| Violation Date |
Code |
Description |
| 2018-07-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food above customer food in walk in cooler. |
| 2018-07-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottles. cdi-labeled. |
| 2018-07-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sausage and lettuce overstacked in pan and above 45f. cdi-excess product removed and taken to walk in cooler to rapidly cool. |
| 2018-02-26 |
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 on front face of pizza prep cooler. |
| 2018-02-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple wet stacked plastic containers on the drying rack. |
| 2018-02-26 |
36 |
6-501.111 controlling pests - pfobserved household use insect spray in chemical storage area.cdi- use only applications that are approved for use in food service establishments. |
| 2018-02-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved stickers and sticker residue on plastic containers stored as clean on the drying rack.cdi by sending back to wash. |
| 2017-10-25 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed a cutting board heavily scored and discolored. |
| 2017-10-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans and cups wet stacked on the dryng rack. |
| 2017-10-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on top of pizza boxes. cdi-drinks relocated |
| 2017-01-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a slicer stored in the handwashing sink. cdi-slicer removed |
| 2017-01-23 |
35 |
13-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several squeeze bottles of oils and sauces not labeled as required. |
| 2017-01-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed an open bag of pizza boxes stored directly on the floor. cdi-box relocated to a shelf. |
| 2016-05-16 |
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 in pizza prep unit gaskets. clean. |
| 2016-05-16 |
45 |
4-501.11 maintain equipment in good repair. observed pizza prep unit gaskets to be split. replace. |
| 2016-05-16 |
33 |
3-501.13 use approved thawing methods. observed 2 frozen bags of steak thawing on top of pizza oven. pic stated they had been there for less than 2 hours. cdi- items were placed under cool running water to thaw correctly and instruction provided to pic o |
| 2016-05-16 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed bathroom disinfectant on prep unit cutting board. pic stated they use this on prep surfaces. cdi- |
| 2016-05-16 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic is not certified. |
| 2015-12-21 |
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 wings cooling in walk in with lid, tightly closed. cdi- lids were |
| 2015-12-21 |
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 facility uses time for thei |
| 2015-06-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee beverage stored on prep cooler cutting board. cdi by covering and moving to designated area. |
| 2015-06-08 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed handwash sink without hand soap. cdi by refilling. |
| 2015-06-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on plastic pans stored as clean. cdi by wash, rinse, sanitize. |
| 2015-06-08 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certified pic. |
| 2015-06-08 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean pizza pans air drying behind the 3 comp sink faucets.4-901.11(a) air dry equipment and utensils after cleaning and |
| 2015-06-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabeled spray bottle. repeat x 3 |
| 2014-08-29 |
45 |
4-501.11 maintain equipment in good repair.observed the 3 comp sink plumbing leaking. |
| 2014-08-29 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean pizza pans air drying behind the 3 comp sink faucets. storage |
| 2014-08-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed an in use wiping cloth stored on the pizza cutting prep table with no sanitizer buckets for storage in between use. |
| 2014-08-29 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved a spray bottle of degreaser stored over the food prep sink.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabeled spray bottle. repea |
| 2014-04-04 |
42 |
properly separate lids & containers to allow for air drying. place clean utensils in clean, non-absorbant container. observed clean lids inside a used cardboard box. |
| 2014-04-04 |
38 |
all employees preparing food are required to wear hair restraints. observed a food employee handling dough without a hair restraint. |
| 2014-04-04 |
37 |
place the opened bag of powdered sugar in a lidded container or sealed bag. |
| 2014-04-04 |
35 |
properly label working containers - label the flour, parmesan cheese & seasoning containers. |
| 2014-04-04 |
26 |
properly label all chemical spray bottles. observed sanitizer bottles not labeled. repeat |
| 2014-04-04 |
6 |
properly wash all exposed areas of your arms when washing hands & turn off the faucets without re-contaminating your hands (use paper towels). |
| 2014-04-04 |
1 |
the person in charge must be a certified food protection manager. observed no certified pic available. |
| 2013-11-15 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsmaintain all food contact surfaces clean to the sight and touch. observed build up on the soda nozzles. cleaned onsite. provide a spray bottle or sanitizer bucket that is |
| 2013-11-15 |
26 |
7-102.11 common name-working containersproperly label and store all chemicals. observed a spray bottle of cleaner labeled windex. observed cleaners stored with corn meal and canned goods. cdi- separated all chemicals on a chemical storage shelf. advised t |
| 2013-11-15 |
38 |
2-402.11 effectiveness-hair restraintsemployees preparing food are required to wear hair restraints. observed 2 employees preparing dough and pizza without a hair restraint. cdi- by education and pic providing hair restraints. |
| 2013-11-15 |
46 |
4-501.19 manual warewashing equipment, wash solution temperaturewash solution temperature must be a minimum of 110f. observed facility washing dishes in 100f wash water. cdi- fresh hot water was added to increase the temperature of the solution. |
| 2013-11-15 |
45 |
4-402.12 fixed equipment, elevation or sealingrepair the back prep sink so that it is sealed to the wall.4-501.11 good repair and proper adjustment-equipmentobserved the soda machine leaking, advised to contact the contracted company to have the unit serv |
| 2013-05-16 |
6 |
wash exposed arms when washing hands. |
| 2013-05-16 |
43 |
single-use articles must not be stored where they can become contaminated. observed togo lids stored on handsink today and observed pizza boxes stored on the floor today(picked up). keep togo cups inverted when stored for use. |
| 2013-05-16 |
39 |
store wiping clothes in sanitizer when they are not in-use. observed some clothe towels that had been used to wipe counters down stored on countertops today. |
| 2013-05-16 |
38 |
food service employees with painted finger nails must wear gloves at all times they are handling food. employee donned gloves today. |
| 2013-05-16 |
38 |
food service employees are limited to single wedding band- no other rings; bracelets; or watches allowed. |
| 2013-05-16 |
37 |
keep food stored at least 6 off of the floor. observed boxes of veggies stored on the wic floor today. keep food stored where it is protected from contamination- observed container of flour stored below handsink today. |
| 2013-05-16 |
35 |
label flour and cornmeal containers. |
| 2013-05-16 |
26 |
keep chemicals labeled correctly. windex in sanitizer bottles today and the sanitizer bottle was not labeled. relabeled during inspection by pic. |
| 2013-05-16 |
14 |
maintain sani-quat at 150-400ppm. observed sanitizer in the sink at <150ppm today due to it being soiled- change out more frequently. corrected during inspection-ran some new sanitizer. |
| 2013-05-16 |
2 |
all employees must know the big five illnesses thet have to be reported to the pic(person-in-charge) if they are ever diagnosed or exposed to one of the five. handout provided today-corrected by instruction. |