| Violation Date |
Code |
Description |
| 2018-10-30 |
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 coving missing underneath 3 comp sink and throughout facility. observed floor |
| 2018-10-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on equipment throughout. |
| 2018-10-30 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw ground chorizo and beef stored over whole intact muscle steaks and salmon. cdi-rearranged to proper storage order. repeat. |
| 2018-06-28 |
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 coving missing underneath 3 comp sink and throughout facility. observed floor |
| 2018-06-28 |
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 observed cream sauce improperly cooled from day before in deep portion and plastic |
| 2018-06-28 |
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 cream sauce cooled from yesterday and still above 45f in walk in cooler. cdi-sauce discarded. |
| 2018-06-28 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw ground beef stored over raw tuna in cold hold drawers. cdi-rearranged to proper storage order. |
| 2018-03-27 |
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 coving missing underneath 3 comp sink and throughout facility. observed floor |
| 2018-03-27 |
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 bus tub of just cut romaine lettuce cooling in small holding cooler and co |
| 2018-03-27 |
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 handling lemons that will be juiced and placed into a vinaigrette. cdi-lemons discarded, employee |
| 2017-10-09 |
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 cup used as an ice scoop in bar area. |
| 2017-10-09 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed some cutting boards gouged and stained. |
| 2017-10-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several scoops and knives stored clean with dried food debris. observed clean pans stacked with remaining sticker residue. cdi-all items taken to be r |
| 2017-10-09 |
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 coving missing underneath 3 comp sink and throughout facility. observed floor |
| 2017-06-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings such as purse, cell phone, keys stored improperly on prep surfaces. |
| 2017-06-23 |
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 coving missing underneath 3 comp sink and throughout facility. observed floor |
| 2017-06-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food without hair restraints.repeat. |
| 2017-06-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pan of raw chicken on floor of walk in cooler. |
| 2017-06-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. |
| 2017-06-23 |
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 items cooling and tightly covered and in thick portions. cdi-items spread ou |
| 2017-06-23 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed soup, potato salad and pimento cheese held past 7 days. cdi-discarded. |
| 2017-06-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pork stored over ready to eat foods in walk in cooler. |
| 2017-06-23 |
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 several employees preparing ready to eat foods for coleslaw with bare hands. cdi-employees stopped, directed |
| 2017-06-23 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employees returning from outside back door and not washing hands. observed dish washer return from being outside and did not wash hands before beginning to wash utensils again. also o |
| 2017-03-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in flip top unit across from grill holding improper temperatures. cooler is holding below 45f below but has consistently not held proper temperature in flip top portion. s |
| 2017-03-31 |
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 two tubs of lobster chowder cooled from the night prior and at 53f in walk in cooler. cdi-discarded. repeat violation. |
| 2017-03-31 |
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 items cooling and tightly covered and in thick portions. also observed it |
| 2017-03-31 |
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 several employees preparing ready to eat items with bare hands. cdi-employees stopped, directed to handsink |
| 2017-03-31 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards stained and heavily gouged.4-501.11 maintain equipment in good repair. observed flip top unit across from grill not holding pro |
| 2017-03-31 |
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 coving missing underneath 3 comp sink and throughout facility. observed floor |
| 2017-03-31 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food without hair restraints. |
| 2016-12-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employees cell phones and keys stored improperly throughout. |
| 2016-12-30 |
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 coving missing underneath 3 comp sink and throughout facility. observed floor |
| 2016-12-30 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed employee began to prep squash without washing first. |
| 2016-12-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut tomatoes and lettuce on ice and above 45f in open top cooler on improper ice bath. ice should completely surround pan. cdi-placed into walk in cooler to rapidly chill. repea |
| 2016-12-30 |
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 cooked beets cooled the night prior and 51f in walk in cooler. cdi-product discarded. |
| 2016-12-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer in buckets at 0ppm. cdi-remade to proper concentration.observed chlorine sanitizing dish machine registering below 50ppm on test strip. pic stated it had just been serviced |
| 2016-12-30 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed lettuce and sandwiches in direct contact with linens. cdi-removed. |
| 2016-12-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee drinks stored improperly over prep area and food. |
| 2016-09-26 |
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 repeat violation. observed dish washer (new employee) washing/rinsing |
| 2016-09-26 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed soda nozzle dirty with debris. cdi - advised to clean nozzle; educated to clean every 24 hrs. |
| 2016-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed mulitple products out of temperature. refer to temperature chart. observed the green tomatoes over stacked in containers. observed onions over stacked in cont |
| 2016-09-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed pasta in walkin cooler in plastic container with container closed; observed sa |
| 2016-09-26 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p repat violation observed one product (pimento cheese) with a date of 9.18.1; product time/temperat |
| 2016-09-26 |
45 |
4-501.11 maintain equipment in good repair. repat violation observed outdoor walkin cooler gasket torn. walkin is holding proper temperature. |
| 2016-09-26 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-09-26 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed coving missing underneath 3 comp sink and throughout facility. 6-501.11 floors, wall |
| 2016-09-26 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed cup used as ice sco |
| 2016-06-24 |
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 dish washers handling dirty equipment and utensils and not washin |
| 2016-06-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food contact surface of ice paddle with debris on ice paddle; not protected from contamination. cdi - educated to wash, rinse, sanitize, refill with |
| 2016-06-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. - p. repeat violation. consistent issue with cold holding in the flip top coolers. cdi - advised to make sure that food is cooled properly and to check product with thermometer before pul |
| 2016-06-24 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf repeat violation observed milk, cabbage, and other products not labeled with a date. cdi - educated to place a label on these |
| 2016-06-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed tuna on the dinner menu that is offered undercooked and the product does not have a disclosure asterisk |
| 2016-06-24 |
45 |
4-501.11 maintain equipment in good repair. observed flip top coolers are borken from their hinge. |
| 2016-06-24 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-06-24 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed dust |
| 2016-06-24 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed multiple products in bulk containers that are cooling down tightly covered wit |
| 2016-03-30 |
13 |
k3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed food empl |
| 2016-03-30 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager on site during ins |
| 2016-03-30 |
7 |
3-301.11(b) food employess shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employees bare hand contacting ready to eat food. cdi - advised to discard product |
| 2016-03-30 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed one product without a date label (ham) in the walkin cooler. cdi - allowed to place date of product; educated about d |
| 2016-03-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed continuous problem with some product in the flip top coolers with cold holding. refer to temp chart. other product is in proper temperature control. for the pr |
| 2016-03-30 |
36 |
6-202.15(d) openings shall be protected against the entry of insects and rodents by screens, properly designed and installed air curtains, or other effective means. observed fly fan at the back door broken and ineffective for protection. |
| 2016-03-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed ham in a metal container covered with plastic wrap stored on the floor in the walkin cooler. cdi - pl |
| 2016-03-30 |
53 |
6-101.11 materials for indoor floors, walls, and ceilings surfaces shall be smooth, durable, easily cleanable, nonabsorbent, and closely woven carpet for carpeted areas. observed cardboard placerd under the floor mats in the kitchen prep area. |
| 2015-12-29 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed food employee using handsink to fill up water pitcher. cdi - educated employee that handsinks are only for handwashing. 6-301.14 post a handwash sign at each handsink. observed |
| 2015-12-29 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p repeat violation. observed only one product (raw chorizo) stored in a contaier that can contaminate other ready to eat product. cdi - moved chorizo to the proper location; educated emplo |
| 2015-12-29 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed build up in the ice machine; pic states 'doesn't know how often ice machine gets cleaned'. |
| 2015-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed most product on flip top cooler out of temperature (refer to temp chart) and shrimp in a container under the stove at 66f. cdi - moved product to the reach in coolers and sugges |
| 2015-12-29 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf repeat violation. observed sweet potatoes in the walkin cooler with a date of 12.22.15 on them at 43f. product should have be |
| 2015-12-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf repeat violation. observed cooked rigatoni at 55f in walkin cooler in a bulk container |
| 2015-12-29 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. repeat violation. observed employee drinks throughout the kitchen in walkin coolers, on prep areas |
| 2015-12-29 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no beard restraints or hair restraints on most of the food employees. |
| 2015-12-29 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. repeat violation. observed |
| 2015-12-29 |
45 |
4-501.11 maintain equipment in good repair. repeat violation: observed the gaskets broken on equipment such as reach in coolers and walkin cooler. |
| 2015-12-29 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. repeat violation. observed food debris in gaskets in reach in coolers, food debris on equipment, observed soiled racks in the w |
| 2015-12-29 |
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 no backflow prevention on the outside can wash hose bibbs; there was storm water/gray water build up in the can |
| 2015-12-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food in the walkin cooler and walkin freezer stored on the floor. cdi - moved the product off of the floor onto a speed rack. |
| 2015-08-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on prep table. |
| 2015-08-31 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw pork and raw beef stored above rte cheese inside walk-in cooler. cdi all raw meats properly stored according to final cooking temp.3-304.15(a) 3- |
| 2015-08-31 |
14 |
4-602.11 4-602.11 clean the equipment and utensils as required to avoid contamination. -pwhere room temp required, observed more than 4 hrs b/t cleaning for fcs in contact with tcs foods, observed cutting board and utensils used with tcs foods and not pr |
| 2015-08-31 |
21 |
3-501.18 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 garlic oil mixture using 7 day shelf life with a temperature of 43 degrees f. cdi mi |
| 2015-08-31 |
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 numerous contaners of roasted tomatoes, sliced tomatoes, raw beef, heat tre |
| 2015-08-31 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed large amounts of flies and observed one live juvenile roach in kitchen area. |
| 2015-08-31 |
37 |
(general comment) 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed whole romaine lettuce stored directly on dirty shelving. cdi lettuce discarded. |
| 2015-08-31 |
45 |
(general comment) 4-501.124-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting boards.4-501.11maintain equipment in good repair.observed split/torn gaskets on reach-in coole |
| 2015-08-31 |
47 |
(general comment) 4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (surfaces of cooking equipment, bulk dry food bins, equipment, sh |
| 2015-08-31 |
53 |
(general comment) 6-501.12floors, 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 issues to physical faci |
| 2015-08-31 |
41 |
3-304.12 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 scoop handles stored down in dry food products between use. |
| 2015-02-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grilled onions stored on top of panini press below 135f. use suitable equipment to keep foods hot. cdi-onions discarded. |
| 2015-02-18 |
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 begin to contact a ready to eat sandwich with bare hands. cdi-employee stopped and directed to han |
| 2015-02-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed server trays blocking hand sink in kitchen. cdi-trays moved.6-301.11 provide soap for handwashing at each handsink. -pf did not observe any soap or hand towels |
| 2015-02-18 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed many items throughout facility without date labels. cdi-pic date labeled items. |
| 2015-02-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed heads of ice berg lettuce stored in direct contact with cooler shelving. also observed cut tomatoes in direct contact with a to-g |
| 2015-02-18 |
40 |
wash fruits and vegetables prior to use. observed cut avocados in prep unit with stickers still affixed. |
| 2015-02-18 |
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 scoops stored down in ice. |
| 2015-02-18 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed litter stored around back door and mop sink. |
| 2014-08-05 |
53 |
physical facilities shall be kept clean. (6-501.12) cleaning needed on floors throughout kitchen and bar with special attention to mildewed floor underneath ice machine. |
| 2014-08-05 |
39 |
properly store wet wiping cloths in sanitizer. (3-304.14) observed a large number of wet rags stored on counters throughout kitchen. |
| 2014-08-05 |
37 |
food shall be protected from contamination while in storage. (3-305.11) observed bus pan of food stored on freezer floor. |
| 2014-08-05 |
31 |
use proper cooling methods. (3-501.15) observed cut tomatoes and leafy greens cooling in open prep cold hold. observed cooked pasta cooling on rack at room temperature and sauces cooling in ice bath with ice melted and lids tightly covering. cool foods li |
| 2014-08-05 |
21 |
properly date mark ready to eat, refrigerated, tcs food held longer than 24 hours and more than 7 days at 41f or below or 4 days at above 41f. (3-501.17) observed several sauces stored in one door cooler beside ice machine with no date label. if product i |
| 2014-08-05 |
14 |
food contact surfaces shall be clean to sight and touch. (4-601.11) observed microbial build up on ice machine. cdi-cleaning started. also observed floating food debris in sanitizer compartment of 3 comp sink.chemical sanitizer shall be at correct strengt |
| 2014-08-05 |
7 |
food employees shall not contact exposed ready to eat foods with bare hands. (3-301.11) observed employee chopping cucumbers for a salad with bare hands. cdi-directed employee to hand sink to wash hands and don gloves. food discarded. repeat. if repeated |
| 2014-08-05 |
1 |
the permit holder shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. the person in charge shall demonstrate to the regulatory authority knowledge of foodborne dis |
| 2014-02-18 |
7 |
employees shall not use bare hand contact with ready to eat foods. (3-301.11) observed employee plating up ice cream with bare hands. cdi-food voluntarily discarded and employee directed to hand sink to wash hands and don gloves. |
| 2014-02-18 |
21 |
a food shall be discarded if it exceeds time/temperature combination specified in 3-501.17. (3-501.18) observed several items in walk in cooler with a date mark exceeding 7 day hold time such as cream sauces, spinach artichoke dip, etc. cdi-all items volu |
| 2014-02-18 |
8 |
a hand washing sink shall be maintained accessible at all times for employee use. (5-205.11) upon arrival, observed an empty server tray blocking hand sink. cdi-tray removed and pic educated about potential for splash contamination from hand sink onto foo |
| 2014-02-18 |
41 |
in use utensils shall be properly stored. (3-304.12) observed ice scoop handle stored down in ice. store scoop with handle above top of ice. |
| 2014-02-18 |
31 |
use proper cooling methods. (3-501.15) observed a few items on cold hold line above 45f due to being prepared and not cooled down before being placed in holding unit. all items prepared 2.5 hours earlier and below 70f and placed in walk in cooler to cool |
| 2013-09-23 |
38 |
food employees must wear hair restraint. observed employee preparing food without hair restraint. |
| 2013-09-23 |
31 |
use proper cooling methods to cool food. observed several cooked items such as asparagus and tomatoes put into holding units without being cooled down properly. items put into refrigeration. also observed animal stock cooling in ice baths with insufficien |
| 2013-09-23 |
23 |
consumer advisory needed for raw animal foods. some items on menu not marked as undercooked or cooked to order with asterisk such as burgers, tuna steak, and flat iron steak (injected meat). other items with asterisk are missing disclosure. disclosure can |
| 2013-09-23 |
21 |
properly date label any tcs, refrigerated, ready to eat items held more than 24 hours and no more than 7 days. date labeling is needed on pre-made sandwiches held in reach cooler and any leftovers, sauces not used within 24 hours. cdi-items labled. |
| 2013-09-23 |
19 |
store tcs food hot at 135f or above. observed grilled onions stored at room temperature. cdi-onions reheated to 165f and put on steam table. |
| 2013-09-23 |
8 |
a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks. observed a few sinks missing signage. |
| 2013-09-23 |
7 |
employees may not contact exposed, ready to eat foods with bare hands. did not observe bare hand contact during inspection but pic stated bar employees use bare hands to garnish drinks with lemons, limes etc. cdi through education. |
| 2013-09-23 |
4 |
properly store employee beverages. observed drink bottle stored on its side on top rack of reach in cooler. cdi-discarded. |
| 2013-02-28 |
13 |
separate ready to eat foods and raw animal foods to prevent cross contamination. (3-302.11) observed raw shrimp stored over ready to eat foods in reach in cold hold unit across from grill. cdi-moved to proper storage order. |
| 2013-02-28 |
54 |
) at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives; slicers; grinders; or saws where employee safety is a factor. (6-303.11)most lights out in hood system. repa |
| 2013-02-28 |
23 |
if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to-eat fo |
| 2013-02-28 |
21 |
potentially hazardous; refrigerated; ready to eat food shall be date marked and held no more than 7 days. (3-501.17)observed some but not all items correctly date marked. cdi-through education. |
| 2013-02-28 |
20 |
store tcs foods at 45f or below. (3-501.16)observed items such as cut tomatoes and cooked pasta overfilled in pans at prep line and above 45f. cdi-items moved into cold hold unit to cool down. |
| 2013-02-28 |
12 |
shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. pf (b) the date when the last shellstock from the container is sold or served shall be recorded on the tag or label. pf(c) |