| Violation Date |
Code |
Description |
| 2018-10-27 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed exposed wood at ends of shelving near handsink closest to office. |
| 2018-10-27 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf observed grilled salmon marked with an asterisk, but per pic the option to have it undercooked is never given. pic stated that menu corr |
| 2018-10-27 |
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 vodka sauce frozen with no date and cream with no date mark. cdi: cream was voluntarily discarde |
| 2018-10-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine producing a 0 ppm chlorine residual. cdi: feeder tube was pulled down into sanitizer from being stuck in grey tube, and after running continuously |
| 2018-10-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink in the form of a screw cap bottle stored over drinks for facility in walk in unit. cdi: drink relocated away from food prep areas. |
| 2018-03-23 |
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 burned out lights in the main prep line. manager stated they will be |
| 2018-03-23 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak at the plumbing underneath the prep sink. manager stated they are having an estimate done next week for the leak. |
| 2018-03-23 |
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 cinnamon butter with a date 2-28. cdi-the butter was discarded. |
| 2017-10-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- observed hot dogs and burgers hot holding at 103-113f. cdi- pic was able to place these items on time. all items will be discarded or sold between 12:20pm-4:20pm. |
| 2017-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed spring mix and sliced tomatoes cold holding at 60-61f. cdi- pic voluntarily discarded the items.note: in 2019 all tcs foods must be kept at or below 41f. |
| 2017-10-24 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p- observed ham burgers, hot dogs, sliced tomatoes, and spring mix all on a buffet table not protected. cdi- pic had an employee monitor the station after the items were |
| 2017-10-24 |
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 frp wall damage near the dish pit. |
| 2017-10-24 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks.- observed no waste bin near any hand sink. |
| 2017-10-24 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- observed an employee handle clean utensils without wearing a hair cover. |
| 2017-06-01 |
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 cooling, tightly covered and in deep pans at 57-61f. cdi- em |
| 2017-06-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed meat slicer with food debris build up and stored cleaned. cdi- pic had an employee start cleaning item during the inspection. |
| 2017-06-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf- observed sanitizer bucket not labeled. cdi- item labeled. |
| 2017-06-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed several flies throughout the facility. contatct your pest management company and inform them of the issue. |
| 2017-06-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat- observed handles, gaskets, and cook line all with minor food/grease debris build up. clean as needed to reduce build up. |
| 2017-06-01 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- observed two cutting boards in need of replacing due to deep cuts and grooves. pic voluntarily discarded the items.4-501.11 maintain equipment in good |
| 2017-06-01 |
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. -repeat- observed cleaning needed on floors throughout fac |
| 2017-06-01 |
39 |
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.- observed debris floating in a sanitizer bucket. |
| 2017-02-16 |
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. 0pts- observed cleaning needed on ac vents and floors thr |
| 2017-02-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- observed handels, gaskets, and cook line all with minor food/grease debris build up. clean as needed to reduce build up. |
| 2017-02-16 |
45 |
4-501.11 maintain equipment in good repair. 0pts- observed split gasket on reach in freezer. also, reach in freezer is not functioning properly causing some products to thaw. pic voulintarily discarded items in the reach in that started thawing. |
| 2017-02-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - 0pts- observed several oil squeeze bottles not labeled on cook line. pic was advised to label all working containers. |
| 2017-02-16 |
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 1.5pts- observed cooked squash, zucchini, rice, green beans, chicken, and pasta cooked last saturday and |
| 2016-10-14 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed most of portable cutting boards in use in need of replacement or resurfacing. |
| 2016-06-17 |
45 |
4-501.11 (b) maintain equipment in good repair. observed missing kick plate to seal the gap at the bottom of the emergency exit door to the left of the bar. install a kick plate. -0- |
| 2016-06-17 |
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 pasta in a pan cooling with tight wrapping present. cdi - wrapping vented. |
| 2016-06-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the handles of kitchen equipment. clean the stove, walk in, reach in and dish machine handles. -0- |
| 2016-06-17 |
49 |
5-205.15 maintain a plumbing system in good repair. observed broken cold water handle on the first handsink at the rear entrance to the kitchen. repair. -0- |
| 2016-06-17 |
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 dust buildup around the ceiling vent in the rest |
| 2016-02-16 |
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 water damage in dining room area on wall and ceiling. pic states building ow |
| 2016-02-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minimal buildup of food debris on shelving in walk in . -0 points- |
| 2016-02-16 |
37 |
3-304.13 linens and napkins may not be used in contact with food . observed baskets of salad lined with linens which would prohibit changing for each consumer. -0 points- |
| 2016-02-16 |
8 |
6-301.14 post a handwash sign at each handsink. observed rear handwash sink and secondary bar handsink with no handwash signs. cdi provided signs. |
| 2015-08-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed pans of pasta that was hot holding at 119f. cdi item reheated then placed in walk in for proper cooling until needed for immediate service.. |
| 2015-08-14 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed salmon that was parcooked in facility. cdi items cooked all the way to 165f. parcooking procedures provided. |
| 2015-02-20 |
4 |
2-401.11cover and store employee drinks to prevent contamination. observed employee drink stored on prep table. |
| 2015-02-20 |
6 |
2-301.12 follow handwashing procedures. observed employee wash hands for less than 20 seconds. cdi hands rewashed. 2-301.14 wash hands before donning glvoes. observed employees put on gloves without hand washing. cdi hands washed gloves changed. |
| 2015-02-20 |
8 |
6-301.14 post handwashing |
| 2015-02-20 |
13 |
3-302.11 (a) protect food by keeping in covered containers or intact wrapping. observed pasta and rice uncovered.3-304.15 (a) gloves shall be used for one task only and changed when damaged or soiled. observed employee going in and out of cooler with glov |
| 2015-02-20 |
21 |
3-501.18 foods shall be discarded once time/temperature window expires. observed rice, spring mix salad, and butter held over a week. cdi item discarded. |
| 2015-02-20 |
14 |
4-601.11 (a) food contact surfaces shall be cleaned to sight and touch. observed soiled ice machine, plastic containers, tongs, mixer bowl, and spoons. cdi items moved to sink. vr for ice machine. repeat.4-501.114 maintain sanitizer at proper concentratio |
| 2015-02-20 |
34 |
4-302.12 provide thin probe thermometer to temp thin foods. observed no thin probe thermometer for lettuce, bacon, and grilled chicken. verification required. |
| 2015-02-20 |
35 |
3-302.12 label all containers of food. observed container of flour not labeled. |
| 2015-02-20 |
38 |
2-402.11 hair restraints needed during food prep. observed employees preparing food without hair restraints. |
| 2015-02-20 |
47 |
40601.11 (c)/4-602.13 nonfood contact surfaces shall be cleaned to prevent accumulation. observed microwave, hot well trays, and walls near hot wells with debris. repeat. |
| 2015-02-20 |
26 |
7-102.11 label all chemicals. observed cleaner not labeled. cdi item labeled. |
| 2014-07-11 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces shall be cleaned to prevent accumulation of debris. observed grease build up underneath fryer, hot well trays, counter tops, unders |
| 2014-07-11 |
41 |
3-304.12 in-use utensils, between-use storage - c. utensil handles shall be stored up and above the food. observed handles stored in bins of flour and sugar. |
| 2014-07-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are for cold holding shall be 45f or below. observed butter on counter at 51f. cdi item placed in walk in for cooling. |
| 2014-07-11 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed soiled slicer, spoons, spray gun, and glassware. cdi items moved to dish area for cleaning. |
| 2013-11-15 |
34 |
4-302.12 food temperature measuring devices. facility must have a small diameter probe thermometer. also, the facilities thermometer was off by about 10 degrees. return visit required. |
| 2013-11-15 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. facility must have a consumer advisory for undercooked food like steak if it was served. none was being served tonight, but according to t |
| 2013-11-15 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding. maintain hot food at 135f. observed cooked vegetables at 131f. cdi - put back in the oven. |
| 2013-11-15 |
1 |
2-102.11 demonstration. the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the person in charge today did not have any approved c |
| 2012-10-20 |
1 |
observed person in charge is not certified. cdi by instruction. |
| 2012-10-20 |
13 |
observed raw chicken stored above raw salmon in the 2 door freezer. cdi. |