| Violation Date |
Code |
Description |
| 2018-10-08 |
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. clean dust from ceiling tiles in clean dish room. |
| 2018-10-08 |
45 |
4-501.11 maintain equipment in good repair. replace damaged walk in cooler door gasket. |
| 2018-10-08 |
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 grilled chicken cooling while tightly wrapped. cdi - vented to allow rapid cooling. |
| 2018-10-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. clean build up inside ice machine and build up in soda gun nozzles at bar. |
| 2018-10-08 |
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 dish washer did not wash hands after handling soiled dishes before handl |
| 2018-05-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a prep table in front of hand sink near prep sinks. all other handsinks had access maintained during inspection. cdi-pic moved table to allow access to hand sin |
| 2018-05-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers with sticker and sticker residue stacked with direct contact with food contact surface. observed soiled can opener blade. cdi-pic moved ite |
| 2018-05-16 |
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 observe cooling sandwiches, noodles, and mac and cheese in walk in with tightly wra |
| 2018-05-16 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed an eaten apple core on the sheet pan with grilled peppers in walk in. observed food with bacteria growth stored in walk in with ready to eat food. |
| 2018-05-16 |
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 grilled peppers and roasted corn from friday with no date. cdi-pic able to back date items to 5/11.3-501.18 discard the food requir |
| 2018-05-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean stored containers wet stacked. |
| 2018-05-16 |
45 |
4-501.11 maintain equipment in good repair. observed broken and damaged handles, containers, and lids throughout facility. |
| 2018-05-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee with beard and no beard guard. |
| 2018-02-22 |
53 |
see above. |
| 2018-02-22 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed one heavily scored cutting board. item was discarded by pic. |
| 2018-02-22 |
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 nondated, opened chub of deli meat in the walk in cooler. item was dated by pic.observed deli ham dated for 2/12/18 present in |
| 2018-02-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tomato based sauce at 127f on a stove top. item was reheated by pic to above 165f. all hot held items must be 135f or above. |
| 2016-12-20 |
20 |
to 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed half and half stored on prep table > 45f. cdi by discard by pic. |
| 2016-12-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef stored over raw salmon in walk-in cooler. cdi by rearranging storage order of food items. |
| 2016-12-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on pans stored as clean. observed stickers and sticker residue on plastic pans stored as clean. cdi by wash, rinse, and sanitize removing |
| 2016-12-20 |
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 beef sirloin roast at carving station. cdi by posting placard with disclosure an |
| 2016-12-20 |
49 |
5-205.15 maintain a plumbing system in good repair. observed beer leaking from ceiling in bar area. service repair on site. |
| 2016-12-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nesting of pans on drying rack. |
| 2016-12-20 |
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 cracked chipped utensils. discarded by pic. |
| 2016-12-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee preparing food with a watch on wrist. |
| 2016-04-25 |
45 |
4-501.11 maintain equipment in good repair. observed undercounter dishm machine not hitting minimum sanitization temperature. vr not in use until repaired. |
| 2016-04-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 11 prime ribs hot holding at 113-115 f, cooked vegetables and asian potsitckers all hot holding under 121 f. cdi- placed on temporary tphc repeat violation |
| 2016-04-25 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed main dish machine hit temp but undercounter dish machine in support area behind bar was 156 f (x3) vr |
| 2016-04-25 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed two hand sinks temp less than 80 f. vr |
| 2016-04-25 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple employees cahnge gloves without washing hands. cdi- instruction provided |
| 2016-04-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverages over food prep surfaces. cdi- discarded |
| 2016-02-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed multiple trays of hamburger sliders and hotdogs hot holding in hot box below 113 f. cdi- placed on temorary tphc observed three large containers of mac n cheese hot holding in |
| 2016-02-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverages stored on or over food prep surfaces. cdi- discarded |
| 2016-02-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed partially cooked steak stored over fully cooked salmon and partially cooked steak, hamburgers and chicken stored over ready to eat tomaotes and mushrooms. cdi- reorganized |
| 2016-02-05 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed cooked salmon date marked 1/18 and queso date marked 116 f. cdi- discarded |
| 2016-02-05 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed fried chicken with parts cooked under 165 f. observed baked chicken cooked to 155 f. cdi- reheated above 165 f. 3-401.1 |
| 2016-02-05 |
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. -pf observed two sealed plastic containers of pasta at 50 f in refrigerator. |
| 2016-02-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few fruit flies in facility. |
| 2016-02-05 |
45 |
4-501.11 maintain equipment in good repair. observed multiple hot hold, cold hold and ice making equipment not in working order. |
| 2016-02-05 |
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 multiple plates of salads, |
| 2015-10-19 |
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 multiple cooked foods cooling on speed rack at room temperature. cdi- disc |
| 2015-10-19 |
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 undercooked proteins on tphc. cid- tent cards installed |
| 2015-10-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed multiple cooked foods hot holding less than 125 f. cdi- placed on tphc from original prep time |
| 2015-10-19 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed multiple trays of partially cooked chicken, swordfish and steak. cdi-discarded |
| 2015-10-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over ready to eat foods on speed rack in kitchen and uncooked raw beef over partially cooked foods in walk in cooler. cdi- reorganized |
| 2015-02-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observed raw ground beef above beef roast, raw fish above cooked chicken in wa;lk in cooler. cdi - rearranged properly. |
| 2015-02-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled soda guns. cdi - washed, rinsed, and sanitized. 4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish mac |
| 2015-02-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed one front kitchen prep cooler had frozen up and was holding tcs foods at 56f-58f. cdi - items voluntarily discarded, cooler turned off to thaw. |
| 2015-02-10 |
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. obsergved expired feta dated 1/21 asnd 1/23, expired pimento cheese dated 2/2. cdi - all voluntarily dis |
| 2015-02-10 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed damaged walls in three areas of kitchen. |
| 2015-02-10 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unsleeved single-service cups at bar. |
| 2015-02-10 |
45 |
4-501.11 maintain equipment in good repair. observed a couple split gaskets and a few rusted cooler racks. |
| 2015-02-10 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p. observed buffet foods were displayed under food shields which did not meet requirements of 13 inches or less above surface of food and 3/4 vertical distance or more s |
| 2014-10-29 |
6 |
2-301.14 wash hands after activities that contaminate them.-p. observed dish washing employee rinse and load soiled dishes and then use soiled hands to move clean dishes off rack to get more racks. cdi - employee corrected. |
| 2014-10-29 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed no thin probe thermoemetr available for temping thin foods. vr - verification required. |
| 2014-10-29 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p. observed employee washing hands and then using bare hands to slice zucchini. cdi - employee corrected. |
| 2014-10-29 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed one corner wall in poor repair. work order was already written on wall next to |
| 2013-11-20 |
41 |
3-304.12 in-use utensils, between-use storagerules require in use utensils be stored in food with handle out , on clean dry surface or in water above 135 f, unless serrvng raw proetins.observed multiple utensils stored on soiled surfaces including but not |
| 2013-11-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-11-20 |
16 |
3-401.11 raw animal foods-cookingrules prohibit non-continuous cooking of raw proteins without prior written approval from mchd.observed a chef partially cook sirloin , cool it then removed from cooling and sit prior to refiring.cdi- instruction provided |
| 2013-11-20 |
7 |
3-301.11 preventing contamination from hands3-301.11 ensure that food employees do not contact exposed, ready-to-eat food with their bare hands.observed food employee state that garnishes are put in drinks using bare hands. cdi- instruction provided; tong |
| 2013-11-20 |
4 |
2-401.11 eating, drinking, or using tobacco2-401.11 employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.observed employee beverage,open glass of water, stored over cut yams |
| 2013-09-13 |
4 |
| 2-401.11 eating, drinking, or using tobacco2-401.11 employee beverages must be h7andled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.observed multiple employee beverages stored on or above food prep |
| 2013-09-13 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification . cdi- directive given to allow facilities to operate until 1/1/14 without valid pic |
| 2013-09-13 |
16 |
3-401.11 raw animal foods-cookingrules require prior written procedures and approval from the regulatory suthority for non-continuous cooking. observed facility does not have these. cdi- leaving documents with pic |
| 2013-09-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f.observed sticks of butter atop rack |
| 2013-09-13 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-02-26 |
36 |
the premises shall be maintained free of insects; rodents; and other pests. the presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (a) routinely inspecting incoming shipments of food and suppl |
| 2013-02-26 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed multiple speed racked trays of cooked meats cooled yesterday and today in walk in cooler not date marked. cdi- date marked |
| 2013-02-26 |
16 |
3-401.14 non-continuous cooking of raw animal foods.raw animal foods that are cooked using a non-continuous cooking process shall be:(a) subject to an initial heating process that is no longer than sixty minutes in duration;p(b) immediately after initial |
| 2013-02-26 |
14 |
rules require food utensils to be properly celaned and sanitized. observed multiple soiled utensils in kitchen. cdi- all removed to rewash |
| 2013-02-26 |
13 |
(a) food shall be protected from cross contamination by separating raw animal foods during preparation from raw ready-to-eat food such as fruits and vegetables; p obserrved raw chicken thawed in prep sink and then raw potatos potentially contaminated from |
| 2013-02-26 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2012-12-05 |
23 |
rules require proper consumer advisory for proteins served raw or undercooked. observed menu does not have appropriate verbage. cdi- correct verbage given. |
| 2012-12-05 |
22 |
rules require written procedures be on hand in food facility; state specifically when time begins and for that food to be marked with the discard date/time. observed no written procedure in facility and no documentation of trout. cdi- corrected through in |
| 2012-12-05 |
21 |
rules require all ready to eat tcs foods to be clearly date marked. observed opened bagged arugula not date marked. cdi- corrected through instruction. |