| Violation Date |
Code |
Description |
| 2018-10-22 |
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 some grout still missing between floor tiles - walk in. |
| 2018-10-22 |
45 |
4-501.11 maintain equipment in good repair. observed interior of ice machine showing dents and rust. pic has ordered repair. observed broken light shield in walk in cooler. |
| 2018-10-22 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed stack of small rectangular single service items unsleeved and unprotected in dry storage area. |
| 2018-10-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed stacks of plastic cylindrical pans wet nested. |
| 2018-10-22 |
14 |
4-703.11(b) - hot water mechanical operations shall achieve a utensil surface temperature of 160f as measured by an irreversible registering temperature indicator. observed high temp main dish machine not reaching plate temp of at least 160f during inspec |
| 2018-07-23 |
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 grout missing between floor tiles in a few areas on the cook line. |
| 2018-07-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soda nozzle holsters with minor debris buildup. |
| 2018-07-23 |
45 |
4-501.11 maintain equipment in good repair. observed 2 hood lights out. observed rusted rack ends in undercounter cooler holding butter on expo line. |
| 2018-07-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets holding wiping cloths had sanitizer measuring less than 50 ppm quat. quat coming from dispenser in can wash (where buckets are filled) also measured less than 50 p |
| 2018-07-23 |
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 pans of chopped fresh spinach cooling in walk in. spnach measured 53f |
| 2018-07-23 |
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 most items properly date marked but small pans of food coming out of rop containers were not date marked. pans were on the cook li |
| 2018-07-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed several items in more than one cooler were not holding at or below 45f. see temperature chart. issue did not seem to be related to cooling but rather to coolers. cdi - items ou |
| 2018-07-23 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed final rinse temperature on machine dial reached 180f+ but plate tempertures reached only 147f to 154f rather than required 160f+. vr - hobart |
| 2018-01-04 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p: interview with bar area employee indicated employee did not know responsibilities for required reporting of symptoms, diagnoses, or exposures. employee also d |
| 2018-01-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed food residue remaining on cleaned tomato / eggplant processing equipment. cdi- equipment moved back to cleaning process. |
| 2018-01-04 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p: internal temperature of plated salmon after 45 seconds was 123 f. cdi- salmon returned to grill and cooking completed to 167 f |
| 2018-01-04 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. re-caulk and replace caulking that is accumulating black and pink build-up; and is deteriorating. |
| 2018-01-04 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c: observed clogged spray ports in high temp dish machine during operation. make sure ports are clear before and during operation. |
| 2017-08-09 |
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 whichquickly moves food particles to the drain. observed ice scoop stored at handsink area of beverage station, exposed to splash |
| 2017-08-09 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visibledebris and soil. observed some soiled sanitizer solution in a couple of buckets. bb |
| 2017-08-09 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foodswith begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf: observed spinach held on tphclabeled |
| 2017-08-09 |
13 |
304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved employee at cook line go to sanitizer bucket and pick up cloth with gloved hands to wipe thermometer, then go to taketemperature of shrimp by touching shr |
| 2017-05-18 |
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 one shaker left unlabeled. cdi by labeling. |
| 2017-05-18 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the bar handsink. cdi by providing. |
| 2017-05-18 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed uncovered cooked noodles stored inside the walk in cooler while double stacked with the bottom of one container touching the uncovered food. cdi by d |
| 2017-05-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed minor food debris left on tongs, scoops and small white plates. observed heavy build up on a robot coup stored as clean. observed sticker residue left |
| 2017-05-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the correct concentration in between uses. observed some buckets at 50 ppm. cdi by refilling at 150ppm. |
| 2017-05-18 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic onsite at the time of the inspection. all other certified pics were not onsite or not able to provide certification documents and pic on duty |
| 2017-05-18 |
45 |
4-502.11(a) maintain utensils in good repair. observed some damaged/melted tong or scoop handles. 4-501.11 maintain equipment in good repair. observed a torn gasket on the dessert cooler #6 and the expo app cooler. |
| 2017-05-18 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no test kit available for the packets of chlorine based sanitizer used in the bar. cdi pic discarded all chlorine packets and stated that facility is to only use t |
| 2017-05-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor build up inside the dessert freezer and behind the soda nozzles on the beverage line inside the kitchen. |
| 2017-05-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans and plastic food containers stacked while still wet. ensure to invert things like slicer parts to ensure drainage. |
| 2017-01-03 |
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 cracked floor tiles at the entrance of the walk in freezer. |
| 2017-01-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the correct concentration in between uses. observed one sanitizer bucket at 50ppm (quat). cdi by disposal. all others measured properly. |
| 2017-01-03 |
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 written procedures shall demonstrate |
| 2017-01-03 |
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 opened heavy cream and tomato chili mixture stored open with the intent to store for greater than 24 hours missing date labels. cdi |
| 2017-01-03 |
8 |
5-205.11(b) maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a handsink on the kitchen wait staff line used as a dumpsink. cdi by cleaning while onsite. |
| 2016-09-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed glass pitchers and a book bag stored inside and on top of the bar handsink. cdi by removal. |
| 2016-09-20 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed the reaching a maximum final rinse temp plate surface of 150f using a thermoplate. minimum plate surface temp required is 160f. vr- pic has |
| 2016-09-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cooked pastas in cold holding drawers on the cook line above 45f, including but not limited to: tortellini 50f, rigatoni 48f, linguine 50f (low boy at back up sautee station). ob |
| 2016-09-20 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed one internal air thermometer at the salad cooler missing. |
| 2016-09-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an uncovered employee drink stored on the prep surface of the line at arrival, later observed the cup moved to a shelf above the prep line. cdi by voluntary di |
| 2016-09-20 |
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 boxes of several items stored on the floor of the outdoor shed, including glassware. |
| 2016-09-20 |
45 |
4-501.11 maintain equipment in good repair. observed two cold holding drawers at the sautee stations showing an internal temperature of above 45f (60f and 50f). pic to have these units checked for repair within 10 days. |
| 2016-09-20 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf pic was unable to locate test strips for chlorine based sanitizer. cdi- all chlorine based sanitizer was stopped from use until test strips are provided. 4-501.15 operate a |
| 2016-09-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the correct concentration in between uses. observed 3-4 sanitizer buckets measuring at 0ppm (quat). cdi by re-filling at proper concentration. 3-304.14(e) store sanitizer containers used for wet wiping |
| 2016-06-01 |
49 |
5-205.15 maintain a plumbing system in good repair. observed handsink leaking in soup prep area. |
| 2016-06-01 |
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 angel hair pasta cooling in drawer cooler. observed freshly prepared to |
| 2016-06-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed noodles in drawer cooler above 45f. observed spinach in ice bath above 45f. observed several items on prep/flip top cooler above 45f. see temperature chart for temperature o |
| 2016-03-14 |
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 several employees wash hands for less than 15 seconds and turn faucet off by recontaminat |
| 2016-03-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed noodles in drawer cooler above 45f. observed all items in reach-in cooler on prep line above 45f. see temperature chart for temperature observations. cdi all items voluntari |
| 2016-03-14 |
27 |
3-502.11 obtain a variance for specialized processes.-pf observed facility rop of soups and various sauces. cdi application provided. verification required. |
| 2016-03-14 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed no variance on site for rop items. verification required. |
| 2016-03-14 |
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 tomatoes cooling tightly covered, tightly stacked in 2 door reach-in cool |
| 2016-03-14 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food prep employee wearing jeweled rings. observed employees dispensing soups, bread and salad bowls while wearing several rings a |
| 2016-03-14 |
45 |
4-501.11 maintain equipment in good repair. observed two door reach-in cooler not maintain products below 45f. observed lining on walk-in cooler condensor peeling and in disrepair. |
| 2016-03-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed microbial growth on shelves in walk-in cooler. observed inside salad cooler soiled. |
| 2016-03-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked throughout facility. repeat violation. |
| 2015-12-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed mozzarella cheese, tomatoes and salads cooling improperly in inadeaquate |
| 2015-12-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed one papertowel dispenser empty. observed another papertowel dispenser not dispensing papertowels and no other papertowels provided. cdi papertowels pro |
| 2015-12-28 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed dented can. cdi can was removed from dry storage area to be discarded. |
| 2015-12-28 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed facility holding cooked ga |
| 2015-12-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed spinach stored in direct contact with nonfood contact surface of container. |
| 2015-12-28 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed small bag of dry good not properly sealed. cdi bag wrapped. |
| 2015-12-28 |
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 in-use utensils stored in standing water less than 135f. repeat viola |
| 2015-12-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked throughout facility. |
| 2015-12-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several food employees wearing jeweled rings, braclets, watches, etc. |
| 2015-12-28 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on several coolers. observed 2 drawer coolers no closing properly. |
| 2015-12-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves in walk in cooler and around reach-in cooler doors in need of cleaning. |
| 2015-08-18 |
45 |
4-501.11 maintain equipment in good repair. observed a condensation leak in appetizer reach-in cooler and possibly salad cooler. observed several dish racks cracked, melted and in general disrepair. |
| 2015-08-18 |
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 ice scoop in server area stored in blue container collecting black residue. |
| 2015-08-18 |
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 utensils stored in standing water. cdi utensils were taken to be washed |
| 2015-08-18 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed cooked sausage cooling in flip top cooler. see temperature chart for temperature observations. cdi sausage was placed in walk |
| 2015-08-18 |
20 |
. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 2 containers of spinach, garlic-oil mixture, cheese and lettuce above 45f. see temperature chart for temperature observations. cdi pic voluntarily discarded items. |
| 2015-08-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed bar soda nozzle collecting black residue. cdi soda nozzle cleaned. 4-501.114 maintain sanitizer at correct concentrations. -p observed 3 sanitizer |
| 2015-03-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p|observed a few tcs items stored at >45f today(see chart). recommend using a better set up on the line so that cold products have some separation from the cooking flame. items chilled d |
| 2015-03-17 |
26 |
7-102.11 common name-working containers - pflabel bucket accurately when using it to catch dripage from the handsink. observed a bucket labeled as sanitizer today used to catch leak at handsink- moved today so it could be washed and another pan was used s |
| 2015-03-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a box of packaged croutons stored on the floor today with a vacuum cleaner ontop of them. croutons picked up and stored properly |
| 2015-03-17 |
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 roasted red peppers and pre-made pastas for to-go orders cooling in the wa |
| 2015-03-17 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean plates at the dishmachine stored on a soiled rolling cart today(it had dried lettuce on the sides and debris in the |
| 2015-03-17 |
45 |
4-501.11 maintain equipment in good repair.repair leaking handsink near the dishwasher station. |
| 2015-03-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed the salad prep chef wearing a wrist watch while wearing gloves for food service today.spoke with managment about the minimal food se |
| 2014-12-08 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed debris on the ground and stacks of racks today around dumpsters. |
| 2014-12-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dust wires above the grill and around the hood- build up today. |
| 2014-12-08 |
20 |
• 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved blue cheese mix that had been left out today- put into walk in cooler to quickly chill down. |
| 2014-12-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved multiple dishes put away as clean with food debris on them still. increase prewashing and spot checking to help correct this issue. plates sent back |
| 2014-12-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed a covered employee drink stored on the prep table today with foods being prepped. discarded to correct. store a lidded employee drink below all food, food co |
| 2014-09-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean salad cooler and prep drain. |
| 2014-09-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing..observed salad bowls stacked wet today.4-903.11 keep utensils inverted to avoid contamination of the food contact portion. observed spoons not inverted today. |
| 2014-09-16 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved open breader, flour and seasoning in the dry goods room today. |
| 2014-09-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved mulitple foods stored at >45f today due to lack of ice in ice water or the product was stacked too high in the pan. products moved to chill down today and ice added to the garli |
| 2014-09-16 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed <180f rinse water today in the dishmachine. multiple test strips run through today with no success.repaired during inspection. |
| 2014-09-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an employee drink dripping on dry goods today in the back dry goods room. dry goods moved to protect and drink discarded. |
| 2014-06-17 |
26 |
keep chemicals stored where they will not contaminate food, food contact surfaces, clean utensils/linen, or single use articles.observed window cleaner stored next to grill top and degreasor stored on the waitstaff line- both moved today to correct.7-201. |
| 2014-06-17 |
27 |
pic and ehs discussed holding for soups. observed no continuous monitoring of cooled products and no variance today for rop of soups and they are held >24 hours in refrigeration(up to 3 days according to pic). only hold these 24 hours in refrigeration |
| 2014-06-17 |
30 |
observed soups being held >24 hours which requires continuous monitoring of product or a variance. variance application onsite and gone over with pic today.8-103.11 |
| 2014-06-17 |
20 |
observed two containers of tomatoes that were stacked to high in the pan and were not on an ice slush(just ice today) and were maintaining at >45f. top of product taken off and placed into cooler to quickly chill today.hold all tcs foods at 45-41f or le |
| 2014-06-17 |
47 |
clean ri unit doors |
