| Violation Date |
Code |
Description |
| 2018-12-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a number of pans being tight stacked while wet. |
| 2018-12-27 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed reach in cooler on cook line with no air thermometer inside. cdi- thermometer provided. |
| 2018-12-27 |
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 lobster sauce cooling from room temp prep at 50 degrees nearly 4 hrs since |
| 2018-12-27 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed two prime ribs holding in winston oven at 123 degrees, timer indicated the food was finished cooking approx. 20 min. ea |
| 2018-12-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few pans stored as clean with food residue on them. cdi- dishes re-washed. |
| 2018-12-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink stored on prep table. cdi- drink removed. |
| 2018-06-14 |
46 |
4-203.13 pressure measuring devices, mechanical warewashing equipment - c psi meter not working on dish machine. dish machine set up for low temp sanitizer use. |
| 2018-06-14 |
45 |
4-501.11 maintain equipment in good repair. observed a couple reach in cooler gaskets on cook line and walk in cooler door gaskets torn, needing replacing. chemical storage rack by back door is rusted and peeling, needs replacing. |
| 2018-06-14 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf observed a couple cold holding units, drawer cooler and reach in cooler with no air thermometers inside. cdi- thermomters placed in coolers. |
| 2018-06-14 |
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 stacked and bagged portions of wings in walk in cooler in deep amounts act |
| 2018-06-14 |
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 a couple bags of rice cooked yesterday not date marked in reach in on cook line. cdi- rice date marked.3-501.18 discard the food re |
| 2018-06-14 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed trays of un-washed corn in husks stored on speed rack above rte noodles. cdi- foods re-arranged rte foods placed above unwashed corn. |
| 2017-10-17 |
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 an employee touch a salad with bare hands. cdi - employee discarded the salad. |
| 2017-10-17 |
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 ribs in the walk in cooler at 90f; they had been in there for 2 hours. cdi - ribs were reheated to 211f, then placed on sh |
| 2017-10-17 |
41 |
general comment 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 tongs down in a salad bowl and a scoop handle down in |
| 2017-10-17 |
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 tomatoes cooling in the prep top on the cook line. observed 3 containers |
| 2017-08-22 |
53 |
general comment 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 low grout throughout the kitchen and server area. |
| 2017-08-22 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves and the hood grates. |
| 2017-08-22 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a crack on the left sliding door on the ice machine. repair/replace door. observed a leak at the ice machine. repair leak. observed a split gasket on the prep unit across the grill and |
| 2017-08-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed 3 quat sanitizer buckets below 150 ppm (per manufacturer label). cdi - new sanitizer was provided. |
| 2017-08-22 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 3 tubs of salad, ribs, cheese, rib eyes and t-bones above 45f. cdi - cheese was voluntarily discarded. the other items were placed in the walk in cooler to co |
| 2017-08-22 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p - observed food debris on the deli slicer. pic stated it was used more than 4 hours ago. cdi - slicer was taken back to the dish pit to be rewashed.4-601. |
| 2017-08-22 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw mechanically tenderized steaks stored above raw shrimp in the reach in cooler across from the oven. cdi - items were rearranged correctly. |
| 2017-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 3 tubs of salad, and 4 pans of steaks above 45f (see temp. chart). the items were out on the cook line less than 4 hours so they were placed in the walk in cooler to cool. |
| 2017-06-28 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - observed an employee cooking chicken on the grill. employee stated it was done and ready to serve but the internal temperature |
| 2017-06-28 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed 5 unlabeled shakers on the cook line. |
| 2017-06-28 |
41 |
general comment 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 the handle of the scoop down in the croutons in the se |
| 2017-06-28 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plates and bowls stacked wet. |
| 2017-06-28 |
45 |
4-501.11 maintain equipment in good repair. - observed a prep unit with an ambient air temperature of 50f. pic is not using the bottom if the unit it is repaired. verification required 7/8/2017 |
| 2017-01-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves and on the drying rack. |
| 2017-01-24 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on 2 prep units. replace gaskets.observed rusty shelves on the drying racks. |
| 2017-01-24 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - ob |
| 2017-01-24 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw steak and raw burgers stored above raw salmon in the reach in cooler on the cook line. cdi - items were rearranged correctly, |
| 2016-08-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed equipment stacked wet in several areas of kitchen. repeat violation. |
| 2016-08-04 |
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 6 tubs of lettuce cooling tightly covered in bus tubs in walk-in cooler. |
| 2016-08-04 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer stored on prep surface beside peppers. cdi sanitizer placed on floor. pic stated they will obtain risers for bucket. |
| 2016-08-04 |
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 one bag of corn in walk-in cooler not date marked. cdi pic labeled. |
| 2016-08-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 7 tubs of lettuce, cheese, butter and sour cream above 45f. see temperature chart for temperature observations. cdi pic stated items were recent prepared. items placed in wa |
| 2016-08-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meatballs hot holding below 135f. cdi meatballs were reheated above 165f. hot holding unit was turned up. |
| 2016-02-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels provided at handsink beside dish area. cdi papertowels added. |
| 2016-02-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer not dispensing at proper concentration. cdi dish machine primed and tested at proper concentration after several cycles. |
| 2016-02-02 |
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 lettuce cooling in drawer salad cooler. observed salad cooling in plast |
| 2016-02-02 |
49 |
5-205.15 system maintained in good repair - p observed prep sink made nonfunctional. make sink functional. verification required. |
| 2016-02-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet. |
| 2016-02-02 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed waitstaff preparing toppings on salads and soup bowls with braclets and several jeweled rings. 2-302.11 (b) unless wearing intact |
| 2015-09-17 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitizer bucket stored on the floor. |
| 2015-09-17 |
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 incorrectly. cdi by instruction, employee rewashed hands. |
| 2015-09-17 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed ice in bar not covered. observed crutons not covered. cdi both items covered. |
| 2015-09-17 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting pink and black debris. |
| 2015-09-17 |
33 |
3-501.13 use approved thawing methods. observed 2 containers of shrimp thawing in standing water. shrimp was 76f. cdi shrimp was placed in walk-in cooler to cool. |
| 2015-09-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed wait staff handling bread and preparing drinks with braclet, watch and rings. |
| 2015-09-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers and plates stacked wet. |
| 2015-09-17 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lip pieces. |
| 2015-09-17 |
44 |
3-304.15(b-d) handle cloth gloves and/or slash resistant gloves as required. observed employee cutting cucumbers with exposed cloth glove. cdi employee donned plastic glove. |
| 2015-09-17 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets and rusted shelves in several coolers. |
| 2015-09-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dish machine collecting heavy buildup. observed gaskets and shelves of equipment collecting food and grease residue. |
| 2015-09-17 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout missing between tiles in several areas of kitchen. 6-502.12 floors, walls, ceilings including the attachments such a |
| 2015-09-17 |
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 lights unshielded in server/bar area. |
| 2015-04-10 |
53 |
6-502.12 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.dust ceiling near vent on the make line- observed dust bui |
| 2015-04-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the bread toaster, build up observed today. |
| 2015-04-10 |
45 |
4-501.11 maintain equipment in good repair.observed the prep sink leaking underneath today. |
| 2015-04-10 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed waitstaff scooping ice with bracelets and wrist watches on.2-302.11 maintenance-fingernails - pfnot observed- a reminder that food s |
| 2014-11-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved lettuce still on the salad spinner today and it was stored as clean. rewashed and sanitized properly today to correct.4-501.114 maintain sanitizer at |
| 2014-11-18 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p according to the sop for prime rib, it is reheated to only 135f and then held hot. pic must discontinue this process or reheat the whole prime rib to an inte |
| 2014-11-18 |
16 |
observed fct not reaching 130f today. must cook for 112 minutes at 130f to meet proper fct. discussed with pic to correct. use probe to ensure that internal temp. of roast meets this temp. for this amount of time. |
| 2014-11-18 |
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 a dipperwell that had food debris in it today- water pressure needed to |
| 2014-11-18 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed fresh cut lettuce cooling in deep portions, tightly covered, and in plasti |
| 2014-08-07 |
52 |
provide a drainplug on the dumpster- missing one today. |
| 2014-08-07 |
42 |
airdry dishes. observed dishes being towel dried today.4-901.11observed ice buckets stored on a soiled surface today. keep clean dishes stored on a clean surface.4-903.11 |
| 2014-08-07 |
30 |
see #27- apply for a variance for cook-chill processing taking place if it is decided to not open bags. bags will be opened before the end of the night to correct.8-103.11 |
| 2014-08-07 |
27 |
according to the person in charge, currently the facility cools hermetically sealed foods in an ice bath if they are not opened by the end of the night. this process is considered cook-chill and is a specialized process that requires a haccp plan and a v |
| 2014-08-07 |
24 |
