| Violation Date |
Code |
Description |
| 2018-08-13 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c6-501.12 cleaning, frequency and restrictions - creplace the light bulb that is out above the grill line in the grill hood. repair the tile on the floor so that it is properly g |
| 2018-08-13 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cclean the gaskets through out the facility on the reach in prep units and the walk in freezer door. clean the ice buildup on the walk in freezer floor. clean |
| 2018-08-13 |
45 |
4-501.11 good repair and proper adjustment-equipment - cthe reach in coolers on the grill line to the right on the grill line noted with ambient temperatures above 45f. the manager called repairman to replace the coolers. replace the torn gasket on the wa |
| 2018-08-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pin the walk in cooler, marinara sauce was improperly held at 80f from last night. mashed potatoes improperly held at 76f from last night |
| 2018-08-13 |
4 |
2-401.11 eating, drinking, or using tobacco - cemployee drink noted inside food container in the walk in cooler. employee drinks noted inside deep freezer. employees shall only drink from a closed beverage if it is stored in a way that prevents potential |
| 2017-09-19 |
53 |
6-501.12 cleaning, frequency - c clean the light shields above the dish machine |
| 2017-09-19 |
47 |
4-602.13 nonfood contact surfaces - c clean the cooler ceiling fan guard area and ceiling areas. |
| 2017-09-19 |
42 |
4-904.11 kitchenware and tableware-preventing contamination - c invert plates so that the food contact side surface faces down. |
| 2017-09-19 |
38 |
2-402.11 effectiveness-hair restraints - c male employees are also required to wear a beard guard to cover facial hair . there were 4 male employees not wearing a facial covering that had beards. |
| 2017-09-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf cooled mashed potatoes from the previous day was missed at end of the days date marking session, and a container of milk . majority of items wer |
| 2017-09-19 |
6 |
2-301.12 cleaning procedure - p hands shall be washed after water has warmed to 100f or more , and application of soap vigorusly for 15 seconds. once washed rinse hands a minimum of 5 seconds. afterwards turn the faucet off using the disposable towel. a |
| 2017-06-29 |
47 |
4-602.13 nonfood contact surfaces - cclean the rolling carts and rolling speed rack free of all buildup. |
| 2017-06-29 |
41 |
3-304.12 in-use utensils, between-use storage - craw chicken tongs stored with the handle in the food. all food utensils should be stored with the handle out of the food to prevent contamination, |
| 2017-06-29 |
39 |
4-901.12 wiping cloths, air drying location - csoiled wiping cloths stored on the prep line on the cutting boards and prep area. soiled wiping cloths should be stored in a sanitizter bucket or a designated surface to prevent contamination. |
| 2017-06-29 |
37 |
3-305.11 food storage-preventing contamination from the premises - cdo not store boxes on the floor. keep raw food separate from cooked foods during the prepping process. |
| 2017-06-29 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pseveral items, including raw chicken, sausage, and crab meat out of temperature on the prep line. all food should be maintained at 45f |
| 2017-06-29 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - psauces in front of the grill 121f. all hot foods should be maintained at 135f and above at all times. |
| 2017-03-09 |
39 |
4-901.12 wiping cloths, air drying location - call wiping cloths should be stored in a sanitizer bucet or a designated area. |
| 2017-03-09 |
37 |
3-305.11 food storage-preventing contamination from the premises - cfood stored on the floor in the walk in freezer, just delivered. all food should be stored 12 off the floor to prevent contamination. |
| 2017-03-09 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pchicken in the drawer 48f. salad in the salad cooler 49f. all cold food should be maintained at 45f (41f in 2019) and below at all tim |
| 2017-03-09 |
17 |
3-403.11 reheating for hot holding - pmashed potatoes in the hot holding well, 88f reheating. reheat food rapidly on the stove to 165f before placing in the hot holding well for hot holding. |
| 2017-03-09 |
6 |
02-301.12 cleaning procedure - pobserved employees wiping gloved hands with soiled hand towels. hands should be thoroughly washed rinsed and dried then don gloves between duties. |
| 2016-12-09 |
53 |
6-5601.16 drying mops - c6-501.12 cleaning, frequency and restrictions - cclean the ceiling around the vents in the kitchen. mops should be stored hanging up to dry or in the mop bucket. |
| 2016-12-09 |
45 |
4-101.11 characteristics-materials for construction and repair - p4-501.11 good repair and proper adjustment-equipment - creplace the torn gaskets of the reach in low boy prep cooler on the line and the tall reach in cooler. repair the drawer of the prep |
| 2016-12-09 |
42 |
4-901.11 equipment and utensils, air-drying required - cfew dishes stacked wet. all dishes should air dry before stacking / storing / reuse. |
| 2016-12-09 |
39 |
4-901.12 wiping cloths, air drying location - csoiled wiping cloths should not be stored on the food prep surfaces. wiping cloths should be stored in a designated area or a sanitizer bucket. |
| 2016-12-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfcontinue to improve date marking practices-improvement on items cooked and prepared in the kitchen noted. all items that have been cooked or pre |
| 2016-12-09 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pchicken stored in the lower drawer of the prep cooler 50f. the drawer is not closing properly. whipping cream left out at room tempera |
| 2016-12-09 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pclean inside the ice machine. few dishes were stacked soiled with food particles. all dishes should be thoroughly washed rinsed and sanitized before stacking / stor |
| 2016-12-09 |
8 |
6-301.11 handwashing cleanser, availability - pfno handsoap available at front/main handsink during the inspection. soap should be provided at all times. cdi. |
| 2016-12-09 |
6 |
2-301.12 cleaning procedure - pemploy!ee observed during inspection attempt to begin washing hands with gloves on. gloves should be removed, hands washed, and new gloves donned before handling food items. cdi. |
| 2016-08-19 |
45 |
4-101.11 characteristics-materials for construction and repair - p4-201.11 equipment and utensils-durability and strength - creplace all chipped spatuals in the clean dish storage container. food contact surfaces should be smooth and easily cleanable. r |
| 2016-08-19 |
42 |
4-901.11 equipment and utensils, air-drying required - cseveral dishes stacked wet. all dishes should thoroughly air dry before stacking / storing / reuse. |
| 2016-08-19 |
41 |
3-304.12 in-use utensils, between-use storage - craw chicken tongs stored in the raw chicken with the handle in contact with the raw chicken. store tongs out of the food to prevent possible cross contamination from the hands of the kitchen crew as they r |
| 2016-08-19 |
39 |
4-901.12 wiping cloths, air drying location - cseveral soiled wiping cloths stored on the prep surfaces or cutting boards. all wiping cloths should be stored in the sanitizer bucket, |
| 2016-08-19 |
37 |
3-305.11 food storage-preventing contamination from the premises - cseveral packages of food stored on the floor in the walk in freezer. all food items should be stored off the floor to protect from contamination. all food in the reach in refrigerator s |
| 2016-08-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfcontinue to improve proper date marking habits. sausages in the reach in refrigerator did not have a date on the container. all food that is co |
| 2016-08-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pseveral dishes found soiled with food debris or buildup. the container holding miscellaneous utensils at the clean dish storage rack needs to be cleaned free of buil |
| 2016-06-23 |
47 |
4-602.13 nonfood contact surfaces - cclean the outside of the ice machine, the dry food storage shelves, speed rack by the ice machine, outside of the fryer equipment, insdie all reach in cooler and gaskets, and shelves throughout. |
| 2016-06-23 |
45 |
4-101.11 characteristics-materials for construction and repair - p4-501.11 good repair and proper adjustment-equipment - ccall for repair on the prep cooler on the line. replace the torn gaskets on the reach in refrigerators and all of the prep cooler re |
| 2016-06-23 |
42 |
4-901.11 equipment and utensils, air-drying required - cfew dishes found stacked wet. all dishes should thorougly air dry before stacking storing or reuse. |
| 2016-06-23 |
37 |
3-305.14 food preparation - c3-305.11 food storage-preventing contamination from the premises - cseveral boxes of food stored on the floor in the walk in freezer. all food should be stored off the floor to prevent contamination. observed several practic |
| 2016-06-23 |
31 |
3-501.15 cooling methods - pfcontinue to improve cooling methods for the meat sauce. currently, ice baths are being used on the original large stock pot of meat sauce. move the meat sauce into a new pot/container, fill half full, and cool in ice baths a |
| 2016-06-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pthe prep cooler on the line was not in working order at the time of the inspection. noodles 60f, 73f, 58f. tomatoes 61f. cheese 63f. |
| 2016-06-23 |
18 |
3-501.14 cooling - pmeat sauce cooked last night 50f in the walk in cooler, cooled in large metal cooking pots (in an ice bath). center was still not at 45f. proper cooling procedures (see next page) should be used. food must be cooled to 45f (41f) wit |
| 2016-06-23 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pfew dishes found soiled with food debris. all dishes should be thoroughly washed rinsed and sanitized before stacking / storing / reuse. |
| 2016-06-23 |
6 |
2-301.14 when to wash - pemployees observed handling raw foods and then handling ready to eat foods without first changing gloves and washing hands. gloves observed being changed between duties without first washing hands. gloves observed being wiped wi |
| 2016-03-17 |
53 |
6-501.12 cleaning, frequency and restrictions - cclean floors throughout. clean the cieling tiles next to all vents. |
| 2016-03-17 |
47 |
4-602.13 nonfood contact surfaces - cthoroughly clean inside all low boy coolers, to include the equipment, sides of equipment and the gaskets. clean the bread racks and the lids to the dry food storage containers. |
| 2016-03-17 |
42 |
4-901.11 equipment and utensils, air-drying required - c4-803.11 storage of soiled linens - call dishes should thoroughly air dry before stacking. several stacks of stainless steel pans were stored wet. all soiled linens should be stored in a sanitizer |
| 2016-03-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppepperoni in prep cooler 3, cheese in prep cooler 3 51f. salad in salad cooler 50f. tomatoes in prep cooler 1 47f. all cold food shou |
| 2016-03-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pfew plates found soiled with food debris. clean the inside of the ice machine. all dishes should be thoroughly washed rinsed and sanitized, and all food contact sur |
| 2015-12-10 |
53 |
observed rust and debris build up on ventillation in the food preparation area. additionally, observed chipped/damaged tile at the mop sink in the rear of the food preparation area. observed an absorbant carpet rug used in the food preparation area in ord |
| 2015-12-10 |
52 |
5-501.113 covering receptacles - cobserved outdoor trash receptacle, grease container, and recyclable container with open lids or openings. all trash receptacles, grease containers, and recyclable containers must be kept closed when not in use as to reduc |
| 2015-12-10 |
49 |
5-205.15 system maintained in good repair - pobserved a leak on the faucet head of the 2 compartment vegetable prep sink. operator notified. plumbing system shall be maintained and kept in good repair. operator notified. |
| 2015-12-10 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cobserved debris build up on the inside of reach in freezer (floor), debris build up on the outside of the kfc hot hold warmers, and debris build up on the non |
| 2015-12-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - cobserved damaged gaskets in the reach in freezer in the food preparation area, and a damaged door gasket on the walk in freezer. observed cracked and pitted pots and pans. the walk in freezer door w |
| 2015-12-10 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c 4-901.11 equipment and utensils, air-drying required - cobserved bread plates and silverware wrapped in clean linen stored at the server station n |
| 2015-12-10 |
41 |
3-304.12 in-use utensils, between-use storage - cobserved metal ice scoop stored in a beverage dispenser ice bin. additionally, observed a sandwich bread knife and another white handle knife stored with the blades in-between two sandwich prep units so tha |
| 2015-12-10 |
39 |
4-901.12 wiping cloths, air drying location - cobserved numerous wiping cloths stored wet on food preparation surfaces throughout the facility. after a wiping cloth has been used or is wet it shall be returned to the sanitizer bucket in which it came from |
| 2015-12-10 |
38 |
2-303.11 prohibition-jewelry - c 2-402.11 effectiveness-hair restraints - cupon entering the facility it was noted that numerous employees were not wearing effective hair restraints in the food preparation area. additionally, observed jewelry worn by empl |
| 2015-12-10 |
26 |
7-204.11 sanitizers, criteria-chemicals - p 7-201.11 separation-storage - pobserved chlorine sanitizer used in red buckets throughout the facility at 1,000 ppm. chlorine, when used as a sanitizer, must be at 50 ppm. additionally, observed large containers |
| 2015-12-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfobserved inconsistent date marking throughout facility but especially noted on all house made salad dressings in the salad preparation unit neare |
| 2015-12-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved the following food items held out of cold hold storage temperature range (45 degrees f for 4 days, 41 degrees f for 7 days): mo |
| 2015-12-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pobserved salad bowls near the hot hold soup storage with debris build up on the food contact surfaces. additionally, observed soup bowls stored near the hot hold soup |
| 2015-12-10 |
4 |
2-401.11 eating, drinking, or using tobacco - cobserved an employee beverage (water stored in a purple powerade twist-cap bottle) stored above the pasta/salad prep cooler with clean plates. observed employee coffee cup stored near the vegetable prep area |
| 2015-09-09 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c4-602.13 nonfood contact surfaces - cobserved black build up on cooling unit seals throughout facility. observed debris build up on racks inside dessert reach |
| 2015-09-09 |
41 |
3-304.12 in-use utensils, between-use storage - cobserved dessert preparation utensils stored in a hot water well at 110 degrees f. if utensils are stored between uses in hot water then the hot water shall be a minimum of 135 degrees f. operator notified. |
| 2015-09-09 |
31 |
3-501.15 cooling methods - pfobserved cooling rice in a metal pan stacked on top of a pan of previously cooled rice in the walk in cooler. cooling rice was tightly wrapped preventing adequate and effective cooling. foods shall be cooled from 135 degrees f |
| 2015-09-09 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p 4-602.11 equipment food-contact surfaces and utensils-frequency - pobserved pink and black build up inside ice machine. operator notified. ice machine cleaned. ice m |
| 2015-05-20 |
47 |
4-602.13 nonfood contact surfaces - cthoroughly clean all dry food storage shelves, rolling cart, and inside the microwaves. |
| 2015-05-20 |
45 |
4-101.11 characteristics-materials for construction and repair - preplace all torn gaskets of cooler doors and drawers on the main line at the reach in units. |
| 2015-05-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - praw chicken 51f. , raw fish 50f in reach in cooler drawer, which is missing gasket. repair cooler drawer so that it stays closed. plac |
| 2015-05-20 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pchicken and sauce 112f. per pic large party of 40 has just placed order and all are to be reheated to 165. cdi. |
| 2013-12-09 |
54 |
replace burnt out light bulb in the 2 door reachin dessert cooler, clean and repaint/seal the rust on the vents in the kitchen prep area, per section 6-501.14 of food code, cleaning ventilation systems, nuisance and discharge prohibition. |
| 2013-12-09 |
53 |
repair the cracked and missing brick in the can wash along with the bottom area, clean the floor under & behind equipment of food debris along the baseboard and under shelving in the walkin freezer, in winery area, dry store area, per section 6-501.11 of |
| 2013-12-09 |
47 |
clean the shelving at the pot and pan storage area, gasket on low boy reachin (under bread) cooler, clean the shelving along with under microwave ovens, clean the front of equipment as needed, behind attached equipment (ticket dispenser), bottom part of s |
| 2013-12-09 |
45 |
repair the legs on the 2 door oven, install or buy a ice bin cover for the bar area, repair or replace the gaskets on the walkin cooler & freezer, violation of section 4-501.11 of food code, good repair and proper adjustment-equipment |
| 2013-12-09 |
37 |
store all wine off the floor with a dunnage rack or simimilar item at least 6 (inches), install a ice bin cover for the bar area per section 3-305.11 food storage-preventing contamination from the premises - c |
| 2013-12-09 |
34 |
obtain a temperature measuring food thermometer with a small diameter that is designed to measure temperatures of thin food items, violation of section 4-302.12 (b) of the food code as amended by rule .2654 - pf |
| 2013-12-09 |
31 |
food (meat sauce) item was not cooled properly on the shelf of the walkin cooler, ensure all hot food items are cooled from 135-70'f in 2 (two) hours - 70-45'f (41'f) in 4 (four) hours, discussed the methods used with manager and this food item was discar |
| 2013-03-28 |
54 |
clean and repaint/seal the rust on the vents in the kitchen prep area, violation of section 6-501.14 of food code, cleaning ventilation systems, nuisance and discharge prohibition |
| 2013-03-28 |
53 |
repair the cracked and missing brick in the can wash along with the bottom area, clean the floor under & behind equipment of food debris along the baseboard and under shelving in the walkin cooler/freezer, in dry store area, violation of section 6-501.11 |
| 2013-03-28 |
52 |
clean the grease in the dumpster area from grease container, per section 5-501.111 of food code, area, enclosures and receptacles, good repair |
| 2013-03-28 |
47 |
clean the back of all grill equipment & deep fat fryers along with attached piping and shelving in the grill alley, clean the shelves and equipment (i.e. side of microwave oven, ticket machine, order machine, etc.) over grill prep and salad prep area, cl |
| 2013-03-28 |
45 |
repair the grill low boy prep cooler due to loose doors, replace or repair the gaskets on the grill salad prep cooler, repair the loose plate on the glassware dishwasher, repair or replace the gaskets on the walkin cooler & freezer, violation of section 4 |
| 2013-03-28 |
38 |
discussed with manager about all personnel handling food or involved in food prep wearing effective hair restraint or beard restraints, per section 2-402.11 of food code, effectiveness-hair restraints; wearing jewelry other than plain wedding ring, per se |
| 2013-03-28 |
34 |
34 provide a food thermometer with a small diameter to measure temperatures of thin food items, per section 4-302.12 (b) of the food code as amended by rule .2654w |
| 2013-03-28 |
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 |