| Violation Date |
Code |
Description |
| 2018-12-11 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles throughout the facility cook line and prep area. repeat.6-501.11 floors, walls, and ceilings includ |
| 2018-12-11 |
45 |
4-502.11(a) maintain utensils in good repair. observed several plastic pans with deep cracks or burn damage, rendering the food contact surface no longer smooth or easily cleanable. pic stated that once this happens, the pans are removed from the kitchen |
| 2018-12-11 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed knived stored in water at 110f on cook line. pic stated that water is ro |
| 2018-12-11 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed records for two compartment sink variance not filled out. ensure that records are filled o |
| 2018-12-11 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed guacamole in six door cold unit with no date label. cdi: guac dated for 12/09, the date it was opened. |
| 2018-12-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pimento cheese in flip top unit reading 53f during inspection. pic stated that cheese was made and held in unit more than 4 hours ago. observed butter and half and half cream st |
| 2018-12-11 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed single use plastic cups with no handles used for scoops in cole slaw and potato salad. pic has spoken to employees about this before and has pu |
| 2018-12-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed back hand sink blocked by dirty utensils and front handsink used as a dump sink. cdi: ehs informed pic and employees that handsinks must always be accessible an |
| 2018-09-11 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed minestrone cooling at a rate of 0.37f/minute in ice bath. cdi: ice bath refreshed and product stirred vigoriously to ensure |
| 2018-09-11 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed freshly prepared potato salad and minestrone cooling in reach in unit at e |
| 2018-09-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed some unlabelled bottles of spices in back dry storage area. |
| 2018-09-11 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed quiches dated for 09/04 (8 days) in reach in unit at the end of cook line, as well as incorrectl |
| 2018-09-11 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed absorbent ceiling tiles throughout the facility cook line and prep area. observed numerous holes in ceiling in back dish are |
| 2018-09-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans on drying rack in back of facility. cdi: pans unstacked to air dry. |
| 2018-06-05 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles throughout the facility cook line and prep area. observed unsealed frp screwed to the ceiling in ba |
| 2018-06-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease residue on shelving in back of house. improvement shown since previous inspection, points reduced. repeat. |
| 2018-06-05 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed fresh cut tomatoes cooling in stacked and covered containers in large line |
| 2018-06-05 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory disclosure asterisk for steak sandwich on brunch menu. facility it to reprint brunch |
| 2018-06-05 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed items in flip top unit at far end of cook line without date labels to indicate product prep date. back ups are dated in large coole |
| 2018-06-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cream and butter holding on bar above 45f. cdi: products placed on tphc to be discarded after lunch service. ehs recommended placing products on tphc permanently to eliminate fu |
| 2018-06-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw salmon stored over top of ready to eat crab meat in flip top across from grill area. cdi: storage order corrected. |
| 2018-03-06 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no tphc procedures on site |
| 2018-03-06 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee handle raw chicken with gloves on then proceed to change gloves without washing hands in-between. cdi- discussion with pic about washing hands in-between gloves ch |
| 2018-03-06 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed one thermometer probe with visible food debris on it while not in use. cdi- probe cleaned. 4-501.114 maintain sanitizer at correct concentrati |
| 2018-03-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed sliced tomatoes at ~75f cooling in a flip top cooler. employee indicated |
| 2018-03-06 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed 4 sanitizer spray bottles stored above prep. surfaces and food along the cook line and in the back of the kitchen. cdi- bottles were relocated. |
| 2018-03-06 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed 3 plastic food containers with visible cracks and pitting in them. cdi- contain |
