| Violation Date |
Code |
Description |
| 2018-11-07 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaks coming from the plumbing underneath the 3-compartment sink. also observed the faucet to the bar sink with a steady drip. the bar manager was able to get the bar sink to turn off and th |
| 2018-11-07 |
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 to the inside of the grill station cooler. have cleaned. repeat. |
| 2018-11-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed the grill station cutting board in need of resurfacing or replacing. |
| 2018-11-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed bits of potato skins still in the chopper. cdi-the manager will have an employee properly clean and sanitize the chopper. |
| 2018-11-07 |
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 employee change gloves without hand washing in two different i |
| 2018-06-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the side of the fryer along the cook line. |
| 2018-06-18 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler. |
| 2018-06-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed ants on a dry storage rack near the ice machine. facility has a pest control provider and is actively working to correct this issue. |
| 2018-06-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in the walk in cooler and along the prep. line cold holding above 45f. cdi- gravy in walk in cooler was discarded, other items were transferred to the walk in cooler for |
| 2018-06-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes hot holding below 135f in the steam table (see chart). cdi- product discarded. |
| 2018-06-18 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor debris accumulation on the inside walls of the ice machine. |
| 2018-06-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed uncooked bacon stored above butter in the walk in cooler and country ham commingled with packages of pimento cheese and pulled pork. cdi- storage rearranged. |
| 2018-03-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stacked metal pans, bowls and plates with food debris present in the food contact surface. cdi - pic placed these in the dish pit for cleaning. -1.5- |
| 2018-03-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed raw chicken and other foods stored on the floor under shelving to the right in the walk in cooler. -1- |
| 2018-03-31 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed wine glasses in the outside storage stored directly on the floor. -.5- repeat |
| 2018-03-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans on the drying shelf and bowls with food contact surface facing up and water in the bowl. -.5- |
| 2018-03-31 |
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 paring knife used for cutting lemons with paint peeling on the metal. cdi - pic r |
| 2018-03-31 |
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 damaged wall to the lower right inside the water heater closet. -0- |
| 2017-12-22 |
50 |
5-403.12 other liquid wastes and rainwater - c liquid waste shall be directed from point of discharge to the point of disposal.observed standing water at the door of the walk in cooler. repeat -1- |
| 2017-12-22 |
49 |
5-205.15 maintain a plumbing system in good repair. observed one of four restrooms in the women's restroom out of service. repeat -1- |
| 2017-12-22 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed linen napkins stored on the floor in the outside dry storage unit. -0- |
| 2017-12-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on the prep table across from the dish machine. -0- |
| 2017-12-22 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed both flip top sections and one bottom of a prep unit out of service, leaving only the bottom section of one prep unit to keep f |
| 2017-12-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs foods in the flip top of both prep units at the cook line at 52f-57f. cdi - pic took unit out of service, scheduled repair and cooled freshly replenished foods from 1pm. vr |
| 2017-12-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed bucket of sanitizer under the prep table near the dish pit at less than 100 ppm. cdi - pic refilled from wall mounted unit to correct concentration. -0- |
| 2017-12-22 |
9 |
3-201.11 use food from approved sources only. -p observed unlabeled honey in the facility in use without purchase receipt. cdi - pic requested labeling from purveyor. -1- |
| 2017-09-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed first hand sink in kitchen used as a dump sink with ice present at the beginning of the inspection. -1- repeat |
| 2017-09-06 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored above rte spices, tomatoes and cheese. -0- |
| 2017-09-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the inside wall of the ice machine.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf obs |
| 2017-09-06 |
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 unlabeled brie opened more than 24 hours. cdi - pic placed date mark on brie.3-501.18 discard the food requiring date labels once t |
| 2017-09-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the bar area. -0- |
| 2017-09-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed shrink wrap covered drink stored over the prep cooler. cdi - pic placed on low shelf behind the prep cooler. -0- |
| 2017-09-06 |
45 |
4-501.11 maintain equipment in good repair. observed missing filter on the ice machine. -0- |
| 2017-09-06 |
49 |
5-205.15 maintain a plumbing system in good repair. observed one out of four toilets in the women's restroom out of service. -0- |
| 2017-09-06 |
50 |
5-403.12 other liquid wastes and rainwater - c liquid waste shall be directed from point of discharge to the point of disposal. observed standing water at the door of the walk in cooler. -0- |
| 2017-09-06 |
