| Violation Date |
Code |
Description |
| 2018-10-30 |
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 nonshielded lights in the rear dry storage area. |
| 2018-10-30 |
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. there is extensive floor and wall damage throughout facility. |
| 2018-10-30 |
49 |
5-205.15 maintain a plumbing system in good repair. observed several leaking pipes in the facility. leaks are not from sanitary sewer lines and are not contaminating food supplies. |
| 2018-10-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease and other residue accumulating on the sides of equipment in the prep/storage areas. |
| 2018-10-30 |
45 |
4-501.11 maintain equipment in good repair. observed damaged/rusted equipment in facility. facility is in the process of downsizing equipment and menu, and much of the previously mentioned equipment has been sold or is slated to be removed. thus, only h |
| 2018-10-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of packaged food products stored on the floor of the walk in freezer. |
| 2018-10-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottles of chemicals in the facility not labelled as to their contents. labelled by pic. |
| 2018-10-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine chute with accumulated residue present. |
| 2018-06-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed handsink at the walk in coolers with no paper towels provided. provided during inspection. |
| 2018-06-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one mixing device stored with food debris present on the blade surface. observed two plastic containers with sticker debris present. items were take |
| 2018-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple in the walk in cooler at 47-48f. cooler was malfunctioning during visit. technician and was able to diagnose issue during inspection, cooler in process of fix during |
| 2018-06-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed facility with reminder text but no disclosure. ehs will verify that changes have been made by 7/1/18 |
| 2018-06-21 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed rear door to the facility with a large gap between the bottom of the door and the floor.6-501.111 keep the premises free of insects, rodents, and other pests. observed |
| 2018-06-21 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed facility keeping shellstock tags for the required period but |
| 2018-06-21 |
45 |
4-501.11 maintain equipment in good repair. observed damaged/rusted equipment throughout facility. |
| 2018-06-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue accumulation on sides of equipment and storage racks throughout facility. |
| 2018-06-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed damage to handsinks and piping throughout facility. |
| 2018-06-21 |
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 damage to floors, walls, ceilings and attachments throughout facility. |
| 2018-06-21 |
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 one handle-less bowl used as a scoop for panko breading, stored in the p |
| 2017-06-30 |
53 |
repeat6-501.12floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed cleaning issues to physical facilities. (obs |
| 2017-06-30 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.5-501.113(b)5-501.113(b) keep |
| 2017-06-30 |
47 |
repeat4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of kitchen / cooking equipment throughout) |
| 2017-06-30 |
45 |
repeat4-501.11maintain equipment in good repair.observed damaged faucet at hand washing sink in need of repair.4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting |
| 2017-06-30 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved side panels of sneeze guard needed at salad bar and hot bar. cdi sheet pans used to protect exposed food. |
| 2016-11-08 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p pic stated chicken wings are partically cooked and cold held before cooking to order. cdi pic stated chicken wings will be ful |
| 2016-11-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed top layer of drawer cooler not holding products below 45f. see temperature chart for temperature observations. cdi items voluntarily discarded. |
| 2016-11-08 |
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 of ready-to-eat tcs products in reach-in coolers; cooked potatoes, sausage, pico, salsa.3-501.18 discard the food |
| 2016-11-08 |
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 walk-in cooler door extremely difficult to close due to floor. observed floo |
| 2016-11-08 |
45 |
4-501.11 maintain equipment in good repair. observed drawer cooler not holding products below 45f. observed split gasket on several coolers. observed rusted shelves in several coolers. |
| 2016-10-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs products in walk-in cooler above 45f. walk-in cooler maintaining at 62f. see temperature chart for temperature observations. cdi items voluntarily discarded. mainta |
| 2016-10-20 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed no employee health policy on site. cdi policy emailed to pic. verification required. |
| 2016-10-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee beverages stored on prep surfaces uncovered above food products. cdi beverages relocated to approved location. |
| 2016-10-20 |
8 |
5-202.12 handwashing sinks, installation - pf observed no hand sink located in outside bar area. cdi 3 compartment sink set up for handsink. all dishes taken to kitchen dish machine. repeat violation. verification required. |
| 2016-10-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener heavily soiled. cdi taken to dish to be properly washed, rinsed and sanitized.4-602.11 clean the equipment and utensils used with nontcs |
| 2016-10-20 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed roast not reheated above 165f before placing in hot hold. cdi roast reheated above 165f. |
| 2016-10-20 |
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 chicken wings cooling out of temperature control; below 135f. chicken wi |
| 2016-10-20 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed date last shellstock sold from container not written on tag |
| 2016-10-20 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in cooler maintaining at 62f. observed heavy condensation collecting in reach-in cooler. observed drawer coolers not properly sealing. observed split gaskets on several coolers. observed ruste |
| 2016-10-20 |
54 |
6-303.11 intensity-lighting - c observed lighting not meeting proper intensity in several areas of kitchen; prep surfaces, hot holding equipment area, dish area, etc. |
| 2016-10-20 |
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 walk-in cooler door extremely difficult to close due to floor. observed floo |
| 2016-10-20 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash can provided at handsink near dish machine. |
| 2016-10-20 |
37 |
3-306.11 food display-preventing contamination by consumers - p. observed products holding on salad bar not covered by sneeze guards. cdi items voluntarily discarded. verification required. |
| 2016-10-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food and grease debris collecting on nonfood contact surfaces throughout facility; gaskets, inside cooler bottoms, shelves, handles of equipm |
| 2016-06-17 |
53 |
6-501.11floors, 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 flooring with missing tiles that creates a surfaces that collects water instead |
| 2016-06-17 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of cooking equipment, shelving throughout, outside surfaces of kitchen e |
| 2016-06-17 |
45 |
4-501.11maintain equipment in good repair.observed numerous plastic lids and containers damaged in need of replacing. observed faucet handles broken off at hand washing sinks in need of repair. |
| 2016-06-17 |
8 |
5-202.12 handwashing sinks, installation - pf; observed no hand washing sink at outside bar. cdi three compartment setup will be used for dump sink and hand washing sink and all dishware will go to main kitchen via bus tubs to be washed. |
| 2016-06-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drinks stored on prep tables in kitchen area. cdi drinks discarded. |
| 2016-06-17 |
37 |
3-306.11 food display-preventing contamination by consumers - p observed salad bar with sneeze shield that is to high and food with no set back from edge of sneeze shield. vr |
| 2016-02-12 |
53 |
6-501.11floors, 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 repair issues to physical facilities (flooring throughout).6-501.12floors, walls |
| 2016-02-12 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of cooking equipment, kitchen equipment throughout) |
| 2016-02-12 |
45 |
4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting boards.4-501.11maintain equipment in good repair. observed damaged/chipped plastic containers and lids in need |
| 2016-02-12 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed green beans and chili not reheated before placed into steam units measuring 51-110f ; cdi items reheated to 165f and placed into heated steam units. |
| 2016-02-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored clean with old food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2015-03-04 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed grits and rice in warmers being reheated. reheat foods on grill, stove top, or microwave prior to placing on steam table or warmer. cdi reheat to 16 |
| 2015-03-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food residue on meat slicer. cdi by wash , rinse, sanitize. observed microbial build-up inside ice machine on chute. vr visit required. observed |
| 2015-03-04 |
8 |
5-204.11 handwashing sinks-location and placement-a handwashing sink shall be located:(a) to allow convenient use by employees in food preparation, food dispensing, and warewashing areas;no handwash sink in outside patio bar area. install handwash sink (n |
| 2015-03-04 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf obsereved ribeye steak tacos on the menu without consumer advisory asterik. pic states that he wants the ability t |
| 2015-03-04 |
53 |
6-201.11 floors, walls and ceilings-cleanability- floors in kitchen must be constructed to be self draining and kept in good repair.observed standing water on kitchen floor in low spots. floor must also be kept smooth and easily cleanable.6-502.12 floors, |
| 2015-03-04 |
54 |
6-303.11 provide sufficient lightning in food storage area. dry storage room. light out. |
| 2015-03-04 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several cutting boards in uncleanable condition (deep grooves and stained). 4-501.11 maintain equipment in good repair. observed internal air |
| 2014-07-24 |
8 |
6-301.11 handwashing cleanser, availability- all handwash sinks must be supplied with hand soap. observed both bar areas without hand soap. cdi by adding hand soap.5-204.11 handwashing sinks-location and placement- a handwashing sink shall be located: |
| 2014-07-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- all potentially hazardous ready-to-eat food items held over for next day service must be date marked with date prepared or date packaged product was |
| 2014-07-24 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens- observed menus without consumer advisory for steaks, fish. consumer advisory must be on menu for food items served undercooked or raw. rvr- |
| 2014-07-24 |
36 |
6-501.115 prohibiting animals- animals are not permitted on premises of establishment. observed cat food in dry storage room. |
| 2014-07-24 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils- food contact surfaces of equipment must be cleaned and sanitized at a frequency that prevents accumulation of build-up. observed microbial build-up on ice machine chut |
| 2014-07-24 |
42 |
4-901.11 equipment and utensils, air-drying required- allow all utensils to completely air dry prior to stacking. observed wet tight stacked pans on the drying rack. cdi unstacked. |
| 2014-07-24 |
45 |
4-501.11 good repair and proper adjustment-equipment- repair cooler on patio (salad dressing cooler). repair low boy cooler with standing water inside. |
| 2014-07-24 |
53 |
6-201.11 floors, walls and ceilings-cleanability- floors in kitchen must be constructed to be self draining and kept in good repair. observed standing water on kitchen floor in low spots. floor must also be kept smooth and easily cleanable. |
| 2014-07-24 |
37 |
3-306.11 food display-preventing contamination by consumers- store beverage pitchers covered when stored in public access areas. observed beverage pitchers stored on countertop at restroom hallway. cdi by covering pitchers. |
| 2014-01-23 |
4 |
2-401.11 eating, drinking, or using tobacco- observed employee beverage stored on food contact surface without lid. store all employee beverages below work surfaces with a lid. cdi by moving beverage below. |
| 2014-01-23 |
54 |
4-202.18 ventilation hood systems, filters- hood system must be kept in clean condition. observed excess dust and grease build-up on hood filters. clean. |
| 2014-01-23 |
53 |
6-201.11 floors, walls and ceilings-cleanability- floors in kitchen must be constructed to be self draining and kept in good repair. observed standing water on kitchen floor in low spots. floor must also be kept smooth and easily cleanable. |
| 2014-01-23 |
50 |
5-402.13 conveying sewage- waste water must be discharged to an approved septic system. observed water from ice machine being held in a holding tank with a sump pump. pic stated that the tank drains to the outside on top of the ground. pic will redirect d |
| 2014-01-23 |
41 |
3-304.12 in-use utensils, between-use storage- observed utensils for grill stored in water at room temperature. maintain water at 135f or above to store utensils this way. cdi by keeping container on grill. |
| 2014-01-23 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens- observed menus without consumer advisory for raw oysters, hamburgers, seared tuna, and steaks. consumer advisory must be on menu for food it |
| 2014-01-23 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- observed several tcs food items without date marking. milk, cooked chicken, leafy greens, deli meats observed without date mark. all potentially haz |
| 2014-01-23 |
12 |
3-203.12 shellstock, maintaining identification- the date when the last shellstock (oysters) from the container is sold or served shall be recorded on the tag or label and kept for 90 days. observed unmarked tags. cdi by marking tags with proper date. |
| 2014-01-23 |
1 |
2-102.12 certified food protection manager-person in charge must be a certified food safety manager and provide certification. pic not certified. |