| 2018-03-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled shelving throughout the facility. |
| 2018-03-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles throughout the facility cook line and prep area. |
| 2017-12-07 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -repeat- observed absorbent ceiling tiles throughout the facility cook line and prep area. observed unsealed frp screwed to the ceil |
| 2017-12-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat- observed food debrisbuild up on gaskets of reach in equipment, in reach in equipment, and on shelving. also observed cookline equipment with greases |
| 2017-12-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf- observed blanched fries (70f), pre-chilled chicken (50f), and pre-cooled cooked po |
| 2017-12-07 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf- repeat- observed blanched fries on |
| 2017-12-07 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p- observed pre-chilled cook chicken at 49f after 30 minutes of cooling the tcs food was still at 49f. also observed pre-chilled |
| 2017-09-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- repeat- observed back handsink being blocked by dish washer trays. cdi- pic moved items. |
| 2017-09-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- observed beef stew hot holding at 125f. cdi- pic was able to bring the stew back up to 209f. |
| 2017-09-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed lettuce, cheese, and cut tomatoes in the flip top at 50f. items were stacked well above the fill line. cdi- items were voulintariliy discarded. |
| 2017-09-06 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf- observed blanched fries without sta |
| 2017-09-06 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.- observed a whole in the back screen door.6-501.111 keep the premises free of insects, rodents, and other pests.- repeat- observed flies throughout the facility. |
| 2017-09-06 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain.- observed knives stored in sanitizer water. also observed small cups stored insid |
| 2017-09-06 |
45 |
4-501.11 maintain equipment in good repair. -repeat- observed several split gaskets on reach in cold holding equipment, and rusty shelving throughout the facility. repair or replace items.4-501.12 resurface or replace cutting surfaces that can no longer b |
| 2017-09-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat- observed food debris build up on gaskets of reach in equipment, in reach in equipment, and on shelving. -observed cookline equipment with grease sta |
| 2017-09-06 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p- observed can wash without a backflow preventer. a vr will occur no later than 9/15/17 to ensure the facility obtains a |
| 2017-09-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -repeat- observed absorbent ceiling tiles throughout the facility cook line and prep area. observed unsealed frp screwed to the ceil |
| 2017-06-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.- observed an employee drink stored on the flip top cutting board. pic removed cup. |
| 2017-06-15 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p- observed an employee bare hand fries and cooked mushrooms to check the temperature of the food. cdi- items were vo |
| 2017-06-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed several carrot debris in the front handsink. also observed back hand sink blocked by a reach in freezer. cdi- debris were removed by an employee and the freeze |
| 2017-06-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed several utensil stored clean with minor food debris on them. also observed sticker residue on several storage pans stored clean. cdi- pic moved all i |
| 2017-06-15 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p- observed blanched fries at 64-51f and dated for 6/11. cdi- pic voluntarily discarded the item. |
| 2017-06-15 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf repeat- observed blanched fries, slaw, potato salad, and melon all tightly covered, |
| 2017-06-15 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment.- observed all cold holding equipment without ambient air thermometers. |
| 2017-06-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed several house flies throughout the facility. |
| 2017-06-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- repeat- observed several wet stacked storage pans. |
| 2017-06-15 |
45 |
4-501.11 maintain equipment in good repair. -repeat- observed a broken handle on a reach in cooler, several split gaskets on reach in cold holding equipment, and rusty shelving throughout the facility. repair or replace items.4-501.12 resurface or replace |
| 2017-06-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat- observed food debris build up on gaskets of reach in equipment, in reach in equipment, and on shelving. -observed cookline equipment with grease sta |
