| Violation Date |
Code |
Description |
| 2019-01-25 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination cannot occur. observed employee food stored in the wic with food for public. ensure to store employee food in a designated ar |
| 2019-01-25 |
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 feta cheese held for longer than 7 days (1/14). ensure to hold tcs foods for no longer than 7 da |
| 2019-01-25 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed women's restroom handsink without hand soap. cdi pic provided hand soap for the handsink during the inspection. |
| 2018-07-30 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal food left open and on high shelves in w |
| 2018-07-30 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-07-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.minor wet stacking observed in back area. store to allow air drying. |
| 2018-07-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.some flies in facility. possibly coming in through back door. monitor. |
| 2018-07-30 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf employee was cooling pasta in a large plastic tub at room temp. cdi- dumped onto sheet |
| 2018-07-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pone flip top unit was not maintaining proper temps. (45f or below, see chart). thermometers for unit read at 50f. repairman was on site and began to work on it. facility will keep all |
| 2018-07-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels at back handsink. cdi- paper towels acquired. repeat |
| 2018-01-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfslicer had some debris in crevice although there was improvement from last time. slicer must be thoroughly cleaned. also observed some dry onion debris on a k |
| 2018-01-19 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pfcooked chicken in freezer was not dated. explained to pic concept of dating cooked foods and freezing. cdi- food dated. |
| 2018-01-19 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. external thermometer for wic was not working. cdi- pic put in another one. |
| 2018-01-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfno paper towels at front handsink. cdi- paper towels acquired. |
| 2018-01-19 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-01-19 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. one sanitizer bucket not recorded at proper quat concentration. cdi- exchanged, |
| 2017-10-04 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-10-04 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee not wearing a hair restraint while prepping food. |
| 2017-10-04 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pone sanitizer bucket observed too strong. cdi- batch discarded and new batch made.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf one che |
| 2017-10-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfslicer has a lot of dry food debris build up in crevices. pic stated only one employee knows how to properly break down unit and thoroughly clean. pic stated |
| 2017-06-07 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed multiple employees wash h |
| 2017-06-07 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observe an employee dump a water bottle in handsink. cdi- told employee to dump in any sink but handsink.6-301.12 provide paper towels or approved alternative for hand drying at each ha |
| 2017-06-07 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. many food tubs in reach in coolers unprotected from physical contaminants. |
| 2017-06-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf soiled cuber and slicer observed. be sure to thoroughly clean slicer in all areas to remove bacteria build up. cdi- slicer broken down to be cleaned. |
| 2017-06-07 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. water bottle unlanbeled. |
| 2017-06-07 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. bleach bucket recorded at 0ppm. cdi- bucket exchanged for new batch. repeat |
| 2017-06-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. upon entrance to kitchen, noticed two buckets of sauce on floor. cdi- moved off floor. keep all food off floor |
| 2017-02-17 |
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 sitting at room temp |
| 2017-02-17 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf when asked about employee health policy, employees could not fully describe 5 major symptoms and illnesses. ehs later spotted |
| 2017-02-17 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed frozen prepped lasagna in freezer and cooked noodles in reach in with no date mark. cdi- date provided for all foods. |
| 2017-02-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf upon entrance to facility observed a large pan of cooked chicken that pic stated was le |
| 2017-02-17 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee prepping pizza without a hair restraint. |
| 2017-02-17 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. bleach sanitizer in bucket recorded too strong. cdi- bucket emptied. repeat. |
| 2017-02-17 |
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 handles stored in |
| 2017-02-17 |
33 |
3-501.13 use approved thawing methods. frozen lasgna thawing at room temp. cdi- proper thawing methods explained. lasgna placed in reach in unit. |
| 2016-08-05 |
39 |
repeat - 3-304.14(b) hold in-use wiping cloths in sanitizer at proper strength between uses.chlorine sanitizer in red bucket on cook line at 0ppm and sanitizer in pan at front register area too strong for fcs. sanitizer changed out to proper concentration |
| 2016-08-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.pot of marinara sauce and a container of chicken strips on floor of walk-in cooler. |
| 2016-08-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.several flies in kitchen especially at back prep area by back door. continue effective pest control. |
| 2016-08-05 |
26 |
i general comment - 7-204.11 provide sanitizer at correct concentrations, diluting as required.-pchlorine sanitizer in spray bottle too strong for fcs. cdi - by diluting. |
| 2016-08-05 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfno soap in dispenser at cook line handsink. cdi - by restocking. |
| 2016-08-05 |
4 |
repeat - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.employee drink on back prep table while employee was preparing food. cdi - drink discarded. |
| 2016-04-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an uncovered employee drink on shelf above small freezer on cook line. cdi - drink was discarded. |
| 2016-04-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at proper concentration between uses. observed bleach sanitizer in bucket and spray bottle at 0ppm. changed out to proper concentration - 50ppm- from 3-comp sink. |
| 2016-04-25 |
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 a pan of sliced tomatoes stored in top of make table cooling. cdi |
| 2016-04-25 |
21 |
repeat - 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved marinara sauce in walk-in cooler made saturday not date marked. correct date recorded. observed pepperoni opened today that |
| 2016-01-25 |
8 |
repeat - 6-301.11 provide soap for handwashing at each handsink. -pfno soap at main hand sink on cook line. cdi - soap provided. |
| 2016-01-25 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfa few items held in bottom of flip top cooler and marinara sauce in walk-in cooler not dates. items were said to be made on friday 1-22. cdi |
| 2016-01-25 |
45 |
general comment: 4-501.11 maintain equipment in good repair.torn gaskets on both flip top coolers in kitchen.shelving rusting in walk-in cooler. |
| 2016-01-25 |
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 sliced tomatoes at 49f inside top of flip top cooling. large container of pizza sau |
| 2015-10-26 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. scored cutting boards on shelf stored. 4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi |
| 2015-10-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.2 wet wiping cloths on prep surfaces. |
| 2015-10-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.sugar, flour, and semolina containers not labeled. (labeled on site). |
| 2015-10-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pmarinara sauce in steam well 100f. cdi - reheated to 165f. |
| 2015-10-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfno paper towels in dispenser on cook line. repeat***** cdi - paper towels provided. |
| 2015-10-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.uncovered employee drink observed stored on shelf above 3-comp sink and another stored on shelf next to and above pizza boxes. cdi - drinks relocated and discarded. |
| 2015-06-17 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap for handwashing at the hand sink nearest the pizza oven. cdi- soap bottle provided. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf |
| 2015-06-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed 1 carton of shell eggs stored directly over sliced ham in the walk in cooler. cdi- eggs relocated. |
| 2015-06-17 |
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 1 large metal pot filled with marinara sauce and kept covered in the walk in cooler at 82f. pic stated the marinara was co |
| 2015-06-17 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. on site pic was not ansi certified. |
| 2015-06-17 |
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 observed large metal pot in the walk in cooler at 84f. the marinara was made the |
| 2015-06-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried dough and oil accumulation in the bottom of the large mixer bowl. operator stated the mixing bowl had not been used today. cdi- item set asid |
| 2015-06-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic buckets and plastic containers stacked while wet on the shelving unit near the walk in cooler. |
| 2015-06-17 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no lid on the trash cans in the women's restroom. |
| 2015-06-17 |
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 trash buildup in the dumpster enclosure. dumpster is shared by several businesses. 5-501.113(b) keep dumpster, |
| 2015-06-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one sauce pot stored on the floor of the walk in cooler and one plastic container filled with diced chicken stored on the floor |
| 2015-02-20 |
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 trash debris in and around the dumpster enclosure. |
| 2015-02-20 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no lid on the trash cans in the women's restroom. |
| 2015-02-20 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a pepsi brand glass reach in cooler being used to store salads. the cooler data plate states the cooler should be used f |
| 2015-02-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two chemical spray bottles without labels. cdi- labels added. |
| 2015-02-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soda nozzles on the soda dispensing machine with visible debris on the inside of the nozzles. cdi- nozzles were set aside for recleaning.4-702.11 be |
| 2015-02-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw ground beef stored in a container directly above boxes of mozzarella cheese. cdi- storage rearranged. |
| 2015-02-20 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the handsinks in the men's restroom and at the handsink nearest the pizza oven. cdi- pic purchased two bottles of soap from the nearby store. 6-301.12 provide paper towels |
| 2015-02-20 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic with ansi certification did not arrive on site until 1 hour after inspection began. food preparation begins in the facility one hour before the restaurant opens. |
| 2014-10-15 |
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 two knives being stored in the gap between two flip top coolers. |
| 2014-10-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of diced chicken at 50f in the flip top cooler. the chicken was stacked over the fill line in the flip top cooler. cdi by placing over stacked chicken into the |
| 2014-10-15 |
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 deli turkey opened 10/14 not dated, salami opened 10/14 not dated, and diced chicken prepared on 10/13 not dated. cdi by adding d |
| 2014-10-15 |
33 |
3-501.13 use approved thawing methods. observed chicken wings thawing in the 3 compartment sink without running water and broccoli florets thawing at room temperature. |
| 2014-10-15 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler. 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed pepsi cooler being used to s |
| 2014-10-15 |
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 dust buildup on the ventilation above the flip top coolers. |
| 2014-10-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one container of chicken stored on the floor of the walk in cooler. |
| 2014-06-11 |
8 |
6-301.11 handwashing cleanser, availability - pf. each hand sink shall be supplied with hand cleaning liquid, powder, or bar soap. observed 2 out of 3 sinks in kitchen without hand soap. cdi employee was sent to store to purchase more.6-301.12 hand dry |
| 2014-06-11 |
52 |
5-501.115 maintaining refuse areas and enclosures - c. waste enclosures shall be kept clean and free of unnecessary items. observed leaf litter and trash buildup at dumpster enclosure. |
| 2014-06-11 |
41 |
3-304.12 in-use utensils, between-use storage - c. utensils stored in food shall have their handles stored above the food surface. observed plastic container without a handle being used as a scoop for marinara sauce. |
| 2014-06-11 |
33 |
3-501.13 thawing - c. thawing shall be accomplished under refrigeration or under submerged running water. observed one pan of frozen spinach thawing at room temperature on a counter top. |
| 2014-06-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready to eat foods that are potentially hazardous shall be datemarked if held in the establishment for more than 24 hours. observed lasagna m |
| 2014-06-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being held cold shall be maintained at 45f or below. observed several foods above 45f in walk in cooler |
| 2014-06-11 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed can opener with old food debris on it and deli slicer with food debris on it that had not been u |
| 2013-11-07 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdinggeneral comment: potentially hazardous food shall be hot held at 135 degrees or above. observed 2 slices of pizza hot holding in pizza oven at 109 |
| 2013-11-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be cold held at 45 degrees f or below. observed garlic in oil in reach-in refrigerator at 68 degrees f. obs |
| 2013-11-07 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationgeneral comment: store raw animal food so that cross contamination will not occur. observed 1 container of raw hamburger patty stored above french fries in reach-in freezer along |
| 2013-11-07 |
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 pasta |
| 2013-11-07 |
42 |
.. 4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore clean utensils in a clean, dry area. observed clean pans and containers stored in soiled prep sink after cleaning. |
| 2013-11-07 |
45 |
4-501.11 good repair and proper adjustment-equipmentkeep equipment in good repair. observed condensation leak in walk-in freezer, a split gasket on walk-in cooler gasket, a light out under hood, observed sanitizer dispensor at sink not providing correct s |
| 2013-11-07 |
46 |
4-302.14 sanitizing solutions, testing devicesprovide test strips for sanitizer solution. observed operator unable to provide test strips for chlorine and quat test strips. verification required by 11/17 |
| 2013-11-07 |
26 |
7.202.11 restriction-presence and useonly toxic substances that are required for the maintenance of the food establishment shall be stored in food establishment. observed several spray containers of auto paint and brake cleaner stored in facility. cdi, op |
| 2013-07-22 |
8 |
6-301.14 handwashing signagesupply each handwash sink with a handwash sign. observed no handwash sign in female restroom or at a handwash sink in kitchen. cdi, gave handwash signs to operator. |
| 2013-07-22 |
1 |
2-102.12 certified food protection managerobtain ansi accredited certified food protection manager certification. observed nobody on site with certification at time of inspection. cdi by instruction. repeat |
| 2013-07-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation.store raw animal foods according to final cook temperature. store raw animal food below ready-to-eat food. observed raw chicken removed from commercial packaging and over french |
| 2013-07-22 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessprovide sanitizer at proper concentration. observed quat sanitizer at 3 compartment sink below 200ppm after operator filled up sink vat |
| 2013-07-22 |
21 |
date mark. potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed no date marking procedures being followed but operator stated most items were discarded if not used within 24 hours. cdi by instruction.3-501.17 r |
| 2013-07-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be at 45 degrees f or below when cold held. observed pepperoni, salad, sausage, and ground beef on top of f |
| 2013-07-22 |
45 |
4-501.11 good repair and proper adjustment-equipmentkeep equipment in good repailr. observed quat sanitizer dispensor not properly dispensing sanitizer at proper concentration. observed flip top prep unit 1 cover hinges still broken and cover removed. o |
| 2013-07-22 |
47 |
4-602.13 nonfood contact surfacesobserved shelving near cookline accumulating food debris. |
| 2013-07-22 |
51 |
5-501.17 toilet room receptacle, coveredsupply a covered receptacle in female restrooms for sanitary napkins. observed no covered receptacle in female restroom. |
| 2013-07-22 |
52 |
5-501.15 outside receptaclesreceptacles shall be installed so that accumulation of debris and inseect and rodent attracktion are minimized and effective cleaning is facilitated around unit. observed several trash bags around outdoor garbage receptacle and |
| 2013-04-24 |
2 |
implement and follow a proper employee health policy. observed no health policy being followed. cdi by instruction; gave handout. |
| 2013-04-24 |
4 |
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-service and si |
| 2013-04-24 |
7 |
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-service and si |
| 2013-04-24 |
20 |
keep potentially hazardous food at 45 degrees f or below. observed pepperoni at 54 degrees; mozzerela cheese at 53 in flip top prep 1. observed 4 pieces of lasagna between 57-62 degrees f; meatballs at 51; and 2 cans of chicken stock between 50-53 degre |
| 2013-04-24 |
21 |
date mark potentially hazardous food held in the establishment over 24 hours. observed open package of deli meats not date marked. observed ready to eat meatballs not being date marked. cdi by instruction; improvements made. |
| 2013-04-24 |
45 |
keep equipment in good repair. observed hinges of flip top unit 1 lids broken and making a loud noise. observed flip top unit 2 not holding potentially hazardous foods at correct temperature. operator stated that maintenance was performed on the unit the |
| 2013-04-24 |
37 |
store food 6 inches off of the ground. observed open tray of ground beef stored on floor of walk in freezer. |
| 2013-04-24 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the food with their handles above the top of the food and the container; (b) in food that i |
| 2013-04-24 |
1 |
at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a t |
| 2013-04-24 |
34 |
food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. observed operator not able to find food thermometer. verification required by 5/4/13 |
| 2012-11-29 |
13 |
store raw animal foods in a way to prevent cross contamination of ready-to-eat foods; other raw animal foods and equipment.observed raw groundbeef above tomato sauce and pepperoni's. observed several containers of uncovered food in prep units. cdi by rear |
| 2012-11-29 |
21 |
general commentall potentially hazardous;ready-to-eat foods kept for 24hrs or longer must be date marked. if held at 42-45f; food can only be kept for 4 days before discarding. if held below 41f; food can be held for 7 days.observed numerous containers of |
| 2012-11-29 |
11 |
general commentfood packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. observed one can to have heavy dent along top seam. cdi by seperating can for retu |
| 2012-11-29 |
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. pf observed couple of unlabeled chemical bottles. |
| 2012-11-29 |
2 |
general commentpic must show active managerial control by informing employees of reportable symptoms and illnesses and instructing them to not work.observed facility to not have an employee health policy. cdi by providing employee health consent forms for |
| 2012-11-29 |
37 |
food shall be protected from contamination by storing the food: at least 15 cm (6 inches) above the floor.observed box of gyro bread on floor of walk-in cooler. cdi by elevating box onto shelving. |
| 2012-11-29 |
47 |
maintain all non-food contact surfaces to be clean.observed several refrigeration gaskets with food debris collecting on them. clean all gaskets |
| 2012-11-29 |
37 |
food shall be protected from contamination by storing the food:where it is not exposed to splash; dust; or other contamination. observed some dry foods in storage and left open. cdi by placing food in covered container or resealable bags. |
| 2012-11-29 |
1 |
general commentpic must have obtained certificate of passing an food safety ansi - accredited program. must have certificate prior to 1/1/2014 to avoid mandatory 2pt deduction. observed pic to not have servsafe. |