| Violation Date |
Code |
Description |
| 2018-10-10 |
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 one knife stored in-between the gap of 2 prep. line coolers. |
| 2018-10-10 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed 2 sanitizer buckets at approximately 50ppm quat solution. |
| 2018-10-10 |
37 |
3-303.11 ice used as exterior coolant, prohibited as ingredient - p observed one bottle of cranberry juice being stored in ice that is also used for consumption. cdi- ice was discarded. |
| 2018-10-10 |
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/pf observed facility holding pizza sli |
| 2018-10-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and sliced chicken cold holding above 45f in prep. line coolers (see chart). cdi- these items were transferred to the walk in cooler for cooling. |
| 2018-10-10 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed 1 sheathed thin probe thermometer with visible debris on the probe. cdi- item was cleaned. improvements made to cleaning of fcs since previous |
| 2018-10-10 |
4 |
2-401.11 cover and store employee drinks/food to prevent contamination of food or utensils. observed an employee beverage stored uncovered on a shelf above the deli slicer and an employees pizza being stored/eaten on a prep. counter next to the deli slic |
| 2018-10-10 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic with managers ansi food safety certification did not arrive on site until approximately 1 hour after inspection had started. |
| 2018-01-23 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pfdiscussion with two food employ |
| 2018-01-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed in walk in cooler a employee beverage being stored in pan with exposed lettuce. cdi pic discarded lettuce. |
| 2018-01-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few containers and utensils stored as clean with minor food debris on them. cdi items returned to ware washing.4-602.11 clean the equipment and uten |
| 2018-01-23 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bottle of cement being stored over food preparation areas an single service. cdi pic moved to office. |
| 2018-01-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing rings that have decoration/stones on them. only a plain ring is acceptable. repeat2-402.11 use head coverings, |
| 2018-01-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor debris in reach in units on shelving. make sure to increase cleaning frequency. |
| 2018-01-23 |
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 dust on ceilings over food preparation areas. ma |
| 2018-01-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phones being stored over food preparation area on line. observed employee jacket and purse being stored on dry storage rack |
| 2018-01-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment and utensils. make sure to spread out so sanitizer can ir dry and work effectively. repeat |
| 2017-10-31 |
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 two containers of milk and one container of heavy cream not date marked. cdi pic discarded |
| 2017-10-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed two hand sinks with food debris in basins. cdi spoke to pic to ensure hand sinks are only used for washing hands. repeat.6-301.12 provide paper towels or approv |
| 2017-10-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in far left open air cooler cold holding above 45 degrees. cdi pic started cool down of product. repeat. |
| 2017-10-31 |
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 two containers of mushrooms cooling placed in reach in unit tightly covere |
| 2017-10-31 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed heads of unwashed lettuce being stored on top of washed lettuce container. cdi pic moved unwashed lettuce. repeat.3-304.15(a) discard gloves after a task is complete or any time t |
| 2017-10-31 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets on floor in kitchen. make sure to store off ground.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer con |
| 2017-10-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure equipment and utensils air dry so sanitizer will work effectively. |
| 2017-10-31 |
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 minor dust on ceiling and dust on fan in kitchen |
| 2017-10-31 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing a bracelet while performing food preparation. make sure food employee remove all jewelry when performing food |
| 2017-08-11 |
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 observed tomato sauce and lettuce cooling in walk in cooler tightly covered and sta |
| 2017-08-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food in middle flip top unit reading above 45 degrees; thermometer in reach in was reading 50 degrees. cdi pic will have unit service and all phf items will be placed on time fo |
| 2017-08-11 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed tomato sauce cooling from room temperature in walk in cooler not hitting parameters. cdi tomato sauce was moved to wal |
| 2017-08-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed both ware washing (back of house and front of house) not dispensing sanitizer (chlorine) at appropriate concentrations. ware washing was pulling 0 ppm for chlo |
| 2017-08-11 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed being stored over ready to eat such as unwashed mushrooms, tomatoes etc over ready to eat spinach. cdi items were relocated during inspection. |
| 2017-08-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed only hand sink at bar being blocked for a dump sink. cdi items moved out of hand sink and instructed bartender to not use as a hand sink; require to have hand s |
| 2017-08-11 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed two food employee touching hats/hair and aprons then proceeding to don gloves for food preparation. both food employees stopped and instructed to wash hands.2-301.12. follow the clea |
| 2017-05-03 |
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 food employee cutting lemons with bare hands upon entrance. cdi food employee discarded all lemons. |
| 2017-05-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed toxic substance marked as sanitizer and not registering for quat ammonium/bleach. cdi pic dumped bottle. make sure bottles are correctly labeled. |
| 2017-05-03 |
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 squeeze bottles of oil and aqueous solution not labeled. repeat |
| 2017-05-03 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing bracelet. make sure food employees only wear a plain wedding band to facilitate hand washing. |
| 2017-05-03 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on on reach in unit (by dry storage) and damaged gasket on reach in unit at pizza preparation area. make sure to keep in good repair. *pic says company will be here within the next visit, s |
| 2017-05-03 |
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 on nonfood part of slicer. make sure to increase cleaning frequency. cdi pic had food employee clean. |
| 2017-05-03 |
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 bulging of floor in walk in freezer. not in complete disrepair. need to keep a |
| 2017-05-03 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket on the floor. cdi sanitizer bucket moved off the floor. |
| 2017-01-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer and tomato dicer deemed as clean with slight food debris. observed equipment pans deemed as clean with some sticker residue and slight food deb |
| 2017-01-17 |
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 bulging floor in walk-in freezer. make sure to check seal frequently to ensure |
| 2017-01-17 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed doors open to trash r |
| 2017-01-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking with plastic containers. cdi items were spread out to dry. |
| 2017-01-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed more than 4 buckets of sanitizer solution reading less than 100 ppm of quatenary ammonium. cdi all buckets were dumped and filled to 200 ppm of quat ammonium. |
| 2017-01-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one box in walk in freezer on floor. cdi pic placed box on a shelf. |
| 2017-01-17 |
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 squeeze bottle of water and oil not marked. make sure to label all aqueous solutions not easy to identify. |
| 2017-01-17 |
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 pans of lettuce that were cooling; tightly sealed and stacked on top of ea |
| 2017-01-17 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontamination hands. -p observed food employee not using a protective barrier to turn off faucet. cdi teaching moment with |