| Violation Date |
Code |
Description |
| 2018-07-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from low prep cooler door gaskets. |
| 2018-07-30 |
45 |
4-501.11 maintain equipment in good repair. replace split gaskets on walk in cooler door and low prep cooler doors of make line. |
| 2018-07-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. plastic food pans wet stacked on drying rack. separate to allow air drying. |
| 2018-07-30 |
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 pasta cooling in deep, thick portions in containers with lids on. cdi - lids remov |
| 2018-07-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p multiple pizzas on buffet line holding below 135f. cdi - placed on tphc today and recommended tphc for all pizzas going forward. |
| 2018-07-30 |
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 pasta cooling in walk in cooler dropped 0 degrees after 20 minutes. cdi - method adjusted; pasta began rapidly cooling. |
| 2018-07-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -p |
| 2018-07-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf pair of pliers in back hand sink. cdi - pliers relocated. |
| 2018-07-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2018-02-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several white tubs with food buildup on the inside. cdi-the tubs were brought back to the 3-compartment sink for proper washing, rinsing and sanitiz |
| 2018-02-23 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed white sauce and marinara sauce not fully reheated to 135f before being placed into the serving pans. cdi-the sauce |
| 2018-02-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cavatappi soup hot holding below 135f at the pasta prep line. cdi-this was reheated through the ovens. |
| 2018-02-23 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak at the base of the facuet to the 3-compartment sink. the manager stated that they are scheduled for repair next week. |
| 2018-02-23 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed the red sanitizer buckets being held on the ground. cdi-the buckets were placed onto shelves or containers. |
| 2018-02-23 |
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 missing time indicators fo |
| 2017-09-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one fly in the back kitchen area. |
| 2017-09-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a blocked hand washing sink in the back. cdi-the boxes were moved to another location to allow access to the hand sink. |
| 2017-09-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a dirty cutting board, two containers with hair in it, and several dirty utensils stored in a bucket on the clean equipment rack. cdi-the equipment |
| 2017-09-08 |
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 time not being followed f |
| 2017-09-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking.4-903.11 store cleaned equipment, utensils, linens and packages in a clean |
| 2017-09-08 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged whisk. cdi-the whisk was discarded.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep grooves in the cutting board at the |
| 2017-09-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the racks in the walk in cooler, the reach in coolers and gaskets. have cleaned. repeat. |
| 2017-09-08 |
53 |
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 cleaning needed to the floors, walls and ceilin |
| 2017-09-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed two stacks of cups stored on the floor in the front area. cdi-the cups were placed onto a shelf. |
| 2017-01-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drinks stored on shelving, above food product. all were removed and discarded. designate a single spot for employee storage. |
| 2017-01-17 |
53 |
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 buildup on the floors especially underneath cou |
| 2017-01-17 |
52 |
5-501.111 keep storage areas and bins for waste in good repair. observed missing lids to the outdoor recycle dumpster. have repaired/replaced. |
| 2017-01-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the inside of the salad bar and make line reach in cooler, all gaskets, shelving units in the walk in cooler. have cleaned thoroughly. |
| 2017-01-17 |
45 |
4-501.11 maintain equipment in good repair. observed rusted screws in the ice machine. have replaced. repeat.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep grooves on the cutting |
| 2017-01-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee filling pitcher of water from the hand wash sink. cdi-spoke to manager that a hand wash sink is strictly for hand washing. use the prep sink in back |
| 2017-01-17 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed missing symptoms, and procedure for when to return on employee health policy. cdi-gave a copy via email of the emplo |
| 2016-08-10 |
31 |
observed shredded cheese cooling in deep portions, tightly covered in bus tubs, that were stacked on top of one another. these were broken down into smaller portions and left uncovered in the walk in cooler to finish cooling quickly.3-501.15 quickly coo |
| 2016-08-10 |
14 |
observed build up inside of the ice machine today.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2016-08-10 |
20 |
observed the top of the pizza make unit turned off. all tcs items on the top of this unit were discarded by pic due to them being >45f for >2 hours. pizzas made with these ingredients that were on the buffet were discarded too.3-501.16(a)(2) maintain t |
| 2016-08-10 |
26 |
observed all purpose cleaner stored over clean dishes- moved to correct.7-201.11 store toxic materials to avoid contamination. -p |
| 2016-08-10 |
38 |
observed an employee handling dough with a bracelet on today.observed a couple employees working with food that were not wearing a hair restraint.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allo |
| 2016-08-10 |
47 |
observed build up on the gaskets to cold units, walk in racks, dry good bins, walk in door and walls, mixer, and on the salad make table.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-08-10 |
45 |
observed rusted screws in the ice machine.4-501.11 maintain equipment in good repair.observed peeling paint on the hood vent. |
| 2016-08-10 |
42 |
observed build up on the air dry rack and on hooks used to store clean mixing utensils.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2016-08-10 |
53 |
observed build up on floors throughout- especially around door jams and on the edges of the walls.observed build up in the 3 comp. sink floor drain.observed dust on the ceiling today.observed build up on walls.6-502.12 floors, walls, ceilings including th |
| 2016-08-10 |
54 |
observed lights above the cutting station with no coating that could be seen and no protective shield.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed e-ci |
| 2016-04-18 |
8 |
observed silverware and a rag in the handsink today- removed to correct.observed an employee filling steam table water out of handsink- discarded to correct.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2016-04-18 |
19 |
observed pasta holding at <135f today. - discarded.product will be timed as well, see #20.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-04-18 |
20 |
observed pasta salad and lettuce holding at >45f today- products taking to walk in cooler where they began cooling quickly.these products must be timed or the unit needs to be turned down. pic states that this product will be timed within 10 days once th |
| 2016-04-18 |
45 |
observed rusted screws and washers in the ice machine today.4-501.11 maintain equipment in good repair. |
| 2016-04-18 |
22 |
observed premade spinach and premade chicken pizza holding at >45f today and there was no time on the board provided.back timed today to correct.3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). cl |
| 2016-04-18 |
47 |
observed build up on the underside of buffet, over the soups. also on the dry goods buckets and walk in cooler wiring.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-04-18 |
53 |
observed build up on the floor today under equipment.observed build up around 3 comp. sink- caulk gaps. clean ceiling vents.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers |
| 2016-04-18 |
54 |
observed no coated bulb and no shield on the lights above the cutting station.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2015-09-02 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pfobserved staff unsure of the big five illnesses today.employee health sheet emailed to pic today- go over with staff and have th |
| 2015-09-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an employee drink stored over the apples on the dry good shelf and observed covered drinks ontop of the ice machine.drinks moved to designated and approved area |
| 2015-09-02 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met.observed the pic fail to keep employee from handling rte food with bare hands, did not know the whole employee health policy, had no bleach onsite, and no sanitizer at |
| 2015-09-02 |
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 cooked pizza with no gloves on- discarded today.observed an employee handle cooked pasta |
| 2015-09-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved 0ppm chlorine in both sanitizer buckets today- refilled to correct. maintain between 50-100ppm. |
| 2015-09-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tcs foods on the make table and salad bar holding at >45f.pizza make table had been turned off recently and caused temps to rise- products were moved to walk in to quickly chill |
| 2015-09-02 |
45 |
4-501.11 maintain equipment in good repair.observed a leaking ice machine today with rust inside. |
| 2015-09-02 |
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 pasta cooling in a deep portion inside of a bus tub that was tightly cover |
| 2015-09-02 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no chlorine test strips onsite during the inspection.they were obtained before the end of the inspection to correct. |
| 2015-09-02 |
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 underside of the pasta buffet cover and inside of the sanitizer buckets today. |
| 2015-09-02 |
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/pfobserved no procedures onsite for tim |
| 2015-03-03 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee with water bottle on end of counter. do not use screw top bottles or sports cups that require touching mouth contact areas. gave instruction. |
| 2015-03-03 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c observed floors, baseboards, floor drains, and mop sink in need of repair or replacement. facility is to begin renovations in coming weeks. |
| 2015-03-03 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed pizza make table and salad bar refrigeration units unable to hold foods at approved temperatures overnight. units need to be replaced or time as a control for public safety used. observe |
| 2015-03-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed one container of sauce with date unreadable. all other ready to eat foods to be held over 24 hours were appropriately date marked. |
| 2015-03-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed multiple tcs foods on salad bar and pizza make table that were held overnight and were above 45 f. foods were discarded and |
| 2015-03-03 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed prep table in open area which was last cleaned previous day 5:00 pm. the table was being used for direct food contact prior to thorough wash, rinse, and |
| 2015-03-03 |
1 |
2-102.11 demonstration - c manager stated he has completed servsafe training but could not demonstrate with certificate or otherwise. manager states he is awaiting certificate. |