| Violation Date |
Code |
Description |
| 2018-12-28 |
53 |
6-501.12 floors, walls, ceilings including the attachments such heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed walls and floors collecting residue. observed ceiling vents with dust. |
| 2018-12-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed interior of coolers at the preparation line collecting residue. keep all non-food contact surfaces clean. |
| 2018-12-28 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf. observed several cutting boards damaged surfaces. corrected during the inspection. dam |
| 2018-12-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several containers of sanitizer with wiping cloths with 50 ppm quat solution. corrected during the inspection. fresh sanitizer prepared and observed a correct levels. |
| 2018-12-28 |
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. repeat non-compliance. the following items had slow cooling rates. observed let |
| 2018-12-28 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p. observed several product with slow cooling rates. salad was at 51 f and 40 minutes later the product was still at 51 f. obs |
| 2018-12-28 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chili that had been prepared yesterday reheated to 143 f. cdi. product reheated to 183 f. |
| 2018-12-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the can opener with residue. observed several cutting boards stored clean with residue and debris. observed tomato dicer stored clean with residue. |
| 2018-12-28 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee in dish washing area changing gloves between dirty a |
| 2018-04-30 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed ice machine collecting black and pink debris on inside surfaces. |
| 2018-04-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken wings in hot holding below 135f. see temperature chart for temperature observations. cdi chicken wings voluntarily discarded. |
| 2018-04-30 |
26 |
7-102.11 common name-working containers - pf observed two bottles of sanitizer not labeled. cdi bottles labeled.7-201.11 store toxic materials to avoid contamination. -p observed two buckets of sanitizer stored directly on prep surfaces. cdi buckets r |
| 2018-04-30 |
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 ice scoop with handle stored directly in ice in bar. |
| 2018-04-30 |
53 |
6-501.11 floors, walls, and ceilings shall be maintained in good repair. observed grout deeply grooved in several areas of kitchen. observed frp and wall coving needing to be sealed at transition. |
| 2018-04-30 |
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 observed rice cooling tightly stacked and wrapped in metal pans. cdi wrapped pack |
| 2017-10-11 |
45 |
4-502.11(a) maintain utensils in good repair. observed several cracked and damaged utensils on the drying rack. per management a new stock of equipment is being ordered. |
| 2017-10-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans and utensils wet stacked on drying racks.cdi-dishes rewashed and air dried repeat |
| 2017-10-11 |
34 |
4-502.11 (b) good repair and calibration - pf observed thermometers not working properly. repair or replace |
| 2017-10-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. - observed several items holding above 45f. (see temperature chart). cdi-product had been on line less than 2 hours after lunch so was placed in the walk-in to cool.a repair technician was |
| 2017-10-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0ppm sanitizer at dish machine because sanitizer container was empty. cdi-container was replaced and sanitizer reading 50ppm.4-601.11(a) equipment food contac |
| 2017-06-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans and utensils wet stacked on drying racks. cdi-dishes rewashed and air dried repeat |
| 2017-06-22 |
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 of water on the cook line without labels. cdi-pic labeled as required |
| 2017-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on shelving in the walk-in cooler and dish storage racks |
| 2017-06-22 |
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. clean hard to reach areas underneath, between and behind equipment. observed dusty exhaust vents throughout |
| 2017-03-29 |
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 the floors in the walk-in freezer and laundry ar |
| 2017-03-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to interior surfaces of reach-in cooler and cold drawers, |
| 2017-03-29 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several cutting boards heavily scored and discolored.4-501.11 maintain equipment in good repair. replace gaskets as needed throughout facility |
| 2017-03-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed utensils wet stacked on drying racks. cdi-dishes rewashed and air dried repeat |
| 2017-03-29 |
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 chili cooling tightly covered in the walk-in cooler at 65f after 1 hour. |
| 2017-03-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several heavily soiled plates and utensils stored as clean on drying racks. cdi-all items sent to dishmachine to be rewashed. discussed need for adequ |
| 2016-12-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several heavily soiled plates and utensils stored as clean on drying racks. cdi-all items sent to dishmachine to be rewashed. discussed need for adequ |
| 2016-12-20 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer bucket stored on food prep table. cdi-bucket relocated to a lower shelf. |
| 2016-12-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed utensils wet stacked on drying racks. repeat |
| 2016-12-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket with several wiping cloths not fully submerged in sanitizer solution. cdi-buckets replenished so that cloths were saturated. |
| 2016-12-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single use cups and containers not stored on their protective sleeves. |
| 2016-12-20 |
45 |
4-501.11 maintain equipment in good repair. observed several cracked and damaged food storage lids and container through out facility. |
| 2016-09-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on prep surface. cdi beverage voluntarily discarded. |
| 2016-09-26 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed date not recorded on tag when last shellstock from containe |
| 2016-09-26 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed onions stored directly above washed lettuce. cdi items relocated to approved location. |
| 2016-09-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine not sanitizing. cdi dish machine technician arrived during inspection. |
| 2016-09-26 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed noncontinuous cooking of grilled chicken in catering walk-in cooler. cdi chicken was placed in over. documentation e |
| 2016-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed andouille sausage and green beans cold holding above 45f. see temperature chart for temperature observations. cdi sausage voluntarily discarded. green beans had recently bee |
| 2016-09-26 |
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 cut cabbage and roast beef not date marked. observed proper date marking procedures overall. cdi cabbage labeled. roast beef vo |
| 2016-09-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed green beans and partially cooked chicken cooling tightly covered in cater |
| 2016-09-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer in wiping cloth buckets below 200ppm. cdi sanitizer tested at proper concentration. use cold water when making sanitizer. |
| 2016-09-26 |
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 employees wearing bracelets and rings. |
| 2016-09-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet. |
| 2016-09-26 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach in cooler. observed two drawer coolers not closing properly. observed standing water in bar cooler. |
| 2016-09-26 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout deeply grooved near dish machine. 6-501.12 floors, walls, ceilings including the attachments such as soap, towel dis |
| 2016-09-26 |
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 light missing in hood system. |
| 2016-09-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout kitchen and bar areas of facility; under soda machine in kitchen. |
| 2016-06-07 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed two papertowel dispensers non-functional. cdi papertowel dispensers made functional.5-205.11 maintain access to handsinks. handsinks may only be used fo |
| 2016-06-07 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed date last shellstock from container used not recorded on ta |
| 2016-06-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting black and pink debris. |
| 2016-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in flip top units and reach-in coolers above 45f. see temperature chart for temperature observations. cdi items voluntarily discarded. ehs recommends holding s |
| 2016-06-07 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on several coolers. observed flip top lid in disrepair exposing foam. observed large gap under walk-in cooler door. observed water collecting under walk-in cooler floor near door. |
| 2016-06-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food debris; gaskets, walk-in freezer floor, handles of equipment, etc. |
| 2016-06-07 |
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 under soda dispenser/server handsink collecting |
| 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 grilled chicken cooling in flip top cooler. observed grilled chicken co |
| 2016-03-29 |
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 dried food debris. cdi slicer broken down and washed, rinsed and sanitized. |
| 2016-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce, gumbo, beans, crab dip and milk above 45f. see temperature chart for temperature observations. cdi lettuce, gumbo and milk voluntarily discarded. beans and crab dip |
| 2016-03-29 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed plates drying on absorbent cloth. |
| 2016-03-29 |
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 lettuce cooling in flip top cooler. observed beans and crab dip cooling i |
| 2016-03-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored on top shelf of walk-in cooler. cdi employee food moved to designated area. |
| 2016-03-29 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking handsink near prep line. |
| 2015-12-29 |
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 3 containers of queso dip prepared last night at 56f. cdi containers discarded. |
| 2015-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce, tomatoes and two containers of cheese holding above 45f in prep flip top cooler. cdi all items discarded. cdi pic contacted maintenance. verification required. |
| 2015-12-29 |
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 3 containers of queso cooling tightly covered in walk-in cooler. cdi qu |
| 2015-12-29 |
14 |
4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. observed inside microwave collecting heavy food residue. cdi. |
| 2015-12-29 |
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 heavy grease residue behind and under friers an |
| 2015-12-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phones and purses stored on shelves throughout kitchen and bar areas. |
| 2015-12-29 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in cooler floor in disrepair. observed flip top cooler not maintaining products below 45f. |
| 2015-12-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in flip top cooler above 45f. see temperature chart for temperature observations. cdi maintainance contacted and corrected cooler during inspection. verificati |
