| Violation Date |
Code |
Description |
| 2019-01-02 |
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 a corner wall joint with no covering to protect interior wooden wall and sheetr |
| 2019-01-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food buildup on the sides of drawers and fryers in hard to reach areas. repeat. |
| 2019-01-02 |
45 |
4-501.11 maintain equipment in good repair. observed one of three fans in walk in unit for proteins non functional. product temperature not effected during inspection. note: this is the same number violation, but not the same violation marked on the previ |
| 2019-01-02 |
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 freshly portioned ranch and blue cheese cups cooling in a flip top unit ra |
| 2019-01-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several plastic pans stored as clean with sticker residue on them after washing process. cdi: pic scheduled pans to be properly washed. |
| 2018-10-12 |
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 a corner wall joint with no covering to protect interior wooden wall and sheetr |
| 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 food residue built up on shelving used to store clean utensils in warewashing room. |
| 2018-10-12 |
45 |
4-501.11 maintain equipment in good repair. observed celery and dipping sauce unit lid damaged on left side, causing undersideof lid to fall out of place. repeat. |
| 2018-10-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored directly on prep surface on cook line. cdi: cloth placed into sanitizer. |
| 2018-10-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabelled chemical spray bottle containing a blue chemical in back of house near mop sink. cdi: chemical discarded. repeat. |
| 2018-10-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed flip top unit used for holding ranch and other dipping sauces holding at 55f. all items within were also holding between 50f and 60f. cdi: all tcs items were voluntarily discard |
| 2018-10-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine at bar producing a0 ppm chlorine residual. verification required within 10 days to determine compliance. repeat. |
| 2018-05-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine at bar producing a 0 ppm chlorine residual. cdi: pic adjusted tube feeding sanitizer and machine produced a residual of 100 ppm chlorine. repeat. |
| 2018-05-30 |
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 freshly prepared tomatoes and pico cooling in covered containers in walk i |
| 2018-05-30 |
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 squeeze botles of liquid butter and water with no labels along cook line. |
| 2018-05-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabelled bottle of orange force in chemical closet. cdi: spray bottle labelled properly. |
| 2018-05-30 |
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 hand sink and prep sink with loose caulking beginning to pull away from wall, |
| 2018-05-30 |
45 |
4-501.11 maintain equipment in good repair. observed celery and dipping sauce unit lid damaged on left side, causing underside of lid to fall out of place. |
| 2018-02-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. two emplo |
| 2018-02-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. two fruit flies observed. one in back prep and one at bar. much improvement noted from previous inspection. cdi- pic advised of joined pest management with neighboring facility. contin |
| 2018-02-26 |
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. one pan of grilled chicken cooling in prep cooler drawer on the line. pic had empl |
| 2018-02-26 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. 4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. employee picked up large slicer from floor in front of dish machi |
| 2018-02-26 |
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 2-301.14 wash hands after activities that contaminate them. -p. employ |
| 2017-10-13 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 maintain equipment in good repair. segments of cutting boards heavily scarred/ stained. interior of lid on one prep cooler is hanging down/ da |
| 2017-10-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried residue and splatter on the back interiors of metal shelving, pull outs, and ledges. build up on exterior of cabinets. continue to work on detailed cle |
| 2017-10-13 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee at salad dressing cooler portioning out dressings with no hair restraint on. provide hair restraint. (0pts) |
| 2017-10-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. fruit flies at beverage stations in the front service areas. pest management is needed. repeat |
| 2017-10-13 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. empty sauce containers stored as clean for refill, e |
| 2017-10-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. one handsink with no papertowels in the dispenser, one dispenser damaged/ battery replacement needed. pic ralph defelice had both papertowel dispensers replenishe |
| 2017-06-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold like build up on the interior chute and side walls of large ice bin in the main kitchen. cleaning is needed. 4-602.12 (b) the cavities and door seals |
| 2017-06-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf two of three handwashing sinks in back prep kitchen did not have papertowels provided for use. cdi- pic emily replaced all.6-301.11 provide soap for handwashing at |
| 2017-06-20 |
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. small portioned containers of spinach artichoke dip in prep cooler drawer not marked as required by rule |
| 2017-06-20 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p discussed employee health policy with employee today. employee was able to discuss reportable symptoms, and some illness. cdi- discussed with pic emily and mi |
| 2017-06-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. one or two fruit flies observed at main bar in dining room. pic advised of monthly pest management. continue pest management; increase in treatment for noted areas is needed. (0pts) |
| 2017-06-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. boxes of food items stored on the floor in the walk in freezer. pic advised of having personnel correcting. pic did correct some immediate |
| 2017-06-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee preparing foods at main cook line with a hanging beard. beard guard is needed. (0pts) |
| 2017-06-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. detailed cleaning of interiors and exteriors of equipment throughout and at bar is needed. repeat |
| 2017-06-20 |
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. detailed cleaning of floors and hard to reach wall areas |
| 2016-12-05 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p interview with employee indicated incomplete knowledge on when to report symptoms and illnesses. repeat ensure all employees during orientation have a concept |
| 2016-12-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed straws and ice in handwashing sink by warewashing area. cdi informed pic that handwashing sinks shall be used only for handwashing not dumping. |
| 2016-12-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed onion slicer deemed as clean with built-up of food inside. cdi item was returned to warewashing for rewash and sanitation. |
| 2016-12-05 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed hamburger coming off grill at 148 f. cdi hamburger was recooked to above 158 f. |
| 2016-12-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw hamburger and raw chicken cold holding at the above temperature date marked 12/04/2016. cdi product was discarded. |
| 2016-12-05 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed chicken date marked for 12/5/2016. after conversation, chicken was cooked on 12/4/2016 and cube on 12/5/2016. cdi dated for proper |
| 2016-12-05 |
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 more than 2 employees re-contaminating their hands after washing by turning off sink fauc |
| 2016-12-05 |
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 squeeze bottles of dressing and shakers with spices without a common name. make sure to label all working containers wit |
| 2016-12-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on food prep counters. make sure to keep wiping cloths once wet in sanitizer buckets with the correct ppm for the sanitizer. |
| 2016-12-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment and utensils. make sure to allow equipment to air dry with adequate spacing. |
| 2016-12-05 |
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 through out facility on surfaces. more frequent and better cleaning methods used. repeat |
| 2016-12-05 |
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 build-up and splatter on walls through out facil |
| 2016-12-05 |
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 portion bags of chicken at 55 f. portion bags were sealed and tightly pac |
| 2016-09-01 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p: interview with employee indicated incomplete knowledge on when to report symptoms and illnesses. |
| 2016-09-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed some covered employee drinks on prep surfaces upon entry. cdi- drinks moved to prevent contamination. |
| 2016-09-01 |
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 four employees re-contaminate hands after washing by turning off sink faucets without a b |
| 2016-09-01 |
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 chicken said to be cooked the previous day and cubed today with date mark of today's date. cdi dated with proper date. |
| 2016-09-01 |
26 |
7-201.11 store toxic materials to avoid contamination. -p: observed spray bottle of degreaser on cutting board of prep cooler. cdi- bottle moved. |
| 2016-09-01 |
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 generally through out facility on sufaces.morefrequent and better cleaning needed. |
| 2016-09-01 |
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. build-up on walls in dish pit, especially on caulking of |
| 2016-09-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone in food prep area in kitchen. |
| 2016-09-01 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. handsink and commodein employee restroom soiled. |
| 2016-05-02 |
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 build up of debris on wall behind three compart |
| 2016-05-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spring mix and tomatoes above 45 degrees in prep units. cdi took to walk in to cool. repeat. |
| 2016-01-20 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed ice machine in rear kitchen in need of cleaning. |
| 2016-01-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed sanitizer bucket in rear handwash . cdi bucket removed. |
| 2016-01-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes , lettuce on flip top unit greater than 45 degrees and raw burger patties in drawer at 49. cdi discarded products. |
| 2016-01-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2016-01-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous drain flies throughout establishment. control program needs to be intiated. -0 points- |
| 2016-01-20 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep unit tops in need of replacement or resurfacing. -0 points- |
| 2015-10-09 |
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 tomatoes and pico in the walk-in cooler that was cooling with containe |
| 2015-10-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items out of temperature (see chart) in flip-top unit. cdi-- some items were re-located to walk-in cooler to cool down properly. pic voluntarily discarded some items |
| 2015-10-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf... observed bowls and plates soiled with heavy food debris. cdi--- bowls and plates moved to 3-compartment sink for re-washing.4-501.114 maintain sanitizer a |
| 2015-10-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf... observed an employee washing a wiping cloth and a wiping cloth stored in handsink. cdi- instructed pic that handwashing sinksn may only be used for handwashing. |
| 2015-10-09 |
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 an employee at the bar toching lemons with bare hands. cdi. |
| 2015-10-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils... observed an employee beverage stored in reach-in drawer and employee cell phone and charger stored on prep surface. cdi-- pic relocated to appropiate area |
| 2015-06-18 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p. observed employees with little to no knowledge of employee health policy. facility have signed copies but it is important facility reviews major illnesses and |
| 2015-06-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on soda machine cartons and inside walk in freezer surrounded by food. |
| 2015-06-18 |
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 employees wash for less than 20 seconds, and touch faucet with bare hands. cdi hands rewa |
| 2015-06-18 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees going in and out of cooler with gloves and continuing food prep. cdi gloves changed hands washed. |
| 2015-06-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed fries and fried pickles below 135f. cdi items discarded. |
| 2015-06-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plates, bowls, spatualas, and ice scoops soiled with debris. cdi items moved to sink for cleaning. repeat.4-602.11 clean the equipment and utensils u |
| 2015-06-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed cleaner and an unknown chemical that was not labeled. cdi items labeled and discarded. |
| 2015-06-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout kitchen area. |
| 2015-06-18 |
45 |
4-501.11 maintain equipment in good repair. observed leaking prep unit. |
| 2015-06-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food build up between grill and prep drawers and inside of dish machine soiled with food debris. |
| 2015-06-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed prep unit at 50f holding foods above 45f. cdi food discarded and unit no longer in use until fixed. verification required. |
| 2014-12-09 |
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 prep door breaking apart, and back handsink separating from the wall. |
| 2014-12-09 |
48 |
5-103.12 provide water under pressure to all fixtures.-pf. observed back handsink by dish machine with low hot and cold water pressure. verification required. |
| 2014-12-09 |
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 handle stored in food. |
| 2014-12-09 |
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 preportioned bags of grilled chicken and shredded cheese tighly covered a |
| 2014-12-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed tomatoes at 54f in prep top. cdi item moved to cooler for cooling. |
| 2014-12-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed fries on the bar at 117f. cdi item discarded. |
| 2014-12-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed multiple plastic containers, metal containers, and plates soiled with debris. repeat. cdi items moved sink for cleaning. |
| 2014-12-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed tray filled with ice and straws at bar handsink. cdi items removed. |
| 2014-10-21 |
13 |
3-304.15 (a) gloves, use limitation - p. 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees go in and out of cooler and continue food prep with same gloves. cdi hands washed gloves changed. |
| 2014-10-21 |
8 |
5-202.12 handwashing sinks, installation - pf. 5-202.12 provide at least 100f water at handsinks.-pf. observed back hand sink with hot water below 100f. verification required. |
| 2014-10-21 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed multiple plastic containers and plates and ice machine soi |
| 2014-10-21 |
26 |
7-102.11 common name-working containers - pf. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed unlabeled bottle of sanitizer. cdi item labeled. |
| 2014-10-21 |
31 |
3-501.15 cooling methods - pf. 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 facility tightly pack portioned bags of le |
| 2014-10-21 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed clean side of drained board soiled with food debr |
| 2014-06-19 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces shall be cleaned to sight and touch. observed employee bathroom in need of cleaning. |
| 2014-06-19 |
45 |
4-101.11 characteristics-materials for construction and repair - p. multiuse containers shall be made of smooth and easily cleanable surface. observed a cracked container. cdi item discarded. |
| 2014-06-19 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c. food handles shall be stored up and above food. observed handle stored inside raw chicken bin. |
| 2014-06-19 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are cold held shall be 45f or below. observed some foods in prep unit at 48f and above. cdi moved items in cooler. repeat. |
| 2014-06-19 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are hot held shall be 135f and above. observed fries sitting on prep surface near grill at 114f. cdi items discarded. |
| 2014-06-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed 4 plastic containers soiled with food debris.4-602.11 equipment food-contact surfaces and utensi |
| 2014-06-19 |
8 |
6-301.12 hand drying provision - pf. handwashing sinks shall be supplied with appropriate hand drying devices. observed facility with multiple hand sinks without paper towels. cdi paper towels provided. |
| 2014-06-19 |
6 |
2-301.14 when to wash - p. hands shall be washed before begining work, in between glove changing and after hands are soiled. observed employees pick up food off floor, go in cooler and start food prep, change gloves without handwashing, and employee clean |
| 2013-11-22 |
1 |
2-102.11 demonstration. 1)the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the person in charge today did not have any approved |
| 2013-11-22 |
6 |
2-301.14 when to wash. food employees must wash their hands and exposed portions of their arms before working with exposed food, clean equipment or utensils, or unwrapped single service and use articles. observed employees coming in the kitchen and putt |
| 2013-11-22 |
8 |
6-301.12 hand drying provision. multiple hand washing sinks did not have paper towels. a cart is placed in front of the bar hand sink and blocks access to these paper towels. cdi. |
| 2013-11-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. maintain food contact surfaces clean to sight and touch. observed build up inside the ice machine and on soda nozzles at the far end of the facility. cdi. |
| 2013-11-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. maintain cold food at 45 or below. observed one of the prep refrigerators on the line holding lettuce 72f, cut tomatos 52-65, chicken 46 |
| 2013-11-22 |
36 |
6-501.111 controlling pests. maintain the premisis free of pests. observed multiple flies in the kitchen. |
| 2013-11-22 |
41 |
3-304.12 in-.use utensils, between-use storage. ice scoop needs to be stored in a clean protected location or in the ice with the handle up. currently the ice scoop rests in a wire holder which is not protective and allows contact with the wall. |
| 2013-08-20 |
14 |
the facility had multiple violations under this category. observed bar dish machine was not sanitizing; sanitizer buckets were 0 ppm quat -corrected by changing the bottle; a small amount of mold was observed in one ice machine - corrected by cleaning; |
| 2013-03-28 |
42 |
air dry utensils and equipment after sanitizing. observed wet stacked containers in the dish room. cdi. |
| 2013-03-28 |
21 |
containers of food marked keep refrigerated must be date marked once opened in the facility if kept for more than 24 hrs. cdi. these can be kept for 7 days at 41f or below or 4 days between 41-45f including the date of preparation. |
| 2013-03-28 |
14 |
maintain mechanical dishwashing equipment to sanitize as required by the rules. observed the glasswasher at the bar was not sanitizing. this machine was taken offline and the facility will use the bar sink until repaired. |
| 2013-03-28 |
8 |
hand sinks shall be used for handwashing only. observed an employee rinsing wiping cloths at the hand sink. cdi by instruction. |
| 2013-03-28 |
8 |
employees must wash hands stickers were provided to all hand sink which were without. cdi. |
| 2013-03-28 |
6 |
an employee was cleaning with the same gloves on he used to touch food. also; he wore these gloves while wetting a wiping cloth in the hand sink. several employees were observed putting on gloves to work with food without first washing their hands. cdi |
| 2013-03-28 |
4 |
an employee drink was observed on the top counter of the main line. keep employee drinks where they will not contaminate other items. cdi. |
| 2013-03-28 |
2 |
facility has signed sheets; but employees need a refresher on the employee health policy. cdi. |
| 2013-01-10 |
26 |
sanitizer bottle at the bar measured well over 400 ppm quat. cdi by emptying this container. |
| 2013-01-10 |
31 |
observed portioned deli meats at 50-55f in a cold holding drawer. cool before putting into these high use areas where items will not cool quickly. cdi by moving to the walk-in. |
| 2013-01-10 |
8 |
provide handwashing signage in the nascar hof bathrooms since according to the person in charge (pic) these are used by employees. |
| 2013-01-10 |
39 |
store sanitizer buckets off the floor on the line. cdi. |
| 2013-01-10 |
8 |
paper towels or other approved hand drying devices must be available at all hand sinks. observed their was no paper towels at the hand sink in the employee restroom. |