| Violation Date |
Code |
Description |
| 2019-01-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed raw wood at transition directly adjacent to handsink. observed peeling paint on wall behind dump sink. 6-501.12 floors, wal |
| 2019-01-02 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf through discussion, employee knew just one food borne illness and 2 food borne illness symptoms. employee could not show envir |
| 2019-01-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef over pasteurized eggs in cooler drawer. observed raw fish over container of cream in cooler drawer. cdi: items reorganized. cream voluntarily discarded.3-304.15(a) discar |
| 2019-01-02 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed slicer with food debris on it. slicer was not used today. cdi: employee cleaned slicer during inspection. repeat violation |
| 2019-01-02 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed cantalope (0f/min) and hard boiled eggs (.057f/min) cooling below proper rate in walk in. cdi: eggs voluntarily discar |
| 2019-01-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed some items above 41f in prep top coolers. cdi: items moved to walk in for rapid cooling. observed half and half in reach in cooler above 41f. cdi: product voluntarily discarded. |
| 2019-01-02 |
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 items in walk in cooler, including grits and macaroni sauce, date marked for today, but they wer |
| 2019-01-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed clarified butter on stove below 135f. cdi: product rapidly reheated to over 165f. |
| 2019-01-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed washed, ready to eat romaine lettuce stored directly in cooler drawer. drawer had food debris and build up. |
| 2019-01-02 |
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 employee jacket hanging on rack touching clean dishes in dish area. facility has a designated area for employees to plac |
| 2019-01-02 |
45 |
4-502.11(a) maintain utensils in good repair. observed damaged handles on spatulas and other utensils stored as clean.4-501.11 maintain equipment in good repair. observed split gaskets on reach in cooler with fruit and milk. repeat violation previous viol |
| 2019-01-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some food build up in cooler drawers and gaskets. |
| 2019-01-02 |
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 cantalope and eggs cooling in walk in cooler while tightly wrapped. cdi: e |
| 2018-11-13 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved ham and bag of spinach in walk in cooler not date marked. observed egg whites in prep cooler not date marked. cdi- pic knew when ite |
| 2018-11-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved food debris at the bottom of one of the handsinks. cdi- pic cleaned out handsink and said that they would instruct employees to only use handsink for handwashing |
| 2018-11-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved meat and cheese slicer with food debris on the blade. cdi- the slicer was cleaned. |
| 2018-11-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pin flip top unit observed several food items that were above 45f. flip top unit is in front of stove and items were uncovered. cdi- items were taken to walk in cooler to get to the proper |
| 2018-11-13 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved chemical bottles being stored on floor in bar area. cdi-chemicals were removed from floor. |
| 2018-11-13 |
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 chicken soup cooling at a rate of 0.06 f/min. food went from 53f to 50f in 45 minutes. thick foods should be stirred frequ |
| 2018-11-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a wet wiping cloth being stored on counter top. wiping cloth was removed and placed in sanitizer bucket. |
| 2018-11-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.in dishwash area observed metal pans wet nesting. |
| 2018-11-13 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.in storage room observed napkins and lids being stored on the floor. |
| 2018-11-13 |
45 |
4-501.11 maintain equipment in good repair.observed split gasket at the bottom portion of the freezer. |
| 2018-11-13 |
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 observed chicken soup and risotto not cooling at the proper rate. chicken soup was |
| 2018-09-28 |
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 containers containing oils and condiments with label missing. ensure that containers are labeled somehow to identify the |
| 2018-09-28 |
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- observed pork in walk-in cooler that had expired the 7 day window time for holding. repeat. cdi- item wa |
| 2018-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed brisket, turkey and ham in the flip top unit above 45f. lunch service was recent and products were uncovered. corrected during the inspection (cdi)- items were taken to the wal |
| 2018-06-06 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf employee was asked to give any food borne illnesses or symptoms that he should not come to work with and he could not think of |
