| Violation Date |
Code |
Description |
| 2018-11-28 |
53 |
6-501.12 cleaning, frequency and restrictions - c - general cleaning needed on floors in hard to reach areas in facility including behind bar coolers, sides of cooking equipment in kitchen and floors of walk in coolers and storage areas.6-201.11 floors, w |
| 2018-11-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed bread and baked potaote warmer not holding required temperature. facility instructed to store tcs in adjacent warming cabinet until warmer is repaired. |
| 2018-11-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths on counter surfaces in kitchen. |
| 2018-11-28 |
37 |
general comment: 3-307.11 miscellaneous sources of contamination - c - ensure foods protected from miscellaneous sources of conamination. observed refrigerators lined with cryopac ice pack blanket on top of prep refrigerators and in contact with some food |
| 2018-11-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed rice at 50 degrees f, cheddar cheese stacked high and at 51 degrees f in prep refrigerator and chicken in prep unit near bar next to heat lamp at 60 degrees f. cdi, foods volu |
| 2018-11-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed baked potatoe in warming unit at 100 degrees f. cdi, operator reheated baked potatoe to 193 degrees f. warmer was not holding required temperature and not in good repair. pot |
| 2018-11-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed some plates and bowls stacked along prep lines with food debris on food contact area. cdi, equipment relocated for cleaning. |
| 2018-11-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw sausage stored over sauces and ready to eat food in walk in cooler. observed raw steak stored over package of pre-cooked pork. observed raw steak in walk in fr |
| 2018-11-28 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - observed handwashing sink not accessible at handwashing sink behind bar and dump sink supplied with soap and equipment stored on handwashing sink. cdi, equipment removed to provide access |
| 2018-11-28 |
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 food employee wash hands but use bare hands to turn faucet off after washing. cdi by in |
| 2018-11-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple uncovered employee beverages on prep table in kitchen. |
| 2018-08-23 |
8 |
6-301.12 hand drying provision - pf - observed no disposable towels available due to battery not working at 1 hand washing sink. cdi, employee repaired unit so that disposable towels provided while on-site. |
| 2018-08-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken stored over raw fish and raw beef removed from commercial packaging stored over fries in low reach in freezer. cdi, foods relocated for proper storage. |
| 2018-08-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed lettuce cold held in prep unit at 51 degrees f and cheddar cheese with date of preparation of 53 degrees f. cdi, operator voluntarily discarded foods. |
| 2018-08-23 |
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 cubano sandwiches cold held at 45 degrees f with date of preparation of 8/18, rice with date o |
| 2018-08-23 |
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 turkey stacked in deep container that was portioned and cooling in walk |
| 2018-08-23 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed door of low cold hold refrigerator not completely closing. repair. |
| 2018-08-23 |
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 pan stored at 3 compartment sink nearby soiled dishes.4-904.11 kitchenware and tableware-preventing contamination - c - |
| 2018-08-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris, grease and soil accumulating in fryer unit equipment doors and debris on top of dish machine. |
| 2018-08-23 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf - observed thermometer used in kitchen not accurate to within + or - 2 degrees f and operator stated small diamter probe thermomter not on-site. cdi, pic able to locate accurate |
| 2018-04-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed sour cream and lettuce overstacked above 45 degrees f. cdi, operator relocated foods to rapidly cool |
| 2018-04-09 |
6 |
2-301.14 when to wash - p - observed dishwasher handle soiled equipment and an employee touch face without washing their hands. observed an employee turn faucet off with their bare hands. cdi by instruction. |
| 2018-04-09 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf - observed oyster tags not being retained with box of oysters and pic |
| 2018-04-09 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed employee washing equipment at chemical dish machine but no chlorine sanitizer available and tested 0ppm as registered b |
| 2018-04-09 |
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 open package of mozzarella cheese that employees were not sure when open and tray of cooked sa |
| 2018-04-09 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 3 lights out under hood ventilation system, a broken chip storage bin. observed dish machine not calibrated and providing required sanitizer to sanitize equipment.4-202.11 food contact su |
| 2018-04-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet / soiled cloths stored on counter surfaces throughout kitchen. |
| 2018-04-09 |
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 3 ice scoops stored in soiled holsters and in-use knife stored in soil |
| 2018-04-09 |
52 |
5-501.13 receptacles - c - observed damage to bottom of outdoor dumpster. replace to prevent pest harborage. |
| 2018-04-09 |
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 recently prepared lettuce cooling in covered bin in walk in unit. cdi, o |
| 2018-01-03 |
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 back hand sink near produce/raw wing walk in unit and hand sink adjacent to co |
| 2018-01-03 |
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 two unlabelled squeeze bottles (water and oil) along cook line. |
| 2018-01-03 |
26 |
7-208.11 store labeled, first aid supplies to prevent contamination.-p observed rubbing alcohol stored at bar area next to clean glassware. cdi: rubbing alcohol relocated to office area. |
| 2018-01-03 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed that french dip on lightning lunch menu contains shaved prime rib, which is not a fully cooked product pe |
| 2017-10-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed back handsink used to hold linens, effectively restricting access to sink for handwashing. cdi: linens blocking sink were removed and access restored. repeat. |
| 2017-10-24 |
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 that double wrapped queso in walk in cooler failed to fall below 45f after the total 6 hour cooling time. cdi: pic had all q |
| 2017-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p obseved pork, spinach, diced tomatoes and romaine holding between 48f and 52f in cold drawers and in salad prep line. door to reach in unit was left cracked, likely causing the spinach t |
| 2017-10-24 |
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 two unlabelled containers of dairy cream in walk in and in reach in unit on expo line. cream fro |
| 2017-10-24 |
45 |
4-501.11 maintain equipment in good repair. observed several of the cold drawers on line with damaged handles, as well as a torn gasket on the reach in freezer by chicken wing prep area.4-502.11(a) maintain utensils in good repair. observed badly pitted p |
| 2017-10-24 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee preparing food while wearing a watch and various wristbands. |
| 2017-10-24 |
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 queso cooling in tightly wrapped containers in walk in unit. product had l |
| 2017-08-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ladder partially blocking access to back handsink near prep table. cdi: ladder moved. |
| 2017-08-11 |
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 food employee washing hands for less than 15 seconds at handsink adjacent to warewashing |
| 2017-08-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several tongs and scoops that were stored as clean with visible food residue on them. cdi: all soiled utensils were removed from service and placed at |
| 2017-08-11 |
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 several items cooling in walk in on speed rack and the temperature did not change after 15 minutes due to malfunctioning equ |
| 2017-08-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ranch at 49f in an ice bath where the ice did not sufficiently cover the product. observed walk in cooler blowing air at 47f and several items in the walk in holding at 45-46f. |
| 2017-08-11 |
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 ranch and mexi-ranch cooling in prep units designated for holding and guac |
| 2017-08-11 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed that stickers are still not being removed from avocados prior to washing. repeat. |
| 2017-07-28 |
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 two employees moving from cook line to handling walk in door w |
| 2017-07-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed straws in back handsink near warewashing area, indicating that the sink was being used for dumping in addition to handwashing. cdi: debris removed and employees |
| 2017-07-28 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed shellstock tags not in chronological order with several tags |
| 2017-07-28 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employees changing tasks from working on cook line to retrieving food from walk in (touching the handles of equipment) and then returning to working w |
| 2017-07-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shredhead potato mix (cheese, bacon, etc) holting at 49f in reach in. cdi: product relocated to walk in for rapid cooling. significant cold holding progress has been made since |
| 2017-07-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed crab butter hot holding at 125f in wells. cdi: butter reheated to 174f in steamer and placed back in well. |
| 2017-07-28 |
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 several unlabelled squeeze bottles and spice shakers on cook line. repeat. |
| 2017-07-28 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed that stickers are not being removed from avocados prior to washing process. remove sticker before washing. |
| 2017-07-28 |
45 |
4-501.11 maintain equipment in good repair. observed missing drip pans in the hood. buckets are being used as a makeshift catch pan. replace these. |
| 2017-07-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open and lid damaged on trash dumpster. |
| 2017-07-28 |
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 two pans of hot dogs, a container of pimento cheese, a container of chicken salad, and half and |
| 2017-06-01 |
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 cooling in walk in unit while covered in large plastic conta |
| 2017-06-01 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed several employees changing gloves without a proper handwash in between gloves. cdi: had pic address handwashing to employees through education and had them rewash hands and put |
| 2017-06-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed expo line handsink partially blocked by dish racks and the back prep handsink blocked with linens. cdi: items blocking sinks were moved and employees instructed |
| 2017-06-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed no sanitizer supply feeding into three compartment sink or dish machine at the time of inspection. all sanitizer spray bottles were filled from three compartme |
| 2017-06-01 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed soup, queso, and chili inside a hot box holding below 135f. pic stated that steamer is inoperable, and that the items were most likely not reheated p |
| 2017-06-01 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing under running water holding at 70f in prep sink. cdi: shrimp were panned and taken to walk in for cooling. |
| 2017-06-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items inside salad cold holding unit holding between 48f and 52f during inspection. pic stated that the unit had been freshly stocked this morning with items from the wa |
| 2017-06-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp wiping cloth in bar area not held in a sanitizer bucket and the cook line and expo line sanitizer buckets reading 0ppm quat sanitizer. (both were filled from the three compartm |
| 2017-06-01 |
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 unlabelled spice shakers along cook line. |
| 2017-06-01 |
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 small knife stored in a hole on the bun warmer adjacent to hot box. cdi: |
| 2017-06-01 |
45 |
4-501.11 maintain equipment in good repair. observed steamer for reheating foods for hot holding, as well as salad cold holding unit inoperable at the time of inspection. technician arrived during inspection to repair steamer and work order was made for s |
| 2017-06-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris buildup on top of dish machine and on shelves adjacent to three compartment sink. |
| 2017-06-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee beverage stored on top shelf in walk in cooler over covered prepped food items. cdi: drink as voluntary discarded. |
| 2017-03-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsinks at the bar and on the cooking line blocked with trashcans. repeat. cdi by moving trashcans. |
| 2017-03-28 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed last weeks worth of shellstock tags with no date mark. cdi b |
| 2017-03-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two metal containers with slight build up of debris. cdi by removal for recleaning. |
| 2017-03-28 |
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 employee recontaminate hands by touching faucet with bare hands. cdi by rewashing fol |
| 2017-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a single layer of portioned lettuce and tomato slices measuring at 52. all other layers measuring 45 and under. cdi by voluntary disposal of top layer. |
| 2017-03-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grits and marinara in a steam well measuring at 125 and 127 respectively. steam well was not plugged into a power source. cdi by voluntary disposal of food and plugging in the |
| 2016-12-30 |
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 grout beginning to degrade near the dish machine, and near the pizza prep coo |
| 2016-12-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup on the back of the cold holding unit, the faucets to the hand wash sinks, the fan covers in the walk in cooler and freezer, the pipe |
| 2016-12-30 |
45 |
4-501.11 maintain equipment in good repair. observed two rusted shelves in the pizza prep reach in cooler. have replaced.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cutting boards with deep |
| 2016-12-30 |
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 a container of chicken salad cooling in a reach in cooler that is consta |
| 2016-12-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the chicken lowboy not holding product at 45f or below. cdi-the bottom drawer containing 4 pans of chicken and a container of bagged pasta were placed into the walk in cooler |
| 2016-12-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a starbucks drink sitting in the hand wash sink next to the fry station. cdi-the drink was discarded. only use hand wash sinks for hand washing. |
| 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 squeeze bottle condiments in the pizza station. label these with the common name of the item. -0- |
| 2016-09-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed plastic cup on top of steamer. cdi - pic voluntarily discarded. -0- |
| 2016-09-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice dumped in kitchen handsink. cdi - pic reminded all staff to only use handsinks for handwashing. -1- repeat |
| 2016-09-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on tongs and stacked bus tubs and sticker residue on the outside of plastic and metal containers. cdi - pic pulled the tongs and containers fo |
| 2016-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salad dressings at room temp in an ice bath at 54f. cdi - pic placed these temporarily on time and will discard after 4 hours. emailed tphc form today. -1.5- |
| 2016-09-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in the bar area. maintain and increase as necessary pest control schedule. -0- repeat |
| 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 grease buildup behind cooking equipment. clean b |
| 2016-09-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on cutting boards and prep tables in the kitchen. keep in sanitizer solution between uses. -0- |
| 2016-09-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal bowls on the drying rack. cdi - bowls separated to air dry. -0- |
| 2016-09-28 |
45 |
4-501.11 maintain equipment in good repair. observed standing water in the bottom of the prep cooler and to the left of the walk in near the cook line, pitted pots, missing drip pans in the hood and deeply stained plastic bus tubs. repair or replace these |
| 2016-09-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open doors on both dumpsters. -0- |
| 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 with watch on wrist. cdi - pic instructed removal. 2-402.11 use head coverings, beard guards and clothing to restrain |
| 2016-06-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a trash can and rack stored in front of the hand at the cook line blocking access. cdi- move dto another location. keep the sink clear for proper hand washing |
| 2016-06-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf -observed build-up on the can opener and slicer. clean and sanitize regularly. cdi- clean and sanitized during inspection. repeat4-501.114 maintain sanitizer |
| 2016-06-13 |
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 chili in a half pan in the walk-in cooler made yesterday at 51 f. cdi-due to improper cooling product was voluntarily disc |
| 2016-06-13 |
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 soup and chili in the walk-in cooler not properly date marked. observed several tcs foods left in proper coolers overnight not dat |
| 2016-06-13 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed residential raid in the facility at the bar. cdi- discarded. |
| 2016-06-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies at the bar area. keep floors free of standing water and clean floor drains frequently. contact pest control for service to ensure the facility is pest free. |
| 2016-06-13 |
47 |
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 the shelving in the walk-in cooler. repeat-observed debris on the exterior of the dish machine. |
| 2016-06-13 |
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 build-up on the floors under cook line.-observe |
| 2016-03-28 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed some tags without the date the last shellstock was used. cd |
| 2016-03-28 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf no soap observed at one of the two kitchen hand sink. cdi- soap placed at the hand sink during inspection. keep sinks properly stocked at all times to ensure proper hand washing. |
| 2016-03-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf -observed build-up on the tea urn nozzles and slicer. clean and sanitize regularly. cdi- clean and sanitized during inspection. |
| 2016-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed black beans, corn, chick peas, and various other foods in the top rail at the line coolers at 50>f. some foods in the same units were below 45 f and the ambient air for both un |
| 2016-03-28 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed bucket with raw chicken wings stored on top of beef. cdi- moved to another location.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cooked cooled baked p |
| 2016-03-28 |
47 |
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 the shelving in the walk-in units. |
| 2016-03-28 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water at the rear hand sink cut off at the valves due to needing repairs. repair hand sink. |
| 2016-03-28 |
53 |
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 floor tiles at the wait area. replace damaged tiles.6-501.12 floors, wa |
| 2016-03-28 |
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 large container of salsa in the walk-in cooler measured 63 f observed covered in t |
| 2015-12-21 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed dishwasher handling soiled and clean plates wearing the same gloves. cdi - pic instructed handwashing and glove changing with instruction. -1.5- |
| 2015-12-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one spray bottle of bleach without label. cdi - pic labeled container. -0- |
| 2015-12-21 |
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 observed several contienrs of cooling meats, such as shrimp, with tight fitting lid |
| 2015-12-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats in the bar area near the first dump sink. maintain drains and flush with water at the end of service at night. -0- repeat |
| 2015-12-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed line of front line plates with devris present. cdi - pic had dishwasher clean plates. -0- |
| 2015-12-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed lid ajar on dumpster. keep closed. -0- |
| 2015-12-21 |
54 |
6-303.11 intensity-lighting - c observed two lights out under the hood system. replace these bulbs.-0- |
| 2015-12-21 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed cracked prep door handle near pizza oven and rusting shelving in the same unit. |
| 2015-09-11 |
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 wall behind dishwasher in need of cleaning. |
| 2015-09-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of food debris on equipment and surfaces. |
| 2015-09-11 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in prep area need to be replaced or resurfaced. -0 points- |
| 2015-09-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous filter flies in bar area. -0 points- |
| 2015-09-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spring mix, spinach portions, and diced tomatoes above 45 degrees see chart above. cdi all items discarded. |
| 2015-09-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p dishwasher not registering sanitzer . cdi ecolab rep arrived during inspection and primed machine and registered appropriate levels of sanitizer.-0 points- |
| 2015-04-27 |
14 |
4-602.11(e)(4) - ice machines shall be cleaned at a frequency to preclude accumulation. observed build up in ice machine. clean. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed metal food pans with |
| 2015-04-27 |
21 |
general comment3-501.18 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 one container of sauce in walk in cooler dated to expire 2-23-15. |
| 2015-04-27 |
35 |
general comment3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. multiple containers of oils and dressing in kitchen with no label. cdi - all labeled. |
| 2015-04-27 |
36 |
general comment6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies on bulk can goods rack. continue with pest control service. |
| 2015-04-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. multiple pans wet stacked together on dryiung racks. cdi - separated. |
| 2015-04-27 |
47 |
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 shelves at bar and on nonfoood contact surfaces of deli slicer. clean. |
| 2015-04-27 |
45 |
general comment4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards in need of resurfacing. 4-501.11 maintain equipment in good repair. one split gasket on low prep cooler. replace. |
| 2014-12-23 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. keep beer coolers free of standing water. |
| 2014-12-23 |
45 |
general comment4-501.11 maintain equipment in good repair. chipping paint and rust on shelves near prep sinks. |
| 2014-12-23 |
41 |
general comment3-304.12 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. ice scoop stored with handle contacting ice in bar ice bin. cdi - |
| 2014-12-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cooked pasta, cooked chicken, and shredded cheese above 45f in cold drawer. cdi - items discarded as they were in cold drawer since last night. vr - will return within 10 days to verify |
| 2014-12-23 |
17 |
general comment3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p grits and soup reheating in steam table; unlikely to reach 165f within 2 hours. cdi - items placed on grill top to reheat. |
| 2014-12-23 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no papertowels at handsink in kitchen. cdi - papertowels restocked during the inspection. |
| 2014-09-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed the handsink at the bar had been used as a dumpsink. 6-301.14 post a handwash sign at each handsink. signs given to the pic as they were not posted at all h |
| 2014-09-11 |
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 spinach and corned beef were past the 4 day limit for holding at 42-45f. cdi - discarded. |
| 2014-09-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed several items in the cold holding drawers at >45f. return visit required. items placed on ice. also observed blanched green beans at 60f. these were discarded. facility n |
| 2014-09-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. keep the beer coolers clean and free of standing water and debris. |
| 2014-09-11 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed a towel sitting on the cutting board on the line. cdi - placed in sanitizer. |
| 2014-03-12 |
46 |
observed the hot water handle fell off the 3 compartment sink. repair. plumber was called immediately. |
| 2014-03-12 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. facility must have a proper consumer advisory on their menu for all undercooked items. observed the facility has parasite destruction |
| 2014-03-12 |
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 below. observed shredded cheese and cut lettuce at 56f and 61f in the cold holding unit across from the |
| 2014-03-12 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. maintain sanitizer at approved levels. observed the dish machine was at 0 ppm. after priming, it began to sanitize at 100 ppm. |
| 2013-05-09 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employee put raw steak on grill then handle utensils/spice container without changing glov |
| 2013-05-09 |
8 |
ensure paper towels are available at handsinks at all times. observed no paper towels available at bar handsink and back kitchen handsink; cdi by instruction. |
| 2013-05-09 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employee handling dirty then clean dishes without washing hands; cdi by instruction. |
| 2013-05-09 |
12 |
3-402.12 ensure that any fish that is to be sold partially cooked has been properly parasite destroyed; and written documentation of parasite destruction is available on site. observed salmon that will be served undercooked on menu; no parasite destructi |
| 2013-05-09 |
12 |
3-203.12 ensure that the date the last shellstock from the container is sold or served is recorded on the tag; and the tags are maintained in chronological order. obseerved tags not being dated; not kept in chronological order; cdi by instruction. |
| 2013-05-09 |
13 |
3-302.11 ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready to eat foods during storage; preparation; holding; and display. observed raw salmon stored over oysters that can be served r |
| 2013-05-09 |
45 |
observed damaged oil hose for fryer; ensure equipment is maintained in good repair. |
| 2013-05-09 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed chicken on ice 61f; ranch 50f; egg 50f; chicken/pasta 49f in tops of prep cooler; cdi by cooling. ensure all coolers are properly functioni |
| 2013-05-09 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed open spinach; lettuce with no date marking; improper date marking on chicken; chicken salad; cdi by instruction. |
| 2013-05-09 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed no disclosure and incorrect reminder on menu; cdi; menu has been addressed at corporate |
| 2013-05-09 |
53 |
ensure floors are maintained in good repair; observed heavy floor damage; floor repair will begin in next few weeks. |
| 2013-05-09 |
13 |
ensure food only contacts surfaces of cleaned and sanitized utensils. observed peppers stored in direct contact with cooler shelves; cdi by moving. |
| 2013-02-19 |
53 |
6-501.11-physical facilities shall be maintained in good repair. observed kitchen flooring splitting at the seams allowing water underneath. repair kitchen floor. |
| 2013-02-19 |
47 |
4-602.13-nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food residue on shelving in cook area. |
| 2013-02-19 |
45 |
4-202.11-multiuse food-contact surfaces shall be free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. observed cracked plastic food storage container and pitted cutting board. cdi-plastic container and cutting board we |
| 2013-02-19 |
14 |
4-601.11-equipment food-contact surfaces and utensils shall be clean to sight and touch. observed dried food residue on can opener and slicer. cdi-can opener and slicer were cleaned and sanitized. |
| 2012-11-21 |
14 |
4-601.11-equipment food-contact surfaces and utensils shall be clean to sight and touch. observed food residue on tomato slicer. metal pans and tongs stored as clean. cdi-slicer; metal pans and tongs were cleaned and sanitized. |
| 2012-11-21 |
53 |
6-201.13- maintain floor seam seals. observed floor seams splitting causing water to get under flooring. |
| 2012-11-21 |
20 |
3-501.16-time/temperature control for safety foods cold holding must be held at 45f or below. observed butter 50f and chicken salad 48f in reach-in cooler. do not over stack foods in containers. cdi-chicken and butter were voluntarily discarded. |
| 2012-11-21 |
8 |
5-205.11-handwashing sink-operation and maintenance. observed soap dispenser not working and hot water handle loose causing just a trickle of hot water available for washing hands. cdi-soap dispenser was repaired and hot water handle was repaired. |