| Violation Date |
Code |
Description |
| 2018-12-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation between the stove and flat top grill, on a shelving unit in the beer walk in cooler, and on beer gaskets inside the beer walk i |
| 2018-12-26 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee handling phone then proceed to handling food containers without changing gloves. cdi- employee changed gloves. |
| 2018-12-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes hot holding below 135f in the steam well. cdi- product reheated to above 165f. |
| 2018-12-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pooled shell eggs being stored on top of the grill while at 62f. cdi- product was transferred to cooler for cooling. |
| 2018-12-26 |
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 a container of cole slaw from 12/19 and a container of pasta salad from 12/19. cdi- products w |
| 2018-12-26 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers ansi food safety certification. |
| 2018-12-26 |
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 a knife stored in-between the gap of two cooling units along the prep. |
| 2018-12-26 |
45 |
4-501.11 maintain equipment in good repair. observed 3 torn gaskets on a flip top cooler along the prep. line. no points deducted because facility has corrected previous items listed under this violation from last inspection. |
| 2018-12-26 |
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 observed cooked red skin potatoes at 57f in a high volume covered container in the |
| 2018-07-31 |
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 baseboard near the prep. line cooler that is leaking and loose frp bo |
| 2018-07-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on keg lines in the walk in beer cooler, debris accumulation on shelving in the walk in beer cooler, and on clean equipment sto |
| 2018-07-31 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving where clean food containers are stored in the dish room; and a prep. line cooler that had water leaking out of the bottom of the equipment onto the floor. |
| 2018-07-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris accumulation on the can opener blade. cdi- item was set aside for recleaning. |
| 2018-07-31 |
4 |
2-401.11 eating, drinking, or using tobacco - c eat and drink in designated areas of the kitchen where contamination cannot occur. observed employees eating foods/storing foods on prep. surfaces in the kitchen near the pizza prep. area. |
| 2018-04-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored directly on top of beer kegs in the walk in cooler. cdi- storage rearranged. |
| 2018-04-06 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers ansi food safety certification. |
| 2018-04-06 |
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 salmon on menus being offered undercooked upon customer request. pic was unable to provide ehs with letter of parasit |
| 2018-04-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs food items cold holding above 45f in a flip top line cooler (see chart). cdi- products were transferred to the walk in cooler for cooling. ehs observed ambient ai |
| 2018-04-06 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employees change gloves after handling raw proteins then proceed to don new gloves without washing hands in-between. cdi by instruction, employees washed hands. |
| 2018-04-06 |
45 |
4-501.11 maintain equipment in good repair. observed damaged/rusted equipment storage shelving in dish washing area. improvements made to equipment repair since last inspection. 4-502.11(a) maintain utensils in good repair. observed worn/fraying frye |
| 2018-04-06 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no test kit on site for measuring quat sanitizer. vr required. |
| 2018-04-06 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leaking from a handsink faucet next to the soda machine and a non-operational hand sink in the kitchen near the prep. line. |
| 2018-04-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 2 boxes of chicken stored on the floor in the walk in cooler. |
| 2018-01-05 |
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 debris under the bar equipment in the bar and wh |
| 2018-01-05 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak behind the faucet at the wait station handsink. -1- |
| 2018-01-05 |
45 |
4-501.11 maintain equipment in good repair. observed damaged floor in the walk in cooler, shorted out light fixture in the walk in cooler, peeling shelves in the dish pit and dry storage, 3 of 9 lights out under the hood system and broken filter covers on |
| 2018-01-05 |
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 ribs date marked 12/27/2017 at 39f. the ribs should have been discarded no later than 01/02/2018 |
| 2017-10-25 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on the walk in cooler and peeling shelves on the drying shelf in the dish pit. -2- repeat |
| 2017-10-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic cups in the hostess station. repeat -.5- |
| 2017-10-25 |
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 one container of french onion soup date marked 10/18/2017 at 38f. cdi - pic voluntarily discarde |
| 2017-10-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter packs stored in ice bath in the wait station at 57f. cdi - pic voluntarily discarded. -1.5- |
| 2017-07-14 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. repeat -2- |
| 2017-07-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tight lid on cooling lettuce from morning prep. cdi - lid loosened. -0- |
