| Violation Date |
Code |
Description |
| 2018-12-06 |
45 |
4-501.11 maintain equipment in good repair. observed damaged proofing cabinet in pizza area. |
| 2018-12-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of metal containers in dish area. |
| 2018-12-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of food stored on floor of walk in freezer. |
| 2018-12-06 |
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 items in back of walk in cooler with no date made on previous day. cdi by properly dating with make date. 3-501.18 discard the food |
| 2018-12-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed green beans in hot box measuring below 135f. cdi by reheating to above 165f and placing back on hot holding. |
| 2018-12-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at bar area measuring ~0ppm. cdi by priming machine to correct concentration. |
| 2018-12-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw steak stored over ready to eat foods such as ham. cdi by correcting storage order. |
| 2018-04-16 |
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 wash hands and recontaminate by turning off faucet with bare hands. cdi by inter |
| 2018-04-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over ready to eat pasteurized eggs. cdi by correcting storage order. |
| 2018-04-16 |
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 bottle of oil with no label. |
| 2018-04-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in drying area. |
| 2018-04-16 |
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 no written procedures onsit |
| 2018-04-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy build up of debris on non-fcs parts of stand mixers and slicer. observed debris build up on tea and coffee urns. |
| 2018-04-16 |
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 debris build up on floor of walk in freezer. |
| 2018-04-16 |
45 |
4-501.11 maintain equipment in good repair. observed broken gasket on reach in cooler in bar area.4-502.11(a) maintain utensils in good repair. observed several broken utensils throughout facility.4-501.12 resurface or replace cutting surfaces that can no |
| 2017-12-04 |
54 |
no points deducted6-305.11 6-501.110 designate and use an area for the orderly storage of employees possessions. observed employee's personal items not properly stored (cell phone stored on prep table) |
| 2017-12-04 |
47 |
repeat4-601.11 (c ) 4-602.13 keep 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 (large holding containers for clean utensils) (points not increasesed due t |
| 2017-12-04 |
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. |
| 2017-12-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage links on hot holding unit measuring 119f; cdi sausage links discarded by management, tphc will be used for this product moving forward. |
| 2017-06-30 |
53 |
no points deducted6-501.11floors, 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 flooring throughout (broken base board tiles). |
| 2017-06-30 |
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 surface of stand up freezer) |
| 2017-06-30 |
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. |
| 2017-06-30 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved utensils stored clean with food debris stuck to surfaces; cdi utensils pulled and placed into dirty dish pit. |
| 2017-03-21 |
13 |
repeat3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw fish stored above rte (bread) in walk-in cooler; rte food moved to safe location. |
| 2017-03-21 |
1 |
.2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2017-03-21 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-03-21 |
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/pfobserved no written procedures on sit |
| 2017-03-21 |
37 |
no points deducted3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved side panel of sneeze guard needed at soup station that has large container of rolls (bread) exposed to customer sneeze spray / contamination. |
| 2017-03-21 |
42 |
no points deducted4-904.11 kitchenware and tableware-preventing contamination - c observed multi-use plateware stored exposed to customer contamination at buffet line. |
| 2016-12-05 |
42 |
no points deducted4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean utensils stored in dirty bins that need to be in wash rotation. |
| 2016-12-05 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous utensils all stored clean with old food debris stuck to surfaces. cdi all dishes pulled and placed into dirty dish pit. |
| 2016-12-05 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw scallops and raw pork stored above rte food products on speed rack inside walk-in cooler. cdi all raw meats properly stored. |
| 2016-06-27 |
42 |
general comment - repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed 3 slightly wet stacked pans stored on dish shelf. facility continues to show much improvement in this area.general comment : facility is doing non |
| 2016-06-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved breakfast menu missing disclosure from certain items and combined lunch/dinner menu missing disclosure sta |
| 2016-06-27 |
21 |
general comment - 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 1 plastic wrap of brisket stored in walk-in dated 6/15 exceeded 7 day date mark. fac |
| 2016-06-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved some metal pans, 1 bowl, 1 tong, and food slicer stored with dried food debris. cdi - all items taken back to dish area to be cleaned. |
| 2016-06-27 |
8 |
repeat - 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved cart with dishes blocking access to handsink at dish area. cdi - cart relocated. |
| 2016-03-15 |
8 |
repeat - 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved rolling cart with clean dishes blocking hand sink. cdi - cart relocated |
| 2016-03-15 |
21 |
repeat - 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved incorrect dates on spinach dip inside flip top dated 8/14;brisket inside walk-in dated 8/11 and grilled corn dated 8/11. cd |
| 2016-03-15 |
26 |
general comment - 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved 2 cleaner spray bottles at the bar that were mislabeled. cdi - labeled properly. |
| 2016-03-15 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed a few plastic containers at dish area that were wet stacked. noticed much improvement in this area. |
| 2016-03-15 |
45 |
general comment - 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed a few gouged cutting boards stored on shelf of dish area. |
| 2015-12-22 |
45 |
general comment - 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 inside of microwave at pantry area rusted. 4-5 |
| 2015-12-22 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed a few pans wet stacked at dish area. improvement has been noted on wet stacking. |
| 2015-12-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at proper concentration (qac minimum 200ppm) between uses.observed some sanitizer buckets throughout kitchen 400ppm. it was determined that sanitizer coming out dispenser at mop sink was too strong and o |
| 2015-12-22 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved apples on buffet not protected or covered. pic removed apples from buffet to be wrapped. |
| 2015-12-22 |
21 |
repeat - 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. -pobserved flank steak on counter in process of being prepared, bistro sliced meat in reach-in cool |
| 2015-12-22 |
14 |
repeat - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved date marking tape still present on some metal pans stacked on dish shelf. continue to work on removing labels completely prior to cleaning. imp |
| 2015-12-22 |
8 |
general comment - 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved rolling cart blocking access to hand sink at dish area. cdi - cart was relocated. |
| 2015-08-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved a few spoons, a ladle, a couple of bowls, and plates with dried food debris. observed plastic containers stacked at dish with sticker residue. cdi - all |
| 2015-08-18 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -pobserved chicken that had been par cooked and was cooling in walk-in cooler. chef indicated that it is pan fried for a minute and |
| 2015-08-18 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved a few pans of meatloaf in walk-in with a date of 8/4 that had been pulled out of freezer without an updated date mark sticker. cdi - |
| 2015-08-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed uncovered employee drink and another covered drink stored on prep surface while employee was preparing food. cdi - drinks relocated. |
| 2015-08-18 |
45 |
4-501.11 maintain equipment in good repair.observed two flip top cooler in kitchen with condensation leaks. engineer on site - indicated that drain pans were not lining up and that one was broken. order for new pan placed on site. |
| 2015-08-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed pans at dish stacked wet. |
| 2015-03-26 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed trash debris buildup in the outside waste receptacle enclosure. |
| 2015-03-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed mold growth on shelving in the walk in coolers and soiled shelving in a reach in beverage cooler near the soda dispenser in the kitchen. |
| 2015-03-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two pots of pasta on the floor cooling in ice baths. chef stated the pasta is only held there temporarily for draining the exce |
| 2015-03-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two fruit flies in the kitchen near the soda dispensing machine. major improvements made since last inspection. |
| 2015-03-26 |
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 two large beef roasts that the chef stated were brought into the walk in cooler at 140f at ~11:30 for cooling. at 2:00pm t |
| 2015-03-26 |
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 visible food debris on the back of the blade and on other components of the slicer and one soda dispensing 'gun' at t |
| 2015-03-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed the handsink nearest the soda dispensing machine being used to dump ice and tea bags. cdi by instruction. |
| 2014-12-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two fruit flies at the kitchen soda machine and several more fruit flies and one cockroach in the bar. |
| 2014-12-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean equipment stacked while wet. |
| 2014-12-10 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed two scored flip top cooler cutting boards. |
| 2014-12-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a vegetable dicing blade stored clean with dried lettuce on it, pink growth inside the bar ice machine, one knife stored clean with dried food debris |
| 2014-12-10 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed trash buildup in the outdoor waste enclosure. |
| 2014-12-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed three clear plastic utensil/equipment bins with dried food debris in them. |
| 2014-09-04 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed baking soda, salt, and grits that were being stored in opened packaging. cdi by properly sealing packaging. |
| 2014-09-04 |
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 three deli meats dated 8/1, 7/10, and 8/27 in the walk in cooler. the pic stated they were fro |
| 2014-09-04 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed butane fuel canisters stored on the top shelf in a equipment storage room over clean equipment. cdi by relocating. |
| 2014-09-04 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee wipe gloved hands on a soiled cloth. cdi by instruction and hand washing. |
| 2014-09-04 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed two wait stations in the dining area that had orange juice and water pitchers that were not properly covered. cdi by covering with plastic wrap. |
| 2014-09-04 |
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 dusty ventilation over 3 compartment sink. |
| 2014-09-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a large amount of flies at the soda machine, in the chemical storage room, and at the bar area. |
| 2014-05-16 |
52 |
5-501.115 maintaining refuse areas and enclosures - c. an enclosure for refuse shall be maintained clean and free of unnecessary items. observed trash buildup at waste enclosure. |
| 2014-05-16 |
36 |
6-501.111 controlling pests - pf. the premises shall be maintained free of insects, rodents, and other pests. observed several fruit flies at soda machine area in kitchen and at the bar. vr within 10 days. |
| 2014-05-16 |
18 |
3-501.14 cooling - p. cooked 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 two large containers of crab soup in walk in cooler that were out of temperature ( |
| 2014-05-16 |
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 can opener with old food debris on it stored clean in banquet preparation area of the kitchen. |
| 2013-11-01 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be cold held at 45 degrees f or below. observed a tray of sausage on a rack that operator stated was pulled |
| 2013-11-01 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequencyfood contact surfaces shall be clean to site and touch. observed 1 stack of small plates in storage room soiled with debris but stored as clean. observed 1 vegetable slicer soiled with food de |
| 2013-11-01 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationobserved a tray of raw chicken above fish in walk-in freezer that was removed from commercial packaging. observed a tray of raw salmon above cooked chicken in walk-in freezer. obs |
| 2013-11-01 |
38 |
2-303.11 prohibition-jewelryfood employees shall not wear any jewelry on their wrists or fingers when preparing food. observed 1 employee preparing food but wearing a watch. |
| 2013-11-01 |
45 |
4-501.11 good repair and proper adjustment-equipmentgeneral comment: keep equipment in good repair. observed 1 split gasket on door of reach-in cold hold unit. |
| 2013-11-01 |
47 |
4-602.13 nonfood contact surfacesgeneral comment: nonfood contact surfaces shall be free from accumulation of soil. observed bottom of keg cold hold unit accumulating soil. observed top shelf of clean dish racks accumulating dust and debris in warewashing |
| 2013-11-01 |
42 |
4-904.11 kitchenware and tableware-preventing contaminationafter cleaning, utensils shall be handled so that lip contact surfaces are not handled by employees. observed 2 large trays of forks and spoons stored not inverted when stroed at warewashing area. |
| 2013-08-15 |
47 |
4-602.13 nonfood contact surfacesnonfood contact surfaces of equipment shall be free from accumulation of soil. observed top of dish machine accumulating some food debris. |
| 2013-08-15 |
38 |
2-303.11 prohibition-jewelrygeneral comment: food employees shall not wear jewelry on wrists or fingers when preparing food except a plain wedding band. observed pic wearing a watch and stating he helped prepare food. observed 1 employee preparing food w |
| 2013-08-15 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensgeneral comment: provide a proper consumer advisory on menu by means of a disclosure and reminder for any raw or undercooked animal product. |
| 2013-08-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. observed 1 bulk cut ham with a date of prepara |
| 2013-08-15 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be hot held at 135 degrees f and above when hot held. observed 3 sausage links in a container hot holding below 13 |
| 2013-08-15 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore raw animal food below ready-to-eat food. observed raw chicken and raw bacon removed from commercial packaging and stored above cooked sausage in reach-in freezer. observed |
| 2013-08-15 |
8 |
6-301.14 handwashing signagegeneral comment: each handwash sink shall have a handwash sign. observed no handwash sign at bar handwash sink. cdi, sign provided. |
| 2013-08-15 |
7 |
3-301.11 preventing contamination from handsno bare hand contact with ready-to-eat food. observed 1 employee touch feta cheese with their bare hands. cdi, employee discarded feta cheese. |
| 2013-05-22 |
2 |
implement and follow a proper employee health policy. observed no health policy being followed and operator not able to verbally demonstrate knowledge of reportable illnesses. cdi by instruction; handout given. |
| 2013-05-22 |
9 |
whole-muscle; intact beef steaks that are intended for consumption in an undercooked form without a consumer advisory as specified in ? 3-401.11(c) shall be: (1) obtained from a food processing plant that; upon request by the purchaser; packages the steak |
| 2013-05-22 |
14 |
if used with potentially hazardous food (time/temperature control for safety food); equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. observed slicer blade soiled with dried animal debris. cdi; opera |
| 2013-05-22 |
19 |
general comment: store potentially hazardous food being hot held at 135 degrees f or above. observed butter on shelf from night before at 89 degrees f. observed butter being hot held at 122 degrees f. cdi; operator discarded butter. |
| 2013-05-22 |
23 |
general comment: provide proper consumer adivosry if unable to identify that cooked-to-order steaks are whole-intact muscle beef and if burgers are ordered rare or undercooked. cdi by instruction; handout provided. |
| 2013-05-22 |
39 |
cloths in-use shall be hld between uses in a chemical sanitizer solution or maintained dry.observed wet cloth used to stabalize cutting board. |
| 2013-05-22 |
39 |
containers of chemical sanitizing solutions specified in subparagraph (b)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; equipment; utensils; line |
| 2013-05-22 |
42 |
cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contaminationobserved spatulas stored in plastic container |
| 2013-05-22 |
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. observed 1 bucket of quat sanitizer not labeled by |
| 2013-03-27 |
20 |
(a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipm |
| 2013-03-27 |
53 |
physical facilities shall be maintained in good repair. observed tile in poor condition (grout worn away). |
| 2013-03-27 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed shelving under oven and prep tables need cleaning. |
| 2013-03-27 |
31 |
(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating t |
| 2013-03-27 |
21 |
(a) a food specified in ? 3 501.17(a) or (b) shall be discarded if it:(1) exceeds the temperature and time combination specified in ? 3-501.17(a); except time that the product is frozen; p (2) is in a container or package that does not bear a date or day; |
| 2013-03-27 |
14 |
(a) except as specified in ? (b) of this section; in a mechanical operation; the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90oc (194of); or less than: pf(1) for a stationary rack; single temperature |