| Violation Date |
Code |
Description |
| 2018-11-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed a container of cooked beef with carrots and a container of mortadella in the walk in cooler with a date of 11/23. pic explained that th |
| 2018-11-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed a container of raw chicken kabobs stored over produce in the walk in cooler. cdi- pic rearranged items. |
| 2018-07-23 |
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 meatballs being cooled in too great of volume . cdi placed on sheet tray |
| 2018-07-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pink sauce and amatriciana sauce being hot held below 120 degrees . cdi steam well was malfunctioning sauces placed on time as a public health control. |
| 2018-07-23 |
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 observed meatballs cooling in walk in at insufficient rate to meet cooling parameters. cdi changed cooling methods and proper cooli |
| 2018-05-07 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on cold drawers. repeat |
| 2018-05-07 |
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 clean utensils stored under tool box and tool bags, extension cords, and chemical scrubber. |
| 2018-05-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed olives on the floor of the walk in. repeat |
| 2018-05-07 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed thermometer on site measuring 4f higher than ehs thermometer. cdi-pic was able to calibrate thermometer and get within 1f within ehs thermometer. |
| 2018-05-07 |
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 cooling pizza sauce in the flip top unit with flip top lid open and pizza |
| 2018-05-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine at 0 ppm chlorine. cdi-pic set up 3 compartment sinks with sanitizer compartment with 200 ppm quat. pic called ecolab for dish machine repairs/ se |
| 2018-01-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a container of baguettes and a container of olives on the floor of the walk in cooler. food items must be stored 6 inches above t |
| 2018-01-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed one wet nested plastic container. air dried during inspection. |
| 2018-01-25 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed one box of single use containers on the floor of the rear kitchen area during kitchen walk through. item was placed into stora |
| 2018-01-25 |
45 |
4-501.11 maintain equipment in good repair. observed multiple split gaskets on many of the reach in prep units and pull out cooler drawers of the facilityl |
| 2017-11-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked plastic containers. |
| 2017-11-17 |
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 unlabelled oil and other sauce bottles in the kitchen area. |
| 2017-11-17 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed slicer that is kept in use throughout the day soiled at time of inspection. slicer had not been cleaned after last use. as it is an in-use uten |
| 2017-09-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee beverage stored near stored spoons and other utensils in the area next to the oven. ensure that employee possessions are kep |
| 2017-09-06 |
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 slight black residue accumulation on the caulkin |
| 2017-09-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed one non-stacked plastic container with date mark tape residue present on the exterior. employee removed residue during inspection. ensure that sti |
| 2017-09-06 |
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 several bottles of oils and spices not labelled in the prep area. |
| 2017-09-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one instance of slightly overstacked cheese in the pizza preparation area flip top. cheese was observed to be 48f. ehs had employee place this cheese in the underneath cooler |
| 2017-09-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a knife in the knife storage bin soiled with a dried on piece of cheese. knife was stored as clean. ensure that hard to remove food debris like drie |
| 2017-04-27 |
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 cooked meat product in the walk in need of date marking. item dated to the previous tuesday. ensure that proper date marking is a |
| 2017-04-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed one stack of wet-nested pans in the dish area. |
| 2017-04-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified persons were observed present during inspection. |
| 2017-04-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed water bottles stored haphazardly throughout the kitchen and front areas. |
| 2017-03-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked utensils in the dish area. cdi by employee pyramid stacking. |
| 2016-10-14 |
45 |
4-501.11 maintain equipment in good repair. |
| 2016-07-15 |
45 |
4-501.11 maintain equipment in good repair. observed two torn gasket one at pizza station and one where dough and mozzrella cheese is stored. |
| 2016-07-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed minimal number of drain flies in facility. -0 points- |
| 2016-07-15 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed tomato sauce only reheated to 116 degrees cdi reheated to 165 degrees -0 points- |
| 2016-04-20 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed front doors propped open with no fly fans to prevent entry of flies. cdi doors closed. |
| 2016-04-20 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed cans dented on seams stored in usable stock . cdi moved items to office to return. |
| 2016-02-18 |
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 cream, ricotta cheese, with no date. cdi products dated. 3-501.18 discard the food requiring date labels once time/temperature wi |
| 2016-02-18 |
45 |
4-501.11 maintain equipment in good repair. observed gasket on low boy unit in need of repair. -0 points-4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed sandwhich prep unit cutting board i |
| 2016-02-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2016-02-18 |
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 oils and spices at rear of kitchen with no labels. cdi pic labeled. -0 points- |
| 2016-02-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed no chlorine concentration in dishwasher at time of inspection. 10 day verification required. |
| 2015-11-23 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf. observed employee use fingers to push pizza on a plate. cdi |
| 2015-11-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed metal containers, plastic bowl, and slicer soiled with debris. cdi items cleaned or moved to sink for cleaning. |
| 2015-11-23 |
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 datalini pasta, anchovies, roasted corn, zucchini, boiled egg, sausage, pizza sauce, feta, butt |
| 2015-11-23 |
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 handles stored in flour and cups without handles stored in food contain |
| 2015-11-23 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. observed no test strips for chlorine dish machine. cdi test strips provided from next door. repeat. |
| 2015-08-24 |
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 pizza sauces and pasta that was cooling in walk in and reach in unit cove |
| 2015-08-24 |
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 that handle soiled and clean dishes without handwashi |
| 2015-08-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed spinach in an improper ice bath. i ce shall be added to fully surround products that are cold held. cdi item placed in walk in for cooling. |
| 2015-08-24 |
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 sauce, sausage, mozzerella, diced tomatoes, anchovies, cooked zuchini, and proscuito. cdi items dated. facility has mortadella, so |
| 2015-08-24 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed thermometers in facility that has a dimple at the sad unable to accurately check temperature of chicken filet. verificati |
| 2015-08-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed emplolyee food stored in top reach in and unit. cdi items relocated. |
| 2015-08-24 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed mushrooms used for slicing that was not washed before slicing. |
| 2015-08-24 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf. observed salad spinner that was cracked at the bottom. |
| 2015-08-24 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. observed facility without test strips for dish machine. verification required. |
| 2015-08-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket that was stored on the floor. |
| 2015-08-24 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p. observed employees that had some knowledge of the health policy. pic shall ensure all employees are aware of the health policy and what they should report on |