| Violation Date |
Code |
Description |
| 2018-10-11 |
40 |
3-302.15 wash fruits and vegetables prior to use. avocados were being stored in the assembly line with stickers still on them. 0 points.general note** several tcs food products in the walk in cooler were holding right at 45 degrees. refrigeration repair o |
| 2018-10-11 |
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 butter sauce dressing cooling in dense container in freezer unit. also obs |
| 2018-10-11 |
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 tomatoes paste date marked 10/4 and corn beef dated 9/30 in cold hold unit. observed sauerkraut, |
| 2018-10-11 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p pic stated that they par-cook their steaks prior to cooling down for servicing. facility does not have an approved procedure on |
| 2018-10-11 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed soiled dishes stored as cleaned. also observed knives that were stated to be stored in the cold hold unit since last night. ensure that all food contact sur |
| 2018-10-11 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee work from walk in cooler with gloved hands prior to food prepping without changing gloves or washing hands in between. cdi- gloves were |
| 2018-03-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed damaged kitchen floor with cracks and deep, rough patches. -0- |
| 2018-03-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic buckets over the 3-comp sink. cdi - pic pulled these and sent them to dish pit for re-washing. -0- | |
| 2018-03-02 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed one date marking system at the cook line with prep dates marked and salad station had discard da |
| 2018-03-02 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed several mussel tags without last use date written on the tag |
| 2017-10-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfn observed fall fixe menu with honey dijon chicken thieghs on the menu with an asterisk and consumer advisory. cdi |
| 2017-10-26 |
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 overstacked andouille sausages in the flip top from 10am still at 53f at 1 |
| 2017-10-26 |
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 boxes of surplus glasses stored directly on the floor in the bar area on a riser at less than 6 inches off the ground. - |
| 2017-10-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed salad bin stored directly on the floor in the walk in. -0- |
| 2017-10-26 |
45 |
4-501.11 maintain equipment in good repair. observed rust forming on the walk in floor near the shelving just inside the door to the right. -0- |
| 2017-10-26 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash bin at the cook line handsink to the far right when facing the line. -0- |
| 2017-08-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at the elbow of the water pipe along the wall to the left of the handsink nearest the office. -0- |
| 2017-08-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the floor of the walk in cooler. -1- repeat |
| 2017-08-16 |
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 overstacked and tightly wrapped cut lettuce in the salad prep. cdi - produ |
| 2017-06-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelving with the microwave present over the salad station. -.5- |
| 2017-06-07 |
45 |
4-501.11 maintain equipment in good repair. observed peeling shelving in the prep cooler in the bar and hole in the right inside wall of the microwave near the office.4-402.11 (a)(3) fixed equipment, spacing or sealing-installation - c equipment shall be |
| 2017-06-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed roach over the flip top at the hot line. cdi - pic immediately called pest control company for service visit. -0- |
| 2017-06-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cooling ground beef on speed rack warming other cooling tcs foods that wer |
| 2017-01-27 |
49 |
5-202.13 backflow prevention, air gap - p provide an air gap for backflow prevention on floor drains. observed floor drain with no air gap under ice machine. cdi - pipe moved over floor drain instead of in direct contact with water on the floor. -1- |
| 2017-01-27 |
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 deep portion of cherry balsamic vinaigrette cooling in the walk in at 71f fr |
| 2016-11-09 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee place raw hamburgers on grill with gloved hands, touch fryer handle and flip top handles without handwashing. cdi - hands washed, gloves changed and equipment handles c |
| 2016-11-09 |
33 |
3-501.13 use approved thawing methods. observed spinach thawing at room temperature at 37f. cdi - pic placed in walk in to thaw. -0- |
| 2016-11-09 |
8 |
5-204.11(a) handwashing sinks-location and placement - pf handwashing sinks shall be accessible to food employees. observed no handsink in the cake prep area and pic stated employees washed hands in the women's restroom. no employee washed hands during ob |
| 2016-11-09 |
45 |
4-501.11 maintain equipment in good repair. observed burned out light under hood that frequently burns out, broken prep unit, leak under prep and leak inside walk in freezer. repair all these. -0- |
| 2016-11-09 |
37 |
3-303.12 storage or display of food in contact with water or ice - c observed raw shrimp stored in direct contact with undrained ice water. cdi - pic drained using a drain pan and placing ice on top of shrimp. -1- |
| 2016-07-19 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles installed in both restrooms. replace these with cleanable ceiling tiles. -0- |
| 2016-07-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed hood system in need of cleaning. pic stated hood cleaning will take place tonight after closing. -0- |
| 2016-07-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed bar with wet wiping cloths stored on the cabinet near the handsink. cdi - pic instructed employee to keep in sanitizer between uses of to move to the soiled linen bin. -0- |
| 2016-07-19 |
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 employee wearing a bracelet at the beginning of the inspection. cdi - pic instructed removal of the bracelet. -0- |
| 2016-07-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cut lettuce cooling in the bottom of the prep cooler with a cover present. |
| 2016-07-19 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed salads held on time on a ra |
| 2016-07-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buffalo sauce spray over a line of plates to the left of the cook line. cdi - pic instructed dishwasher to clean these again. -1.5- |
| 2016-07-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dumped ice in the basin of the first handsink inside the kitchen. cdi -pic instructed wait staff to refrain from dumping in handsinks. -1- |
| 2016-05-09 |
19 |
l3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed queso in hot holding unit at 60f. tcs food shall be heated to 135f prior to putting into hot box. cdi- put in oven to reheat. |
| 2016-05-09 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee's half eaten meal stored with clean dishes while she was prepping food. **(a) except as specified in ΒΆ (b) of this section, an employee shall eat, drink, or use any form of tobacco only i |
| 2016-05-09 |
12 |
3-203.12 shellstock, maintaining identification - pf observed shellfish tags not stored in chronological order and date of last use not marked on tag. cdi through instruction, facility has not had shellfish on menu since food code. **3-203.12 shellstoc |
| 2016-05-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed prime rib roasts not date marked. facility had them on special yesterday. cdi-date marked. |
| 2016-05-09 |
31 |
3-501.15 cooling methods - pf observed some items not being cooled properly. creamed corn and meatloaf in too deep of containers and not cooling quickly enough. cdi-items removed and put into shallower containers and put into walk-in freezer. |
| 2016-05-09 |
37 |
3-307.11 miscellaneous sources of contamination - c observed noodles cooling in prep sink with corroded weld joints. water wasn't draining fast enough at touching food. the sink is no longer easily cleanable with the corroded welding. don't let food c |
| 2016-05-09 |
52 |
5-501.115 maintaining refuse areas and enclosures - c observed an excessive amount of grease on ground around grease container. **keep area clean to avoid attracting vermin. |
| 2016-01-05 |
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 absorbent wall tiles near walk in cooler and baseboard moulding separating fro |
| 2016-01-05 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit at 48f. cdi - foods moved to walk in after being freshly restocked. repair tech contacted and will be out in the morning. -1.5- vr required no later than 01/15/2016. |
| 2016-01-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth on counter next to first hand sink. cdi - pic moved wiping cloth to sanitizer bucket. -0- |
| 2016-01-05 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed hamburger wrapping with blood present in bleu cheese. cdi - pic discarded paper and bleu cheese. -1- |
| 2016-01-05 |
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 package of raw tuna opened without date marking. tuna is used in tartare product. cdi - pic date marked item. -0- |
| 2016-01-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pasta in prep unit to the left of the cook line at 50f. cdi - foods moved to walk in to cool. -1.5- |
| 2015-10-28 |
23 |
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 peppered tuna and tuna and avocado that is raw and undercook without being asterisked on the me |
| 2015-10-28 |
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 with dill sauce t |
| 2015-10-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chili at 120f. cdi chili discarded. |
| 2015-10-28 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observed raw beef stored over rte foods in reach in unit. cdi item relocated. |
| 2015-10-28 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p. observed employee handle cake with bare hands. cdi barrier used to place cake slice on plate. |
| 2015-07-27 |
8 |
6-301.14 post a handwash sign at each handsink. observed two handsinks in the kitchen without hand sign. cdi - signs given to pic at time of inspection for posting. -1- |
| 2015-07-27 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed eggs in carton past the expiration date. cdi - pic voluntarily discarded all of the products. |
| 2015-07-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory on the menu, but charlotte powell's steak & eggs does not contain asterisk for the eggs |
| 2015-07-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on shelving outside the walk in door. clean often enough to prevent buildup. -0- |
