| Violation Date |
Code |
Description |
| 2018-08-21 |
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 damaged floor throughout kitchen; no longer cleanable. observed significant ho |
| 2018-08-21 |
48 |
5-103.12 provide water under pressure to all fixtures.-pf observed no water provided to hand sink at bar area. verification required. (additional hand sink is within 25 feet). however long term compliance, have to maintain. |
| 2018-08-21 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed household freezer being used in establishment. make sure to use approved equipment. repeat.4-501.11 maintain equipment in |
| 2018-08-21 |
33 |
3-501.13 use approved thawing methods. approved thawing methods are thawing under running water, in fridge, part of cooking process or in the microwave. observed product being thawed at room temperature. make sure to follow approved thawing methods. |
| 2018-08-21 |
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 establishment date marking for not the day of preparation. cdi reviewed with pic to ensure to da |
| 2018-08-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at dish machine reading 0 ppm for chlorine. verification required.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight an |
| 2018-06-25 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -pobserved tongs that were used yesterday for service that were still soiled and in the kitchen. cdi items returned to ware washing. make sure to wash every |
| 2018-06-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all the food in the walk in cooler holding above 45 degrees. pic stated that all items other than cooked wings were in unit since last night. cdi all food was discarded please |
| 2018-06-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee not wearing a hair restraint while performing food preparation. make sure to wear appropriate hair r |
| 2018-06-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed minor flying insects in food establishment. make sure to have pest control address. |
| 2018-06-25 |
49 |
5-205.15 maintain a plumbing system in good repair.observed leaking under prep sink. make sure to keep in good repair. repeat. |
| 2018-06-25 |
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 damaged floor throughout kitchen; no longer cleanable. observed significant ho |
| 2018-06-25 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in walk in cooler. observed walk in cooler holding food above 45 degrees. make sure to keep in good repair. repeat4-205.10 ensure equipment other than toasters, mixers, microwaves, water |
| 2018-03-29 |
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 damaged flooring and peeling paint on the ceilings and burned out light build |
| 2018-03-29 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open doors to the blue dumpster. have closed. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary |
| 2018-03-29 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak at the piping underneath the prep sink. have repaired. observed the hand sink faucet coming loose from the countertop. have reattached. |
| 2018-03-29 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler. have replaced. repeat.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non |
| 2018-03-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the inside of one container. cdi-the pan was brought to the dish machine for proper cleaning and sanitizing. |
| 2017-12-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed some bowls stacked wet today. glasses and dishe |
| 2017-12-07 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2017-12-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved lotion stored over the ice bin- cdi moved to personal item storage. |
| 2017-12-07 |
45 |
4-501.11 maintain equipment in good repair.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.chest freezer is approved for household use only.observed rusted racks in teh walk in coo |
| 2017-12-07 |
49 |
5-205.15 maintain a plumbing system in good repair.observed a leaking handsink pipe and a leaking 3 comps. sink spigot. |
| 2017-12-07 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.111 keep storage areas and bins for waste in good repair.observed badly damaged dumpsters with holes in them and open/missing lids. |
| 2017-12-07 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.badly damaged floors and ceiling througout. |
| 2017-12-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.build up present on walk in racks, walk in fans, and shelving throughout. |
| 2017-09-29 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.6-501.111 keep the premises free of insects, rodents, and other pests.observed an opening where pests can enter at the kitchen handsink. the kitchen back door, and the dance floo |
| 2017-09-29 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers sh |
| 2017-09-29 |
52 |
5-501.111 keep storage areas and bins for waste in good repair.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.cardboard dumpster has a missing lid and has many holes in it- replace. |
| 2017-09-29 |
49 |
5-205.15 maintain a plumbing system in good repair.the back handsink is leaking badly and there is no cold water available to the 3 comp. sink- repair the cold water at the 3 comp sink with in 10 days. |
| 2017-09-29 |
45 |
4-501.11 maintain equipment in good repair.left beer cooler has broken lids and walk in racks are rusted. |
| 2017-09-29 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.small amount of build up on drink glass black mats and in |
| 2017-09-29 |
33 |
3-501.13 use approved thawing methods.raw chicken was thawing at room temperature today- cdi one batch put into prep sink to thaw under continually running/draining water and the other boxes were moved to the walk in cooler. |
| 2017-09-29 |
8 |
5-202.12 provide at least 100f water at handsinks. -pfhandsink in the kitchen only reached 86f today after running a long time- vr in 10 days. |
| 2017-09-29 |
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. -pemployee washed hands for 2-5 seconds before beginning work- cdi stopped to rewash during inspecti |
| 2017-06-21 |
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. -pfobserved wings cooling for one hour in a deep portion, inside of a plastic container |
| 2017-06-21 |
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. -pobserved peeled boiled egg that was >7 days old- discarded to correct. |
| 2017-06-21 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.observed daylight showing around the back door today and around where pipes enter the facility- repair door or provide door sweep.observed some gnats in the facility. |
| 2017-06-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved sanitizer at <150ppm quat today- chlorine made to correct. |
| 2017-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved wing sauce that is made with cooked celery and it is not kept refrigerated.put on time today. |
| 2017-06-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed 10ppm chlorine in the santiizer bucket- remade to correct. |
| 2017-06-21 |
54 |
6-303.11 intensity-lighting - cobserved light out at the cookline. |
| 2017-06-21 |
49 |
5-205.15 maintain a plumbing system in good repair.observed a leaking back handsink today. |
| 2017-06-21 |
51 |
5-501.17 provide a covered waste bin in female restrooms.observed no covered trash can in the women's room. |
| 2017-06-21 |
52 |
5-501.111 keep storage areas and bins for waste in good repair.observed both dumpsters with holes in multiple areas, making them leak- replace.observed old seating out back-remove. |
| 2017-06-21 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed holes in walls, missing and broken tile, gaps at baseboard and wall, missing baseboard in areas, and a ceiling falling in at |
| 2017-06-21 |
45 |
4-501.11 maintain equipment in good repair.observed rusted walk in racks and a damaged walk in cooler door. |
| 2017-03-17 |
7 |
observed hamburger bun being put on the tray with barehands. bun discarded to correct.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 |
| 2017-03-17 |
14 |
observed build up inside of the top of the ice machine.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2017-03-17 |
36 |
observed daylight coming through most doors leading outside. repair doors or provide weatherstripping so daylight cannot be seen and pests cannot enter.observed chewed up papertowel bits in the kitchen and ice machine room.6-202.15 protect outer openings |
| 2017-03-17 |
42 |
observed build up on the air drying rack.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2017-03-17 |
45 |
observed a torn gasket on the reach in cooler.4-501.11 maintain equipment in good repair.observed corroded and damaged walk in door/threshold.observed rusted rack in the walk in cooler. |
| 2017-03-17 |
47 |
observed bulild up on wall pipes, hood vent, bread storage, fryers, walk in racks, walk in fan guards.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-03-17 |
51 |
observed no covered trashcan in the women's room.5-501.17 provide a covered waste bin in female restrooms. |
| 2017-03-17 |
52 |
observed a hole in cardboard dumpster- replace.observed both lids open on both dumpsters today.remove unused equipment from premises(unused flip top, old chairs and cushions out back, trash on ground).5-501.113(b) keep dumpster, outside waste containers c |
| 2017-03-17 |
53 |
observed missing floor tiles in the kitchen today and ice machine room.observed holes in wall in the kitchen and ice machine room- fill holes.secure loose frp to baseboard at walk in door. |
| 2016-12-22 |
14 |
observed tea nozzle with build up today.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2016-12-22 |
20 |
observed tcs foods in the walk in cooler holding at >45f today- see chart. foods discarded. pic has agreed to voluntarily close until repaired.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pfacility has volutarily closed today and w |
| 2016-12-22 |
21 |
zobserved noodles made on 12/16 and potato salad made on 12/18 and they were holding at 41f- products discarded.remember foods only get 4 days if holding them between 41-45f.3-501.18 discard the food requiring date labels once time/temperature window has |
| 2016-12-22 |
31 |
observed only a 2 door reach in and a chest freezer for cold storage today. there is not sufficient refrigeration for cooling products.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold |
| 2016-12-22 |
42 |
observed build up on the air dry rack today.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2016-12-22 |
52 |
observed holes in the bottom of the cardboard dumpster today.keep working on removing unused chairs and equipment from back area.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and mainten |
| 2016-12-22 |
47 |
observed build up on hood, walk in racks, walk in food containers, and unused flip top cooler.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-12-22 |
50 |
observed the prep sink drain overflowing today- vr in 10 days.5-401.11 capacity and drainage - c |
| 2016-12-22 |
51 |
observed no covered trash can in the women's restroom.5-501.17 provide a covered waste bin in female restrooms. |
| 2016-12-22 |
45 |
observed cutting boards with stains and dark grooves- replace or resurface.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed a gasket beginning to tear on the 2 door reach in cooler.4-501.11 ma |
| 2016-08-19 |
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 large and small containers of food in the walk in and at the cook line out of the original container not easily identifi |
| 2016-08-19 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed food employee wash hands and then wipe sweat. cdi - hands rewashed. -0- |
| 2016-08-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed hot dogs stored in the same ice bath as raw chicken and raw pork chops. cdi - hot dogs voluntarily discarded. -3- repeat |
| 2016-08-19 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish manchine using hot water sanitization at 90f. cdi - pic relit pilot light on hot water heater. vr no later than 08/26/2016. |
| 2016-08-19 |
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 large containers of pinto beans to the left on a walk in shelf without date mark. date mark these items. cdi - pic placed date mark |
| 2016-08-19 |
42 |
4-803.11 storage of soiled linens - c soiled linen shall be kept in clean containers or laundry bags, away from other clean items that could be cross-contaminated by the soiled linen. observed soiled linen stored in the public restrooms under the sink dra |
| 2016-08-19 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed no hot water at handsinks. maximum temperature is 90f. cdi - pic relit pilot on hot water heater. vr no later than 08/26/2016. |
| 2016-08-19 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed hot water in the dish machine using hot water sanitization at 90f. pic states hot water was working this morning. pic notified that if a repair is not completed today, facility |
| 2016-08-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy grease buildup on the shelving, stove top, equipment handles and front surfaces and dust buildup on fans located throughout the facility. clea |
| 2016-08-19 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed hot water in the handsinks, 3-comp sink and in the dish machine at 87-90f. hot water isnot adequate for handwashing nor warewashing. pic stated one of cooling fans bl |
| 2016-08-19 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed female trash bin without a lid. provide a trash bin with a lid for feminine hygiene items. -0- |
| 2016-08-19 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed dark stained deeply gouged cutting boards under the prep table near the reach in in the kitchen. resurface or replace these cutting boards. -0 |
| 2016-08-19 |
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 on walls areound the exhaust fan |
| 2016-06-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shelled eggs above ready-to-eat foods on a shelf to the right in the walk in. cdi - pic moved eggs to a lower shelf. -1.5- |
| 2016-06-07 |
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 cole slaw cooling in walk in at 48f. cdi - pic vented freezer bag allowing |
| 2016-06-07 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed plastic cup stored on the floor. cdi - pic moved these to table. -0- |
| 2016-06-07 |
37 |
|03-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pickles in 5 gallon bucket stored on the floor in the walk in. cdi - pic instructed employee to keep all food off the floor and |
| 2016-06-07 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed hot water in the dish machine using hot water sanitization at 115f. pic states a previous inspector request the hot water heater be turned down to protect employees. adjust hot |
| 2016-06-07 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed popcorn ceiling in the downstairs restroom. replace these, making them smooth and easily cleanable. 6-501.11 floors, walls, |
| 2016-06-07 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler at 50f. kitchen temperature is too hot for the reach in and prep units to properly function. repair prep unit and use exhaust fans or cooling fans to regulate the temperature in the kitchen. |
| 2016-02-18 |
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 sinking floor in dish room area and damaged floor tiles in the same area. obse |
| 2016-02-18 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler and prep cooler nor functioning properly. temp of walk in was 50f and prep was 67f. cdi - maintenance was called in for repair. -2- repeatobserved toilet in men's room out of service. rep |
| 2016-02-18 |
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 hot dogs in walk in at 56f date marked for 02/10/2016. cdi - item was voluntarily discarded b |
| 2016-02-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all items that are tcs in walk in at 50-56f. cdi - pic voluntarily discarded items and place service call to have walk in repaired. -1.5- |
| 2015-11-12 |
42 |
4-803.11 storage of soiled linens - c keep soiled linen in breathable bag or laundry bag until cleaned. observed soiled linen stored under bathrooms sinks. store these as specified. -.5- |
| 2015-11-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed lid for plastic container in the basin of the handsink. cdi - item moved to prep area. only use handsink for handwashing. -1- |
| 2015-11-12 |
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 condiment squeeze bottles with mustard and other condiments in prep cooler without label. label these with the common nam |
| 2015-11-12 |
45 |
4-501.11 maintain equipment in good repair. observed reach in cooler not in use in the kitchen, rusty shelving in walk in cooler and some rusty shelves in kitchen. repair or replace reach in and resurface or replace shelving. -1- repeat |
| 2015-11-12 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands. -pf observed an extra 20 seats in an outside area. make sure to check hot water fixtures during peak demand periods to ensure all fixtures are reaching a minimum of 100f for hand |
| 2015-11-12 |
50 |
5-402.13 maintain sanitary sewage system.-p observed clogged drain in can wash outside. cdi - maintenance called in to repair can wash. -0- |
| 2015-11-12 |
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 sinking floor near dish machine. repair. -1- repeat6-502.12 floors, walls, cei |
| 2015-11-12 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed wash temperature at 109f and final rinse temperature at 112f after several cycles. have machine repaired to reach temperatures as specified on the data plate. -0.5- |
| 2015-09-10 |
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 cooked items used on the cook line in walk in cooler without date marking. cdi -pic labeled items. -3-repeat |
| 2015-09-10 |
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 loose, cracked floor tile in front of stove. repair. observed two holes in the |
| 2015-09-10 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed dumpster without plug. call and have plug replaced.-0- |
| 2015-09-10 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed patio seating outside with a capacity of at least 28 extra seats not on the original seating. ensure hot water requirement is met through peak demand. -0- |
| 2015-09-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean exhaust fans, stove and shelving throughout facility. -1- |
| 2015-09-10 |
45 |
4-501.11 maintain equipment in good repair. observed reach in cooler not in service. repair or replace.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting boards on drying |
| 2015-09-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed utensils and equipment with buildup present. items hung up on pegs as clean. cdi - pic advised to clean and replace damaged utensils and equipment whe |
| 2015-09-10 |
8 |
6-301.14 post a handwash sign at each handsink. observed handsink in bar area without handwashing sign. cdi - pic given handwash sign at time of inspection. -2- |
| 2014-12-17 |
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. floors with cracked and missing tiles exposing plywood subfloor. floors in ice machine |
| 2014-12-17 |
51 |
5-501.17 provide a covered waste bin in female restrooms. |
| 2014-12-17 |
45 |
4-501.11 maintain equipment in good repair. observed chest freezer in poor repair. pic stated new freezer will be delivered soon. |
| 2014-12-17 |
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: found deli meats that had been in freezer with only one date on them. when freezing foods mark with date of initial prep, date food goes i |
| 2014-08-27 |
31 |
|3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf : observed portioned mac and cheese wrapped in plastic, stacked in container, 58 f |
| 2014-08-27 |
34 |
.4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf: observed no thin-probe thermometer working in facility. |
| 2014-08-27 |
13 |
.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: observed shell eggs over uncovered produce in walk-in. cdi- eggs moved to appropriate location. |
| 2014-08-27 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed floor in ice machine room soft. floor covering peeling in ice machine room. da |
| 2014-06-10 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: observed floor of ice machine room to be damp and sagging. floor covering peeling. some holes in drywall of same room. |
| 2014-06-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - c: equipment and utensils shall be maintained in good repair. observed shelving in walk-in cooler rusting. observed handles of some utensils at stove / grill worn and scarred. replace when utensils be |
| 2014-06-10 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p: dispose of tcs foods that have exceeded the maximum holding time after initial preparation. observed green beans dated june 2. cdi- discarded.3-5 |
| 2014-06-10 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: keep ice machines clean. observed pink and black build-up on interior ice shield. verification of cleaning needed in 10 days. |
| 2014-03-24 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: floors shall be maintained in good repair and easily cleanable. observed floors uneven in ice machine room. floor coverings peeling in same room with debris accumulating underneath. |
| 2014-03-24 |
37 |
3-303.11 ice used as exterior coolant, prohibited as ingredient - p: do not use ice that has been used as a coolant for other foods, such as canned or bottled drinks as food. observed beer bottle in bar ice bin. cdi- removed and discarded. |
| 2014-03-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: date mark prepared foods with date of earliest preparation of any ingredient. packaged ready-to-eat foods shall be date marked with date packag |
| 2013-12-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: tcs foods shall be maintained at 45 f or below. found various foods in walk-in cooler 48 f. cdi- moved foods to properly operating two |
| 2013-12-03 |
53 |
observed floor in ice machine room to be sagging. walls in need of better cleaning. |
| 2013-12-03 |
47 |
4-602.13 nonfood contact surfaces - c: better cleaning of surfaces in facility needed. |
| 2013-12-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: properly date mark tcs foods with date of preparation. recommend a four-day holding time for this facility as refrigerators holding above 41 f. |
| 2013-12-03 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an approved program. observed no accredited training for pic. |
| 2013-09-04 |
1 |
2-102.12 certified food protection manager: the person-in charge shall be a certified food protection manager from an approved program. observed pic does not have accredited training. |
| 2013-09-04 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation: separate raw animal foods from ready-to-eat foods such as produce and cooked foods. obswrved raw pork on shelf over mac and cheese and lemons. cdi- moved pork to lower shelf. |
| 2013-09-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking: potentially hazardous ready-to-eat foods shall be held in a facility for a maximum of four days if held above 41 f. if held below 41 f maximum is se |
| 2013-09-04 |
2 |
2-103.11 (m) person in charge-duties: the person in charge shall ensure that all employees are informed of their responsibilities of reporting certain aspects of their health. employee could not recite any portion of content of posted employee health poli |
| 2013-09-04 |
47 |
4-602.13 nonfood contact surfaces: maintain surfaces in facility clean. observed non-food contact portion of slicer dirty, shelves in need of cleaning. |
| 2013-09-04 |
53 |
maintain floors, walls, ceilings in good repair and easily cleanable. observed uneven floors, dusty ventilation fans and outlets, etc. |
| 2013-09-04 |
35 |
3-302.12 food storage containers identified with common name of food: clearly label containers of dry goods such as sugar, salt, etc. observed containers of flour unlabeled. |
| 2013-06-03 |
1 |
the pic shall be a certified food protection manager by an accredited program. observed pic with no accredited training. |
| 2013-06-03 |
20 |
keep potentially hazardous foods cold at 45 f or below. observed many items in prep cooler and walk-in cooler above 45 f. prep cooler holding temps at 50 f or above. walk-in cooler holding at 47 f. cooked foods discarded. other items moved to stand-up ref |
| 2013-06-03 |
21 |
potenitally hazardous food that is ready-to-eat shall be properly date marked by an approved system. observed some cooked items not date-marked. opened salad dressings not date marked. direction. |
| 2013-06-03 |
53 |
observed cracked floor tiles; damaged floors; sagging floor; holes in walls of kitchen. |
| 2013-06-03 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. observed handles of kitchen utensils gouged; melted; or in otherwise poor condition |
| 2013-06-03 |
38 |
unless wearing intact gloves in good repair; a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. |
| 2013-02-20 |
54 |
provide adequate lighting of at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor; in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning in walk-in cooler. |
| 2013-02-20 |
53 |
observed cracked floor tiles; damaged floors; sagging floor; holes in walls of kitchen. |
| 2013-02-20 |
47 |
observed food residue built up on fryer basket handles; exterior surfaces of other equipment in kitchen. |
| 2013-02-20 |
39 |
between uses; wiping cloths shall be stored in a bucket or container of approved sanitizer. |
| 2013-02-20 |
38 |
food employees shall wear hair restraints when handling or preparing food. |
| 2013-02-20 |
21 |
potenitally hazardous food that is ready-to-eat shall be properly date marked by an approved system. observed meat loaf; potato salad with no dates. cooked yams dated for 12 days. tartar sauce with january prep date. cdi- sauce discarded. other items date |
| 2013-02-20 |
14 |
keep ice machines and bins clean. observed pink mold build-up on interior of one ice machine. |
| 2013-02-20 |
13 |
provide complete covers for ice bins at bar area. observed exposed ice with no protection from dirty underside of bar. |
| 2013-02-20 |
1 |
the pic shall be a certified food protection manager by an accredited program. observed pic with no accredited training. |
| 2012-11-15 |
35 |
label food containers where contents are not easily recognizable. observed unmarked containers. |
| 2012-11-15 |
21 |
date mark potentially hazardous foods. observed meat loaf cooked; cole slaw; salad dressings with no date marking. cdi- gave handout and discussion. |
| 2012-11-15 |
42 |
store knives in a clean dry location. observed stored in crevices of shelves at low level in kitchen.be sure to store plates; glasses etc in an inverted position. |
| 2012-11-15 |
13 |
separate raw animal foods according to final cook temperatures and from ready-to eat foods. observed raw pork; fish over cooked meat loaf; bags of onions. cdi- moved to proper location.cover foods to protect from accidental contamination. observed ice bin |
| 2012-11-15 |
53 |
observed cracked floor tiles; damaged walls in restroom.observed storage on floor in storage spaces. keep items 6 off floor. |
| 2012-11-15 |
47 |
clean shelves in kitchen where knives and utensils are stored. observed knives stored in shelf crevices. |
| 2012-11-15 |
1 |
no food protection certification. |