| Violation Date |
Code |
Description |
| 2019-01-02 |
45 |
4-501.12 cutting surfaces - c replace cutting boards with deep cuts and heavily stained. all cutting boards shall be smooth and easily cleanable. 0 points.general comment: several risk factors were repeated during the inspection. facility shall closely ev |
| 2019-01-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth that were soiled and stored on prep surfaces throughout. 0 points. |
| 2019-01-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. several bottles of house made sauces and oil were lacking labels. flour was also observed not labeled. repeat - 1 point. |
| 2019-01-02 |
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 packaged mozzarella cheese was cooling in dense container with little air flow circ |
| 2019-01-02 |
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 sliced tomatoes, goat cheese, pulled chicken, sausage and several other foods were said to be stored in cold hold units since last night wit |
| 2019-01-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p large container of lettuce in 1 door reach in unit, sliced tomatoes in flip top unit, milk in 1 door reach in unit in bar area and sour cream in ice bath were cold holding >41 degrees. c |
| 2019-01-02 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging./3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed several foods throughout refrigeration uncover |
| 2018-09-13 |
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 food employee was using gloved hands to place dirty dishes by dish mach |
| 2018-09-13 |
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 food employee touched garlic bread toast with bare hands before being serviced to a customer. cdi bread was discard |
| 2018-09-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p several utensils and plates that were stored as cleaned were soiled. observed soiled knife stored as cleaned din knife case, also observed tongs that were cleaned st |
| 2018-09-13 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p meatballs and marinara were below 165 degrees when checked after being reheated. cdi- foods were placed back on the stove top and adequately reheated to at le |
| 2018-09-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p chicken soup and meatballs were hot holding below 135 degrees. this was due to the hot hold unit not being properly adjusted to be able to hold foods at 135 degrees. cdi- foods were reh |
| 2018-09-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p mozzarella cheese, housemade sauce and pulled chicken were all cold holding above 45 degrees. these foods were in this unit overnight. cdi- foods were voluntarily discarded by pic repeat |
| 2018-09-13 |
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 foods such as sliced tomatoes, goat cheese, house made sauce, lettuce, chicken and other items were lacking date marks and were stored in co |
| 2018-09-13 |
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 grilled chicken wings were cooling on a speed rack at room temperature, a dense con |
| 2018-09-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. several bottles of house made sauces and oil were lacking labels. 0 points |
| 2018-09-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. several foods throughout refrigeration and prep surfaces were bieng stored without a cover. cdi- foods were covered during the inspection. |
| 2018-09-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on interior and exterior of equipment, remove oil spills from floor and grill station. -0 points.general note:facility needs to work on bette |
| 2018-01-30 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- |
| 2018-01-30 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce over rte cut lettuce that has been washed. cdi - pic educated employees about storage order. storage order reversed. -0- |
| 2018-01-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed freshly dispensed sanitizer at 0 ppm quat concentration. cdi - pic repaired dispenser during the inspection. -0- |
| 2018-01-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sour cream in table top ice bath at 63f. observed tcs foods in first prep unit nearest the kitchen entrance with foods cold holding at 45-51f in the top and bottom sections of t |
| 2018-01-30 |
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 one plastic spatula with handle touching food in the flip top. -0- |
| 2018-01-30 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door propped open during service without air curtain or screen. -0- |
| 2018-01-30 |
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 glasses stored on the floor in the dry storage. -0- |
| 2018-01-30 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed top missing on wall mounted cup dispensers. cdi - pic put aluminum foil over these units. repeat -.5- |
| 2018-01-30 |
49 |
5-205.15 maintain a plumbing system in good repair. observed out of service signs on one urinal in men's restroom and one out of service toilet in women's restroom. -1- repeat |
| 2018-01-30 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open on all dumpsters and lid open on one. -0- |
| 2017-10-06 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in the restrooms. -0- |
| 2017-10-06 |
49 |
5-205.15 maintain a plumbing system in good repair. observed slow draining handsink to the left at the kitchen entrance. -1- |
| 2017-10-06 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed no cover on the top of all mounted cup dispensers. -0- |
| 2017-10-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal bowls over the dish machine drain board. -1- repeat |
| 2017-10-06 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed |
| 2017-10-06 |
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 one plastic pan of angel hair pasta cooling with a tight lid in place. -0 |
| 2017-10-06 |
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 on food employee wash hands and dry them with wiping cloth that was not clean. cdi - hand |
| 2017-05-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled squeeze bottle of chemical on top of the beer cooler. cdi - pic labeled during the inspection. -0- |
| 2017-05-10 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed rear door propped open at the beginning of the inspection.6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen. -1- |
| 2017-05-10 |
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 the gaskets of the reach in and walk in coolers. clean these areas. -.5- |
| 2017-05-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pans in the dish area. separate these and allow them to air dry. -.5- |
| 2017-01-25 |
45 |
4-501.11 maintain equipment in good repair. observed outer parts of stacked metal pans heavy soiled and damaged. either deep clean or replace. -0- |
| 2017-01-25 |
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 bottles of dressings and olive oil in the flip top. label these with the common name of the food. -1- re |
| 2017-01-25 |
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 tight wrapping on cooling hummus and black bean paste. cdi - pic vented th |
| 2017-01-25 |
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 unlabeled tcs foods in the flip top. cdi - pic had employee date mark these items with the date |
| 2016-10-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed vegetable stock not hot held at 135 f. cdi- placed on tphc |
| 2016-10-31 |
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 bare hand contact of cheese in top of pizza prep unit. cdi- instruction provided; procedure changed |
| 2016-10-31 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one red bucket at 0 ppm. cdi- remade |
| 2016-10-31 |
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 no date marking of tcs foods in top of prep units. |
| 2016-10-31 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed cooked tcs foods in cooling in prep uint and at room temperature. cdi- temporary tphc |
| 2016-10-31 |
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 working containers of foods unlabeled. |
| 2016-10-31 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one fly. |
| 2016-10-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed slight debris on non-food contact surfaces. |
| 2016-05-17 |
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. - repeat - floors throughout kitchen are in need of repair. pic is aware and states fl |
| 2016-05-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - cleaning needed on some of the shelving for plates, gaskets, and exterior of reach in doors. |
| 2016-05-17 |
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 not properly dated. cdi- items dated. thoroughly discussed with establishment the need of date marking all tcs/phf |
| 2016-05-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - '0 pts - spinach dip read 118f. cdi- item reheated. |
| 2016-05-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed slicer stored as clean with visible food debris. observed salad spinner and other unused equipment soiled. cdi- items to be cleaned. any items not u |
| 2016-01-27 |
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 wash hands for less than 10 seconds total. cdi- employee rewashed hands.2-301.1 |
| 2016-01-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed food employee obtain water for use in kitchen from hand sink. discontinue this practice. hand sinks are considered a soiled surface and should not be used for |
| 2016-01-27 |
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 - 0 pts - two containers of pasta were not dated. thoroughly discussed with establishment the need of date marking all tcs/phf food product |
| 2016-01-27 |
42 |
4-901.11 equipment and utensils, air-drying required - c - 0pts - observed a stack of pans in need of air drying. assess air drying procedures. |
| 2016-01-27 |
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. - 0 pts - floors throughout kitchen are in need of repair. pic is aware and states floo |
| 2015-08-03 |
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.- repeat - walls: cleaning needed in warewashing room under |
| 2015-08-03 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - assess make top units where some foods are out of temperature compliance. // assess shelving in reach ins and dry storage for chipping and rusting. |
| 2015-08-03 |
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. - 0pts - ice scoop handle stored in direct contact with ice. |
| 2015-08-03 |
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 - .repeat - several pans of portioned chicken, fresh mozzarella cheese, portioned |
| 2015-08-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - several tcs foods stored in small make top next to grill and salad make top are reading 45-58f. currently establishment is keeping lids off the units during the lunch and dinner rush a |
| 2015-08-03 |
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 employee place rte celery on cooked pizza with bare hands. cdi- pizzas were discarded. |
| 2015-04-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.- 0 pts - employee beverage stored in beverage area next to tea dispenser and above reach in. cdi- pic moved beverage. |
| 2015-04-30 |
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 - repeat - portioned chicken, bbq chicken, quinoa, and cheeses were not dated. cdi- pic dated all items. |
| 2015-04-30 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p - 0 pts - broccoli soup was reheated to 149f. cdi- soup was heated to 166f.ensure that thermometers are being used to verify final cook and reheat temperature |
| 2015-04-30 |
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.- 0 pts - cleaning needed on walls throughout warewashing |
| 2015-04-30 |
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 - 0 pts - portioned chicken tightly covered in walk in cooler. cdi- chicken was loo |
| 2014-12-08 |
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 general cleaning needed in the dish washing are |
| 2014-12-08 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed a handsink not tightly secured to the wall. |
| 2014-12-08 |
45 |
4-501.11 maintain equipment in good repair. observed a small damaged area inside the microwave. |
| 2014-12-08 |
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 handles on utensils touching ready to eat lettuce. also observed a few |
| 2014-12-08 |
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, working container of spice. |
| 2014-12-08 |
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 in the walk in cooler several prep pans of cooked chicken (portioned) not dated. cdi - dated during inspection. |
| 2014-07-14 |
36 |
6-501.111 controlling pests - pf. maintain the premises free of pests. observed a few flies in the facility in the dry storage area. |
| 2014-07-14 |
4 |
2-401.11 eating, drinking, or using tobacco - c. drinks must be handled and consumed in a manner to prevent contamination from the premises. observed an employee water bottle sitting on a food prep surface. cdi - discarded. |
| 2014-07-14 |
39 |
3-304.14 wiping cloths, use limitation - c. store wet wiping cloths in sanitizer between uses. observed wet wiping cloths on multiple prep surfaces when the inspection began. |
| 2014-07-14 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. maintain good equipment and repair of all equipment. observed the hot water handle on one side of the 3 compartment sink was broken. facility called a plumber for repair. the facility dish machi |
| 2014-07-14 |
52 |
5-501.111 area, enclosures and receptacles, good repair - c. maintain garbage receptacles in good repair. observed the lids caved in on the dumpster. |
| 2013-12-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-12-06 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils4-601.11. ensure equipment food contact surfaces and utensils are clean to sight and touch. observed two soiled tongs stored as clean and a soiled soada gun nozzle at ba |
| 2013-12-06 |
7 |
3-301.11 preventing contamination from hands3-301.11 ensure that food employees do not contact exposed, ready-to-eat food with their bare hands.observed pic state barternder staff still using bare hands to add garnishes to drinks. cdi- instruction provide |
| 2013-05-16 |
34 |
the thermometer in the wait station cooler had a range of 100f-600f. facility needs a thermometer appropriate for cold temperatures. cdi. |
| 2013-05-16 |
31 |
cool using approved methods such as shallow and vented pans. observed just sliced chicken at 58f tightly covered. cdi by venting. |
| 2013-05-16 |
26 |
all chemical bottles must be labeled with the common name. observed a bottle of sanitizer unlabeled. cdi. |
| 2013-05-16 |
7 |
bare hand contact with ready to eat food is prohibited. observed the bar did not have any way to serve limes ect without bare hand contact. cdi; tongs were placed out. |
| 2013-01-14 |
42 |
store utensils in clean; dry locations that are routinely monitored. observed knife stored with blade in a slot in need of cleaning. observed refrigerated plated stored underneath wire shelving presenting rust/chipped paint. |
| 2013-01-14 |
11 |
food containers must protect integrity of food. food in dented cans shall not be used; and product shall be segregated from food supply. observed several dented food cans stored in food supply. cans were removed. |
| 2013-01-14 |
8 |
designated handwash sinks shall be used for no other purposes than handwashing. observed soiled glasses and pitcher stored in handwash at bar. corrected. |