| Violation Date |
Code |
Description |
| 2018-10-22 |
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 missing cove molding between the clean equipment shelving and the 3-compartme |
| 2018-10-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shredded cheese being stored ontop of the flip top unit. the product was above 45f. cdi-the large container was placed back into the reach in cooler to maintain temperatures. |
| 2018-10-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee drinks stored intermingled with facility equipment. cdi-the drinks were either moved or discarded. |
| 2018-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed light debris build up on shelving in kitchen area. |
| 2018-06-29 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on reach in freezer.4-502.11(a) maintain utensils in good repair. observed damaged plastic containers in walk in cooler and stored as clean. |
| 2018-06-29 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no pic present upon arrival of ehs. pic arrived ~15 minutes into inspection but food was prepped while no pic was present. |
| 2018-01-24 |
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. -pobserved dish employee going from dirty to clean without washing hands. |
| 2018-01-24 |
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 sausages cooling at room temperature; after 1 hour had lapse temperature of product had only cooled 5 degrees and still abov |
| 2018-01-24 |
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 at time of inspection observed deep pan fully stacked with sausage cooling at room |
| 2018-01-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed container of tomato sauce hot holding below 135 degrees. cdi product was discarded. |
| 2018-01-24 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed front cutting board in need of resurfacing/replacing. make sure to keep in good repair. |
| 2018-01-24 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed nonabsorbent tiles in bathroom. pic is working towards replacing all tiles. repeat 6-501.11 floors, walls, and ceilings including the |
| 2017-11-16 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.upon arrival to food establishment did not observe a certified food protection manager. cdi pic showed up |
| 2017-11-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf upon entrance observed pitcher of water being stored in back hand sink. cdi pitcher was removed. observed food employee rinsing thermometer off in hand sink. cdi food em |
| 2017-11-16 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce above ready to eat. cdi pic rearranged items to place produce below ready to eat foods. repeat points not increased due to last inspection unable to get a correcti |
| 2017-11-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few items with food debris on it. cdi items returned to ware washing.4-501.114 maintain sanitizer at correct concentrations when being used to sanit |
| 2017-11-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pasta in reach in unit cold holding at 51-52 degrees. observed lettuce in walk in cooler cold holding 48-49 degrees. cdi product was discarded. |
| 2017-11-16 |
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 sausage, eggplant, riccotta, eggplant (back room) not labeled. cdi items were allowed to be back dated. repeat verification require |
| 2017-11-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor in the walk in cooler. make sure to store 6 inches off the floor. *facility has new racks that they will be ins |
| 2017-11-16 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets, gasket not longer attached throughout the facility. make sure to keep in good repair.4-101.19 nonfood-contact surfaces - c nonfood contact surface shall be corrosion-resistant, nonabsorbe |
| 2017-11-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to allow items to air dry so sanitizer will work effectively. |
| 2017-11-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fan on front with dust being exposed to food contact surfaces and food. make sure to increase cleaning frequency. |
| 2017-11-16 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed nonabsorbent tiles in bathroom. pic is working towards replacing all tiles. repeat will give a second opportunity to get in |
| 2017-11-16 |
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 and charger being stored over make line. cdi items relocated. observed employee items comingling on bottom shelf with |
| 2017-11-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee not wearing a hair restraint at time of inspection. make sure food employee wear hair restraints. |
| 2017-10-26 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed meatballs, ham and sauce in walk in cooler without a label on it. observed eggplant at reach in unit without a label on it. observe |
| 2017-10-26 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met.the pic at the foo |
| 2017-10-26 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -ppic informed that food employee |
| 2017-10-26 |
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 washing for long enough at back hand sink. cdi directed food employee t |
| 2017-10-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef meat tube being stored on cutting board at flip top unit where food employee was actively preparing ready to eat food such as salads and chicken parmesan. cdi food employe |
| 2017-10-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 5 strombolis, more than 12 calzones with cheese and sausage that were cold holding above 45 degrees. cdi product was discarded.*checked temperature of unit; getting 39 degrees. |
| 2017-10-26 |
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/pf upon arriving to food establishment, |
| 2017-10-26 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed can opener heavily soiled. observed slicer with lint on it; most likely from where towel drying occurred. make sure to keep items clean. cdi pic |
| 2017-10-26 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed food particles in gluten free flour. make sure to sift after each use. |
| 2017-10-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed fo |
| 2017-10-26 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board up at pizza slice station in need of beign resurface. make sure to keep in good repair; resurface or replace. repeat. |
| 2017-10-26 |
49 |
5-205.15 maintain a plumbing system in good repair. observed back hand sink faucet knobs no longer attached to wall and cold water not operating (water is really hot, would discourage employees from washing hands). make sure to keep in good repair. |
| 2017-10-26 |
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 on ceiling and shelves holding clean equipm |
| 2017-10-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food, coffee and personal items comingling on dry storage rack with food establishment food items. make sure to have a designate |
| 2017-10-26 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed employee pepto bismol and cold medicine being stored on dry storage with food ingredients and above. cdi unable to get a corrective action so points are deducted. |
| 2017-08-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. during the first 10 minutes did not observe a certified food protection manager. cdi spoke to pic regarding this, last warning if seen in the next inspection will deduc |
| 2017-08-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed back hand sink blocked with a pitcher of water. cdi pitcher of water removed. |
| 2017-08-23 |
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 stromboli and calzone at room temperature cooling; based on time/temperature parameters product would not have hit if interv |
| 2017-08-23 |
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 4 strombolis made on monday without a date mark. cdi items allowed to be back dated. repeat |
| 2017-08-23 |
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 strombolis and calzone cooling at room temperature; during inspection took |
| 2017-08-23 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in need of replacement. make sure to keep in good repair; resurface or replace. |
| 2017-08-23 |
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 pizzas kept on time not mar |
| 2017-06-01 |
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 mozzarella sliced up for a few days on yesterday and not date marked. cdi pic had mozzarella marked with open date. repeat points n |
| 2017-06-01 |
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 pizza on time being marked |
| 2017-06-01 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two food employees actively involved in food preparation with no hair restraints. make sure they wear hair restrai |
| 2017-06-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor food debris on shelving in reach in units and gaskets. increase cleaning frequency. |
| 2017-06-01 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving throughout in units. observed split gasket on reach in freezer. make sure to keep in good repair. repeat |
| 2017-06-01 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open to waste receptacles. make sure to keep closed.5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing drai |
| 2017-06-01 |
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 in kitchen ceiling. make sure to kee |
| 2017-06-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee lunchbox and container of employee food being stored over food for the food establishment. make sure to store below to prevent p |
| 2017-06-01 |
49 |
5-205.15 maintain a plumbing system in good repair. observed back hand sink faucet attachment has come loose. make sure to keep in good repair. |
| 2017-03-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. upon entry to food establishment, did not observed a certified food protection manager. |
| 2017-03-08 |
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 protective barrier to turn faucet off. cdi spoke to food employee |
| 2017-03-08 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed no hot water at hand washing sink by pizza station and no hot water in bathrooms. cdi pic is having a new water heater placed in. verification require repeat |
| 2017-03-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris and build-up on slicer, can opener, sticker residue on pans/equipment, and build-up on ice chute. cdi spoke to pic regarding this; items r |
| 2017-03-08 |
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 strombolis marked for 2/27. cdi items were discarded. |
| 2017-03-08 |
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 pizza on time not being mar |
| 2017-03-08 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottles of oil and aqeous solutions not labeled. make sure to label all working containers of food/food ingredient |
| 2017-03-08 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed test strips for quat ammonium expired 4/2014 and 6/2016. verification required |
| 2017-03-08 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed a trash can with no lid in womens restrooms. make sure to obtain a lid. |
| 2017-03-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.114 ensure drain plug on dumpsters, waste containers is in place.5-501.115 discard items and litter stored in the waste areas and enclosures as they are no |
| 2017-03-08 |
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 splatter on walls, dust on ceiling and vents.mak |
