| Violation Date |
Code |
Description |
| 2018-11-07 |
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 broken tile, with missing grout near grill. |
| 2018-11-07 |
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 clean knife stored between flip top and counter, as well as between crev |
| 2018-11-07 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observedsqueeze bottles without identifying label. |
| 2018-11-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/ventend shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cheese, and prepared quesadillas cooling from room temperature in under c |
| 2018-11-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed unclear consumer advisory. menu contains ** as a disclosure of foods offered undercooked. as a foot note me |
| 2018-11-07 |
17 |
3-403.11 reheating for hot holding - p observed food employee set reheated bbq from microwave into hot well to hot hold. bbq observed at temperature below 135f after allowed to sit for 2 minutes. cdi, bbq returned to microwave to heat up to 135f for hot h |
| 2018-06-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosureand reminder.-pf observed unclear consumer advisory. menu contains ** as a disclosure of foods offered undercooked. as a foot note men |
| 2018-06-28 |
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 chili base cooling in covered pans walk in cooler. pic stated chilli had b |
| 2018-06-28 |
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 without benin |
| 2018-06-28 |
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 knife stored between flip top and counter. |
| 2018-06-28 |
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 squeeze bottles without identidying label. |
| 2017-12-12 |
45 |
no points deducted4-501.11 maintain equipment in good repair. observed prep cooler not functioning in need of repair; observed very loud noise coming from hood system in need of observation from maintenance. |
| 2017-12-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses in a concentration level that is acceptable for sanitizert per manufactuer. observed wet wiping cloths stored on sheet pan with food products in stand up cooler. |
| 2017-12-12 |
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 sealed bulk container of salsa cooling inside walk-in cooler measuring 57 |
| 2017-12-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw ground beef stored above ready to eat foods in reach-in cooler. cdi raw meats properly stored. |
| 2017-09-07 |
45 |
repeat4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. (points not doubled due to progress in this area). |
| 2017-09-07 |
36 |
repeat6-501.111keep the premises free of insects, rodents, and other pests.observed fruit flies at bar area. (points not doubled due to progress in this area). |
| 2017-09-07 |
23 |
3-603.11provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved consumer advisory for eggs, burgers cooked to order not complete. vr to ensure proper advisory is in place. |
| 2017-09-07 |
14 |
4-601.11 ( e ) (4) in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers: shall be cleaned ; (a) at a frequency specified by the manufacturer, or (b) absent manufacturer specifications, at |
| 2017-06-06 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous clean containers stacked wet. |
| 2017-06-06 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed fruit flies at bar area. |
| 2017-06-06 |
45 |
repeat4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing.4-501.11maintain equipment in good repair.observed large plastic |
| 2017-06-06 |
53 |
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 cleaning issues to physical facilities. (observed |
| 2017-06-06 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (inside bottom surfaces of stand up freezer unit; large plastic container used to |
| 2017-03-29 |
45 |
4-501.11maintain equipment in good repair.observed broken, damaged plastic containers and utensils, observed split/torn gasket on cooler doors. observed leak inside prep cooler collecting in bottom in need of removal. |
| 2017-03-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved sliced cheese stored inside cold holding pull out drawer unit measuring 50f; cdi cheese pulled and placed into walk-in cooler. |
| 2016-11-14 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2016-11-14 |
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/pfobserved no written procedures on sit |
| 2016-11-14 |
11 |
3-502.12 ( c ) except for fish that is frozen before, during, and after packaging, a food establishment may not package fish using a reduced oxygen packaging method. p observed raw (not frozen)fish in vacuum sealed packages. cdi fish removed from vacuum p |
| 2016-08-17 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on wic. observed hood making loud noise and not pulling properly. cdi: maintenance called. |
| 2016-08-17 |
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 significant tile damage throughout kitchen. repeat violation |
| 2016-08-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed ss containers and napkins stored on the floor in the facility. cdi: items put up on appropriate shelving. |
| 2016-08-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cups wet stacked at the bar. observed 2 plastic containers wet stacked at dish area. rpeeat violation |
| 2016-08-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed all sanitzer buckets with wet cloths to be below 150ppm quat. cdi: all buckets filled to proper concentration. repeat violation |
| 2016-08-17 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at bar handsink. cdi: bartender obtained soap from storage and refilled container. |
| 2016-05-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stacked pans with stickers and sticker residue. cdi: discussion with employee about getting all of the sticker off of the utensil. |
| 2016-05-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hard boiled eggs, cut melon, tomatoes, and slaw in salad flip top cooler holding above 45f. pic stated all items were recently refilled. cdi: cooler turned down and pulled awa |
| 2016-05-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site during inspection. |
| 2016-05-19 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed white powder in shaker un labeled. observed bottle of clear liquid at grill unlabeled. cdi: items labeled appropriately. |
| 2016-05-19 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply scratched green cutting board. resurface or replace utensil. |
| 2016-05-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked cups at the bar. observed wet stacked metal pans in dish area. cdi: items unstacked to properly dry. |
| 2016-05-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth on counter. |
| 2016-05-19 |
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 vent for dish machine rusted. observed damaged floor tiles throughout facilit |
| 2016-03-03 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed rusted vent covers throughout facility. repeat violation |
| 2016-03-03 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed damage to floor tile in prep area near handsink and prep sink. observed peeling ceiling tiles in prep area and in dish are |
| 2016-03-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored in buckets with soapy water. cdi: cloths moved to dirty laundry. observed one bucket with wet rag below 200ppm quat. cdi: bucket changed and filled with properl |
| 2016-03-03 |
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 hard boilded eggs cooling in top of prep unit. observed salad tightly wra |
| 2015-12-31 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed rusted and damaged vents throughout facility. |
| 2015-12-31 |
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 on wif floor. maintenance in dish area re |
| 2015-12-31 |
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 seasoning and oils with no label at grill station. |
| 2015-12-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed enitre salad prep unit holding at 50f. items had been placed in the unit within the past 2 hours according to pic. cdi: unit turned down and all items below 45f by end of insp |
| 2015-12-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on pans and containers stored as clean. verification required4-602.11 clean the equipment and utensils used with tcs foods as require |
| 2015-08-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed significant sticker residue adhered to pans and containers.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid cont |
| 2015-08-07 |
26 |
7-201.11 store toxic materials to avoid contamination. -p: observed soap bucket and sanitizer bucket in prep sink with thawing chicken. buckets were later seen on drainboard of same prep sink. cdi- bickets moved and sink cleaned. |
| 2015-08-07 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p: observed employee at grill opening cooler doors, handling orders, etc while wearing gloves then working with food including handling toast. cdi- discussion wi |
| 2015-08-07 |
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. re-attach sinks that are detaching from wall. maintenance |
| 2015-08-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed general residues and stickiness on surfaces of containers, interiors of coolers, non-food contact surfaces of facility. |
| 2014-10-23 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. some damaged floor tiles at cook line/ prep area. repair/ replace tiles. |
| 2014-10-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal pans at warewashing area stacked together tightly while wet. cdi- storage corrected; verbal correction. |
| 2014-10-23 |
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. dried debris in and around knife box used to store tethered knife at prep line. c |
| 2014-10-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wiping cloth being held in one soapy water bucket at cook line area. cdi- verbal correction as to rule. discussed options with operator sharon sloan. |
| 2014-08-01 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c. dust build up on wall areas surrounding vents. cleaning is needed. |
| 2014-08-01 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. dried debris on storage shelving in prep room and bar area. cleaning is needed. |
| 2014-08-01 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. dicer with dried food debris on it stored as clean and mold on ice shield and upper portion of ice machine. cdi- operator sharon sloan had all cleaned. |
| 2014-03-18 |
14 |
4-501.115 manual warewashing equipment, chemical sanitization using detergent-sanitizers - c. chlorine sanitizer at facility dish machine testing at less than 50ppm. operator, dustin gatz advised that dish machine was replaced as of yesterday; like for li |
| 2014-03-18 |
38 |
2-402.11 effectiveness-hair restraints - c. management personnel working on main cook line preparing food with no active hair restraint. cdi- verbal correction. |
| 2014-03-18 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c. hvac vents and adjancent tiles need to be cleaned of dust throughout facility. |
| 2014-03-18 |
41 |
3-304.12 in-use utensils, between-use storage - c. some build up on insert being used to store ice scoop . cdi- operator cleaned. |
| 2013-03-08 |
53 |
a) physical facilities shall be cleaned as often as necessary to keep them clean. observed floors and walls in need of cleaning throughout facility. |
| 2013-03-08 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed refrigeration units (inside and out) and equipment on the cookline in need of cleaning. clean counters at bar (under mats). |
| 2012-12-12 |
36 |
the premises shall be maintained free of insects; rodents; and other pests. the presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (a) routinely inspecting incoming shipments of food and suppl |
| 2012-12-12 |
53 |
a) items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; andobserved unused dish racks on floor creating obstacles to cleaning. (a) physical facilities shall be cleaned a |
| 2012-12-12 |
46 |
sinks and drainboards of warewashing sinks and machines shall be self-draining. observed 3 compartment sink at bar leaking. manager stated maintenance had been notified and will be repairing the equipment. |
| 2012-12-12 |
14 |
a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ? 4 703.11(c) shall meet the criteria specified under ? 7 204.11 sanitizers; criteria; shall be used in accordance with the epa-regist |