| Violation Date |
Code |
Description |
| 2018-12-21 |
45 |
4-501.11 maintain equipment in good repair. observed reach in freezer building up excessive ice at the top and middle section of flip top at cook line not holding foods cold. -0- |
| 2018-12-21 |
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 cooking at beginning of inspection while wearing watch. -0- |
| 2018-12-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed leak at condenser in reach in freezer building up ice inside containers of uncovered food. -1- |
| 2018-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed meatballs and chicken wings cold holding in middle section of flip top at cook line at 51-55f kept in place overnight. cdi - pic contacted service tech for repair and moved food |
| 2018-12-21 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed exposed food in reach in freezer under ice buildup. -0- |
| 2018-12-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed coffee cup stored above dishes on drying shelf. cdi - pic moved cup to low shelf. -1- |
| 2018-09-18 |
8 |
5-203.11 (a) handwashing sinks-numbers and capacities - pf maintain the number of handsinks as required by law. observed handsink in drink station across from serving window removed. vr no later than 9/28/2018 to verify handsink available for staff transp |
| 2018-09-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed quat sanitizer at 100 ppm in use for sanitizing pizza station and rear prep tables at beginning of inspection. cdi - pic refilled sanitizer to 200 ppm. -1.5- |
| 2018-09-18 |
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 tcs foods in walk in cooler date marked for 9/19 and tcs foods throughout the facility expired a |
| 2018-09-18 |
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 chicken cooling in two prep units at 57-59f from one hour prior. cd |
| 2018-09-18 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed napkins stored on the floor in storage closet near restrooms. repeat -.5- |
| 2018-09-18 |
45 |
4-402.11 fixed equipment, spacing or sealing-installation - c seal fixed equipment to the adjacent area to prevent moisture buildup. observed caulk missing to the right at the prep area handsink. -0- |
| 2018-09-18 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed quat test strips that expired in march 2018. cdi - pic voluntarily discarded and educated about test strip expiration dates. -0- |
| 2018-06-27 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employees at the cook line and in the pizza station using dry wiping cloths around waist to clean hands instead of handwashing. cdi - pic educated employees. this is a full poin |
| 2018-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed opened barbecue sauce at cook line and on dry storage shelf stating refrigerate after opening. cdi - pic voluntarily discarded. -0- |
| 2018-06-27 |
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 prep dates as june 28 on items prepared today. cdi - pic dated with correct date. -1.5- |
| 2018-06-27 |
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 being cooled in prep units, which are for cold holding pro |
| 2018-06-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed mozzarella in walk in cooler on riser 5 inches off ground. observed frozen foods on low shelf at 5 inches. observed spices at coo |
| 2018-06-27 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one food employee wearing plastic arm band while preparing pizza. -0- |
| 2018-06-27 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed spices at the handsink, near the mixers and at the salad prep station without wrapping. -0- |
| 2018-06-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed one box of cup lids stored directly on floor. -0- |
| 2018-06-27 |
45 |
4-205.10 food equipment, certification and classification - c use equipment as specified by manufacturer. observed milk stored in bar cooler stating for non-potentially hazardous bottled and packaged products only.4-501.11 maintain equipment in good repai |
| 2018-06-27 |
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 trash bin and other items out of service stored in the mop wash enclosure. -0- |
| 2018-06-27 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in restrooms. -0- |
| 2018-06-27 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed visibly soiled wiping cloths around the waist of cooks at cook line and pizza makers. repea |
| 2018-03-27 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed food processor bowl with visible cracks in bottom of bowl. cdi- product discard |
| 2018-03-27 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed dry cloths being stored on counter tops while visibly soiled. |
| 2018-03-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two bags of cooked chicken and one container of penne pasta both cold holding above 45f in a flip top cooler (see chart). cdi- pasta was voluntarily discarded; chicken was tra |
| 2018-03-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed label sticker residue on plastic food storage containers that were stored clean and stacked up; and a food processor bowl stored clean with debris on |
| 2018-03-27 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employees wiping ungloved and gloved hands on wiping cloths that were tucked in aprons. cdi- discussion with pic about when to wash hands and change gloves; employees washed hands. |
| 2017-12-07 |
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 stromboli dated from 11/26 to 11/30 in a flip top reach in cooler. cdi- product discar |
| 2017-12-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on a flip top cutting board and another beverage stored above cleaned plates near the dish machine. beverages were relocated. |
| 2017-12-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris accumulation on the deli slicer blade. pic indicated the slicer had not been used today. minor improvements made since last inspection. 4-60 |
| 2017-12-07 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single-use plastic ramekins and lids being stored in a container next to the steam table that had debris accumulation in it. |
| 2017-12-07 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed hand soap and glass cleaner stored above single-use items in a storage closet. cdi- storage rearranged. |
| 2017-09-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed an employee towel drying cleaned plates. observed metal containers stored clean and stacked while wet. |
| 2017-09-05 |
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 an ice cream scoop and a pie scoop being stored in room temperature sta |
| 2017-09-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored at the bar, the dish machine, and on prep. surfaces while not in use. |
| 2017-09-05 |
33 |
3-501.13 use approved thawing methods. observed vacuum packaged brisket thawing in a bucket of standing water near the preparation sink. |
| 2017-09-05 |
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 bruschetta and angel hair pasta prepared on 8/28 in reach in coolers. cdi- products were disca |
| 2017-09-05 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed partially cooked pork tenderloin in the walk in cooler. pic indicated the product is seared then cooled and cooked fu |
| 2017-09-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 4 plates and 2 metal containers stored clean with visible debris on them. cdi- items were set aside for recleaning. |
| 2017-05-16 |
45 |
4-501.11 maintain equipment in good repair. observed 4 torn gaskets on cold holding equipment along the cook line. |
| 2017-05-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced chicken in a flip top cooler cold holding in the top portion of the container above 45f (see chart). some of the chicken was stacked above the container fill line. cdi |
| 2017-05-16 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed pizza dough pans stored clean with dried dough and oil on them. |
| 2017-05-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one package of cooked meatballs resting on top of a box of uncooked chicken in the walk in cooler. cdi- storage rearranged. 3-304.15(a) discard gloves after a task is complete o |
| 2017-02-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed two spray bottles of sanitizer reading 0 ppm for both chlorine and quat. cdi: bottles contents discarded. improvements made since last inspection. |
| 2017-02-17 |
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 three squirt bottles with no labels or illegible labels, cdi: bottles were properly labelled. |
| 2017-02-17 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed dish area employee moving from dirty to clean with no handwash |
| 2017-02-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy buildup on gaskets of beverage walk in cooler and debris accumulation on pizza peel handles. |
| 2017-02-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 0 ppm sanitizer in one of the wiping cloth buckets in kitchen area. |
| 2016-11-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed wooden pizza 'peels' with food debris accumulation on the handles of the utensils. |
| 2016-11-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 1 green cutting board showing signs of scoring. |
| 2016-11-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle. cdi- label added. |
| 2016-11-07 |
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 pic could not locate tphc procedura |
| 2016-11-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the facility storing a container of lobster cream sauce at room temperature. cdi- sauce was relocated to a reach in cooler. |
| 2016-11-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the following items stored clean with food residue on them: robot coup attachment, 3 ceramic serving bowls, 3 large plastic tubs, and 1 spatula. cdi |
| 2016-08-01 |
14 |
observed 0ppm quat in the 3 comp. sink. this vat was drained and new was made with bleach. dishes were resanitized to correct.4-501.114 maintain sanitizer at correct concentrations. -p |
| 2016-08-01 |
16 |
observed chicken that had been par-cooked a previous day(visibly raw on the inside). product discarded today.3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p |
| 2016-08-01 |
8 |
observed sanitizer bottle and rags stored on the bar handsink today- removed to correct.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2016-08-01 |
36 |
observed a fly strip above a prep area.6-202.13 properly locate mechanical insect control devices. |
| 2016-08-01 |
21 |
observed angel hair, penne pasta, and stuffed cheese bread that had been made on 7/28 and were stored at >41f. products discarded today. remember to only hold foods for 4 days if they are held between 41-45 and 7 days if they are held at 41f or less.3-5 |
| 2016-05-10 |
45 |
observed torn gaskets on the salad prep table and the main prep table today.4-501.11 maintain equipment in good repair. |
| 2016-05-10 |
39 |
observed one santiizer bucket stored with 0ppm quat. today- refilled to correct.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-05-10 |
31 |
observed mulitple items in #18 in deep portions, inside plastic buckets and tightly covered- products discarded.pic stated that these products are put into an ice bath with an ice paddle before they are placed in to deep buckets. this method may work if |
| 2016-05-10 |
21 |
observed the walk in cooler holding foods between 41-45 today which limited the days given to these foods to 4 days. observed multiple items such as turkey, cut tomatoes, pasta, wings, eggplant rolls, and a small portion of spinach and art. dip that were |
| 2016-05-10 |
18 |
observed marinara that is heated, meat chili, chicken stock and spinach dip that had been cooling overnight and still had not fallen below 45f. the middle of the products were warmer than the exterior which indicates cooling issues. products discarded |
| 2016-02-10 |
45 |
observed cabinets near the dish machine peeling paint today and in bad repair- replace or repair these and paint them a light color.4-501.11 maintain equipment in good repair. |
| 2016-02-10 |
21 |
observed diced ham, cut meatballs,and sliced mild sausage that was opened out 2/2/16 which made this food past its 7 days on the 9th. product discarded today to correct.date marking looked much better today but watch for items on the lower shelf of the wa |
| 2016-02-10 |
19 |
observed pizza sauce stored on top of the oven today at <135f. reheated to 175f during inspection to correct.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-02-10 |
8 |
observed a water pitcher stored in the kitchen handsink today- sent to be washed, rinsed, and sanitized during the inspection.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2015-11-10 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved open bag of lettuce with no date on it today- discarded.observed chopped chicken with a date of 11/3, making today the 8th day- prod |
| 2015-11-10 |
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.-pobserved an employee handle parm. cheese with barehands to top off a dish before it went to the customer- dish discar |
| 2015-11-10 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed a food service employee with a bracelet on and a hard to clean ring. |
| 2015-11-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved catering foods being stored on top of the oven at <135f when they were finished cooking, before they were put into cambros to be delivered. products reheated before being loa |
| 2015-11-10 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. observed a hole in the bottom of the cardboard dumpster today.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed the doors ope |
| 2015-11-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on the waitstaff shelf/pipe and the lower airdry rack today. |
| 2015-09-04 |
52 |
observed trash on ground around dumpster and dumpster doors open. keep dumpster doors closed.**5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2015-09-04 |
46 |
observed hot water in wash vat of 3-comp sink at 100f keep at 110f or above. cdi-drained and refilled.**4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. |
| 2015-09-04 |
45 |
observed white shelving in kitchen with vinyl edging missing. shelving shall be easily cleanable. may paint/seal edging or seal with vinyl edging.**4-202.16 nonfood-contact surfaces - c |
| 2015-09-04 |
43 |
observed uncovered pizza boxes on floor. single service storage below hand sinks and plumbing in wait stations. cdi-items removed.**4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.**4 |
| 2015-09-04 |
42 |
observed stacks and stacks of cups air drying in back dining room with employees eating lunch and other employee personal items at same table. keep employee drinks, food and personal items separated from clean items. cdi-employee and employee items move |
| 2015-09-04 |
41 |
observed scoop handle submerged in pizza sauce. store utensils with handles up, out of food.**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 |
| 2015-09-04 |
39 |
observed wiping cloths on counters, cutting boards. keep in sanitizer bucket between uses.**3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2015-09-04 |
36 |
repeat: observed a couple flies in kitchen. keep pests under control. pest control sticky traps need changing out more frequently, excessive amounts of dead bugs.**protect outer openings of establishment from insect or rodent entry. |
| 2015-09-04 |
21 |
observed pico de gallo and slaw (non-commercial) at 42f in walk-in dated 8/31. food shall be discarded at 4 days when temps are 42-45f. cdi-food discarded.**3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), dat |
| 2015-05-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinse and sanitized food contact surfaces; observed numerous containers stored clean with sticker residue. cdi containers pulled and placed into dirt |
| 2015-05-12 |
45 |
(general comment) 4-202.11 food-contact surfaces-cleanability - pf; keep equipment in god repair; observed plastic containers damaged in need of replacing. |
| 2015-05-12 |
36 |
6-501.111 controlling pests - pf; keep facility free of pest; observed flies in kitchen area. |
| 2015-05-12 |
47 |
4-602.13 nonfood contact surfaces - c; keep non-food contact surfaces clean; observed shelving and surfaces to bulk containers collecting debris in need of cleaning. |
| 2014-11-20 |
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 2 products in uncovered but deep containers with minimal air flow. di |
| 2014-11-20 |
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 items cooled from night before in walkin above 45. items discarded and discussion of methods. |
| 2014-08-04 |
45 |
4-501.11 good repair and proper adjustment-equipment - observed 2 make table units and 1 upright refrigeration unit with internal condensation leaks. pizza make table was not holding approved food temperatures. service called for repair. |
| 2014-08-04 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy - observed thermometer missing from pizza make table. gave instruction to provide ambient thermometers in each refrigeration unit. |
| 2014-08-04 |
31 |
3-501.15 cooling methods - observed cooked sausage cooling in deep,tightly covered pan above 45 f. removed cover and placed on sheet pan to finish cooling. all other products were properly cooling on speed racks. |
| 2014-08-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - observed deli ham and frozen rice without proper labeling. all other items were labeled properly. discussed labeling requirements. |
| 2014-08-04 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - observed products in lower portion of pizza make table at > 45 f for less than 4 hours. most products were not potentially hazardous |
| 2014-04-02 |
31 |
3-501.15 cooling methods - use approved cooling methods. observed sauces greater than 150 f cooling in ice baths. gave instructions to stir regularly. |
| 2014-04-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - maintain all cold foods at 45 f or below. observed multiple items in upright refrigerator at greater than 45 f. unit was holding cold |
| 2013-11-21 |
37 |
. 3-305.11 food storage-preventing contamination from the premises - prevent contamination of food from handwash splash. observed sauces and seasoning adjacent to handsink. gave instruction. |
| 2013-11-21 |
41 |
she./3-304.12 in-use utensils, between-use storage - properly store all utensils between use. observed knives stored between make table housing. removed and gave instruction. |
| 2013-11-21 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - maintain all dishmachines properly sanitizing. observed bar dishmachine dispensing 0 ppm chlorine sanitizer. dispensing container wa |