| 2017-06-15 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -repeat- observed absorbent ceiling tiles throughout the facility. observed unsealed frp screwed to the ceiling. replace tiles with |
| 2017-06-15 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.- repeat- observed unprotected light near back door.6-305.11/6-501.110 designate and use an area for the orderly sto |
| 2017-03-21 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p 0pts- observed dish machine employee handle soiled utensils and then pr |
| 2017-03-21 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p- observed tongs and a knives stored clean but soiled. cdi- pic moved items to dirty bin.4-602.11 clean the equipment and utensils used with nontcs foods a |
| 2017-03-21 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf- observed blanched fries and rice cooked yesterday and not date marked. cdi- pic was able to back date items. 3-501.18 discard the food requ |
| 2017-03-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf repeat 1pt- observed soup (110) and blanched fries (70) tightly covered and cooling |
| 2017-03-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - 0pts- observed several working shakers and squeeze bottles not labeled. |
| 2017-03-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. -0pts- observed employee towel drying. |
| 2017-03-21 |
45 |
4-501.11 maintain equipment in good repair. observed a broken handle on a reach in cooler, several split gaskets on reach in cold holding equipment, and rusty shelving. repair or replace items. 4-501.12 resurface or replace cutting surfaces that can no lo |
| 2017-03-21 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf 0.5pts- observed a two comp sink being used to wash, rinse and sanitize equipment/utensils. vr will occur no later than 3/30/17 to ensu |
| 2017-03-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- observed food debris build up on gaskets of reach in equipment, in reach in equipment, and dust build on shelving. clean as needed to reduce and preven |
| 2017-03-21 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - repeat 1pt- observed absorbent ceiling tiles throughout the facility. replace tiles with non-absorbent tiles. 6-501.12 floors, w |
| 2017-03-21 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.- observed unprotected light near back door. 6-305.11/6-501.110 designate and use an area for the orderly storage of |
| 2016-12-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw products no longer in original packaging stored over ready to eat products in reach in freezer. cdi- items relocated. |
| 2016-12-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed spray bottle of sanitizer 0ppm at salad/dessert station. cdi by emptying and refilling. 4-602.11 clean the equipment and utensils used with tcs foods as req |
| 2016-12-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed diced tomatoes, cut fruit salad containing melons, and pasta salad without dates. cdi by labeling or discarding. 3-501.18 discard |
| 2016-12-09 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed written procedures not ava |
| 2016-12-09 |
23 |
. 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf daily specials are required to have a consumer advisory if contain under cooked food items. observed duck spec |
| 2016-12-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce in top of prep unit, 48f and large container of lettuce at salad station, 63f. recommend to place large container of lettuce on time as a public health control if temp |
| 2016-12-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several dirty cloths on counter with no buckets of sanitizer available for use. |
| 2016-12-09 |
45 |
4-205.10 equipment shall be used for its intended purpose. observed glass door cooler in back area that is listed for the storage of bottled or pre-packaged items only being used to store containers and pans of food. |
| 2016-12-09 |
53 |
.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent type ceiling tiles on cook line and in kitchen. observed crack floor tiles throughout, loose frp on walls near |
| 2016-12-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tightly covered broccoli casserole, 63f in glass door cooler and covered |
| 2016-08-23 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles over the cook line. replace these with nonabsorbent ceiling tiles.6-101.11 (a)(3) surface character |
| 2016-08-23 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed discarded prep unit and other equipment stored behind the dumpster corral. pic stated these items have been sold a |
| 2016-08-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the exterior of the shelving and equipment. clean these. -0- |
| 2016-08-23 |
45 |
4-501.11 maintain equipment in good repair. observed broken handles on the reach in at front and on the sliding doors of the rear prep. observed peeling shelves in the reach ins and on the drying and dry storage shelves, as well as in the prep coolers. re |
