| Violation Date |
Code |
Description |
| 2018-12-27 |
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 utensils air drying on linens that appear to be soiled. do not use linens for air drying purposes. |
| 2018-12-27 |
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 observed 2 containers feta, 2 containers of cooked potatoes, bolognese sauce, and soup starter beyond 7 d |
| 2018-12-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced cheeses stored above fill line in prep unit holding above 45f. moved to walkin cooler to rapidly chill. don't stack above fill line. temps were 43-45f in walkin cooler by |
| 2018-12-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p in reachin freezer: observed open containers of raw steak and raw lamb over bread and chips. rearranged during inspection. |
| 2018-12-27 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf policy could not be located and information was not available to employees. left a health policy handout and advised to review |
| 2018-09-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on side of pizza oven near fryer and inside of microwaves. |
| 2018-09-24 |
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 in reach in unit observed diced chicken dated 09/17 and alfredo sauce dated 09/15. in walk in cooler o |
| 2018-09-24 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on inside lid of ice machine. cleaning frequency needs to increase.4-501.114 maintain sanitizer at correct concentrations. -p |
| 2018-09-24 |
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 one employee scrub hands for less than 15 seconds and also turned off the faucet with thei |
| 2018-06-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on top of a beer cooler. |
| 2018-06-04 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed facility offering shrimp and salmon undercooked on the menu with the consumer advisory. employees were unable to prov |
| 2018-06-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef skewers stored above cooked chicken in the walk in cooler. cdi- storage rearranged. |
| 2018-06-04 |
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 cooked rice dated 5/27 and boiled eggs dated 5/28 in the walk in cooler. cdi- products were di |
| 2018-06-04 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-commercial chest freezer being used to store tcs foods and a non-commercial 3-pot slow cooker on a equipment storage |
| 2018-06-04 |
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 debris on the floor under/around soda syrup bag |
| 2018-06-04 |
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 facility storing single-use ramekins (no handles) in food containers al |
| 2018-03-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed new persian food menu with consumer advisory on chicken. chicken shall be fully cooked before service. vr |
| 2018-03-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed bar dish machine at 0 ppm chlorine sanitizer. observed bucket of sanitizer in the pizza station and one in the bar at less than 100 ppm quat sanitizer concentr |
| 2018-03-01 |
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 one container of macaroni date marked 2/22 with an expiration date of 3/1. cdi - pic voluntarily |
| 2018-03-01 |
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 butter and caesar salad dre |
| 2018-03-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed generic sanitizer buckets that also have disinfectant on the outside. cdi - pic used permanent marker and tape to label buckets. -0- |
| 2018-03-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed reach in freezers near the restrooms not locked during the inspection. per past inspections, this unit shall be locked to avoid c |
| 2018-03-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans over the 3-comp sink. -0- |
| 2018-03-01 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-commercial freezer and table top hot holding unit that is not commercial. permit for this facility states the owner/op |
| 2018-03-01 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed facility at 134 seats today. facility was permitted to have 115 seats on 8/4/14. permit states seating number increased from 90 to 115. no additional seatingshall be |
| 2018-03-01 |
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 potatoes cooling at room temperature at 89f. cdi - pic placed these |
| 2017-11-28 |
33 |
3-501.13 use approved thawing methods. observed meat sauce thawing in standing water in the prep sink. -0- |
| 2017-11-28 |
53 |
6-501.12 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 buildup on vent near bar reach in freezers. |
| 2017-11-28 |
45 |
4-502.11(a) maintain utensils in good repair. observed cracked blender pitcher in use in the kitchen. -2- repeat4-501.11 maintain equipment in good repair. observed missing cabinet door at the pizza station.4-205.10 ensure equipment other than toasters, m |
| 2017-11-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed sleeve of gelato bowls and other single-use items stored in boxes directly on the floor in the outside dry storage. -0- |
| 2017-11-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bread crumbs and flour stored on the floor in open bags in the outside dry storage. observed reach in freezers near the customer |
| 2017-11-28 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bacitracin stored over the cutting board of the prep cooler. cdi - pic moved medicine to another area. -1- |
| 2017-11-28 |
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 time procedure used for her |
| 2017-11-28 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed panini presses with dark buildup on the grill lines. cdi - pic implemented more frequent cleaning. -0- |
| 2017-11-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed gelato signs stored in the handsink. cdi - pic removed these during the inspection. -1- |
| 2017-08-30 |
14 |
4-602.11 (e)(4) clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the splash guard and on the inside door of the ice machine. repeat -3- |
| 2017-08-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen and in the gelato station. -0- |
| 2017-08-30 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored between raw shrimp and rte meat sauce in the flip top at the cook line. cdi - chicken moved to the far lower right hand corner. -0- |
| 2017-08-30 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wiping cloths inside bucket of sanitizer stored directly on the floor in the gelato station. -0- |
| 2017-08-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the gaskets throughout the facility. -0- |
| 2017-08-30 |
45 |
4-502.11(a) maintain utensils in good repair. observed cracked blender pitcher and knife with tape on the handle. 4-501.11 maintain equipment in good repair. observed missing cabinet door in the pizza station.4-205.10 ensure equipment other than toasters, |
| 2017-08-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked drinking cups at the drink dispenser. repeat -1- |
| 2017-05-24 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observe lids and doors on dumpster open. lids are damaged. -0- repeat |
| 2017-05-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic cups at the soda dispenser. -1- repeat |
| 2017-05-24 |
33 |
3-501.13 use approved thawing methods. observed slacking french fries and sweet potato fries at the grill. -.5- repeat |
| 2017-05-24 |
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 date marking for 8 days and lasagna prepared on 05/14/2017 still in use. cdi - date mark labels |
| 2017-05-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on the outside of stacked plastic tubs. cdi - pic re-washed these and instructed removal of stickers prior to washing. 4-501.114 maint |
| 2017-03-08 |
34 |
4-204.112 (b) provide and position correctly an air thermometer in cold/hot holding equipment. observed no ambient air thermometers in use in prep cooler that are failing to hold temperature today. install ambient air thermometers in prep units. -0- |
| 2017-03-08 |
33 |
3-501.13 use approved thawing methods. observed fries thawing at room temperature on the table beside fryer at 67f. use an approved thawing method and then keep refrigerated until used. -0- |
| 2017-03-08 |
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 freshly cut tomatoes cooling in the flip top at the front prep and kitchen |
| 2017-03-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed missing reminder on menu reprint. provide revised consumer advisory stating the risks associated with con |
| 2017-03-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed housemade guacamole, ranch dressing, chipotle mayo and other dressing in and on the front prep unit at 46-64f. cdi - pic adjusted prep to lower temp and voluntarily discarded th |
| 2017-03-08 |
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 opened milk and half and half without a date mark and expired housemade scampi butter date marke |
| 2017-03-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken in direct contact with rte pork. cdi - pic moved pork to higher shelf. -0- |
| 2017-03-08 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed empty paper towel dispenser in the men's restroom. cdi - pic refilled dispenser.6-301.14 post a handwash sign at each handsink. observed no handwashing si |
| 2017-03-08 |
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 pic using tphc for herb but |
| 2017-03-08 |
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 missing labels on squeeze bottles and spice shakers at the front prep line and on the dry storage rack over the microwaves |
| 2017-03-08 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door propped open during service. allow door to self close to prevent insects and pests. -0- |
| 2017-03-08 |
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 preparing chicken while wearing plastic bracelet. -0- |
| 2017-03-08 |
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 cutter in the pizza station stored between prep table and prep unit on s |
| 2017-03-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic cups. separate these and allow to air dry. -1- repeat4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at lea |
| 2017-03-08 |
45 |
4-501.11 maintain equipment in good repair. observed front prep unit not cold holding. ambient air temp was 50f. products inside were 46-56f. -0-4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified o |
| 2017-03-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust buildup on the shelving near the gelato station and buildup in the bottom of prep coolers. clean these. -.5- repeat |
| 2017-03-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed door open on first dumpster and lids missing on the second dumpster. repair and keep doors closed. -0- |
| 2017-03-08 |
53 |
6-501.12 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 buildup on the ceiling vents in the restroo |
| 2017-03-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed soda boxes and canned peppers stored directly on the floor in outside storage unit. keep at least 6 inches off the ground. -1- |
| 2016-11-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory with identified items including chicken. observed disclosure missing. cdi - template re |
| 2016-11-10 |
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 bare handed dispensing of sliced american cheese, peppers and onions for hoagie. cdi - pic cooked all part |
| 2016-11-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris inside lasagna boats and on one pizza pan. cdi - pic pulled these items and placed them in the dish room for cleaning. -3- repeat |
| 2016-11-10 |
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 falafel in the walk in cooler date marked 11/03/2016. cdi - pic voluntarily discarded. -0- |
| 2016-11-10 |
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 tightly wrapped and overstacked cut lettuce, pasta and sliced tomatoes at |
| 2016-11-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic cups at the soda dispenser. separate and allow to air dry. -1- repeat |
| 2016-11-10 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed the handles of the gelato sample spoons, scoops in the gelato station and one spatula on the front counter. invert these and touch only the handle. -.5- |
| 2016-11-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the inside of the microwaves and on the glass rotating plate. clean these. -.5- repeat |
| 2016-11-10 |
53 |
6-501.12 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 buildup in the floor tile grout. deep clean. -0- |
| 2016-09-21 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed food employee hand dispensing food for orders, touch door handles, allergens of concern and then resume food prep without handwashing. cdi - pic instructed handwashing. -2- |
| 2016-09-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0 ppm chlorine sanitizer in the kitchen dish machine. cdi - pic contacted service tech for piming. repeat -3-4-601.11(a) equipment food contact surfaces and ut |
| 2016-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed homemade ranch dressing and other dressings held at room temperature at the cook line and at the wrap station at 64f. cdi - pic voluntarily discarded ranch and is portioning out |
| 2016-09-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed counter menu with an asterisk (*) present without linking back to a food item containing the same asteris |
| 2016-09-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed wait staff dispensing condiments at the wrap station without hair restraint. either refrain from doing this or hav |
| 2016-09-21 |
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 unlabeled working containers of condiments at the wrap station. label these with the common name of the food. -0- |
| 2016-09-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic cups at the soda dispenser. separate and allow to air dry before stacking. -.5- |
| 2016-09-21 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed lip area of styrofoam cups not protected beside the soda dispenser. keep these in the plastic wrapper or use a dispenser to protect the lip area. -0- |
| 2016-09-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on cooling fan covers, shelving and door handles of equipment throughout the facility. clean all these. -0- |
| 2016-09-21 |
53 |
6-501.12 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 buildup on ceiling vents throughout the facility |
| 2016-05-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken and shelled eggs stored on the shelf above cooked potatoes and various other cooked foods in the walk-in cooler. cdi- raw foods were moved to the bottom shelf. repeat |
| 2016-05-31 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up inside the ice machine. clean and sanitize as needed to prevent build-up. repeat4-501.114 maintain sanitizer at correct concentrations |
| 2016-05-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese, cut tomatoes, and cooked prepared chicken in top portion of the prep cooler at 49-50 f due to unknown cause. all other foods in the unit are below 45 f and the ambient |
| 2016-05-31 |
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 cooked pasta dated 5/23 observed on 5/31. cdi- voluntarily discarded.observed grilled onions da |
| 2016-05-31 |
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 gyro meat and grilled chicken cooling at room temperature below 135 f. c |
| 2016-05-31 |
42 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed gelato cups and spoons stored on the floor. |
| 2016-05-31 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed several sanitizer buckets on the floor. |
| 2016-05-31 |
45 |
4-501.11 maintain equipment in good repair. observed coolers with torn door gaskets. |
| 2016-05-31 |
53 |
6-501.12 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 build-up on the floor under oven and equipment. |
| 2016-05-31 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in the continental cooler. |
| 2016-02-17 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floor in cormers near floor mixer, sod bag in boxes and where needed.6-201.16 wall and ceiling coverings and coatings - c: replace water damaged and missing ceiling tiles near back door and besid |
| 2016-02-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed container of shwarma, gyro meat, raw chicken, raw tilapia all 60f in prep unit under grill. cdi-discarded. unit had been tripped off and reset. unit is now operating properly. |
| 2016-02-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. clean inside ceiling of big ice machine. |
| 2016-02-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: observed raw chicken stored between cooked sauces and meat in prep unit(top). also, observed container of raw shrimp stored above cooked pasta inside prep unit. store raw meats in a manner |
| 2015-07-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed marinara at 104 degrees and broccoli at 121 sitting on stove with no heat applied. cdi reheated see above chart. |
| 2015-07-23 |
1 |
.2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on duty. |
| 2015-07-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handwash area near grill being used as a dump sink. cdi by instruction |
| 2015-07-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed whole flat and half flat of shell eggs sitting out on moblile cart measured internal temp at 90 degrees cdi discarded. observed romaine lettuce at 62 degrees in prep unit and l |
| 2015-07-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dishwasher in gelato area had no chlorine concentration after running cycle. cdi cook cleanded debris from line chlorine measured correct concentration. |
| 2015-07-23 |
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 two containers of rice tightly covered and wrapped in plastice measured at |
| 2015-07-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory on menu has no asterisk on menu items offered undercooked (burgers) reminding the cust |
| 2015-07-23 |
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 unlabled spices and oils in grill area. -0 points- |
