| Violation Date |
Code |
Description |
| 2019-01-17 |
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 sliced tomatoes and portioned cups of slaw not cooling at approved rates in the pre |
| 2019-01-17 |
26 |
7-201.11 store toxic materials to avoid contamination. -p employee medications/ over the counter eye drops stored on shelf over prep area where slicer and wing sauces are stored. cdi-employee adrianna corrected storage. all other personal items stored as |
| 2019-01-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p. food items such as sliced tomatoes, raw chicken, sliced deli meats stored in prep cooler 1 from previous night not at 41f or below. cdi- items uncovered as most were at 42f to allow for |
| 2018-11-29 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed glass cups stored on disposible paper in cooler, cover is observed worn and not cleanable. |
| 2018-11-29 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer with concentration greater than 200ppm chlorine. cdi, sanitizer diluted. |
| 2018-11-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice at bar area with dark debris. pic stated it was from ice machine. ensure ice machine is cleaned as required to prevent contamination of ice. |
| 2018-08-02 |
1 |
2-102.12 certified food protection manager - c observed pic not a food protection manager. |
| 2018-08-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee mcdonald's ice cream stored freezer above establishment food. item moved. |
| 2018-08-02 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed one box of unwashed tomatoes stored above ready to eat foods such as cheese, salads and deli sauces. cdi, box of tom moved. |
| 2018-08-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed solution for sanitizing step of cleaning with concentration less than 10ppm chlorine. cdi, solution set up to reach sanitizer concentration of 100ppm chlorine. |
| 2018-08-02 |
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 a container of feta cheese in walk in cooler with date 7/24. cdi, feta voluntarily discarded by |
| 2018-08-02 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foodswith begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no written procedures produc |
| 2018-08-02 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. observed floors throughout in need of cleaning. observed bu |
| 2018-07-19 |
1 |
2-102.12 certified food protection manager - c observed pic not a food protection manager. |
| 2018-07-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee drinks stored on prep tables. drinks moved. |
| 2018-07-19 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee handle ready to eat foods such as flat bread, without removing gloves and washing hands after leaving and returning to kitchen. food employee left kitchen, and returned |
| 2018-07-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed cleaning brushes stored in hand washing sink. cdi, brushes moved. |
| 2018-07-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed mixer with residue, observed can opener with dark build up as well as the knife magnet with food build up stored as clean. cdi, items moved to be clea |
| 2018-07-19 |
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 held on tphc, itemswe |
| 2018-07-19 |
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 working containers without identifying label. |
| 2018-07-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving throughout with build up of dust and debris. |
| 2018-07-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towels stored on rim of sani bucket, not in sanitizer. |
| 2018-07-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. |
| 2018-07-19 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board at sandwich flip top with deep cuts and stains. |
| 2018-07-19 |
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 floors throughout in need of cleaning. |
| 2018-07-19 |
54 |
6-305.11 designation-dressing areas and lockers - c observed personal belonging stored amongst establishment equipment and utensils. |
| 2018-07-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees without head covering. |
| 2018-05-04 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed pasta in large, tightly covered plastic container at 84f. observed mozzare |
| 2018-05-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at sani bucket below 50ppm chlorine. cdi, sanitizer refreshed. |
| 2018-05-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in pizza flip top holding temperature above 45f. pic stated food had been placed in holding unit at 2 pm. cdi, items were placed on tphc for the remainder of the 4 hours. |
| 2018-05-04 |
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 held on tphc, items w |
| 2018-05-04 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees not wearing head coverings. |
| 2018-05-04 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food manager present. repeat |
| 2018-05-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean cups stored on so |
| 2018-05-04 |
45 |
4-501.11 maintain equipment in good repair. observed pizza flip top not able to maintain food temperature at or below 45f. in 2019, cold holing temperature of 41f must be reached. |
| 2018-05-04 |
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 establishment in need of cleaning, especially un |
| 2018-05-04 |
54 |
6-305.11 designation-dressing areas and lockers - c observed personal belonging stored amongst establishment equipment and utensils. |
| 2018-05-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in solution with less than 50ppm chlorine concentration. |
