Violation
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Observation
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22-02-4
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Intermediate - Observed: Accumulation of food debris/grease on food-contact surface. Microwave interior, Reach in cooler shelving soiled single door
in kitchen, floor mixing bowl **Repeat Violation** **Admin Complaint**Priority: Intermediate
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32-07-4
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Basic - Observed: Bathroom facility not clean. Men's **Admin Complaint**
Priority: Basic
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23-06-4
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Basic - Observed: Build-up of food debris, dust or dirt on nonfood-contact surface. Dry storage Shelving, walk in cooler shelving, exterior floor
mixer, reach in cooler gaskets **Repeat Violation** **Admin Complaint**
Priority: Basic
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11-07-4
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Intermediate - Observed: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would
prevent an employee from working with food, clean equipment and utensils, and single-service items. Erkan Unal **Admin Complaint**
Priority: Intermediate
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36-03-4
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Basic - Observed: Cove molding at floor/wall juncture broken/missing. Dish area **Repeat Violation** **Admin Complaint**
Priority: Basic
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01B-01-4
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High Priority - Observed: Dented/rusted cans present. See stop sale. Tomatoes **Admin Complaint**
Priority: High Priority
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12B-07-4
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Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils/food. On top of food
container **Admin Complaint**
Priority: Basic
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12B-02-4
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Basic - Observed: Employee eating in a food preparation or other restricted area. And chewing gum **Admin Complaint**
Priority: Basic
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14-11-4
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Basic - Observed: Equipment in poor repair. Reach in cooler gaskets in disrepair single door in kitchen, 3 door in kitchen, pizza make table,
Cutting board with cut marks and no longer cleanable, No fan covers in walk in cooler **Repeat Violation** **Admin Complaint**
Priority: Basic
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35B-01-4
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Basic - Observed: Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Admin Complaint**
Priority: Basic
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36-22-4
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Basic - Observed: Floor area(s) covered with standing water. Dish area **Repeat Violation** **Admin Complaint**
Priority: Basic
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36-73-4
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Basic - Observed: Floor soiled/has accumulation of debris. Along baseboards and under equipment **Repeat Violation** **Admin Complaint**
Priority: Basic
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35B-08-4
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Basic - Observed: Fly sticky tape hanging over food/food preparation area/food-contact equipment. Between reach in cooler and prep table
**Repeat Violation** **Admin Complaint**
Priority: Basic
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08B-38-4
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Basic - Observed: Food stored on floor. Plastic drink bottles **Corrected On-Site** **Admin Complaint**
Priority: Basic
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31A-03-4
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Intermediate - Observed: Handwash sink not accessible for employee use due to items stored in the sink. plastic bottle, cups, container **Repeat
Violation** **Admin Complaint**
Priority: Intermediate
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42-02-4
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Basic - Observed: Improper storage of maintenance equipment that interferes with cleaning. Mop bucket needs to be emptied after each use
**Admin Complaint**
Priority: Basic
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16-34-4
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Intermediate - Observed: No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at threecompartment
sink/warewashing machine. **Admin Complaint**
Priority: Intermediate
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31B-03-4
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Intermediate - Observed: No soap, papertowels and/organs wash sign provided at handwash sink. No papertowels and handwash sign kitchen, no
soap front line, no soap or papertowels dish area **Repeat Violation** **Admin Complaint**
Priority: Intermediate
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14-52-4
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Basic - Observed: Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Barewood counter support
under pizza display case **Repeat Violation** **Admin Complaint**
Priority: Basic
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14-14-4
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Intermediate - Observed: Nonfood-grade basting brush used in food. **Admin Complaint**
Priority: Intermediate
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03A-02-4
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High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. red sauce
44°f, cheese 47°f, cooked pasta 46°f, cooked pasta 44-45°f, cooked chicken wings 51°f, meatballs 48°f, Cooked philly meat 54°f **Admin
Complaint**
Priority: High Priority
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03D-05-4
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High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from
135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. red sauce 46-48°f,
white sauce 54-60°f **Admin Complaint**
Priority: High Priority
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14-77-5
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Intermediate - Observed: Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food
in this unit until the unit is repaired. Single door cooler in kitchen **Admin Complaint**
Priority: Intermediate
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02C-02-4
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Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours
not properly date marked. Cooked pasta, cooked chicken wings, cooked philly meat **Admin Complaint**
Priority: Intermediate
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35A-05-4
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High Priority - Observed: Roach activity present as evidenced by live roaches found. 1 on front line- discarded **Corrected On-Site** **Admin
Complaint**
Priority: High Priority
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12A-09-4
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High Priority - Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dish area to walk in cooler in
another area of establishment to pizza area **Admin Complaint**
Priority: High Priority
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01B-02-4
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High Priority - Observed: Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. cooked
pasta 46°f, cooked pasta 44-45°f, cooked chicken wings 51°f, meatballs 48°f, cooked philly meat 54°f **Admin Complaint**
Priority: High Priority
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36-27-5
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Basic - Observed: Wall soiled with accumulated grease, food debris, and/or dust. Prep area, front line **Repeat Violation** **Admin Complaint**
Priority: Basic
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02D-01-5
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Basic - Observed: Working containers of food removed from original container not identified by common name. Squeeze bottles **Repeat
Violation** **Admin Complaint**
Priority: Basic
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