| Violation Date |
Code |
Description |
| 2018-06-06 |
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 damage to the floors underneath the beverage coolers and at the doorway to th |
| 2018-06-06 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a non-commercial refrigerator on site used to store tcs items; and a 'kitchenaid' brand non-commercial food processor tha |
| 2018-06-06 |
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 one pan of chili cooling at room temperature while at 97f. cdi- product |
| 2017-12-21 |
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 some damaged tiles on the floors in the kitchen area. have replaced.6-501.12 |
| 2017-12-21 |
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 outsides of the grill area, fry area, and the hot holding drawers, and the inside of the tall reach in cooler. have cleaned. |
| 2017-12-21 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a house hold use refrigerator being used in the kitchen. have replaced with an ansi approved cooler. repeat. |
| 2017-12-21 |
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 the bbq, pork loin, and the pickled eggs with no date marking. cdi-the items were properly dated. |
| 2017-03-28 |
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 damaged tiles on the kitchen floor. have repaired. repeat.6-201.11 floors, |
| 2017-03-28 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a house hold use refrigerator being used in the kitchen. have replaced with an ansi approved cooler. repeat.also found |
| 2017-03-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a box of lids stored on the floor in the back. have picked up off of the floor and placed onto shelving. |
| 2017-03-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on a pair of tongs stored on the clean equipment rack. cdi-the tongs were brought back to for washing, rinsing and sanitizing. |
| 2017-03-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed missing paper towels at the hand washing sink. cdi-paper towels were brought out. |
| 2017-03-28 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed employee bare handing an onion upon walking into the kitchen. cdi-the employee washed their hands and donned gloves. |
| 2017-03-28 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed employee washing hands in the 3-compartment sink. cdi-had the employee re wash hands at the hand wash sink. |
| 2016-11-29 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving units in the reach in cooler. repeat. have replaced. observed burned out light in the back area near the 3-compartment sink. have replaced.4-205.10 ensure equipment other than toast |
| 2016-11-29 |
47 |
q4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the inside of the reach in cooler gaskets. observed buildup on the hood vents above the stove. have cleaned or replaced. |
| 2016-11-29 |
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 pork bbq, pork tenderloin, and turkey with date label. cdi-all items were dated. repeat. |
| 2016-11-29 |
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 damaged tiles of floor in kitchen. have repaired. |
| 2016-05-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup on the outside of the unit holding the fryers. needs cleaning. |
| 2016-05-20 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the reach in cooler underneath the stove top. needs replacing. repeat4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or e |
| 2016-05-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of napkins stored in the floor near the reach in freezers. needs to be stored at least 6 inches above the floor. |
| 2016-05-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wet wiping cloths sitting on the counter. when not in use, cloths need to be stored in a sanitizer solution with the correct concentration, or kept dry. |
| 2016-05-20 |
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 squeeze bottles of sauces stored in the refrigerator not labeled to indicate the product. once a product is taken out of |
| 2016-05-20 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin-probed thermometer at facility. verification required within 10 days. |
| 2016-05-20 |
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 no date marking on the pulled pork, hard boiled eggs, and deli ham. cdi-the products were properly dated when the product was prep |
| 2015-12-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed surfaces of some equipment in need of thorough cleaning. |
| 2015-12-31 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chlorine sanitizer in 3-comp sink at less than 50 ppm. remade to proper concentration. |
| 2015-12-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce and cole slaw on counter for prep. gave instruction. |
| 2015-12-31 |
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. the facility is an older building and there are areas of walls and ceilings in need o |
| 2015-12-31 |
45 |
4-501.11 maintain equipment in good repair. observed shelving in reachin with rust and corrosion. 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed residential refrige |
| 2015-06-11 |
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 bare hand contact with buns and tomatoes. gave instruction. |
| 2015-06-11 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed areas in dish room in need of thorough cleaning. |
| 2015-06-11 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed domestic side- by-side refrigerator/freezer. |
| 2015-02-05 |
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 observed employee enter the bar area and serve drinks without washing h |
| 2015-02-05 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the kitchen handsink. paper towels provided. |
| 2015-02-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed both stem thermometers with build up present. thermometers were washed and sanitized during inspection. |
| 2015-02-05 |
45 |
4-205.10 food equipment, certification and classification - c observed unapproved refrigerator/freezer unit in use. also noted square cornered 3 compartment sink in use.4-501.11 good repair and proper adjustment-equipment - c observed one door refriger |
| 2015-02-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust and build up on tops, sides of equipment, shelving, inside refrigerators and beer coolers |
| 2015-02-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee toothbrush on the 3 comp sink drainboard and unused ball canning jars stored in the kitchen. facility does not can any items |
| 2014-06-11 |
47 |
4-602.13 nonfood contact surfaces - c observed soiled cooler gaskets. observed interior of prep cooler to be badly soiled with blood from raw meat. |
| 2014-06-11 |
45 |
4-501.11 good repair and proper adjustment-equipment 4-205.10 food equipment, certification and classification obs. non-nsf refrigerator; freezer; and sink. except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be u |
| 2014-06-11 |
30 |
the facility has a non-approved multi-basin sink. the sink was original to the facility prior to september 1, 2012. the continued use of the sink may require a variance, or the facility staff may comply by obtaining and using a class of chemical known a |
| 2014-06-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking observed ready to eat ham items in the cooler but not date marked. -repeat. items that are ready-to-consume and require temperature control must be |
| 2014-06-11 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed hand sink to not have paper towels at the time of arrival. the pic provided a supply of paper towels when asked. -cdi |
| 2014-06-11 |
1 |
2-102.12 certified food protection manager - c observed that a person in charge (pic) now has ansi approved training, but the certified individual was not present in the facility at the time of the inspection. the person must be present at all times of |
| 2013-11-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking observed cooked meat and ham items in the cooler but not date marked. -repeat. items that are ready-to-consume and require temperature control must |
| 2013-11-06 |
27 |
the facility has a non-approved multi-basin sink. the sink was original to the facility prior to september 1, 2012. the continued use of the sink may require a variance and haccp plan. -cdi by instruction. |
| 2013-11-06 |
30 |
the facility has a non-approved multi-basin sink. the sink was original to the facility prior to september 1, 2012. the continued use of the sink may require a variance and haccp plan. -cdi by instruction. |
| 2013-11-06 |
36 |
6-202.15 outer openings, protected observed gaps and holes in the screen door. ensure that exterior doors are self closing, or have self closing screens. ensure the screens are in good reapair and tight without gaps. |
| 2013-11-06 |
1 |
observed no documentation of approved food safety training. advised the person in charge (pic) of the new training requirements. this will become a 2 point deduction as of january 1st, 2014. |
| 2013-11-06 |
45 |
4-501.11 good repair and proper adjustment-equipment 4-205.10 food equipment, certification and classification obs. non-nsf refrigerator; freezer; and sink. except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be u |
| 2013-11-06 |
47 |
4-602.13 nonfood contact surfaces observed soiled cooler/freezer interiors. clean these areas. |
| 2013-11-06 |
54 |
6-303.11 intensity-lighting observed the light in the utensil sink room to be unshielded. provide properly shielded or shatterproof lights. -repeat |
| 2013-11-06 |
39 |
3-304.14 wiping cloths, use limitation observed soiled cloth left out on the utnsil sink. used wiping cloths shall be kept in containers of proper sanitizer and those containers shall be kept up off of the floor. |
| 2013-06-06 |
1 |
observed no documentation of approved food safety training. advised the person in charge (pic) of the new training requirements. |
| 2013-06-06 |
23 |
observed the faciltiy menus to have the proper reminder; but not to have the disclosure. it requires a disclosure; (b) disclosure shall include: (1) a description of the animal-derived foods; such as ?oysters on the half shell (raw oysters);? ?raw-egg ca |
| 2013-06-06 |
38 |
except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. observed staff member with bracelet. |
| 2013-06-06 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2013-06-06 |
21 |
observed facility not date marking properly. observed items kept over night in need of date marking and observed items such as pre-cooked meats to be opened; but not date marked. -cdi by instruction. items that are ready-to-consume and require temperat |
| 2013-06-06 |
45 |
obs. non-nsf refrigerator; freezer; and sink. except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american |
| 2013-06-06 |
54 |
a) except as specified in ? (b) of this section; light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; utensils; and linens; or unwrapped single-service and single-use articles. (b) sh |
| 2013-06-06 |
45 |
observed rusty shelving; rusty beer and food cooler interiors; and equipment in disrepair throughout. repair and replace rusty and damaged items. do not paint rusty shelving; rusty shelving must be replaced or professionally re-coated |
| 2012-11-21 |
13 |
observed raw ground beef stored over raw pork in the reach-in cooler. raw ground beef has a higher cook temperature; keep it under lower cook temperature items. -cdi pic was directed to change the storage order. |
| 2012-11-21 |
54 |
a) except as specified in ? (b) of this section; light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; utensils; and linens; or unwrapped single-service and single-use articles. (b) sh |
| 2012-11-21 |
53 |
observed acoustic ceiling tiles throughout and large holes/damage to floor near grill. except as specified under ? 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall |
| 2012-11-21 |
45 |
obs. non-nsf refrigerator; freezer; and sink.except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american |
| 2012-11-21 |
45 |
observed rusty shelving; rusty beer and food cooler interiors; and equipment in disrepair throughout. repair and replace rusty and damaged items. do not paint rusty shelving; rusty shelving must be replaced or professionally re-coated. -repeat |
| 2012-11-21 |
36 |
(a) except as specified in ?? (b); (c); and (e) and under ? (d) of this section; outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along floors; walls; and ce |
| 2012-11-21 |
34 |
a) ambient air and water temperature measuring devices that are scaled in celsius or dually scaled in celsius and fahrenheit shall be designed to be easily readable and accurate to ?1.5oc in the intended range of use. pf(b) ambient air and water temperatu |
| 2012-11-21 |
23 |
a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed t |
| 2012-11-21 |
1 |
observed no documentation of approved food safety training. advised the person in charge (pic) of the new training requirements. |