| Violation Date |
Code |
Description |
| 2019-01-07 |
45 |
4-501.11 maintain equipment in good repair. observed the top on the pantry prep unit broken. have repaired. |
| 2019-01-07 |
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 containers of rice and bread crumbs in the dry storage area with no labels. repeat. |
| 2019-01-07 |
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 mexican crema from 12/23, tomatillo sauce from 12/29, mushroom gravy from 12/29, and crab dip fr |
| 2019-01-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a carrot peeler and a burerre mixer stored as clean with built up food debris. cdi- items were moved to dishwashing area for cleaning. repeat |
| 2018-11-15 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep gouges at the cook line cutting boards and cutting boards stored under pre table near walk in coolers. repeat -2- |
| 2018-11-15 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed customer spoons in container at serving line with food contact surface facing up for selection. observed food contact surface of plastic ramekins facing |
| 2018-11-15 |
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 no labels on squeeze bottles of sauces in prep at cook line identifying current contents. -0- |
| 2018-11-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed lipstick around rim of wine glasses, buildup between stacked food contact surfaces on plastic pans and buildup on stacked plates at cook line. observe |
| 2018-08-23 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the tubing inside ice machine leading from chute and buildup behind soda dispenser nozzles. -1.5- |
| 2018-08-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce and tomatoes in low boy cooling and tcs foods in prep unit at 46-51f. cdi - pic moved tcs foods to walk in to cool. pic stated ambient air temperature was 38f this m |
| 2018-08-23 |
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 cut lettuce cooling in pizza station flip top and cut lettuce and tomatoes |
| 2018-08-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed bracelet on arm of food employee while cooking foods. -0- |
| 2018-08-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths at cook line and in the server station not in sanitizer. -0- |
| 2018-08-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked glasses in the bar. -0- |
| 2018-08-23 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups in wall mounted dispenser with food contact surface facing upward without a cover on top. observed forks stored in containers in banquet room with h |
| 2018-08-23 |
45 |
4-501.11 maintain equipment in good repair. observed out of service ice machine in the kitchen, broken handle on prep unit and standing water in the bottom of pizza line prep that is not holding tcs foods at or below 45f. observed prep table rusting below |
| 2018-08-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the handles, gaskets of cold holding equipment in the kitchen, on ice machine filters and on the back sides of cooking equipment. -1- rep |
| 2018-08-23 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed hot water in bar reaching 82-84f. cdi - pic flushed line due to hot water heater location at back of facility. -0- |
| 2018-05-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink near 3 compartment sink with food debris on bottom of basin. observed a whisk stored in the handsink near the drink station in the back area. observed |
| 2018-05-03 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed cut melon stored under unwashed mushrooms and peppers in the walk in. observed cooling cut lettuce that was uncovered under unwashed mushrooms and peppers in walk in. cdi-pic educa |
| 2018-05-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in 3 compartment sink at 50 ppm quat in basin set up for sanitizing. cdi-pic drained compartment and sanitizer was tested and dispensing at 50 ppm qu |
| 2018-05-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mash potatoes in steam well at less than 135f. cdi-pic voluntarily discarded item. repeat |
| 2018-05-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in 3 flip top/prep coolers in the grill line area holding items at less than 45f. pic educated on new cold hold moving to 41f in january 2019. cdi-pic voluntarily discarde |
| 2018-05-03 |
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 honey mustard sauces dated 4/25. observed blue cheese dressing dated 4/29 holding at 44f. cdi-pi |
| 2018-05-03 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees cooking and handling food with beards and no beard guards. repeat |
| 2018-05-03 |
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 wraps cooling with tightly wrapped plastic wrap. observed shredded chicken |
| 2018-05-03 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed 3 dry wiping clothes on prep surfaces on cook line with food debris build up. |
