| Violation Date |
Code |
Description |
| 2018-12-26 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed an accumulation of food and debris on floors, w |
| 2018-12-26 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed significant dust, food debris/residue on equipment and nonfood-contact surfaces throughout facility. racks, shelves, gaskets, and all equipment are i |
| 2018-12-26 |
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 a scoop stored in sugar with the scoop handle in the sugar. scoops can |
| 2018-12-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of salsa and one container of raw chicken in cold holding above 45f. both containers of salsa were double panned in the prep top cooler. see temperature chart. |
| 2018-12-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple dirty utensils in different areas of facility. ensure all utensils are clean to sight and touch before storing as clean. cdi- all soiled u |
| 2018-12-26 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee go to the walk in cooler twice and change tasks several times wearing the same gloves. employee then began getting bread out of a bag |
| 2018-09-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pcomment: observed two coffee cups with what looked to be leftover coffee in them stored in clean dish area. equipment food contact surfaces and utensils shall be clea |
| 2018-09-28 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pcooked mushrooms holding at 112f in steam well. maintain phfs (potentially hazardous foods) in hot holding at 135f or above. cdi. the pic reheat |
| 2018-09-28 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved several items at the sandwich prep cooler and the raw meat prep cooler and the front cheese well holding above 45f (see tempera |
| 2018-09-28 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - pseveral sauces in salad cooler not la |
| 2018-09-28 |
22 |
3-501.19 time as a public health control - p,pfobserved fried homemade potato ships and french fries cooked and not held on proper tphc procedure. provide and follow written procedures for foods held using time as a public health control (tphc). clearly m |
| 2018-09-28 |
31 |
3-501.15 cooling methods - pfcomment: do not cool any foods in the tops of the sandwich prep units as these are open and temperatures can fluctuate not making for adequate cooling. observed shredded lettuce cooling in the top of the sandwich prep units. c |
| 2018-09-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - ccomment: ensure all coolers are adjusted to read a low ambient temperature to keep up with warmer temperatures during high volume periods. pic to place work order to ensure good repair of coolers. |
| 2018-09-28 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cclean inside salad prep cooler, low boy coolers, fry freezer, and all gaskets on all reach ins as debris is present. clean the hood vents above the grill. kee |
| 2018-09-28 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c; 6-501.12 cleaning, frequency and restrictions - ccomment: replace lights under grill hood. clean walls and ceilings around dish machine. maintain physical facilities in good r |
| 2018-09-28 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfmenu only provides consumer advisory for undercooked eggs. per conversation with the pic, customers can order undercooked hamburgers. pro |
| 2018-03-29 |
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 hamburger for chili cooked previously without a date marking. observed prime rib, heavy cream an |
| 2018-03-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. at time of inspection observed energy drink being stored on line on food preparation surfaces. cdi drink was relocated. make sure to have a designated area for employee |
| 2018-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese in cheese rack cold holding above 45 degrees. cdi for today, pic placed items on tphc. in the future, food establishment will hold on tphc. |
| 2018-03-29 |
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 watch while performing food preparation. repeat make sure food employees remove all jewerly prior to beginning |
| 2018-03-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf throughout food establishment observed bowls, plates, storage pans, utensils etc being stored with significant debris. cdi all equipment and utensils on back d |
| 2018-03-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris/build up on sides of equipment, shelving etc throughout restaurant. make sure to increase cleaning frequency. repeat. |
| 2018-03-29 |
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 walls in areas of preparation in need of cleanin |
| 2018-03-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service items being stored in back room on the floor. make sure to keep at least 6 inches off the floor. |
| 2017-12-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris/build-up on sides of equipment, racks throughout restaurant etc. make sure to increase cleaning frequency. |
| 2017-12-29 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing such as spray arms, drainboards, basins etc shall be cleaned every 24 hours, prior to use or as often as accumulation occurs. observed food debris on clean side of drainboard whe |
| 2017-12-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. repeat make sure to spread out equipment/utensils so sanitizer can work effectively. observed food employee drying silverware. make sure food employees |
| 2017-12-29 |
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 watch while doing food preparation. make sure food employees remove all jewelry when doing food preparation/ |
| 2017-12-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of sauteed mushrooms holding below 135 degrees. cdi product was reheated above 165 degrees. |
| 2017-12-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed bowls and plates being stored as clean with food debris on them. cdi items taken to ware washing. repeat points not escalated due to only a few dirty |
| 2017-12-29 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce being stored over ready to eat. cdi pic rearranged storage order and moved unwashed to bottom shelf. no points only 1 box. |
| 2017-08-03 |
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 a protective barrier when turning of f the faucet. cdi teaching m |
| 2017-08-03 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee wearing same gloves going from filling sanitizer buckets to food storage and preparation. cdi food employee directed to discard soiled g |
| 2017-08-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed bowls stored as clean with food debris on them. cdi items returned to ware washing.4-602.11 clean the equipment and utensils used with nontcs foods as |
| 2017-08-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out accordingly so equipment/utensils can air dry and sanitizer work effectively. repeat |
| 2017-08-03 |
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 over food preparation and line. m |
| 2017-08-03 |
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 milk in bar cooler not date marked. cdi allowed to back date.3-501.18 discard the food requiring date labels once time/temperature |
| 2017-05-11 |
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 dust on ceiling throughout kitchen. make sure to |
| 2017-05-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to spread out and let air dry so sanitizer will work properly. |
| 2017-05-11 |
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 tongs being stored on ledge beside microwave. make sure to store in-use |
| 2017-05-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed baguette in freezer unwrapped sitting directly on racks. cdi bread disposed of. |
| 2017-05-11 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed plates, bowls and ramekins stored as clean with food debris on it. cdi items were moved to ware washing. suggest to pic to store plate etc invert |
| 2017-05-11 |
6 |
2-301.14 wash hands after activities that contaminate them. -p2-301.14 wash hands before donning gloves and between gloves uses. -pupon entrance to food establishment, observed food employee working at food preparation area and then place gloves on when |
| 2017-01-10 |
14 |
4-602.12 cooking and baking equipment - c the food-contact surfaces of cooking and baking equipment shall be cleaned every 24 hours. observed all microwaves with significant food debris and build-up. ensure that microwaves are cleaned every 24 hours. |
| 2017-01-10 |
6 |
2-301.14 when to wash - p food employees shall wash their hands before engaging in food preparation when switching between working with raw food and working with ready-to-eat food. p. observed food employee battering raw animal food products (chicken) and |
| 2017-01-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p potentially hazardous food for cold holding shall be held below 45 degrees. observed bag of lettuce at 51 degrees and pan of lettuce. c |
| 2017-01-10 |
45 |
4-501.12 cutting surfaces - c surfaces such as cutting blocks and boards shall be resurfaced if no longer capable of being effectively cleaned and sanitized. observed a cutting board with gouges and black build-up. make sure to resurface/replace when cutt |
| 2017-01-10 |
47 |
4-602.13 nonfood contact surfaces - c nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed gaskets of reach-in coolers, shelving of reach-in coolers with food debris. increase |
| 2016-09-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed facility with two containers of blue cheese dressing at 48f from the night before. cdi items discarded. |
| 2016-09-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed ice scoops, serving dishes, metal containers, and cutting boards that was soiled with food debris and stickers. cdi items moved to sink for cleaning. |
| 2016-05-11 |
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 racks by bar in reach ins with rust. |
| 2016-05-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth 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 soil. obse |
| 2016-05-11 |
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 lettuce that was tightly covered in walk in cooler. cdi pans of lettuce u |
| 2016-05-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed metal pans with food debris. cdi items moved to sink for cleaning. |
| 2016-05-11 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee crack egg then handle buns and other rte food with gloves. cdi hands washed and gloves changed. |
| 2016-03-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed pack of cigarettes and keys on prep tops on line. cdi items moved. |
| 2016-03-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed honey mustard, sour cream, and grilled corn and dressing above 45f in prep top. cdi items out for less than 4 hours and placed in walk in for cooling. repeat. |
| 2015-11-09 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed numerous bucket of sanitizer visibly soiled. cdi buckets changed . |
| 2015-11-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cod , diced chicken , and leaf lettuce above 45 degrees cdi cod and chicken taken to walk in to cool and lettuce was discarded. |
| 2015-11-09 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed cook with gloves crack raw shell eggs and then without washing hands or changing gloves plate salad. cdi corrected by instruction. -0 points |
