| Violation Date |
Code |
Description |
| 2018-08-15 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pffacility not complying wih plan by not recording begin/end time for pizza sauce. cdi- time recorded. |
| 2018-08-15 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pfpasta not dated for da |
| 2018-01-19 |
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. one utensil stored in food w |
| 2018-01-19 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf facility is using a state-approved variance plan to hold pizza sauce at room temp. for 8 hours. ho |
| 2018-01-19 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pquat sanitizer was recorded too strong in 3 comp. sink. pic stated dispenser had not been working and sanitizer was being made manually. cdi- solution diluted with water. use |
| 2017-08-25 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf no thin probe thermometer on site. vr. |
| 2017-08-25 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf cart of dough blocking handsink. further, noted some food debris in sink. keep sink clean. cdi- cart moved. |
| 2017-01-13 |
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. multiple personal drinks stored on prep table w |
| 2016-07-21 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. no light shield in reach in cooler. |
| 2016-07-21 |
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 |
| 2016-07-21 |
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 scoops with handles |
| 2016-07-21 |
1 |
2-102.12c ensure the person in charge (pic) is a certified food protection manager (cfpm) pic present was not a cfpm. facility is still under 210 window from 3/17/16 to meet compliance. |
| 2016-03-21 |
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 unlabeled powdered sugar. |
| 2016-03-21 |
1 |
2-102.12 at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. no certified manager at facility. facility has 210 days fro |