| 2018-05-03 |
45 |
4-501.11 maintain equipment in good repair. observed cracked or broken plastic lids and containers throughout the facility. observed chipped paint on shelving in reach in units. |
| 2018-05-03 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed build up in bottom of rinse compartment when 3 compartment sink was set up. observed debris in sanitizer solution. |
| 2018-05-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving and equipment throughout the facility with build up of debris and dust. repeat |
| 2018-05-03 |
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 build up of debris and oil on walls and ceiling |
| 2018-05-03 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee backpack stored with single use items on shelving in the dry storage area. |
| 2018-03-28 |
6 |
2-301.12 follow proper cleaning procedures to wash hands after removing brace. observed employee w/ brace not washing braced hand p cdi: instruction given & employee removed brace & washed hands. |
| 2018-03-28 |
7 |
3-301.11(13) do not contact ready to eat food items w/ bare hands. p observed cook inadvertently adjust cheese slices w/ bare hands. cdi: slices discarded. |
| 2018-03-28 |
14 |
4-601.11(a) equipment food contact surfaces & utensils shall be clean to sight & touch. pf observed several pans/containers, stored as clean, that had food debris. cdi: items taken to dish area for w/r/s. |
| 2018-03-28 |
18 |
3-501.14(a) quickly cool cooked foods from 135f to 70f w/in 2 hours. p observed tortilla soup at 80-90f (from 2:30 to 4:30p.m.). cdi: product voluntarily discarded. |
| 2018-03-28 |
19 |
3-501.16(a)(2) maintain tcs hot food at or above 135f p observed mashed potatoes in hot cabinet=128. cdi: items re-heated to 165f. |
| 2018-03-28 |
31 |
3-501.15 quickly cool food using methods such as uncovering items, stiring & limiting portions. pf observed tortilla soup cooling completely covered. cdi: items voluntarily discarded (see also #18). |
| 2018-03-28 |
20 |
3-501.16(a)(2) maintain tcs cold food at or below 45f (41f after 01/01/19). p observed numerous products throughout all flip top units>45f. cdi: most items voluntarily discarded; mac/cheese & corn cooled to 45f. repeat |
| 2018-03-28 |
37 |
3-305.11 store food at least 6 above the floor. observed fozen chicken & pasta on floor in freezer. |
| 2018-03-28 |
38 |
2-402.11(a) use beard coverings when necessary. observed cook w/ beard needing guard. |
| 2018-03-28 |
44 |
3-304.15 employees must remove soiled gloves after handling soiled equipment, wash hands prior to donning new gloves, prior to handling clean equipment if/when gloves are worn for these tasks. observed employee with gloves, handle soiled equipment, then |
| 2018-03-28 |
47 |
4-601.11(c)/4-602.13 keep equipment clean. observed debris, dust & build-up on equipment throughout. repeat |
| 2018-03-28 |
53 |
cleaning needed to remove food splatter from walls throughout.for regrade: call (980) 314-1620 |
| 2017-11-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food in hand washing sink in kitchen. ensure hand washing sink is only used for hand washing. |
| 2017-11-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed jalapeno stored in same container with raw shelled eggs in prep cooler. cdi, pic voluntarily discarded jalapeno and corrected storage. |
| 2017-11-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs foods in parts of coolers not holding temperatures at 45f or below. some drawers in prep coolers at grill did not hold foods at 45f or below. see temperature chart. |
| 2017-11-17 |
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 several foods such as lettuce, tomatoes, chicken and rice with out a date mark. items were prepared the day before. cdi, items were |
| 2017-11-17 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no air thermometers in place in several coolers throughout the establishment. ensure thermometers are provided. |
| 2017-11-17 |
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 working containers throughout the establishment, not easily identify able, with out identifying label. |
| 2017-11-17 |
37 |
3-306.12 condiments, protection - c observed some condiments stored in dry storage and in main cook lines with out lids or manner of protection while not in use. |
| 2017-11-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phones, and other personal items stored on prep coolers, and in shelves directly above breading station. 6-202.12 heating, ventilati |
| 2017-11-17 |
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 flour scoop stored on shelve, shelve was had heavy food buildup. observe |
| 2017-11-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some cups at bar stored while still wet. observed some metal and plastic containers stacked wet in back kitchen. ensure all equipment and utensils are allowed to air dry.4- |
| 2017-11-17 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed damaged containers, with deep dents, and broken corners. observed food processor |
| 2017-11-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris and food build up on shelves throughout the establishment. repeat |
| 2017-11-17 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed a few tiles displaced above dish washing area. observed a missing part to tile above dishwashing area. repeat |
| 2017-11-17 |
38 |
2-303.11 prohibition-jewelry - c observed food employees with watches. |
| 2017-08-25 |
8 |
observed no paper towels at hand sink in woman's rest room.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf |
| 2017-08-25 |
20 |
observed items in 3 door cooler at 51 degrees including sliced turkey and ham, cooked chicken, mozzarella. cdi - items discarded.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-08-25 |
21 |
repeat non-compliance: observed garlic and oil mixture dated 8/12 in walk in cooler. cdi - discarded. observed onions in hot brine made previous day not dated. observed items in on flip top on line not dated including tomatoes, lettuce, and chicken. cdi - |
| 2017-08-25 |
26 |
repeat non-compliance: observed sanitizer bucket at 50 ppm on cook line.7-204.11 provide sanitizer at correct concentrations, diluting as required.-p **improvement from previous inspection. |
| 2017-08-25 |
41 |
repeat non-compliance: observed knife stored between flip top lids, area not easily cleanable. observed scoop for mozzarella with handle in contact with product. observed ice scoop handle in contact with ice at drink station.3-304.12 store in-use utensils |
| 2017-08-25 |
47 |
observed food debris in shelving in walk in cooler.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-08-25 |
53 |
repeat non-compliance: observed several ceiling tiles displaced. observed hole in floor at breading table.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-08-25 |
45 |
repeat non-compliance: observed damaged container for salt and pepper mixture, melted. observed one damaged gasket on 3 door. observed shelves damaged in 3 door reach in.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pi |
| 2017-06-02 |
1 |
observed no pic at beginning of inspection certified as a food protection manager. cdi - manager with serve safe was present at facility within 10 minutes of inspection starting.2-101.11 pic shall be present during all hours of operation. -pf |
| 2017-06-02 |
14 |
repeat non-compliance: observed food debris collecting on knives stored as clean. observed residue on basting brushes stored as clean. observed black residue collecting on rinse sprayer of glass cleaner in bar 4 compartment sink.4-602.11 clean the equipme |
| 2017-06-02 |
18 |
. observed macaroni from previous night at 48 degrees in walk in. observed mashed potatoes cooled from previous night at 54 degrees.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 |
| 2017-06-02 |
21 |
observed items missing date marks in drawer refrigerators, flip tops, and guacamole in 2 door refrigerator at server station.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-06-02 |
26 |
observed sanitizer in buckets with no rags, and in 3 compartment sink below 50 ppm.7-204.11 provide sanitizer at correct concentrations, diluting as required. -p |
| 2017-06-02 |
31 |
repeat non-compliance: observed mashed potatoes covered with cellophane in deep container to cool from previous night. observed bus tub of macaroni covered with cellophane to be cooled from previous night.3-501.15 quickly cool foods. use methods such as |
| 2017-06-02 |
35 |
observed working spice containers on line of salt and pepper and other blends not labeled.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2017-06-02 |
42 |
observed wet stacked plastic containers in storage and wet stacked cups in bar area.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2017-06-02 |
45 |
repeat non-compliance: observed damaged gasket on drawer refrigerator on cook line. observed melted, cracked and damaged plastic containers stored as clean.4-501.11 maintain equipment in good repair.4-502.11(a) maintain utensils in good repair. |
| 2017-06-02 |
53 |
repeat non-compliance: observed floor damaged on the cook line between line and dish area.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-06-02 |
41 |
observed scoops stored in dressings on line, scoops were ramekin and had no handles. cdi - removed.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 partic |
| 2017-01-06 |
4 |
observed employee beverage on shelf over hot well.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2017-01-06 |
13 |
observed scoop with no handle in salad dressing at server station.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p |
| 2017-01-06 |
14 |
observed soda guns on bar with residue. 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. different item, improvement from previous inspection, no deduction |
| 2017-01-06 |
17 |
observed hot holding temperatures for black beans at 107, chicken gravy 124, an spinach dip at 114. observed soup in warmer at 42 degrees in deep pan plastic container. cdi - all items reheated to 165 or greater, soup microwaved.3-403.11 reheat all tcs fo |
| 2017-01-06 |
20 |
observed items flip top on cook line from 50 to 54 degrees see chart.. cdi - discarded, service technician found bag on air intake.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-01-06 |
31 |
observed pico cooling in walkin covered and in deep pans.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 |
| 2017-01-06 |
45 |
observed one damaged knife, blade split in several locations, no longer cleanable. observed plastic container damaged, not cleanable. cdi - discarded.4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate durin |
| 2017-01-06 |
53 |
observed open seam in flooring at dish area and front cook line.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-01-06 |
21 |
observed items in cook line refrigerators not labeled including lettuce, turnkey, ham and melon and coleslaw in server station refrigerator.. observed sandwiches not labeled in walkin, made day before and opened turkey package.3-501.17 date mark/label all |
| 2016-07-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed squeeze bottles and containers of cleaners not labeled as required. cdi-bottles labeled. |
| 2016-07-08 |
4 |
.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on food prep surface on cook line. cdi- drink moved to lower shelf. fcs washed rinsed and sanitized.(repeat) |
| 2016-07-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observe several bar glasses soiled stored as clean. cdi-glasses sent to dishwasher to be rewashed. (repeat) |
| 2016-07-08 |
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 dry storage bins and squeeze bottles of water, oils and sauces not labeled as required.cdi- product labeled |
| 2016-07-08 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed spinach dip and gravy not reheated to required temperature before being placed on the service line for hot holding. cdi-product reheated to 165f. |
| 2016-07-08 |
45 |
4-501.11 maintain equipment in good repair. observed handle to front line reach-in cooler missing exposing an area that is not smooth and easily cleanable.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitiz |
| 2016-07-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed interior surface of prep line reach-in cooler, shelving and fan grates in walk-in cooler in need of cleaning. |
| 2016-07-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on drying rack. |
| 2016-03-29 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed two hand wash sinks faile to provide 100 f water. vr |
| 2016-03-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed four employee beverages stored atop or over food prep surfaces. cdi- discarded ; instruction provided |
| 2016-03-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple food employees donn gloves without first washing hands. 2-301.14 wash hands after activities that contaminate them.-p observed dish washer handles clean dishes after s |
| 2016-03-29 |
7 |
h3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed pic attempt to bare hand temp foods during inspection and multiple garnish stations without mechanism of |
| 2016-03-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple soiled utensils stored as clean. cdi- removed to clean |
| 2016-03-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed multiple foods in hot hold cabinet hot held below 135 f see temp chart. cdi- reheated above 165 f. |
| 2016-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs foods cold held above 45 f in multiple prep units. vr |
| 2016-03-29 |
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 multipel foods on prep line with no second point of reference. 3-501.18 discard the food requiring date labels once time/temperatur |
| 2016-03-29 |
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 multiple oils and spices in unlabeled containers. |
| 2016-03-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed dead roach in back room. |
| 2016-03-29 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed multiple soiled cloths in sanitizer. |
| 2016-03-29 |
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 in use utensils stored in water less than 135 f. |
| 2016-03-29 |
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 multiple stacks of containers with food dropped on them under prep counters. |
| 2016-03-29 |
45 |
4-501.11 maintain equipment in good repair. observed cold hold prep units not maintaining tcs foods below 45 f. vr |
| 2016-03-29 |
47 |
4-501.11 maintain equipment in good repair. observed multiple pieces of equipment with soiled handles and outsides. |
| 2015-12-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage on surface next to ice pit in beverage area. cdi-beverage relocated. |
| 2015-12-22 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at handsink by beverage area. cdi- papertowels placed at handsink. |
| 2015-12-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black build up on shield of ice machine in rear of kitchen. observed black build up in back of ice pit at beverage area.4-501.114 maintain saniti |
| 2015-12-22 |
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 diced tomatoes date marked for 12/12 in walk-in cooler. pic stated tomatoes were mislabeled. cd |
| 2015-12-22 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing in prep sink under running water. running water was 61f. cdi- by placing chicken in walk-in cooler. |
| 2015-12-22 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on cold drawer at far right prep cooler. 4-502.11(a) maintain utensils in good repair. observed a few heat warped container lids, and utensil handles. |
| 2015-12-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottles of cleaner at front bar not labeled. cdi-bottles were labeled. |
| 2015-09-10 |
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 wild sockeye salmon being offered undercooked to customers. pic unable to provide documentation of salmon being parasit |
| 2015-09-10 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed wings pre-cooked and cooled in cooler. pic stated that sometimes wings are not fully cooked to 165f during the first ro |
| 2015-09-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw turkey burgers stored over cooked shrimp and raw fish in cold drawers. observed raw beef steaks stored over cooked shrimp. cdi-items rearranged to proper storage order. |
| 2015-09-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed large amount of pans with sticker residue being re-used without proper cleaning and stack stored as clean. verification required.4-602.11 equipment su |
| 2015-09-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items stored in flip top cooler above 45f due to being overfilled in pan. cdi-product out of temperature taken from pan and placed in walk in cooler. observed items on i |
| 2015-09-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy build up in 3 compartment sink at bar. |
| 2015-09-10 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on floor throughout kitchen. |
| 2015-09-10 |
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 knives stored in between equipment. |
| 2015-09-10 |
45 |
4-501.11 maintain equipment in good repair. observed dressing cooler door at server station not shutting. repair. |
| 2015-09-10 |
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 some items not date marked such as cooked potatoes, mashed potatoes and large pan of cooked and cooled pork in walk in cooler. cdi- |
| 2015-01-02 |
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 prep tables throughout kitchen. |
| 2015-01-02 |
12 |
3-402.11 parasite destruction - pprovide parasite destruction letter for sockeye salmon fillet. observed salmon offered undercooked on menu but there was no parasite destruction letter from supplier on site upon arrival. the operator, joseph ganzer recei |
| 2015-01-02 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide sanitizer at proper concentration. observed sanitizer not working and air in the line at dish machine. operator repaired di |
| 2015-01-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed blue cheese and cut tomatoe overstacked in flip top pre |
| 2015-01-02 |
42 |
4-901.11 equipment and utensils, air-drying required - c allow equipment to air dry after cleaning. observed several stacks of plastic and metal containers being wet stacked below prep tables and on storage rack near ice machine. repeat. 4-904.11 kitchenw |
| 2015-01-02 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw cod stored over cooked chicken in flip top prep cooler along prep line. cdi, operators relocated f |
| 2015-01-02 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from an accumulation of soil. observed debris accumulating on top of dish machine and over oven units along prep line. observed some debris accumulating on top shelf near along pr |
| 2015-01-02 |
49 |
5-205.15 system maintained in good repair - pa plumbing system shall be maintained in good repair. observed leak on pvc drain below 3 compartment sink. observed handle of hot water faucet broken. operator called modern plumbing during inspection to sched |
| 2015-01-02 |
53 |
6-501.12 cleaning, frequency and restrictions - cphysical facilities shall be cleaned as often as necessary to keep them clean. observed several cardboard boxes laying around kitchen near ice machines throughout the duration of inspection. |
| 2015-01-02 |
54 |
6-305.11 designation-dressing areas and lockers - cprovide a designated area for employee belongings. observed employee curts and bags stored with clean linen and in contact with soda beverage boxes. |
| 2015-01-02 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed a large prep unit not working in kitchen that operator stated was scheduled for repair near office. |
| 2014-12-08 |
8 |
5-202.12 handwashing sinks, installation - pf handwashing sinks shall provide hot water above 100 degrees f. observed hot water at 58 degrees f at handsink near ice machine. observed hot water at 74 degrees f at handwashing sink across from dish washing a |
| 2014-12-08 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in-use utensils properly. observed in-use spatulas and utensils stored on soiled prep area near flip top pre refrigerators. |
| 2014-12-08 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw hamburger patties stored over steak in walk in cooler. observed container of ground beef stored ov |
| 2014-12-08 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pfood contact surfaces shall be cleaned to site and touch. observed blade of can opener, a vegetable slicer and a vegetable press stored as clean but soiled with food |
| 2014-12-08 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be hot held above 135 degrees f. observed spinach sauce hot held below 135 degrees f. cdi, operater reheated sp |
| 2014-12-08 |
42 |
4-901.11 equipment and utensils, air-drying required - callow equipment to air dry after cleaning. observed employees towel drying clean equipment at dish machine. observed a stack of clean containers being wet stacked near prep table.4-903.11 (a), (b) an |
| 2014-12-08 |
53 |
6-501.12 cleaning, frequency and restrictions - cphyiscal facilities shall be cleaned as often as necessary to keep them clean. observed standing water accumulating on floor of warewashing sink from dish machine drain. observed food and debris accumulati |
| 2014-12-08 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cnonfood contact surfaces shall be free of an accumulation of soil. observed food debris and soil accumulating on top of dish machine. |
| 2014-12-08 |
48 |
5-103.11 capacity and availability-upon arrival i noticed hot water below required temperature at several handwashing sinks and at 104 degrees f at 3 •compartment sink. the head chef, aaron moir, stated that he will voluntarily close until the hot water |
| 2014-12-08 |
49 |
5-205.15 system maintained in good repair - pplumbing system shall be maintained in good repair. observed hot water faucet broken and using mixing faucet at 3 compartment sink. observed hot water at 2 handwashing sinks not reaching 100 degrees f. observed |
| 2014-12-08 |
45 |
4-501.12 cutting surfaces - c - cutting surfaces shall be free of heavy scaring or scratches. observed 2 cutting boards with heavy scratches.4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be free of heavy scratchin |
| 2014-08-11 |
12 |
3-402.11 parasite destruction - pgeneral comment: maintain parasite destruction information on site for undercooked tuna. observed no parasite destruction for tuna species when on site. operator provided invoice from supplier, us foods, that stated that |
| 2014-08-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pfoods shall be stored in packages, wrappings, or covered containers. observed drink pitchers near bar and behind counter near kitchen that were uncovered/unprotected. cdi by i |
| 2014-08-11 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p ice bins shall be cleaned according to manufactuerers recommendations or at least enough to prevent accumulation of soil. observed black soil residue and pink mold accumulating inside 2 l |
| 2014-08-11 |
16 |
3-401.11 raw animal foods-cooking - p,pfraw animal food shall be cooked to correct temperature. observed raw chicken final cook temperature of 155. cdi, employee continued cooking chicken breast to proper cooking temperature. |
| 2014-08-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed 3 containers of house made ranch dressings with butterm |
| 2014-08-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pffollow proper date marking procedures. observed 1 container of recently prepared chicken with a sunday date bag. observed 1 half of a ham not dat |
| 2014-08-11 |
26 |
7-204.11 sanitizers, criteria-chemicals - pprovide proper concentration of sanitizer. observed quat sanitizer at 3 compartment sink above 400 ppm. cdi |
| 2014-08-11 |
8 |
5-202.12 handwashing sinks, installation - pfhandwashing sinks shall provide hot water above 100 degrees f. observed hot water at handsinks at bar area at 81 degrees f as indicated by thermocouple. vr required by 8/21 |
| 2014-08-11 |
39 |
3-304.14 wiping cloths, use limitation - cstore wet wiping cloths in sanitizer buckets in between uses and store sanitizer buckets 6 inches from the ground. observed 2 wet wiping cloths used to stabilitze cutting boards in kitchen and several wet wiping c |
| 2014-08-11 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in-use utensils properly. observed several in-use knives stored in between coolers along prep line. observed in-use spatulas stored in water below 135 degrees f at grill. |
| 2014-08-11 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean equipment in a clean, dry area. observed clean ice wands stored on top of dirty fryer unit. observed several clean linens and aprons so |
| 2014-08-11 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed several split gaskets on doors of reach-in refrigerators. observed 2 flip top prep coolers not holding proper ambient air temperature as indicated by thermocou |
| 2014-08-11 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from accumulation of soil. observed soiled debris accumulating inside gaskets of reach-in refrigerators in kitchen. observed dirt and debris accumulating on shelving below prep ta |
| 2014-08-11 |
33 |
3-501.13 thawing - cgeneral comment: use proper methods to thaw food. observed cheddar cheese thawing at prep sink and submerged in water. use runnning water below 70 degrees f when using this method. |
| 2014-03-06 |
8 |
observed inconsistent hot water at two kitchen handsinks today. maintain at least 100f water at handsinks. visit will be made in 10 days for verification.5-205.11 |
| 2014-03-06 |
17 |
observed left overs stored in the hot box today at <135f. reheat tcs foods on the stove or microwave properly so they are reheated quickly. items sent to be reheated properly today by pic.3-403.11 |
| 2014-03-06 |
25 |
3-202.12 observed victory wash dispensing at >90ppm today and according to manufacturer's directions it should not be over 85. visit in 10 days to verify correction. |
| 2014-03-06 |
7 |
observed lettuce being handled with bare hands today- discarded today to correct. no bare hand contact with rte food is allowed. |
| 2014-03-06 |
38 |
food service employees are limited to a single wedding band on their hands/wrists. no other rings, bracelets, or watches allowed. observed employees with bracelets on today.2-303.11 |
| 2014-03-06 |
31 |
observed fresh cut lettuce and shredded cheese cooling today on the make table. cool these in a larger unit to achieve quick cooling. cheese moved today and ice bags were added to the lettuce to the product down.3-501.15 |
| 2013-05-06 |
23 |
general comment: advisory must be a minimum of 11pt font on menu. need to update upon next menu change. |
| 2013-05-06 |
20 |
observed a few items in cold drawer were above 45 degrees. cdi items were iced downed. check unit for prope operation. |
| 2013-05-06 |
14 |
observed and noted shield on large ice machine had mold accumulation on lip. cdi by sanitizing |
| 2013-05-06 |
14 |
observed dish machine not functioning properly during sanitizing cycle. maintenance called during inspection. cdi by using 3 comp sink for sanitizing. |
| 2013-03-13 |
26 |
general comment: ensure to add the common chemical name to all working container and buckets. ex: quat/sanitizer or chlorine/sanitizer. cdi by instruction. |
| 2013-03-13 |
19 |
items on steam table were not holding at 135 degrees due to not reheating properly. cdi by heating to proper temp. |
| 2013-03-13 |
17 |
observed foods beinig placed on steam table without reheating to proper temp of 165 degrees. ensure that all reheated items are heated to 165 degrees. cdi by reheating to proper temperature. |
| 2013-03-13 |
14 |
observed dish machine not functioning properly. sanitizer not dispencing for sanitizing cycle. maintenance call and arrived during inspection. ensure to check daily prior to operation for proper function. cdi by repairing. |
| 2013-03-13 |
2 |
no employee health policy for facility. ensure that policy is in place. documentation given to manager. cdi by instruction. |
| 2012-12-06 |
19 |
maintain all foods at or above 135f degrees when hot held. observed one container of rice in steam well below 135f degrees (see above temperature chart). rice reheated. |
| 2012-12-06 |
14 |
general comment- maintain all food utensils properly washed; rinsed; and sanitized. observed stickers remaining on several clean stacked plastic and metal food bins. |
| 2012-12-06 |
20 |
maintain all cold foods at or below 45f degrees. observed several foods cold held above 45f degrees (see above temperature chart). pic corrected foods by closing cold drawers and dividing enchilada filling into smaller pans to cool. |
| 2012-12-06 |
6 |
maintain proper employee hand washing. observed employee handle dirty dishes then clean dishes without washing hands in between. also ensure that employees are washing hands in between changing gloves and ensure that employees are not wearing mutiple sets |
| 2012-12-06 |
53 |
general comment- observed moldy caulk behind 3-compartment sink at dish area. |
| 2012-12-06 |
42 |
maintain proper air drying of clean pans. observed a few pans stacked while still wet in clean dish area. |
| 2012-12-06 |
2 |
general comment- observed no employee health policy on-site. maintain employee health policy |