| 2018-02-05 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. 2 pts - observed no certified food manager present. |
| 2018-02-05 |
6 |
general comment: 0 pts -2-301.15 only wash hands in handwashing sink. -pf. observed employee wash hands at prep sink. cdi: redirected to wash hands at handsink. education provided. |
| 2018-02-05 |
20 |
repeat: 3 pts -3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed multiple items inside pizza prep unit reading above 45f(see temp chart). cdi: all items removed and transferred to walk-in cooler. temperature of food items drop |
| 2018-02-05 |
31 |
repeat: 1 pt -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 several sliced meats wrapped and stacked high in pans in wa |
| 2018-02-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. 1 pt - observed chemical bottle stored inside only handsink in kitchen., cdi: chemical bottle removed and relocated. |
| 2018-02-05 |
38 |
repeat: 1 pt -2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed all food handlers not wearing hair restraints. |
| 2018-02-05 |
41 |
general comment: 0 pts -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 bowl being used for raw chicken wings and contai |
| 2018-02-05 |
43 |
general comment: 0 pts -4-502.13 single-use and single-service articles may not be reused. observed several single use containers being reused for mixing sauce for wings. |
| 2018-02-05 |
37 |
general comment: 0 pts -3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed rnach dressing stored on the floor inside walk-in cooler. |
| 2017-11-08 |
38 |
repeat: 0.5 pts.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed all food handlers not wearing hair restraints. |
| 2017-11-08 |
31 |
0.5 pts.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 salad mix and sliced chicken cooling in large batches and covered |
| 2017-11-08 |
26 |
1 pt.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed spray bottle strong bleach solution mislabeled as degreaser. cdi: contents will be changed to degreaser.7-204.11 provide sanitizer at correct concentra |
| 2017-11-08 |
21 |
1.5 pts. 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 angel hair pasta and penne pasta with expired dates inside walk-in cooler dated 11/1. |
| 2017-11-08 |
20 |
repeat: 1.5 pts.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed items inside reach-in salad cooler above 45f (see temp chart for details). most items were discarded; some items were moved to walk-in for rapid cooling; droppe |
| 2017-11-08 |
19 |
general comment: 0 pts.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed pepperoni pizzas held on shelf at front for pizza by slice without temp control. observed pizza at 98f-100f. suggested to hold pizzas on time with tphc. |
| 2017-09-01 |
14 |
repeat: 3 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved slicer and mixer that had not been used today with visible debris remaining. cdi: cleaning process started.4-501.114 maintain sanitizer a |
| 2017-09-01 |
11 |
general comment: 0 pts.3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed 3 dented cans of pizza sauce stored on shelf at back. cdi: cans removed and placed in office for return. |
| 2017-09-01 |
4 |
repeat: 2 pts.2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink on prep table next to employee preparing salads. observed employee drinks and foods stored in 3-door reach-in with customer food. c |
| 2017-09-01 |
20 |
general comment: 0 pts,3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved food items inside walk-in cooler at borderline temperatures of 45 and 46f( see temp chart). cdi: refrigeration service was called out; on site during inspe |
| 2017-09-01 |
47 |
general comment: 0 pts.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 outside of dry good containers, gaskets on pizza prep unit, shelving inside walk-in cooler, and inside |
| 2017-09-01 |
45 |
general comment: 0 pts.4-501.11 maintain equipment in good repair.observed torn gasket on pizza prep cooler and 3-door reach-in cooler. |
| 2017-09-01 |
53 |
repeat: 0.5 pts.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 cleaning needed on ac vents above |
| 2017-09-01 |
38 |
repeat: 0.5 pts.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed food handler wearing watch.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacti |
| 2017-05-22 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - 2pts.observed certified food manager not present. cdi: cfpm later showed up 15 minutes into inspection. |
| 2017-05-22 |
4 |
repeat: - 1 pt.2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed two uncovered employee drinks sitting on prep surfaces in kitchen. cdi: drinks discarded. |
| 2017-05-22 |
8 |
repeat: 2 pts.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved trays and other dishes stored over top handsink in kitchen. cdi: all dishes moved. |
| 2017-05-22 |
14 |
repeat: 1.5 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build-up/food debris/grease residue on slicer, big mixer, and marinara/pizza containers stored on shelf above 3 -comp sink. cdi: contai |
| 2017-05-22 |
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 - 1.5 pts.observed no/incorrect date on ranch dressing, italian sausage, pastrami, container of alfredfo sauce, marinara sauce, and pizza sa |
| 2017-05-22 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. 0.5 pts. observed thermometers missing from sandwich, salad, and pizza prep coolers. cdi: thermometers provided and placed inside units. |
| 2017-05-22 |
38 |
general comment: - 0 pts.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed employees handling food without hair restraints. |
| 2017-05-22 |
39 |
general comment: 0 pts.3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wiping cloths not in use stored wet on counter. |
| 2017-05-22 |
42 |
repeat: 1 pt.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed marinara and pizza sauce containers wet stacked on back shelf above 3-comp sink. |
| 2017-05-22 |
53 |
general comment: 0 pts.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 build-up on walls behind 3 |
| 2017-05-22 |
37 |
general comment: 0 pts.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a container of ranch dressing stored on floor of walk-in cooler. |
| 2017-03-13 |
31 |
repeat: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. -pfobserved side salads and ranch cups covered cooling in flip top cooler. cdi: |
| 2017-03-13 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an employee drink on prep table at back of kitchen. cdi: drink was relocated. |
| 2017-03-13 |
14 |
repeat:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved visible debris remaining on slicer that had not been used in a few days. cdi: cleaned during inspection.observed build-up on soda nozzles. cdi: |
| 2017-03-13 |
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 squeeze bottles and seasoning shakers not labeled. |
| 2017-03-13 |
8 |
repeat:5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved handsink being blocked by trash can. cdi: discussion on relocating trash can or providing a smaller trash bin; trash can relocated. |
| 2017-03-13 |
45 |
general comment:4-501.11 maintain equipment in good repair.repair reach-in freezer door handle. replace torn cooler gaskets.repair damaged ice machine door. |
| 2017-03-13 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfobserved no test strips available for checking sanitizer. verification by 3/23/17 |
| 2017-03-13 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed containers and pans wet stacked on dish shelf. improvement has been noted. |
| 2017-03-13 |
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 at canned food storage area and hood system at cook line. |
| 2016-11-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved hand sink blocked by buckets several times during inspection. cdi - removed. |
| 2016-11-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shell eggs stored over ready to eat food items. observed ice machine collecting residue on guard. observed spray nozzels collecting residue at soda machine and on soda gun at ba |
| 2016-11-07 |
14 |
a 4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p at room temperature, once every 4 hours.observed can opener collecting residue. operator stated that cutting board on make table is cleaned and sanitize |
| 2016-11-07 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved items stored in walkin with incorrect dates. cdi - corrected to todays date, items made today. |
| 2016-11-07 |
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 past cooling in large container, plastic construction. observed salads coo |
| 2016-11-07 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfobserved no thin probe thermometer, thermometer present large diameter. |
| 2016-11-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cold holding on sandwhich unit at 46 degrees for several items including, ham, fetta, lettuce and tomato. cdi - closed lids, unit cooled all items to 45 or below. |
| 2016-11-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacked pans. |
| 2016-11-07 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single service cups stored uncovered at drink machine and behind bar. |
| 2016-11-07 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean.observed interior of toilet damaged in mens room. |
| 2016-11-07 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed caulk collecting residue over three compartment sink. observed debris on floor in dry storage, debris collecting on ladders |
| 2016-11-07 |
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. -pfobserved no city and state |
| 2016-07-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.plastic containers wet stacked on shelf at back off kitchen.general comment: investigated complaint #67481 |
| 2016-07-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.2 tubs of ground beef stored on the floor inside walk-in cooler. |
| 2016-07-27 |
35 |
repeat - 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. -pfobserved cakes sto |
| 2016-07-27 |
26 |
general comment - 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfchemical spray bottle without label stored on back shelf above 3 comp sink. cdi - by labeling. |
| 2016-07-27 |
20 |
severity - 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmultiple food items inside both prep coolers and walk-in cooler > 45f (see temp chart above). all tcs foods in make table and walk-in cooler that had been stored for 4 hours or |
| 2016-07-27 |
4 |
repeat - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.several drinks stored improperly throughout kitchen. 2 drinks stored on shelf above make table and 1 drink stored on table at prep area. cdi - drinks either dis |
| 2016-03-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved slicer with food debris. according to pic, slicer was last used on friday. cdi - cleaning process started. 4-501.114 maintain sanitizer at correct conc |
| 2016-03-28 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed no certified protection manager present at time of inspection. certified food protection manager arrived towards end of inspection. |
