| Violation Date |
Code |
Description |
| 2018-12-21 |
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.food stored on floor in wic. facility just got food delivery. |
| 2018-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -ppepp., sausauge, and cheese recorded above 45f. cdi- discarded. repeat |
| 2018-12-21 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. personal drinks stored above facility food. |
| 2018-12-21 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pfno cfpm on site. |
| 2018-02-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be clean to site and touch. observed can opener and cutting board stored as clean but soiled with debris and soil. cdi, items relocated |
| 2018-02-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed ham and pepperoni stored above 45 degrees f in flip top prep 2. cdi, operator stated items have been in top of unit for over 4 hours. cdi, foods voluntarily discarded by pic. |
| 2018-02-12 |
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 open package of ham not date marked in prep refrigerator and did not know when it was open. cdi, operator voluntarily discarded h |
| 2018-02-12 |
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 - pic could not provide written proc |
| 2018-02-12 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chemicals stored above single service articles in dry storage. cdi, pic re-located chemicals. -repeat. observed several spray bottles of degreaser / glass cleaner stored on counter surface |
| 2018-02-12 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed some missing thermometers to measure ambient air temperature in flip top prep units. |
| 2018-02-12 |
38 |
2-402.11 effectiveness-hair restraints - c - observed food employee with beard and not wearing hair restraint. |
| 2018-02-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on counter surfaces. |
| 2018-02-12 |
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 in-use spoon stored on soiled area of shelf in walk in unit. observed si |
| 2018-02-12 |
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 rubber spatulas with crevices / damage. observed 2 cracked food storage contain |
| 2018-02-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some splatter and soil on shelving in prep units and in walk in cooler. |
| 2018-02-12 |
51 |
6-501.19 closing toilet room doors - c - observed women's restroom door not self-closing and open. repair door hinge. |
| 2017-09-27 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed food employee did not have knowledge of responsibilities of health policy. pic could not produce written health polic |
| 2017-09-27 |
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 wash hands and closing faucet handles without a protecting barrier. cdi, |
| 2017-09-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 3 compartment sink with quat sanitizer concentration less than 50ppm. cdi, food employee refreshed sanitizer. |
| 2017-09-27 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chemicals stored above single service articles in dry storage. cdi, pic re-located chemicals. -repeat |
| 2017-09-27 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed can with dents at seams stored to be used. pic relocated can to be returned to provider. |
| 2017-09-27 |
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 utensils, such as brush and ladles, stored in oil. pic stated oil may st |
| 2017-09-27 |
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 squirt bottles, and other working containers without an identifying label. pic stated a squirt bottle was oil, and the oth |
| 2017-09-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of dough in mixer sims and splatter guard. |
| 2017-09-27 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpsters with open doors and lids.5-501.114 using drain plugs - c observed drain plug missing at dumpster. |
| 2017-05-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks on storage rack and prep table. repeat. |
| 2017-05-10 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf - observed hot water below 100 degrees f in restroom hand washing sinks and hand washing sink near 3 compartment sink. verification required to ensure hot water is provided at required temperature 5/2 |
| 2017-05-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed blade of can opener stored as clean but soiled with soil residues. cdi, can opener relocated for cleaning. |
| 2017-05-10 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed chemicals stored on rack above clean linen on back storage rack. cdi by instruction. improvement made since previous inspection. |
| 2017-05-10 |
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 1 package of meatballs and a container of feta cheese not date marked and staff could not dete |
| 2017-05-10 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen on counter surfaces on ounter surfaces in kitchen. |
| 2017-05-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed handle of cold water faucet valve at 3 compartment sink not completely shutting off the cold water. observed spray arm at 3 compartment sink hanging below flood level of sink vat. observe |
| 2017-05-10 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf - observed hot water not providing 120 degrees f at 3 compartment sink and intermittently dropping below required temperature at 3 compartment sink. observed hot water below r |
| 2016-11-10 |
4 |
2-401.11 eating, drinking, or using tobacco - c - observed 2 uncovered employee beverages and on top of equipment and storage rack. |
| 2016-11-10 |
6 |
2-301.12 cleaning procedure - p - use proper procedures to wash hand. observed a food employee not vigorously rub hands for 10 to 15 seconds when washing their hands and another employee handle their cell phone and proceed to handle clean equipment at f |
| 2016-11-10 |
26 |
7-201.11 separation-storage - p - store toxic substances so that contamination of equipment and food is prevented. observed spray bottles of toxic cleaning agents stored over equipment and oil on storage rack over prep table. cdi, chemicals relocated for |
| 2016-11-10 |
34 |
4-204-112 temperature measuring devices-functionality - pf - observed no temperature measuring device located in prep refrigerators behind counter. |
| 2016-11-10 |
35 |
3-302.12 food storage containers identified with common name of food - c - containers of dry food ingredients that are not easily recognizable shall be labeled by common name of food. observed 3 containers of flour not labeled in facility. |
| 2016-11-10 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated area for employee belongings. observed employee bag located over pizza boxes in kitchen. observed personal food in walk in cooler stored over customer items. |
| 2016-11-10 |
45 |
4-202.11 food-contact surfaces-cleanability - pf - observed 2 scoop in dry flour container with handle broken. repeat. rplace and use scoop with handles. verification required by 11/20.4-501.12 cutting surfaces - c - observed 2 cutting boards in back wit |
| 2016-11-10 |
49 |
5-202.13 backflow prevention, air gap - p - observed spray arm at 3 compartment sink hanging below flood level of sink vat. cdi by instruction. replace or adjust spray arm so that air gap is provided. |
| 2016-11-10 |
41 |
3-304.12 in-use utensils, between-use storage - c - store in-use utensils in a clean, dry area, in food with the handle out of product or in hot water at 135 degrees f and above. observed scoops handles broken and no handles of scoop in flour containers. |
| 2016-06-06 |
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 1 open container of meatballs not date marked in prep unit and was prepared on saturday acc |
| 2016-06-06 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site during inspection. |
| 2016-06-06 |
8 |
6-301.12 hand drying provision - pf - handwashing sinks shall be supplied with disposable towels or another means to dry hands. observed no disposable towels at 2 handwashing sinks.5-205.11 using a handwashing sink-operation and maintenance - pf - handwas |
| 2016-06-06 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed several spray bottles of glass cleaner hanging over pizza boxes and hanging next to pizza pans below prep table. repeat. observed comet and quat chemicals on rack over produce. cdi, che |
| 2016-06-06 |
38 |
2-402.11 effectiveness-hair restraints - c - food employees shall wear effective hair restraints. observed 2 food employees not wearing a hair restraint. |
| 2016-06-06 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed stacks of metal sheet pans being wet stacked below prep table. repeat.4-803.11 storage of soiled linens - c - store soiled linen properly. obser |
| 2016-06-06 |
45 |
4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be free from cracks, crevices and be smooth and easily cleanable. observed 2 scoops in dry food product with handles broken. cdi, operator removed items from use. repe |
| 2016-06-06 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed some clean container with residue outside of container stored on rack. observed equipment stored in bin that was collecting debris. |
| 2015-11-06 |
22 |
3-501.19 time as a public health control - p,pf - follow written procedures when using time as a public health control. observed sicilian pizza slice marked with a discard time on chart at hot box with a 2pm discard but food was not discarded as required. |
| 2015-11-06 |
26 |
7-201.11 separation-storage - p - toxic substances shall be located so that contamination of equipment is prevented. observed degreaser hanging from handwashing sink, stored on prep table, and spray bottles of cleaners hanging over pizza pans below prep t |
| 2015-11-06 |
38 |
2-303.11 prohibition-jewelry - c - jewelry shall not be worn on wrists or fingers except a plain wedding band. observed some employees with a wrist band and watch. |
| 2015-11-06 |
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 in-use knives wedged between refrigerators along prep line. cdi, knives |
| 2015-11-06 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be clean to site and touch. observed some pizza pans stored as clean but oil and food residues on equipment. observed debris on can ope |
| 2015-11-06 |
45 |
4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be designed and constructed to be smooth and easily cleanable. observed 2 scoops used for dry food ingredients with broken handles. cdi, pic removed equipment from use |
| 2015-11-06 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - warewashing equipment shall be cleaned as often as necessary to keep them clean. observed clean drainboard of 3 compartment sink accumulating food debris and soil.. |
| 2015-11-06 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c - ventilation system shall be cleaned so that a nuisance or discharge is prevented. observed some dust accumulating on ceiling vent inside restrooms. clean. |
| 2015-11-06 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed several baking sheets being wet stacked below prep table.4-803.11 storage of soiled linens - c - store soiled linen in a cleanable container or |
| 2015-04-08 |
52 |
general comment 5-501.114 ensure drain plug on dumpster, waste containers is in place. - observed the dumpster missing a drain plug. call the number on the dumpster to request another one. |
| 2015-04-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on all gaskets. |
| 2015-04-08 |
45 |
4-501.11 maintain equipment in good repair. - observed split gaskets on 2 prep units and the reach in freezer. replace gaskets. |
| 2015-04-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on the can opener. cdi - pic tyler cleaned it. observed sticker residue on some containers. cdi - containers set aside to be rewashed. |
| 2015-04-08 |
6 |
general comment 2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed an employee wash hands and turn off the faucet with bare hands. use a paper towel to turn off the faucet. cdi - explained to employee the proper procedure. |
| 2014-09-05 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). observed facility following proper tphc procedures. pizzas are held for one hour and time is marked on dry erase board near where pizzas are held |
| 2014-09-05 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. facility currently does not have an employee health policy in place. pic had no knowledge of reportable symptoms or illnesses. cdi- copy of sample employee he |
| 2014-09-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered beverage stored on shelf above prep table in back kitchen area. cdi by relocating to bottom shelf. |
| 2014-09-05 |
10 |
3-202.11 check temperatures of foods upon delivery to ensure foods are received 45f or less. observed food being delivered during inspection. observed box of mozzerella cheese 48-50f. all other boxes of cheese and tcs items observed less than 45f. cdi |
| 2014-09-05 |
14 |
> 4-501.114 maintain sanitizer at correct concentrations; quaternary ammonia 200-400ppm. -p observed less than 100ppm of sanitizer in 3 compartment sink while employee was actively washing utensils. cdi by emptying and refilling sink. |
| 2014-09-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of degreaser labeled as glass cleaner. cdi by relabeling. |
| 2014-09-05 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thermometer available for taking temperatures of food. verification required. |
| 2014-09-05 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several employees wearing bracelets. 2-402.11 all employees must wear proper hair restraints when preparing or handling food. obs |
| 2014-09-05 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit on line with water/condensation build up in bottom of unit and leaking onto floor. still observed unit temperature holding less than 45f. |
| 2014-09-05 |
49 |
5-205.15 maintain a plumbing system in good repair. observed two hand sinks with minor leaks in pipes under sinks. both hand sinks are currently usable but should be repaired before leak becomes worse. |
| 2014-09-05 |
54 |
replace burnt out light bulb above can wash. |
| 2013-10-25 |
4 |
2-401.11 eating, drinking, or using tobacco - c. employee beverages stored over beverage bottles in beverage coolers, on top of prep tables, and over multi-use pans and utensils. cdi- all storage corrected. |
| 2013-10-25 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. mold build up on soda beverage nozzles and covers at customer self service area.. cdi- all removed and cleaned. discussed with operator steven endess; options for c |
| 2013-10-25 |
22 |
3-501.19 time as a public health control - p,pf. pizza placed on top shelf next to pizza oven, and operator tyler graham advised that pizza's are held their for no longer than 2 hours, reheated, and then served as requested. operator could not provide wri |
| 2013-10-25 |
8 |
6-301.12 hand drying provision - pf. no papertowels in dispenser at hand sink in the back prep area. cdi-verbal correction to replace papertowels. papertowels replaced. |
| 2013-10-25 |
38 |
2-402.11 effectiveness-hair restraints - c. two managers assisting with food prep today. neither manager wearing a hair restraint while preparing foods. cdi- verbal correction. tyler graham advised that they usually do not assist with food prep, but due t |
| 2013-10-25 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. more than five stacks of single service cups at the front counter and single service plates at the same area not protected during storage. cdi- storag |
| 2013-10-25 |
35 |
3-302.12 food storage containers identified with common name of food - c. two bottles of in use oils not labeled per rule requirement. other stored and in use items labeled per rule requirement. cdi- verbal correction to label containers. |
| 2013-02-27 |
2 |
employee health policy is required. per operator; employees are advised to report all illnesses to management; more detail likely in employee handbook. cdi- verbal advisement as to rule requirement. example handout provided. completed policy shall be in p |
| 2013-02-27 |
52 |
if disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory or group of adjacent lavatories. open trash can needed at back handsink. |
| 2013-02-27 |
37 |
store all food items at a minimum of 6 inches off the floor. three containers of dry mix/ seasoning stored on the floor. cdi- storage corrected. |
| 2013-02-27 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-02-27 |
34 |
food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. one stem thermometer more than 9 degrees off in calibration. cdi- thermometer calibrated using ice point method. |
| 2013-02-27 |
22 |
when using time as a measure for safety for control; written procedures shall be completed and implemented prior to inspection. operator advised currently waiting for timers for hot holding unit for pizza slices. cdi- verbal education as to rule; example |
| 2013-02-27 |
21 |
potentially hazardous ready to eat foods shall be date marked per the rule. currently food items being labeled with day only. cdi- verbal education as to rule; detailed handout provided. |
| 2013-02-27 |
19 |
potentially hazardous foods being held hot for safety shall be maintained at 135f or above. pizza's in hot hold unit not under temperature control. operator indicated that time will be used for control measure; pizza not there more than 1 hour. cdi- pizza |
| 2013-02-27 |
1 |
certified protection manager shall be on site during all facility opertional hours. operator advised that he has taken the servsafe course and is waiting for his certificate. cdi- verbal education as to rule; handout provided. |