| Violation Date |
Code |
Description |
| 2018-10-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed small amount of debris build up on outside of container stored as clean. |
| 2018-10-12 |
45 |
4-501.11 maintain equipment in good repair. observed chipped paint and rust build up on shelving throughout facility. |
| 2018-10-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed small amount of wetstacking in dish area. |
| 2018-10-12 |
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 one container of soup in walk in cooler with no date marking. cdi by dating with proper make date. |
| 2018-10-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed stuffing in hot box measuring below 135f. cdi by reheating to above 165f and placing into hot holding. |
| 2018-10-12 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw beef stored over fish in walk in cooler. cdi by correcting storage order. |
| 2018-02-05 |
4 |
general comment: 0 pts -2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee personal drink stored on cutting board of sandwich table on cook line. cdi: drink relocated. |
| 2018-02-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - 1.5 pts - observed raw fish stored above ready to eat foods in reach-in cooler such as cooked onions and precooked sausage. cdi: storage order was rearranged.3-304.11 food shall only cont |
| 2018-02-05 |
14 |
repeat: 1.5 pts. -4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. observed chemical dishmachine not sanitizing properly. it was determined that line had an air bubble. cdi: dishmachine sanitizer container was change |
| 2018-02-05 |
37 |
general comment: 0 pts -3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 2 pans of beef stored on the floor of walk-in freezer. cdi: removed off of the floor. |
| 2018-02-05 |
39 |
general comment: 0 pts -3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed bleach sanitizer in bucket above 100ppm to strong for fcs. cdi: changed out to proper concentration @ 50ppm. |
| 2018-02-05 |
45 |
repeat: 1 pt -4-501.11 maintain equipment in good repair. observed some torn cooler gaskets on prep table units.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed gouged/worn cutting boards sto |
| 2018-02-05 |
53 |
repeat: 0 pts: gc -6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed few areas inside dry storage room where floors are in need of regrouting. |
| 2017-04-05 |
14 |
repeat:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved slicer that had not been used in a few days stored with food debris, mixer that had not been used in a while with food debris, utensils, plates, |
| 2017-04-05 |
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 in sandwich prep cooler and salad mix cooling in salad flip t |
| 2017-04-05 |
39 |
general comment:3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed chlorine sanitizer bucket with 10ppm sanitizer. bucket dumped and refilled with proper sanitizer. |
| 2017-04-05 |
42 |
general comment:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed pans wet stacked on dish shelf. |
| 2017-04-05 |
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 several items including wings dated 3/30, bbq pork dated 3/28, pork dated 3/27 in sandwich prep unit; spaghetti dated 3/28, penne pa |
| 2017-04-05 |
47 |
general comment:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed cleaning needed on shelving in dry storage room, outside of cans and dry good containers. |
| 2017-04-05 |
53 |
general comment: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 inside women's restroom.6-501.12 floors, walls, c |
| 2017-04-05 |
45 |
general comment: repeat:4-501.11 maintain equipment in good repair.observed torn gaskets on sandwich prep, salad prep, and reach-in cooler units. observed shelving inside reach-in and prep units starting to rust on edges. 4-501.12 resurface or replace cut |
| 2016-10-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items stored in the dry storage area. |
| 2016-10-12 |
45 |
4-501.11 maintain equipment in good repair. observed main flip top cooler racks rusty/in disrepair |
| 2016-10-12 |
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 rice scoop in contact with the food product in the dry storage area. |
| 2016-10-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs items at temperatures above 45f in the walk in cooler. walk in cooler door was left slightly ajar, items near the door were observed to be the only items out of tem |
| 2016-10-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer soiled with debris from the night before, observed several plates, and scoops in the clean dish storage area with food debris on on the food co |
| 2016-06-15 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed raw vegetables stored over ready to eat foods such as sliced tomatoes and salad dressings. insure that raw vegetable storage is kept separated from ready to eat items. cdi by pic |
| 2016-06-15 |
14 |
4-602.11(e)(4) interiors of items such as ice machines shall be cleaned at such a frequency that the accumulation of debris is precluded. observed slight residue build up on the ice machine shield. |
| 2016-06-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored outside of sanitizer container in kitchen area.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-u |
| 2016-06-15 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in need of resurfacing. |
| 2016-06-15 |
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 some ceiling tiles in kitchen/dish area in need of replacement/resurfacing. |
| 2016-06-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-food contact surfaces such as gaskets soiled. |
| 2016-01-07 |
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 damage to the rear door entrance, observed peeling ceiling tile over the dish |
| 2016-01-07 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in the female restroom. |
| 2016-01-07 |
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 damaged tongs in the equipment storage area, observed heavily cracked bus tub in |
| 2016-01-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottles of miscellaneous chemicals with the labels either faded or removed. items were relabelled by employees.7-204.11 provide sanitizer at correct conce |
| 2016-01-07 |
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 ham with date mark of 12/24/16. pic stated that ham was mislabelled and was prepared more r |
| 2015-10-15 |
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 items cooling while tightly covered with plastic. insure that items are |
| 2015-10-15 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed wet wiping cloths stored in soiled, gray sanitizer water.3-304.14(b) hold in-use wiping clo |
| 2015-10-15 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed steaks and whole cuts of beef stored overtop of seafood fillets such as salmon. cdi by pic rearranging items. |
| 2015-10-15 |
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 ceiling tile and ceiling damaged in some areas, such as around the dish machin |
| 2015-10-15 |
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 tongs stored on an oven door handle, such that when the oven door is o |
| 2015-05-14 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. observed ice machine collecting black residue. repeat violation. |
| 2015-05-14 |
33 |
3-501.13 use approved thawing methods. observed shrimp and flounder thawing in standing water. cdi items were moved to walk-in. • |
| 2015-05-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies throughout kitchen and bar areas. |
| 2015-05-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed salmon stored in direct contact with thank you grocery bags. |
| 2015-05-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 4 wet wiping cloths stored on prep surface. cdi towels placed in sanitizer bucket. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed 1 san |
| 2015-05-14 |
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 tomato sauce and potatoes cooling in walk-in tightly covered. cdi potato |
| 2015-05-14 |
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 buckets stored on floor in walk-in freezer. pic stated buckets held ice for cooling.4-904.11 kitchenware and tableware- |
| 2015-05-14 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. operator must provide documentation for glass front beverage cooler are for the storage and display of potentially hazardous items. |
| 2015-05-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue collecting on shelves in walk-ins and shelves under prep tables throughout kitchen. |
| 2015-05-14 |
54 |
6-303.11 intensity-lighting - c. observed lighting in kitchen not meeting intensity requirements. |
| 2015-05-14 |
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 several in-use utensils stored in bucket of hot water at 109f. |
| 2014-12-31 |
45 |
general comment- 4-501.11 maintain equipment in good repair. observed some split gaskets and rusted shelving in refrigeration units throughout. 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or |
| 2014-12-31 |
42 |
general comment- 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some wet stacked metal food pans in clean dish area. |
| 2014-12-31 |
26 |
general comment- 7-201.11 store toxic materials to avoid contamination. -p observed bottle of spray pain reliever stored on shelf in kitchen above customer service items. pic removed. |
| 2014-12-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed mold build up on black flap of ice machine when wiped with clean papertowel. 4-602.11 clean the equipment and utensils as required to avoid contamina |
| 2014-12-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw bacon sitting on top of cheese in top of sandwich prep cooler and raw beef over top of cooked spinach, potatoes, and other vegetables in bottom of sandwich prep cooler. items r |
| 2014-04-22 |
12 |
3-402.11 ensure salmon served undercooked is parasite-free and has a letter of guarantee that it was farm-raised and were fed only formulated feed, such as pellets. no documentation of parasite destruction at time of inspcetion. cdi by instruction. veri |
| 2014-04-22 |
14 |
4-501.114 chemical sanitizer must be at proper concentration. observed dish machine not operating properly. cdi dish machine repair company repaired machine during inspection. |
| 2014-04-22 |
21 |
3-501.17 ensure potentially hazardous ready-to-eat foods held longer than 24 hours are date marked. observed numerous items that meet the criteria not labeled. |
| 2014-04-22 |
23 |
3-603.11 ensure complete consumer advisory is provided for foods served undercooked. observed reminder, but disclosure must be added and state * this items may be cooked to order. verification of compliance on 5/2/14. repeat violation. |
| 2014-04-22 |
31 |
3-501.15 (b) cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/freezer units using shallow metal pans that are uncovered to allow food to cool quickly. observed lettuce cooling in large food grade can covered. cd |
| 2014-04-22 |
37 |
3-305.11 storage must be at least 6 inches above the floor. observed sugar stored on teh floor. cdi sugar was elevated. |
| 2014-04-22 |
45 |
4-101.11 food shall be stored in approved containers. observed biscuits in warmer stored in thank you bags. |
| 2014-04-22 |
47 |
4-601.11 nonfood contact surfaces shall be clean to sight and touch. observed buildup on equipment. |
| 2014-04-22 |
39 |
3-304.14 wet wiping cloths must be stored in sanitizer solution between uses. observed wet wiping coths on prep surfaces. repeat violation. |
| 2013-10-30 |
39 |
3-304.14 wiping cloths, use limitation- store all wet wiping cloths in sanitizing solution when not in use. observed one wet wiping cloth stored on food prep table.each wiping cloth container must be labeled with common name of chemical being used. |
| 2013-10-30 |
36 |
6-501.111 controlling pests- observed live cockroach in kitchen next to dish machine drainboard. contact exterminator for additonal treatment. establishment has exterminatior contract. |
| 2013-10-30 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens- consumer advisory must be listed on menu as required by food code. observed only a reminder listed on breakfast, lunch, and dinner menus. co |
| 2013-10-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- all ready-to-eat tcs refrigerated foods must be date marked accurately. observed sliced sandwich meat in walk-in cooler with inaccurate date mark ac |
| 2013-10-30 |
8 |
6-301.12 hand drying provision- hand drying device must be available at each handwash sink. observed hand towel dispenser not working properly. cdi by adding towels temporarily. |
| 2013-02-27 |
4 |
observed 1 employee drink in a glass with a loose fitting cover and no straw. a food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) the employee's hands; (2) the container; and (3) exposed |
| 2013-02-27 |
13 |
observed eggs stored over ready to eat sauces in the small reach in cooler. eggs moved to the bottom shelf. food shall be protected from cross contamination by: arranging each type of food in equipment so that cross contamination of one type with another |
| 2013-02-27 |
13 |
observed employee with gloves on using the gloves for multiple food tasks and wiping gloves on a soiled wiping cloth. corrected by instruction. if used; single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw a |
| 2013-02-27 |
41 |
observed tongs hanging on the edge of a trash can with opart of the tongs inside the trash can. tongs sent to wash. during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? |
| 2013-02-27 |
53 |
observed food debris collecting on walk-in cooler floors. physical facilities shall be cleaned as often as necessary to keep them clean. |
| 2013-02-27 |
39 |
observed wet wiping cloths not stored in sanitizing solution. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114. |
| 2012-10-30 |
23 |
observed no comsumer advisory for undercooked or cooked to order items. except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is se |
| 2012-10-30 |
54 |
observed supply vents in the kitchen area collecting excessive dust. intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. |
| 2012-10-30 |
39 |
observed wet wiping cloths used throughout the establishment and not stored in sanitizing solution. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified und |
| 2012-10-30 |
34 |
observed 1 dial thermometer reading approcimately 28f in an ice bath. food temperature measuring devices that are scaled only in celsius or dually scaled in celsius and fahrenheit shall be accurate to ?1oc in the intended range of use. |
| 2012-10-30 |
13 |
observed kitchen staff with single use gloves leaving their food prep station; doing other jobs; and not changing the gloves when returning to the prep station. also observed kitchen worker wiping his hands/gloves on a soiled apron. if used; single-use gl |