| Violation Date |
Code |
Description |
| 2018-12-18 |
53 |
6-501.12 cleaning, frequency and restrictions - cfloor observed to be soiled in walk in freezer. fan cover in walk in cooler observed to be dusty and several vents throughout kitchen observed to be dusty. physical facilities shall be cleaned as often as |
| 2018-12-18 |
52 |
5-502.11 frequency-removal - c, 5-501.111 area, enclosures and receptacles, good repair - c 5-501.113 covering receptacles - c comment: lid to dumpsters left open due to having excessive items in the dumpster. there were also several boxes near the dumpst |
| 2018-12-18 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed some dishes to be stacked while still wet. dishes must be fully air dried prior to stacking. |
| 2018-12-18 |
36 |
6-202.15 outer openings, protected - ccomment: back door does not seal tightly. repair door to create a tight seal on the door. |
| 2018-12-18 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - plasagna (111f) and meatballs (107f) observed to be out of temperature in the steam table along the line. steam table was observed to be off on t |
| 2018-12-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pnozzles on soda guns and back soda machine near salad prep area observed to be soiled. also observed several clean dishes with food debris on them. food contact surfa |
| 2018-09-21 |
53 |
6-501.12 cleaning, frequency and restrictions - cvent covers in walk in cooler observed to be soiled. ceiling vents observed to be soiled over the ice machine and in the doorway near the ice machine. floor observed to be soiled in the walk in freezer. phy |
| 2018-09-21 |
35 |
3-302.12 food storage containers identified with common name of food - ccomment: several unlabeled dry storage items in kitchen. label dry storage items with common name of item. |
| 2018-09-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmilk out of temperature in prep cooler at 57f. cut tomato out of temperature in walk in cooler at 46f. cold items shall be maintained at |
| 2018-09-21 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pseveral clean dishes were observed to have food debris on them from not being removed during cleaning or from being stored under prep tables. food contact surfaces sh |
| 2018-06-06 |
53 |
6-501.12 cleaning, frequency and restrictions - cfloor observed to be soiled in walk in freezer and in dry storage. physical facilities shall be cleaned as often as necessary to be maintained clean.6-501.11 repairing-premises, structures, attachments, and |
| 2018-06-06 |
49 |
5-205.15 (b) system maintained in good repair - ccomment: leak at faucet of 3-compartment sink. maintain in good repair. |
| 2018-06-06 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cthe following non-food contact surfaces were observed to be soiled: shelving above/below prep tables, shelving in dry storage, and storage shelving for clean |
| 2018-06-06 |
45 |
4-501.11 good repair and proper adjustment-equipment - cobserved salad prep cooler to be holding at 50f. coolers shall be adjusted to hold food at 45f or below. |
| 2018-06-06 |
35 |
3-302.12 food storage containers identified with common name of food - ccomment: several unlabeled dry storage items in kitchen. label dry storage items with common name of item. |
| 2018-06-06 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pobserved several clean dishes to have food debris on them. also observed the tomato slicer to be soiled. food contact surfaces shall be clean to sight and touch. cdi |
| 2018-03-07 |
53 |
6-501.12 cleaning, frequency and restrictions - cfloor observed to be soiled in walk in freezer. physical facilities shall be cleaned as often as necessary to be maintained clean.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - |
| 2018-03-07 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cthe following non-food contact surfaces were observed to be soiled: shelving in walk in cooler, outside of dry storage containers, side of oven, under bakers |
| 2018-03-07 |
42 |
4-901.11 equipment and utensils, air-drying required - ccomment: observed some dishes to be stacked while still wet. dishes must be fully air dried prior to stacking. |
| 2018-03-07 |
39 |
3-304.14 wiping cloths, use limitation - ccomment: observed several wiping rags to be stored on prep tables while still wet. rags shall be stored in an approved sanitizer between uses. |
| 2018-03-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pcut tomato at 53f, cut lettuce observed to be at 48f, and cut tomato observed to be at 48f in prep cooler. cold items shall be held at 4 |
| 2018-03-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pobserved several clean dishes to have food debris on them. also observed the tomato slicer to be soiled. food contact surfaces shall be clean to sight and touch. cdi |
| 2017-12-07 |
53 |
6-501.12 cleaning, frequency and restrictions - cfloor observed to be soiled in corners, under some equipment, and in walk in freezer. physical facilities shall be cleaned as often as necessary to be maintained clean.6-501.11 repairing-premises, structure |
| 2017-12-07 |
52 |
5-501.113 covering receptacles - ccomment: lid to dumpsters left open. receptacles and waste handing units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids. |
| 2017-12-07 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c outside of dry storage containers, shelving in back storage room prep area near salad prep, side of oven, and inside of reach in cooler below oven. observed |
| 2017-12-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - ccups being used as scoops. provide scoops with handles for use in food items. |
| 2017-12-07 |
35 |
3-302.12 food storage containers identified with common name of food - ccomment: several unlabeled dry food containers. label containers with common name of the foods. |
| 2017-12-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pnozzles on soda guns and back soda machine observed to be soiled. food contact surfaces shall be clean to sight and touch. cdi (corrected during inspection)- items we |
| 2017-09-07 |
53 |
6-501.12 cleaning, frequency and restrictions - cfloor observed to be soiled in corners, under some equipment, and in walk in freezer. physical facilities shall be cleaned as often as necessary to be maintained clean.6-501.11 repairing-premises, structure |
| 2017-09-07 |
52 |
5-501.113 covering receptacles - ccomment: lid to dumpsters left open. receptacles and waste handing units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids. |
| 2017-09-07 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - ccomment: outside of dry storage containers observed to be soiled. non-food contact surfaces shall remain free of an accumulation of dust, dirt, food residue, |
| 2017-09-07 |
42 |
4-901.11 equipment and utensils, air-drying required - cobserved clean dishes stacked while still wet. prior to stacking dishes must be completely air dried. repeat violation. |
| 2017-09-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppiadina sauce observed to be at 61f and meatball mix observed to be at 49f on ice in prep area. also observed calamari in the walk in co |
| 2017-09-07 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - palfredo sauce in hot box observed to be at 125f. hot foods shall be held at 135f or higher. cdi (corrected during inspection)- item was reheated |
| 2017-06-06 |
53 |
6-501.12 cleaning, frequency and restrictions - cvents observed to be soiled over cook line. floor observed to be soiled in corners, under some equipment, and in walk in freezer. physical facilities shall be cleaned as often as necessary to be maintained |
| 2017-06-06 |
52 |
5-502.11 frequency-removal - cdumpster to full to close lid. dumpster shall be emptied at a frequency that allows them to close properly. |
| 2017-06-06 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cgasket on victory cooler (near dessert cooler) observed to be soiled. non-food contact surfaces shall remain free of an accumulation of dust, dirt, food resid |
| 2017-06-06 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed dishes to be stacked while still wet. dishes must be fully air dried prior to stacking. |
| 2017-06-06 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pinside of ice machine observed to be soiled. food contact surfaces shall be clean to sight and touch. |
| 2017-03-06 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - ccomment: observed ceiling tile missing over prep area and also observed a light burnt out under the hood. physical facilities shall be maintained in good repair. |
| 2017-03-06 |
52 |
5-501.115 maintaining refuse areas and enclosures - cobserved enclosure to have debris and leaves surrounding it. a storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. repeat violatio |
| 2017-03-06 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cthe following non-food contact surfaces observed to be soiled: shelf in walk in cooler, gasket on reach in freezer near waitress station, area in front of bre |
| 2017-03-06 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - ccomment: observed some single service containers stored improperly. single service containers shall be stored wrapped and/or inverted. |
| 2017-03-06 |
42 |
4-901.11 equipment and utensils, air-drying required - ccomment: observed dishes to be stacked while still wet. dishes must be fully air dried prior to stacking. |
| 2017-03-06 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pattachments on soda dispensers observed to be soiled. food contact surfaces shall remain free of an accumulation of dust, dirt, food residue, and debris. |
| 2017-03-06 |
8 |
5-202.12 handwashing sinks, installation - pfhand sink in both restrooms unable to obtain a temperature of at least 100f. women's observed to be 92f and men's observed to be 93f. a hand washing sink shall be equipped to provide water at a temperature of a |
| 2017-03-06 |
6 |
2-301.14 when to wash - p 2-301.15 where to wash - pfobserved a girl washing soiled gloves in the food prep sink and then returning to work. after gloves have been soiled, they must be removed and hands must be washed properly at designated hand sink prio |
| 2016-11-21 |
54 |
6-202.11 light bulbs, protective shielding - ccomment: light shield missing under hood and light shield observed to be missing from light in back near ice machine. manager stated that the light shields are on order. light bulbs shall be shielded, coated , |
| 2016-11-21 |
53 |
6-501.12 cleaning, frequency and restrictions - cvent over ice machine and back wall observed to be dusty. wall in dry storage room observed to be dusty. physical facilities shall be cleaned as often as necessary to be maintained clean.6-501.11 repairing- |
| 2016-11-21 |
52 |
5-501.115 maintaining refuse areas and enclosures - cobserved enclosure to have debris and leaves surrounding it. a storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. repeat violatio |
| 2016-11-21 |
45 |
4-501.12 cutting surfaces - csome cutting boards along cook line observed to be damaged with damaged or worn and in need of resurfacing. surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can |
| 2016-11-21 |
36 |
6-202.15 outer openings, protected - ccomment: back door does not seal tightly at the bottom. out openings of a food establishment shall be protected against the entry of insects and rodents with solid, self closing, tight fitting doors. |
| 2016-11-21 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pobserved clean plates to have food debris still present on them. inside of ice cream freezer observed to be soiled. equipment food contact surfaces and utensils shall |
| 2016-08-15 |
52 |
5-501.15 outside receptacles - c5-501.115 maintaining refuse areas and enclosures - c5-501.116 cleaning receptacles - cclean the dumpster pad and areas around the dumpster free of all garbage buildup. clean the outsides of the dumpsters. keep the dumpst |
| 2016-08-15 |
47 |
4-602.13 nonfood contact surfaces - cclean the storage racks in the walk in refrigerator free of all build up and food debris. |
| 2016-08-15 |
42 |
4-901.11 equipment and utensils, air-drying required - cobserved several wet bowls stacked in the clean dish storage area under the prep line. all dishes should thoroughly air dry before stacking / storing / reuse. |
| 2016-08-15 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy - pfprovide ambient air thermometers in all working coolers on the line and salad prep area. |
| 2016-08-15 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. several plates stored on the line with built up food debris. all dishes should be thoroughly washed rinsed and sanitized.pull all prep trays under the prep tables |
| 2016-05-24 |
53 |
6-102.11 surface characteristics-outdoor areas - creplace corner molding in storage/ break room. repair floor tiles in walk in refrigerator. seal the ceiling in the walk in refrigerator in front of the walk in freezer. clean the ceiling above the ice ma |
| 2016-05-24 |
45 |
4-101.11 characteristics-materials for construction and repair - preplace all cracked or broken lexan pans. replace the torn gasket of the reach in refrigerator. |
| 2016-05-24 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - psausage canneloni in prep drawer 50f. all cold food should be maintained at 45f (41f) and below. moved to the walk in cooler, cdi. |
| 2016-05-24 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pseveral dishes found soiled. all dishes should be thoroughly washed rinsed and sanitized before stacking/ storing/ reuse. |
| 2016-03-08 |
53 |
6-501.12 cleaning, frequency and restrictions - c6-201.11 floors, walls and ceilings-cleanability - crepair the hole in the baseboard behind the entrance door to the kitchen. thoroughly clean the floors and walls throughout especially around the shelves |
| 2016-03-08 |
48 |
5-103.11 capacity-quantity and availability - pfno hot water available at the back kitchen handsink or in the mens restroom. hot water 100f should be supplied at all handwashing sinks. |
| 2016-03-08 |
42 |
4-901.11 equipment and utensils, air-drying required - cseveral dishes stacked still wet. all dishes should thoroughly air dry before stacking / storing / reuse. |
| 2016-03-08 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pseveral dishes found soiled on the line. all dishes should be thoroughly washed rinsed and sanitized and stored clean to the sight and touch. clean the outside and |
| 2015-12-29 |
54 |
there was light out under the hood system behind the cooking line. advised person in charge to ensure all lighting in work areas are at 50 foot candles at all times .6-303.11 intensity-lighting - c |
| 2015-12-29 |
53 |
the walls throughout in the entire establishment are soiled with grease and food residue. the 3 compartment sink needs to be caulked from behind the compartments. all the floor drains in the establishment are soiled with black residue. the ansul air tank |
| 2015-12-29 |
47 |
the following non food contact surfaces were soiled with food debris or grease residue; ric 1, ric 2, ovens , and grills. the gaskets on the beverage reach in cooler are soiled with a black residue. nonfood- contact surfaces of equipment shall be cleaned |
| 2015-12-29 |
38 |
during the inspection there were employees handling food products without a beard guard in the kitchen. advised the person in charge to ensure all employees who engage in the process of preparing food products shall wear effective hair restraints at all |
| 2015-12-29 |
13 |
there was pastry deserts uncovered in the reach in cooler. advised the person in charge to ensure all food products are covered when not being prepared for consumers. there were meatballs improperly stored under hvac fan in the wic ..store food under cove |
| 2015-08-07 |
54 |
there are lights out the following areas; both hood systems have a light out and behind the bar has a hood light out. advised the person in charge replace all blown out lights to meet the 50 foot candles in all work areas.6-303.11 intensity-lighting - c |
| 2015-08-07 |
53 |
floors throughout the kitchen need to be regrouted to prevent food debris build up. there are missing tile throughout the kitchen that need to be replaced and floor drains need to be cleaned thoroughly to meet fda food standards. the walls throughout the |
| 2015-08-07 |
49 |
during the inspection the 3 comp sink was leaking from the pipe fixture , advised the person in charge to place a work order to a certified plumber to repair the leak. the can wash faucet was leaking from the main faucet head, advised the person in charge |
| 2015-08-07 |
47 |
the low boy coolers behind the serving line are soiled with food debris inside the cooling units. advised the person in charge to increase the frequency of cleaning all non food contact surfaces to meet fda food code standards. the wic appears to be soi |
| 2015-08-07 |
14 |
during the inspection ice machine was soiled with a pink residue underneath on the condensor portion. advised the person in charge to empty all of the ice out of the bulk ice . machines, then wash, rinse, and sanitize. there were several dishes soiled w |
| 2015-03-30 |
53 |
the walls in the following area's are soiled with food debris or grease: in the rear of establishment by the main prep table, by the salad station, behind the grill/oven,by the beverage area and throughout the establishment. advised the pic to clean al |
| 2015-03-30 |
47 |
the shelves in the wic 1,low boy ric, were soiled with food residue, advised the pic to clean all non food contact surfaces daily to meet fda food coded standards and to prevent contamination of food being storednonfood- contact surfaces of equipment s |
| 2015-03-30 |
42 |
comment: observed pans stacked on top of one another wet and not properly air drying , pic stated they are working on getting a bigger air drying station to adequately dry dishware.after cleaning and sanitizing, equipment and utensils shall be air dried n |
| 2015-03-30 |
14 |
observed a black substance with in the ice machines under the rim of the ice dispenser, advised the pic to empty all the ice out in both ice machine's then wash, rinse, and sanitize the ice dispenser. equipment food contact surfaces and utensils shall be |
| 2015-03-30 |
8 |
observed no paper towels at hand sink 1, the pic did obtain paper towels for the location (cdi) , advised pic to always have paper towels at all handsinks.each handwashing sink shall be provided with individual, disposable towels.6-301.12 hand drying prov |
| 2014-10-13 |
47 |
4-602.13 nonfood contact surfaces - cclean the vents above the steamers at the back of the restaurant free of dust buildup. |
| 2014-10-13 |
45 |
4-101.11 characteristics-materials for construction and repair - p4-501.12 cutting surfaces - creplace gaskets of the first prep cooler of the line. replace the cutting boards on top of this prep cooler. |
| 2014-10-13 |
42 |
4-901.11 equipment and utensils, air-drying required - c. all dishes should thoroughly air dry before stacking / storing / reuse. allow dishes to rest on the drainboard of the dish machine until dried before stacking them, or pyramid stack to allow for a |
| 2014-10-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pseveral dishes found soiled with food particles and tape residue. all dishes should be thoroughly washed rinsed and sanitized before reuse. cdi. |
| 2014-10-13 |
8 |
6-301.12 hand drying provision - pfhandsink was not stocked with paper towels at the time of the inspection. cdi. |
| 2014-05-13 |
53 |
clean under the shelving in walkin freezer and small walkin cooler per section 6-201.11 of food code, floors, walls and ceilings-cleanability - c & repair corner edges in wall of dining room as needed per 6-501.11 of food code, repairing-premises, struct |
| 2014-05-13 |
52 |
remove all the waste/debris spillage along with water pooling from in/around the dumpster and behind (pallets, equipment, etc.) the dumpster enclosure per section 5-501.115 of food code, maintaining refuse areas and enclosures - c & repair the floor of du |
| 2014-05-13 |
47 |
clean the shelving and edges/front of the breadstick warmer in the wait area, green debris off the brass piping under the 3 compartment sink, clean along baseboard of dishwasher area, clean floor cart in dishwashing area, railing behind the deep fat fryer |
| 2014-05-13 |
46 |
hot water temperature at the 4 compartment bar sink does not meet minimum temperature of 110'f or higher at point of use, discussed with manager during inspection to replace or repair hot water plumbing per section 4-501.19 of food code, manual ware washi |
| 2014-05-13 |
45 |
replace cracked plastic handles on tongs and any other similar utensils, remove all broken (undercounter cooler/freezer at end of wait station by dishwasher area, 2 door ice cream box (at salad prep area) equipment and properly store loose items per secti |
| 2014-05-13 |
8 |
hot water temperature at the bar and bar wait handwash sink stations does not meet minimum temperature of 100'f or higher at point of use, discussed with manager during inspection to replace or repair hot water plumbing per section 5-202.12 (a) of food co |
| 2013-11-25 |
53 |
clean the floor behind the ice machines, under the shelving in the beer storage area, the wait station soda machine, under main bar area, under shelving in the dry storage, under shelving and along the baseboard in the walkin cooler/freezer, per section 6 |
| 2013-11-25 |
52 |
remove all the waste/debris spillage from around the dumpster per section 5-501.115 of food code, maintaining refuse areas and enclosures |
| 2013-11-25 |
47 |
clean debris off the drain pipes between the ice machines, walls in the walkin freezer and drain behind the soda dispenser/ice bin in salad bar area, clean and remove food debris inside the machine dishwasher, the breadstick rack, | grime/debris off shelv |
| 2013-11-25 |
45 |
replace melted plastic handles/food contact area on tongs and any other utensils, replace the torn and loose gasket on the 3 door undercounter reachin cooler across from oven along with gasket on the undercounter reachin freezer, repair the bent leg and l |
| 2013-11-25 |
42 |
wet metal pans under the counter shelving by the bulk ice machines were noted during inspection , violation of section 4-901.11 (a) of food code, equipment and utensils, air-drying required - c |
| 2013-11-25 |
37 |
store the trash can away from the cold breadsticks rack on the food prep area, discussed with manager to place trashcan between soda dispenser and salad prep cooler, per section 3-305.11 (i) food storage-preventing contamination from the premises - c |
| 2013-08-14 |
53 |
clean the floor under shelves in the dry storage, in room next to dry storage area, under shelving in the walkin cooler/freezer, under and along the baseboard in the walkin cooler/freezer, in the dishwasher area, violation of section 6-201.11 of food code |
| 2013-08-14 |
52 |
remove all the boxes from behind the dumpster and waste/debris from behind the compressor, violation of section 5-501.115 of food code, maintaining refuse areas and enclosures |
| 2013-08-14 |
49 |
repair the loose pipe under the counter shelf in the machine dishwasher area, per section 5-205.15 of food code, system maintained in good repair |
| 2013-08-14 |
47 |
clean the shelf under rack over the 3 compartment sink (dishwasher area), clean pass through hot warmers between grill and salad area, clean walls in the walkin freezer, veg walkin cooler behind equipment, shelves in dry storage area, shelving for clean f |
| 2013-08-14 |
45 |
replace burnt plastic handles on ladles, tongs, other utensils per section 4-501.11 of food code, good repair and proper adjustment-equipment |
| 2013-08-14 |
42 |
wet metal pans under the counter by the bulk ice machines and bread baskets on salad side were noted during inspection , violation of section 4-901.11 (a) of food code, equipment and utensils, air-drying required |
| 2013-08-14 |
39 |
sanitizer buckets were improperly stored on the floor in prep and grill/kitchen areas of facility during inspection, discussed with manager/person in charge about proper storage of sanitizer buckets, violation of section 3-304.14 (e) of food code, wiping |
| 2013-08-14 |
22 |
no written procedures for tomatoes on salad bar for compliance with 4 hour hold time, per section 3-501.19 (a) and (b) of food code, time as a public health control |
| 2013-08-14 |
14 |
food debris, sticker residue, grime, and food particles was noted on metal pans under the counter by the bulk ice machines, and scoops hanging on wall, violation of section 4-601.11 (b) and (c) of food code, equipment, food-contact surfaces, nonfood-conta |
| 2013-02-25 |
54 |
replace burnt out light in hood, per section 6-303.11 of food code, intensity-lighting |
| 2013-02-25 |
51 |
replace the missing cover for covered receptacle in the middle ladies' stall, per section 5-501.17 of food code, toilet room receptacle, covered |
| 2013-02-25 |
47 |
clean the food debris & grease from the back of flat grill, clean along the side (by spout and handle) of the small kettles, clean gasket of undercounter reachin cooler, clean the corners & underneath of pass through window shelves and equipment (microwav |
| 2013-02-25 |
46 |
clean the scaling on the interior sides and door of machine dishwasher, per section 4-501.14 of food code, warewashing equipment, cleaning frequency |
| 2013-02-25 |
45 |
repair and replace the loose gaskets on the grill undercounter cooler, replace any burnt or chipped tongs and loose plastic covering on tongs, violation of section 4-501.11 of food code, good repair and proper adjustment-equipment |
| 2013-02-25 |
39 |
sanitizer buckets were improperly stored on the floor in prep and grill/kitchen areas of facility during inspection, discussed with manager about proper storage of sanitizer buckets, ensure all buckets are properly stored, per section 3-304.14 (e) of food |
| 2013-02-25 |
38 |
observed employees and wait staff preparing food (salads, prepping bread sticks, or soups) not wearing effective hair restraint (beard), per section 2-402.11 of food code, effectiveness-hair restraints; wearing jewelry other than plain wedding ring, per s |
| 2013-02-25 |
34 |
replace the bent and any non-working digital thermometer, violation of section 4-502.11 (a) & (b) of food code, good repair and calibration |
| 2013-02-25 |
20 |
food (raw shrimp, raw beef, shrimp/scallops in bag) items were not at proper cold holding temperature in undercounter grill cooler during inspection, discussed with manager about cold holding temperature of 45'f (41'f) or below for food items, these items |
| 2013-02-25 |
14 |
clean the pink debris from inside of bulk ice machine along with rust on the hinge inside ice machine, food debris was noted on cleaned metal inserts, tongs, and plates stored on clean shelving by the cooling area and food prep area of the grill, rewash, |
| 2013-02-25 |
2 |
all employees’ shall be trained and made aware of their responsibility to report signs, symptoms, and diagnosis of any disease that can be transferred by food. this can be done by completing the health information (form 1b-conditional employee or food em |
| 2013-02-25 |
1 |
ensure that an available person who is a certified food protection manager (cfpm) per shift is in the facility; violation of section 2-102.12 (a) of food code as amended by rule .2652. rule .2652 (4) will become effective on january 1, 2014 |