| Violation Date |
Code |
Description |
| 2018-03-26 |
54 |
in accordance with section 6-303.11 intensity-lighting - c of the fda food code 1) there shall be at least fifty(50) foot candles of light at all work areas under the hood units where the fryers/grills are located; and utensil wash ; prep line areas 2) th |
| 2018-03-26 |
47 |
4-602.13 nonfood contact surfaces - c observed a soiled build up around the beverage reach in unitand inside the gasket and door recess area. pic cleaned itimmediately while we were on site. |
| 2018-03-26 |
45 |
4-205.10 food equipment, certification and classification - cobserved an open container of milk and creamers stored in a reach in pepsi coolerthat is ansi certified for prepackaged beverage products onlyobserved salad dressing jugs being reused for their |
| 2018-03-26 |
42 |
4-904.11 kitchenware and tableware-preventing contamination - cobserved plates with the food contact surfaces facing upward.please invert any plates or bowls for added protection then wash the one left a lone one the bottom. |
| 2018-03-26 |
37 |
3-305.11 food storage-preventing contamination from the premises - cat the front hand sink beside the pizza prep unit. the towel dispenser is located toclose to the prep unit where wet hands might drip on the prep unit surface or food storedthere. please |
| 2018-03-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfobserved various said home made salad dressings and a an opened gallon of milk not date marked but were stated as less than 24 hours old thus no |
| 2018-03-26 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - part e4) part b equipment such as ice makers shall be kept clean often enough to preclude an accumulation of soiling or mold . there was some soiling in the upper internal reaches of the ic |
| 2017-12-18 |
47 |
4-602.13 nonfood contact surfaces - cnon-food contact surfaces of equipment that are exposed to splash spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, non absorbet and smooth material.repair |
| 2017-12-18 |
42 |
4-901.11 equipment and utensils, air-drying required - callow all utensils to properly air dry before storage and reusage. |
| 2017-12-18 |
35 |
3-302.12 food storage containers identified with common name of food - cworking containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potatoe flakes |
| 2017-12-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfpotentially hazardous food prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which |
| 2017-12-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pequipment food -contact surfaces and utensils shall be clean to sight and touch.thoroughly clean pots and pans. several pans were observed with encrusted grease and |
| 2017-09-20 |
53 |
6-501.11 repairing- structures, - c seal holes in wall, replace broken door casing |
| 2017-09-20 |
45 |
4-501.11 good repair -equipment - c wire dry storage shelves are corroded ; repair or replace |
| 2017-09-20 |
38 |
2-402.11 effectiveness-hair restraints - c facial hair as well as hair on the scalp must be protected by hair nets , caps, or beard guards. |
| 2017-09-20 |
23 |
there is no consumer warning notice posted or menu consumption warning for rare steak per se fda food code 3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf management states that rar |
| 2017-06-28 |
53 |
6-201.11 floors, walls and ceilings-cleanability - crepair the wall, baseboard around the corner to the entrance to the walk in refrigeraters and freezers. regrout the floors as needed. |
| 2017-06-28 |
46 |
4-204.117 warewashing machines, automatic dispensing of detergents and sanitizers - pf4-501.110 mechanical warewashing equipment, wash solution temperature - pfat the time of the inspection, the dish machine is not going through a hot water sanitizing cyc |
| 2017-06-28 |
45 |
4-501.12 cutting surfaces - c4-101.11 characteristics-materials for construction and repair - preplace the torn gasket of the reach in salad cooler and the desert cooler. discard all burned or cracked lexan pans or containers. replace worn cutting board |
| 2017-06-28 |
41 |
3-304.12 in-use utensils, between-use storage - cice scoop should be stored in the ice scoop storage area, in a sanitized container, or in the ice with the handle out. the ice scoop was stored on top of the drink dispenser at the time of the inpspection. |
| 2017-06-28 |
39 |
4-901.12 wiping cloths, air drying location - cstore soiled wiping cloths in a sanitizer bucket or in a designated area. do not store soiled wiping cloths on cutting boards or other food prep surfaces. |
| 2017-06-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p4-501.113 mechanical warewashing equipment, sanitization pressure - cat the time of the inspection, the dish machine was low in sanitizer level. corrected during ins |
| 2017-03-14 |
45 |
4-101.11 characteristics-materials for construction and repair - prepair the walk in refrigerator door where it is buckled out at the bottom. |
| 2017-03-14 |
38 |
2-402.11 effectiveness-hair restraints - call employees working with food or utensils should wear effective forms of hair restraints or beard guards. |
| 2017-03-14 |
31 |
3-501.15 cooling methods - pfrice cooling at room temperature, approximately 1.5 hours, 84f. split into shallower containers and cool using an ice bath. large vats of soup cooling in the prep sink in ice with an ice wand in one of the large filled conta |
| 2017-03-14 |
26 |
7-204.11 sanitizers, criteria-chemicals - p7-102.11 common name-working containers - pfsanitizer bottle had pure bleach inside. sanitizer should be properly labled, and contain 50-200ppm chlorine bleach. cdi. |
| 2017-03-14 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfprovide a written consumer advisory in plain view or in the menu to advise of the consumption of raw or undercooked animal products. |
| 2017-03-14 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pftwice baked potatoes in the walk in r |
| 2016-12-06 |
46 |
repair dish machine. see violation #14. called for repair. |
| 2016-12-06 |
45 |
discard worn cutting boards & burned lexan containers |
| 2016-12-06 |
41 |
place ice scoops in a clean sanitizer container between use. |
| 2016-12-06 |
31 |
rice cooling in large metal covered pan in walk in, 5 hours, temp 137f. cool food by placing in thin layer on sheet tray uncovered. cool to 70f within 2 hours and 41 within 6. |
| 2016-12-06 |
20 |
salad bar is not holding food at proper temperature. repair order is currently in place. until repair - use time as a public health control. change all potentially hazardous food, ie., lettuce, cheese, egg, tomato - every 2 hours to prevent bacterial grow |
| 2016-12-06 |
14 |
dish machine not sanitizing properly. line was leaking - repaired during inspection and repair-man called for servicing on 12/7/2016. all dishes must be properly sanitized before reuse. |
| 2016-09-30 |
38 |
2-402.11 effectiveness-hair restraints - call employees should wear effective forms of hair restraints - to include hats / hairnets and beard guards for facial hair. |
| 2016-09-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfall food that has been cooked or prepared in the restuarant should have the date marked on the container. two containers of soup and one contain |
| 2016-09-30 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmushrooms 118, rice 120 in the hot holding well. well had not been turned on. pic removed food from the holding well and reheated to 165 and t |
| 2016-09-30 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p| thoroughly clean the inside of the ice machine free of all buildup. will return within 10 days to verify compliance. |
| 2016-06-01 |
45 |
4-101.11 characteristics-materials for construction and repair - pdiscard chipped spatulas. cdi. |
| 2016-06-01 |
38 |
2-402.11 effectiveness-hair restraints - call employees should wear effective hair and beard restraints when handling food and utensils. |
| 2016-03-23 |
51 |
5-501.17 toilet room receptacle, covered - cprovide additional covered receptacles in 2 of the 4 stalls in the womens restroom. |
| 2016-03-23 |
31 |
3-501.15 cooling methods - pfmac and cheese, stored in the walk in tightly covered cooling approx 1-1.5 hrs 90f. uncover foods to cool to 70f within 2 hours and to 41f within 6 total hours. cdi. |
| 2016-03-23 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - psoup in smaller container needs date mark, all food that has been cooked or prepared in the restaurant should have the date marked on the container |
| 2015-12-22 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cobserved debris build up on gaskets thoughout the facilty and cold hold storage units. observed debris build up on floors of walk in cooling units. ensure tha |
| 2015-12-22 |
45 |
4-501.11 good repair and proper adjustment-equipment - cobserved damaged oven-mits. equipment and food preparation items shall be kept in good repair. operator notified. |
| 2015-12-22 |
39 |
4-901.12 wiping cloths, air drying location - cobserved a wiping cloth stored wet on a food preparation unit. wet wiping cloths, after use, shall be returned to a bucket of sanitizer or placed in a designated soiled linens area. operator notified. cloth r |
| 2015-09-15 |
39 |
4-901.12 wiping cloths, air drying location - cobserved a wet wiping cloth stored on a food preparation table. wet wiping cloths, after use, shall be returned to a bucket of sanitizer or removed to a designated soiled linens container. operator notified. |
| 2015-09-15 |
38 |
2-402.11 effectiveness-hair restraints - cobserved employees throughout kitchen area preparing food without an effective hair restraint or beard guard. employees, at all times while in the food preparation area or preparing food must wear effective hair r |
| 2015-09-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfobserved items throughout facility including soups in wic 1, and cut vegetables in the ric that were not date marked. ready-to-eat potentially ha |
| 2015-09-15 |
8 |
6-301.14 handwashing signage - c 6-301.11 handwashing cleanser, availability - pfobserved handsink at the bar area as well as handsinks in the kitchen without no visible handwashing signage. handwashing sink nearest the 3 compartment sink for washing larg |
| 2014-09-29 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p by janaury 1 2019 all cold foods shall be held @41f or below ie slads bar items were 44-45f |
| 2014-09-29 |
1 |
1. 2-102.12; core; person in charge (pic) failed to present adequate proof of food safety manager education. each establishment shall have a pic present at all times that food is being handled. this or another (present) person with supervisory duties shal |
| 2014-01-15 |
54 |
6-303.11 intensity-lighting - clean light shield and repair light in dry storage room |
| 2014-01-15 |
53 |
6-501.12 cleaning, frequency and restrictions - clean or repaint wall as enter door way to back room near sink |
| 2014-01-15 |
47 |
4-602.13 nonfood contact surfaces - cleam cooler ceiling and fanguard and top of beverage equipment and pump ledge |
| 2014-01-15 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p all temps met the 41f requirement but those at the salad bar that were 43-45 by jan1 2019 the cold foods shall be be held at 41f or |
| 2014-01-15 |
1 |
2-102.11 demonstration - pf locate servsafe certificate if expired need retake the class or study it online; the exam can be proctored by ftcc |
| 2013-08-21 |
54 |
6-202.11 light bulbs, protective shielding shield lights under hood |
| 2013-08-21 |
53 |
6-501.11 repairing-premises, structures, some painting of door frames |
| 2013-08-21 |
49 |
5-203.13 service sink hand wash sink (repair faucet so works properly) |
| 2013-08-21 |
42 |
4-903.11 (a), (b) and (d) equipment,etc store all items 6 inches from the floor on approved shelves or dunnage racks |
| 2013-08-21 |
38 |
2-402.11 effectiveness-hair restraints isnce the inception of the fda food code in september 2012 beard guards are required now |
| 2013-08-21 |
37 |
3-305.11 food storage-preventing contamination cover the salads in the walk in cooler stored underneath the cooler motor as condensate could cross contaminate food product if water droplets form and get on the food |
| 2013-08-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding * all cold hold foods shall t be held at 41f or less as of january 1 2019 this will be a 2 point deduction |
| 2013-06-14 |
54 |
6-501.14 cleaning ventilation clean vent light shield areas |
| 2013-06-14 |
53 |
6-501.11 repairs misc painting ceiling tiles walls |
| 2013-06-14 |
47 |
4-602.13 nonfood contact surfaces clean can opener bracket and the top of the teqa machine |
| 2013-03-25 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods clean and repaint ceiling tiles |
| 2013-03-25 |
45 |
4-501.11 good repair and proper adjustment-equipment metal cart shelves are corroded |
| 2012-12-19 |
54 |
replace burnt out lights in hood and walk in cooler 2. increase wattage in walk in freezer to meet the 10 fc requirement.6-303.11 intensity-lighting |
| 2012-12-19 |
53 |
continue to clean walls, floors, and ceilings as needed. 6-501.14 |
| 2012-12-19 |
45 |
gasket on walk in cooler is torn and needs to be repaired/replaced. maintenance call furnished. gaskets are said to be a unique size.4-501.11 good repair and proper adjustment-equipment |
| 2012-12-19 |
39 |
wet sanitizer rags are to be stored in containers of sanitzer below/away from prep surfaces.3-304.14 wiping cloths, use limitation |
| 2012-12-19 |
21 |
all ready to eat foods shall be date marked. with holding at 45f and below a 4 day date mark shall be used. left literature (packet) with owner. 3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking |
| 2012-12-19 |
20 |
by jan 1, 2019 all cold holding units shall be functioning to hold foods at 41f and below.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding |
| 2012-12-19 |
2 |
all employees shall read and sign employee health agreement form 1-b. left with manager. will check next inspection.2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees |