| Violation Date |
Code |
Description |
| 2018-12-14 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed heavily soiled wash and sanitizer water. cdi- sinks were emptied often after addressed to the pic. 4-603.16 rinsing procedures - c use of a distinct, separate water rinse after washin |
| 2018-12-14 |
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 and scoops were being stored in stand still water that was not at |
| 2018-12-14 |
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 cooked chicken and potatoes wedges were cooling outside of walk in cooler in ambien |
| 2018-12-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf asterisk is missing from the salmon that is offered undercooked on the lunch menus. vr will return to ensure verb |
| 2018-12-14 |
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 speed rack of cooked noodles and cooked chicken stored in the walk in cooler were said to be prepped last night but lacked date marks. cdi- |
| 2018-12-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cheese sauce located in the refrigerator drawer near the grill station in the down stairs kitchen was cold holding >45 degrees. boxes of bagged lettuce were cold holding >45 degrees in d |
| 2018-12-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p pf observed raw eggs being stored over blocked cheese in the back walk in cooler. salad dressings were being stored beneath raw fish in walk in cooler adjacent to the desert station in the |
| 2018-12-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for hand washing .-pf observed food employee using hand sink to rinse cups out prior to using them for drinks. food employees was also doing food prep along the splash zone of the back prep |
| 2018-07-09 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw eggs being stored over cut vegetables in reach in unit adjacent to the grill station. cdi- pic moved raw eggs to a different cooler. 3-302.11(a) separate unwashed produce from |
| 2018-07-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several dishes and utensils stored as cleaned with food debris still on them. plates stored near the steam table contained dried up marinara, knives a |
| 2018-07-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p mashed potatoes were hot holding below 135 degrees. cdi -pic installed food item in oven to be reheated to over 165 degrees. |
| 2018-07-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p packaged lasagna dishes in the 2 door display cold hold unit were cold holding above 45 degrees, asiago cheese was storing at an ambient air temperature, whip cream and butter were being |
| 2018-07-09 |
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 cooked onions being cooled on a speed rack, observed freshly prepped lasa |
| 2018-07-09 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed the chef enter the kitchen and donned gloves on for food prepping without washing hands. ensure that hand washing is occurring before gloves are inserted when food prepping. cd |
| 2018-07-09 |
40 |
3-302.15 wash fruits and vegetables prior to use. avocados were stored in cold hold unit for servicing with stickers still on them. |
| 2018-07-09 |
41 |
3-304.12 in-use utensils, between-use storage - c observed in use utensil being stored near a trash can and in areas that can be contaminated by pants legs. keep utensils stored in areas that are not prone to possible contamination. repeat |
| 2018-07-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stored as cleaned wet nesting. ensure that proper spacing is allowed for adequate air drying. |
| 2018-07-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. removed pooled water from equipment in up stairs kitchen, maintain grease buildup from exterior of cooking equipment, clean interior of refrigeration.general |
| 2018-07-09 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed damaged thermometer inside of reach in cold hold unit near the desert/salad prep line. this refrigeration also lead to foods being temperature abused. ref |
| 2018-02-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed several pans and bowls stored as clean but with labels and label sticker debris remaining. also observed a few pans in use which had a second label a |
| 2018-02-12 |
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 pan of warm water (<135f) holding several scoops at ice cream station. p |
| 2018-02-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans wet nested. |
| 2018-02-12 |
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. observed one line cook handling raw chicken with gloved hands, then removing gloves and washing ha |
| 2018-02-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled shelving and some soiled gaskets. |
| 2018-02-12 |
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 floor tile in back kitchen and some damaged floor tiles in other areas |
| 2018-02-12 |
45 |
4-501.11 maintain equipment in good repair. observed a few broken gaskets and several rusty shelves. also observed some new shelves which had been recently installed. pic said that more new shelves are on site and waiting for installation. |
| 2017-11-28 |
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 broken and missing floor tiles on cook line. |
| 2017-11-28 |
46 |
4-501.14 a warewashing machine shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure the equipment performs its intended function. observed main floor dish machine was functioning a |
| 2017-11-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several cutting boards in need of replacing or replaning. |
