| Violation Date |
Code |
Description |
| 2018-12-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the romaine lettuce overstacked at the sandwich prep station. the product was holding above 45f. cdi-the top portion was removed and placed into the reach in cooler for rapid |
| 2018-12-31 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken wings partially cooked underneath the heat lamp. cdi-the product was placed back into the fryers to finish t |
| 2018-12-31 |
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 washing hands with one glove on. cdi-stopped and instructed to remove gloves, |
| 2018-06-28 |
47 |
-- |
| 2018-06-28 |
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. |
| 2018-06-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one spray bottle of degreaser not labelled in the kitchen area. |
| 2018-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of overstacked lettuce in the prep area, items had been placed into a flip top cooler inside a shallow pan, such that much of the product was exposed to ambient ai |
| 2017-11-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2017-11-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in bar and laundry room. |
| 2017-11-14 |
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 prime rib incorrectly labeled. cdi items properly labeled. |
| 2017-07-10 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed employee medication stored on slicer. cdi medication relocated to approved location. |
| 2017-07-10 |
33 |
3-501.13 use approved thawing methods. observed spinach thawing out of temperature control. cdi spinach placed in walk-in cooler to properly thaw. |
| 2017-07-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee beverages stored on prep surfaces. cdi beverages relocated to approved location. |
| 2017-07-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2017-03-27 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floor tile broken in bar area. |
| 2017-03-27 |
45 |
4-501.11 maintain equipment in good repair. observed liquid leaking from condensation unit in reach-in cooler. |
| 2017-03-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored under cutting surfaces. |
| 2017-03-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bucket of chlorine for soiled towels not labeled. cdi bucket labeled. |
| 2017-03-27 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored directly above raw fish and raw shrimp. cdi items rearranged properly. |
| 2016-12-15 |
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 wall and floor behind/around dish machine colle |
| 2016-12-15 |
48 |
5-103.11 capacity-quantity and availability - pf observed no hot water provided at handsink in bar area. verification required. |
| 2016-12-15 |
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 ice scoop stored in ice in bar. |
| 2016-12-15 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing in standing water. cdi shrimp placed under cold running water. |
| 2016-12-15 |
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 mash potatoes cooling in plastic container in reach-in unit at 80f. obse |
| 2016-12-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes, mash potatoes and green beans in cold hold above 45f. see temperature chart for temperature observations. cdi tomatoes placed in reach-in to rapidly cool. mash pota |
| 2016-12-15 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed no hot water provided at handsink in bar area. verification required. |
| 2016-09-29 |
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 a pan of rice cooked yesterday at 54f in the reach-in cooler. cdi-product discarded. |
| 2016-09-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on food prep surface. cdi-drink relocated to a bottom shelf. |
| 2016-09-29 |
54 |
.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal cell phone stored directly on a slicer. cdi-cell phone relocated.6-202.11 shield the lights or provide shatter-resis |
| 2016-06-09 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in cooler door seal and door in disrepair. repair or replace. |
| 2016-06-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths lying around on countertops throughout facility. cdi-cloths placed in sanitizer buckets. |
| 2016-06-09 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed a one inch gap between the floor and rear delivery door. provide a door sweep on the door to deter the entry of pest. |
| 2016-06-09 |
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 bulk bins of spices and squeeze bottles of oils and sauces not labeled as required. |
| 2016-06-09 |
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 ground beef cooling 1 hr piled densely in a pan at 150f in the |
| 2016-06-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several spray bottles of cleaners and degreasers not labeled as required. cdi-labels added. |
| 2016-06-09 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed food uncovered in reach-in refrigeration units. cdi-food was covered appropriately |
| 2016-02-19 |
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 cleaning needed to hard to reach areas on floors |
| 2016-02-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on drying rack. cdi-pic provided verbal instru tion and sent pans to be rewashed and air dried. (repeat) |
| 2016-02-19 |
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 stuffed chicken and milk not datemarked as required. cdi-pic datemarked items. |
| 2016-02-19 |
14 |
.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled pans and utensils stored as clean. cdi-pic sent to dish machine to be rewashed.4-602.11 clean the equipment and utensils used with nontcs fo |
| 2015-10-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black build up accumulating on inside of ice machine. |
| 2015-10-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced tomatoes in flip-top cooler at 50f. container of tomatoes were voluntarily discarded by pic. |
| 2015-10-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of degreaser not labeled. cdi-spray bottle was labeled. |
| 2015-10-30 |
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 metal shakers not labeled to indicate contents. |
| 2015-10-30 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed metal baseboard peeling from wall by walk-in freezer. |
| 2015-10-30 |
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 debris on drying racks by dish machine. observed build up of debris in gaskets of reachin-in cooler. observed black mold build up on w |
| 2015-10-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans being wet stacked on drying rack by dish machine. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off th |
| 2015-03-16 |
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. observed a reminder statement on menu for undcooked hamburgers and hamburger steak on house men |
| 2015-03-16 |
4 |
2-401.11 eating, drinking, or using tobacco - cemployees may drink from a closed beverage container if handled to prevent contamination of equipment. observed 1 employee drink stored on drying rack near dish machine. |
| 2015-03-16 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - pice machines shall be cleaned according to manufacturers recommendations or at least enough to prevent contamination of equipment. observed ice machine soiled. observed ice bin at beverag |
| 2015-03-16 |
16 |
3-401.11 raw animal foods-cooking - p,pf - observed hamburgers with consumer advisory on children's menu. cdi by instruction. updae menu. |
| 2015-03-16 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfdate mark potentially hazardous food that is ready to eat and held on site over 24 hours. observed pasta in flip top prep unit prepared earlier i |
| 2015-03-16 |
37 |
3-305.11 food storage-preventing contamination from the premises - cstore foods in a clean, dry area. observed box of potatoes stored below prep table and box accumulating some food debris. |
| 2015-03-16 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free off an accumulation of soil. observed rack near warewashing accumulating soil. observed soil accumuilating on wall near warewashing area. |
| 2015-03-16 |
41 |
3-304.12 in-use utensils, between-use storage - cobserved spatula stored on wet cloth in kitchen. |
| 2015-03-16 |
42 |
4-901.11 equipment and utensils, air-drying required - callow equipment to air dry after cleaning. observed several stacks of metal containers being wet stacked in kitchen. |
| 2015-03-16 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. oberved 1 split gasket on door of reach-in prep unit. |
| 2015-03-16 |
53 |
6-501.12 cleaning, frequency and restrictions - cphysical facilities shall be cleaned as often as necessary to keep them clean. observed some water accumulating on floor below warewashing machine. |
| 2015-03-16 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths shall be stored in sanitizer in between uses. observed seweral wet wiping cloths stored in kitchen on prep tables. repeat. |
| 2014-10-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken stored over ready to eat foods and raw fish in low reach in prep unit. observed raw fish located over onions in walk-in cooler. cdi, operator relocated foods for proper |
| 2014-10-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved sour cream located inside tall 2 door reach in refrigerator above 45 degrees f. operator stated box of sour cream was recently delivered. cdi, operator relocated sour cream to wa |
| 2014-10-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared. -pf observed 1 container of pre-cooked sausage in prep cooler not date marked but was removed from commercial packaging earlier in the week according to operator. observ |
| 2014-10-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed a reminder statement but no disclosure statement on current consumer advisory located on the menu. cdi, p |
| 2014-10-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several containers of degreaser and a container of bleach not labeled over 2 compartment sink. cdi, operator labeled chemicals. 7-201.11 store toxic material |
| 2014-10-09 |
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 3 containers of sugar not labeled by common name of food that operator stated was used for ice tea. cdi by instruction. |
| 2014-10-09 |
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 employee tightly wrap large container of turkey that he stated was just c |
| 2014-10-09 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths shall be stored in sanitizer in between uses. observed several wet wiping cloths on countertops and used to stabilize cutting boards in kitchen. repeat. |
| 2014-10-09 |
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 several ice scoops stored in a containers that were collecting debris |
| 2014-10-09 |
45 |
4-501.11 good repair and proper adjustment-equipment - cobserved 2 split gaskets on door of tall reach-in refrigerator. observed some rusty shelving inside reach in refrigerator. |
| 2014-10-09 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed damage and missing tiles in floor in ktichen. repeat. 6-501.114 maintaining premises, unnecessar |
| 2014-10-09 |
38 |
general comment: 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without a hair restraint in kitchen |
| 2014-03-03 |
4 |
2-401.11 employee beverages must be below preparation area and covered. observed employee beverages stored uncovered on prep surfaces. cdi beverages were moved. |
| 2014-03-03 |
6 |
2-301.114 employees must wash hands as often as necessary and before putting on gloves. observed employees putting on gloves to make salads without washing hands. cdi by instruction |
| 2014-03-03 |
14 |
4-601.11 (a) food contact surfaces shall be clean to sight and touch. observed bar nozzle, drink dispenser, and can opener soiled. cdi items were moved to dish area. |
| 2014-03-03 |
19 |
3-501.16 (a)(1) potentially hazardous hot food must be held at or above 135f. observed chicken wings held on stove at 92f. chicken wings were discarded. |
| 2014-03-03 |
20 |
3-501.16 (a)(2) potentially hazardous cold food must be held at or below 45f. observed numerous items above 45f. cdi items were moved to walk-in to cool, repair company was contacted. |
| 2014-03-03 |
23 |
3-603.11 consumer advisory reminder and disclosure must be provided for undercooked ingredients. observed asterisk not on all items served undercooked. cdi by instruction. |
| 2014-03-03 |
39 |
3-304.14 in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping clothes on counter. |
| 2014-03-03 |
45 |
4-101.19 nonfood contact surfaces of equipment shall be corrosion resistant, nonabsorbant, and smooth. observed rust on shelves in walk-in cooler and dry storage area. |
| 2014-03-03 |
47 |
4-602.13 nonfood contact surfaces shall be cleaned as often as necessary. observed shelves soiled throughout kitchen. |
| 2014-03-03 |
53 |
6-201.11 floors, walls and ceiling shall be designed and installed so they are smooth and easily cleanable. observed damaged and missing tiles throughout kitchen. |
| 2014-03-03 |
54 |
6-202.11 light bulbs must be shielded or otherwise protected. observed lights unshielded/nonshatter resistant in dry storage area. |
| 2014-03-03 |
33 |
3-501.13 thawing must be accomplished under refrigeration, cool running water, or in the cooling process. observed tomato sauce thawing at room temperature. cdi container was moved to cooler. |
| 2013-06-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsobserved can opener blade stored as clean but soiled with dried food residue. observed slicer blade soiled with dried meat debris. observed several metal containers store |
| 2013-06-28 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be held at 135 degrees f or above when hot holding. observed ziti, lasagna, chicken breast, hamburger patty that op |
| 2013-06-28 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed open container of milk that operator state |
| 2013-06-28 |
26 |
7-201.11 separation-storagepoisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (a) separating the poisonous or toxic materials by spacing or partitioning |
| 2013-06-28 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensprovide a consumer advisory for any raw or undercooked animal food. observed operator state that hamburgers were cooked-to-order and steaks we |
| 2013-06-28 |
53 |
6-501.114 maintaining premises, unnecessary items and litter(a) items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (b) litter. observed several pieces of equipment |
| 2013-06-28 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibitiongeneral comment: intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. observed 1 ventilatio |
| 2013-06-28 |
45 |
. 4-501.11 good repair and proper adjustment-equipmentkeep equipment in good repair. observed walk-in freezer dripping condenstation water.4-101.19 nonfood-contact surfacesnonfood contact surfaces of equipment that are exposed to splash, spillage, or othe |
| 2013-02-28 |
14 |
general comment: sanitizer in buckets for wiping cloths were very high. ensure that concentration is between 50-100ppm for chlorine. cdi by instruction. dish machine and working bottles were correct and operaional. |
| 2013-02-28 |
37 |
observed some items in cooler that were uncovered ensure that all items on lower shelves remain covered at all times. cdi by covering. |
| 2013-02-28 |
31 |
observed items being improperly cooled. see the following for correct methods. rule: (a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on t |
| 2013-02-28 |
26 |
observed bottles being labled as sanitizer. need to also lable common chemical being used as well. ex (chlorine/sanitizer). do this for all working bottles and buckets. |
| 2013-02-28 |
21 |
observed date marking looking good. still need to work on some items and all portioned items.cdi by instruction. |
| 2013-02-28 |
19 |
observed items in warmer below 135 degrees. cdi by reheating items. |
| 2013-02-28 |
7 |
observed employee touching ready to eat foods without using no bare hand contact method. cdi by instruction. |