| Violation Date |
Code |
Description |
| 2018-02-13 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed vents in dishwashing area in need of cleaning. |
| 2018-02-13 |
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 walls in prep area and rear kitchen with food s |
| 2018-02-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on faces of equipment and in crevices of gaskets on prep units. |
| 2018-02-13 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on both prep units and reach in cooler in need of replacement. |
| 2018-02-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed egg slicers (3) and knives with food debris stored as clean . cdi took to rewash. |
| 2018-02-13 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed hot water to handsinks appeared to be cut off at valve water measured 55 degrees . cdi turned valve back on and water reached over required 100 degree temperature. |
| 2017-11-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pic draining olives at handsink adjacent to drying rack. cdi: educated pic that handsinks are only to be used for handwashing. |
| 2017-11-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of spinach with a prep date of 11/02 holding at 52f in cold drawer. all other items in drawer were below 45f. improvement shown since previous inspection, as only |
| 2017-11-07 |
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 store bought deli ham and a large ham chub on speed rack in the walk in with no dates, as well as two gallons of milk in the server |
| 2017-11-07 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabelled squeeze bottles throughout cook line and prep area. repeat. |
| 2017-11-07 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups by server area displayed with lip contact surface exposed to potential contamination. repeat. |
| 2017-11-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets on flip top units on cook line with visible food residue in them. |
| 2017-11-07 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed three compartment sink in dish room in need of re-caulking to wall; sink is lo |
| 2017-07-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee drink stored on prep table for pizza dough. cdi: drink relocated to back of facility away from food products. |
| 2017-07-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some utensils stored as clean on dry shelving with food debris present after warewashing. cdi: items removed and sent for rewashing. majority of facil |
| 2017-07-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two large pans of lettuce holding at 55f in bottom right drawer of prep unit along cook line. cdi: both pans of lettuce were voluntarily discarded and drawer removed from use. f |
| 2017-07-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed pan of chicken wings cooling in a tightly covered plastic container in wal |
| 2017-07-06 |
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 spice shakers and oil bottles on cook line with no labelling to indicate contents. |
| 2017-07-06 |
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 three pans of cooked chicken in the walk in cooler and one pan in the cold prep drawer on cook line at 48f that had been coo |
| 2017-07-06 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups in server area displayed with lip contact portion exposed to air. |
| 2017-07-06 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no qac test strips in facility. cdi: strips provided until facility can order more from supplier. verification required within 10 days to determine compliance. |
| 2017-07-06 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered bin in women's restroom. |
| 2017-07-06 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed plastic bins stacked next to dumpster that were holding standing water and creating mosquito breeding site. pic st |
| 2017-07-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth buckets reading 0ppm qac sanitizer during inspection. dispenser is not working properly at 3 compartment sink. cdi: ail buckets were dumped and refilled with bleach rea |
| 2017-03-27 |
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 splattering of red debris on walls throughout fa |
| 2017-03-27 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-commercial crockpot used to reheat and hold marinara sauce. |
| 2017-03-27 |
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 marinara and garlic/oil without date labels. pic said the products were prepared the day before. cdi by date marking with correct d |
| 2017-03-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spinach in cold drawer holding at a temperature of 50. cdi by voluntary disposal. |
| 2017-03-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ladles and salad spinner stored as clean with debris build up. cdi by removal for rewashing.4-602.11 clean the equipment and utensils used with nontcs |
| 2016-12-29 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at handwash sink near the clean storage rack. cdi-new soap was brought out.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice t |
| 2016-12-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed large mixing bowl that had not been used today and the can opener with food buildup. cdi-the bowl and the can opener was brought back to the dish ar |
| 2016-12-29 |
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 handle to the scoop in the sugar container stored in the product. cd |
| 2016-12-29 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets to the 3-door reach in cooler. have replaced.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep grooves in the midd |
| 2016-12-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup in between the gaskets the left flip top cooler. have cleaned. |
| 2016-09-29 |
54 |
observed one light in kitchen missing an endcap and one light shield in the walk in was busted.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2016-09-29 |
45 |
observed a hamilton beach crock pot and a single plug in burner that are both for residential use only.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. |
| 2016-09-29 |
39 |
observed rags stored in 0ppm sanitizer- remade to correct.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-09-29 |
21 |
observed cooked onions, cooked garlic, feta/olive salad and meatballs that had been made >7 days prior- products discarded today to correct.3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled |
| 2016-09-29 |
14 |
observed 0-50 ppm dispensing from the sink quat. dispenser today. buckets made with packets from the bar to correct. have this repaired. vr in 10 days.observed some build up inside of the ice machine above the white flap- working on cleaning after ice |
| 2016-09-29 |
11 |
observed a gnat and debris in the ice today- ice drained down and machine will be cleaned to correct.3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. |
| 2016-06-09 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no thermometer observed in prep coolers at the line. provide a working thermometer for all coolers. repeat |
| 2016-06-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the kitchen hand sink. cdi- paper towels are now stocked. |
| 2016-06-09 |
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 shelving holding clean dishes in the kitchen next to the hand sink where splash could occur. install a hand sink or pro |
| 2016-06-09 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several bottles with oils and bulk bins of sugar and flour with no labels. repeat |
| 2016-06-09 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards at the line with deep scoring and stained. replace or resurface cutting boards. repeat4-205.10 ensure equipment other than to |
| 2016-06-09 |
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 walls near hand sink area. -obs |
| 2016-03-11 |
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 walls near hand sink area.-obser |
| 2016-03-11 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards at the line with deep scoring and stained. replace or resurface cutting boards.4-205.10 ensure equipment other than toasters, |
| 2016-03-11 |
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 shelving holding clean dishes in the kitchen next to the hand sink where splash could occur. install a hand sink or pro |
| 2016-03-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several bottles with oils and bulk bins of sugar and flour with no labels. |
| 2016-03-11 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no thermometer observed in prep cooler at the line. provide a working thermometer for all coolers. |
| 2016-03-11 |
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 pasta cooled in ice bath to 70 f being placed in the walk-in cooler witho |
| 2016-03-11 |
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 date marking of 2/27 on a pan of grilled onions in the cooler drawer. cdi- onions were vol |
| 2016-03-11 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed raw shelled eggs stored above milk and other ready-to-eat foods in the walk-in cooler. cdi- eggs were moved to the bottom shelf.observed raw box lid stored on top of box of gloves |
| 2016-03-11 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed no hot water at both kitchen hand sinks. cdi-hot was cut off form the cut off valve under sinks and is now on and measuring a min of 100 f. |
| 2015-12-09 |
26 |
7-201.11 store toxic materials to avoid contamination. -p: discontinue storing container of bleach with or above meat slicer and clear wrap. |
| 2015-12-09 |
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 container of chicken breasts lidded and wings covered. cdi-vented |
| 2015-12-09 |
45 |
4-501.11 maintain equipment in good repair. repair cutting boards. need a splash guard at bar hand sink or move tea urn and pitcher to provide a 12inch space for splashing when hand washing. |
| 2015-12-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean shelving where needed. clean inside prep drawers. clean counters where needed. |
| 2015-12-09 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floors in corners and ceiling tiles where needed. |
| 2015-07-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dark build up on prep cooler door gaskets. clean all. |
| 2015-07-07 |
45 |
general comment4-501.11 maintain equipment in good repair. observed a couple of split gaskets on prep cooler doors. replace. |
| 2015-07-07 |
21 |
general comment3-501.18 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 ham chub dated 6-30 which would be on day 8 today. cdi - discarded. |
| 2015-07-07 |
20 |
general comment3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p mozzarella wedges stocked above the chill line and holding at 48f. cdi - out of temp product discarded. |
| 2015-07-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. build up on interior surfaces of ice machine and also inside the soda gun nozzles. clean all. repeat violation. |
| 2015-02-03 |
8 |
general comment5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf pic placed drink pitcher in handsink while setting up bar. cdi - reminded pic nothing should be stored in handsink; drink pitcher removed. |
| 2015-02-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up inside soda gun nozzles at bar and minor build up inside ice machine. cdi - both were cleaned during the inspection. |
| 2015-02-03 |
17 |
general comment3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p pizza sauce reheating for 1 hour 45 minutes at 130f; not likely to reach 165f in the next 15 min. cdi - sauce removed, placed in large metal bo |
| 2015-02-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf bottle of orange liquid with no label in dish area. cdi - pic labeled as de-greaser during the inspection. repeat violation. |
| 2015-02-03 |
45 |
general comment4-501.11 maintain equipment in good repair. observed a couple of split gaskets on cold drawers.replace. |
| 2015-02-03 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth hanging on the front of the three compartment sink. relocated to sanitizing solution. |
| 2015-02-03 |
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 items such as cooked onions and cooked mushrooms placed on speed rack to rest befor |
| 2014-10-02 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a crock pot labeled for household use only. remove and use only approved commercial equipment. |
| 2014-10-02 |
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 a container of spices not labeled. cdi. |
| 2014-10-02 |
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. four hours is allowed to cool products made from room temperature ingredients suc |
| 2014-10-02 |
26 |
7-102.11 correctly label working containers of toxic materials such as cleaners and sanitizers. -pf. observed 3 spray bottles labeled orange force. one had a clear liquid, one appeared to have undiluted quat sanitizer, and only one had orange clearer pe |
| 2014-10-02 |
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 a few products on the line such as pasta salad were not date marked. dates on other containers in the back of the restaurant do |
| 2014-10-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed pizza sauce 67f and cheese 58f. cdi - moved to refrigeration. if the facility wants to use time for the pizza sauce it must meet the rules in the food code for time as a pu |
| 2014-04-15 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain cold food at 45f or below. observed cut lettuce that had been stored in a cold holding unit at 45-52f. cdi - discarded. a |
| 2014-04-15 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. store all food in covered containers, packages, secure wrappings, etc. observed an open bag of food in the dry storage area. cdi. |
| 2014-04-15 |
34 |
4-302.12 food temperature measuring devices - pf. obtain a thin diameter probe thermometer suitable for measuring the temperature of thin masses such as the thin pizza toppings prepared in house and cut lettuce. observed dial stem thick stemmed probes o |
| 2014-01-16 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. phf and rte foods can be held in the facility for 7 days when foods are 41f and below, and 4 days when foods are between 45f-41f. observed facility |
| 2014-01-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. food for cold holding shall be at 45f or below. observed tomato sauce on an ice bath on prep table at 56f. cdi food employee put more ice |
| 2014-01-16 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding. foods should be hot held at 135f and above. observed chicken wings in hot holding oven at 123-136f. cdi pic placed chicken back in the oven to be |
| 2014-01-16 |
16 |
3-401.11 raw animal foods-cooking. chicken shall be cooked at 165f and above. observed chicken wings that are partially cooked in the facility without previous written approval. suggested filling out application for par-cooking, facility refused suggestio |
| 2014-01-16 |
6 |
2-301.12 cleaning procedure. employees shall use a barrier when turning off the sink faucet. cdi by instruction and rewash. |
| 2013-07-25 |
46 |
4-302.14 sanitizing solutions, testing devicesrules require facility to have accessible applicable test strips for chemical sanitization.observed no test strips for dish washing machine. cdi- test strips given to by instructor |
| 2013-07-25 |
4 |
2-401.11 eating, drinking, or using tobacco2-401.11 employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.observed multiple open/or stored with clean utensils, employee bever |