| Violation Date |
Code |
Description |
| 2018-08-31 |
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 water damaged ceiling tiles in dining room. 6-501.12 floors, walls, ceilings i |
| 2018-08-31 |
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 walk in gasket and prep gasket. -0- |
| 2018-08-31 |
45 |
4-501.11 maintain equipment in good repair. observed two split gaskets on walk in and reach in coolers in kitchen. repeat -1- points not escalated today as the other issue has been resolved. |
| 2018-08-31 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats at rear of facility near chemical storage. -0- |
| 2018-08-31 |
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 sauce mixed with water in facility cooling with tight lids and stack |
| 2018-08-31 |
14 |
4-602.12 (a) the food contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. observed bakings pans not being cleaned because they are seasoned. cdi - pic educated about the 24 hour requirement to clean baking equipment |
| 2018-08-31 |
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 pizza toppings hand dispensed with bare hands and trough used to catch leftover toppings. today, food empl |
| 2018-08-31 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. repeat -2- |
| 2018-01-12 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers ansi food safety certification. |
| 2018-01-12 |
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 chicken wings cooling in a high volume, low surface area plastic containe |
| 2018-01-12 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper concentrations. observed 2 sanitizer buckets with quat concentrations of 50ppm. |
| 2018-01-12 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed large amounts of trash accumulation in the outside dumpster enclosure. pic indicated the enclosure and waste con |
| 2018-01-12 |
45 |
4-501.11 maintain equipment in good repair. observed quat sanitizer dispensing out of the dosing machine at ~50ppm. sanitizer manufacturer recommends 150-400ppm. |
| 2017-07-31 |
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.-p observed an employee not turn off faucet with barrier after washing hands. cdi by instruction. |
| 2017-07-31 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers ansi food safety certification. |
| 2017-07-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an uncovered employee beverage stored on a metal shelf directly over a food preparation table. beverage was discarded during inspection. |
| 2017-07-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 unlabeled chemical spray bottles. cdi- one bottle was labeled; second bottle was discarded. |
| 2017-07-31 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in the 3 compartment sink at ~50ppm quat concentration. cdi- sink was emptied. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf |
| 2017-07-31 |
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 containers of corn meal, sugar, and seasoning shakers not labeled. |
| 2017-07-31 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no chlorine test kit on site for measuring sanitizer concentration in facilities dish machine. vr within 10 days. |
| 2017-07-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on a metal shelf located above the pizza prep. line. |
| 2017-01-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the scale tare button. |
| 2017-01-27 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed one sanitizer bucket at ~50ppm quat concentration. |
| 2017-01-27 |
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 4 bins of sugar not labeled. |
| 2017-01-27 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed a thermometer probe stored with food debris on the probe while not in use. cdi- item was recleaned.4-601.11(a) equipment food contact surfaces |
| 2016-07-21 |
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.-p observed three employees turn sink off with hands after washing. cdi-spoke to employees about turn |
| 2016-07-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food debris in handwash sink near dishwasher. pic stated that sometimes pans are set into the sink when the facility gets busy. cdi-the product was removed f |
| 2016-07-21 |
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 lettuce cooling in the salad prep cooler with a tightly covered lid. cd |
| 2016-07-21 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed two buckets of sanitizer stored on the floor. cdi-the buckets were moved.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet wip |
| 2016-07-21 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no quat sanitizer test strips at facility. they did have bleach test strips. the sanitizer used for the wet wiping cloths is quat. cdi-a handful of quat test s |
| 2016-02-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed three-comp sink in use for cleaning process with food debris in bottom of middle bay. when using the middle bay as a pre-rinse bay, store pre-rinsed |
| 2016-02-11 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf: facility does not have a thin probe thermometer. |
| 2016-02-11 |
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: found cooling wings tightly packed in dense volume in covered container. cool wing |
| 2016-02-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found one item, grated cheese 48 f in make cooler. moved to walk-in cooler. |
| 2016-02-11 |
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: found cooling wings in pizza make cooler 66 f after four hours. cdi- wings would not reach cooling parameter temperatures without in |