| Violation Date |
Code |
Description |
| 2018-11-30 |
53 |
6-501.113 storing maintenance tools - c - observed wrench and pliers stored on holster next to clean utensils. |
| 2018-11-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed top of dish machine accumulating debris / soil. |
| 2018-11-30 |
45 |
4-501.12 cutting surfaces - c - observed several heavily scarred cutting boards. |
| 2018-11-30 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single-service containers washed and re-used according to pic. |
| 2018-11-30 |
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 1 soiled cloth stabilizing cutting board. |
| 2018-11-30 |
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 on ground in wic. pic stated delivery today. some food observed in corner of walk in cooler. repeat. |
| 2018-11-30 |
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 1 pan of orzo not date marked and sheet pan of spinach pie with date of preparation of 11/19. |
| 2018-09-10 |
11 |
3-101.11 safe, unadulterated and honestly presented - p,pf - observed fly in stock located in walk in cooler. cdi, operator voluntarily discarded stock. |
| 2018-09-10 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - observed 2 buckets of quat sanitizer above 400 ppm as registered by test strips. cdi, employee dumped out to refill with bleach sanitizer at 3 compartment sink. |
| 2018-09-10 |
33 |
3-501.13 use approved thawing methods. observed spinach thawing in prep sink at 102 degrees f standing water. |
| 2018-09-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed boxes of food stored on ground in walk in cooler. pic stated foods recently delivered. ensure foods stored so that contaminatio |
| 2018-09-10 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing a wrist band and watch. |
| 2018-09-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal pans and containers being wet stacked. repeat.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches o |
| 2018-09-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 2 door prep unit behind counter not being used and employee stated was scheduled for maintenance. observed 2 split gaskets on doors of prep units. |
| 2018-06-06 |
6 |
2-301.14 when to wash - p - observed dishwasher walk outside of building and return to kitchen and not wash hands. cdi by instruction.2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dr |
| 2018-06-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed cloth stored on handwashing sink behind bar. cdi, cloth removed from handwashing sink. |
| 2018-06-06 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p- observed raw meat stored with ready to eat foods such as pepperoni and cooked bacon in stand up reach in unit. cdi, operator relocated foods for proper storage. |
| 2018-06-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed tomatoes, feta cheese, roasted tomatoes overstacked and above 45 degrees f. cdi, foods voluntarily discarded. improvement made since previous inspection. |
| 2018-06-06 |
31 |
3-501.15 cooling methods - pf - observed ribs in deep container cooling as well as chicken cooling in sheet pan in kitchen. cdi, operator transferred foods to walk in unit to rapidly cool. |
| 2018-06-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in kitchen. |
| 2018-06-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths held on counter surfaces. observed cloths around waist of food employees. |
| 2018-06-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal containers being wet stacked at dish washing area.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - obser |
| 2018-06-06 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single-service plastic containers reused stored above 3 compartment sink. |
| 2018-03-28 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed no dran plug on cardboard dumpster.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observe |
| 2018-03-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed multiple oils and dressings throughout restaurant with no labels. pic was confused about labelling requirements due to mis |
| 2018-03-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed freshly cut tomatoes cooling in unit rated for holding on main cook line. |
| 2018-03-28 |
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 pastas in reach in unit across from grill with incorrect date labels ranging from 02/27 to 03/05. pic stated that all pastas were m |
| 2018-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic butter holding at 63f in flip top unit after being left on counter throughout lunch service. observed multiple items in middle flip top unit across from oven holding at 5 |
| 2018-03-28 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed cooked marinara sauce over 100f more than 2 hours after cooling process began. process involved immersing large plastic buck |
| 2018-03-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed ac sanitizer from three compartment sink dispenser reading 0ppm. pic discovered that tube was not fully immersed in sanitizer, interrupting the connection to s |
| 2018-03-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over rte ribs on speed rack in walk in unit, and raw lamb stored over cooked octopus in small reach in unit across from oven. cdi: storage order corrected. |
| 2017-12-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed metal pans being washed in dish machine with stickers left on them for wash process. observed minor food debris on blade for grater. cdi: grater sent |
| 2017-12-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all items in sandwich prep unit and all items in the bottom of grill prep unit holding between 50f and 65f. pic stated that all items in the sandwich unit had been freshly stock |
| 2017-12-20 |
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 several items prepared earlier today cooling in containers covered in plas |
| 2017-12-20 |
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 unlabelled oils near grill area and unlabelled shakers near dessert area. ensure that all containers of ambigious foods ar |
| 2017-12-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed several dishes that contain lamb and salmon on menu without asterisks to disclose that the products may b |
| 2017-12-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dark buildup on gasket of walk in cooler. |
| 2017-12-20 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed handsink adjacent to office and prep sink adjacent to filing cabinet in back p |
| 2017-12-20 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket near salad prep unit stored directly on the floor. |
| 2017-09-27 |
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 freshly prepared lamb meat, cut tomatoes, and lettuce cooling in densely p |
| 2017-09-27 |
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 floor finishing chipping away from floor leaving exposed concrete throughout k |
| 2017-09-27 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed right dumpster missing a drain plug and in need of a new lid. contact property management for repairs. |
| 2017-09-27 |
45 |
4-501.11 maintain equipment in good repair. observed reach in unit for pizza with a badly damaged door. door is no longer smooth or easily cleanable and must be repaired or replaced. repeat. |
| 2017-09-27 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed a stack of single service cups at the server station near private room displayed with lip contact surfaces exposed to potential contamination. |
| 2017-09-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the back prep room near the back door of restaurant. ensure that outer openings of facility are properly guarded against pest entry. repeat. |
| 2017-09-27 |
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 some squeeze bottles on the grill line with no labels to indicate the contents. |
| 2017-09-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabelled spray bottle of an unidentifiable chemical. pic later identified chemical as a new glass cleaner that the facility had started using. cdi: bot |
| 2017-09-27 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed a badly dented can on the storage rack over prep table. dent was bad enough to prevent the can from rolling on a flat surface. cdi: can removed from service and |
| 2017-09-27 |
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 employee using bare hands to turn off faucet after washing hands. most employees are foll |
| 2017-06-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - observed most foods in reach in unit reading 46-55f including pasta, soups, rice, chicken, sauces, and butter. cdi- all items discarded. unit shall not be used until repaired. |
| 2017-06-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed chlorine dish machine reading 0 ppm. machine checked after active dish washing. cdi- dish machine was primed to read 100 ppm and dishes washed were cleaned. |
| 2017-06-26 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. -0pts - observed several cheeses with half wrapping or no wrapping causing it to be exposed to bare hand contact. when in storage ensure that the cheeses are |
| 2017-06-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - 0pts - observed flies in kitchen. observed no fly fan at back door be aware of increasing flies and other bugs during summer months. ensure doors remain closed. |
| 2017-06-26 |
6 |
2-301.14 wash hands after activities that contaminate them. -p - 0pts - observed employee wash hands then recontaminate with soiled handles. ensure that when washing hands handles of hand sinks are closed with a barrier such as a paper towel. |
| 2017-06-26 |
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 pic touch pasta with bare hands. discontinue this an ensure that gloves are used at all times when work |
| 2017-06-26 |
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 several items on the make top units and reach in units without dates including cooked red peppers, beans, onions, etc. 3-501.18 di |
| 2017-06-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - c -0pts - observed reach in unit holding foods above 45f. unit has damaged doors and strings being used to hold things in place. repair unit. salad reach in unit observed with water build up. maintain |
| 2017-06-26 |
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. -0 pts - observed ice scoop stored in soiled holder. ensure item is cleaned often |
| 2017-06-26 |
51 |
5-501.17 provide a covered waste bin in female restrooms. - 0pts - covered wastebin needed in unisex rest room6-501.18 maintain handwashing sinks, toilets and urinals clean. - cleaning needed on toilet in unisex bathroom. |
| 2017-06-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. 0 pts - observed damaged dumpster lids.5-501.115 maintaining refuse areas and enclosures - c - observed refuse area with food debris on floor. higher number of |
| 2017-06-26 |
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.6-501.11 floors, walls, and ceilings including the attachm |
| 2017-06-26 |
33 |
3-501.13 use approved thawing methods.- repeat - observed one raw protein thawing in standing water and another thawing under water reading 80f. cdi - food removed and preapred for cooking. foods shall be thawed under running water at a temperature of 70 |
| 2017-02-03 |
53 |
observed one displaced strip metal on cook lin wall. repeat. improvement from previous inspection.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 go |
| 2017-02-03 |
33 |
observed lamb roast on sheet pan in prep sink sitting in bowl of water.3-501.13 use approved thawing methods. |
| 2017-02-03 |
20 |
observed sliced lamb roast in 2 door reachin at 52 degrees, placed in reachin the night before. cdi - discarded.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-02-03 |
16 |
a observed lamb roast pic stated that roast is seared then cooked to 130 then cooled, sliced, and reheated to 135 at time sandwich is made. cdi - roast discarded.3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking proces |
| 2017-02-03 |
14 |
observed nozzles of soda gun collecting residue. repeat. improvement from previous inspection.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2017-02-03 |
13 |
observed raw scallops over cooked chicken parmesan repeat cdi - moved3-302.11(a) separate the different types of raw animal foods. -pf |
| 2016-09-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled basil, black peppercorn and other spices not labeled in small plastic lidded containers. label these with the c |
| 2016-09-28 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed residential fly spray stored on top of and near the opening of the ice machine. cdi - residential fly spray voluntarily discarded by pic. -1- |
| 2016-09-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed uncovered vegetables and pasta and drinks on the floor. cdi - vegetables and pasta covered and drinks elevated 6 inches above flo |
| 2016-09-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed large metal pan with raw lamb and beef stored with sliced deli meat. cdi - pic separated these. -3- repeat |
| 2016-09-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0 ppm chlorine sanitizer in dish machine. cdi - pic primed sanitizer and concentration was 150 ppm. -1.5- |
| 2016-09-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee cooking while wearing bracelets and watch. -0- |
| 2016-09-28 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed handles of clean scoops down in storage container. invert these so the handle is up for selection. -0- |
| 2016-09-28 |
45 |
4-501.11 maintain equipment in good repair. observed loose flip top handles and damaged interior prep cooler door. repair. -0- |
| 2016-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on shelving in the walk in. clean. -0- |
| 2016-09-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed damaged dumpster lids and missing drain plug. repair and replace the drain plug.5-501.114 ensure drain plug on dumpster, waste containers is in place. |
| 2016-09-28 |
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 dust buildup on the ceiling and vent over the lo |
| 2016-09-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans over the clean drain board of the dish machine. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least |
| 2016-06-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw scallops and raw lamb stored above rte foods in reach-in cooler. cdi all raw meats properly stored. |
| 2016-06-21 |
42 |
(no points deducted)4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2016-06-21 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed flies in kitchen area. |
| 2016-06-21 |
21 |
(repeat)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 several tcs rte foods in walk-in cooler that had past their 7 day holding time via da |
| 2016-03-24 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up inside the ice machine. cdi- clean and sanitized during inspection. |
| 2016-03-24 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed cooked pasta, cooked ribs, and cooked lamb shank in the walk-in cooler with not date mark. cdi- date marked during inspection. 3-5 |
| 2016-03-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed pisca and pisco drinks on the drink menu at the bar containing raw eggs with no consumer advisory. cdi- |
| 2016-03-24 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf hand sinks in both restrooms and kitchen were at 80-89 f. cdi- valves under sinks were adjusted and sinks are now at 100 f |
| 2016-03-24 |
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 hose attached in the chemical closet with no backflow device. cdi- plumber arrived and placed backflow device at the hos |
| 2016-03-24 |
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 floors in poor repair. concrete exposed and shall be sealed to provide a smoo |
| 2016-03-24 |
45 |
4-501.11 maintain equipment in good repair. observed torn door gasket at the front counter cooler. repeat. replace damaged gasket.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and |
| 2015-12-14 |
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 bechemel , bologneses labeled for 5 days and 6 days at current 41-45 degree cooler temperat |
| 2015-12-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-12-14 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floors throughout the kitchen covering coming up exposing bare concrete. -0 points- |
| 2015-12-14 |
45 |
4-501.11 maintain equipment in good repair. observed sandwhich prep cooler lower door gaskets split and in need of replacement. -0 points- |
| 2015-09-23 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed dumpster area in need of cleaning. cdi pic had dumpster area cleaned . |
| 2015-09-23 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets in prep unit near grill split and door for lower prep unit damaged. |
| 2015-09-23 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed romaine lettuce and spring mix cooling tightlly covered. cdi removed co |
| 2015-05-12 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor build up on guards of deli slicer. clean. |
| 2015-05-12 |
36 |
general comment6-501.111 keep the premises free of insects, rodents, and other pests. observed a couple of flies in the kitchen and dining room. continue working with pest control service provider. |
| 2015-05-12 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed an inadequate ice bath being used to cool tomato sauce. cdi - filled ice b |
| 2015-05-12 |
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 multiple containers of food labeled with expiration dates of 5-11 and 5-9. many of these were still withi |
| 2015-05-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p several tcs foods in flip top and pizza make station held above 45f. foods in flip top were recently restocked. cdi - bags of ice placed on top of flip top foods to help cool; all food i |
| 2015-05-12 |
14 |
general comment4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine not dispensing sanitizer. cdi - machine was primed; now sanitizing at correct concentration. |
| 2014-12-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on the slicer. observed some debris in the bottom of the ice bin at the bar. cdi - slicer was taken apart to clean. |
| 2014-12-29 |
8 |
6-301.14 post a handwash sign at each handsink. - hand sink at the bar needed a hand wash sign. cdi - signs were posted. |
| 2014-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed spinach and cut lettuce in the to of the prep unit above 45f. cdi - items were taken to the walk in to cool. |
| 2014-12-29 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p - observed an employee touch ready to eat spinach with bare hands. cdi - spinach was discarded. |
| 2014-12-29 |
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 shredded lettuce, cook chicken and cooked potatoes without a date mark. cdi - items were dated. repeat violation. |
| 2014-12-29 |
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 squeeze bottles and containers of spices without a label. |
| 2014-12-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers wet stacked. |
| 2014-12-29 |
43 |
observed clean dishes taken out of the dirty side of the dish machine and sprayed off by dirty plates and utensils. once rinsed, the containers are moved to the clean side of the drain board to dry. 4-904.11 kitchenware and tableware-preventing contaminat |
| 2014-12-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed a buuild up of grime and food debris in the bottom of the beer cooler at the bar. |
| 2014-08-20 |
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 a knife next to an active prep station stored between the table and the |
| 2014-08-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a couple wet wiping cloths not held in sanitizer between uses. |
| 2014-08-20 |
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 hummus in the walk-in labeled as prepared on 8/12/14. when held at 41f or below this can be |
| 2014-08-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed the dish machine sanitizer was 0 ppm. cdi by pushing the tube back into the container and priming. |
| 2014-08-20 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. 3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed washed produce had been put into a box in which unwashed produce had been de |
| 2014-03-03 |
1 |
2-102.11 demonstration - c, 2-102.12 certified food protection manager - c. the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed th |
| 2014-03-03 |
8 |
6-301.11 handwashing cleanser, availability - pf. soap must be available at all hand sinks or group of hand sinks. observed soap was not available at the bar hand sink. cdi - refilled. |
| 2014-03-03 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. maintain food contact surfaces of equipment and utensils clean. observed the can opener, mixer, slicer, and one of the ice machines were not clean to sight and to |
| 2014-03-03 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain hot foods at 135f or greater. observed garlic sauce and marinara sauce at 75f and 83f, respectively, in a hot holding unit by the s |
| 2014-03-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain cold food at 45f or lower. observed on the counter not in use were butter at 67f and heavy cream at 70f. observed in a col |
| 2014-03-03 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. a consumer advisory for raw or undercooked foods, including a reminder and disclosure, must be provided in compliance with 3-603.11. |
| 2014-03-03 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p. observed veronic sauce and cooked olive sauce in the walk-in well past 7 day hold time for date marking. the 3 containers were discarded. cdi. |
| 2014-03-03 |
28 |
3-302.13 pasteurized eggs substituted for raw eggs for certain recipes - p. pasteurized eggs must be used in the caesar dressing if it is not going to be marked under consumer advisory. |
| 2014-03-03 |
31 |
3-501.15 cooling methods - pf. the facility must use proper methods to cool tcs (time/temperature control for safety) foods such as shallow uncovered pans or ice baths. observed marinara sauce had been cooling for approximately 3.5 hrs and was still at |
| 2014-03-03 |
37 |
3-305.12 food storage, prohibited areas - c. food may not be stored in toilet rooms. observed bottled juice stored in the employee bathroom. |
| 2014-03-03 |
41 |
3-304.12 in-use utensils, between-use storage - c. do not store utensils in room temperature water. observed spoons held in 70f water on the cutting board across from the stove. |
| 2014-03-03 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. store single service to prevent contamination. do not store single service containers in the bathrooms. observed food containers stored in the empl |
| 2014-03-03 |
26 |
7-201.11 separation-storage - p. poisonous and toxic materials shall be stored so they can not contaminate food. observed the soap dispenser at the hand sink to the right of the stove was over the hot holding unit with the meatballs. cdi- the hot holdi |
| 2013-04-18 |
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 by: (a) routinely inspecting incoming shipments of food and suppl |
| 2013-04-18 |
23 |
(a) 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 |
| 2013-04-18 |
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 multiple foods in multiple cold hold units not properly date marked. cdi- removed and date marked |
| 2013-04-18 |
7 |
a) food employees shall wash their hands as specified under ? 2-301.12.(b) except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; rea |
| 2013-04-18 |
4 |
(a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use art |
| 2013-04-18 |
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 |
| 2013-03-04 |
33 |
3-501.13-ensure proper thawing. observed calamari thawing in prep sink with no water running. cdi-calamari was prepped and put back in the walk-in cooler. |
| 2013-03-04 |
13 |
3-302.11-food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. observed raw lamb chops and fish stored above cooked rice. cdi-lamb chops and fish |
| 2012-12-05 |
20 |
3-501.16-time/temperature control for safety foods cold holding must be held at 45f or below. observed chopped chicken 50f; spinach pie 48f in one reach-in cooler. cdi-the chicken was voluntarily discarded and the spinach pie was put in the walk-in cool |
| 2012-12-05 |
31 |
3-501.15-use proper cooling methods when cooling time/temperature for safety foods. observed lamb shanks cooling covered in reach-in cooler. cdi-lamb shanks were voluntarily discarded. |
| 2012-12-05 |
18 |
3-501.14-cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:(1) within 2 hours from 57?c (135?f) to 21?c (70?f); p and (2) within a total of 6 hours from 57?c (135?f) to 5?c (41?f) or less; or to 7?c (45?f) or les |
| 2012-12-05 |
39 |
3-304.14-store wet wiping cloths in a chemical sanitizer solution. observed wet wiping cloths stored on prep surface. |
| 2012-12-05 |
33 |
3-501.13-potentially hazardous food (time/temperature control for safety food) shall be thawed: completely submerged under running water at a water temperature of 21?c (70?f) or below; observed frozen veal packages thawing in prep sink in standing water |
| 2012-12-05 |
13 |
3-302.11-food shall be protected from cross contamination by: arranging each type of food in equipment so that cross contamination of one type with another is prevented. observed raw scallops and shrimp above cooked rice in reach-in cooler. scallops and |