| Violation Date |
Code |
Description |
| 2018-08-09 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-08-09 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed reach in unit not operable. advised to get rid of it.4-101.19 nonfood contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequen |
| 2018-08-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed pests inside of the reach in unit that is not operable. advised to get rid of equipment because it is not working, corroded, and it is harboring insects. |
| 2018-08-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of green solution with no label on it. cdi - advised to label all checmicals. |
| 2018-02-16 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed milk in the |
| 2018-02-16 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chlorine sanitizer at 400 ppm stored above ready to eat food. ready to eat food is covered. cdi - relocated sanitizer spray bottle. educated to store sanitizer to prevent contamination of |
| 2018-02-16 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee with no hair restraint. cdi - put on hair restraint. |
| 2018-02-16 |
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 from the date that is recorded on the tag. -pf observed shellstock tag no |
| 2018-02-16 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-02-16 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets in reach in units. advised to repair. |
| 2017-10-11 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repeat violation. observed grout missing throughout areas in kitchen. observed no food debris build up inbetween tiles. |
| 2017-10-11 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-10-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed very small insects in the reach in unit gasket area on the old equipment that doesn't operate; being used as a preparation table. advised to get rid of the insects. |
| 2017-10-11 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed pasta at 90f in the walkin cooler with the plastic wrap covering the containe |
| 2017-10-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer bottle not labeled. cdi - pic provided a label to the spray bottle. |
| 2017-10-11 |
11 |
3-101.11 food shall be safe for consumption, unadulterated and honestly presented. - p observed small foreign object in a piece of ice at the ice machine behind the bar. |
| 2017-06-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dough mixer, slicer, and utensils not clean to sight and touch. cdi - advised to wash, rinse, and sanitize items. |
| 2017-06-27 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager on site for most o |
| 2017-06-27 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time |
| 2017-06-27 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed food employee filling up container with water to use for cooking pasta sauce. cdi - educated that handsinks are only for handwashing and to use the prep sink for food purposes |
| 2017-06-27 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-06-27 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without hair restaint upon arrival. cdi - advised to put on an approved hair restraint. |
| 2017-06-27 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout missing between tiles in the dishpit area; observed food debris build up inbetween the tiles because floors are not |
| 2017-02-02 |
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 wall underneath spray arm and dishmachine in disrepair. advised to fix from p |
| 2017-02-02 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-02-02 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable, nonabsorbent, and withstand repeated warewashing. observed bread contained in trash bag |
| 2017-02-02 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed salmon stored in the walkin cooler with out a covering to the container. |
| 2017-02-02 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. repeat violation. observed food em |
| 2016-10-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed marinera sauce in 5 gallon container stored on the floor in the kitchen. cdi - advised to not store |
| 2016-10-13 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-10-13 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, and rinse using running warm water -p observed food employee wash hands without using soap. cdi - educated to use soap when washing hands. 2-3 |
| 2016-10-13 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed employee cell phone on the prep table. |
| 2016-06-16 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. advised to cle |
| 2016-06-16 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-06-16 |
42 |
4-903.11(a) cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed cleaned equ |
| 2016-06-16 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed pasta, garlic in oil, and cooked broccoli held and prepared for over 24 hrs in the establishment. cdi - educated tha |
| 2016-06-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation observed pasta out of temperature in a reach in cooler. cdi - advised to uncover and cool down quickly. |
| 2016-06-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf4-602.11c equipment food contact surfaces and utensils shall be cleaned at least every 4 hours when used with time/temperature control for safety (tcs) food.-p4 |
| 2016-06-16 |
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 repeat violation observed shellstack tags not in chronological order |
| 2016-02-18 |
21 |
be 3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed commerci |
| 2016-02-18 |
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 that the collection of shellstock tags were not in chronolo |
| 2016-02-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one piece of broccoli out of temperature becuase the product was stacked too high. cdi - educated about issues with overstacking; pic removed the overstacked product and placed |
| 2016-02-18 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed product sitting out on a table top cooling in the temperature danger zone. cdi |
| 2016-02-18 |
54 |
6-303.11(a) light intensity shall be at least 10 ft candles in walkin refrigeration units, dry food storage, and in other areas during periods of cleaning. observed lighting in the walkin cooler at 0 ft candles. |
| 2016-02-18 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug missing from the garbage receptacle. pic has called company to bring plug during inspection. |
| 2016-02-18 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. observed multiple products s |
| 2015-09-15 |
53 |
6-501.11floors, 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 repair issues to physical facilities ( painting needed on several locations in k |
| 2015-09-15 |
45 |
4-501.11 maintain equipment in good repair. bar 3 compartment sink and ice bin and three compartment kitchen sinks are directly plumbed. no visible air gap. observed cold water faucet at 3 comp is not working with only hot water available (repair cold wa |
| 2015-02-03 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed large amount of unused equipment stored in facility such as soda fountains, espresso machines, small coolers, etc. |
| 2015-02-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw breaded chicken stored above open pan of marinara sauce. cdi-moved to proper storage order. |
| 2014-07-29 |
54 |
6-303.11 intensity-lighting - observed less than 50 foot candles of light in the kitchen and less than 10 foot candles in the walk-in cooler and freezer. several light fixtures are missing in the kitchen and another light is out. |
| 2014-07-29 |
45 |
4-501.11 good repair and proper adjustment-equipment - observed upstairs and downstairs restrooms not in working order. downstairs customer restrooms are functioning. bar 3 compartment sink and ice bin are directly plumbed. no visible air gap. two kit |
| 2014-07-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. coca-cola beverage cooler's interior temperature was 50f. wrapped butter patties, parmesan cheese and salsa removed from this cooler. pic also removed lemons and limes |
| 2014-07-29 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed build up present in empty ice bin at bar and some build up inside the ice machine. both areas cleaned during inspection. |
| 2014-07-29 |
12 |
3-203.12 shellstock, maintaining identification - all mussels and clams on the menu are cooked, however tags need to be dated on the date product is finished. |
| 2014-07-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing. observed bar hand sink blocked by soda canisters on the floor. |
| 2014-07-29 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. no verbal or written policy stated. sample health policy provided. |
| 2014-07-29 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed lasagna and cooked ground beef without date labels. also noted frozen cooked meats and sausage without date labels. items date labeled and |
| 2014-02-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - all rte (ready to eat) ph/tcs food items held for more than 24 hours need to be date marked. observed sauces, washed produce and cooked lasagna wi |
| 2014-02-25 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - observed kitchen hand wash sink used to fill water for pot and bar hand sink blocked by soda tanks on the floor in front of the sink. instructed employee to use the two compartment prep sink a |
| 2014-02-25 |
11 |
3-101.11 safe, unadulterated and honestly presented - observed plastic bag with small amount of black dried up lettuce in the unused kitchen restroom that is not operational. also observed outdated steak sauces, hot sauces, bbq sauce and old chili pepper |
| 2014-02-25 |
2 |
2-103.11 (m) person in charge-duties - food employees and conditional employees are informed of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that a |
| 2014-02-25 |
26 |
7-102.11 common name-working containers - observed one unlabeled bottle of degreaser. bottle labeled during inspection |
| 2014-02-25 |
53 |
6-501.12 cleaning, frequency and restrictions - observed areas of the floor in corners and under equipment with build up present.6-501.114 maintaining premises, unnecessary items and litter - observed paint and tools mixed in with items in the dry storage |
| 2014-02-25 |
54 |
6-303.11 intensity-lighting -observed less than 50 foot candles of light in the kitchen and less than 10 foot candles in the walk-in cooler and walk-in freezer. several light fixtures are missing in the kitchen and other light bulbs are out. |
| 2014-02-25 |
45 |
.4-501.11 good repair and proper adjustment-equipment - observed old non-working equipment such as a slicer, coffee/ cappuccino, soda fountain machine in the kitchen and dry storage areas. |
| 2013-09-05 |
53 |
facility shall be maintained clean. cleaning needed throughout kitchen especially dust build up on walls near vents and the floors in dry storage. |
| 2013-09-05 |
14 |
sanitizer shall be at correct concentration. observed bottle labeled bleach and water registering 0ppm. cdi-sanitizer remade to correct concentration. |
| 2013-09-05 |
13 |
food shall be protected during storage. observed pepperoni stored in direct contact with plastic grocery bag and wedge of parmesan cheese stored directly on shelving in walk in cooler. cdi-food discarded. |
| 2013-09-05 |
1 |
facility must have food safety certified manager on site. no food safety certified manager on site during inspection. points will be deducted beginning jan 1, 2014. |
| 2013-02-26 |
6 |
wash exposed arms when washing hands. wash hands longer; ensuring that all parts of hands get cleaned(back; front; and between fingers). employees must turn off water with a papertowel rather than their bare hand as observed today. |
| 2013-02-26 |
7 |
use gloves; tongs; or deli wraps to handle ready-to-eat food; do not touch ready-to-eat food with bare hands. employee cutting an onion today with bare hands during the inspection. owner informed that gloves are needed(none onsite today). |
| 2013-02-26 |
13 |
keep foods in storage covered to protect them. pre-made salads and bulk lettuce in the wic were not covered today. corrected during the inspection. |
| 2013-02-26 |
14 |
wash food contact surfaces frequently enough to preclude the accumulation of soil or mold. tea nozzle was visibly soiled today-recommend washing; rinsing; and sanitizing these daily. the ice bucket was visibly soiled today as well-daily cleaning required |
| 2013-02-26 |
39 |
when not in-use; store wiping clothes in sanitizer. be sure the sanitizer is labeled and stored off of the floor. |
| 2013-02-26 |
21 |
date mark all potentiallly hazardous foods that are ready-to-eat and held >24hours after they are made or opened. cooked pasta; cut deli meat; cooked eggplant etc. needed to be date marked today. handout on date marking given today. |
| 2013-02-26 |
54 |
provide sufficient lighting for normal operations and cleaning in food prep./storage areas. wic is badly lighted today; especially in the back of the unit. provide more lighting here so that at least 108 lux (10 foot candles) at a distance of 75 cm (30 |
| 2013-02-26 |
2 |
all employees must know the big 5 illnesses as discussed. employees must report illnesses to manager. mangers must know when to restrict/exclude employees and when to bring them back to work after they have been ill. handout given today. |
| 2013-02-26 |
20 |
maintain potentially hazardous foods at 41f or below; or at 45f or below. today plates of garlic; oil; and parm. cheese were set out at room temp. these were moved to cold holding today. |
| 2013-02-26 |
1 |
person-in-charge must have passed an ansi approved food safety exam. |