| Violation Date |
Code |
Description |
| 2017-12-27 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal purse stored on prep area. keep in des |
| 2017-12-27 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks.no waste bins at either handsinks. provide for handsinks. |
| 2017-12-27 |
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 ofso |
| 2017-12-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.some minor wet stacking of sheet trays, metal bowls, drinking glasses. |
| 2017-12-27 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. three buckets of sanitizer were recorded at 0ppm. when checked, discoverd that sanitizer hose was n |
| 2017-12-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf two bottles of unlabeled chemicals observed. cdi- discarded. |
| 2017-12-27 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -praw eggs/shrimp/salmon stored above rte ribs and steak in drawers. cdi-storage order reversed. always store raw food on bottom. |
| 2017-12-27 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf handle for sink in men's room is broken. pic stated plumber had been working on it and had not yet fixed it. repair handle. bathroom has one other sink which is working. 5-205.11(b) handwashing sink |
| 2017-09-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf multiple soiled plates observed. cdi- taken to diswasher. |
| 2017-09-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p all food items in reach in drawes below grill were held above 45f. pic stated they were awaiting drawers to be repaired. pic stated all items were brought to drawers around 3 pm. cdi- |
| 2017-09-22 |
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 shredded cheese was in wic recorded above 45f (see chart). sticker stated it had just |
| 2017-09-22 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. some bottles of oil unlabeled. |
| 2017-09-22 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards scarred and in need of replacement. |
| 2017-09-22 |
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. an in-use scoop was held in |
| 2017-09-22 |
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 |
| 2017-09-22 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee prepping food without a hair restraint. |
| 2017-06-07 |
33 |
3-501.13 use approved thawing methods. frozen ribs thawing in water in sink. thaw under running water. repeat |
| 2017-06-07 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. employee washed hands and did not |
| 2017-06-07 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p raw chicken stored over raw steak in wif. cdi- storage order reversed. repeat |
| 2017-06-07 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed two in-use wet wiping cloths stored on tables/sinks. store in sanitizer only. |
| 2017-06-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. colored cutting boards scarred and in need of resurfacing/replacing. |
| 2017-06-07 |
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 |
| 2017-06-07 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. box of personal donuts stored on prep table. st |
| 2017-03-15 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. - raw shrimp and salmon stored over cooked, rte ribs. also observed raw shrimp stored over rte noodles in wic. cdi- storage order reversed. |
| 2017-03-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p one plate of club set meat recorded at 48f. cdi- product voluntarily discarded. |
| 2017-03-15 |
33 |
3-501.13 use approved thawing methods. soup thawing in stagnant water in sink. cdi- running water was turned on. |
| 2017-03-15 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. one sanitizer bucket on floor.3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper con |
| 2017-03-15 |
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 multiple food items (such as caprese set, fried spinach, and gravy) had a discard date of 3/14 and were |
| 2017-03-15 |
45 |
4-501.11 maintain equipment in good repair. one reach in drawer not working. drawer will not close all the way. facility is not using drawer until repaired.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and saniti |
| 2017-03-15 |
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 |
| 2017-03-15 |
49 |
5-205.15(b) maintain a plumbing system in good repair. water in back handwash sink was clogged and almost overflowed. address issue. |
| 2017-03-15 |
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. ice scoop stored in ice with |
| 2016-12-09 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. no waste bin at handwash sink near dish machine. no points deducted. |
| 2016-12-09 |
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 |
| 2016-12-09 |
45 |
4-501.11 maintain equipment in good repair. observed one damaged gasket. repair all damaged/torn gaskets. no points deducted. |
| 2016-12-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed many plates soiled with food debris. cdi- all plates taken back to dishwasher to be re-washed. repeat violation for third time. facility must ensure c |
| 2016-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut lettuce, pasta, sliced cheese, raw beef, all stored in cold holding units measuring 48-50f; cdi all items pulled placed into walk-in cooler to rapidly cool down to correct h |
| 2016-09-28 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous stacks of containers, utensils all stored clean with old food debris stuck to surfaces. all dishes pulled and placed into dirty dish pit |
| 2016-09-28 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2016-09-28 |
47 |
repeat4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of all kitchen and cooking equipment, inside surfaces of stand up |
| 2016-09-28 |
53 |
no points deducted6-501.12floors, 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 |
| 2016-06-24 |
14 |
repeat - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris remaining on ladles and scoops stored as clean and sticker residue and food debris remaining on metal food pans. cdi - all dishes |
| 2016-06-24 |
31 |
repeat - 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 container of macaroni noodles cooling down in walk-in with |
| 2016-06-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed several flies in kitchen. facility is using ecolab for pest control on monthly basis. continue effective pest control. |
| 2016-06-24 |
39 |
general comment - 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored underneath cutting boards. |
| 2016-06-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved various food items inside hot well < 135f (see temp chart). cdi - all items reheated to 165f/above. |
| 2016-06-24 |
45 |
general comment - 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting boards on make table tops. |
| 2016-06-24 |
47 |
general comment - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on wing station shelf and dish shelf by dish machine, food debris inside bottom of make tables, dust/grease accumulation |
| 2016-06-24 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal pans wet stacked at dish shelf. |
| 2016-02-04 |
53 |
general comment - 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.build-up on floors inside walk-in freeze |
| 2016-02-04 |
47 |
repeat - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.grease and food debris accumulation on wing station shelf, dish shelf next to dish machine, and standing tea spilled inside bin next to tea urns at w |
| 2016-02-04 |
43 |
general comment - 4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.a box of straws stored on the floor of dry storage room. |
| 2016-02-04 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.multiple metal pans wet stacked on dish shelf at back prep area. |
| 2016-02-04 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pfmashed potatoes were prepared and cooling at 83f inside top of prep cooler; pan of p |
| 2016-02-04 |
14 |
repeat - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pmultiple metal pans and scoops with dried food debris and sticker residue stacked on dish shelf at back prep area. |
| 2015-10-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.several employee drinks observed uncovered on prep surfaces and shelf above prep surface upon entering kitchen. cdi - all drinks discarded. |
| 2015-10-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.multiple metal pans stacked wet at back dish shelf. |
| 2015-10-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pseveral dishes and utensils observed with residue and food debris: small dicer, slicer, multiple metal pans stored on dish shelf, tongs and ladles hanging at bac |
| 2015-10-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.heavy build-up inside bin next to tea urns at wait station, residue on shelving inside walk-in cooler, back sides of cooking equipment with grease build-up, a |
| 2015-10-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. some cutting boards observed stained and scored. 4-501.11 maintain equipment in good repair.leak observed at 3-comp sink faucet. work order has been pl |
| 2015-07-02 |
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 debris accumulation on the floor and wall behin |
| 2015-07-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the stove and grill top, a clean equipment storage rack next to the dish machine with debris accumulation on it, soiled seas |
| 2015-07-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 2 pans stacked while wet on a clean equipment storage rack. improvements made since last inspection. |
| 2015-07-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 8 utensils stored clean with food debris accumulation on them, a thermometer probe with dried food debris on it, a tomato dicer with component with d |
| 2015-07-02 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed 3 seasoning packages stored uncovered and opened while not in use in the dry storage room. cdi- seasoning packets or containers were sealed shut. |
| 2015-03-09 |
45 |
4-501.11 maintain equipment in good repair. observed one rusted shelving unit in the walk in cooler. pic stated the shelving was going to be replaced. |
| 2015-03-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one uncovered employee beverage stored on a clean equipment storage rack. cdi- beverage was relocated. |
| 2015-03-09 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed 2 seasoning containers uncovered while not in use and one dry good bag that was opened and not properly sealed in the dry storage room. cdi- contai |
| 2015-03-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two thermometer probes with dried food debris on them, several metal containers stored clean with visible food debris on them, and several plastic li |
| 2015-03-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in a grill cooler that were above 45f (see chart). cdi- foods were relocated to the walk in cooler for cooling. |
| 2015-03-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed computer touch screens above the serving window in the kitchen with dried food debris on them, clean equipment storage containers with food debris |
| 2015-03-09 |
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 missing tiles at the entryway to the walk in freezer which was causing food d |
| 2015-03-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet on the clean equipment storage racks. |
| 2014-12-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several metal pans stored clean with visible food debris on them and 3 ice cream scoops with visible food debris on them stored clean. cdi-items wer |
| 2014-12-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw bacon stored over cooked mashed potatoes on a rack in the walk in cooler. cdi- storage rearranged. 3-302.11(a) protect food in storage using covered containers, intact wrapp |
| 2014-12-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed creamers with 'keep refrigerated' on the label stored at room temperature, rice, pasta, and salsa all above 45f (see chart). cdi- creamers were discarded, pasta and salsa were |
| 2014-12-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one uncovered employee beverage stored next to dressing on a preparation table, one uncovered beverage stored next to the ice machine, and one covered beverag |
| 2014-12-03 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed two sanitizer buckets with visible food debris in them. |
| 2014-12-03 |
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 visible food debris and ice on the floor of the |
| 2014-12-03 |
45 |
4-501.11 maintain equipment in good repair. observed severely rusted shelving in the walk in cooler. |
| 2014-12-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving gathering food debris, grease, or dust in the walk in cooler, on the clean equipment storage rack, and below a preparation table where cut |
| 2014-12-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple pans stacked while wet. |
| 2014-09-04 |
47 |
4-601.11 (c) nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. observed several gaskets on reach in coolers soiled, soiled plate storage shelving next to the dish machine, and food debris on the |
| 2014-09-04 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving on two racks in the walk in cooler. |
| 2014-09-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked pans in the dish area and on a drying rack near the back preparation table. |
| 2014-09-04 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed utensils being stored in a ice cream scooper well with water that was 8 |
| 2014-09-04 |
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 spices and herbs in the dry storage room that were not labeled. |
| 2014-09-04 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bleach and insecticide stored over clean linens and glassware in the outside storage shed. cdi by rearranging storage. |
| 2014-09-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two lettuce containers in a reach in cooler above 45f and several food items in grill coolers above 45f (see chart). cdi by placing all items in the walk in cooler for rapid c |
| 2014-04-25 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being held cold shall be maintained at 45f or below. observed steaks in grill cooler above 45f, babyback |
| 2014-04-25 |
31 |
3-501.15 cooling methods - pf. cooling shall be accomplished by placing food in shallow pans, separating the food into thin portions, using rapid cooling equipment, or other effective methods. observed two large, deeply portioned pans of riblets in the |
| 2014-04-25 |
42 |
4-901.11 equipment and utensils, air-drying required - c. clean equipment and utensils shall be air dried before being stacked. observed several pans stacked while wet. |
| 2014-04-25 |
18 |
3-501.14 cooling - p. cooked potentially hazardous foods shall be cooled from 135f to 70f in 2 hours and from 70f to 45f or below within 4 additional hours. observed two pans of riblets out of temperature that were densely packed and tightly wrapped in |
| 2014-04-25 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, and food residue. observed shelving in walk in cooler covered in food debris |
| 2014-04-25 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. food contact surfaces shall be free of smooth and free of cracks, chips, and similar imperfections. observed 4 cracked plastic containers. cdi by discard.4-501.12 cutting surfaces - c. cutting surfaces |
| 2014-04-25 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being held hot shall be maintained at 135f or above. observed one container of chicken tortilla soup that was ou |
| 2014-04-25 |
52 |
5-501.113 covering receptacles - c. waste receptacles shall be kept covered with tight fitting lids or doors if kept outside the food establishment. observed both doors open on trash dumpster and lids open on recycling receptacle. |
| 2013-11-18 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibitionventilation system shall be cleaned so that a nuisance is prevented. observed dust accumulating on ventilation system of women's and men's restrooms. repeat |
| 2013-11-18 |
53 |
6-201.11 floors, walls and ceilings-cleanabilitygeneral comment: floors and walls shall be designed and constructed to be smooth and easily cleanable. observed 2 broken baseboards on floor near walk in cooler. |
| 2013-11-18 |
47 |
4-602.13 nonfood contact surfacesgeneral comment: nonfood contact surfaces shall be free from accumulation of soil. observed bottom of fryer unit in need of cleaning. observed sticker residue on 3 plastic containers at dish storage area. |
| 2013-11-18 |
45 |
4-501.12 cutting surfacesgeneral comment: cutting surfaces shall be free of crevaces. observed 1 of 6 cutting boards in poor repair and in need of refurfacing or replacement. cdi, operator removed cutting board from use.4-501.11 good repair and proper adj |
| 2013-11-18 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storinggeneral comment: invert clean equipment after cleaning. observed stacks of deep plates and bowls not inverted along prep line. |
| 2013-11-18 |
39 |
3-304.14 wiping cloths, use limitationstore containers of sanitizing solutions 6 inches from the ground. observed 1 bucket of sanitizer stored on ground at bar. cdi, operator relocated bucket for proper storage. |
| 2013-11-18 |
34 |
4-204-112 temperature measuring devices-functionalityhot hold or cold holding equipment storing potentially hazardous food shall be supplied with a temperature measuring device. observed temperature gauge broken at 4 door cold hold unit and several cold h |
| 2013-11-18 |
26 |
7-102.11 common name-working containersworking containers of toxic substances shall be labeled by common name of substance. observed 1 container of fryer cleaner not labeled properly at chemical storage shelf. cdi by instruction. |
| 2013-11-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markinggeneral comment: date mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. observed 1 open container of b |
| 2013-11-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdinggeneral comment: potentially hazardous food shall be cold held at 45 degrees f or below. observed 1 container of cut lettuce overstacked in |
| 2013-11-18 |
41 |
3-304.12 in-use utensils, between-use storageuse proper methods to store in-use utensils. observed water not turned on at dipping well that was used to store ice cream scoopers along prep line and bar. observed plastic spatulas stored in a sanitizer bucke |
| 2013-09-09 |
6 |
2-301.12 cleaning procedureuse a clean barrier to turn off faucet after washing hands. observed bartender turn off faucet with their bare hands after washing. cdi by instruction. |
| 2013-09-09 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces shall be clean to site and touch. observed 2 bowels and 1 plate soiled with food debris along cookline. cdi, operator relocated dishes for cleaning. |
| 2013-09-09 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be hot held at 135 degrees f or above. observed 1 container of garlic butter being hot held at 110 degrees f on gri |
| 2013-09-09 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be cold held at 45 degrees f or below. observed turkey and cheese combo, mozzerela cheese, and penne pasta |
| 2013-09-09 |
31 |
3-501.15 cooling methodsuse proper methods to cool food. observed potatoes cooling in a covered pan in walk-in. cdi, cover removed from potatoes to rapidly cool. |
| 2013-09-09 |
45 |
4-501.12 cutting surfacesresurface or replace cutting boards with heavy scarring. observed 1 cutting board that was scared and in need of replacement. cdi, operator removed cutting board from use.4-202.11 food-contact surfaces-cleanabilitymultiuse food co |
| 2013-09-09 |
47 |
4-602.13 nonfood contact surfacesnonfood contact surfaces of equipment shall be free from accumulation of soil. observed food debris collecting on outside of lids on several containers storing food in the dry storage area. |
| 2013-09-09 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibitionclean ventialation system so that discharge or nuiance will not exist. observed dust accumulating on ceiling vent inside women's and men's restroom. |
| 2013-09-09 |
34 |
4-204-112 temperature measuring devices-functionalityat least one integral or permanently affixed temperature measuring device shall be located to allow for easily viewing in refrigeration units storing potentially hazardous food. observed temperature gau |
| 2013-06-03 |
14 |
provide sanitizer at proper concentration. observed 2 buckets of sanitizer below 200ppm and sanitizer at 3 compartment sink sanitizer dispensor not properly dispensing quat sanitizer at proper concentration. cdi; operator called ecolab during inspection a |
| 2013-06-03 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed a metal tray soiled with greasy residue but stored with clean equipment on drying rack. cdi; operator relocated tray for cleaning. |
| 2013-06-03 |
20 |
potentially hazardous food shall be cold held at 45 degrees f or below. observed 12 corndogs above 45 degrees f and 8; 7oz. packs of mac and cheese above 45 degrees f in 4 door reach-in cold hold unit. observed cut tomatoe at 54 degrees f; blue cheese at |
| 2013-06-03 |
39 |
general comment: cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment sur |
| 2013-06-03 |
23 |
general comment: provide consumer advisory for any animial food that is offered undercooked. observed operator state that they cook their burgers to at least 158 degrees f. note previous inspection. cdi by instruction. |
| 2013-06-03 |
45 |
multiuse food-contact surfaces shall be: (1) smooth; pf (2) free of breaks; open seams; cracks; chips; inclusions; pits.observed several in-use plastic lids with chipped corners in walk-in cooler. observed several plastic containers with chips and cracks |
| 2013-06-03 |
54 |
general comment: intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. observed dust building up on vent in women's restroom. |
| 2013-06-03 |
45 |
keep equipment in good repair. observed mccall 4 door reach-in unit not holding phf/tcs foods at proper temperature and showing an ambient air temperature of 52 degrees f as indicated by temperature measuring device. observed top reach-in cold hold unit i |
| 2013-03-25 |
2 |
implement and follow a proper employee health policy. observed no health policy being followed at time of inspection. cdi by instruction; left handout. |
| 2013-03-25 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed food residue on metal container and several plastic containers stored as clean near ice machine. cdi; operator relocated containers for cleaning. |
| 2013-03-25 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed a can openor blade soiled with dried debris. cdi; operator relocated can openor to be cleaned. |
| 2013-03-25 |
23 |
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 eliminate pathogens; either in ready-to-eat form or as |
| 2013-03-25 |
35 |
general comment: label containers of ingrediants by common name of the food. observed 2 containers of spices not labeled by common name. |
| 2013-03-25 |
36 |
the premises shall be maintained free of insects; rodents; and other pests. the presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises. observed a live roach inside of the oven. cdi by instruction. |
| 2013-03-25 |
45 |
surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. observed 3 cutting boards with |
| 2013-03-25 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed heavy grease residue accumulating on bottom of fryer units. observed shelving of walk cooler and freezer soiled with sticky |
| 2013-03-25 |
53 |
general comment: physical facilities shall be cleaned as often as necessary to keep them clean. observed buildup of debris and soil accumulating on floor behind cooking equipment. observed floor of walk in unit accumulating debtris. |
| 2013-03-25 |
54 |
general comment: intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. observed dust accumulating on ventalation duct above soda dispensor and ice in kitchen. |
| 2013-03-25 |
45 |
keep equipment and utensils in good repair. observed 5 chipped plastic lids and 2 chipped plastic containers stored as clean near ice machine. observed 2 broken filter shields on low cold hold reach-in units along cookline. |
| 2012-12-28 |
4 |
observed 1 employee drink stored on the counter upon arrival. drink moved to lower shelf. except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed f |
| 2012-12-28 |
54 |
observed 1 light bulb out at the hood system. |
| 2012-12-28 |
53 |
observed walk-in cooler floor accumulating debris. physical facilities shall be cleaned as often as necessary to keep them clean. |
| 2012-12-28 |
52 |
observed the dumpster doors open. this is a repeat violation. receptacles and waste handling units for refuse; recyclables; and returnables used with materials containing food residue and used outside the food establishment shall be designed and construct |
| 2012-12-28 |
47 |
observed the shelves around the prep line ; underneath the microwave ovens; and the bottom shelf of the reach in cooler collecting food debris. this is a repeat violation. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to |
| 2012-12-28 |
45 |
observed 1 fryer basket in disrepair. equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. |
| 2012-12-28 |
42 |
observed wet stacking of pans. this is a repeat violation. after cleaning and sanitizing; equipment and utensils shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and i |
| 2012-12-28 |
41 |
observed scoops in the flip top cooler; with handles in contact with the product. during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored; except as specified under ? (b) of this section; in the food with |
| 2012-12-28 |
37 |
observed a bag of dry goods tied off. this is a repeat violation. food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. |
| 2012-12-28 |
14 |
observed lipstick on two wine glasses in the bar area and sticker residue on pans in the warewash area. glasses and pans sent to rewash. equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 2012-12-28 |
2 |
observed no employee health policy in place. 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 |