| Violation Date |
Code |
Description |
| 2018-10-19 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-10-19 |
45 |
4-501.11 maintain equipment in good repair.some rusty shelves near grill. repeat. |
| 2018-10-19 |
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 two trays of rice were cooling in wic with silan wrap on rice. cdi- wrap removed, allow |
| 2018-10-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfsome plates soiled with food debris. cdi- taken to dishwasher to be washed, rinsed and sanitized. |
| 2018-10-19 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -praw steak stored under raw comminuted beef. cdi- storage order reversed.3-304.15(a) single-use gloves shall be used for only one task such as working with ready t |
| 2018-10-19 |
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 employee wash hands and n |
| 2018-02-20 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall only be used for handwashing. observed food employee dump coffee pitcher in handwashing sink on server line. observed metal pans being stored in handwashing sink i |
| 2018-02-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed lettuce and cheddar cheese cold held above 45 degrees f. cdi, operator relocated foods to rapidly cool. repeat. |
| 2018-02-20 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - observed dish machine not providing chlorine sanitizer above 100ppm. cdi, ecolab was on site and calibrated dish machine to provide required concentration. |
| 2018-02-20 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed a slicer and some pans stored as clean but soiled. cdi by instruction and pans relocated for cleaning. |
| 2018-02-20 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed some rusty racks in walk in cooler and bar refrigertor. professionally resurface or replace shelving as needed. do not spray paint. |
| 2018-02-20 |
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 knife stored on holster that was soiled. |
| 2017-10-30 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed general cleaning needed on floors of storage room near ice machine. |
| 2017-10-30 |
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 2 fryer baskets broken and in poor repair needed replacement. cdi, operator rem |
| 2017-10-30 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed clean pans being wet stacked. repeat. |
| 2017-10-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed some wet wiping cloths stored on counter surfaces. repeat. observed sanitizer bucket below required concentration. |
| 2017-10-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut lettuce, cut tomatoes, cheddar cheese, sour cream and butter held on ie over 45 degrees f. observed cheese curds overstacked in prep unit over 45 degrees f. cdi, operator |
| 2017-10-30 |
6 |
2-301.12 cleaning procedure - p - ensure proper procedures are followed to wash hands. observed food employee not vigorously rub hands for 10-15 seconds when washing their hands. cdi by instruction. |
| 2017-03-06 |
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 no written procedures for |
| 2017-03-06 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - observed mixer container with dark residues inside ridges of containers. cdi, containers relocated for cleaning. |
| 2017-03-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed rice hot held in steam well at 93 degrees f. cdi, pic transferred rice to reheat in microwave. |
| 2017-03-06 |
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 stack of cut let lettuce in bus tubs tightly covered. cdi, operator vent |
| 2017-03-06 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken stored above raw shrimp in breading prep unit. cdi, foods relocated for proper storage. improvement made since previous inspection. |
| 2017-03-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several stacks of metal pans being wet stacked. repeat. |
| 2017-03-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soil and debris accumulating on top of dish machine and curtains of dish machine and in need of cleaning. |
| 2017-03-06 |
54 |
6-202.11 light bulbs, protective shielding - c - observed light shield missing on lighting in storage area near walk in keg cooler. |
| 2017-03-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on counter surfaces behind bar. |
| 2016-10-27 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed soil and debris on shelving at prep line, in between equipment, inside prep refrigeration holding units and walk in cooler. repeat. |
| 2016-10-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 2 split gaskets on doors of prep units. replace. |
| 2016-10-27 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed several pans being wet stacked on storage shelf.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles |
| 2016-10-27 |
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 knife wedged in soiled areas on prep units. observed ice scoops |
| 2016-10-27 |
31 |
3-501.15 cooling methods - pf - observed a pan of heat treated mushrooms on storage rack cooling. cdi, mushrooms relocated to walk in unit to rapidly cool. |
| 2016-10-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - observed prime rib in walk in cooler on tray not date marked. cdi, operator voluntarily discarded tray of prime rib. |
| 2016-10-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be clean to site and touch. observed lettuce spinner stored clean but soiled with food debris. cdi, spinner relocated for cleaning. |
| 2016-10-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed 2 pans of cooked chicken and beef stored below raw food and next to raw animal food. cdi, foods rel |
| 2016-06-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. multiple plates, bowls, and serving dishes at back prep and front service area stored as clean with dried food debris in them. cdi- all removed for cleaning. |
| 2016-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. raw chicken, and ready to eat cheese, cooked rice, sliced tomatoes not under temperature control. pic shane endres removed items for rapid cooling due to being placed in units at lunch |