| 2017-03-08 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelves in walk in cooler and reach in. make sure to replace/repair. repeat |
| 2016-12-22 |
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 three large containers of tomato sauce cooling with tightly covered lids |
| 2016-12-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a plastic pitcher stored in the back room hand wash sink. cdi-the pitcher was removed. only use hand wash sinks for handwashing. |
| 2016-12-22 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed tomato sauce prepared 12/21 at 55f in the walk in cooler. cdi-the product was discarded. repeat. |
| 2016-12-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed products stored on racks less than 6 inches in the walk in cooler, and a container of chicken stored on the floor in the back wal |
| 2016-12-22 |
45 |
4-501.11 maintain equipment in good repair. observed shelving units in the walk in cooler with rust buildup. have replaced.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards |
| 2016-12-22 |
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 a plastic cup stored in the dried croutons containers. the cup had n |
| 2016-12-22 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed one of the two water heaters go out. this water heater only supplies hot water to the hand wash sink near the pizza prep unit and the bathrooms. the other water he |
| 2016-07-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout kitchen area. |
| 2016-07-13 |
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 marinara sauce in deep plastic container and stock pot cooling in walk in |
| 2016-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed pepperoni and tomatoe sauce that as at 50f and no one knew used it for the day. cdi items discarded. |
| 2016-07-13 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p. observed stock pot of tomatoe sauce at 48f and plastic tub of marinara at 64f from the night before. cdi items discarded. |
| 2016-04-13 |
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 utensils stored in water at 98f. |
| 2016-04-13 |
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 calzone and stromboli sitting on top rack above prep to cool and penne an |
| 2016-04-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed marinara holding at 127f. cdi reheated. |
| 2016-04-13 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf. observed pic not present for first part of the inspection. repeat. |
| 2016-01-28 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf. observed pic not present for first part of the inspection. |
| 2016-01-28 |
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 employee record start time |
| 2016-01-28 |
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 food wearing a bracelet and watch.2-302.11 (b) unless wearing intact gloves in good repair, a food employee ma |
| 2016-01-28 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p. observed meatballs that were reheated to 117f. cdi items placed back on stove to finish reheating. |
| 2016-01-28 |
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 split gaskets and rusting shelving. |
| 2016-01-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phones and speaker stored on top of shelves and food containers on back dry storage rack. |
| 2016-01-28 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed uncovered trash bin in womens bathrooms. 6-501.18 maintain handwashing sinks, toilets and urinals clean. observed toilets in bathrooms that were soiled. |
| 2015-10-29 |
51 |
5-501.17 provide a covered waste bin in female restrooms. no covered receptacle in ladies room. -0 points- |
| 2015-10-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. shelving in walk in rusting . -0 points- |
| 2015-10-29 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on prep unit in kitchen need to be replaced. |
| 2015-10-29 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed numerous employees without hair restratints. |
| 2015-07-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed marina sauce in steam pot in front area at 94 degrees pot was not plugged up . cdi pic discarded sauce. |
| 2015-07-27 |
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 ham, soup and other items not date marked. cdi pic labled items. |
| 2015-07-27 |
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 sausage taken to cooler tighlty covered. cdi pic uncovered sausage. |
| 2015-07-27 |
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 in prep area not labled. -0 points- |
| 2015-07-27 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board in kitchen and in front prep area in need of resurfacing or replacement. -0 points- |
| 2015-04-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up inside tea nozzles. cdi - removed and cleaned during the inspection. |
| 2015-04-09 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. this became a 2 point deduction january 1st 2014. |
| 2015-04-09 |
6 |
general comment2-301.12. follow the cleaning procedure to adequately wash your hands.-p chef washed hands but then recontaminated hands by touching faucet handles with bare hands to turn water off. cdi - instructed chef to use a paper towel to turn water |
| 2015-04-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf drink pitcher in handsink at rear kitchen; no papertowels available at handsi |
| 2015-04-09 |
13 |
general comment3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw ground beef and raw philly steak meat stored above bread in reach in freezer. cdi - rearranged freezer with raw items on bottom. |
| 2015-04-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p marinara sauce holding below 135f in steam pot near pizza slice area. cdi- sauce removed and sent to kitchen for reheat. |
| 2015-04-09 |
21 |
general comment3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf 3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if th |
| 2015-04-09 |
26 |
general comment7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle with orange liquid inside. cdi - staff dumped bottle. |
| 2015-04-09 |
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 observed two plastic tubs of mozzarella cooling with lids on in walk |
| 2015-04-09 |
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. scoops with no handles stored in containers of flour and semolina. cdi - scoops |
| 2015-04-09 |
45 |
general comment4-501.11 maintain equipment in good repair. shleves in pizza walk in becoming rusty. paint of replace. |
| 2015-04-09 |
20 |
general comment3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p calzones holding at 50f in front prep cooler. cooler adjusted down. product moved to walk in cooler. cdi |
| 2014-12-05 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dust accumulation on wire shelving. |
| 2014-12-05 |
41 |
general comment3-304.12 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. scoop with no handle stored in flour bucket. replaced with handle |
| 2014-12-05 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth stored on counter top. cdi - relocated to sanitizer. |
| 2014-12-05 |
33 |
3-501.13 use approved thawing methods. shrimp thawing in standing water. cdi - shrimp placed under running water. |
| 2014-12-05 |
19 |
general comment3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p tomato sauce in steam table held below 135f. cdi - reheated to 165f+ |
| 2014-12-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf 6-301.11 provide soap for handwashing at each handsink. -pf 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels o |
| 2014-12-05 |
6 |
general comment2-301.14 wash hands before donning gloves and between gloves uses.-p observed chef change gloves without washing hands in between. cdi - chef removed gloves, washed hands, and donned clean gloves before returning to work. |
| 2014-08-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf paper towel dispenser by pizza make station not dispensing. cdi - placed paper towel by sink until dispenser is operational. |
| 2014-08-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. sanitizer dispenser empty while filling sanitizer in 3 compartment sink, tested at 0ppm. cdi - sanitizer concentrate refilled, sanitizer tested at 200ppm. |
| 2014-08-29 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no thin prob thermometer available, dial stem only. vr - will return within 10 days to verify compliance. |
| 2014-03-24 |
22 |
3-501.19 follow approved tphc procedures and keep written copy of procedures available. observed pizzas not being time marked per approved procedures. pic could not locate pizza tphc procedures, only the homeade rolls procedure. cdi- pizzas properly time |
| 2014-03-24 |
21 |
3-501.17 and 3-501.18 date mark all required tcs/rte foods and maintain 7 day shelf life for all required foods. observed some foods being misdated with old date stickers on them and observed a couple different foods stored longer than 7 day shelf life. c |
| 2014-03-24 |
14 |
4-501.114 maintain chlorine sanitzer at 50 ppm-200 ppm to be effective. dish machine not sanitizing, reading 0 ppm on test strip, machine needs repair. use manual dish washing and sanitizing at 3 comp until repaired. dishes washed in machine were re-was |
| 2014-03-24 |
7 |
3-301.11 no bare hand contact allowed with rte foods, unless food is immediately cooked to 165. observed employee cutting mushrooms with bare hands. cdi- employee corrected, put on gloves. |
| 2013-08-06 |
39 |
3-304.14 ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter. |
| 2013-08-06 |
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 milk, pizza toppings, lettuce without date marking, salami and mozzarella improperly date marking, cdi by dating. |
| 2013-08-06 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employee handing dirty then clean dishes without washing hands, employee changing gloves without washing hands. 2-301 |
| 2013-08-06 |
4 |
ensure employee beverages are properly stored to avoid contamination. observed employee drink stored on top shelf of beverage cooler over drinks and near glassware. |
| 2013-08-06 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-02-19 |
26 |
7-102.11 ensure all working containers of chemicals are properly labeled with common name. observed mislabeled bottles; cdi by labeling. |
| 2013-02-19 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed dish washer handling dirty then clean dishes without changing gloves; cdi by instruction. |
| 2013-02-19 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employee enter kitchen to begin work from dining room without washing hands; cdi by instruction. |
| 2012-11-08 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employee handle raw beef from freezer and then return to other food preparation tasks witho |
| 2012-11-08 |
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 milk; cream; ham; mozzarella; pasta; lettuce; etc with no date marking; cdi by instruction. |
| 2012-11-08 |
7 |
3-301.11 food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. observed employee handle cheese with bare hands; cd |
| 2012-11-08 |
39 |
3-304.14 ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter. |
| 2012-11-08 |
26 |
ensure that toxic materials are stored so they cannot contaminate food; equipment; utensils; linens and single service. observed bottle of degreaser stored over prep table and bottle of windex stored over single service; cdi by moving. |
| 2012-11-08 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |