| Violation Date |
Code |
Description |
| 2018-08-21 |
45 |
general comment:4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several cutting boards that were gouged in need of repair/replacement.4-501.11 maintain equipment in good repair. observed cra |
| 2018-08-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed quat sanitizer bottle stored at bar area without a label.7-201.11 store toxic materials to avoid contamination. -p. observed bottle of degreaser stored abov |
| 2018-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed several tcs food items inside bottom of pasta station cooler including shrimp, grilled chicken strips, angel hair and spaghetti pasta in portioned bags above 45 deg f (see temp |
| 2018-08-21 |
4 |
repeat:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed covered and uncovered drinks stored on main cook line, 2 server stations, and bread station. cdi: all drinks were discarded by head chef. |
| 2018-03-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on pans stored as clean. repeat. cdi took to rewash. |
| 2018-03-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink on prep surface at time of inspection. cdi discarded. |
| 2017-12-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-12-04 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed numerous pans with food debris stored as clean and sticker residue on many pans. cdi took to rewash. repeat 10 day verification required. |
| 2017-12-04 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no test kit available to measure quat sanitizer concentration. |
| 2017-09-20 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets on several different prep units in need of replacement. |
| 2017-09-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2017-09-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous gnats throughout facility. |
| 2017-09-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asterisk missing linking salmon to consumer advisory on lunch and dinner menus. 10 day verification req |
| 2017-09-20 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed facility using noncontinuous cooking process for lamb chops . 10 day verification required. paperwork for non contin |
| 2017-09-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous pans with leftover stickers and or residue. cdi pic to have dishwasher removed upon arival. 10 day verification required. |
| 2017-06-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous tcs food greater than 45 degrees on pizza prep unit top see chart above. cdi placed items on tphc for today and until unit can be serviced. 10 day verification requi |
| 2017-06-26 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed dishwasher going from stacking dirty dishes into racks and then going back to clean dishes without glove change or handwash. cdi pic instructed employee on proper handwash procedur |
| 2017-06-26 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed chlorine being used at greater than 200 ppm instead of quat sanitizer posted at three compartment sink. cdi ecolab rep delivered quat sanitizer during inspection. |
| 2017-03-06 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets in need of repair. -0 points- |
| 2017-03-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. front sanitizer buckets less than 100 ppm qac . cdi changed sanitizer to proper concentration. -0 points- |
| 2017-03-06 |
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 vegetable stock and an glaze being cooled in too great of volume. cdi ve |
| 2017-03-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomaotes, shrimp, and sausage in front prep units greater than 45 degrees. cdi tomaotoes cooled shrimp and sausage discarded. repeat violaiton |
| 2017-03-06 |
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 vegetable stock and an glaze cooling at insufficient rate to meet cooling parameters. cdi reheated vegetable stock and sta |
| 2016-11-04 |
45 |
4-501.11 maintain equipment in good repair. integral thermometers on two prep units not functional.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed numerous cutting boards on prep units in |
| 2016-11-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2016-11-04 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed mezza carpaccio plate without consumer advisory on dinner menu. cdi pic had staff begin adding the remi |
| 2016-11-04 |
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 milk , cream , ricotta cheese with no date marking after opening. -0 points- |
| 2016-11-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous tcs foods in prep units 2 and 4 greater than 45 degrees. cdi all items except tomatoes discarded tomatoes cooled in walk in to 45 degrees. repeat violation. |
| 2016-08-05 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hand sinks in the kitchen unable to achieve 100f due to a malfunctioning water heater. pic is aware of the issue, a part is being delivered to repair the water heater. vr within 10 days. |
| 2016-08-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed beef carpaccio stored over tiramisu in a reach in cooler. cdi- storage rearranged. |
| 2016-08-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 7 plates stored clean with food debris on them. cdi- plates set aside for recleaning. minor improvements made since previous inspection. 4-602.11 c |
| 2016-08-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in flip top coolers cold holding above 45f (see chart). cdi- items relocated to the walk in cooler for cooling. |
