| Violation Date |
Code |
Description |
| 2018-10-23 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed water damage to lower portion of wall in men's restroom, as well as cracks in |
| 2018-10-23 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed facility's qac test strips expired in 2017. verification required within 10 days to determine compliance. |
| 2018-10-23 |
45 |
4-501.11 maintain equipment in good repair. observed badly damaged gasket on reach in refrigerator and freezer across from fryers; observed walk in unit nonfunctional. repeat. |
| 2018-10-23 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups at bararea displayed with lip contact surfaces exposed to potential contamination from air. repeat. |
| 2018-10-23 |
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 large stock pot cooling in walk in unit over night while covered with alum |
| 2018-10-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed three unlabelled spray bottles on back storage rack near dessert unit. cdi: contents discarded. |
| 2018-10-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed walk in unit holding at 51f, with all foods within holding between 47f and 51f, except the ones which were delivered this morning (which were holding between 42f and 44f). all i |
| 2018-10-23 |
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 large stock pot of broth at 63f after cooling overnight, per pic. cdi: product voluntarily discarded. |
| 2018-10-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed three bottles of spray sanitizer reading 0 ppm qac. pic stated that they were mixed the night before and hadn't been changed. cdi: bottles filled with sanitize |
| 2018-10-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no on site employees with a food protection manager certification during inspection. |
| 2018-07-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer stored as clean with visible food debris on the underside of blade. cdi: slicer cleaned. |
| 2018-07-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all items in walk in unit holding between 48f and 53f. all out of temperature tcs foods voluntarily discarded by pic. verification required within 10 days to determine long term |
| 2018-07-18 |
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 unlabelled spice shakers and squeeze bottles on cook line. |
| 2018-07-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed minor insect (three total) presence in dry storage racks of facility, nearest the door. facility has weekly pest control visits from ecolab. |
| 2018-07-18 |
45 |
4-501.11 maintain equipment in good repair. observed badly damaged gasket on reach in unit across from fryers and on bottom portion of gasket to walk in unit. both units in question were not holding proper temperatures. repeat. |
| 2018-07-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dry storage/clean pan racks with minor dust buildup. |
| 2018-07-18 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups at bar area displayed with lip contact surfaces exposed to potential contamination from air. repeat. |
| 2018-04-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabelled botle of degreaser on back storage racks and an unlabelled bottle of sanitizer by server station at front of house. cdi: sanitizer and degrease |
| 2018-04-11 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee change tasks from loading dirty dishes to working wit |
| 2018-04-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed three compartment sink system dispensing qac at a concentration between 100 and 200 ppm, whereas manufacturer's instructions require between 200 and 400 ppm. v |
| 2018-04-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mac and cheese in hot holding box at 119f. cdi: mac and cheese reheated to 184f and placed back into hot holding. all other hot held items were within proper temperature parame |
| 2018-04-11 |
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 items (hot dogs, sliced meats, boiled eggs, milk) with no date labels that had been prepared more than 24 hours prior. cdi: |
| 2018-04-11 |
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 boiled eggs out for prep and sliced corned beef cooling in unit rated for |
| 2018-04-11 |
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 bulk dry product with scoop handles stored down in product. |
| 2018-04-11 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed avocados with stickers left on skin after being washed. ensure that sticker is removed prior to washing. |
| 2018-04-11 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups displayed at bar area with lip contact surfaces exposed to potential contamination from air. |
| 2018-04-11 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets in reach in units throughout facility, burned gasket on hot box, and damaged ice cream lids at bar area. repeat. |
| 2018-04-11 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with no lids due to a dumpster fire sometime in the past. lid must be replaced and dumpster be in good repair. repeat. |
| 2018-04-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed an employee wearing arm bands while working with food and loading dishes. |
| 2017-12-27 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -pobserved pork loin in the walk in that appeared to be raw on the interior and cooked on the exterior- cdi discarded.discussed pr |
| 2017-12-27 |
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. -pobserved pot pies that had been made >7 days prior in the walk in cooler- cdi discarded.observed ham store |
| 2017-12-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved degreasor in spray bottles with no label- cdi labeled during inspection.i |
| 2017-12-27 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code.observed ice being scooped with a drink cup that had no handle- corrected through instruction. |
| 2017-12-27 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.114 using drain plugs - cthere is no drain plug on the right side dumpster and its lid was open. the left side dumpster has caught on fire and the top lid |
| 2017-12-27 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.floor is rough in the kitchen with some cracks(especially at the dish area). |
| 2017-12-27 |
45 |
4-501.11 maintain equipment in good repair.ice cream cooler lids are in bad repair and hard to clean.torn/melted gasket on the hot food box.ice cream scoop holder unit is broken today. |
| 2017-09-21 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.- observed a whole in the wall with a large mesh screen near the back door. 6-501.111 keep the premises free of insects, rodents, and other pests. -repeat- observed house flies a |
| 2017-09-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p- observed an employee use a gloved hand to place a raw beef patty onto the grill top. the employee then handled other rte items from another container. rte items such as bacon and flour tor |
| 2017-09-21 |
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-repeat- observed salsa, chicken salad, boiled eggs, diced tomatoes in guacamole, and pork chops in cold holding equipment near the cookline |
| 2017-09-21 |
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 salads and cut melon, prepared today, in a reach in cooler tightly covere |
| 2017-09-21 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- observed an employee preparing food and wearing several metal bracelets. |
| 2017-09-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.- observed lid open to the outside dumpster during the inspection |
| 2017-09-21 |
49 |
5-205.15 maintain a plumbing system in good repair.- observed bar sink faucet leaking and in need of repair. |
| 2017-09-21 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- observed kitchen floors in areas throughout in need of resurfacing. some areas of the kitchen are rough and some other areas have d |
| 2017-09-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed racks and containers throughout the facility with minor food debris build up. also observed dust build up on some fan covers. |
| 2017-06-22 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf- ehs observed several employees not able to speak spanish well. when ehs asked pic to provide ehs with a means to communicate |
| 2017-06-22 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. - repeat- ehs observed onions, lemons, limes, cut lettuce, boiled eggs and meat loaf all uncovered in storage. ensure rte and cooled tcs foods are covered whe |
| 2017-06-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- repeat- observed 3 sanitizer buckets at or below 50 ppm quat near the cook line. cdi- pic changed all sanitizer buckets and bottles to 200 ppm quat. |
| 2017-06-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf- observed several working spray bottles and one bucket of sanitizer without a label. cdi- employees labeled these items.7-204.11 provide sanitizer at correct concentr |
| 2017-06-22 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf- observed cooked roast beef, cooked meat loaf, salsa, cooked turkey, and ham without date marks. pic stated all items were prepared yesterda |
| 2017-06-22 |
45 |
4-501.11 maintain equipment in good repair. - repeat- observed several split gaskets on cold holding equipment. prep line low boys and walk in cooler gaskets are in need of repair or replacement. also observed two lights inside of the hood to be non-funct |
| 2017-06-22 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. - observed a non-functional grill top from facilities fire that occurred months back, collecting food debris and not being used by the facili |
| 2017-06-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.- observed employee items stored in with clean utensils. |
| 2017-06-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed flies throughout the facility. |
| 2017-03-29 |
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 turn off faucet with bare hands. this act recontaminated the employee hands. c |
| 2017-03-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed sanitizer bucket stored in hand sink and other debris inside the bar hand sink. cdi- items removed. |
| 2017-03-29 |
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 1pt- observed no parasite destruction for salmon that is served undercooked. a vr will occur no later than 4/07/17 to ensure the |
| 2017-03-29 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. - observed cut lemons, cheese, and sour cream on expo line uncovered. pic covered items. |
| 2017-03-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- observed two sanitizer buckets below 50 ppm quat. cdi- employee brought sanitizer to 200ppm quat.4-601.11(a) equipment food contact surfaces and utensils shall be clea |
| 2017-03-29 |
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 ham and turkey cut and pre-packaged yesterday according to an employee. both items were at 49-51f. cdi- pic voluntarily dis |
| 2017-03-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat- observed sweet potato, broccoli casserole, pot roast, and mashed potatoes all at 120f in a stand up, reach in warmer. cdi- pic brought all items well above 165f. |
| 2017-03-29 |
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 salads, sliced ham and turkey. cdi- pic discarded meats a |
| 2017-03-29 |
45 |
4-501.11 maintain equipment in good repair.- observed two split gaskets on a reach in unit, one split gasket on the walk in cooler and shelving in the walk in starting to rust.4-501.12 resurface or replace cutting surfaces that can no longer be effectivel |
| 2017-03-29 |
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 walk in cooler light shield busted and in need of replacing. 6-305.11/6-501.110 designate and use an are |
| 2017-03-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf 0.5pts- observed no consumer advisory on the brunch and specials menu. a vr will occur no later than 4/07/17 to en |
| 2016-11-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. floor at dish machine is exposed pebble stone. rubber mat has been placed over it. have floor repaired. repeat |
| 2016-11-09 |
49 |
5-205.15 maintain a plumbing system in good repair. piping at handwashing sink across from dish machine is leaking. repair leak. (0pts) |
| 2016-11-09 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. tiered container used to store wrapped utensils stored on the floor at the facility office door. cdi- storage corrected. (0pts) |
| 2016-11-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. food items in main line prep cooler not under temperature control. ambient air at 50f. owner adjusted thermostat in prep cooler, foods removed for rapid cooling. prep cooler was checked |
| 2016-11-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. food items in warmer cabinet holding hot to be used at steam table not under temperature control. cdi- all removed and reheated in oven. see chart for temperatures. |
| 2016-11-09 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. large bucket of cut and peeled potatoes in center rinse compartment of 3 comp sink. sink was set up for one directional cleaning of utensils. utensils in |
| 2016-07-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. fly, possibly two in back storage area. discussed pest management with pic. pic advised of pest control company coming to install strips. pic was advised to ensure that strips are not |
| 2016-07-28 |
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 lettuce washed and cut prior to inspection tightly covered in walk in cooler, prepa |
| 2016-07-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. three containers of dry mix at cook line not labeled. label all. (0pts) |
| 2016-07-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth under cutting board on prep table. remove cloth, discontinue using wet cloths under cutting boards. (0pts) |
| 2016-07-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p diced tomatoes in prep cooler and portioned bagged chicken in prep cooler drawer not under temperature control. cdi- pic nick hamilton had items removed and covered in ice for rapid cool |
| 2016-07-28 |
45 |
4-501.11 maintain equipment in good repair. torn gasket at prep cooler. dessert cooler at front counter area is not working correctly. repair both. (0 pts) |
| 2016-07-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some dried debris on exterior ledge of door hinge for door of ice machine. cleaning is needed. (0pts) |
| 2016-07-28 |
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. floor at dish machine area still exposed pebbles. repair floor. (.5pts) repeat |
| 2016-07-28 |
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. handles stored down bulk flour and bulk sugar. correct storage of utensils. (.5p |
| 2016-05-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. cooked roast stored on shelf under container of vacuum packaged raw fish. cdi- pic nick hamilton had corrected. all other storage approved. |
| 2016-05-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. multiple food items at prep cooler, prep cooler drawer, and walk in cooler not under temperature control. see chart for items. cdi- pic nick hamilton, chef, and owner had all items remo |
| 2016-05-24 |
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. large container of lettuce cooling with lid tightly closed, raw chicken tightly co |
| 2016-05-24 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. papertowel dispenser not dispensing papertowels at handsink in back prep area. cdi- chef pedro tornes changed batteries in dispenser. |
| 2016-05-24 |
45 |
4-501.11 maintain equipment in good repair. two torn prep cooler gaskets at cook line. replace gaskets. |
| 2016-05-24 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. exposed pebble stones on floor at dish machine. repair floor. |
| 2016-05-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. three metal bowls stacked together wet. cdi- bowls separated to allow for air drying. |
| 2016-03-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee cell phone stored on top of closed flip top prep cooler. cdi-pic corrected storage. pic was advised of required designated area for stora |
| 2016-03-15 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. floor area at dish machine/ drain board area is pitted and gravel is exposed. flooring has been partially covered, but not completel |
| 2016-03-15 |
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. three damaged lids on bulk dry goods containers. replace all damaged items. |
| 2016-03-15 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf. brownies made and package |
| 2016-03-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf . spray bottle of degreaser stored on lower shelving at cook line but not labeled. bottle of mineral oil stored on shelving above steam table. cdi- pic removed degrea |
| 2016-03-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. two large rolling pins and slicer stored as clean with dr |
| 2015-10-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. two containers of in use dry mix seasoning and breading at the main cook line not labeled. cdi- manager had containers labeled. |
| 2015-10-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee beverage stored on top of containers of dry mix at the front service area. manager timothy thompson corrected storage immediately. |
| 2015-10-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf . bucket of quat sanitizer stored in unlabeled white bucket in prep area. cdi- manager changed container of sanitizer to red sanitizer bucket. |
| 2015-10-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. in use cloths being used to line underneath cutting boards at prep area. cdi- verbal correction as to in use/ wet cloths. |
| 2015-10-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. management personnel and wait staff putting foods into containers at expedite area while not wearing hair restraints. cdi- |
| 2015-10-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some dried and liquid debris in cooler gaskets at line. cleaning is needed. |
| 2015-10-26 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. floor throughout is pitted in several places, especially at pre wash area of dish machine. floor is pitted to expose gravel. repair |
| 2015-10-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee cell phones stored co-mingled with facility counter top equipment. cdi- verbal correction as to approved designated areas of storage for |
| 2015-10-26 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. three counter top cutting boards heavily scarred and stained. 4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, |
| 2015-05-28 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - 0 pts - observed employee wash hands but recontaminate with hand sink handles. to avoid recontamination use a barrier such as a paper towel. cdi- employee rewashed hands and avoided recontam |
| 2015-05-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - meatloaf, quiches, and pot roast read 48f-52f in walk in cooler. all other items in walk n cooler read 45-47f. cdi- items reading 48+ were voluntarily discarded. |
| 2015-05-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - ribeye on menu does not have an asterisk indicating that it may be raw or undercooked. verification required. |
| 2015-05-28 |
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 - repeat - sweet potato, three containers of lettuce, cut melons, and chicken sala |
| 2015-05-28 |
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 - pot roast, potato salad, and other items were not dated. cdi- pic dated items. 3-501.18 discard the food requiring date labels once time/t |
| 2015-05-28 |
45 |
4-501.11 maintain equipment in good repair. - walk in cooler was reading 46f air temperature upon arrival. most foods in cooler read 47f. repair unit to ensure foods meet the required temperature of 45f or below. at conclusion of inspection unit read 41f. |
| 2015-05-28 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. maintain physical facilities in good repair. - repeat - one area of cement floor near dish machine which was missing most of the patch cement,leaving only mostly gravel. repai |
| 2015-05-28 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - 0 pts - lip of cups in bar area are exposed. to prevent contamination keep cups in dispenser or plastic wrapping. |
| 2014-12-04 |
45 |
general comment4-501.11 maintain equipment in good repair. wire sheving in dry storage area rusted. replace or paint. observed one light above grill not functioning. repair or replace. |
| 2014-12-04 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth stored on cutting board. cdi - relocated to sanitizing solution. |
| 2014-12-04 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf wrapped cookies and browni |
| 2014-12-04 |
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 lettuce in tightly sealed container while cooling; ground beef cooling in ice bath |
| 2014-12-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p mashed potatoes in hot box holding belox 135f. cdi - mashed potatoes reheated to 165f+. |
| 2014-12-04 |
4 |
2-401.11 emoployee food must be stored to prevent contamination of equipment, and food. open package of crackers stored on shelf above vegetable prep sink. cdi - employee food relocated. |
| 2014-08-07 |
7 |
3-301.11 preventing contamination from hands - p,pf. minimize bare hand contact with exposed food that is not in ready-to-eat form. observed employee mixing melted butter into large bowl of bread cubes while preparing croutons for baking. employee had was |
| 2014-08-07 |
16 |
3-401.14, raw animal foods which are cooked using a non-continuouscooking process shall be prepasred and stored according to written procedures which have obtained prior approval from the regulatory authority. pf. observed pork loin removed from oven and |
| 2014-08-07 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain tcs foods in hot holding at 135f or above. observed butter holding at 124f on flattop. cdi - reheated quickly to above 135f. |
| 2014-08-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. equiment food contact surfaces shall be clean to sight and touch. observed soiled interior of kitchen ice machine and badly soiled soda gun nozzle and holster at ba |
| 2014-08-07 |
36 |
6-501.111 controlling pests - pf. premises shall be kept free of insects, rodents, and pests. observed one live fly in the kitchen. cdi - pic stated that they had had facility treated last week to control. |
| 2014-08-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. maintain equipment in good repair. observed one cooler with rusty shelves, one cold drawer with a split gasket. |
| 2014-08-07 |
41 |
3-304.12 in-use utensils, between-use storage - c. store utensils in a clean, dry place, in food with handles out, in 135f or greater wter, or in running water which quickly moves food particles to the drain. observed utensil water measuring 103f. it was |
| 2014-08-07 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. maintain physical facilities in good repair. observed one missing baseboard tile, one area of cement floor near dish machine which was missing most of the patch cement, leavin |
| 2014-08-07 |
39 |
3-304.14 wiping cloths, use limitation - c. hold in-use wiping cloths in sanitizer between uses. observed one damp cloth sitting out next to prep cooler. cdi - removed. |
| 2014-03-11 |
1 |
2-102.12 certified food protection manager - c. observed no certified food protection manager on site. |
| 2014-03-11 |
8 |
6-301.14 handwashing signage - c. observed no signage at two hand sinks. signs left with pic. |
| 2014-03-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. separate unwashed fruits and vegetables from ready-to-eat foods. observed unwashed whole pineapple stored above covered container of cut melon in walk in cooler. cdi - coole |
| 2014-03-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. cold tcs foods must be held at 45f or below. observed cut lettuce at 43f-62f, cut melon at 44f-48f. both moved further into cold holdi |
| 2014-03-11 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p. tcs rte foods shall be discarded no later than the end of the 4th or 7th day after preparation or opening, depending on storage temperature. if h |
| 2014-03-11 |
31 |
3-501.15 cooling methods - pf. use approved cooling methods such as separating food into thinner portions, using containers which facilitate heat transfer, and arranging containers in cooler to allow air circulation around them. leave containers of coolin |
| 2014-03-11 |
35 |
3-602.11 food labels - pf. food packaged in a food establishment, shall be labeled as specified in law, including 21 cfr 101 - food labeling, and 9 cfr 317 labeling, marking devices, and containers. observed casseroles, coffee cake, pimento cheese, and sa |
| 2014-03-11 |
41 |
3-304.12 in-use utensils, between-use storage - c. during pauses in food preparation or dispensing, utensils shall be stored in a clean dry place with handles out of the food, in a container of water which is 135f or higher, or in running water of suffici |
| 2014-03-11 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. store single-service items protected. observed foil to-go pans stored not inverted. |
| 2014-03-11 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed split gaskets and rusted shelving in bottom of one undercounter cooler near the toaster. |
| 2014-03-11 |
54 |
6-202.11 light bulbs, protective shielding - c. observed unshielded lights in kitchen above exposed foods. |
| 2013-08-09 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-08-09 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed melon 52-64f on ice, cdi by removing and rapidly cooling, observed sliced ham and turkey 50f in prep cooler, cdi by cooling, ensure items, e |
| 2013-08-09 |
31 |
ensure proper methods are used for cooling tcs foods. observed chicken stock, gravy cooling in ice baths with inadequate ice, cdi by adding ice and stirring. ensure cut tomatoes, lettuce are properly cooled before placing in prep cooler. observed lett |
| 2013-08-09 |
7 |
3-301.11 ensure that food employees do not contact exposed, ready-to-eat food with their bare hands. observed server handling lemon with bare hands, cdi by discarding. |
| 2013-08-09 |
39 |
3-304.14 ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter. |
| 2013-08-09 |
36 |
ensure facility is maintained free of pests, observed one roach in kitchen, facility is having weekly treatment to elimiate problem. |
| 2013-03-11 |
45 |
maintain equipment in good repair. observed heavy rust on garbage disposal and area surrounding dish machine. |
| 2013-03-11 |
26 |
7-102.11 ensure all working containers of chemicals are properly labeled with common name. observed no label on bottle; cdi by labeling. |
| 2013-03-11 |
23 |
603.11inspector comments: 3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed facility serving undercooked tuna; salmon; burgers cooked to ord |
| 2013-03-11 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed quiche; dressing cups; melon with no date marking; cdi by instruction. |
| 2013-03-11 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed cheese 70f on ice; cdi by discarding. observed chicken salad 54f; lettuce 49f; tomatoes 48f; cheese 49f in top of prep cooler; rice 49f ins |
| 2013-03-11 |
14 |
maintain quat sanitizer at proper concentrations at all times. observed sanitizer weak in buckets and in sink; cdi by refilling. |
| 2013-03-11 |
8 |
handsink must be maintained accessible for use at all times. observed hot water turned off on one kitchen handsink underneath; cdi by turning on. if sink has leak; must be repaired so that it can be maintained accessible for use. |
| 2012-11-28 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees changing gloves without washing hands; employees going from dirty to clean dishes without washing hands; cdi |
| 2012-11-28 |
12 |
provide proper documentation that fish has been properly parasite destroyed if fish is to be sold partially cooked. observed salmon on menu that will be served cooked to order with no parasite destruction documentation; cdi by instruction; facility will |
| 2012-11-28 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employees changing tasks; leaving work station; touching cleaning cloths; etc. and return t |
| 2012-11-28 |
14 |
ensure that chemical sanitizers are maintained at proper concentrations at all times. observed sanitizer weak in spray bottles; cdi by refilling. |
| 2012-11-28 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed corned beef 126f on steam table; 100f in hot holding unit; honey butter 56-63f double panned in steam table; cdi by reheating. |
| 2012-11-28 |
54 |
ensure that ceiling vents are properly cleaned; observed dust buildup on ceiling vent over glass door cooler. |
| 2012-11-28 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed facility serving undercooked tuna; salmon; burgers without consumer advisory; cdi by ins |
| 2012-11-28 |
39 |
3-304.14 ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter. |
| 2012-11-28 |
6 |
ensure that hands are washed using proper procedure. hands must be washed using soap and warm water for at least 20 seconds; and dried with paper towel. observed employees washing hands for 5 seconds; employees not using paper towel to turn off faucets; |
| 2012-11-28 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed multiple items without date marking; including cut leafy greens; open containers of milk and cream. observed chicken salad; |
| 2012-11-28 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |