| Violation Date |
Code |
Description |
| 2019-01-11 |
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 oil, salt/pepper, and dressings without clear labels. |
| 2019-01-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several dishes stored as clean on the clean drying rack with food debris. cdi- pic moved dishes to the dish washing area. |
| 2019-01-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed unwashed produced stored over ready to eat food in the walk in cooler. cdi- pic rearranged items. |
| 2018-05-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed build up in sink at bar area inbasin from dumping drinks. observed food employee fill up water pitcher with water in hand sink. cdi-pic educated on hand sink us |
| 2018-05-31 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine at 0 ppm chlorine at bar area. cdi-all dishes will be washed in dish machine in kitchen. vr for fix. |
| 2018-05-31 |
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 2containers of hummus, garlic butter, and corn/black bean mix without date marks. cdi-pic stated that items were prepared earlier a |
| 2018-05-31 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air mustflow around product to remove the heat. -pf observed corn/black bean mix that was cooling with tightly fitted lid. cdi-pic educate |
| 2018-05-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping clothing in reach in unit and on prep surface. |
| 2018-05-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ranch, creamer, and milk in reach in unit near bararea all above 45f. pic was unsure how long items were over 45f. cdi-pic discarded items and calling about repairs |
| 2018-05-31 |
45 |
4-501.11 maintain equipment in good repair. observed door of reach in unit in bar area with door not closing properly. |
| 2018-05-31 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed quat sanitizer test strips with expiration date of 2016. vr |
| 2018-05-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed ice scoop holder and containers for clean utensil storage with build up of debris and dust. observed shelving throughout the facility with dust and |
| 2018-05-31 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewerlines. observed single use items stored in the garage area with the dumpsters |
| 2018-02-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed flour residue build up on some storage racks in the rear area. |
| 2018-02-28 |
45 |
4-502.11(a) maintain utensils in good repair. observed one damaged plastic container lid, observed one slightly burnt plastic container. no points deducted as all other utensils observed in good repair. |
| 2018-02-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food slicer with dried on onion and food residue present on the rear parts of blade. observed several plastic container lids with small pieces of dri |
| 2018-02-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee coffee cup stored amonst single and multi use items such as clean wiping cloths. item was removed by pic. |
| 2017-07-17 |
21 |
observed feta and fresh mozzarella not dated. cdi - dated.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-07-17 |
8 |
observed no soap at the hand sink next to the prep sink and walk in cooler. cdi - soap provided.6-301.11 provide soap for handwashing at each handsink. -pf |
| 2017-07-17 |
14 |
repeat non-compliance: observed interior of ice machine guard collecting residue. observed one cheese grader wheel collecting residue inside, stored as clean. cdi - sent to dish area for cleaning.4-601.11(a) equipment food contact surfaces and utensils sh |
| 2017-07-17 |
42 |
observed wet stacked plastic containers in storage area.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2017-07-17 |
53 |
repeat non-compliance: observed damaged caulk collecting residue at prep sink and at clean drain board for dish machine.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-07-17 |
54 |
observed light not shielded or shatterproof in dish area.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2017-07-17 |
45 |
observed several damaged spatulas.4-502.11(a) maintain utensils in good repair. |
| 2017-02-23 |
53 |
observed grease trap lid collecting debris. observed floor damaged at cook line at stove and mixer. observed residue on floor under drink station.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; an |
| 2017-02-23 |
52 |
observed no cap in fire hose port in compactor.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2017-02-23 |
49 |
observed no backflow preventer on can wash.5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p |
| 2017-02-23 |
43 |
observed single service cups for beer samples not covered, exposed on counter top.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2017-02-23 |
39 |
observed soiled wiping cloth set on top of sanitizer bucket.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. |
| 2017-02-23 |
37 |
observed parmesan cheese cubes at server station not covered. observed food product in reach in area of flip top not covered.3-307.11 protect food from contamination sources not specifically noted by code. |
| 2017-02-23 |
31 |
|observed plastic containers of corn salsa and three bean salad with 6 inch deep product. cdi - through instruction.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 |
| 2017-02-23 |
18 |
observed three bean salad and corn salsa at 60 degrees, cold product in 3rd hour of cooling in a tightly covered plastic container.3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. |
| 2017-02-23 |
14 |
observed ice machine guard collecting residue.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. improvement from previous inspection. |
| 2016-08-12 |
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 cooked chicken at 43 f on day 5. cdi- voluntarily discarded |
| 2016-08-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved bar hand sink with utensil stored there. cdi- removed |
| 2016-08-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer level at 0 ppm chlorine at dish machine. cdi- primed and 100 pm |
| 2016-08-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs foods cold held above 45 f in front salad unit. cdi- removed to cool |
| 2016-08-12 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spary bottle of sanitizer stored over bread. cdi- removed7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bucket of sanitizer not labeled w |
| 2016-08-12 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed staff not consistently changing gloves when changing tasks. cdi- instruction provided |
| 2016-08-12 |
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 container of oil unlabeled. |
| 2016-08-12 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed tea and water pitchers at unprotected wait station. |
| 2016-08-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked pans. |
| 2016-08-12 |
45 |
4-501.11 maintain equipment in good repair. observed ice build up on walk in cooler cooling system and front salad unit at 48 f. |
| 2016-08-12 |
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 container of cooked sausage secondarily cooling at 53 after 3hours. rete |
| 2016-03-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one stack of metal pans stored soiled and soda gun nozzle and ice bin at bar soiled. cdi- reoved to re-clean |
| 2016-03-08 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no hand towels present at bar hand sink. cdi- stocked with towels |
| 2016-03-08 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed no staff working with food wearing gloves at time of arrival. all staff donned gloves upon recognition health inspector was present. cdi- staff removed gloves and washed hands t |
| 2015-11-16 |
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 food employee soil hands by eating on the line and then continu |
| 2015-11-16 |
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 food employee bare hand shaved ham on line, consume and replace container in prep unit for service. cdi- di |
| 2015-11-16 |
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 pesto chicken salad prepped today from yesterdays cooked chicken and date marked today. cdi- date mark corrected; according to olde |
| 2015-11-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tea nozzle excessively soiled and do not remove nozzles signs on urns. cdi- signs removed; nozzle cleaned |
| 2015-11-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed onions in mesh bag stored on floor in back of kitchen. cdi- removed from floor |
| 2015-11-16 |
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 pomodoro sauce cooling in high volume, low surface area, plastic, covered |
| 2015-09-14 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wping cloths in santiizer of 0ppm qac. cdi- emptied |
| 2015-09-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bag of flour stored on floor. cdi-removed off floor |
| 2015-09-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of orange solution not labeled. cdi- labeled |
| 2015-09-14 |
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 improper date marking procedure(facility date marking prep date and not date food became dm applicable). observed not date marking |
| 2015-09-14 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed dportioned cooked chicken not cooled to 45 f within 4 hours, 47 f at 6 hours. cdi- discarded |
| 2015-09-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed bar glass machine at 0 ppm chlorine. vr may not use until repaired |
| 2015-09-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored with/over packaged foods. cdi-removed |
| 2015-06-03 |
33 |
3-501.13 use approved thawing methods. observed unopened carton of pasteurized eggs yolks sitting in pan of 82f water in prep sink. yolks had bee thawing for about 30 minutes according to prep cook. yolks measured 72f. cdi - pic explained proper thawing t |
| 2015-06-03 |
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 inverted glasses stored directly on peeling and rusted racks inside bar cooler. |
| 2015-06-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. found one damp wiping cloth hanging on rail next to sanitizer spray bottles. cdi - sanitizer buckets are being purchased to hold wiping cloths between uses. |
| 2015-06-03 |
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 several areas of the floor peeling, some corner guards missing and exposing mi |
| 2015-01-08 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed coats and scarf piled on floor behind the bar, purse and coats piled on cases of liter sodas near ice machine. |
| 2015-01-08 |
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 can wash in loading dock is missing about half the back wall of frp and tile. |
| 2015-01-08 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p. observed bachflow device missing from faucets at loading dock can wash. r - verification required. |
| 2015-01-08 |
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 cooked pasta from yesterday had been taken off sheet pan and portioned in |
| 2015-01-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed three tcs items stored on a bed of ice rather in an ice bath. all three were well above 45f. see temperature chart. cdi - all voluntarily discarded. pic educated staff. |
| 2015-01-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled equipment stored as clean - tomato slicer, cheese shredded, food processor blade. cdi - all returned to be washed, rinsed, sanitized. 4-501.11 |
| 2014-07-03 |
49 |
5-205.15 system maintained in good repair - p. observed left faucet at 3 comp sink has crack in it - leaking water. vr - pointed out - pic to have repaired. will check back on 7-11-14 to ensure repair. |
| 2014-07-03 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. equipment food contact surfaces shall be clean to sight and touch. observed interior ceiling of ice machine soiled. observed soiled can opener blade. observed soile |
| 2013-11-08 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-11-08 |
4 |
2-401.11 eating, drinking, or using tobacco2-401.11 employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.observed open water bottle over pizza prep area and open red bull in |
| 2013-07-16 |
1 |
2-103.11 (a)-(l)person-in-charge-duties (i) employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical conce |
| 2013-07-16 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessensure mechanical and manual ware washing equipment is santiizing at proper concentrations. observed no sanitzer forthree compartment s |
| 2013-07-16 |
31 |
3-501.15 cooling methodsensure all time/temperature control for safety (tcs) foods are cooled within 2 hours from 135f to 70f and within a total of 6 hours from 135f to 45f using proper methods.observed artichokes and pasta cooling in high volume platic c |
| 2013-04-04 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed opened bagged spinach; multiple back up tcs foods under cold hold prep units not date marked and a container of pasta salad 10 days from p |
| 2013-04-04 |
14 |
rules require:(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pfobserved multiple soiled utenisls stored as celan. cdi- removed to clean |
| 2013-04-04 |
4 |
a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use arti |
| 2013-04-04 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2012-11-09 |
31 |
rules require tcs foods to be cooled using approved methods. observed pre-portioned pasta stacked tight and high in high volume plastic container in walk in cooler. cdi- removed to cool in high surface area container. |
| 2012-11-09 |
34 |
rules require facility to have stem thermometer appropriate to food items. observed no tapered tip thermometer. procure before next inspection. |
| 2012-11-09 |
20 |
rules require cold held tcs foods to be 45 f or colder at all times. observed multiple foods out of temperature in both main prep units. pic indicated he has had trouble keeping food temperatures consistent without freezing product or allowing food temper |
| 2012-11-09 |
45 |
rules require food service equipment be operating correctly by manufacturees specifications at all times. cdi- repair technicians called |
| 2012-11-09 |
2 |
rules require employees to have knowledge of employee health policy/responsibilities. observed one eployee had no understanding of what the employee health policy is. cdi- corrected through instruction |