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 loose baseboard and floor tiles in and around the walk in cooler, near the sta |
| 2017-09-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked small plastic pans on the drying shelf. -0-4-904.13 preset tableware - c protect table presets from sources of contamination. observed preset glasses and saucer |
| 2017-06-13 |
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 buildup on the lower wall under the pre-rinse si |
| 2017-06-13 |
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 shelving for clean dishes. -1- |
| 2017-06-13 |
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 overstacked tcs foods in the flip top from the night before at 49-56f. cdi |
| 2017-06-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs foods placed in flip top overnight at 49-56f. cdi - pic voluntarily discarded the butter, cooked collards and raw spinach. -1.5- |
| 2017-06-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed first handsink in the kitchen used for dumping ice. cdi - pic cleaned handsink. -0- |
| 2017-02-01 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign posted in women's restroom nor in the bar at the handsink. cdi - handwashing sign emailed to pic today. -0- |
| 2017-02-01 |
14 |
4-602.11 (c) clean the equipment and utensils used with tcs foods as required to avoid contamination and at least every 4 hours. -p observed cook liune serving utensils still in place from beginning of service at 5 pm. cdi - pic implemented cleaning and s |
| 2017-02-01 |
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 cooling stocks in melted ice bath. replenish ice often enough to keep the |
| 2017-02-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed buckets of food stored directly on the floor in the walk in cooler. keep at least six inches off the floor. -0- |
| 2017-02-01 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in the restroom. replace these with nonabsorbent ceiling tiles. -0- |
| 2017-02-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed pink buildup in the handsink basin. clean. -.5- repeat |
| 2017-02-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans on the drying rack. separate and allow to air dry prior to stacking. -.5- repeat |
| 2016-10-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed inner area of robocoupe and two utensils soiled with visible food debris. cdi - product to be washed. observed improvement in other noted violations |
| 2016-10-17 |
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 - 0 pts - observed salmon patties, cheeses, and crab cakes not labeled. cdi -labeled. ensure product is dated with the date of its original |
| 2016-10-17 |
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 - 0 pts - observed pimento cheese made in the am stored on make top unit for cooli |
| 2016-10-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed sanitizer buckets reading 50 ppm. |
| 2016-10-17 |
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 ice scoop holder and knife wall holder soiled (utensils them self ap |
| 2016-10-17 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. repeat - observed non commercial chest freezer and can opener. 4-501.11 maintain equipment in good repair. repeat - observed rusted |
| 2016-10-17 |
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 on overhead shelving. |
| 2016-10-17 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0 pts - dumpster lids open. ensure dumpster is picked up as needed to prevent lids from being open at all times. |
| 2016-10-17 |
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. - repeat 6-502.12 floors, walls, ceilings including the attachments such as soap, towel |
| 2016-10-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - 0pts - observed utensils stacked wet. allow for air drying prior to stacking. |
| 2016-07-01 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed soiled bowl as clean at the line. cdi-removed for proper wash-rinse-sanitize.4-601.11(a) equipment food contact surfaces and utensils shall be c |
| 2016-07-01 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non commercial chest freezer and reach-in black&decker cooler at the wait station. repeat4-501.11 maintain equipment in g |
| 2016-07-01 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at the three-compartment sink. repeat |
| 2016-07-01 |
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 stored on the floor in the walk-in freezer. |
| 2016-07-01 |
54 |
6-303.11 lighting intensity- observed burned out lights in the kitchen, wait area, and at the hood. replace lights. |
| 2016-07-01 |
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 damaged ceiling tiles. replace damaged tiles. -observed floor grout mi |
| 2016-06-21 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf observed thermometer in the reach-in cooler measured 48 f, but the product measured 42 f. provide an accurate thermometer. |
| 2016-06-21 |
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 not turning the faucet off with paper towels or barrier. hand were used to turn |
| 2016-06-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a cart stored directly in front of the hand sink. cdi- moved to another location. repeat |
| 2016-06-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef stored on top of raw pork in the walk-in cooler. cdi- moved to another location. repeat |
| 2016-06-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p dish machine measured 0 ppm. a-1 bleach connected to the dish machine. no dishes had been washed. cdi- pic set up the three-compartment sink until machine is repaired. a-1 bleach doesn't have a |
| 2016-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed buttermilk on the on the prep table at 71 f left out at room temp overnight. cdi- voluntarily discarded. tsc foods shall not be left out of refrigeration. observed rice in th |
| 2016-06-21 |
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 many foods not date marked: ham, cooked pork, cooked rice, broth, pimento cheese, and various other foods that require date marking |
| 2016-06-21 |
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 various squeeze bottles and seasonings not properly labeled. |
| 2016-06-21 |
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 verification required.- observed damaged plastic insert pans. cdi- discarded. repeat-ob |
| 2016-06-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed cook preparing food with no hair restraint. |
| 2016-06-21 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed water damaged test strips. replace damaged strips. |
| 2016-06-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build-up on the ceilings of the walk-in cooler. clean regularly. |
| 2016-06-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking pipe and tape under the hand sink. repairs are required. observed leak at the spray nozzle. observed leak at the three-compartment sink. |
| 2016-06-21 |
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 water damaged ceiling tiles. replace damaged tiles. -observed floor grout mi |
| 2016-06-21 |
54 |
6-303.11 lighting intensity- observed burned out lights in the kitchen, wait area, and at the hood. replace lights.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2016-03-07 |
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 not turning the faucet off with paper towels or barrier. hand were used to turn |
| 2016-03-07 |
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 employee touch pimento cheese spread with bare hands. cdi- product discarded during inspection. |
| 2016-03-07 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf no date observed on the tags to indicate when last shellstock was use |
| 2016-03-07 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef stored on top of raw pork in the walk-in cooler. cdi- moved to another location.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw catfish stor |
| 2016-03-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf -observed build-up on the can opener, wall dicer, and stored dough press. clean and sanitize properly. cdi- removed to properly wash-rinse-sanitize.4-501.114 |
| 2016-03-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf flank steak and soft scrambled eggs on the menu observed not marked with asterisk on the menu. all foods not cook |
| 2016-03-07 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed food handler not washing red peppers prior to cutting. cdi- produce discarded. |
| 2016-03-07 |
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 damaged plastic insert pans. cdi- discarded.-observed rusted shelving. replace |
| 2016-03-07 |
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 damaged ceiling tiles. replace damaged tiles.-observed floor grout miss |
| 2016-03-07 |
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 many foods not date marked: turkey bones w/meat, broth, cooked vegetables in the walk-in cooler, pulled pork walk-in cooler, piment |
| 2016-03-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a cart stored directly in front of the hand sink. cdi- moved to another location. |
| 2015-11-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. clean small mixers stored on counter. |
| 2015-11-18 |
45 |
4-501.11 maintain equipment in good repair. replace damaged/ melted clear inserts pans. rusting shelves observed. |
| 2015-11-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean sides of cooking equipment. |
| 2015-11-18 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: replace missing/damaged baseboard tiles where needed.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: replace burned out light bulbs. |
| 2015-07-23 |
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 tiles near walkin cooler missing. |
| 2015-07-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of debris on nonfood contact surface of dishwasher in need of cleaning. -0 points- |
| 2015-07-23 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep units need to be replaced or resurfaced. |
| 2015-07-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish rack. |
| 2015-07-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dishes in handsink in bar area. cdi pic removed. |
| 2015-03-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p multiple tcs foods above 45f in flip top across from grill. tcs items in another flip top were stocked above the chill line and holding above 45f. cdi - unit was turned down; after 30 mi |
| 2015-03-12 |
6 |
general comment2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed one employee recontaminate hands after washing by grabbing sink handles to turn water off. cdi - instructed employee to use a barrier such as a paper towel to |
| 2015-03-12 |
21 |
general comment3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf faciltiy is making house made pickles by pouring hot vinegar solution onto raw veggies. pic indicated that these are then chi |
| 2015-03-12 |
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 in ice machine. cdi - staff began cleaning during the inspection. snitizer i |
| 2015-03-12 |
45 |
general comment4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed domestic freezer used for ice cream in kitchen. |
| 2015-03-12 |
54 |
general comment6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. light shield missing above three compartment sink in kitchen. replace. |
| 2015-03-12 |
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 bags of portioned pasta stacked together in a deep pan while still cooling. cdi - |
| 2014-11-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed potato slicer, mixing arm, and can opener blade were soiled with dried food debris. cdi - taken for cleaning. |
| 2014-11-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed pork egg rolls and ham at 57 and 58f respectively. both were above the chill line on the cold holding units. cdi - both were put into other refrigeration. |
| 2014-11-17 |
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 spicy tomato sauce that was 70f after 2 hours of cooling. cdi - taken to the stove to reheat to 165f and cooling process |
| 2014-11-17 |
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 cooked potatoes in the walk-in, fried turkey in the bottom of the line, and many items on the top of the flip top refrigerators t |
| 2014-11-17 |
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 a broken light shield resulting in an unshielded light in the kitchen. |
| 2014-11-17 |
45 |
n4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a domestic chest freezer and a small domestic refrigerator in use. |
| 2014-11-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towels not being held in sanitizer between uses. |
| 2014-07-08 |
45 |
4-205.10 food and equipment shall be certified and classified for use by ansi-accredited certification program. observed a household freezer being used to store frozen items. |
| 2014-07-08 |
23 |
3-603.11 a consumer advisory shall be noted on the menu items offered raw or undercooked. observed no consumer advisory noted on the abbreviated menu for the grilled romaine salad (caesar dressing) and burgers cooked to order. vr within 10 days. |
| 2014-07-08 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), being held greater than 24 hours shall be date marked. observed a few refrigerated items older than 24 hours not date marked: deviled egg mixture, cut watermelo |
| 2014-07-08 |
14 |
4-602.11 equipment food-contact surfaces and utensils shall be clean at a frequency necessary to preclude accumulation of soil or mold. observed mold buildup on cover in the ice machine. cdi employee cleaned during inspection. |
| 2014-07-08 |
4 |
2-401.11 an employee may drink from a closed beverage container that is handled to prevent contamination of food, and equipment. observed an open employee can drink being stored in a prep line cooler. cdi item discarded. |
| 2014-01-31 |
8 |
6-301.14 handwashing signage - c. add signage to kitchen and bar hand sinks that employees must wash hands. |
| 2014-01-31 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. properly date mark tcs rte foods which will be held in facility for more than 24 hours after opening or preparation. observed severasl items no |
| 2014-01-31 |
25 |
3-202.12 additives - p. ensure that any food additives added to foods (such as pink salt) are considered by the fda to be gras (generally recognized as safe) and that they are used in the proper concentrations; not in excess of approved levels. observed p |
| 2014-01-31 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed build up onside ice machine; observed soiled can opener blade. cdi - both cleaned and sanitized during inspeciton. |
| 2014-01-31 |
35 |
3-302.12 food storage containers identified with common name of food - c. label working containers with common name of food inside. observed unlabeled herb mix, salt, pepper, oil. |
| 2014-01-31 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed a few split gaskets and some shelving starting to rust. observed walk in freezer condensate line is dripping, causing buildup of ice on shelving and floor - no ice on food. pic has tried t |
| 2014-01-31 |
34 |
4-302.12 food temperature measuring devices - pf. observed no thin probe thermometer in facility. vr - verification required. will return fridsy february 7 to ensure compliance. |
| 2013-09-13 |
54 |
6-403.11(a) employee drinks, phones, food, etc shall be kept in a designated area that will not contaminate food, equipment, utensils, and linens. employee items not in designated area. |
| 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 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. egg (melted ice bath) at 76f. eggs were voluntarily discarded. |
| 2013-09-13 |
14 |
4-501.114 food contact surfaces shall be sanitized in mechanical dish machine. observed no chlorine concentration present in dish machine. cdi- pic replaced chlorine container feeding machine during inspection. chlorine levels were verified. |
| 2013-09-13 |
8 |
5-205.11 (b) a hand washing sink may not be used for any other purpose and maintained so employees have access to it at all times. container in handsink in back area. cdi- items removed. |
| 2013-03-13 |
53 |
6-501.12- physical facilities shall be cleaned as often as necessary to keep them clean. observed ice build up on walk-in freezer floor. |
| 2013-03-13 |
37 |
3-305.11-ensure proper food storage. observed speed rack of food products in walk-in cooler not protected from possible overhead contamination. cdi-speed rack was covered. |
| 2013-03-13 |
13 |
3-302.11-food shall be protected from cross contamination. observed an opened bottle of water stored in drink ice at bar. cdi-ice was voluntarily discarded. |
| 2012-12-11 |
42 |
4-901.11-air dry utensil after cleaning and sanitizeng. observed metal food storage containers wet stacked for storage. |
| 2012-12-11 |
39 |
3-304-14-store wet wiping cloths in a sanitizer solution. observed wiping cloths stored on prep surfaces. |
| 2012-12-11 |
43 |
4-903.11-protect single service items during storage. observed coffee filters not protected. |
| 2012-12-11 |
21 |
3-501.18-ensure foods are date marked and do not exceed time limits. observed aioli date marked 11/8 and toamato basil sauce date marked 12/1 in walk-in cooler.. cdi-products were voluntarily discarded. |
| 2012-12-11 |
53 |
6-501.11-physical facilities shall be maintained in good repair. observed burnt out lights under hood in kitchen. |
| 2012-12-11 |
47 |
4-602.13-nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed grease residue and food debris on utensil and food storage shelves. |
| 2012-12-11 |
13 |
3-304.11-ensure safe storage of food products. observed collard greens and salad greens stored in recycled plastic bags. cdi-greens were stored in food safe containers. |