| Violation Date |
Code |
Description |
| 2018-07-05 |
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. -pf observed arugula for finishing station prepred earlier today cooling in a finishing |
| 2018-07-05 |
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 pic contact arugula with bare hands during inspection. cdi: arugula voluntarily discarded. |
| 2017-08-16 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label.- observed wash water being used at 89f. |
| 2017-08-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- observed several stacks of clean pans stacked together wet. |
| 2017-08-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed flies throughout the facility. |
| 2017-08-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - repeat- observed season shakers and oil bottles not labeled. |
| 2017-08-16 |
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 spinach at 56f in the walk in covered. cdi- pic uncovered items. |
| 2017-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- repeat- observed mozzarella cheese (47f), turkey meat balls (51f), sausage balls (51f), ham (48f) and artichokes (56f) all above 45f. employee stated all items had been placed in the fl |
| 2017-04-19 |
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 employee turn the faucet off with bare hands after washing. this action recontaminates t |
| 2017-04-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed mozzarella cheese, meat balls, sausage, and artichokes all at 50f. cdi- pic voluntarily discarded the items. also observed grated parmesan cheese blend with label stating to ke |
| 2017-04-19 |
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 all working containers without labels. label working containers with common name. 3-602.11 food labels - pf- observed des |
| 2017-04-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed two employees not wearing beard guards. one was cutting pizza and other cooking pizza. |
| 2017-04-19 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p- observed active quat sanitizer well above 400 ppm quat. cdi- employee changed sanitizer to proper concentration. |
| 2017-04-19 |
45 |
4-501.11 maintain equipment in good repair. observed several split gaskets throughout the facility on cold holding equipment. |
| 2017-04-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed dust build up on walk in cooler fans. clean as often as needed to reduce and prevent dust build up. |
| 2017-04-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed several stacks of wet nested pans . employee was instructed to re-wash pans by pic. |
| 2016-12-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wiping cloth not completely submerged in sanitizer. cdi - submerged. |
| 2016-12-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed several fruit flies in kitchen. |
| 2016-12-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved one dirty knife stored as clean, can opener cleaned once per day. cdi - moved to dish area |
| 2016-12-06 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -pobserved one scoop handle in contact with mozzarella. cdi - moved. |
| 2016-04-28 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p : observed several employees donning gloves before handling ready-to-eat food without washing hands first. cdi- discussion with pic about when to wash, and directed employees to wash han |
| 2016-04-28 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf: found salads prepared in |
| 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 : found red sauce cooling in tightly covered, large container. cool tcs foods in sh |
| 2016-04-28 |
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 many containers of tcs foods with date marks impossible to read, or had been rubbed off. make sure date marking is clear and legib |
| 2016-04-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found multiple tcs items above 45 f in tops of prep coolers. cdi- pic discarded foods that had been in coolers overnight. foods placed in coolers today moved to walk-in cooler for rapid |
| 2016-04-28 |
18 |
j3-501.14(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 container of red sauce 83 f after 3 hours. sauce had been mixed with hot water instead of cold, according to pic. ambient ro |
| 2016-04-28 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf: found no employee health policy in place. cdi- left mchd form and will follow up within 10 days. |