| Violation Date |
Code |
Description |
| 2019-01-14 |
54 |
6-202.11 light bulbs, protective shielding - ensure that light bulbs in hood are shatterproof since shield covers are missing. |
| 2019-01-14 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed floor in poor repair. floor needs to be resurfaced or replaced.observed missing |
| 2019-01-14 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean.observed sanitizing solution to be soiled.cdi - refilled |
| 2019-01-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple wet stacked containers on the drying rack. |
| 2019-01-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed food handling without hair restraint. |
| 2019-01-14 |
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 sliced tomatoes on the salad |
| 2018-07-16 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not food safety certified. |
| 2018-07-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved ham, sausage, and fried chicken bites, stored in pizza prep cooler >45f.containers of food product were overfilled. cdi - removed top portion of food product down to fill line on |
| 2018-07-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacked containers on the drying rack. |
| 2018-07-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris and sticker residue (stacked containers) on pans and containers stored as clean on the drying rack.cdi by sending back to wash. |
| 2018-07-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food debris and residue build-up on dish machine drainboard (clean side). |
| 2018-07-16 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed floor surface in poor repair.6-501.12 floors, walls, ceilings including the att |
| 2018-07-16 |
46 |
4-301.13 drainboards - observed standing water on dish machine drainboard (pre-wash side). |
| 2017-11-27 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed floor surface in poor repair.6-501.12 floors, walls, ceilings including the att |
| 2017-11-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed sticker residue on containers stored as clean on the drying rack. |
| 2017-11-27 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved disinfectant cleaner stored on drainboard of 3 comp sink.cdi by relocating to chemical storage rack. |
| 2017-11-27 |
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 pre-assembled pizzas on the |
| 2017-11-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverage stored on top of the ice machine.cdi by discard. |
| 2017-11-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not food safety certified. |
| 2017-06-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed a couple food service staff handling food with no hair restraint on. |
| 2017-06-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.observed no certified food protection manager onsite today upon arrival. |
| 2017-06-26 |
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 touching the crust of the pizza with his pointer finger as cutting. pizza put back in to corr |
| 2017-06-26 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed build up on the top inside of the ice machine today- the bottom area looked good. |
| 2017-06-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.observed all santizer buckets at <50ppm chlorine and some were on the floor. bleach aquired during inspection |
| 2017-06-26 |
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 build up on the floor throughout the kitchen and |
| 2017-06-26 |
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 back of the ice machine and the underside of the mixer. |
| 2017-06-26 |
49 |
5-205.15 maintain a plumbing system in good repair.observed handsink badly leaking. |
| 2017-06-26 |
52 |
5-501.114 using drain plugs - cobserved no drain plug on the cardboard dumpster. |
| 2017-06-26 |
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 build up in the ice scoop holder- removed to be replaced today. |
| 2016-10-12 |
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 floor build up in corners of kitchen, under dish |
| 2016-10-12 |
47 |
do 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor build up on shelving throughout kitchen. clean. |
| 2016-10-12 |
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 pasta cooling in walk in cooler covered. pasta was on track to meet cooli |
| 2016-10-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dishmachine chemical sanitizer to be 0 ppm. it was found bucket of chlorine sanitizer was empty. cdi- bucket changed, machine primed and correct concentration provided. 4-602.11 clean the |
| 2016-04-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal food and drinks stored above food used to restaurant in walk in cooler. move to bottom shelf. |
| 2016-04-28 |
45 |
4-501.11 maintain equipment in good repair. observed gasket to be split on pizza prep unit door. repair. |
| 2016-04-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked together wet on drying rack. allow to air dry before stacking. repeat. - improvement noted since last inspection. |
| 2016-04-28 |
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 noodles cooling covered in walk in cooler and salad prep unit. vent to al |
| 2015-10-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer vat of 3-comp sink to have a chlorine concentration of 0 ppm. facility had 3 comp sink set up incorrectly. cdi- instructed employee responsible of the proper way to set up a 3-c |
| 2015-10-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic bins stored stacked together wet on drying rack. allow to air dry before stacking. |
| 2015-10-01 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed 3 handsinks with hot water not reaching 100 f (see temp chart). 1 handsink in back kitchen and handsinks in both restrooms. handsink in kitchen had been turned off recently due to a small lea |