| Violation Date |
Code |
Description |
| 2019-01-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked cups at bar and server station. cdi: cups separated for air drying. repeat violation |
| 2019-01-16 |
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 lettuce cooling in prep top cooler. observed bbq chicken cooling in prep t |
| 2019-01-16 |
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 no time marked on pizzas he |
| 2019-01-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed mozzarella, spinach, and garlic aioli holding above 41f. garlic aioli was held outside of temperature control above 45f. cdi: garlic aioli voluntarily discarded. other items rap |
| 2019-01-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed garlic butter hot holding below 135f. cdi: product rapidly reheated to more than 165f. |
| 2019-01-16 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 41f within 4 hours. -p3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 41f. -p observ |
| 2019-01-03 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed overall lack of control throughout kitchen as evidenced by improper glove usage, improper cooling, poor cold holding, and date marking issues. |
| 2019-01-03 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign in family bathroom. |
| 2019-01-03 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee wearing gloves rinse and load dirty dishes into dish machine and then put away clean dishes. cdi: employee directed to change gloves when mov |
| 2019-01-03 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 41f within 4 hours. -p observed pizza sauce still cooling and prepared today at 11:30am above 41f in walk in, prep top cooler, and cooler drawers. cdi |
| 2019-01-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed several food items holding above 45f including steak, cooked mushrooms, and meatballs. cdi: items voluntarily discarded. observed several food items holding above 41f in units. |
| 2019-01-03 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 2 |
| 2019-01-03 |
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 cooling in covered container in walk in cooler. observed green |
| 2019-01-03 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer on site. verification required |
| 2019-01-03 |
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 with no labels with what pic stated were oil and water in them. observed shaker with what pic stated was s |
| 2019-01-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several stacked containers stored as clean with sticker residue and food debris on them. cdi: items taken to dish area to be rewashed. observed food d |
| 2019-01-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets with 50ppm quat sanitizer in them. |
| 2019-01-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked cups at server station. observed cups wet stacked in bar cooler. |
| 2019-01-03 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service plastic portion lids and drink lids stored with service side up. |
| 2019-01-03 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on some cooler drawers. observed damaged/missing handle on lid for prep top cooler. repeat violation previous issue corrected. |
| 2019-01-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the insides of coolers and gaskets on cooler doors with food debris and build up. observed cooler drawer handles with food debris in them. observed |
| 2019-01-03 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash can at handsink in prep area.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors and lids open. |
| 2019-01-03 |
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 floor in walk in cooler with heavy accumulation |
| 2019-01-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bread stored directly on floor. repeat violation previous violation corrected. |
| 2018-10-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed kitchen handsink blocked by large red bin and dish rack. cdi: items relocated to unblock handsink. repeat violation |
| 2018-10-15 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine plate and doors with black and pink build up. |
| 2018-10-15 |
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 containers of romaine lettuce cooling in walk in at rate of 0f/min. cdi: food uncovered and proper cooling rate achiev |
| 2018-10-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food in prep top cooler above 45f. see #45. cdi: food items in cooler from yesterday were voluntarily discarded. items prepared today were rapidly cooled and then held on ice. r |
| 2018-10-15 |
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 in prep coolers made or opened over the weekend. cdi: items labeled. 3-501.18 discard the food requiring date labels |
| 2018-10-15 |
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 romaine cooling while tightly covered in walk in. cdi: romaine uncovered. |
| 2018-10-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed head of lettuce stored directly on racks in cooler. cdi: outer layers of lettuce removed and then head was wrapped before placing |
| 2018-10-15 |
45 |
4-501.11 maintain equipment in good repair. observed pizza prep cooler holding food above 45f. repair person called. see #20. observed handsinks in need of recaulking to the wall. repeat violation |
| 2018-10-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust accumulation on ceiling tiles near vents. observed bottom of pizza cooler with food debris. repeat violation previous issue corrected. |
| 2018-10-15 |
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 rusted vent above 3-comp sink. |
| 2018-10-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored over patron food in reach in cooler near pick up counter. |
| 2018-10-15 |
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 squeeze bottles that pic stated were oil, water, and teriyaki sauce. observed unlabeled spice shaker with spice |
| 2018-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salads above 45f in salad prep cooler including romaine, mixed greens, and iceberg lettuce. observed items above 45f in pizza prep coolers including bbq chicken, chicken, buffal |
| 2018-06-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. repeat observed employee personal water bottle being stored on prep table next to slicer. observed employee drink being stored on top of salad prep top cooler. cdi: dri |
| 2018-06-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee clean slicer with soapy water where soapy water bucket was being stored in hand sink. cdi: employee relocated soapy water bucket. ehs explained that ha |
| 2018-06-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed bar dish machine reading at 10 ppm chlorine and then 0 ppm chlorine. verification required to ensure bar dish machine has been serviced. |
| 2018-06-07 |
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 observed lettuce and sliced tomatoes cooling at a rate of 0 deg/min and 0.02 deg/min in walk-in cooler. cdi: items were left vented t |
| 2018-06-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf repeat observed consumer advisory asterik on menu to be the same asterisk that is used for these items are so good |
| 2018-06-07 |
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 several squeeze bottles and spice shakers without labeling throughout kitchen. |
| 2018-06-07 |
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 cooling in large trash can sized container with lid upon arriv |
| 2018-06-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. repeat observed wet wiping clothes being stored over the fill line of sanitizer buckets. observd sanitizer bucket being stored under the hand sink of server station. cdi: sanitizer bucket re |
| 2018-06-07 |
45 |
4-501.11 maintain equipment in good repair. observed sandwich prep cooler holding foods above 45f. verification required to ensure sandwich prep cooler is capable of holding foods at 45f or below. (41f or beow after january 1, 2018).4-501.12 resurface or |
| 2018-06-07 |
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 on hood vents above ovens. pic stated this is scheduled for tomorrow. |
| 2018-03-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed personal drink stored above pizza prep cooler. cdi-drink disposed of. |
| 2018-03-19 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee push mop bucket over with hand and continue to scoop |
| 2018-03-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at hand sink on front line. cdi-paper towels put into dispenser. |
| 2018-03-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed many containers stored clean with food debris, grease, stickers and food odors. can opener had build-up on blade. chef's knives rinsed in prep sink |
| 2018-03-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asterisks used for consumer advisory for undercooked foods, on dressings, and as gluten free. use diffe |
| 2018-03-19 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on floor.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of |
| 2018-03-19 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed cut apple in make unit with sticker still on it. make sure fruit with edible peels are washed prior to cutting. |
| 2018-03-19 |
41 |
3-304.12 in-use utensils, between-use storage - c observed ice wands stored in contact with shelving in freezer. after w/r/s wrap ice wand to protect it from contamination. observed ice scoop handle down in ice, bar. |
| 2018-03-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed many containers stacked wet. containers linty from being towel dried. clean utensils stored next to dirty dishes on 3-comp sink.4-903.11 (a), (b) and (d) equipment, uten |
| 2018-03-19 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed pizza spatulas and cutting boards etched and cracked. need re |
| 2018-03-19 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bins in women's bathroom. |
| 2018-03-19 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c observed dusty ventilation |
| 2017-12-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at bar hand sink. cdi: paper towels were provided.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf ob |
| 2017-12-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p repeat observed dish machine running with 0ppm chlorine. cdi: ecolab was out during inspection and fixed dish machine to be running properly at 150 ppm chlorine. 4-601. |
| 2017-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat improvement was seen on cold holding from last inspection. observed curry chicken and 4 containers of marinara holding above 45f in pizza cooler drawers. unit had just been servic |
| 2017-12-21 |
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 repeat observed whipped cream, mac-n-cheese, steak, curry chicken, and sliced chicken without date labels. cdi: pic was sure of when all ite |
| 2017-12-21 |
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 several squeeze bottles and spice shakers around cook line without labeling. |
| 2017-08-17 |
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 repeat observed no cooling system in place and no knowledge of proper cooling method |
| 2017-08-17 |
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 one container of heavy cream without date label. cdi: pic was not sure of when cream was opened. voluntary discard. |
| 2017-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed items on prep top that were holding at 50f. cooler had been switched off during cleaning. pic stated nothing stays in that cooler overnight. all tcs foods were taken to t |
| 2017-08-17 |
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 observed items cooling in walk-in cooler with plastic wrap, stacking, and lids. pic stated it is mellow mushroom policy to cover ever |
| 2017-08-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed bar dish machine running with 0 ppm chlorine. verification required to ensure is machine has been serviced.4-602.11 equipment food-contact surfaces and utensil |
| 2017-08-17 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee drop a pizza cutter on the floor, pick it up with glo |
| 2017-04-12 |
45 |
4-501.11 maintain equipment in good repair. observed one damaged gasket on cooler door on line. |
| 2017-04-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths throughout facility stored on counters. cdi: all cloths moved to a sanitizer bucket or dirty laundry. |
| 2017-04-12 |
33 |
3-501.13 use approved thawing methods. observed unopened ham chub in sink thawing with no running water. cdi: ham chub relocated to walk in. |
| 2017-04-12 |
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 several items that were prepped today cooling in walk in cooler while cove |
| 2017-04-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in sandwich prep top cooler above 45f. cdi: items voluntarily discarded. cooler turned down. items were not replenished until cooler had a chance to cool down. |
| 2017-04-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one bowl of mushroom soup in microwave holding at 80f. cdi: soup discarded. items in steam table holding properly. |
| 2017-04-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build up on inside of ice machine.4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p through di |
| 2017-04-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed plastic lids in handsink next to salad cooler. cdi: lids removed. pic reminded to ensure handsinks are only used for handwashing. |
| 2017-02-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster door open.5-501.16 provide waste bins in required areas including at handwash sinks. observed missing trashcans at several handsinks. |
| 2017-02-08 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed several containers and container lids stored as clean with cracks, and chips. cd |