| Violation Date |
Code |
Description |
| 2018-04-04 |
45 |
4-502.11(a) maintain utensils in good repair.observed some utensils that are cracked and in need of replacing. make sure to replace as needed. |
| 2018-04-04 |
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 wearing watch and bracelet while performing food preparation. make sure to remove all jewelry when performing food pre |
| 2017-12-01 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on salad flip top unit. make sure to keep in good repair. repeat points not escalated due to one gasket; however if seen in next inspection; full points will be deducted.*food establishment |
| 2017-12-01 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed dented can being stored with other cans. cdi can was removed and placed in office for credit. |
| 2017-12-01 |
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 cooling in walk in cooler tightly covered deep pan. cdi marinara |
| 2017-12-01 |
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 container of marinara date marked for 11/22. cdi product was discarded. repeat |
| 2017-12-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered drinks on dry storage shelf being stored above spices etc. cdi drinks were moved to bottom shelf above chemicals. |
| 2017-09-19 |
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 milk in walk in cooler without a date marking. observed ranch dressing date marked for 9/13 abov |
| 2017-09-19 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c clean equipment and utensils shall be stored in a manner where contamination will not occurred, self-draining to allow air drying, covered or inve |
| 2017-09-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed marinara hot holding below 135 degrees. cdi marinara was reheated above 165 f. |
| 2017-09-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust on shelving below drink cooler and dry storage. make sure to keep clean. |
| 2017-09-19 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on flip top unit (salad station). repeat make sure to keep in good repair. |
| 2017-05-11 |
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 two lights out in the hood. make sure to keep in good repair.6-501.12 floors, |
| 2017-05-11 |
45 |
/4-501.11 maintain equipment in good repair. observed split gasket in reach in unit below pizza area on both doors. observed damaged gasket on flip top unit reach in unit (salad station). repeat. no points deducted due to strides of repairing other issues |
| 2017-05-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking of plastic containers and cups. make sure to allow items to air dry so sanitizer will work properly. repeat |
| 2017-05-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pan of lunch meat cold holding in bottom reach in unit at 49-50 degree. cdi item discarded. verification required. *air thermometer was reading 50 degrees, pic said will call ma |
| 2017-02-14 |
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 chili cooling in reach in freezer in deep pan. cdi: chili had ice added to |
| 2017-02-14 |
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 employees not using a protective barrier to turn off the faucet. cdi spoke to pic re |
| 2017-02-14 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed food in reach in units not being protected. make sure to cover food once done cooling to prevent contamination. |
| 2017-02-14 |
18 |
pw 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 upon entry into food establishment observed chili cooling in reach in freezer. chili had begun cool-down @ 10:15 based off time ma |
| 2017-02-14 |
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 ham marked for 2/5, alfredo sauce marked for 2/6 and cheese marked for 2/5. cdi items were disca |
| 2017-02-14 |
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 slices marked with a |
| 2017-02-14 |
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 squeeze bottles of oil and aqeous solutions not labeled. make sure to label all working containers of food/food ingredient |
| 2017-02-14 |
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 in reach in units near where dough is kept. make sure to increase cleaning frequency. |
| 2017-02-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of cups. make sure to allow adequate air drying so sanitizer can work properly. |
| 2017-02-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed pizza cardboard boxes on the floor in hallway. make sure to store at least 6 inches off the floor and protected. |
| 2017-02-14 |
45 |
4-501.11 maintain equipment in good repair. observed shelves in reach in cooler below rusting. observed flip top unit missing metal lining on bottom door. make sure to repair so items will be smooth, easily cleanable and nonabsorbent. **maintenance will b |
| 2017-02-14 |
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 being stored above hot expediting area. make sure to have a designated storage area to prevent contamination of equip |
| 2017-02-14 |
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 employees wearing watches and bracelets. make sure employees only wear a plain wedding band. |
| 2016-08-26 |
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 tomatoe sauce that was cooling in a covered container, portioned pasta co |
| 2016-08-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chili holding at 112f. cdi chili reheated to 183f. |
| 2016-08-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plates with food debris. cdi items moved to sink for cleaning. |
| 2016-08-26 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed manager without ansi accredited food certification. |
| 2016-06-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee phone and drinks and personal items stored with single service items and on prep surface. cdi items moved. |
| 2016-06-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed dressings inside of mini reach in not holding dressings at temperature. cdi all dressings discarded. |
| 2016-06-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed one sanitizer bottle and one sanitizer bucket that was below 50ppm. sanitizer container states sanitizer shall be between 200-400ppm. suggest facility let sanitizer run through for about |
| 2016-06-13 |
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 sliced ham past 7 days and spinach and butter that was not dated when opened. |
| 2016-01-29 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometers in prep units. |
| 2016-01-29 |
31 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed alfredo sauce in covered plastic containers. cdi item discarded. |
| 2016-01-29 |
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 half and half that was not dated. cdi item dated. 3-501.18 discard the food requiring date labels once time/temperature window has |
| 2016-01-29 |
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 alfredo sauce cooling from 9am at 80f. cdi item discarded. |
| 2015-10-09 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered receptacle in ladies restroom. -0 points- |
| 2015-10-09 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed prep unit cutting board and mobile cutting boards need to be replaced. |
| 2015-10-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed access to handsink very limited cdi pic to rearrange storage to allow more space to use handwash. -0 points- |
| 2015-06-26 |
13 |
general comment3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed produce items such as tomatoes stored on top shelf above ready-to-eat items such as cooked meatballs, and preped onions. cdi - staff began rearranging cooler. |
| 2015-06-26 |
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 container of bruchetta dated 6-18 and pasta dated 6-21 held between 41f and 45f in pizza prep |
| 2015-02-10 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. minor build up on wire shelves above prep table,and on exterior of sanitizer bottle. keep these wiped clean. |
| 2015-02-10 |
45 |
general comment4-501.11 maintain equipment in good repair. observed split gaskets on prep coolers in kitchen. replace. |
| 2015-02-10 |
35 |
general comment3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. multiple containers of wing sauce unlabeled. |
| 2015-02-10 |
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 chicken wings cooling in deep container, burgers, and orzo pasta cooling while wrap |
| 2015-02-10 |
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 pre-portioned pasta dated 2/2, 1/28, and 1/16 held in prep cooler. all out of date pastas were discarded |
| 2015-02-10 |
18 |
general comment3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p chicken wings cooling for 1 hour 20 minutes still at 110f in center of container; not likely to reach 70f in the next |
| 2014-10-30 |
2 |
general comment:2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed health policy agreement in place but no signed copies for new hire. cdi - pic had new employee review |
| 2014-10-30 |
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 sliced sausage dated 10-18 and pasta dated 10-17 held in prep cooler and spinach dip dated 10-17 held in |
| 2014-10-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. box of raw chicken and boxes of shredded cheese stored on cooler floor. cdi - items relocated to shelves. repeat violation. |
| 2014-06-19 |
37 |
3-305.12 food storage, prohibited areas - c. food must be held at least 6 inches off the floor. observed containers of dough stored on the floor. cdi - moved to a shelf. |
| 2014-06-19 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p. foods required to be date marked can be held for 7 days if at 41f or below and 4 days if held between 42-45f. observed cooked pasta and brusche |
| 2014-06-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. maintain all food contact surfaces clean to sight and touch. observed the slicer blade with dried food debris built up on the back of the blade. cdi |
| 2013-11-18 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed no date marking on mozzarella or cut leafy greens, cdi. 3-501.18 ensure that all foods that have exceeded date marking time/ |
| 2013-11-18 |
14 |
ensure all food contact surfaces are maintained clean to sight and touch. observed sticker residue on multiple plastic containers, cdi. |
| 2013-11-18 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-06-27 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained at or below 135f. observed marinara 123f in steam table, cdi by reheating. |
| 2013-06-27 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed meatballs in walk-in cooler 51f, dressing cups 50f, tomatoes 49f, provolone cheese 48f, cdi by cooling, do not overstack in prep coolers. |
| 2013-06-27 |
21 |
ensure that any food that has exceeded time/temperature requirements for date marking are properly discarded. observed meatballs with date marking greater than 7 days, cdi by discarding. |
| 2013-01-25 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed milk; shredded mozzarella; american with no date marking; cdi by instruction. |
| 2013-01-25 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed some tomatoes; cheese; ham overstacked in prep cooler 48f; cdi by cooling. |
| 2013-01-25 |
14 |
ensure that chemical sanitizers are maintained at proper concentrations at all times. observed sanitizer coming from dispenser at 3 compartment sink 0 ppm; sanitizer weak in spray bottle. dispenser is not functioning properly; discontinue use and manually |
| 2012-10-08 |
31 |
use only approved methods for cooling potentially hazardous foods. observed deep container of soup tightly covered while cooling in walk-in cooler; cdi by placing in ice bath. |
| 2012-10-08 |
26 |
ensure working containers used for storing chemicals are labeled with common name of the material. observed one unlabeled sanitizer bottle; cdi. |
| 2012-10-08 |
21 |
ensure all foods that are potentially hazardous and ready-to-eat are properly date marked. observed fresh mozzarella; ranch dressing cups; lettuce; etc. with no date marking; cdi by instruction. |
| 2012-10-08 |
14 |
ensure that chemical sanitizers are maintained at proper concentrations at all times. observed sanitizer coming from dispenser at 3 compartment sink 0 ppm; sanitizer weak in spray bottle. dispenser is not functioning properly; discontinue use and manual |
| 2012-10-08 |
2 |
ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |