| Violation Date |
Code |
Description |
| 2018-11-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drink stored on prep surface near food and utensils. |
| 2018-11-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in units a front and stand up reach in interior soiled with debris. |
| 2018-11-19 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single service utensils stored within customer reach that were covered with dust. instructed pic to cover utensils to prevent co |
| 2018-11-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed containers of hazelnut sauce stored next to handsinks. |
| 2018-11-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved smoked salmon sandwich on menu without consumer advisory. verification required. |
| 2018-11-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine that was soiled with black debris on sides.4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish |
| 2018-11-19 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee go from handling cash register to put on gloves and warm sandwiches. cdi hands washed and gloves changed. repeat. |
| 2018-06-20 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -pobserved employee come from front area and out on gloves to handle sandwiches without washing hands. cdi hands washed. |
| 2018-06-20 |
8 |
6-301.12 hand drying provision - pfobserved no paper towels at back handsink. cdi paper towels provided. |
| 2018-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved unit holding at 67f and tcs items above 45f. observed milk that was held out on the counter for a while and placed in reach in and quiche and spinach feta danish that was holding |
| 2018-06-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed employees preparing sandwiches while wearing bracelets and watches.2-402.11 use head coverings, beard guards and clothing to restrain |
| 2018-06-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.obsedrved single service cups and items stored on floor in back kitchen area. |
| 2018-06-20 |
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/pfobserved half and half and skim milk |
| 2018-01-17 |
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 ham and cheese sandwiches from 1/12 at 42f. cdi: sandwiches voluntarily discarded. repeat violation improvement from previous inspe |
| 2017-09-27 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at kitchen handsink. cdi: papertowels provided. |
| 2017-09-27 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed that kitchen employee was unable to identify any of the symptoms or illnesses she should not come to work with. cdi: |
| 2017-09-27 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee move from raw food to ready to eat foods with no handwash. 2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, |
| 2017-09-27 |
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 pimiento cheese sandwiches, bagel sandwiches, and muffin sandwiches held above 41f for more than |
| 2017-09-27 |
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 fingerling potatoes cooling at a rate of 0f per minute in reach in cooler. cdi: items moved to walk in for rapid cooling. |
| 2017-09-27 |
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 fingerling potatoes cooling with a lid on top of them. cdi: lid removed. |
| 2017-09-27 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed parfaits stored i |
| 2017-09-27 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed fruit flies throughout kitchen. pic advised to call pest control. |
| 2017-03-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed forks and knives stored with service side up. cdi: items turned over to be service side down. |
| 2017-03-17 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed apples stored in grab and go cooler, unwashed, with no sign telling consumers to wash before eating. cdi: wash before eating sign placed on apples. |
| 2017-03-17 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed no labels of ingr |
| 2017-03-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed turkey sausage holding at 120-130f in steam well. cdi: items reheated to 165f. |
| 2017-03-17 |
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 come in to facility to start shift, adjust uniform, a |
| 2016-11-17 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed par cooked salmon being used in facility. facility directed to discontinue par cooking until procedure is written and a |
| 2016-11-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes and soup in ric holding below 45f. items rapidly cooled. see #45. unit reading 45f by end of inspection. |
| 2016-11-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled bottle with blue cleaner. cdi: cleaner identified as windex, and properly labeled. |
| 2016-11-17 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on rif. observed ric in kitchen not holding at 45f consistently throughout unit. cdi: engineering came up to facility and turned unit down. |
| 2016-11-17 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed no nutritional la |
| 2016-11-17 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed roped par cooked steaks stored in faciltiy. pic stated that items were roped this morning. all rop items discarded. haccp plan received today from fac |
| 2014-11-04 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - pclean ice machines according to manufactuerers recommendations or at least enough to prevent accumulation of soil. observed 1 ice machine with black residue buildup and in need of cleanin |
| 2014-11-04 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfhandwashing sinks shall be easily accessible for employee use. observed pitchers stored in handwashing sink along prep line. cdi, operator removed pitchers from sink. |
| 2014-11-04 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed 1 container of raw ground beef stored above raw steak in reach in refrigerator. cdi, operator relocate |
| 2014-11-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfdate mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. observed 3 bins of chicken wings not date mark |