| 2016-06-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service containers and to go containers at bar, beverage station, and back storage not protected during storage. pic corrected. |
| 2016-06-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. only employee on main cook line wearing bracelets while preparing foods. employee did put on gloves when preparing foods. bracelets and watch |
| 2016-06-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris and residue on shelving at main cook line, walk in cooler, and storage areas. cleaning is needed. |
| 2016-06-28 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. 4-501.11 maintain equipment in good repair. residential crock pot being used to hot hold butter at beverage station. pic was advise |
| 2016-02-25 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed lighting in storage hallway in back of kitchen uncovered / unprotected. provide proper lighting or shielde |
| 2016-02-25 |
45 |
4-501.12 cutting surfaces - c - observed cutting board by bar accumulating heavy scratches.4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be free from cracks. observed several fryer baskets with broken wires and in |
| 2016-02-25 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean equipment in clean, dry areas. observed several clean container lids being stored on soiled faucet behind 3 compartment sink..4-901. |
| 2016-02-25 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed butter held at ambient room temperature and operator not able to fin |
| 2016-02-25 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f and above. observed mashed potatoes, cooked mushrooms and cooked onions held below 135 degrees f |
| 2016-02-25 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - warewashing machines shall provide sanitizer at required concentration. observed chlorine sanitizer low and providing 0ppm chlor |
| 2016-02-25 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - food shall be stored in wrappings, packages or covered containers. observed drink pitchers at wait stations uncovered / unprotected. cdi by instruction. |
| 2016-02-25 |
8 |
.5-202.12 provide at least 100f water at handsinks.-pf - observed handwashing sinks in women's restroom providing hot water at 88 degrees f. verification required to ensure that hot water is provided at correct temperature. |
| 2015-10-22 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool foods. observed 1 tray of baked potatoe cooling on rack that employee stated was recently removed from walk in cooler to prep. repeat. |
| 2015-10-22 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed 1 food employee turn faucet off with their bare hands. cdi by instruction. |
| 2015-10-22 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - provide sanitizer at proper concentration. observed wet wiping cloth bucket below required concentration and observed sanitizer |
| 2015-10-22 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f or above. observed several soups and mashed potatoes hot held below 135 degrees f in steam well. |
| 2015-10-22 |
33 |
3-501.13 use approved thawing methods. observed tcs food thawing under running water at prep sink but water was at 73 degrees f. cdi by instruction. |
| 2015-10-22 |
49 |
5-205.15 system maintained in good repair - plumbing system shall be maintained in good repair. observed cold water faucet at hand washing sink near beverage prep station providing only warm water. cdi, operator stated she will contact plumber. |
| 2015-10-22 |
45 |
4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be free of cracks and be designed and constructed to be smooth and easily cleanable. observed 3 fryer baskets in poor repair. cdi, operator removed from use to be volu |
| 2015-10-22 |
54 |
6-202.11 light bulbs, protective shielding - c - provide shatter-proof, shatter-resistant bulbs above clean equipment. observed non-shielded lights located above clean glove and clean linen storage hallway area. |
| 2015-10-22 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed several containers being wet stacked on storage rack. repeat.4-904.11 kitchenware and tableware-preventing contamination - c - observed forks no |
| 2015-05-13 |
52 |
general comment 5-501.111 keep storage areas and bins for waste in good repair. - observed the dumpster leaking into a drain. call dumpster company and request a new dumpster. |
| 2015-05-13 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. - observed a non nsf can opener in use. purchase an nsf or ansi approved can opener. |
| 2015-05-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal pans and metal containers stacked wet. repeat violation. |
| 2015-05-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed 2 wet wiping cloths on a cutting board and prep surface. cdi - cloths placed in sanitizer. |
| 2015-05-13 |
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 diced tomatoes in the walk in tightly covered and at 62f. cdi - pic sher |
| 2014-12-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. mold on upper side wall of ice bin at server station, residue on rims/ upper portions of two glasses at bar area. some dried food debris in long plates and bo |
| 2014-12-05 |
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 . container of diced tomatoes tightly covered; bins of salad tightly covered and st |
| 2014-12-05 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. in use dry mixes and seasonings at cook line, and one stored container of flour in storage room not labeled per rule. cdi- verbal |
| 2014-12-05 |
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. dipper well used to store scoops for butter and other sauces. water at one dippe |
| 2014-12-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. more than 10 metal pans and plastic containers stacked tightly together while drying at the storage shelving. cdi- method corrected. comment: 4-903.11 store cleaned equipment, utens |
| 2014-12-05 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. coffee filters stored on tops of coffee machines; lids on single service cups dispensers not provided. cdi- operator corrected all. |
| 2014-12-05 |
50 |
5-402.13 maintain sanitary sewage system.-p. cover for cleanout drain next to dumpster is missing. cdi- verbal correction; provide cover |
| 2014-12-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris and residue on one shelving at cook line. cleaning is needed. |
| 2014-12-05 |
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. dried debris on wall at back prep table. cleaning is need |
| 2014-12-05 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. provide verification of shatter proof bulbs at pass through window and/ or shield lights. grease build up on filter |
| 2014-12-05 |
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 . two damaged fryer baskets in use, damaged shelving in on under counter freezer. replace |
| 2014-03-27 |
31 |
3-501.15 cooling methods - pf: cool tcs foods by approved and effective methods to acheive time / temperature cooling requirements. observed eemployee preparing to portion rice into sealed bags at 65 f. cdi- rice spread on tray to cool to 45 f before port |
| 2014-03-27 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: keep opened packages of food sealed and covered in appropriate containers. found rice bin left open in storage. found bags of opened seasonings not resealed or in containers. |
| 2014-03-27 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c: do not store knives in crevice between wall and knife holder. found knives stored in this manner. |
| 2014-03-27 |
38 |
2-303.11 prohibition-jewelry - c: except for a plain wedding band, employees working with food shall not wear ornaments on hands or wrists, including wrist watches. observed employee in kitchen with wristwatch. employee was working with food. |
| 2014-03-27 |
47 |
4-602.13 nonfood contact surfaces - c: clean non-food contact surfaces at a frequency to preclude buildup of food and soils. splitting door gaskets of coolers accumulating food debris. |
| 2014-03-27 |
53 |
6-501.12 cleaning, frequency and restrictions - c: clean floors and walls at a frequency to keep accumulation of build-up from occuring. greasy buildup on walls on lower portions near floors. |
| 2014-03-27 |
45 |
4-202.11 food-contact surfaces-cleanability - pf: replace damaged cooler door gaskets promptly when damaged. found several door gaskets badly splitting. cdi- work order produced showing work is scheduled to be done. |
| 2013-09-09 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. prep cooler gaskets, gaskets at ice machine, and reach in equipment need to be cleaned of dried residue and dried debris. |
| 2013-09-09 |
45 |
4-101.19 nonfood-contact surfaces. shelving used to store chemicals is rusting and corroding. replace shelving. |
| 2013-09-09 |
42 |
4-901.11 equipment and utensils, air-drying required. more than five plastic containers and four metal containers stacked tightly while wet. cdi- method corrected.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use arti |
| 2013-09-09 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. mold build up on three tea urn nozzles at beverage station; some mold on ice shield in main ice machine. cdi- cleaned/ removed for cleaning. operator also advised of ne |
| 2013-02-20 |
8 |
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. handwashings signs at handwashing sinks indicate handwashing sink only. cd |
| 2013-02-20 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. interior of reach in freezer and interior top of prep coolers need to be cleaned of food debris. cdi- verbal education as to rule requirement. |
| 2013-02-20 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. sanitizer buckets not labeled as to the type of sa |
| 2013-02-20 |
40 |
except as specified in ? (b) of this section and except for whole; raw fruits and vegetables that are intended for washing by the consumer before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contamina |
| 2013-02-20 |
42 |
except as specified in ? (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored:where they are not exposed to splash; dust; or other contamination. coffee filters not protected dur |
| 2013-02-20 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. dry goods and paper storage shelving is damaged. replace. |
| 2013-02-20 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. large ac vents; return vents; all filters in hoods; shelving and speed rack shelving need to be cleaned. |
| 2013-02-20 |
52 |
if disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory or group of adjacent lavatories. open trash cans needed at handsinks. |
| 2013-02-20 |
42 |
after cleaning and sanitizing; equipment and utensils: shall be air-dried. more than seven metal pans stacked tightly while wet. cdi- verbal correction. |
| 2012-10-26 |
14 |
mold build up on one side of ice machine shield and on diffuser of spray nozzle at the wait staff area of the bar. cdi- cleaned |
| 2012-10-26 |
47 |
filters in all hood systems; large ac vents and return vents; and surrounding wall and ceiling areas need to be cleaned of dust build up. |
| 2012-10-26 |
42 |
metal pans stacked tightly while wet. allow utensils to air dry completely before tightly stacking them. |
| 2012-10-26 |
37 |
multiple metal pitchers at beverage stations not covered. operator advised that stations do not have an employee designated/ posted at each area. cdi- operator was advised of options for pitchers. |
| 2012-10-26 |
31 |
recently washed/ prepared salad mix/ lettuce being cooled in beverage cooler. all containers covered and then stacked one on the other. cdi- method corrected. |
| 2012-10-26 |
26 |
buckets of sanitizer need to be labeled with type of sanitizer being used in facility. cdi- verbal education as to rule requirement provided to operator today. |
| 2012-10-26 |
21 |
potentially hazardous foods being stored more than 24 hours not marked with date of production. cdi- verbal education as to rule requirement. handout also given to operator today. |
| 2012-10-26 |
8 |
handwashing signs needed at all handwashing sinks. cdi- verbal education provided as to rule requirement. |