| Violation Date |
Code |
Description |
| 2018-10-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean accumulation of food debris from walk in cooler shelves and crumbs from low prep cooler door gaskets. |
| 2018-10-08 |
45 |
4-501.11 maintain equipment in good repair. replace badly rusted shelves in walk in cooler and replace torn gaskets on cold drawers. |
| 2018-10-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. plastic and metal food pans wet stacked on storage rack. cdi - separated to allow air drying. |
| 2018-10-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up inside ice machine. cdi - cleaned during the inspection |
| 2018-06-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phone and speaker stored improperly on prep line. |
| 2018-06-14 |
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 debris build up on walls throughout facility. |
| 2018-06-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris on gasket in reach in coolers throughout facility. |
| 2018-06-14 |
45 |
4-501.11 maintain equipment in good repair. observed rusting on shelving in walk in cooler. observed damage to robo coupe. observed damaged gaskets on reach in cooler. |
| 2018-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce in flip top cooler measuring above 45f. cdi by rapidly cooling in freezer. |
| 2018-06-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at handsink in kitchen area at beginning of inspection. cdi by providing paper towels at handsink. |
| 2018-01-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine operating and in use not dispensing any chlorine. cdi pic changed out empty container and primed; observed chlorine concentration at 100 ppm.4-602 |
| 2018-01-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one large container of ricotta cold holding in reach in unit above 45 degrees. cdi ricotta was discarded |
| 2018-01-16 |
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 at time of inspection observed food |
| 2018-01-16 |
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 in use being stored on shelving with significant food debris on |
| 2018-01-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to spread out so sanitizer can dry and work effectively. repeat points not escalated due to a few pans wet stacking; if seen in next inspectio |
| 2018-01-16 |
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 making dough without a hair restraint on. observed servers working with the pizza (placing into oven |
| 2018-01-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant food debrios on shelving, sides of equipment, reach in units, gaskets throughout establishment. make sure to increase cleaning frequency |
| 2018-01-16 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed significant items at waste area no longer necessary for operation of food establishment. make sure to remove.5-501 |
| 2018-01-16 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents |
| 2018-01-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed 3 food employee cell phones being stored on food preparation areas. make sure to store in a manner where food, food ingredients, equipmen |
| 2018-01-16 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in need of resurfaced/replaced. make sure to keep in good repair. repeat4-501.11 maintain equipment in good repair. observed da |
| 2017-10-04 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee preparing raw chicken after preparing raw chicken proceed to go to walk in cooler, put chicken in walk in cooler and come back out. cdi food employee directed to wash h |
| 2017-10-04 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed some items in walk in freezer such as dried meat not protected in a packaging. cdi explained to pic to make sure all food is protected by coverings; |
| 2017-10-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking; make sure to spread out equipment/utensils for air drying so sanitizer will work effectively.4-903.11 store cleaned equipment, utensils, linens and packages i |
| 2017-10-04 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.6-501.111 keep the premises free of insects, rodents, and other pests.upon entrance observed front door open without any protection from preventing insects or rodents. cdi front |
| 2017-10-04 |
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 cracked tiles throughout establishment. make sure to keep in good repair. repe |
| 2017-10-04 |
54 |
6-303.11 intensity-lighting - c the lighting intensity shall be at least 50 foot candles where food employees are working with food or utensils. observed lighting near food prep less than 50 foot candles. make sure to increase intensity.the lighting inten |
| 2017-10-04 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards almost to point of not being able to cleaned and sanitized effectively. make sure to resurface or replace. |
| 2017-09-15 |
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 entry to food establishment obs |
| 2017-09-15 |
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. -p observed food employee going from dirty to clean without washing hands. |
| 2017-09-15 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed mushrooms (unwashed) being stored over pasta sauce. cdi mushrooms moved. repeat.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. obs |
| 2017-09-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed both dish machine at bar and back not reading any sanitizer at time of inspection. back dish machine was in progress. cdi ecolab was able to get machines opera |
| 2017-09-15 |
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 pasta sauce prepared yesterday that was still above 45 degrees. cdi pasta sauce discarded. repeat. observed pasta cooling in |
| 2017-09-15 |
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 potatoes dated for 9/10 reading 45 degrees. cdi product discarded. observed pan of sausage at ar |
| 2017-09-15 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed employee medicine being stored above prep line. cdi pic moved medicine. |
| 2017-09-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several food employees being stored on food preparation counters at time of inspection. cdi all drinks were discarded.2-401.11 eating, drinking, or using tobac |
| 2017-09-15 |
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 containing oils and aqueous solutions not labeled. make sure to label all working containers. |
| 2017-09-15 |
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 freezer invoiced for 9/11. make sure to keep food off the floor. repeat. |
| 2017-09-15 |
45 |
4-501.11 maintain equipment in good repair. observed standing water in bottom of reach in unit. observed split gasket in front reach in unit near pizza oven and back reach in unit near fryer. make sure to keep in good repair. repeat. points not escalated |
| 2017-09-15 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c ware washing equipment shall be cleaned prior to use, every 24 hours or as often as accumulation occurs. observed clean side of drain board with significant food debris on it. make sure to keep clean |
| 2017-09-15 |
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 on shelving and doors. make sure to increase cleaning. repeat. |
| 2017-09-15 |
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 ceilings and vents throughout establishmen |
| 2017-09-15 |
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 pasta sauce that was prepared yesterday still above 45 degrees due to cool |
| 2017-06-23 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce (mushrooms) being stored over ready to eat foods such as marinara and shelled garlic. cdi pic moved mushrooms to unwashed produce section. |
| 2017-06-23 |
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 3 containers of marinara that were tightly sealed and stacked on top of each prepared yesterday cooling still above 45 degre |
| 2017-06-23 |
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 3 marinara pans stacked on top of each other yesterday in the cooling proc |
| 2017-06-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies and gnats throughout. make sure to have pest control address and keep doors closed. |
| 2017-06-23 |
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 keep food off the floor. repeat. |
| 2017-06-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to spread out so equipment/utensils can dry and sanitizer work effectively. |
| 2017-06-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust and debris on shelving throughout. observed debris of nonfood contact of ice machine. need to increase cleaning frequency. repeat. |
| 2017-06-23 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed minor debris, litter and unnecessary items at waste receptacle. make sure to remove and clean. *shared facility wi |
| 2017-06-23 |
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 splatter and food debris on walls. observed dust |
| 2017-06-23 |
45 |
4-501.11 maintain equipment in good repair. observed split/damage gasket in reach in unit bottom left pizza make station. observed rusted shelves throughout. observed standing water in bottom of reach in unit near hot well. keep in good repair. repeat did |
| 2017-02-27 |
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 food employee not washing long enough. cdi employee directed to wash rewash hands per cle |
| 2017-02-27 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken coming off of grill at 122-135 degrees. cdi chicken recooked to 180 degrees. |
| 2017-02-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cream cold holding at 68 degrees. cdi item was discarded. |
| 2017-02-27 |
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 bowtie pasta date marked 2/18. cdi pasta discarded. 3-501.17 date mark/label all tcs foods that |
| 2017-02-27 |
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 food establishment only mar |
| 2017-02-27 |
33 |
3-501.13 use approved thawing methods, running water below 70 degrees, as part of cooking process, in cooling/cold holding equipment and as long as food does not reach above 45 degrees. observed food establishment thawing sausage in sink without running w |
| 2017-02-27 |
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 walk in coolers. make sure to store off ground at least 6 inches. |
| 2017-02-27 |
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 squeeze bottles of oil and aquesous solutions not labeled. make sure to label all working containers of food/food ingredie |
| 2017-02-27 |
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 handles laying on top of the sugar, salt and flour. make sure in-use ute |
| 2017-02-27 |
45 |
| 4-501.11 maintain equipment in good repair. observed split gasket on prep unit back room, observed gaskets in poor repair on flip top prep unit (down below) for pizza prep station. make sure to keep in good repair. repeat4-101.19 nonfood-contact surface |
| 2017-02-27 |
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 on shelves in coolers and cooler doors. increase cleaning frequency. repeat. |
| 2017-02-27 |
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 throughout food establishments on walls |
| 2017-02-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed food employee beverages being stored near equipment and food ingredients, not covered. make sure to have a designated area for employee p |
| 2017-02-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. upon entry into food establishment, observed several employees not wearing a hair restraint. make sure employees use proper |
| 2016-12-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs and food debris from low prep gasket and build up from wire shelving on drying rack. |
| 2016-12-08 |
45 |
4-501.11 maintain equipment in good repair. walk in cooler shelves have chipping paint and rust build up. also; observed on split gasket on low prep cooler door. cdi - replace split gasket; replace or repaint shelves. |
| 2016-12-08 |
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 two pans of marinara cooling stacked one on top of the other and both with lids on |
| 2016-12-08 |
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 marinara cooling from last night and still at 58f. cdi - discarded. |
| 2016-12-08 |
8 |
6-301.14 post a hand wash sign at each handsink. no hand washing sign in men's rest room. cdi - pic posted hand washing sign. |
| 2016-07-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered drink on prep table where pizza doughs was being stored. repeat. cdi cup relocated. |
| 2016-07-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed white pizza dough containers, metal containers, tongs, fryer baskets, and food processor soiled with food debris. cdi items moved to sink for cleanin |
| 2016-07-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed 3 bottles of sanitizer and 1 unknown chemical not labeled. cdi bottles labeled. |
| 2016-07-01 |
33 |
3-501.13 use approved thawing methods. observed 2 raw ground beef logs sitting in water in prep sink thawing. |
| 2016-05-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed front prep reach in portion holding foods above 45f. temps in temp chart and butter in ice bath at 56f. cdi foods discarded. verification required for reach in portion. |
| 2016-05-25 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. no manegerial control over cooling methods of marinara and maintaining cold holding. |
| 2016-05-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open can of soda on prep table and personal cell phone charger in plastic container for facility between prep and hot table. |
| 2016-05-25 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p. observed employee chopping parlsley that is used as garnish for pastas with his bare hands. cdi parsley discarded. |
| 2016-05-25 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf. observed no parasite destruction letters for salmon. verification required. |
| 2016-05-25 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees going in and out of walk in, handling soiled dishes, touching body and clothes with gloves and returning to food prep. cdi gloves chaged an |
| 2016-05-25 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf. observed pot, pizza slicer, and metal bowls soiled with debris. cdi items moved for cleaning. repeat.4-602.11 clean the equipment and utensils used wi |
| 2016-05-25 |
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 148f. cdi took item out hot well and placed on stove to heat to 177f. |
| 2016-05-25 |
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 container of marinara at 56-53f from the night before. cdi items discarded. repeat. same item from the last inspection!! |
| 2016-05-25 |
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 proscuitto, cappecola, salami, pepperoni, manicotti and wheat pasta from 5/18, and ham chub not |
| 2016-05-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths underneath cutting boards. suggest buying plastic mats to place under cutting boards. |
| 2016-05-25 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometers in front reach in units. |
| 2016-05-25 |
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 walls near prep area, 3 comp sink, dish area, an |
| 2016-05-25 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed toilets in womens restroom in need of cleaning. |
| 2016-05-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks for dry storage, near grill, racks in reach in units, walk in and for dishes, microwave, unused reach in unit and vents in walk in unit soiled |
| 2016-05-25 |
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 large container of ingredients in dough area that had cups, spray cap |
| 2016-05-25 |
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. observed marinara cooling in deep plastic container while covered. cdi item discar |
| 2016-05-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed everyone working with food except one employee not wearing a hair restraint. all employees handling pizzas for reh |
| 2016-05-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed soiled bottle of ranch stored in a container holding chopped romaine lettuce. |
| 2016-02-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coats and bags hangng on racks of dry storage where food was stored. |
| 2016-02-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks in walk in, reach in, and dry storage soiled with debris, vents in walk in covered with dust, and interior of dump sink drain by broken unit s |
| 2016-02-25 |
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. observed marinara in a deep plastic container cooling from overnight. cdi item dis |
| 2016-02-25 |
21 |
i 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 ricotta cheese not dated, lasagne held over 7 days, bbq chicken, buffalo chicken, diced chick |
| 2016-02-25 |
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 sauce that was at 56f from the night before. cdi items discarded. |
| 2016-02-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed mixer spinner, plates, bowls, and mugs that were soiled with food debris. cdi items moved to sink for cleaning. 4-602.11 clean the equipment and uten |
| 2015-11-23 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hand wash at bar less than 100 degrees see temperature chart. 10 day verification required. |
| 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 milk opened with no date marking . cdi labeled .-0 points- |
| 2015-11-23 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets in need of replacement in numerous units throughout the kitchen. |
| 2015-11-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 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. floor in back kitchen area leading to dumpster in need o |
| 2015-11-23 |
54 |
6-303.11 the light instensity shall be at least 50 foot candles where an employee works with food. observed front prep line lighting is at 8 foot candles and 5 foot candles in pizza prep area. lights need to be replaced in the hood in rear area of the k |
| 2015-11-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of food debris on shelving in walk in. |
| 2015-08-05 |
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 floors in rear kitchen area in need of cleaning. |
| 2015-08-05 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards throughout kitchen need to be resurfaced or replaced. |
| 2015-08-05 |
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 in use utensils stored in water measuring 122 degrees . cdi pic placed |
| 2015-08-05 |
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 oils and spices not labled in front prep area. - 0 points- |
| 2015-08-05 |
8 |
6-301.14 post a handwash sign at each handsink. none of the handsinks have handwashing signs cdi provided handwash signs in english and spanish. |
| 2015-04-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bar hand sink full of burnt ice. cdi- melted |
| 2015-04-27 |
37 |
3-307.11 miscellaneous sources of contamination - c protect food in accordance with manufacturer documentation. observed facility thawing raw salmon in package when instructions require removing from packaging and thawing under refrigeration. cdi- discard |
| 2015-04-27 |
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 handless shaker used to scoop ice. cdi- removed |
| 2015-04-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some food equipment in need of cleaning on the outside. |
| 2015-04-27 |
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 some floors in need of cleaning under equipment. |
| 2015-03-25 |
1 |
2-103.11 (a)-(l)person-in-charge shall ensure that tcs foods are maintained at proper temperatures, utensils are properly washed and sanitized, food is not stored on floor, and tcs foods are properly cooled. |
| 2015-03-25 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed only food employee with food safety manager training use his bare hands to temp waashed and ready to eat, c |
| 2015-03-25 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed 3 hand sinks hot water temp below 94 f. vr |
| 2015-03-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed pan of raw chicken stored on top of open pan of sliced deli meat and raviolis in walk in freezer. cdi- removed |
| 2015-03-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice machine to have mold growth and multiple tableware, utensils and a slicer with excessive food debris on them. cdi- removed to clean vr |
| 2015-03-25 |
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 bolognase cooling from yesterday at 56 f in large plastic covered container. cdi- disacarded |
| 2015-03-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut leafy greens in top of prep unit at 50 f and chciken stock in prep area at 61 f. cdi-discarded and reheated |
| 2015-03-25 |
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 no pizzas marked according |
| 2015-03-25 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed digital thermometer 4 f of calibration. vr |
| 2015-03-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bag of cokes stored on floor in kitchen. cdi- removed to shelf |
| 2015-03-25 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of ss utensils stored on floor of kitchen. cdi- removed |
| 2015-03-25 |
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 frp and caulk on walls near all sinks to have ex |
| 2015-03-25 |
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 bolognase, cooked sausage, pastas, cooked chicken and potatos not date marked in prep unit and lasagna not date marked in walk in c |
| 2014-11-14 |
20 |
general comment3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p garlic and oil mixture at 51f in flip top; pic indicated item had been out of cooler during lunch rush. cdi - moved into low cooler to cool. |
| 2014-11-14 |
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 large, deep containers of soup cooling in walk in freezer. cdi - sepaated into smal |
| 2014-11-14 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p multiple food workers changed gloves without washing hands in between. cdi - employees stopped, washed hands, and then donned clean gloves before returning to work. |
| 2014-11-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on prep counter in kitchen and hanging behind bar. relocate to sanitizer. |
| 2014-11-14 |
37 |
general comment3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. box of raw chicken stored on walk in cooler floor. cdi - relocated to shelf. |
| 2014-08-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried food debris on back of deli slicer, sticker residue on food pans stored as clean. |
| 2014-08-15 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. deep scratches on cutting board at salad make station. |
| 2014-08-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. plastic food pans wet stacked and stored as clean. separated to facilitate air drying. |
| 2014-08-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. boxes of frozen food stored on freezer floor. cdi - relocated to shelf. |
| 2014-08-15 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf brownies packaged in hous |
| 2014-08-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf pink build up on ice machine baffle. cleaned during the inspection. repeat item. |
| 2014-03-13 |
14 |
observed build-up in the ice machine today and the drink nozzles. both washed and sanitized to correct.drink nozzles must be washed, rinsed, and sanitized daily to prevent build-up.4-601.11 |
| 2014-03-13 |
8 |
observed no hot water at the dishmachine handsink today. provide at least 100f or more water at this sink. vr in 10 days.5-205.11 |
| 2014-03-13 |
7 |
observed.lettuce being handled with bare hands today- lettuce discarded. no bare hand contact with rte foods is allowed.3-301.11 |
| 2014-03-13 |
21 |
observed multiple tcs foods today that were >7days since they were made/opened- discarded today to correct.3-501.17 observed lasagna with the incorrect date label on it today- be sure to update these dates so that they are accurate. all tcs foods must be |
| 2014-03-13 |
35 |
observed packaged brownies offered for grab-n-go out front. if they are offered in this manner then a label is required on these items that includes: common name of product, list of ingredients by predominance, net weight/contents, city and state of pack |
| 2014-03-13 |
42 |
observed the ice scoop holder soiled today- sent to be washed, rinsed, and sanitized to correct.4-903.11 |
| 2014-03-13 |
22 |
observed pizzas on tilt/tphc today and no form describing procedures is onsite. tilt/tphc sheet given to pic today.3-501.19 |
| 2013-08-02 |
39 |
ensure wet wiping cloths are stored in a bucket with sanitizer between uses. observed wet cloths on counter. |
| 2013-08-02 |
7 |
ensure employees do not contact ready to eat food with bare hands, observed employee touch rte food with hand, cdi by reheating to 190f. |
| 2013-02-22 |
47 |
keep all non food contact surfaces clean. observed grease/flour dush buildup on shelving and surfaces throughout. |
| 2013-02-22 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed salmon on menu occasionally sold undercooked per customer's request. no disclosure or r |
| 2013-02-22 |
21 |
-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed improper date marking of lasagna; no date marking on shredded cheese; cdi by instruction. |
| 2013-02-22 |
13 |
3-302.11 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; and display. observed shell eggs over cooked chicken wings in walk-in coo |
| 2013-02-22 |
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 touching hat/face and apron with gloves on and return to task without changing glo |
| 2013-02-22 |
12 |
3-402.12 ensure that any fish that is to be sold partially cooked has been properly parasite destroyed; and written documentation of parasite destruction is available on site. observed salmon that will be served undercooked on menu; no parasite destructi |
| 2013-02-22 |
8 |
ensure paper towels are available at handsinks at all times. observed bar handsink and dump sink on opposite sides of the bar with soap at one sink and papertowels at the other. paper towels must be available at any hand sink and handsinks must be used |
| 2012-11-09 |
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 handling prepared pizza with bare |
| 2012-11-09 |
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 open containers of milk; cream; lettuce in prep cooler; cdi by instruction. observed garlic in oil mixtur |
| 2012-11-09 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed cheese 53f; pizza sauce 52f; peppers 53f; air temp of unit was 53f; items were pulled and placed in unit not bein gused. do not use cooler |
| 2012-11-09 |
6 |
ensure hands are properly washed using proper procedure. hands must be washed in handsink using soap; and warm running water. hands must be dried with paper towel; and employee must use paper towel to turn off water at sink. observed employee dip hands |