| Violation Date |
Code |
Description |
| 2018-11-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone being stored on cutting board on prep line. cell phone was moved. |
| 2018-11-06 |
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 cracked ceiling tiles. |
| 2018-11-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several gaskets throughout equipment that needed cleaning. |
| 2018-11-06 |
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 couple seasoning bottles that were not labeled. all other seasonings were labeled. |
| 2018-11-06 |
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 walk in cooler at 50f at both 11:40 and 12:30 the pasta was tight |
| 2018-11-06 |
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/pffacility has written procedures on ho |
| 2018-11-06 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfin walk in cooler observed baked potatoes and french onion soup with no date label.cdi- items were voluntarily discarded. |
| 2018-11-06 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved food employee put a stick of raw shrimp on the stove and then continued to operate. cdi- food employee was asked to stop and do a handwash and change g |
| 2018-11-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved food residue in two of the handsinks. instructed pic to communicate with employees that handsinks should not be used for dumping foods.cdi- sinks were cleaned ou |
| 2018-06-20 |
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. 6-501.11 floors, walls, and ceilings including the attach |
| 2018-06-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean drips and food debris from inside of breading station, minor build up form walk in cooler shelves, inside basin of hand sink at dish area, and fan gua |
| 2018-06-20 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. unprotected ice paddles stored on shelf in walk in freezer and some knives stored with blades between prep tables at cook line. c |
| 2018-03-15 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed several plates along front line and pans at dish pit storage rack stored as clean but soiled with debris and soil. observed tea urn stored and nozzle accu |
| 2018-03-15 |
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 2 sheet pans of quesadilla with date of preparation of today but according to staff prepared la |
| 2018-03-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth used to stabilize cutting board and 1 sanitizer bucket below required concentration behind bar. |
| 2018-03-15 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed 3 compartment sink being used as a prep sink in vat next to drain board where soiled equipment was stored. |
| 2018-03-15 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed several metal pans being wet stacked on storage rack. repeat.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2018-03-15 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed dish machine curtain removed and damaged according to manager. observed wash temperature gauge needle not moving but sanitizer gauge and thermo label changed color to indicate equipment r |
| 2017-12-06 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed floor at bar accumulating debris and water. |
| 2017-12-06 |
49 |
5-205.15 system maintained in good repair - observed pvc pipe damaged and with leak at 3 compartment sink at bar, pvc pipe leak at hand washing sink near back door and leak at drain below dish machine and draining to floor drain in front of dish machine n |
| 2017-12-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed white storage containers accumulating some soil in dry storage room. observed heavy grease accumulating in fryer units along prep line. |
| 2017-12-06 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed under counter lighting not functioning at bar above 3 compartment sink and very low light provided. repair so that required lighting is provided above eqipment. |
| 2017-12-06 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed wet stacking of several metal pans and containers at dish machine area.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store |
| 2017-12-06 |
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 several packages of ribs prepared from 2 days ago not labeled as required according to pic. cd |
| 2017-12-06 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed strawberries and other fruit stored at bar in containers next to bar seating and not protected. cdi, operator relocated and protected foods using pl |
| 2017-12-06 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no disposable towels provided at handwashing sink located near tall meat reach-in refrigerator at front line. cdi, disposable towels provided. repeat. |
| 2017-12-06 |
6 |
2-301.12 cleaning procedure - p - use clean barrier to turn faucet off when washing their hands. observed 1 food employee turn faucet off with their bare hands. cdi by instruction. |
| 2017-09-25 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic was did not have his ansi accredited certified food protection manager certification. cdi by instruction. |
| 2017-09-25 |
8 |
6-301.12 hand drying provision - pf - observed no disposable towels available in men's restroom. cdi, operator provided towels. |
| 2017-09-25 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed several plates and containers on dry storage rack stored as clean but soiled with food debris. observed scoop stored as clean and storage bin stored as cl |
| 2017-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut lettuce and slaw overstacked on ice bath from night before and over 45 degrees f. repeat. cdi, pic voluntarily discarded food. improvement made since previous inspection. |
| 2017-09-25 |
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 open container of milk not date marked at bar area. cdi, operator voluntarily discarded milk. |
| 2017-09-25 |
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 some metal shaker containers on prep line not labeled as required. |
| 2017-09-25 |
42 |
4-903.12 prohibitions - c - observed employee sweaters and clothing stored in employee restroom. |
| 2017-09-25 |
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 some metal fryer baskets with damaged wires. cdi, baskets voluntarily discarded |
| 2017-06-20 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed heavy soil accumulating on ground below dish machine and standing water in walk in cooler.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and |
| 2017-06-20 |
46 |
4-302.14 sanitizing solutions, testing devices - pf - provide test strips for sanitizer. observed no quat test strips available to measure quat sanitizer in facility. verification required by 6/30. |
| 2017-06-20 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed some damage to back of ice machine. |
| 2017-06-20 |
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 knife stored on soiled shelf in walk in cooler. |
| 2017-06-20 |
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 1 container of cooked meat placed in prep unit not date marked and employees not sure when pro |
| 2017-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed several dressings, cheese, eggs, cut tomatoes, cut lettuce, some of which were recently prepared and others held on ice bath overnight but over 45 degrees f. cdi, operator vol |
| 2017-06-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed 2 vegetable presses stored as clean but soiled with food debris. observed several plates stored as clean in kitchen but soiled with food debris. cdi |
| 2017-06-20 |
8 |
6-301.11 hand washing cleanser, availability - pf - observed hand soap missing in employee restroom hand washing sink dispenser. cdi by instruction to refill dispenser. |
| 2017-03-08 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontamination hands. -p - observed a food employee not vigorously rub hands for 10-15 seconds when washing their hands. cd |
| 2017-03-08 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be clean to site and touch. observed several clean plates and pans that were stored clean but soiled with food debris. cdi, equipment r |
| 2017-03-08 |
42 |
4-803.11 storage of soiled linens - c - observed soiled linen stored on potatoes in container at cookline. observed soiled towel stored under cutting board. |
| 2017-03-08 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed small leak and water dripping from dish machine. repair. observed silver king refrigerator along prep line not working. repair. |
| 2017-03-08 |
47 |
4-601.11(c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in prep units accumulating heavy soil accumulating inside refrigerator. |
| 2017-03-08 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. observed damage to bottom corner of dumpster. |
| 2017-03-08 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed soil accumulating on floor below shelving in dry storage area on storage rack. |
| 2016-12-07 |
49 |
5-205.15 system maintained in good repair - a plumbing system shall be maintained in good repair and calibration. observed toilet in employee restroom stopped up and not flushing according to pic. repair. |
| 2016-12-07 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed shelving along prep line in need of cleaning and fryer doors accumulating heavy grease deposits. |
| 2016-12-07 |
45 |
4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be free from heavy cracks, crevices and be designed and constructed to be smooth and easily cleanable. observed basket of salad spinner with cracks and damage. cdi by |
| 2016-12-07 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean equipment in clean, dry areas. observed bulk containers used to store smaller portioned containers collecting some soil and food res |
| 2016-12-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - food equipment shall be stored clean to site and touch. observed soil accumulating on several clean plates along prep line. observed vegetable press an salad |
| 2016-12-07 |
8 |
•6-301.11 handwashing cleanser, availability - pf - ensure hand soap is provided at each handwashing sink used by food employees. observed no hand soap available at handwashing sink near office. cdi, employee provided hand soap.5-205.11 using a handwashin |
| 2016-12-07 |
6 |
observed food employee cooling at the prep line, go to warwashing area and handled soiled equipment and then return to cook line and handle clean equipment without removing their soiled gloves to wash hands. cdi by instruction.2-301.14 when to wash - p |
| 2016-12-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep equipment along prep line. |
| 2016-09-26 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p- observed utensil scoops stored as clean but soiled with food residue near ware washing area. observed blade of food equipment soiled with food debris but soiled. cd |
| 2016-09-26 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f and above. observed potatoes hot held in low hot holding unit below 135. operator stated potatoe |
| 2016-09-26 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - ensure food is stored 6 inches from the ground. observed foods stored in boxes on ground in walk in freezer. operator stated foods is to be donated. observed food inside walk in freeze |
| 2016-09-26 |
12 |
3-402.11 parasite destruction - p - observed salmon letter from salmones camrchaca compares stating that the salmon has been frozen for -4 degrees but did not state how long the fish has been frozen for. labeling on box stated that product was empresas aq |
| 2016-09-26 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces of equipment shall be free from an accumulation of soil. observed freezer unit storing plates accumulating soil debris on top of equipment and inside on nonfood contact surfaces. |
| 2016-09-26 |
43 |
4-903.12 prohibitions - c - single-service articles shall not be stored in restrooms. observed single-service napkins stored in womens restroom. napkins removed. |
| 2016-06-29 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed some floor damage near dish area and broken tiles and low grout throughout kitchen. repeat.6-5 |
