| Violation Date |
Code |
Description |
| 2019-01-22 |
45 |
general comment.4-501.11 maintain equipment in good repair.observed split gaskets in several prep coolers. gaskets need to be replaced. |
| 2019-01-22 |
42 |
repeat violation. 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal and plastic containers wet nesting. |
| 2019-01-22 |
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 in walk in cooler, observed individually portioned bags of cooked chicken wings coo |
| 2019-01-22 |
14 |
general comment 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved plastic containers and tongs with food debris being stored as clean. cdi- equipment was removed to be rewashed. |
| 2018-07-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet. |
| 2018-07-26 |
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 scoop handle stored down in ice. |
| 2018-07-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in large flip top cooler above 45f due to cooler being accidentally turned off. pic stated line was checked at 10am and was holding correct temperature. cdi-tcs items disc |
| 2018-07-26 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw chicken stored over raw shrimp in cold hold drawers. cdi-rearranged to proper storage order. |
| 2018-01-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw steak stored over cooked prime rib in walk in cooler. prime rib is to be donated and will not be sold. cdi-moved to proepr storage order. |
| 2018-01-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed speed rack of uncooked potatoes stored close to splash contamination of handsink. |
| 2018-01-30 |
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 squash and rice cooling in plastic bags and stacked in pans. cdi-it |
| 2018-01-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked. repeat. |
| 2017-10-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone stored on empty tray used for bread and potatoes. |
| 2017-10-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked. repeat. |
| 2017-10-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food residue on plates stored as clean. cdi-taken to dirty dish pit. observed very slight build up in interior of ice machine. |
| 2017-05-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked. |
| 2017-05-25 |
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 under leak from condenser in walk in cooler. cdi-food moved so as not to be exposed to splash contamination. |
| 2017-05-25 |
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 items on tphc such as butte |
| 2017-05-25 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed molded onions. cdi-discarded. |
| 2017-01-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw bacon stored in same pan as cooked ribs. cdi-bacon removed.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed freezer con |
| 2017-01-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer in bucket at 0ppm. cdi-refilled with correct concentration. |
| 2017-01-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked mushrooms and onions holding hot below 135f. cdi-items discarded. |
| 2017-01-10 |
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 butternut squash cooling and tighlty wrapped in plastic wrap in cold hold |
| 2017-01-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical. cdi-labeled. |
| 2017-01-10 |
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 items on tphc such as sour |
| 2016-07-01 |
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 |
| 2016-07-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat violation. observed wet stacking of containers. |
| 2016-07-01 |
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. food employee used wrong solution; sanitizer solution was at 0 ppm. cdi - refilled with proper quat |
| 2016-07-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product in containers out of temperature. refer to temperature chart. this is the 3rd inspection in a row where time papers have been suggested and given to |
| 2016-07-01 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed food employee using same spatula at the stove top for chicken, beef, and fish product. spatula touches raw meats. cdi - advised to use separate cooking u |
| 2016-07-01 |
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. observed food employee reconta |
| 2016-05-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed product under hot holding parameters and not in the proper temperatures. cdi - turned up equipment to proper temperatures. |
| 2016-05-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product out of temperature at the prep unit. cdi - provided tphc procedures for the product. |
| 2016-05-16 |
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 repeat violation. observed product cooling in the walkin cooler in a bulk contaier with |
| 2016-05-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking throughout facility. |
| 2016-05-16 |
39 |
3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil. observed wiping cloths dirty throughout restaurant. |
| 2016-02-23 |
13 |
is 3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed food e |
| 2016-02-23 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. observed red bull stored on clean storage rack above clean equipment and utensils. cdi - beverage |
| 2016-02-23 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed handsink at the bar being used as a dump sink with debris in the sink. cdi - educated pic that this is a handsink and not a dumpsink; cleaned sink.6-301.12 provide paper towel |
| 2016-02-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed that some equipment and utensils on the clean storage rack have food debris on them. cdi - advised to put through another cleaning procedure and to c |
| 2016-02-23 |
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 butter and seasoned butter |
| 2016-02-23 |
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 food cooling down and product is covered in plastic container. cdi - educated p |
| 2016-02-23 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. observed inside of reach in coolers and equipment that are in need of cleaning; old food debris needs to be cleaned up. repea |
| 2016-02-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature (refer to temp chart). cdi - provided tphc papers for product that can held on time; put product umder refrigeration to cool product down to proper t |
| 2015-08-17 |
4 |
(general comment) 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored with food products in pull out drawer in cold holding unit. cdi drink removed. |
| 2015-08-17 |
37 |
< 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed dry food products stored in open bags in back dry storage room exposed to contamination by premi |
| 2015-08-17 |
42 |
4-901.11(a)4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers / customer cups stacked wet in kitchen area.4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry lo |
| 2015-08-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous containers stored cleaned with old food / sticker debris stuck to surfcaces. cdi all containers and slicer pul |
| 2015-08-17 |
47 |
4-601.11 (c ) keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (underneath microwaves, shelving etc) |
| 2015-08-17 |
53 |
(general comment) 6-501.12floors, 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 |
| 2015-08-17 |
45 |
(general comment) 4-501.11maintain equipment in good repair.observed equipment no longer able to meet standards set in section 4-1 & 4-2. observed leak at piping at hand washing sink. |
| 2015-02-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed server rinsing out coffee filter holder in hand sink. cdi-through instruction. |
| 2015-02-03 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed large drain clogged at dish machine and causing run off on floor. also observed 2 comp prep sink with leak at faucet handle. cdi-plumber called and repaired during inspection. |
| 2015-02-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed mildew and build up around soda nozzles. |
| 2015-02-03 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed servers ladling dressings and soup and plating up loaves of bread without hair restraints. |
| 2015-02-03 |
37 |
protect food from contamination sources not specifically noted by code. observed tub of employee food which included raw shell eggs stored over food for facility. store employee food on bottom shelf. |
| 2015-02-03 |
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 diced chicken cooling in plastic bags in a cold holding unit on fr |
| 2014-08-01 |
13 |
raw animal foods shal be properly stored to prevent contamination. (3-302.11) observed raw ground beef stored over whole muscle steaks in reach in cooler and and walk in cooler. cdi-rearranged.foods shall be protected from contamination. (3-304.11) observ |
| 2014-08-01 |
53 |
physical facilities shall be maintained in good repair. (6-501.11) observed leak from ceiling due to heavy rains. did not observe any clean utensils, equipment or food that may become contaminated from leak. pic stated that a work order has already been c |
| 2014-08-01 |
27 |
variance or haccp plan may be required for vacuum packaged soups. (8-201.13/3-502.11) soups are received by restaurant in reduced oxygen packaging. soup is then heated in water bath and left unopened until needed. pic stated that there is no set procedure |
| 2014-08-01 |
31 |
use proper cooling methods. (3-501.15) observed sliced tomatoes not cooled properly before being placed in open top cooler. also observed diced chicken cooling in walk in cooler wrapped in plastic bags in deep portion. cool in thin portions and wait until |
| 2014-08-01 |
54 |
designate an area for employee belongings to prevent contamination of food, equipment, utensils. (6-403.11) observed several phone cords and speaker belonging to employees stored on prep surface and near clean dishes. |
| 2014-08-01 |
42 |
properly air dry utensils. (4-901.11) observed pans stacked while wet. |
| 2014-02-10 |
49 |
a plumbing system shall be maintained in good repair. (5-205.15) observed a heavy leak from dipper well at ice cream/dessert station. water pooling under equipment from leak. repair. |
| 2014-02-10 |
42 |
properly air dry utensils. (4-901.11) observed several pans stacked while wet. |
| 2014-02-10 |
14 |
food contact surfaces shall be clean to sight and touch.(4-601.11) observed build up on ice machine and food debris on soup bowls and pans stored as clean. cdi-cleaning started on all items. |
| 2014-02-10 |
13 |
properly store raw animal foods to prevent contamination. (3-302.11) observed shaved prime rib and cooked beef stored under raw beef in stand up cooler. cdi-items moved to proper location. |
| 2014-02-10 |
8 |
hand sinks shall be equipped with hand drying provision. (6-301.12) no paper towels available at hand sink by grill. cdi-provided during inspection. |
| 2013-09-05 |
31 |
properly cool foods. observed small pan of chimichurri mayo and rice in small cold unit that had just been taken from walk in cooler and portioned out. cool foods in walk in cooler after portioning if temperature rises above 45f. |
| 2013-09-05 |
20 |
keep tcs items cold at 45f or below. observed tomato marinade made with butter stored at room temperature. pic stated it is corporate policy to store at room temperature. no sheet available as to if product is tcs food. product package states to refrigera |
| 2013-09-05 |
14 |
food contact surfaces shall be clean to sight and touch. observed build up on ice machine and soda nozzles. cdi-cleaning started on all. |
| 2013-09-05 |
13 |
properly store food to prevent cross contamination. observed ready to eat food stored under raw beef. cdi-moved to proper location. |
| 2013-02-25 |
14 |
keep food contact surfaces clean to sight and touch. (4-601.11) observed build up on soda nozzle at bar. cdi-cleaned. |
| 2013-02-25 |
41 |
properly store in use utensils. (3-304.12) soiled scoop stored in dipper well that wasnt running. |
| 2013-02-25 |
13 |
properly store ready to eat foods and raw animal foods. (3-302.11) observed raw beef stored over ready to eat foods and raw chicken stored over raw seafood. cdi-moved to correct storage. |
| 2013-02-25 |
42 |
properly air dry utensils. (4-901.11) observed pans wet stacked. |
| 2013-02-25 |
4 |
properly store employee beverage to prevent contamination. (2-401.11) observed two cups stored above food on cook line. could not determine if drinks were for employees. cdi-drinks discarded. |