| 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. observed food debris on handles of equipment in grill area. -0 points- |
| 2015-01-23 |
8 |
general comment5-202.12 provide at least 100f water at handsinks.-pf hot water is off at one handsink in kitchen due to a broken part on the sink. cdi - repair man scheduled to fix today; other sinks are available to wash hands. |
| 2015-01-23 |
13 |
general comment3-302.11(a) separate unwashed produce from ready-to-eat foods. -p box of unwashed tomatoes stored above ready-to-eat sliced tomatoes and diced cucumbers. cdi - produce cooler rearranged with unwashed produce items below ready-to-eat foods. |
| 2015-01-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf dark build up on interior surfaces of ice machine. cdi - ice machine cleaned during the inspection. 4-501.114 maintain sanitizer at correct concentrations. -p |
| 2015-01-23 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one present during time of inspection has food protection manager certification. this became a 2 point deduction january 1 2014. |
| 2015-01-23 |
31 |
general comment3-501.15 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 macaroni cooling in reach in cooler with lid on in deep container. c |
| 2015-01-23 |
45 |
general comment4-501.11 maintain equipment in good repair. observed split gaskets on pizza cooler door and produce cooler door; cooler door hanging and exposing a gap into cooler at cook line. replace gaskets and tighten hinges on hanging door. |
| 2015-01-23 |
18 |
• 3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p two containers of macaroni cooling in reach in cooler since last night and still at 50f. cdi - discarded. repeat violation. |
| 2014-09-25 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer containers on the floor. cdi. |
| 2014-09-25 |
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 beans that were past the 7 days allowed at 45f or below. cdi - discarded. |
| 2014-09-25 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -pb. observed lasagne from last night at 70f. discarded. cdi. |
| 2014-09-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed dish machine was sanitizing at 0 ppm. rvr. pic called for someone to bring some from the another store. |
| 2014-02-19 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain hot foods at 135f or greater. observed shitake mushroom soup 120f, carrot soup 122f, chicken noodle soup 110f, artichoke dip 82f, c |
| 2014-02-19 |
2 |
2-103.11 (m) person in charge-duties - pf. person in charge does not have any knowledge of the health policy requirements in the rules. other person in charge duties that are not in compliance include using proper methods to cool potentially hazardous f |
| 2014-02-19 |
8 |
5-202.12 handwashing sinks, installation - pf. the cold water on the hand sink near the stove is not working. this must be fixed. return visit required. |
| 2014-02-19 |
1 |
2-102.11 demonstration - c. the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the person in charge today did not have any approv |
| 2014-02-19 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be stored in packages, covered containers, or wrappings. observed open bags of dry goods in the back. cdi- these were put into covered containers. |
| 2014-02-19 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. maintain dish machines to sanitize as required. observed 0 ppm chlorine on the dish machine. the bottle of sanitizer was empty |
| 2014-02-19 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain foods requiring cold holding at 45f or below. observed cut lettuce at 75f in two containers on the counter. cdi. |
| 2014-02-19 |
41 |
3-304.12 in-use utensils, between-use storage - c. do not store knives in the gaps between equipment. observed 2 knives stored this way. |
| 2014-02-19 |
26 |
7-201.11 separation-storage - p. observed a bottle of window cleaner kept on the dry goods shelf. keep chemicals separate. |
| 2014-02-19 |
34 |
4-302.12 food temperature measuring devices - pf. facility must obtain a thin diameter probe thermometer as they only have a thick stemmed dial stem thermometer which is not appropriate to measure the temperature of thin items present. return visit requ |
| 2014-02-19 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be stored in sanitizer between uses. sanitizer buckets shall be stored off the floor. observed wet towels on equipment and sanitizer buckets on the floor. |
| 2014-02-19 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. observed single service containers on the floor. store at least 6 inches off the ground. |
| 2014-02-19 |
46 |
4-302.14 sanitizing solutions, testing devices - pf. facility must obtain test strips so that they can test the dish machine. observed no chlorine strips in the facility. |
| 2014-02-19 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. facility cooks burgers to the temperature requested by the consumer but does not have a consumer advisory on the menu. a consumer adv |
| 2013-05-23 |
4 |
(a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use art |
| 2013-05-23 |
46 |
a test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided.pf observed facility does not have any test strips for dish machine. cdi- strips given |
| 2013-05-23 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed multiple opened ready to eat tcs foods not date marked like but not limited to opened goat cheese and deli meat. cdi- pic had date marked |
| 2013-05-23 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed multiple soiled utensils stored as clean. cdi- removed to clean |
| 2013-05-23 |
14 |
a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ? 4 703.11(c) shall meet the criteria specified under ? 7 204.11 sanitizers; criteria; shall be used in accordance with the epa-regist |
| 2013-05-23 |
13 |
a) food shall be protected from cross contamination by: (1) except as specified in (1)(c) below; separating raw animal foods during storage; preparation; holding; and display from: (a) raw ready-to-eat food including other raw animal food such as fish for |
| 2013-05-23 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |