboard at walk in door and handsink. observed a seam in the floor at the onion storage that needs to be filled i |
| 2017-02-14 |
54 |
observed uncoated bulbs on the pass thru.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2017-02-14 |
53 |
observed missing baseboard at both handsinks and at dish machine.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. |
| 2017-02-14 |
45 |
observed torn gaskets on make table doors- replace.4-501.11 maintain equipment in good repair. |
| 2017-02-14 |
42 |
observed spoons stored in a soiled container that had water inside.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2017-02-14 |
37 |
observed cut lemon and limes stored on floor in container today- stored 6 off of floor.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. |
| 2017-02-14 |
26 |
observed multiple bottles of sanitizer not labeled and a bottle of vinager without a label0- labeled during inspection to correct.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2017-02-14 |
13 |
observed raw shrimp stored ver open soup- shrimp moved to raw fish section.observed raw shrimp overpasta in teh make table moved to bottom shelf today.observed raw ground beef stored over brerad- beef moved out of cooler today.3-302.11(a) separate the dif |
| 2016-11-22 |
13 |
observed raw egg mix stored above pizza dough- egg mixture moved to the bottom shelf and the cake taht was down on the bottom shelf was moved all together.observed ground beef stored with beef steak. products put into separate containers to correct.3-30 |
| 2016-11-22 |
20 |
observed some food items stacked too high on the make line with the lid open, that were >45f.lid closed and food items were at <45f before the end of the inspection.observed garlic and oil mixture that was made yesterday and it was at room temperature- di |
| 2016-11-22 |
21 |
observed meat sauce that was made on 11/15, which is past its 7 days. product discarded to correct.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 |
| 2016-11-22 |
26 |
observed hydrogen peroxide and burn spray stored with a clean knife and date marking stickers- restaurant storage moved from there to correct.7-201.11 store toxic materials to avoid contamination. -p |
| 2016-11-22 |
54 |
observed lights in the food pass thru that were no coated or shielded.6-202.11 light bulbs, protective shielding - c |
| 2016-11-22 |
45 |
observed two torn gaskets on reach in coolers today.4-501.11 maintain equipment in good repair. |
| 2016-11-22 |
53 |
observed missing baseboard between the wall and floor around the handsinks.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2016-11-22 |
42 |
observed two bags of clean linen stored on the floor today.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2016-07-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink near dish washer blocked by soiled linen container and trash bin. cdi - pic moved these to restore access to handsink. -2- repeat |
| 2016-07-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed catch of the day on the dinner menu without consumer advisory. add consumer advisory to the specials menu |
| 2016-07-26 |
42 |
4-904.13 preset tableware - c either remove preset tableware when a customer is seated or wash, rinse and sanitize the existing tableware before using. observed preset tableware at all tables and two tables were seated with the exposed tableware used for |
| 2016-07-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observe parsley drying on shelf under buildup. cdi - pic moved to chop block table. -0- |
| 2016-06-01 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c observed ceiling near air intake dripping onto floor. when ice machine lid is open water drips on it. repair asap. |
| 2016-06-01 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed cracked lid on sugar bin. **4-501.11 maintain equipment in good repair. |
| 2016-06-01 |
37 |
3-305.11 food storage-preventing contamination from the premises - c observed container of onions stored on floor. **3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. |
| 2016-06-01 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed package of bacon stored on top of pastries in wic. cdi- bacon moved to below rte foods. **separate raw animal foods from ready-to-eat foods. -p |
| 2016-06-01 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed hand sink used for filling pitcher to make lemonade and to make wiping rags. **5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf cdi-verbal co |
| 2016-06-01 |
1 |
2-102.12 certified food protection manager - c observed certified food protection manager arrived about half way through inspection. no employees at time of my arrival would take charge. **2-101.11 pic shall be present during all hours of operation.-pf |
| 2016-02-19 |
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 dust buildup on vents over kitchen entrance. cl |
| 2016-02-19 |
42 |
4-904.13 preset tableware - c observed waiter fill preset glasses on table without supplying new ones to customer. remind all wait staff that preset tableware needs to be inverted, covered or removed prior to serving the customer. -.5- |
| 2016-02-19 |
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 freshly cut items in walk in tightly covered. cdi - pic vented containers |
| 2016-02-19 |
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 cooked meat sauce with date marking for 02/10 and 02/11/2016. cdi - pic voluntarily discarded |
| 2016-02-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked by soiled linen container and trash bin. cdi - pic moved these during inspection. repeat -2- |
| 2015-11-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer in bottle labeled for use with either disinfectant, deodorizer or sanitizer, without distinction. cdi - advised pic to place underline or circle th |
| 2015-11-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed trash can and soiled linen container blocking handsink near dish room. cdi - both items were removed during inspection. -1- repeat |
| 2015-11-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed mozzarella cheese cold holding in the prep unit by the brick oven at 49f. this item was not taken out of temperature control and was placed in cold holding t 2pm. cdi - mozzarel |
| 2015-11-17 |
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 condiment containers in the bar area and on the cook line without labeling. label these with the common name of the item. |
| 2015-11-17 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed tomatoes stored over soup on speed rack cooling. cdi - tomatoes moved to another shelf along with the rest of the unwashed produce. -1.5- |
| 2015-11-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth on counter beside brick oven. keep in sanitizer solution between uses. -0- |
| 2015-11-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed cups on table with lip area exposed. keep sleeve pulled dup on cups. -0- |
| 2015-11-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed soda in the bar area store on the floor. cdi - sodas placed to the left of the pizza oven on a rolling rack until restocked. -0- |
| 2015-11-17 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed wooden cutting block in kitchen entrance needing to be replaced as it is no longe |
| 2015-09-15 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employees enter and exit the kitchen wearing the same gloves and then attempt to prepare food. cdi - pic instructed handwashing. -2- |
| 2015-09-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed three handsinks blocked by either soiled linen bins, trash bins or both. cdi - pic moved items from the pathway to handsink. -1- |
| 2015-09-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed three ice cream scoops used for portioning out foods, potato cutter, and peelers with buildup present on food contact surface. cdi - pic moved items t |
| 2015-09-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut deli ham in pizza station, kale and cut lettuce in the prep unit in the kitchen at 54, 52 and 50f, respectively. cdi - items were placed in walk in to cool. -3- repeat |
| 2015-09-15 |
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 items held in flip top until portions are used without date marks present. items were placed in unit on sunday. cdi - instructed pi |
| 2015-09-15 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory and side order notification with the same asterisk symbol. in some places, there is one |
| 2015-09-15 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer spray bottle stored on cutting board in kitchen and on pizza station table where pizzas are made. cdi - pic moved sanitizer spray bottles to a lower shelf. -1- repeat |
| 2015-09-15 |
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 two tightly wrapped containers of sauce in walk in cooler at 54f, cooling |
| 2015-09-15 |
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 shaker of crushed red pepper and squeeze bottle of sauce without label. cdi - pic labeled items with the common name. -0- |
| 2015-09-15 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed pizza maker with two bracelets on arms while making pizzas. cdi - pic had employee remove bracelets. -0- |
| 2015-09-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dish room employee using a towel to dry metal pan. cdi - pic instructed employee to air dry and demonstrated to employee pyramid stacking. -0- repeat |
| 2015-09-15 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed block cutting board with dark buildup in the wood grain. replace -0- |
| 2015-09-15 |
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 shelving near reach in freezer. clean often enough to prevent buildup. -0- |
| 2015-09-15 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak around hot water faucet in can wash. repair. -0- |
| 2015-09-15 |
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 prep cooler unit and bag of trash in trash area, as well as pallets. remove these items. -0- |
| 2015-05-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed pan of raw mussles stored above package of pre-cooked bacon. cdi by placing bacon on top shelf. 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed box o |
| 2015-05-22 |
14 |
4-702.11 all food contact surfaces must be sanitized after cleaning and before use. observed employee wash and rinse food preparation sink after use but sanitizer step was skipped. cdi by having employee sanitize sink. |
| 2015-05-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all items in top of prep unit across from oven 47-53f. observed ambient air temperature of unit to be less than 41f. instructed pic to maintain lid closed as much as possible |
| 2015-05-22 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved open package of deli ham, 3 pans of lasagna, pan of meatballs and open gallon of milk without dates in walk in cooler. cdi by datin |
| 2015-05-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee using towel to dry plates and bowls. cdi by instruction; employee discontinued. |
| 2015-05-22 |
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 tightly covered 5 gallon bucket of cannelini beans in olive oil with gar |
| 2015-05-22 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed some dust accumulation around ceiling vent in kitchen. |
| 2015-05-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one spray bottle of bleach near dish machine unlabeled. cdi by labeling. |
| 2014-11-14 |
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 two spray bottles of vinegar not labeled. cdi- labeled immediately. |
| 2014-11-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: found raw scallops over cut greens in prep cooler. cdi- scallops moved to lower shelf of prep cooler. |
| 2014-08-20 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic on duty was not cerified as food protection manager. |
| 2014-08-20 |
8 |
.5-202.12 provide at least 100f water at handsinks.-pf : observed no hot water available at dish pit handsink. hot water faucet without handle. plumber called and arrived while on site. |
| 2014-08-20 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf: observed retained tags with no dates of last consumption on them.3-4 |
| 2014-08-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: found raw chicken on top shelf of prep cooler over broccoli, cooked potatoes. cdi- moved chicken to lower shelf of unit. |
| 2014-08-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found one item, two individually portioned lasagnas 49 f. dated previous day. discarded. |
| 2014-08-20 |
26 |
.7-201.11 store toxic materials to avoid contamination. -p: observed container of comet on shelf with plates, bowls. cdi- moved comet to lower shelf. |
| 2014-08-20 |
51 |
5-501.17 provide a covered waste bin in female restrooms. |
| 2014-08-20 |
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: found one pan of portioned pasta not date marked. cdi- marked with date of preparation which was previous day, as was all marked pasta in f |
| 2014-05-15 |
31 |
3-501.15 cooling methods - pf: do not cover cooling tcs foods until they reach 45 f or below. observed sealed container of chopped romaine above 50 f. cdi- uncovered. |
| 2014-05-15 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p: food and non-food contact surfaces shall be clean to sight and touch. observed stacked as clean food containers with food debris attached. cdi- containers removed f |
| 2014-02-11 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: handsinks shall be maintained accessible at all times for use, and shall be used for no other purpose than for handwashing. observed glass bottle in handsink near dish machine. cdi- bottle |
| 2014-02-11 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a c ertified food protection manager from an accredited program. observed person-in-charge to not have certification. |
| 2014-02-11 |
12 |
3-402.11 parasite destruction - p: facility must have documentation that fish served cooked-to-order or undercooked is parasite free. facility unable to produce of documentation for salmon on menu cooked-to-order. verification needed. |
| 2014-02-11 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p: promptly dispose of tcs ready-to-eat foods that exceed the maximum seven day holding period. found one item, cooked eggplant dated eight days pre |
| 2014-02-11 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p: observed low temperature dish machine not sanitizing upon entry, with machine in use. found sanitizer container nearly empty. cdi |
| 2013-11-07 |
45 |
non food contact surfaces shall be smooth and easily cleanable. observed shelves in walk-in cooler peeling, rusting. |
| 2013-11-07 |
42 |
4-901.11 equipment and utensils, air-drying required - c: allow equipment and utensils to air dry before stacking in storage. observed containers stacked wet. |
| 2013-11-07 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: cover tea and water pitchers when stored in dining area and accessible to customers. observed these pitchers in an area where customers passed by. pitchers uncovered. |
| 2013-11-07 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf: provide approved consumer advisory for all menu items such as salmon cooked to order that contain raw or undercooked animal foods. obs |
| 2013-11-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking: date mark deli meat chubs when opened. observed opened chubs from previous day not date marked. cdi- marked. |
| 2013-11-07 |
14 |
:: food contact surfaces shall be clean to sight and touch.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p: observed stack of plates with food debris attached to most. cdi-sent back to cleaning process. |
| 2013-11-07 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: handwashing sinks shall provide water of at least 100 f. observed two handsinks reach maximum temperatures of 90 f. |
| 2013-11-07 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an approved program. observed pic with no approved training. |
| 2013-08-22 |
1 |
2-102.12 certified food protection manager: the pic shall be a certified food protection manager from an accredited program. observed acting pic not certified. |
| 2013-08-22 |
6 |
2-301.14 when to wash: employees must wash hands before donning gloves. observed cook donning gloves without washing hands. cdi- hands washed and discussion. |
| 2013-08-22 |
8 |
5-205.11 using a handwashing sink-operation and maintenance: observed handsink adjacent to dish machine not operable. part for faucet on way and installation due by midday next day. directed facility to call me when operable. |
| 2013-08-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation: effectively separate raw animal foods from ready-to-eat foods. observed raw fish over minestrone on speed cart in walk-in cooler. cdi- moved to lower shelf below ready-to-eat fo |
| 2013-08-22 |
51 |
5-501.17 toilet room receptacle, covered: provide covered receptable in womens restroom. |
| 2013-08-22 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens: provide approved consumer advisory for all menu items such as salmon cooked to order that contain raw or undercooked animal foods. observed |
| 2013-08-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking: date mark deli meat chubs when opened. observed turkey, etc not date marked in opened chubs. |
| 2013-05-22 |
1 |
the person-in-charge shall be a certified food protection manager and be present during inspection. pic for inspection did not produce proof of certification.. |
| 2013-05-22 |
12 |
provide documentation that salmon cooked to order is parasite free. observed no documentation for salmon that may be served undercooked. observed no documentation for salmon. faxed documentation received while on site. |
| 2013-05-22 |
19 |
keep tcs food at 135 f or above when holding.observed cooked chicken held on top of over 123 f. cdi- reheated to 165 f. |
| 2013-05-22 |
20 |
keep tcs foods cold at 45 f or below. observed house made garlic / oil mix; proscuitto; meat sauce; salmon; in top of prep cooler above 45 f. garlic / oil was at room temperature. this product must be held cold or hot as it is a tcs food. cdi- all items m |
| 2013-05-22 |
37 |
unpackaged food may not be stored in direct contact with undrained ice. observed live shellfish immersed in ice in cooler. discontinue. |
| 2013-05-22 |
23 |
provide approved consumer advisory for menu items containing raw animal foods that may be served raw or undercooked. advisory must contain disclosure and reminder. see comments in comments section at bottom of inspection. observed cheeseburger on menu not |
| 2013-05-22 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. observed no covered receptacle in ladies room. |
| 2013-05-22 |
21 |
properly date mark tcs foods with date prepared or date packages are opened; if held for more than 24 hours in facility. observed opened milk; some cheeses; opened bags of cut leafy greens not marked. cdi- discussion. |
| 2013-03-08 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-03-08 |
23 |
disclosure shall include: (1) a description of the animal-derived foods; such as ?oysters on the half shell (raw oysters);? ?raw-egg caesar salad;? and ?hamburgers (can be cooked to order)?; pf or(2) identification of the animal-derived foods by asteriski |
| 2013-03-08 |
2 |
the pic shall inform employees of their responsibilities as to their reporting their health. observed no employee health forms in facility. cdi- left forms in spanish and english. |
| 2012-12-20 |
21 |
date mark foods with date ingredients were cooked; not portioned into recipes. observed date marking in place; some dates inaccurate as to earliest ingredient date. cdi by instruction. |
| 2012-12-20 |
12 |
provide documentation that salmon cooked to order is parasite free. observed no documentation for salmon that may be served undercooked. obtain by next inspection. |
| 2012-12-20 |
20 |
maintain foods holding cold at 45 f or below. observed swordfish; sausage 47-54 f in flip top portion of cooler at cook line. cdi- fish moved to walk-in for cooling; sausage voluntarily discarded. |
| 2012-12-20 |
23 |
provide approved consumer advisory for salmon menu items if they may be cooked to order. observed no advisory on menu. correct by next inspection. |
| 2012-12-20 |
8 |
a handwashing sink may not be used for purposes other than handwashing. observed ice dumped in handsink. observed soap being stored in handsink. cdi- discussion. |
| 2012-12-20 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2012-12-20 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. observed no covered receptacle in women's room. |
| 2012-12-20 |
26 |
store sanitizer bottles where accidental contamination of food can not result. observed sanitizer bottles stored on shelf over food being assembled; also on prep table surface. moved to lower shelves. |
| 2012-12-20 |
1 |
the person-in-charge shall be a certified food protection manager and be present during inspection. pic for inspection not certified. |