| Violation Date |
Code |
Description |
| 2018-10-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on floor of reach in freezer. |
| 2018-10-22 |
45 |
4-501.11 maintain equipment in good repair. observed damaged handles on reach in freezer. |
| 2018-10-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on bar top. |
| 2018-10-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed queso in hot well measuring below 135f. cdi by reheating to above 165f and placing back into hot holding. |
| 2018-05-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phone and handbags stored improperly in dry storage room. |
| 2018-05-30 |
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 debris build up on floor of walk in cooler. |
| 2018-05-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build up on shelving above flip top and server window. |
| 2018-05-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in dish area. |
| 2018-05-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of tomatoes in flip top measuring above 45f. cdi by removal to walk in for rapid cooling. |
| 2018-03-19 |
6 |
2-301.11 keep hands and arms clean. -p observed one employee with bandage on finger handling food contact surfaces with no glove. cdi by having employee wash hands and donn glove. large amount of proper hand washing observed from all other employees. |
| 2018-03-19 |
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 no shell stock tags on file for oysters from a prepackaged c |
| 2018-03-19 |
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 queso cooling from previous night measuring at 56f. cdi by voluntary discard. |
| 2018-03-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed jerk sauce made with coconut milk not refrigerated measuring at 58f. cdi by rapid cooling of food to 41f and putting the sauce under proper refrigeration. |
| 2018-03-19 |
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 one bottle of oil with no label. |
| 2018-03-19 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed open access to walk in coolers. install gate or fence to restrict access to public. |
| 2018-03-19 |
38 |
2-303.11 prohibition-jewelry - c observed employee wearing bracelet and watch. |
| 2018-03-19 |
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 clean utensils stored beneath the path from handsink to paper towels. |
| 2018-03-19 |
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 service straws stored outside on shelving not protected. |
| 2018-03-19 |
45 |
4-502.11(a) maintain utensils in good repair. observed damaged ladels and other types of serving utensils.4-501.11 maintain equipment in good repair. observed damaged gaskets on cooling units throughout facililty. observed damage on door of walk in cooler |
| 2018-03-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build up on wire racks at food pass through. |
| 2018-03-19 |
49 |
5-205.12 prohibiting a cross connection - p,pf observed spray arm on dish machine hanging below fill line of reservoir. |
| 2018-03-19 |
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 holes in wall behind prep sink in kitchen area.6-501.12 floors, walls, ceiling |
| 2018-03-19 |
54 |
6-303.11 intensity-lighting - c observed not functional light bulb in walk in beer cooler. observed light out above salad prep area past dish machine. |
| 2017-09-29 |
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 holes in walls behind dump sink. |
| 2017-09-29 |
45 |
4-502.11(a) maintain utensils in good repair. observed damage to walk in door and damaged gaskets on reach in coolers. |
| 2017-09-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed two cambro containers wetstacked next to the three comp sink. |
| 2017-09-29 |
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 utensil in food with no handle out. |
| 2017-09-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers on containers stored as clean. cdi by removal for recleaning. |
| 2017-03-07 |
8 |
observed no hand wash sign in mens restroom. cdi - replaced.6-301.14 post a hand wash sign at each handsink. |
| 2017-03-07 |
21 |
observed ham not dated with date opened in walk in. observed feta not labeled at flip top. 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 |
| 2017-03-07 |
39 |
observed wiping cloths throughout facility not in sanitizer.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-03-07 |
41 |
observed scoop for batter with no handles.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. |
| 2017-03-07 |
53 |
observed residue on ceiling tiles throughout facility. observed one absorbent ceiling tile over air dry area.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.11 floors, walls, |
| 2017-03-07 |
49 |
observed hand sink faucet damaged for kitchen.5-202.11 (b) a plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. |
| 2017-03-07 |
54 |
observed dirty hood system. pci stated that hood is scheduled for maintenance this upcoming weekend.6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c |
| 2017-03-07 |
45 |
observed one damaged walk in gasket.4-501.11 maintain equipment in good repair. |
| 2016-12-28 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. no light shield on bulbs above slicer.6-305.11/6-403.11(b) designate and use an area for the orderly storage of em |
| 2016-12-28 |
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. observed dirty/ |
| 2016-12-28 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed wet cloths stored on shelf as well as some cloths stored in sanitizer with a low quat conc |
| 2016-12-28 |
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 oil and water bottles unlabeled. |
| 2016-12-28 |
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 raw chicken wings in reach in cooler recorded above 45f (see chart). pic state |
| 2016-12-28 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed some minor build-up in ice machine. clean ice machine |
| 2016-12-28 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p raw chicken and fish stored above rte salad in flip top cooler. also observed raw shell eggs stored above tomatos in salad reach in cooler. cdi- order re-arranged. repeat |
| 2016-08-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one container of raw shrimp stored over ready to eat foods in a flip top reach in cooler. cdi- storage rearranged. |
| 2016-08-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 2 pans of cheese cold holding above 45f in a flip top cooler (see chart). cdi- pans relocated to the walk in cooler for cooling. |
| 2016-08-26 |
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 one container of cooked pasta stored in the walk in cooler without a datemark on it. cdi- datemark added. minor improvements mad |
| 2016-08-26 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler. |
| 2016-08-26 |
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 3 soiled ceiling ventilation coverings and soil |
| 2016-08-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on a shelving unit above the flip top prep. coolers. |
| 2016-06-02 |
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 peeling frp board throughout kitchen, a leak in the ceiling near the hand was |
| 2016-06-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on a shelving unit above the flip top coolers. |
| 2016-06-02 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. facility did not have quat test strips for their sanitizer spray bottles. vr within 10 days. |
| 2016-06-02 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler. improvements made since last inspection. |
| 2016-06-02 |
44 |
3-304.15 (b)-(d) gloves, use limitations - c use disposable gloves for one task only. observed employee washing disposable gloves in a hand sink. |
| 2016-06-02 |
40 |
3-302.15 wash fruits and vegetables prior to use. pic stated vegetables such as tomatoes and cucumbers are not being washed prior to use. |
| 2016-06-02 |
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 sliced deli turkey not dated. cdi- datemark added.3-501.18 discard the food requiring date labels once time/temperature window ha |
| 2016-02-15 |
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 one metal hotel pan of brown gravy cooling in the walk in cooler. the fo |
| 2016-02-15 |
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 one opened package of brie cheese without a datemark on the package. cdi- datemark added. |
| 2016-02-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 3 pans stored clean and stacked wet. |
| 2016-02-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the sides of the fryers, on the back of the flat top grill, on the shelving unit below the broiler, and on the shelving in t |
| 2016-02-15 |
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 frp board peeling away from the wall to the left of the stove top. 6-501.114 |
| 2016-02-15 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler and rusted fan coverings on the compressor unit in the walk in cooler. |
| 2015-10-26 |
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 grease accumulation on the walls of the kitchen |
| 2015-10-26 |
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 the walk in cooler and debris accumulation on the spice rack shelving located behind the dish machine. |
| 2015-10-26 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler and rusty fan coverings in the walk in cooler. |
| 2015-10-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one bag of onions on the floor in the walk in cooler. |
| 2015-10-26 |
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 one container of tomato soup with a preparation date of 10/19 in the walk in cooler and one she |
| 2015-10-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed meat loaf double panned in a flip top cooler cold holding above 45f and blue cheese crumbles double panned in a flip top cooler cold holding above 45f (see temp. chart). cdi- |
| 2015-10-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed an empty paper towel dispenser in the mens restroom. cdi- dispenser refilled. |
| 2015-10-26 |
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 one employee handling cheese slice with bare hands and another employee handling cooked french fries and b |
| 2015-07-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several containers with sticky residue on them. vr required in 10 days. |
| 2015-07-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one bag of whole unpeeled onions in direct contact with raw chicken in the walk in cooler and raw shrimp stored over tartar sauce in a flip top reach in cooler. cdi- storage rear |
| 2015-07-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one bottle of soap without a label. cdi- label added. |
| 2015-07-22 |
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 grease accumulation on walls throughout kitchen |
| 2015-07-22 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no lid on the waste receptacle in the women's restroom. |
| 2015-07-22 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler and rusted fan coverings in the walk in cooler.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crev |
| 2015-02-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked chicken and hamburgers hot held at less than 120 f. cdi- reheated to above 165 f |
| 2015-02-25 |
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 food employee handle soiled utensils with gloves on and return |
| 2015-02-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine not sanitizing, 0 ppm. cdi- sanitizer refilled 100 ppm |
| 2015-02-25 |
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 queso dip cooling from last night at 60 f. cdi- discarded |
| 2015-02-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced provolone and cheddar cheese at 50 f. cdi- placed on tphc |
| 2015-02-25 |
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 bartender cutting washed limes with bare hands. cdi-removed to wash ; instruction provided |
| 2015-02-25 |
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 queso dip cooled in high volume plastic container in walk in cooler at 60 |
| 2015-02-25 |
37 |
3-307.11 miscellaneous sources of contamination food may not be prepared,cooked or stored outside. cdi-discarded |
| 2015-02-25 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste receptacle in ladies room. |
| 2015-02-25 |
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 shrimp sauce 24 hours out of date. cdi- discarded |
| 2014-10-31 |
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. observed multiple employees walk outside then back in and return to workin |
| 2014-10-31 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed multiple tongs hung as clean with dried on food debris. cdi- removed to clean |
| 2014-10-31 |
16 |
3-401.11 cook foods to required cook temperature. observed partially cooked hamburgers cooling in top of prep unit, and facility has ca for burgers. cdi-reheated to above 45 f. |
| 2014-10-31 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired or if it is not labeled. observed pulled pork and gravy and other cooked tcs foods 8 or more days past prep date . cdi- discarded |
| 2014-10-31 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of clamshells on floor and open box of utensils in outside storage shed. cdi- removed |
| 2014-10-31 |
36 |
6-501.111 premises shall be kept free of insects, rodents, and other pests. observed multiple house flies throughout facility. vr |
| 2014-10-31 |
53 |
6-501.111 premises shall be kept free of insects, rodents, and other pests. observed multiple flors , walls and ceilings in need of cleaning and reapair. |
| 2014-10-31 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed cooked chicken and hamburgers cooling in top of prep unit at 67 and 90 f |
| 2014-06-09 |
53 |
6-501.11 walls and floors shall be maintained in good repair. observed multiple areas of floor, walls and ceilings in need of repair. |
| 2014-06-09 |
31 |
3-501.15 tcs foods shall be cooled using approved cooling methods. observed green bean casserole cooling at room temperature. cdi- removed to walk in cooler |
| 2014-06-09 |
21 |
3-501.17 opened, ready to eat tcs foods shall meet date marking requirements. observed cooked turkey breast and deli ham out of date. cdi- discarded |
| 2014-06-09 |
19 |
3-501.16 hot held tcs foods shall be maintained at 1135 f or hotter. observed cooked chicken or grill, turned off, at 115 f. cdi- reheated to above 165 f |
| 2013-10-10 |
1 |
2-102.12 certified food protection manager - c. ensure a certified food protection manager is on site at all times. observed no certified food protection manager. certified manager must be in place by january 1, 2014. |
| 2013-10-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. hold cold tcs foods at or below 45f at all times. observed pans of cheese holding on top of ice cubes in a pan next to prep cooler. ch |
| 2013-10-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. properly date mark tcs rte foods which will be held in facility for more than 24 hours after opening or preparation. observed many pans of unda |
| 2013-10-10 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and remind |
| 2013-10-10 |
35 |
3-602.11 food labels - pf. 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 establis |
| 2013-10-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed much equipment is worn and in poor repair - damaged prep table shelves, countertops, coolers, racks, beer boxes, exterior and door of outside walk in cooler.4-205.10 food equipment, certif |
| 2013-10-10 |
34 |
4-302.12 food temperature measuring devices - pf. need thin diameter probe on thermometer for use measuring thin foods such as shredded cabbage, cut lettuce, sliced cheese, thin burgers. observed no such thermometer. vr - will return friday 10-18 to ensur |
| 2013-01-24 |
21 |
3-501.18. discard tcs rte foods at the end of day 7 if food is held at 41f or below; or at the end of day 4 if the food is held between 41f and 45f. observed sweet whipped potatoes in prep cooler dated 1-15. they measured 37f and so should have been disca |
| 2013-01-24 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no signage at kitchen handsink. |
| 2013-01-24 |
21 |
3-501.17. properly date mark tcs rte foods if they are to be held in facility for more than 24 hours after preparing or opening. observed several rte tcs foods in the walk in which had no date marking - mashed potatoes; lasagne; cooked meats; and so on. s |
| 2013-01-24 |
23 |
3-603.11. ensure consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed menu offering burgers but menu had no disclosure that they were cooked to order and no reminder as require |
| 2013-01-24 |
2 |
2-201.11(a). pic must be familiar with employee health policy and must inform employees of their responsibility to report certain symptoms. observed pic unfamiliar with some aspects of ehp. discussed ehp at length with pic and left handouts with details. |
| 2013-01-24 |
45 |
4-205.10. except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi) |
| 2013-01-24 |
45 |
4-501.11. maintain equipment in good repair. observed much equipment is worn and in poor repair - damaged prep table shelves; countertops; coolers; racks; beer boxes; exterior of walk in cooler. |
| 2013-01-24 |
53 |
maintain phusical facilities in good repair. observed damaged floors; walls; and ceilings throughout; baseboards loose in some areas; floors patched; wall covering loose. |
| 2013-01-24 |
39 |
3-304.14. store damp wiping cloths in labeled container of proper strength sanitizer between uses and store container off the floor. observed two damp wiping cloths on kitchen surfaces. |
| 2013-01-24 |
1 |
2-102.12. pic must be certified by january 1; 2014. observed uncertified pic. |