| Violation Date |
Code |
Description |
| 2018-11-02 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c -501.12 cleaning, frequency and restrictions - cobserved heavily pitted floor areas along the make line, facility overall needs good detailed cleaning througohut. remove old gr |
| 2018-11-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning is needed on exterior of prep equipment along make line, remove buildup from pvc jacketing along insulation of condenser fan in protein walk in cool |
| 2018-11-02 |
45 |
4-501.11 good repair and proper adjustment-equipment - c replace rusted shelving in refrigeration units throughout. 0 points. |
| 2018-11-02 |
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 scoop handle being stored in direct contact with food, observed bowls wi |
| 2018-11-02 |
39 |
3-304.14 wiping cloths, use limitation - c observed wet towels left on surfaces, observed a towel being worn on employees shoulder. clean, wet wiping towels must be held in clean sanitizer. employees touching towels left on their waists or shoulders may |
| 2018-11-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed uncovered food items such as wedge salads, soups etc. that were being stored in 4 door refrigeration uncovered under dripping con |
| 2018-11-02 |
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 cheddar and mozzarella cheese being cooled in dense containers with lids o |
| 2018-11-02 |
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 sliced tomatoes located in the refri |
| 2018-11-02 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p observed black mold growth along the interior chute of the ice machine. cdi- pic sanitized machine during the course of the inspection. ensure that food contact surfaces are being frequen |
| 2018-11-02 |
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 touching salad that was being plated for a customer with his bare hands. cdi- salad was disc |
| 2018-06-28 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed cut vegetables stored under unwashed produce. cdi by changing storage order. |
| 2018-06-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed glasses in bar with lipstick, dried liquid on them, scoops; chef's tools, some pans, buffalo chopper, potato chopper, with food debris on them. need |
| 2018-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shredded cheese in ice/water cold well; light weight shredded cheese was floating in the water mix and the cheese at the top of the pan was 51f. recommend if a cold well is co |
| 2018-06-28 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed fly repellent improperly stored in dessert area. cdi by moving spray can. |
| 2018-06-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed kitchen staff with beards not wearing beard nets when handling food. have these available and have bearded staff |
| 2018-06-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towels left on surfaces, towels being worn on employees waists, belts. clean, wet wiping towels must be held in clean sanitizer. employees touching towels left on their waist |
| 2018-06-28 |
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 housemade 1000 island dressing with 6/20 date, which is day 9, chipotle aioli which was on day 8, |
| 2018-06-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed numerous cutting boards in kitchen and some in bar that were very scarred and no longer cleanable. keep spares on hand, and either replace/p |
| 2018-06-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves throughout (utensil storage, refrigerated storage, etc.) in need of cleaning of greater frequency such that build up of food, grease, dust, |
| 2018-06-28 |
52 |
5-501.111 keep storage areas and bins for waste in good repair. observed standing water at dumpster - paved surface it very pitted and allows water to stand and not drain. repair to area to allow it to properly drain to sanitary sewer drain, not storm d |
| 2018-06-28 |
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 floors and walls in need of cleaning in many ar |
| 2018-06-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed open case goods of aluminum to-go pans, etc. stored in back room adjacent to dumpster area. once case goods are open they nee |
| 2018-03-12 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed ceiling leaking at dish pit ( heavy rain at time of inspection). |
| 2018-03-12 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed steak for tacos using non continuous cooking process without approved procedures. cdi reheated to 165 and provided non |
| 2018-03-12 |
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 facility does not have parasite destruction letter from current purveyor (kgi) of salmon on site and received at time |
| 2017-12-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-12-05 |
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 chipotle chicken and ahi noodles held greater than 7 days. cdi discarded.3-501.17 date mark/la |
| 2017-12-05 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets throughout facility in need of replacement.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep unit |
| 2017-12-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. shelving in walk in cooler 1 in need of cleaning. |
| 2017-08-30 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. drain plug missing and receptacle for drain plug damaged recommend having dumpster company replace dumpster. -0 points- |
| 2017-08-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving for clean dishes with build up of debris and in need of cleaning. -0 points- |
| 2017-08-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on prep unit 2 in need of resurfacing or replacement. observed two torn gaskets on flatbread pizza unit. |
| 2017-08-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2017-08-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese and pimento cheese at greater than 45 degrees in ice bath unit. cdi replaced items . repeat violation. |
| 2017-08-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer, juicer, and numerous pans stored as clean with visible food debris. cdi all items to be recleaned. |
| 2017-06-22 |
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 numerous items on tphc wit |
| 2017-06-22 |
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 feta cheese with no date labels cdi dated product.3-501.18 discard the food requiring date labels once time/temperature window has |
| 2017-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pimento cheese and butter in ice bath on line above 45 degrees observed to be overstacked . cdi split product into two pans and took top section to cool. observed items on pi |
| 2017-06-22 |
45 |
4-501.11 maintain equipment in good repair. observed ambient temperature of pizza unit at 50 degrees products inside at 56 degrees. 10 day verification required. |
| 2017-03-20 |
45 |
4-501.11 maintain equipment in good repair. observed numerous torn gaskets on prep units and reach ins . -0 points- |
| 2017-03-20 |
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 ribs cooled frrom last night not meeting cooling parameter due to cooling |
| 2017-03-20 |
22 |
h3-501.19 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 times marked on tphc prod |
| 2017-03-20 |
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 goat cheese, wings in reach in with no date labels.3-501.18 discard the food requiring date labels once time/temperature window h |
| 2017-03-20 |
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 ribs cooled from last night at 53 degrees. cdi discarded. |
| 2016-12-07 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed floor near grill with large chunk missing. . -0 points- |
| 2016-12-07 |
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. |
| 2016-12-07 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets throughout the kitchen in need of replacement..4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on prep unit 2 and |
| 2016-12-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous pans with visible food debris stored as clean. cdi took to rewash. |
| 2016-09-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed baked potatoes, brisket, and chicken holding below 135f. cdi: items discarded. |
| 2016-09-15 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee handle asparagus with bare hands onto grill for reheating. once asparagus was plated, temperature |
| 2016-09-15 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed pans of peppers and onions nestled directly in asparagus. cdi: a barrier between asparagus and small containers created using foil.3-304.15(a) |
| 2016-09-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with lettuce and other food debris under sharpener. pic did not know the last time the equipment was used. cdi: item sent for thorough cleani |
| 2016-09-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed blanched potatoes, grilled onions, and mozzarella all holding above 45f due to cooler issues. cdi: products discarded or rapidly cooled and maintenance called immediately. obser |
| 2016-09-15 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed several containers and shakers of unidentifiable spices and one oil. cdi: items properly labeled. |
| 2016-09-15 |
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 no tphc procedures on site |
| 2016-09-15 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees preparing and handling food with unapproved jewelry. |
| 2016-09-15 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed handles of scoops stored in pasta salad and cole slaw. cdi: scoops remo |
| 2016-09-15 |
45 |
4-501.11 maintain equipment in good repair. observed pizza cooler and french fry cooler not operating correctly. cdi: refrigeration company phoned and arrived onsite during inspection. products iced and/or moved to a different cooler. verification requi |
| 2016-09-15 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open dumpster door. cdi: door closed. observed lids damaged on cardboard dumpster. |
| 2016-09-15 |
54 |
.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee keys and sunglasses in direct contact with taco stand. observed employee bottled beverages stored directly over and in contact |
| 2016-09-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout bar area. observed fruit flies around ric near taco station. |
| 2016-04-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed two fruit flies in facility. |
| 2016-04-15 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed staff wearing gloves between tasks to and from coolers potentially contaminating multiple equipment handles throughout kitchen. cdi- instruction provi |
| 2016-04-15 |
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 only one item, cut leafy gr |
| 2016-04-15 |
26 |
27-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed only one bucket of soapy water not labeled. cdi- labeled |
| 2016-04-15 |
46 |
4-603.14 wash, clean and santiize tcs food equipement every 4 hours in use. observed food employee state he was cleaning with sanitizer with no wash and rinse step. |
| 2016-04-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple pieces of equipement with soilage on near door handles. |
| 2016-04-15 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some soiled walls. |
| 2016-02-26 |
37 |
23-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bottled beer on floor in beer cooler. |
| 2016-02-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed only one fruit fly at bar. |
| 2016-02-26 |
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 marinara cooling in low surface are to volume plastic container in refrig |
| 2016-02-17 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed facility cooling tomato bisque in open plastic container in ie water bath. rate temp revealed no temperature drop over 20 mi |
| 2016-02-17 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed main dish machine high temp santizer; temp at 150 f. cdi- turned booster heater on and retemped at 170 f4-601.11(a) equipment food contact su |
| 2016-02-17 |
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 bartender state she used bare hand to place lime wedge in customer drink. cdi- instruction provided |
| 2016-02-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two containers of chili and one of black beans hot holding below 122 f. cdi- reheated above 170 f. |
| 2016-02-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored touching clean plates. cdi- removed |
| 2016-02-17 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed wait staff employee clean plate then return to pos and expo wit |
| 2016-02-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed whipped real butter and most other non-tcs foods in desert refrigerator to be above 51 f |
| 2016-02-17 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed facility partially cooking lobster then cooling for reheat. cdi- reheated above 165 f. facility plans to fully cook to |
| 2016-02-17 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed discard time not on tphc la |
| 2016-02-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tomato bisque cooling in plastic containers in ice baths not being stirred |
| 2016-02-17 |
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 containers in tops of prep units of cooked and cooled proteins not date marked. also observed pink rice not date marked, |
| 2016-02-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple fruit flies behind bar. |
| 2016-02-17 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on walk in cooler door. |
| 2016-02-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease and food debris residue accumulation on multiple pieces of equipment throughout kitchen. |
| 2016-02-17 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed can wash wall not sealed. 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light |
| 2015-11-13 |
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 pic temp pasta with back of hand. cdi- instruction provided |
| 2015-11-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed bar soda gun and multiple pans stored as clean with slight food residue stuck on them. observed ice machine to have black mold residue inside. cdi- re |
| 2015-11-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw shell eggs and pooled shell eggs at 53-50 f at 3 hours cdi- cooling changed to speed up rate in walk in and ice water |
| 2015-11-13 |
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 cooked foods including but not limited to brown rice, ribs and chicken. cdi- date marked |
| 2015-11-13 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed multiple trays of blanched |
| 2015-11-13 |
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 obseved cooked pasta above 50 f cooling and placed in ccovered plastic containers i |
| 2015-11-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple soiled wiping cloths on food prep surfaces. |
| 2015-11-13 |
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 some floor wall areas in need of cleaning throug |
| 2015-11-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed burger on flyer menu for cook to order with no consumer advisory. vr |
| 2015-08-11 |
9 |
3-201.11 use food from approved sources only.-p observed charcuterie(peppreoni) for sale to public on pizzas with no source documentation. cdi- discarded and denatured |
| 2015-08-11 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed charcueterie in locked beer cooler. pic stated product made at mimosas(sister co). pic recanted when asked for inner company transfer memo. pic investigated a |
| 2015-08-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple slicers stored without proper cleaning. cdi- removed to clean. |
| 2015-08-11 |
8 |
•5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dispensing utensil in hand sink. cdi- removed |
| 2015-08-11 |
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 pasta and crab cakes cooling in walk in cooler, but covered in plastic con |
| 2015-08-11 |
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 one container of unidentified granules not labeled. cdi- labeled |
| 2015-08-11 |
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 tcs foods not date marked. cdi- date marked 3-501.18 discard the food requiring date labels once time/temperature window h |
| 2015-02-16 |
4 |
2-401.11 employees shall only eat or drink in designated areas. observed employee eat a piece of food while plating dessert. pic was informed and enforced. |
| 2015-02-16 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employees don gloves without first washing hands. pic enforced. |
| 2015-02-16 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee plating apple crisp and touching the sides as he removed from utensils. informed pic and he enforc |
| 2015-02-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf paper towels were missing from server hand sink (mini bar). stocked during inspection. |
| 2015-02-16 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employees entering walkin cooler with gloves on. once leaving a task on the line, gloves must be removed. do not wear gloves into the walkin cooler. e |
| 2015-02-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sauteed onions and peppers holding at 51f beside the grill (not in hot or cold hold). these are used during lunch service only. facility filled out time as a public health contr |
| 2015-02-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asterisk * missing form salmon on the soup and salad menu item. correct before next inspection. cook salm |
| 2015-02-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans with debris on clean utensil storage shelf. pulled to be recleaned. |
| 2015-02-16 |
45 |
4-501.11 maintain equipment in good repair.4-502.11(a) maintain utensils in good repair. observed gasket at expo cooler severly torn. observed cold hold bins with chipped edges that are no longer cleanable. observed cutting boards etched and dark. repair |
| 2015-02-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed inside of dish machine with buildup. observed potato slicer with excess debris on the the non food contact surface. clean. |
| 2015-02-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed drain at dish machine spraying on the floor. repair leak. |
| 2015-02-16 |
52 |
. 5-501.111 keep storage areas and bins for waste in good repair. 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster door left open and lid missing. have dumpster lid replaced. |
| 2015-02-16 |
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 floors throughout in need of repair (pitted/broken). |
| 2015-02-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wet rags stored on shelf at server line. they were removed and placed with soiled linens. |
| 2014-10-21 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee don gloves after working with food. must wash hands between and before glove use. pic directed. |
| 2014-10-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed sanitizer bucket in hand sink at bar. removed. keep clear. |
| 2014-10-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. separate raw animal foods from ready-to-eat foods. -p observed raw beef patties (boxed) stored above raw beef steak (sealed) in walkin cooler. rearrange so ground beef patties are below raw |
| 2014-10-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice wands in walkin freezer stored on boxes and wands had food debris on them. pic pulled to clean and sanitize. store to prevent contamination after |
| 2014-10-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one flip top prep unit at pizza station holding foods 52-55f including mozzarella, garlic sauce, chicken, sausage, etc. all potentially hazardous foods were voluntarily discarde |
| 2014-10-21 |
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 blanched fries sitting out |
| 2014-10-21 |
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 chicken individually wrapped and stored in a lidded container at 65f. it |
| 2014-10-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 towels on front line. placed in sanitizer between uses. |
| 2014-10-21 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed numerous cutting boards in the facility with deep, dark etches. |
| 2014-10-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed chain link fence next to catering items and shelving with severe dust buildup. |
| 2014-10-21 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. 5-501.111 keep storage areas and bins for waste in good repair. observed dumpster in need of a lid. |
| 2014-10-21 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. floor repair needed in walkin coolers. |
| 2014-10-21 |
54 |
6-303.11 intensity-lighting - c lighting shall be 50 foot candles at prep areas. observed numerous lights in the back (where potatoes are cut) that are burned out, flickering. repair. |
| 2014-10-21 |
37 |
3-307.11protect food from contamination sources not specifically noted by code. protect food from contamination. observed pans of food stacked directly on top of other foods including pan of parmesan sitting on top of mozzarella and pan of raw chicken st |
| 2014-05-06 |
35 |
3-302.12 food storage containers identified with common name of food - c. label working containers of food which have been removed from their original containers - oil, spice mixes, salt and pepper, and so on. |
| 2014-05-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. food shall be consumed, discarded or sold after 7 da |
| 2014-05-06 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. equipment food contact surfaces shall be clean to sight and touch. observed several soiled items stored as clean - slicer, immersion mixer, dicer, scoop. cdi - all |
| 2014-05-06 |
8 |
