| Violation Date |
Code |
Description |
| 2018-07-25 |
45 |
repeat: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. some plastic food containers observed with cracks. replace badly stained pasta sau |
| 2018-07-25 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. wet stacking observed with pans and plastic containers on kitchen shelves. |
| 2018-07-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. multiple cloths observed not in use stored wet on food contact surfaces. observed 2 quat sanitizer buckets reading 0 - 50ppm. cdi: both were changed and corrected to 200ppm. |
| 2018-07-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. multiple containers of sauces were observed cooling on the floor inside walk-in freezer and stored on the floor of kitchen prior to coolin |
| 2018-07-25 |
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. large batches of marinara sauce, pasta, and shredded chicken cooling improperly in |
| 2018-01-23 |
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 build up on vents in walk in cooler. |
| 2018-01-23 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep discolored gouges in cutting surface on flip top unit. |
| 2018-01-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of plastic containers above dish machine. |
| 2018-01-23 |
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 containers of sauce with no labels. |
| 2018-01-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in walk in cooler measuring above 45f. cdi by removal to freezer to rapidly cool. all items were below 45f by end of inspection. |
| 2017-07-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice in handsink from employee dumping drink. cdi by cleaning handsink and instructing staff. |
| 2017-07-28 |
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 shell stock tags not in chronological order. cdi by placing |
| 2017-07-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over cooked shrimp in walk in. cdi by correcting storage order. |
| 2017-07-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one lid and one container with slight debris build up. cdi by removal for recleaning. |
| 2017-07-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on gaskets of dessert cooler. |
| 2017-07-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open lids. |
| 2017-07-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items measuring above 45f (see temp chart). cdi by removal to walk in to rapidly chill. |
| 2017-03-20 |
51 |
observed: hand sinks and faucets dirty in the kitchen. side splashes in need of caulk/silicone. 6-501.18 maintain handwashing sinks, toilets and urinals clean. |
| 2017-03-20 |
45 |
observed: the outdoor walk in cooler shelving rusting/flaking. cooler floor not fully secure at seam.4-501.11 maintain equipment in good repair. |
| 2017-03-20 |
41 |
observed: several scoops where handle was touching food product. a cup in a bin. cdi by placing handle up.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 fo |
| 2017-03-20 |
38 |
no points deducted: observed: waitstaff engaged in making salads. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
| 2016-11-02 |
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 a package of white american cheese not date marked for day of opening. pic stated item had been opened the day prior. all other d |
| 2016-11-02 |
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 shellstock tags being retained and dated, but not stored in |
| 2016-11-02 |
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 several dented cans of olives stored in the dry goods area. insure that cans are checked for dents bef |
| 2016-11-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans in the dish machine area, insure that dishes are allowed to air dry before storage. |
| 2016-11-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee lunch stored next to clean utensils in the storage area, observed wait staff drinks stored haphazardly around the server stat |
| 2016-03-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed outside dumpster doors open. |
| 2016-03-21 |
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 multiple food items such as sauce squeeze bottles and dry goods unlabelled. items were labelled by pic. |
| 2016-03-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed residue on a mixer blade, and sticker residue left on stacked buckets. insure that items are thoroughly clean and that any food or sticker debris is |
| 2015-12-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed multiple employees not wearing hair restraints. cdi by pic instructing employees to put on hats. |
| 2015-12-16 |
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 cans in storage with other food products. insure cans are checked on delivery, and compromised |
| 2015-12-16 |
33 |
program error. see above violation. |
| 2015-12-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade heavily soiled with debris at time of inspection. observed slicer with meatball debris on the blade, pic stated that employees had |
| 2015-12-16 |
8 |
~ 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels observed at the front pizza station handsink at time of inspection. towels were provided by pic. |
| 2015-08-06 |
8 |
5-205.11 maintain access to handsinks at all times. use handsinks only for handwashing. -pf- observed the front pizza station handsink blocked by a rack of glasses and a trash can, observed the rear dishwashing area handsink with utensils stored inside i |
| 2015-08-06 |
14 |
4-602.11 (e)(4) equipment such as beverage dispensing nozzles shall be cleaned at a frequency to preclude the accumulation of residue or debris. observed single tea urn nozzle with buildup of residue inside the nozzles. insure that wait staff thoroughly |
| 2015-08-06 |
35 |
3-302.12 label all working containers of foods (such as spices, salts and oils) except for easy to identify foods like dry pasta. observed squeeze bottles of lemon juice that were datemarked, but not labelled with their contents. |
| 2015-08-06 |
42 |
4-901.11(a) equipment shall be air dried after being cleaned and sanitized. observed multiple instances of wetstacked pans and equipment in the dish area. pyramid stacking for proper air drying is needed. repeat violation |
| 2015-08-06 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits and sharp edges, and shall be assembled to allow easy access for cleaning. observed multiple cracked and chipped lexan containers in the dish area. observed heavily |
| 2015-08-06 |
37 |
3-305.11 store food in a clean, dry location that is not exposed to contamination, keep food at least 6 inches off of the floor. observed two buckets of tomato sauce cooling in the freezer on the floor. cdi by pic moving items to a rack. |
| 2015-03-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and tomatoes cold holding above 45f. cdi items placed in walk-in cooler to rapidly cool. |
| 2015-03-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets collecting food residue. |
| 2015-03-02 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on prep cooler.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 2 cutting boards deeply scored. |
| 2015-03-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans wet stacked. cdi items were moved to dish area. |
| 2015-03-02 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed lettuce and tomatoes cooling in flip-top cooler. cdi items placed in walk-in cooler to rapidly cool. |
| 2014-11-17 |
12 |
3-203.12 shellstock tags must be stored with the product until emptied. observed no tag stored with frozen clams casino product that is made from raw shellstock product. cdi by instruction. |
| 2014-11-17 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. observed employee retrun from outside and put on gloves to work with food without first washing hands. cdi by instruction; employee discarded gloves, washed hands and put on new gloves. |
| 2014-11-17 |
54 |
6-303.11 provide at least 50 ft candles of lighting in all food preparation areas. observed more lighting needed over food preparation sink due to light fixture not properly functioning. |
| 2014-06-13 |
13 |
3-302.11 food shall be stored according to final cook temperature to prevent contamination during storage. observed spinach stored on bottom shelf with raw chicken stored above spinach. cdi raw chicken was moved to bottom and spinach was moved above chick |
| 2014-06-13 |
12 |
3-203.12(b) the date when the last shellstock from a container is sold shall be recorded on the tag or label. not all tags have date written on them. verification required. observed shellstock tag not labeled with date last shellstock was sold form contai |
| 2014-06-13 |
14 |
4-501.114 manual and mechanical ware washing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. sanitizer must be at proper concentration 200-400 ppm. observed 2 sanitizer buckets to be measured below 200 ppm concentration. |
| 2014-06-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45 f. observed several items cold holding a |
| 2014-06-13 |
31 |
3-501.15 cooling methods - pf. cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70f within 2 hours and 70-45f within the fo |
| 2014-06-13 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. foods shall be stored at least 6 inches off floor to prevent potential contamination. observed box of rabbit meat stored on floor in walk in freezer. cdi box relocated. |
| 2014-06-13 |
35 |
3-302.12 food storage containers identified with common name of food - c. once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. observed several dry good containers not readily identifiable or labeled with |
| 2014-06-13 |
42 |
4-901.11 equipment and utensils, air-drying required - c. air dry pans before stacking. observed multiple pans stacked together with condensation build up between pans. |
| 2014-06-13 |
45 |
4-101.19 nonfood-contact surfaces - c. sufaces shall be non-absorbent, smooth, easily cleanable. observed wooden stool next to hand sink to be splintering around edges and flaking surfaces not easily cleanable.4-205.10 food equipment, certification and cl |
| 2014-06-13 |
47 |
4-602.13 nonfood contact surfaces shall be kept clean. observed shelving throughout facility with debris built up on racks. observed gaskets in reach in coolers to have soiled debris built up in lining. |
| 2014-06-13 |
53 |
6-101.11 surface characteristics-indoor areas - c. floors shall be made of smooth, easily cleanable nonabsorbant surface. observed absorbant concrete exposed in walk-in cooler. seal/cover floor. |
| 2014-06-13 |
54 |
6-303.11 intensity-lighting - c. lighting shall be at least 50 ft. candles where food prep occurs. observed lighting throughout kitchen less than 50 ft candles. replace/repair lighting. |
| 2014-06-13 |
39 |
4-901.12 in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths used under cutting board to hold into place. |
| 2014-01-13 |
8 |
5-202.12 handwashing sinks, installation - pf. a handwashing sink shall be equipped to provide water at a temperature of at least 100f. observed handwashing sink in bar, men's restroom and women's restroom only reach 82f. maintenance was contacted durin |
| 2014-01-13 |
6 |
2-301.14 when to wash - p. employees must wash hands as often as necessary to prevent contamination and before donning gloves. observed employee touch inside rim of trashcan without washing hands or changing gloves. cdi by instruction. |
| 2014-01-13 |
12 |
3-203.12 shellstock, maintaining identification - pf. the date the last shellstock from the container is sold or served shall be recorded on the tag or label. observed shellstock tag not labeled with date last shellstock was sold form container. cdi by |
| 2014-01-13 |
1 |
2-102.12 certified food protection manager - c. a certified food protection manager musts be on site at all times the facility is in operation. documentation of training required. pic not certified. deductions begin january 1, 2014. |
| 2014-01-13 |
38 |
2-402.11 effectiveness-hair restraints - c. food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep hair from contacting exposed |
| 2014-01-13 |
39 |
3-304.14 wiping cloths, use limitation - c. in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths on counter. |
| 2014-01-13 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ensure foods that time/temperature control for safety (tcs) foods that are ready-to-eat and held more than 24 hours must be date marked. obser |
| 2013-09-20 |
1 |
2-102.12 certified food protection manager. observed no certified food protection manager present with certification. |
| 2013-09-20 |
8 |
5-205.11 using a handwashing sink-operation and maintenance. always keep handsinks accessible at all times. observed handsink by dish machine blocked by trash can and rack of glasses. cdi, all items relocated. |
| 2013-09-20 |
12 |
3-203.12 shellstock, maintaining identification. use an approved record keeping system for shellstock that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label. observed shellstock tags being kept in |
| 2013-09-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation. observed a pan of raw chicken stored above ready to eat produce inside bottom of reach-in cooler on line. cdi, chicken relocated to bottom shelf. |
| 2013-09-20 |
31 |
3-501.15 cooling methods. observed food being prepped and placed directly in top part of reach-in cooler. cdi, by instruction to place in walk-in cooler first after prep to cool product down to 45f then place in reach-in cooler. observed a few pans of pas |
| 2013-09-20 |
41 |
3-304.12 in-use utensils, between-use storage. observed ice scoop handle down in ice at front pizza station area. always keep handle up out of product. |
| 2013-09-20 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature. the temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110f. observed employee washing dishes in water of 100f. cdi, by instruction; water |
| 2013-09-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. observed improper marking of food inside walk-in cooler. observed only day stickers present to date items. cdi, advised pic on using number dates in |
| 2013-03-27 |
41 |
observed tongs stored on oven doors. during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a & b) in the food with their handles above the top of the food; (c) on a clean portion of the food preparati |
| 2013-03-27 |
39 |
observed wet wiping cloths not stored in sanitizing solution. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114. |
| 2013-03-27 |
37 |
observed food cans dented at the seem and stored with other cans for use. cans volutarily discarded. products that are held by the permit holder for credit; redemption; or return to the distributor; such as damaged; spoiled; or recalled products; shall be |
| 2013-03-27 |
34 |
observed 1 dial thermometer registering greater than 200f in a cooler and another registering greater than 32f in an ice an ice bath. food temperature measuring devices that are scaled only in celsius or dually scaled in celsius and fahrenheit shall be a |
| 2013-03-27 |
31 |
observed pasta cooling in large pans tightly wrapped or closed with lids. pasta vented for proper cooling. ) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the followin |
| 2013-03-27 |
1 |
observed no certified food protection manager on site. 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 |
| 2012-12-19 |
41 |
observed 1 scoop stored in the sugar with the handle in contact with the product. during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored; except as specified under ? (b) of this section; in the food with |
| 2012-12-19 |
14 |
observed all sanitizing solution bottles and sanitizing bay in 3 bay sink with quat sanitizer mixed to >200 ppm as indicated by test strip. sanitizing solution remixed. a chemical sanitizer used in a sanitizing solution for a manual or mechanical operatio |
| 2012-12-19 |
21 |
observed no date marking of potentially hazardous ready to eat food items. 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; refrigera |
| 2012-12-19 |
37 |
observed bread stored on shelf unvcovered/unprotected. food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. |
| 2012-12-19 |
39 |
observed wet wiping cloths not stored in sanitizing solution. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114. |
| 2012-12-19 |
42 |
obserrved wet stacking of pans. shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sani |
| 2012-12-19 |
14 |
observed 1 spatula with food debris but stored clean. sent to wash. equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 2012-12-19 |
45 |
observed large metal mixing bowl for mixing dough rusted. directed to discontinue use. multiuse food-contact surfaces shall be (1) smooth; (2) free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; (3) free of sharp intern |
| 2012-12-19 |
53 |
observed walk-in cooler floor buckling and in disrepair. physical facilities shall be maintained in good repair. |
| 2012-12-19 |
53 |
observed cardboard and wooden pallets used as mats on floor in the retail ordering area as well as in front of the grill and 3-bay sink. mats and duckboards shall be designed to be removable and easily cleanable. |
| 2012-12-19 |
53 |
observed ceiling return vent covers rusting. except as specified in ? (b) of this section; attachments to walls and ceilings such as light fixtures; mechanical room ventilation system components; vent covers; wall mounted fans; decorative items; and other |
| 2012-12-19 |
45 |
observed shoe laces holding the cutting boards on the flip top coolers. nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nona |
| 2012-12-19 |
13 |
observed raw chicken stored over parsley and other ready to eat foods in small reach-in cooler in front of grill. chicken moved. except when combined as ingredients; separating types of raw animal foods from each other such as beef; fish; lamb; pork; and |