| Violation Date |
Code |
Description |
| 2018-08-29 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-08-29 |
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 three plastic containers were chipped. cdi- discarded. |
| 2018-08-29 |
39 |
3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil.some dry cloths soiled. once soiled, remove cloth from use. |
| 2018-08-29 |
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.some food boxes stored on floor. keep off floor. |
| 2018-08-29 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pfmilk not dated for dat |
| 2018-08-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple foods all holding above 45f (see chart). cdi- discarded. repeat. food products were overstacked in cotainers. do not overstack food past fill line. |
| 2018-01-24 |
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/pfobserved 3 pizzas for pizza by the sl |
| 2018-01-24 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. oil, vinegar bottles were all unlabeled. cdi- labeled. repeat. |
| 2018-01-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple foods (roast beef, spaghetti, and burgers) all holding above 45f (see chart). cdi- foods were taken to freezer to cool down. |
| 2018-01-24 |
45 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-10-11 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. dumpster doors were open. cdi- doors shut. |
| 2017-10-11 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-10-11 |
45 |
4-501.11 maintain equipment in good repair.metal shelf in reach in cooler is very rusty and in need of replacement. |
| 2017-10-11 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. sanitizer bucket stored on floor. keep off floor.3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers f |
| 2017-10-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. oil, sugar, salt bottle labels are fading. re-label. |
| 2017-10-11 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed cooked pasta, chicken, and prepped lettuce all cooling in reach in coolers with |
| 2017-10-11 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pfobserved a wet rag stored in handsink. do not stored anything in sink. cdi- rag removed and sink to be cleaned. |
| 2017-04-24 |
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 large pizza for pizza by the slice |
| 2017-04-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p lettuce recorded above 45f (see chart). cdi- lettuce brought to wic to cool down. |
| 2017-04-24 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. multiple oil/spice bottles in need of labeling. |
| 2017-04-24 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p raw beef stored on top of rte hot dogs in wif. cdi- hot dogs removed. repeat |
| 2017-04-24 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-04-24 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed a very high amount of soiled/wet wiping cloths stored on various prep tables, on floor, et |
| 2017-01-26 |
45 |
4-501.11 maintain equipment in good repair. observed some damaged gaskets. |
| 2017-01-26 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p burgers and sliced tomatos were stored exceeding 7 day hold time. cdi- products voluntarily discarded. |
| 2017-01-26 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p raw chicken stored above rte chili in wif. cdi- chicken moved to bottom shelf.3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p raw comminuted b |
| 2016-08-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.several food items stored on the floor inside walk-in freezer. removed from floor. |
| 2016-08-15 |
26 |
general comment - 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf chlorine sanitizer observed stored in bucket labeled detergent. cdi - by changing sanitizer to correct labeled red buckets. |
| 2016-08-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfcleaning supplies including scrub brushes, sponges,etc. stored inside back handsink. cdi - items removed. 6-301.12 provide paper towels or approved alternative for hand d |
| 2016-05-24 |
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 and food debris accumulation on floors at di |
| 2016-05-24 |
47 |
| | 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food debris on can stored on dry storage shelf and drainboard of prep sink and grease/dust accumulation on hood filters above grill and pizza ov |
| 2016-05-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed fruit flies at back dry storage area. |
| 2016-05-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee bottled drink on prep surface. cdi - drink moved to bottom shelf. |
| 2016-01-27 |
8 |
general comment: 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfpizza boxes blocking access to handsink in the kitchen. cdi - boxes relocated. |
| 2016-01-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfood debris remaining on tongs and a few pans stored as clean on shelf. removed from shelf to be re-cleaned. |
| 2016-01-27 |
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/pfpizza held on tphc without times reco |
| 2016-01-27 |
39 |
repeat: 3-304.14(b) hold in-use wiping cloths in sanitizer between uses.mutiple wet wiping cloths stored on counter tops not in use. |
| 2016-01-27 |
33 |
3-501.13 use approved thawing methods.turkey burgers removed from freezer and thawing improperly on counter for 45mins. temp @ 63f. burgers were cooked immediately to 188f. |
| 2015-10-14 |
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.floors with debris throughout facility. |
| 2015-10-14 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. green and white sanitizer buckets stored on the floor.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloth |
| 2015-10-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf green bucket of sanitizer and white bucket at back of kitchen not labeled. cdi - labeled properly. 7-201.11 store toxic materials to avoid contamination. -pchemical s |
| 2015-10-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pcheese pizza left out on counter at 79f. pic indicated that pizza was being timed for 2 hours. pizza was cooked at 2:00pm. no procedure paperwork or times being followed. cdi - correct ti |
| 2015-10-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.employee drinks stored on table above dry goods. cdi - relocated. |
| 2015-06-23 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed soda nozzles with debris accumulation on the inner portion of the nozzle. 4-501.114 maintain sanitizer at correct concentrations. -p observed |
| 2015-06-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed several pallets of bottled water and soda stored in front of the hand sink nearest the stove. cdi- items relocated. |
| 2015-06-23 |
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 ham and watermelon in the walk in cooler that were prepared on 6/22 without datemarks and salsa and chicken salad in a flip top co |
| 2015-06-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed oil accumulation between the stove top and the fryer and 2 gaskets with debris accumulation on them. |
| 2015-06-23 |
45 |
4-501.11 maintain equipment in good repair. observed glass display reach in cooler cold holding at 52f. maintain cold holding equipment at 45f or below. no potentially hazardous foods were being stored in the cooler. |
| 2015-02-25 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a kitchenaid 'household' mixer and a 'household use only' blender base being used in the facility. |
| 2015-02-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth on a counter top while not in use. |
| 2015-02-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed two sanitizer bucket at 0ppm chlorine concentration. cdi- buckets were emptied and refilled at the proper concentration. |
| 2015-02-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pic discard sanitizer water down a handsink drain. cdi by instruction. |
| 2015-02-25 |
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 handling a hamburger bun with his bare hands. cdi by instruction, bun was discarded. |
| 2015-02-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee water bottle stored on a preparation table. bottle was relocated. |
| 2014-10-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs and raw bacon stored over bread in the reach in meat cooler and partially cooked chicken stored over salad dressings and pasta/potato salad in a reach in cooler. cdi by |
| 2014-10-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris in the bowl of the dough mixer after it was cleaned. cdi by setting aside for recleaning. 4-501.114 maintain sanitizer at correct conce |
| 2014-10-16 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed facility partially cooking chicken then cooling and reheating it. facility does not have approved procedures for par- |
| 2014-10-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced ham, american cheese, and provolone cheese above 45f in a flip top cooler (see chart). the foods were stacked over the fill lines of their containers. cdi by removing |
| 2014-10-16 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed blender with 'household use only' indicator located on the base of the machine. 4-501.11 maintain equipment in good repai |
| 2014-06-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. equipment shall be maintained in a state of good repair. observed one handsink near milkshake machine that splashes water onto the floor when the faucet is on.4-202.11 food-contact surfaces-clean |
| 2014-06-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods shall be maintained at 45f or below. observed one container of sausage stacked two rows high. the sausa |
| 2014-06-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed can opener blade with dried food debris on it. cdi by setting in 3 compartment sink for reclean |
| 2013-11-15 |
1 |
2-102.12 certified food protection managerat least one person in a managerial capacity shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. repeat. |
| 2013-11-15 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsgeneral comment: food contact surfaces shall be clean to site and touch. observed 1 blade of can opener soiled with dried debris. cdi, operator relocated utensil for clea |
| 2013-11-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markinggeneral comment: date mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed 1 open container of milk |
| 2013-11-15 |
26 |
7.202.11 restriction-presence and useonly toxic substances that are required for the maintenance of a food establishment shall be stored in the food establishment. observed several containers of paint and toxic substances that operator stated was no longe |
| 2013-11-15 |
31 |
3-501.15 cooling methodsuse proper methods to cool food. observed a container of hamburgers cooling on ice bath in a covered container. cdi, cover removed. |
| 2013-11-15 |
37 |
3-305.11 food storage-preventing contamination from the premisesstore food 6 inches off of the ground. observed raw chicken and beef stored less than 6 inches from the ground in walk-in freezer. cdi by instruction. |
| 2013-11-15 |
39 |
3-304.14 wiping cloths, use limitationcontainers of sanitizing solutions shall be stored so that contamination of equipment and food is prevented. observed several containers of chlorine sanitizer stored on prep table and above equipment in kitchen. cdi, |
| 2013-11-15 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storinggeneral comment: equipment in a clean, dry area. observed ice cream freezer stored next to handsink. cdi by instruction, relocate or provide barrier. |
| 2013-11-15 |
45 |
4-205.10 food equipment, certification and classification general comment: food equipment shall be certified or classified for sanatation by an ansi accredited certification program. observed non nsf roughneck containers used to store flour and dry ingred |
| 2013-11-15 |
35 |
3-302.12 food storage containers identified with common name of foodgeneral comment: working containers of spices or ingredients that are not easily identifyable shall be labeled by common name of food. observed 2 small aluminum ingredient dispensors with |
| 2013-07-29 |
47 |
. . 4-602.13 nonfood contact surfacesnonfood contact surfaces of equipment shall be free from accumulation of soil. observed sticker debris on shelving rack in dry storage area. observed sticker residue on outside of several containers. |
| 2013-07-29 |
45 |
4-205.10 food equipment, certification and classificationuse only ansi accredited commercial grade equipment to store potentially hazardous food. observed 1 large true refrigeration unit made for the storage of packaged or bottled products only storing a |
| 2013-07-29 |
39 |
. 3-304.14 wiping cloths, use limitationgeneral comment: store wet wiping clothes in sanitizer in between uses. observed 1 wet wiping cloth stored on prep table. |
| 2013-07-29 |
35 |
. . 3-602.11 food labelsgeneral comment: food packaged in establishment made from 2 or more ingredients shall be labeled according to law, including 21 cfr 101 - food labeling, and 9 cfr 317 labeling, marking devices, and containers.observed brownies and |
| 2013-07-29 |
26 |
7.202.11 restriction-presence and useonly those poisonous or toxic materials that are required for operation and maintenance of a food establishment shall be allowed in establishment. observed a pressurized container of teflon silicone and other chemicals |
| 2013-07-29 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed container of 2 turkey burgers with a date |
| 2013-07-29 |
8 |
. . 6-301.14 handwashing signageprovide handwash sign at each handwash sink used by food employees. observed no handwash sign at handwash sink behind counter. cdi, handwash sign provided. |
| 2013-07-29 |
2 |
2-103.11 (m) person in charge-dutiesimplement and follow a proper employee health policy. observed operator not fully able to demonstrate the effective policy was being followed. cdi by instruction, have written or verbal policy in place by next inspectio |
| 2013-07-29 |
1 |
2-102.12 certified food protection managerobtain ansi accredited certified food protection manager certification. observed nobody on site with certification. cdi by instruction. repeat |
| 2013-04-26 |
21 |
date mark potentially hazardous food that is ready to eat and held in establishment for over 24 hours. observed open container of milk and open bag of lettuce not date marked in standing 2 door reach-in. observed package of roast beef not date marked in |
| 2013-04-26 |
4 |
a food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) the employee's hands;(2) the container; and(3) exposed food; clean equipment; utensils; and linens; and unwrapped single-service and si |
| 2013-04-26 |
45 |
except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2013-04-26 |
2 |
implement and follow a proper employee health policy. observed no health policy being followed. cdi by instruction; handout given. |
| 2013-04-26 |
45 |
surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized. observed cutting board by fryer unit with heavy damage. |
| 2013-04-26 |
45 |
keep equipment in good repair. observed heavily damaged fryer basket. observed rusty shelving in the walk in freezer and cooler in need of resurfacing or replacement. observed broken light switch in walk in freezer. |
| 2013-04-26 |
1 |
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 a t |