| 2014-06-17 |
42 |
observed dish storage for clean dishes in two locations in need of cleaning. keep clean dishes stored on a clean/dry surface.4-903.11 |
| 2014-01-21 |
47 |
clean pass thru and the bread toaster.haccp plan onsite today and being followed. |
| 2014-01-21 |
45 |
replace tomato chopper that is broken. |
| 2014-01-21 |
42 |
store clean dishes on a clean surface- observed soiled hot dish storage today. |
| 2014-01-21 |
34 |
keep thermometers calibrated within 1f of actual temp. observed a digital thermometer reading 25f in ice water today. thermomter placed into office so it will not be used-working thermometer put on line to correct.4-502.11 |
| 2014-01-21 |
20 |
hold foods cold at 45-41f or less (see chart). cheese discarded today and ice had water added to make more of a slush to correct. tilt/tphc is another opetion discussed. |
| 2014-01-21 |
19 |
hold foods hot at 135f or more(see chart). sausage was discarded. soups and meatballs had been put in < 2 hours prior and were reheated properly to correct.3-501.16 (a)(1) |
| 2013-10-14 |
41 |
3-304.12 in-use utensils, between-use storageobserved a spatula stored between two pieces of equipment today that were visibly. store this spatula on a clean surface. |
| 2013-10-14 |
38 |
2-303.11 prohibition-jewelryobserved two food service employees today that had bracelets on today. food service employees are limited to single wedding band on their hands/wrists- no bracelets, watches, or other rings allowed. |
| 2013-10-14 |
31 |
. 3-501.15 cooling methodsobserved multiple salads premade for to-go orders today cooling in the 2 dr. ri cooler stacked ontop of each other in plastic containers. recommend to only make a few salads at a time and then place them in this unit to cool(a |
| 2013-10-14 |
30 |
8-103.11 documentation of proposed variance and justificationobserved a haccp plan in place today for rop of sauces. a variance is needed in conjunction with the current plan that is in place. items in 3-502.12 of the 2009 food code would need to be met |
| 2013-10-14 |
27 |
3-502.11 variance requirementa variance for rop of soups is needed with the current haccp that is in place(see #30 of todays inspection). |
| 2013-10-14 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition\dust hood vent. |
| 2013-07-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain tcs foods at 45-41f or less. products discarded and well iced down before being used again today. tilt form given and gone over w |
| 2013-07-23 |
6 |
2-301.12 cleaning procedureturn off water with a paper towel after washing hands, rather than using backs of bare hands as observed. |
| 2013-07-23 |
2 |
2-103.11 (m) person in charge-dutiesall employees must know the big five illnesses that have to be reported to the pic if they have been diagnosed or exposed to one of the five. handout provided today. |
| 2013-07-23 |
27 |
8-201.13 when a haccp plan is requiredobserved soups and sauces being cooked and chilled today which is considered rop(reduced oxygen packaging) which requires a haccp plan as specified in 3-501.12 and 8-201.14. . no haccp plan onsite today for these pro |
| 2013-07-23 |
37 |
.3-305.11 food storage-preventing contamination from the premiseskeep ice covered when it is not in-use. observed ice bin lids off today- recovered during inspection today. |
| 2013-07-23 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore clean trays away from hand wash splatter- observed trays stored directly above/in front of hand sink today. |
| 2013-07-23 |
30 |
8-103.11 documentation of proposed variance and justification may need a variance for rop of sauces and soups as described on #27. |
| 2013-03-26 |
2 |
all employees must know the big 5 illnesses as discussed. handout given today. |
| 2013-03-26 |
6 |
wash hands after handling dirty dishes; before handling clean dishes. observed the dishwasher fail to wash hands between handling the two. employee stopped and corrected during the inspection. |
| 2013-03-26 |
23 |
beef steaks being offered undercooked per a customer's order are not 'whole muscle intact beef' and do need a disclosure and reminder. the disclosure is in place but the reminder statement needs revising. reminder statement must be one of the three disc |
| 2013-03-26 |
27 |
a haacp plan is required for reduced oxygen packaging(rop). provide a haacp plan onsite. a variance may also be required for this process if the process does not meet one of the following four requiremnents: 1. water activity .91 or less; 2. ph of 4.6 o |
| 2013-03-26 |
39 |
store sanitizer buckets off of the floor. observed a couple pails stored on the floor today. |
| 2013-03-26 |
30 |
provide a variance if the product does not meet the exemption. |
| 2013-03-26 |
42 |
store clean dishes on a clean surface. observed bar glasses stored on a soiled mat today. recommend just using the drainboard rather than the rubber mat that is not easily cleanable. |
| 2013-03-26 |
47 |
clean the beer cooler at the bar-buildup inside today. |
| 2013-03-26 |
53 |
clean the floor behind the dishwasher. |
| 2013-03-26 |
41 |
observed bar utensils stored in soda water today. store these items in a clean; dry container or in the product with the handles extended out of the food. |
| 2012-12-28 |
27 |
|
| 2012-12-28 |
45 |
maintain equipment and utensils in good repair. observed ice bucket with hole worn in bottom. observed damaged sliding door; creating opening to ice bin. ice should be enclosed. |
| 2012-12-28 |
42 |
store utensils in clean locations. observed cooler for salad plate storage was in need of cleaning. at bar; observedcooler for glass storage in need of cleaning. |
| 2012-12-28 |
30 |
|
| 2012-12-28 |
8 |
handwash sinks shall be ready-to-use; supplied with hat water at least 100f. handwash sinks shall be used for handwash only. observed no hot water at one sink (valave cut off) and utensil stored in another sink vat. corrected. |