| Violation Date |
Code |
Description |
| 2018-10-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. plastic pans wet stacked on drying rack. cdi - separated to allow air drying. |
| 2018-10-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on counter at bar. cdi - cloth relocated o sanitizing solution. |
| 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 cut melon cooling while tightly wrapped in walk in cooler. cdi - wrapping removed |
| 2018-10-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. minor build up on one soda gun nozzle. staff indicated that the soda guns are not used. points not increased as only one soda gun had minor build up. |
| 2018-10-08 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf no soap at hand sink in bar area. cdi - soap provided. |
| 2018-02-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed soda nozzles in the bar area with slight dried on soda residue present. |
| 2018-02-22 |
45 |
4-501.11 maintain equipment in good repair. observed a non-functioning bar dish machine. repair, replace or remove nonfunctioning or unused equipment. |
| 2018-02-22 |
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 tphc start and end times ma |
| 2018-02-22 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking faucet stem on the three compartment sink. |
| 2018-02-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue accumulation on a low reach in cooler gasket. gaskets should be cleaned frequently to prevent such accumulation. |
| 2017-10-27 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in female restroom. |
| 2017-10-27 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups at bar stored without a sleeve or a manner to prevent contamination of the cup's lip. |
| 2017-10-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food employee towel dry containers. |
| 2017-10-27 |
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 2 batches of pimento cheese cooling while tightly covered. ensure proper c |
| 2017-10-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed roast sliders in hot holding unit at 108f; pic stated roast is not placed on tphc until served on bar. cdi roast placed on tphc from time removed from temperature control, back |
| 2017-10-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed large plastic container, and two towels stored at hand sink at bar. cdi, pic removed containers and towels. |
| 2016-12-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw ground beef stored directly above ready-to-eat chicken wings. cdi items rearranged to proper storage order. |
| 2016-12-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed roast in hot holding unit at 108f; pic stated roast is not placed on tphc until served on bar. cdi roast placed on tphc from time removed from temperature control. |
| 2016-12-20 |
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 peeling paint on wall behind dish machine.6-501.12 floors, walls, ceilings in |
| 2016-12-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed chips stored on floor. |
| 2016-04-25 |
45 |
4-501.11 maintain equipment in good repair. observed sanitizer dispenser not providing sanitizer solution. calling ecolab |
| 2016-04-25 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed food at buffet not proiperly shielded. cdi- moved behind shield |
| 2016-04-25 |
14 |
•4-501.114 maintain sanitizer at correct concentrations. -p observed 0 ppm qac in sanitizer bucket and at dispenser. cdi- hand made |
| 2016-04-25 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed 4 hand sinks with no hand towels. cdi- stocked |
| 2016-04-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee beverages stored over food prep surfaces. cdi- discarded |
| 2016-02-03 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed end of buffet not protected from patrons. cdi- re-arranged to protect |
| 2016-02-03 |
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 trays of sandwiche |
| 2016-02-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sour cream and pico at 62 f or warmer on prep table and 5 salads delivered earlier in the day from mcalisters, two to be 55 f or warmer in bottom of prep unit. cdi- removed to w |
| 2016-02-03 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed one hand sink at bar with no soap and one in kitchen with no hand towels. cdi- refilled |
| 2016-02-03 |
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 cut garnishes at multiple bartender stations with no method for hands free delivery. pic brought all statio |
| 2016-02-03 |
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 bartender busing soiled plates then make a drink. cdi- instruct |
| 2016-02-03 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed failure on part of pic to oversee proper execution tphc. twca facilities have demonstrated consistent failure to properly document foods on tphc. |
| 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 undercooked raost beef cooled and cut in walk in cooler. cdi- discarded |
| 2015-10-19 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed contaminated soap in soap dispensers. cdi- cleaned out |
| 2015-10-19 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed buffet foods extending out from under shielding. cdi- reorganized to protect |
| 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 rare roast beef carving station. cdi- tent cards supplied |
| 2015-04-08 |
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 peeling wall paint behind dish machine. 6-502.12 floors, walls, ceilings inclu |
| 2015-04-08 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered bin in unisex restroom. |
| 2015-04-08 |
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 several bowls of cut lettuce covered and beginning cooling process in walk |
| 2015-04-08 |
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 expired food - diced tomatoes dated 3/31, deli sandwiches dated 3/30, beer cheese at 42f date |
| 2015-04-08 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water in restroom handsink measured 70f. vr - verification required. |
| 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 badly peeling paint on walls behind dish machine. scheduled repair is to be ma |
| 2015-02-10 |
49 |
5-205.15 maintain a plumbing system in good repair.-p. observed back corner two compartment prep sink leaking from pipe under right side onto floor. vr - verification required. |
| 2015-02-10 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed many stacks of unsleeved single-service cups at the bar. |
| 2015-02-10 |
37 |
|3-306.11 protect food on display using shields, packaging, or other effective means. -p. observed food shields were in place but front edges were more than 13 inches above food and food was not at least 3/4 vertical distance behind plane of front edge. c |
| 2015-02-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two fruit flies at bar in the vicinity of the out of service soiled soda gun. |
| 2015-02-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed quesadillas holding at 122f in hot box. cdi - quesadillas were reheated to 167f and hot box was turned up. |
| 2015-02-10 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf. observed dish machine not dispensing water into final rinse at 180f or above. cdi - facility called engineering department. they determined an o-ring |
| 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 thermometer available in kitchen. pic will supply one. vr - verification required. |
| 2014-10-29 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed two burned paper towels in hand sink next to gas stove - looks like they were used to light the stove. don't put anything into hand sink except hands. cdi - sink cleared of towels and cleaned. |
| 2014-10-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled soda gun at bar. cdi - employee cleaned and sanitized during inspection. |
| 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 badly peeling paint on walls behind dish machine. pic states repair has been o |
| 2014-10-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed several foods being held cold over inadequate ice bath. tcs foods measured between 53f and 69f. cdi - all voluntarily discarded. these were not foods which were supposed to be |
| 2013-11-06 |
38 |
2-402.11 effectiveness-hair restraintsrules require provisional food employees wear hair restraint.observed provisional food employee enter into walk in cooler to access food for public with no hair restraint.cdi- pic provided instruction |
| 2013-11-06 |
22 |
3-501.19 time as a public health control3-501.19 when time as a public health control is being used, ensure proper procedures are followed. foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control, after |
| 2013-11-06 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils4-601.11. ensure equipment food contact surfaces and utensils are clean to sight and touch. observed soiled tea nozzles and soda nozzles. cdi- removed to re-clean |
| 2013-11-06 |
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 multiple employee beverages on main food preparation surfac |
| 2013-02-28 |
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 |
| 2013-02-28 |
14 |
rules require food contact surfaces be properly washed ; rinsed and sanitized. observed multiple soiled tea nozzles and one soda gun nozzle stored as clean. cdi- removed to rewash. |
| 2013-02-28 |
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 |
| 2012-10-25 |
8 |
observed hand cleanser contaminated with mold ? cdi- all removed to be cleaned |
| 2012-10-25 |
14 |
observed soda gun nozzle with mold accumulation. cdi- removed to clean. |
| 2012-10-25 |
6 |
observed dish washing employee handling clean dishes after soiled dishes without washing hands in between. cdi- corrected through instruction. |
| 2012-10-25 |
21 |
observed container of raw liquid eggs with no date. cdi- corrected through instruction. |
| 2012-10-25 |
4 |
observed employee beverage over food prep table.( water bottle ) cdi- removed |