| 2018-06-06 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee take out trash to dumpster, and then return immediate |
| 2018-06-06 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed asparagus stored over washed produce in walk in. cdi: items rearranged during inspection. |
| 2018-06-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 0ppm at bar dish machine. observed that machine must have a split in the line, as it is not able to be primed. cdi: all bar dishes taken to dish m |
| 2018-06-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed portioned turkey above 45f in line cooler. all other items in cooler were below 45f. item was stacked above chill line. portions in bottom of container were 41f and below. cdi: |
| 2018-06-06 |
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 pizza sauce and macaroni sauce dated 5/30 on date board. employee had already stated they were f |
| 2018-06-06 |
45 |
4-501.11 maintain equipment in good repair. observed fryer baskets where wires are damaged. replace as damage occurs. |
| 2018-06-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing molding around walk way, on the left side, from expo area to juice/milk cooler. raw, unfinished wood exposed. |
| 2018-06-06 |
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 utensils held in water at 122f. cdi: water rapidly heated over 135f for |
| 2018-02-22 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p observed pimiento cheese dated 2/14 and milk dated 2/14 still in use. cdi: items voluntarily discarded. repeat violation |
| 2018-02-22 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed ribs that were grill marked and then cooled in walk in cooler. process discussed with chef and it was done safely acc |
| 2018-02-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed grill marked ribs stored over ready to eat foods. cdi: items rearranged. see #21. |
| 2017-12-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried onions held at room temperature. cdi: onions discarded. pic is going to fry them to order. |
| 2017-12-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed metal pitcher stored in handsink on line. cdi: pitcher removed. repeat violation |
| 2017-12-12 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee crack raw, shell eggs in a pan, then handle clean dishes with no glove change. cdi: employee directed to remove gloves and wash hands after h |
| 2017-12-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed some foods stored on floor in walk in. foods were delivered early this morning. cdi: items placed on shelving. |
| 2017-12-12 |
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 grit cakes in prep cooler with no date marking. no other grit cakes were present in facility. cdi: grits marked. repeat violation s |
| 2017-12-12 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed barista with bracelet on, preparing drinks. |
| 2017-12-12 |
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 in garage storage on the floor. provide adequate shelving for all items. |
| 2017-12-12 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on server reach in cooler and on line reach in cooler. repeat violation observed sink at dish area in need of recaulking. 4-501.12 resurface or replace cutting surfaces that can no longer |
| 2017-09-06 |
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 employee wash hands for approximately 5 seconds and then turn off the faucet with bare ha |
| 2017-09-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice dumped into the handsink. pic advised to ensure employees are only using the handsinks to wash hands. |
| 2017-09-06 |
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 cooked shellfish that are done in house, in plastic containe |
| 2017-09-06 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed tray of prepared fruit stored under boxes of unwashed produce. cdi: tray relocated to top shelf. repeat violation3-304.15(a) discard gloves after a task is complete or any time th |
| 2017-09-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items on ice to be above 45f. pic stated that items were taken out of refrigeration at 10, and placed on ice. stock containers of items in the walk in were below 45f. cdi: items |
| 2017-09-06 |
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 tomato jam not date marked on line. tomato jam in walk in was prepared today. tomato jam on line |
| 2017-09-06 |
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 tuna salad cooling in walk in while tightly covered. cdi: item uncovered. |
| 2017-09-06 |
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 yogurt cups that are held o |
| 2017-09-06 |
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 unlabeled squirt bottles of oils on counters. |
| 2017-09-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored on cart in kitchen. cdi: cloths moved to dirty laundry area. repeat violation |
| 2017-09-06 |
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 paper products stored on the floor in outside closet. pic stated that items were delivered yesterday. |
| 2017-09-06 |
45 |
4-501.11 maintain equipment in good repair. observed gasket on reach in cooler on line to be damaged.4-101.19 nonfood-contact surfaces - c ensure non-food contact surfaces are easily cleanable. observed paper goods stored on unfinished wood shelving. |
| 2017-09-06 |
46 |
4-203.13 pressure measuring devices, mechanical warewashing equipment - c observed pressure gauge on main dish machine to not be functioning. repeat violation |
| 2017-09-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed ceiling tile joints to be rusted in several places above the dish area. |
| 2017-06-27 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee don gloves with no handwash.2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwr |
| 2017-06-27 |
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 made pickles cooling at a rate of 0f per hour in large lexan in walk in cooler. cdi: items moved to shallow, metal |
| 2017-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and arugula stored on ice above 45f. pic stated that items were pulled out of the walk in cooler a few minutes before start of the inspection. suggestion made to place l |
| 2017-06-27 |
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 cooked potatoes date marked for 6/28. cdi: items properly date marked. items were prepared today |
| 2017-06-27 |
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 ham cooling down in walk in while tightly covered. cdi: item vented. obser |
| 2017-06-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed some fruit flies in server area. call pest control |
| 2017-06-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in server area on counter. cdi: cloths taken to dirty laundry. |
| 2017-06-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed one wet stacked container on drying rack. cdi: item separated from container it was stacked on for air drying. |
| 2017-06-27 |
46 |
4-203.13 pressure measuring devices, mechanical warewashing equipment - c observed pressure gauge on main dish machine to not be functioning. |
| 2017-01-17 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed raw shrimp and raw salmon over ready to eat brisket and ready to eat short rib stored in reach in cooler. cdi: products rearranged. repeat violation |
| 2017-01-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several containers stacked on top of one another with stickers and sticker residue still present. cdi: items returned to dish area. |
| 2017-01-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed milk and half and half stored in ice on cart for breakfast. employee stated that all items in cartons are saved until the next day. items were above 45f. cdi: all items disca |
| 2017-01-17 |
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 several items not date marked that were open yesterday in reach in by stove top. observed all items on tray for line in walk in w |
| 2017-01-17 |
16 |
3-401.11 raw animal foods-cooking - p,pf pic stated that cracked, pooled, raw shell eggs are cooked fully to 145f. explanation to pic that pooled eggs must go to 155f as a final cook temperature. |
| 2017-01-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket on line with sanitizer at 100ppm quat. repeat violation |
| 2017-01-17 |
45 |
4-501.11 maintain equipment in good repair. observed split and damaged gasket on walk in cooler. |
| 2017-01-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticky residue built up on inside of bar cooler. |
| 2017-01-17 |
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 egg whites cooling in prep cooler while tightly covered. cdi: item taken t |
| 2017-01-04 |
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 opened over 24 hours ago with no date. cdi: item discarded. repeat violation improvement since last inspection. |
| 2017-01-04 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food manager on premises at start of inspection or through beginning of inspection. a certified food manager must be onsite when ever food is bein |
| 2017-01-04 |
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 employee wash hands and then turn off faucet with no barrier. cdi: employee directed to |
| 2017-01-04 |
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 cutting peppers with no gloves. cdi: product discarded. |
| 2017-01-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employees using handsinks to fill pitchers with water and add water to food mixes. cdi: employees directed to only wash hands in handsink.6-301.12 provide pape |
| 2017-01-04 |
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 parasite letter for aquagold salmon. no invoice with aquagold could be produced and all salmon was processed to where |
| 2017-01-04 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed raw shell eggs in flat above case of oranges in walk in cooler. cdi: items reorganized in cooler. |
| 2017-01-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salad greens and toppings stored in flip top cooler at beginning of inspection. cooler was not holding at 45f or below. cdi: items discarded. observed spinach feta pastry store |
| 2017-01-04 |
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 pic stated that all cold items store |
| 2017-01-04 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p sneeze guards provided did not adequately cover food on buffet line. cdi: sneeze guards adjusted to be more forward and lowered to adequately cover food. |
| 2017-01-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in server work area behind breakfast bar. |
| 2017-01-04 |
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 a few white granular dry goods with no label on line. cdi: pic identified product as salt and products were labeled during |
| 2017-01-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on cook line. cdi: direction to place wet cloths in sanitizer between uses. |
| 2017-01-04 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop with handle down in ice. cdi: scoop removed. |
| 2017-01-04 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed plastic ware stored on floor in storage area. |
| 2017-01-04 |
45 |
4-501.11 maintain equipment in good repair. observed flip top cooler to be holding above 45f. food items were in the cooler at the beginning of the inspection and removed by line cook to walk in cooler. verification required |
| 2017-01-04 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. cdi: doors closed. |
| 2017-01-04 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee jackets stored in dry storage in boxes where food was located or hanging on food shelving. cdi: items moved to employee dining |
| 2016-08-22 |
35 |
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 several squeeze bottles of oils and liquids not labeled as required.(repeat) |
| 2016-08-22 |
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 food stored in walk-in and reach-in coolers beyond expiration dates: chicken confit (8/12) sl |
| 2016-08-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine at bar area with 0ppm sanitizer. cdi-corrected to correct conentration. |
| 2016-04-15 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at handsink in dish machine area. cdi-pic restocked soap supply5-202.12 provide at least 100f water at handsinks.-pf observed hot water in female restroom less than 100f. cdi-p |
| 2016-04-15 |
13 |
| 3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed lettuce sitting directly on rack in walk-in cooler. cdi-pic washed and wrapped |
| 2016-04-15 |
20 |
(3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic in oil mixture sitting out on prep line at room temperature. cdi-pic voluntarily discarded product. |
| 2016-04-15 |
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 food stored in walk-in and reach-in coolers beyond expiration dates: shrimp and grits (4/8) past |
| 2016-04-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes wet stacked on drying rack. |
| 2016-04-15 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer at bar area dish machine reading over 200ppm chlorine. cdi-pic adjusted to 50-100ppm. |
| 2016-04-15 |
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 several squeeze bottles of oils and liquids not labeled as required. |
| 2016-04-15 |
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 cooked to order on menu (under salads) without disclosure. verification required. |
| 2016-02-09 |
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 no written procedures available for |
| 2016-02-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p butter and cheese at the buffet held on ice measured 52 f due to improper ice bath set up. cdi- product voluntarily discarded. ensure to properly submerge containers in ice to maintain |
| 2016-02-09 |
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 duck con fit dated 2/1 and coleslaw made in house dated 1/27 observed on 2/9. cdi- products |
| 2016-02-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p sausage links at the buffet measured 116 f due to being overstocked. cdi- pic voluntarily discarded and replaced with sausage >135 f. (repeat) |
| 2016-02-09 |
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 several containers with sugar not properly labeled. label all food containers as required. |
| 2016-02-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth at the coffee on the counter. keep in sanitizer solution when not in use. |
| 2016-02-09 |
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 cup stored on the floor in dry storage area. |
| 2016-02-09 |
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 build-up on the floors under the fryers at the c |
| 2016-02-09 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed washed ready-to-eat apples not properly protected at the buffet area. |
| 2015-06-23 |
6 |
2-301.12 cleaning procedure - p - use proper procedures when washing hands. observed pic, not vigorously rub hands for required time and then proceed to turn faucet off with their bare hands. cdi by instruction. |
| 2015-06-23 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no hand towels in upstairs banquet handwqashing sink.5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall be easil |
| 2015-06-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw hamburger stored with steak in walk in cooler. observed container of raw shell eggs stored next to container of cut tomatoe in low reach in refrigerator. observed raw ground b |
