| Violation Date |
Code |
Description |
| 2018-11-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee bag stored on prep top surface. |
| 2018-11-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in kitchen area. |
| 2018-11-15 |
45 |
4-501.11 maintain equipment in good repair. observed damaged door and lids on flip top in kitchen area. observed damaged gaskets and lids on flip top in pizza area. observed nonfunctional reach in undercounter freezer unit in kitchen area. observed damage |
| 2018-11-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers above three comp sink. |
| 2018-11-15 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at handsink in kitchen area. cdi by attaching new soap dispenser to wall with soap.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf obs |
| 2018-11-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep top surface. cdi by removal of drink to proper storage location. |
| 2018-07-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on cutting surface and on top of dish machine. |
| 2018-07-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed burnt paper towel stored in handsink and plastic container of water stored in handsink. |
| 2018-07-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine measuring at 0 ppm. the container of sanitizer concentrate was completely empty. cdi by ehs submerged line in new container of concentrate and pri |
| 2018-07-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one container of sauce stored in hot well measuring at 120f. cdi by voluntary discard. |
| 2018-07-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items on pizza line measuring above 45f. cdi by voluntary discard. |
| 2018-07-26 |
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 items in flip top cooler with no date marking label. cdi by properly dating all items. |
| 2018-07-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed container of purple/pink cleaner with no label. cdi by labeling chemical.7-201.11 store toxic materials to avoid contamination. -p observed chemical cleaners |
| 2018-07-26 |
45 |
4-501.11 maintain equipment in good repair. observed broken gaskets on pizza line cooler. improvement noted by facility replacing several of the broken gaskets noted on last inspection. |
| 2018-07-26 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no test strips for quat in three comp sink. vr. |
| 2018-07-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phone and keys stored on cutting surface in kitchen area. |
| 2018-05-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several containers stored as clean with visible debris. cdi by removal for recleaning. |
| 2018-05-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed many items in both walk in and flip top measuring above 45f. cdi by voluntary discard of all items. |
| 2018-05-14 |
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 several items in the walk in cooler with no date marking. cdi by properly dating sausage and milk. lettuce and sauce were voluntari |
| 2018-05-14 |
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 no time markings on pizza p |
| 2018-05-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed infestation of fruit flies throughout facility with an emphasis on the server station. |
| 2018-05-14 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on coolers throughout facility.4-502.11(a) maintain utensils in good repair. observed damaged utensils such as lids and spatulas throughout facility. |
| 2018-05-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up in gaskets and on bottom of reach in under counter cooler. |
| 2018-05-14 |
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 debris build up on floor of walk in cooler. |
| 2018-05-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of raw chicken stored on floor of walk in cooler. |
| 2018-03-14 |
45 |
4-501.11 maintain equipment in good repair. observed a few broken gaskets around facility. many new gaskets were noted and vast improvement has been made.4-502.11(a) maintain utensils in good repair. observed a few damaged plastic containers stored around |
| 2018-03-14 |
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 bottles of oil and water with no labels. |
| 2018-03-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over ready to eat wings in walk in cooler. cdi by correcting storage order. |
| 2017-12-12 |
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 debris build up on floor of walk in freezer. |
| 2017-12-12 |
45 |
4-501.11 maintain equipment in good repair. observed broken gaskets throughout the facility. |
| 2017-12-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of plastic containers above three comp sink. |
| 2017-12-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored improperly on server staging area. |
| 2017-12-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one bottle of degreaser with no label. cdi by labeling chemical bottle. |
| 2017-12-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in dish machine measuring at ~0ppm. cdi by exchanging chemical source. |
| 2017-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items holding above temperature in flip top at pizza ovens. cdi by removal of all tcs foods to walk in to rapidly cool and instruction to employee that lids must stay cl |
| 2017-07-27 |
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 observed large container of marinara cooling from the night before in walk in freezer with internal temperature measuring at 63f. cdi |
| 2017-07-27 |
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 milk with no date in walk in cooler. cdi by dating milk with open date. |
| 2017-07-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 3 boxes of food stored on floor of walk in cooler. pic stated that the food was delivered recently. |
| 2017-07-27 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep gouges in cutting board with brown discoloration. |
| 2017-07-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed slight debris build up on shelving in walk in cooler. |
| 2017-07-27 |
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 debris build up on walls and floors of walk in c |
| 2017-04-12 |
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 floors and especially walls soiled and in need o |
| 2017-04-12 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed cleaning solution stored in red sanitizer bucket. cdi- discarded |
| 2017-04-12 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign in mens room. cdi- new signs given |
| 2017-03-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on pizza prep surface. cdi- removed |
| 2017-03-30 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employee fail to wash hands between glove changes. cdi- instruction provided |
| 2017-03-30 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employees changing tasks without changing gloves and handling visibly soiled equipment handles and wiping clothes with gloves on then returning t |
| 2017-03-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled slicer in clean utensils stack. cdi- removed to clean |
| 2017-03-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed marinara on hot hold table at 127 f. reheated above 165 f |
| 2017-03-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs foods in pizza prep units cold held above 50 f. cdi- voluntarily discarded |
| 2017-03-30 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic failed to ensure the following: tcs foods were being cold held 45 f or colder, tphc procedures for pizza by slice followed, employees were washing hands w |
| 2017-03-30 |
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 12 pizzas held using tphc w |
| 2017-03-30 |
26 |
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 purple solution in spray bo |
| 2017-03-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed multiple boxes of food on floor in walk in cooler and freezer, especially bag of cucumbers. cdi- removed; some discarded |
| 2017-03-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping clothes stored on cutting boards. observed multiple soiled wiping clothes cdi- removed |
| 2017-03-30 |
45 |
4-501.11 maintain equipment in good repair.observed all food in pizza prep unit above 50 f. ambienbt air temp measured at 53 f. vr |
| 2017-03-30 |
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 most tcs foods including multiple containers of pasta not date marked. cdi- removed to date mark 3-501.18 discard the food requirin |
| 2016-11-03 |
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 diced chicken cooling in a high volume container with the lid on and larg |
| 2016-11-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in various parts of the kitchen and at the bar. |
| 2016-11-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed raw poultry boxes stored on the floor in the walk in cooler. |
| 2016-11-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed diced tomatoes and spinach leaves cold holding above 45f in a flip top cooler (see chart). cdi- items were relocated to the walk in cooler for cooling. |
| 2016-11-03 |
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 accumulation along the floor of the cook |
| 2016-11-03 |
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 a table underneath the char grill, the handle of the pizza peel, above the dish machine, between gaskets, and on a recipe bi |
| 2016-08-01 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the hand sink faucet nearest the walk in cooler leaking when turned off. |
| 2016-08-01 |
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 a char grill temperature knob and on sauce bottles stored along the cook line. |
| 2016-08-01 |
45 |
4-501.11 maintain equipment in good repair. observed 2 torn gaskets on the flip top line cooler. the flip top cooler was also operating with an ambient temperature of ~49f. after adjusting the cooler thermostat, the unit had an ambient air temperature |
| 2016-08-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed salad bowls stacked while wet and stored upright so they could not drain. |
| 2016-08-01 |
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 a large cambro with ~2.5 gallons of marinara sauce in the walk in cooler |
| 2016-08-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in a flip top cooler along the cook line above 45f (see chart). cdi- ice bags were placed onto the food containers and the cooler thermostat was adjusted. the cooler wa |
| 2016-08-01 |
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 observed a large cambro filled halfway with sauce (~2.5 gallons) in the walk in cooler. the sauce was made yesterday and was 55f at |
| 2016-08-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee beverage stored on a wooden cutting board along the prep. line. beverage was relocated. |
| 2016-06-17 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed 2 soda nozzles at the bar with residue accumulation inside the nozzles. 4-501.114 maintain sanitizer at correct concentrations. -p observed th |
| 2016-06-17 |
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 an employee add herbs to a slice of pizza after it came out of the oven without gloves on. cdi by instruc |
| 2016-06-17 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above shell eggs in the walk in cooler. cdi- storage was rearranged. |
| 2016-06-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed marinara sauce in a steam table below 135f (see chart). cdi- product was reheated to above 165f. |
| 2016-06-17 |
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 garlic butter made in-house dated 6/9 in the walk in cooler and lasagna dated 6/10 in the walk |
| 2016-06-17 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed fly 'tape' and silicone tubes stored in a drawer with wooden food skewers. cdi- storage rearranged. |
| 2016-06-17 |
45 |
4-501.11 maintain equipment in good repair. observed 3 torn gaskets on cold holding equipment in the kitchen. observed multiple foods in the pizza prep. cooler above 45f. ensure the cooler is functioning properly and maintaining foods below 45f. |
| 2016-06-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in a flip top cooler cold holding above 45f (see chart). cdi- foods were relocated to the walk in cooler for cooling; and a maintenance request was submitted for |
| 2016-03-10 |
45 |
4-501.11 maintain equipment in good repair. observed the bar dish machine non-operational and a hand-cranked milling machine used for marinara sauce with damaged components and beginning to rust. facility is using the main kitchen dish machine until the |
| 2016-03-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal mixing bowls stored upright with pooled water between bowls. store bowls so excess water can drain. |
| 2016-03-10 |
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 the tphc sheet not filled |
| 2016-03-10 |
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 a deli ham chub opened yesterday without a datemark, one container of diced ham dated 2/25, and |
| 2016-03-10 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken wings that had been cooked previously but did not appear to be fully cooked. the centers of the wings were re |
| 2016-03-10 |
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 one employee handle lettuce without gloves on and another employee move pizza into a pizza box without wea |
| 2015-12-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed bar dish machine at 0ppm chlorine concentration. the sanitizer concentrate chemical bottle was empty. cdi- new bottle of chemical concentrate replaced and machine was primed until it b |
| 2015-12-09 |
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 salmon on the menu that will be cooked to customer specification. facility was not able to provide letter of parasite |
| 2015-12-09 |
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 observed chicken wings in a reach in cooler dated 12/2 and cream of mushroom soup in the walk in cooler |
| 2015-12-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 unlabeled chemical spray bottles. cdi- bottles were labeled. improvements made since last inspection. |
| 2015-12-09 |
45 |
4-501.11 maintain equipment in good repair. observed a broken quat chemical dispensing line at the 3 compartment sink. the line break was causing the quat chemical to dispense at ~0ppm. |
| 2015-12-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed salad and chicken wing metal tossing bowls stacked while wet and stored upright so they would not drain. |
| 2015-12-09 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at correct concentrations. observed 2 quat sanitizer buckets at 0ppm quat concentration. |
| 2015-09-15 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with debris accumulation on the inside and 2 soda gun nozzles at the bar with mold accumulation on them. 4-601.11(a) equipment food |
| 2015-09-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed marinara sauce in a soup well at 128f. cdi- reheated to 170f on stove. |
| 2015-09-15 |
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 one container of garlic in oil mixture prepared on 9/1. cdi- product discarded. improvements |
| 2015-09-15 |
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 tphc chart filled out with |
| 2015-09-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies in the kitchen near the soda concentrate bags. |
| 2015-09-15 |
45 |
4-501.11 maintain equipment in good repair. observed 9 torn gaskets on cold holding equipment throughout kitchen and at the bar area.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices |
| 2015-09-15 |
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 the scale, the table below the char grill, the oven knobs, and the pull out drawer below where the scale is located. |
| 2015-09-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 4 unlabeled chemical sanitizer bottles. cdi- labels added. |
| 2015-06-03 |
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 beets and another cooked tcs food 8-9 days from date mark. cdi- voluntarily discarded |
| 2015-06-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple soiled utensils stored as clean with dried on food debris. cdi- removed to clean. 4-501.114 maintain sanitizer at correct concentrations. -p |
| 2015-06-03 |
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 observed marinara sauce cooled overnight temped in walk in cooler at 54 f. cdi- voluntarily discarded. |
| 2015-06-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed diced tomatos, cooked garlic and cooked broccoli at 49-50 f. cdi- removed to flash cool |
| 2015-06-03 |
22 |
o3-501.19 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 pizzas out of oven with ti |
| 2015-06-03 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed food empoloyee handlemraw salmon change gloves and not wash hands. cdi- stopped by pic and corrected |
| 2015-06-03 |
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 marinara sauce cooling in open plastic lexan. large volume. cdi ins |
| 2015-06-03 |
34 |
4-203.11 4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit/celcius-.-pf |
| 2015-06-03 |
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 dishes stored where hand wash sink splattered them. cdi- removed to clean; new location |
| 2015-06-03 |
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 some dust accumulation on wall of walk in cooler |
| 2015-06-03 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed facility will undercook salmon upon request. cdi- facility will not undercook any proteins until a consum |
| 2015-04-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs foods cold holding at 46-50 f. cdi- foods in prep unit placed on tphc. vr |
| 2015-04-07 |
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 multiple cooked tcs foods from retail facility not date marked. vr |
| 2015-04-07 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit cold holding foods at 45-50 f. ambient temperture in bottom measured 59 f. vr |
| 2015-01-16 |
53 |
6-201.17 ensure walls and ceilings attachments are easily cleanable and non-absorbent. observed cardboard attached to partial wall. cdi- removed |
| 2015-01-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple metal containers tight stacked wet. |
| 2015-01-16 |
35 |
3-302.12 label working containers of food with common name of the food unless food is unmistakably recognized. observed sugar and flour containers not labeled. cdi- labeled |
| 2015-01-16 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed noodles cooling in covered plastic container in walk in cooler. cdi- placed on sheet tray |
| 2015-01-16 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed meatballs, peppers and wings not date marked. cdi- date marked |
| 2015-01-16 |
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. observed bartender bare hand fruit garnishes to drink. cdi- instruction given; points not taken because drink concumabl |
| 2014-10-09 |
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. observed bartender cutting limes with bare hands. cdi- instruction provided; gloves donned |
| 2014-10-09 |
8 |
6-301.11 provide soap at each handsink. observed main hand sink in kitchen with no hand soap. cdi- restocked |
| 2014-10-09 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed multiple utensils and pans stored as clean with food residue, sticker residue and et stacked. cdi- remoed to reclean |
| 2014-10-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed multiple tcs foods above 48 f in multiple prep units. ( see temp chart ) cdi- removed to flash cool in walk in cooler |
| 2014-10-09 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with start and finish times. all food not sold by the end of 4 hours shall be discarded. observed multiple pizzas held using tph |
| 2014-10-09 |
36 |
6-501.111 premises shall be kept free of insects, rodents, and other pests. observed multiple fruit flies in facility. vr |
| 2014-10-09 |
45 |
4-501.11(a) maintain equipment in good repair. observed all foods in main kitchen prep units are above 48 f. vr |
| 2014-07-14 |
1 |
2-103.11 (a)-(l) pic shall ensure foods are protected from contamination and employees are using proper methods to rapidly cool tcs foods through oversight of employees. observed one food employee improperly cooling a product he did n ot know was a tcs fo |
| 2014-07-14 |
4 |
2-401.11 ensure food employees store personal beverages so as not to contaminate food or food contact surfaces. observed employee beverages stored with single service utensils. |
| 2014-07-14 |
7 |
3-301.11 prevent contamination from hands; bare hand contact of ready to eat food is prohibited. observed main cook handle pulled romaine leaves with bare hands. cdi- discarded product; instruction provided |
| 2014-07-14 |
14 |
4-601.11 (a) ensure equipment, food-contact surfaces, nonfood-contact surfaces, and utensils are clean to sight and touch. observed multiple utensils hung for clean and both bar gun nozzles with excessive debris. cdi- removed to re-clean |
| 2014-07-14 |
20 |
3-501.16 protect cold held tcs foods by maintining temperature at 45 f or colder. observed shredded mozerella at 50 f in pizza prep unit. cdi- removed to flash cool |
| 2014-07-14 |
31 |
3-501.15 tcs foods shall be cooled effecetively using approved cooling methods. observed sundried pesto cooling in low surface area to high volume container in walk in cooler at 90 f. cdi- removed and cooling procedure changed |
| 2014-07-14 |
41 |
3-304.12 in-use utensils shall be stored on clean ddry surface, in food with handle exposed or in water at 135 f or hotter. observed utensils in hot water on steam table at 125 f. cdi- heat increased |
| 2014-07-14 |
43 |
4-903.11 store single-service and single-use articles so as to prevent contamination. observed employee beverage stored with clean single service containers. cdi- drink removed |
| 2014-07-14 |
21 |
3-501. 17 ensure opened, ready to eat tcs foods are properly date marked. observed manhattten chowder in freezer, and chili and cut deli turkey under prep unit not date marked. cdi- properly date marked or discarded |
| 2014-02-14 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing facility shall ensure clean utensils are not stored where they may be contaminated. observed clean plates and napkins stored adjacent to hand wash sink wh |
| 2014-02-14 |
31 |
3-501.15 cooling methods facility shall cool tcs foods using approved, effective methods. observed one late prep of pasta an 58 f in cold hold unit. not cooled properly. cdi- removed to flash cool. |
| 2014-02-14 |
22 |
3-501.19 time as a public health control facility shall maintains proper written procedures for using tphc, and be following those procedures. observed facility was not labeling pizzas according to old tilt policy and had no current written tphc procedure |
| 2014-02-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking 3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4day |
| 2014-02-14 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils facility shall ensure all utensils stored as clean are clean to sight and touch. observed multiple utensils stored soiled including but not limited to a slicer, tongs an |
| 2014-02-14 |
6 |
2-301.14 when to wash food employees shall wash hands before donning gloves and between handling raw proteins and ready to eat foods. observed food employee handle raw chicken with gloves on then removed and donn new gloves without washing hands. cdi- pic |
| 2013-12-27 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p. food contact surfaces shall be cleaned to sight and touch. observed one meat slicer with minor food debris on the blade guard in the rear of the machine. cdi by recleaning. |
| 2013-12-27 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p.tcs rte foods shall be discarded no later than the end of the 4th or 7th day after preparation or opening, depending on storage temperature. if he |
| 2013-12-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods being held cold shall be at 45f or below. observed a pasta prep cooler that had bags of pasta above the fill line and butter p |
| 2013-08-08 |
31 |
3-501.15 cooling methods. observed large tubs of marinara had been tightly covered before cooling to 45f or below. cdi by instruction. see also #18. |
| 2013-08-08 |
18 |
3-501.14 cooling. cooked tcs foods shall be cooled within 2 hours from 135f to 70f and within a total of 6 hours from 135f to 45f or less. observed two covered large tubs of marinara sauce which were placed into cooler last night - more than 6 hours ago - |
| 2013-08-08 |
7 |
3-301.11 preventing contamination from hands. observed server cutting lemons for garnish with bare hands. corrected by discarding lemon, educating. |