| Violation Date |
Code |
Description |
| 2018-11-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee keys, cell phone, speakers, and personal drinks stored on prep surfaces and next to food and multi use utensils in food prep are |
| 2018-11-27 |
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 ceiling tiles in upstairs kitchen in need of repair, gaskets in need of repair. |
| 2018-11-27 |
52 |
5-501.115 maintaining refuse areas and enclosures - c. maintain receptacle enclosure area free of unnecessary litter. oberved cans and litter around compactor area and needs to be cleared and removed. |
| 2018-11-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed containers holding wrapped food items that was soiled with liquid and green and white debris, racks in walk ins soiled with black and food debris, f |
| 2018-11-27 |
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 chow chow, chunks of country ham, lady edison ham, seriano ham, salsa, and diced ham that was |
| 2018-11-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved slicer, can opener, tea nozzles, fryer baskets, grater, and 4 plates soiled with food debris. cdi items moved and broken down for cleaning. repeat. |
| 2018-11-19 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met.observed no managerial control over items that are held on tphc, large items that are cooled for later use, and items are not being held over 7 day shelf life. |
| 2018-11-19 |
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.-pobserved employee touch face and continue seasoning raw meat. cdi hands w |
| 2018-11-19 |
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.-pobserved employee handle frozen bread dough with bare hands that was to be prepared tomorrow, employee touch smoked d |
| 2018-11-19 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved unwashed beets, ginger, and tumeric root above rte cheeses and other rte items. cdi items relocated. repeat. |
| 2018-11-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved metal pans on drying rack with food debris and plates and bowls by back freezer soiled with debris. cdi items moved for cleaning. suggest facility clea |
| 2018-11-19 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed prime rib that was previously cooked to 128f and carry over cooked to 130f without holding it for 112 minutes. product |
| 2018-11-19 |
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 facility with lamb shank liquid and cheese sauce from the night before at 61f and 54f respectively. cdi items discarded. rep |
| 2018-11-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved sliced tomatoes and sliced lettuce, that was not checked to ensure cooling process complete, placed in prep top above 45f. cdi items moved to walk in for cooling. repeat. |
| 2018-11-19 |
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 garlic cheese (11/11), pepperoni (11/10), pizza sauce (11/12), zucchini (11/11), chicken saus |
| 2018-11-19 |
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/pfobserved salsa and shredded cheese th |
| 2018-11-19 |
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 lamb shank liquid that was cooling in deep plastic containers and cheese s |
| 2018-11-19 |
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 scoops holding in container of room temperature water on counter at fro |
| 2018-11-19 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed box of to go cartons stored on floor near dry storage area. |
| 2018-11-19 |
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 ceiling tiles and sink close to back kitchen area |
| 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 personal drink stored on prep surface and personal soda can stored in utensil holder. repeat. |
| 2018-09-13 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved unwashed corn and other produce stored over rte food in walk in units. cdi items relocated.**facility has not started rop process yet. will follow up to check on haccp. |
| 2018-09-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machines soiled with black debris. cdi ice machine burned for cleaning.4-501.114 maintain sanitizer at correct concentrations. -pobserved bar |
| 2018-09-13 |
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 pork juice from night before at 60f. cdi item discared. repeat. |
| 2018-09-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved american cheese, white cheddar cheese, and boiled eggs overstocked in prep top and holding above 45f. cdi top portions discarded. repeat. |
| 2018-09-13 |
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 sausage, arugula, spinach, milk, and heavy cream, half and half not dated. cdi items dated. l |
| 2018-09-13 |
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 all pans of butter and fried |
| 2018-09-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved fresh bites menu missing disclaimer (items are raw or undercooked) and salmon lox is not asterisked as und |
| 2018-09-13 |
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 pork juice cooling in a deep plastic container from the night before and c |
| 2018-09-13 |
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 containers of seasoning and flour not labeled. repeat. |
| 2018-09-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed black debris on ice in bar ice machine. cdi ice burned. |
| 2018-09-13 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal phone and drinks stored with food and equipment in kitchen area. |
| 2018-06-20 |
35 |
