| Violation Date |
Code |
Description |
| 2018-10-23 |
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 cleaning issues to physical facilities. (observe |
| 2018-10-23 |
47 |
4-601.11 (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 (inside cabinet surfaces at self service area (shelving collecting debris in need |
| 2018-10-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous amounts of live fruit flies in back dry storage area. |
| 2018-10-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored clean with old food debris and sticker residue stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2018-05-17 |
45 |
4-502.11(a) maintain utensils in good repair. observed coated tongs where coating is damaged and cracked. cdi: pic voluntarily discarded tongs. |
| 2018-05-17 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed items on the breakfast buffet not adequately protected by self closing lids or sneeze guards and no attendant present. without self closing lids or sneeze gua |
| 2018-05-17 |
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 salads made yesterday with no date mark.3-501.18 discard the food requiring date labels once time/temperature window has expired, i |
| 2018-05-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed brie and havarti on breakfast buffet above 45f. observed whipped cream held on ice packs that were not frozen, and whipped cream was above 45f. cdi: more ice added underneath of |
| 2018-05-17 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed salmon on menu is offered undercooked. no parasite destruction letter present on site. verification required |
| 2018-05-17 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed soap dispenser not functioning properly at handsink in kitchen, upon arrival. cdi: soap was replaced and began working fine. |
| 2018-02-23 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored clean with old sticker residue stuck to surfaces; cdi containers pulled and placed into dirty dish pit. observed bar gun and |
| 2018-02-23 |
42 |
no points deducted4-903.11 store 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 stay in wash rotation. observed multi-use bowls and p |
| 2018-02-23 |
53 |
no points deducted6-501.12 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 cleaning issues to physical fa |
| 2018-02-23 |
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 (between all cooking equipment, underneath lid to prep cooler). |
| 2017-10-30 |
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 in microwave, prep freezer and cooler gaskets, and on the clean dish rack. observed build-up on the outside of squeeze bottles and s |
| 2017-10-30 |
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 several squeeze bottles and spice shakers without labeling on them. |
| 2017-10-30 |
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 several items on tphc witho |
| 2017-10-30 |
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 pre-cooked ribs that had been opened without a date label. cdi: ribs were properly dated. observed chicken in walk-in with date of |
| 2017-10-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few plates being stored as clean with food debris left on them. cdi: plates were relocated to three compartment sink to be properly washed. |
| 2017-04-18 |
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 for fewer than 15 seconds and with turn off faucet with no papertowel |
| 2017-04-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed front line cooler 1 holding all food items at 53. pic stated that all items were placed in that cooler this morning. observed butter pats holding above 45f in chilly box. cdi: |
| 2017-04-18 |
21 |
23-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several items in prep cooler in kitchen with no date marks. pic was sure that potatoes, lettuce and chicken breasts were prepare |
| 2017-04-18 |
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 tphc procedure on site. |
| 2017-04-18 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer bucket stored on prep surface. cdi: bucket relocated to safe location. |
| 2017-02-08 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed several items on breakfast buffet with no attendant present, and no self closing lids or sneeze guards. observed sneeze guard not providing adequate coverage |
| 2017-02-08 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed cereals unlabeled |
| 2017-02-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hardboiled eggs and milk above 45f on display at breakfast station. cdi: items rapidly cooled with ice. verification required |
| 2017-02-08 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -pobserved no employee health pol |
| 2016-08-11 |
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 several squeeze bottles of oils and sauces not labeled as required. cdi-pic labeled. |
| 2016-08-11 |
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 ham (7/31) roast beef (7/31) turkey (8/4) held beyond the discard date. cdi-product discarded |