| 2017-11-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one cooler - pasta 2 cooler, top line - holding tcs foods at 53f to 58f. cdi - pic discovered that a power switch on the front of the unit had been switched off sometime after i |
| 2017-11-28 |
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 - immersion blender, blade on can opener, soiled plates and bowls. cdi -all sent back to be washed, rinsed, sanitized |
| 2017-09-11 |
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 boxes on floor of walk in freezer - cookies, ravioli. |
| 2017-09-11 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p. observed several pans of food stored uncovered or left open - ex: cheese in walk in cooler, cookies in walk in freezer. |
| 2017-09-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled metal pan stored as clean. observed several metal pans stored as clean but with labels and label residue remaining on them. pans are stacked a |
| 2017-09-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed several pans of tcs food overstacked resulting in foods at the top of the pan measuring above 45f. see temp chart. also observed the top cooler at the right side of the cook li |
| 2017-09-11 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed many pans and trays of food with no date marking - diced tomatoes, cooked chicken, pasteurized eggs and whites, milk, half and hal |
| 2017-09-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several sanitizer buckets unlabeled - painted label had worn away. cdi - labeled during inspection.7-201.11 store toxic materials to avoid contamination. -p. |
| 2017-09-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans wet nested, although an additional drying rack has been added. |
| 2017-09-11 |
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.-p. observed one chef touching aglio butter with bare hand. cdi - portion touched was discarded, chef was reminded not |
| 2017-09-11 |
46 |
4-501.14 - a warewashng machine shall be cleaned before use, at a frequency necessary to prevent recontamination of utensils, and if used at least every 24 hours. observed heavy soil buildup inside main floor dish machine. |
| 2017-09-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several pieces of the equipment with food buildup on non food contact surfaces - see especially the flip lids at the salad station. |
| 2017-09-11 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed several handwashing sinks in need of better cleaning, especially the one near the ice machines. |
| 2017-09-11 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no waste receptacles near handsinks at start of inspection. corrected promptly. |
| 2017-09-11 |
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 ceiling above dish machine heavily soiled. |
| 2017-09-11 |
45 |
4-501.11 maintain equipment in good repair. observed two hood lights out, some shelving with coating wearing away, top prep cooler on right side of cook ,line in use but not holding temperature. cdi - tcs items in this cooler were voluntarily discarded. |
| 2017-05-22 |
8 |
. .5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed one food service worker use handsink to dampen a wiping cloth. cdi - pic corrected her. |
| 2017-05-22 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed opened bag of brown sugar and uncovered container of seasoning stored on shelving in dry goods room. |
| 2017-05-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled slicer stored as clean. cdi - pic had employee reclean it. |
| 2017-05-22 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one food service worker wearing a wristwatch. |
| 2017-05-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one damp wiping cloth sitting on large center prep table in back kitchen. |
| 2017-05-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.. observed many wet nested metal pans. observed employee towel drying cleaned pans. |
| 2017-05-22 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply scored cutting boards again. pic says that measurements have been taken and new cutting boards are being ordered. 4-501.11 maintain equ |
| 2017-05-22 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking faucet in back kitchen. |
| 2017-05-18 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p. observed employee who was washing dishes was not washing his hands afte |
| 2017-05-18 |
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 food service employee touching ready to eat foods with bare hands - washed cut tomatoes, cut lettuce. cdi |
| 2017-05-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed many of the metal pans which had been washed and then nested into one another had stickers remaining on them. cdi - pans sent back to dish. repeat vr |
| 2017-05-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed walk in cooler closest to walk in freezer was not holding tcs foods at or below 45f. cdi - raw meats delivered earlier today were moved to adjacent walk in cooler, ready to eat |
| 2017-05-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed red sanitizer buckets no longer had legible writing on them showing that they were holding sanitizer. cdi - buckets were relabeled during inspection.7-201.1 |
| 2017-05-18 |
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 pre-wash spray arm with very long hose which could reach well below flood rim of sink when hanging freely. vr |
| 2017-05-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed many wet nested metal pans. |
| 2017-05-18 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several deeply gouged cutting boards on cook line and nearby. 4-501.11 maintain equipment in good repair. observed walk in cooler closest to w |
| 2017-05-18 |
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 large bowl of sauced cooked spaghetti stored in walk in cooler for cooling |
| 2017-02-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed meat and cheese ravioli holding at 48f from the night before in the far left under counter cooler and raw chicken from 9 am holding at 48 in the center under counter cooler next |
| 2017-02-27 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw shell eggs stored over balsamic sauce in under counter cooler on cook line. cdi: eggs were removed and relocated to bottom shelf. |
| 2017-02-27 |
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 an employee using her bare hand to turn off the faucet after washing her hands. cdi: inst |
| 2017-02-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed that slicer and cheese grater were stored as clean with food residue on them. observed metal food pans that had been cleaned with stickers still attac |
| 2017-02-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed marinara sauce in center steam well in expo area holding at 119f, as well as meatballs on the cook line steam well holding between 98f and 106f. cdi: meatballs were reheated t |
| 2017-02-27 |
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 to go meals in the walk in cooler covered tightly and densely stacked in t |
| 2017-02-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled gaskets in under counter coolers throughout facility and dust buildup on the ceiling of the walk in cooler near salad line. |
| 2017-02-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal food pans wet stacked in drying area near ice machines. repeat. |
| 2017-02-27 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single use cups with lip contact area uncovered in the server area adjacent to expo line. |
| 2017-02-27 |
45 |
4-501.11 maintain equipment in good repair. observed that the cook line equipment was not maintaining hot and cold temperatures throughout unit. pic stated that this is an ongoing issue. also observed rusty shelving in walk in coolers and a cracked light |
| 2017-02-27 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed a cracked floor tile near the mop sink by walk i |
| 2017-02-27 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed multiple containers of spices and oils throughout cook line that had no labels to identify their contents. |
| 2016-12-09 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p- observed dish machine employee handle soiled utensils and then worked |
| 2016-12-09 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p- observed pork, chicken, and fish being cooked partially and cooled for a later service. through conversation an employee stated |
| 2016-12-09 |
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 to go pasta meals at 47f and covered in the walk in. also, observed lasag |
| 2016-12-09 |
33 |
3-501.13 use approved thawing methods. - observed fish and squid being thawed in a prep sink with only running water over one item. ensure thawing method is completed for both items if ran in the same sink.0.5pts |
| 2016-12-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed all line cooks but one without a beard guard. also observed one line cook remove beard guard during the inspection |
| 2016-12-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet soiled cloths being stored on prep surfaces. wiping cloths should be in sanitizer to reduce pathogen growth. |
| 2016-12-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a stack of wet hotel pans.0.5pts repeat |
| 2016-12-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fans with dust debris build up in the walk in coolers. |
| 2016-12-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed wall in need of repair in dry goods storage on 2nd floor. |
| 2016-12-09 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed a light shield in need of replacement in the walk in cooler. |
| 2016-12-09 |
45 |
4-501.11 maintain equipment in good repair. observed some shelving starting to rust in the walk in coolers. |
| 2016-09-21 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf. facility large heat sanitizing dish machine in the downstairs kitchen not sanitizing at required 180f per heat thermalabel strips. pressure gauge also |
| 2016-09-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee open lid style coffee cup stored on shelving above food preparation table at back preparation room. cdi- pic chef courtland reily discarded cup. (1pts) |
| 2016-09-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. flats of raw shell eggs stored over containers of cream butter in walk in cooler. cdi- pic corrected storage. (1.5pts) |
| 2016-09-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee with longer beard on main cook preparing foods not wearing a beard guard. provide and wear beard guards. (0pts |
| 2016-09-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. two containers of marinated calamari cooling in walk in cooler. both containers ti |
| 2016-09-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some build up of debris in prep cooler gaskets at the salad station. cleaning is needed. (0 pts) |
| 2016-09-21 |
49 |
5-205.15 maintain a plumbing system in good repair. hot water handle at handwashing sink in expedite area is damaged. repair (0pts) |
| 2016-09-21 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. some debris behind large line equipment. cleaning is need |
| 2016-09-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. four metal pans near large ice bins wet nested. cdi- containers were separated. (0.5pts) repeat |
| 2016-05-26 |
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. holes observed in two prep areas. repair. |
| 2016-05-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. more than five large containers stacked tightly while wet. allow to air dry prior to stacking together. |
| 2016-05-26 |
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. utensils stored in water of 107f at salad station. cdi- pic removed and correcte |
| 2016-05-26 |
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 . potatoes, chicken and noodles portioned and stacked deeply and cooling in prep co |
| 2016-05-26 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold build up on diffuser nozzles at beverage station. cdi- pic chef courtland reiley removed and cleaned. |
| 2016-05-26 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p. one pan of shredded cheese nested down on top of cooked sausage. all other foods stored correctly. cdi- employee corrected. |
| 2016-02-24 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p. observed bowl of mozzarella resting directly on top of shredded mozzarella in pan beneath it. cdi - bowl removed, shredded cheese which contacted botto |
| 2016-02-24 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed rinse water at main dish machine on main level was not of sufficient temperature to register a sanitizing rinse temperature of at least 180f |
| 2016-02-24 |
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 working containers of vodka and spices unlabeled. cdi - labeled during inspection. |
| 2016-02-24 |
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 three knives stored in crevice between wall and prep cooler in salad ar |
| 2016-02-24 |
45 |
.4-501.11 maintain equipment in good repair. observed several pieces of equipment with missing or broken handles -prep cooler, oven. observed some cooler racks showing wear, peeling. repeat |
| 2016-02-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed at least 5 sanitizer buckets were unlabeled. cdi - labeled during inspection. repeat |
| 2016-02-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cooler racks in need of cleaning. |
| 2016-02-24 |
51 |
6-302.11 supply toilet tissue at each toilet. observed employee toilet room near office without toilet paper. it was supplied immediately. |
| 2016-02-24 |
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 several areas where walls are in need of repair, for example the corner guards |
| 2016-02-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee beverage container opened and sitting on salad prep cooler. container was directly in front of open lid exposing open pans of fo |
| 2016-02-24 |
46 |
4-501.14 clean warewashing machine at required frequency. observed interior of main floor dish machine heavily coated with scale. service person on site delimed it during inspection and cleaned machine. maintain clean. |
| 2015-10-29 |
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.-p. observed employee wearing gloves while washing, rinsing, and sanitizing |
| 2015-10-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed several tcs items in cooler at salad station overstacked or left out on counter - sliced cheese 64f, cut tomato 64f, mozzarella 62f, cooked chicken 54f. also saw same problem a |
| 2015-10-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed labeling of sanitizer buckets is becoming worn and hard or impossible to read. cdi - relabeled. |
| 2015-10-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed glasswasher next to main dish machine not dispensing sanitizer into final rinse. cdi - service was called. when they arrived, they discovered a cracked tube and replaced it. sanitizer no |
| 2015-10-29 |
45 |
4-501.11 maintain equipment in good repair. observed some of the cooler racks are peeling or showing rust. observed splash guards on one hand sink have become loose and are now being held on with a string tied around entire sink. repair properly. |
| 2015-10-29 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed grouting worn away between some of the floor tiles but pic reports that is an |
| 2015-10-29 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed scoops and spatula in salad area were being stored in container of wate |
| 2015-07-23 |
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 some regrouting needed between floor tiles in some areas of kitchen. observed |
| 2015-07-23 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in some areas. observed three coolers out of service, repairs beginning. |
| 2015-07-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed pantry walk in cooler holding foods at 55f-58f, undercounter beverage cooler holding foods at 48f-60f. cdi - repairperson was already present so he was alerted to malfunctionin |
| 2015-02-19 |
39 |
3-304.14(d) maintain sanitizer wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed visibly soiled wiping cloth in sanitizer and soiled sanitizer in 3 comp sink. cdi- re |
| 2015-02-19 |
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 alfredo sauce not cooling effectively in high volume metal pales in ice b |
| 2015-02-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced provolone and real butter at 05 and 51 f respectively. cdi- removed to flash cool |
| 2015-02-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed food employee handle raw proteins then handle ready to eat foods. also observed rte cooling foods cooled under prep table where raw proteins are cooled. cdi- instruction provided |
| 2015-02-19 |
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 observd dishwasher handling soiled utensils then clean utensils without |
| 2015-02-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed covered employee beverage stored on food prep table. cdi- discarded |
| 2015-02-09 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. observed dishwasher consisitently handle clean utensils after soiled utensils without washing hands. cdi- instruction provided |
| 2015-02-09 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. observed facility to have to bar glass dishmachines that tested 200 ppm chlorine. observed facility to have two high temperature dish machines , neither |
| 2015-02-09 |
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 two covered containers of tuscan soup cooked at 930 am this morning at 79 f at 230 pm. product failed to meet cooling p |
| 2015-02-09 |
1 |
2-102.12 at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service,pic, shall be a certified food protection manager.observed no staff in kitchen having food safety certifi |
| 2015-02-09 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed two covered metal containers of soup cooling in walk in cooler. keep uncovered during cooling. observed bagges |
| 2015-02-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed cut heirloom tomatos held at room temperature 78 f and portioned chicken in prep unit at 54-65 f. placed on tphc temprarily or removed to cool |
| 2015-02-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bags of dried foods and onions with splash residue from cleaning floor and boxes of dried pasta on floor in dry food storage. cdi |
| 2015-02-09 |
41 |
3-304.12 store 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 in use utensils stored in water off of heat source at 129 f. cdi- removed to c |
| 2015-02-09 |
45 |
4-501.11(a) maintain equipment in good repair. observed neither hand towel dispenser in mens room operational. 4-502.11 maintain temperature and pressure measunig devices in proper calibration. also observed dish machine tempeature measure devices not in |
| 2015-02-09 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed facility unable to provide test strips for dish machines using chlorine to sanitize. vr |
| 2015-02-09 |
50 |
5-205.15 maintain a plumbing system in good repair. observd floor drain excessively overflowing soiled dish machine water onto floor beneath upstairs dish machine. vr |
| 2015-02-09 |
53 |
6-502.12 clean physical facilities as often as necessary to keep them clean. observed excessive debris, grease and water throughout most of kitchen. |
| 2014-12-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverages stored improperly; above clean utensils or on food prep surface. cdi- removed |
| 2014-12-30 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed multuple utensil surfces with sticker residue and some food residue. cdi- removed to re-clean |
| 2014-12-30 |
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 portioned chicken stored in walk in cooler at 48-49 f, cooling from yesteday. cdi- disacrded |
| 2014-12-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. observed ooked lbster stored under raw shrimp. cdi- reorganized |
| 2014-12-30 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed pales of alfredo sause cooling in ice trough. rate of cooling measured at 8 f p/hr; insufficent to cool within |
| 2014-12-30 |
47 |
4-601.11©keep nonfood-contact surfaces of equipment clean. observed multiple non-food contact surfces; outsides of equipment and handles with excessive residue. |
| 2014-12-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed multiple tcs foods including but not limites to multiple different butters and cooked meats overstacked with top tempertatures above 50 f. cdi- removed to flash cool |
| 2014-09-22 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed alfredo sauce and a soups cooling , only cooled 4 f in 30 minutes. |
| 2014-09-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed all foods in middle walk in cooler to be 47-50 f. facility could not say how long food out of temperature. cdi- pastas, soup, gourmet butters and alfredo sauces discarded, voluntar |
| 2014-09-22 |
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 multiple tcs foods cooled from this morning not at 45 f after 6 hours elapsed. also observed alfredo sauce and a mediu |
| 2014-09-22 |
12 |
3-402.12 fish served raw or undercooked shall have records available from supplier which guarantee it is free of live parasites. observed facility unable to provide parasite destruction documentation. |
| 2014-09-22 |
8 |
6-301.12 provide paper towels or approved alternative at each handsink. observed one hand sink in prep area without had towels. |
| 2014-06-10 |
13 |
3-302.11 raw proteins shall be stored so as not to contaminate ready to eat foods. observed raw fish stored over open ready to eat bread in walk in freezer. cdi- reorganized |
| 2014-06-10 |
4 |
2-401.11 employee beverages shall be stored below food/food contact surfaces. observed two employee beverages stored atop expo shelf. cdi- discarded |
| 2014-06-10 |
8 |
6-301.12 hand sinks shall have hand drying provision. observed no hand towels at hand sink in upstairs kitchen(not in use). cdi- restocked |
| 2014-06-10 |
12 |
3-402.11 facility shall provide documentation of parasite destruction for fish raw or undercooked. observed no parasite destruction documentation for salmon, on menus ca. vr |
| 2014-06-10 |
20 |
3-501.16 cold held tcs foods shall b e maintained at 45 f or colder. observed one cold hold unit not turned on with egg whites and calamari above 54 f. cdi- < 4 hrs = removed to flash cool |
| 2014-06-10 |
37 |
3-306.11 food shall be protected from accidental contamination from consumers. observed multiple tea water pitchers stored uncovered within concumers reach. cdi- covered |
| 2014-06-10 |
42 |
4-903.11 clean utensils shal be stored to prevent contamination. observed clean glasses stored on floor in dry storage. cdi- removed |
| 2014-06-10 |
47 |
4-601.11 equipment and non-food contact surfaces shall be clean to sight and touch. observed dish machine in need of cleaning. |
| 2014-06-10 |
51 |
5-501.17 toilet room receptacle shall be covered. observed trash receptavles not covered in ladies restrooms. |
| 2013-11-25 |
54 |
6-501.110 using dressing rooms and lockers - c. observed employee's purse stored in kitchen proper. moved to new locker area. |
| 2013-11-25 |
53 |
6-101.11 surface characteristics-indoor areas - c. observed wall covering loose in at least two areas of the kitchen. observed some of the floor grout is missing or heavily worn down. observed chips on tiles on curb of can wash. |
| 2013-11-25 |
52 |
5-501.116 cleaning receptacles - c. garbage redceptacles shall be cleaned often enough to prevent a buildup of soil. observed receptacle near dish area had heavy buildup on interior surface, behind the plastic liner. clean more frequently. |
| 2013-11-25 |
47 |
4-602.13 nonfood contact surfaces - c. better cleaning needed in a few areas of the kitchen such as the hand sink near the expo line. |
| 2013-11-25 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed soiled can opener blade in prep area, soiled ice scoop holder near upstairs ice machine, soiled dicer stored as clean, soiled ice machine interior walls ( |
| 2013-11-25 |
1 |
2-102.12 certified food protection manager - c. ensure a certified food protection manager is on site at all times. observed no certified food protection manager. certified manager must be in place by january 1, 2014, or two points will be deducted from s |
| 2013-09-25 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. observed tuscan herb sirloin medallions were not disclosed on the seasonal insert as being offered cooked to order, although they were corre |
| 2013-09-25 |
26 |
7-102.11 common name-working containers. keep sanitizer buckets labeled. observed white writing wearing off two sanitizer buckets. relabel so the word sanitizer is legible. cdi by labeling. |
| 2013-09-25 |
42 |
4-901.11 equipment and utensils, air-drying required. air dry utensils before tight stacking. observed wet nested metal pans and shakers. repeat. |
| 2013-09-25 |
53 |
6-501.12 cleaning, frequency and restrictions. clean as often as necessary. observed very dusty vent covers in restrooms. observed areas behind equipment in need of more frequent cleaning.6-101.11 surface characteristics-indoor areas. observed loose corne |
| 2013-09-25 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing. store coffee filters covered or protected. observed two coffee urns with uncovered filters. |
| 2013-03-18 |
21 |
3-501.17. properly date mark tcs rte foods which will be held in facility for more than 24 hours after opening or preparation. observed almost all tcs rte foods were properly date marked; using new labeling system. did observe; however; an opened containe |
| 2013-03-18 |
43 |
4-903.11. protect single service items during storage. observed uncovered coffee filters and tea pouches. keep covered during storage. |
| 2013-03-18 |
42 |
4-901.11. air dry utensils before tight stacking. observed many wet nested metal pans. |
| 2013-03-18 |
23 |
3-603.11. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed proper consumer advisory in place for all items except the salmon; which was mentioned during las |
| 2012-11-29 |
23 |
complete consumer aadvisory shall be in place on menu for any undercooked animal foods. see 3-603.11. observed complete consumer advisory on menu for steaks but missing for salmon. salmon may be occasionally undercooked. either discontinue undercooking sa |
| 2012-11-29 |
39 |
wiping cloths shall be held between uses in bucket of sanitizer. cloths used for wiping spills from tableware shall remain dry and shall be used for no other purpose. see 3-304.14. observed several damp wiping cloths on prep table surfaces. |
| 2012-11-29 |
42 |
air dry all equipment after washing; rinsing; and sanitizing. see 4-901.11. observed many utensils wet nested. repeat violation. |
| 2012-11-29 |
14 |
maintain equipment clean to sight and touch. see 4-601.11(a). observed several soiled tea and coffee nozzles. observed soiled pans stored as clean; pans stored as clean with labels and label residue remaining. observed both downstairs ice machines soiled. |
| 2012-11-29 |
45 |
maintain equipment in good repair. see 4-501.11. observed several split gaskets. |
| 2012-11-29 |
43 |
keep single use items stored protected. see 4-903.11(a)and(c). observed one stack of unprotected coffee filters. |
| 2012-11-29 |
14 |
maintain chemical sanitizer at proper strength in dish machines. see 4-501.115. observed kitchen glasswasher measuring 0 ppm free chlorine. corrected by refilling machine and measuring again. |