| Violation Date |
Code |
Description |
| 2018-10-18 |
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 shelving near salad prep area with exposed wood on facings, wall damage to the |
| 2018-10-18 |
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 crab cakes cooling in a tightly covered container at 69f and eggs trio als |
| 2018-10-18 |
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 feta from 10/10, bean dip from 10/09, and cream cheese with no date. cdi: bean dip and feta volu |
| 2018-10-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items (corn salad, rice salad, and pasta special) in tall reach in unit across from fryers holding above 45f. observed tomato slices and aioli holding between 50f and 52 |
| 2018-06-26 |
33 |
3-501.13 use approved thawing methods. observed fish thawing in sealed bag under running water. ensure water comes in direct contact with product being thawed. food employee opened and removed fish from bag to allow for proper thawing. |
| 2018-06-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few flies in kitchen. |
| 2018-06-26 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed plated salads stored one on top of the other in pyramid formation, with bottom of plates coming in contact with salads of another. ensure salads are protected from c |
| 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 gauge for final rinse temperature not reach 180f. thermometer placed in dish machine to record max temperature reached on contact with utensil |
| 2018-06-26 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards throughout in need of resurfacing, cutting boards observed with deep cuts and staining. |
| 2018-06-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal pans. |
| 2018-02-20 |
45 |
4-501.11 maintain equipment in good repair. observed significantly rusted shelf in reach in unit (low boy). food establishment has tried ordering a new shelf and can't no longer order shelving to match. low risk. make sure to keep food cover at all times |
| 2018-02-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed fo |
| 2018-02-20 |
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 spices and oils not labeled. cdi pic labeled hotel pan and placed items in pan to match label. |
| 2018-02-20 |
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 food establishment cutting corn beef and ham and placing in large packed |
| 2018-02-20 |
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. -p observed two legs of lamb and 4 sheet pans of chicken cooked yesterday still above 45 degrees. cdi all product was discarded. |
| 2018-02-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer broken down and washed at ware washing still with significant food debris. cdi slicer was rewashed and sanitized. |
| 2018-02-20 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed two boxes of unwashed produce being stored over ready to eat foods (grapes and kiwi fruit over soups etc). cdi pic moved items to bottom shelf during inspection. repeat |
| 2017-12-19 |
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 employees wearing bracelets, rings, watches etc while performing food preparation. make sure food employees remove all jewelry |
| 2017-12-19 |
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. -p observed food employee going from dirty to clean at ware washing withou |
| 2017-12-19 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed food employee processing lemons (while still in cardboard box unwashed). cdi pic stopped food employee and directed her to wash prior to use. |
| 2017-12-19 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce (tomatoes, peppers, strawberries) being stored over ready to eat foods (soups, pies etc). cdi pic will rearrange storage order prior to end of inspection. |
| 2017-12-19 |
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 significant dust on ceiling over food preparatio |
| 2017-12-19 |
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 sitting on salad food preparation surface. cdi food employee put cell phone away. |
| 2017-12-19 |
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 utensils and equipment being stored in containers with food debris in them. cdi pic took all to ware washing. |
| 2017-08-02 |
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 dusty ceilings, fans over food preparation count |
| 2017-08-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood part of slicer with food debris on it. cdi slicer was cleand during inspection. repeat |
| 2017-08-02 |
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 squeeze bottles containing oils and aqueous solutions not labeled. make sure to label all working containers of products o |
| 2017-08-02 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed salmon special for august on menu not market for consumer advisory and able to order under cooked. cdi: |
| 2017-08-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed watermelon on counter cold holding above 45 degrees. cdi watermelon placed on time for today and will email paperwork to food establishment. |
| 2017-08-02 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee leave walk in cooler and go back to line; don gloves for food preparation. cdi food employee directed to wash hands. |
| 2017-04-04 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed avocados being stored above ready to eat lettuce which was uncovered. cdi avocado relocated to veggie shelf. |
| 2017-04-04 |
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 a few reuben dated for 3/27. cdi sandwiches discarded. repeat |
| 2017-04-04 |
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 two containers of tomato tightly sealed in walk in cooler. make sure to al |
| 2017-04-04 |
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 squeeze bottles of oil and aqueus solutions and spice containers. make sure to label all working containers of food that a |
| 2017-04-04 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves throughout. make sure to keep in good repair. repeat. *work order is in place.* |
| 2017-04-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor build-up on soda dispensing machine. cdi pic had food employee clean. repeat major improvement since last facility regarding cleaning of nonf |
| 2017-04-04 |
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 wearing a bracelet. make sure to only wear a plain wedding band to facilitate cleaning. cdi food employee took bracel |
| 2017-03-13 |
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 feta date marked for 3/17 and under that sticker with 2/26. observed aspargus labled as meatloaf |
| 2017-03-13 |
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 food employee not using protective barrier to turn off faucet. cdi food employee informed |
| 2017-03-13 |
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 garnishing plate for consumer with bare hand. cdi plate discarded. repeat. |
| 2017-03-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employee rinse knife out in handsink. cdi pic directed food employee to only use hand sink for hand washing and knife taken to warewashing. repeat. |
| 2017-03-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer, 2 knives with food debris on it. observed significant amount of pans and equipment with sticker residue on it. cdi items returned to warewashi |
| 2017-03-13 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed samon fully-cooked to order coming off grill at 122 degrees. cdi salmon placed in oven; cooked to 170 degrees. |
| 2017-03-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes holding at 122 degrees. cdi potatoes placed in oven and heated to 183 degrees. repeat |
| 2017-03-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter left out on counter at 75+ degrees throughout. cdi butter pulled out 1 hour ago; able to cool down. repeatspoke to pic regarding have to keep things on time or have to ma |
| 2017-03-13 |
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 large containers of lettuce in walk in cooler that were from this morning |
| 2017-03-13 |
54 |
6-303.11 intensity-lighting - c observed light out above hood. make sure to replace |
| 2017-03-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on counter.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 soi |
| 2017-03-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic containers wet stacking. make sure to spread out to allow adequate air drying. repeat. |
| 2017-03-13 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves throughout food establishment. make sure to replace and keep in good repair. |
| 2017-03-13 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed test strips expired from 12/14. verification required.4-501.14 warewashing equipment, cleaning frequency - c observed build- up inside of ware washing. make sure t |
| 2017-03-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fans in reach in units with dust. observed nonfood contact surface of soda dispensing machines with build-up. make sure to increase cleaning frequen |
| 2017-03-13 |
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 significant dust on ceiling. increase cleaning f |
| 2017-03-13 |
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 squeeze bottles of oil and aqeuous solutions not labeled. make sure to label all working containers of food/food ingredien |
| 2016-12-21 |
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 - repeat - observed wait staff employee push salmon off plate onto salad with bare hands. this is a process that sh |
| 2016-12-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed slicer soiled with visible debris. observed can opener soiled. observed several pans stacked with sticker residue. cdi- ensure that stickers are rem |
| 2016-12-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0 pts - observed soup reading 124f in altosham. cdi- reheated 176f. |
| 2016-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0pts - observed eggs left out at room temeprature reading 49f. ensure that items are on time or temeprature. cdi- pic will place item on time in the future. provided procedures that ar |
| 2016-12-21 |
6 |
2-301.14 when to wash - p - observed employee grab raw prioduct with gloved hands, remove glove, and donning new glove without effective hand washing. cdi- corrected and re washed hands.2-301.12. follow the cleaning procedure to adequately wash your hands |
| 2016-12-21 |
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 soup tightly covered in deep container cooling to 50f after 5.5 hours. c |
| 2016-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - 0pts - observed utensils stacked wet. |
| 2016-12-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - 0pts - observed grill salmon on menu with no astrick. cdi- corrected on site. |
| 2016-08-17 |
7 |
3-301.11 preventing contamination from hands - p,pf - no bare hand contact with ready to eat foods. observed food employee touh cauliflour with bare hands in walk in cooler. cdi, operator voluntarily discarded food that they touched. |
| 2016-08-17 |
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 no letter of guarantee or parastie destruction letter from new supplier, us foods, for atlantic salmon that the facil |
| 2016-08-17 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that contamination of equipment is prevented. observed poppi seed sauce made with raw egg stored over ready to eat foods in walk in cooler. cdi, op |
| 2016-08-17 |
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 garlic and oil mixture with a date of preparation over 7 days, 2 containers of turkey salad |
| 2016-08-17 |
14 |
ensure food equipment is properly washed rinsed and sanitized. observed food employee rinse utensil at prep sink and employee stated that the knife will then be relocated to complete the washing and sanitizing process. cdi by instruction, ensure warewashi |
| 2016-08-17 |
39 |
3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitizer in between uses. observed several wet wiping cloths stored on counter surfaces. repeat. |
| 2016-08-17 |
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 2 spatulas stored on wet cloths at food prep line. |
| 2016-08-17 |
45 |
4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be free of cracks, crevices or chips and be smooth and easily cleanable. observed several fryer baskets with damaged wires. cdi, operator replaced all fryer baskets wh |
| 2016-08-17 |
26 |
7-201.11 separation-storage - p - store toxic substances so that contamination of equipment is prevented. observed chlorox cleaner stored over food wrap at pizza station. cdi, chemicals relocated for proper storage. |
| 2016-05-19 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed 2 containers of butter sitting out of temperature control along line above 45 degrees f. cdi, employee transferred butter to |
| 2016-05-19 |
6 |
2-301.12 cleaning procedure - p - use correct procedures to wash hands. observed food employee not vigorously rub hands for 10 to 15 seconds when washing hands and then proceed to turn faucet off with their bare hands after hand washing. cdi by instructio |
| 2016-05-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be clean to site and touch. observed can opener blade and back of slicer blade stored as clean but soiled with dried food debris. cdi, |
| 2016-05-19 |
16 |
3-401.11 raw animal foods-cooking - p,pf - cook raw fish to 145 degrees f and above. observed salmon not cooked to required temperature. cdi, fish placed back to continue cooking until reach-in required temperature. |
| 2016-05-19 |
26 |
7-201.11 separation-storage - p - store toxic substances so that contamination of equipment is prevented. observed container of bleach stored over food wrap at pizza station. bleach relocated for proper storage. |
| 2016-05-19 |
38 |
2-402.11 effectiveness-hair restraints - c - ensure effective hair restraints are worn on food employees. observed chef not wearing a hair restraint. |
| 2016-05-19 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. observed several wet wiping cloths stored on counter surfaces in kitchen. |
| 2016-05-19 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustment. observed 2 catering bags with damage. replace as needed. ensure sufficient equipment is provided to ensure that tcs foods are held at required |
| 2016-05-19 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool foods. observed cut tomatoe and corn cooling at ambient room temperature on racks in kitchen upon arrival. cdi, food employee transferred foods to walk in cooler to facilitate heat transfer./ |
| 2016-01-13 |
54 |
6-202.11 light bulbs, protective shielding - c - provide shatter-resistant, shatter-proof or shielded lighting in areas above clean equipment, single-service articles and food. observed lighting not protected over clean equipment and single-service articl |
| 2016-01-13 |
45 |
l4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be designed and constructed to be smooth and easily cleanable. observed fryer basket and a wire strainer in poor repair. cdi, operator removed items from use. improve |
| 2016-01-13 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean equipment and single-servcice articles 6 inches from the ground. observed clean plates, glassware and single-service articles stored |
| 2016-01-13 |
37 |
3-307.11 miscellaneous sources of contamination - c - protect food from miscellaneous sources of contamination. observed splash guard needed between rear handwashing sink and prep sink to avoid contamination of food and equipment from handwashing process. |
| 2016-01-13 |
26 |
7-201.11 separation-storage - p - store toxic substances so that contamination of equipment, food and single-service articles are prevented. observed a container of bleach and cleaning chemicals stored over single-service boxes at pizza prep station. cdi, |
| 2016-01-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store food in wrappings, packages or covered containers. observed several drink pitchers stored at bar uncovered / unprotected. cdi, operator covered drink pitchers.store r |
| 2016-01-13 |
6 |
2-301.14 when to wash - p - when to wash. observed food employee handle raw chicken, take off gloves and begin to put on new gloves without washing their hands. cdi by instruction. |
| 2015-08-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal foods correctly. observed raw chicken stored over ground beef. observed raw meat stored over cheeses in prep unit. observed raw beef stored over ready to e |
| 2015-08-20 |
4 |
employees may drink from a closed beverage container if handled to prevent conamination of food or equipment. observed 1 employee beverage stored over equipment in kitchen. cdi, operator relocated beverage. |
| 2015-08-20 |
7 |
no bare hand contact with ready to eat foods. observed pic touch lettuce with bare hands. cdi, operator voluntarily discarded foods. |
| 2015-08-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed lettuce overstacked in prep unit. observed tcs foods above 45 degrees f in 3 door true refrigerator that was not functioning. foods included sliced turkey breast, 1 container |
| 2015-08-20 |
23 |
lprovide proper consumer advisory by means of a disclosure and reminder statement. observed eggs not included on disclosure statement. cdi by instruction, provide proper consumer advisory by next inspection. improvement made since previous inspection. |
| 2015-08-20 |
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 cream coliflour not labeled and from bulk supply in reach in refrigerator. observed tcs foods that were ready to eat and held for |
| 2015-08-20 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf - observed food thermometer not accurate to within + or - 2 degrees f. |
| 2015-08-20 |
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 clean spatulas and tongs wedged under soiled areas of equipment along p |
| 2015-08-20 |
45 |
keep equipment in good repair. observed condensation leak in front walk in unit and water on ground. repair. observed 3 fryer baskets no longer in good repair. cdi, operator removed fryer baskets from use. observed a reach in refrigerator holding an ambie |
| 2015-08-20 |
54 |
physical facilities shall be cleaned as often as necessary to keep them clean. observed some standing water on floor in walk in and outside of walk in cooler. maintain clean. |
| 2015-08-20 |
31 |
use proper methods to cool foods. observed soup cooling in deep container in walk in freezer. cdi, operator placed soup in shallow containers to rapidly cool. observed covered container of chicken salad cooling in walk in cooler that was prepared earlier |
| 2015-03-25 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: observed poached egg menu items with no consumer advisory. observed salmon,burger, and steak items not included o |
| 2015-03-25 |
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. do not store utensils wedged into the handles of refrigerators. |
| 2015-03-25 |
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 : found tightly packed and covered tubs of pasta 55 f. vented and moved to freezer |
| 2015-03-25 |
28 |
3-302.13 pasteurized eggs substituted for raw eggs for certain recipes - p: pasteurized eggs are not substituted for non-pasteurized in menu items containing undercooked or raw eggs. cdi- direction to obtain pasteurized eggs for those items or include in |
| 2015-03-25 |
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: found soups, rice, having been held in facility more than the maximum al;lowed for temperature holding. |
| 2015-03-25 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p: observed poached eggs cooled in walk-in cooler for reheating on sunday for brunch. |
| 2015-03-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: observed raw pork over ready-to-eat potatoes on speed rack. repeat. |
| 2015-03-25 |
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 such documentation in facility. pic james bailey received fax from 3fish documenting salmon is farm raised and aquacul |
| 2015-03-25 |
4 |
2-401.11 eating, drinking, or using tobacco - c: employees shall only eat in designated areas where the contamination of food, utensils, or equipment cannot occur. observed employee eating at table where prime rib was setting after removal from oven. repe |
| 2014-10-31 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfdate mark potentially hazardous foods that is ready to eat and held for over 24 hours. observed 2 containers of chicken, 3 pastries cooked on sit |
| 2014-10-31 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed 2 containers of salmon cold held above 45 degrees f and |
| 2014-10-31 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so cross contamination is prevented. observed undercooked beef stored over ready to eat foods in reach in refrigerator. repeat. observed shell eggs store |
| 2014-10-31 |
26 |
7-201.11 separation-storage - pstore toxic substances and sanitizer so that contamination of equipment is prevented. observed propane fuel stored over equipmen t and a bottle of sanitizer stored over forks at wait station. cdi, chemicals relocated for pro |
| 2014-10-31 |
4 |
2-401.11 eating, drinking, or using tobacco - cgeneral comment: employees may drink from a closed beverage container if handled to prevent contamination of equipment. observed an employee beverage stored on shelving above prep table in kitchen. cdi, drink |
| 2014-10-31 |
6 |
2-301.12 cleaning procedure - puse proper procedures to wash hands. observed a food employee turn off faucet with their bare hands. cdi, employee washed hands properly. |
| 2014-10-31 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfgeneral comment: food items on menu that are undercooked, such as burgers, steak, egg trio, brunch sampler, egg benedict not identified o |
| 2014-10-31 |
41 |
3-304.12 in-use utensils, between-use storage - cgeneral comment: store in-use utensils properly. observed spatulas stored inside water at 108 degrees f along prep line. |
| 2014-10-31 |
42 |
4-901.11 equipment and utensils, air-drying required - callow equipment to air dry after cleaning. observed several stacks of metal pans and plastic containers on shelves near walk in coolers.4-903.11 (a), (b) and (d) equipment, utensils, linens and singl |
| 2014-10-31 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed rusty shelving inside reach in refrigerator. observed rust developing inside ice machine.4-202.11 food-contact surfaces-cleanability - pffood contact surfaces |
| 2014-10-31 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - cgeneral comment: ventialation system system shall be free from dust buildup and discharge. observed vent inside employee restrooms accumulating dust.6-305.11 designation-dressing |
| 2014-10-31 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool food. observed a sheet tray of coliflour, chicken tightly wrapped in the cooling process inside the walk in cooler. observed large plastic container of collard greens cooling in ice bath. cdi, operat |
| 2014-04-28 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces of equipment shall be kept free of accumulation of dust, dirt, and food residue. observed backsplash of large mixing machine with |
| 2014-04-28 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. food contact surfaces shall be smooth and free of breaks, cracks, chips, and similar imperfections. observed 2 plastic containers and 3 plastic monkey bowls with cracks in them. cdi by discarding.4-501. |
| 2014-04-28 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be stored in sanitizer buckets when not in use. observed 4 wet wiping cloths stored on counter tops. |
| 2014-04-28 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food shall be stored at least 6 inches above the floor. observed one food container on the floor in the walk in bakery cooler. |
| 2014-04-28 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p. a food shall be discarded if it exceeds its temperature and time combination. observed one container of cooked eggs dated 4/20 in walk in coole |
| 2014-04-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed pink growth buildup on inner surface of ice machine. cdi by recleaning. |
| 2014-04-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. foods shall be stored based on their final cook temperatures. observed raw beef steak being stored above vegetables in the reach in cooler near the grill. cdi by relocati |
| 2014-04-28 |
7 |
3-301.11 preventing contamination from hands - p,pf. food employees may not contact exposed, ready to eat food with their bare hands. observed one employee use their bare hands to grab a pasta noodle out of the strainer and then eat the noodle. cdi by |
| 2013-08-13 |
36 |
6-501.111 controlling pests. live ants observed to be on beverage dispenser at beverage station next to bar area. operator closed beverage station and called for pest management today. operator was advised return visit to be completed by august 23, 2013 t |
| 2013-08-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. mold on ice machine shield and interior ice chute; cleaning is needed. six nozzles at beverage dispensers with mold build up. nozzles cleaned immediately. sanitizer in |
| 2013-08-13 |
31 |
3-501.15 cooling methods. deli sandwiches and sliced tomatoes in two units being cooled after preparation during inspection. items were tightly covered and/ or wrapped. cdi- all methods corrected. see chart for temperatures. all other food items being co |
| 2013-08-13 |
45 |
4-101.19 nonfood-contact surfaces. shelving in reach in coolers needs to be replaced due to rusting/ corroding. bottoms of same units are damaged also. |
| 2013-08-13 |
47 |
4-602.13 nonfood contact surfaces. exterior gasket of ice machine door and one prep cooler needs to be cleaned of debris/mold build up. |
| 2013-03-25 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. prep cooler gaskets need to be cleaned of dried food debris at multiple prep coolers.ceiling tiles around large ac vents need to be |
| 2013-03-25 |
45 |
food contact surfaces shall be smooth and easily cleanable. shelving in reach in cooler units are rusted/ corroded. replace shelving. |
| 2013-03-25 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried. more than five plastic containers stacked tightly while wet. allow containers to air dry before tightly stacking them. |
| 2013-03-25 |
38 |
except as provided in ? (b) of this section; food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting ex |
| 2013-03-25 |
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 |
| 2013-03-25 |
34 |
ambient air and water temperature measuring devices that are scaled only in fahrenheit shall be accurate to ?3of in the intended range of use. ambient air thermometer in reach in cooler is damaged and needs to be replaced. return visit will be required to |
| 2013-03-25 |
31 |
use approved methods for rapidly cooling food items. food items being cooled in reach in cooler; and two walk in coolers tightly covered and stacked during the cooling process. food items are date marked with today's date. cdi- methods corrected. |
| 2013-03-25 |
23 |
consumer advisory for raw and/ or undercooked foods shall be provided. operator has completed an advisory signage posted at various locations in facility. cdi-advised operator of more directive given since previous inspection in regards to requirements fo |
| 2013-03-25 |
21 |
potentially hazardous ready to eat food items shall be date marked per the rule. food items in walk in cooler 1 dated for seven days; but food temperatures for ready to eat potentially hazardous foods checked are not below 41f. see chart for temperatures. |
| 2012-12-31 |
21 |
potentially hazardous ready to eat foods being held more than 24 hours shall be date marked. some food items being held more than 24 hours not date marked. cdi- discussion of options with operator today; handout provided |
| 2012-12-31 |
23 |
reminder and disclaimer for all foods served raw and/ or undercooked shall be provided. operator advised working on consumery advisory due to wanting to offer hamburgers cooked to order. cdi- discussed perimeters of the consumer advisory; options for noti |
| 2012-12-31 |
35 |
all dry goods; dry seasonings; oils and dressings not in original container shall be labeled with their common name. more than five containers of in use seasonings at the cook line not labeled. cdi- verbal education. |
| 2012-12-31 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. dried food debris in reach in and prep coolers. cdi- verbal education no points taken today |
| 2012-12-31 |
45 |
food contact items shall be easily cleanable. shelving and interiors of large reach in coolers heavily rusted. multiple food containers damaged. replace all damaged items |
| 2012-12-31 |
45 |
non food contact surfaces shall be easily cleanable. large ac vents rusted; exposed wood at pizza prep cooler. multiple areas of damaged particle board throughout facility. replace/replace |
| 2012-12-31 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. total of 7 soda nozzles with some mold on them. cdi- all removed to be cleaned. |