| Violation Date |
Code |
Description |
| 2018-12-14 |
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 containers of sausage, cheese, chicken wings, and cut tomatoes in the prep |
| 2018-12-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed a large container of cut melon in the front reach in cooler with no date mark stamp. pic explained that melon was prepped yesterday. ob |
| 2018-12-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bowls of cut melon such as cateloupe, watermelon, and honey dew on the front buffet line with temperature ranges of 52f to 54f. pic stated that he does not use time in place of |
| 2018-12-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage patties on the buffet line reading at temperature range of 114 to 118f. pic stated that the facility does not use time in place of temperature. cdi- pic discarded all f |
| 2018-09-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from inside in use hot box upstairs. points decreased as only one area noted in need of cleaning. |
| 2018-09-27 |
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 sausage and cut melon cooling in containers while tightly wrapped. cdi - wrappings |
| 2018-09-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels at upstairs handsink; sanitizer bucket stored in handsink at |
| 2018-06-25 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef stored over raw fish and raw shrimp. cdi-pic educated and items moved to correct order.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed walk in co |
| 2018-06-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed clean equipment stored clean with food debris and sticker debris. cdi-pic moved items to be cleaned.4-501.114 maintain sanitizer at correct concentrat |
| 2018-06-25 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer on site during inspection. vr |
| 2018-06-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout the facility on 1st floor. repeat |
| 2018-06-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored on the floor of the walk in freezer on the 2nd floor. |
| 2018-06-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping clothes on prep surfaces. observed sanitizer bucket at 50 ppm quat. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for |
| 2018-06-25 |
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 without a scrub of at least 15 seconds and with recontamination hands |
| 2018-06-25 |
45 |
4-501.11 maintain equipment in good repair. observed peeling paint and rust on shelving for clean utensil storage. observed split gaskets. observed counter in 1st floor kitchen with damage. observed shelving cart for clean storage with missing wheel on 1s |
| 2018-06-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of dust and debris on the shelving throughout the facility. observed soiled gaskets. observed soiled ice scoop holder on ice floor. observe |
| 2018-06-25 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at 3 compartment sink facet 1st floor. |
| 2018-06-25 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light bulbs above buffet with out visible protective covering. following up with pic to verify.6-303.11 in |
| 2018-06-25 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed handle in the bread crumbs container on the 2nd floor. observed tongs st |
| 2018-02-19 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the prep unit next to the fryer, the prep unit gaskets and shelving on the cook line. |
| 2018-02-19 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the right door of the reach in cooler on the 1st floor. observed split gaskets on both doors of the small prep unit on the 1st floor. replace gaskets. |
| 2018-02-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed a live cockroach upstairs by the can wash. pic stated he will contact ecolab to treat the facility again. |
| 2018-02-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed a sanitizer bucket stored on a prep table next to food and another stored on top of a prep unit. cdi - buckets were moved below prep surfaces.7-102.11 label working containers of toxic m |
| 2018-02-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed butter, sausage, salmon, scallops and potatoes above 45f (see temperature chart). cdi - the butter and sausage were voluntarily discarded. the other items were placed in the fr |
| 2018-02-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed an employee drink stored on the cutting board of a prep unit on the cook line. cdi - drink was discarded. |
| 2017-12-18 |
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 2 food employees re-contaminate hands by closing faucet with bare hands, after handwashin |
| 2017-12-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed strainer at hand washing sink in bar area. pic stated hand washing sink is used as a dump sink as well. cdi, dump bucket was provided to use. repeat |
| 2017-12-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked potatoes on range holding at 90f. cdi, pic voluntarily discarted potatoes. |
| 2017-12-18 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed several foods such as cut tomato without date mark. observed food such as cooked sauce date mark |
| 2017-12-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of dust and food residue on shelving in under counter coolers and gaskets. saw improvement of build up and residue in warmers. repeat |
| 2017-12-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food in walk in freezer stored on floor. observed several packaged water bottles stored on floor. ensure food is stored in manner |
| 2017-12-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several stacks of pans not allowed to air dry before stacking. |
| 2017-12-18 |
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 pic could not produce writt |
| 2017-07-18 |
21 |
repeat non-compliance: observed rice not dated in walk in cooler. cdi - dated.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf **improvement from previous inspection |
| 2017-07-18 |
8 |
observed dumped beverage in hand sink in bar.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2017-07-18 |
13 |
repeat non-compliance: observed eggs stored over juice in 2 door reachin. observed smoked salmon stored over ready to eat items.3-302.11(a) separate the different types of raw animal foods. -p cdi - reorganized |
| 2017-07-18 |
14 |
/repeat non-compliance: observed ice machine collecting residue.observed coke soda nozzle collecting residue.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. **improvement from previous inspection |
| 2017-07-18 |
22 |
observed corn in refrigerator to be up on buffet using tphc, buffet in service and product was made today at 54 degrees. pic stated that is the rest that will go out.3-501.19 provide and follow written procedures for foods held using time as a public heal |
| 2017-07-18 |
36 |
observed drain flies present in bar area.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2017-07-18 |
47 |
observed interior of warmers collecting food debris.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-07-18 |
49 |
observed hand sink slow draining next to flip top in downstairs kitchen.5-205.15 maintain a plumbing system in good repair. |
| 2017-07-18 |
54 |
repeat non-complaince: observed elevator lights not shielded or shatterproof.observed lights over dish area on first floor no t shielded or shatterproof.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, ute |
| 2017-06-01 |
14 |
observed dish machine at bar not sanitizing. obesrved one dirty glass at bar stored as clean. observed interior of ice machine on main floor collecting residue on service door, ice bin, and around ice making area. cdi - glass cleaned. facility is to use o |
| 2017-06-01 |
16 |
observed final cook temperature on chicken at 148.3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p cdi - reheated to 168 |
| 2017-06-01 |
20 |
observed tomatoes at 49 and spring mix at 46 in flip top near cook line. observed butter beverage refrigerator at 51. cdi - items discarded.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-06-01 |
21 |
observed lettuce in 2 door, spring mix in flip top not dated, mozzarella. cdi - dated3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-06-01 |
13 |
observed opened package of hamburger over salmon in main level walk in.3-302.11(a) separate the different types of raw animal foods. -p |
| 2017-06-01 |
45 |
observed 2 damaged spatulas stored as clean. observed one damaged cutting board cdi - discarded observed refrigerator gaskets on 2 door collecting residue.observed beverage refrigerator that is not ansi or ul listed.4-502.11(a) maintain utensils in good r |
| 2017-06-01 |
54 |
observed no end caps on elevator lights.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2017-06-01 |
41 |
observed scoop in sugar with handle touching product. 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. |
| 2017-01-31 |
45 |
observed drawers in upstairs kitchen under prep tables collecting food debris.4-501.11 maintain equipment in good repair. |
| 2017-01-31 |
39 |
observed sanitizer cloths in solution below 100 ppm at server station.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-01-31 |
21 |
observed pasta not datemarked, and penne dated 15. cdi - discarded.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature wind |
| 2017-01-31 |
18 |
observed chicken in 2 door not meeting cooling requirements. cdi - discarded.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 |
| 2017-01-31 |
14 |
pic stated ice wand was cleaned daily. observed one knife collecting food residue. cdi - sent to dish machine.4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p wash rinse and sanitize every 4 hours. |
| 2017-01-31 |
13 |
observed soda gun tube in contact with ice at bar.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p |
| 2016-08-17 |
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 sheet pan of chicken breast on prep table at 99f. employee said chicken was cooked to 165f 20 minutes ago. pic suggested |
| 2016-08-17 |
6 |
. 2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee changing gloves without hand washing in 2nd floor kitchen. he was putting food away in the cooler and touching the handle of the cooler and then went to glove chan |
| 2016-08-17 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed cut pieces of steak used for fajitas stored over shrimp and scallops in 1st floor walk-in cooler. the steak is should be cooked to 155f and stored below the seafood. cdi cut steak |
| 2016-08-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 1st floor cook line bucket of sanitizer below 100 ppm. cdi by refilling at 3 comp sink. bucket had been there for about 4 hours.4-602.11 clean the equipment and utensils used with tcs |
| 2016-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed diced ham 50f in the prep cooler on 1st floor cook line.cvdi by placing on a sheet pan, placing in wi freezer and ham cooled to 42f during inspection. place only properly cool |
| 2016-08-17 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed missing light cover over 2nd floor prep area near hand sink and small light with a cracked cover over 1st |
| 2016-08-17 |
33 |
3-501.13 use approved thawing methods. observed two bags submerged in water in the 2nd floor prep sink. cdi by turning on the water and draining the water. |
| 2016-08-17 |
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 with wrist watches, bracelets and non smotth rings on their hands. |
| 2016-08-17 |
45 |
4-501.11 maintain equipment in good repair. observed the front of the drink station counter on the 1st floor repaired with duct tape. |
| 2016-08-17 |
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 on the breaskfast menu next to scrambled eggs and omlettes made with pasteurized eggs. this do |
| 2016-04-01 |
19 |
him 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage and bacon hot held on line at 109 f. cdi- reheated above 170 f |
| 2016-04-01 |
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 one small container of soup in walk in cooler at 45 f cooled from yesterday. all other foods in walk in cooler were 38 f. cd |
| 2016-04-01 |
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 salmon on menu ca with no parasite destruction letter. cdi- provided |
| 2016-03-09 |
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 observed all food on hot buffet not |
| 2016-03-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw tuna stored above ready to eat soup. cdi- reoganized by fct |
| 2016-03-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine upstairs allowed to run multiple runs then tested for chlorine sanitizer; 0 ppm. cdi- suction tube not in solution; new bottle added |
| 2016-03-09 |
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 cooked onions in walk in cooler at 106 f at 250 pm . cooked and removed to cool at 11am. cdi- voluntarily discarded |
| 2016-03-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed seared ahi tuna not disclosed as under cooked. vr |
| 2016-03-09 |
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 foods cooked yesterday or before not date marked; like chicken, pasta and sausage. cdi- removed to date mark3-501.18 disca |
| 2016-03-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed boxed foods stored on floor in walk in cooler. cdi - removed from floor |
| 2016-03-09 |
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 cooked onions cooling in walk in cooler in high volume, plastic container. |
| 2016-03-09 |
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 scoops stored on outside of ice machine. |
| 2016-03-09 |
45 |
4-501.11 maintain equipment in good repair. observed hand towel dispenser inoperational. vr |
| 2016-03-09 |
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 equipment excessively soiled on the outside around handles. |
| 2015-12-29 |
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.-p2-301.14 wash hands after activities that contaminate them.-p observed e |
| 2015-12-29 |
8 |
. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no hand towels at bar hand sink. cdi- restocked |
| 2015-12-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw meats stored over ready to eat cooked meat. cdi- rearanged by fct |
| 2015-12-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slight residue in top of ice machine, in coffee urns and on soda nozzle at bar. cdi- removed to reclean 4-501.114 maintain sanitizer at correct concen |
| 2015-12-29 |
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 deli meats and cooked tcs foods in tops of prep units not date marked. cdi- date marked 3-501.18 discard the food requiring date la |
| 2015-12-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed seared tuna not disclosed on dinner menu vr |
| 2015-12-29 |
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 multiple working containers of spices and oils not labeled. |
| 2015-12-29 |
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 scoops stored atop machine. |
| 2015-12-29 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler broken down. vr |
| 2015-12-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some food debris accumulation under handles and crumbs inside refrigeration units. |
| 2015-12-29 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered receptacle in ladies room. |
| 2015-12-29 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed section of wall with no coved tile near ice machine in first floor kitchen. |
| 2015-12-29 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed non-shielded or shatterproof light bulbs in kitchen over prep units. cdi- repalced with shatterproof 6-501 |
| 2015-08-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed chef with beverage on food prep table. cdi- removed |
| 2015-08-18 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed cook bare hand and eat raw jicama. cdi- instruction provided |
| 2015-08-18 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed one hand sink with no soap. cdi- restocked |
| 2015-08-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw hamburger stored over ready ot eat foods on speed rack in walk in cooler. cdi-re-organized |
| 2015-08-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice machine multiple tea urn nozzles with excessive residue accumulation. cdi- removed to clean 4-501.114 maintain sanitizer at correct concentrations |
| 2015-08-18 |
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 or open tcs foods and open bags of cut leafy greens not date marked. cdi-date marked 3-501.18 discard the food requ |
| 2015-08-18 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed large container of cooked rice covered with plastic in prep area cooling ? |
| 2015-08-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored next to hand sink receiving splatter from hand washing. cdi- removed |
| 2015-03-18 |
53 |
.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed some wall damage around fuse box to right of cook line on main floor. observe |
| 2015-03-18 |
45 |
4-501.11 maintain equipment in good repair. observed several split cooler gaskets and a few cooler shelves with some peeling on the ends of the racks. observed downstairs high temp dish machine was removed last night after it flooded the lobby area behind |
| 2015-03-18 |
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 employee using vegetable peeler and storing it between uses in a bowl o |
| 2015-03-18 |
21 |
.3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed vast improvement in date marking in general from every previous inspection. did see a few ex |
| 2015-03-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed upstairs dish machine not dispensing sanitizer but employee was continuing to wash and put away pots and pans. cdi - pic stopped employee, primed machine, tested for sanitizer at 100 ppm |
| 2015-03-18 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed employee rinsing gloved handsx in the prep sink and then drying them and starting to return to working with food. cdi - stopped and corrected. 2-301.14 wash hands before donning gloves and between |
| 2014-11-18 |
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 no date marking on small pans of mashed potatoes, cooked chicken, gravy, and cooked mushrooms and none on opened bag of mozzarella |
| 2014-11-18 |
33 |
3-501.13 use approved thawing methods. observed pan water at 65f holding bag of hollandaise sauce at 57f. pan was sitting on prep sink drainboard. cdi - pan moved to prep sink, running cold water was adjusted to flow into and over food in bag. |
| 2014-11-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pan of cooked pasta nested directly into pan of cooked rice. pasta pan was touching rice. pasta pan was uncovered as well. cdi - |
| 2014-11-18 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed baseboard loose in area between dish machineand ice machine. |
| 2014-11-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled shelving in walk ins. |
| 2014-11-18 |
45 |
4-501.11 maintain equipment in good repair. observed split cooler gaskets and rusted cooler shelving. |
| 2014-08-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. date mark all tcs foods which are ready to eat once opened or prepared. observed many items without date marking - ham, canadian bacon, noodles |
| 2014-08-07 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. maintain access to handsinks. handsinks may only be used for handwashing. observed mop bucket blocking kitchen hand sink upon entry. cdi - bucket moved. observed single bar sink being used |
| 2014-08-07 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. maintain sanitizer at correct concentrations. observed quat dispenser at kitchen three compartment sink was dispensing sanitizer |
| 2014-08-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain time/temperaturcontrol for safety foods in cold holding at 45f or less. observed cook line right prep cooler holding foods at |
| 2014-08-07 |
22 |
3-501.19 time as a public health control - p,pf. provide and follow written procedures for foods held using timne as a public health control. clearly mark foods with start and finish times. all foods not sold by the end of 4 hours shall be discarded. obse |
| 2014-08-07 |
53 |
6-501.12 cleaning, frequency and restrictions - c. clean physical facilities as often as necessary to keep them clean. observed floors throughout were soiled with food, spills, broken glass and china, and dirt, especially under and behind equipment. |
| 2014-08-07 |
35 |
3-302.12 food storage containers identified with common name of food - c. label working containers of food with common name of the food. observed oil and salt/pepper mix unlabeled. |
| 2014-08-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. maintain equipment in good repair. observed one split gasket, observed rusted shelving in main walk in cooler. |
| 2014-08-07 |
34 |
4-302.12 food temperature measuring devices - pf. provide a thermometer which is readily accessible, with a small diameter probe if measuring thin foods. observed only one thin probe thermometer available for both upstairs and downstairs kitchens. cdi - s |
| 2014-03-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed a few split cooler gaskets. |
| 2014-03-17 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. keep coffee filters covered during storage. observed uncovered. |
| 2014-03-17 |
35 |
3-302.12 food storage containers identified with common name of food - c. observed unlabeled working containers of sugar, flour, bread crumbs, spices. |
| 2014-03-17 |
33 |
3-501.13 thawing - c. observed individually commercially vacuum sealed packages of raw tuna measuring 38f. packages each state at the bottom of the label that tuna must be removed from package before thawing. corrected by discussion with pic. |
| 2014-03-17 |
26 |
7-102.11 common name-working containers - pf. observed unlabeled spray bottle of pink liquid at bar. cdi - voluntarily discarded. |
| 2014-03-17 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. although pic and chef stated fish is cooked to 145f or above, it was noted on the menu that salmon, trout, and sea bass are offered coo |
| 2014-03-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. observed american cheese not date marked. cdi - voluntarily discarded.3-501.18 ready-to-eat potentially hazardous food (time/temperature contro |
| 2014-03-17 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed pan of melted butter on flattop had cooled to 111f since being prepared about 30 minutes earlier. cdi - reheated to above 165f. |
| 2014-03-17 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. observed upstairs banquet kitchen dish machine was not dispensing chlorine sanitizer into final rinse. cdi - ecolab was called an |
| 2013-09-03 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationrules require foods to be stored in relation to one another in such as way as to not contaminate one another.observed opend and portioned raw fish stored on speed rack over prepar |
| 2013-09-03 |
16 |
3-401.11 raw animal foods-cooking 3-401.14 non-continuous cooking of raw animal foods. raw animal foods that are cooked using a non-continuous cooking process shall: have written procedures with prior approval. observed partially cooked chicken in col |
| 2013-09-03 |
1 |
2-103.11 (a)-(l)person-in-charge-duties the pic shall ensure that foods are handled safely and that processing and policies regarding food preparation are followed through active oversight. observed pic failure to oversee proper procedures regarding |
| 2013-09-03 |
22 |
3-501.19 time as a public health control3-501.19 when time as a public health control is being used, ensure proper procedures are followed. foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control, after |
| 2013-09-03 |
21 |
3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days).3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marki |
| 2013-03-08 |
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 |
| 2013-03-08 |
7 |
a) food employees shall wash their hands as specified under ? 2-301.12.(b) except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; rea |
| 2013-03-08 |
13 |
a) food shall be protected from cross contamination by: (1) except as specified in (1)(c) below; separating raw animal foods during storage; preparation; holding; and display from: (a) raw ready-to-eat food including other raw animal food such as fish for |
| 2013-03-08 |
14 |
rules require mechanical ware-washing equipment sanitizing by chemical meet minimum temperature/concentration requirements specific to each sanitizing agent. observed chlorine sanitizer levels in two dish machines at 0 ppm initially. cdi- primed/repaired |
| 2013-03-08 |
6 |
rules require ;2-301.14 when to wash.food employees shall clean their hands and exposed portions of their arms as specified under ? 2-301.12 immediately before engaging in food preparation including working with exposed food; clean equipment and utensils; |
| 2013-03-08 |
20 |
rules require all cold held tcs foods be 45 f or colder at all times. observed multiple foods including cheeses and pico out of temperature in prep unit. prep unit achieved 46 f but appears not to be operating properly. vr - repair tech called |
| 2013-03-08 |
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 multiple cooked foods(ie pasta and ribs) and opened cut leafy greens not date marked as well as pasta out of date(voluntarily discarded). c |
| 2013-03-08 |
23 |
rules prohibit provision of raw/undercooked proteins to consumers without proper consumer advisory. observed improper consumer advisory; no disclosure of raw/undercooked foods. vr - information given |
| 2013-03-08 |
16 |
3-401.14 non-continuous cooking of raw animal foods.raw animal foods that are cooked using a non-continuous cooking process shall be:(a) subject to an initial heating process that is no longer than sixty minutes in duration;p(b) immediately after initial |
| 2012-12-10 |
6 |
rules require employee to wash hands whenever tasks are changed. observed employee leave elevator from restroom enter kitchen and put on gloves without washing hands and employee washing utensils not washing hands between soiled and clean dishes. cdi- cor |
| 2012-12-10 |
23 |
rules prohibit the sale of raw or undercooked proteins without a written consumer advisory. observed no advisory on lunch or dinner menu with multiple undercooked proteins offered. cdi- proper consumer advisory must be provided before next inspection. |
| 2012-12-10 |
22 |
rules require facility to follow written procedure for food held using time as a public health control. observed time logs not completed for all breakfast foods. repeat cdi- corrected through instruction. |
| 2012-12-10 |
21 |
rules require all ready to eat tcs foods be clearly date marked. observed multi opened bags of soft cheeses and cut leafy greens with no date marking. cdi- corrected through instruction. |
| 2012-12-10 |
16 |
3-401.14 non-continuous cooking of raw animal foods.raw animal foods that are cooked using a non-continuous cooking process shall be:(f) prepared and stored according to written procedures that:(1) have obtained prior approval from the regulatory authorit |
| 2012-12-10 |
14 |
rules require food contact surfaces be clean/sanitized. observed tea urn nozzle excessively soiled. cdi- removed to clean. |
| 2012-12-10 |
13 |
rules require raw foods be srored such that they cannot contaminate ready to eat foods. observed raw proteins over cooked/cooled/portioned lasagna in freezer. cdi- reorganized |
| 2012-12-10 |
4 |
rules prohibit storing employee beverages over food/food contact surfaces. observed employee beverage stored where spill could contacminate food. cdi- removed |