| 2015-07-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested in clean dish area. -0 points- |
| 2015-07-27 |
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 spice containers on front line without lables . cdi pic labled.- 0 points- |
| 2015-07-27 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chilli being reheated in microwave and placed in hot hold. chilli was not stirred to distribute heat observed cool spots of 95, 104. cdi pic direc |
| 2015-07-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans with food debris stacked in clean dish area . cdi pic sent items to be rewashed. repeat violation. |
| 2015-04-07 |
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 bare hand contact onions on top of cup of chili. cdi- product discarded; pic provided instruc |
| 2015-04-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some metal pans stored as clean with slight debris, ice machine and bin at expo with black mold, and tea nozzles and glasses at the bar stored clean w |
| 2015-04-07 |
20 |
as w3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed overstacked container of green leafy lettuce at 49 f and sliced provolone at 50 f. cdi- removed to flash cool |
| 2015-04-07 |
34 |
4-502.11(b) provide accurately calibrated thermometers. -pf observed thermometer off calibration 2 f. vr |
| 2015-04-07 |
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 open bag or arugula, cooked portobella mushrooms, open and thawed poppers not properly date marked and fajita chicken improperly ma |
| 2015-04-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one large dead palmetto bug in auxillary storage room. vr |
| 2015-04-07 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed red buckets of sanitizer with floating debris. cdi- remade fresh |
| 2015-04-07 |
45 |
4-501.11 maintain equipment in good repair. observed automatic hand towel dispenser in mens room not operational but hand towels present. |
| 2014-11-21 |
54 |
general comment6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. light shield is falling down in walk in freezer. reattach. |
| 2014-11-21 |
45 |
general comment. 4-501.11 maintain equipment in good repair. observed minor ice accumulation in walk in freezer. adjust freezer. |
| 2014-11-21 |
39 |
general comment3-304.14 - change out sanitizing solutions for holding wet wiping cloths when visibly soiled. flaoting food debris visible in one sanitizer bucket on cook line. cdi - solution changed. |
| 2014-11-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf wiping cloth stored at faucet in handsink; sanitizer bucket stored on top of handsink at bar area. cdi - both items relocated during the inspection. 5-202.12 (c) - a sel |
| 2014-08-21 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c non-food contact surfaces shall be clean to sight and touch. crumbs in bottom of reach in freezer at cook line and build up in soda gun holster at bar. |
| 2014-08-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - c maintain all equipment in good repair. observed minor ice build up on shelves and walls in walk in freezer. adjust freezer to prevent accumulation of ice. |
| 2014-08-21 |
8 |
5-202.12(c) handwashing sinks, installation - a self closing faucet shall provide a flow of water for at least 15 seconds once activated. one faucet in men's rest room runs 6 seconds once activated. cdi by instruction to adjust faucet. |
| 2014-03-14 |
2 |
(2.201.11) employee heath policy should include a reportable history of exposures. facility has not been informed of this requirement. a copy of the dhhs policy sample was left with the gm (vr). follow up required by 3/24/14. |
| 2014-03-14 |
26 |
separate employee personal items from single service and clean utensils. observed employee personal coats, purses, personal care items and hats stored with plastic to go containers and clean bar items. cdi by removal. |
| 2014-03-14 |
37 |
close all dry good products while in storage. observed opened noodles, flour, etc. |
| 2014-03-14 |
47 |
clean the microwaves (handles and outsides) and all equipment handles. |
| 2013-08-01 |
20 |
ensure all cold time/temperature control for safety foods are properly held below 45f. observed lettuce 50f, cdi by removing from prep cooler to cool. observed sour cream 58f, cream suace 54f in saute cooler, items were pulled to cool. advised to not |
| 2013-08-01 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-02-20 |
42 |
ensure utensils are properly air dried before stacking; observed metal bowls stored with standing water in bottom. |
| 2013-02-20 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed no date mark on open milk; cdi by instruction. |
| 2013-02-20 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employee change tasks from food prep to recording temps; moving to dry storage to get supp |
| 2013-02-20 |
13 |
ensure food is protected from contamination by storing unwashed vegetables separately from washed vegetables considered ready-to-eat. observed cut cabbage stored with unwashed cabbage; cdi by discarding. |
| 2012-11-15 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed some cut leafy greens 51f; cabbage mix 49f; cdi by cooling. cut leafy greens are now a tcs food and must be maintained at proper temperatur |
| 2012-11-15 |
16 |
3-401.11 ensure all raw animal foods are properly cooked to the appropriate temperature. fish must be cooked to 145f for 15 seconds. observed fish pulled out of fryer and plated for service 94-120f; cdi by discarding and remaking. fish coming out of fr |
| 2012-11-15 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employee with gloved hands going to walk-in cooler; handling other utensils; etc. and then |