| Violation Date |
Code |
Description |
| 2018-11-15 |
53 |
6-501.12 cleaning, frequency and restrictions - c6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cobserved the floor throughout the kitchen facility in ill repair, bubbling in different areas. floor / wall junctures need to be |
| 2018-11-15 |
51 |
6-202.14 toilet rooms, enclosed - c6-501.19 closing toilet room doors - ccomment: observed toilet room door open that is connected on the other side of the kitchen. the door has a non working self closure on the back of it that needs to be repaired. toile |
| 2018-11-15 |
49 |
5-205.15 (b) system maintained in good repair - ccomment: observed slight plumbing leak underneath the three compartment sink. manager informed me he has the plumbing on work order. maintain plumbing in good repair. |
| 2018-11-15 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cclean the soiled clean dish rack directly in front of the three compartment sink. clean the shelving in the dry storage room. keep the equipment clean to avoi |
| 2018-11-15 |
31 |
3-501.15 cooling methods - pfmaintain an adequate ice bath, stirring foods regularly as well as using the correct cooling time labels when product is cooling specifically for the clam chowder soup. quickly cool foods. use methods such as open/vented shall |
| 2018-11-15 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved egg wash at fry flip top cooler at 52f. it was made one hour prior. cdi. food employee placed on ice bath to cool to 45f. obser |
| 2018-11-15 |
18 |
3-501.14 cooling - pobserved calm chowder cooling in ice bath at prep sink at 81f at 450 pm. the cooling label on the clam chowder stated that it had began cooling at 1:11 pm, therefore the product did not cool from 135f to 70f within the two hour require |
| 2018-06-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink at bar being blocked by straws and stopper for sink. cdi items were removed from ware washing and pic worked with staff regarding use of hand sink. |
| 2018-06-26 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine not rinsing equipment/utensils to a minimum of 180 degrees. verification required.4-601.11(a) equipment food contact surfaces and |
| 2018-06-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food employee towel drying equipment/utensils with a soiled towel. cdi food employee stopped. repeat same rule different violation. |
| 2018-06-26 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee put phone in back pocket then proceed to don gloves. cdi food employee stopped and directed to wash hands before donning gloves.2-301.12. follow the cleaning proc |
| 2018-06-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood parts under expo line with food debris. observed shelving in walk in cooler. make sure to increase cleaning frequency. repeat. points decrea |
| 2018-06-26 |
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 the walls in dry storage and flooring with debri |
| 2018-06-26 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board in breading station in need of being replaced. repeat points not deducted due to overall all cutting boards are in good conditio |
| 2018-03-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on bottom of beer cooler. |
| 2018-03-21 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep scoring and fraying of cutting boards throughout facility. |
| 2018-03-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in three comp area. |
| 2018-03-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of ribs measuring at 48f in flip top unit. pic stated that the ribs had been recently cut and rushed to line. cdi by removal to walk in cooler to rapidly cool. |
| 2018-03-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed three containers with debris build up stored as clean. cdi by removal for recleaning. vast improvement noted.4-602.11 clean the equipment and utensils |
| 2017-12-12 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed one handsink with no soap. cdi by providing soap. |
| 2017-12-12 |
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 visible debris build up. cdi by removal for recleaning. |
| 2017-12-12 |
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 whisk stored in cold water. cdi by removal to proper storage location. |
| 2017-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in walk in cooler. |
| 2017-12-12 |
45 |
4-501.11 maintain equipment in good repair. observed one damaged gasket on reach in cooler. |
| 2017-12-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in three comp sink area. cdi by destacking all wetstacked containers. |
| 2017-09-25 |
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 one container of potatoes with no date label. cdi by marking with proper date. |
| 2017-09-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue and debris build up on containers stored as clean in three comp sink area. observed debris build up on glassware at the bar area. cdi |
| 2017-09-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in three comp sink area. |
| 2017-09-25 |
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 one server turn off faucet with bare hands after washing. cdi by intervention and educati |
| 2017-09-25 |
45 |
4-501.11 maintain equipment in good repair. observed a few lids with broken corners and melted spots. |
| 2017-09-25 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open dumpster door with no handle. |
| 2017-09-25 |
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 containers stored on floor in dry goods storage. |
| 2017-06-26 |
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 debris build up on floor of dry storage area. |
| 2017-06-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed slight build up of debris on shelving throughout facility. |
| 2017-06-26 |
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 facility using tphc without |
| 2017-06-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes and ahi tuna measuring above 45f. cdi by rapid cooling of tomatoes and voluntary disposal of ahi. |
| 2017-06-26 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed build up of debris on containers stored as clean. observed debris on equipment not used since the night before. cdi by removal for recleaning.4-6 |
| 2017-06-26 |
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 handle dirty dishes and then try to handle clean dish |
| 2017-03-16 |
13 |
observed prime rib under raw steak in walk in. cdi - discarded by pic. observed washed produce under unwashed produce.3-302.11(a) separate the different types of raw animal foods. -p3-302.11(a) separate unwashed produce from ready-to-eat foods. -p improve |
| 2017-03-16 |
20 |
observed noodles macaroni and pasta, in drawer unit on top at 54 and 48 degrees respectively. cdi - discarded.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p improvement from previous inspection. |
| 2017-03-16 |
39 |
observed wiping cloths in sanitizer buckets below 100 ppm. observed one bucket of sanitizer on cook line below 200 ppm. observed one bucket on cook line with rag not stored in sanitizer, stored on rim of bucket.3-304.14(b) hold in-use wiping cloths in san |
| 2017-03-16 |
41 |
observed butter utensils in hot water, water collecting butter debris. observed knives stored under gloves at back prep area near 2 compartment sink.3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water o |
| 2017-03-16 |
6 |
observed employee go from handling dirty dishes to putting items away. cdi - corrected through instruction.2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped sin |
| 2017-03-16 |
47 |
observed shelves in walk in collecting residue. observed residue on reach in cooler gaskets.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-03-16 |
53 |
observed one peeling ceiling tile. improvement from previous inspection.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-03-16 |
45 |
observed 2 compartment sink damaged on right edge at top seam where the drain board meets the basin, and on the right basin were top edge meets middle partition. observed condensation collecting in meat and seafood drawer refrigerator.4-501.11 maintain eq |
| 2016-12-23 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed chunk of parmesan cheese stored without any wrapping directly on tray in walk in cooler. tray had food debris sitting on it and needed to be cleaned. |
| 2016-12-23 |
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 some issues with the automatic labeling system used for date marking. example: a whipped butt |
| 2016-12-23 |
45 |
4-501.11 maintain equipment in good repair. observed many equipment repair issues in facility including: split cooler gaskets at 2 door meat cooler on cook line, rusted cooler racks in same cooler as well as in some of the other coolers, 3 of 7 hood light |
| 2016-12-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed many non-food contact areas of most equipment in need of much better cleaning - hinges, doors, gaskets, shelving in coolers including walk in cooler |
| 2016-12-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cut lettuce in lettuce hopper measuring 46-47f, provolone cheese overstacked in salad cooler and measuring up to 47f at top of product, and raw chicken at breading station meas |
| 2016-12-23 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed one of the dumpster lids was broken and detached at the hinge, allowing water to enter from above. |
| 2016-12-23 |
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 ceiling tiles in poor repair (peeling). observed a broken light guard on |
| 2016-12-23 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p. observed broken backflow prevention device at can wash. part of device is missing. vr - verification required. |
| 2016-09-16 |
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 a hand sink near the managers office peeling off the wall and the flooring ne |
| 2016-09-16 |
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 the front of the oven along the cook line. |
| 2016-09-16 |
45 |
4-501.11 maintain equipment in good repair. observed damage to bottom portion of the walk in cooler door. |
| 2016-09-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 2 pans of sauteed mushrooms hot holding below 135f (see chart). cdi- mushrooms reheated to above 165f (see chart). |
| 2016-09-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a salad spinner, 4 pans, and 3 utensils stored clean with visible food debris on them. cdi- items were set aside for recleaning. minor improvements |
| 2016-09-16 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employees handling raw proteins with gloves on and then changing gloves without washing their hands in-between. cdi by instruction. |
| 2016-06-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one pan of lettuce stored on ice above 45f (see chart). cdi- an ice bag was placed onto the lettuce to cool it down. |
| 2016-06-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a vegetable dicer stored clean with dried food debris between the blades, 5 utensils stored clean with food debris on them, and 7 pans stored clean w |
| 2016-06-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean ramekins and metal pans stacked while wet. |
| 2016-06-06 |
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 handling cheese slices with bare hands. cdi- cheese was discarded. |
| 2016-06-06 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the hot water faucet at the 2 compartment sink unable to turn the water off. |
| 2016-06-06 |
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 splash debris on the ceiling above the 3 compar |
| 2016-06-06 |
45 |
4-501.11 maintain equipment in good repair. observed damage to the bottom portion of the walk in cooler door. |
| 2016-03-01 |
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 floor in the dry sto |
| 2016-03-01 |
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 the oven face and side next to the grill top. |
| 2016-03-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned containers stacked while wet. |
| 2016-03-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 13 utensils/containers stored clean with visible food debris on them. cdi- items were recleaned. |
| 2016-03-01 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee handling raw shrimp and raw salmon without changing his gloves before switching tasks. cdi by instruction. |
| 2015-11-12 |
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 3 cracked or scorched plastic food storage containers on the clean equipment sto |
| 2015-11-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal and plastic containers on the clean equipment storage racks. |
| 2015-11-12 |
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 potato soup cooling in the walk in cooler in a large metal pan unlidded. |
| 2015-11-12 |
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 facility using tphc for in |
| 2015-11-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container with pre portioned bags of lettuce stacked slightly over the container fill line. the bags on the top of the container were at 48f. cdi- half of the lettuce bag |
| 2015-11-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several metal containers stacked clean with visible residue on them and 2 cookie plates stored clean with debris on them. cdi- items set aside for r |
| 2015-08-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cooked bacon bits stored directly under marinated steak in the walk in cooler. cdi- storage rearranged. |
| 2015-08-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several cleaned containers stacked while wet. |
| 2015-08-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 8 metal containers stored clean with visible food debris on them and 3 utensils stored clean with visible food debris on them. cdi- items set aside |
| 2015-08-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed wedge lettuce in an ice bin at 50f. cdi- top portion of food was removed from container and placed into walk in cooler. |
| 2015-08-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed areas around heat lamp on cook line with debris accumulation. |
| 2015-08-13 |
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 5 severely cracked plastic containers. cdi- containers discarded. |
| 2015-04-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee beverage store with clean utensils and food. employee removed to food prep surface. cdi- removed repeat violation |
| 2015-04-14 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed food employee handle raw shrimp and raw salmon with gloves then return to rte food preparation without washing hands. cdi- instruction provided 2-301.14 wash hands before donning glov |
| 2015-04-14 |
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 food employee on main cook line bare hand cut washed lemons. cdi- discarded; pic had employee wash hands an |
| 2015-04-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed food employee handle raw proteins then return to rte food preparation without washing hands. cdi- instruction provided |
| 2015-04-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed salad spinner and multiple utensils stored clean with food residue and/or sticker residue still present. cdi- removed to re-clean |
| 2015-04-14 |
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 ribs in walk in cooler cooling at 62 f at 830 pm. ribs removed from temperature at 190 f at 120 pm and placed in walk in coo |
| 2015-04-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed yesterdays roast beef, reheated today and hot holding in auto sham at 120 f. observed required tiem and temperture for cooking/reheating logs incomplete. cdi- discarded |
| 2015-04-14 |
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 and portioned pastas not date marked. cdi- discarded |
| 2015-04-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee in need of beard covering.2-304.11 maintain clean condition-outer clothing, hats aprons etc. observe |
| 2015-04-14 |
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 soiled wiping cloths on food prep surfaces. |
| 2015-04-14 |
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 ice scoop stored in ice with handle in contact with ice. cdi- removed |
| 2015-04-14 |
45 |
4-501.11 maintain equipment in good repair. observed spring arm puncturing hole in cooler door. |
| 2015-04-14 |
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 cut leafy greens, to go cup |
| 2014-12-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverges stored on/above food prep surfaces. cdi- removed |
| 2014-12-31 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed excessive food residue on multiple utensils, pans, slicers and plates. cdi- removed to reclean vr |
| 2014-12-31 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed facility has succesful date marking system. however, observed inconsistencies in date marking of cooling foods and observed chicken in refrig |
| 2014-12-31 |
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 pastas cooling in covered plastic containers in walk in cooler. cdi- removed to sheet trays |
| 2014-09-25 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. observed prime rib disclosed on consumer advisory. prime rib may not be undercooked. |
| 2014-09-25 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with start and finish times. all food not sold by the end of 4 hours shall be discarded. observed multiple containers of whipped |
| 2014-09-25 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be held hot. observed mushrooms and prime rib not reheated to 165 f for hot holding. cdi- reheated to above 165 f |
| 2014-09-25 |
16 |
3-401.11 cook foods to required cook temperature. observed prime rib is not cooked past 130 f according to written procedures. observed facility started rest or hot hold time at 120 f, temped at 125 f at 535 pm. |
| 2014-09-25 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch.observed a few utensils slightly soiled utensils stored as clean. cdi- removed to clean |
| 2014-09-25 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. observed food employee perform multiple glove changes without washing hands. cdi- instructions provided |
| 2014-05-15 |
6 |
2-301.14 hand washing shall occur between handling soiled utensils and clean utensils. observed bartender, wait staff and dishwasher handle clean utensils after soiled utensils without washing hands. cdi- instruction provided |
| 2014-05-15 |
14 |
4-601.11 equipment, food-contact surfaces, nonfood-contact surfaces, and utensils shall be clean to sight and touch. observed multiple soiled pans and a soiled slicer stored as clean. cdi- removed to clean |
| 2014-05-15 |
19 |
3-501.16 roasts held hot, shall be maintained at 130 f. observed prime rib in hot holding at 120 f. cdi- reheated |
| 2014-05-15 |
20 |
3-501.16 cold held tcs foods shall be maintained at 45 f or colder. observed container of cooked rice above 50 f in refrigerator. removed to flash cool |
| 2013-10-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. properly date mark tcs rte foods which will be held in facility for more than 24 hours after opening or preparation. observed some items not pr |
| 2013-10-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. observed pan of raw chicken stored on top of pan os ready to eat ahi tuna - bottom section of salad cooler. cdi - moved immediately. |
| 2013-10-21 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. maintain equipment food contact surfaces clean to sight and touch. observed soiled scoop, slightly soiled tea nozzle, two soiled soda gun nozzles, all stored as cle |
| 2013-03-19 |
14 |
4-703.11. after being cleaned; equipment food-contact surfaces and utensils shall be sanitized in hot water mechanical operations by being cycled through equipment that is set up as specified under ?? 4 501.15; 4 501.112; and 4-501.113 and achieving a ute |
| 2013-03-19 |
14 |
4-601.11(a). equipment food-contact surfaces and utensils shall be clean to sight and touch. observed soiled items stored as clean - metal pan; colander; dicer; food processor blade; blooming onion cutter; cheese grater. corrected by returning to be washe |
| 2013-03-19 |
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 most items properly date marked. don't forget cheese; milk; cream; cut leafy greens such as lettuce and spinach. correc |
| 2013-03-19 |
27 |
3-502.12. reduced oxygen packaging without a variance. ensure that complete haccp plan is provided for cook-chill process for burgundy mushrooms; soup; and any other foods which undergo cook-chill process. haccp plan must meet requirements of 8-201.14 co |
| 2013-03-19 |
45 |
4-501.11. maintain equipment in good repair. observed about half of racks in poor repair have been replaced. pic stated that remainder should be finished soon. |
| 2013-03-19 |
42 |
4-901.11. air dry utensils before tight stacking. observed several wet nested metal pans and bowls. |
| 2012-10-23 |
38 |
observed employee with wrist bracelets. see 2-303.11. |
| 2012-10-23 |
27 |
facility must obtain variance before cooling reduced oxygen packaged (rop) products. observed facility cooling bagged soups and burgundy mushrooms in ice water bath. cdi by instruction. see 3-502.11. |
| 2012-10-23 |
30 |
facility must provide appropriate information to receive variance. observed no variance for cooling bagged soups or bagged burgundy mushrooms; cdi by instruction. see 8-103.11. |
| 2012-10-23 |
35 |
observed a few pans of seasonings opened and not labeled with common name of food. see 3-302.12. |
| 2012-10-23 |
37 |
observed a few dry goods containers left open and unsealed. seal tightly after opening. see 3-305.11. |
| 2012-10-23 |
39 |
observed damp wiping cloths sitting on kitchen surfaces. store between uses in labeled container of sanitizer. see 3-304.14. |
| 2012-10-23 |
20 |
observed whipped butter holding at 52f-71f in ice water bath near the hot line. this has been an ongoing issue and must be addressed. corrected today by adding ice and water to bath; switching to smaller pans; and discarding warm product. see 3-501.16. |
| 2012-10-23 |
42 |
|
| 2012-10-23 |
45 |
observed worn and damaged shelving throughout. |
| 2012-10-23 |
47 |
observed dish rack dollies and shelving throughout in need of better cleaning. observed better cleaning needed inside storage closet where chemicals and bottled beverages are kept. see 4-602.13. |
| 2012-10-23 |
53 |
better cleaning needed for floors and baseboards throughout. |
| 2012-10-23 |
54 |
observed personal phone stored over food prep area. designate and use a specific area for personal items. this area must be away from food service areas. see 6-305.11. |
| 2012-10-23 |
41 |
observed knives stored in container of room temp water. keep in water that is 135f or above or store dry between uses and wash; rinse; sanitize; air-dry every 4 hours or more as needed. see 3-304.12. |
| 2012-10-23 |
14 |
observed soiled utensils stored as clean on clean drainboard shelf in dish room: 3 plates; 1 rack; 1 shaker cup; 1 mat. corrected by returning to dish. see 4-601.11. |