| Violation Date |
Code |
Description |
| 2018-10-29 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking. observed employee lunch box stored on canned beverages in cooler in bar area. observed employee jacket and purse stored over open box of napkins in dry storage area. repea |
| 2018-10-29 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on bottom doors of prep cooler by ice machine. gaskets need replacement. |
| 2018-10-29 |
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 using tphc on piz |
| 2018-10-29 |
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 cooked chicken wings, cooked mushrooms, cooked onions, and cooked green peppers with no date mark. all items were cooked on satur |
| 2017-12-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee jacket being stored on top of single service wax paper (open and exposed). cdi jacket was moved and top paper was discarded. rep |
| 2017-12-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two food employees not wearing hair restraint at time of inspection. make sure food employees wear hair restraints |
| 2017-12-28 |
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 squeeze bottles containing oils and aqueous solutions not labeled. make sure to label all working containers of food once |
| 2017-12-28 |
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 heavy cream date marked 12/20. observed sauteed onions being date marked for 12/21. cdi items we |
| 2017-10-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. at time of arrival, observed employee dirty lunch plates and drink cups sitting in back area on food preparation surfaces. make sure to have a designated area for emplo |
| 2017-10-20 |
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 (twice) not washing for long enough or using a protective barrier to turn o |
| 2017-10-20 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed patio door open with no air curtains/fly fn present. make sure to keep the door closed/protect from insect or rodent entry. *observed fly fans are operating at time of |
| 2017-10-20 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach in units on pizza line (3 unit over approximately**). make sure to keep in good repair. |
| 2017-10-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone being stored on slicer at time of arrival. make sure to have a designated area so equipment and utensils will not bec |
| 2017-06-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee doing food preparation without a hair restraint. make sure to wear a hair restraint to ensure contam |
| 2017-06-21 |
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 two items (chicken and beef) pulled from freezer not date marked with pull date. cdi explained to pic regarding date marking proced |
| 2017-06-21 |
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 food employee pulling out pans to check for date marking, hand come into contact with food. cdi food on to |
| 2017-01-27 |
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 one pan of macaroni and cheese marked for 1/15. pic informed it was made yesterday. cdi allowed |
| 2017-01-27 |
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 squeeze bottles of aqueous solutions not label. make sure to label all working containers of food that are not easy to ide |
| 2017-01-27 |
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 handles laying on top of flour, sugar etc. make sure handles are stored |
| 2017-01-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment such as cups. make sure to allow air drying so sanitizer can dry completely. |
| 2017-01-27 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket in bottom reach in unit and larger reach in unit. **pic informed that were on order.** major improvement from last inspection. |
| 2017-01-27 |
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 in gaskets of reach in units, shelving in reach in unit, non-food contact surface of soda machine, ice chute and non-food surface of sl |
| 2017-01-27 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing drain plug on recylcling receptacle. have replaced. **shared facility, will follow-up with other food establishments regarding shared facility.** |
| 2016-10-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep eqipment good repair and proper adjustement. observed several lights out under hood ventilation system, 2 split gaskets, 3 rubber spatulas with heavy cracks / cuts. |
| 2016-10-10 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean linen in a clean, dry area. observed clean linen stored uncovered / unprotected inside low reach in refrigerator and near soil. |
| 2016-10-10 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. observed some damp cloths stored on dump sink behind bar. |
| 2016-10-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - use proper procedures to date mark food. observed some items pulled from frozen but not date marked to account for when product was pulled fro |
| 2016-10-10 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f and above. observed chicken hot held in water at grill at 128 degrees f. cdi, chicken reheated t |
| 2016-10-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be free from an accumulation of soil. observed dried food debris on vegetable press stored as clean. cdi, equipment relocated for clean |
| 2016-10-10 |
6 |
2-301.12 cleaning procedure - p - use proper procedures to wash hands. observed food employee turn faucet off with their bare hands. cdi by instruction. |
| 2016-06-16 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed fruit flies in kitchen area.6-202.13properly locate insect control devices.observed fly strips in kitchen prep areas. |
| 2016-06-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken stored above rte veggies in reach-in cooler. cdi all raw meats properly stored. |
| 2016-06-16 |
8 |
6-301.14 post a handwash sign at each handsink. observed no sign posted at the hand washing sinks. |
| 2016-02-15 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - chemical dish machines shall provide proper concentration of sanitizer to sanitize equipment. observed chemical dish machine out |
| 2016-02-15 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f and above. observed cheese and ground beef hot held in warmer below 135 degrees f. cdi, operator |
| 2016-02-15 |
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 peppers with a date ofp reparation of 2/5. cdi, operator voluntarily discarded 1 containers o |
| 2016-02-15 |
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 utensil handle stored in contact with food in container below pr |
| 2016-02-15 |
7 |
3-301.11 preventing contamination from hands - p,pf - no bare hand contact with ready to eat foods. observed pic touch fries with their bare hands. cdi, operator voluntarily discarded fries. |
| 2016-02-15 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facilities shall be free from unnecessary items and litter. observed some equipment and items on outside of building that operator stated was no longer used. remove to facilitate cleaning. |
| 2016-02-15 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated area for employee belongings. observed employee bag and coffee stored on hot box equipment in kitchen. observed employee food stored above cutomer food on rack inside walk in freez |
| 2016-02-15 |
45 |
4-205.10 food equipment, certification and classification - c - food equipment shall be used according to manufacturers intended use. observed a cutting board wedged between handwashing sink and equipment at bar as a splash guard. |
| 2015-09-02 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed employee turn off faucet with their bare hands. cdi by instruction. |
| 2015-09-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - observed bucket of quat sanitizer and quat sanitizer at sink not dispensing sanitizer at proper concentration. cdi, operator adjusted hose at sanitizer so that dispenser was properly functioning |
| 2015-09-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed chicken hot held in water at 121 degrees f at grill. cdi, operator placed chicken on grill to reheat. chicken and water container reheated to required temperature. ~ |
| 2015-09-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed spinach and pepperoni overstacked in flip top prep unit above 45 degrees f. cdi, operator relocated foods to rapidly cool. |
| 2015-09-02 |
26 |
7-102.11 common name-working containers - pf - toxic chemicals shall be labeled by common name of substance. observed 1 spray bottle of bleach not labeled. cdi by instruction to label bleach bottle. |
| 2015-09-02 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - food shall be stored in wrappings, packages or covered containers. observed drink pitchers uncovered and unprotected at wait station. cdi, operator covered drink pitchers d |
| 2015-09-02 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen properly. observed soiled cloth below prep table and on floor behind fryer units.. |
| 2015-09-02 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c - store single-service articles properly. observed several boxes of napkins and trays stored on ground in storage shed. observed windex stored next to |
| 2015-09-02 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper calibration. observed 7 lights not functioning under hood ventilation system. |
| 2015-09-02 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed soiled bag covering dry storage container of dry food ingredient. |
| 2015-09-02 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facilities shall be cleaned as often as necessary to keep them clean. observed grease and soil accumulating on floor behind fryer. clean outside area of facility. |
| 2015-04-23 |
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 portioned pasta in the walk in cooler at 54f. cdi- pic placed in the fr |
| 2015-04-23 |
36 |
general comment 6-501.111 keep the premises free of insects, rodents, and other pests. - observed flies in the kitchen. minimize door opening and make sure air curtains are working correctly. |
| 2015-04-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed lettuce in the prep top of the pizza station at 56f. cdi- lettuce was volintarily discarded. observed garlic and oil mixture out on the counter at 63f. cdi - mixture was place |
| 2015-04-23 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the prep unit across from the grill. replace the gasket. |
| 2014-12-08 |
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 one container of cooked sausage covered in the freezer. sausage was sti |
| 2014-12-08 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p - observed multiple open bags rolled over to close. cdi - instructed pic to place open bags into a zip lock bag or closed container. observed container of whe |
| 2014-12-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed the slicer with dried food debris and grime. cdi - slicer was cleaned. observed shaker top with rust. cdi - tops were discarded. observed sticker re |
| 2014-12-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed cooked chicken in water out above the stove at 111f and 106f. cdi - chicken was placed on the grill to hot hold. |
| 2014-12-08 |
2 |
2-101.11 pic shall be present during all hours of operation.-pf - pic that is serv safe certified was not present upon arrival. |
| 2014-12-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed top layers of sliced cheese and cut tomatoes above 45f. cdi - informed employee to not stack above the chill line. |
| 2014-12-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - asterisk were missing beside the burgers. cdi - asterisk were added. |
| 2014-12-08 |
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 multiple bottles and containers not labeled. cdi - employees labeled |
| 2014-12-08 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. - facility did not have test strips for the quat sanitizer. verification required.4-603.16 rinsing procedures - c - observed an employee rinsing soiled utensils in wash and rin |
| 2014-12-08 |
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 a knife stored under the steam table and another one stroked between |
| 2014-12-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers wet stacked on the drying rack.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - |
| 2014-12-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - observed to go boxes uncovered in the outside dry storage building. |
| 2014-12-08 |
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 the shelves in the walk in cooler. observed debris under bar mesh by the back of the bar. |
| 2014-12-08 |
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. observed dusty vents in the walk in cooler and 2 ceiling vents close to the three compartment sink. |
| 2014-12-08 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed lights without a shield by the three compartment sink.6-305.11/6-501.110 designate and use an area for t |
| 2014-12-08 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. - observed soiled dry cloths used for wiping the grill. |
| 2014-03-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation; properly stored raw meats; observed raw fish stored above rte food products in reach-in refrigerator. cdi all raw meats properly stored according to final cooking temperature. |
| 2014-03-26 |
17 |
. •3-403.11 reheating for hot holding; quickly reheat phfproducts to required temperature; observed meat balls reheated and placed on hot hold unit; meat balls measured 110-120 degrees f; meat balls were cooked the night before and requires 165 reheat. cd |
| 2014-03-26 |
42 |
(general comment)4-901.11 equipment and utensils, air-drying required; properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2014-03-26 |
47 |
(general comment)4-602.13 nonfood contact surfaces; keep non-food contact surfaces clean; observed outside surfacs of dry food bins collecting debris in need of cleaning. |
| 2013-07-12 |
8 |
6-301.11 hand washing cleanser, availability. no hand washing soap provided at hand front hand washing sink next to the ice machine. cdi- replaced.5-205.11 using a hand washing sink-operation and maintenance. soiled linen and apron container blocking hand |
| 2013-07-12 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking. employee items stored co-mingled with retail foods and single service items. designated area is needed for storage of employee personal items. cdi- operator corrected. |
| 2013-07-12 |
39 |
3-304.14 wiping cloths, use limitation. wet cloths being used under cutting boards on prep tables. cdi- verbal correction; discussed options with operator. |
| 2013-07-12 |
31 |
3-501.15 cooling methods. multiple food items being cooled in prep coolers at the line. see chart for food items and temperatures. discussed options for cooling with operator; method corrected. |
| 2013-07-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. opened gallon sized milk being stored in the walk in cooler not marked per the rule. cdi- verbal education as to the rule requirement. |
| 2013-07-12 |
1 |
2-102.12 certified food protection manager. no one on site today with verification of food safety training. operator advised that they are working on having employee's certified. verbal education as to rule requirement. handouts provided to operator today |