| Violation Date |
Code |
Description |
| 2019-01-04 |
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 handle of in use utensil being stored in direct contact with the potatoe |
| 2019-01-04 |
26 |
7-102.11 common name-working containers - pf bottle of chemical sanitizer was lacking a label. ensure that all chemical bottles are labeled with the working chemical. cdi- pic labeled sanitizer. 0 points. |
| 2019-01-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p pulled bbq chicken was hot holding in hot box at < 135 degrees. cdi- food employee reheated bbq chicken to 165. -1.5 points |
| 2019-01-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for hand washing .-pf observed hand washing sink being blocked by portable food prep table. cdi- pic moved prep table so that sink could be accessible. -0 |
| 2018-08-01 |
34 |
4-502.11 (b) good repair and calibration - pf 1 out of 2 thermometers were out of calibration by 5 degrees. cdi- pic elected to use calibrated thermometer only. general comment: facility serves raw smoked salmon but was not able to provide parasite destru |
| 2018-08-01 |
26 |
7-201.11 store toxic materials to avoid contamination. -p hand sanitizer was being stored directly over prep surface with exposed salads in the proximity. cdi- hand sanitizer was moved. general comment: pic stated that they use hand sanitizer when hands a |
| 2018-08-01 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee doing different activities while switching task with the same gloves on. cdi-educated employee to wash hands before changing gloves as n |
| 2018-01-12 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single-use cups stored directly on the floor in the dry storage. -.5- |
| 2018-01-12 |
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 coffee makers stored directly on the floor in the dry storage. -0- |
| 2017-10-10 |
45 |
4-501.11 maintain equipment in good repair. observed rusting doorway kick plate in the meat kitchen. -1- |
| 2017-05-17 |
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 milk and creamer carafes stored under prep sink drain line with water from leaking drain present on tops of containers. |
| 2017-02-10 |
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 wings from 02/05/2017 and cream cheese from 01/30/2017 at 43f and 41f, respectively. cdi - pic v |
| 2017-02-10 |
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 debris inside utensil storage bins. clean the bins and utensils. -0- |
| 2016-10-14 |
43 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed one box of single service cups stored on the floor in the dry storage room. cdi-the box was placed on the shelf. |
| 2016-10-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed pink residue buildup on the inside of the ice machine. needs cleaning. |
| 2016-05-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed menu printed in monthly newsletter for consumers without asterisk or disclosure. provide disclosure stati |
| 2016-05-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed broken down slicer with meat debris under blade housing still attached to slicer. cdi - pic instructed cleaning. -1.5- |
| 2016-05-13 |
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 cold smoked salmon without letter of guarantee. contact supplier to obtain a letter for your records and have the lette |
| 2015-08-21 |
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. observed rue for chicken dated 7/10/15. the product was discarded. |
| 2015-03-19 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed drain pipes and floor drain area under the dish |
| 2015-03-19 |
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 a bowl of mixed fruit with cut cantaloupe used and no date mark or label. pic said it was from yesterday and date marked item. |
| 2015-03-19 |
14 |
4-501.14 warewashing equipment, cleaning frequency. clean sink basins if used at least every 24 hours. observed some build up and a bug in the meat 2 comp sink. pic was instructed to clean the sink and facility has a variance for both their 2 comp sink |
| 2015-03-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a flat of eggs on the shelf above a box of margarine in the walk-in cooler. eggs moved to bottom shelf. |
| 2014-10-01 |
27 |
the facility has a high temperature dishmachine and two different 2 compartment utensil washing sinks. the two compartment sinks may require a variance or specialized washing procedures using a specialized detergent-sanitizer chemical. -cdi the faciltiy |
| 2014-10-01 |
39 |
3-3. 04.14 wiping cloths, use limitation - c observed in use wiping cloths left out on countertops. in-use wiping cloths shall be stored in labeled containers of proper sanitizer. the containers shall be kept up off of the floor. |
| 2014-10-01 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed some food residue on the bottom of the stand-up freezer. keep the interior of all refrigeration areas clean. |
| 2014-04-23 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed improperly stored personal drink. store pesonal drinks in designated areas. do not store them on, above, or with food preperation/storage areas. |
| 2014-04-23 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c observed single service items in boxes stored on the floor. do not store single service items on the floor. |
| 2014-04-23 |
37 |
3-307.11 miscellaneous sources of contamination - c observed open dry goods foods stored exposed. open dry goods foods shall be stored in containers with lids or in bags with resealable closures. |
| 2014-04-23 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed meat slicer to be left soiled. -cdi item was taken apart for cleaning. |
| 2014-04-23 |
7 |
3-301.11 preventing contamination from hands - p,pf observed staff member to be touching and cutting melon and other fruit using bare hand contact. this is not allowed. ready to eat items cannot be touched with bare-hands. -cdi items were discarded. |
| 2014-01-13 |
27 |
the facility has a high temperature dishmachine and a 2 compartment utensil washing sink. the two compartment sink may require a variance or specialized washing procedures using a specialized detergent-sanitizer chemical. -cdi the faciltiy staff were ma |
| 2014-01-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed can-opener blade left soiled. this was noted on the previous inspection as a violation. all other food contact items were found to be clean. -cdi item w |
| 2013-08-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsobserved can-opener blade left soiled from previous use. -cdi item was cleaned. |
| 2013-08-19 |
37 |
3-307.11 miscellaneous sources of contaminationobserved a stand-up freezer unit to have a discharge of water freezing on the side of the interior impacting the packaged food. do not let this frozen discharge impact the food |
| 2013-08-19 |
31 |
4-301.11 cooling, heating, and holding capacities-equipmentensure that proper cooling methods are used. an active cooling method shall be used once the items fall below 135f. active cooling methods included ice baths, cooling in shallow pans in thin lay |
| 2013-08-19 |
39 |
3-304.14 wiping cloths, use limitation ensure that in-use wiping cloths are kept in containers of proper santizier. do not have them left on counters or worn on the body. |
| 2013-08-19 |
38 |
2-303.11 prohibition-jewelryobserved staff member to be wearing a watch while food handling. no jewlery shall be worn from the elbow down except for a simple metal band ring with no in-lay, cut outs, or gems. |
| 2013-06-17 |
45 |
observed a stand-up freezer unit to have a discharge of water freezing on the side of the interior. do not let this frozen discharge impact the food. |
| 2013-06-17 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2013-06-17 |
21 |
observed 1 item of cream cheese to be dated 6/4/13. items that are refrigeration required and ready-to-consume must be properly date marked with the day they are opened/prepared; and must be kept no longer that 7 days at 41f or 4 days at 42f-45f. the fi |
| 2013-06-17 |
4 |
a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use arti |
| 2013-01-28 |
37 |
observed freezer to have ice build-up that is impacting the packaged food stored in the freezer. arrange the food so that the ice does not impact the food. observed dry goods foods stored open and exposed. open dry good foods shall be stored in contai |
| 2013-01-28 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-01-28 |
1 |
a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2012-10-10 |
2 |
ensure that an employee health policy is in place. -cdi the employee health policy agreement document was given. |
| 2012-10-10 |
45 |
observed badly damaged/torn ice machine gasket. replace the gasket and ensure it is properly joined to the ice machine door. |
| 2012-10-10 |
14 |
a) equipment food-contact surfaces and utensils shall be clean to sight and touch.observed mold in the ice machine and also can-opener blades left soiled. -cdi items were removed/noted for cleaning. |
| 2012-10-10 |
1 |
a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |