| Violation Date |
Code |
Description |
| 2018-12-18 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed an employee on the rack near prep surface. cdi- pic moved drink to designated area. repeat |
| 2018-12-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes wet stacked on the dry rack dish area. |
| 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 containers of sheppard's pie, pico and chili covered with a tight lid with |
| 2018-12-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pico and sheppards pie in the walk in cooler from 12/14 with temperatures above 45f. cdi- pic voluntarily discarded both items. repeat |
| 2018-12-18 |
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 chicken wings, sheppards pie, pico and chili that were prepared the night before all above 45f. cdi- pic voluntarily discard |
| 2018-12-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed raw fish and beef in the back of the cold drawer with cooked chicken in the front of the drawer. to avoid contaminating ready to eat food, consider moving raw foods |
| 2018-12-18 |
8 |
6-301.11 handwashing cleanser, availability - pf observed the handsink in the back kitchen area with no hand soap. cdi- pic refilled soap dispenser. |
| 2018-09-27 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed no managers on site with a food protection manager certification. |
| 2018-09-27 |
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 two different bar tenders handling sliced bar fruit (lemons, limes, etc) with bare hands during inspection |
| 2018-09-27 |
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 meat debris on blade guard and sharpener. cdi: slicer sent to be properly cleaned. repeat.4-602.11 clean the equipmen |
| 2018-09-27 |
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 mashed potatoes cooled from the night before at 96f. cdi: mashed potatoes voluntarily discarded. |
| 2018-09-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory for burgers missing verbage linking the disclosure asterisk to the reminder text at the |
| 2018-09-27 |
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 mashed potatoes cooling from overnight in a deep metal pan. cdi: potatoes |
| 2018-09-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in walk in unit holding between 46f and 48f during inspection. walk in thermostat was set to 80f. cdi: thermostat adjusted to 40f and refrigeration company arrived |
| 2018-09-27 |
45 |
4-501.11 maintain equipment in good repair. observed bottom hinge of walk in unit damaged and creating a hole in the door. repair damage to make door smooth and easily cleanable. |
| 2018-09-27 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed both qac and chlorine test strips for kitchen expired in 2017. verification required within 10 days to determine compliance. |
| 2018-09-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in warewashing area and gasket of bar walk in unit in need of cleaning to remvoe buildup. observed standing water in the bottom of second b |
| 2018-09-27 |
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 heavy black buildup on wall behind dish machine. |
| 2018-09-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored in reach in unit above food for restaurant, as well as a carseat and tire stored on a shelf with supplies for restau |
| 2018-09-27 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups displayed at main bar area with lip contact surface exposed. |
| 2018-03-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee storing an open drink cup on prep table in dish room. cdi- drink removed. |
| 2018-03-27 |
8 |
6-301.14 post a handwash sign at each handsink. observed none of the bar handwash sinks with a posted handwash sign. cdi- signs provided. |
| 2018-03-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw egg batter dipped veggies stored above rte foods in reach in cooler. cdi- food arranged by final cook temperature. |
| 2018-03-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer not used today stored as clean with meat debris on blade guard and sharpener. cdi- slicer cleaned.4-501.114 maintain sanitizer at correct |
| 2018-03-27 |
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 a large number of foods made yesterday generally held 24 hrs or more that was not date marked in walk in cooler and prep coolers in |
| 2018-03-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed open bucket of pickles stored on floor of walk in cooler. cdi- pickles stored off the floor. |
| 2018-03-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed workers in kitchen not wearing hats or hair restraints.2-303.11 remove jewelry on hands and arms while preparing f |
| 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 ceiling of can wash closet with a few missing/ broken ceiling tiles, needs rep |
| 2018-03-27 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed broken and/or missing air thermometers in the two prep coolers on cook line. |
| 2017-07-31 |
33 |
lobserved fish on counter thawing, moved to water on counter. cdi - moved to walk in cooler.3-501.13 use approved thawing methods. |
| 2017-07-31 |
19 |
repeat non-compliance: observed shepherds pie at 130 and chili at 124 for hot holding. cdi - reheated over 1653-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p **improvement from previous inspection |
| 2017-07-31 |
34 |
observed thick probe metal stem thermometer.4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf**verification required. |
| 2017-07-31 |
14 |
repeat non-compliance: observed interior of ice machine collecting residue. observed one gasket on nozzel at server station on coke dispenser collecting reisdue.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamin |
| 2017-07-31 |
47 |
observed dirty gasket on three door freezer.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-07-31 |
39 |
observed soiled wiping cloth stored on counter top.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-06-08 |
45 |
observed shelves collecting residue in walk in cooler.4-502.11(a) maintain utensils in good repair. |
| 2017-06-08 |
43 |
observed single service cups under bar area in box unbaged with rims of cups over side of box.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2017-06-08 |
26 |
observed sanitizer below 100 ppm at back bar. cdi - remade7-204.11 provide sanitizer at correct concentrations, diluting as required.-p |
| 2017-06-08 |
23 |
observed consumer advisory on menu with no disclosure, reminder present. mark all items that will be offered undercooked. observed no paracite distruction letters on site, obtain from food provider prior to offering salmon undercooked.3-603.11 provide con |
| 2017-06-08 |
21 |
observed items in flip top not dated. observed large plastic container in reach-in not dated. 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf**verification required |
| 2017-06-08 |
19 |
observed butter melted at 75 degrees on prep sink drain board in frying pan. cdi - discarded.observed soup at 127 degrees. cdi - reheated to 177.observed hamburger in bottom of pan on grill at 121. cdi - reheated to 174.3-501.16(a)(1) maintain tcs foods i |
| 2017-06-08 |
13 |
observed unwahed produce over washed produce in walk in cooler. observed raw shrimp over cooked chicken wings in walk in cooler. observed soda gun in contact with ice at back bar. cdi - ice discarded.3-302.11(a) separate the different types of raw animal |
| 2017-06-08 |
14 |
observed both soda guns at back bar collecting residue in locking area for cap. observed interior of ice machine collecting residue on top of storage bin and on side next to flip open door.4-602.11 clean the equipment and utensils used with nontcs foods a |
| 2017-02-28 |
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 dish machine. 6-501.12 floors, walls, ceilings including |
| 2017-02-28 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket on the floor. cdi - moved the bucket to proper location off of the floor. 3-304.14(b) cloths in-use for wiping counters and other equipment shall be |
| 2017-02-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple flies throughout the facility. in the kitchen and behind the bar. |
| 2017-02-28 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed build up on soda nozzla at the first bar area. advised to clean once every 24 hrs. |
| 2016-08-30 |
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 pasta with date of 8-22. discarded. |
| 2016-08-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish bath stored over ready to eat pretzel bites. rearranged. repeat violation. |
| 2016-08-30 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p. facility could not locate policy and could not give me details on symptoms or illnesses. left a copy and reviewed with pic. |
| 2016-08-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting board at hot table is deeply etched. replace/replane. |
| 2016-08-30 |
53 |
6-502.12 floors, walls, ceilings shall be clean. observed standing water in downstairs bar and floor in dry storage needs to be cleaned. |
| 2016-08-30 |
54 |
increase lighting in walkin cooler to 10 foot candles at minimum. |
| 2016-08-30 |
49 |
5-205.15 maintain a plumbing system in good repair. observed hand sink in kitchen with a leak. repair. |
| 2016-04-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish bath stored over ready to eat pretzel bites. cdi- removed below |
| 2016-04-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some soiled utensils stored as clean. cdi- removed to reclean |
| 2016-04-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed overstocked portioned spinach at 60 f. cdi- removed to cooler |
| 2016-04-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf 7-201.11 store toxic materials to avoid contamination. -p7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for u |
| 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 observed date marked tcs foods out of date; buffalo chicken sauce with cream cheese 4-4, dressing with |
| 2016-04-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple fruit flies at bars. |
| 2016-04-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths not in sanitizer bucket. |
| 2016-04-12 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed multiple clean utensil containers with crumbs and food debris. |
| 2016-04-12 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed facility unable to produce thin diameter probe vr |
| 2016-02-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed open mag of cut leafy greens in top of prep unit at 54 f. cdi- removed |
| 2016-02-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee prepping food on prep table with employee beverage. cdi- removed from prep table |
| 2016-02-10 |
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 bar garnishes set up with no mechanism of delivery. converstaion with ownership confirmed bar staff bare h |
| 2016-02-10 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hand sinks in mens room at 86 f. vr 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed multiple bar/wait station hand sinks used as dump sinks and w |
| 2016-02-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed main bar glass machine not sanitizing, 0 ppm chlorine. vr not in use til repaired |
| 2016-02-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed multiple spray bottles of cleaning solutions not labeled. cdi- labeled |
| 2016-02-10 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed one glove change without handwash between. cdi- instruction provided |
| 2016-02-10 |
45 |
4-501.11 maintain equipment in good repair. observed bar glass machine not sanitizing. priming did not fix |
| 2016-02-10 |
54 |
6-303.11 intensity-lighting must be 50 ft candles at the surface where the employee is working with the food. bar ice machine in need of lighting |
| 2016-02-10 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed bar ice machine area to have excessive mold grow |
| 2016-02-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple fruit flies behind bars. |
| 2016-02-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed bar ice machine in need of cleaning. |
| 2015-11-06 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed escessive mold accumulation on floor around ice |
| 2015-11-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed clean utensils storage racks with excessive dust/grease accumulation and excessive mold on external parts of ice machine. |
| 2015-11-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple fruit flies in ice machine corner behind bar. vr |
| 2015-11-06 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed multiple containers of granular foods not labeled. |
| 2015-11-06 |
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 cream sheese based buffalo dip, sliced deli meats, and chicken wings not date marked in prep units. cdi- date marked3-501.18 discar |
| 2015-11-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer cleaned and put away still soiled, and multiple utensils stored as soiled. cdi- removed to clean |
| 2015-11-06 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed hand towel dispenser inaccessible by trash can. cdi- removed do not create obstacles to hand washing.; promote hand washing |
| 2015-08-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice in basin of handsink behind bar. cdi- ice was drained from sink. |
| 2015-08-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice machine to have excessive debris accumulation inside. vr 4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer level in di |
| 2015-08-06 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed container of lettuce in prep cooler labeled with incorrect date. cdi- lettuce was voluntarily di |
| 2015-08-06 |
26 |
, 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of bleach not labeled. cdi- bottle was labeled. |
| 2015-08-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverages, one on food prep unit, the other stored in ice well cdi- removed and ice destroyed |
| 2015-08-06 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed employee's beverage stored in ice bin behind bar. cdi- ice discarded |
| 2015-08-06 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed bell peppers niot washed prior to preparation(stickers still on ). cdi- discarded and whole removed to wash |
| 2015-08-06 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several working squirt bottles with no label indicating contents. |
| 2015-05-12 |
8 |
6-301.14 post a handwash sign at each handsink. observed no signage at bar handsinks. signs left with pic. |
| 2015-05-12 |
14 |
4-602.11(e ) equipment and utensils contacting non-tcs food surfaces shall be cleaned at a frequency specified by the manufacturer or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. observed buildup |
| 2015-05-12 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed disclosure footnote missing on menu. vr will return to ensure compliance. |
| 2015-05-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers. -pf observed labels had worn off sanitizer buckets. cdi - relabeled. |
| 2015-05-12 |
35 |
.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled working containers of parsley, salt, breading mix, cinnamon, powdered sugar. |
| 2015-05-12 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed employee reheating several tcs foods. several of them did not reach 165f throughout before being placed into steam table for hot holding. they were r |
| 2015-05-12 |
45 |
4-501.11 maintain equipment in good repair. observed a few split gaskets, loose door panel on interior of one prep cooler.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed scored cutting board |
| 2015-05-12 |
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 missing baseboard tile at upper bar. .6-502.12 floors, walls, ceilings includi |
| 2015-05-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few wet nested pans and bowls. .. |
| 2015-05-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed interior floor of beer boxes with spilled food and fallen items such as lip gloss, paper clips, broken glass. |
| 2014-12-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed lotsd of food debris spilled on dunnage rack in walk in cooler. |
| 2014-12-31 |
45 |
4-501.11 maintain equipment in good repair. observed some of the racks in walk in cooler peeling and rusted. observed a few split gaskets. |
| 2014-12-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet nested plastic drinking glasses. observed employee towel drying metal pans in dishwashing area. |
| 2014-12-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled slicer and soiled mandoline stored as clean. cdi - both returned to be washed, rinsed, sanitized. |
| 2014-12-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed rolling cart for soiled equipment is stored and used while located in area between cook line and back warewashing area of kitchen. this cart makes it hard for |
| 2014-09-26 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed certified food protection manager had stepped out to run an errand and didn't return until after inspection had started. ensure a food protection manager is present |
| 2014-09-26 |
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 no date marking on opened bucket of feta cheese. cdi - voluntarily discarded. 3-501.18 discard the food requiring date labels once |
| 2014-09-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink covered and stored on shelf above prep table in use. cdi - discarded. |
| 2014-09-26 |
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 - meat/cheese slicer, tomato slicer, immersion mixer, mandoline. cdi - all returned to dish pit. |
| 2014-09-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed unlabeled spray bottle of bleach in dish room. observed label has worn off red sanitizer buckets. cdi - labels added to all. |
| 2014-09-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few wet nested metal pans and bowls. |
| 2014-09-26 |
45 |
4-501.11 maintain equipment in good repair. observed several split cooler gaskets. |
| 2014-09-26 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on floor. cdi - all placed off floor. |
| 2014-05-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. remember to date mark products such as heavy cream and pasteurized liquid egg product after they have been opened. observed tese undated. cdi - |
| 2014-05-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p..maintain all cold time/temperature control foods at 45f or below. observed walk in cooler holding several foods at 47f. cdi - service |
| 2014-05-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed six of six soda gun nozzles at both bars were heavily soiled. cdi - removed and cleaned, sanitized. observed interior surfaces of ice maschine showing blac |
| 2013-10-15 |
42 |
4-901.11 equipment and utensils, air-drying requiredrules require proper drying for chemical sanitization.observed multiple pans tight stacked wet. cdi- removed to reclean |
| 2013-10-15 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure |
| 2013-10-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-10-15 |
16 |
3-401.11 raw animal foods-cookingrules require prior written procedure approval for non-continuous cooking.observed facility non-continuous cooking tuna and chicken wings. cdi- non continuous cooking of tuna and chicken wings were discontinued. facility |
| 2013-10-15 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils4-601.11. ensure equipment food contact surfaces and utensils are clean to sight and touch. observed multiple utensils stred as clean that had soiled food residue on the |
| 2013-07-22 |
2 |
2-103.11 (m) person in charge-duties2-201.11 ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, cdi by instruction. |
| 2013-07-22 |
7 |
3-301.11 preventing contamination from hands3-301.11 ensure that food employees do not contact exposed, ready-to-eat food with their bare hands.observed bartenders not achieving bare hand contact of ready to eat foods. cdi- through instruction |
| 2013-07-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils4-601.11. ensure equipment food contact surfaces and utensils are clean to sight and touch. observed multiple soiled utensils that were stored as clean. cdi- removed to |
| 2013-07-22 |
31 |
3-501.15 cooling methodsensure all time/temperature control for safety (tcs) foods are cooled using approved cooling methods. observed meatloaf cooling in walk in cooler fully covered and shepherds pie cooling in high volume low surface area container.cdi |
| 2013-07-22 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification . |
| 2013-07-22 |
37 |
3-305.12 food storage, prohibited areasensure food is not stored on floor. observed bag of onions stored on floor of cooler.cdi- removed from floor |
| 2013-07-22 |
39 |
3-304.14 wiping cloths, use limitationensure wiping cloths are stored / used properly. observed soiled cloths in sanitizer bucket. cdi- removed |
| 2013-07-22 |
36 |
6-501.111 controlling pestsensure pests are controlled. observed excessive amount of fruit flies at bar area. cdi- through instruction |
| 2013-03-05 |
48 |
water under pressure shall be provided to all fixtures; equipment; and nonfood equipment that are required to use water except that water supplied as specified under ?? 5 104.12(a) and (b) to a temporary food establishment or in response to a temporary in |
| 2013-03-05 |
36 |
control pests onsite. observed fruit flies in facility. cdi- corrected through instruction |
| 2013-03-05 |
23 |
) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to |
| 2013-03-05 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed container of deli meat out of date. pic discarded voluntarily |
| 2013-03-05 |
14 |
rules require all equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed multiple soiled utensils stored as clean and an electric slicer. cdi- removed to clean |
| 2013-03-05 |
4 |
rules prohibit storage of employee food and beverages above food/food contact surfaces. observed employee beverage stored over food preparation araea. cdi- pic discarded |
| 2013-03-05 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2012-12-11 |
7 |
rules prohibit bare hand contact with ready to eat food(s). observed employee handle cooked sandwhich with bare hands. cdi- corrected through instruction. |
| 2012-12-11 |
8 |
rules require all hands sink to have paper towels accessable. observed two hand sinks at the front bar with trash cans blocking the hand washing towels. cdi- trash cans were moved to another location. |
| 2012-12-11 |
14 |
rules require food contact equipment to be clean to sight and touch. observed white and black residue/build-up on the nozzels of the soft-drink dispensers at both bars. cdi- nozzels were cleaned. |
| 2012-12-11 |
20 |
potentially hazardous ready to eat foods must be kept at 45 degrees farenheit. observed cut leafy green lettuce; chopped raw beef; and beef patties above 45 degrees f. cdi-items were cooled in the freezer. |
| 2012-12-11 |
21 |
all ready to eat potentially hazardous foods must be properly date marked. observed several foods without a date marking. cdi-items were date marked. |
| 2012-12-11 |
44 |
rules require there to glove changing between tasks. observed no glove changing between tasks. cdi- gloves were changed between tasks. direction was given on proper glove changing procedures. |
| 2012-12-11 |
34 |
rules require there to be a long stem thermometer to be on the premisis of the establishment. observed no thermometer present during the time of inspection. |
| 2012-12-11 |
36 |
rules do not allow the presense of pests on the premises of the establishment. observed multiple fruit flies at the waitress station near the poker table. |
| 2012-12-11 |
37 |
the rules prohibit the storage of food on the floor. observed soft drink refill container on the floor. cdi- container was removed from the floor and discarded. |
| 2012-12-11 |
6 |
rules require hands to be washed between changing gloves and/or tasks. observed multiple glove changes and task changing without handwashing in between. cdi- corrected through instruction. handwashing procedure was explained to employees. |
| 2012-12-11 |
31 |
rules require cooling by approved methods. observed facility cooling brown gravy in prep sink in high volume plastic containter at 119 degrees f. cdi-procedure was changed to promote better cooling. |
| 2012-12-11 |
2 |
(m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as s |