6-301.14 handwashing signage - c. a handwashing sign or poster shall be posted at all handwashing sinks notifying food employees to wash their hands. observed a couple sinks without signage. left signs. |
| 2013-10-18 |
44 |
3-304.15 (b)-(d) gloves, use limitationsrules require proper glove use.observed gloves warn through multipl different tasks.cdi- corrected through instruction |
| 2013-10-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f.observed all tcs foods above 48 f in |
| 2013-10-18 |
13 |
3-304.15 (a) gloves, use limitationrules require proper glove use.cdi- instruction provided |
| 2013-07-11 |
6 |
2-301.14 when to wash2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils.observed no cook staff wearing gloves at onset of inspection. all cook staff donned gloves without washing h |
| 2013-07-11 |
16 |
3-401.11 raw animal foods-cookingrules prohibit non-continuous cooking of raw proteins. observed ribs at 90 f in oven as part of non-contiuous cooking process.cdi_ through instruction |
| 2013-07-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f.observed all tcs foods in refigerato |
| 2013-07-11 |
1 |
2-103.11 (a)-(l)person-in-charge-dutiesrules require pic to ensure food employees are performing duties correctly, including but not limited to hand washing and no bare hand contact of rte foods.observed no food employees wearing gloves prior to seeing in |
| 2013-07-11 |
31 |
3-501.15 cooling methodsrules require cooling by proper effective methods. observed salsa stock at 88 f in walk in cooler in high volume plastic container tightly covered.cdi- cooling procedure changed. |
| 2013-07-11 |
37 |
. 3-305.11 food storage-preventing contamination from the premises3-305.11 ensure that food is protected from contamination by storing in a location where it is protected from splash, dust, or other contamination. observed cooling foods open under coolin |
| 2013-07-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked.observed many cooked foods and |
| 2013-04-09 |
45 |
(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed one cold hold unit with all food above 50 f. vr to be repaired |
| 2013-04-09 |
23 |
(a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed |
| 2013-04-09 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed multiple cooked foods not date marked. cdi- date marked |
| 2013-04-09 |
20 |
(a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipm |
| 2013-04-09 |
14 |
(a) except as specified in ? (b) of this section; in a mechanical operation; the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90oc (194of); or less than: pf(1) for a stationary rack; single temperature |
| 2013-04-09 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-02-08 |
12 |
rules require:(3) aquacultured fish; such as salmon; that:(a) if raised in open water; are raised in net-pens; or(b) are raised in land-based operations such as ponds or tanks; and(c) are fed formulated feed; such as pellets; that contains no live parasit |
| 2013-02-08 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-02-08 |
17 |
rules require (c)ready-to-eat food taken from a commercially processed;hermetically sealed container; or from an intact package from a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant; shall be |
| 2013-02-08 |
23 |
(a) except as specified in ? 3-401.11(c) and subparagraph3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed t |
| 2013-02-08 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days) observed some cheeses; cut leafy greens and cooked meats with no date marked and one container of cheese dip out of date which was voluntarily disc |
| 2012-12-21 |
6 |
rules require employees to wash hands after handling soiled plates and before delivering food to customers. observed most servers washin hands correctly and one server scrape food off soiled dish then; ring up check and carry order to a table. cdi- correc |
| 2012-12-21 |
37 |
rules require food stored protected from consumers by food guards or effective means. observed ready to eat pizza on ledge with customer leaning against edge and no barrier between. cdi- corrected through inistruction. |
| 2012-12-21 |
31 |
rules require all tcs foods be cooled using approved mnethods. observed cooked vegetables medley in tall lexan at 90 f unattended on rear prep counter. cdi- removed to walk in cooler. |
| 2012-12-21 |
23 |
rules require consumer advisory for all raw proteins offered undercooked or raw to consumer. observed head chef state that raw eggs are used in caesar dressing. gm disputed. cdi- facility must cease using raw eggs in caesar dressing or include on consumer |
| 2012-12-21 |
21 |
rules require all opened tcs ready to eat foods to properly daate marked. observed inconsistent date marking and a soup and sauce in excess of 8 days. cdi- food voluntarily discarded. |
| 2012-12-21 |
20 |
rules require all cold held tcs foods be 45 f or colder at all times. observed cut leafy greens and hb egg at 44-50 f in cold hodl prep unit. cdi- flash cooled |
| 2012-12-21 |
19 |
rules require hot held tcs foods be 135 f or hotter at all times. observed prime rib in au jus hot held on grill at 122 f. cdi- reheated to 165 f. |
| 2012-12-21 |
7 |
rules prohibit bare hand contact of ready to eat foods. observed employee bare hand temperature check hb eggs. cdi- food discarded; corrected through instruction. |
| 2012-12-21 |
2 |
rules require pic understand employee health policy reporting specifics. observed pic does not understand all specifics about employee reporting. cdi- corrected through instruction |