| Violation Date |
Code |
Description |
| 2018-12-20 |
53 |
repeat: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 cracked/damaged floor tiles in various areas of kitchen. |
| 2018-12-20 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving inside walk-in cooler 1. replace/repair damaged handsink faucet fixtures. re-attach handsink at front back to wall. observed torn gaskets on both walk-in coolers.4-501.12 resurface or r |
| 2018-12-20 |
31 |
repeat: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 roast beef cooling while wrapped in plastic inside cold drawer pre |
| 2018-06-27 |
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 damaged tile in kitchen. |
| 2018-06-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build up on shelving in facility. |
| 2018-06-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on the prep surfaces and counters. |
| 2018-06-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee handling food with a beard and no beard guard. |
| 2018-06-27 |
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 plastic wrapped roast beef cooling in reach in on line stacked on top. cdi |
| 2018-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce cut in the reach in and flip top above 45f. observed sour cream in ice on line above 45f. see chart. cdi-pic discarded items. |
| 2017-12-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p- ensure unwashed produce are separated from other ready to eat foods. observed unwashed melon, oranges, and lemons stored over ready to eat foods in walk in unit 2. cdi by in |
| 2017-12-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed 2 knives and can opener stored as clean but soiled with debris. cdi, equipment relocated for cleaning. |
| 2017-12-28 |
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 1 tightly covered container of tomatoes cooling in low reach in prep uni |
| 2017-12-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed several metal trays with damages to corners. observed 2 strainers with damage and 1 light out under hood ventilation system.4-205.10 food equipment, certification and classification - c - |
| 2017-12-28 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed package of oven mits stored next to chemicals on storage rack. |
| 2017-12-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee with watch. |
| 2017-08-02 |
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 pan of sauerbraten not identified when product was pulled from freezer and had a date of prepa |
| 2017-08-02 |
4 |
2. 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on shelf above prep table. repeat. |
| 2017-08-02 |
8 |
6-301.11 hand washing cleanser, availability - pf - observed no hand soap left in dispenser behind bar. cdi, operator refilled dispenser. |
| 2017-08-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed cloths on waist of food employee. |
| 2017-08-02 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed facility reusing single-service manufacturer food containers. |
| 2017-08-02 |
45 |
4-501.12 cutting surfaces - c - observed bar cutting board and cutting board in kitchen in need of resurfacing or replacement.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and asse |
| 2017-08-02 |
41 |
3-304.12 in-use utensils, between-use storage - c - observed handle of spoon in contact with food ingredient in dry storage container. |
| 2017-05-19 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. - observed damaged food scale with plastic food contact surface cracked |
| 2017-05-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans and plastic tubs being wet stacked. |
| 2017-05-19 |
20 |
as 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - tcs foods shall be cold held at 45 degrees f and below. observed 2 containers of meat above 45 degrees f. cdi, operator transferred foods out of temperature to rapidly cool. |
| 2017-05-19 |
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 employee turn faucet off with their bare hands after handwashing. cdi by instruction. |
| 2017-05-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 employee beverages stored on prep tables. cdi by instruction. |
| 2017-03-03 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated area for employee food and belongings. observed staff food over customer food inside tall reach in prep unit. |
| 2017-03-03 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - warewashing equipment shall be cleaned as often as necessary to keep them clean. observed inside dish machine in need of deliming and cleaning. |
| 2017-03-03 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed condensation leak inside walk in cooler 2. repair.4-501.12 cutting surfaces - c - cutting surfaces shall be free from heavy scarring or scratches. observed heavy scratches on cutting boar |
| 2017-03-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - store wet wiping cloths inside sanitizer in between uses. observed wet cloth on slicer, counter surfaces and on waist of food employee. |
| 2016-12-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed slicer blade stored as clean but soiled with food debris, observed knife stored as clean on holster but soiled with dried food debris. observed stor |
| 2016-12-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed carpaccio stored above ice crean and commercial packaging of raw chicken open and stored in contact with package of french fries in low reach in refrigerator. cdi, foods relocate |
| 2016-12-08 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen properly. observed soiled cloths stored on ground at prep line. observed a soiled cloth around waist of kitchen employee. |
| 2016-12-08 |
51 |
5-203.12 toilets and urinals - c - observed a toilet damaged in women's restroom. |
| 2016-12-08 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustment. observed 3 split gaskets on prep refrigerators. pic had ordered gaskets and showed the box of gaskets while on site. improvement made since pre |
| 2016-09-28 |
51 |
5-203.12 toilets and urinals - c - observed urinal in mens room and toilet in women's room out of order. |
| 2016-09-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper calibration. observed a split gasket on produce walk in cooler. observed 1 wire fryer basket in poor repair at dry storage rack. improvement made since pre |
| 2016-09-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic containers being wet stacked on storage rack. repeat.4-803.11 storage of soiled linens - c - store soiled linen properly. observed soiled linen stored on wall in dr |
| 2016-09-28 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - observed a large container of sausage with a date of preparation of 9/21 and a package of cooked chicken with a date of preparation of 9/20. c |
| 2016-09-28 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p - observed heavy accumulation of grease and food debris on baking trays under prep table. cdi, trays relocated for cleaning. |
| 2016-09-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store unwashed produce below other ready to eat foods. cdi, observed unwashed produce stored above ready to eat foods in walk in cooler 2. cdi by instruction.observed red w |
| 2016-06-30 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - observed ice machine accumulating soil residues under plastic shield. clean. |
| 2016-06-30 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - store food 6 inches from the ground. observed ice stored on ground in outdoor walk in freezer unit. |
| 2016-06-30 |
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 scoop stored in water below 135 degrees f and a scoop without a |
| 2016-06-30 |
39 |
3-304.14 wiping cloths, use limitation - c - observed wet wiping cloths stored on prep table near rear exit door. observed absorbant towelette stored under cutting board in kitchen. repeat. |
| 2016-06-30 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed split gaskets on reach in refrigerator doors and on door of walk in freezer. repeat. observed light out under hood ventilation system. observed damage to door of walk in freezer. observed |
| 2016-06-30 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - floors, walls, and eilings shall be constructed to be easily cleanable. observed some damage to floor under door of walk in cooler 2. repair crack. |
| 2016-06-30 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed some wet stacking of pans in kitchen.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - |
| 2016-03-30 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed dish machine in need of deliming. |
| 2016-03-30 |
45 |
4-501.11 good repair and proper adjustment-equipment - c- keep equipment in good repair and proper adjustment. observed split gasket on door of walk in freezer. • .4-101.19 nonfood-contact surfaces - c - nonfood contact surfaces exposed to splash or spill |
| 2016-03-30 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses and containers of sanitizer shall be stored 6 inches from the ground. observed 2 absorbant towels stabilizing cutting boards at prep line. |
| 2016-03-30 |
37 |
3-307.11 miscellaneous sources of contamination - c - protect food from miscellaneous sources of contamiantion. observed handwashing sink installed directly next to prep table in kitchen. install barrier or splash guard to prevent contamination of food a |
| 2016-03-30 |
34 |
4-204-112 temperature measuring devices-functionality - pf - ensure cold hold and hot hold equipment have a temperature measuring device. observed a broken thermometer used to measure ambient air temperature inside low reach in freezer. replace with work |
| 2016-03-30 |
31 |
. 3-501.15 cooling methods - pf - use proper methods to cool foods. observed large containers of consimate cooling in walk in freezer in deep containers in plastic containers. cdi, operator transferred food to shallow metal containers to faciliate heat tr |
| 2016-03-30 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p - observed can opener blade soiled with food debris but stored as clean. observed dough press soiled with food debris. cdi by instruction. can opener relocated for cleaning. |
| 2015-12-11 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf - provide consumer advisory for raw or undercooked animal foods. observed consumer advisory updated on menu with a disclosure statement |
| 2015-12-11 |
26 |
7-201.11 separation-storage - p - store toxic substances so that contamination of equipment is prevented. observed a bottle of bleach stored on rack near containers of food. cdi, bleach relocated for proper storage. |
| 2015-12-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - date mark tcs foods that are potentially hazardous ready to eat and held over 24 hours. observed pasta not date marked in walk in cooler. cdi |
| 2015-12-11 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - store foods 6 inches from the floor. observed foods in walk in freezer stored less than 6 inches from the floor. |
| 2015-12-11 |
6 |
2-301.14 when to wash - p - wash hands between activities that contaminate them . observed food employee handle soiled cloth and proceed to handle clean tongs without washing their hands in between. cdi, employee washed their hands. observed some food emp |
| 2015-12-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw fish with commercial packaging open and stored over cooked foods in walk in freezer. observed |
| 2015-12-11 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed several pans being wet stacked above 3 compartment sink.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use |
| 2015-12-11 |
1 |
2-102.12 certified food protection manager - c - at least one person in a managerial capacity with control over food preparation or service shall be on site and be an ansi accredited certified food protection manager. cdi by instruction. |
| 2015-12-11 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and calibration. observed several split gaskets on reach in refrigerator and walk in freezer door. repeat. observed 1 damaged fryer basket. repair. observed damaged i |
| 2015-12-11 |
46 |
4-302.14 sanitizing solutions, testing devices - pf - ensure effective test kit available to measure sanitizer concentration. observed current test strips not able to read 150 ppm. verification return to ensure effective test strips are provided. |
| 2015-12-11 |
49 |
5-205.15 system maintained in good repair - - plumbing stem shall be maintained in good repair. observed faucet handle broken and players used to turn water on at 3 compartment sink. repair. observed hot water at faucet of 3 compartment sink at 117 degre |
| 2015-12-11 |
53 |
6-101.11 surface characteristics-indoor areas - c - nonabsorbant flooring shall be provided in areas subject to moisture such as food preparation areas. observed carpet flooring provided in kitchen. observed some floor damage to walk in freezer floors and |
| 2015-12-11 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c - ceiling vents in restrooms accumulating dust. maintain clean.6-202.11 light bulbs, protective shielding - c - provide shatter-proof, shatter-resisant lighting in areas above f |
| 2015-12-11 |
43 |
4-502.13 single-service and single-use articles-use limitations - c - single-service articles shall only be used for one use. observed single-service sour cream containers being reused. |
| 2015-07-29 |
6 |
2-301.12 cleaning procedure - p - use proper procedures to wash hands. observed food employee turn faucet off with their bare hands after handwashing. cdi by instruction. |
| 2015-07-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store foods in wrappings, packages, or covered containers. observed several containers of foods uncovered / unprotected in walk in cooler. cdi, operator covered foods.store |
| 2015-07-29 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - provide sanitizer at required concentrations. observed quat sanitizer in several spray bottles below required concentration on r |
| 2015-07-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed a low reach in refrigerator not holding tcs foods at required temperature. observed a tall reach in true refrigerator no in good repair and not holding required temperature |
| 2015-07-29 |
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 a large container of cooked duck not date marked and operator stated would be in walk in unit up to 2 days. observed a package of |
| 2015-07-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed a reminder statement but no disclosure statement for consumer advisory. cdi, provide proper consumer advi |
| 2015-07-29 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool foods. observed a container of stock cooling in bulk container in walk in freezer. cdi, operator transferred stock to shallow containers to rapidly cool. |
| 2015-07-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stabalizing 2 cutting boards in kitchen. |
| 2015-07-29 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and calibration. observed torn gaskets on most of reach in refrigerator door and walk in freezer units. repeat. observed 2 prep refrigerators not holding required tem |
| 2015-07-29 |
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 dust vent located on ceiling above flip top prep unit. clean. |
| 2015-07-29 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed 2 toxic cleaners stored over clean equipment at bar. cdi, toxic substances relocated. |
| 2015-03-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on can opener. cdi - cleaned during inspection. observed sticker residue on multiple containers. cdi - items taken to remove stickers an |
| 2015-03-12 |
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 pasta tightly wrapped at 50f. cdi - item was uncovered to cool. observed |
| 2015-03-12 |
45 |
4-501.11 maintain equipment in good repair. - observed broken drawer door by the grill. gaskets are split on almost all reach in and prep units. handsink in the back is falling off the wall. reseal to the wall. pic stated the gaskets and drawer parts have |
| 2015-03-12 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - observed a piece of carpet on the floor of the produce cooler. remove carpet. |
| 2015-03-12 |
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 a light shield missing by the office. pic stated the shield has been ordered. |
| 2014-09-19 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed water coming out of the faucet at 106f at the bar sink after several minutes of testing. |
| 2014-09-19 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed to go boxes and other single use items stored on the floor in the second floor storage closets. |
| 2014-09-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed three wet wiping cloths stored on counter tops. |
| 2014-09-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chaffing fuels and a sanitizer spray bottle stored over clean linens in a storage closet. cdi by rearranging storage. |
| 2014-09-19 |
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 several containers of sauerkraut dated 9/4, 9/7, and 9/11 throughout the facility. the operato |
| 2014-09-19 |
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 observe pork shanks at 74f after 3 hours cooling in the walk in cooler. cdi by reheating pork shanks to above 165f (see chart). |
| 2014-09-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed deli meat slicer stored clean with food debris on it. cdi by recleaning. |
| 2014-09-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw steak stored directly over cooked duck on a sheet pan in the walk in cooler. cdi by rearranging storage. |
| 2014-04-02 |
7 |
3-301.11 preventing contamination from hands - p,pf. food employees may not touch ready to eat foods with their bare hands. observed cooked sauerkraut and cooked french fries being barehanded. cdi by discarding both items. |
| 2014-04-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed ice machine in dry storage area with black mold growth on the inner surfaces. cdi by recleaning |
| 2014-04-02 |
18 |
3-501.14 cooling - p. potentially hazardous foods shall be cooled within 2 hours from 135f to 70f and within a total of 6 hours from 135f to 45f or below. observed large roasts of meat that were not separated into smaller portions that were still out of |
| 2014-04-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being held cold shall be maintained at 45f or below. observed multiple items in the walk in meat cooler |
| 2014-04-02 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p. foods shall be discarded if they exceed their temperature and time combination except time that the product is frozen. for potentially hazardou |
| 2014-04-02 |
26 |
7-201.11 separation-storage - p. toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single use items. observed a container of bleach disinfectant stored on a shelf above the baking preparation area. cdi by |
| 2014-04-02 |
30 |
8-103.11 documentation of proposed variance and justification - pf. before requesting a variance, the person requesting the variance shall provide specific documentation as listed under 8-103.11 in the food code. observed only partial documentation for |
| 2014-04-02 |
27 |
3-502.11 variance requirement - pf. a food establishment shall obtain a variance from the regulatory authority before packing food using a reduced oxygen packaging method. observed raw meats being vacuum packaged on site. cdi by discontinuing use of va |
| 2014-04-02 |
34 |
4-302.12 food temperature measuring devices - pf. a temperature measuring device with a small diameter probe shall be provided for taking the temperature of thin masses. observed only thick stemmed nsf thermometers on site. facility has thin slices of |
| 2014-04-02 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food shall be stored at least 6 inches above the floor. observed food containers stored on the floor in the both walk in freezers. |
| 2014-04-02 |
39 |
3-304.14 wiping cloths, use limitation - c. when not in use, wet wiping cloths shall be stored in sanitizer buckets. observed three wet wiping cloths being stored on counter tops. |
| 2014-04-02 |
42 |
4-901.11 equipment and utensils, air-drying required - c. after cleaning, equipment and utensils shall be air dried before being stacked. observed 5 pans stacked while wet. |
| 2014-04-02 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. food contact surfaces shall be smooth, free of cracks, chips, sharp internal angles, and similar imperfections. observed two cracked plastic containers and one metal strainer with frayed wiring. cdi by |
| 2014-04-02 |
31 |
3-501.15 cooling methods - pf. cooling shall be accomplished by placing food in shallow pans, separating the food into smaller portions, or other effective methods. observed large roasts of meat stored in a plastic container that were out of temperature |
| 2013-08-08 |
7 |
3-301.11 preventing contamination from hands. employee observed removing cooked pasta from ice bath with bare hands and mixing pasta with seasoning. operator advised pasta was going to be placed in walk in cooler. cdi- verbal education as to how to handle |
| 2013-08-08 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition. three containers of sauerkraut in walk in cooler 1 with the prep date of 8/1/13 and one container of cooked veal in walk in cooler 2 with the prep da |
| 2013-08-08 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. per menu review today, no consumer advisory has been provided for steaks cooked to order and for beef carparccio. discussed options with ope |
| 2013-08-08 |
27 |
3-502.12 reduced oxygen packaging, criteria. operator observed to be using reduced oxygen packaging for raw meats. cdi- verbal education as rule requirement; handout and application provided to operator today. |
| 2013-08-08 |
30 |
8-103.11 documentation of proposed variance and justification. see item number 27 |
| 2013-08-08 |
31 |
3-501.15 cooling methods. food items in prep cooler drawers, make tops of prep coolers, and items tightly covered in facility reach in cooler. cdi- all cooling methods corrected. |
| 2013-08-08 |
35 |
3-302.12 food storage containers identified with common name of food. dry seasonings and mixes at the cook line not labeled per rule; one large container of sugar not labeled. cdi- all labeled. |
| 2013-08-08 |
37 |
3-305.11 food storage-preventing contamination from the premises. large container of bread stored on the floor in the walk in cooler. storage corrected. |
| 2013-08-08 |
45 |
4-101.19 nonfood-contact surfaces. remove all tape from handles of containers at bakery area, replace all damaged/ corroding shelving, and replace all damaged cooler unit gaskets. |
| 2013-08-08 |
46 |
4-302.14 sanitizing solutions, testing devices. operator advised that they do not have testing strips for quat sanitizer. operator was advised that return visit to be completed by august 18, 2013 to check for replacement of test strips. |
| 2013-08-08 |
47 |
•4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. two racks of shelving in dry goods room need to be cleaned of dust build up. |
| 2013-08-08 |
34 |
4-502.11 (b) good repair and calibration. three of five stem thermometers more than four degrees off in calibration. cdi- operator calibrated all using ice point method. |
| 2013-03-20 |
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.spray bottle of sanitizer not labeled as to the typ |
| 2013-03-20 |
1 |
certified food protection manager shall be on site and provide verification of training. no one on site today with verification of food safety training. operator advised that several employees have attended the servsafe class; but have not received their |
| 2013-03-20 |
23 |
consumer advisory shall be provided for all raw and undercooked foods offered at facility. per menu review and discussion with operator advisory is needed for steaks and beef carpaccio. cdi- verbal education as to options for providing consumer advisory. |
| 2013-03-20 |
26 |
poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles. bottle of glue; hand sanitizer; and soap stored in shelving with dry foods and above prep area at baker |
| 2013-03-20 |
45 |
nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. torn gaskets at prep coolers and reach in |
| 2013-03-20 |
37 |
except as specified in ?? (b) and (c) of this section; food shall be protected from contamination by storing the food: at least 15 cm (6 inches) above the floor. bucket of bread the walk in freezer and bucket of carrots in the walk in cooler stored on the |
| 2013-03-20 |
39 |
cloths may be stored dry on a prep surface. wet wiping cloths being used under cutting board. cdi-cloth removed. |
| 2013-03-20 |
35 |
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 cooking oils |
| 2012-11-02 |
8 |
no handwashing signs posted at handsinks in prep area. cdi- verbal education as to rule requirement. signs provided to operator today. |
| 2012-11-02 |
54 |
employee personal items stored on baking utensils and shelving at baked goods area. employee removed. |
| 2012-11-02 |
54 |
ventilation at dish machine is missing. cleaning is needed; replace filter. cover and filter for smaller ice machine is needed. |
| 2012-11-02 |
54 |
replace missing light shield at cook line area. |
| 2012-11-02 |
52 |
no open trash receptacles at most handwashing sinks in the prep area. cdi- verbal education as to rule requirement. |
| 2012-11-02 |
45 |
torn gaskets in prep cooler and reach in cooler units; interior of one microwave damaged; tape on handle of dry goods container in baked goods area; rusted shelving in dry storage area and bottom shelving of prep tables. repair/ replace all damaged items. |
| 2012-11-02 |
35 |
in use dry seasonings/ mixes/ oils at the cook line and steam table not labeled. cdi- verbal education as to rule requirement. |
| 2012-11-02 |
31 |
container of potatoes in reach in cooler tightly covered during cooling process. cdi- method corrected. |
| 2012-11-02 |
26 |
spray bottles of sanitizer not labeled as to type of sanitizer being used. cdi- verbal education as to rule requirement. |
| 2012-11-02 |
21 |
potentially hazardous ready to eat foods being stored more than 24 hours marked only with date of production; and others not marked. cdi- verbal education as to rule requirement. |
| 2012-11-02 |
14 |
soiled cutting board being cleaned with sanitizer. cdi-verbal education as to two step process of washing items in place. cleaning corrected. |
| 2012-11-02 |
4 |
unopened canned beverage stored on lower shelf of push cart at cookline. cdi- verbal education as to storage of employee beverages with lid and straw and/ or separate designated area for storage of all employee foods/ items. |