| Violation Date |
Code |
Description |
| 2018-12-28 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c - observed dust accumulating in ventilation system in restrooms.6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c - observed employee sweater a |
| 2018-12-28 |
6 |
2-301.14 when to wash - p - observed food employee handle soiled equipment then proceed to handle clean equipment without washing their hands in between. cdi by instruction. improvement made since previous inspection. |
| 2018-12-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed rw chicken removed from commercial packaging and stored over ready to eat food in stand up tall reach in freezer. cdi, foods relocated. improvement made from previ |
| 2018-12-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut lettuce with, feta cheese and dressings recently placed in flip top prep unit over 45 degrees f but flip top prep unit holding ambient air temperature of 47 degrees f. cdi |
| 2018-12-28 |
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 pepperoni and salami antipasta with date of preparation of 12/22, roast beef with a date of preparation of 12/24 but unit holding |
| 2018-12-28 |
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 - general comment: observed written |
| 2018-12-28 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. observed pizza on display for slices uncovered / unprotected. observed pizza not covered and protected. operator covered with pan. ensure effective means provided to ensu |
| 2018-12-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed some plates in kitchen accumulating debris. cdi, equipment relocated for cleaning |
| 2018-12-28 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed tongs stored in soiled area at prep cooler along cook line. |
| 2018-12-28 |
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 equipment stored in splash zone of 3 compartment sink and near handwashing |
| 2018-12-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed damaged gasket in pizza prep cooler. observed some damage shelving in prep refrigerator. 4-205.10 food equipment, certification and classification - c - observed non nsf gator container u |
| 2018-12-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lids left open. |
| 2018-12-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths held around waist of food employee. |
| 2018-08-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal bag stored on storage rack over consumer items. |
| 2018-08-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some plates wet stacked near dish area. |
| 2018-08-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed absorbent cloths used to stabilize cutting boards. |
| 2018-08-29 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed glass cleaners and chemicals stored with clean single-service articles and spray bottles over ice behind bar and cheese in shelf. cdi, foods relocated for proper storage. |
| 2018-08-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed butter stored with raw meat in walk in cooler. observed raw chicken removed from commercial packaging and stored over waffle fries in tall reach in freezer. observ |
| 2018-08-29 |
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 employee touch stromboli on cooling process with their bare hands in walk in cooler. cdi, operator volun |
| 2018-08-29 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - observed food employee turn faucet off with bare hands. cdi by instruction.2-301.15 only wash ha |
| 2018-03-27 |
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 several calzones, and a container of onions with a date of 3/19. cdi-the items were proper |
| 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 meatballs, ziti, and mashed potatoes cooling with tightly wrapped covers |
| 2018-03-27 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine not properly reaching temperatures due to heavy leaks coming from the bottom portion of the dish machine. the facility has co |
| 2018-03-27 |
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 missing base boards along the wall of the beer walk in cooler, and behind the |
| 2018-03-27 |
49 |
5-205.15 maintain a plumbing system in good repair. observed heavy leaks coming from the dish machine. have repaired. |
| 2017-12-11 |
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 hand sink adjacent to main grill flip top in need of re-caulking to seal clean |
| 2017-12-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gasket in need of cleaning on beer walk in unit. |
| 2017-12-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored directly on prep tables throughout facility. cdi: cloths placed into sanitizer buckets. repeat. |
| 2017-12-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed mozzerella cheese sitting on front pizza station counter at 53f. observed pizza sauce reading 49f in cold holding unit. employee stated that both items had been at the station l |
| 2017-12-11 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef stored above raw shrimp and ready to eat mussels. cdi: beef relocated to bottom drawer beside chicken to prevent potential cross conatmination events. |
| 2017-12-11 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed one badly dented can on canned goods rack in back dry storage area. cdi: can set aside by pic for credit. |
| 2017-12-11 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at hand sink in warewashing area. cdi: paper towels supplied. |
| 2017-12-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee beverages (bottled waters) stored in reach in unit across from salad station. cdi: both drinks voluntarily discarded and pic advised by ehs to tel |
| 2017-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter and overstacked chicken in cold prep units holding between 50f and 55f. cdi: both products were placed within units recently and were relocated to the walk in for rapid c |
| 2017-07-13 |
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 two bowls of spinach dip dated for 07/03 in reach in and italian meat on its 6th day of shelf li |
| 2017-07-13 |
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 chicken and butter cooling in tightly covered containers in walk in cooler |
| 2017-07-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed some spice containers on cook line with no labelling to indicate contents. |
| 2017-07-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed expo station sanitizer bucket reading less than 100ppm qac. cdi: bucked dumped and refilled with fresh sanitizer from three comp sink reading 200ppm.3-304.14(e) store sanitizer cont |
| 2017-07-13 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed pic working with food while wearing a watch. |
| 2017-04-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - observed cleaning needed on shelving of walk in cooler and portable fans located throughout the kitchen. |
| 2017-04-03 |
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 - 0 pts - observed pasta in walk in cooler reading 108f at 1130am and then art 12pm |
| 2017-04-03 |
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 several individual portions of mash potatoes with no date. cdi -dated. // all items on flip top were dated properly. 3-501.18 dis |
| 2017-04-03 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - 0 pts - observed employee wash hands for less than 5 seconds. cdi - corrected. rewashed hands. e |
| 2017-01-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed blade of robot coupe soiled but stored as clean. cdi- placed at three compartment sink to be cleaned. 4-602.11 clean the equipment and utensils used |
| 2017-01-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - observed cleaning needed on can opener holder, minor on shelving, and fans. re-caulking needed at hand sink near cook line. |
| 2017-01-04 |
46 |
4-302.13 temperature measuring devices, manual warewashing - c - 0pts - temeprature gauges are not in good working condition. repair. |
| 2017-01-04 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - 0pts - repair the splash guard at the hand sink near cook line. |
| 2017-01-04 |
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 items on flip top that have been prepared for longer than 24 hours without a date (artichokes, chicken, moz. cheese) . all items |
| 2016-09-29 |
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 bottles of oils and liquids at grill. repeat. |
| 2016-09-29 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on floor. -0 points- |
| 2016-09-29 |
45 |
4-501.11 maintain equipment in good repair. observed two torn gaskets at pizza prep station. |
| 2016-06-28 |
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 cove base missing at the can wash area. |
| 2016-06-28 |
45 |
. 4-501.11 maintain equipment in good repair. observed bar glass washer not operational during inspection out of service prior to inspection. pic stated the machine is scheduled to be repaired and all dishes are being washed in the main kitchen dish washe |
| 2016-06-28 |
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 various squeeze bottles with water and oil not labeled. |
| 2016-06-28 |
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. -pf observed cut tomatoes recently prepared in the walk-in cooler tightly covered. ve |
| 2016-06-28 |
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 cambros with marinara sauce made on yesterday in the walk-in cooler at 48-51 f. cdi- pic voluntarily discarded. |
| 2016-03-23 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf. observed two dented cans on shelf. cdi items moved to different area to be sent back to seller. |
| 2016-03-23 |
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 ricotta cheese not dated. cdi item dated. observed feta bucket, containers of mash potatoes, an |
| 2016-03-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed green peppers and pork that was above 45f. cdi items discarded. |
| 2016-03-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chili that was holding at 121f. cdi item reheated. instruct facility to check temperatures of items once heated. |
| 2016-03-23 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf. observed person with ansi accredited food certification show up 15 mins into the inspection. must have somone on staff with certification during all hours of operation. |
| 2015-12-10 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p: must provide a dual check backflow prevention device on hose attached to mop sink. hose is under pressure. cdi- disconn |
| 2015-12-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. clean inside ceiling of big ice machine. |
| 2015-12-10 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: repair lids on pizza prep cooler. |
| 2015-08-19 |
54 |
6-305.11 designation-dressing areas and lockers - c: keep personal items such as purses separate from food and food service items. |
| 2015-08-19 |
47 |
4-602.13 nonfood contact surfaces - c:clean fans in walk in cooler. |
| 2015-08-19 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: clean big floor mixer. mixer had not been used for the day at the time of inspection. suggest cleaning before leaving at night. |
| 2015-03-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build of food residue on wire shelving in walk in cooler. clean. |
| 2015-03-27 |
45 |
general comment4-501.11 maintain equipment in good repair. observed protein shelves isn walk in cooler with paint chipping and rust. repaint or replace. |
| 2015-03-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food residue on slicer not used today and sticker residue on a few food pans stored as clean. cdi - slicer broken down to clean; food pans sent to dis |
| 2014-11-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. two dry goods bins were unlabeled. cdi. |
| 2014-11-18 |
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 cooked eggs at 57f that were tightly wrapped. cdi - ice added and vented |
| 2014-11-18 |
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 2 pans of pasta were between 42f and 45f and past the 4 days allowed for keeping at that temper |
| 2014-07-14 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. handsinks must be accessible at all times. observed the hand sink across from the stove blocked with a trash can. cdi. |
| 2014-07-14 |
6 |
2-301.14 when to wash - p. employees must wash hands whenever contaminated, before putting on gloves, or at any other time required by the rules. observed employees touching dirty dishes and then clean dishes without washing their hands. other employee |
| 2014-07-14 |
7 |
3-301.11 preventing contamination from hands - p,pf. employees must change gloves when they become contaminated. for example employees were seen working with food with gloves on, then going to other parts of the kitchen, opening walk-ins, etc, and then g |
| 2014-07-14 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain cold food at 45f or below (41f or below if holding for 7 days instead of 4 days.) observed garlic in oil mixture at 71f on |
| 2014-07-14 |
39 |
3-304.14 wiping cloths, use limitation - c. store wet wiping cloths in sanitizer between uses. observed wet towels sitting out on cutting boards and prep tables. (note wiping cloths are different from towels used to handle hot pans. both were present. |
| 2014-07-14 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c. store utensils to prevent contamination. observed ice wands stored directly on boxes of food or shelves in the walk-in freezer. these should b |
| 2014-07-14 |
31 |
3-501.15 cooling methods - pf. use proper cooling methods such as shallow plans or ice baths to cool hot food. observed a deep bucket of chicken stock cooling in the walk-in as well as cooked chicken breasts in the line cooler in a deep pan. cdi - both |
| 2014-02-17 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be stored in sanitizer between uses. sanitizer buckets shall be stored off the floor. observed wet wiping cloths laying on counters and cutting boards. |
| 2014-02-17 |
31 |
3-501.15 cooling methods - pf. the facility must use proper methods to cool tcs (time/temperature control for safety) foods such as shallow uncovered pans or ice baths. they must be cooled fully before placing into storage. observed two large covered p |
| 2014-02-17 |
22 |
3-501.19 time as a public health control - p,pf. times for pizza shall be recorded when the product is removed from temperature control. observed pizzas marked with 12:30 when it was already 1:30. cdi. |
| 2014-02-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held f |
| 2014-02-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. food held cold must be 45f or below. observed sausage 51f and chicken 53f in the cold holding unit across from the grill. cdi - th |
| 2014-02-17 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. hand sinks may be used for handwashing only. observed the hand sink across from the grill had a drink pitcher on it. cdi - removed. |
| 2013-04-22 |
16 |
3-301.11 preventing contamination from hands.(a) food employees shall wash their hands as specified under ? 2-301.12.(b) except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and(e) of this section |
| 2013-04-22 |
1 |
rules require food facility have a pic(person in charge); with food safety certification and active managerial control present whenever facility is operating. observed pic had no food safety certification. cdi- corrected through instruction; will become m |
| 2013-04-22 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-04-22 |
4 |
(a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use art |
| 2013-04-22 |
7 |
(c) food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form. pf(d) paragraph (b) of this section does not apply to a food employee who contacts exposed; ready-to-eat food with bare hands at the time the |
| 2013-04-22 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed multiple cooked foods not date marked. cdi- corrected through instruction |
| 2013-04-22 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed multiple soiled utensils stored as clean. cdi- removed to reclean |
| 2013-04-22 |
22 |
(a) except as specified under ? (d) of this section; if time without temperature control is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking; or for ready-to-eat |
| 2013-04-22 |
7 |
(a) food employees shall wash their hands as specified under ? 2-301.12.(b) except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; re |
| 2013-02-25 |
20 |
3-501.16-ensure proper cold holding temperatures. observed sausage 52f; chicken 49f; shrimp 48f; calamari 48f; chicken 48f; veal 50f and pasta 50f in top and bottom of reach-in cooler. ambient air temperature of cooler is 49f. all foods were put in the |
| 2012-11-29 |
39 |
3-304.14-wet wiping cloths shall be held between uses in a chemical sanitizer. observed wet wiping cloths on prep surface. |
| 2012-11-29 |
20 |
3-501.16-time/temperature control for safety food; cold holding; shall be held at 45f or below. observed chicken 50f; sausage 50f and butter 50f cold holding in top of reach-in cooler. cdi-do not overstack food products above rim of container. chicken; |
| 2012-11-29 |
14 |
4-601.11-equipment food-contact surfaces and utensils shall be clean to sight and touch. observed food residue on burr mixer blade and on strainers. cdi-burr mixer and strainers were cleanied and sanitized. |