| Violation Date |
Code |
Description |
| 2018-10-09 |
54 |
4-202.18 ventilation hood systems, filters - c hood filters need better cleaning of dust build up. |
| 2018-10-09 |
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 large ceiling panels missing near walk in wall. have ceiling panels replac |
| 2018-10-09 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. commode in men's room needs better cleaning. |
| 2018-10-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed outsides of fryers, cooking equipment, shelving in prep cooler, and prep table shelves all needing better cleaning. (repeat) observed cutting board |
| 2018-10-09 |
45 |
4-502.11(a) maintain utensils in good repair. observed one fryer basket with a few broken metal spokes, basket needs replacing asap. |
| 2018-10-09 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed employee headache medicine stored above prep cooler. cdi- medicine removed and properly stored in designated area. |
| 2018-10-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several dishes and pans stored as clean with food particles and/ or grease residue left on them. cdi- items placed in dish area for re-washing. |
| 2018-10-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink stored above wing sauce bowls in kitchen and employee bottle drink stored on side cutting board of prep cooler. cdi- drinks removed. |
| 2018-01-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed a mixer with food debris while stored as clean on the drying rack. cdi - mixer was removed to be re-washed. |
| 2018-01-04 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed an unlabeled squeeze bottle of water on the cook line. |
| 2018-01-04 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the prep unit shelves. |
| 2017-08-07 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves and gasket. |
| 2017-08-07 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the small freezer gasket on the cook line. replace gasket.4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during m |
| 2017-08-07 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. observed an employee towel drying containers. explained to the employee that the containers can only be air dried. |
| 2017-08-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed an employee working with food with a long beard and no beard guard. |
| 2017-08-07 |
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 an employee touch a pizza with bare hands after it came out of the oven. cdi - explained that once it is |
| 2017-08-07 |
4 |
general comment 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed 2 personal drinks stored on the drying rack. cdi - drinks were removed. |
| 2017-01-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a knife and steel wool stored in the handsink by the fryer. cdi - items were removed. 6-301.14 post a handwash sign at each handsink. - observed no handwashin |
| 2017-01-11 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed at least 3 boxes of unwashed produce stored above ready to eat items in the walk in cooler. |
| 2017-01-11 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves. |
| 2017-01-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2016-10-21 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed hood vents to have heavy dust build up. clean. |
| 2016-10-21 |
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 build up throughout kitchen on walls and floorin |
| 2016-10-21 |
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 throughout kitchen including but not limited to handsink faucet knobs, cambro push cart, shelving throughout and pan rack. clean. repeat. |
| 2016-10-21 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets in prep unit. repeat. -improvement noted since last inspection- rusty walk in cooler shelving replaced. |
| 2016-10-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxed items stored on floor in walk in freezer. store off floor. |
| 2016-10-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw ground beef thawing above pre-portioned ready to eat salad dressings. cdi- instruction provided to move to proper storage order. |
| 2016-10-21 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed employee working at time of inspection was unaware of reportable symptoms. cdi-ehs pointed employee in direction of em |
| 2016-10-21 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed certified food protection manager not present during inspection. |
| 2016-06-27 |
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 build up on flooring throughout facility includi |
| 2016-06-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food and debris build up throughout facility including but not limited to prep unit gaskets, prep unit interiors and shelving in walk in cool |
| 2016-06-27 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets in many unit throughout faciliy and rusty shelving in walk in cooler. repair or replace. |
| 2016-06-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed quat sanitizer to be reading low in multiple buckets. temperature was too hot. cdi- sanitizer was re-made with cooler water and the correct concentration. |
| 2016-06-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tomatoes and lettuce prepared this morning in prep unit cooling. cdi- ins |
| 2016-01-12 |
21 |
. 3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed commercial |
| 2016-01-12 |
36 |
f6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats flying around the dish machine. |
| 2016-01-12 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed food in the hot hold container that had not been reheated to 165 f before putting the product in the hot holding equipment. cdi - placed product int |
| 2016-01-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed equipment wet stacked on the air drying rack. |
| 2016-01-12 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed in use utensil stor |
| 2015-06-30 |
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 build-up on equipment (microwave), and shelving. |
