| Violation Date |
Code |
Description |
| 2018-08-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. one closed employee water bottle stored on bottom shelf in prep cooler unit co-mingled with other facility items. pic advised that employee's have |
| 2018-08-17 |
45 |
4-502.11(a) maintain utensils in good repair. one torn gasket in prep cooler. repeat (0pts) repeat |
| 2018-08-17 |
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. sliced eggs dated 8/10, diced chicken dated 8/10, and sliced tomatoes dated 8/10 in prep cooler. pic adv |
| 2018-08-17 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. some mold on upper portions of sliced tomatoes stored in walk in cooler. cdi- container pulled and shown to pic paul reitano; who advised the will be discarded. |
| 2017-12-29 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket at front reach in unit. observed two light bulbs out at the hood. |
| 2017-12-29 |
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. advised to have squeeze bottles labeled. |
| 2017-12-29 |
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 tomato in closed container in reach in unit during the cooling phase. observed |
| 2017-12-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer in bucket with 'detergent' label. cdi - switched solution to a sanitizer bucket with proper label. |
| 2017-12-29 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee bare handing ready to eat lettuce. cdi - educated to always wear gloves w |
| 2017-08-24 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site. |
| 2017-08-24 |
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 touch parmesan cheese with bare hands. cdi-cheese discarded, employee directed to wash hands and d |
| 2017-08-24 |
8 |
.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed scrub brushes stored in handsink. cdi-items removed. |
| 2017-08-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce on ice holding cold above 45f. cdi-lettuce discarded. employee stated they will hold lettuce in working cooler. |
| 2017-08-24 |
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 a pizza on tphc under label |
| 2017-08-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meat sauce holding hot on stove below 135f. cdi-reheated to 165f+ |
| 2017-04-25 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees without hair restraints on. advised to wear hair restraints during the hours of operation. |
| 2017-04-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a fly in the kitchen. observed fly in can wash area. |
| 2017-04-25 |
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 pasta cooling down in individual tightly wrapped portions in the reach in unit |
| 2017-04-25 |
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 lasagna at 45 f and held over by 3 days. cdi - educated that tcs food can be held for 7 days |
| 2017-04-25 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf 5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed handsink in the dish pit area have utensils in the sink basin. observ |
| 2016-11-02 |
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 that product is cooling down in reach in unit with lid covering product. cdi - |
| 2016-11-02 |
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 commercial |
| 2016-11-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature. refer to temperature chart. cdi - advised to prep food, then cool down in walkin cooler, store in cold holding units once at proper temperature. |
| 2016-11-02 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without a hair restraint. cdi - food employee put on hair restraint. |
| 2016-07-07 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed employees smoking vaporizer device sto |
| 2016-07-07 |
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 sausage that had been prepared in the establishment, and then product was frozen. facility did not date mark the pro |
| 2016-07-07 |
20 |
• 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lasagna, pasta, and penne out of temperature in the reach in cooler. cdi - advised to cool product better before individually portioning product and then immidiately placing p |
| 2016-07-07 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf towel dispenser fell off wall and broke. order has been placed for a new one. cdi - placed a roll of paper towels next to handsinnk for proper alternative for dryi |
| 2016-05-19 |
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 that facility has tphc for |
| 2016-05-19 |
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 one commerc |
| 2016-05-19 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed handsink in the back with cleaning utensils in the handsink. cdi - advised to remove cleaning utensils so employees can wash hands properl |
| 2016-05-19 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed employee recontaminate |
| 2016-02-16 |
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 garlic and oil with a date of 2.9.16, product should have been discarded 2.15.16. held over |
| 2016-02-16 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no food employee in the kitchen wearing hair restraints. |
| 2016-02-16 |
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 chicken cooling in the walkin cooler covered with foil, holding in the heat. c |
| 2015-10-06 |
22 |
(general comment)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/pfobserved no written |
| 2015-10-06 |
26 |
7-201.11store toxic materials to avoid contamination. -pobserved chemical spray release stored above food contact surfaces in kitchen area. cdi chemicals properly stored. |
| 2015-10-06 |
47 |
(general comment) 4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (handles on dry food bins) |
| 2015-06-23 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed floating food debris in sanitizer compartment of 3 compartment sink. |
| 2015-06-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without a hair restraint. |
| 2015-06-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a bottle labeled sanitizer that employee stated was bleach. cdi-bottle correctly labeled. |
| 2015-06-23 |
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 a pan of cut tomato mixture date label of 10 days prior. cdi-food removed from service.3-501. |
| 2015-01-15 |
42 |
•4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet. |
| 2015-01-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without hair restraint. |
| 2015-01-15 |
1 |
~ 2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. this certification is required 210 days after permit is written. |
| 2014-08-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fresh garlic in oil and roasted garlic in oil stored at room temperature. cdi-items discarded. pic stated that facility will use tphc (time as public health control) for both it |
| 2014-08-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed an open package of raw beef stored over bread in stand up freezer. also observed open package of bacon stored in sheet pan with cooked deli meats. cdi-rearranged. |
| 2014-08-12 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed employee attempt to push cooked pizza off of pizza paddle with bare hands. cdi-employee stopped and instruction given. |