| Violation Date |
Code |
Description |
| 2018-12-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purse stored on shelving with chips and other food items near the fry station. cdi-the purse was moved another location. |
| 2018-12-05 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a drip coming from the 3-compartment sink plumbing at the dish station. the facility is in the process of having the entire 3-compartment sink replaced and is waiting to have the plumbing rep |
| 2018-12-05 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing in a container of water. cdi-the shrimp was removed. repeat.3-501.13 thawing. food shall be thawed: under refrigeration that maintains the food temperature at 41f or less; completely submer |
| 2018-12-05 |
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 cooling on the counter below 135f. cdi-the pasta was placed into |
| 2018-12-05 |
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 missing dates on shrimp, and chopped chicken. also observed the napoleto mix past its time |
| 2018-12-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed tongs and a lid stored in the hand washing sink. cdi-the items were removed. only hand washing can occur at a hand sink. |
| 2018-12-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink stored on the prep counter in between the prep sink and the splash guard. cdi-the drink was moved a different location. |
| 2018-09-26 |
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 an employee bare handing a lime for a beverage at the old bar area. cdi-stopped the employee, and the lim |
| 2018-09-26 |
33 |
3-501.13 use approved thawing methods. observed fish thawing in a compartment of water. cdi-instructed that the faucet should be turned on with cold water (70f or below) and the water should be properly draining. |
| 2018-09-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a container of stock being stored underneath a drip from the condensation in the upstairs walk in cooler. no direct contaminati |
| 2018-09-26 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged gasket to the beer walk in cooler door, and damaged paneling to the grocery walk in cooler door. also observed gaps developing between the compartments of the 3-compartment sink which is cau |
| 2018-09-26 |
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 shelves in the upstairs walk in cooler, the shelves in the 2-door ri cooler (old faithful cooler), and the shelving holding |
| 2018-09-26 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak to the plumbing at the dish machine hand washing sink, and a small drip coming from the plumbing underneath the new bar hand sink. have repaired. |
| 2018-09-26 |
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 needed to the floors and drains around |
| 2018-06-01 |
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 an employee handling raw shrimp, take their gloves off and beg |
| 2018-06-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice sitting out on the counter hot holding below 135f. cdi-the product was discarded. |
| 2018-06-01 |
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 the spinach with no time i |
| 2018-06-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed chicken being offered undercooked on the menu. this is not an acceptable option for serving undercooked |
| 2018-06-01 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed several containers of lettuce cooling in tightly covered lids and in thi |
| 2018-06-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed an employee using the hand washing sink to fill a container of water. cdi-stopped the employee and instructed to use a prep sink or the 3-compartment sink. r |
| 2018-06-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a milk crate holding raw vegetables being stored on the ground. an employee was prepping product from the crate. cdi-the crate |
| 2018-06-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. cdi-the pans were unstacked to allow for proper air drying. |
| 2018-06-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed several employee cell phones being stored on the prep lines upon entrance to the kitchen. cdi-the phones were all moved. keep employee |
| 2018-06-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the facility. discussed using fly trap and speaking to the pest control company about methods to decrease the amount of flies in the facility. |
| 2018-03-13 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -p observed food employee wash hands and did not use paper towels because there were |
| 2018-03-13 |
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 working container of olive oil without a label on the squeeze bottle. advised to have all working containers of food with |
| 2018-03-13 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without hair restraint. cdi - educated to always wear a hair restra |
| 2018-03-13 |
42 |
4-903.11(a) cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed items expos |
| 2018-03-13 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets at the reach in units. |
| 2018-03-13 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf repeat violation. observed handsink that was blocked by trashcan. cdi - relocated trashcan. 5-205.11(b) handwashing sinks shall only be used for ha |
| 2018-03-13 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed p-trap leaking at the handsink to the left of the 3 compartment sink. advised to repair. |
| 2018-03-13 |
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 discolored ceiling. observed wall damage throughout. observed paint chipping |
| 2018-03-13 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed a purse stored above the clean drain b |
| 2018-03-13 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-08-30 |
53 |
observed paint chipping on ceiling in dining room. observed discoloration and wall damaged in kitchen.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-08-30 |
45 |
repeat non-compliance: observed damaged flip top cutting board, next to fryers. observed damaged shelving damaged in coolers throughout. observed damaged freezer lids coming apart. observed chest freezers not ansi listed.observed refrigerator door handles |
| 2017-08-30 |
40 |
observed employee getting ready to cut unwashed mushrooms. cdi - instructed to wash prior to cutting.3-302.15 wash fruits and vegetables prior to use. |
| 2017-08-30 |
33 |
observed employees thawing fish in standing water.3-501.13 use approved thawing methods. cold water not to exceed 70 degrees or in the refrigerator. |
| 2017-08-30 |
31 |
observed one container of pickled onions covered cooling with a rate of .46, onions has been placed in walk in 20 min prior. cdi - cover removed 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirrin |
| 2017-08-30 |
20 |
r crepeat non-compliance: observed salsa, pasta and cut lettuce in walk in cooler above 45 degrees. observed corn salsa at 49 degrees in 2 door upright. cdi - items discarded3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p**improvemen |
| 2017-08-30 |
14 |
repeat non-compliance: observed interior of ice machine collecting residue.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.**improvement from previous inspection. |
| 2017-08-30 |
8 |
observed one container filled with water sitting in hand sink next to dish area. cdi - moved5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2017-05-09 |
18 |
observed black beans at 133 dropped to 131 in 15 minutes, refried beans from 82 to 78 in 15 minutes and pasta from 78 to 76 in 15 minutes. all cooling rates not meeting required cooling parameters. cdi - moved to shallow pans by inspector instruction. ite |
| 2017-05-09 |
7 |
observed cook use bare hands to gather seeds for a salad. cdi - corrected through instruction.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 |
| 2017-05-09 |
14 |
observed interior of ice machine collecting residue on guard. observed dish machine not sanitizing. cdi - primed and corrected during inspection.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2017-05-09 |
20 |
observed butter softening with margarine on top of cook line.observed salsa at 47 degrees in 2 door upstairs on the right hand side of the prep room.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cdi - salsa discarded, butter placed |
| 2017-05-09 |
42 |
observed several containers wet stacked.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2017-05-09 |
22 |
repeat non-compliance: observed no time stamp for pickled onions, pineapple chutney, corn salsa and sliced garlic.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 |
| 2017-05-09 |
45 |
observed shelves in 2 door refrigerators damaged throughout. observed handles damaged on several 2 door refrigerators.4-502.11(a) maintain utensils in good repair. |
| 2017-05-09 |
53 |
observed residue on walls around hood in kitchen. observed wall damaged around hand sink in kitchen.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2016-12-06 |
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 working with food with bracelets, and watch. |
| 2016-12-06 |
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 3 tall plastic bins of pasta cooling in walk in unit. cdi items separated |
| 2016-12-06 |
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/pf. observed have pickled onions, salsa |
| 2016-12-06 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed salmon steak that was ordered well done cooked to 126f. cdi item placed back on grill to continue cooking process. |
| 2016-12-06 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee use gloves to handle trash and then return to food prep. cdi hands washed and gloves changed. |
| 2016-12-06 |
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 less than 15 seconds. cdi hands washed. |
| 2016-06-16 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p - observed several containers of lettuce, cole slaw and cabbage above 45f in the walk in cooler. items were prepared yesterday. |
| 2016-06-16 |
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 the handle of a spoon laying directly on top of cut melon. observed |
| 2016-06-16 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the left walk in cooler door. replace gasket.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices |
| 2015-12-15 |
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 a container of salsa dated yesterday 12/14/2015 at 48f in the reach in cooler. cdi - salsa was discarded. |
| 2015-12-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed 3 handsinks blocked by trash cans in the kitchen. move trash cans so that people can access the sinks to wash hands. |
| 2015-07-02 |
45 |
(general comment) 4-501.12 cutting surfaces; observed gouged / stained cutting boards in use. 4-101.19 non-food contact surfaces ; observed split /torn gaskets on cooler units. |
| 2015-07-02 |
42 |
4-901.11 air drying; properly air dry. observed numerous containers stacked wet in kitchen area |
| 2015-07-02 |
13 |
3-302.11 segregation; keep raw meats properly stored. observed raw fish stored above rte food in pullout drawer cooler. cdi all raw meats properly stored according to final cooking temps. |
| 2015-01-07 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; keep floors clean; observed flooring underneath cooking equiment collecting debris in need of cleaning. |
| 2015-01-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinse and sanitize; observed metal containers stored clean with food debris stuck to surfaces, cdi containers pulled and placed into dirty dish pit. |
| 2015-01-07 |
42 |
(general comment)4-901.11 equipment and utensils, air-drying required - c; properly air dry; observed containers stacked wet. |
| 2014-09-29 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinse and sanitize food contact surfaces; observed numerous containers stored clean with food debris stuck to surfaces; cdi containers pulled and pla |
| 2014-09-29 |
42 |
4-901.11 equipment and utensils, air-drying required - c; properly air dry; observed numerous containers stacked wet in ktichen area. |
| 2014-05-07 |
54 |
(general comment)6-202.11 light bulbs, protective shielding; observed light bulbs down stairs not shielded. |
| 2014-05-07 |
47 |
(general comment)4-602.13 nonfood contact surfaces; keep non-food contact surfaces clean; observed underneath surfaces of fryers in need of cleaning. |
| 2014-05-07 |
42 |
4-901.11 equipment and utensils, air-drying required; properly air dry; observed plastic containers stacked wet in kitchen area. |
| 2014-05-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; properly wash , rinse and sanitize; observed numerous plastic containers stacked wet in kitchen area. cdi containers pulled and placed into dirty dish pit. |
| 2013-12-20 |
45 |
4-501.12 cutting surfaces; keep cutting boards in good repair; observed gouged / stained cutting boards in use in kitchen area in need of resurfacing / replacing. |
| 2013-12-20 |
42 |
(general comment) 4-901.11 equipment and utensils, air-drying required;properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2013-12-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation; properly store raw meat products; observed raw fish stored above rte vegetables in cold holding unit in kitchen area'; all raw meats properly stored according to final cooking t |
| 2013-09-30 |
45 |
keep food and non-food contact surfaces in good repair; observed gouged / stained cutting boards in use in kitchen area in need of resurfacing/replacing. |
| 2013-09-30 |
36 |
keep facility free of pest; observed flies in kitchen area. |
| 2013-09-30 |
4 |
(general comment) properly store employee drinks; observed employee drinks stored on prep table in kitchen area. |
| 2013-04-10 |
45 |
keep equipment in good repair; observed gouged/stained cutting boards in use in kitchen area in need of resurfacing; observed broken/damaged plastic food storage bins in need of replacing in kitchen area. |
| 2013-04-10 |
42 |
properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2013-04-10 |
4 |
properly store employee drinks; observed employee drinks stored on prep tables in kitchen area; drinks properly stored. |
| 2012-12-17 |
23 |
general comment; provide consumer advisory for undercooked meat products; observed advisory needed for undercooked fish. cdi by education; advisory in place by next inspection. |
| 2012-12-17 |
39 |
general comment; keep wiping cloths dry; observed wet wiping cloths stored on prep table in kitchen area. |
| 2012-12-17 |
42 |
properly air dry; observed plastic containers stacked wet in kitchen area. properly store clean utensils; observed can opener stored between wall and sink. |
| 2012-12-17 |
14 |
keep food contact surfaces cleaned and sanitized; observed mold build up inside ice machine; mold removed and surfaces cleaned and sanitized. |
| 2012-12-17 |
47 |
keep non-food contact surfaces clean; observed equipment surfaces underneath fryers collecting large amounts of food debris. |
| 2012-12-17 |
45 |
keep cutting surfaces in good repair; observed heavily damaged cutting boards in kitchen area. keep gaskets in good repair; observed split/torn gaskets on unit doors in kitchen area. |
| 2012-12-17 |
8 |
general comment; provide hand washing signs at all hand sinks; observed signage missing at hand washing sinks. |