| 2017-07-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic cups in the hostess station. -0- |
| 2017-07-14 |
45 |
4-501.11 maintain equipment in good repair. observed eroding floor in the walk in cooler. observed broken filter cover on the ice machine. observed peeling prep cooler doors on the prep cooler to the far left in the cook line. observed standing water and |
| 2017-07-14 |
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 holes in the wall in the employee restroom near the toilet paper dispenser sec |
| 2017-07-14 |
49 |
5-205.15 maintain a plumbing system in good repair. observed spray at the top of the handsink in the hostess station. -1- repeat |
| 2017-07-14 |
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 the walk in shelving, behind the soda nozzles in the soda dispenser and in the prep sink near the veggie wash sink. -.5- repeat |
| 2017-05-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two spray bottles of sanitizer unlabeled and one with the label wearing off. cdi - pic labeled these as sanitizer during the inspection. -0- |
| 2017-05-05 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- |
| 2017-05-05 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed open continer of rice in the dry storage area and open bin of breader in the prep area. -0- |
| 2017-05-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on plate and lasagna boats on the drying rack in the dish room. cdi - pic took these to the soiled drain board for cleaning. -1.5- |
| 2017-05-05 |
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 asterisk on undercooked salmon and ahi on the to-go menus in the salad section. vr no later than 05/12 |
| 2017-05-05 |
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 unlabeled squeeze bottles at the cook line. label these with the common name of the food. -1- repeat |
| 2017-05-05 |
54 |
6-303.11 intensity-lighting - c observed low lighting over the dressing station at the serving window. cdi - pic changed blown light bulb and redirected directional lighting to this area. -0- |
| 2017-05-05 |
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 of ice scoop and sugar scoop touching food. -0- |
| 2017-05-05 |
45 |
4-501.11 maintain equipment in good repair. observed broken prep, prep unit with handle separating and broken microwave in the kitchen. -2- repeat |
| 2017-05-05 |
47 |
601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the caulking at the wait staion handsink, on shelving in the walk in cooler and in the hood. clean. -0- |
| 2017-05-05 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at the wait station handsink. -0- |
| 2017-05-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed ribs and bread on the flood in the walk in freezer and chicken tenders stored on the floor in the walk in cooler. cdi - pic moved |
| 2017-02-08 |
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 missing ceiling tile in the dry storage area. repair.observed missing wall at |
| 2017-02-08 |
45 |
4-501.11 maintain equipment in good repair. observed hood at front with 2 of 4 lights out and hood in the rear with 5 of 6 lights out. repair. repeat -1- 4-205.10 food equipment, certification and classification - c use equipment as specified on the data |
| 2017-02-08 |
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 sauces, oils and dressings in the prep and over the stove. label these with the common name of the food. -0- rep |
| 2017-02-08 |
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 containers of pork tenderloin and hot dogs date marked for 01/127/2017. cdi - pic voluntarily di |
| 2017-02-08 |
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 overstacked lettuce in flip top that is off the hinges. pic touched lettuce while adjusting lid. -0- |
| 2016-11-02 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the hand wash sink in the bar area. cdi-soap was placed at the sink. |
| 2016-11-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed potato salad in the middle flip top cooler at 48f. observed the far end cooler cold holding above 45f. cdi- the tuna salad was discarded. the sliced ham and turkey, and corn |
| 2016-11-02 |
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 greek and caeser dressing not properly labeled. have labeled. |
| 2016-11-02 |
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 the handle to the flour scoop stored in the product, also observed a sc |
| 2016-11-02 |
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 rice, pimento cheese, corn, and angel hair noodles past the time/temperature date marking. t |
| 2016-11-02 |
45 |
4-501.11 maintain equipment in good repair. observed multiple burned out light bulbs. have replaced. one lighting unit above the ice machine needs to be replaced/repaired, it is no longer working. |
| 2016-11-02 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the hand wash sink with a stripped nozzle to the cold water. the sink is also leaking slightly. needs repair. repeat. |
| 2016-11-02 |
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 the ceiling tiles near the can wash/ employee bathroom in poor repair. needs |
| 2016-11-02 |
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 stacked soup bowls stored underneath an old hot holding unit. cdi-all of the bowls were brought back to be rewashed, r |
| 2016-07-19 |
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 pick up bread with bare hands upon entering facilitiy. upon seeing inspection, employee put on gl |
| 2016-07-19 |
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 remy sauce, tartar sauce, noodles, and white gravy past the time/temperature date marking. c |
| 2016-07-19 |
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 on the to-go menu's. verification required within 10 days. |
| 2016-07-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed three boxes with food product stored on the floor in the walk in cooler. cdi-the boxes were moved to the shelf. |
| 2016-07-19 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed dry wiping cloths on counter with visible soil. cdi-the cloths were removed. |
| 2016-07-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup on the outside of the flour, and sugar bin containers and lids. needs thorough cleaning. |
| 2016-07-19 |
49 |
5-205.15 maintain a plumbing system in good repair. observed base of hand wash faucet leaking while washing hands. needs replacing. |
| 2016-07-19 |
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 missing ceiling tiles near employee restroom in the kitchen. pic stated they |
| 2016-07-19 |
45 |
4-501.11 maintain equipment in good repair. observed condensation buildup in raw meat cooler, and 3-door reach in cooler at cook area, damaged gaskets to reach in coolers, and damaged door to the reach in cooler in the corner. all needs repair. pic st |
| 2016-05-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottles of sanitizer with the location of the bottle instead of the contents. cdi - pic labeled with the contents on the outside of bottles. -0- |
| 2016-05-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed spoon in basin of handsink at the beginning of the inspection. cdi - spoon removed from the basin. -0- |
| 2016-05-25 |
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 washed spinach cooling in prep unit at 10 am at 50f. product has not been out at room temperature. cdi - spinach volun |
| 2016-05-25 |
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 tuna salad date marked 05/16/2016 in front line prep unit. cdi - pic voluntarily discarded. - |
| 2016-05-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on the back of the handsink. cdi - pic moved to sanitizer. -0- |
| 2016-05-25 |
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 cooling in the prep unit from 10 am at 50f without leaving prep un |
| 2016-05-25 |
45 |
4-501.11 maintain equipment in good repair. observed missing fan cover in the employee restroom. repair. repeat -2- |
| 2016-05-25 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at the faucet of the handsink near the front line. cdi - pic had employee tighten with wrench during inspection. -0- |
| 2016-05-25 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed stucco wall in the restrooms and absorbent ceiling tiles. make these smooth and easily cleanable. -0-6-501.11 floors, walls |
| 2016-05-25 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed blown lights in the kitchen and in the restrooms. repeat -0- |
| 2016-03-17 |
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 cut tomatoes in prep cooler at 53 -57f. cdi - pic voluntarily discarded th |
| 2016-03-17 |
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 squeeze bottles on the front line. label these with the common name of the items. -0- |
| 2016-03-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans on drying shelf in the dish room. separate these and allow to air dry using pyramid stacking or other method. -0- |
| 2016-03-17 |
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 egg rolls and rice in prep cooler above 41f and date marked 03/10/2016. cdi - pic voluntarily |
| 2016-03-17 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open door on dumpster. keep closed. -0- |
| 2016-03-17 |
54 |
6-303.11 intensity-lighting - c observed missing or blown light bulbs throughout kitchen and one under the front line hood. replace these. -0- |
| 2016-03-17 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on walk in and prep cooler. pic stated that gaskets have been ordered. replace these. observed missing filter in dish room hood and in the bathroom. replace these filters.observed rusty she |
| 2015-10-28 |
45 |
4-501.11 maintain equipment in good repair. observed 4 torn gaskets on cold holding units throughout the kitchen. |
| 2015-10-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 sanitizer spray bottles without labels on them. cdi- labels added. |
| 2015-10-28 |
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 sheet pan of rib racks without a datemark on them. pic stated the ribs were made on 10/27. cdi- datemark added. 3-501.18 di |
| 2015-10-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter packets being held near the dressing above 45f (see chart). cdi- butters relocated to walk in cooler. |
| 2015-10-28 |
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 observed one large ~5 gallon bucket of chili at 51f in the walk in cooler. the pic stated the chili was made on 10/27 using an ice |
| 2015-10-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one can opener blade with dried food debris on it and 3 metal containers stored clean with food debris on them. cdi- items set aside for recleaning. |
| 2015-10-28 |
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 oberved facility selling under cooked salmon dishes without letters of guarantee from the distributor. cdi- letters provided t |
| 2015-07-02 |
33 |
3-501.13 thawing - c observed frozen lobster meat thawing in standing water. |
| 2015-07-02 |
31 |
3-501.15 cooling methods - pf observed individually packaged lobster meat at 55 f. items had been prepped within 4 hours and were placed stacked in tight lexan. after individually packaging rechill quickly in single layer before placing in dispensing c |
| 2015-07-02 |
41 |
3-304.12 in-use utensils, between-use storage - c keep handle of ice scoop out of ice. |
| 2015-07-02 |
52 |
5-501.115 maintaining refuse areas and enclosures - c provide area around dumpsters to be free of trash and debris. area needs to be thoroughly cleaned.5-501.15 outside receptacles - c (a) receptacles and waste handling units for refuse, recyclables, |
| 2015-07-02 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are s. smooth and easily cleanable. observed wall and baseboard areas in need of repa |
| 2015-07-02 |
45 |
4-501.11 good repair and proper adjustment-equipment - c maintain refrigeration in good repair. observed heavy condensation leak in sides make table. gave instruction for repair. |
| 2015-02-13 |
8 |
6-301.14 post a handwash sign at each handsink. observed two kitchen handsinks and the bar handsink without proper signs. handwash signs provided and posted. |
| 2015-02-13 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed jacket stored on top of the floor mixer and gas powerwasher stored in front of the produce prep sink. |
| 2015-02-13 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed damaged walls at the entrance/exit nto the dish machine area and the bar floor near the glass freezer that is very rough and pitted |
| 2015-02-13 |
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 bar glassware stored in freezer with debris present in the bottom of the freezer. clean freezer. |
| 2015-02-13 |
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 on the breakfast menu that was started about 3 months ago. eggs need a consumer ad |
| 2015-02-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer at zero ppm at the dish machine. dish machine was primed and after all air bubbles in the line were cleared, sanitizer was at proper strength, 50 ppm. |
| 2015-02-13 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is parasite free. -pf observed no parasite destruction for wild caught salmon. menu has consumer advisory for salmon. provide letter or remove undercooked |
| 2014-08-21 |
53 |
6-201.11 floors, walls and ceilings-cleanability observed the new basin for the can wash to render the floor and wall area not easily cleanable. this is not a proper repair for the previously water damaged area of the can wash. observed wall damage in |
| 2014-08-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed 3 compartment sink with bad leak at the faucet. repair the 3 compartment sink. |
| 2014-08-21 |
39 |
3-304.14 wiping cloths, use limitation - c observed wiping cloths to be set out on the counter and stored out of the sanitizer buckets. keep towels in labeled buckets with proper strength sanitizer. observed 1 sanitizer bucket to be at 0ppm. |
| 2014-08-21 |
26 |
7-201.11 separation-storage - p observed cleaning chemcial bottles stored at the bar with bar bottles. do not store chemicals in this fashion. keep them in the designated areas. -cdi items were moved. |
| 2014-08-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed 2 ribs from tuesday not properly datemarked. -cdi items were marked with proper date. |
| 2014-08-21 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed cooked sausages to be left out and be 100f. this is not a safe holding temperature. hot items shall be at 135f or higher. -cdi ite |
| 2014-04-10 |
53 |
6-201.11 floors, walls and ceilings-cleanability observed the new basin for the can wash to render the floor and wall area not easily cleanable. this is not a proper repair for the previously water damaged area of the can wash. |
| 2014-04-10 |
37 |
3-307.11 miscellaneous sources of contamination - c observed dry goods foods mummy wrapped in plastic. open dry goods foods shall be stored in a container with a lid or in a bag with resealable closure. |
| 2013-12-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), dispositionobserved several items to be improperly date m |
| 2013-12-09 |
53 |
6-201.11 floors, walls and ceilings-cleanability observed the new basin for the can wash to render the floor and wall area not easily cleanable. this is not a proper repair for the previously water damaged area of the can wash. |
| 2013-09-19 |
49 |
5-202.11 approved system and cleanable fixtures observed the can wash wall to be removed and a plastic tub is installed is an addition to the can wash. this may not be an approved method for outfitting the can wash. it will be reviewed by c. elmore and |
| 2013-09-19 |
39 |
3-304.14 wiping cloths, use limitation observed wiping cloths in buckets with no sanitizer and the buckets were stored on the floor. all in-use cloths must be stored in containers of proper sanitizer with the containers stored up off of the floor. -repe |
| 2013-09-19 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensobserved the consumer advisory table tent to be present on only 1 table in the restaurant. the rest were in a box at the server station. th |
| 2013-09-19 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding observed mashed potatoes to be at 86f in the hot holding line. -cdi item was reheated. items shall be hot held at 135f or above. |
| 2013-09-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils observed soda gun holster at the bar soiled wtih mold. -cdi item was removed for cleaning. -cdi. |
| 2013-06-26 |
1 |
a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2013-06-26 |
4 |
a) except as specified in ? (b) of this section, an employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use arti |
| 2013-06-26 |
23 |
.facility has a proper consumer advisory, but has run out of table tents. a new shippment of them has been ordered and should be available today. put them into use as soon as they are received. -cdi; corrected during inspection |
