| Violation Date |
Code |
Description |
| 2018-10-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings and drinks stored on prep table over pizza boxes. |
| 2018-10-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed employee food stored above open container of sauce. |
| 2018-10-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed label fading on chemical bottle. cdi-relabeled. |
| 2018-03-09 |
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. clean floors around large mixer and dish area. |
| 2018-03-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from low prep cooler door gaskets and build up from soap dispensers and paper towel dispensers. improvement noted from last inspection. |
| 2018-03-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw shell eggs stored on top of a case of heavy cream in reach in cooler. cdi - eggs relocated. |
| 2017-12-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean flour and dust from lowprep cooler door gaskets. |
| 2017-12-13 |
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 pizza by the slice with discard time |
| 2017-12-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw shell eggs above milk and other ready to eat foods in reach in cooler. cdi - eggs relocated to bottom shelf. |
| 2017-08-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf 4-501.114 maintain sanitizer at correct concentrations. -p a couple of plastic food pans with sticker residue stored as clean. also, sanitizer solution in thr |
| 2017-08-30 |
33 |
3-501.13 use approved thawing methods. frozen ham thawing on drain board of prep sink. cdi - placed under running water for rapid thawing. |
| 2017-08-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean flour and dust from low prep cooler door gaskets. |
| 2017-05-24 |
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 plastic tubs of shredded cheese cooling with lids on. cdi - lids removed to allow |
| 2017-05-24 |
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 spaghetti and pene pasta dated 5-16 in low prep cooler. cdi - discarded. |
| 2017-05-24 |
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 food worker used bare hands to move slices of pizza from prep table to plates. cdi - pizza discarded; worker began u |
| 2017-05-24 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2017-02-09 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf no soap at hand sink in men's room. cdi - soap restocked. |
| 2017-02-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf sticker residue on outside of food pans stored as clean. cdi - pans sent to dish area for reprocessing. |
| 2017-02-09 |
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 cut ham from yesterday in pizza make station with no date marking. cdi - correctly back dated today. 3-501.18 discard the food requiring dat |
| 2017-02-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sliced turkey stocked above fill line and holding above 45f in flip top. cdi - relocated to low prep cooler for rapid cool down. |
| 2017-02-09 |
45 |
4-501.11 maintain equipment in good repair. chipping paint and rust on low prep cooler shelves. repair or replace as needed. |
| 2017-02-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up of crumbs and food debris from low prep cooler gaskets. |
| 2016-10-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. keep single service itmes protected during storage. keep in wrapper. |
| 2016-10-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in 3 comp sink testing at 0ppm. observed air in line of sanitizing dispenser. cdi by priming line and test at 200ppm.4-601.11(a) equipment food conta |
| 2016-10-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on prep table. one beverarge uncovered. cdi by covering and moved to below table top. |
| 2016-08-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present. |
| 2016-08-30 |
4 |
2-401.11 eating, drinking, or using tobacco - observed employees eating in kitchen. |
| 2016-08-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up on soda fountain nozzles. cdi by wash, rinse, and sanitize.repeat violation |
| 2016-08-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ham, sausage, mozarellla cheese, pepperoni stored in pizza prep cooler > 45f. pic stated that tcs food items had been in cooler < 1 hour prior to inspection. cdi by removing all |
| 2016-08-30 |
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 board incorrectly date |
| 2016-08-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 3 unlabeled spray bottles containing toxic chemicals. cdi by labeling. |
| 2016-08-30 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door to be open upon arrival.6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen. |
| 2016-08-30 |
45 |
4-501.11 maintain equipment in good repair. observed ambient air temperature of 53f in pizza prep cooler. repair cooler. |
| 2016-08-30 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed wash and sanitizer water at 3 compartment sink to be soiled. |
| 2016-04-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of chemical cleaner. |
| 2016-04-18 |
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 on rack without tphc |
| 2016-04-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sausage, pepperoni, ham stored in pizza prep cooler > 45f. observed flip top to be open upon arrival. ambient air temperature of unit observed to be 44 f. cdi by closing flip t |
| 2016-04-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizing solution in 3 compartment sink testing 0ppm qac. cdi by refill and test 200ppm.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf o |
| 2016-01-14 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed marinara sauce with meatballs in mini-steam table 90f. cdi reheated to 165f for 15 seconds. reheat foods to 165f prior to placing in steam well. |
| 2016-01-14 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed no hot water at front area hand wash sink. all other handwash sinks observed with > 100f water. repair hnadwash sink. |
| 2015-08-25 |
45 |
4-501.11 maintain equipment in good repair. large pizza prep cooler has an internal temperature of 57f. pic will call for repair service. |
| 2015-08-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee without hair restraint. |
| 2015-08-25 |
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 cheese pizza on rack with i |
| 2015-08-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ham, sausage, pepperoni, cheese stored in large pizza prep cooler > 45f. internal temperture of cooler observed to be 57f. see item #45. cdi by voluntary discard of food items. |
