| Violation Date |
Code |
Description |
| 2018-12-18 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on reach in cooler and reach in warmer on cook line. pic stated that facility has already had gasket person here to measure, but it needed to be ordered. |
| 2018-12-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 2 wet stacked pans at prep station across from meat saw. repeat violation improvement from previous inspection. |
| 2018-12-18 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed employee cutting mushrooms on line directly from box. through discussion, facility's procedure does not include washing mushrooms prior to use. pic advised to wash all fruits and vegetables prior |
| 2018-12-18 |
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 calamari cooling in deep hotel pan. observed cheese sauce cooling in walk |
| 2018-12-18 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed cheese sauce cooling in half pans with ice wand in walk in cooler upon arrival. cheese sauce began cooling at 1pm. cdi: chee |
| 2018-12-18 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed cheese debris on slicer. pic stated that slicer had not been used today. cdi: slicer broken down and washed, rinsed, and sanitized during inspect |
| 2018-12-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cooked shrimp under raw shrimp in walk in cooler. cdi: pic relocated cooked shrimp to the appropriate shelf before environmental health specialist (ehs) intervened.note: observed f |
| 2018-12-18 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed employee had taken shellstock to the front cooler as prepara |
| 2018-07-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning or re-caulking needed on prep sink by salad station where there is build-up in the corners. observed cleaning needed on servers station coo |
| 2018-07-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers and pans being stacked while wet throughout kitchen. ehs advised pic to develop proper air drying procedure for clean equipment and utensils. |
| 2018-07-11 |
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 crab mix cooling in ice well on cook line. pan was above line of ice. cdi: |
| 2018-07-11 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed one container of butter with date label of 7/2. cdi: butter voluntarily discarded. |
| 2018-02-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed risotto on the line hot holding at 120f. cdi: product reheated to over 165f. |
| 2018-02-14 |
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/pf observed chicken stock and shallot |
| 2018-02-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in salad prep cooler holding above 45f. cdi: items temporarily placed on tphc for lunch. |
| 2018-02-14 |
45 |
4-501.11 maintain equipment in good repair. observed salad cooler holding above 45f. during inspection breaker was reset and cooler began to come down in temperature. |
| 2017-12-20 |
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 container of utensils in pantry sink under 80f water. if using water i |
| 2017-12-20 |
40 |
3-302.15 washing fruits and vegetables - c observed berries not being washed before being put onto desserts. |
| 2017-12-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed rags on counters. keep in sanitizer when not using, put into laundry when soiled. |
| 2017-12-20 |
37 |
3-307.11 miscellaneous sources of contamination - c observed customer doggie bag in wic with and above facility food. cdi-disposed of. |
| 2017-12-20 |
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 tcs foods improperly cooling in deep pans (green beans, soup) or tightly |
| 2017-12-20 |
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, fried parsley and |
| 2017-12-20 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed tightly wrapped meat at 130f in wif after being in there 1 hour. after second hour meat at 115f. cdi-meat voluntarily dis |
| 2017-12-20 |
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 asterisks on menus by all swordfish dishes. no parasite destruction letter for swordfish. facility needs to 1. have |
| 2017-12-20 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed hand sinks not reaching at least 100f (71f). verification required |
| 2017-12-20 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed pic turn off water with hand (several times) after handwash. staff not washing hands af |
| 2017-09-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink on line blocked by sanitizer and sheet tray. cdi: items moved. observed ice in handsink at bar. cdi: employees reminded to use handsinks only for handw |
| 2017-09-18 |
14 |
4-501.111 manual warewashing equipment, hot water sanitization temperatures - p observed plate thermometer reading 155f after several washes. cdi: ecolab called and serviced the machine. thermostat was adjusted and plate thermometer read 167f. |
| 2017-09-18 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed french onion soup cooling at a rate of 0f per minute. cdi: ice was placed around item. proper cooling rate achieved. employe |
| 2017-09-18 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed mushrooms stored over ready to eat food in reach in.cdi: mushrooms relocated. |
| 2017-09-18 |
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 ceramic plates stored under shellstock in reach in. observed some debris on top plates in stacks. cdi: plates removed f |
| 2017-09-18 |
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 several items held on tphc |
| 2017-03-22 |
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 observed deep portion of spring mix and cooked potatoes at 49f and 84f. cdi - pic v |
| 2017-03-22 |
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 buildup on the vent in the employee restroom and |
| 2017-03-22 |
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 shelving in dry storage. clean. -0- |
| 2017-03-22 |
45 |
4-501.11 maintain equipment in good repair. observed melted rice warmer at the hot line with heavily damaged handles. repair or replace. -0- |
| 2017-03-22 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed paper towels and tissue in a wooden container stored on the floor under window cleaner. -0- |
| 2017-03-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed towel drying of plates at the serving line, wet nested pans on the drying rack near the dish machine and wet stacked glasses in the bar. -.5- |
| 2017-03-22 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food runner plating food without hair restraint. -0- |
| 2017-03-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed private dining catering menu with steak tartare and steaks available without the consumer advisory. cdi - |
| 2017-03-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup in metal pans, inside plastic pans and lipstick on wine glasses in the bar. cdi - pic pulled all these for cleaning. -1.5- |
| 2016-12-21 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee handling raw beef and then move to handling ready to eat foods with no glove change. cdi: pic corrected employee. employee discarded gloves, |
| 2016-12-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice in handsink near ice machine. cdi: ice melted. employees directed to only wash hands in the handsink. |
| 2016-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes and cheeses in reach in cooler on line above 45f. cdi: items switched to time, as they were just put in the cooler at the beginning of service. maintenance called for |
| 2016-12-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed coffee cup with drink on prep table at grill station. cdi: cup discarded. |
| 2016-12-21 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee handle dirty dishes, then stick hands in sanitizer at |
| 2016-12-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer in salad station with heavy food debris. pic stated that the slicer had not been used today. cdi: item broken down for proper cleaning. |
| 2016-12-21 |
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 several items held on tphc |
| 2016-12-21 |
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 corn relish cooling in walk in cooler, tightly covered. cdi: item vented |
| 2016-12-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth at bar held out of sanitizer and sanitizer bucket at meat saw at 50 ppm quat. cdi: wet cloth moved to sanitizer bucket and sanitizer bucket changed at meat saw. rep |
| 2016-12-21 |
45 |
4-501.11 maintain equipment in good repair. observed reach in cooler on line holding at 59f. maintenance called during inspection. |
| 2016-09-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket at front line with 0ppm sanitizer. cdi-bucket replenished to correct concentration. |
| 2016-09-28 |
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 several squeeze bottles of oils, sauces, spices, bulk bins of dry ingredients not labeled as required. cdi-product label |
| 2016-09-28 |
20 |
.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked pasta holding on ice at the cook line at 64f. cdi-product was discarded. discussed holding product on tphc. emailed tphc form. |
| 2016-04-25 |
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 improperly labeled tcs food |
| 2016-04-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in red bucket at 0 ppm qac. cdi- remade to 200 ppm |
| 2016-04-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed food employee handle raw meat then sliced cheese and cooked bread without washing hands and changing gloves. cdi- instruction provided |
| 2016-04-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink re-purposed as food prep sink only. cdi |
| 2016-04-25 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed food employee handle raw meat then sliced cheese and cooked bread without washing hands and changing gloves.2-301.14 wash hands after handling soiled equipment or utensils and before |
| 2015-12-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw lobster stored over mushrooms and other ready-to-eat foods in reach-in cooler. cdi- lobster was relocated to lower shelf. observed raw egg over ready-to-eat foods on -ice. cdi- |
| 2015-12-17 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black build up in ice machine. 4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed slic |
| 2015-12-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on surface by icecream machine, dessert prep area, and prep sink. |
| 2015-12-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes on drying rack by dishmachine wet stacked. |
| 2015-12-17 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on hotbox on front line and on several reach-in coolers. |
| 2015-12-17 |
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 rust on door of walk-in freezer and walk-in cooler floor. |
| 2015-09-16 |
13 |
3-302.11(a) separate raw animal foods and store to prevent contamination. observed raw steak stored above salad plates. cdi- steak properly stored. |
| 2015-09-16 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed meat slicer not used today stored with food particles stuck to blade guard. cdi- slicer cleaned. |
| 2015-09-16 |
16 |
3-401.11 cook raw animal foods to required temperatures. chicken must be cooked to internal temperature of min 165 for min 15 seconds. observed chicken cooked and to be served at 135 in thicker parts of chicken. cdi- chicken placed back in broiler and obs |
| 2015-09-16 |
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 tcs items on cook line and |
| 2015-09-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf pic and gm said they at times offer salmon cooked to order at less than 145 degrees. seared salmon on menu is not |
| 2015-09-16 |
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 pack of sausages opened 5 days ago in walk in cooler not date marked. cdi- sausages voluntarily disposed of by pic. |
| 2015-09-16 |
42 |
. 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes being tight stacked while still wet, at dish rack shelves by dish machine. |
| 2015-09-16 |
45 |
4-501.11 maintain equipment in good repair. obseved some racks in walk in cooler and some dish storage racks that are peeling and showing rust, they will need recoating or replacing soon. |
| 2015-09-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed un-opened employee personal drinks stored in fridge on cook line co-mingled with restaurant food. pic removed drinks. |
| 2015-09-16 |
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 items just cooked that were placed on the make table station to cool inclu |
| 2015-03-20 |
31 |
3-501.15 cooling methods - pfuse proper procedures to cool food. observed rice tightly wrapped in walk in cooler and operator stated was in unit overnight to cool at 51 degrees f. observed green beans cooling in large plastic container. cdi, operator volu |
| 2015-03-20 |
6 |
2-301.12 cleaning procedure - pvigorously rub hands for 10-15 seconds when handwashing. observed food employee not vigorously rub hands for required time when washing hands. cdi by instruction. |
| 2015-03-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - praw animal food shall be stored so that cross contamination is prevented. observed raw hamburger patties stored in container next to clean equipment. observerd raw beef and ra |
| 2015-03-20 |
22 |
•3-501.19 time as a public health control - p,pfwritten procedures shall be prepared in advance and held on site when using time as a public health control. observed mozzerela held on time but not holding food item according to written procedures. cdi, op |
| 2015-03-20 |
35 |
3-203.11 molluscan shellfish, original container - cmolluscan shellfish may not be removed from the container in which they are received other than immediately before sale or service. observed 1 container of oysters in prep unit without a shellstock tag a |
| 2015-03-20 |
54 |
6-202.11 light bulbs, protective shielding - clight bulbs shall be shielded, shatter-resistant or shatter-proof above clean equipment. observed lights not shielded or protected in upstairs storage area. |
| 2015-03-20 |
42 |
4-901.11 equipment and utensils, air-drying required - callow equipment to air dry after cleaning. observed several plastic containers being wet stacked at warewashing area. repeat.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service a |
| 2015-03-20 |
45 |
4-101.11 characteristics-materials for construction and repair - pmultiuse food contact surfaces shall be designed and constructed to be free of heavy cracks or scratches and be smooth and easily cleanble. observed 1 damaged fryer basket, 2 plastic contai |
| 2015-03-20 |
51 |
6-302.11 toilet tissue, availability - pf - toilet tissue shall be available at toilet rooms. observed toilet tissue missing from employee restroom. cdi, operator provided toilet tissue during inspection. |
| 2015-03-20 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in-use utensils properly. observed 1 spoon stored in water at 75 degrees f. |
| 2014-11-05 |
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 and below. observed container of rosoto, grilled green beans, grilled onio |
| 2014-11-05 |
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 and raw beef stored over cooked chicken in reach-in refrigerator. cdi, operator |
| 2014-11-05 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide proper concentration of sanitizer. observed quat sanitizer low at 3 compartment sink. quat sanitizer dispenser removed from |
| 2014-11-05 |
22 |
3-501.19 provide and follow written procedures prepared in advance for foods held using time as a public health control (tphc). observed several containers of cut tomatoe marked 4 hours out when procedures stated that they were keeping them for 2. observe |
| 2014-11-05 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfhandwashing sinks shall be easily accessible for employee use. observed a bottle stored inside handwashing sink behind front counter. cdi, employee removed bottle. repeat. |
| 2014-11-05 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed oven door broken and a towel being used to keep oven door shut. repair. observed dispenser unit removed from 3 compartment sink and operator s |
| 2014-11-05 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free of accumulation of soil. observed several gaskets of reach in units collecting debris. observed shelving starting to collect debris throughout kitchen. |
| 2014-11-05 |
49 |
5-205.15 system maintained in good repair - pa plumbing system shall be maintained in good repair. observed drain clogged below 3 compartment sink and employees not able to discharge water. cdi, operator called plumber during inspection and removed a spoo |
| 2014-11-05 |
42 |
4-901.11 equipment and utensils, air-drying required - c allow equipment to air dry after cleaning. observed several metal containers being wet stacked at warewashing area. repeat.4-903.12 prohibitions - c - clean linen is prohibited from being stored in |
| 2014-05-30 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfgeneral comment: handwashing sinks shall be easily accessible at all times for employee use. observed wet wiping cloth stored on handwashing sink behind bar. cdi, operator removed wiping clot |
| 2014-05-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pgeneral comment: store raw animal food so that cross contamination is prevented. observed 1 container of clam chowder stored under raw beef in walk-in cooler. cdi, operator re |
| 2014-05-30 |
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, mozzerela cheese, prociutto and boiled egg |
| 2014-05-30 |
22 |
3-501.19 time as a public health control - p,pfwritten procedures must be prepared and maintained on site when using time as a public health control. observed 1 pan of butter marked with a 4 hour time that operator stated was the time that they held it ou |
| 2014-05-30 |
26 |
7-201.11 separation-storage - pgeneral comment: store toxic substances so that contamination of equipment is prevented. observed 1 container of propane fuel stored inside reach-in prep cooler. cdi, operator removed fuel from unit. |
| 2014-05-30 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed dish machine behind bar not providing proper concentration of chlorine sanitizer. operator stated that they have notified ecolab and there is |
| 2014-05-30 |
53 |
6-501.12 cleaning, frequency and restrictions - cphyiscal facilities shall be cleaned as often as necessary to keep them clean. observed some shelves accumulating some soil in walk-in freezer and coolers. observed trash and debris accumulating under ice m |
| 2014-05-30 |
54 |
6-202.11 light bulbs, protective shielding - cgeneral comment: light bulbs shall be shielded, shatter-proof or shatter-resistant in areas above clean equipment. observed unprotected ceiling light bulbs in upstairs storage area over singel-service articles |
| 2014-05-30 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c store clean equipment and single-service articles 6 inches from the ground. observed several boxes of single-service cups and articles stored on g |
| 2014-01-13 |
8 |
6-301.14 handwashing signage general comment: each handwash sink shall be supplied with a handwash sign. observed no handwash sign at handwash sink behind bar. cdi, handwash sign provided to operator. |
| 2014-01-13 |
12 |
3-203.12 shellstock, maintaining identification general comment: shallstocked tags shall be maintained for 90 days and date of last shellstock sold or served shall be recoreded on tag and be stored in chronological order. observed shell stock tags being m |
| 2014-01-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation store raw animal food so that cross contamination will not occur. observed sushi grade salmon stored in direct contact with a bag of shrimp. observed cooked lobster stored below |
| 2014-01-13 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency ice bins shall be cleaned according to manufacturers recommendations or at least enough to prevent accumulation of reside. observed 1 of 2 ice machines starting to accumulate pink residue on |
| 2014-01-13 |
22 |
3-501.19 time as a public health controlwhen using time as a public health control for tcs/ potentially hazardous foods, written procedures must be maintained and prepared in advance for the product. observed no time procedures for french fries, potatoe c |
| 2014-01-13 |
37 |
3-304.13 linens and napkins, use limitationsgeneral comment: linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and linens and napkins are replaced each time the container is refilled |
| 2014-01-13 |
39 |
3-304.14 wiping cloths, use limitationcontainers of sanitizer shall be stored 6 inches off of the ground and located to prevent contamination of equipment. observed multiple buckets of sanitizer stored on ground and 1 container stored on handwsink along c |
| 2014-01-13 |
41 |
3-304.12 in-use utensils, between-use storagegeneral comment: store in-use utensils correctly. observed 1 knife used to cut tomatoes stored in dipping well used to store ice cream scooper. cdi by istruction, utensils relocated for cleaning. |
| 2014-01-13 |
45 |
4-501.12 cutting surfaces general comment: cutting surfaces shall be free from heavy scaring. observed 3 of 9 cutting boards in need of resurfacing or replacement. cdi, operator removed cutting boards from use.4-205.10 food equipment, certification and cl |
| 2014-01-13 |
26 |
7-201.11 separation-storage general comment: toxic substances shall be stored so that contamination of equipment is prevented. observed propane fuel container stored above food prep table. cdi, operator relocated container of propane for proper storage. |
| 2013-04-05 |
54 |
general comment: replace burnt bulb(s) in hood system. |
| 2013-04-05 |
53 |
observed general cleaning needed under and behind equipment on main cook line. |
| 2013-04-05 |
20 |
genera comment: items being held on top of ice will not maintain temps for extened time. suggest placeing down in ice or establish tilt procedures for those items. items were within paramatures during inspection. |
| 2013-03-06 |
47 |
observed some debris accumulation in containers used to hold silver ware. clean containers frequently to prevent build up. nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. |
| 2013-03-06 |
42 |
observed a few items on pan rack that were being stacked wet. ensure that pans and utensils are allowed to properly air dry before storing or stacking. |
| 2013-03-06 |
23 |
need to include disclaimer on the bottom of each page that would offer items that may be under cooked. lunch menu looks good but observed disclaimer for full service menu on the back or last page. cdi by insturction. |
| 2013-03-06 |
21 |
general comment: date marking looking very good. ensure to mark all items such as leafy greens and milk products to include cream once product is opened. |
| 2012-11-26 |
14 |
properly wash; rinse; and sanitize all food contact surfaces. observed stickers remaining on several pans that were tight stacked together. ensure that all stickers are removed as to not contaminate the interior of another pan. all dishes removed and sent |
| 2012-11-26 |
45 |
general comment- observed beverage coke clear glass front cooler being used to store butter cut for tables. beverage cooler states that it is only approved for pre-packaged or bottled products only. replace cooler with cooelr approved for potentially haza |
| 2012-11-26 |
42 |
maintain proper air drying of wet dishes and utensils. observed several wet stacked metal pans in clean dish area. |
| 2012-11-26 |
2 |
general comment- observed no employee health policy. left information on employee health policy. ensure that all staff and managers know symptoms and when to report. |