| 2016-08-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled glasses stored as clean in the bar area. cdi-glasses sent to be rewashed. |
| 2016-03-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled plates, utensils and glasses stored as clean. cdi-pic removed to be rewashed. (repeat) |
| 2016-03-23 |
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 ribs dated 3/6 and rice dated 3/15 in reach-in flip top cooler. cdi-pic voluntarily discard |
| 2016-03-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory for steak and salmon cooked to order on menu. verification required |
| 2016-03-23 |
45 |
4-501.11 maintain equipment in good repair. observed the walk-in cooler fan emitting a mist of water from an unknown origin. observed an electrical short for the light inside the walk-in cooler. |
| 2016-03-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed interior surfaces of walk-in cooler with mold build-up on shelving, walls and fans. observed bar area reach-in cooler accumulating food debris and |
| 2015-12-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed bottom of low boy reach-in freezer accumulating food debris. |
| 2015-12-04 |
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 cooked chicken wings date marked 11/25 in prep cooler. cdi- wings were voluntarily discarded. |
| 2015-12-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dishes stored as clean with sticker residue on outside. dishes were stacked so that sticker residue was contacting food contact surfaces of some dishe |
| 2015-06-18 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - observed pic not wash hands after coughing and touching face. cdi by instruction. pic washed their hands. |
| 2015-06-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed 1 zip lock package of pork chops stored over ready to eat foods in walk in freezer. cdi, operator r |
| 2015-06-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed plates stored as clean but soiled with food debris.4-602.11 equipment food-contact surfaces and utensils-frequency - c - ice machines shall be clean |
| 2015-06-18 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed fuel cartridge containers stored over waffle flower in storage room. cdi, fuel relocated for proper storage. |
| 2015-06-18 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed a split gasket on door of prep refrigerator. |
| 2015-06-18 |
39 |
3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitizer and store containers of toxic substances so that contamination of equipment is prevented. observed a wet wiping cloth stored on shelf in cabinet. observed a bucket of quat s |
| 2015-06-18 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean linen in a clean, dry area. observed several clean cloths stored on soiled shelving in cabinets. |
| 2015-06-18 |
35 |
3-602.11 food labels - pf - food shall be labeled according to law. observed labeling on parfaits missing alergen sources on ingredient labeling. cdi by instruction. improvement made since previous inspection.3-302.12 food storage containers identified w |
| 2015-02-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - praw animal food shall be stored so that cross contamination is prevented. observed raw shrimp package open and stored over ready to eat hamburger packcage in reach in freezer. |
| 2015-02-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pfood contact surfaces shall be clean to site and touch. observed blade of can opener soiled with food residues. cdi, operator relocated can opener for cleaning. |
| 2015-02-13 |
35 |
3-602.11 food labels - pf - packaged food made from 2 or more ingredients shall be labeled according to law. observed parfaits packaged on site without complete labeling. cdi by instruction. improvement made since last inspection., |
| 2015-02-13 |
8 |
6-301.12 hand drying provision - pfhandwashing sinks shall be provided with a means to dry hands. observed paper towel dispenser empty at handwashing sink in kitchen. cdi, operator refilled dispenser during inspection. |
| 2015-02-13 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed 1 split gasket in reach in refrigerator.4-205.10 food equipment, certification and classification - c - food equipment shall meet ansi / nsf standards. observe |
| 2015-02-13 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from an accumulation of soil. observed food debris accumulating on shelving below prep tables. |
| 2015-02-13 |
39 |
3-304.14 wiping cloths, use limitation - cstore wet wiping cloths in sanitizer in between uses. observed several wet wiping cloth stored on prep tables throughout kitchen. |
| 2014-09-25 |
45 |
4-202.16 nonfood-contact surfaces - cnonfood contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. observed aluminum foil that was on ousdide of oven with crevases and tears and not easily cleanable. |
| 2014-09-25 |
43 |
.4-904.11 display and handle single-use and single-service articles to prevent contamination. observed a stack of single-service cups not furnished from a dispensor and lip contact areas not protected. |
| 2014-09-25 |
35 |
3-602.11 food labels - pfpackaged food made from 2 or more ingredients and are packaged on site shall be labeled according to law. observed parfaits packaged on site and not individually labeled and missing labeling information on the placard that they we |
| 2014-09-25 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pgeneral comment: potentially hazardous food shall be cold held at 45 degrees f or below. observed 1 container of butter above 45 degrees |
| 2014-09-25 |
17 |
3-403.11 reheating for hot holding - puse proper procedures to reheat food. observed ham, egg, and cheese left in a microwave at 93 degrees f and operator did not know how when it was placed in microwave. cdi, operator voluntarily discarded |
| 2014-04-08 |
7 |
3-301.11 preventing contamination from hands - p,pfgeneral comment: no bare hand contact with ready-to-eat food. observed operator touch baked potatoes with their bare hands. cdi, operator discarded baked potatoe. |
| 2014-04-08 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pfood shall be protected by wrappings, packages, or covered containers. observed ice bin at bar uncovered/unprotected. cdi |
| 2014-04-08 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pgeneral comment food contact surfaces shall be cleaned to site and touch. observed bowls collecting food debris in cabinet. cdi, operator relocated bowls for cleaning |
| 2014-04-08 |
35 |
3-602.11 food labels - pfgeneral comment: food shall be labeled according to law. observed no labeling on fruit parfait for consumer grab and go. cdi by instruction, provide proper labeling by next inspection. |
| 2014-04-08 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cclean equipment and linens shall be stored in a clean, dry area. observed clean bowls stored in soiled cabinet. observed soiled dishes sitting on c |
| 2014-04-08 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed 1 of 4 cutting boards with heavy scratches and in need of resurfacing or replacement. observed a crack in can wash. repair. |
| 2014-04-08 |
47 |
4-602.13 nonfood contact surfaces - cgeneral comment: nonfood contact surfaces shall be free from accumulation of soil. observed residue collecting inside natural juice drink dispenser. |
| 2014-04-08 |
39 |
3-304.14 wiping cloths, use limitation - cgeneral comment: containers of sanitizer solution shall be handled so that contamination of equipment is prevented. observed 1 bucket of sanitizer stored on prep table in kitchen. |
| 2013-04-25 |
34 |
general comment: thermometer needed slight adjustment. ensure that temp measuring devices are checked and calibrated frequently. suggest obtaining digital type thermometer. |
| 2013-04-25 |
21 |
observed dates on pasta and marinara exceeded (7)seven days for proper time/temp control. ensure that the dates are checked and tracked to reflect correct food product. cdi by discarding items. |
| 2013-02-01 |
47 |
observed some spillage and debris in coolers and cabniets at service line. also coolers in kitchen area need to be cleaned on the inside. |
| 2013-02-01 |
39 |
observed a few wet towels on surface areas. ensure that the towels are kept in sanitizer solution between uses. |
| 2013-02-01 |
21 |
general comment: facility date marking looked good. observed two item that needed to be discarded due to date. ensure to check all items daily. |
| 2012-10-25 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed incomplete employee health policy; cdi by instruction. employee health policy was missing information about household exposure to illnesses. |
| 2012-10-25 |
46 |
4-501.19 ensure wash water in three compartment sink is maintained at 110f or above at all times. observed wash water 94f; cdi by refilling. |
| 2012-10-25 |
37 |
except for nuts in the shell and whole; raw fruits and vegetables that are intended for hulling; peeling; or washing by the consumer before consumption; food on display shall be protected from contamination by the use of packaging; counter; service line; |
| 2012-10-25 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed egg biscuits; open container of cooked potatoes and peppers with no date marking; cdi by instruction. |
| 2012-10-25 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed egg biscuit 128f stacked in double layer; cdi by reheating; do not overstack food in chaffing dishes. |
| 2012-10-25 |
14 |
ensure that chemical sanitizers are maintained at proper concentrations at all times. observed quat sanitizer weak in three compartment sink; cdi by refilling from dispenser. 4-601.11. ensure equipment food contact surfaces and utensils are clean to sig |
| 2012-10-25 |
1 |
2-103.11(b) the person in charge is responsible for ensuring that persons unnecessary to the food service operation are not allowed in food preparation areas. observed non-food service employee in kitchen area; cdi by instruction. |