| Violation Date |
Code |
Description |
| 2018-12-12 |
53 |
6-501.12 floors, 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 wall area near dish machine in need of cleaning |
| 2018-12-12 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on prep unit and reachin cooler in need of replacement. repeat |
| 2018-07-25 |
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 wall in front of cooler 2 damaged and in need of repair. -0 points- |
| 2018-07-25 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on grill drawers and prep unit in need of replacement. |
| 2018-07-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed walk in 3 downstairs not able to maintain proper temperature see above temperature chart. cdi all tcs foods discarded and technician arrived and cooler temperature dropping by |
| 2018-07-25 |
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 change gloves between raw and ready to eat foods wit |
| 2018-05-22 |
51 |
5-501.17 toilet room receptacle, covered - c observed covered receptacle needed in ladies restroom. -0 points- |
| 2018-05-22 |
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 items cooled from last night were cooled in too great of volume and tight |
| 2018-05-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed reminder needed on cold smoked salmon served on bagels. 10 day verification required. |
| 2018-05-22 |
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 country style steak , fettucine and lettuce cooled from previous day at greater than 45 degrees. repeat violation. cdi di |
| 2018-01-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed basement handsink with a wet wiping cloth stored in the basin. item was removed by pic upon discovery. keep handsink free and clear of obstructions at all tim |
| 2018-01-31 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed a single dented can with return written on the top of the can that had been stored with other canned goods in the basement dry storage area. facility has an ar |
| 2018-01-31 |
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 two large containers of vegetable soup cooling overnight at temperatures above 50f in the kitchen area walk in cooler. item |
| 2018-01-31 |
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 soup being cooled in large, deep plastic containers. items had been cooli |
| 2018-01-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic containers in the dish area. facility has began removing the re-used food product containers, replacing them with clear lexan containers, however many |
| 2018-01-31 |
45 |
4-501.11 maintain equipment in good repair. observed two split gaskets on cooler units. observed some handle damage on several reach in cooler units. facility has repaired many of the units since last inspection, and is in the process of replacing ruste |
| 2018-01-31 |
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. observed some physical facility damage still present in the kitchen area, notably the w |
| 2018-01-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths left out of sanitizer containers in the kitchen and prep areas. such cloths must be returned to a proper concentration sanitizer container to prevent microbial gr |
| 2017-11-06 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed a dented can labelled do not use stored in the dry storage area. observed three other dented cans stor |
| 2017-11-06 |
4 |
2-401.11 eating, drinking, or using tobacco - c ehs observed multiple drinks in the kitchen area that were not equipped with a lid and straw, and were stored among food products such as spices and seasoning, clean equipment, utensils, etc. employees may |
| 2017-11-06 |
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 a cook line employee wash their hands for less than 20 seconds, approximately 5 seconds b |
| 2017-11-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer in the kitchen area with greasy residue present on the rear of the blade surface. observed this same slicer with accumulated spice/breadi |
| 2017-11-06 |
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 a large roast cooling in the walk in cooler. pic stated that it had been cooked from 3-6am and was put into the walk in to |
| 2017-11-06 |
20 |
a reminder: all cold foods must be held at 41°f beginning january 1, 2019.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p facility provides butter at tables for customer use in single use packages under no time or temperature control |
| 2017-11-06 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed smoked salmon present on a bagel item that is not asterisked for consumer advisory. pic stated that the |
| 2017-11-06 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed w |
| 2017-11-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets on several cooler units, racks of some cooler units, exterior of several large pots and pans have accumulated cooked on residue. |
| 2017-11-06 |
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 a mug used as a sugar scoop stored with the handle in contact with the |
| 2017-11-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observedf heavy amount of wet stacked plastic containers such as reused mayonnaise buckets and other food containers. observed several wet stacked metal pots and pans. facility mu |
| 2017-11-06 |
45 |
4-101.17 wood, use limitation - c observed several dry good seives constructed of soft wood material that is subject to scoring, chipping, as well as absorbant. hard maple or an equivalently hard, closegrained wood may be used for cutting boards, blocks, |
| 2017-11-06 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug missing from the exterior dumpster. |
| 2017-11-06 |
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. floor damage is present throughout facility in the kitchen, walk in cooler, basement ar |
| 2017-11-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed empty alcohol containers stored in the downstairs area amongst baking equipment, containers are kept for personal use. |
| 2017-11-06 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed employees with wiping cloths present on their aprons that were being used to wipe down food |
| 2017-09-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed carton of eggs stored over top of product such as tomatoes in the vegetable walk in cooler. item was immediately moved by pic to the egg stroage area in the same cooler. ensure t |
| 2017-09-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed an uncovered baked good product stored underneath a walk in cooler unit condensation pipe. food product would be subject to wate |
| 2017-09-07 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed some members of wait staff with items such as bracelets on. this staff occassionally plates foods such as salads, which would make |
| 2017-09-07 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed multiple bottles of ready made sanitizer. test kits at the facility were unable to adequately measure concentration of these chemicals. provide a test kit that i |
| 2017-09-07 |
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 upstairs walk in cooler floor which is currently covered in cardboar |
| 2017-09-07 |
45 |
4-501.11 maintain equipment in good repair. observed rusted storage racks in some areas, facility has replaced many of the previously noted rusted shelves, remaining shelves are in the basement area used for chemical and non-food product storage. |
| 2017-06-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed items stored on the floor of the basement area. items had been delivered prior and had not yet been fully stocked. employee was |
| 2017-06-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several drinks stored on a prep table near the drink line. keep all drinks segregated in an area where they will not contaminate single service or multi use u |
| 2017-06-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice bin lid and shield collecting black and pink residue. |
| 2017-06-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth buckets in the kitchen containing less than 50ppm of chlorine sanitizer. buckets refilled. |
| 2017-06-21 |
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 unshielded lights in the basement area.6-501.14 change the filters and clean the intake and exhaust air du |
| 2017-06-21 |
45 |
4-501.11 maintain equipment in good repair. observed damaged reach in cooler doors throughout kitchen area. ensure that all equipment is kept in good repair. |
| 2017-06-21 |
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 damaged door in the basement, observed floors in the kitchen walk in cooler in |
| 2017-06-21 |
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 dry storage and ice scoops stored with handles in contact with the food |
| 2017-03-06 |
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 unshielded lights in the single use article area. |
| 2017-03-06 |
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 floors in disrepair in the upstairs walk in cooler, observed wall damage in ch |
| 2017-03-06 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug missing on the trash dumpster. |
| 2017-03-06 |
45 |
4-501.11 maintain equipment in good repair. observed multiple reach in cooler doors damaged. observed rusty/damaged shelving throughout facility. |
| 2017-03-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked pans and pots in the dish machine area. items should be air dried before stacking. cdi by employee pyramid. |
| 2017-03-06 |
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 multiple items cooked the night prior to inspection not date marked. facility should be datemarking tcs items if the intent is not |
| 2017-03-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a wait staff employee dump water from a pitcher into a handsink near the dish machine. handsinks may only be used for handwashing, utilize the three compartmen |
| 2016-12-13 |
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 floor and wall damage throughout facility. |
| 2016-12-13 |
45 |
4-501.11 maintain equipment in good repair. observed damaged handles on reach in/undergrill refrigeration units. observed unit nonfunctioning near the kitchen meat cooler. |
| 2016-12-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths left outside of sanitizer in kitchen areas. insure any wet cloths are returned to sanitizer containers or removed from the ktichen after use. |
| 2016-12-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on the rear blade surface of the large meat bandsaw in the basement. insure that the item is thoroughly cleaned after each use. foo |
| 2016-07-28 |
17 |
3-403.11 reheat house processed, ready-to-eat food to 165f within 2 hours if food is to be hot held until service. -p observed marinara sauce on hot hold at 133 f and all other items on hot hold table over 160 f. deemed reheat violation. cdi- reheated to |
| 2016-07-28 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple staff donn gloves without wshing first hands. cdi- instruction provided to pic2-301.14 wash hands after activities that contaminate them.-p observed multiple food empl |
| 2016-07-28 |
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 wait staff eating and bare handling toast at expo. |
| 2016-07-28 |
8 |
5-204.11 handwashing sinks shall be located to promote convenient handwashing by food employees in food preparation, dispensing or utensil washing in the immediate work area or between work areas. observed facility has a desert preparation/dispensing area |
| 2016-07-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed covered beverage stored on food prep table and employee remove lid to drink from another cup. cdi- instruction provided |
| 2016-07-28 |
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 tuna, egg, chicken salads, ready to eat meats and other tcs foods not date marked on line. vr for date marking3-501.18 discard th |
| 2016-07-28 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed open tea pitchers stored with public access. |
| 2016-07-28 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed facility cleaning and reusing single use containers. |
| 2016-07-28 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed floors have multiple areas with missing tile and cardboard covering. * cardboard mus |
| 2016-07-28 |
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 multiple tcs foods cooling initially or secondarily improperly using plast |
| 2016-03-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored uncovered above customer ice in wait station. cdi beverage voluntarily discarded. |
| 2016-03-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce in flip top cooler above 45f. see temperature chart for temperature observations. cdi large ice bag placed on top of product. repeat violation. |
| 2016-03-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bucket of sanitizer not labeled. observed white powdery substance in blue bucket not labeled with contents. pic stated powdery substance was a cleaner. c |
| 2016-03-18 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometers provided in 2 reach-in coolers. |
| 2016-03-18 |
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 two containers of dry goods not labeled with contents of product. |
| 2016-03-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers wet stacked. |
| 2016-03-18 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in several reach-in coolers. |
| 2016-03-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food debris. under cooktops, gaskets, shelves, etc. |
| 2016-03-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed soiled in use wiping cloths stored on employee aprons. observed wet wiping cloths on prep surfaces. repeat violation. |
| 2015-12-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed containers of food stored on the floor of walk-in cooler. cdi by placing on storage rack. |
| 2015-12-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build-up inside ice machine located downstairs. observed food debris on can opener. cdi by wash, rinse, and sanitize. |
| 2015-12-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce stored in salad prep cooler > 45f. cdi by using ice packs to cool lettuce. gave pic information on tphc for lettuce. |
| 2015-12-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on work surfaces. |
| 2015-12-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed reminder statement on menu with asterisk. no asterisk marked beside menu items offered undercooked (burge |
| 2015-12-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed equipment on cook line in need of cleaning. observed dust and food debris on top shelf on cook line. |
| 2015-12-30 |
53 |
6-502.12 floors, 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 dust build-up on vent covers above salad prep coo |
| 2015-12-30 |
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 between equipment on cook line. |
| 2015-08-31 |
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 cabbage and chicken stock stored in deep containers during cooling proces |
| 2015-08-31 |
54 |
6-303.11 intensity-lighting - observed light fixture out in downstairs dry storage room. |
| 2015-08-31 |
53 |
6-502.12 floors, 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 heavy dust build-up on tv above salad prep cooler |
| 2015-08-31 |
46 |
4-302.14 sanitizing solutions, testing devices - observed sanitizer in bucket testing at 0ppm chlorine. cdi by adding chlorine to solution. |
| 2015-08-31 |
45 |
4-501.11 maintain equipment in good repair. observed internal air temperature of 55f in salad prep cooler. repair cooler. pic will call for repair service. vr visit required.rehs will return within 10 days to verify compliance. |
| 2015-08-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on work surface. |
| 2015-08-31 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory on menu with asterisk. however, menu items served undercooked were not marked with an a |
| 2015-08-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce stored in prep cooler on cook line > 45f. cdi by voluntary discard. observed sliced melons, and homemade salad dressings stored in salad prep cooler > 45f. cdi by remov |
| 2015-08-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed boiled cabbage and chicken stock stored on countertop < 135f. cdi by moving food items to walk-in cooler for rapid cooling to cold hold. |
| 2015-08-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed pre-cooked chicken wings stored under raw beef steak in upright cooler. cdi by rearranging order of foods in refrigeration. |
| 2015-08-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on work surfaces. one beverage stored uncovered. cdi by discard and proper storage of beverages. |
| 2015-03-26 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: red potatoes 107f milk bath 69f. refried red potatoes to 165f discarded milk bath |
| 2015-03-26 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: clean white flap on both ice machines in kitchen and downstairs. cdi-cleaned during inspection |
| 2015-03-26 |
45 |
4-101.19 nonfood-contact surfaces - c: observed rusting shelves in small reach in cooler with seafood and where needed. |
| 2015-03-26 |
47 |
4-602.13 nonfood contact surfaces - c: clean shelves inside walk in coolers. |
| 2015-03-26 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair damaged floor tiles in front of cooking equipment and where needed. reseal baseboard to wall under hand sink in ice cream area.6-501.11 repairing-premises, structures, attachment |
| 2014-12-10 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair floor in front of cooking equipment.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: reseal drainboard to wall on dish machine near hand sink. |
| 2014-12-10 |
47 |
4-602.13 nonfood contact surfaces - c: clean shelves inside walkin coolers. clean sides of cooking equipment where needed. clean gasket on freezer door. |
| 2014-12-10 |
45 |
4-101.19 nonfood-contact surfaces - c: repair inside cabinet near tea urn close to ice cream area. replace or repair rusting shelves inside baked goods cooler and where needed. |
| 2014-12-10 |
41 |
3-304.12 in-use utensils, between-use storage - c: dipperwell must be running if scoops are present. observed dipperwell with utensils not running. |
| 2014-07-17 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: repair damaged floor tiles in kitchen and where needed. |
| 2014-07-17 |
42 |
4-901.11 equipment and utensils, air-drying required - c: observed employee drying pot with cloth. all dishes must be air dried. |
| 2014-07-17 |
39 |
3-304.14 wiping cloths, use limitation - c: keep all wet wipe cloths stored in sanitizer buckets when not in use. |
| 2014-07-17 |
37 |
6-404.11 segregation and location-distressed merchandise - pf: dented cans must be stored separately from usable can goods. cdi-marked for return and separated. |
| 2014-07-17 |
6 |
2-301.14 when to wash - p: observed waitresses putting on gloves and handling bread without washing hands. must wash hands before placing gloves on before handling food. cdi-manager informed staff to was h hands before glove use. |
| 2014-02-03 |
21 |
3-501.17 containers of food cooked on 2/2/14 not properly date marked inside walk in cooler. if food is kept longer than 24 hours, it must be date marked. |
| 2014-02-03 |
23 |
3-603.11 consumer advisory currently has items asteriked that will not be served raw or undercooked. (chicken products) remove asterik from those items. |
| 2014-02-03 |
14 |
4-501.114 sanitizer bucket less than 50 ppm. cdi- changed out |
| 2014-02-03 |
6 |
2-301.14 employee observed changing gloves without washing hands. employees must wash hands after handling raw products and touching face before changing into new pair of gloves. cdi-employees wash hands prior to handling food. |
| 2014-02-03 |
37 |
3-305.11 containers of food stored on the floor(onions, squash, celery). food must be stored 6 off of floor. 6-404.11 dented cans need to be segregated to be returned. do not keep stored with cans to be used for restaurant. |
| 2014-02-03 |
13 |
3-302.11 food stored uncovered/unprotected. store croutons and food under counter in a manner so that it prevents contamination. frozen pork stored above fries and eclair shells. keep raw meat below cooked foods. |
| 2014-02-03 |
39 |
3-304.14 wet cloths stored on counters. keep all wet wipe cloths stored in buckets when not in use. |
| 2014-02-03 |
16 |
3-401.11(a) burgers not cooked to 155 degrees(we supposed to be fully cooked per order). ground beef must be cooked to 155 degrees unless specified to be undercooked by consumer. cdi- by recooking to 163 degrees. |
| 2014-02-03 |
47 |
4-601.11(c) dish machine needs to be cleaned(inside). clean shelving above hot holding unit. |
| 2014-02-03 |
49 |
5-202.14 backflow prevention device needed when hose is attached to fucet and hose bib is under continuous pressure. provide device for continuous pressure. |
| 2014-02-03 |
51 |
5-501.17 trash cans in employee restroom downstairs and ladies room needs lids for sanitary napkins. |
| 2014-02-03 |
45 |
4-202.11 ice scoop damaged. utensils must be in good repair. cdi- discarded. |
| 2014-02-03 |
52 |
5-501.115 clean around dumpsters. area around dumpsters must be maintained so that the areas around dumpsters are clean. |
| 2014-02-03 |
53 |
6-501.11 paper towel dispensers must operate properly in kitchen. replace burned out light bulbs @ service stations. 6-501.11 floors need to be properly maintained. missing floor tiles on cookline. |
| 2014-02-03 |
54 |
6-303.11 need more lighting @ cook line to ensure visibility inside all under counter equipment. |
| 2013-12-12 |
6 |
2-301.15 where to wash - pfhave all employees wash hands using soap and paper towels at hand sinks only. utensil and food preparation sinks may not be used for hand washing purposes. observed employee rinse hands at 3 compartment sink. cdi by having emp |
| 2013-12-12 |
7 |
3-301.11 preventing contamination from hands - p,pfemployees may not use bare hands to prepare/handle any ready to eat foods. observed employee wearing a glove on one hand and other hand without glove making sandwich. cdi by discarding sandwich and havi |
| 2013-12-12 |
13 |
3-304.15 (a) gloves, use limitation - psingle use gloves shall be used for one task only and discarded when soiled or when interruptions occur in the operation. observed several employees leave kitchen wearing gloves and return to cook line to continue p |
| 2013-12-12 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pmaintain quat sanitizer at 200ppm. observed spary bottle on line with about 100ppm. maintain chlorine sanitizer at 50ppm. observ |
| 2013-12-12 |
18 |
3-501.14 cooling - prapidly cool all potentially hazardous foods from 135f to 70f in 2 hours and to 45f and below in a total of 6 hours. observed cooked whole potatoes in walk in cooler in basement 50-52f cooked last night. cdi by discarding. also susp |
| 2013-12-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmaintain all cold foods 45f and below. observed all potentially hazardous items in flip top prep cooler on line 48-52f. see temperatur |
| 2013-12-12 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - pall potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened and discarded a |
| 2013-12-12 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfcurrent consumer advisory on menu encompasses all food items instead of only those that can be served raw or undercooked. consumer advis |
| 2013-12-12 |
31 |
3-501.15 cooling methods - pfrapidly cool all potentially hazarouds foods using shallow containers, ice baths and leave vented. observed large, deep covered buckets of thick sausage gravy cooling in walk in cooler. cdi by splitting into smaller containe |
| 2013-12-12 |
39 |
3-304.14 wiping cloths, use limitation - conce wet or soiled all towels must be stored in sanitizer in between uses. observed a couple of wet towels on surfaces on line and in basement prep area. |
| 2013-12-12 |
40 |
3-302.15 washing fruits and vegetables - call fruits and vegetables must be washed before being cut, cooked or prepared. observed box of whole raw potatoes on line to be cooked without washing. after washing place in a clean container and not back in or |
| 2013-12-12 |
47 |
4-602.13 nonfood contact surfaces - cgeneral cleaning needed of non-food contact surfaces throughout. |
| 2013-12-12 |
53 |
repair/replace missing floor tiles on cook line. general cleaning needed of floors and walls throughout. |
| 2013-12-12 |
54 |
6-303.11 intensity-lighting - creplace burnt out light bulbs in fixtures under hood system, on cook line, in basement near single service items storage, and in server station outside of ktichen. |
| 2013-08-16 |
2 |
must have employee health policy in place to address reportable symptoms and illnesses. pic was unsure of reportable symptoms and illnesses. cdi by instruction. gave employee health policy handouts in english and spanish. |
| 2013-08-16 |
6 |
2-301.15 where to washproperly wash hands at handsinks using soap and paper towels. observed employee rinse hands at 3 compartment sink and use wet towel to wipe hands. cdi by directing employee to handsink. |
| 2013-08-16 |
8 |
6-301.14 handwashing signageprovide employee must wash hands signs at all handsinks. observed most handsinks in kitchen without signs. cdi by giving handwash stickers to pic. |
| 2013-08-16 |
13 |
3-304.15 (a) gloves, use limitationdiscard gloves when soiled or damaged. change gloves in between tasks as necessary. observed employee preparing food with torn gloves. cdi by having employee discard gloves, wash hands and put new gloves on. |
| 2013-08-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain all cold foods 45f and below. observed multiple foods in prep unit above 45f. see temperature chart. cdi by relocating items to |
| 2013-08-16 |
31 |
4-301.11 cooling, heating, and holding capacities-equipmentfacility may need more refrigeration in order to maintain proper temperatures and storage of food. observed all walk in coolers full to maximum capacity. |
| 2013-08-16 |
53 |
maintain floors, walls and ceilings in good repair. observed missing/damaged floor tiles on cook line. |
| 2013-08-16 |
39 |
3-304.14 wiping cloths, use limitationonce wet or soiled all cleaning towels must be stored in sanitizer in between use. observed multiple wet/soiled towels on surfaces along cook line. |
| 2013-08-16 |
45 |
maintain all food and non-food contact surfaces in good repair. observed broken fryer baskets and deeply grooved cutting boards throughout. observed rusted shelves in refrigeration units. observed cardboard lining shelf of prep table. |
| 2013-08-16 |
47 |
some general cleaning needed of non-food contact surfaces throughout including but not limited to shelving, exterior of dry good/storage containers, equipment on line etc. |
| 2013-08-16 |
38 |
2-303.11 prohibition-jewelryemployees may not wear any jewelry on their hands or wrists except for a plain smooth wedding band while preparing food. observed employee preparing food wearing a watch. cdi by instruction. |
| 2013-03-25 |
53 |
materials for indoor floor; wall; and ceiling surfaces under conditions of normal use shall be: (1) smooth; durable; and easily cleanable for areas where food establishment operations are conducted;(2) closely woven and easily cleanable carpet for carpete |
| 2013-03-25 |
45 |
maintain equipment in good repair and smooth & easily cleanable. observed damaged fryer baskets (new ones on order); rusted shelving inside reach-in & walk-in cooler upstairs; and cardboard lining floors inside walk-in cooler. |
| 2013-03-25 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 observed metal pans stacked wet on shelf at dish area. |
| 2013-03-25 |
37 |
a) except as specified in (b) and (c) of this section; food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and (3) at least 15 cm (6 inches) ab |
| 2013-03-25 |
23 |
provide a proper consumer advisory for animal foods such as beef; eggs; fish; lamb; pork; poultry; or shellfish that be served undercooked or raw. observed facility missing proper disclosure for steak & eggs cooked to order on menu. cdi; reviewed differen |
| 2013-03-25 |
21 |
(a) a food specified in ? 3 501.17(a) or (b) shall be discarded if it:(1) exceeds the temperature and time combination specified in 3-501.17(a); except time that the product is frozen; p (2) is in a container or package that does not bear a date or day; |
| 2013-03-25 |
7 |
(b) except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils su |
| 2012-12-18 |
23 |
3-603.11 - general comment: provide adequate consumer advisory for all undercooked/raw animal food served to consumers. facility serves undercooked eggs without a proper consumer advisory. cdi - instructed to correct by next inspection. |
| 2012-12-18 |
14 |
4-501.114 - provide sanitizer at correct concentration - 50-100 ppm for chlorine. observed chlorine in multible buckets at greater than 200ppm. cdi - employee refilled buckets to correct strength. |
| 2012-12-18 |
19 |
keep phf / tcf foods at 135f or above when hot holding. observed rice hot holding between 96-112f; and marinara sauce at 126-129f. cdi - employee reheated rice and sauce. |
| 2012-12-18 |
31 |
use proper methods when cooling foods. observed roast beef in cooling process that was wrapped. observed large batch of lettice in cooling process. cdi - instructed on correct methods. |
| 2012-12-18 |
8 |
keep handwash signs at all handwash sinks used by employees. observed no signs available at handwash sink in kitchen and in men's restroom next to dining room. keep disposable towel or other hand drying device at handwash sinks. observed no paper towel |
| 2012-12-18 |
39 |
general comment: properly store in use wiping cloths in sanitizer. observed several wet wiping cloths stored on food prep tables. |
| 2012-12-18 |
45 |
general comment: keep equpment in good repair. observed rusty shelving in 2 door traulsen unit. observed damaged fryer baskets on cookline. observed 2 lights out under hood system. |
| 2012-12-18 |
53 |
flooring materials shall be smooth and easily cleanable. observed walk in cooler floor lined with cardboard. |
| 2012-12-18 |
37 |
properly store foods to prevent contamination. observed several foods in walkin uncovered. observed towels stored in contact with sliced turkey. |
| 2012-12-18 |
6 |
wash hands after handling soiled utensils. observed employee handling dirty dishes without washing hands prior to handling cornbread. cdi-directed employee to wash hands. |