| 2014-11-04 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed rusty shelving inside coolers at bar where glasses were being stored. observed several split gaskets on door of reach-in refrigerators at champions side of pre |
| 2014-11-04 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean equipment in a clean, dry area. observed clean bowls stored in soiled bin along cookline. observed clean plates stored on soiled storag |
| 2014-11-04 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from accumulation of soil. observed some |
| 2014-11-04 |
26 |
7-201.11 separation-storage - pstore toxic substances and sanitizer so that contamination of equipment is prevented. observed 1 bottle of quat sanitizer stored over straws at bar. cdi, operator relocated sanitizer bottle. |
| 2014-06-19 |
53 |
6-501.12 cleaning, frequency and restrictions - cgeneral comment: phyiscal facilities shall be cleaned as often as necessary to keep them clean. observed standing water accumulating below warewashing machine.6-501.11 repairing-premises, structures, attach |
| 2014-06-19 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from accumulation of soil. observed all reach-in refrigeration units that was storing clean glassware soiled with debris and other soil residue. observed standing water accumula |
| 2014-06-19 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed several split gaskets on reach-in coolers. observed 1 dish machine at bar not provided proper concentration of sanitizer. |
| 2014-06-19 |
42 |
4-904.11 kitchenware and tableware-preventing contamination - cinvert clean forks and spoons so that handling of lip contact areas are not handled. observed several clean forks and spoons not inverted properly at bar. observed clean equipment stored on so |
| 2014-06-19 |
37 |
3-305.11 food storage-preventing contamination from the premises - cstore food 6 inches from the ground. observed boxes of lemons stored on ground in walk-in cooler. cdi, operator relocated lemons during inspection. |
| 2014-06-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfgeneral comment: implement and follow proper date marking procedures. observed 1 container of french onion soup with a date of preparation of 6/1 |
| 2014-06-19 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed cheddar cheese and blue cheese in container on top of i |
| 2014-06-19 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - pice bins shall be cleaned according to manufacturers recommendations or at least enough to prevent accumulation of soil. observed soil and mold accumulating in back of ice machine. cdi by |
| 2014-06-19 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw chicken stored in pan in direct contact with pan of raw ground beef. cdi, operator relocated food |
| 2014-06-19 |
8 |
6-301.14 handwashing signage - cgeneral comment: handwashing signs shall be provided at each handsink used by food employees. observed no handwash sign at bar handsink. cdi, handwash sign provided to operator. |
| 2013-10-23 |
4 |
observed two employee drinks stored on top of dish washing machine. cdi- discarded.2-401.11 eating, drinking, or using tobacco - employees shall eat and drink only in designated areas where the contamination of exposed food, clean equipment and utensils w |
| 2013-10-23 |
14 |
observed. microwave interior with heavy accumulation of food debris and residue. a couple knives with dried food debris. ice scoop with some black residue from storage bucket in bottom. cdi- cleaned and sanitized during inspection. 4-601.11 (a) equipment, |
| 2013-10-23 |
20 |
observed a few items on cold hold that were just prepped out of temperature such as diced/ sliced tomatoes and hard boiled eggs. cdi- moved to blast chiller.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot |
| 2013-10-23 |
45 |
observed some chipping paint on edges of wire racks in some of the coolers. paint/ repair rusting racks to prevent potential physical contaminates in foods. |
| 2013-10-23 |
27 |
general comment; do not do any specialized operations such as reduced oxygen packaging until further notice from health dept. |
| 2013-02-13 |
47 |
observed general cleaning needed on outside of equipment on cook line as well as inside of microwave. |
| 2013-02-13 |
45 |
general comment: observed some chipping on leading edges of wire racks in some of the coolers. paint/repair or replace rusting racks to prevent potential physical contaminates in foods. |
| 2013-02-13 |
41 |
observed container being used as scoop in dry storage containers. use only approved utensils in food products such as scoops with handle upright in product. corrected by removing. |
| 2013-02-13 |
35 |
general comment: labling looks goods. observed a few items that were not labled. ensure that all foods if not easily recognized should be labled. |
| 2013-02-13 |
27 |
general comment: do not do any specialized operations such as reduced oxygen packageing until further notice from healht department. |
| 2013-02-13 |
21 |
observed some itmes needing date marking if ready to eat. these itmes should be dated upon prepping or opening product. |
| 2013-02-13 |
21 |
observed items with date and temperature parameters which were exceeded. ensure that item with temps 41 degrees or belowe are not held longer than 7 days and items between 42-45 degrees are not held longer than 4 days. |
| 2013-02-13 |
20 |
observed items in 2 door reachin near ice machine with elevated temperatures. items in unit tightly packed prevent proper air flow. rearrange or reduce items in unit. also items on ice needs to be at least the same height as the food in the containers. ru |
| 2012-10-26 |
4 |
observed employee beverages on food prep table. cdi- removed |
| 2012-10-26 |
27 |
observed facility is reduced oxygen packaging and has improper haacp plan. cdi- corrected through instruction |
| 2012-10-26 |
20 |
observed cut lettuce and romaine on ineffective ice baths at 50 f. cdi- corrected through instruction ; removed to cool |
| 2012-10-26 |
7 |
observed chef contact ready to eat food with bare hands whiling temping. cdi- corrected through instruction |
| 2012-10-26 |
2 |
observed emplouee had no knowledge of employee health policy he had signed. cdi- corrected through instruction |