3-302.12 food storage containers identified with common name of food - cobserved flour, salt, white pepper, and other food items in containers with no labels. |
| 2018-06-20 |
31 |
3-501.15 cooling methods - pfobserved shank fat cooling in deep plastic container. cdi items discarded. foods shall be cooled in shallow metal containers and separated into smaller portions. |
| 2018-06-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved steak sandwich, the usual with eggs any way, and asparagus plate with cured egg yolk that was not noted on |
| 2018-06-20 |
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. -pobserved half and half, frisee, spring mix, and mozzerella that was not dated. cdi items dated. crab meat |
| 2018-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved garlic and oil mixture in a plastic container that was on the counter from two days ago at room temperature. cdi item discarded. |
| 2018-06-20 |
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. -pobserved shank liquid that was cooling in walk in overnight and only reach 59f. cdi item discarded. |
| 2018-06-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs above rte food in reach in. cdi items moved. repeat.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed breaded chicke |
| 2018-01-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cooked octopus tentacles stored under raw fish. cdi: item relocated.3-302.11(a) separate the different types of raw animal foods. -p observed raw duck stored over raw fish. cdi: it |
| 2018-01-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 3-comp sink dispenser to be dispensing at 100ppm quat. cdi: sanitizer is being hand diluted. maintenance called to fix the issue. verification req |
| 2018-01-17 |
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 honey butter with no time w |
| 2018-01-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed inside of blast chiller with heavy food debris build up. |
| 2018-01-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets all to be below 200ppm. cdi: sanitizer was hand diluted. see #14. |
| 2018-01-17 |
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 prepping and cooking food with unapproved jewelry. |
| 2017-10-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asterisked consumer advisory statement to be unclear. cdi: statement properly asterisked. observed fresh |
| 2017-10-16 |
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 employee wash hands and then dry them with a cloth that he had been using for several oth |
| 2017-10-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed utensils stored in handwashing sink. cdi: utensils relocated to prep sink. |
| 2017-10-16 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored over washed produce. 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee move from dirty dishe |
| 2017-10-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on several pans stored as clean. observed plastic wrap still on pans stored as clean. |
| 2017-10-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed microgreens on the line stored at room temperature. observed employees prepping chicken with entire sheet rack out at room temperature. employee had only completed 2 sheet pans |
| 2017-10-16 |
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 duck confit and roasted corn date marked 10/9-10/15 in cooler drawers. cdi: items voluntarily di |
| 2017-10-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies at bar and some in kitchen. pic advised to contact ecolab. repeat violation |
| 2017-10-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees with no head coverings preparing food in the kitchen. |
| 2017-10-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored in quat sanitzer below 200ppm. |
| 2017-10-16 |
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 handle of scoop down in panko. |
| 2017-10-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans stored as clean. repeat violation |
| 2017-10-16 |
45 |
4-502.11(a) maintain utensils in good repair. observed several lids damaged throughout facility. cdi: lids discarded. |
| 2017-10-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gray build up on shelving in walk in. |
| 2017-10-16 |
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 shelf above food prep sinks. repeat violation |
| 2017-08-07 |
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 several shellfish tags missing date that the last one was se |
| 2017-08-07 |
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 cooked chickens on line or in walk in. observed no date mark on blanched broccoli in walk in cooler.cdi: items p |
| 2017-08-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of chemical on bottom shelf of prep table. cdi: chemical was dumped out. |
| 2017-08-07 |
27 |
8-201.13 submit a properly prepared haccp plan to the variance committee or local regulatory authority as required. observed facility is roping watermelon slices and holding them in the rop bag until use. this process may only be done if the food is roped |
| 2017-08-07 |
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 3 large lexans of pork stock in walk in cooling from yesterday. items wer |
| 2017-08-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies present at bar and one flying around dry goods rack in kitchen. pic advised to call pest control for pest remediation. |
| 2017-08-07 |
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 pork stock from yesterday in walk in cooler still cooling at a temperature of 48f. cdi: item voluntarily discarded. verifica |
| 2017-08-07 |
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 utensils sitting in container of stagnant water at line. observed engine |
| 2017-08-07 |
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 single service to go boxes stored directly on floor at server station. |
| 2017-08-07 |
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 several areas of ceiling, directly over prep area with heavy dust accumulation |
| 2017-08-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone stored on shelving used for air drying directly next to clean pans. |
| 2017-08-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of frozen meat stored on floor in freezer. cdi: item relocated to shelving. repeat violation |
| 2017-05-01 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site at start of inspection. cdi: cfm arrived after approximately 20 minutes. |
| 2017-05-01 |
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 cooked mushrooms, grits, and feta cheese with no proper date marking. cdi: feta discarded. mushrooms and grits were properly labe |
| 2017-05-01 |
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 cooked sausage cooling in cooler drawer on kitchen line. cdi: sausage move |
| 2017-05-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hot box blocking handsink in prep area. cdi: hot box relocated. repeat violation |
| 2017-05-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying dishes as they came out of the dish machine. cdi: employee shown by pic where to place wet dishes. repeat violation significant improvement from last |
| 2017-05-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one plastic lexan of food in freezer, stored on the floor. repeat violation |
| 2017-04-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grilled chicken on counter holding at 90f. employee stated that he was waiting for it to cool, so it could be cut. cdi: chicken reheated to 165f and then cooled in blast chill |
| 2017-04-21 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed several violations throughout facility including unapproved source, handwashing, cooling, hot holding, and date marking that demonstrate lack of control of th |
| 2017-04-21 |
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 employee wash hands for 3 seconds, and turn off faucet with bare hands, thereby recontami |
| 2017-04-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink designated for dish area to be blocked by towers of glassware in containers. cdi: glassware relocated. |
| 2017-04-21 |
9 |
3-201.11 use food from approved sources only. -p observed morel mushrooms in walk in. pic produced an invoice that said miscellaneous mushrooms. cdi: pic voluntarily discarded mushrooms. pic directed to ensure that all mushrooms (and other food) are from |
| 2017-04-21 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee, who was washing dishes, handle clean dishes with damaged gloves. observed employee on front cook line adjust hat and wipe brow with gloves o |
| 2017-04-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several stacked containers with stickers still present. repeat violation |
| 2017-04-21 |
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 pork stock cooling from last night in the walk in. pork stock was 60f. pic stated that the stock is to be cooled in the bl |
| 2017-04-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs cashew butter held out on counter. cashew butter reached 62f. cdi: product discarded. repeat violation improvement from last inspection. |
| 2017-04-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed excessive build up on interior of cooler drawer cooler on front line. observed stickers left on dishes as they were coming out of the dish machine a |
| 2017-04-21 |
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 observed cut cantalope and honey dew cooling in produce cooler while tightly covere |
| 2017-04-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bananas stored on the floor in walk in cooler. cdi: bananas relocated to shelf. |
| 2017-04-21 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee on front cook line with a watch on. |
| 2017-04-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on counters and in sinks on cook line. cdi: cloths removed to dirty laundry. observed wet wiping cloths stored in buckets on the line with 50ppm qua |
| 2017-04-21 |
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 metal container being used to scoop dry good out in walk in cooler. |
| 2017-04-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers throughout facility. repeat violation improvement from last inspection. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, d |
| 2017-04-21 |
45 |
4-502.11(a) maintain utensils in good repair. observed duct tape wrapped around handle of knife on front line. |
| 2017-04-21 |
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 cooked onions in reach in dated for 4/14, ham stock in the walk in dated 4/13, ham stock in walk |
| 2017-01-17 |
23 |
| 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed improper consumer advisory for bar menu. cdi: bar menu edited on site. |
| 2017-01-17 |
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 move from loading dirty dishes to unloading clean di |
| 2017-01-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several containers stored as clean with stickers on them. repeat violation.4-501.114 maintain sanitizer at correct concentrations when being used to s |
| 2017-01-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hot held chicken on stove below 135f. pic stated that it was extra and was going to be discarded. cdi: item discarded. |
| 2017-01-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salmon, steak, and chicken stored at 51f in cooler. cooler came unplugged. cdi: items discarded and cooler plugged in. |
| 2017-01-17 |
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 date chicken stock at 8 days in walk in cooler. observed sausage with no date mark in walk in. |
| 2017-01-17 |
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 several pans of potatoes in walk in cooler, tightly wrapped and at 65f. c |
| 2017-01-17 |
18 |
l3-501.14(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 veggie stock cooked yesterday at 47f. cdi: item discarded. repeat violation |
| 2017-01-17 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic working on line with no hair restraint. |
| 2017-01-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet cloth stored in soapy water. observed other cloths stored in sanitizer below proper concentration levels. cdi: sanitizer from bar sink used as one at back sink was too low |
| 2017-01-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked containers throughout facility. items separated for drying. repeat violation |
| 2017-01-17 |
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 bottles of oil at cook line. |
| 2017-01-17 |
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 ice scoop with severe cracking at handle. cdi: new scoop ordered. |
| 2017-01-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cellphone stored on prep surface. cdi: cellphone relocated. |
| 2016-12-06 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at front kitchen handsink. cdi: towels provided. |
| 2016-12-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several stacked containers with stickers on them. cdi: items taken to dish area. |
| 2016-12-06 |
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 chicken cooling for 2 hours in walk in, at 85f. cdi: item discarded. |
| 2016-12-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed flat iron steak in cooler draweer at 50f with yesterday's date. cdi: item discarded. observed homemade pickles stored in cooler, previously on counter at 60f. cdi: item coole |
| 2016-12-06 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no disclosure on bar or restaurant menus. repeat violation. verification required |
| 2016-12-06 |
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 honey dew cooling in walk in cooler while tightly covered. cdi: product v |
| 2016-12-06 |
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 two stocks dated 11/28 and 11/29 in the walk in cooler. cdi: items discarded. repeat violation. verification required. |
| 2016-12-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed some fruit flies near blast chiller. pic advised to call pest control. |
| 2016-12-06 |
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 spatula stored in 122f water at front kitchen. cdi: item taken to dish |
| 2016-12-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers on racks by walk in cooler. cdi: items separated for drying. repeat violation |
| 2016-12-06 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket at server's cooler. repeat violation |
| 2016-12-06 |
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 oils and salts at front kitchen with no label. repeat violation |
| 2016-11-15 |
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 reminder on menus for restaurant. observed no disclosure or reminder on bar menu for drink with raw, s |
| 2016-11-15 |
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 employee bare handing croissants. cdi: item reheated to 165f and used gloved hand to remove them from pan. |
| 2016-11-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed server handsink blocked by high chairs. observed large food particles in line handsinks. cdi: handsink unblocked and employees directed to only use handsinks fo |
| 2016-11-15 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed dented and bloated can of pineapples. cdi: item discarded. pic directed to have a designated area for damaged product. |
| 2016-11-15 |
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 one shellfish container with no tag. pic stated that it had |
| 2016-11-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked sausage stored on kitchen line at 80f from 7am. cdi: pic directed to hold item hot or cold for service. item reheated to 165f and then properly cooled. |
| 2016-11-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw shell eggs and liquid eggs stored on ice on line above 45f. cdi: items rapidly cooled by properly making an ice bath and covering shelled eggs with ice. repeat violation |
| 2016-11-15 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed unapproved specialized processes throughout facility, bare hand contact, as well as other violations. pic was a cfm but not fully carrying out duties. |
| 2016-11-15 |
28 |
3-302.13 pasteurized eggs substituted for raw eggs for certain recipes - p observed that on bar menu facility is using a cracked, raw egg, in a drink. facility does not have proper warning label for consumer. pic directed to use pasteurized egg or provid |
| 2016-11-15 |
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 several items from greater than 24 hours not date marked.3-501.18 discard the food requiring date labels once time/temperature wind |
| 2016-11-15 |
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 observed tomatoes sliced during inspection tightly covered in wic. cdi: item vented |
| 2016-11-15 |
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 flour and sugar unlabeled. observed several food items mislabeled throughout facility. cdi: correct labeling provided. |
| 2016-11-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed whole lamb, pork belly, and various other items stored on the floors in wics and wif. |
| 2016-11-15 |
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 spoons stored in standing water in open kitchen line. cdi: spoons taken |
| 2016-11-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers stored as clean. cdi: containers separated for air drying. provide more air drying space. |
| 2016-11-15 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed ss items stored on floor near dry storage. |
| 2016-11-15 |
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 damaged lid stored as clean. cdi: item discarded.4-501.11 maintain equipment in |
| 2016-11-15 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed facility roping several tcs foods including chicken, watermelon, and other cooked products. observed facility sous videing chicken. cdi: all products r |
| 2016-06-08 |
45 |
4-501.11 maintain equipment in good repair. observed flip top cooler unable to maintain temperature at 45f or below. the permanently attached thermometer was reading 41f, however all food temperatures inside the unit were 53f. repair or replace unit imme |
| 2016-06-08 |
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 disclosure (asterisk) missing on all newly printed menu's for eggs, steak and burgers c |
| 2016-06-08 |
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 flank steak (6/3), turkey (5/31), collard greens (6/1) roasted broccoli (6/2)cdi-product vol |
| 2016-06-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food in flip top cooler directly behind grill holding at temperatures above 45f. (see temperature chart). cdi- product voluntarily discarded. |
| 2016-03-02 |
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 cooked farro dated 2/20 in reach-in prep cooler. cdi-pic discarded, |
| 2016-03-02 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed bowl of raw spinach for salads stored uncovered in salad prep cooler. cdi-pic covered. |
| 2016-03-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed interior surfaces of refrigeration units in need of cleaning. (repeat) |
| 2015-09-10 |
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 grease/dust build-up on hood system vents a |
| 2015-09-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue on non-food contact area of soda fountain in hallway. observed microbial build-up on cooler door gaskets. |
| 2015-09-10 |
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 items stored in 2nd floor storage room on the floor. items are being stored under utility lines and with hvac sy |
| 2015-09-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet metal pans stacked on the drying rack. |
| 2015-09-10 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed prep cooler without ambient air thermometer. |
| 2015-09-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed leaf lettuce, cooked potaotes in prep cooler stored > 45f. cdi by moving potaotes to walk-in cooler and placing ice packs on lettuce. |
| 2015-09-10 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p observed chicken wings possibly being prepared with non -continuous cooking. cdi- gave pic non-continuous cooking document/ |
| 2015-09-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue and food residue on metal pans stored as clean on the drying rack. vr visit required within 10 days for compliance. observed microbial |
| 2015-09-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee store beverage on food prep table. cdi by removing beverage. |
| 2015-03-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw foods so that cross contamination is prevented. observed raw ground beef stored over raw whole-muscle beef and bacon in walk in cooler. cdi, operator relocated foods |
| 2015-03-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pfood contact surfaces shall be clean to site and touch. observed back of meat slicer soiled with dried animal food. cdi by instruction.4-501.114 manual and mechanical |
| 2015-03-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfdat mark potentially hazardous food that is ready to eat and held over 24 hours. obsered 1 tray of potentially hazardous food that was not dated |
| 2015-03-18 |
26 |
7-201.11 separation-storage - pstore toxic substances so that contamination of equipment is prevented. observed bottle of cleaner and degreaser stored on top of dish machine. cdi, operator relocated toxic substances for proper storage. |
| 2015-03-18 |
30 |
8-103.11 documentation of proposed variance and justification - pfgeneral comment: chef stated that they are working on re-submitting the variance and haccp plan to the state for vacuum packaging. operator stated that they understand that it this process |
| 2015-03-18 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - clean equipment and single-service articles shall be stored in a clean, dry area. observed clean plates stored in several transport storage bins |
| 2015-03-18 |
45 |
4-501.12 cutting surfaces - c - cutting surfaces shall be free of heavy scoring or scratching. observed 2 cutting boards with heavy scratches. cdi, operator removed cutting boards from use. |
| 2015-03-18 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces of equipment shall be free from an accumulation of soil. observed some dust accumulating on ice machine and in need of cleaning. |
| 2015-03-18 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cfloors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed wall damage by walk in cooler where operator stated that a shelf was removed from wall. repair. |
| 2015-03-18 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths shall be stored in sanitizer solution in-between uses. observed severa wet wiping cloths stored on prep surfaces throughout kitchen. |
| 2014-11-04 |
4 |
2-401.11 eating, drinking, or using tobacco - cemployees may drink from a closed beverage container if handled to prevent contamination of equipment or food. observed 1 employee beverage stored over 3 compartment sink. cdi, operator relocated drink |
| 2014-11-04 |
6 |
2-301.12 cleaning procedure - pgeneral comment: use proper procedures to wash hands. observed 1 food employee turn faucet off with their bare hands. cdi by instruction. |
| 2014-11-04 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pgeneral comment: foods shall be stored in wrappings, packages, or covered containers. observed apples, uncovered / unprotected at breakfast bar area. cdi by instruction. |
| 2014-11-04 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pchemical dish machines shall provide proper concentration of sanitizer. observed 2 chemical dish machines not providing proper con |
| 2014-11-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfuse proper date marking procedures. observed 2 containers of pasta and 1 container of sausage not date marked and operator did not know when item |
| 2014-11-04 |
27 |
3-502.12 reduced oxygen packaging, criteria - p,pfgeneral comment: operator waiting on the state in order to begin vacuum packaging foods. facility has not heard anything yet in regards to their haccp and variance that they submitted a few months ago. c |
| 2014-11-04 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfgeneral comment: provide proper consumer advisory that consist of a disclosure and reminder statement. observed some undercooked items wi |
| 2014-11-04 |
30 |
8-103.11 documentation of proposed variance and justification - pfgeneral comment: operator waiting on the state in order to begin vacuum packaging foods. facility has not heard anything yet in regards to their haccp and variance that they submitted a fe |
| 2014-11-04 |
38 |
2-402.11 effectiveness-hair restraints - cgeneral comment: food employees shall wear effective hair restraints. observed 1 food employee not wearing a hair restraint. |
| 2014-11-04 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean linen and equipment in a clean, dry area. observed a bag of clean linen stored on ground below prep table. observed several clean towel |
| 2014-11-04 |
45 |
4-501.12 cutting surfaces - c cutting surfaces shall be free of heavy scoring or scratches. observed 1 cutting board with heavy scratches. cdi, operator removed cutting board from use.4-202.11 food-contact surfaces-cleanability - pfmultiuse food contact s |
| 2014-11-04 |
53 |
6-501.12 cleaning, frequency and restrictions - cphysical facilities shall be cleaned as often as necessary to keep them clean. observed some food debris and soil accumulating heavily near drain lines along prep line. |
| 2014-08-20 |
7 |
3-301.11 preventing contamination from hands - p,pfno bare hand contact with ready to eat food. observed operators touch a hamburger and chicken breast with their bare hands. cdi, operator voluntarily discarded foods. |
| 2014-08-20 |
12 |
3-402.11 parasite destruction - pgeneral comment: provide parasite destruction letter or information from supplier for salmon from supplier is exempt from parasite destruction. observed salmon offered on menu that operator stated was undercooked but no in |
| 2014-08-20 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p ice machines shall be cleaned according to manufacturers recommendations or at least enough to prevent accumulation of soil. observed ice machine accumulating black reisude on plastic ice |
| 2014-08-20 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pgeneral comment: potentially hazardous food shall be hot held at 135 degrees f or above. observed sausage hot held at 119 degrees f in hot box. |
| 2014-08-20 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfprovide proper consumer advisory on menu for animal foods offered undercooked ur uncooked. observed proper consumer advisory for breakfas |
| 2014-08-20 |
27 |
3-502.12 reduced oxygen packaging, criteria - p,pfobserved operator state that they have submitted a haacp and variance to the state for reduced oxgyen packaging and are waiting for hear from them for approval. operators stated that they have ceased these |
| 2014-08-20 |
8 |
6-301.12 hand drying provision - pfgeneral comment: disposable towels or another means to dry hands shall be provided at handwashing sinks. observed no disposable towels left at handwash sink behind bar area. cdi, operator provided towels during inspectio |
| 2014-08-20 |
34 |
4-204-112 temperature measuring devices-functionality - pfprovide thermometer to measure ambient air temperature for flip top prep cooler. observed no temperature measuring device inside flip top prep cooler. |
| 2014-08-20 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean equipment and linen in a clean, dry area. observed several clean aprons uncovered/unprotected and stored on soiled area below prep tabl |
| 2014-08-20 |
45 |
4-205.10 food equipment, certification and classification - cfood equipment shall meet ansi / nsf standards and be used according to manufacturers recommendations. observed houshold use only mixer stored in facility.4-501.11 good repair and proper adjustm |
| 2014-08-20 |
53 |
6-501.12 cleaning, frequency and restrictions - cphysical faciltiies shall be cleaned as often as necessary to keep them clean. observed some soil debris accumulating below dish machines at bar area and other hard to reach areas in kitchen and corners of |
| 2014-08-20 |
30 |
8-103.11 documentation of proposed variance and justification - pfobserved operator state that they have submitted a haacp and variance to the state for reduced oxgyen packaging and are waiting for hear from them for approval. operators stated that they h |
| 2014-03-19 |
8 |
6-301.14 handwashing signage - cgeneral comment: a handwash signs shall be supplied at each handwash sink used by food employees. observed no handwash sign at handwash sink at bar.6-301.11 handwashing cleanser, availability - pfhandwashing cleanser shall |
| 2014-03-19 |
12 |
3-203.12 shellstock, maintaining identification - pfgeneral commen: shellstock tags shall be maintained with container until empty. observed mussels in reach-in refrigerator without shellstock tags supplied. cdi, operator voluntarily discarded mussles.3- |
| 2014-03-19 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide sanitizer at proper concentration. observed chemical dish machines at bar areas not providing correct concentration of chlo |
| 2014-03-19 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be hot held at 135 degrees f or above. observed viel bone hot holding in smoker at 75 degrees f for 3 hours acc |
| 2014-03-19 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfgeneral comment: provide a disclosure statement for eggs and steaks that are offered to consumers undercooked. observed current consumer |
| 2014-03-19 |
27 |
3-502.12 reduced oxygen packaging, criteria - p,pfgeneral comment: except for a food establishment that obtains a variance as specified under 3-502.11, a food establishment that packages potentially hazardous food shall control the growth and toxin format |
| 2014-03-19 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - praw animal food shall be stored so that cross contamination is prevented. observed raw steaks over ready to eat food and precooked bacon in walk-in cooler. observed raw shell |
| 2014-03-19 |
37 |
3-305.11 food storage-preventing contamination from the premises - cfood shall be stored 6 inches off of the ground. observed several boxes of apples and produce stored on ground of walk-in cooler. |
| 2014-03-19 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cclean equipment, utensils and linens shall be stored in a clean, dry area. observed clean linen stored on soiled table. observed disposable towels |
| 2014-03-19 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed 2 split gaskets on reach-in prep coolers. |
| 2014-03-19 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces of equipment shall be free from accumulation of soil. observed inside of several ovens, low reach in prep coolers and top of dish machine in need of cleaning. |
| 2014-03-19 |
30 |
8-103.11 documentation of proposed variance and justification - pfprovide and maintain a variance for reduced oxygen packaging. observed operator vacuum packaging several foods without a variance. cdi by instruction, handout given to operator. |
| 2013-03-07 |
37 |
observed a few items in reachin coolers that needed to be covered. noted items did have covers but were off during the inspection. ensure to maintain food covered and protected at all times. cdi by covering. |
| 2013-03-07 |
21 |
general comment: date marking looks good. noted a few ready to eat items that needed to be addressed such as opened shredded cheese; products on sheet pans in speed racks. also need to include milk once container is opened. cdi by instruction. |
| 2013-03-07 |
13 |
observed par cooked chicken in 2 door reachin above ready to eat items. ensure that par cooked products are treated as raw until fully cooked to minimum internal temp. cdi by rearranging. |
| 2012-12-20 |
21 |
(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temperature control |
| 2012-12-20 |
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 |
| 2012-12-20 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2012-12-20 |
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) |
| 2012-12-20 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. (b) except for cleaning that is necessary due to a spill or other accident; cleaning shall be done during periods when the least amount of food is exposed such as after clo |
| 2012-12-20 |
45 |
(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. (b) equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted |
| 2012-12-20 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed soiled shelving in walk in coolers; dry storage shelving; refridgeration units; equipment on the cook line and outside of t |
| 2012-12-20 |
19 |
ready to eat potenially hazardous foods shall be hot held at 135 f. observed sausage being hot held on the buffet line at 129f; at 70 f on prep counter; and 128 on the grill. cdi- sausage was voluntarily discarded. |
| 2012-12-20 |
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 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2012-12-20 |
13 |
(a) food shall be protected from cross contamination by: (1) except as specified in (1)(c) below; separating raw animal foods during storage; preparation; holding; and display from: (a) raw ready-to-eat food including other raw animal food such as fish fo |