| 2016-08-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans over the 2-comp sink. cdi - pyramid stacking demonstrated for air drying. -.5- |
| 2016-08-23 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed freshly restocked lettuce in flip top outside of the grid, on top of the c |
| 2016-08-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed chlorine sanitizer at the front counter at 0 ppm. -1.5- |
| 2016-06-07 |
6 |
2-301.12 cleaning procedure - p observed handwashing by turning off water with hands therefore recontaminating them. turn water off with paper towels or other approved method. **2-301.12. follow the cleaning procedure to adequately wash your hands. use |
| 2016-06-07 |
18 |
3-501.14 cooling - p observed 4 pans of rice cooling in ice bath at 104f at 2 hours. chicken salad at 52f cooling from yesterday. 3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p |
| 2016-06-07 |
20 |
p3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed grilled onions and sauteed mushrooms near grill at 99f and 94f. shrimp 52, bc crumbles 52f, oysters 50, in sandwich unit. |
| 2016-06-07 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p observed several quiches at 37f and date marked 5/26. shelf life at <41f is 7 days with day 1 being date of preparation. cdi-voluntarilly dispo |
| 2016-06-07 |
22 |
3-501.19 time as a public health control - p,pf observed slacked fries without a time marking of when removed from heat source. review and follow your approved procedure. 3-501.19 provide and follow written procedures for foods held using time as a pub |
| 2016-06-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed several rusted shelving in refrigeration equipment. sandwich unit not holding food temps below 45f. **4-501.11 maintain equipment in good repair. |
| 2016-06-07 |
41 |
3-304.12 in-use utensils, between-use storage - c observed ramekins used for scooping in several containers of protein salads and potato salad. ** store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in runn |
| 2016-06-07 |
53 |
6-501.12 cleaning, frequency and restrictions - c observed several stained ceiling tiles. |
| 2016-06-07 |
34 |
4-204-112 temperature measuring devices-functionality - pf observed coolers without working thermometers. **4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. verification required |
| 2016-03-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed filet mignon date marked 03/07/2016 at 52f and the product had not been out of cold holding today. cdi - pic voluntarily discarded product. -1.5- |
| 2016-03-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stoed above flip top of prep cooler. keep on a lower shelf or to the side of food storage. -0- |
| 2016-03-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed strainer present over sink drain with salad lettuce and other food debris present. cdi - pic cleaned sink basin and reminded employees to only use sink to wash |
| 2016-03-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observe 0 ppm chlorine sanitizer in the dish machine while in operation. cdi - repair tech repaired hose inside housing and now sanitizer is dispensing properly. -0- |
| 2016-03-10 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tightly wrapped items cooling in the reach in cooler and items being cool |
| 2016-03-10 |
45 |
4-501.11 maintain equipment in good repair. observed damaged beater paddle in service. pic stated this is a new mixer. have paddle replaced. observed missing handle on reach in at front line. repair.4-502.11(a) maintain utensils in good repair. observed s |
| 2016-03-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the handles of equipment throughout facility. clean these. observed buildup in the front handsink. clean. -0- |
| 2016-03-10 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles throughout facility. replace these. repeat. -1-6-501.11 floors, walls, and ceilings including the a |
| 2016-03-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic containers. repeat -.5-4-904.13 preset tableware - c observed preset tableware not wrapped on tables and then not removed when customers arre seated. ei |
| 2015-11-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled seasoning salts and squeeze bottles with condiments inside. label these with the common name of the item. repea |
| 2015-11-19 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles throughout facility over food prep areas. install cleanable tiles. repeat -1-6-501.11 floors, walls |
| 2015-11-19 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed direct plumbed 2-comp sink. provide air gap to prevent backflow. repeat -0- |
| 2015-11-19 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf observed two-comp sink without the combination detergent/sanitizer specified by plan reviewer marie cain. either submit the variance f |
| 2015-11-19 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed split gaskets on reach in coolers in the kitchen. replace these. repeat. -2-4-20 |
| 2015-11-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans on the drying rack over the 2-comp sink. use pyramid stacking or other method to facilitate air flow. -0- |
| 2015-11-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on prep table and cutting board between uses. keep in sanitizer solution between uses. -0- |
| 2015-11-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of sanitizer without labeling. cdi - pic instructed to label all bottles of sanitizer. -0- |
| 2015-11-19 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed fry blanching procedure use |
| 2015-11-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several hanging utensils with food debris present on the food contact surface. cdi - utensils moved to soiled drain board for cleaning. -1.5- |
| 2015-09-18 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed rice cooling in reach in cooler at 138. this item was placed in the cooler |
| 2015-09-18 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed facility currently cleaning food contact surfaces used with tcs foods at 8 hour intervals. cdi by instruction to clean at least every 4 hours or |
| 2015-09-18 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spray bleach sanitizer stored over cutting board at front cook line. cdi - spray bottle moved down low and to the left of food prep area. -1- |
| 2015-09-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed working containers of seasoning salts at the front cook line without labels not in the original container. label. -0- |
| 2015-09-18 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed trout available in the facility without letters of parasite destruction. provide letters of parasite destruction. vr re |
| 2015-09-18 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed split gaskets on one rear prep cooler and one at the front of the cook line. repl |
| 2015-09-18 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed facility has not submitted the necessary variance documentation for the 2-comp sink in the dishwashing area. provide the necessary paperwork or provide |
| 2015-09-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed stove handles at front line with grease buildup. clean. -.5- repeat |
| 2015-09-18 |
49 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p observed 2-comp sink directly plumbed with approval prior to the food code implementation. -0- repeat |
| 2015-09-18 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed litter behind and inside dumpster corral. remove litter. -0- |
| 2015-09-18 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed hole in the floor under rear handsink. repair. observed two area with frp ceil |
| 2015-09-18 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils. -pf observed 2-comp sink in rear used for manual ware washing. per marie cain on the last inspection, make sure to request a variance for |
| 2015-06-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee drinks covered but stored above food prep surfaces on cook line. cdi by relocating. |
| 2015-06-26 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed several employees use bare hands to turn off faucet. cdi by instruction.2-301.14 wash h |
| 2015-06-26 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee leave cook line to get supplies and return to line to prepare food without changing gloves. cdi by instruction. |
| 2015-06-26 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf provide detergent/sanitizer combination product for use at the 2 compartment sink or must apply for a variance. pic stated that facility previously had deterge |
| 2015-06-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies present on cook line and in back kitchen area. |
| 2015-06-26 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed thin probe digital thermometer without batteries. cdi observed dial stem thermometer available for back up use. 4-204.1 |
| 2015-06-26 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf facility has a 2 compartment sink and mechanical dish washer. pic stated that they previously have had the detergent sanitizer and th |
| 2015-06-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed for shelving unit located under ovens on cook line. observed with greasy residue. |
| 2015-06-26 |
49 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p observed two compartment sink used for food preparation directly drained. cdi- facility has been in existence and was |
| 2015-06-26 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles in place throughout facility. observed cracked floor tiles and uneven walls in back area. |
| 2015-06-26 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed small plastic cups stored in many containers of foods in refrigerators |
| 2014-12-31 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p: observed employees changing gloves without handwash. cdi- discussion on when to wash hands. |
| 2014-12-31 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. ceiling tiles at front line not smooth and cleanable. ceiling in rear prep area damaged, not smooth. floors and walls in need of cleaning es |
| 2014-12-31 |
50 |
5-402.13 maintain sanitary sewage system.-p: observed floor drain backing up onto floor at dish machine. |
| 2014-12-31 |
33 |
3-501.13 use approved thawing methods. thaw foods under cold running water. found thawing meats in standing water in containers. meats less than 41 f. |
| 2014-12-31 |
26 |
7-201.11 store toxic materials to avoid contamination. -p: found sanitizer bottle hanging over cutting board. cdi- moved sanitizer to lower shelf of prep table. |
| 2014-12-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: interior of ice machine with build-up. verification of cleaning within 10 days.4-501.114 maintain sanitizer at correct concentrations. -p: observed dish machi |
| 2014-09-25 |
31 |
.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf : observed container of chicken soup cooling on ice with ice only contacting botto |
| 2014-09-25 |
35 |
.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed bins of dry goods not labeled. |
| 2014-09-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: observed dish machine not sanitizing. cdi- primed machine. observed bottle of sanitizer 0 ppm chlorine. cdi- discard and remake. |
| 2014-09-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed uncovered beverage pitchers on bar with patrons sitting next to them. |
| 2014-09-25 |
46 |
.4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no test kit for iodine used as detergent and sanitizer. |
| 2014-09-25 |
51 |
.6-501.18 maintain handwashing sinks, toilets and urinals clean. observed rear handsink with build-up on and around bowl. |
| 2014-09-25 |
53 |
.floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2014-06-18 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: observed some cracked tiles in facility. |
| 2014-06-18 |
46 |
4-301.12 manual warewashing, sink compartment requirements - pf: facility does not have a 3-compartment sink. see # 30 above. follow-up in 10 days. |
| 2014-06-18 |
45 |
4-501.11 good repair and proper adjustment-equipment - c: keep equipment in good repair. observed door gaskets of some coolers splitting. |
| 2014-06-18 |
31 |
3-501.15 cooling methods - pf: do not rely on small prep coolers to cool tcs foods. observed sliced tomatoes in flip top cooler 62 f sliced earlier in day within four hours. |
| 2014-06-18 |
30 |
8-103.11 documentation of proposed variance and justification - pf: facility does not have a 3-compartment sink. currently has 2-compartment sink and low-temp dish machine. apply for variance to use 2-compartment sink for cleaning utensils and equipment i |
| 2014-06-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: date mark quiches and casseroles with date of preparation. observed some quiches and caseroles not marked. cdi- marked and dated. |
| 2014-06-18 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: found saute'd mushrooms holding adjacent to grill 103 f. reheated on grill to 165 f. |
| 2014-03-24 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: clean ice machines at a frequency sufficient to prevent buildup of slimes and molds, and other build-up. observed build-up on ice shield. verification of cleaning needed. |
| 2014-03-24 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf: provide approved consumer advisory for menu items. observed items marked appropriately and wording of reminder appropriate. new design |
| 2014-03-24 |
45 |
4-202.11 food-contact surfaces-cleanability - pf: observed door gaskets of coolers splitting. |
| 2014-03-24 |
46 |
4-301.12 manual warewashing, sink compartment requirements - pf: facility does not have a 3-comp sink. currently has a two-comp sink and low temp dish machine. obtain a detergent / sanitizer blend to keep on hand if dish machine becomes non functional. |
| 2014-03-24 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: observed cracked floor tiles in facility. |
| 2013-12-18 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: observed floors with cracks. observed ceiling in kitchen with crevices. not easily cleanable. better cleaning under equipment needed. |
| 2013-12-18 |
47 |
4-602.13 nonfood contact surfaces - c: keep non-food contact surfaces clean. splitting cooler door gaskets are accumulating food and supporting some mold growth. |
| 2013-12-18 |
46 |
4-301.12 manual warewashing, sink compartment requirements - pf: facility has two compartment sink in kitchen. three compartment sink at bar. low temp dish machine is in use. |
| 2013-12-18 |
45 |
keep equipment clean and in good repair. observed door gaskets of coolers severely split. |
| 2013-12-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: properly date mark ready-to-eat potentially hazardous foods with earliest date of preparation of any ingredient. observed quiches not date mark |
