| Violation Date |
Code |
Description |
| 2018-12-03 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed several broken tiles in walk in unit and a small hole in the inner side of door |
| 2018-12-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several sanitizer buckets reading less than 100 ppm qac after lunch rush. |
| 2018-12-03 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed cook wearing a watch while engaged in food prep. |
| 2018-12-03 |
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 observed beer cheese cooling in deep, covered metal containers on a shelf in walk i |
| 2018-12-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs items (greens, tomato, cole slaw, and blue cheese) in far left flip top unit (across from fryers) holding between 47f and 50f. all aforementioned products were voluntari |
| 2018-12-03 |
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 six pans of beer cheese at 79-84f more than 2 hours after cooling began. cdi: all beer cheese voluntarily discarded. |
| 2018-12-03 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed marinara sauce holding at 84f in steam wells. all other items in steam wells were well over 150f during inspection. pic believes that sauce was place |
| 2018-12-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine producing a 0 ppm sanitizer residual during inspection. ehs and pic attempted to prime machine and check tubing, but could not fix the issue. cdi: |
| 2018-12-03 |
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 employee in dish area loading dirty dishes, then moving to unl |
| 2018-09-18 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at hand sink at atrium bar. cdi: paper towels provided. |
| 2018-09-18 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw turkey burger patties stored above raw salmon incold drawers beneath grill. cdi: storage order corrected to place salmon above poultry products. repeat. |
| 2018-09-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cheese sauce and marinara holding at 124f and 116f respectively. cdi: both products reheated on stove top to 165f and placed back into holding. repeat. |
| 2018-09-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in cold units holding above 45f. lettuce, cheese, and slaw in app unit were all held in insufficient ice baths between 53f and 67f. raw chicken and steak in burger |
| 2018-09-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in dining room and around bar during inspection. |
| 2018-09-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observedseveral squeeze bottles across grill line with no labels to indicate contents. repeat. |
| 2018-09-18 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed several broken tiles in walk in unit, frp buckled outside door to walk in unit, |
| 2018-09-18 |
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 grits with a date of 09/10 in reach in unit, as well as ham cut on 09/16 with no date. cdi: grit |
| 2018-06-14 |
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 cooked ribs with no date, chive butter mixture dated for 05/28, ricotta cheese with no date, and |
| 2018-06-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw turkey burger patties stored above raw salmon in cold drawers beneath grill. cdi: storage order corrected to place salmon above poultry products. |
| 2018-06-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a pan of cooked chicken on grill top holding at 119f. cdi: chicken voluntarily discarded. |
| 2018-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes overstacked in flip top unit holding at 53f and covered salads holding at 60f in flip top unit near pizza oven. cdi: both products voluntarily discarded. note: several |
| 2018-06-14 |
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 three plastic pans of diced tomatoes and two salads cooling in tightly cov |
| 2018-06-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed downstairs dish machine reading 0 ppm chlorine sanitizer after being run several times. observed several wiping cloths for front of house area reading less tha |
| 2018-06-14 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups throughout faciity displayed with lip contact surfaces exposed to contamination from air. |
| 2018-06-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving on drying racks in need of cleaning to remove dust and greast buildup. |
| 2018-06-14 |
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 squeeze bottles and a spice shaker on grill line with no labels to indicate contents. repeat. |
| 2018-06-14 |
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 several broken tiles in walk in unit and loose caulking around meat prep sink. |
| 2018-01-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at dish machine less than 10ppm chlorine, dishes had been washed prior to inspection. cdi, pic changed sanitizer dispenser, concentration read 100ppm |
| 2018-01-23 |
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 milk in walk in cooler without date mark. cdi, pic voluntarily discarded. |
| 2018-01-23 |
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 soup, cut tomatoes, cut lettuce and marinated chicken in tightly sealed co |
| 2018-01-23 |
33 |
3-501.13 use approved thawing methods. observed tuna thawing in container filled with water. ensure thawing occurs under refrigeration or under cold running water. |
| 2018-01-23 |
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 2 squeeze bottles without identifying label. |
| 2018-01-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths throughout establishment stored on counters. |
| 2018-01-23 |
45 |
4-501.11 maintain equipment in good repair. observed shelving throughout establishment with early signs of rust. |
| 2018-01-23 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open lids on arrival. |
| 2018-01-23 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents s |
| 2017-10-10 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p- employee stated chicken on a stick was fully cooked. ehs observed chicken at 158-160f. cdi- chicken was cooked to 168-181f. |
| 2017-10-10 |
8 |
6-301.14 post a hand wash sign at each handsink.- observed handsink, at the newer bar down stairs handsink, without a hand washing sign. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf- observed down stairs b |
| 2017-10-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed spinach dip at 50f, rice at 48f and cooked grits at 50f. cdi- items were voluntarily discarded by the pic. |
| 2017-10-10 |
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- observed mac n cheese cooling in the walk in at 51f and covered in small b |
| 2017-10-10 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair.-repeat- observed cracked floor tile throughout the kitchen and walk in cooler. grout nee |
| 2017-10-10 |
54 |
6-303.11 intensity-lighting - c- provide 50 foot candles of light at each ice chest. |
| 2017-10-10 |
45 |
4-501.11 maintain equipment in good repair.-repeat- observed some shelving starting to rust in cold holding equipment and a broken handle on a reach in freezer. observed low boy drawers under grill non functional, facility is not using the equipment. also |
| 2017-09-28 |
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 roast beef and mac n cheese not meeting the cooling parameters. also obse |
| 2017-09-28 |
2 |
2-103.11 (m) person in charge-duties - pf- through conversation with a food employee, the employee was unable to provide the ehs with proper food borne related illnesses and exposures. each food employee should know the five major reportable food borne il |
| 2017-09-28 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. wash hands after activities that contaminate them. -p- observed an employee don gloves without washing hands. also observed employees handle soiled equipment and then attempt to work with |
| 2017-09-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p- observed an employee handle raw chicken and then handle ready to eat chicken with the same gloved hand. observed an employee cut a quesadilla with a knife that was used for opening a seale |
| 2017-09-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p repeat- observed an employee activity using sanitizer at 50 ppm quat. cdi- pic brought the concentration back to 200 ppm quat and re-sanitized the prep surfaces. 4-602. |
| 2017-09-28 |
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 roast beef cooked and dated for 9/27 and still at 67f. head chef stated the item had not been removed from the cooler since |
| 2017-09-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- observed chicken at 110f and pork at 112f. cdi- pic voluntarily discarded the items. |
| 2017-09-28 |
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 noodles at 43f and dated for 9/23. at this temperature tcs foods may only be kept for 4 days. o |
| 2017-09-28 |
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 several working containers on the cook line in need of labeling. |
| 2017-09-28 |
45 |
4-501.11 maintain equipment in good repair.- observed split gasket on several cold holding units. observed some shelving starting to rust in cold holding equipment and a broken handle on a reach in freezer. 4-501.12 resurface or replace cutting surfaces t |
| 2017-09-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.- observed dry food items stored less than 6 inches off the floor. example packaged ketchup. |
| 2017-09-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- observed several employees without beard guards and preparing food. |
| 2017-09-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.-repeat- observed fruit flies throughout the facility. ensure facility contacts a pest management company to address the issue.6-501.112 removing dead or trapped birds, insects, rodents |
| 2017-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- repeat- observed grease build on the cookline and handles of equipment. also observed minor food debris build up on the inside of cold holding equipment gas |
| 2017-09-28 |
49 |
5-205.15 maintain a plumbing system in good repair.- observed two leaking faucets in a server station. |
| 2017-09-28 |
52 |
5-501.111 keep storage areas and bins for waste in good repair.- observed outside dumpster in need of repair do to rust and holes. |
| 2017-09-28 |
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- observed cracked floor tile throughout the kitchen. also observed ceiling tiles |
| 2017-09-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.- observed several personal items stored with clean utensils and other retail items. 6-202.11 shield the lights or provide shatter-resistant bulbs |
| 2017-06-07 |
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 line cook employee wash his hands after handling raw beef. employee washed his hands pro |
| 2017-06-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed bar handsink with ice and lemons inside. also observed kitchen hand sink with lettuce and italian dressing inside. cdi- both sinks were cleaned out. |
| 2017-06-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. - repeat- pf- observed sticker residue and minor food debris build up on several stacks of pans stored clean. 4-501.114 maintain sanitizer at correct concentration |
| 2017-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed pepperoni, grits, and pasta all above 45f. see temp chart for corresponding temperatures. cdi- pic voluntarily discarded the items.note: in 2019, all tcs foods must be cold hel |
| 2017-06-07 |
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 toxic pesticides stored in the kitchen. manufacturer's label says for home use only. cdi- pic vol |
| 2017-06-07 |
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 chicken wings (47f), turkey (61f), and ham (61f) in deep containers and t |
| 2017-06-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed several areas in the facility with fruit flies. |
| 2017-06-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- repeat- observed grease build on the cookline and handles of equipment. also observed minor food debris build up on the inside of cold holding equipment. |
| 2017-06-07 |
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 floors in hard to reach areas in need of cleani |
| 2017-06-07 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.- observed several lights without light shield throughout the dry storage. |
| 2017-03-24 |
8 |
6-301.14 post a handwash sign at each handsink. - observed bar sink without handwashing sign. pic was given a handwashing sign. |
| 2017-03-24 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p- observed raw chicken stored above raw fish in the walk. cdi- pic rearranged the storage order. 3-302.11(a) separate raw animal foods from rte foods. -p- observed raw chicken stored above rt |
| 2017-03-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed the meat slicer stored clean and soiled with food debris. also observed pans stored clean with minor food debris left on them. cdi- all items were mo |
| 2017-03-24 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. 2-101.11 pic shall be present during all hours of operation. -pf - observed no pic certified in a food protection management course present during the start of the insp |
| 2017-03-24 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p- observed marinara sauce at 98f on hot hold counter. pic stated the time of prep was at 9 am. cdi- pic had an employee place |
| 2017-03-24 |
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 slaw, artichokes, diced ham, diced turkey, sliced turkey and sliced ham prepared yesterday without dates. cdi- pic was able to bac |
| 2017-03-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf- observed one bottle of sanitizer not labeled. cdi- employee labeled. |
| 2017-03-24 |
45 |
4-501.11 maintain equipment in good repair.- observed several split gaskets throughout the facility. also some shelving is starting to rust in cold holding equipment. |
| 2017-03-24 |
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 working squeeze bottles not labeled and others with a faded label. |
| 2017-03-24 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. - observed two employees prep food while wearing a watch. |
| 2017-03-24 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf 0.5pts- observed no quat test strips during the inspection. a vr will occur no later than 4/3/17 to ensure the facility obtains test strips. |
| 2017-03-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris build up in cold holding equipment and in the gaskets of those units. clean as needed to reduce and prevent this build up. |
| 2017-03-24 |
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 holes in walls throughout the facility. also observed detached baseboards thr |
| 2017-03-24 |
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 cut lettuce and pre-made salads at 61f and tightly covered. cdi- pic unco |
| 2016-12-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice dumped into one hand sink in the kitchen. pic educated staff. |
| 2016-12-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf 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 incorrec |
| 2016-12-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory with no indication of what asterisk means- cooked or order or cooked per customer request |
| 2016-12-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a small concentration of gnats/ fruit flies at downstairs bar. |
| 2016-12-09 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. ensure no contamination by hands for dry products. use a scoop with a handle. observed several dry products with no handled scoop buried in product. |
| 2016-12-09 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed one of 4 downstairs restrooms without hot water. pic was already aware, called service, and placed out of order sign on door. |
| 2016-12-09 |
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 clean knives stored hanging between equipment. |
| 2016-09-15 |
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 of oils and condiments without label. label these with the common name of the food. repeat -1- |
| 2016-09-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed lipstick stains on wine glasses hung as clean in the bar outside the kitchen. cdi - pic moved these to the dish room for cleaning. 4-602.11 clean the |
| 2016-09-15 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed facility using time for sun |
| 2016-09-15 |
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 cole slaw cooling in walk in while tightly wrapped. cdi - pic loosened wra |
| 2016-09-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats and flies on several levels in bars, can washes and kitchen. maintain and increase as necessary the pest control methods. -0- |
| 2016-09-15 |
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 holes in the lower walls near the employee restroom and an unfinished ceiling |
| 2016-09-15 |
45 |
4-501.11 maintain equipment in good repair. observed damaged floor in the walk in cooler and at the entrance to the walk in. repair these. repeat -1- |
| 2016-09-15 |
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 bar dump sink and handsink throughout the facility. clean. -0- |
| 2016-09-15 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at the drain of the cook line handsink. repair. -0- |
| 2016-09-15 |
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 clean dishes drying on soiled shelf and a bin of cleaned utensils stored near the walk in with soiled tongs on top. clea |
| 2016-06-17 |
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 wait staff come into kitchen for tea preparation without handwa |
| 2016-06-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed steel wool and scour pad in and around the handsink at the entrance to the bar. cdi - items move to dump sink and basin cleaned. -0- |
| 2016-06-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored next to raw onions in walk in cooler. cdi - chicken separated from onions hanging on the wall. 3-302.11(a) separate the different types of raw animal foods. -p o |
| 2016-06-17 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed one freshly reheated penne pasta in meat sauce at 119f in hot box. cdi - pasta reheated to over 165f. -0- |
| 2016-06-17 |
28 |
3-302.13 pasteurized eggs substituted for raw eggs for certain recipes - p observed shelled eggs used in recipe for caesar's salad without pasteurization. cdi - pic contacted vendor for verification of pasteurization. -0- |
| 2016-06-17 |
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 lettuce tightly wrapped in preparation for cooling. cdi - pic |
| 2016-06-17 |
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 working containers of oil, spices and sauces at the pizza station without labeling. -0- repeat |
| 2016-06-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several food employees with wristwatches, rings and bangle bracelets while preparing food. cdi - pic instructed removal of all these |
| 2016-06-17 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed clear plastic cups in each bar outside of protective covering for the lip area. keep the lip area of the cups protected. -0- |
| 2016-06-17 |
45 |
4-501.11 maintain equipment in good repair. observed damaged walk in floor tiles. repair or replace these. repeat -0- |
| 2016-06-17 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed unsealed junction in wood paneled downstairs restroom, in the adjacent hallway and a |
| 2016-01-25 |
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 items marked for 8 days instead of seven in walk in and salad reach in cooler. cdi items relabeled. |
| 2016-01-25 |
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 spices and oils not labeled. cdi pic labeled during inspection. -0 points |
| 2016-01-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-01-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed leaf lettuce , ribs and other items stored greater than 45 degrees. cdi some items taken to walk in to cool other items discarded. |
| 2016-01-25 |
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 tiles missing in walk in cooler. -0 points- |
| 2016-01-25 |
45 |
4-501.11 maintain equipment in good repair. observed numerous prep units in need of gasket replacement. -0 points- |
| 2015-11-10 |
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 walls behind prep sink and near dry storage rack |
| 2015-11-10 |
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 a bucket of boiled eggs and feta cheese not dated. cdi items dated. repeat. 3-501.18 discard the food requiring date labels once t |
| 2015-11-10 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed grilled tenders that were placed on pans after cooking at 133-155f. cdi items put back on grill to finish cooking. |
| 2015-11-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plates, slicer, and plastic containers soiled with food debris. cdi items moved to sink for cleaning. |
| 2015-07-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed employee cleaning brush in kitchen handsink. |
| 2015-07-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plastic containers, metal serving trays, soda nozzles, and metal bowls soiled with debris. cdi items moved to sink for cleaning. |
| 2015-07-21 |
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 speedy chicken in a large pan at 49f from the night before. cdi items discarded. repeat. |
| 2015-07-21 |
13 |
302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw chicken over cooked wings. cdi items relocated. repeat3-302.11(a) separate the different types of raw animal foods. -p. observed raw turkey burger over raw salmon. cdi items rel |
| 2015-07-21 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on the floor. |
| 2015-07-21 |
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 cream scoop stored in water without running water. |
| 2015-07-21 |
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 bucket with boiled eggs and feta cheese not dated when opened. cdi items dated. |
| 2015-02-20 |
47 |
4-601.11(c)/4-602.13 nonfood contact surfaces shall be cleaned to prevent accumulation. observed dusty fans and undersides of all drink machines soiled with debris. repeat. |
| 2015-02-20 |
43 |
4-903.11(a) protect single service items from contamination. observed single service cups uncovered and exposed to debris. |
| 2015-02-20 |
31 |
3-501.15 use proper methods to cool foods. observed covered tomato soup in walk in cooling. cdi item discarded. |
| 2015-02-20 |
21 |
3-501.18 discard food after time/temperature parameter reaches. observed spaghetti noodles , grits, hummus, and dijon mayo held past 7 days. cdi items discarded. |
| 2015-02-20 |
18 |
3-501.14(a) cool foods from 135-70f in 2 hours and 45f or below in total of 6 hours. observed tomatoe soup cooling from last night at 47f. cdi item discarded. |
| 2015-02-20 |
13 |
3-302.11(a) keep raw animal foods, raw foods and rte foods, and unwashed produce and rte foods separate. observed raw ground turkey over raw salmon and shrimp, raw chicken stored over spinach dip, and unwashed produce over rte items. cdi items rearranged. |
| 2015-02-20 |
8 |
5-202.12 keep handsink water atleast 100f. observed upstairs handsinks at 50-64f. verification required. 6-301.12 provide hand drying device at all handsinks. observed no paper towels at kitchen handsink. cdi paper towels provided. |
| 2015-02-20 |
7 |
3-301.11 (b) no bare hand contact with rte food. observed employee touch lettuce with bare hands. cdi hands washed gloves donned. |
| 2014-10-27 |
36 |
6-202.16 exterior walls and roofs, protective barrier - c. protect outer openings of establishment from insect or rodent entry. observed upstairs bar area without windows. changes made without plan review. will visit todat to make sure they have some form |
| 2014-10-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed facility with soiled soda nozzles. cdi items cleaned.4-501 |
| 2014-10-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed prep drawers holding foods above 45f, and prep units wi |
| 2014-10-27 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c. 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 grouting mis |
| 2014-10-27 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed facility with dusty fan, prep unit doors and chip |
| 2014-06-30 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. physical facilites shall be kept in good repair. observed grouting missing from kitchen floor. |
| 2014-06-30 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be kept in a sanitizer bucket in between uses. observed wet cloth under cutting board and on prep surfaces. repeat. |
| 2014-06-30 |
36 |
6-501.111 controlling pests - pf. insects, rodents, and pests shall not be present in the facility. observed fruit flies at downstairs bar. |
| 2014-06-30 |
31 |
3-501.15 cooling methods - pf. foods that are cooling shall be placed in smaller portions in shallow containers, and left uncovered to facilitate cooling. observed container of sliced melon, plated salads tightly covered in reach in. cdi items uncovered. |
| 2014-06-30 |
26 |
7-102.11 common name-working containers - pf. chemical containers shall be labeled with the common name of the item. observed glass cleaner not labeled. cdi item labeled. |
| 2014-06-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods that are held in the facility for 24 hours or more shall be dated. foods that are 41f and below have a 7 day shelf life, and 42-4 |
| 2014-06-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are cold held shall be 45f or below. observed asian slaw at 55f, chicken peices at 63f, sliced ham at 47f. cdi chicken disc |
| 2014-03-12 |
12 |
3-402.12 records, creation, and retention - pf. undercooked or rte fish that are sold must have a written statement from supplier stipulating that the fish were raised and pellet fed. observed facility with wrtitten agreement from 3 years ago stating salm |
| 2014-03-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. keep all food contact surfaces cleaned to sight and touch. cdi slicer taken apart for washing. |
| 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. phf/rte foods shall be held at 45f or below. observed individually packaged chicken pieces at 51f that were left overnight, and sliced |
| 2014-03-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. foods that are held in the facility for more than 24 hours shall be labeled with date food prepared or opened from package or date discarded. f |
| 2014-03-12 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. raw animals foods served raw or undercooked shallbe disclosed to the consumer on the menu with the reminder and disclosure. observed ah |
| 2014-03-12 |
39 |
3-304.14 wiping cloths, use limitation - c. keep sanitizer buckets off of the floor. observed sanitizer buckets on floor in kitchen. |
| 2014-03-12 |
34 |
4-302.12 food temperature measuring devices - pf. temperature measuring devices shall have a small diameter probe. observed no thin probe thermometers in facility. verification required. |
| 2014-03-12 |
37 |
6-404.11 segregation and location-distressed merchandise - pf. products that are damaged shall be segregated in designated areas separate from food, equipment, and utensils. observed cans, that were dented at the facility, stored with other cans in good |
| 2014-03-12 |
26 |
7-102.11 common name-working containers - pf. observed an unlabeled bottle of sanitizer and unlabeled buckets of sanitizer in kitchen at upstairs bar. cdi items labeled |
| 2013-08-26 |
1 |
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 the person in charge today did not have any approved certifications. cdi by in |
| 2013-08-26 |
17 |
facility must reheat cooked and cooled food to 165f before hot holding at 135f or greater. observed soup 120f, marinara 109f, and queso 128f on the hot holding unit after reheating. some of these were in a double pan to keep from getting too hot, howeve |
| 2013-08-26 |
12 |
no parasite destruction information observed for salmon. according to the pic, they do not typically serve salmon undercooked and will fully cook and remove from consumer advisory going forward. cdi. |
| 2013-08-26 |
26 |
one mislabeled chemical bottle was present. also, one sanitizer bottle appeared to have staining from previous use with glass cleaner. cdi - bottles discarded. |
| 2013-08-26 |
23 |
facility does not have tuna wrap under advisory. on the menu described as sashimi grade tuna. facility must add an asterisk to indicate this is an undercooked item like other items on the menu. also, remove salmon if this is not an undercooked item and |
| 2013-03-26 |
1 |
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. the certified person was not present during the inspection. cdi by instruction. two po |
| 2013-03-26 |
2 |
the facility must have an employee health/illness policy which meets the rules and inform their employees of their responsibilities under this policy. it is managements responsibility to ensure employees are knowledgeable. signed forms are a tool to mee |
| 2013-03-26 |
4 |
employee drinks must be covered and stored below a food contact surface. observed two uncovered employee drinks stored on prep surfaces. cdi. |
| 2013-03-26 |
13 |
to protect against cross contamination; raw animal food shall be separated from other types of raw animal food and ready to eat food during storage; preparation; holding and display. observed raw shrimp above cooked ribs in the line coolers and raw beef |
| 2013-03-26 |
14 |
maintain utensils and equipment clean to sight and touch. the bar soda nozzles were in need of cleaning. also; a few dirty utensils and utensil bins were found. cdi. |
| 2013-03-26 |
17 |
cooled and cooled food such as queso was reheating in the hot holding units in a pan placed inside a pan. this was not sufficiently reheating to achieve the 2 hour requirement. these products were moved to the stove to reheat and the queso took close to |
| 2013-03-26 |
8 |
all handwashing sinks shall have signs directing employees to wash their hands. observed several sinks without. stickers were provided to the facility. |
| 2013-03-26 |
23 |
a consumer advisory for raw or undercooked foods; including a reminder and disclosure; must be provided in compliance with 3-603.11. observed seared tuna; eggs; and steak on the menu which are undercooked according to the pic. these items require a consum |
| 2013-03-26 |
26 |
working containers of chemicals must be labeled with the common name. several unlabeled chemical bottles were present in the kitchen. cdi. |
| 2013-03-26 |
34 |
staff in the kitchen could not find their thermometer. keep a thin probe thermometer available which meets the rules. cdi. |
| 2013-03-26 |
47 |
clean the non-food contact surfaces of the soda machines around the nozzles. |
| 2013-03-26 |
53 |
clean the floors at the bar. |
| 2013-03-26 |
21 |
ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 days at 41f or below and 4 days between 41-45f. most items were properly date marked; however a few cooked |
| 2012-12-31 |
13 |
to protect against cross contamination; raw animal food shall be separated from other types of raw animal food during storage; preparation; holding and display. observed one container of raw chicken stored above raw beef in the walk-in refrigerator. all |
| 2012-12-31 |
39 |
wiping cloths shall be stored in sanitizer at required concentration levels between uses. observed wiping cloths stored on cutting boards and equipment. |
| 2012-12-31 |
34 |
a temperature measuring device with a suitable small diameter probe shall be provide to measure the temperature of thin masses such as fish fillets and meat patties. observed only dial stem thermometers which are unsuitable for thin items. cdi by instruc |
| 2012-12-31 |
31 |
the facility must use proper methods to cool tcs (time/temperature control for safety) foods such as shallow uncovered pans or ice baths. observed lettuce being cut and put into the top of an open prep unit at 56f. this is not a good place to cool. als |
| 2012-12-31 |
23 |
a consumer advisory for raw or undercooked foods; including a reminder and disclosure; must be provided in compliance with 3-603.11. observed seared tuna and eggs any style on the menu. these items require a consumer advisory. eggs could also be pasteu |
| 2012-12-31 |
21 |
ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 days at 41f or below and 4 days between 41-45f. observed date marked items with use by dates of between 6-9 |
| 2012-12-31 |
14 |
facilities in use sanitizer measured 0-100 ppm quat in the kitchen. cdi by changing the bottle and refilling. |
| 2012-12-31 |
8 |
paper towels or other approved hand drying devices must be available at all handsinks. observed a handsink in the kitchen and a handsink at the upstair service station without paper towels. cdi. |