| Violation Date |
Code |
Description |
| 2018-12-11 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed hole in wall behind dish machine and water damage to door frame and bottom of w |
| 2018-12-11 |
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 vegetable hash cooling in a densely packed plastic container in a flip top |
| 2018-12-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabelled sanitizer stored at front of house server station. cdi: sanitizer labelled. repeat. |
| 2018-12-11 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employee wash hands and then use bare hands to turn off faucet twice. cdi: ehs had pic ex |
| 2018-09-26 |
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 hole in wall behind dish machine and water damage to door frame and bottom of |
| 2018-09-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving inwarewashing are in need of cleaning to remove greasy residue. repeat. |
| 2018-09-26 |
45 |
4-502.11(a) maintain utensils in good repair. observed several cracked plastic containers on shelving above three compartment sink. cdi: damaged utensils discarded.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned an |
| 2018-09-26 |
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 unlabelled container of salt on shelf near ovens. cdi: labelled as salt. |
| 2018-09-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabelled green chemical on rack near office. cdi: chemical discarded. repeat. |
| 2018-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cabernet butter on top of flip top unit, packs of regular butter on a shelf, and overfilled pepperoni in pizza unit holding above 45f. cdi: cab buttter placed on tphc to be disc |
| 2018-09-26 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed no parasite destruction documentation from 2018 from us foods fish provider. verification required within 10 days to de |
| 2018-06-07 |
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 two containers of heavy cream with no date and a container of goat cheese dated for 05/31. cdi: |
| 2018-06-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabelled bottle of glass cleaner at front server station. cdi: labelled as glass cleaner. repeat. |
| 2018-06-07 |
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 spinach and rigatoni brought to kitchen for portioning above 45f and cooli |
| 2018-06-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed sealed employee meal stored on shelving in walk in above food for restaurant. cdi: meal relocated to bottom shelf of walk in away from fo |
| 2018-06-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in warewashing are in need of cleaning to remove greasy residue. repeat. |
| 2018-06-07 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean utensils stored in dirty plastic bin on clean dish rack. |
| 2017-12-28 |
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- observed tomato sauce and meat balls not meet proper cooling parameters. cdi- the |
| 2017-12-28 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p- observed several pans in the flip top unit in contact with rte food. cdi- pic removed containers and voluntarily discarded the rte food that was in con |
| 2017-12-28 |
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 a large container of tomato sauce at 55f in the walk in at 4:20 pm. at 5:00 pm the sauce was still at 55f. at this ra |
| 2017-12-28 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p- observed milk not date marked and according to the pic the item was opened yesterday. also observed sauc |
| 2017-12-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf- observed two sanitizer bottles not labeled and being used as sanitizer. cdi- pic labeled the bottles. |
| 2017-12-28 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. repeat- observed back screen door in need of repair do to large gaps in the screen. |
| 2017-12-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.-observed cookline equipment and racks throughout the facility in need of cleaning do to food debris build up. |
| 2017-12-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -repeat- observedseveral cutting boards in need of resurfacing or replacing due to deep cuts and groves. points not escalated since this is a low risk |
| 2017-12-28 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- observed tile near the back dish machine area and back door in need of repair do to detachment and holding water. |
| 2017-12-28 |
54 |
6-303.11 intensity-lighting - c- observed outside storage container without light. provide at least 10 foot candles of light in this area since it is used for paper good and equipment storage. |
| 2017-12-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- observed several single-use items stored on the floor of the outside storage container. |
| 2017-09-15 |
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 on a rack above a food prep surface. 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exp |
| 2017-09-15 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. -observed floors in hard to reach areas in need of cleani |
| 2017-09-15 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- repeat- observed several cutting boards in need of resurfacing or replacing due to deep cuts and groves. |
| 2017-09-15 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.- observed back screen door in need of repair do to large gaps in the screen. |
| 2017-09-15 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf- observed cous cous (50f), cooked potatoes (57f), and noodles (58f) all cooling and |
| 2017-09-15 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf- observed powder in hard to reach areas. pic stated it is pesticide powder. ehs could not find any powder c |
| 2017-09-15 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf- observed facility using tphc howeve |
| 2017-09-15 |
4 |
2-401.11 eating, drinking, or using tobacco - observed an employee eating in the kitchen at the start of the inspection. |
| 2017-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed milk (57f), beans (51f), meat sauce (67f), butter (51f), and spinach (67f) all above 45f. cdi- pic voluntarily discarded all items.note: in 2019 all tcs foods must be cold held |
| 2017-06-29 |
11 |
3-101.11 food shall be safe for consumption, unadulterated and honestly presented. - p- observed a container of food that had white and green growth on it. cdi- pic voluntarily discarded the item. |
| 2017-06-29 |
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 feta cheese in the walk in not date marked. according to the pic the item was opened yesterday. cdi- the pic was able to back date |
| 2017-06-29 |
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 waiters cutting bread with bracelets on their wrist. |
| 2017-06-29 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- observed several cutting boards in need of resurfacing or replacing due to deep cuts and groves. |
| 2017-06-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - repeat- observed several flies throughout the facility. contact a certified pest management company to address the issue. |
| 2017-02-24 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p 0pts- observed raw fish being stored over rte food items. cdi- pic moved fish to the bottom of the cooler and the rte food to another cooler. |
| 2017-02-24 |
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. .5pts- observed floors in need of cleaning in hard to rea |
| 2017-02-24 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. repeat 0pt- observed lids opened on dumpster during the inspection. |
| 2017-02-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat 1pt- observed several racks throughout the facility and walk in cooler soiled with dust and food debris. also, observed grease build up on equipment o |
| 2017-02-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 0pts- observed single use items being stored on the floor of outside storage area. |
| 2017-02-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. 0pts- observed several flies throughout the facility. contact a certified pest management company to fix issue. |
| 2017-02-24 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf 0pts- observed a large pot of meatballs and sauce at 55f and cooked yesterday. pic |
| 2017-02-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf 0pts- observed no consumer advisory on specials insert menu. cdi- pic discarded all printed inserts that did not h |
| 2017-02-24 |
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 1.5pts- observed meatballs and sauce, in a large pot, at 55f and cooked yesterday. cdi- pic voluntarily discarded the item. |
| 2017-02-24 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign in the mens bathroom and the back handsink. pic was provided a handwashing sign.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - obse |
| 2016-09-08 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed tracking powder made of 100% boric acid. use those approve for food service. cdi - pic voluntarily |
| 2016-09-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on shelving with clean plates and equipment in direct contact. move these, clean the shelving and then clean the items. -1- repeat |
| 2016-09-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed cleaned slotted spoons and tongs with food debris still present on the food contact surface hanging over the 3-comp sink. cdi - pic cleaned again, but |
| 2016-09-08 |
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 unshielded light bulbs to the far right of the dish machine. -0- |
| 2016-09-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open on dumpster used for cardboard. keep doors closed. -0- |
| 2016-06-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food debris in the basin of the handsink. use only for handwashing. cdi -pic cleaned and sanitized the sink. -0- |
| 2016-06-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory for the cooked to order catch of the day. the listing for these is done on a menu bo |
| 2016-06-21 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed no letters of parasite destruction for catch of the day fish that may be cooked to order. these items are not listed on |
| 2016-06-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed cleaned utensils hanging above the 3-comp sink basins with food debris still present. cdi - pic moved these the soiled drain board for cleaning. -1.5- |
| 2016-06-21 |
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. -pf observed tightly snapped lid on cooling meatballs in large pan in outside walk in c |
| 2016-06-21 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all relevant areas of the kitchen. observed lights blown over the shelving near the dish machine. replace these bulbs. -0- |
| 2016-06-21 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop with handle directly contacting ice. keep handle up so that s |
| 2016-06-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on shelving throughout, on the lid of the bar ice chest, behind the soda nozzles on the backsplash panels and on the blade and cover of cool |
| 2016-06-21 |
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 heavy buildup on the wall behind the dish washer |
| 2016-06-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed tomatoes and other rte foods on walk in shelf to the left and right under dripping condenser fan at the rear of the outside walk |
| 2016-02-17 |
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 buildup on ceiling and vents throughout facility |
| 2016-02-17 |
45 |
4-502.11(a) maintain utensils in good repair. observed pitted ladles hanging ovver 3-comp sink. cdi - pic moved to dish room and instructed dishwasher to rewash to verify the buildup is not food and then discard those with rust present. -1- |
| 2016-02-17 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled containers of spice over salad prep unit. cdi - employee labeled with the common name of the items. -1- repeat |
| 2016-02-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed deep portions of feta cheese and bleu cheese cold holding in flip top at 46-48f. cdi - poc instructed employee to split portions in half and monitor temperature of product. -0- |
| 2015-10-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed risotto cooling in walk in, tightly covered with plastic wrap at 64f. cdi |
| 2015-10-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats congregating around beer tap drains in the bar. maintain drain lines and flush periodically with water to move the fermenting alcohol products down the line. observed g |
| 2015-10-28 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed unwrapped bread stored under prep table. cover and keep protected from gnats. observed several containers of cold cooked foods in the walk in without covering |
| 2015-10-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer buckets without label. cdi - pic instructed to label all working containers used for sanitizers. -0- |
| 2015-10-28 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed napkins stored under sink drain in the bar area. move these items away from the drain line. -.5- |
| 2015-10-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed working containers of dressings in salad station without labels. label these with the common name of the item. |
| 2015-10-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open lids on dumpster and one recycling container. keep closed. -0- |
| 2015-10-28 |
45 |
4-101.19 nonfood-contact surfaces - c nonfood contact surfaces shall be smooth and easily cleanable. observed shelving throughout dish room that is visibly pitted and rusting in some spots. either resurface or replace pitted rusty shelving. -0- |
| 2015-10-28 |
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 heavily stained ceiling tiles over the cook line |
| 2015-10-28 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all areas of the facility. observed neon light bulbs out over the cook line and over the dry storage area. replace these bulbs. -0- |
| 2015-08-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed utensils with food debris present stored with clean dishes. cdi - pic rewashed items. -3- |
| 2015-08-27 |
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 inside ice in bar area. cdi - scoop handle placed in upward p |
| 2015-08-27 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean utensils stored in container with debris present in the bottom. -0- |
| 2015-08-27 |
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 tightly covered cooked lasagna in outside walk in cooler at 109f respecti |
| 2015-08-27 |
45 |
4-501.11 maintain equipment in good repair. observed cracked bus tub used for storing gouda. replace. -0- |
| 2015-08-27 |
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 near dishwasher with two heavily damaged tiles. repair. -.5- |
| 2015-08-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed paper towels stored in wooden bin in women's restroom under wooden bin with bleach and other chemicals. cdi - pic switched posi |
| 2015-03-31 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. lights at side prep area next to office not shielded. provide shields or shatter resistant bulbs. 6-501.14 change t |
| 2015-03-31 |
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 . large plastic bin used to store bread is damaged; can opener blade is peeling. cdi- verb |
| 2015-03-31 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service to go containers throughout facility and in storage shelter behind facility not protected during storage. cdi- verbal cor |
| 2015-03-31 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. squeeze bottles of oil and dry mix/ seasoning in use at cook line not labeled per rule. cdi- verbal correction to label all. |
| 2015-03-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. mold build up on one tea urn nozzle, dried debris and residue plates/ bowls in prep area, dried debris on slicer stored as clean, and rust/ mold on interior i |
| 2015-03-31 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p. pan of vegetables stored nested in direct contact of cooked asparagus stored in the pan under it. cdi- head chef corrected storage. |
| 2014-10-09 |
26 |
.7-201.11 store toxic materials to avoid contamination. -p: observed windex stored on tabletop with clean utensils. cdi- moved windex. |
| 2014-10-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. interiors of coolers at bar in need of cleaning. surfaces of equipment in facility with greasy build-up, ie dish machine. |
| 2014-10-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: observed dish machine in use, not sanitizing. bucket near empty. new bucket hooked up and primed. began sanitizing properly. |
