| Violation Date |
Code |
Description |
| 2018-10-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone stored on cutting board at prep station. cdi: phone removed. observed employee belongings in dry storage area of kitc |
| 2018-10-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy dust build up on filter of coke machine. observed chemical residue and flour build up on dish machine. |
| 2018-10-26 |
45 |
4-502.11(a) maintain utensils in good repair. observed many cracked lids and cracked tubs throughout facility. pic stated that replacement utensils have been ordered already. |
| 2018-10-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed pizza sauce cooling in prep top cooler. cdi: pizza sauce moved to walk in |
| 2018-10-26 |
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 hot well items marked with |
| 2018-10-26 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed pizza sauce cooling at rate of 0f/min in prep top cooler. cdi: item moved to walk in cooler and proper cooling rate ac |
| 2018-10-26 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed pink build up on ice dispenser for coke machine. cdi: person in charge (pic) cleaned ice dispenser during inspection. |
| 2018-10-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw, cracked eggs stored over mozzarella cheese in reach in cooler. corrected during inspection. (cdi): items reorganized. |
| 2018-06-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pizza rack hanging on the mixer was blocking the use of the hand washing sink near the pizza line. cdi- the pizza rack was moved to a storage area.no points d |
| 2018-06-27 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed tomato basil sauce carried |
| 2018-06-27 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed ranch dresssing at a rate of 0.03 and garilc in oil at a rate of 0. cdi - both products were divied into smaller pan |
| 2018-06-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several in-use wiping clothes were not stored in sanitizer througout the prep line and kitchen. |
| 2018-06-27 |
31 |
3-501.15 cooling methods - pf observed a containers of ranch dressing and garlic in oil were cooling in large deep container with lid on tight. both products were portioned into smaller containers and vented for air circulation. the garlic in oil was al |
| 2018-01-19 |
45 |
4-502.11(a) maintain utensils in good repair. observed several cracked plastic containers throughout restaurant. discard cracked contianers.4-501.11 maintain equipment in good repair. observed salad station cooler holding at 50f. cooler was backed flush a |
| 2018-01-19 |
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 at flat top station with no label. repeat violation |
| 2018-01-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no disclosure or reminder or asterisking of sunny-side pizza on specials board. verification required |
| 2018-01-19 |
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 lettuces being held on tphc |
| 2018-01-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salad cooler with an ambient temperature of 50f. observed dressings inside of cooler above 45f. cdi: dressings rapidly cooled in walk in. cdi:packaged dressings permanently plac |
| 2018-01-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one 1/6 container of marinara below 135f. cdi: marinara rapidly reheated to 165f. suggestion made to pic to use metal container for the sauce as is used for chicken and chili. |
| 2018-01-19 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed soap dispenser not working on line. verification required |
| 2017-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found several pans of spinach and one pan of arugula above 45 f. cdi- moved spinach to walk-in and discarded arugula. |
| 2017-08-16 |
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 two employees recontaminate hands after washing by turning off faucets. cdi- discussion, |
| 2017-08-16 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p: observed chicken reheated on flat top 148 f immediately after placing in hot well. cdi- chicken placed back on flat top and heated to 165 f. |
| 2017-08-16 |
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: found ricotta cheese, arugula not date marked. found spinach pans dated with next day date. cdi- discard arugula voluntarily. allow to back |
| 2017-08-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. flour container unlabeled. oil squirt bottle not labeled. |
| 2017-08-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed buckets of sanitizer holding cloths at less than 100 ppm quat. |
| 2017-08-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed cups at front line over-stacked in dispensers. |
| 2017-06-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener and vegetable choppers (2) with visible food debris stored as clean. several containers stored as clean with food debris left in them. c |
| 2017-06-07 |
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 opened bags of lettuce not date marked. cdi - bagged date marked. |
| 2017-06-07 |
22 |
3-501.19 time as a public health control - p,pf observed several tphc items with improper start times. the start time is when the food leaves the heat or cold source. example: when eggplant is removed from oven at 10:35 the start time is 10:35 and dis |
| 2017-06-07 |
31 |
repeat: 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air mustflow around product to remove the heat. -pf observed a few recently prepped spicy and mild sausage and steak strips cooli |
| 2017-06-07 |
35 |
3-302.12 food storage containers identified with common name of food - c observed unlabeled containers/mister of oil and balsamic vinegar, vinegar was stored in a repurposed water bottle, cannot repurpose containers that cannot be properly w/r/s. cdi - |
| 2017-06-07 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket on floor. cdi bucket relocated. |
| 2017-06-07 |
26 |
7-201.11 separation-storage - p observed stainless steel cleaner and paint stored with food. store chemicals below and separate from food. cdi- items moved to chemical storage area. |
| 2017-06-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers, air dry completely before stacking. |
| 2017-06-07 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed unprotected pizza boxes stored with inside up and boxes stored on top, top one had grease marks. opened boxes of single servi |
| 2017-06-07 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed several damaged containers and non-stick pan damaged. cdi all |
| 2017-06-07 |
54 |
6-501.110 using dressing rooms and lockers - c observed employee belongings on shelving with food storage. employee items cannot be stored where can contaminate food, clean dishes or clean single service. cdi - items removed |
| 2017-06-07 |
41 |
3-304.12 in-use utensils, between-use storage - c observed knife stored in gap between 2 prep tables, store utensils on clean surface or protected from contamination. |
| 2017-02-22 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food manager on site during inspection. |
| 2017-02-22 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed cardboard stored on shelving units. cdi: cardboard removed and discarded.6-501.12 floors, walls, ceilings including the attachments |
| 2017-02-22 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed plastic cups overstacked at registers so that mouth contact portion was not protected. cdi: several cups removed so that lips |
| 2017-02-22 |
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 a few recently prepped items cooling in prep top unit. cdi: items rapidly |
| 2017-02-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed eggs hot holding below 135f. cdi: product reheated and storage changed. |
| 2017-02-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee use handsink to get water twice during inspection. cdi: employee directed to ensure that handsink is only used for handwashing. |
| 2016-10-17 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chicken in hot well which was reheated at 95 degrees. cdi reheated see temperature chart. |
| 2016-07-29 |
45 |
4-501.11 maintain equipment in good repair. observed two gaskets on front prep coolers in need of replacement. |
| 2016-04-22 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed wash water in 3 compartment sink at 96 degrees should be minimum of 110 degrees. -0 points- |
| 2016-04-22 |
45 |
4-501.11 maintain equipment in good repair. observed 5 gaskets on lower prep units in need of replacement. repeat violation.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed portable cuttin |
| 2016-02-16 |
45 |
4-501.11 maintain equipment in good repair. observed total of 5 gaskets on lower prep units in need of replacement or resurfacing. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed portabl |
| 2016-02-16 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket on floor. |
| 2015-11-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic containers that were wet stacked. |
| 2015-11-16 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees handling food while wearing watches and bracelets. |
| 2015-11-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bin of lettuce stored on trash can and pizza dough stored directly next to soiled dishes on dirty drainboard. cdi items relocated |
| 2015-11-16 |
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 spicy sausage, chicken, lettuce, and lettuce cooling in a large plastic c |
| 2015-11-16 |
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 tofu, lettuce, spring mix, and boiled egg from friday and not dated. cdi items dated. |
| 2015-11-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed can opener, slicer, tomatoe slicer, and plastic containers soiled with debris. cdi items moved for cleaning. repeat. |
| 2015-07-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored in prep top and employee food stored on top of food for the facility in walk in. cdi items relocated. |
| 2015-07-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plates that were soiled with food debris. cdi placed in the back for clenaing. |
| 2015-07-30 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p. observed meatballs that were not reheated to 165f. cdi items reheated above 165f. observed grill chicken and meatballs that were placed in hot well to hold f |
| 2015-04-02 |
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 knife stored in between crevice of prep tables where food debris accumu |
| 2015-04-02 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees working with food without hair restraints. |
| 2015-04-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed facility with blue cheese, feta cheese, tofu,spring lettuce, and romaine lettuce held above 45f since the night before. cdi items discarded. repeat. |
| 2015-04-02 |
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 handle cilantro with bare hands. cdi hands washed and gloves donned. |
| 2014-12-02 |
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 vents in bathrooms and walk in unit covered with dust. |
| 2014-12-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed salad prep unit at 50f and holding tcs items above 45f. cdi instructed facility to use time until unit fixed. verification required. |
| 2014-12-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled knives in facility. cdi items moved for cleaning.4-501.114 maintain sanitizer at correct concentrations. -p. observed sanitizer bucket at 0ppm |
| 2014-08-11 |
31 |
3-501.15 cooling methods - pf. 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 orchard salad, basil chicen salad, sausage, lettuce, |
| 2014-08-11 |
35 |
3-602.11 food labels - pf. food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf. observe |
| 2014-08-11 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pizza dough stored in walk in cooler floor. |
| 2014-08-11 |
39 |
3-304.14 wiping cloths, use limitation - c. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wet cloths on prep counters, and sanitizer bucket on pre |
| 2014-08-11 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. 4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed toilet paper stored on |
| 2014-04-22 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be kept in a chemical sanitizer or stored away to be laundered. observed wet cloth under cutting board. |
| 2014-04-22 |
35 |
3-602.11 food labels - pf. food packaged in the establishment shall be labeled with the common name of the food, list of ingredients, quantity or net weight of food, name and place food is packaged. observed packaged cookies, brownies, and cakes without l |
| 2014-04-22 |
22 |
3-501.19 time as a public health control - p,pf. written procedures shall be prepared that state how the food is marked and when removed from temperature control, when time starts for phf andwhat happens to the food once it reaches holding limit. observed |
| 2014-04-22 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are hot held should be at 135f or above. observed shredded chicken on the prep table at 124f. cdi item reheated to 198f. |
| 2014-04-22 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. chemical sanitizers shall be maintained at manufacturers specified levels. observed sanitizer buckets showing below 100ppm. cdi b |
| 2014-04-22 |
13 |
3-304.15 (a) gloves, use limitation - p. employees shall use single servicwe gloves for one use only, such as working with rte foods and no other purpose and discarded when soiled or damaged. or when interruptions in the operation occur. observed employee |
| 2014-04-22 |
6 |
2-301.14 when to wash - p. handwashing shall occur before donning gloves. observed employee change gloves and not wash hands. cdi |
| 2014-04-22 |
2 |
2-103.11 (m) person in charge-duties - pf. pic shall inform employees about major reportable illnesses and symptoms and exposure. observed employees who were not fully aware about the reportable illness and symptoms. cdi got employees read and sign employ |
| 2013-10-17 |
14 |
observed blade on can opener and slicer with food debris and residue. ice machine with minor black residue collecting on interior.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - equipment food-contact surfaces shall |
| 2013-10-17 |
20 |
observed left prep unit holding potentially hazardous pizza toppings such as tomatoes, ham, pepperoni, etc at 46-54f. cdi- unit was turned down by manager and items were sent to walk-in and replaced.3-501.16 (a)(2) and (b) potentially hazardous food (time |
| 2013-10-17 |
35 |
observed containers of flour, sugar etc not labeled with common name. 3-302.12 food storage containers identified with common name of food - working containers shall be identified with common name of the food. |
| 2013-10-17 |
42 |
observed a couple plastic containers stacked together while still wet. cdi- containers unstacked to air-dry.4-901.11 equipment and utensils, air-drying required - after cleaning and sanitizing, equipment and utensils shall be air-dried. |
| 2013-07-30 |
39 |
3-304.14 wiping cloths, use limitation. store sanitizer buckets off the floor. cdi. |
| 2013-07-30 |
35 |
3-602.11 food labels. facility shall label their packaged deserts for customer grab and go as follows. 3-602.11 food labels. (a) food packaged in a food establishment, shall be labeled as specified in law, including 21 cfr 101 - food labeling, and 9 cfr |
| 2013-07-30 |
22 |
facility is following a 3 hour discard time for cooked eggplant. however, the facility needs to revise their procedure to include all of the following: . 3-501.19 (a) except as specified under ΒΆ (d) of this section, if time without temperature contro |
| 2013-07-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. observed the left prep unit holding potentially hazardous pizza toppings such as tomatoes, ham, pepperoni, etc at 47-52f. cdi, unit was |
| 2013-03-05 |
42 |
organize the storage room and store items off the floor. |
| 2013-03-05 |
31 |
one small container of chicken at 110f was tightly covered in the walk-in. this had a large hole torn in the plastic to vent and a sufficient decline in temperature was observed after this. cdi. |
| 2013-03-05 |
20 |
keep foods being cold held at 45f or below. observed the cold holding unit on the left hand side holding pizza toppings was holding toppings between 45-59f. toppings were rotated out. also observed cooked eggplant out at 68f. facility needs to keep fo |
| 2013-03-05 |
13 |
single use gloves shall be used for only one task such as working with ready to eat food; used for no other purpose; and discarded when interruptions occur in the operation. observed a few employees went to the back of the restaurant and touched multiple |
| 2013-03-05 |
8 |
hand sinks shall be maintained so they are accessible at all times by employees and shall be used only for handwashing. observed access to the front hand sink was blocked by various equipment. this also had a pitcher in the sink. observed the rear hand |