| Violation Date |
Code |
Description |
| 2018-12-18 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.observed sanitizer buckets soiled with food debris and one bucket on waitstaff line holding at 50ppm. |
| 2018-12-18 |
32 |
3-401.13 cook fruits and vegetables to a minimum of 135f when the food will be moved to hot holding. -pfobserved rice cooked to 127f before hot holding. cdi item placed back on stove to finish cooking. |
| 2018-12-18 |
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 tex mex egg rolls, cuban sets, and pan of pico that was cooling while cove |
| 2018-12-18 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved pico on waitstaff line, made |
| 2018-12-18 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved poblano peppers, diced tomatoes, alfredo padding, cajum butter, spinach dip, chicken salad, and bean sprouts that were not dated. cd |
| 2018-12-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved white rice, and brown rice, and cheese sauce that was below 135f. cdi items discarded and reheated. |
| 2018-12-18 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -pobserved crispy fried cheese rolls that were cooling from since after 1pm and at 49f. cdi item discarded. |
| 2018-12-18 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed black beans that was 133f after reheating. cdi item placed back in oven for reheating. observed cheese sauce that was out of temperature and used for |
| 2018-12-18 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved washed brussel sprouts and sliced ham that was stored below unwashed produce and roasted tomatoes below unwashed tomatoes. cdi items relocated. 3-302.11(a) separate raw animal foods |
| 2018-12-18 |
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 employees wash hands for 7 seconds. cdi employees rewashed. 2-301.14 wash hands before don |
| 2018-07-05 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. keep clean to sight and touch.observed sauce bowls that were soiled food debris. cdi items moved to sink for cleaning. repeat. |
| 2018-07-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved primavera at 75f. cdi item moved for reheating. |
| 2018-07-05 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -pobserved pickled onions from 6/20, roasted pears and beets that was not dated, and breaded eggplant dated |
| 2018-07-05 |
31 |
3-501.15 cooling methods - pf. 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 samosa mix that was cooling in deep metal p |
| 2018-07-05 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.observed sanitizer bucket in back soiled with food debris and buckets on line and by bar that was bel |
| 2018-07-05 |
45 |
4-501.11 maintain equipment in good repair.observed racks in reach in units that were rusting. |
| 2018-07-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed utensil storage bins that were soiled with food debris. |
| 2018-06-11 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met.observed no control over handwashing, bare hand contact, and cooling parameters and methods. |
| 2018-06-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink and cell phone stored on prep surface next to rte food and single service items. |
| 2018-06-11 |
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.-pobserved employees that were going in and out of walk ins with gloves and |
| 2018-06-11 |
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.-pobserved employees slicing tomatoes, touch parmesean, sprinkle garnish on plate, and handle fries with bare hands. cd |
| 2018-06-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved pitcher stored in back handsink near ovens. |
| 2018-06-11 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved employees wipe soiled gloves with cloth and continue working with food and leave line with gloves and return to food prep, and use gloves to handle per |
| 2018-06-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved slicer, stickers on plastic containers, immersion blender, food processor, soda nozzles, soda sprayers at bar, and metal pans with food debris. cdi ite |
| 2018-06-11 |
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 enhanced cream sauce that was at 124f at 11:03pm and reached 84-94f at 1:03pm. cdi 15 containers of sauce discarded. sauce u |
| 2018-06-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved roumelade, tartar sauce, sliced tomatoes, chipotle mayo, chicken jus, creamy chicken jus, garlic aoli, curry cream sauce, vegetable bolo, garlic butter, garlic puree, cooked appl |
| 2018-06-11 |
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 handsink on front line with broken faucet. |
| 2018-06-11 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved entire line of sauces above |
| 2018-06-11 |
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 tomato cream sauce and chicken jus cooling in plastic containers in an ice |
| 2018-06-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees wearing bracelets and watches while preparing food and slicing breads. |
| 2018-06-11 |
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 knives stored in between cracks in prep that are not cleaned and and so |
| 2018-06-11 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -pobserved backflow preventer at can wash that was broken. verification required. |
| 2018-06-11 |
54 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed food processor that is not in working order and not used and stored in prep area. |
| 2018-06-11 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved no dates on foods in prep tops on cook line and drawers except for bagged or portioned items. verification required. 3-501.18 discar |
| 2018-03-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed most sanitizer buckets were unlabeled - painted labels had been washed away. cdi - during inspection, a large order of new labeled sanitizer buckets arrived |
| 2018-03-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled utensils stored as clean - scoop, squeeze bottles, processor blade, sticker remaining on cleaned pan, etc. cdi - all sent back to be washed, r |
| 2018-03-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one live roach on wall above dish machine. cdi - facility has ongoing pest control services (last visit 3/13) and called today to have an additional site visit made, which occ |
| 2018-03-15 |
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 employee cutting cucumbers with bare hands at salad station on the make line in front kitchen. cdi - emplo |
| 2018-03-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a large number of wet nested utensils throughout facility - bowls, pans, bottles, tubs. |
| 2018-03-15 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets at two walk in coolers. observed rusted shelving in reach in fish cooler. observed damaged cold drawers on front cook line. facility has been diligent in repairing what they can but equipm |
| 2018-03-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two damp wiping cloths stored on counters during inspection. both were removed. |
| 2017-12-07 |
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 chipped and missing floor and baseboard tiles, some areas with grout worn away |
| 2017-12-07 |
45 |
4-501.11 maintain equipment in good repair. observed broken gasket in fish cooler, rusted shelving in upright fish coolers. observed broken and bent cold drawers throughout the entire cook line. facility has been diligent in repairing what they can but eq |
| 2017-12-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed all sanitizer buckets had painted labels worn off to the point they were not readable. cdi - pic had all sanitizer buckets labeled immediately. |
| 2017-12-07 |
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. 2-301.14 wash hands before donning gloves and between gloves uses.-p - |
| 2017-08-24 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed dark buildup in ice machine, near chute as well as crevices. ensure ice machine is regularly cleaned to prevent build up and contamination. pic w |
| 2017-08-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs foods above 45f in main cook line. cook line is an open prep cooler, with no over food lid or cover. pic stated issues have arisen due to defrost setting on cooler. |
| 2017-08-24 |
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 pans of tcs foods on main cook line without date mark, such as tomato, lettuce pot pie base, and others. ensure all tcs foo |
| 2017-08-24 |
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 containers with spices, and ingredients not easily identifiable without label. ensure all working containers of fo |
| 2017-08-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in water without sanitizer. ensure wet wiping cloths are stored in solution with approved sanitizer concentration. |
| 2017-08-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean containers stacked without air drying first. utensils must be washed, rinsed, sanitized and air dried.4-903.11 store cleaned equipment, utensils, linens and packages |
| 2017-08-24 |
45 |
4-501.11 maintain equipment in good repair. observed broken, and bent drawers throughout cook like. observed torn gaskets throughout the establishment. ensure all equipment is in good repair. |
| 2017-08-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food build up in gaskets throughout the main cook line. ensure non food contact surfaces are regularly cleaned. |
| 2017-08-24 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in female restroom. ensure covered bin is provided. |
| 2017-08-24 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed chipped and broken tile in dish pit room. ensure tiles are repaired or replaced to allow for adequate cleaning. |
| 2017-08-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service articles stored on the floor in bakery room. ensure all single service articles stored off the floor at least 6 |
| 2017-06-14 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. employee on line unrolled portioned raw ground turkey with gloved hand, placed on grill and patted top of raw meat with gloved hand, and then handled sliced b |
| 2017-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. various food items on line at salad station not under temperature control. kitchen manager checked equipment, and adjusted due to extended defrost timing. cooler was checked later and a |
| 2017-06-14 |
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. multiple pans of pasta cooling in the walk in cooler and batch sauces in the large |
| 2017-06-14 |
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. 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 inc |
| 2017-06-14 |
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. 6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispense |
| 2017-06-14 |
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. in use utensils stored in dipper well at prep line. water at dipper well turned o |
| 2017-03-08 |
45 |
4-501.11 maintain equipment in good repair. observed that cold holding unit for pasta prep station was not holding food below 45f. pic immediately places service request for maintenance. repeat. |
| 2017-03-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some lids stacked wet in clean storage. repeat. improvement noted. |
| 2017-03-08 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee at bar cutting oranges and preparing fruits for beverages, but not wearing a hair restraint. cdi- verbal correctio |
| 2017-03-08 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed a few containers of sauces, spices and oils on the cook line with no labelling. repeat. employees began labelling items du |
| 2017-03-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed that all foods inside the cold drawers at pasta prep station were holding between 50f-52f, many of which had been inside the units overnight. cdi: pic voluntarily discarded all |
| 2017-03-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed raw shrimp placed in handsink in prep area and an employee washing a scoop in a line handsink. cdi: shrimp were removed from sink and employees instructed to on |
| 2016-11-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. uncovered/ opened employee beverages stored on cart, on shelving in prep area, bar area, and also in pan in prep cooler drawer. cdi- all beverage storage corrected by p |
| 2016-11-28 |
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. -p2-301.14 wash hands before donning gloves and between gloves uses. -p ut |
| 2016-11-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. wet papertowels and ladle in handwashing sink on main cook line, cut lemons in sink at bar area. cdi- all items removed from sink. |
| 2016-11-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. pasta in prep cooler drawers on the far right side not maintaining temperature control of 3 pans of pasta advised by david to be stored from overnight. pic voluntarily discarded cooked |
| 2016-11-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. dry seasonings on the grill side opposite of the salad/ pizza station not labeled. employee's still completing opening procedures a |
| 2016-11-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. male employee's with longer/ hanging beards preparing foods and working in food preparation areas with no beard guards. cdi |
| 2016-11-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried residue and food debris throughout on cook line. cleaning is needed. (0pts) |
| 2016-11-28 |
45 |
4-501.11 maintain equipment in good repair.4-501.11 good repair and proper adjustment-equipment - c. some damage to gasket of walk in cooler, prep cooler drawer not maintaining temperature. repair of both is required. (0pts) |
| 2016-11-28 |
51 |
5-501.17 provide a covered waste bin in female restrooms. no covered trash bin in employee women's restroom. provide covered trash bin. (0pts) |
| 2016-11-28 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. one light at pizza station not shielded/ shatter resistant as required. provide shielding/ shatter resistant bulb. |
| 2016-11-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. utensils in warewashing room being washed and nested together without allowing for air drying. allow washed utensils to air dry prior to tightly nesting together. repeat |
| 2016-09-08 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. unwashed produce stored over washed/ prepared produce in walk in cooler. cdi- verbal correction to pic in regards to approved storage order. |
| 2016-09-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee beverage stored on shelf above food prep table. cdi- pic david corrected storage. |
| 2016-09-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. cooked corn, cut tomatoes, cooked asparagus, and shredded cheese not under temperature control. see chart for temperatures and locations. cdi- pic's david and shan had items removed and |
| 2016-09-08 |
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 raw chicken tightly covered and stacked (50f/ 15 minutes) duri |
| 2016-09-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. more than five metal wet pans stacked together during drying process. allow utensils to air dry prior to stacking them. |
| 2016-09-08 |
54 |
6-303.11 intensity-lighting - c. provide lighting of at least 50ft candles in food preparation areas. lighting in storage/ preparation room for cheesecakes at less than 50ft candles. provide adequate lighting as required by rule. |
| 2016-04-12 |
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 . employee at salad station observed using the sanitizer cloth to wipe her arms and hands and then |
| 2016-04-12 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. paper towels for handsink at/ above cold hold items on the line. possible contamination. cdi- provide alternative for drying. |
| 2016-04-12 |
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. pastas, shredded cheeses, cooked vegetables at walk in cooler and reach in coolers not labeled per rule. |
| 2016-04-12 |
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 . cooked asparagus, onions, chicken, pasta, lettuce prepared, left out for cooling |
| 2016-04-12 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. dried seasonings, dry mixes, and oils at front cook line not labeled. all others labeled. cdi- verbal correction to label all at c |
| 2016-04-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. stack of containers stored tightly nested while still wet. pic corrected. cdi |
| 2016-04-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. cream butter on main cook line not under temperature control. cdi- butter removed by pic chef anthony rullan. discussed using time as a method of control as with the current process be |
| 2016-04-12 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. compartments at 3 comp sink filled for wash, rinse, and sanitize with food debris in them, visibly soiled utensils in all. cdi- pic had all emptied and cleaned. pic advised of multi- wash proces |
| 2016-04-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris/ residue on covers of heating lamps, cups (empty) dispensers. cleaning is needed. |
| 2016-04-12 |
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. food residue / build up on walls(all) at ware washing roo |
| 2016-04-12 |
54 |
6-303.11. light intensity shall be at 50 foot candles at surface where food employee is working. lighting in prep room at dessert area very dim. additional lighting is needed for prep and visibility for cleaning. |
| 2016-04-12 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service items at prep areas used for dispensing and mixing not protected. protect single service articles when used and stored. |
| 2016-01-21 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed the water in all compartments of the three compartment sink heavily soiled. cdi-pic drained the water and set up the three compartment sink correctly. |
| 2016-01-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths lying around on countertops throughout facility. |
| 2016-01-21 |
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 in use spices, oils and sauces in squeeze bottles throughout facility unlabled. pic-labeled. |
| 2016-01-21 |
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 observed several items not datemarked in hobart reach-in refrigeration unit. pic datemarked items. |
| 2016-01-21 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several food items stored uncovered in dry storage areas (nuts, spices). cdi- pic covered items. |
| 2016-01-21 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed water at handwashing sink in bakery area fluctuating temperature between 91-77f . verifcation required. |
| 2015-09-03 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p . pan of marinara being reheated in steam well at cook line. food item would not have been properly reheated to 165f in the required time. chef ron had rehe |
| 2015-09-03 |
8 |
| 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. large plastic containers in and on handwashing sink at the bar. no papert |
| 2015-09-03 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -(e)(4). mold build up on the interior of one large ice bin, upper interior portions or counter ice bins at the hosting station and bar area. cdi- verbal cor |
| 2015-09-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. multiple food items prepared this morning per chef's statement, some cooled in the walk in coolers, but all placed on the prep line for service not under temperature control. see chart |
| 2015-09-03 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee personal items such as commercially sealed beverages, jackets, and purses stored co-mingled with facility items. provide and store empl |
| 2015-09-03 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. in use spices and oils in squeeze bottles and shakers at main cook line and back prep room area not labeled. cdi- verbal correctio |
| 2015-09-03 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. two buckets with vi |
| 2015-09-03 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf . pan of tomatillos that were roasted, on speed rack in the prep room to be cooled |
| 2015-02-19 |
1 |
2-103.11 (a)-(l)person-in-charge-duties include overseeing food employees safe handling of food. observed pic failure to ensure that tcs foods held using tphc are done correctly and multiple food employees do not bare hand contact ready to eat food. |
| 2015-02-19 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed multiple food employees handle raw protein then handle ready to eat foods. cdi- reheated or discarded repeat |
| 2015-02-19 |
7 |
. of 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 bare hand multiple ready to eat foods like but not limited to pico de gallo. observed fo |
| 2015-02-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed food employees handle raw proteins then handle ready to eat foods without washing hands. cdi- food reheated ;instruction provided |
| 2015-02-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs foods that were late prep items or held off temperature to long during prep cold held on main line in various prep units above 48 f including chicken gumbo at 68 f. |
| 2015-02-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatos hot held at 120 f. cdi- reheated above 165 f. repeat |
| 2015-02-19 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed cab cake mix ar 54 f in walk in cooler sealed in high volume plastic container. cdi- removed to open metal pan |
| 2015-02-19 |
39 |
3-304.14(d) maintain wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed soiled wiping cloths on cutting boards. cdi- removed |
| 2015-02-19 |
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 utensils stored in sanitizer bucket. cdi- removed |
| 2015-02-19 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed multiple butter based sauce |
| 2014-12-29 |
12 |
3-402.12 fish served raw or undercooked shall have records available from supplier which guarantee it is free of live parasites. observed inadequate parasite letters. vr |
| 2014-12-29 |
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. observed cook handle raw proteins and and reach into handle cooked corn w |
| 2014-12-29 |
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. observed server bare hand bread. cdi- instruction provided |
| 2014-12-29 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed multiple pans and slicers stored clean with visible debris. cdi- removed to reclean |
| 2014-12-29 |
18 |
3-501.14(a) rapidly cool all heated tcs foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f . observed meatloaf cooked yesterday and cooled over night at 48 f. cdi- discarded |
| 2014-12-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. observed mushroom sauce off temperature control at 86 f. cdi- reheated to above 165 f. |
| 2014-12-29 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with start and finish times. all food not sold by the end of 4 hours shall be discarded. observed facility holding multiple tcs |
| 2014-08-19 |
4 |
2-401.11 store employee beverages so as not to contaminate food, food contact surfaces. - c observed two employee beverages stored above food and food prep surfaces |
| 2014-08-19 |
6 |
2-301.14 wash hands between tasks, especially between working with soild surfaces or raw proteins and ready to eat foods - p. observed dishwasher handling soiled and clean utensils without washing hands. cdi- instruction provided |
| 2014-08-19 |
13 |
3-304.15 (a) - p observed multiple food employees not changing gloves between tasks. cdi- instruction provided ; gloves not to protect hands from soiling; but to protect food from hands. soiled items should not be handled with gloves. if used, single-use |
| 2014-08-19 |
14 |
4-601.11 (a) properly clean equipment, food-contact surfaces, and utensils to sight and touch - p observed multiple utensils and food contact equipment with excessive debris accumulation. vr for cleaning |
| 2014-08-19 |
7 |
3-301.11 prevent contamination from hands. - p,pf observed food employee salting and handling cooked tortilla chips. cdi- instruction provided; pic corrected |
| 2014-08-19 |
20 |
3-501.16 (a)(2) and (b) maintain cold held tcs foods at 45 f or colder - p observed pico de gallo, corn salsa and alfredo sauce above 50 f. cdi- discarded or removed to flash cool, depending on time |
| 2014-08-19 |
22 |
3-501.19 maintain written procedures and time labels for tcs foods held using time as a public health control - p,pf observed sauce held using tphc with no written procedures ore labeling. cdi- labeled;template given vr for procedures |
| 2014-08-19 |
45 |
4-501.11 maintain equipment in good repair and proper adjustment - c observed two prep units not cold holding at 45 f or colder. cdi- repaired onsite |
| 2014-08-19 |
16 |
3-401.11 raw animal foods-cooking - p,pf observed pit steak undercooked and cooled. observed no textural change inside. pic stated product removed from heat at 120 f, unsure of final cook temp. cdi- product disacrded; instruction provided |
| 2014-04-11 |
6 |
2-301.14 food employees shall wash hands between direct contact with raw proteins and ready to eat foods. observed food employee at grill directly handling raw hamburgers and shrimp then return to ready to eat food prep without wshing hands. cdi- instruct |
| 2014-04-11 |
31 |
3-501.15 tcs foods shall be cooled using effective and proper methods. observed room temperature foods prepped and cooled using inieffective methods. cdi-procedure changed; cooling foods shall be 45 f or colder before storing in closed plastic containers |
| 2014-04-11 |
21 |
3-501.17 opened, ready to eat tcs foods shall meet date marking requirements. observed multiple cooked foods and opend bean sprouts not date marked. cdi- removed to date mark |
| 2014-04-11 |
20 |
3-501.16 cold held tcs foods shall be maintained at 45 f or colder at all times. observed multiple tcs foods in one cold hold drawer unit not cold holding properly. cdi- removed to flash cool |
| 2014-04-11 |
14 |
4-501.114 dishmachines that sanitize through chemical shall provide the proper concentration at all times. observed bar glass machine not sanitizing at 0 ppm chlorine. cdi- isntructed staff to prime; retested at 200 ppm. |
| 2014-04-11 |
8 |
5-202.12 hand wash sink shall be equipped to provide hot water of a minimum of 100 f. observed hand sink in dish pit no providing hot water. |
| 2013-09-16 |
4 |
2-401.11 eating, drinking, or using tobacco. employee must keep personal beverages in designated area where contamination of exposed food or equipment cannot result. observed open can of energy drink stored on shelf above in-use prep table in kitchen. obs |
| 2013-09-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. maintain utensils and equipment clean to sight and touch. observed soiled utensils stored as clean - immersion blender blade, two food processor blades, many utensils i |
| 2013-09-16 |
54 |
6-501.110 using dressing rooms and lockers. employees to keep personal items in designated areas. observed one phone and one set of keys stored inside plastic pan above bread slicer. |
| 2013-03-08 |
4 |
2-401.11(a) 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 equipment; utensils; and linens; unwrapped single-service and single |
| 2013-03-08 |
8 |
6-301.11. each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. observed one line hand sink without soap. corrected by adding soap. |
| 2013-03-08 |
8 |
6-301.12. each hand washing sink shall be provided with a provision for drying hands. observed kitchen hand sink without paper towels. corrected by adding paper towels. |
| 2013-03-08 |
8 |
5-202.12. handwashing sink shall provide properly tempered water via a mixing valve or combination faucet. observed one hand sink in server area was dispensing only hot water and that water was too hot for use in handwashing. corrected by having pic turn |
| 2013-03-08 |
14 |
4-601.11(a). maintain equipment and utensils clean to sight and touch. observed soiled items stored as clean: burr immersion mixer (blades and shaft); spoons; scoops; cup; ice bucket; iced tea nozzles; and ice machine. items were all returned to be reproc |
| 2013-03-08 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed several hand sinks without signage. signage will be adde |
| 2013-03-08 |
45 |
4-501.12. surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. observed badly chippe |
| 2013-03-08 |
45 |
4-501.11. maintain equipment in good repair. observed some split/broken cooler gaskets. gaskets are currently being replaced in phases. |
| 2013-03-08 |
54 |
6-501.110(b) lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. observed pair of sunglasses stored on shelf about prep counter in use in kitchen. |
| 2013-03-08 |
26 |
keep sanitizer buckets clearly labeled. observed white writing wearing off of containers. either replace buckets or just relabel old buckets as sanitizer with marker or label. |
| 2012-11-13 |
13 |
observed shell eggs stored above closed carton of pasteurized egg product. corrected by moving shell eggs to bottom shelf where they were supposed to be originally. see 3-302.11. |
| 2012-11-13 |
47 |
observed soiled gaskets at some cold drawers on the line. observed soiled rollers on clean drainboard side of dish machine. see 4-601.11(b)and(c). |
| 2012-11-13 |
46 |
observed dish machine pressure gauge not operating. machine reached sanitizing temperature as measured by inspector's thermolabel and machine temperature gauge. see 4-501.15. |
| 2012-11-13 |
42 |
observed several wet nested metal and plastic pans. see 4-901.11. |
| 2012-11-13 |
23 |
observed consumer advisory (disclosure footnote and reminder statement) located at front of menu. only the asterisk was shown on subsequent pages denoting an undercooked food. try to place both complete disclosure and reminder on each page where undercook |
| 2012-11-13 |
21 |
observed some containers of dairy (milk; cream) not date marked. see 3-501.17(b). corrected by instruction. |
| 2012-11-13 |
14 |
observed soiled equipment stored as clean: 2 scoops; tomato slicer; meat slicer; iced tea nozzle; buerre immersion mixer. corrected by cleaning. see 4-601.11(a). |
| 2012-11-13 |
12 |
observed salmon offered on the menu with a consumer advisory but no letter of parasite destruction nor other guarantee was produced. corrected by discussion and instruction. see 3-402.11. |