| 2013-06-26 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and (2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2013-06-26 |
33 |
when thawing frozen fish in vaccum packaging, always open the air tight package to allow air to reach the fish. |
| 2013-06-26 |
45 |
observed dry goods bins for flour, sugar, etc., to be in disrepair and held together with duct tape. replace the lids and and label the bins to reflect what is in them. |
| 2013-06-26 |
53 |
observed wall area near the can-wash to be badly damaged. repair it in a manner that leaves it smooth and easily cleanable. repair all such damage to floors, walls, and ceilings to ensure they remain in good repair, smooth, and easily cleanable. |
| 2013-06-26 |
54 |
a) except as specified in ? (b) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. (b) sh |
| 2013-03-26 |
1 |
a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2013-03-26 |
4 |
observed personal drink to be set on food table. -cdi drinks were removed. do not place personal food or drink on food tables. all drinks shall be in cups with lids and straws |
| 2013-03-26 |
7 |
a) food employees shall wash their hands as specified under ? 2-301.12.(b) except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; rea |
| 2013-03-26 |
8 |
a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. pf (b) a handwashing sink may not be used for purposes other than handwashing. pf (c) an automatic handwashing facility shall be used in accordance with manu |
| 2013-03-26 |
12 |
a) except as specified in ? (b) of this section; before service or sale in ready-to-eat form; raw; raw-marinated; partially cooked; or marinated-partially cooked fish shall be: (1) frozen and stored at a temperature of 20?c ( 4?f) or below for a minimum o |
| 2013-03-26 |
14 |
observed the dish machine to not be properly sanitizing. observed the ice scoop holder in the kitchen to be soiled. observed a soda gun holster in the bar to be badly soiled with mold.-cdi items were removed for cleaning and bleach was used for sanitizi |
| 2013-03-26 |
18 |
a) cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:(1) within 2 hours from 57?c (135?f) to 21?c (70?f); p and (2) within a total of 6 hours from 57?c (135?f) to 5?c (41?f) or less; or to 7?c (45?f) or less as s |
| 2013-03-26 |
21 |
observed the facility to be date marking; but not to be date marking all items that require datemarking. any ready-to-eat foods that require refrigeration; such as cut leafy vegetables or cut tomatoes; which are kept for more than 24 hours require date ma |
| 2013-03-26 |
23 |
a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed t |
| 2013-03-26 |
31 |
a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating th |
| 2013-03-26 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and (2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2013-03-26 |
45 |
equipment shall be kept in good repair. observed painted shelving in the walk-in cooler; rusty bar cooler interior surfaces. these items must be professionally recoated; repaired; or replaced. do not simply paint rusty items. the shelving in the walk-in |
| 2013-03-26 |
54 |
observed lights without shields; with cracked shields; and with tubes; but no tube caps. properly shield all the lights. a) except as specified in ? (b) of this section; light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas wher |
| 2012-12-28 |
8 |
a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. pf (b) a handwashing sink may not be used for purposes other than handwashing. pf (c) an automatic handwashing facility shall be used in accordance with manu |
| 2012-12-28 |
12 |
a) except as specified in ? (b) of this section; before service or sale in ready-to-eat form; raw; raw-marinated; partially cooked; or marinated-partially cooked fish shall be:(1) frozen and stored at a temperature of 20?c ( 4?f) or below for a minimum of |
| 2012-12-28 |
21 |
a) a food specified in ? 3 501.17(a) or (b) shall be discarded if it:(1) exceeds the temperature and time combination specified in ? 3-501.17(a); except time that the product is frozen; p (2) is in a container or package that does not bear a date or day; |
| 2012-12-28 |
21 |
observed the facility to be date marking; but not to be date marking all items that require datemarking. any ready-to-eat foods that require refrigeration; such as cut leafy vegetables or cut tomatoes; which are kept for more than 24 hours require date m |
| 2012-12-28 |
23 |
a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed t |
| 2012-12-28 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2012-12-28 |
7 |
a) food employees shall wash their hands as specified under ? 2-301.12.(b) except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; rea |
| 2012-12-28 |
45 |
equipment shall be kept in good repair. observed rusty shelving in the walk-in cooler; rusty bar cooler interior surfaces; and a badly damage walk-in cooler floor. these items must be professionally recoated; repaired; or replaced. do not simply paint ru |
| 2012-12-28 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. observed covered receptacle in the women's room. provide such a receptacle in each toilet room used by females. |
| 2012-12-28 |
54 |
a) except as specified in ? (b) of this section; light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; utensils; and linens; or unwrapped single-service and single-use articles. (b) sh |
| 2012-12-28 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2012-12-28 |
1 |
a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |