| Violation Date |
Code |
Description |
| 2018-12-04 |
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 tile broken throughout kitchen. observed wall joint in disrepair in dishpit a |
| 2018-12-04 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-12-04 |
45 |
4-501.11 maintain equipment in good repair. observed tore gaskets at reach in units and walkin cooler. |
| 2018-12-04 |
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 not labeled. |
| 2018-12-04 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed that product at 41f and below (egg plant/chicken) were prepared on november 26; held over by |
| 2018-12-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed three-compartment sink quat dispenser feeding solution at 0 ppm. cdi - provided new concentrate container to dispenser. currrently reading at 200 ppm. 4-601.11(a) equipment food contact |
| 2018-12-04 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed handsink blocked because employees had items stored in handsink. cdi - removed item from handsink to make it accessible. educated to keep |
| 2018-05-03 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed partically cooked chicken holding in reach-in cooler. employee stated chicken was recently cooked for lunch rush. cd |
| 2018-05-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in walk-in cooler above 45f. see temperature chart for temperature observations. cdi items voluntarily discarded. maintenance contacted. verification required. |
| 2018-05-03 |
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 lettuce cooling in large plastic containers with lids tightly covering in |
| 2017-11-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sour cream stored above cold line and above 45f. also observed mozzarella overfilled in pan in flip top unit and holding above 45f. cdi-both items removed and put in cooler and |
| 2017-11-16 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed fried eggplant eggplant on re-usable linens to drain grease. cdi-eggplant removed and put onto disposable paper towels to drain. |
| 2017-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two prep coolers not holding correct temperature: salad/dessert cooler and one across from grill. see temperature chart. pic showed ehs that coolers were checked less than 4 hou |
| 2017-07-13 |
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 two employees handle ready to eat foods with bare hands; pizza and garlic bread. cdi-food discarded and emp |
| 2017-03-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottle. cdi-labeled. observed chemical bottle with two different labels of contents. cdi-bottle taken out of service. |
| 2017-03-06 |
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 upon arrival, observed pizzas on tph |
| 2017-03-06 |
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 several items held in prep cooler with expired dates. cdi-items discarded. 3-501.17 date mark/l |
| 2016-11-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on cutting board. cdi-disacrded. also observed employee take a bit of food from prep table. |
| 2016-11-29 |
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 employee take a bite of food and begin to prep food without was |
| 2016-11-29 |
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 upon arrival, observed pizzas on tph |
| 2016-08-01 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed facility is using single use articles to soak up grease from french fries. cdi - discarded the dirty single use article; educated food employees that these items are only suppos |
| 2016-08-01 |
37 |
3-307.11 protect food from miscellaneous sources of contamination not specifically noted by code. observed food contact surfaces of ice paddles not covered and protected from contamination. the ice paddles looked clean and so did the freezer racks, but |
| 2016-08-01 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed one bulk container of lettuce cooling in the walkin cooler with the lid tightl |
| 2016-08-01 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf facility is doing gr |
| 2016-08-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed the same fiip top cooler with products out of temperature. refer to temperature chart. the unit is in a tight corner right next to stove and during lunch rush |
| 2016-05-26 |
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 washer handle soiled equipment and untensils, and then wi |
| 2016-05-26 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed a handsink being used as a dumpsink. cdi - educated about using a handsink for handwashing only. |
| 2016-05-26 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed food empl |
| 2016-05-26 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p -repeat violation observed issue with non-continuous cooking with chicken. no application approved for non continuous cooking a |
| 2016-05-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation observed a flip top cooler by hot holding equipment with product out of temperature. refer to temperature chart. cdi - advised to work out of reach in cooler; discarde |
| 2016-05-26 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed cooked eggplant not date marked. cdi - educated about date marking criteria and allowed to label product. 3-501.18 d |
| 2016-05-26 |
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 that facility holds pizza |
| 2016-05-26 |
36 |
6-202.15(d) openings shall be protected against the entry of insects and rodents by screens, properly designed and installed air curtains, or other effective means. observed that the kitchen left a backdoor open. the outer opening does not have a screen |
| 2016-05-26 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed the ice dispenser s |
| 2016-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed mushrooms at 65f in make unit top (believe they may have improperly cooled). coooked within 2 hours so moved to walkin to rapdily chill. observed garlic and oil at room temperat |
| 2016-03-29 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed partially cooked chicken in make unit. kitchen manager discarded and advised they will fully cook from this point on as |
| 2015-12-09 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed a handsink in the dishpit area used as a dumpsink for ice. cdi - educated pic that these handsinks are only for handwashing. 6-301.14 post a handwash sign at each handsink. rep |
| 2015-12-09 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed slight build up of mold in the ice bin at the drink machine in the take out section.4-701.10 equipment food-contact sur |
| 2015-12-09 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed no date on c |
| 2015-12-09 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. observed gaskets with build up on them. observed food debris all over the outside of the dish machine. |
| 2015-08-05 |
53 |
(general comment) 6-501.126-502.12 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 cleaning issues to phys |
| 2015-08-05 |
42 |
4-901.11(a)4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several containers stacked wet in kitchen area.4-903.114-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inc |
| 2015-08-05 |
14 |
4-601.11(a) 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored clean with old food/sticker debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2015-08-05 |
8 |
6-301.14 6-301.14 post a handwash sign at each handsink. observed no signs posted at hand washing sinks. |
| 2015-03-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings such as cell phones and speakers for music stored improperly throughout kitchen. repeat |
| 2015-03-23 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed thin chicken breasts cooked improperly. see violation #16. employee cooking chicken had dial stem thermometer not suitable |
| 2015-03-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a bucket of sanitizer without a label and a bottle of another chemical with faded label. cdi-items labeled correctly. |
| 2015-03-23 |
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 items: fried eggplant, pre-cooked meat topping for pizza, calzone and soup held in the walk |
| 2015-03-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed individual cups of dressing such as blue cheese and ranch over stacked in flip top cooler and above 45f. cdi-items over fill line taken out and put into cooler below. |
| 2015-03-23 |
16 |
|3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed partially cooked chicken breast on counter upon arrival. employee stated chicken breasts are grilled then immediately |
| 2015-03-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed buckets and bottles of quat sanitizer throughout measuring 0ppm. chemical dispenser at 3 compartment sink empty but used anyway to fill up sink, bottles and buckets. check concentration o |
| 2015-03-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employees bottled water stored on shelf above flip top prep unit. cdi-moved. |
| 2014-12-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed marinara sauce on steam table below 135f. cdi-sauce reheated to 165f+ also observed marinara sauce on separate steam table below 135f at top of product. stir product frequently |
| 2014-12-09 |
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 meat sauce with date label of 9 days prior. cdi-product discarded. |
| 2014-12-09 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed pizza by the slice using tp |
| 2014-12-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed three employee drinks stored improperly on prep surfaces. cdi-drinks moved to proper location. |
| 2014-12-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings such as cell phones and medication stored improperly throughout kitchen. |
| 2014-12-09 |
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 calzones cooling on speed rack at room temperature at 94f. employee stated |
| 2014-09-29 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food without hair restraints. |
| 2014-09-29 |
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 noodles cooling in plastic bags in large portions in walk in coole |
| 2014-09-29 |
19 |
.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several items sitting out on counter such as broccoli soup, meatballs and meat sauce below 135f. pic stated that the chef on duty had to leave abruptly and an employee from a |
| 2014-09-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored improperly in kitchen. cdi-drinks moved to lower shelf. |
| 2014-09-29 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2014-06-19 |
18 |
cooked potentially hazardous food shall be cooled within 2 hours from 135f to 70f and within a total of 6 hours from 135f to 45f. (3-501.14) observed cooked marinara sauce cooling in very large stockpot in walk in cooler. ehs unable to determine the time |
| 2014-06-19 |
21 |
properly date mark ready to eat, refrigerated, tcs foods held longer than 24 hours (3-501.17) observed plates of cooked ziti in cooler without date. cdi-labeled. |
| 2014-06-19 |
22 |
properly follow procedures for items using tphc (time as a public health control) (3-501.19) observed pizza slices using tphc without time label. cdi-pizzas discarded. |
| 2014-06-19 |
26 |
properly label toxic chemicals. (7-102.11) observed a bottle of sanitizer with no label. cdi-labeled. |
| 2014-06-19 |
52 |
.refuse shall be removed from premises at a frequency that minimizes development of objectional odors that may attract insects. (5-502.11) observed strong odor emanating from grease trap. trap may need to be pumped. |
| 2014-06-19 |
31 |
use proper cooling methods. (3-501.15) observed items cooling using improper methods such as marinara sauce in very large pot and calzones cooling on counter under 135f. cool foods in shallow layers/pans using metal pans to facilitate heat transfer. activ |
| 2014-01-09 |
7 |
food employees may not contact exposed ready to eat foods with bare hands. (3-301.11) observed employee using bare hands to cut and handle bread that is to be broiled. unable to determine if bread would reach 165f so best practice is to use gloves or uten |
| 2014-01-09 |
42 |
clean equipment and utensils shall be stored in a clean dry location. (4-903.11) observed chill stick stored on cardboard box in stand up freezer. store on clean surface or wrap with plastic wrap to keep utensil from contamination. |
| 2014-01-09 |
41 |
properly store in use utensils in clean dry location. (3-304.12) observed knife stored in between equipment. |
| 2014-01-09 |
38 |
food employees shall wear hair restraints to prevent contamination of exposed food and clean utensils. (2-402.11) observed two employees in kitchen without hair restraints. |
| 2014-01-09 |
31 |
use proper cooling methods. (3-501.15) observed two bus tubs full of fried chicken wings cooling in walk in cooler. food items met cooling parameters. cool foods in shallow layers to ensure food meets cooling parameters. cdi-chicken wings put on shallow s |
| 2014-01-09 |
22 |
written procedures for tphc (time as a public health control) shall be prepared in advance, maintained in food establishment and made available to regulatory authority upon request. (3-501.19) facility has incomplete procedure sheet for tphc. cdi-new proc |
| 2014-01-09 |
4 |
properly store employee drinks. (2-401.11) observed two drinks stored above food for facility in kitchen. cdi-moved to proper location. |