| 2014-10-09 |
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 dead insects, cleaning needed in floors of bar |
| 2014-10-09 |
51 |
5-501.17 provide a covered waste bin in female restrooms. |
| 2014-09-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. found employee iced water in covered cup on middle shelf with pastas below. cdi- moved drink and discarded. |
| 2014-09-10 |
14 |
.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed ice scoop with sticker residue still attached. cdi- return to cleaning process. |
| 2014-09-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found multiple items above 45 f in pizza cooler and salad cooler. refer to temperature chart. cdi- service calls made. foods dated previous days discarded. foods prepared same day move |
| 2014-09-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.: observed live german roaches in facility. |
| 2014-09-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. found salmon on floor of walk-in cooler. |
| 2014-09-10 |
6 |
.2-301.14 wash hands after activities that contaminate them.-p: observed employee on phone on outside of building, re-enter building, and return to work without washing hands. cdi- directed to wash and discussion. |
| 2014-09-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed numerous wet cloths on surfaces in kitchen upon entry. |
| 2014-09-10 |
45 |
.4-501.11 maintain equipment in good repair. observed shelves in walk-in cooler severely rusting. service refrigeration units and monitor to ensure foods are held at required temperatures. two coolers with many foods above 45 f. ambient air temp of salad |
| 2014-09-10 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed food debris on floors. |
| 2014-09-10 |
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 bulbs over salad cooler missing or not shatterproof. bulbs not shielded.6-303.11 intensity-lighting |
| 2014-09-10 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees with wrist bands and unapproved rings. |
| 2014-06-10 |
54 |
6-303.11 intensity-lighting - c: observed some light bulds missing in several ceiling panels. replace as needed. |
| 2014-06-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - c: utensils shall be in good repair. found two juicers with paint peeling. cdi- discarded utensils. observed shelves in walk-in cooler to be significantly rusting. |
| 2014-06-10 |
26 |
7-102.11 common name-working containers - pf: properly and accurately label working containers of chemicals. found several spray bottles unlabeled as to contents. |
| 2014-06-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: date mark potentially hazardous foods with date of preparation. observed soups, sauces not date marked. cdi- marked.3-501.18 ready-to-eat poten |
| 2014-06-10 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: keep ice machines clean. observed build-up on interior of ice machine.; |
| 2014-06-10 |
12 |
3-402.11 parasite destruction - p: obtain and keep on file for mchd a parasite destruction letter of documentation that salmon is farm-raised and fed approved feed. facility did not produce either documentation. salmopn as a cook to order menu item shall |
| 2014-03-18 |
6 |
2-301.14 when to wash - p: employees shall wash hands when coming into kitchen from the outside, and after engaging in activity that contaminates hands. observed employees going in and out of back door and re-entering without washing hands before returnin |
| 2014-03-18 |
4 |
2-401.11 eating, drinking, or using tobacco - c: store employee beverages so accidental contamination of utensils, food, or equipment can occur. observed employee drink on shelf with and over glassware, china ware. observed cigarettes and lighter on same |
| 2014-03-18 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a cerified food protection manager from an accredited program. observed pic with no accredited training. |
| 2014-03-18 |
26 |
7-102.11 common name-working containers - pf: properly label containers of chemicals as to contents. found degreaser bottle unlabeled. same violation as last inspection. |
| 2014-03-18 |
53 |
6-501.12 cleaning, frequency and restrictions - c: clean floors, walls at a frequency sufficient to prevent buildup of soil. observed build-up on walls where equipment is attached, conduits, etc. better cleaning behind and under equipment needed. |
| 2014-03-18 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c: provide degignated areas for employees to store food, and personal items. observed employee phone, cigarettes, lighter on same shelf as glassware. |
| 2014-03-18 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: cover pitchers of water and tea when stored in dining room, exposed to customers. observed pitchers on table in center of one of the dining areas. |
| 2013-12-04 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c: promptly remove dead insects from facility. observed dead german roaches in bar area. |
| 2013-12-04 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: cover foods in storage. observed chicken breasts uncovered in walk-in cooler. cdi- covered. |
| 2013-12-04 |
42 |
4-904.11 kitchenware and tableware-preventing contamination - c: provide protection for plates stored in dining room. observed plates stacked right-side up in dining area with no protection from customers or premises contamination.4-901.11 equipment and u |
| 2013-12-04 |
26 |
7-102.11 common name-working containers - pf: clearly label all containers of toxic chemicals and sanitizers. observed some sanitizer bottles not labeled. degreaser bottle not clearly marked. cdi- marked.7-201.11 separation-storage - p: store toxic chemic |
| 2013-12-04 |
53 |
6-501.12 cleaning, frequency and restrictions - c: clean floors, walls and ceilings with frequency sufficient to keep them clean. observed deep cleaning needed under and behind equipment. areas of walls in need of cleaning.6-201.11 floors, walls and ceili |
| 2013-12-04 |
54 |
6-303.11 intensity-lighting - c: more lighting needed at salad prep cooler. observed two out of three lights out. observed light bulb out at hood. replace non functional light bulbs. |
| 2013-12-04 |
45 |
4-101.19 nonfood-contact surfaces - c: surfaces exposed to splash of food soiling shall be constructed of smooth easily cleanable material. observed dish racks in poor condition; peeling and not smooth. replace with new. |
| 2013-09-09 |
35 |
3-203.11 molluscan shellfish, original container: keep live molluscan shellfish in original container until sold or discarded. upon emptying of container, mark tag with date last porduct was sold or discarded. observed mussels in cooler out of original co |
| 2013-09-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking: properly date mark reqady-to-eat tcs foods with date of preparation or when packages are opened. observe dopened heavy cream not date marked. cooked |
| 2013-09-09 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils: food contact surfaces shall be clean to sight and touch. observed one clean plate with dried residue attached. sent back to cleaning process. |
| 2013-09-09 |
12 |
3-402.12 records, creation, and retention: provide date mussels are last sold or discarded on each shellfish tag retained. observed mussel tags retained but not appropriately marked. |
| 2013-09-09 |
1 |
2-102.12 certified food protection manager: the pic shall be a certified food protection manager from an approved program. pic observed to not have accredited training. obtain by january 2014. |
| 2013-06-18 |
1 |
the pic shall be a certified food protection manager from an approved program. observed pic could not show documentation of training. |
| 2013-06-18 |
13 |
provide better separation of raw eggs and produce in cooler. observed stored adjacent to each other. cdi- moved to proper location. |
| 2013-06-18 |
20 |
keep tcs food cold at 45 f or below. observed butter in flip top cooler 50 f. individual creamers 51 f in ice. cdi- set up time holding for creamers; butter moved to refrigerator. |
| 2013-06-18 |
14 |
keep ice bins clean. observed significant black build-up on interior of ice bin at drink station. cdi- cleaned while on site. |
| 2013-06-18 |
26 |
label all chemical bottles. observed unlabeled bottle at bar area. cdi- labeled. |
| 2013-06-18 |
34 |
a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filet |
| 2013-06-18 |
21 |
properly date mark tcs foods with date of preparation or when packaged foods are opened. observed pastas not date marked. |
| 2013-03-27 |
23 |
provide approved consumer advisory for salmon that is cooked to customer's order of under 145 f for 15 seconds. observed no advisory on menu but observed correct proof of proposed menu. |
| 2013-03-27 |
21 |
observed good date marking system. remember to date mark sun-dried tomatoes after opening package. also salad dressings; milk; cream. cdi- discussion. |
| 2013-03-27 |
12 |
provide documentation that salmon served cooked to order is safe to be consumed if cooked to less than 145 f for 15 seconds. |
| 2013-03-27 |
7 |
bare-hand contact with ready-to-eat foods is not allowed. observed employee cutting bread with bare hand contact. cdi- instruction from pic and discarded bread. |
| 2013-03-27 |
1 |
the person-in-charge shall be a certified food protection manager. observed pic not certified by an accredited program during inspection. |
| 2012-12-18 |
6 |
employees shall wash their hands after engaging in activities that contaminate the hands. observed employee handle dirty utensils; run through dish machine; then handle clean utensils without washing. observed employee enter facility from outside and fail |
| 2012-12-18 |
14 |
clean soda dispensers and tea nozzles at a frequency to prevent mold growth. observed nozzles and dispensers with visible pink and black mold growth. |
| 2012-12-18 |
20 |
hold foods that are potentially hazardous at 45 f or below. observed milk container on inadequate bed of ice at drink station. moved to walk-in for quick cooling. |
| 2012-12-18 |
21 |
date mark potentially hazardous foods with preparation date. observed fried eggplant; opened milk; meatballs not date marked. system in place. cdi- discussion. |
| 2012-12-18 |
26 |
label all bottles of toxic substances; including sanitizers. observed unlabeled bottle of sanitizer. labeled immediately. |
| 2012-12-18 |
38 |
employees shall wear hair restraints when preparing food. observed employee with no hair restraint cutting produce. |
| 2012-12-18 |
38 |
except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. observed employee with wrist band preparing food. |
| 2012-12-18 |
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 many refrigeration gaskets splitting and torn. significant food debris ac |
| 2012-12-18 |
2 |
pic must inform employees of their responsibilities as to their health. observed uninformed employees; unfamiliar with material on handout. cdi- discussion. |
| 2012-12-18 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2012-12-18 |
1 |
the person-in-charge shall be certified in food protection by an accrredited program. observed pic not certified. |