| Violation Date |
Code |
Description |
| 2018-12-19 |
(45) OTHER OPERATIONS: CERTIFIED FOOD HANDLER. |
CRITICAL VIOLATION. A certified food manager is not present. A certified food manager must be on site at all times. Ensure each shift has a certified food manager. Course providers can be found here: https://www.ansi.org/Accreditation/credentialing/person |
| 2018-12-19 |
(41) OTHER OPERATIONS: Toxic items properly stored, labeled and used. |
CRITICAL VIOLATION. Rodent pesticide is being used incorrectly. Granular was observed on the floor under shelving and equipment. Rodent bait must be contained in a covered | tamper-resistant bait station.A can of WD-40 is being stored among food. All che |
| 2018-12-19 |
(37) FLOORS, WALLS AND CEILINGS: Walls, ceilings, equipment attached: constructed, good repair, clean surfaces; dustless cleaning methods. |
The wall paneling in various areas of the kitchen are in disrepair. Replace the damaged walls with FRP or equivalent. |
| 2018-12-19 |
(36) FLOORS, WALLS AND CEILINGS: Floors; constructed, drained, clean, good repair, coving installation; dustless cleaning methods. |
Floors under equipment and shelving are heavily soiled. Sweep and mop the floors everyday. |
| 2018-12-19 |
(35) INSECT, RODENT, ANIMAL CONTROL: Presence of insects/rodents; outer openings protected; no birds, turtles, other animals. |
CRITICAL VIOLATION. Roaches and a dead mouse were observed in the facility. Pest Control inspects the restaurant every two weeks | however | heavily soiled surfaces in the kitchen must be cleaned in order for pest control to be effective. |
| 2018-12-19 |
(22) FOOD EQUIPMENT AND UTENSILS: Food contact surfaces of equipment and utensils: clean, free of abrasives and detergents. |
Cooking surfaces are heavily soiled. Clean all food contact surfaces throughout the day. |
| 2018-12-19 |
(3) FOOD PROTECTION: Potentially hazardous food meets temperature and date marking requirements during storage, preparation, display, service and transportation |
CRITICAL VIOLATION. There is no date marking of prepared foods. Any prepared food kept longer for 24 hours must be date labeled and used within 7 days. If not used within 7 days it must be discarded. |
| 2018-08-31 |
(3) FOOD PROTECTION: Potentially hazardous food meets temperature and date marking requirements during storage, preparation, display, service and transportation |
CRITICAL VIOLATION. Date labeling in the walk in cooler is not consistent. Develop a consistent date labeling method to ensure food is kept no longer than 7 days. |
| 2018-08-31 |
(22) FOOD EQUIPMENT AND UTENSILS: Food contact surfaces of equipment and utensils: clean, free of abrasives and detergents. |
The sides of cooking equipment are soiled. Routinely clean all food contact surfaces. |
| 2018-08-31 |
(36) FLOORS, WALLS AND CEILINGS: Floors; constructed, drained, clean, good repair, coving installation; dustless cleaning methods. |
The floor under the cook line coolers is soiled. The floor under the cook line equipment is soiled. The floor under the dish machine is soiled. Sweep and mop the floors everyday. The baseboard on the cook line is damaged. The baseboard under the dish mach |
| 2018-08-31 |
(35) INSECT, RODENT, ANIMAL CONTROL: Presence of insects/rodents; outer openings protected; no birds, turtles, other animals. |
CRITICAL VIOLATION. Roach activity observed on glue boards throughout the kitchen. Clean floor to ceiling everyday | paying special attention to cracks and crevices. |
| 2018-08-31 |
(37) FLOORS, WALLS AND CEILINGS: Walls, ceilings, equipment attached: constructed, good repair, clean surfaces; dustless cleaning methods. |
There are many miscellaneous holes in the walls. Properly patch the holes. The wall along the cook line is damaged. Repair all the damaged areas. The ceiling tiles in the kitchen are soiled/stained. Replace the ceiling tiles with ones that are non-absorbe |
| 2018-08-31 |
(45) OTHER OPERATIONS: CERTIFIED FOOD HANDLER. |
CRITICAL VIOLATION. Some food handlers do not have a food handler certificate. All food handlers must obtain a food handler certificate within 30 days of employment. |
| 2018-04-26 |
(45) OTHER OPERATIONS: CERTIFIED FOOD HANDLER. |
CRITICAL VIOLATION. The chefs do not have a food handler certificate. All food handlers are required to have a food handler certificate. |
| 2018-04-26 |
(38) LIGHTING: Provided as required; fixtures shielded. |
The CFL light bulbs above the wait station are not shielded. Provide a cover for the bulbs or use shatter proof bulbs. |
| 2018-04-26 |
(37) FLOORS, WALLS AND CEILINGS: Walls, ceilings, equipment attached: constructed, good repair, clean surfaces; dustless cleaning methods. |
The wall in various locations are in disrepair. Repair the damage. |
| 2018-04-26 |
(36) FLOORS, WALLS AND CEILINGS: Floors; constructed, drained, clean, good repair, coving installation; dustless cleaning methods. |
The floor in the kitchen is in disrepair. Re grout the damaged tile. The floor under the cook line equipment is soiled. Routinely clean the floor. The floor under the coffee makers in the wait station is soiled. Routinely clean the floor. The floor surrou |
| 2018-04-26 |
(25) FOOD EQUIPMENT AND UTENSILS: Single-service articles: storage, dispensing. |
The plastic forks | spoons | etc. under the coffee warmers are stored incorrectly. Store with the handles all facing the same way. |
| 2018-04-26 |
(22) FOOD EQUIPMENT AND UTENSILS: Food contact surfaces of equipment and utensils: clean, free of abrasives and detergents. |
The sides of the cooking equipment is heavily soiled. Routinely clean the surfaces. |
| 2018-04-26 |
(21) FOOD EQUIPMENT AND UTENSILS: Wiping cloths: clean, use restricted |
Wipe cloths are being stored on prep surfaces. Store the wipe cloths in a sanitizer solution when not in use. |
| 2018-04-26 |
(14) FOOD EQUIPMENT AND UTENSILS: Food (ice) contact surfaces: designed, constructed, maintained, installed, located. |
The shelf liners above the cook line are in disrepair. Replace/remove the liners. The wood cutting board attached to the grill is in disrepair and unable to be cleaned. Remove the cutting board. |
| 2018-04-26 |
(1) FOOD: Source: wholesome; no spoilage |
CRITICAL VIOLATION. Establishment is serving pre-packaged juice that is unpasteurized. Pre-packaged juice must be pasteurized. Since the establishment offers undercooked eggs for consumption they must list a consumer advisory stating the following: Consum |