| Violation Date |
Code |
Description |
| 2018-10-10 |
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 being in direct contact with food item in refrig. drawer |
| 2018-10-10 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wiping cloth bucket in direct contact with the floor. 0 points. |
| 2018-10-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cole-slaw container and potatoes in direct contact with the walk in cooler floor. ice storage bins in bar area were being left un |
| 2018-10-10 |
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 blanched food products being cooled inside of refrigeration drawers, also |
| 2018-10-10 |
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 facility has made improvements with date marking since last inspection, however, observed bbq chicken in pizza station dated to be discarded |
| 2018-10-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p blanched asparagus, broccoli ,raw steak and raw salmon in refrig. drawers were cold holding above 45 degrees. marinara and sausage in the pizza station were also cold holding above 45 d |
| 2018-10-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p prime rib was hot holding below 130 degrees. cdi pic decided to cool the product down in freezer unit and reheat to 165 degrees for later servicing. ensure that all prime ribs or roasts |
| 2018-10-10 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -pfinal cook of chicken breast was less than 165 degrees when checked. ensure that all poultry is being cooked to at least 165 deg |
| 2018-09-21 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee wipe nose and then proceed to food prep without washing hands prior. observed one employee wash hands and then used same washed hands to turn off faucet without protec |
| 2018-09-21 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed invoices for certain fish/tuna onsite but not all that were served. also observed parasite destruction letters provided |
| 2018-09-21 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce above ready to eats foods in the walk in cooler. cdi- foods were rearranged as needed.3-304.15(a) discard gloves after a task is complete or any time they are dam |
| 2018-09-21 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p interior chute of ice machine contained pink and black mold growth. slicer stored near oven station in back prep area contained old food debris along the interior of |
| 2018-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw packaged tuna and steak located in refrigerator drawers along prep line were cold hold holding above 45 degrees. cdi these foods were moved to the walk in cooler to cool. -1.5 points |
| 2018-09-21 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf blanched broccoli, asparagus and other plant food stored in refrig. drawers along the make line lacked date labels. cdi- dates were added to |
| 2018-09-21 |
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 cooling was being done on sheet pans but still in dense amounts. allow spreading fo |
| 2018-09-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed undercooked salmon and undercooked burgers being offered on the kids menu. kids menu are not allowed to c |
| 2018-09-21 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee prepping foods with watch on repeat -.5 points |
| 2018-09-21 |
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 wet wiping cloths being stored on prep surfaces. -0.5 points. general comment** observed se |
| 2018-09-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee drying cleaned dishes with towels before placing in clean dish storage. -.5 points. |
| 2018-09-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - c remove rusted shelving in refrigeration throughout. all equipment shall be smooth and easily cleanable.4-205.10 food equipment, certification and classification - c observed domestic freezer near 3 |
| 2018-09-21 |
49 |
5-203.14 backflow prevention device, when required - p can wash/mop sink is lacking a backflow prevent. facility has a hose connection which does not allow for a proper air gap. can wash/mop sink is to be equipped with either an air gap or back flow preve |
| 2018-09-21 |
53 |
6-501.15 cleaning maintenance tools, preventing contamination - c remove pulled water on the floor throughout. 6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c repair damaged walling and flooring throughout. observed peeling |
| 2018-09-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. cooling asparagus was being stored under dripping condensation in freezer unit. cooling sauces along high volume prep area were exposed wh |
| 2018-03-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed caesar and ranch dressings in ice bath at greater than 45 degress . cdi items discarded and dressings to be placed on tphc paperwork provided. |
| 2018-03-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler in need of cleaning. |
| 2018-03-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine in need of cleaning. |
| 2017-12-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler in need of cleaning due to buildup of food debris |
| 2017-12-11 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets on refrigerated drawers on service line. |
| 2017-12-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed watches and bracelets being worn by food employees . -0 points- |
| 2017-09-11 |
47 |
. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in with minimal buildup of food debris and in need of cleaning. |
| 2017-09-11 |
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 server contaminate hands and then dispense soup without handw |
| 2017-06-27 |
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 recontaminate by turning off faucets with clean hands. cdi inst |
| 2017-03-24 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee go between raw to ready to eat food with no handwash between glove change. cdi by instruction |
| 2017-03-24 |
45 |
4-501.11 maintain equipment in good repair. observed numerous cutting boards throughout kitchen in need of resurfacing or replacement. |
| 2016-12-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler with build up of food debris and in need of cleaning. -0 points- |
| 2016-12-19 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets in need of replacement. |
| 2016-12-19 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed cheeseburger on childrens menu offered undercooked evidenced by reminder and disclosure on childrens menu. 10 day ver |
| 2016-12-19 |
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 mussels coming back from dining area and facility stated th |
| 2016-09-28 |
45 |
4-501.11 maintain equipment in good repair. observed 4 gaskets on cold holding equipment along the cooking line.4-502.11(a) maintain utensils in good repair. observed one green cutting board with burn markings on it. cut board was discarded during insp |
| 2016-09-28 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed order receipts being placed onto salads. |
| 2016-09-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the back dry storage area of the kitchen and around the bar area. |
| 2016-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tuna salad and pizza sauce cold holding above 45f in flip top cooler (see chart). cdi- items were relocated to the walk in cooler for cooling. |
| 2016-09-28 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed the dish machine in the kitchen not functioning properly. after running the machine several times, the high temperature dish thermometer gav |
| 2016-09-28 |
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 an employee place a lime wedge into a beer bottle while not wearing gloves. cdi by instruction. |
| 2016-06-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies around the mop sink. |
| 2016-06-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned ramekins stacked while wet. |
| 2016-06-29 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a grinding machine used for making veggie burgers with 'household use only' on the label. |
| 2016-06-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 utensils stored clean with food debris on them and one metal container stored clean with dried food debris on it. cdi- items set aside for reclean |
| 2016-06-29 |
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 debris accumulation on the walls around the mop |
| 2016-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving above the 2 compartment produce sink, and on the top of the pizza oven. |
| 2016-03-31 |
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 debris accumulation on ceiling tiles in the dis |
| 2016-03-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor debris accumulation on shelving unit in the dry storage hallway of the kitchen. |
| 2016-03-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean ramekins stacked while wet. |
| 2016-03-31 |
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 3 individual portions of macaroni and cheese with preparation dates of 3/24. cdi- product disc |
| 2016-03-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of cole slaw stored in an ice bath above 45f (see chart). cole slaw container was not fully submerged in the ice. cdi- container was relocated to the walk in co |
| 2016-03-31 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee handling raw beef and then handling plates without changing gloves in between. cdi by instruction. |
| 2015-12-31 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed one soda spray 'gun' nozzle with mold growth on the inner portion.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sig |
| 2015-12-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods on the cooking line that were stacked above the container fill lines including shredded cheese, cole slaw, cheese slices, diced tomato, sliced tomato, and leaf le |
| 2015-12-31 |
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 chive butter held on the c |
| 2015-12-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 3 ramekins and 2 metal containers stacked while wet. |
| 2015-12-31 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper concentrations. observed 3 quat sanitizer buckets at 0ppm quat concentration. |
| 2015-09-30 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed salsa in the walk in cooler at 65f at 3:00pm. datemarking sticker showed a preparation time of 10:30am. cdi- salsa |
| 2015-09-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed seared tuna (still raw in center) stored directly over lettuce in a reach in cooler. cdi- storage rearranged. |
| 2015-09-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with minor accumulation of debris on the inner wall. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sig |
| 2015-09-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed florentine sauce stored above the containers in a flip top cooler holding at 60f and leaf lettuce in a flip top cooler at 52f. cdi- florentine sauce was discarded and the leaf |
| 2015-09-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 7 wet wiping cloths stored on counter tops while not in use. |
| 2015-09-30 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed damaged/deteriorated flooring on the cook line. |
| 2015-09-30 |
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 chive butter held using tp |
| 2015-07-06 |
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 floor entrance to beer cooler and wall near kitchen entrance. |
| 2015-07-06 |
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 butter product held using t |
| 2015-07-06 |
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 cooled and cooled tcs foods not date marked in prep units. cdi- date marked |
| 2015-03-30 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed two vents in rear kitchen with excessive grease residue accumulation. |
| 2015-03-30 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed washed lemons, oranges and limes at bar where customer had access to them. cdi- removed to rewach and store in different location |
| 2015-03-30 |
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 bin not labeled. |
| 2015-03-30 |
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 pimento cheese, cut brie and spinach dip past date mark. cdi- disacarded observed multiple tcs |
| 2015-03-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw spinach 54 f, cooked potatos 49 f and tuna 57 f various cold hold units. cdi- discarded or removed to flash cool |
| 2015-03-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed prime rib hot holding at 125 f. cdi- discarded |
| 2015-03-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed bar glass machine not sanitizing, 0 ppm chlorine. cdi- primed and sanitizing at 200 ppm4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed slicer wi |
| 2015-03-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed portioned rte short ribs stored in container ith portioned raw beef. cdi- removed |
| 2014-12-16 |
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. observed dish wash person to handle soiled and clean dishes interchangeabl |
| 2014-12-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverages stored over ready to eat ss foods. cdi- removed |
| 2014-12-16 |
12 |
3-402.12 fish served raw or undercooked shall have records available from supplier which guarantee it is free of live parasites. observed facility has trout on consumer advisory with inadequate aquaculture documentation. vr |
| 2014-12-16 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed multiple cooked tcs foods in prep units on days 2 and three not date marked. cdi- disacrded or date marked |
| 2014-12-16 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed cooked soups filled into high volume, low surface area plastic lexans in walk in freezer. cdi- removed to shal |
| 2014-07-24 |
39 |
3-304.14do not stoe soiled wiping cloths in clean sanitizer solution. observed soiled wiping cloth in sanitizer solution. cdi- removed;replenished |
| 2014-07-24 |
37 |
3-305.14 ensure food preparation is protected from cross contamination. observed hand sinksplattter able to reach clean utensils and open chips stored next to sink. cdi- removed sink i bad location |
| 2014-07-24 |
21 |
3-501.17 date mark open, ready to eat tcs foods. observed date marked mac n cheese on 7/19 at 45 f. cdi- discarded observed meatloaf and another portioned cooked protein not date marked. cdi- date marked |
| 2014-07-24 |
20 |
3-501.16 maintain cold held tcs foods at 45 f or colder. observed cut leafy greeens and pimento cheese at 53 and 59 f respectively in prep unit. ci-removed to flash cool |
| 2014-07-24 |
17 |
3-403.11 reheat fully cooked proteins for hot holding to 165 f. observed prime rib reheated to 125 f in 3 hours. cdi- discarded |
| 2014-07-24 |
14 |
4-601.11 (a) maintain equipment, food-contact surfaces, and utensils clean to sight and touch. observed multiple soiled utensils, slicer.cdi- removed to clean |
| 2014-07-24 |
13 |
3-304.15 (a) gloves if used shall be changed in between working with ready to eat foods adn raw proteins. observed food employee not hcnage gloves in between handling raw hamburger and buns and cheese. cdi- pic corrected |
| 2014-07-24 |
6 |
2-301.14 wash hand between working with raw proteins and ready to eat foods. wash hand before donning gloves. observed food employee handling raw hamburger then buns and cheese without washing hands. cdi- proceure changed |
| 2014-07-24 |
1 |
2-103.11 person-in-charge shall ensure food compliance with food protection procedures in facility. observed same cross contamination problems with hand sink and food stored with it. |
| 2014-02-18 |
7 |
3-301.11 preventing contamination from hands food employees shall not handle readt to eat foods with bare hands and must minimize handling not ready to eat foods with bare hands. observed food employee handling ready to wat sandwiches and putting them on |
| 2014-02-18 |
4 |
2-401.11 eating, drinking, or using tobacco food employees shall not store opened beverages being consumed on or above food prep surfaces. observed food employee making sandwiches with covered beverage stored on cutting board. cdi- removed; instruction pr |
| 2014-02-18 |
41 |
3-304.12 in-use utensils, between-use storage in use utensils shall be stored in a manner so as not to contaminate them during brief periods of unuse. observed tongs for raw chicken stored in water at temp of 136 f. cdi- removed to clean |
| 2014-02-18 |
8 |
. 5-205.11 using a handwashing sink-operation and maintenance a handwashing sink shall be accessible at all times. observed designated hand sink at bar being used as dump sink andwith cutting board stored in it.cdi- properly organized |
| 2014-02-18 |
3 |
2-201.11 (d) and (f) responsibility of permit holder, person in charge, and conditional employees-responsibility of the pic to exclude or restrict pic shall ensure food employees who have a open wound or skin lesion on hands or arms has it properly cover |
| 2014-02-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils utenisls stored as clean must be clean to sight and touch at all times. observed mutliple soiled utensils hanging on wall racks. cdi- removed to clean |
| 2014-02-18 |
47 |
4-602.13 nonfood contact surfaces non food contact surfaces shall be cleaned at a frequency that will not allow food debris accumulation. observed multiple equipment handles with food deris accumulation in need of cleaning. |
| 2014-02-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding cold held tcs fods shall be maintained at 45 f or less at all times. observed hard boiled eggs, pasta and mac n cheese, and portioned co |
| 2014-02-18 |
31 |
3-501.15 cooling methods tcs foods shall be properly cooled using approved effective cooling methods. observed pre-portioned cooked chicken and pasta stored in covered, low surface area to volume ratio plastic containers.cdi- rearranged to better cool |
| 2014-02-18 |
46 |
4-302.14 sanitizing solutions, testing devices facility shall ensure testing devices are provided. observed pic unable to provide test strips for bar glass machine. cdi- test strips given; and ordered |
| 2014-02-18 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding tcs foods held hot shall be maintianed hot at a temperature of 135 f or greater at all times. observed two prime rib roasts at 119 f or less.cdi- p |
| 2013-08-29 |
53 |
6-101.11 surface characteristics-indoor areas. observed floors, walls, and ceilings of kitchen are very worn and old - need to be repaired. pic hopes this will happen during next week's remodel. |
| 2013-08-29 |
45 |
4-205.10 food equipment, certification and classification. observed food processor labeled for household use only. must be ansi listed or equivalent. |
| 2013-08-29 |
35 |
3-302.12 food storage containers identified with common name of food. observed sesame, herb mixture, not labeled with common name of food. repeat violation. |
| 2013-08-29 |
34 |
4-302.12 food temperature measuring devices. obtain thin probe thermometer for use in measuring thin foods such as cut leafy greens. observed no such thermometer. verification scheduled for friday september 6th. |
| 2013-08-29 |
16 |
3-401.14. raw animal foods that are cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority. observed partially cooked flank steak strips in |
| 2013-08-29 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. maintain equipment and utensils clean to sight and touch. observed soiled ice machine interior and two soiled tea nozzles stored as clean. cdi - cleaned before inspecti |
| 2013-02-14 |
20 |
3-501.16. keep cold-held tcs foods at or below 45f at all times. observed cut lettuce leaves measuring 53f. they had been placed into top of prep cooler this morning and were overstacked. corrected by removing excess; educating staff. |
| 2013-02-14 |
21 |
3-501.17. properly date mark tcs rte foods which will be held in facility for more than 24 hours after opening or preparation. observed a few items not yet properly date marked - most were properly marked. items not marked included heavy cream; hard boile |
| 2013-02-14 |
23 |
3-603.11. ensure consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed no consumer advisory for steaks and prime rib; although corrected consumer advisory is in place for severa |
| 2013-02-14 |
35 |
3-302.12. 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 co |
| 2013-02-14 |
54 |
6-501.110. lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. observed two purses stored on bottom shelves in kitchen proper. |
| 2013-02-14 |
45 |
4-501.11. maintain equipment in good repair. observed a few racks showing rust or peeling. |
| 2013-02-14 |
45 |
4-501.12. surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. observed brown cuttin |
| 2013-02-14 |
39 |
3-304.14. store damp wiping cloths between uses in container of sanitizer. observed two damp wiping cloths stored on countertops. |
| 2012-10-08 |
20 |
observed garlic and herbs in oil; stored on countertop and measuring 70f. corrected by voluntary disposal; education. see 3-501.16. |
| 2012-10-08 |
13 |
observed unhandled wire bread basket sitting on top of peeled raw potatoes in cold drawer. use handled scoop and keep handle out of product. corrected by instruction. see 3-304.11. |
| 2012-10-08 |
39 |
observed several wiping cloths stored outside bucket. keep cloths inside sanitizer buckets between uses. keep buckets off the floor and labeled. corrected by instruction. see 3-304.14. |
| 2012-10-08 |
8 |
observed hans washing signs missing from at least two hand sinks. corrected by instruction. see 6-301.14. |
| 2012-10-08 |
45 |
observed some equipment in worn condition; making thorough cleaning difficult or impossible. replace as you are able. |
| 2012-10-08 |
41 |
observed knife stored inside sanitizer bucket between uses. corrected by removal; instruction. see 3-304.12. |
| 2012-10-08 |
4 |
observed personal beverage stored on shelf above food prep area. corrected by disposal. see 2-401.11. |