| 2016-03-28 |
4 |
repeat - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed 3 employee drinks stored improperly. one uncovered drink stored at front on top of prep cooler, another stored on prep table towards back of kitchen, a |
| 2016-03-28 |
21 |
repeat - 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 several containers of pasta including fettuccine dated 3/21 and 3 containers of ange |
| 2016-03-28 |
54 |
general comment - 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed employee purses and jackets stored on prep table then moved down below on top of dry good bags. |
| 2016-03-28 |
35 |
repeat - 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. -pfobserved cakes sto |
| 2016-03-28 |
37 |
general comment - 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed metal pan with flour stored on top of open trash can. |
| 2016-03-28 |
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. -pfobserved multiple items including ham, turkey, sausage, pepperoni, small salads, and |
| 2015-08-10 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed no certified food protection manager present at time of inspection. |
| 2015-08-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed several uncovered employee drinks stored on and above prep surfaces in the kitchen. cdi - drinks relocated. |
| 2015-08-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved pizza racks stored in front of handsink and items stored inside handsink basin. cdi - items removed from sink and pizza racks relocated. |
| 2015-08-10 |
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 observed a container of sliced turkey in walk-in that exceeded 7 day date mark. cdi - turkey was disca |
| 2015-08-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed big bucket of chlorine sanitizer not labeled. cdi - labeled during inspection. |
| 2015-08-10 |
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 observed several items including ranch cups, sliced turkey, ham, side salads, and s |
| 2015-08-10 |
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. -pfobserved grab and go cakes |
| 2015-08-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed containers for wing sauce stacked wet on dish shelf at back. |
| 2015-08-10 |
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 shelves above 3-comp sink, gaskets on reach-in coolers, and hood system above grill area. |
| 2015-08-10 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed pipe leaking underneath 3-comp sink. |
| 2015-08-10 |
33 |
3-501.13 use approved thawing methods. observed 2 packets of gyro meat sitting out on counter to thaw at room temperature. |
| 2015-01-23 |
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 tomato sauce in the walk in cooler made on 1/22 without a date, salami dated 1/15 in the walk i |
| 2015-01-23 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the handsink next to the 3 compartment sink. cdi- paper towels were provided.6-301.11 provide soap for handwashing at each handsink. |
| 2015-01-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed boxes of raw chicken stored over raw ground beef in the walk in cooler. pic stated the boxes had just arrived in a delivery and they had not yet put them away in the proper order. |
| 2015-01-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled bottle of degreaser near the 3 compartment sink. cdi- label added. |
| 2015-01-23 |
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 two ventilation covers located near the 3 compartment sink with dust and debris accumulation on th |
| 2015-01-23 |
45 |
4-501.11 maintain equipment in good repair. observed 2 torn gaskets on reach in cooler doors. |
| 2015-01-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled shelving and mold accumulation on shelving in the walk in cooler, soiled gaskets on reach in cooler doors, and debris buildup on the bottom |
| 2015-01-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans and plastic containers stored near the 3 compartment sink stacked while wet. |
| 2014-07-30 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. observed shelving in walk in cooler with hea |
| 2014-07-30 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. equipment shall be maintained in good repair. observed handwashing sink draining slowly and water leaking out of the pipe underneath the sink. |
| 2014-07-30 |
42 |
4-901.11 equipment and utensils, air-drying required - c. equipment and utensils shall be air dried before stacking. observed several containers stacked while wet. |
| 2014-07-30 |
31 |
3-501.15 cooling methods - pf. cooling shall be accomplished by separating food into thinner portions, stirring the food in a container placed in an ice water bath, placing food in shallow pans, or other effective methods. observed 3 large plastic conta |
| 2014-07-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready to eat, potentially hazardous foods shall be dated once prepared if held for more than 24 hours. observed one pan of lasagna in the wal |
| 2014-07-30 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. food being held hot shall be maintained at 135f or above. observed 4 pizza pies in front glass warmer below 135f (see chart). cdi by reheat |
| 2014-07-30 |
4 |
2-401.11 eating, drinking, or using tobacco - c. employees shall eat and drink only in designated areas where contamination of food, equipment, linens, and utensils cannot occur. observed one employee beverage being stored on the top shelf of the reach |
| 2014-07-30 |
1 |
2-102.11 demonstration - c. at least one employee with managerial responsibilities shall be on site during all hours of food preparation and have an ansi certification. pic did not have ansi certification. |
| 2014-07-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods being held cold shall be maintained at 45f or below. observed 3 containers of marinara sauce in walk in cooler above 45f and s |
| 2013-11-05 |
34 |
4-204-112 temperature measuring devices-functionalityhot or cold holding equipment storing potentially hazardous food shall be supplied with a temperature measuring device to measure ambient air temperature. observed no temperature measuring device inside |
| 2013-11-05 |
4 |
2-401.11 eating, drinking, or using tobaccoemployees may drink from an enclosed beverage container if contamination of equipment is prevented. observed 1 uncovered employee beverage on dish rack above 3 compartment sink. |
| 2013-11-05 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be hot held at 135 degrees f or above. observed 1 vegetable pizza hot held at 121 degrees f in pizza display unit. |
| 2013-11-05 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdinggeneral comment: potentially hazardous food that is cold held shall be at 45 degrees f or below. observed pepperoni and roast beef overstack |
| 2013-11-05 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markinggeneral comment: date mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. observed 1 container of linke |
| 2013-11-05 |
1 |
2-102.12 certified food protection managerat least one person in a managerial capacity shall be an ansi accredited certified food protection manager by january 1st 2013. observed nobody on site at time of insepction with certification. cdi by instruction. |
| 2013-11-05 |
39 |
3-304.14 wiping cloths, use limitationwet wiping clothes shall be stored in sanitizer in between uses. observed 1 wet wiping cloth on bottom of flip top prep cooler 1 hanging on sink at bar. |
| 2013-11-05 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storinggeneral comment; store single service items 6 inches off of the ground. observed 1 package of napkinks less than 6 inches from floor in low cabinet under be |
| 2013-11-05 |
45 |
4-501.11 good repair and proper adjustment-equipmentgeneral comment: keep equipment in good repair. observed a condensation leak at flip top prep unit. observed 1 light out under hood. |
| 2013-11-05 |
47 |
4-602.13 nonfood contact surfacesgeneral comment: nonfood contact surfaces shall be free from accumulation of soil. observed food debris and soil accumulating inside flip top prep 2. |
| 2013-11-05 |
53 |
6-501.12 cleaning, frequency and restrictionsgeneral comment: physical facilities shall be cleaned as often as necessary to keep them clean. observed soil accumulating beneith oven along prep line. |
| 2013-11-05 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibitionclean ventilation so that a nuisance doesn't occur and there is no discharge. observed heavy dust accumulating on ventilation above warewashing area and in men's restroom.6-303.11 in |
| 2013-11-05 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore cleaned equipment in a clean, dry area. observed several lids being stored in a soiled container collecting water at warewashing drying rack. |
| 2013-04-04 |
6 |
wash hands before doning gloves. observed employee not wash hands before putting on gloves. cdi; employee washed hands. |
| 2013-04-04 |
8 |
each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) individual; disposable towels; pf (b) a continuous towel system that supplies the user with a clean towel; pf or (c) a heated-air hand drying device; pf or (d) a hand |
| 2013-04-04 |
14 |
; if used with potentially hazardous food (time/temperature control for safety food); equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. observed slicer soiled with dried animal meat from the night be |
| 2013-04-04 |
21 |
general comment: date mark potentially hazardous food that is ready to eat and held in establishment for over 24 hours. observed open bag of bacon and cut lettuce not date marked in walkk in cooler. cdi by instruction. |
| 2013-04-04 |
34 |
cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located |
| 2013-04-04 |
47 |
general comment: nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed a plastic container stored as clean but soiled with sticker residue. |
| 2013-04-04 |
45 |
keep equipment in good repair. observed a damaged spatula stored in clean utensil drawer. observed a cracked container stored with other clean equipment at 3 compartment sink. observed 2 split gaskets on middle prep unit. observed missing light undern |
| 2013-04-04 |
51 |
general comment: a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. observed no cover on trash can in female restroom. |
| 2013-04-04 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. observed floor of walk in cooler soiled with food debris and liquid residue. observed floor in need of cleaning in hard to reach areas; especially under the ice machine in kit |
| 2013-04-04 |
6 |
use proper cleaning procedures when washing hands. observed employee not vigorously rub hands for 10 to 15 seconds when washing hands and then proceed to turn off faucet with their bare hands. cdi by instruction. |
| 2013-04-04 |
38 |
general comment: 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 their hair from contacting exposed food; clean equipment; |
| 2013-04-04 |
1 |
at least one person on site at all times in a managerial capacity shall be an ansi accredited certified food protection manager. observed manager with servesafe arrive halfway through the inspection. cdi by instruction. |