| 2013-12-18 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an accredited program. observed pic not certified. one employee certified. |
| 2013-09-24 |
1 |
2-102.12 certified food protection manager: the pic shall be a certified food protection manager from an approved program. observed pic has not obtained training as yet. obtain by january 2014. |
| 2013-09-24 |
6 |
2-301.14 when to wash: employees must wash hands before putting on gloves. observed employees donning gloves without prior handwashing. cdi- hands washed and discussion. |
| 2013-09-24 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding: hold tcs foods cold at 45 f or below or hot at 135 f or above. observed blanched fries being held off temperature at 81 f. recommend using time to |
| 2013-09-24 |
46 |
.facilities are required to have a 3-compartment sink for ware washing. a two-compartment sink may be used provided facility posts procedures for cleaning utensils in two-compartment sink. this procedure is to be used in the event the dish machine becomes |
| 2013-09-24 |
31 |
3-501.15 cooling methods: cool tcs foods by approved and effective methods to acheive time / temperature parameters. observed bisque and soup cooling in adequate ice bath. cdi- effective ice bath provided |
| 2013-09-24 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens: provide approved consumer advisory for items on menu that may contain raw or undercooked animal foods. cdi- went over menu with pic and iden |
| 2013-06-20 |
12 |
obtain documentation letter from supplier that salmon for cooked to order menu items is parasite free. |
| 2013-06-20 |
20 |
keep potentially hazardous foods cold at 45 f or below. observed cut melon 61 f. cdi |
| 2013-06-20 |
21 |
properly date-mark ready-to-eat potentially hazardous foods with date prepared as day 1. mark opened milk; salad dressing; cheese bags; containers with date package opened. observed many items not date marked such as quiches; salad dressings. cdi-discussi |
| 2013-06-20 |
8 |
provide easily accessible hand drying device at all handsinks. observed no hand towels at rear handsink. supplied |
| 2013-06-20 |
31 |
do not tightly cover or wrap cooling foods until they reach 45 f or below. observed cooling quiches tightly wrapped. cdi- uncovered for rapid cooling. do not cool foods at room temperature after they reach 135 f. observed fries cooling at room temperature |
| 2013-06-20 |
41 |
if storing utensils in water ; water must be maintained at 135 f or above. observed knives stored in containr of water at room temperature. |
| 2013-06-20 |
23 |
provide approved consumer advisory that includes both required disclosure and reminder for any menu item that contains raw; undercooked; or cooked to order animal foods. observed no advisory on lunch menus. only observed reminder on dinner menu. |
| 2013-03-27 |
31 |
cool foods to required temperatures within required time by approved methods. observed tightly covered fries from previous day 50-53 f. discarded. cooling fries at room temperature moved to cooler and vented. |
| 2013-03-27 |
23 |
provide approved consumer advisory for animal foods such as eggs; fish; steaks; and burgers; and any other qualifying items that are on all menus. include special boards items as well. observed reminder on menus but no disclosure. cdi- reviewed menu and g |
| 2013-03-27 |
21 |
properly date-mark ready-to-eat potentially hazardous foods with date prepared as day 1. mark opened milk; salad dressing; cheese bags; containers with date package opened. observed many items not date marked such as quiches; blanched fries; milk; cheese. |
| 2013-03-27 |
18 |
observed cooled fries from previous day 50 f in cooler. discarded. observed cooling fries at room temperature 100 f. moved to refrigerator. |
| 2013-03-27 |
12 |
obtain documentation letter from supplier that salmon for cooked to order menu items is parasite free. |
| 2012-12-27 |
23 |
provide approved consumer advisory for burgers; salmon; filets; and steaks (beef). see handout material. |
| 2012-12-27 |
18 |
rapidly cool foods that have been cooked to 70 f within two hours. observed blanched fries holding at 100 f in open grill / fryer area. |
| 2012-12-27 |
20 |
hold foods at 45 f or below or 135 f and above. observed numerous items below 45 f. see temperature chart above. cdi- foods discarded voluntarily. |
| 2012-12-27 |
34 |
provide thermometers in all refrigeration units. |
| 2012-12-27 |
8 |
all handsinks to be properly supplied with soap; towels; and readily accessible. observed no soap at kitchen; no towels; and sink access blocked by items on floors and upright freezer. cdi-sink supplied |
| 2012-12-27 |
41 |
do not store utensils in water unless water is 135 f. |
| 2012-12-27 |
42 |
do not store papers; eyeglasses; etc on or with clean bar glasses. |
| 2012-12-27 |
35 |
label all containers of food; including shakers; etc. |
| 2012-12-27 |
7 |
bare hand contact with ready-to-eat food is not allowed. observed bare-hand contact with lettuce; patted burger on grill. |