| Violation Date |
Code |
Description |
| 2018-07-31 |
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 water leaking from the ceiling by the back entrance to the kitchen. |
| 2018-07-31 |
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 lettuce cooling in a high volume, circular tub (approximately 50 gallons) |
| 2018-07-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle. cdi- label added to spray bottle. |
| 2018-07-31 |
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 an opened ham chub without a datemark, lasagna without a datemark, soup without a datemark, and cooked peppers without a datemark. |
| 2018-07-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a deli slicer that had not been used today with visible food debris on the back side of the blade and an immersion blender that had not been used tod |
| 2018-07-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a plastic container lid and a metal scoop being stored in the hand sink nearest the espresso machine in the kitchen. cdi- items were relocated. 6-301.11 provi |
| 2018-07-31 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee remove gloves after handling raw chicken then proceed to put on new gloves without first washing hands. cdi- discussion with employee; washed hands. 2-301.14 wash |
| 2018-03-27 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed serving utensils in sauces and pasta overnight with buildup from the previous morning. cdi - pic sent these to the dish pit for cleaning. -1.5- |
| 2018-03-27 |
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 cooked marinara and tomato sauces cooled overnight at 47-57f at the beginning of the inspection in reach in freezer. cdi - p |
| 2018-03-27 |
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 five gallon buckets of sauces cooling overnight in deep portions at 47-57f |
| 2018-03-27 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wiping cloths in bucket stored on the floor at the far left inside the cook line. -0- |
| 2018-03-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed front counter handsink at pizza station with wiping cloths stored in the basin. cdi - pic instructed new employee to move these to the right side of the cook li |
| 2018-03-27 |
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 clean wiping cloths stored on the floor under front handsink in the pizza station. -0- |
| 2018-03-27 |
45 |
4-501.11 maintain equipment in good repair. observed reach in freezer not working and rusting shelves in the prep cooler used for salads. -0-4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed c |
| 2018-03-27 |
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 walk in shelves in the produce walk in cooler. -0- |
| 2018-03-27 |
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 ice scoop and flour scoop in product with handles touching food. -0- |
| 2017-12-12 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employees at the cook line change tasks and station without washing hands and food employees exiting and entering the kitchen rear exit wearing gloves. employees were chan |
| 2017-12-12 |
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 food employee touching butter with bare hands at the cook line and touching marinara sauce. -1.5- |
| 2017-12-12 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed residential bug spray hanging near the soda boxes at the rear of the facility. cdi - pic removed p |
| 2017-12-12 |
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 cooling pasta with plastic film over container in the walk in cooler. obse |
| 2017-12-12 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed dead battery in the handsoap dispenser at the pizza station. cdi - pic changed battery. -0- |
| 2017-12-12 |
46 |
4-603.16 rinsing procedures - c a rinse solution shall immediately followa wash solution and immediately preced a sanitizing solution when manually washing dishes. observed no rinsing solution in use in the 3-comp setup. -0- |
| 2017-12-12 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed no lids on the cardboard container outside. -0- |
| 2017-12-12 |
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 oil in the pizza station in squeeze bottle without label. -0- |
| 2017-09-26 |
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 buildup on the dining room ceiling tile and hvac |
| 2017-09-26 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed dispensing utensils and other utensils not washed before the end of shift. cdi - pic had dish washer clean these. -0- |
| 2017-09-26 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed mussel tags out of chronological order. cdi - pic put tags i |
| 2017-09-26 |
7 |
3-301.11 (d) preventing contamination from hands - p,pf food that is rte shall be cooked to a minimum of 165f if the ingredients are hand dispensed using bare hands. observed bare handed mozzarella cheese topping on pizza cooked to 159f. cdi - pic reheate |
| 2017-09-26 |
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 dish washer not washing hands between handling soiled and clea |
| 2017-05-10 |
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 missing labels on working squeeze bottles in the prep unit at the cook line. cdi - labels placed on foods today. -1- repea |
| 2017-05-10 |
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 deep pans being used to cool cut lettuce in the walk in, cooling at a rate |
| 2017-05-10 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket to the left of the cook line stored on the floor with wiping cloth present. cdi - bucket moved to low shelf. -0- |
| 2017-05-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pans stored over the prep sink used for cooling in the kitchen. -.5- repeat |
| 2017-05-10 |
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 ice, sugar and flour scoops with handles touching the food. cdi - pic pu |
| 2017-03-16 |
45 |
4-501.11 maintain equipment in good repair. observed pizza station prep not working. repair. 4-402.11 (a)(3) fixed equipment, spacing or sealing-installation - c fixed equipment shall be sealed when subject to moisture. observed old and missing caulking a |
| 2017-03-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans under the prep table close to the rear handsink in the kitchen. -0- |
| 2017-03-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee handling food without wearing hair restraint. -0- |
| 2017-03-16 |
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 unlabeled oil squeeze bottles on the rack to the left for cook line. -0- |
| 2017-03-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spinach, sliced steak and other tcs foods in the pizza station prep cooler at 48-53f left in place overnight. cdi - pic voluntarily discarded these items, took the cooler out of |
| 2017-03-16 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw veal. cdi - pic switched these containers.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed expos |
| 2017-03-16 |
8 |
6-301.14 post a handwash sign at each handsink. observed missing handwashing sign at the handsink in the kitchen near the dish machine. cdi - pic requested new sign from auto-chlor. 6-301.12 provide paper towels or approved alternative for hand drying at |
| 2016-12-21 |
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 foods in wait staff flip top without dates that are left in place overnight from a larger stock in walk in. cdi - dates placed on f |
| 2016-12-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed blocked handwash sinks at the pizza station and at the dough prep sink. cdi - stool and proofing trays moved from in front of handsinks. -2- repeat |
| 2016-12-21 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed soiled prep table surface used for cutting sandwiches that is only cleaned once a day. cdi - clean cutting board placed in service. -1.5-4-602.11 |
| 2016-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one pan of sliced meatballs, one pan of sliced sausages and one bowl of garlic and oil at 48, 49 and 76f, respectively. cdi - sausages and meatballs voluntarily discarded and ga |
| 2016-12-21 |
33 |
3-501.13 use approved thawing methods. observed frozen rte broccoli thawing at room temperature. thaw using an approved method. -0- |
| 2016-12-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cooked spinach stored in the splash zone of the handwashing sink. cdi - spinach reheated to over 165 before being used as an ingr |
| 2016-12-21 |
46 |
4-603.16 rinsing procedures - c rinsing shall be in a solution located between the wash solution and the sanitizer solution. observed no rinsing taking place in 3-comp dish washing. dishes were being washed and sanitized only. cdi - middle compartment fil |
| 2016-12-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed one broken dumpster lid and the door open, as well. repair the lid and keep the doors closed. -0- |
| 2016-09-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup in the basin of the handsink and on the shelving near the cook line. clean these. -0- |
| 2016-09-22 |
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 clean linen stored on shelf under large pans with buildup and grease present. move linen to clean location. -0- |
| 2016-09-22 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no hair restraint on food employee. cdi - pic gave employee hat to wear. -2- |
| 2016-09-22 |
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 tightly wrapped containers of diced tomatoes cooling in the walk in. cdi - |
| 2016-09-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on knives and other utensils stored in a container with debris pesent. observed cook placed sandwiches on unclean prep table and oven rack. cd |
| 2016-09-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dumped food in the drain of the handsink across form the hot serving line. cdi - pic cleaned sink. -0- |
| 2016-09-22 |
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 employees hand dispensing food toppings and ingredients, h |
| 2016-05-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the pizza prep hand sink. keep all sinks stocked for proper hand washing. cdi- paper towels were placed at the sink. 5-205.11 maintai |
| 2016-05-26 |
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 turkey and sausage in the walk-in cooler with no date mark. cdi- dates were placed on the foods during inspection. |
| 2016-05-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one spray bottle with bleach and water not labeled. cdi- labeled during the inspection. |
| 2016-05-26 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk-in cooler. |
| 2016-05-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employers preparing food with no hair restraints. repeat |
| 2016-03-23 |
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 handle in the ice bin touching the ice. store handle extended out of t |
| 2016-03-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils observed food handlers not wearing hair restraints. repeat |
| 2016-03-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf menu has a asterisk for house dressing, but the facility is currently using pasteurized eggs. a consumer advisory |
| 2016-03-23 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed 4 bulk bins of marinara sauce and tomatoes sauce cooled last night in the walk-in cooler at 61 f and 55 f. reviewed proper |
| 2016-03-23 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the kitchen hand sink. keep all sinks stocked for proper hand washing. cdi- paper towels were placed at the sink.5-205.11 maintain ac |
| 2015-12-18 |
45 |
4-501.11 maintain equipment in good repair. observed several prep units in need of gasket replacement. |
| 2015-12-18 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed cooks in grill area not wearing hair restraints. |
| 2015-12-18 |
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 , veal and other items cooling tightly covered. cdi vented to coo |
| 2015-09-24 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed covers missing on cooked sausage, lettuce in water, cut tomatoes and other items in walk in that are cooked and cooled. provide covers to prevent cross-contam |
| 2015-09-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed rolling rack of glasses in front of handsink on two occasions and a brillo pad in handsink near 3-comp sink. cdi - rack rolled away from handsink and brill pad |
| 2015-09-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory on the menu without disclosure statement and asterisk or other symbol denoting which it |
| 2015-09-24 |
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 of oil and salt/pepper mix without labels. label these items with the common name. -0- |
| 2015-09-24 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed split gasket on prep cooler. replace gasket. -0- |
| 2015-09-24 |
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 shelves near reach in freezer and on handsink nozzles. clean. -0- |
| 2015-09-24 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed cardboard container and dumpster with open doors and garbage dumpster with an open lid. keep these closed. -0- |
| 2015-09-24 |
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 buildup on vents in the kitchen, bathroom a |
| 2015-04-23 |
52 |
general comment5-501.114 ensure drain plug on dumpsters, waste containers is in place. no drain plug on dumpster. call solid waste management service provider and request drain plug installation. |
| 2015-04-23 |
41 |
general comment3-304.12 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. ice scoop handle burried down in ice machine. cdi - reinserted wi |
| 2015-04-23 |
31 |
general comment4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed chopped salad cooling in tightly wrapped container. also, per pic, pizza sauce is cooled from room temperature i |
| 2015-04-23 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed chlorine sanitizer in excess of 200ppm in kitchen. cdi - diluted to proper strength. |
| 2015-04-23 |
20 |
general comment3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cut tomatoes held above 45f in flip top unit. cdi - top layer of tomatoes removed as product was at 41f near the chill line. reminded staff not to fill product above the c |
| 2015-04-23 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf no soap at handsink next to prep sink. cdi - soap restocked during the inspection. |
| 2015-04-23 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p one chef removed gloves while completing an order then donned new gloves without first washing hands. cdi by instruction to wash between glove changes. |
| 2015-04-23 |
4 |
general comment2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drink stored on prep surface. cdi - employee discarded upon start of inspection. |
| 2014-12-23 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf. observed shellstock tags were being saved but date of last piece use |
| 2014-12-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two cases of chicken on floor of walk in cooler. |
| 2014-12-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed interior of ice nachine showing pink buildup on deflector. cdi - cleaned and sanitized during inspection. |
| 2014-12-23 |
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 one hood light burned out. |
| 2014-12-23 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed no date marking on sauces and lasagna from yesterday. cdi - dated. |
| 2014-09-08 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wet towels on cutting boards and not in the sanitizer bucket. sanitizer bucket was 0 ppm. cdi. |
| 2014-09-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed a large container of pizza sauce that had been recently made from room t |
| 2014-09-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed fresh garlic and oil mixture at 65f by the pizza station. garlic and oil mixtures shall be held at prep temperatures. cdi. |
| 2014-09-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed the dish machine at 0 ppm chlorine and the sanitizer at the 3 compartment sink at 0 ppm quat. cdi - both were fixed and dispensing at the correct concentration. |
| 2014-09-08 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees put on gloves without washing their hands. cdi. |
| 2014-03-18 |
7 |
3-301.11 preventing contamination from hands - p,pf. bare hand contact with ready to eat food is not permitted. observed an employee handling sub rolls with his bare hands. cdi - employees donned gloves to handle food. however, at that point all emplo |
| 2014-03-18 |
1 |
2-102.11 demonstration - c. the person in charge today is not certified. observed certification for a pic who was not present. they need to be present during all hours of operation or two points will be deducted. cdi. |
| 2014-03-18 |
6 |
2-301.14 when to wash - p. employees must wash their hands before donning gloves to handle food. observed employees go to get gloves after they were instructed they can not handle ready to eat food with their bare hands. no hand washing took place befo |
| 2014-03-18 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. hand sinks must be accessible for hand washing at all times. observed two hand sinks obstructed from use. one from a cart holding glasses in the back and at the pizza station by a trash |
| 2014-03-18 |
12 |
3•-203.12 shellstock, maintaining identification - pf. the date when the last shellstock was sold shall be recorded on the tag and tags shall be kept in chronological order. observed tags were not dated and were jumbled in a bag. cdi. |
| 2014-03-18 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. maintain sanitizer at approved levels. observed a sanitizer bucket at 0 ppm.4-601.11 (a) equipment, food-contact surfaces, nonf |
| 2014-03-18 |
31 |
3-501.15 cooling methods - pf. use proper methods of cooling foods such as shallow layers of food in a well vented pan under refrigeration or by using ice. observed cooked eggplant was sitting out as low as 105f. 3 out of 4 pans were found to be under |
| 2014-03-18 |
41 |
3-304.12 in-use utensils, between-use storage - c. store in use utensils properly such as in food with their handles above the top of the food, on a clean portion of a food preparation area, etc. observed 2 knives stored in the gaps between two pieces o |
| 2013-08-12 |
39 |
3-304.14(b) in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths on counter. |
| 2013-08-12 |
14 |
4-601.11(a) food contact surfaces must be clean to sight and touch. observed minimal amount of mold in ice machine, cdi by cleaning. |
| 2013-08-12 |
6 |
2-301.14 employees must wash hands as often as necessary to prevent contamination. observed employee handle dirty dishes, then clean dishes without washing hands. cdi by instruction |
| 2013-08-12 |
2 |
2-201.11 employees shall understand when to report illness, symptoms and exposure. no policy or documentation in place. pic given employee health handout. cdi- pic has discussed policy and handouts are to be signed by employees. |
| 2013-03-12 |
13 |
3-302.11-ensure proper food storge. observed raw shell stored above pasteurized raw shell eggs. cdi-raw unpasteurized shell eggs were moved below pasteurized eggs. |
| 2013-03-12 |
21 |
3-501.17-ensure proper date marking. observed tubs of cooked meatballs; pasta and sausage not date marked. cdi-foods were date marked. |
| 2013-03-12 |
7 |
3-301.11-ensure no bare hand contact with ready to eat foods. observed employee sliced bread with bare hands. cdi-bread was voluntarily discarded. |
| 2013-03-12 |
31 |
3-501.15-ensure proper cooling methods. observed cooked pasta cooling covered and stacked. cdi-pasta was vented and unstacked. |
| 2012-12-21 |
45 |
4-101.19-nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. observed cardboard lining shelv |
| 2012-12-21 |
37 |
3-304.13-linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. observed linen napkins cov |
| 2012-12-21 |
21 |
3-501.17-food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded. observed a cont |