| Violation Date |
Code |
Description |
| 2018-07-31 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. repair damaged and missing floor tiles by fryers at cook line. |
| 2018-07-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up of crumbs from cold drawer gaskets and dark build up from reach in freezer door gaskets; sticker residue on lips of food pans on drying rack. |
| 2018-07-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. plastic food pans wet stacked on drying rack. separate to allow air drying. |
| 2018-07-31 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf portioned bags of chopped chicken cooling in cold drawer at cook line. cdi - reloc |
| 2018-07-31 |
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 portioned backs of chopped chicken placed in container with old date mark. cdi - date mark corrected. |
| 2018-02-06 |
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 underside of the shelving units where chicken wing saucing buckets are stored. improvements made to cleaning since last |
| 2018-02-06 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the faucet in the mens restroom loosely attached. he |
| 2018-02-06 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed fully cooked chicken wings being stored in cardboard boxes that were originally used for raw chicken wings. cdi- product discarded. |
| 2018-02-06 |
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 one cracked tile near at the drain near the dish machine. improvements have |
| 2017-10-20 |
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 cracked tiles along the cook line and in the dish washing area of the kitchen |
| 2017-10-20 |
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 cooler/freezer drawer gaskets along the cook line. |
| 2017-10-20 |
45 |
4-501.11 maintain equipment in good repair. observed a non-functional dish machine in the bar area. pic indicated a work order has been submitted to have the machine repaired. |
| 2017-10-20 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed 2 sanitizer buckets at ~50ppm quat concentration. |
| 2017-10-20 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed an employee rinse hands in a prep. sink. cdi by instruction, hands were cleaned at handsink. |
| 2017-06-26 |
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 observed mushrooms in walk in cooling in a covered aluminum container. cdi: contain |
| 2017-06-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed fruit slicer stored as clean with food debris built up on blades. cdi: slicer sent to be re-washed. |
| 2017-06-26 |
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 one unlabelled spice shaker and one unlabelled squeeze bottle of liquid butter on cook line. facility has the majority of |
| 2017-06-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked pans on drying rack above three compartment sink. |
| 2017-06-26 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed two cup dispensers behind register overfilled with single service cups, causing the lip contact surfaces of part of the stacks to be exposed. cdi: excess |
| 2017-06-26 |
45 |
4-502.11(a) maintain utensils in good repair. observed some cracked and broken plastic pans on rack above three compartment sink. replace utensils as they become damaged and uncleanable. |
| 2017-02-02 |
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 touch buttons along the cook line and on the chicken wing sticker dispensers. |
| 2017-02-02 |
45 |
4-501.11 maintain equipment in good repair. observed rust accumulation on the ceiling of the walk in cooler where raw chicken wings are stored. |
| 2017-02-02 |
40 |
3-302.15 wash fruits and vegetables prior to use. pic indicated the whole tomatoes are not washed prior to being cut. |
| 2017-02-02 |
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 an unlabeled spray bottle filled with water and an unlabeled shaker filled with cinnamon powder at the bar. |
| 2017-02-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken boxes stored over beer kegs in the walk in beer cooler. cdi- storage rearranged. |
| 2016-10-14 |
53 |
6-501.16 drying mops - cobserved mops stored wet in the canwash today. hang these on the hooks provided so they can dry. |
| 2016-10-14 |
52 |
observed the trash and cardboard dumpsters with holes in them today- replace.the cardboard dumpsters lid is broken and ineffectual as well.5-501.15 provide dumpster, waste containers that are of sound construction. |
| 2016-10-14 |
45 |
observed a torn gasket on the freezer drawer today.4-501.11 maintain equipment in good repair. |
| 2016-10-14 |
42 |
observed dishes stored on a soiled drain board today- all sent to be rewashed and the drainboard was washed, rinsed, and sanitized.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor |
| 2016-10-14 |
14 |
observed build up on the tea nozzles today.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2016-05-19 |
14 |
observed dry food debris on many plates and wing buckets that were on the line and were goinig to be used. all sent back to be rewashed, rinsed and sanitized- buckets done immediately.4-601.11(a) equipment food contact surfaces and utensils shall be clea |
| 2016-05-19 |
38 |
observed waitstaff prepping food without hairrestraints on today(filling cups with dressing and bags of celery/carros).2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
| 2016-05-19 |
42 |
observed buckets stacked wet today with puddles of water in them- sent back.observed clean lids stored in a soiled container-sent back.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the f |
| 2016-05-19 |
44 |
observed an employee slicing lemons today with the cut glove over the latex glove. keep the latex glove over the cut glove as the cut glove is not easily cleanable.3-304.15(b-d) handle cloth gloves and/or slash resistant gloves as required. |
| 2016-05-19 |
45 |
observed a rusted dry goods rack and a rusted rack in the reach in cooler.4-501.11 maintain equipment in good repair. |
| 2016-05-19 |
47 |
observed build up on the prep sink, shelf above the prep sink, and underside of shelving and pass thru on the line today. clean the exterior of the beer lines.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debri |
| 2016-05-19 |
53 |
observed dust build up on the ceiling vent near the dry goods today.observed build up on the walk in cooler light today.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents sha |
| 2016-01-26 |
52 |
observed cardboard boxes stored on the ground outside of the back today. increase frequency of pick up so they can be stored in a covered recepticle.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to o |
| 2016-01-26 |
46 |
observed build up on the 3 compartment sink today. clean at a frequency to preclude the build up of food materials or growth of mold.4-501.14 warewashing equipment, cleaning frequency - c |
| 2016-01-26 |
42 |
observed cups stacked wet today.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed bar glasses stored on a surface with some build up today.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry loca |
| 2016-01-26 |
26 |
/observed degreasor and grill cleaner stored on the line next to the aluminum foil- chemicals moved to chemical storage today to correct.7-201.11 store toxic materials to avoid contamination. -p |
| 2016-01-26 |
20 |
observed ranch and blue cheese stored at >45f(see chart), due to the knob on the equipment being hit. product discarded and unit turned down to correct today.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-01-26 |
14 |
bowls for saucing wings must be switched out for clean ones; or washed rinsed and sanitized every 4 hours. through discussion with pic, it was found that this is done at the end of shift change. this is one hour too long(11am-4pm). wing buckets switch |
| 2015-10-12 |
46 |
4-204.115 warewashing machines, temperature measuring devices - pfobserved the rinse gauge on the dishwasher not working today.vr in 10 days. |
| 2015-10-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a bottle of saniitzer that was not labeled today- dumped out by pic to correct. |
| 2015-10-12 |
14 |
l4-501.114 maintain sanitizer at correct concentrations. -pobserved a quat. bucket that had <150ppm today. refilled to correct.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved dried food on the chopp |
| 2015-10-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved a can of pineapple being drained into the handsink today- practice stopped during inspection to correct. |
| 2015-10-12 |
4 |
2-401.11 eating, drinking, or using tobacco - cobserved an employee eating food on a table used to store to-go tableware and single use dry goods. |
| 2015-05-05 |
42 |
4-901.11 equipment and utensils, air-drying required - c; properly air dry; observed numerous containers stacked wet in kitchen area; observed customer drinking glasses stacked wet at drink stations. |
| 2015-05-05 |
1 |
2-102.12 certified food protection manager - c; ensure that pic is a certified food protection manager; observed pic on site not a cfpm. |
| 2015-05-05 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c; keep non-food contact surfaces clean; observed inside bottom surfaces of stand up freezers collecting debris in need of cleaning; observed inside beer coole |
| 2014-10-09 |
45 |
4-501.11 maintain equipment in good repair. observed heavy condensation leak in walkin. gave instruction to repair. |
| 2014-10-09 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop with handle in ice. removed. |
| 2014-10-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed biofilm in ice machine at bar. began 3-step cleaning. |
| 2014-05-19 |
4 |
2-401.11 eating, drinking, or using tobacco - assure all employee drinks are properly stored and consumed. observed 1 employee drink on prep table. removed and gave instruction. |
| 2014-05-19 |
52 |
5-501.16 storage areas, rooms and receptacles, capacity and availability - if disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories. observed no receptacle available |
| 2014-05-19 |
45 |
4-501.11 good repair and proper adjustment-equipment - observed heavy condensation leak in walkin. do not keep any food under area of leak or receptacle for catching the condensation water. gave instruction to repair. observed rinse water temperature g |
| 2014-05-19 |
38 |
2-303.11 prohibition-jewelry - except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. observed employee with watch and rubber wrist band. |
| 2014-05-19 |
8 |
6-301.12 hand drying provision - provide disposable towels at handsink at all times. observed towel dispenser needing new batteries. batteries replaced and dispenser functioning properly. |
| 2013-10-02 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - separate employee belonging from food process areas. observed phone on shelf with single serve items. removed and gave instruction. |
| 2013-10-02 |
46 |
4-501.14 warewashing equipment, cleaning frequency - maintain 3-comp sink free of food debris or grease. observed build up in rinse compartment of 3-comp sink. gave instruction. |
| 2013-10-02 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - maintain all food contact surfaces clean to sight and touch. observed biofilm inside ice machine and on shield. instructed 3-step cleaning process and cleaning was began. |
| 2013-10-02 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - maintain water temperature at sink that will not scald hands to promote handwash. handsinks are hand sensor faucets and the temperature at one kitchen sink and the bar sink were fluctuating a |
| 2013-10-02 |
6 |
2-301.14 when to wash - hands must be washed upon task change, before donning gloves, between glove changes, or frequently throughout work shift. observed glove change without handwash, wait staff enter kitchen from dining area without handwash, and wai |
| 2013-10-02 |
4 |
2-401.11 eating, drinking, or using tobacco - employee drinks shall be stored and consumed in a sanitary manner. do not use screw top bottles or sports cups to avoid hand mouth contamination. observed employee drink on prep table. removed and gave instr |
| 2013-01-08 |
53 |
all floors; walls; and ceilings shall be smooth and easily cleanable. observed broken tiles at baseboards. gave instruction. |
| 2013-01-08 |
46 |
maintain rinse and sanitize compartments of 3-comp clean and free of food debris. gave instruction. |
| 2013-01-08 |
45 |
maintain all equipment and utensils in good repair. resurface or replace cutting boards with deep cuts or stains. observed cutting boards with deep cuts and heavy stains. gave instruction. discard or repair unused equipment. observed non-functioning bun g |