| Violation Date |
Code |
Description |
| 2019-01-23 |
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 pizza sauce cooling in high volume covered containers in the walk in cool |
| 2019-01-23 |
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 time stamp for pizza or |
| 2019-01-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed items in the flip top cooler along the prep. line cold holding above 41f (see chart). cdi- ehs recommended monitoring cooler temperatures to ensure the products maintain at 41 |
| 2019-01-23 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 41f within 4 hours. -p observed two high volume containers of pizza sauce containing several gallons each at ~57-58f in the walk in cooler at 4:30pm. |
| 2019-01-23 |
14 |
4-602.12 (a) the food contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. observed copious amounts of food residue/carbon buildup on the outside surfaces of baking pans/trays.4-601.11(a) equipment food contact surfa |
| 2018-05-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed oil residue on shelving in the walk in cooler. |
| 2018-05-01 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed pizza sauce cooling in the walk in cooler in a high volume container (foo |
| 2018-05-01 |
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 facility using tphc for pi |
| 2018-05-01 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed pizza sauce made in the restaurant at 57f in the walk in cooler at 3:10pm. pic indicated the pizza sauce was placed |
| 2018-05-01 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p pic indicated utensils stored at room temperature such as pizza cutting tools and wing saucing buckets are cleaned less frequently than every 4 hours th |
| 2017-10-05 |
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 tphc form stating ensuring |
| 2017-10-05 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed hydrogen peroxide and wd-40 stored above to-go boxes on shelf to the right, behind cash register. cdi - pic moved chemicals to a low shelf to the left of the previous position. -1- |
| 2017-10-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed one bucket of quat sanitizer at 0 ppm quat at the high shelf just inside the kitchen door to the left. cdi - bucket refilled to correct concentration and pic r |
| 2017-10-05 |
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 handles down in the pizza ingredients at the prep line. cdi - pic put on |
| 2017-04-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the front prep unit gaskets. -.5- |
| 2017-04-27 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on the front counter prep units. -0- |
| 2017-04-27 |
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 measuring cup with scoop handle down in the flour under the back prep ta |
| 2017-04-27 |
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 no tphc form available in t |
| 2017-04-27 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed pink and black buildup on the insides of the soda and tea nozzles of the dispensers. cdi - pic disassembles nozzles, cleaned and sanitized them t |
| 2017-04-27 |
8 |
5-202.12 (a)provide at least 100f water at handsinks. -pf observed front handsink reaching 73f after several minutes of flushing. cdi - pic turned down cold water valve under sink. new temp is 112f. -0-5-202.12 (c) a self-closing, slow-closing, or meterin |
| 2017-04-27 |
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 bare hand dispensing of pizza toppings and fallen pieces returned to pans in the flip top using bare hands |
| 2017-04-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on pizza prep table at the beginning of the inspection and employee drinking from cup while over the table. cdi - cup voluntarily discard |
| 2017-04-27 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed pic not able to locate employee health policy during inspection. cdi - pic emailed a copy of policy today. -0- |
| 2017-04-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- |
| 2016-12-15 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed dark buildup inside soda nozzles at customer beverage station. clean. -1.5- |
| 2016-12-15 |
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 touching clothing and glasses while wearing glov |
| 2016-12-15 |
34 |
4-204.112 (b) provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer either inside or on th eoutside of prep at fornt line tot the right of the salad unit. install a thermometer. -0- |
| 2016-12-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed flour bin stored inside the splash zone of the handsink to the left of the 3-comp sink. keep in a clean, dry location. -0- |
| 2016-12-15 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed rubber band on food employee wrist during food prep. remove prior to food service. -0- |
| 2016-05-16 |
51 |
observed no covered trashcan in the women's restroom today.5-501.17 provide a covered waste bin in female restrooms. |
| 2016-05-16 |
45 |
observed small white cutting boards and large dough cutting boards with deep gouges in them today- resurface or replace these.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. |
| 2016-05-16 |
43 |
observed plates and baskets with liners stored with the food side up where there was no sneeze guard- plates inverted today to correct and baskets were moved to a shelf below the counter.4-903.11(a) store single-use and single-service articles to prevent |
| 2016-05-16 |
39 |
observed rags used for wiping things down stored out of sanitizer today.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-05-16 |
22 |
observed pizza that had been out for around 20 minutes without a time on the slices. back timed during inspection to correct.3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods wi |
| 2016-05-16 |
20 |
observed shredded parm. cheese stored at room temperature today. product discarded to correct.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-05-16 |
19 |
observed cheese pizza holding at <135f today in the glass warmer- discarded and remade to correct.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-05-16 |
8 |
observed clean rags stored on the splash guard of the back handsink today. rags moved to the soiled linen bag to correct.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2015-08-27 |
6 |
2-301.12 cleaning procedure - p ensure that correct hand wasing procedure is followed and hands re not re-contaminated. observed an employee used her bare hands to turn off the water after washing. cdi - reviewed hand washing procedure. |
| 2015-08-27 |
38 |
2-402.11 effectiveness-hair restraints - c ensure all employees preparing food wear hair restraints (hat, or hair net). observed an employee preparing food without hair restraint. cdi - employee changed duties where he was not preparing food. |
| 2015-08-27 |
39 |
3-304.14 wiping cloths, use limitation - c hold in-use wiping cloths in sanitizer between uses. observed one cleaning cloth was not stored in sanitizer. |
| 2015-08-27 |
41 |
3-304.12 in-use utensils, between-use storage - c**ensure that all utensil handles are stored without touching the food. observed an entire brush including its handle was submerged in oil. cdi - the utensils were removed from the oil and place in a sepa |
| 2015-08-27 |
45 |
4-501.12 cutting surfaces - c**resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed the cutting boards on the front line were deeply gouged. |
| 2014-12-05 |
31 |
3-501.15 cooling methods - pf observed tomato sauce from chilled tomato sauce in walkin at 50 f covered with lid. removed and discussion about cooling from room temp. |
| 2014-06-18 |
41 |
3-304.12 in-use utensils, between-use storage - discontinue using bowl without handle for dispensing cheese. utensil must have handle stored out of food. bowl can be used for measuring. all other utensils with handles out of food. discussion. |
| 2014-06-18 |
6 |
2-301.14 when to wash - proper handwash required before donning gloves, between glove changes, between task change, upon arriving to work, or regularly throughout shift. observed employee to don gloves without handwash. redirected and gave instruction. |
| 2013-07-29 |
14 |
maintain quat sanitizer at approved concentration. observed broad spectrum quat sanitizer (150 - 400 ppm approved) at less than 100 ppm as evidenced by test strip. remade the sink and bottles to approved concentration and discussed the # of pumps of quate |
| 2012-12-06 |
41 |
store in-use utensils with handle out of food. observed handle of scoop in pizza topping; observed salad dressing cup used as scoop (no handle); observed bowl cheese bin at pizza station. |
| 2012-12-06 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2012-12-06 |
34 |
a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filet |
| 2012-12-06 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed bottles labeled as sanitizer with manufac |
| 2012-12-06 |
4 |
a food employee may drink from a closed beverage container if the container is handled to prevent contamination of: exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. observed employee drink on shelf |