| Violation Date |
Code |
Description |
| 2019-01-22 |
53 |
repeat violation. 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 darkened ceiling tiles that nee |
| 2019-01-22 |
46 |
verification required. 4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfobserved no chlorine test strips to check dish machine. |
| 2019-01-22 |
45 |
general comment. 4-501.11 maintain equipment in good repair.observed reach in units, walk in freezer and walk in cooler with split gaskets. gaskets need to be replaced. observed no handle on prep cooler, and broken handle on reach in freezer. |
| 2019-01-22 |
35 |
general comment. 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed salt, pepper and cajun seasoning inside of containers not labeled. |
| 2019-01-22 |
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 several items in the facility with no date mark. items included: sausage, noodles, chicken, mozzarella, spinach, pasta, wings, tomat |
| 2019-01-22 |
14 |
verification required. 4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pchlorine dish machine was reading 0ppm, ran two cycles. verification is required and facility must not use dish machine until it is fixed.4-602.11 |
| 2019-01-22 |
8 |
general comment. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved ice inside of one handsink and food debris inside of the other, both handsinks were in the kitchen area. cdi- through education. instructed pic |
| 2019-01-22 |
7 |
general comment. 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 pic bare hand contact lettuce inside of flip top when discussing how long lettuce had been |
| 2019-01-22 |
2 |
general comment. 2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pfpic listed 5 symptoms and illnesses and has a policy in place for when employees are allowed to come back to w |
| 2018-07-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over lemons in walk in cooler. cdi-rearranged to proper storage order. |
| 2018-07-19 |
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 on tphc with time of |
| 2018-07-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed cans of sterno fuel stored over open box of coffee filters. cdi-relocated. |
| 2018-07-19 |
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. cleaning needed on floors, walls and ceilings throughout. |
| 2018-01-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coats and purses stored on top of cans in dry storage and pizza boxes up front. |
| 2018-01-23 |
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. cleaning needed on floors, walls and ceilings throughout. |
| 2018-01-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment throughout. repeat. |
| 2018-01-23 |
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 two containers of pasta, two containers of sauces held past 7 days according to date label. cdi- |
| 2018-01-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up in ice machine interior. |
| 2017-07-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed drinks stored above prep surfaces and clean utensils. |
| 2017-07-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pizza by the slice sitting out on speed rack below 135f. slices are only used during lunch. ehs suggested using tphc for pizza slices. tphc paperwork emailed to facility. cdi-s |
| 2017-07-17 |
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 two bags of pizza rolls with date of 6/30. cdi-discarded. |
| 2017-07-17 |
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. cleaning needed on floors, walls and ceilings throughout. |
| 2017-07-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment throughout. |
| 2017-07-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two unlabeled sanitizer buckets. cdi-taken out of service. |
| 2017-02-13 |
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. cleaning of floor drains needed. |
| 2017-02-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning of equipment needed througout. |
| 2017-02-13 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed lids for soufflee cups stored in cardboard box that was used for storage and delivery of raw chicken. cdi-discarded. |
| 2017-02-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two bottles labeled sanitizer, one with a degreaser and one with unknown chemical. cdi-contents emptied. |
| 2017-02-13 |
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 containers of tcs food products (bruschetta, cooked chicken, house made ranch, cooked |
| 2017-02-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up in interior of ice machine. |
| 2016-07-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning of food splatters needed on equipment throughout. |
| 2016-07-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet rags stored on counter. |
| 2016-07-22 |
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 flour, spices etc without labels. |
| 2016-07-22 |
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 onions cooling in flip top prep cooler. employee stated product wa |
| 2016-07-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle incorrectly labeled sanitizer. cdi-removed from service. |
| 2016-02-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed fry cutter with heavy debris from earlier date. pulled to be cleaned.4-501.114 maintain sanitizer at correct concentrations. -p no sanitizer dispenser |
| 2016-02-26 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee put gloves on without first washing hands. educated and he complied. |
| 2016-02-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese stacked too high in prep unit at 53f. dressing on ice was 58f. cheese was moved to walkin cooler and ice was added around the dressing container. |
| 2016-02-26 |
37 |
3-307.11 protect food from contamination sources. observed raw chicken and raw chicken box on same prep table beside bread that was being sliced. chicken was moved to walkin cooler. |
| 2016-02-26 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. severe baseboard damage at can wash and by cold holding. |
| 2016-02-26 |
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 chicken cooked yesterday and portioned mozarella not date marked. 3-501.18 discard the food requiring date labels once time/tempera |
| 2015-10-30 |
45 |
4-502.11(a) maintain utensils in good repair. observed rolling pin handles held together with duct tape. replace. |
| 2015-10-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed disclosure missing on menu items that are offered undercooked. have disclosure on menu by next inspection |
| 2015-10-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed slight build up of mold on interior of ice machine. |
| 2015-10-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over ready to eat items in walk in cooler. cdi-items rearranged to proper storage order. |
| 2015-10-30 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed a container of mussels with tag not stored with container. c |
| 2015-10-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep surface. repeat. |
| 2015-06-16 |
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 build-up on ceiling tiles and vent over handsink |
| 2015-06-16 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed a few deeply gouged cutting boards in kitchen. |
| 2015-06-16 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pobserved quat sanitizer in spray bottle > 400ppm. cdi - sanitizer diluted on site. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserve |
| 2015-06-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved various items inside salad prep cooler and walk-in cooler > 45f (see temp chart) . pic indicated that delivery was received appx. 30 minutes ago and walk-in cooler was constantl |
| 2015-06-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved marinara sauce, meatballs, and hot bacon dressing < 135f in steam well (see temp chart). cdi - meatballs reheated to 165f, marinara to 190f, and bacon dressing to 165f. |
| 2015-06-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed two employee drinks stored on prep surface. cdi - drinks relocated. |
| 2015-02-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed sticker residue remaining on food pans and containers in kitchen. cdi - removal process started. 4-501.114 maintain sanitizer at correct concentratio |
| 2015-02-05 |
27 |
3-502.11 obtain a variance for specialized processes. -pf. observed some foods including soy cheese and a few other raw meats being vacuumed packaged with food saver. discontinue process. verification required to ensure facility has applied for a variance |
| 2015-02-05 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf. observed hand sink in kitchen with foot pedal next to dish machine only reaching 75f. pic reported that there was a valve that needed to be replaced to ensure water gets hot. valve should be in within |
| 2015-02-05 |
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 a few items in cold hold prep units that exceeded 7 day date mark and items in walk-in cooler t |
| 2015-02-05 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed paint peeling on floors in various areas of kitchen. |
| 2015-02-05 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority. -pf. if facility decides to continue process then they will need to submit variance application and supporting documents which include haacp plan. verification req |
| 2015-02-05 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed quat sanitizer in spray bottle too strong exceeding 400ppm. cdi - bottle dumped and refilled with bleach sanitizer from 3-comp sink. |
| 2014-10-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed a set of keys stored inside clean plate in kitchen. |
| 2014-10-30 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed peeling paint on floors in various areas of kitchen. |
| 2014-10-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few containers wet stacked on shelf. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observe |
| 2014-10-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed open bag of sugar in dry storage and some dry goods wrapped in plastic and not properly sealed. |
| 2014-10-30 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed quat sanitizer in spray bottle and bleach sanitizer in 3-comp sink at the bar too strong. cdi - both diluted to proper concentration. 7-102.11 label working containers |
| 2014-10-30 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf. observed water at bar handsink and both handsinks in the kitchen only reaching 74f. verification required to ensure water reaches at least 100f. 6-301.12 provide paper towels or approved alternative f |
| 2014-06-26 |
26 |
7-102.11 ensure all working containers of chemicals are labeled properly. observed several chemicals bottles not labeled stored at chemical area. cdi, labeled during inspection. |
| 2014-06-26 |
14 |
4-501.114 maintain sanitizer at proper concentration - p. observed quat sanitizer at 3-compartment sink at 0ppm. sanitizer from dispenser observed not hooked up. cdi, quat sanitizer changed out for bleach sanitizer at proper concentration. observed chemic |
| 2014-06-26 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. observed dry goods in storage area wrapped with saran wrap. once opened stored dry goods in zip lock or container with lid. |
| 2014-06-26 |
4 |
2-401.11 properly store employee beverages to prevent contamination. - c. observed employee drink stored on prep surface. cdi, drink relocated. |
| 2014-06-26 |
53 |
6-101.11 surface characteristics-indoor areas - c. observed various areas on floor in kitchen with peeling paint. |
| 2014-06-26 |
39 |
3-304.14 store wiping cloths in chemical sanitizer when not in use. |
| 2014-06-26 |
1 |
2-102.12 ensure all facilites have a certified food protection manager on site at all times. observed facility with no certified food protection manager on site.- c. facility is a new permit and has 210 days to comply. |