| Violation Date |
Code |
Description |
| 2018-12-28 |
54 |
6-303.11 intensity-lighting - c observed several lights on the hood system no functioning. |
| 2018-12-28 |
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 tile on the floor behind the bar area. |
| 2018-12-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on equipment throughout facility. heavy build up of grease was observed on filters of hood system. |
| 2018-12-28 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler not functioning properly. no tcs food stored in walk in at time of inspection. observed damaged shelving in walk in cooler. |
| 2018-12-28 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed hole in back door of facility. |
| 2018-12-28 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed container of ajax cleaning agent stored on handsink. cdi by removal to proper storage location. |
| 2018-12-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee drinks stored improperly throughout facility. |
| 2018-09-28 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite during inspection. |
| 2018-09-28 |
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 one employee wash hands properly but recontaminate by turning off faucet with bare hands. |
| 2018-09-28 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed hole in back door of facility.6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout facility. |
| 2018-09-28 |
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 containers of sauce with no labels. |
| 2018-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in walk in cooler. |
| 2018-09-28 |
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 floor tiles on floor of bar area. |
| 2018-09-28 |
45 |
4-501.11 maintain equipment in good repair. observed chipping paint and rust build up on shelving in walk in cooler. |
| 2018-06-27 |
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 debris build up on floor of walk in freezer. |
| 2018-06-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on equipment throughout facility. thorough cleaning is needed throughout kitchen. |
| 2018-06-27 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on coolers throughout facility. observed chipping paint and rust accumulation on shelving in walk in cooler. |
| 2018-06-27 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed containers of sauce with no labels. |
| 2018-06-27 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed bottle of juice with heavy debris build up on packaging. cdi by voluntary disposal. |
| 2018-06-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2018-03-12 |
19 |
general comment:3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chili inside steam well measuring 84 deg f, 99 deg f, and 126 deg f respectively. cdi: chili reheated on stove to 208 deg f. |
| 2018-03-12 |
1 |
repeat:2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food manager present. |
| 2018-03-12 |
14 |
general comment:4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. observed chemical dish machine not sanitizing properly. it was determined that sanitizer container was empty. cdi: sanitizer container changed out; dis |
| 2018-03-12 |
21 |
repeat: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 pulled pork and pinto beans dated 3/4 with expired dates. cdi: items discarded. observed |
| 2018-03-12 |
45 |
repeat: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 dish racks. observed shelving inside walk-in cooler and 2-door co |
| 2018-03-12 |
47 |
repeat:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. continue to work on cleaning food contact surfaces. much improvement noted. observed cleaning needed on hood system, chef's cart, and some non food co |
| 2018-03-12 |
53 |
repeat: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 badly damaged floors at bar area. observed cracked/broken floor and bas |
| 2017-12-19 |
53 |
repeat: 1 pt -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 on floors at cook |
| 2017-12-19 |
47 |
repeat: 1 pt -4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on cook line surfaces, shelving, outside of dry good containers, and shelving at wait station. |
| 2017-12-19 |
45 |
4-501.11 maintain equipment in good repair. 1 pt. - continue to work on removing unused/broken equipment from facility including alto sham and equipment inside walk-in cooler. 2-door cooler has been removed.4-501.12 resurface or replace cutting surfaces t |
| 2017-12-19 |
36 |
repeat: 1 pt -6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies at the bar area. observed 1 dead roach at wait station. facility received last pest service on 11-25-17. |
| 2017-12-19 |
21 |
repeat: 1.5 pts. -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 rack of ribs made on sunday not dated and a container of rice dated 12/9/17 |
| 2017-12-19 |
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 - 1 pt - observed oyster tags not stored in chronological order and s |
| 2017-12-19 |
1 |
repeat: 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. 2 pts - observed pic not certified. |
| 2017-09-27 |
1 |
repeat: 2 pts.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food manager present. |
| 2017-09-27 |
17 |
general comment: 0 pts.3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p. observed chili, marinara, and cheese sauce reheating in cooking unit below 165f for longer than 2 hours. cdi: items removed from cooki |
| 2017-09-27 |
21 |
repeat: 1.5 pts.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 fettuccine, clam chowder, and pasta salad with expired 4 day dates. cdi: discar |
| 2017-09-27 |
36 |
repeat: 1 pt.6-501.111 keep the premises free of insects, rodents, and other pests.6-501.112 removing dead or trapped birds, insects, rodents and other pest - c. observed 1 dead water bug in kitchen. observed fruit flies at bar area. much improvement has |
| 2017-09-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.: 0.5 pts. observed cleaning needed on cook line surfaces including shelving, outside of dry good containers, hoodvents at grill area, and shelving inside wal |
| 2017-09-27 |
53 |
repeat: 1 pt.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair.observed floor damage in kitchen area and bar area.6-501.12 floors, walls, c |
| 2017-09-27 |
45 |
repeat: 1 pt. 4-501.11 maintain equipment in good repair.observed a lot of unused equipment and equipment in disrepair. observed 2 door cooler at front line, walk-in cooler, and altosham being used for storage which is a potential pest harborage area. rem |
| 2017-06-21 |
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 1.5 pts.observed chicken noodle soup, bbq, pasta etc in 2 door cooler not dated. observed deli ham and turkey not dated in bottom of flip to |
| 2017-06-21 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. 2 pts. observed no certified food protection manager present. |
| 2017-06-21 |
4 |
general comment: 0 pts.2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drinks stored improperly throughout kitchen. cdi: drinks discarded by pic. |
| 2017-06-21 |
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 1.5 pts. observed pork in alto sham that had been cooked and cooling overnight at 81f. cdi: pork was discarded. |
| 2017-06-21 |
31 |
general comment: 0 pts.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. -pfobserved ribs in walk-in cooler at 46f that were cooling with |
| 2017-06-21 |
26 |
general comment: 0 pts.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved some spray bottles with incorrect labels. cdi: spray bottles properly labeled. |
| 2017-06-21 |
39 |
general comment: 0 pts.3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed quat sanitizer in bucket at 50ppm. cdi: changed out to 200ppm. |
| 2017-06-21 |
45 |
repeat: 1 pt.4-501.11 maintain equipment in good repair.observed a lot of unused equipment and equipment in disrepair. observed 2 door cooler at front line, walk-in cooler, and alto sham being used for storage which is a potential pest harborage area. rem |
| 2017-06-21 |
47 |
repeat: 1 pt.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed cleaning needed on cook line surfaces including shelving and under black mats, outside of dry good containers, hood vents at grill area, |
| 2017-06-21 |
53 |
repeat: 1 pt.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 damage in kitchen area and bar area.6-501.12 floors, walls, |
| 2017-06-21 |
36 |
repeat: 6-202.15 protect outer openings of establishment from insect or rodent entry. 2 pts. observed back door damaged possibly contributing to pest entry. repair back door to properly protect establishment from pest or rodent entry.6-501.111 keep the pr |
| 2017-03-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed kitchen knife stored in the knife rack as clean with lettuce debris on the blade. ensure these items are being properly cleaned after each use. cdi b |
| 2017-03-29 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no persons present with food protection manager certification |
| 2017-03-29 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed rear door damaged such that it no longer protects against pest entry |
| 2017-03-29 |
45 |
4-501.11 maintain equipment in good repair. observed coolers and other equipment in state of disrepair, such as an upright cooler and a walk in |
| 2017-03-29 |
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 a small plastic serving container being used as a scoop in a container o |
| 2017-03-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed equipment in need of cleaning on sides, gaskets and exterior in the kitchen area |
| 2017-03-29 |
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 heavy physical facility damage throughout establishment6-501.12 floors, walls, |
| 2017-03-29 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed air vents in need of cleaning in the kitchen area6-305.11/6-501.110 designate and use an area for t |
| 2016-12-28 |
53 |
6-501.11floors, 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 flooring at bar in need of repair.6-501.12floors, walls, ceilings includ |
| 2016-12-28 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed kitchen / cooking equipment in need of general cleaning throughout. |
| 2016-12-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shell eggs stored above rte hot dogs in walk-in cooler. cdi all raw meats properly stored. |
| 2016-12-28 |
8 |
repeat6-301.12 hand drying provision - pf observed no towels at all hand sinks; cdi owner left and returned with towels. |
| 2016-12-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed numerous personal drinks stored on prep tables and shelving in walk-n cooler. cdi drinks discarded by management |
| 2016-12-28 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic not a cfpm. |
| 2016-09-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed multiple handsinks without paper towels, however establishment had not yet opened and was in the process of beginning. paper towels were replaced by pic. |
| 2016-09-28 |
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 several tcs items such as salad dressing, american cheese and a cooked pork shoulder not dated for day of preparation. items had b |
| 2016-09-28 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic at time of inspection. |