| 2015-07-27 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak under pre-rinse sink and around the handle of the 3-comp sink. repair. -1- |
| 2015-04-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee purses and bags stored co-mingled and on top of facility items and glass/ utensils. cdi- verbal correction. |
| 2015-04-16 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. floors throughout prep/ kitchen area pitted and rough. tiles are acoustic over upper portions of wall frp tiles. cdi- verbal correction. |
| 2015-04-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service articles at back prep areas and at front cake dispensing area not protected.cdi- verbal correction to will o'donoghue and |
| 2015-04-16 |
37 |
protect food from contamination sources not specifically noted by code. two pitchers of water stored at handsink under papertowel dispenser, in splash zone. cdi- head chef jamie removed. |
| 2015-04-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. two shakers at prep area not labeled. cdi- verbal correction to label. |
| 2014-12-01 |
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 utensil for dispensing whole dessert portions in carbonated water. stor |
| 2014-12-01 |
31 |
.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf : observed sweet potatoes cooling tightly covered, at two hours, 70 f. cdi- sliced |
| 2014-12-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed food debris attached to can opener. observed sticker residue attached to containers. cdi- returned to cleaniong process. |
| 2014-12-01 |
11 |
.3-202.15 food packaging has be in good condition, intact and protect the food inside. observed two cans badly dented. cdi- discarded while on site |
| 2014-08-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: observed bar dish machine not sanitizing during use. cdi- ecolab called while on site. |
| 2014-08-21 |
16 |
.3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p : facility stated that flank steak is marked / seared then cooled down for final cooking at a later time. this is non-continuou |
| 2014-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed walk-in cooler holding food at 50-51 f. all prepared foods discarded voluntarily by pic. found items in front line salad cooler above 45 f. cdi- moved to freezer for cooling. |
| 2014-08-21 |
19 |
.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found pineapple chutney in holding well, rice, chicken in holding units, chicken, pasta on stovetop holding all below 135 f. cdi- food discarded. some grilled chicken put in oven to c |
| 2014-08-21 |
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 trays of heated potato wedges on speed cart 86 f. moved to freezer for q |
| 2014-08-21 |
45 |
.4-501.11 maintain equipment in good repair. observed walk-in cooler not holding foods at required temperatures. new unit on order and will be installed august 26. observed small reach-in cooler at bar area with significant rusting on shelves. |
| 2014-05-21 |
53 |
|better and more frequent cleaning of floors under bar equipment needed. observed significant loose debris. |
| 2014-05-21 |
31 |
3-501.15 cooling methods - pf: cool tcs foods by effective means to acheive time temperature required parameters. observed several gallons of she-crab soup in dense volume tightly covered in walk-in cooler. soup 53 f. discussion and discard soup. |
| 2014-05-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: observed date marking system in facility. found she crab soup and mac / cheese not dated. cdi- mac dated, soup discarded for cooling reasons. |
| 2014-05-21 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods hot at 135 f or above when holding. found items at front line and in warmer below 135 f. cdi- items reheated to 165 f in oven. |
| 2014-05-21 |
18 |
3-501.14 cooling - p: found she crab soup from previous day 53 f. cdi- discarded voluntarily by pic. |
| 2014-05-21 |
8 |
5-204.11 handwashing sinks-location and placement - pf: facility has removed handsink from bar area. cdi- plans seen that include installation of new handsink at bar area. employees washing hands in adjacent serving area ~25 ft away. no door between servi |
| 2014-02-10 |
53 |
better cleaning of floors under equipment needed, especially under and around equipment ay bar area. |
| 2014-02-10 |
46 |
4-302.14 sanitizing solutions, testing devices - pf: a testing device for all sanitizers in facility shall be obtained and used to measure effective sanitization. found bar dish machine not sanitizing after one load. strips had not been used to test machi |
| 2014-02-10 |
31 |
3-501.15 cooling methods - pf: cool foods by effective methods to acheive time / temperature requirements for cooling. found chicken soup tightly covered in walk-in cooler from previous night 47 f. cdi- discussion of proper cooling practices and discard o |
| 2014-02-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below during holding. found raw chicken and raw ground beef above 45 f in cold drawer. found various sa |
| 2014-02-10 |
18 |
3-501.14 cooling - p: cool tcs foods from 135 f to 45 f within six hours. found chicken soup in cooler from previous night 47 f. cdi- discarded voluntarily |
| 2013-10-30 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p: promptly discard tcs foods that require date marking after the required maximum holding time. found one item, crab dip, one day out of date. cdi- |
| 2013-10-30 |
26 |
7-102.11 common name-working containers - pf: label all containers of chemicals including sanitizers. found unlabeled bottle of sanitizer in facility. |
| 2013-10-30 |
53 |
observed black mold building up in caulking at some sinks and in areas around dish machine. |
| 2013-10-30 |
31 |
3-501.15 cooling methods - pf: cool foods by approved methods. observed cut greens, cut fruit tightly covered abpove 45 f. cdi- foods vented. |
| 2013-08-13 |
35 |
3-302.12 food storage containers identified with common name of food: label all containers of foods that are not readily identifiable such as seasonings, spices, cooking oils, etc. observed bottles of oil not labeled. |
| 2013-08-13 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens: provide approved consumer advisory for items on all menus that may be served as cooked to order . observed menu items asterisked but not ide |
| 2013-08-13 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking: properly date mark ready-to-eat and packaged tcs food with date of preparation or when packages are opened. found salad dressings requiring constant |
| 2013-08-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding: keep tcs foods cold at 45 f or below. found multiple items in flip tops and reach-in portions of prep coolers above 45 f. evaluate saute c |
| 2013-08-13 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency: keep ice machines and bins clean. observed pink mold build-up on ice machine baffle. cdi- cleaned while on site. |
| 2013-08-13 |
12 |
3-402.11 parasite destruction: obtain parasite destruction documentation or documentation that any fish served undercooked is parasite free. this does not apply to tuna species. observed documentation from one supplier but not for the alternative supplier |
| 2013-05-20 |
13 |
separate raw meats from ready to eat food. observed par-cooked chicken om speed rack over ready-to-eat food. cdi- rearranged. |
| 2013-05-20 |
2 |
food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as speci |
| 2013-05-20 |
12 |
except as specified in ? (b) of this section; before service or sale in ready-to-eat form; raw; raw-marinated; partially cooked; or marinated-partially cooked fish shall be:(1) frozen and stored at a temperature of 20?c ( 4?f) or below for a minimum of 16 |
| 2013-05-20 |
16 |
facility par cooks chicken breast for 8 minutes before cooling for later complete cooking according to pic. fill out application for par cooking chicken and return to mchd. left paperwork with facility. |
| 2013-05-20 |
18 |
cool tcs food from 135 f to 70 f within two hours; and to 45 f or below within an additional four hours. observed mac and cheese dated previous day 54f. cut fruit dated previous day 51 f. rice; potatoes cooked previous day 52 f. all foods discarded volunt |
| 2013-05-20 |
20 |
keep tcs foods cold at 45 f or below. observed multiple items in tops of prep coolers above 45 f. cdi- items moved to walk-in cooler for rapid cooling. |
| 2013-05-20 |
21 |
properly date mark tcs foods with date prepared or when packages are opened; such as salad dressings. observed cut fruit; boiled eggs with wrong date on containers of when prepared. observed some salad dressings not date marked. discussion and voluntary d |
| 2013-05-20 |
23 |
disclosure shall include: (1) a description of the animal-derived foods; such as ?oysters on the half shell (raw oysters);? ?raw-egg caesar salad;? and ?hamburgers (can be cooked to order)?; pf or(2) identification of the animal-derived foods by asteriski |
| 2013-05-20 |
39 |
in between uses; wiping cloths shall be stored in an approved sanitizer. observed several wet cloths on cutting surfaces. |
| 2013-02-20 |
45 |
surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. |
| 2013-02-20 |
39 |
in between uses; wiping cloths shall be stored in an approved sanitizer. observed several wet cloths bunched together on shelf with dry stroage. |
| 2013-02-20 |
23 |
provide approved consumer advisory on all menus for undercooked or raw proteins including fish; burgers; and tenderized steaks. observed consumer advisory on menu but no compliant with code. obtain by next inspection. |
| 2013-02-20 |
12 |
(a) except as specified in ? (b) of this section; before service or sale in ready-to-eat form; raw; raw-marinated; partially cooked; or marinated-partially cooked fish shall be:(1) frozen and stored at a temperature of 20?c ( 4?f) or below for a minimum o |
| 2013-02-20 |
8 |
supply all hand washing sinks with a means of drying hands. observed no towels at dispenser at sink near office. cdi- supplied. |
| 2013-02-20 |
1 |
the person in charge shall be a certified food protection manager by an accredited program. observed no accredited training. |
| 2012-11-05 |
21 |
observed crab dip not date marked. cdi-instruction and marking. other foods marked appropriately. |
| 2012-11-05 |
23 |
facility will serve burgers and tuna cooked to order. consumer advisory to be placed on menus at next printing. cdi gave information and discussion. |
| 2012-11-05 |
13 |
keep ice bins covered at drink stations and at bar area at times of inactivity. |
| 2012-11-05 |
35 |
label bottles with oil; working containers of breaders; seasonings. |
| 2012-11-05 |
8 |
5-205.11 (b)a handwashing sink may not be used for purposes other than handwashing. observed rinsing of strawberries in handsink. cdi- instruction. re wash of fruit in approved sink. |