| 2016-06-29 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed some glassware being wet stacked in bar cooler. |
| 2016-06-29 |
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 scoops stored in wet area inside containers collecting water. obser |
| 2016-06-29 |
38 |
2-303.11 prohibition-jewelry - c - food employees shall not wear jewelry on wrists or fingers except a plain wedding band. observed cook wearing a wrist band. |
| 2016-06-29 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and above. observed egg wash cold held on ice at 53 degrees f. cdi, food employee reloca |
| 2016-06-29 |
14 |
| 4-602.11 equipment food-contact surfaces and utensils-frequency - p - food contact surfaces shall be cleaned at proper frequency. observed salad container in refrigerator accumulating soil residues. observed lid of salad spinner accumulating black soil |
| 2016-06-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw shrimp removed from commercial packaging and stored over sauces in walk in freezer. observed eg |
| 2016-06-29 |
6 |
2-301.14 when to wash - p - wash hands after activities that contaminate them and after donning gloves. observed cook touch handle of walk in door and then handle bacon at prep line. cdi by instruction.observed cook change gloves without washing their han |
| 2016-03-04 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall be easily accessible for employee use and only used for handwashing. observed cloth stored in handwashing sink near prep line. cdi, cloth removed. |
| 2016-03-04 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed butter croutons made with butter / margerine blend held at room temp |
| 2016-03-04 |
35 |
3-302.12 food storage containers identified with common name of food - c - food storage containers shall be labeled by common name of food. obswerved bulk flour and sugar containers not labeled. |
| 2016-03-04 |
45 |
4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be free of cracks, crevaces and be smooth and easily cleanable. observed wire fryer basket with cracked wires and container with heavy cracks stored in dish area. cdi, |
| 2016-03-04 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed chipped tiles and tiles in need of grout in kitchen and loading dock. repeat.6-501.114 maintai |
| 2016-03-04 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. observed several wet wiping cloth stored on counters and prep surfaces. |
| 2015-11-23 |
27 |
3-502.12 reduced oxygen packaging, criteria - p,pf - observed a cook-chill process for cooling soups that pic stated was implemented. pic could not provide a haccp plan or other documentation for process. observed a short standard operating procedure but |
| 2015-11-23 |
8 |
6-301.12 hand drying provision - pf - provide disposable towels or another means to dry hands at hand washing sinks. observed no disposable hand towels or another means to dry hands. observed no disposable towels or another means to dry hands and dispens |
| 2015-11-23 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed bag of soup located below raw steak on rack. cdi, operator relocated food for proper storage. |
| 2015-11-23 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be cleaned to site and touch. observed several knives in holsters and vegetable press stored as clean but soiled with food residues. ob |
| 2015-11-23 |
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 6 zip tied bags of soup with a date of preparation of 11/21 above 45 degrees f from a cook-chill process uses to cool soup |
| 2015-11-23 |
21 |
i 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - date mark potentially hazardous tcs foods that are ready to eat and held over 24 hours. observed 1 container of ribs not date marked and |
| 2015-11-23 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool food to facilitate heat transfer. observed soups cooling in tightly covered bags in walk in cooler. cdi, soups were voluntarily discarded by operator. |
| 2015-11-23 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facilities shall be cleaned as often as necessary to keep them clean. observed floors below ice machine in dish machine area and along prep line accumulating water. observed soil and debris on f |
| 2015-11-23 |
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 spatula stored in water below 135 degrees f above grill. cdi, spatula r |
| 2015-11-23 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed several lids and equipment being wet stacked on storage shelving. |
| 2015-11-23 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c - single-service articles shall be stored in a clean, dry area. observed single-service gloves stored in splash area of hand washing sinks and several |
| 2015-11-23 |
49 |
5-402.13 maintain sanitary sewage system.- observed floor drain backing up below dish machine and along prep line. pic contacted adams plumbing services for maintenance of drains. |
| 2015-11-23 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c - ventilation systems shall be cleaned so that nuisance or discharge is prevented. observed dust accumulating in vent inside employee restroom. |
| 2015-11-23 |
37 |
3-305.11 food storage-preventing contamination from the premises - c - store foods 6 inches from the ground. observed bags of ice stored less than 6 inches from the ground in walk in freezer. |
| 2015-07-24 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed ground beef stored on cart in contact with a package of bacon and over raw steak. cdi, operator relocated foods. |
| 2015-07-24 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf - observed operator touch pasta with their bare hands in walk in cooler. cdi, operator voluntarily discarded pasta. |
| 2015-07-24 |
8 |
vigorously rub hands for 10-15 seconds when washing hands. observed 1 food employee not vigorously rub hands for 10-15 seconds. cdi by instruction. |
| 2015-07-24 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - observed no certified pic on site during inspection. cdi by instruction. |
| 2015-07-24 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p - observed ice machine starting to accumulate some black residue. clean. |
| 2015-07-24 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed quat test kit at bar missing the color indicator. verification return required by 8/3/14 to ensure an effective test kit is available. |
| 2015-07-24 |
45 |
4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be free of breaks or cracks and be smooth and easily cleanable. observed 3 fryer baskets no longer in good repair and wires broken. cdi, operator voluntarily discarded |
| 2015-07-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fryer units accumulating grease buildup and general cleaning needed on shelving near beverage station. |
| 2015-07-24 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed several chipped and missing tiles in kitchen and in need of regrouting to prevent standing water and an accumulation of food debris |
| 2015-07-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed provalone cheese and pico overstacked on prep station on ice. observed cut tomatoe that operator stated was recently prepared stored on ice above 45 degrees f. cdi, operator |
| 2015-03-20 |
53 |
general comment 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - observed 2 missing tiles in the walk in cooler. pic valerie stated t |
| 2015-03-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed multiple containers stacked wet. repeat violation. |
| 2015-03-20 |
31 |
general comment 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 an employee cut lettuce and then place container tightl |
| 2015-03-20 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed mushrooms and asparagus above washed, ready to eat produce in the walk in cooler. cdi - unwashed produce was moved to the bottom shelf. |
| 2014-10-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried food residue and debris on shelving at prep lines, storage shelving and containers, doors and upper portions of line equipment, and floor of walk in fr |
| 2014-10-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. four containers stacked together while wet. cdi- operator corrected air drying method. |
| 2014-10-27 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. in use dry mix at prep line and at beverage station not labeled per rule. cdi- verbal correction to label. |
| 2014-10-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf . pan of chicken and steak placed on ice baths for rapid cooling to be used at sala |
| 2014-10-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. dried food debris on more than seven small serving dishes in two stored containers. some dried residue on plates at line area, vegetable dicer, and mold on tw |
| 2014-03-28 |
20 |
3-501.16 (a)(2) all potentially hazardous cold food must be at or below 45f. observed raw chicken in prep cooler at 52f. cdi item was move to walk-in to cool. |
| 2014-03-28 |
42 |
4-901.11 equipment must be air dried before storage. observed several containers stacked while wet. cdi items moved to dish area. |
| 2014-03-28 |
54 |
6-303.11 light intensity shall be at least 20 foot candles in warewashing areas. observed lights turned off in dish area. keep lights on during operation. |
| 2013-09-27 |
35 |
3-302.12 food storage containers identified with common name of food - c. multiple in use seasonings. dry mixes, oils, and dressings at the cook and prep lines not labeled per rule. cdi- verbal correction. label all. |
| 2013-09-27 |
31 |
3-501.15 cooling methods - pf. cheese and tomatoes replaced in prep cooler during cooling process between lunch and dinner service. cdi- operators corrected method. |
| 2013-09-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. mold build up on interior ice bin shield, nine bowls at front service area for soups with dried food debris in them stored as clean. cdi- operators, krisya mcmahon |
| 2013-02-18 |
8 |
a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. signs designating sinks as handwashing only posting but not required handwa |
| 2013-02-18 |
52 |
if disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory or group of adjacent lavatories. trash receptacles needed at handwashing sinks. cdi- verbal education. |
| 2013-02-18 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. gaskets in prep and reach in coolers need to be cleaned of dried debris. walk in freezer floor needs to be cleaned of debris and ice |
| 2013-02-18 |
42 |
store clean utensils to prevent possible contamination. clean utensils being stored in containers with dried debris in the bottoms of them. cdi- corrected. |
| 2013-02-18 |
42 |
after cleaning and sanitizing; equipment and utensils: shall be air-dried. four containers stacked tightly while wet. cdi- corrected. improvement of air drying noted from previous inspection. |
| 2013-02-18 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: in a container of water if the water is maintained at a temperature of at least 57oc (135o f) and the container is cleaned at a frequency specified |
| 2013-02-18 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-02-18 |
20 |
potentially hazardous foods being held cold for safety shall be maintained at 45f or below. food items stored in ice bath not under temperature control. see charts for items and tempertures. all removed for rapid cooling. discussed options for cold holdin |
| 2013-02-18 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. interior of reach in cooler and one prep cooler soiled with food debris. cdi- verbal education. no points taken today |
| 2013-02-18 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. mold build up on shield in ice machine and diffuser of beverage sprayer at the bar. diffuser cleaned immediately. return visit will be required to check for cleaning of ice sh |
| 2013-02-18 |
1 |
certified food protection manager shall be on site at all hours of facility operation;and provide verification of training. no one on site today with verification of food safety training. cdi- verbal education; handout provided. |