| 2015-12-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on prep surfaces throughout kitchen. cdi beverages were properly stored. |
| 2015-12-08 |
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 handling soiled dishes then handle clean dishes witho |
| 2015-12-08 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed employee contact ready-to-eat lettuce with bare hands. cdi by instruction, lettuce discarded due to temperature violations. |
| 2015-12-08 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed one papertowel dispenser not dispensing properly. cdi papertowels added. |
| 2015-12-08 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above shelled eggs. observed chicken stored in direct contact with raw beef. cdi items were properly relocated. 3-302.11(a) separate raw animal foods from rea |
| 2015-12-08 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed several containers of lettuce, grilled chicken, tomatoes and rice not cooled within the proper time limits. see temperatur |
| 2015-12-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed quesadillas for catering order stored in hot box below 135f. see temperature chart for temperature observations. cdi quesadillas reheated. ehs recommends holding catering i |
| 2015-12-08 |
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 milk in prep cooler not labeled. pic was unsure when milk was opened. cdi milk was voluntarily discarded. 3-501.18 discard the f |
| 2015-12-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several dishes stored with food debris. cdi dishes taken to dish area. 4-602.11 clean the equipment and utensils used with nontcs foods as required |
| 2015-12-08 |
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 lettuce, tomatoes, grill chicken and rice improperly cooled in walk-in. |
| 2015-12-08 |
33 |
3-501.13 use approved thawing methods. observed salmon thawing in standing water. salmon was 62f. observed shrimp thawing at room temperature. cdi salmon was walk-in to rapidly cool. shrimp prepared and placed in walk-in. |
| 2015-12-08 |
27 |
3-502.11 obtain a variance for specialized processes.-pf observed facility dating homemade kimchee greater than 7 days. cdi facility agreed to discontinue process. kimchee was voluntarily discarded due to being past time/temperature window. verificati |
| 2015-12-08 |
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 ice cream soiled ice cream scoop stored at room temperatures. |
| 2015-12-08 |
42 |
.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plates wet stacked. observed pans wet stacked. |
| 2015-12-08 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed sticker residue on several containers. 4-501.11 maintain equip |
| 2015-12-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood surfaces throughout facility collecting food and grease residue; gaskets, shelves, tables under grill, etc. |
| 2015-12-08 |
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 floors and walls collecting debris; under grill |
| 2015-08-07 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at handsink in bar. cdi papertowels added.6-301.14 post a handwash sign at each handsink. observed no handwashing sign at handsink in ba |
| 2015-08-07 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed tortilla crisps, nuts and wontons without covering. cdi items covered. |
| 2015-08-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soda nozzles with black residue. observed food residue on pan lid. cdi items cleaned. 4-602.11 clean the equipment and utensils used with nontcs fo |
| 2015-08-07 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed catering manager/employees without thin probe thermometer. cdi borrowed thermometer from restaurant, obtain thin probe t |
| 2015-08-07 |
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 sugar and flour not labeled. |
| 2015-08-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans wet stacked.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed lids and u |
| 2015-08-07 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed sticker residue left on several pans. 4-202.11 food contact su |
| 2015-08-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food, grease and microbial growth collecting in gaskets, shelves and nonfood contact surfaces of equipment throughout facility. |
| 2015-08-07 |
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 frp throughout kitchen. |
| 2015-08-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wiping cloths stored on prep surfaces and under cuttingboards. |
| 2015-03-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed two deep portioned, plastic containers that were tightly covered with lett |
| 2015-03-09 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee handle raw chicken, discard gloves, and then go to put new gloves on. employee stopped to wash hands in between that glove change.observed an employee handling raw |
| 2015-03-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no papertowels at the bar handsink today. supplied during inspection.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfo |
| 2015-03-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved 0ppm at the dishwasher today. repairman called today and corrected during inspection. |
| 2015-03-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats near the back door- clean around that rack nightly to eliminate. let pest management company know. |
| 2015-03-09 |
45 |
4-501.11 maintain equipment in good repair.observed a rusty shelf in the walk in. |
| 2015-03-09 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed 2 line chefs today with bracelets on while preparing food. discussed with pic that waitstaff who are scooping ice with metal scoops, |
| 2015-03-09 |
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 multiple cutting boards stored on a soiled drainboard today- sent to be rewashed.observed clean pan lids stored in a cont |
| 2015-03-09 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.repair broken walk in floor as it is not easily cleanable. |
| 2015-03-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.provide a splash guard between the dump sink and ice storage.provide another splash guard between the handwash sink and the other ice stora |
| 2014-11-20 |
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.dust all ceiling vents and the dishwasher vent. clean dus |
| 2014-11-20 |
45 |
4-501.11 maintain equipment in good repair.observed tape on the handle of the microwave. |
| 2014-11-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabeled bottle today with an unknown chemical inside- discarded today.observed bleach stored in a sanitizer bottle today- discarded to correct. |
| 2014-11-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved no disclosure or reminder on the gluten free menu today. vr on 11/28. |
| 2014-11-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build up inside of the ice machine today. cleaned and sanitized during the inspection today to correct.increase frequency that this is washed, rinsed, |
| 2014-11-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken stored over raw talapia today- chicken moved to below fish to correct.3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken stored over co |
| 2014-11-20 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pfobserved no dates on retained tags today. vr on 11/28. |
| 2014-11-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an open red bull stored on the make line today and another open drink on a prep surface. both discarded today to correct. |
| 2014-08-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw salmon stored in the same drawer as cooked salmon- cooked salmon discarded today as it was possible cross contaminated. |
| 2014-08-19 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed a pic today with no certification. |
| 2014-08-19 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used.observed no last sale dates on saved tags today- record the last day that batch was sold on the tag.corrected through ins |
| 2014-08-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build up inside of the ice machine. properly washed today to correct. |
| 2014-08-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no papertowels at bar handsink- supplied during inspection today.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobser |
| 2014-08-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved open sausage, bbq, and livermush not date marked in the walkin cooler today- all back dated today to correct. |
| 2014-08-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved a sirloin on the 'skinny' portion of the menu that is offered undercooked but is not asteriked to lead the |
| 2014-08-19 |
47 |
clean reach in freezer, dust bathroom vent.4-602.13 |
| 2014-08-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple tcs foods stored at >45f today. moved to walk in cooler to quickly chill down and repairman called for make table repair. |
| 2014-04-11 |
13 |
observed raw eggs stored over butter today. store foods by fct, with all raw animal foods stored below all rte foods. rearranged properly by pic today to correct.3-302.11 keep food protected- observed ice at bar today uncovered- discarded to correct tod |
| 2014-04-11 |
14 |
observed a soiled 3 comp. sink today being used to wash lettuce. lettuce voluntarily discarded by pic to correct. staff instructed to wash, rinse, and sanitize this sink between changes in use.observed a soiled ice scoop and ice scoop holder at the mach |
| 2014-04-11 |
17 |
observed chicken on the steam table at <135f today. |
| 2014-04-11 |
20 |
observed wic holding foods at 46f today. tcs foods must be held at 45-41f or less. foods moved today to beer cooler and item that could not be moved were placed on ice. repairman called today to correct.observed lettuce overstacked on the prep line toda |
| 2014-04-11 |
1 |
observed no pic onsite today that had passed an ansi certified, proctored food safety manager's exam. pic must be present and have passsed this exam.2-102.12 |
| 2014-04-11 |
45 |
repair the exterior of the ice machine where it is broken and not easily cleanable- also take up old caulking and redo.4-202.16 |
| 2014-04-11 |
47 |
clean vents above dishwasher, exterior of the ice machine, and wic racks.4-602.13 |
| 2014-04-11 |
53 |
observed flooring in the wic in very bad repair- repair so that it is smooth and easily cleanable.6-201.11 |
| 2014-04-11 |
21 |
oberved hotdogs, queso, and kimchi not date marked today in the wic-both discarded to correct.3-501.17 observed meat chili that was made >4 days prior and was stored between 41-45f today- discarded to correct. hold tcs foods only 4 days unless they can b |
| 2013-12-26 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. physical facilities shall be maintained in good repair. observed floors in walk-in cooler separating at the seams. |
| 2013-12-26 |
45 |
4-501.12 cutting surfaces - c. cutting surfaces shall be resurfaced or replaced after heavy scoring. observed cutting boards on the line that were heavily scored.4-501.11 good repair and proper adjustment-equipment - c. keep all equipment in good repair. |
| 2013-12-26 |
39 |
.3-304.14 wiping cloths, use limitation - c. between uses wet wiping cloths shall be placed in a container with chemical sanitizer or put away for laundering. observed wet wiping cloths on prep tables, and near wait staff serving area. |
| 2013-12-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf and rte foods held in the facility for more than 24 hours must be date marked. where foods held at 41f and below are held for 7 days and fo |
| 2013-12-26 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. phf and rte held for hot holding should be kept at 135f or above. observed chicken breast on cutting board for salad at 120f. cdi pic discarde |
| 2013-12-26 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. chemical sanitizer shall be between 50-200ppm. observed dishwasher sanitizer taking a few runs and priming before it properly san |
| 2013-12-26 |
12 |
3-203.12 shellstock, maintaining identification - pf. the date when the last shellstock from the container is sold or served shall be recorded on the tag or label. observed no emptied dates recorded on tags, and tags where not in chronological order. cdi |
| 2013-12-26 |
6 |
2-301.14 when to wash - p. employees should wash hands between handling soiled and clean utensils and equipment. observed dish washer handling soiled then clean utensils without handwashing in between. cdi employee washed his hands. |
| 2013-08-02 |
8 |
. _6-301.11 hand washing cleanser, availabilitykeep soap supplied at hands inks at all times of operation. observed no soap at the bar handsink.5-205.11 using a hand washing sink-operation and maintenancehand wash sinks must be accessible at all times- o |
| 2013-08-02 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessobserved the dishwasher not sanitizing today. maintain sanitizer at 50-100ppm. primed by pic to correct. |
| 2013-08-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdinghold tcs foods cold at 45-41f. observed multiple foods out of temp. today. recommend keeping lids on food to hold cold air in, along with |
| 2013-08-02 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensmust provide a disclosure and reminder for all raw animal foods offered undercooked. no disclosure or reminder where present on the catering |
| 2013-08-02 |
42 |
. _ . 4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore clean utensils on a clean surface. observed a knife stored between equipment today. do not store cold unit lids on the floor as observed |
| 2013-08-02 |
47 |
. _ . 4-602.13 nonfood contact surfacesclean inside of fryers, behind the dishmachine, and dishwasher vents. |
| 2013-08-02 |
45 |
. . 4-101.19 nonfood-contact surfacesprovide a cover for the cold make table that has an exposed moter which is hard to clean and is collecting food debris. |
| 2013-03-22 |
2 |
pic must know when to allow ill employees back to work after they feel better. all employees must know the big five illnesses that have to be reported to the pic if they are diagnosed or exposed to one of the five. corrected by instruction. |
| 2013-03-22 |
6 |
use a papertowel to turn off water after washing hands rather than bare hands as oberved today. wash exposed arms when washing hands. |
| 2013-03-22 |
8 |
a handwashing sink may not be used for purposes other than handwashing. observed an employee rinsing off a long spoon that was going to be used to stir tea; in the handsink today. employee was stopped and asked to take it to the dishmachine. |
| 2013-03-22 |
23 |
observed the old advisory on the menu for raw oysters today and no warning of any kind on the catering menu for raw oysters. must provide a disclosure of the foods being offered undercooked/raw and a reminder of the health risks as stated in rule 3-603.1 |
| 2013-03-22 |
33 |
observed shrimp thawing at room temp. today. thaw foods in refrigeration; during the cooking process; in the microwave; or under continuously running 70f water that drains off. cdi |
| 2013-03-22 |
37 |
observed a container of shrimp thawing in a bucket that was sitting directly on the floor uncovered today. product moved during inspection. |
| 2013-03-22 |
21 |
ready-to-eat foods that are phf's and held for more than 24hours after opening/making must be date marked. observed open hotdogs not date marked today-cdi |
| 2013-03-22 |
39 |
store wiping clothes in santizer when they are not in-use. observed wiping clothes stored on countertops today. |
| 2013-03-22 |
41 |
when not in-use; store utensils in the product with the handle extending out; on a clean and dry surface; in 135f water. observed a plate being stored in the breading flour today. |
| 2013-03-22 |
53 |
repair the wic floor where it is gapped and loose; making it hard to clean. |
| 2013-03-22 |
54 |
shield lighting above food storage. observed a broken light shield in the wic today. |
| 2013-03-22 |
38 |
food service workers are limited to a single wedding band on their hands or wrists. observed bracelets and watches today. |
| 2012-12-17 |
20 |
cold held potentially hazardous food (time/temperature control for safety food)must be maintained at or below 45.0f in storage. observed one prep unit not performing adequately to maintain compliant food temperatures. (see temperature chart). off tempe |
| 2012-12-17 |
47 |
adequately clean surfaces with frequency to preclude residue build. provide better cleaning of faucet handles and spray arm grips at prep and prewash stations. |
| 2012-12-17 |
45 |
maintain equipment and utensils in good repair for safety; cleanability and prevention of contamination. observed damaged lid in use over prep table top. lid was missing handle; and presented difficult-to-clean crevices in metal surfaces. observed in u |
| 2012-12-17 |
41 |
store utensils on clean dry surfaces. containers for storage must be elevated above floor. at cook line; observed utensils store in sanitizer in buckets located on floor. advised manager this practice does not comply with rules. corrected. |
| 2012-12-17 |
37 |
food containers shall be elevated above floor at least 6. observed employee filling ice bucket as they were staged on floor. |
| 2012-12-17 |
23 |
a consumer advisory shall be provided for raw or undercooked animal-derived foods. the advisory shall include a disclosure and reminder. rehs provided language from nc food code 3-603.11. observed menu without compliant disclosure or reminder. correct |
| 2012-12-17 |
4 |
employee shall consume food and beverages only in designated areas that eliminate risk of cross contamination of food; food contact surfaces; utensils; single use articles. store beverages away from; or below food; prep surfaces; utensils; etc. observed |