| Violation Date |
Code |
Description |
| 2019-01-04 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed several dented cans not set aside for return. cdi-set aside. |
| 2019-01-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one chemical bottle without a label. cdi-labeled. |
| 2018-07-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up on one soda nozzle. |
| 2018-07-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on clean lids for prep cooler. |
| 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 floor fan and dish machine. |
| 2018-01-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of cups and toilet paper stored on floor. |
| 2018-01-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked. |
| 2018-01-23 |
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. |
| 2018-01-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items holding on ice next to beer taps above 45f. items placed out less than hour prior. ensure ice is filled completely around pan and use metal pans. cdi-items taken to walk i |
| 2018-01-23 |
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 pick trash off floor and apply bandaid then begin to |
| 2018-01-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2017-09-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep table above clean utensils. |
| 2017-09-12 |
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 employee handle just washed and cut iceberg lettuce with bare hands. employee emptying salad spinner into c |
| 2017-09-12 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed only thermometer on site with dead battery. vr. |
| 2017-09-12 |
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 just cooked peppers, onion, and mushrooms cooling in open top pizza make |
| 2017-05-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean fan covers in walk in cooler and top of dish machine. |
| 2017-05-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs food products holding cold above 45f due to being overfilled in pan. see temperature chart. do not fill past line on pan. cdi-excess product removed and put into coo |
| 2016-12-20 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed floating food debris in sanitizing compartment of 3 comp sink while clean utensils were being sanitized. |
| 2016-12-20 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed cookies and canno |
| 2016-08-19 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2016-08-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone stored on cutting board. |
| 2016-08-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two small pans of cooked chicken overfilled in open air unit above 45f. product out of temperature removed and put into cooler below. |
| 2016-08-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed heavy build up on one soda nozzle. |
| 2016-04-26 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed cookies packaged |
| 2016-04-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed one soda nozzle with build up. |
| 2016-04-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cups, drinks, and food stored amongst packaged food and clean utensils used for customers. |
| 2016-01-20 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lips at register. keep cups wrapped in plastic and protected from customer contamination. |
| 2016-01-20 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed cannoli packaged |
| 2016-01-20 |
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 small pan of pre-cooked chicken sausage holding past 7 days. cdi-discarded. |
| 2016-01-20 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed two items placed in hot hold unit before being reheated properly. observed house made chili and marinara sauce placed onto steam table below 165f and |
| 2016-01-20 |
8 |
5-202.12 provide at least 100f water at handsinks with a mixing valve or combination faucet. pf observed cold water knob not able to turn on back handsink. repair cold water knob so hot water can be tempered to ensure proper hand washing. verification req |
| 2015-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed some items on open pizza prep line above 45f. unable to determine cause of temperatures violations. observed some items on line at 30f and ambient air temperature below cooler b |
| 2015-08-17 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. certified food protection manager not present for entire length of inspection. points will be deducted for violation on any subsequent inspections. |
| 2015-08-17 |
32 |
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 mushrooms and peppers cooling below 135f on three compartment sink |
| 2015-08-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet rags stored on counters throughout. |
| 2015-08-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies around 3 compartment sink. |
| 2015-08-17 |
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 two scoops used for chili and marinara sauce stored in room temperatur |
| 2015-08-17 |
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 napkins stored under drain lines for tea station contaminated from drain leaking. napkins discarded. do not store single |
| 2015-08-17 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed two domestic crock pots used to hot hold tcs foods such chili and marinara sauce. |
| 2015-01-23 |
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 in-use utensils including knives and spatulas wedged in between equipme |
| 2015-01-23 |
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 spices & seasonings and squeeze bottles on front line not labeled. observed dry good containers not labeled. 3-602.11 foo |
| 2015-01-23 |
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 opened bulk ham and turkey, opened bag of meatballs, and containers of pizza sauce, and shredded mozzarella cheese in walk-in cool |
| 2015-01-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed several food items stored in cold well with ice > 45f (see temp chart). cdi - food products moved to walk-in to cool down - more ice & water added to well. |
| 2015-01-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed some quat sanitizer in red buckets on front line @ 100ppm. cdi - changed out and refilled with sanitizer @ proper concentration. 4-601.11(a) equipment food contact surfaces and utensils |
| 2015-01-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep table @ prep area in kitchen. cdi - drink discarded. |
| 2014-07-16 |
21 |
3-501.17 ensure all tcs and ready-to-eat foods are properly date marked. - pf. observed process for marking foods only containing day dots. in future provide actual date that foods were prepared or opened. cdi, process to be implemented. |
| 2014-07-16 |
26 |
7-102.11 ensure all working containers are properly labeled with common name. - pf. observed one bottle of degreaser not labeled at back chemical area. cdi, by labeling on site. |
| 2014-07-16 |
8 |
5-205.11 maintain handsinks accessible at all times for proper hand washing. - pf. observed both handsinks in kitchen blocked. cdi, items relocated and hand sinks made accessible during inspection. |
| 2014-07-16 |
46 |
4-302.14 sanitizing solutions, testing devices - pf. replace damaged water logged quat test strips. cdi |
| 2014-07-16 |
31 |
3-501.15 use proper methods for rapidly cooling tcs foods. - pf. observed container of romaine lettuce cooling in top of prep unit at 65f. cdi, pan of lettuce transferred to walk-in cooler to rapidly cool. |
| 2014-07-16 |
1 |
2-102.12 certified food protection manager - c. observed pic without food protection manager's certification. facility is new and has 210 days from when permit was issued to comply with regulations. |