| 2015-06-23 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - c - ensure food contact surfaces are cleaned to proper frequency. observed blade of slicer soiled and operator stated it was bnot used that day. cdi, food employee cleaned slicer while on-s |
| 2015-06-23 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed sausage at temporary hot bar overstacked and hot held below 135 |
| 2015-06-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed cut melon and yogurt cold held above 45 degrees f in temperary bar upstairs. observed 3 containers of letttuce cold held abo |
| 2015-06-23 |
21 |
l3-501.18 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 2 container of milk date marked 5/23. cdi, operator voluntarily discarded 2 containers of mi |
| 2015-06-23 |
38 |
2-303.11 prohibition-jewelry - c - food employees shall not wear jewelry on wrists or fingers. observed pic wearing a watch. |
| 2015-06-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal containers wet stacked at warewashing area. repeat. 4-803.11 storage of soiled linens - c - store soiled linen properly. observed soiled linen stored on cart at warew |
| 2015-06-23 |
46 |
4-204.115 warewashing machines, temperature measuring devices - pf - esure temperature gauges are accurate on warewashing machine. observed digital gauge of warewashing gauge measuring 177 degrees f but thermocouple changed and equipment functioning prope |
| 2015-06-23 |
54 |
6-202.11 light bulbs, protective shielding - c - provide shielded, shatterproof-shatter-resistant bulbs in areas above food. observed no protective shielding on lights above temperatry upstairs breakfast bar and clean equipment. |
| 2015-06-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed menus consisting of a consumer advisory and with 11 point font. |
| 2015-01-21 |
8 |
6-301.12 hand drying provision - pfa means to dry hands shall be supplied at each handwashing sink used by food employees. observed no disposable towels left at handwashing sink behind bar. cdi, operator provided disposable towels during inspection. |
| 2015-01-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw ground beef stored over flank steak in walk in cooler. observed a container of cooked chicken stor |
| 2015-01-21 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pfood contact surfaces shall be cleaned to site and touch. observed back of slicer blade soiled with food debris. cdi, operator relocated slicer for cleaning. |
| 2015-01-21 |
42 |
4-901.11 equipment and utensils, air-drying required - callow equipment to air dry after cleaning. observed stacks of metal containers being wet stacked in warewashing storage rack.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service a |
| 2015-01-21 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from an accumulation of soil. observed some debris accumulating in a container. observed calcium buildup on outside of dish machine. |
| 2015-01-21 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfprovide consumer advisory for animal food offered raw or undercooked on lunch/dinner menu. observed breakfast menu consumer advisory cons |
| 2014-07-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed vulcan steamer unit with a small leak. observed 2 split gaskets on reach-in refrigerator doors.4-501.12 cutting surfaces - ccutting surfaces s |
| 2014-07-28 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cclean linens shall be stored in a clean, dry area. observed a stack of cloths stored in front of hand wash sink along prep line. invert clean plate |
| 2014-07-28 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfprovide proper consumer advisory on menu for any animal foods offered undercooked. observed current consumer advisory on menu consisting |
| 2014-07-28 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food that is hot held shall be at 135 degrees f or above. observed sausage link hot held at 119 degrees f in hot box. cdi, |
| 2014-07-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pfood contact surfaces of equipment shall be cleaned to site and touch. observed blade of slicer soiled with dried food debris and old linen. cdi, operator dissassembl |
| 2014-07-28 |
13 |
•3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw hamburger patties stored over raw shrimp in reach-in refrigerator. observed pan of raw bacon stor |
| 2014-02-18 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfhandwashing sinks shall be maintained so that it is accessible at all times for employee use. observed handwashing sink along cookline blocked with a trash can and with knives and other utens |
| 2014-02-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfpotentially hazardous food that is date marked shall be held in establishment for 7 days at 41 degrees f or below and 4 days if held between 42 a |
| 2014-02-18 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfgeneral comment: animal food that is offered for consumption in raw or undercooked form shall have a consumer advisory. observed current |
| 2014-02-18 |
26 |
7-201.11 separation-storage - pgeneral comment: store toxic substances so that contamination of equipment is prevented. observed bottle of bleach stored on drainboard of 3 compartment sink. cdi ,operator relocated bleach. |
| 2014-02-18 |
27 |
8-201.13 when a haccp plan is required - cgeneral comment: before engaing in an activity that requires a haccp plan, a permit applicant shall submit a haccp plan and variance for approval from the state. observed operator state that facility was preparin |
| 2014-02-18 |
30 |
8-103.11 documentation of proposed variance and justification - pfgeneral comment: before a variance from a requirement of this code is approved, the information shall be provided by the person requresting the variance. observed operator mention that the |
| 2014-02-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p food shall be stored in wrappings, packages, or covered containers. observed water drink pitchers uncovered/unprotected on bar. observed apples unprotected for consumer grab- |
| 2014-02-18 |
39 |
3-304.14 wiping cloths, use limitation - cstore wet wiping clothes in santizer in between uses. observed a couple wet wiping clothes stored on prep surfaces and 1 wet wiping cloth used to stabalize cutting board. store containers of sanitizer so that cont |
| 2014-02-18 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cclean equipment shall be stored in a clean, dry area. observed tongs stored on soiled area of grill. store single-service items 6 inches from the g |
| 2014-02-18 |
45 |
4-202.11 food-contact surfaces-cleanability - pfgeneral comment: multiuse food contact surfaces shall be free from cracks, breaks and be smooth and easily cleanable. observed 1 large metal strainer with heavy dents and cracks. cdi ,operator removed strain |
| 2014-02-18 |
47 |
4-602.13 nonfood contact surfaces - cgeneral comment: nonfood contact surfaces shall be free from accumulation of soil. observed top of grease trap near warewashing sink with heavy soil. |
| 2014-02-18 |
52 |
5-501.13 receptacles - cwaste handling units for refuse shall be durable, cleanable, insect resistant, and leakproof. observed drainplug missing on outside dumpster. |
| 2014-02-18 |
37 |
3-305.11 food storage-preventing contamination from the premises - cgeneral comment: store food 6 inches off of the ground. observed container of fryer oil stored on ground. cdi by instruction, operator said it was just delivered. |
| 2013-04-23 |
53 |
observed general cleaning needed under all shelving and equipment in all areas including wait station and bar; cookline and dry storage areas. |
| 2013-04-23 |
52 |
observed dumpsters open. ensure to keep all lids and and doors closed.cdi |
| 2013-02-18 |
2 |
observed no employee health policy at facility. documentation given to manager. cdi |
| 2013-02-18 |
26 |
general comment: ensure that all containers used for sanitizers are labled with the common chemical name as well. |
| 2013-02-18 |
35 |
general comment: some dry storage containers need to be relabled |
| 2013-02-18 |
37 |
observed product stored on floor in walkin freezer. keep all itmes a minimum of 6 inches off floor to avoid contamination. cdi by moving to shelf. |
| 2013-02-18 |
41 |
observed styrofoam cups being use as scoops in dry goods. use only approved scoops or utensils with handle upright. cdi by removing. |
| 2013-02-18 |
52 |
general comment: watch area around dumpster and ensure container are closed and drain plug provided on dumpster |
| 2013-02-18 |
39 |
observed some wet towels lying on surface areas. all in use wet wiping cloths must be maintained in sanitizer between uses. |
| 2012-10-29 |
4 |
coffee cup stored on prep surface at cutting board. cdi- operator discarded cup. operator was advised of storage options for employee beverages. |
| 2012-10-29 |
47 |
cleaning under counter top equipement is needed. hard to reach areas at shelving on the other side of the cook line is needed also. |
| 2012-10-29 |
46 |
wash water for utensil washing at 106f. cdi- verbal education of rule requirement for standing hot water in wash and rinse compartments to be maintained at 110f. |
| 2012-10-29 |
43 |
stack of single service cups at beverage station next to stairs not protected during storage. cups not stored in plastic sleeve or dispenser. discussed options for storage with operator. |
| 2012-10-29 |
42 |
metal and plastic containers at warewashing area stacked tightly while wet. all utensils to dry completely before stacking them tightly. |
| 2012-10-29 |
31 |
one small container of chicken being cooled while tightly covered. cdi- method corrected. discussed documentation of cooling process with operator. |
| 2012-10-29 |
21 |
some potentially hazardous ready to eat food items being stored more than 24 hours not date marked. cdi- verbal education as to rule requirement. |
| 2012-10-29 |
20 |
cheese and butter containers sitting on top of ice at buffet service line. cheese not under temperature control. see chart for temperatures. cdi- cheese removed; operator advised all leftover food items are discarded. discussed options with operator for |
| 2012-10-29 |
1 |
no one on site today with food safety training. cdi- verbal education as to rule requirement. |