| 2015-06-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with stains, pits, crevices, gashes in surface. |
| 2015-06-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. observed dish machine operating with no sanitizer. tested at 0ppm chlorine. cdi by priming line at testing at 50ppm. |
| 2015-02-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. label the 2 bins of flour and sugar under the front prep table. |
| 2015-02-13 |
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 a small amount of trash spilled at the dumpster. advised to ensure employees are cleaning up when dumping trash a |
| 2015-02-13 |
1 |
2-101.11 pic shall be present during all hours of operation.-pfobserved no certified pic present during inspection. |
| 2015-02-13 |
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 dust build up on the ceiling and ceiling vents o |
| 2014-10-21 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. provide a light shield for the light inside the walk in cooler. |
| 2014-10-21 |
51 |
5-501.17 provide a covered waste bin in female restrooms.observed no covered waste bin in femal restroom. |
| 2014-10-21 |
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 on shelving on the cook line. observed grease build up on top of the hood system above the filters. observed build up on the sheet pans use |
| 2014-10-21 |
45 |
4-501.11 maintain equipment in good repair.repair the broken flip top cooler lid on the pizza prep cooler. |
| 2014-10-21 |
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 tongs stored in a container of sanitizer. |
| 2014-10-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed chicken tenders on a metal sheet pan stored on top of a trash bin. cdi by removing and properly storing. |
| 2014-10-21 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified pic present during inspection. |
| 2014-04-01 |
37 |
ensure all food is protected while in storage. observed wings and rte lettuce stored uncovered inside the walk in cooler. cdi by covering. |
| 2014-04-01 |
43 |
protect single service while in storage. observed paper plates and plastic forks store unprotected for customer self service. advised to invert for protection. |
| 2014-04-01 |
39 |
properly store all wiping cloths in sanitizer in between uses or if soiled store to be laundered. observed soiled wiping cloths on a prep table. |
| 2014-04-01 |
53 |
detailed cleaning needed on the floor. |
| 2014-04-01 |
47 |
clean shelving areas, prep areas and equipment. discussed cleaning the grease trap. observed a slight odor. |
| 2013-10-01 |
52 |
5-501.115 maintaining refuse areas and enclosuresmaintain refuse areas clean. observed a grease spill around the grease receptacle. receptacle is shared within the strip mall. advised to contact the strip mall management for cleaning service. |
| 2013-10-01 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsclean equipment at a frequency to prevent build up. observed build up the rolling rack used to store sheet pans with sauces. observed build up inside the gaskets |
| 2013-10-01 |
35 |
3-602.11 food labelsfoods packaged in the facility stored for customer self service must have proper labeling. observed sliced packaged cakes in a basket stored for customer self service. pic decided to store these items behind the counter. |
| 2013-10-01 |
31 |
3-501.15 cooling methodsproperly cool products down using approved methods. observed a deep pan of individually bags of pasta cooling at 60f with plastic covering the layers. repeat |
| 2013-10-01 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingproperly date mark all required items. observed ham, turkey and other whole deli roasts not date labeled. these product are used over 7 days and are r |
| 2013-10-01 |
8 |
5-205.11 using a handwashing sink-operation and maintenancereplace the cook line hand sink faucet handles. |
| 2013-06-06 |
31 |
cooling shall be accomplished by using one or more of the following methods: using shallow pans; separating food into smaller portions; using ice baths; using containers that facilitate heat and loosely covering. observed cooked spaghetti noodles cooling |
| 2013-06-06 |
14 |
maintain cl sanitizer at the proper concentration. observed sanitizer in a spray bottle at 0ppm. discarded and re-filled at the proper concentration. |
| 2013-06-06 |
37 |
protect all food from contamination. observed uncovered chicken wings stacked one on top of another inside the walk in cooler. |
| 2013-06-06 |
53 |
inspection was conducted during rainy weather. observed red ceiling pipes leaking rain water inside the dining area and through a back hood vent that is stored next to the stand up mixer. |
| 2013-06-06 |
47 |
maintain all equipment clean. observed build up on top of the oven and around the deep fryer. |
| 2013-01-31 |
4 |
2-401.11 a food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) the employee's hands;(2) the container; and(3) exposed food; clean equipment; utensils; and linens; and unwrapped single-serv |
| 2013-01-31 |
54 |
6-501.14 intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. all vents including vent in walk in cooler in need of cleaning. hood system vent above fryer in need o |
| 2013-01-31 |
53 |
6-201.11 floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. flooring damaged throughout and in need of cleaning around mixer and underneath dry storage shelve |
| 2013-01-31 |
43 |
4-903.11 equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contamination; and(3) at least 15 cm (6 inches) above the |
| 2013-01-31 |
42 |
4-901.11 after cleaning and sanitizing; equipment and utensils: (a) 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 for |
| 2013-01-31 |
39 |
3-304.14 (b) cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under ยง 4 501.114observed wet rags stored on counter tops. |
| 2013-01-31 |
8 |
5-202.12 a self-closing; slow-closing; or metering faucet shall provide a flow of water for at least 15seconds without the need to reactivate the faucet.hand sink in womens restroom only active for 7 seven seconds. |
| 2013-01-31 |
2 |
2-103.11 food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; |