| Violation Date |
Code |
Description |
| 2018-12-12 |
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 opened box of gloves. cdi employee moved cell phone. |
| 2018-12-12 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p observed pic and all two employees able to identify 2 of the 5 reportable symptoms and 1 of the 5 foodborne illnesses. facility did not have any employee heal |
| 2018-12-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee water bottles and an uncovered drink stored with food items. cdi pic added straw and lid to employee drink. |
| 2018-12-12 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. observed multiple instances of employees washing hands for less than 15 secs and using hands to turn |
| 2018-12-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed metal scrubber in back handsink by dishmachine. cdi pic removed scrubber from handsink. |
| 2018-12-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed soup hot holding in steam well below 135f (see temp chart). cdi pic reheated soup to 165f+. repeat violation. |
| 2018-12-12 |
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 several items such as containers of sausages, chicken nuggets, chicken wings, mozzerella cheese, and marinara sauce opened the day |
| 2018-12-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple stacked plastic containers with sticker labels attached, sticker residue, and food debris on food contact surface. ensure to properly clean b |
| 2018-12-12 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed facility without a thermometer. verification required within 10 days. |
| 2018-12-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of pickles stored on the floor in the walk in cooler. |
| 2018-12-12 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed bucket of sanitizer stored on the floor. ensure to keep sanitizer buckets off the floor. repeat violation. |
| 2018-12-12 |
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 scoop handle in the container touching pasta. cdi pic removed scoop from |
| 2018-12-12 |
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 facility without a system t |
| 2018-05-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -ppasta recorded below 135f (see chart). cdi- discarded. |
| 2018-05-10 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge offood safety by being a certified food protection manager. -pf pic present was not a cfpm. |
| 2018-05-10 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.chicken in reach in cooler was not protected from physical contaminants. cdi- lid added. |
| 2018-05-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -psanitizer in dishwasher recorded at 0ppm. cdi- bleach bucket was empty; bucket replaced and unit primed. ran again and tested for 100ppm chlorine. use test strips to assure unit is dispensing san |
| 2018-05-10 |
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/pffacilty does not have a system for ho |
| 2018-05-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. heavy wet stacking of pans. repeat |
| 2018-05-10 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one emloyee preparing food with no hair restraint. |
| 2018-05-10 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. sanitizer stored on floor. keep off floor. |
| 2018-05-10 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue,and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation ofso |
| 2018-05-10 |
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 large tub of cooked pasta cooling in reach in unit with lid on. cdi- pasta met cooling |
| 2017-07-07 |
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 observe an employee put out a new pi |
| 2017-07-07 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf pic present was not a cfpm. |
| 2017-07-07 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf pic pulled up an electronic document that had major illnesses but not the major sypmtoms. cdi- employee health policy was ex |
| 2017-07-07 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -p observe an employee wash hands for less than 5 seconds and turn faucet off withou |
| 2017-07-07 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf box of silan wrap stored on top of back handsink. cdi- box moved. 5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed emp |
| 2017-07-07 |
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 in-house shredded cheese cooling in large tubs with lids on. use proper cooling methods |
| 2017-07-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple flies in kitchen. back door was seen open several times. keep back door closed. |
| 2017-07-07 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed a utensil stored in |
| 2017-07-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. heavy wet stacking of pans. repeat. |
| 2017-07-07 |
45 |
4-501.11 maintain equipment in good repair. damaged gasket in front reach in cooler |
| 2017-07-07 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-07-07 |
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 multiple personal drinks and cell phon |
| 2016-11-21 |
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. personal phone stored on prep shelf. |
| 2016-11-21 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-11-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed heavy wet stacking of pans. |
| 2016-11-21 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf hot water was not 100f at front handsink. vr. recorded at 70f. |
| 2016-11-21 |
1 |
2-102.12c ensure the person in charge (pic) is a certified food protection manager (cfpm) pic present was not a cfpm. repeat. |
| 2016-04-13 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed no certified food protection manager present. |
| 2016-04-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drinks stored improperly throughout kitchen. ensure employee drinks are not stored by/over food products. cdi - all employee drinks were relocated. |
| 2016-04-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved utensils stored inside handsink at make table. cdi - utensils were removed. |
| 2016-04-13 |
14 |
repeat - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved some food containers stacked with food debris on shelf at back of kitchen. cdi - containers removed to be cleaned. |
| 2016-04-13 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved open bags of pepperoni, sausage, chicken, shredded cheese inside make table without a date. cdi - correct date provided on bag durin |
| 2016-04-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses; (150-400ppm as verified on sanitizer container).observed multiple buckets throughout kitchen at 0-100ppm quat. buckets were changed out and refilled with 200ppm quat. |
| 2016-04-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple dishes wet stacked on dish shelf in back. |
| 2016-04-13 |
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 inside salad reach-in cooler. |
| 2016-04-13 |
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 build-up on walls at dish machine area. |
| 2015-11-05 |
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. (non-compliant items).1. regrout areas in between floor tile in various areas throughou |
| 2015-11-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.fan covers dusty in walk-in cooler. |
| 2015-11-05 |
45 |
4-501.11 maintain equipment in good repair. (non-complaint items).7. replace torn gaskets on 3-door cooler at pizza make table.8. replace all cracked food pans. |
| 2015-11-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.2 wet wiping cloths stored on shelf with boxes of food. |
| 2015-11-05 |
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. -pfpasta salad cooling in walk-in with plastic wrapped tightly. cdi - plastic taken off |
| 2015-11-05 |
26 |
7-201.11 store toxic materials to avoid contamination. -pdegreaser in spray bottle stored on shelf above prep sink. cdi - relocated to chemical shelf |
| 2015-11-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -psome metal pans on back dish shelf with food debris, sticker residue on plastic containers, and black residue inside ice machine chute. cdi - pans and containers |
| 2015-11-05 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager.pic not certified. facilit will have 180 days to comply. |