| 2015-08-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed employee washing utensils without sanitizing. cdi by instructing pic to wash, rinse , and sanitize utensils in the 3 compartments of the utensil wash sink. 4-602.11 clean the equipment an |
| 2015-08-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on food prep table. cdi by moving below table top. |
| 2015-03-27 |
11 |
3-101.11 safe, unadulterated and honestly presented - p,pf: observed moldy tomatoes in box inside of prep unit. cdi-discarded |
| 2015-03-27 |
47 |
4-602.13 nonfood contact surfaces - c:clean ouside areas on big mixer and bowl. |
| 2015-03-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: observed to open packages of slicing sandwich ham and turkey. sliced ham and turkey was dated in prep unit. all potentially hazardous foods mus |
| 2015-03-27 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: replace missing floor tiles.6-201.16 wall and ceiling coverings and coatings - c: replace absorbant ceiling tiles near back door and above storage rack with non absorbant, easily cleana |
| 2014-11-19 |
53 |
6-201.16 wall and ceiling coverings and coatings - c: replace unapproved ceiling tile near back door. ceiling tiles must be smooth, cleanable , and nonabsorbant. |
| 2014-11-19 |
45 |
4-205.10 food equipment, certification and classification - c: discontinue using and remove household fresh saver from facility. not approved for commercial use. |
| 2014-11-19 |
36 |
6-501.111 controlling pests - pf: eliminate fruit flies from facility. |
| 2014-11-19 |
30 |
8-103.11 documentation of proposed variance and justification - pf: must provide documentation to perform vacuum packaging on sandwich meats. |
| 2014-11-19 |
27 |
3-502.12 reduced oxygen packaging, criteria - p,pf: observed sliced sandwich meats vacuum packaged in facility. small hand held piece of equipment used to removed oxygen from plastic bag. variance needed in order to use this process. verification needed. |
| 2014-11-19 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: clean big floor mixer completely. clean slicer completely. verfication needed. |
| 2014-08-04 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: clean mixer.4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p: observed sanitizer in bucket and sink reading le |
| 2014-08-04 |
31 |
3-501.15 cooling methods - pf: observed pastrami thawing in prep sink at room temperature. pastrami 41f. must thaw under cold running water, in coolers, or in microwave as a part of the cooking process. cdi-ran cold water over product |
| 2014-08-04 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: cut lettuce 79f. must keep lettuce at 45f or below. cdi-placed in cooler. |
| 2014-08-04 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: observed back door not tight fitting. door is too small for doorframe. big space between door and door frame. repair or replace. |
| 2014-08-04 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: clean around door gaskets of coolers and freezer. |
| 2014-04-08 |
41 |
3-304.12 in-use utensils, between-use storage - c:discontinue using portion cups as scoops in seasonings. |
| 2014-04-08 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: marinara sauce made day prior to inspection needs to be date marked. foods prepared and kept longer than 24 hours must be dated marked. |
| 2014-04-08 |
14 |
. 4-602.11 equipment food-contact surfaces and utensils-frequency - p: clean inside microwave, tea urn, and inside ceiling of ice machine.cdi- cleaned during inspection |
| 2014-04-08 |
1 |
2-102.12 certified food protection manager - c: no person with ansi accredited food protection manager certification available at time of inspection. manager took the cfm test on march 10, 2014 (wendover rd) scores were sent out yesterday and have not arr |
| 2013-10-30 |
1 |
2-102.12 certified food protection manager - cmust have a certified food protection manager on duty at all times of operation. pic at time of inspection not certified. cdi by instruction. must have in place by 1/1/2014 to avoid 2 point deduction. |
| 2013-10-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfall potentially hazardous ready to eat foods in refrigeration longer than 24 hours must be labeled with the date opened/prepared or discard date. |
| 2013-10-30 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pmaintain quat sanitizer at 200-400ppm. observed sanitizer in bucket and in 3 compartment sink about 100ppm. cdi by emptying and r |
| 2013-10-30 |
8 |
5-202.12 handwashing sinks, installation - pfall handsinks must be supplied with hot water of at least 100f. oserved both restroom handsinks and sink near register with no hot water. verification required. observed both other handsinks in facility with |
| 2013-04-04 |
54 |
(a) areas designated for employees to eat; drink; and use tobacco shall be located so that food; equipment; linens; and single-service and single-use articles are protected from contamination. observed personal items stored on food prep table. |
| 2013-04-04 |
21 |
once opened/prepared rte tcs foods held under refrigeration for more than 24 hours must be date marked. observed marinara sauce; deli meats; etc not date marked. cdi; by instruction to have corrected by next inspection. |
| 2013-04-04 |
14 |
provide sanitizer available at all times & at proper strength (quat at 200-400ppm & clorine @ 50-100ppm). observed quat sanitizer in spray bottle at 0ppm. cdi; corrected to proper concentration in bottle & at utensil washing sink. |
| 2013-04-04 |
1 |
(a) 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 |
| 2013-01-03 |
4 |
separate employee food and drink from that of customer's food. observed personal employee food and drink stored with customer's food in 3 door reach-in cooler. |
| 2013-01-03 |
21 |
3-501.17. maintain proper date marking system in place for rte tcs foods held more than 24 hours. observed foods stored in reach-in freezer and cooler that were not date marked. cdi-by instruction to have completed by next inspection. |
| 2013-01-03 |
2 |
2-201.11 (a). all facilities must provide an employee health policy. observed no employee health policy in place. cdi-by instruction; gave handout. |
| 2013-01-03 |
41 |
maintain scoop handles out of food product. observed scoop handle down in sugar. observed open bag of sugar. properly store ice scoops. observed ice scoop stored directly on top of ice machine. store on clean dry surface. |
| 2013-01-03 |
22 |
3-501.19- written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request for phf tcs that are timed instead of temperature controlled. observed that facility sells cheese a |
| 2013-01-03 |
1 |
(a) 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 |