| Violation Date |
Code |
Description |
| 2018-07-16 |
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 black buildup on walls near caulking on drainboa |
| 2018-07-16 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups at bar area displayed with lip contact surface exposed to potential contamination from air. |
| 2018-07-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two sanitizer nuckets reading less than 50 ppm qac during inspection. |
| 2018-07-16 |
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 one unlabelled container of oil on cook line. |
| 2018-07-16 |
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 cut tomatoes and cooked pasta cooling in deep covered plastic containers i |
| 2018-07-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all sauces held in ice bath on front line holding above 45f due to insufficient ice bath, as well as spinach, proscuitto and corn holding above 45f in reach in and flip top unit |
| 2018-07-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with visible food residue on the underside of blade. cdi: slicer scheduled for proper cleaning. |
| 2018-02-05 |
20 |
observed tomato brushetta mix on ice at >45f today- cdi placed into reach in freezer where it fell to 43 during the inspection.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2018-02-05 |
46 |
4-501.14 warewashing equipment, cleaning frequency - cobserved lime build up in the dishwasher today. |
| 2018-02-05 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed an employee scooping ice with a wrist watch on. kitchen staff did not have jewelry on hands today and they were wearing beard guards |
| 2018-02-05 |
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.build up on the black ceiling vent up front and some dust |
| 2018-02-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build up in beer cooler(floor to ceiling) and on the walk in cooler racks. |
| 2017-10-11 |
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. -repeat- observed walls near back hand sink in need of repair. also observed tile near |
| 2017-10-11 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- repeat- observed several portable cutting boards in need of replacing do to deep cuts and grooves. |
| 2017-10-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- observed an employee preparing pizzas with a wrist bracelet. 2-402.11 use head coverings, beard guards and clothing to restrain body hair fr |
| 2017-10-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed flies throughout the facility. |
| 2017-10-11 |
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 meat balls in a large covered container at 71f. observed chicken, roast b |
| 2017-10-11 |
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 pasta, pimento cheese, garlic butter, and corn salsa all dated for 10/6/17 and at 43f. cdi- all |
| 2017-04-06 |
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 on the cookline not labeled. |
| 2017-04-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed chicken (51), shrimp (50), artichokes (53), pepperoni (50) , and pizza sauce (51) in reach in cooler. cdi- employee voluntarily discarded the items.note: a product disposition |
| 2017-04-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed several wet wiping cloths stored on prep surfaces. |
| 2017-04-06 |
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 wall damage and paint chipping throughout back prep area walls.6-501.12 floo |
| 2017-04-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat- observed food debris build up in gaskets and inside of reach in equipment. clean as needed to reduce and prevent build up. |
| 2017-04-06 |
45 |
4-501.11 maintain equipment in good repair. - observed reach in cooler functioning at 56f and holding tcs foods at 50-53f. a vr will occur no later than 4/14/17 to ensure the reach in cooler is functioning properly and holding tcs items at 45f or below. n |
| 2017-01-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- observed food debris build up on gaskets of prep coolers, walk ins and dust build up on racks near 3 comp sink. clean. |
| 2017-01-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. 0pts- observed a few fruit flies in facility. contact pest management to prevent the presence of pests. |
| 2017-01-26 |
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 .05pts- observed pulled chicken at 68f cooling on the counter. pic stated the item |
| 2017-01-26 |
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 pork at 42f and dated for 1/21/17. the pork at that temperature can only be held for 4 day. cdi- |
| 2017-01-26 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. 0pts- observed black build up in ice machine. clean as needed to prevent build up.4-501.114 maintain sanitizer at correct concentrations when being used t |
| 2017-01-26 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf 1.5pts- observed signed employee health policies without all foodborne illnesses that food employees should be excluded from w |
| 2016-10-13 |
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 peeling paint around the door frame near the pizza prep. station. 6-502.12 f |
| 2016-10-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies on the walls in the dish pit area of the kitchen. |
| 2016-10-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut spinach being held at room temperature and hummus and pasta salad in a flip top cooler stacked above the container fill line. an employee indicated the spinach was set out |
| 2016-10-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a deli slicer stored clean with dried food debris on the backside of the blade. cdi- item was cleaned during inspection. |
| 2016-06-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in a flip top cooler cold holding above 45f and arugula being stored at room temperature. cdi- arugula was discarded. the thermometer in the flip top cooler has dropped |
| 2016-06-10 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee handling pepperoni slices without gloves on. the pepperoni would be used for pizzas throughout t |
| 2016-02-11 |
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 feta dressing made in-house with a 2/2 datemark, mozzarella in a flip top cooler with a 2/2 dat |
| 2016-02-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice cubes in the hand sink at the bar. cdi by instruction. |
| 2016-02-11 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed one unisex restroom without a lid for the waste receptacle. |
| 2016-02-11 |
36 |
6-202.13 properly locate mechanical insect control devices. observed an insect control device attached to the wall above the 3 compartment sink where cleaned containers are being stored. |
| 2015-10-06 |
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 a large white plastic bowl used for weighing dough with cracks and chips in the |
| 2015-10-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 3 containers stacked while wet on clean equipment storage racks. |
| 2015-10-06 |
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 3 bean salad in the walk in cooler dated 9/20. cdi- product discarded. |
| 2015-10-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in a reach in cooler above 45f, foccacia bread with fontina cheese baked on top stored at room temperature, and one container of sauteed onions stored at room tem |
| 2015-10-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one container of raw shell eggs stored directly over cooked chicken in the walk in cooler. cdi- storage rearranged. |
| 2015-06-03 |
54 |
6-303.11 maintain proper lighting levels(50 foot candles) in areas where food is being prepared. need to add more lighting. |
| 2015-06-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed excessive residue accumulation on walls and equipment in beer cooler. |
| 2015-06-03 |
45 |
4-501.11 maintain equipment in good repair. observed cooler doors in need of repair. |
| 2015-06-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few flies in facility. |
| 2015-06-03 |
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 3 bean salad cooled improperly in closed plastic with a low surface area t |
| 2015-06-03 |
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 multiple containers of opened, cooked and ready to eat tcs foods taht had not been date marked in front small prep unit. cdi- date |
| 2015-06-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed both tea nozzles with excessive residue accumulation. |
| 2015-06-03 |
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 handling soiled dishes and clean dishes interchangeabl |
| 2015-01-21 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed yesterdays cooked chicken in small containers, todays cooked chicken in a bus tub and mozerella not date marked. cdi- date marked |
| 2015-01-21 |
18 |
3-501.14(a) rapidly cool all heated tcs foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f observed fresh mozerella being cooled in high volume plastic container, covered in plastic in ice bath. temped at 110 f then agai |
| 2015-01-21 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed facility still having cooling issues. provcedure for cooling of mozerella changed. cdi- removed to freezer; in |
| 2015-01-21 |
42 |
4-801.11 store clean linens in clean dry location away from potential contamination. observed linens stored in open storege shed. |
| 2014-10-07 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed chicken and sausage cooling in high volume, plastic, covered containers. cdi- removed to open sheet trays to f |
| 2014-10-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. observed pic state facility will undercook salmon if customer requests and they have consumer advisory. cdi- facility |
| 2014-10-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed sour cream and carmelized onions held off temp or on improper ice bath over 67 f. cdi- discarded tphc template given |
| 2014-10-07 |
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. observed dishwasher handling clean after soiled dishes with no hand wash i |
| 2014-06-27 |
37 |
3-306.11 food display shall be shielded to prevent contamination by consumers. observed food sitting on counter above table and little girl handling the plate from her seat. cdi- food discarded instruction provided |
| 2014-06-27 |
31 |
3-501.15 tcs foods shall be cooled using effetive, approved cooling methods. observed cooked chicken and tomato soup not fully cooled prior to portioning and stocking in tight , covered high volume plastic containers. cdi- removed from containers and rec |
| 2014-06-27 |
6 |
2-301.14 food employees shall wash hands between glove changes. observed multiple employees nevcer change gloves and multiple employees change gloves without washing hands. cdi- instruction provided |
| 2013-11-05 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed two split gaskets - replacements have been ordered already. |
| 2013-06-17 |
39 |
3-304.14. store damp wiping cloths between uses in container of sanitizer at proper strength. container shall be labeled and stored off the floor. observed damp wiping cloths stored both inside empty sanitizer bucket and on cutting board surface. discusse |
| 2013-06-17 |
35 |
3-302.12. except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as co |
| 2013-06-17 |
21 |
3-501.18. tcs rte foods shall be discarded no later than the end of the 4th or 7th day after preparation or opening; depending on storage temperature. if held at or below 41f; such foods may be kept through the 7th day. if held between 41f and 45f; they m |
| 2013-06-17 |
2 |
2-201.11. employees shall understand when to report illnesses; symptoms and exposure and pic shall understand when to allow ill employees to return to work. employee health policy is in place but more review would be good. continue educating. |
| 2013-01-10 |
41 |
3-304.12. store utensils between uses in clean area. read rule 3-304.12 through to understand acceptable versus unacceptable areas. observed two knives stored in crevice between salad coolers. |
| 2013-01-10 |
39 |
3-304.14. store damp wiping cloths in conatiner of sanitizer between uses. observed damp wiping cloths on counters. |
| 2013-01-10 |
54 |
6-501.110. lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. observed keys and phone stored on shelf above prep table. |
| 2013-01-10 |
14 |
4-601.11(a). equipment food-contact surfaces and utensils shall be clean to sight and touch. observed soiled equipment stored as clean: meat slicer; tomato slicer; tomato dicer. corrected by sending back to dish. |