| Violation Date |
Code |
Description |
| 2018-10-22 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed employee cup on the prep surface next to the main office. |
| 2018-10-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some dishes wet stacked in dish pit on the drying rack. |
| 2018-10-22 |
39 |
3-304.14 wiping cloths, use limitation - c observed wet wiping clothes on prep surfaces throughout. wiping clothes should be maintained in a sanitizer solution between uses. |
| 2018-10-22 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee on the cook line with wristbands.2-402.11 use head coverings, beard guards and clothing to restrain body hair from con |
| 2018-10-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed unwashed mushrooms stored over ready to eat food in the walk in cooler. mushrooms were in a closed container. cdi- pic miriam had employee to rearrange items. |
| 2018-07-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p.chlorine sanitizer at dish machine at 0ppm. pic michael krauter attempted to prime machine and then changed out concentrate for new bottle. cdi- testing at 50-100ppm fo |
| 2018-07-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. employee observed filling container of lemons and limes with water and then pouring water back into handsink. cdi- employee was directed to use prep sink and to re-wash |
| 2018-01-30 |
45 |
observed: several wire racks getting corroded. the exterior of the ice maker damaged. rolling carts damaged. 4-501.11 maintain equipment in good repair. |
| 2018-01-30 |
46 |
observed: wash water at 87f while dishes were being washed. observed sanitizer in 3 comp sink visibly dirty.4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. |
| 2018-01-30 |
47 |
general comment: observed: shleving and wire racks collecting build up.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2018-01-30 |
42 |
repeat: observed: most all utensils stacked wet while air drying.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.may need to install more racks/shelving in dish room to allow for more air drying. |
| 2018-01-30 |
52 |
observed: the dumpster facilities collecting debirs, the side doors left open, and trash bags beside dumpster.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2018-01-30 |
53 |
general comment: observed: minor discoloration/buildup on wall behind air drying rack. damaged ceiling tile near prep area.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents |
| 2018-01-30 |
48 |
general comment: observed mixing valve under mens restoom sink only providing 70f hot water. cdi by adjusting valve to provide 105f.5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pfwater must be at least 100f at hand sinks, |
| 2017-10-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested metal and plastic containers. items removed for rewashing, rinsing, sanitizing and air drying. |
| 2017-10-05 |
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 unhandled cup sitting in bruschetta pan. it was discarded. |
| 2017-10-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed some pasta, sauce, and bean sprouts holding above 45f in prep coolers. cdi - items discarded. pic discovered that pasta and possibly bean sprouts had been left out during lunch |
| 2017-10-05 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p. observed individual salad bowl resting directly on top of cut lettuce in prep cooler. observed bag of bread sticks resting directly on top of bean spro |
| 2017-04-27 |
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 two employees inadequately washing their hands when required. one didn't wash for a suffic |
| 2017-04-27 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. observed several areas in walk in cooler where unwashed boxed produce was stored above ready to eat foods. vr - verification required. |
| 2017-04-27 |
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 two rubber spatulas on cook line were being stored between uses on terr |
| 2017-04-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some wet nested metal bowls. |
| 2017-04-27 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed two shared dumpsters outside. one had a lid open, the other had a door open. |
| 2017-04-27 |
45 |
4-501.11 maintain equipment in good repair. observed rusting racks in a few coolers. |
| 2017-04-27 |
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 baseboard tile near cook line. pic said delivery person knocked it off |
| 2017-04-27 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed s few stacks of unsleeved single service cups near cash register. |
| 2017-01-30 |
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. observed no date mark on 3 containers of cut leafy greens, 1 pan of diced tomatoes, 1 pan of feta cheese, 1 pan of eggplant. cdi - all volu |
| 2017-01-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel dying metal bowls. cdi - explained violation to employee, showed him how to stack bowls in a tiled fashion for air drying. |
| 2017-01-30 |
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 above side prep cooler all unlabeled. |
| 2017-01-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets in need of cleaning in several coolers. observed dust built up on top front of upright freezer. |
| 2016-10-13 |
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 grout wearing away between floor tiles on cook line. 6-502.12 floors, walls, c |
| 2016-10-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some dried food debris stuck to sides of equipment between fryer and prep cooler and between fryer and wok line. |
| 2016-10-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested metal bowls, closed large salad spinner stored wet. observed employee towel drying flatware. pic corrected each violation. |
| 2016-10-13 |
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 covered tubs of pasta cooling in walk in cooler and measuring 51f. observ |
| 2016-10-13 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed no date marking on 2 pans of pasta and one pan of vinegared cukes and cut tomatoes. cdi - all correctly dated or voluntarily disca |
| 2016-10-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed some soiled metal bowls and food processor blades stored as clean. cdi - sent back to dish area for repeat cleaning. 4-501.114 maintain sanitizer at |
| 2016-08-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed one spray bottle of sanitizer measuring 100 ppm quat. required range is 150-400 ppm. cdi - bottle replaced. buckets measured correctly. 4-601.11(a) equipment food contact surfaces and ut |
| 2016-08-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed line coolers not holding all tcs foods at or below 45f. see temp chart. issues were noted with refrigeration units remaining open during service (flip top lids left open, cold |
| 2016-08-08 |
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 bagged pasta in deep covered tubs in walk in cooler. pasta was made and co |
| 2016-08-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies near can wash. facility is addressing with hot water. recommended contacting service person for product specific to this issue. |
| 2016-08-08 |
42 |
.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed two stacks of wet nested metal bowls. observed employee then towel drying same. cdi - stopped employee, explained necessity of air drying. bowls returned to dish area for |
| 2016-08-08 |
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 two containers of salt not labeled with name of product. |
| 2016-08-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some dried food debris behind flip top lid of center prep cooler on cook line. |
| 2016-08-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed employee from this facility place trash into dumpster and then leave side door open. |
| 2016-08-08 |
53 |
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 food exposure. observed better cleaning needed on floors especially unde |
| 2016-08-08 |
45 |
4-501.11 maintain equipment in good repair. observed several coolers not holding temperature, service has been called and vr follow up is scheduled. |
| 2016-04-05 |
45 |
4-501.11 maintain equipment in good repair.observed one prep unit not holding tcs foods at 45 f or colder. vr |
| 2016-04-05 |
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 facility cooling in low surface are to volume ratio metal pot open with on |
| 2016-04-05 |
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 multiple pasta containers not date marked at 43-45 f. observed one container on day 6 at 46 f. cdi- removed to date mark |
| 2016-04-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed alltcs foods in one prep unit to be 48-53 f. cdi- all discarded |
| 2016-04-05 |
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 marinara and mac cheese cooling on table, no ice bath only one ice wand. observed facility has pictoral cooling procedure. p |
| 2016-01-15 |
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 multiple containers of cooked chicken, pastas and sauce not date marked. cdi- date marked repeat points not taken doe to dramatic i |
| 2016-01-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple slicer blades stored clean with missed food debris. cdi- removed to clean4-501.114 maintain sanitizer at correct concentrations. -p observed |
| 2015-11-23 |
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 full multiple containers of portioned pasta cooling from yesterday temped at 43-45 f with one container at 45-47 f. cdi- tha |
| 2015-11-23 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic test qac based sanitizer with chlorine strips and fail to oversee the correct facility cooling procedures( cooling in plastic instead of metal, insufficie |
| 2015-11-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in spray bottle and red bucket at 0ppm qac but 300 ppm in 3 comp sink. cdi-emptied |
| 2015-11-23 |
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 multiple containers in pasta prep unit and prep unit drawers, like cooked pasta, stuffed shells and brown penne not date marked. vr |
| 2015-11-23 |
53 |
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 food exposure. observed solied cabinet under soda machine. |
| 2015-11-23 |
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 staff not following posted cooling procedures instead cooling in low surfa |
| 2015-11-23 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean utensils stored in containers with crumbs. |
| 2015-11-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one spray bottle of cleaning solution not labeled. cdi- removed |
| 2015-09-04 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. ensure testing conducted with correct test strips. |
| 2015-09-04 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain proper sanitizer concentrations in containers for in-use cloths free of visible debris and soil. observed sanitizer buskets at 0 ppm qac. sanitizer bottle empty at dispense |
| 2015-09-04 |
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 multiple tightly covered , plastic containers of cut leafy greens at 64 f |
| 2015-09-04 |
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 multiple plastic , covered containers of cut leafy greens dated 9/2-3 at 47 f or above. cdi- discarded |
| 2015-09-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed soiled employee beverages container stored over packaged food. cdi- removed |
| 2015-06-02 |
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 bagged scampi sauce and bagged pasta and covered containers of cut lettuce |
| 2015-06-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two live fruit flies. |
| 2015-06-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some dust build up on lower shelf in front kitchen where cans are stored. |
| 2015-06-02 |
45 |
4-501.11 maintain equipment in good repair. observed ice machine upper hinged section duct taped in place. observed at least two rusty walk in cooler shelves and one rusty shelf near dish machine. observed lower shelf of prep table corroded. observed spli |
| 2015-06-02 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed missing light shield above back hall where 3 door freezer is located. |
| 2015-06-02 |
53 |
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 food exposure. observed a little dust on ceiling tiles nearest ceiling v |
| 2015-01-09 |
45 |
4-501.11 maintain equipment in good repair. observed rusted cooler shelving, tape-repaired upper section of ice machine, a few split cooler gaskets, and a wooden leg at pasta prep cooler to left of cook line. |
| 2015-01-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed flat of shell eggs stored above pans of ready to eat sauces in prep cooler on cook line. |
| 2015-01-09 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic not certified. |
| 2014-10-17 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on side prep cooler. |
| 2014-10-17 |
21 |
.3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p. observed alfredo sauce and stuffed shells in walk in cooler, both dated 10/9. cdi - voluntarily discard |
| 2014-10-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed the food in the top of the prep cooler opposite the wok line was warmer than the food in the bottom - 48-53f versus 38f. also, a bag of leaf spinach was overstacked in the top |
| 2014-10-17 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic was not certified. |
| 2014-06-19 |
1 |
2-102.12 a person certified as a food protection manager thru ansi a certification program shall be present to direct and control food preparation. observed pic was not certified as a food protection manager. |
| 2014-06-19 |
20 |
3-501 potentially hazardous food (time/temperature control for safety food) being held cold shall be maintained at a temperature of 45f or below. observed food items being held in prep cooler (across from grill area) with temperatures above 45f. (cream s |
| 2014-06-19 |
14 |
4-601.11 equipment, food-contact surfaces, nonfood-contact surfaces, and utensils shall be clean to sight and touch. observed small amount of black mold-like residue in the chute of the ice machine. observed minor food debris on a cleaned food process bl |
| 2014-06-19 |
42 |
4-901.11 equipment and utensils shall be air dried. observed several pans stacked wet. cdi pic separated pans to facilitate air drying. |
| 2014-06-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food) held greater than 24 hours must be date marked. the day of preparation or opened shall be counted as day1. observed an opened bag of feta cheese in the walk in |
| 2013-11-01 |
41 |
3-304.12 in-use utensils, between-use storagerules require in use utensils to be stored on clean dry surfaces, in food with handle out or in water 135 f.observed multiple in use utensils stored on wiping cloths.cdi- removed |
| 2013-11-01 |
35 |
3-602.11 food labelsrules require labeling onpackaged food.observed cookies with no labels self service.vr |
| 2013-11-01 |
31 |
3-501.15 cooling methodsrules require effective cooling methods be used to cool tcs foods.observed alfredo and marinara sauce cooling in uncovered high volume plastic containers in ice baths with ice bat facility logs fct and time. based on their time and |
| 2013-11-01 |
26 |
7-102.11 common name-working containersrulres require working containers of sanitizer be labeled with product name.observed sanitizer buckets unlabeled.cdi- labeled |
| 2013-11-01 |
18 |
3-501.14 coolingobserved alfredo and marinara sauce cooling in uncovered high volume plastic containers in ice baths with ice batsfacility logs fct and time. based on their time and temperature the sauces were coolin at a rate of 25 f per hour.this rate o |
| 2013-11-01 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation3-302.11 ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding |
| 2013-11-01 |
4 |
2-401.11 eating, drinking, or using tobacco2-401.11 employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.observed employee beverages stored above single service utensils and |
| 2013-11-01 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification . cdi- directive given to allow facilities to operrate until 1/1/14 without valid pic. |
| 2013-07-15 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f.observed all foods in one cold hold |
| 2013-07-15 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification . |
| 2013-07-15 |
46 |
4-302.14 sanitizing solutions, testing devicesensure testing devices are available, good and used to test all sanitizing solutions.observed all qac test strips bad. cdi- to be replaced. |
| 2013-04-05 |
31 |
(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating t |
| 2013-04-05 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pfobserved multiple soiled utensils stored as clean with food debris. cdi- removed to clean |
| 2013-04-05 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-04-05 |
1 |
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 through passing |
| 2013-01-02 |
2 |
rules require pic to understand employee health reporting responsibilities. observed pic did not. cdi- corrected through instruction. |
| 2013-01-02 |
26 |
rules prohibit storage of toxic chemicals over food; food contact surfaces and in use sanitizer. observed toxic chemicals stored over ini use zanitizer. cdi- removed |
| 2013-01-02 |
21 |
rules require all opened ready to eat tcs foods be clearly date marked. (41 f/7 days;42-45 f 4 days) observed opened cheeses and cut leafy greens not date marked.cdi- corrected throuhg instruction. |
| 2013-01-02 |
18 |
rules require cooled tcs foods hit 70 f within 2 hours of hitting 135 f. observed marinara sauce and alfredo sauce cooling in ice baths. observed marinara sauce at 57-73 f after 2.5 hours. pic did not know when sauce reached 135 f. cdi- corrected through |
| 2013-01-02 |
14 |
rules require in use sanitizer be of proper concentration. observed sanitizer in 3 comparment sink and red bucket to be less than 100 ppm qac. cdi- remade to 200 ppm. |
| 2013-01-02 |
14 |
rules require non food contact surfaces; like prep unit handles; be kept clean to sight and touch. observed multiple lid units with soiled handles and raw product in kitchen. cdi- cdi- corrected through instruction. |
| 2013-01-02 |
6 |
rules require glove change and ahand wash between working with raw proteins and ready to eat foods. observed cook handle pre-portioned bags of raw protein and ready ot eat foods without washing hands or changing gloves. also observed gloves change without |
| 2013-01-02 |
1 |
rules require pic to have food safety certifiacation and active managerial control. observed pic is not certified. cdi- corrected throuhg instruction. |