observed sirloin steak offered on the children's menu as undercooked if requested. according to documents onsite, this product is decarted and marinated, not whole muscle intact steak. communated beef is not allowed to be undercooked for highly suseptib |
| 2014-08-07 |
14 |
observed two santiizer buckets on the line today that were <150ppm. refilled during inspection to correct. maintain sanitizer at 200-400ppm.4-501.114 |
| 2014-04-03 |
31 |
observed mulitple bus tubs that were tightly covered and stacked upon one another today with fresh cut lettuce in them. lettuce was >45f. cool foods using approved methods. lettuce unstacked and lids removed to speed cooling today.3-501.15 |
| 2014-04-03 |
16 |
observed salmon that had been ordered as fully cooked and did not meet 145 for 15 secs. as required for fully cooked fish. salmon placed back on grill to get up to temp.3-401.11 |
| 2014-04-03 |
14 |
observed 0ppm chlorine at the dishmachine today. maintain 50-100ppm. chlorine concentrate container was changed out to correct today.4-501.114 observed lettuce debris still inside of the lettuce spinner today. this cannot be sanitized properly if it is n |
| 2013-11-15 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdinghold tcs foods cold at 45-41f or less. observed rice stored in the wic and butter stored on the counter at >45f today. rice put on pans a |
| 2013-11-15 |
2 |
2-103.11 (m) person in charge-dutieskeep working with employees on knowing the big five illnesses or knowing where to find a list of them for reference when needed. |
| 2013-11-15 |
38 |
2-303.11 prohibition-jewelryobserved two food service employees who had watches on their wrists today. food service employees are limited to a single wedding band- no other rings, bracelets or watches allowed. |
| 2013-11-15 |
47 |
4-602.13 nonfood contact surfacesclean the salamander rack. |
| 2013-07-19 |
47 |
4-602.13 nonfood contact surfacesclean inside of fryers and the inside to to the ice bin. |
| 2013-07-19 |
39 |
3-304.14 wiping cloths, use limitation keep sanitizer buckets stored off of the floor. |
| 2013-07-19 |
38 |
2-303.11 prohibition-jewelryfood service workers are limited to a single wedding band- no other rings, bracelets, or watches allowed. watches present on a couple food service workers today. |
| 2013-07-19 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessmaintain quat. sanitizer at 200-400ppm. observed sanitizer in buckets on the line at <150ppm today. buckets changed out during inspec |
| 2013-07-19 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationobserved beef steaks stored under pork loin today- these beef steaks are offered undercooked if a customer requests such. store the lower cook temp. meat above the higher cook te |
| 2013-07-19 |
2 |
2-103.11 (m) person in charge-duties all employees need to know the big five illnesses or know where to find them in the event that they are diagnosed or exposed to one of the five. handout provided today. |
| 2013-02-28 |
2 |
all employees must know the big 5 illnesses. |
| 2013-02-28 |
12 |
farm raised salmon being offered undercooked but no agreement letter from the supplier was onsite assuring that the salmon were feed and raised according to the law. letter obtained during the inspection. retain this letter for at least 90days after serv |
| 2013-02-28 |
14 |
keep quat. sanitizer at 200-400ppm. observed <150ppm today in a sanitizer bucket. too many rags vs. sanitizer was stored in the bucket today. corrected during inspection. |
| 2013-02-28 |
14 |
observed mulitple dirty dishes and utensils stored clean today-spot check these items better after putting them through the cleaning process. observed lettuce and dark matter in the salad dryer today. veggie chopper and ice cream scoop were stored clean |
| 2013-02-28 |
38 |
food service employees must wear effective hair restraints whether that be a hairnet or a hat. observed waitstaff prepping butter and salads today with no hair restraint. |
| 2013-02-28 |
39 |
do not store sanitizer buckets on the floor as observed today. |
| 2013-02-28 |
41 |
observed salad tongs' handle stored down in the product today-store handle out of the product. observed wooden skewers used for kabobs soaking in room temp. water with food debris in the water-store these in 135f or more water if they must be soaked befo |
| 2013-02-28 |
42 |
airdry dishes before stacking them to prevent bacterial growth. observed mulitple pans stacked wet today. |
| 2013-02-28 |
42 |
observed the fryer covers and the brush that is used to clean the grill stored on the floor today.(a) except as specified in ΒΆ (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be store |
| 2013-02-28 |
45 |
replace all torn gaskets that are hard to clean-2 dr. ri freezer and the 1 dr. ri cooler. |
| 2013-02-28 |
47 |
keep non-food contact surfaces free from build-up and mold growth. observed soiled indicating thermometers in cold hold units today. also observed build-up inside fryers and between equipment. clean all of these more frequently. clean dish machine dispe |
| 2012-12-06 |
42 |
equipment shall be air dried before stacking tightly. see 4-901.11. observed numerous wet nested pans. repeat violation. |
| 2012-12-06 |
39 |
store sanitizer buckets off the floor. see 3-304.14. observed two sanitizer buckets stored on the floor. |
| 2012-12-06 |
38 |
except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. see 2-303.11. observed pic wearing wristwatch. |
| 2012-12-06 |
21 |
date mark all rte (ready to eat) tcs (time/temperature control for safety) foods which will be held in facility for more than 24 hours after processing or opening. see 3-501.17. observed half and half from yesterday not date marked. corrected by instructi |
| 2012-12-06 |
2 |
pic must demonstrate knowledge of employee health policy. see 2-201.11(a). observed pic unsure about exact policy. left handout with pic. corrected by instruction. |