| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
A food container had food residue on it while being stored on the clean dishes shelf above the 3-compartment sink. Another food container had tape residue on it while being stored on the same shelf. A cooking pot also had lasagna/pasta residue on it while being stored on the same clean dishes shelf. Equipment food-contact surfaces and utensils shall be clean to sight and touch. This is a repeat violation from the previous inspection. The cooking pot and food containers were removed and placed inside of the 3-compartment sink for additional cleaning during the inspection. CDI, R |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Cooked meatballs had a hot holding temperature of 121F while being held inside of a cooking pot on top of the kitchen stove top. The burner beneath the pot was not turned on during today’s inspection. All time/temperature control for safety foods under hot holding shall be maintained at 135F or higher. The owner stated that after the meatballs are reheated that the restaurant lowers the heat to keep the meatballs from being too hot for customers. The meatballs were reheated to 167F during today’s inspection. CDI |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
A container of cooked, fried veal (date marked as being prepared on 6/2/2026) was being stored at the bottom of the kitchen sandwich prep unit. A container of cooked pasta (date marked as being prepared on 6/1/2026) was being stored inside of the walk-in cooler. Ready-to-eat foods that are prepared or opened (if packaged) and held for over 24 hours at 41F shall either be discarded, sold, or consumed on the premises within 6 days of the date/day of being prepared or opened. The foods were removed for discarding during the inspection. CDI |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Clean container lids were being stored inside of a plastic container that was soiled with dried food debris. Cleaned equipment/utensils, laundered linens, and single-use items shall be stored in a clean, dry location. The owner removed the container of lids for cleaning during the inspection. CDI |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
The handle to the pizza prep unit’s lid is broken off and needs to be replaced. A portion of the metal flooring inside of the walk-in cooler is also flipping up and needs fixing. Equipment shall be maintained in a state of good repair. R |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
The top of the pizza oven has dried debris on it and needs cleaning. The topmost metal shelf above the kitchen prep table has dried food debris and also needs cleaning. The metal shelf used for storing clean frying pans also needs cleaning. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. R |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
The kitchen floors as well as the kitchen baseboards are soiled and need cleaning. Physical facilities shall be cleaned at a frequency necessary to keep them clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C)
An employee personal set of keys and drink mug were being stored on the kitchen prep table used for storing the meat slicer. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. The owner relocated the keys and mug during the inspection. CDI, R |