| Violation Date |
Code |
Description |
| 2018-07-19 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the spray bar at the dish machine with a minor leak. improvements made to plumbing repairs since previous inspection therefore no point escalation. |
| 2018-07-19 |
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 convection oven and on the top of the broiler oven. |
| 2018-07-19 |
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 an opened container of feta cheese not dated in the walk in cooler. cdi- product was dated. |
| 2018-07-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one pan of diced chicken in a flip top cooler cold holding above 45f (see chart). cdi- container was transferred to the walk in cooler for cooling. |
| 2018-07-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked sausage hot holding below 135f in a steam table (see chart). cdi- product was reheated to >165f. |
| 2018-07-19 |
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 facility offering salmon for sale undercooked with consumer advisory without a parasite letter on site. vr required. |
| 2018-03-14 |
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 behind the prep cooler at the entrance t |
| 2018-03-14 |
49 |
5-205.15 maintain a plumbing system in good repair. observed faucet not attached to the 3-comp sink and drain piping disconnected at the prep sink across from the dish machine. -1- |
| 2018-03-14 |
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 low shelving in the walk in cooler. -0- |
| 2018-03-14 |
45 |
4-501.11 maintain equipment in good repair. observed peeling shelves in the walk in cooler. -1- |
| 2018-03-14 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed exposed coffee filters on top of the coffee maker out of wrapping. -.5- |
| 2017-11-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled bottle of chemical hanging on the rack by the rear exit. -0- |
| 2017-11-03 |
45 |
4-502.11(a) maintain utensils in good repair. observed two damaged plastic food containers still in use. repeat -1- |
| 2017-11-03 |
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 women's restroom. -1- repeat cdi - pic showed receipt of purchase for ceiling replacement materi |
| 2017-11-03 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed four of eight lights not working today. observed low lighting in the coffee station prep areas. points were not escalated today because pic provided work order for r |
| 2017-08-17 |
54 |
6-303.11 intensity-lighting - provide adequate lighting in all required areas. observed low lighting in the prep areas behind the bar and blown light inside the salad reach in near the wait station. -0- |
| 2017-08-17 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c floors, walls and ceilings shall be nonabsorbent in toilet rooms. observed absorbent ceiling tiles in the restrooms. repeat -1-6-501.11 floors, walls, and ceilings including the attachments such as |
| 2017-08-17 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed several trash bins but none with a lid in the women's restroom. -0- |
| 2017-08-17 |
49 |
5-205.15 maintain a plumbing system in good repair. observed slow drip at the prep sink being turned off at the water line to avoid constant drip. -0- |
| 2017-08-17 |
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 cover of the air curtain over the back door. -.5- repeat |
| 2017-08-17 |
45 |
4-501.11 maintain equipment in good repair. observed peeling cabinet under the soda dispenser.4-502.11(a) maintain utensils in good repair. observed several cracked plastic pans. -0- |
| 2017-08-17 |
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 sugar pitcher in sugar bin with handle touching sugar. repeat -.5- |
| 2017-08-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed soda boxes stored directly on the floor in storage closet near the restrooms. -0- |
| 2017-04-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employee filling cooking pan in handsink. cdi - pic cleaned handsink and reminded employees to use only for handwashing. -2- repeat |
| 2017-04-04 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed handle of sugar pitcher touching the sugar. -0- |
| 2017-04-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet plastic milk carafes with standing water present. -0- repeat |
| 2017-04-04 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tightly wrapped whipped butter and tightly lidded deep portion of butter. |
| 2017-04-04 |
53 |
6-101.11 surface characteristics-indoor areas - c floors, walls and ceilings in toilet rooms shall be nonabsorbent. observed absorbent ceiling tiles in the restrooms. -.5- repeat |
| 2017-04-04 |
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 door of the walk in cooler and on the shelving in the dry storage area. clean. -0- |
| 2017-01-11 |
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 restrooms. pic has already started replacing these. continue replacing. -0- |
| 2017-01-11 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving in prep units throughout the facility. replace or resurface. -0- repeat4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed dee |
| 2017-01-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic cups in the drink station. cdi - pyramid stacking demonstrated today. -0- |
| 2017-01-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee making and plating toast without hair restraint. wear hair restraint while engaging in food prep. -0 |
| 2017-01-11 |
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 unlabeled squeeze bottles in the front prep unit. label these with the common name of the food. -0- |
| 2017-01-11 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed missing asterisk on the one egg/two egg side. cdi - template revised to reflect the consumer advisory on |
| 2017-01-11 |
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 chipotle mayo with date mark 01/03/2017 at 43f and cooked corn mislabeled 01/02/2017. cdi - may |
| 2017-01-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dumped ice in the basin of the cook line handsink. cdi - sink cleaned. -2- repeat |
| 2017-01-11 |
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 food employee placing cut avocado on plate with bare hand. cdi - food discarded, hands washed and dishes p |
| 2016-10-12 |
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 - 0pts - observed some items on make top unit not labeled (sausage, melons). observed quiche not labeled in reach in unit. cdi - product was |
| 2016-10-12 |
8 |
.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed employee place pan in hand sink and then pour soup into pan. do not use hand sink as a place to store food containers. cdi - pan removed and sink cleared. |
| 2016-10-12 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed employee crack eggs then proceed to handle ready to eat spinach from container. cdi - employee removed gloves and washed hands. once gloves have bee |
| 2016-10-12 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - 0pts - observed children's menu with an egg cooked any way without asterisk. cdi - pic manually fixed menu to ha |
| 2016-10-12 |
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 - observed chicken placed on make top unit before it was properly cooled. observed |
| 2016-10-12 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - observed split door gasket at reach in. observed rusting shelving walk in cooler. observed broken light shield. |
| 2016-08-03 |
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 build-up on the ceiling/light cover at the wait |
| 2016-08-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on the shelving in reach-in cooler. |
| 2016-08-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a box of raw sausage stored on top of a pan with cooked sausage and bacon in the reach-in cooler at the cook line. cdi- sausage moved to another location. |
| 2016-08-03 |
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 hand used to turn off water at faucet and touching paper towel dispenser with no barrier, |
| 2016-04-25 |
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 build-up on the ceiling/light cover at the wait |
| 2016-04-25 |
49 |
5-205.15 maintain a plumbing system in good repair. -observed a leaking faucet at the three-compartment sink for cold water. cold water has been cut off at the valve due to the leak. repairs are needed.-service/mop sink on the outside observed damaged |
| 2016-04-25 |
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 corn and bean salsa, cut turkey, cooked cooled chicken breast and sausage all cooked yesterday stored in the reach-in cooler at the |
| 2016-04-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p milk in the reach-in cooler measured 58 f due to the cooler not working properly. the ambient air temperatures of the unit measured 55- 58 f. cdi- milk and other tcs foods in the unit |
| 2016-04-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf-observed build-up on the slicer. cdi- removed to properly clean.-observed soiled plates/dishes stored as clean. cdi- removed and placed in the dish area for |
| 2016-01-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed employee get water from hand sink for food preparation. hand sinks are for hand washing only. cdi-using a pitcher of water obtained from prep sink. |
| 2016-01-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. clean panini press more often. carbon build up present. |
| 2016-01-21 |
43 |
4-502.12 single-service and single-use articles, required use - p: discontinue lining shelving with aluminum foil. repair if needed. discontinue using duct tape on handle of spatulas. tape is not a smooth, non absorbant, cleanable surface. |
| 2016-01-21 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: repair leaking water source at unused chemical dispenser. chemicals removed.6-201.11 floors, walls and ceilings-cleanability - c: clean floor (standing water) and walls (near |
| 2016-01-21 |
45 |
4-501.11 maintain equipment in good repair. repair or replace rusting shelving. most of the shelves have been repaired. in progress with the last few. |
| 2015-11-18 |
53 |
w6-201.11 floors, walls and ceilings-cleanability - c: clean floors where needed against baseboards. |
| 2015-11-18 |
45 |
4-501.11 maintain equipment in good repair. observed shelving rusting inside walk in cooler and storage/cooking areas. repair/replace. discontinue using paint brush for food service. cdi-discarded. facility has food grade brushes. |
| 2015-11-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. clean slicer and mixer. observed slicer and mixer with food debris. not in use at the time. |
| 2015-07-01 |
54 |
general comment6-303.11 - lighting shall be provided at 50 foot candles at surfaces where employees are working with food, utensils, or equipment. light above dish machine is not functioning. repair. |
| 2015-07-01 |
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 floor wall coping tile missing from wall adjasent to dish area. replace. 6-502 |
| 2015-07-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dried food debris on prep cooler door gaskets and drips of food on side of grill top at end of cook line. clean. |
| 2015-07-01 |
45 |
general comment4-501.11 maintain equipment in good repair. observed wire shelves in walk in cooler rusted. repaint or replace. |
| 2015-07-01 |
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 two containers of hash cooling in prep cooler in deep containers with lids on tigh |
| 2015-02-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p home fries holding below 135f in fryer basket. cdi - fries were dropped in fryer vat to reheat. repeat. |
| 2015-02-06 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p 2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed food employee wiping down counters then don gloves without first washing hands. observed two employees w |
| 2015-02-06 |
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 deep container of hash cooling in prep cooler. cdi - hash spread out on sheet pan a |
| 2015-02-06 |
51 |
general comment5-501.17 provide a covered waste bin in female restrooms. no covered trash bin in womens restroom. |
| 2015-02-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. accumulation of food drips on side of oven and on wire shelves in walk in cooler. wipe clean. |
| 2015-02-06 |
45 |
general comment4-501.11 maintain equipment in good repair. observed split gaskets on low cooler at end of prep line. replace. |
| 2014-10-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed potatoes were on top of the oven at 80f. cdi - reheated. |
| 2014-10-06 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf. certified person in charge was not present for the first portion of the inspection. must be present during all hours of operation. |
| 2014-10-06 |
8 |
•6-301.14 post a handwash sign at each handsink. handwashing sign was not present at each handsink. stickers given. cdi. |
| 2014-10-06 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p. observed two bags of dry goods were not sealed/covered, etc. cdi. |
| 2014-10-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shell eggs on an ice bath at 56f. cdi - ice added to the eggs. |
| 2014-10-06 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed one employee put on gloves to work with food without washing his hands first. cdi. 2-301.12. follow the cleaning procedure to adequately wash your hands. -p . employees must |
| 2014-10-06 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required. -p. observed sanitizer in one of the buckets was >200 ppm. cdi - diluted. |
| 2014-10-06 |
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 two bins of dry goods were unlabeled. cdi. |
| 2014-10-06 |
45 |
4-502.11(a) maintain utensils in good repair. replace the rusting can opener. |
| 2014-10-06 |
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 turkey and cooked sausage were past their 7 day holding time allowed according to their date |
| 2014-04-22 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. keep hand sink fully accessible. observed the front hand sink had access limited by brooms etc put in front of it. cdi - removed. |
| 2014-04-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain cold food at 45f or lower. observed liquid eggs at 54f. cdi - level lowered and more ice added to the surrounding containe |
| 2014-04-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. foods requiring date marking can not be held for more than 7 days including the date of preparation. observed salsa which was older than 7 da |
| 2014-04-22 |
41 |
. 3-304.12 in-use utensils, between-use storage - c. store utensils on a clean surface, in food product at temperature, or in 135f or greater water. observed the butter scoop in 130f water. cdi |
| 2014-04-22 |
26 |
7-102.11 common name-working containers - pf. working containers of chemicals shall be labeled with the common name. observed a spray bottle of cleaner that was not labeled. there was only a small amount left but should still be labeled to avoid mixing |
| 2014-01-10 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. physical facilities shall be maintained in good repair. observed outdoor can wash with missing/broken corner curb. |
| 2014-01-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. equipment shall be maintained in a state of good repair. observed storage racks in cooler begining to have rust build up. |
| 2014-01-10 |
39 |
3-304.14 wiping cloths, use limitation - c. all wet wiping cloths must be kept in a chemical sanitizer or stored to be laundered. observed one wet cloth underneath a cutting board in the prep area. using a plastic mat or any nonabsorbant plastic mat. |
| 2014-01-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces and utensils shall be cleaned to sight and touch. observed soiled tomato/onion slicer and soiled pans on clean utensil rack. cdi pic removed d |
| 2014-01-10 |
8 |
6-301.14 handwashing signage - c. sign or poster notifying empliyees to wash their hands shall be provided at all handsinks. observed no hand washing signs at the bar and kitchen handsinks. cdi by instruction. |
| 2013-06-24 |
14 |
ensure spray bottles and buckets labeled as sanitizer have the proper concentration of sanitizer. observed spray bottle and bucket without sanitizer concentration present. cdi. |
| 2013-06-24 |
2 |
ensure facility has an approved employee health policy. observed no employee health policy. cdi by instruction. |
| 2013-06-24 |
6 |
ensure that hands are washed as often as needed to prevent contamination. observed employee touching dirty dishes then clean dishes without washing hands. cdi bu instruction. |
| 2013-06-24 |
13 |
ensure food is protected from contamination during storage. observed raw pork sausage stored over lettuce in reach-in cooling unit. observed raw chicken stored over ready to eat items in 2 door reaching. cdi. items rearranged. |
| 2013-06-24 |
21 |
ensure that all foods that have exceeded date marking time/ temperature requirements are properly discarded. observed salsa-like mixture dated from more than 7 days agao. cdi- items discarded. |
| 2013-06-24 |
23 |
include a discloosure and a reminder for undercooked foods. disclosure shall include identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or |
| 2013-06-24 |
39 |
ensure wet-wiping cloths are stored in a bucket of sanitizer between uses. observed in-use wiping cloths stored on counter. cdi by instruction |
| 2013-01-28 |
33 |
3-501.13-ensure proper thawing of time/temperature for safety foods. observed cartons of liquid eggs thawing in prep sink and water was not running. cdi-liquid eggs were put in the cooler to finish thawing. |
| 2013-01-28 |
23 |
3-603.11-include a discloosure and a reminder for undercooked foods. disclosure shall include identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain |
| 2013-01-28 |
20 |
3-501-.16-ensure proper cold hold 45f or below of time/temperature for safety foods. observed cooked chicken 48f; diced ham 48f; diced tomatoes 48f and cooked sausage 50f in top of reach-in. cdi-chicken; ham; diced tomatoes and sausage were put on ice a |
| 2013-01-28 |
4 |
2-401.11-an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection |
| 2012-11-05 |
26 |
7-102.11-observed mislabeled spray bottles of cleaning chemicals. cdi-chemicals were discarded. |
| 2012-11-05 |
31 |
3-501.15-observed cooked sausage cooling in top of reach-in cooler. observed foods cooling covered in walk-in cooler. cdi-sausage was moved to walk-in cooler. cooling foods were vented. |
| 2012-11-05 |
23 |
3-603.11-observed no disclosure and reminder for under cooked eggs on menu. instruction given. |
| 2012-11-05 |
41 |
3-304.12-observed scoop handles in contact with chicken salad. cdi-scoop was removed. |
| 2012-11-05 |
20 |
3-501.16-observed diced ham 58f; cooked sausage 54f and cooked diced chicken 58f cold holding in top of reach-in cooler. ham; sausage and chicken were put in the walk-in cooler to rapidly cool to 45f or below. |