| Violation Date |
Code |
Description |
| 2018-11-29 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed damaged tile throughout kitchen. pic stated floors to be refinished and on schedule for repair. |
| 2018-11-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- observed several pans being wet stacked. repeat/. |
| 2018-11-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet / soiled wiping cloths on counter surfaces and prep tables. repeat. |
| 2018-11-29 |
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 sauce sitting on prep table at 122 degrees f. cooling in deep container |
| 2018-11-29 |
26 |
7-102.11 common name-working containers - pf - observed 1 spray bottle of bleach not labeled by common name of substance. cdi, operator labeled bottle. repeat. improvement made since previous inspection. |
| 2018-11-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - tcs food shall be cold held at 45 degrees f or below. observed bottom of prep unit along line not holding tcs food at required temperature and cooked peppers, slaw, spinach above 45 |
| 2018-11-29 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - pf - mechanical warewashing equipment not reaching required temperature to sanitize equipment. observed temperature reaching 152 degrees f as registered on dishtemp plate si |
| 2018-08-29 |
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 1 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. |
| 2018-08-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce stored over ready to eat foods in walk in cooler and ground beef stored over steak in tall reach in prep refrigerator. cdi, foods relocated for pr |
| 2018-08-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p -observed middle prep unit at front prep line with ambient air temperature at 58 degrees f as measured by thermocouple and several tcs foods not kept at required temperature. tcs foods |
| 2018-08-29 |
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 queso portioned today from bulk queso prepared yesterday according to pic. cdi by instruction to ensure that portioned queso has |
| 2018-08-29 |
26 |
7-102.11 common name-working containers - pf - observed 2 bottles of bleach not labeled as required. cdi, employee properly labeled spray bottles. |
| 2018-08-29 |
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 deep containers of ribs cooling at ambient room temperature at cart in k |
| 2018-08-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on prep surfaces and wiping cloths stored on waist of food employees. observed wet cloth used to stabilize cutting board. |
| 2018-08-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed 2 food employees wearing wrist bands while handling food. |
| 2018-08-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plates and bins wet stacked in kitchen. repeat. |
| 2018-08-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some debris on glass storage refrigerator gasket at beverage area. |
| 2018-08-29 |
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 potatoes and onions stored on ground upon arrival. |
| 2018-03-29 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed tortilla soup and clam chowder reheated to less than 165 degrees for hot holding. cdi reheated a second time and proper reheat temperatures achieve |
| 2018-03-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed salmon on seasonal menu missing reminder linking to consumer advisory. 10 day verification required. |
| 2018-03-29 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep units near end of line in need of resurfacing or replacement. |
| 2018-03-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-12-04 |
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 pic touch lettuce in cold holding unit on line with bare hand. cdi: top portion of lettuce voluntarily dis |
| 2017-12-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue on reach in used for raw proteins in back prep area. |
| 2017-12-04 |
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 utensil stored in gap between prep table and wall. ensure that ut |
| 2017-12-04 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wiping cloth stored directly on the floor at cook line. repeat. |
| 2017-12-04 |
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 several items recently prepared cooling in units rated for cold holding. t |
| 2017-12-04 |
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 butter at server station ma |
| 2017-12-04 |
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 half and half creamer at bar area on its 9th day of shelf life (expired 12/02). cdi: voluntarily |
| 2017-12-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed immersion mixer stored as clean with food debris on the inner blade cover. cdi: removed and sent for washing.4-602.11 clean the equipment and utensils |
| 2017-07-18 |
19 |
• 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed container of au jus and container of tortilla soup hot holding in reach in unit below 135. cdi items reheated above 165, please see temperature chart. repeat |
| 2017-07-18 |
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 salsa in walk in cooler not hitting cooling parameters. cdi salsa was moved to walk in freezer. based on cooling parameters |
| 2017-07-18 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris and build-up in ice machine. make sure to increase cleaning frequency. |
| 2017-07-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed key lime butter and buffalo sauce (made with real butter) cold holding on counter above 45 degrees. cdi pic placed items on time for remaining of lunch service; provided tphc pa |
| 2017-07-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed equipment being stored in hand sink. cdi items removed. *spoke to pic regarding this, only hand sink on food preparation line. needs to ensure employees have ac |
| 2017-07-18 |
6 |
2-301.14 wash hands after activities that contaminate them. -p2-301.14 wash hands before donning gloves and between gloves uses. -p repeat observed food employee going from line to walk in to grab some salad ingredients, come back to line and don new glo |
| 2017-07-18 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce in walk in cooler such as mushrooms being stored over ready to eat foods such as dressing and meat cooling. cdi instructed pic how to separate and rearrange storag |
| 2017-07-18 |
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 food establishment placing kids fruit that was still cooling directly in r |
| 2017-07-18 |
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 performing food preparation wearing a bracelet. make sure food employees performing food preparation remove all jewelr |
| 2017-07-18 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed sanitizer bucket used for wiping food contact surfaces being stored directly below grill where raw meat wrappers from hamburgers contaminating sanitizer solution. cd |
| 2017-07-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies/gnats. make sure to have pest control address and keep doors closed at all times. |
| 2017-07-18 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths being stored on food preparation counters. once towels are wet, make sure to store i |
| 2017-07-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out so equipment/utensils will air dry prior to use. repeat |
| 2017-07-18 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving of great significance in meat reach in units. make sure to keep in good repair. |
| 2017-07-18 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c all parts of ware washinge equipment shall be cleaned prior to use, every 24 hours, or as often as accumulation occurs. observed food debris on clean base boards of ware washing- automatic and clean w |
| 2017-07-18 |
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 on ceiling in hallway near dry storage. mak |
| 2017-05-08 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw ground beef stored above raw fish, shrimp, and lobster tail. cdi: storage order was corrected, placing beef below the seafood. repeat. |
| 2017-05-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tilt skillet stored as clean that had not been used with food debris on the underside of lid. cdi: skillet scheduled for cleaning after lunch rush. s |
| 2017-05-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed three soups in alto-sham holding below 135f (see temperature table). observed grilled chicken and mashed potatoes for a catering order being prepared to be shipped out holding |
| 2017-05-08 |
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 seven plastic containers of lettuce in walk in cooler and 6 containers of |
| 2017-05-08 |
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 a squeeze bottle of ranch dressing with no label. cdi: bottle was labelled. |
| 2017-05-08 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employees changing gloves without a proper handwash between gloves. cdi: pic instructed employees to wash anytime they change gloves. observed employees washed their hands and |
| 2017-05-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some plastic pans wet stacked in drying rack. cdi: items were pyramid stacked to air dry properly. |
| 2017-05-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets throughout facility with heavy food residue and black buildup on them. improvement shown on cleaning throughout facility. repeat. |
| 2017-05-08 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phone and car keys stored in a plate on the expo area above cook line. cdi: items were relocated to employee storage area in the |
| 2017-05-08 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee preparing salads wearing a fitbit on her arm. |
| 2017-01-30 |
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 - 0pts - observed employee handle lemons with bare hands. cdi- lemons discarded. ensure that lemons are handled as |
| 2017-01-30 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - 0 pts - observed raw chicken stored over leafy green as. cdi- moved. / observed raw chicken stored above onion rings in low boy drawers. observed raw steak stored over bread sticks in low |
| 2017-01-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - observed orzo pasta reading 85f. cdi- discarded. if desired to leave out of temperature time must be used or maintain cold. |
| 2017-01-30 |
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 - 0 pts - observed two containers of cheese tightly covered in walk in. cdi- cheese |
| 2017-01-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed quat sanitizer reading 0 ppm. cdi- changed the empty bottle to read 200 ppm. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight |
| 2017-01-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - observed cleaning needed in gaskets, shelving in walk cooler, and exterior of dish machine. |
| 2017-01-30 |
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./ 6-501.11 floors, walls, and ceilings including the attac |
| 2017-01-30 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. - observed wash and rinse vats soiled. maintain clean.4-302.14 sanitizing solutions, testing devices - pf - observed no test strips for chlorine sanitizer. |
| 2016-09-22 |
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 missing or cracked floor tiles near rear door. |
| 2016-09-22 |
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 butter scoop stored in room temperature water. cdi replaced scoop an |
| 2016-09-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on counters in front kitchen area cdi moved to sanitizer buckets. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer c |
| 2016-06-09 |
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 cut turkey deli meat in the walk-in cooler with no date mark. observed queso in the walk-in cooler with no date mark. reviewed re |
| 2016-06-09 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf chef on in charge at the time of inspection is not currently certified. gm and other kitchen staff that are certified arrived during the inspection. |
| 2016-06-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a cart with glass racks blocking the hand sink at the wait station area. keep sinks accessible at all times to ensure proper hand washing. cdi- cart moved. |
| 2016-06-09 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed a pan with raw chicken stored on top of a pan with raw beef burgers. store in order of cook temperatures or separate to prevent cross-contamination. cdi- storage order adjusted. |
| 2016-06-09 |
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 no label on bulk bin of brown sugar. |
| 2016-06-09 |
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 corn chowder in the walk-in cooler cooked and cooled overnight at 60 f. product has exceeded 6 hour cooling time and shall |
| 2016-06-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor in the walk-in cooler and walk-in freezer. |
| 2016-06-09 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed plastic lexan pans with cracks and broken edges. discard all damaged food conta |
| 2016-06-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on the shelving in the walk-in cooler. clean regularly. |
| 2016-06-09 |
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 missing cove base tiles at dish area and wait station area.-observed frp board |
| 2016-03-21 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed a dented can of pineapple juice stored in dry storage with cans to be used. store dented cans in a segregated marked area or discard. cdi- pic voluntarily disc |
| 2016-03-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf-observed dried residue on the lemon wedger.-observed build-up on the table mounted can opener.-observed encrusted debris on several plates at the line.cdi- all |
| 2016-03-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed buffalo sauce at room temperature from yesterday. buffalo sauce is mixed with butter and left out at room temperature measured 61 f. cdi- pic voluntarily discarded. discussed |
| 2016-03-21 |
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 cooked/cooled prime rib in the walk-in cooler with not date mark. cdi- date mark has been place on the product. |
| 2016-03-21 |
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 8 pans of recently prepared cut cabbage for coleslaw stored in the desser |
| 2016-03-21 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in the cooler at the bar holding half& half and at the wait station holding milk. cdi- thermometers placed in the coolers during inspectio |
| 2016-03-21 |
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 the floor in the walk-in cooler and freezer. |
| 2016-03-21 |
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 tongs at the cook line stored in sanitizer water. cdi- removed from sa |
| 2016-03-21 |
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. lettuce chopper observed in poor condition and is no longer easily clean |
| 2016-03-21 |
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 missing cove base tiles at dish area and wait station area. |
| 2016-03-21 |
54 |
6-303.11(c) the light intensity shall be least 50 ft candles at the surface where an employee is working with food and or utensils. observed 16 ft candles at the food prep area was 4 ft candles during the last inspection. |
| 2015-12-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-12-04 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board in salad prep area needs to be replaced. |
| 2015-12-04 |
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 lettuce cooling in large volume with lids on . cdi vented to allow prop |
| 2015-12-04 |
54 |
6-303.11 (c) the light intensity shall be at least 50 foot candles at a surface where an employee is working with food or utensils. observed 4 foot candles of light in prep area -0 points- |
| 2015-09-17 |
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. floor in dishwasher area in need of repair near floor drains tiles missing and concret |
| 2015-09-17 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards at front prep area in need of resurfacing or replacement. -0 points-4-501.11 maintain equipment in good repair. lids on fli |
| 2015-09-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-09-17 |
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 spices not labeled on grill line. cdi labeled. -0 points- |
| 2015-09-17 |
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 goat cheese in portion containers not date labled. cdi pic dated. |
| 2015-09-17 |
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 chilli asiago sauce at 73 degrees greater than two hours old. cdi pic removed and reheated to 165 degrees. -0 points- |
| 2015-09-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on clean pans in clean dish area. cdi removed to be rewashed. |
| 2015-04-20 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on counter at bar and on cutting board in kitchen. cdi - relocated to sanitizing solution. |
| 2015-04-20 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor build up of dust on dry goods shelf. clean. |
| 2015-04-20 |
21 |
general comment3-501.18 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 verra cruz sauce in walk in cooler that expired on the previous day according to |
| 2015-04-20 |
20 |
general commnet3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p trout in cook line prep unit holding above 45f. cdi - removed to cool. |
| 2015-04-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf 4-501.114 maintain sanitizer at correct concentrations. -p observed dark build up on interiior surfaces of ice machine. cdi - staff began cleaning during the i |
| 2015-04-20 |
13 |
general comment.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p boxes of unwashed peppers stored on top shelf above preped items. cdi - peppers removed, washed, and placed in clean container on top shelf. |
| 2015-04-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf handwink at bar blocked by trash can and equipment leaning against sink. cdi - equipment cleared away from sink. |
| 2014-12-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed quat sanitizer buckets holding sanitizer measuring 0 ppm quat at start of inspection. cdi - buckets refilled with sanitizer at 200 ppm quat. 4-601.11(a) equipment food contact surfaces a |
| 2014-12-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed one sanitizer bucket without label. cdi - labeled. |
| 2014-12-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observed ground beef stored above steaks. cdi - rearrsnged. 3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p. observed pans of breading neste |
| 2014-12-19 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitizer bucket stored on the floor. |
| 2014-12-19 |
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 many food pans on assembly line where the handled utensil stored in the |
| 2014-12-19 |
46 |
4-2.03.13. dish washer pressure gauge shall be accurate. observed pressure gauge not working on main dish machine. |
| 2014-12-19 |
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. observed dusty ceiling tiles in restrooms near vents. |
| 2014-09-05 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p .2-301.14 wash hands before donning gloves and between gloves uses.-p 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equi |
| 2014-09-05 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed towel dispenser not working at one handsink. cdi |
| 2014-09-05 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed prepared veggies under boxed unprocessed veggies. cdi- rearranged3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed bottom |
| 2014-09-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice machine and tomato slicer w/debris. vr |
| 2014-09-05 |
16 |
3-401.11 discontinue offering an undercooked hamburger on your kids menu immediately. cdi- paper menus discarded |
| 2014-09-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed roasted peppers-53f, fruit-47f, tomato & cut lettuce- 49f in a reachin cooler on line, cdi- discard and remove to cool. |
| 2014-09-05 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2014-09-05 |
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 cdi-observed in compliance label fo |
| 2014-09-05 |
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 worker using bare hand and wrists to agitate the washed cut lettuce. cdi- |
| 2014-09-05 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed bartender stuffing olives without restraint. |
| 2014-09-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a couple wet cloths on back prep tables. |
| 2014-09-05 |
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 2 tongs stuck in sanitizer filled bucket, observed handle in the cole s |
| 2014-09-05 |
45 |
4-502.11(a) maintain utensils in good repair. observed standing mixer bowl needs replacing. |
| 2014-09-05 |
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 can wash with pistol grip spray nozzle engaged and no back flow prevention device in place. cdi-removed the p |
| 2014-09-05 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed kitchen handsinks in need of cleaning. |
| 2014-09-05 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed open sanitizer concentrate with no lid or label on the clean drainboard at the bar. cdi- moved t |
| 2014-03-14 |
6 |
2-301.15 observed food employee wash hands in dump sink over utensils. cdi- instruction provided ; this sink is not a hand sink food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their |
| 2014-03-14 |
18 |
3-501.14 tcs foods shall be cooled according to time temperature parameters.(from 135f to 70 f within 2 hours and to 45 f within 4 additional hours) both paramteres must be met. observed multiple sauces cooling at 100-120 f after 1.5 hours. conducted cool |
| 2014-03-14 |
8 |
5-202.12 observed hand sink temp at 92 f. vr a handwashing sink shall be equipped to provide water at a temperature of at least 38oc (100of) through a mixing valve or combination faucet. pf |
| 2014-03-14 |
31 |
3-501.15 tcs foods shall be cooled using effective approved methods. observed multuple low surface area to volume reatio plastic containers used to coold sauces with only an ice wand inside. cdi- removed to shallow pans and full ice baths with staff stirr |
| 2014-03-14 |
20 |
3-501.16 tcs foods held cold shallbe maintained at 45 f or colder at al times. observed portioned butter at room temperature, 70 f. cdi- placed on tphc facility to use tphc going forward, template given. |
| 2013-09-13 |
39 |
3-304.14(b) in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths on counter. |
| 2013-09-13 |
37 |
3-305.11(a) food shall be protected from contamination and stored off floor. packaged food on floor of the walk-in freezer. |
| 2013-09-13 |
31 |
3-501.15 (b) cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units. observed cooked potaoes on speed rack for more than 30 minutes before being placed in refrigeration. cdi by instruction. |
| 2013-09-13 |
19 |
3-501.16 ensure all hot held time/temperature control for safety foods (tcs) are maintained at or above 135f. lobster queso on steam table at 105. cdi- reheated to 165 |
| 2013-09-13 |
6 |
2-301.14 employees must wash hands as often as necessary to prevent contamination and before donning gloves. employees were observed changing gloves without washing hands. cdi by instruction |
| 2013-03-13 |
14 |
4-602.11-food contact surfaces clean. observed mold in bottom of soda nozzle holders at bar. cdi-nozzles were cleaned and sanitized. |
| 2013-03-13 |
47 |
4-602.13-nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food residue on exteriors of bulk food bins. |
| 2013-03-13 |
39 |
3-304.14-containers of chemical sanitizing solutions 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. observed sanitizer buckets stored on floor. |
| 2013-03-13 |
20 |
3-501.16-ensure proper cold holding of time/temperature control for safety foods. observed cut leafy greens 50f; beef gravy 65f; cheese sauce 48f and ranch dressing 48f cold holding in reach-in cooler. cdi-cut leafy greens; beef gravy; cheese sauce and |
| 2012-12-12 |
42 |
4-901.11-after cleaning and sanitizing utensils shall be air dried. observed bread boards wet stacked for storage. |
| 2012-12-12 |
14 |
4-501.112-maintain hot water sanitization temperature at 180f. observed dish machine not reaching 180f as tested with thermolabel. dish machine booster heater had been turned off. cdi-booster heater was turned on hot water retested at 180f during sanit |
| 2012-12-12 |
47 |
4-602.13-maintain nonfood contact surfaces free from accumulation of soil residues. observed food debris on bulk food bins and exteriors of equipment. |
| 2012-12-12 |
13 |
3-302.11-store raw animals foods so that cross contamination is prevented. observed raw beef and ground beef stored above cooked ribs. cdi-ribs were moved to a different shelf. |