| Violation Date |
Code |
Description |
| 2019-01-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths used to stabilize cutting boards in facility. |
| 2019-01-14 |
26 |
7-201.11 store toxic materials to avoid contamination. -p- observed spray bottles of chemicals stored over clean drain boards and near clean equipment at 3 compartment sink and near clean pans at storage rack. cdi, chemicals relocated for proper storage. |
| 2019-01-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf - provide proper consumer advisory of all menu foods that may contain raw or undercooked animal food. observed ce |
| 2019-01-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - general comment: observed date when product was placed in prep unit that was different from date of preparation that facility was using for sa |
| 2019-01-14 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed ceaser dressing containing raw egg yolk according to pic stored over ready to eat foods in walk in cooler. observed ready to eat food stored with raw fish. cdi, fo |
| 2019-01-14 |
8 |
6-301.14 handwashing signage - c - observed no handwashing sign posted at handwashing sink at wait station. cdi, handwashing sign provided. |
| 2018-07-27 |
6 |
2-301.14 when to wash - p - observed food employee breading raw chicken, remove gloves and handle clean utensils without washing their hands. cdi, employee washed hands.2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, |
| 2018-07-27 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf - pic stated that date recorded was possible cook date or receive dat |
| 2018-07-27 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf - observed food thermometer on site not accurate to within + or - 2 degrees f. cdi, thermometer removed from use. |
| 2018-07-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth under cutting board in kitchen. |
| 2018-07-27 |
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 cooked mushrooms and chicken cooling in tightly covered containers in pr |
| 2018-07-27 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - warewashing equipment shall be cleaned as often as necessary to maintain clean. observed some soiled equipment on clean drain board of 3 compartment sink. |
| 2018-07-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some soil and debris accumulating in gaskets in prep refrigerator. |
| 2018-07-27 |
54 |
4-204.11 ventilation hood systems, drip prevention - c - observed dust / debris accumulating on hood ventilation system in kitchen. |
| 2018-07-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed split gasket on prep refrigerator and walk in cooler door. |
| 2018-03-23 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed two cutting boards on prep units as well as numerous portable cutting boards in rear kitchen in need of replacement |
| 2018-03-23 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed two sanitizer buckets stored on floor in front kitchen. |
| 2017-11-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy buildup on gasket to walk in cooler. |
| 2017-11-08 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups at bar and at take out area displayed with lip contact surfaces exposed to potential contamiantion from air. |
| 2017-11-08 |
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 unlabelled spices and oils throughout facility. cdi: labelled. |
| 2017-11-08 |
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 peppers cooling in a covered container inside of a holding unit. cd |
| 2017-11-08 |
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 chub and whole milk in walk in with no dates to indicate when product was originally opened. cdi: pic had both products dated w |
| 2017-11-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine producing a residual of 0ppm chlorine after running multiple times. cdi: pic had sanitizer supply changed and machine primed, causing it to read b |
| 2017-07-10 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed two tags from june that were not dated. all other tags were |
| 2017-07-10 |
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 employee wash her hands and then use bare hands to turn off the faucet, recontaminating h |
| 2017-07-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food processor and knife stored as clean with food debris on them. cdi: both items sent to be re-washed. repeat.4-602.11 clean the equipment and utens |
| 2017-07-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed mozerella at front pizza make table holding at 53f on top of pan due to overstacking. observed caeser dressing holding at 48f in back salad prep station and calamari holding at |
| 2017-07-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp wiping cloth stored on prep table on main cook line. cdi: cloth placed in sanitizer bucket reading over 200ppm qac sanitizer. repeat. |
| 2017-05-09 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed some cutting boards that were deeply scarred and in need of replacement. |
| 2017-05-09 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups displayed at abr and gelato area with lip contact surface exposed to air. |
| 2017-05-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans on two of the drying racks in warewashing area. |
| 2017-05-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth stored on a prep table outside a sanitizer bucket. cdi: cloth placed in dirty laundry. |
| 2017-05-09 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing a bracelet during food prep. |
| 2017-05-09 |
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 several squeeze bottles and containers of dry goods with no labelling to indicate contents. |
| 2017-05-09 |
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 observed one pan of lettuce prepared on sunday (05/07) that had not been labelled. also noted a pan of coleslaw incorrectly dated for 04/08 |
| 2017-05-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several utensils stored as clean with visible food debris on them and some metal pans with sticker residue left on them after cleaning. cdi: all soile |
| 2017-05-09 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee changing gloves without a handwash in between gloves. cdi: pic directed employee to wash hands and instructed her to wash hands each time a glove change occurs. |
| 2017-02-27 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf - observed four tags out of order. ensure that tags are placed accor |
| 2017-02-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - observed ice machine in need of cleaning. clean as often as necessary. // observed exterior of containers with sticker residue stacked. cdi- to be clean |
| 2017-02-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p -0pts - observed sandwiches in preparation for catering orders not being actively cooled. some sandwiches read 45f or below other read 60-83f. in order for catering to be successful prod |
| 2017-02-27 |
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 - repeat - observed several items (goat cheese, roasted garlic, ranch, onions, broccoli, and other items) |
| 2017-02-27 |
26 |
7-208.11 storage-first aid supplies - p,pf - 0 pts - observed advil and first aid kit stored in areas above food prep. maintain an area for all items . cdi- moved. |
| 2017-02-27 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c - 0pts - observed employee food stored in reach in co-mingled with food for restaurant. allow for separation by placing on lower shelving in a container or other methods. |
| 2017-02-27 |
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. - 0pts - observed scoop handles stored in contact with flour. |
| 2017-02-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - c -0pts - observed shelving rusting in walk in cooler. / observed handle of utensil damaged. cdi- discarded. 4-501.12 cutting surfaces - c - observed cutting boards with deep grooves and cuts (black s |
| 2017-02-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - observed cleaning needed on shelving and exterior of lids on containers in walk in cooler. |
| 2017-02-27 |
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 sandwiches in preparation for catering orders not being actively cooled. |
| 2016-11-09 |
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 bare hand contact basil that is for food as a garnish or is cooked. cdi - product discarded.rea |
| 2016-11-09 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf - observed tags being labeled for date of cook and stored not date of |
| 2016-11-09 |
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 - 0 pts - observed onions dated for 11/04 reading 45f. observed chicken and meatballs of food prepared on |
| 2016-11-09 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - 0 pts - observed split gasket in pizza make top unit. |
| 2016-11-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - observed cleaning needed in gasket of beverage area unit. |
| 2016-08-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed no label on bulk storage bin with the sugar and flour. |
| 2016-08-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs food in the prep cooler top above 45 f. see temperature chart above. cdi- foods will be rotated out of the unit to the walk-in cooler and changed out with product from the |
| 2016-08-11 |
14 |
• 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf.observed soiled bowls stored clean. cdi- removed to properly wash-rinse-sanitize. |
| 2016-05-23 |
45 |
4-501.11 maintain equipment in good repair. observed a torn gasket on the reach-in cooler at the grill area. replace damaged gasket. |
| 2016-05-23 |
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 pan with cut tomatoes recently prepared in the prep cooler tightly cove |
| 2016-05-23 |
14 |
l4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food processor stored soiled. cdi- removed for proper wash-rinse-sanitize. |
| 2016-02-24 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak from pipe under hand sink near dish machine. cdi-repaired by manager during inspection. |
| 2016-02-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean door gasket on walk in cooler door. |
| 2016-02-24 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. discontinue storing dough pans in splash zone of hand sink. |
| 2015-11-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. eliminate gnats from storage area. |
| 2015-11-19 |
45 |
4-501.11 maintain equipment in good repair. repair/replace rusting shelving inside walk in cooler. repaint shelving in front pizza area and where needed. |
| 2015-11-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean top of dish machine. clean fans in walk in cooler. |
| 2015-07-23 |
54 |
6-305.11 designation-dressing areas and lockers - c: keep personal items such as cell phomes seperated from food. observed cell phone on top of food in kitchen. |
| 2015-07-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean door gasket on small prep cooler in drink area. |
| 2015-07-23 |
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 : heavily stained cutting boards and stained spatulas. repair or replace. |
| 2015-07-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. eliminate flies. |
| 2015-07-23 |
31 |
4-301.11 cooling, heating, and holding capacities-equipment - pf: pizza prep unit on front line 58-59f. verification needed |
| 2015-07-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: sausage crumbles 58f, smoked ham 50f, pizza sauce 49f in pizza prep unit on front line. cdi-discarded |
| 2015-03-02 |
13 |
general comment3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed broccoli rahb stored above washed produce items. cdi - by instruction to rearrange cooler. |
| 2015-03-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple dishes and food pans with food debris, dust, or sticker residue stored as clean. cdi - all soiled dishes and utensils sent to dish area for r |
| 2015-03-02 |
20 |
general comment3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cooked chicken breast in low prep cooler holding above 45f. cdi - discarded. |
| 2015-03-02 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p meat balls reaheated to a temperature less than 165f for a catering order. cdi - meat balls sent back to oven; temped at 179f. |
| 2015-03-02 |
45 |
general comment4-501.11 maintain equipment in good repair. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed low prep coolers with split gaskets; cutting boards with deep, dark scoring. replac |
| 2015-03-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2015-03-02 |
42 |
general comment4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several food pans wet stacked. seperate to allow air drying. |
| 2014-11-06 |
45 |
4-501.11 maintain equipment in good repair. observed two handles on prep units were broken. |
| 2014-11-06 |
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 the ice scoop stored in a dirty holder. cdi. |
| 2014-11-06 |
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 clams that had been cooked were tightly covered while still |
| 2014-11-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed garlic and oil mixture at 49f in the cold holding unit. cdi - discarded. |
| 2014-06-30 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. maintain the ice machine clean. observed pink build up in the ice machine. cdi- cleaned. |
| 2014-06-30 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c. observed ice wands stored directly on shelving. this is a utensil which will go directly into food and should be stored in a container, wrapped |
| 2014-06-30 |
31 |
3-501.15 cooling methods - pf. use proper methds such as shallow vented pans or ice baths to cool foods. 4hours is permitted to cool foods from room themoerature. cooked and cooled foods have 2 hours to drop from 135f to 70f and an additonal 4 hours to |
| 2014-06-30 |
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 hel |
| 2014-01-27 |
8 |
6-301.12 hand drying provision - pf. maintain paper towels at all hand sinks. cdi- replaced. |
| 2014-01-27 |
18 |
3-501.14 cooling - p. cooked tcs (time/temperature control for safety) food shall be cooled to 70f within 2 hours and to 45f within a total of 6 hours. observed 2 large containers of sauce 47-50f that had been cooked and cooled the previous day. cdi- |
| 2014-01-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain cold potentially hazardous foods at 45f or below. observed 2 fresh garlic and oil mixtures at 65f and 79f. cdi - discarded |
| 2013-09-05 |
54 |
6-403.11(a) employee drinks, phones, food, etc shall be kept in a designated area that will not contaminate food, equipment, utensils, and linens. employee lunch package not in designated area and being stored with facility food in walk-in cooler.. |
| 2013-09-05 |
39 |
3-304.14(b) in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths on counter. |
| 2013-09-05 |
31 |
3-501.15 (b) cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70f within 2 hours and 70-45f within the following 4 hours fo |
| 2013-09-05 |
21 |
3-501.18 tcs rte foods shall be discarded no later than the 7th day after preparation when storage temperatures are below 41f. observed tomato soup being kept more than 7 days in the walk-in cooler consistently maintaining food below 41f. cdi- food discar |
| 2013-05-20 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed garlic in oil held at room temperature; butter 58f; fresh mozzarella 56f in top of prep cooler; cdi by cooling. for softened butter and gar |
| 2013-05-20 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employee moving from from of house to back and changing tasks without changing gloves; cdi |
| 2013-05-20 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed chopped clams; open milk with no date marking; cdi by instruction. |
| 2013-05-20 |
12 |
3-203.12 ensure that the date the last shellstock from the container is sold or served is recorded on the tag; and the tags are maintained in chronological order. observed no dates on tags; no method for keeping in chronological order; cdi by instruction |
| 2013-05-20 |
42 |
ensure all utensils are properly air dried before stacking. observed metal/plastic containers wet nested. |
| 2013-05-20 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed no disclosure on one fired egg on the menu; cdi by instruction. |
| 2013-05-20 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees putting on gloves without washing hands first; cdi by instruction. |