| 2016-09-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several sauce bottles and spices not labelled. cdi by pic labelling. |
| 2016-09-28 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door damaged such that it is no longer a barrier to pest entry. |
| 2016-09-28 |
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 a small cup being used as a scoop in the flour container. insure that |
| 2016-09-28 |
47 |
see above violation |
| 2016-09-28 |
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 physical facility damage to floors, baseboards, walls and ceiling tiles throug |
| 2016-03-30 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. violations noted indicate that food safety protocol is not being followed strictly enough to grant credit for food safety certification. |
| 2016-03-30 |
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 dishwasher handle soiled dishes then move to clean dishes witho |
| 2016-03-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce, cheese, slaw and other items above 45f in the flip top prep cooler unit. unit was not functioning at time of inspection. items in the unit were moved to a prep reach |
| 2016-03-30 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed chicken noodle soup with expired date in the prep reach in cooler. item discarded. insure that dated items are checked before foo |
| 2016-03-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabelled glass cleaner spray bottle. cdi by labelling. |
| 2016-03-30 |
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 cook grab tortilla shell with barehands while making a quesadilla. ehs instructed employee too put on glov |
| 2016-03-30 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed rear door damaged such that insects are able to enter. |
| 2016-03-30 |
45 |
4-501.11 maintain equipment in good repair. observed several non-functioning coolers. items must be repaired or removed. |
| 2016-03-30 |
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. facility has extensive physical facility damage to tiles, walls and ceiling. |
| 2016-03-30 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility thermometer not functioning. vr of thermometer required within 10 days. (4/8/16) |
| 2015-12-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no food safety manager course certified persons at time of inspection. |
| 2015-12-30 |
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 facility with physical damage around baseboards, walls and ceilings. |
| 2015-12-30 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered trash can in the womens restroom |
| 2015-12-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. outer dish machine surfaces need to be cleaned, observed with scale/debris build up. |
| 2015-12-30 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. rear door provides no barrier to rodent or insect entry due to heavy disrepair around the edges/handles. 6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2015-12-30 |
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 steak cutlets cooling while covered in plastic wrapping. let foods cool |
| 2015-12-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottle containing blue chemical unlabelled in the front bar area, cdi by employee labelling it as glass cleaner. |
| 2015-12-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed no paper towels or soap at the ice machine handsink. sink is permitted as a handsink and must be kept stocked even if employees rarely use it. repeat violati |
| 2015-09-11 |
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 observed box of shellstock oysters with the tag missing. pic was abl |
| 2015-09-11 |
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 no labels on many squeeze bottles and working containers of spices in the prep area. label working containers with comm |
| 2015-09-11 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the handsink near the office area. cdi by pic providing paper towels.6-301.14 post a handwash sign at each handsink. observed several |
| 2015-09-11 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. obsered rear door with large gaps between the door and the wall, as well as holes near the handle that allow entry of vermin and insects into the establishment. |
| 2015-09-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed scoops that were stored with food residue on the scooping mechanism. cdi by moving items to dish area to be washed.4-501.114 maintain sanitizer at co |
| 2015-09-11 |
45 |
4-501.11 maintain equipment in good repair. observed slicer blade that was rusted along the non-food contact surfaces that needs to be replaced or refinished, as well as a split gasket on the prep area reach in unit that needs to be replaced. |
| 2015-09-11 |
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 damage to multiple walls of the facility that need to be repainted/repaired, s |
| 2015-09-11 |
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 stored with handle in the ice at the bar ice chest. cdi by e |
| 2015-03-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal items stored on shelf above prep area in back of kitchen. |
| 2015-03-25 |
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. observed floor and walls in bar in need of cleaning. ob |
| 2015-03-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed clean dish storage rack collecting residue. |
| 2015-03-25 |
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 2 damaged containers. cdi containers were discarded. 4-205.10 ensure equipment |
| 2015-03-25 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed backdoor in disrepair with large gap around handle and bottom of door. |
| 2015-03-25 |
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 several deli meats and cheese mixes in need of date marking. cdi items labeled. |
| 2015-03-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer collecting food residue. cdi slicer was w, r & s. |
| 2014-12-04 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no reminder on menu. verification required. repeat violation. |
| 2014-12-04 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p. observed foods prepared/opened on 12/2 dated for discard on 12/12. if held at or below 41f, such foods may be kept through 7 days from prepare/ |
| 2014-12-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic oil miuxture, diced tomatoes, sliced tomatoes, slaw mix, lettuce, mozzarella cheese, cheese mix above 45f. items placed in only cooler in facility. verification requir |
| 2014-12-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chili, cheese sauce, marinara sauce, baked potato and bbq hot held below 135f. cdi items reheated. |
| 2014-12-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food contact surfaces soiled throughout facility; slicer, dicer, grater, pizza oven rack, utensil, etc. verification required.4-602.11 clean the equ |
| 2014-12-04 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no certified food protection manager on site. repeat violation. |
| 2014-12-04 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no hand soap near office in kitchen. verification required. |
| 2014-12-04 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed 2 employees wash hands for 5-8 seconds and turn faucet off with bare hands. cdi by instruction. |
| 2014-12-04 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf employees could not provide an employee health policy and did not have knowledge of health policy. verification required to e |
| 2014-12-04 |
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 observed no date recorded on shellstock tag when last shellstock fro |
| 2014-12-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of windex and sanitizer bottle unlabeled. cdi bottles labeled. |
| 2014-12-04 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed tomatoes and potato salad cooling in broken prep unit. observed only reach-in full to capacity. verification required. |
| 2014-12-04 |
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 all working containers unlabeled. |
| 2014-12-04 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed broken tiles and exposed concrete throughout facility. observed absorbent/sticky residue on frp in several areas througho |
| 2014-12-04 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no waste bins at handsinks in kitchen.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. |
| 2014-12-04 |
50 |
5-402.13 maintain sanitary sewage system.-p observed 3 comp sink drain in bar clogged. verification required. |
| 2014-12-04 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed hose connect to spigot in canwash area creating continuous pressure with no backflow prevention device. cdi h |
| 2014-12-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food and grease buildup on equipment and equipment gaskets all throughout facility. facility in need of thorough cleaning. repeat violation. |
| 2014-12-04 |
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 non shatter resistant bulbs in dish area and above prep area near back door.6-501.14 change the filters an |
| 2014-12-04 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed boxes stored on floor. observed clean dishes and utensils stored in soiled dish racks and on dusty/rusted shelves. ob |
| 2014-12-04 |
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 bowl used as scoop in several dry goods containers. |
| 2014-12-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout facility. verification required. repeat violation. |
| 2014-12-04 |
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 utensils and knives with chips and pits. cdi utensils discarded.4-501.11 mainta |
| 2014-05-23 |
1 |
2-102.12 a certified food protection manager must be on site at all times the facility is in operation. documentation of training required. person in charge not certified. |
| 2014-05-23 |
53 |
6-201.111 floors, walls and ceilings shall be smooth and easily cleanable. observed damaged flooring in areas of the kitchen and bar. frp is buckled on back wall and floor baseboard tiles are missing in several areas.6-501.12 facility shall be cleaned a |
| 2014-05-23 |
51 |
5-501.17 a covered receptacle shall be provided in women's restroom. observed no covered trash can in women's restroom. |
| 2014-05-23 |
50 |
5-402.13 sewage disposal system shall be maintained. observed slow drain on handsink in bar marked proper handwashing procedure impossible. |
| 2014-05-23 |
47 |
nonfood contact surfaces shall be clean to sight and touch. observed food and grease residue on equipment and shelves throughout facility. |
| 2014-05-23 |
45 |
4-501.11 equipment shall be in good repair. observed prep cooler, stove and walk-in cooler & freezer not in working order. observed torn gasket on ice machine. |
| 2014-05-23 |
36 |
6-501.111 the premises shall be maintained free of insects, rodents and other pests. observed several fruit flies throughout kitchen and several live roaches in dish and neighboring storage room. verification 6/6/14. |
| 2014-05-23 |
21 |
3-501.18 potentially hazardous ready-to-eat foods shall be discarded no later than the end of the 4th or 7th day after preparation or opening, depending on storage temperature. if held at or below 41f, such foods may be kept through the 7th day. if held |
| 2014-05-23 |
14 |
4-601.11 equipment food-contact surfaces and utensils shall be clean to sight and touch. observed food debris on dicer, slicer, grater, bar soda nozzle and water dispenser area of coffee marker. cdi items washed. |
| 2014-05-23 |
8 |
5-202.12 water at least 100f shall be provided at all handsinks. observed no hot water provided at bar handsink. verification 6/6/14. |
| 2013-11-15 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed build-up/debris insides of prep sinks, 3 comp sink, on mounted dicer next to prep sink, the white plastic mandolin slicer and the soda nozzles and holders |
| 2013-11-15 |
21 |
all rte (ready to eat) ph/tcs food items held for more than 24 hours need to be date marked. observed cooked pulled pork, sauces and washed/cut producewithout proper date marking. instructed facility to date mark. handout was provided during the last ins |
| 2013-11-15 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf instructed pic to add the word raw next to oysters on the half shell on the menu. |
| 2013-11-15 |
1 |
at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a t |
| 2013-11-15 |
36 |
6-501.111 controlling pests - pf observed several fruit flies in the kitchen. facility has monthly treatments. |
| 2013-11-15 |
53 |
6-201.11 floors, walls and ceilings-cleanability - observed damaged flooring in areas of the kitchen and bar where water pools. frp is buckled on the back wall and floor baseboard tiles are missing in several areas. floors are in need of better cleaning |
| 2013-11-15 |
47 |
4-602.13 nonfood contact surfaces - observed a dead roach on top of working prep cooler near working walk-in cooler, build up on the undersides of prep tables, drain pipes, shelving, equipment and inside the microwave oven. |
| 2013-11-15 |
45 |
4-501.11 good repair and proper adjustment-equipment - observed prep cooler, ice machine and all three walk-in coolers/freezer not in working order. all food was removed when the walk-in went down. also noted leaking pipe under bar dump sink next to th |
| 2013-11-15 |
54 |
6-202.11 light bulbs, protective shielding - c observed light shields missing over prep area near rear door and on the cook line. |
| 2013-08-21 |
1 |
2-102.12 certified food protection manager - at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficienc |
| 2013-08-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - store raw foods in relation to their final cook temperatures. observed uncooked ribs stored over cooked ribs and chili. ribs moved to lower shelf. |
| 2013-08-21 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - consumer advisory must be on the menus. old sign is no longer adequate. raw oysters on the menu needs the reminder statement currently po |
| 2013-08-21 |
31 |
3-501.15 cooling methods - use proper cooling methods. observed cooked chili covered in the walk-in cooler at 138f. chili was uncovered and put in an ice bath in the sink. do not cover until cooled to 41f. |
| 2013-08-21 |
36 |
6-501.111 controlling pests - observed several fruit flies in areas of the kitchen. facility has monthly treatments. |
| 2013-08-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - all rte (ready to eat) ph/tcs food items held for more than 24 hours need to be date marked. observed cooked ribs, cooked potatoes and washed prod |
| 2013-08-21 |
47 |
4-602.13 nonfood contact surfaces - observed a dead roach inside prep cooler near working walk-in cooler, build up on the undersides of prep tables, drain pipes, shelving and equipment. |
| 2013-08-21 |
53 |
6-201.11 floors, walls and ceilings-cleanability - observed damaged flooring in areas of the kitchen and bar where water pools. frp is buckled on the back wall and floor baseboard tiles are missing in several areas. floors are in need of better cleaning |
| 2013-08-21 |
54 |
6-303.11 intensity-lighting - observed light out over prep area near rear door. |
| 2013-08-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - observed prep cooler, ice machine and two walk-in coolers/freezer not in working order. also noted leaking pipe under bar dump sink next to the hand sink. |
| 2013-03-26 |
42 |
observed wet stacking of pans. after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for us |
| 2013-03-26 |
4 |
observed employee bootled drink on the food prep counter. drink removed. except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipme |
| 2013-03-26 |
12 |
observed shell stock tags not stored in order with numerous tags held past the 90 day retention period. the identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from t |
| 2013-03-26 |
13 |
observed pork stored over beef in the walk-in cooler. items moved. food shall be protected from cross contamination by: except when combined as ingredients; separating types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry d |
| 2013-03-26 |
21 |
observed sporadic date marking of ready to eat potentially hazardous food items. some dates were older than 7 days. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragrap |
| 2013-03-26 |
39 |
observed wet wiping cloths; in the rear of the establishment; not stored in sanitizing solution. this is a repeat violation. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a co |
| 2013-03-26 |
41 |
observed tongs stored on oven door. during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a & b) in the food with their handles above the top of the food (c) on a clean portion of the food preparation |
| 2013-03-26 |
1 |
observed no certified food protection manager on site. at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown |
| 2013-03-26 |
45 |
observed the bottom of the spice shelf table rusting. this is a repeat violation. nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resis |
| 2013-03-26 |
47 |
observed the exterior of the equipment in the kitchen area with grease residue. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 2013-03-26 |
47 |
observed the ansel system hood filters heavily caked with grease. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 2013-03-26 |
49 |
observed backflow preventer for the can wash still broken and in disrepair. this is a repeat vioolation. a plumbing system shall be installed to preclude backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use at |
| 2013-03-26 |
51 |
observed the ladies room self closing door in disrepair with the door not self closing. this is a repeat violation. except during cleaning and maintenance operations; toilet room doors as specified under ? 6 202.14 shall be kept closed.; repeat |
| 2013-03-26 |
51 |
observed men's room urinal stopped up with paper towels. plumbing fixtures such as handwashing sinks; toilets; and urinals shall be cleaned as often as necessary to keep them clean. |
| 2013-03-26 |
53 |
observed frp board covering the back wall by the rear exit buckling and pulling from the wall. this is a repeat violation. wall and ceiling covering materials shall be attached so that they are easily cleanable. |
| 2013-03-26 |
53 |
observed baseboard coving tiles broken by back door. also observed the baseboard tiles and the tiles on the walls in the men broken and missing. this is a repeat violation. in food establishments in which cleaning methods other than water flushing are use |
| 2013-03-26 |
53 |
observed the floors and walls heavily soiled especially under and around equipment. also observed the floors soiled in the men's and ladies room. this is a repeat violation. physical facilities shall be cleaned as often as necessary to keep them clean. |
| 2013-03-26 |
47 |
observed the interior of the mircorwave oven and gaskets to the coolers as well as the walk-in cooler soiled. this is a repeat violation. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil resi |
| 2012-12-17 |
45 |
observed the bottom of the spice shelf table rusting. nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smoo |
| 2012-12-17 |
39 |
observed wet wiping cloths not stored in sanitizing solution. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114. |
| 2012-12-17 |
36 |
observed live roaches goiong in and out of a small vent by the unused walk-in coolers. the premises shall be maintained free of insects; rodents; and other pests. |
| 2012-12-17 |
23 |
observed no consumer advisory for undercooked potentially hazardous food items. except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellf |
| 2012-12-17 |
14 |
observed canopener tip heavily soiled. canopener sent to wash. equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 2012-12-17 |
20 |
observed shredded cheese and american cheese stored at 50f and 49f in the flip top cooler. items moved to walk-in cooler for rapid cooling. potentially hazardous food items shall be maintained at a temperature specified in the following: (a) 5?c (41?f) or |
| 2012-12-17 |
45 |
observed the caulking around the handwash sinks stained black with mold. equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. |
| 2012-12-17 |
21 |
obserrved no date marking of potentially hazardous food items. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-t |
| 2012-12-17 |
47 |
observed the interior of the mircorwave oven and gaskets to the coolers soiled. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 2012-12-17 |
2 |
observed no employee health policy in-place. food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases |
| 2012-12-17 |
51 |
observed the ladies room self closing door in disrepair. except during cleaning and maintenance operations; toilet room doors as specified under ? 6 202.14 shall be kept closed. |
| 2012-12-17 |
52 |
observed the dumspter doors open at the dumpster. inside the food establishment if the receptacles and units: (1) contain food residue and are not in continuous use; or (2) after they are filled; and (b) with tight-fitting lids or doors if kept outside th |
| 2012-12-17 |
53 |
observed the floors and walls heavily soiled especially under and around equipment. physical facilities shall be cleaned as often as necessary to keep them clean. |
| 2012-12-17 |
53 |
observed storage spaces and broken walk-in coolers accumulating erquipment and other broken items not necessary to the operation of the establishment and promoting rodent and insect harbourage. items that are unnecessary to the operation or maintenance of |
| 2012-12-17 |
53 |
observed frp board covering the back wall by the rear exit buckling and pulling from the wall. wall and ceiling covering materials shall be attached so that they are easily cleanable. |
| 2012-12-17 |
53 |
observed baseboard coving tiles broken by back door. in food establishments in which cleaning methods other than water flushing are used for cleaning floors; the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second |
| 2012-12-17 |
54 |
observed most of the lights out in the men's room and close to half out in the ladies room. lighting intensity shall be at least at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor; in walk-in refrigeration units and dry |
| 2012-12-17 |
49 |
observed backflow preventer for the can wash still broken and in disrepair. a plumbing system shall be installed to preclude backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use at the food establishment; inclu |
| 2012-12-17 |
1 |
observed no certified food protection manager on site. at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown |