| Violation Date |
Code |
Description |
| 2018-08-24 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-08-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.minor prescence of fruit flies below prep sink near drain. keep area/drain clean via pest control methods. |
| 2018-08-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfcrevices of slicer soiled with food debris from last night. cdi- broken down and cleaned. assure all interior crevices of slicer are thoroughly cleaned.4-501.1 |
| 2018-08-24 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.sauce buckets were not covered in wic. cdi- covered with tin foil. |
| 2018-08-24 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pfobserved employee washing a wiping cloth in handsink. cdi- stopped, directe to wash in prep sinks. only use handsinks for handwashing. |
| 2018-05-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf employee was placing 80f pasta in small individual baggies to cool down. cdi- pasta dump |
| 2018-05-25 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -pemployee was touching rte pasta with bare hands. cdi- pasta discarded. do not touch rte foods wi |
| 2018-05-25 |
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. personal drink stored on prep table as well as on top shelf in wic. |
| 2018-01-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfno paper towels at back handsink. cdi- paper towels provided. |
| 2018-01-16 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pfsliced ham, salami, and pepp. all had a date of 1/9/18. upon inquiry, it was determined that was the wrong date. date was not |
| 2018-01-16 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. dumpster doors were open. cdi- doors closed. |
| 2017-09-11 |
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. observed personal food stored above facility fo |
| 2017-09-11 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed cooked lasagna in reach in coolers with no date. lasagnas were from a frozen batch that was labeled 8-24-17. howeve |
| 2017-09-11 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed two containers of pizza sauce in wic uncovered and unprotected from physical contaminants. pic stated it was like that from the cooling stage. cove |
| 2017-04-21 |
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 employee touched cooked rte pizza with bare hands bringing pizza out of oven. cdi- informed employee never to touch |
| 2017-04-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p bleach sanitizer in 3 compartment sink recorded at 0ppm. cdi- sink drained and re-filled. |
| 2017-04-21 |
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 pasta in reach in cooler had a date of 4/13, exceeding 7 day window. cdi- product discarded. facility had |
| 2017-04-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed some wet wiping cloths on prep table. store in sanitizer. |
| 2017-04-21 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. wood cutting board in need of replacing or re-surfacing as they have deep cuts. |
| 2017-04-21 |
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 pizza brought out at oven at 1:20 bu |
| 2017-01-30 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. no waste bin at handwash sink. |
| 2017-01-30 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed packages of |
| 2017-01-30 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over rte sausages and chicken in reach in freezer. cdi- chicken moved to bottom. |
| 2016-08-17 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf thin probe thermometer was not properly functioning. fix or acquire new thermometer. vr. |
| 2016-08-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf bucket of sanitizer was not labeled. cdi- pic labeled bucket. |
| 2016-08-17 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed open bag of |
| 2016-05-12 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed prepped lettuce in wic reading 63f in container with lid on. cdi- lid was remo |
| 2016-05-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce, cut tomatos, deli meat, and cheese in a unit all holding at temps above 45f (see chart). thermometer read 51f when placed in unit. cdi- pic stated repair man was on |
| 2016-05-12 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed ice in handwash sink. cdi- pic explained to employee that hand washing sinks cannot be dumped in. |
| 2016-02-01 |
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 frozen lasgna,sliced turkey, and chopped sun-dried tomatos that was not date marked. cdi- explained date marking procedured for fro |
| 2016-02-01 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic was not a certifed manager. pic stated he had his class to become a certifed manager upcoming soon. repeat. |
| 2016-02-01 |
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 oil and salt shaker unlabeled. |
| 2016-02-01 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket on flooor. cdi- bucket was moved.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep table. cd |
| 2016-02-01 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single-service cups stored unprotected. protect from contamiantion. repeat. |
| 2015-10-30 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - 0pts - single service cups stored unprotected. to avoid contamination store cups in dispenser or in orginal plastic covering. |
| 2015-10-30 |
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 - repeat - two containers of shredded lettuce read 49f were tightly covered. mozer |
| 2015-10-30 |
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 - repeat - time for pizza sauce was |
| 2015-10-30 |
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 - 0 pts - lasgna prepared and frozen was not dated. ham, turkey, and sausage were dated but not correctly. cdi- all items properly dated. |
| 2015-10-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - marinara sauce left on hot hold container with no temperature control. sauce read 67f and was left in container since 10:30am. cdi- sauce was heated to 190f. |
| 2015-10-30 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - 0 pts - pic does not have the cfpm certification. a person in charge with the certification shall be present during all hours of operation. |
| 2015-06-19 |
4 |
repeat non-compliance: 2-401.11 (a) employees shall eat, drink or use any tobacco products in designated areas where contamination of food; clean equipment, utensils and linens; single service items and single use items; or other items will not occur. ob |
| 2015-06-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee dump a drink cup into handsink cdi by instruction of dumping drinks in other areas and instruction to clean hand sink. |
| 2015-06-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs foods such as chopped lettuce, cooked mushrooms, marinara sauce and sliced tomatoes at temperatures above 45 degrees in the facility. cdi by pic discard or rapid recooling |
| 2015-06-19 |
39 |
repeat non-compliance: 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth on a prep surface. cdi by instructing pic in proper wiping cloth procedure. |
| 2015-06-19 |
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 pizza sauce in a large, tall container at 45 to 46 degrees. pic stated th |
| 2015-06-19 |
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 tphc records with time of |
| 2015-02-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for i |
| 2015-02-13 |
4 |
(a) except as specified in ¶ (b) of this section, an employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use art |
| 2015-02-13 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfaces4-202.11 food-contact surfaces-cleanabilityobserved one split gasket on pizza make prep unit at front, on left prep door. replace torn/split gasket |
| 2015-02-13 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. general commentobserved hot water in wash compartment of 3 comp sink at 84f, while staff actively washing d |
| 2015-02-13 |
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 and residue matter collecting on multiple refrigeration gaskets. clean gaskets |
| 2014-08-13 |
54 |
6-305.11 designation-dressing areas and lockers(b) lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.observed employee belongings stored amongst/commingled with restaurant related i |
| 2014-08-13 |
47 |
4-602.13 nonfood contact surfacesnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.observed soiled gaskets on sandwich make flip top & prep unit, reach-in units, and walk-in door. cle |
| 2014-08-13 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfaces4-202.11 food-contact surfaces-cleanabilitygeneral commentobserved one split gasket on pizza make prep unit at front, on left prep door. replace torn/split gasket |
| 2014-08-13 |
43 |
general comment4-903.12 prohibitions(a) except as specified in ¶ (b) of this section, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored: (5) under sewer lines that are not shielded to |
| 2013-12-09 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfacesgeneral commentmaintain all equipment and utensils in good repair / smooth and easily cleanable. observed 2 split/torn gaskets on 3 door reach-in unit. replace split/torn gaskets. |
| 2013-12-09 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingdo not use absorbent materials to line equipment. observed absorbent cardboard lining bottom of prep table in kitchen. use non-absorbent material to li |
| 2013-05-20 |
52 |
(c) if disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory or group of adjacent lavatories. observed handsink; near pizza dough wood prep table; without trash can in close proximity. provide trash can |
| 2013-05-20 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed soda splash residue on underside of soda dispenser at drink station. clean underside |
| 2013-05-20 |
1 |
general comment(a) 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 |
| 2013-02-28 |
54 |
(a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. observed slight dust accumulating on overhead vent guard in men's restroom. clean overhead vent guard. |
| 2013-02-28 |
21 |
general comment(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temp |
| 2013-02-28 |
2 |
general comment(m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible thr |
| 2013-02-28 |
1 |
general comment(a) 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 |