| 2016-08-05 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed water coming out of the hand sinks at ~84f while the hot water faucet was turned on. pic indicated this was due to a malfunction with the hot water heater. pic inf |
| 2016-08-05 |
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 tiles on the cook line and deteriorated tile grouting along the cook |
| 2016-08-05 |
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 vegetable bercy cooling in a 5 gallon cambro at 136f at 2:45pm uncovered |
| 2016-05-11 |
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 dust accumulation on ceiling tiles above a prep |
| 2016-05-11 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a hand sink nearest the raw protein grill along the cook line draining slowly. |
| 2016-05-11 |
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 the walk in cooler shelving. |
| 2016-05-11 |
45 |
4-501.11 maintain equipment in good repair. observed 5 torn gaskets along the food preparation line. |
| 2016-05-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned equipment/utensils stacked while wet. |
| 2016-05-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 5 utensils stored clean with visible food debris on them, 12 plates stored clean with food debris on them, and a can opener with dried food debris on |
| 2016-05-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed items stored in bar handsink. cdi- items relocated. |
| 2016-05-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 3 employee beverages stored on preparation tables. beverages were relocated. |
| 2016-02-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods along the cooking line cold holding above 45f (see temp. chart). pic stated these food items were placed into the line around 10:00am. cdi- instructed pic to use tempor |
| 2016-02-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed the hand sink nearest the pizza oven with a vegetable dicer stored in it and the hand sink at the bar with a strainer stored in it. cdi by instruction, items |
| 2016-02-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several metal ramekins stacked clean with visible food debris on them, plates stacked clean with dried food debris on them, and metal and plastic con |
| 2016-02-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed one employee towel drying cleaned plates and containers. observed multiple ramekins, metal containers, and plastic containers stored clean and stacked while wet. |
| 2016-02-04 |
45 |
4-501.11 maintain equipment in good repair. observed 3 torn gaskets on the salad flip top prep. cooler. improvements made since last inspection. |
| 2016-02-04 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed debris accumulation in the wash, rinse, and sanitize solutions in the 3 compartment sink. an employee stated all equipment/utensils are only pre-washed there and then transferred to t |
| 2015-10-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris on the walk in freezer floor and on top of the meat cages in the walk in cooler. |
| 2015-10-21 |
45 |
4-501.11 maintain equipment in good repair. observed 6 torn gaskets on cold holding equipment throughout the kitchen. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 3 cutting boards with |
| 2015-10-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a minor amount of wet stacking on the clean equipment storage racks. |
| 2015-10-21 |
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 food on the floor in the walk in freezer. |
| 2015-10-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of chicken in a grill pull out cooler above 45f (see chart). cdi- chicken relocated to walk in cooler and placed on a sheet pan for recooling. improvements made |
| 2015-10-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 3 utensils stored clean with visible food debris on them, a robot coupe blender with food debris behind the blade guard, a vegetable dicer stored cle |
| 2015-10-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed uncooked beef carpaccio stored directly over kale in a reach in cooler. cdi- storage rearranged. |
| 2015-10-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored over a flip top preparation cooler. beverage was discarded. improvements made since last inspection. |
| 2015-07-17 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic failure to ensure proper cleaning of utensils, cold holding and cold holding equipment properly operational. |
| 2015-07-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverages on food contact surfaces. cdi- removed |
| 2015-07-17 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed numerous wait staff not wash hands after handling soiled utensi |
| 2015-07-17 |
20 |
maintain cold held tcs foods at 45 f or colder. observed multiple tcs foods cold held above 50 f in multiple prep units. see temp chart cdi- discarded or removed to flash cool vr |
| 2015-07-17 |
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 multiple cooked tcs foods not date marked. cdi- date marked |
| 2015-07-17 |
45 |
4-501.11 maintain equipment in good repair. observed two cold hold prep units not cold holding below 45 f. |
| 2015-02-13 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water temperature at all hand sinks not to exceed 53 f. cdi- repaired onsite water temps above 124 f |
| 2015-02-13 |
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 cook place food on plate with bare hand and server take bread product from hot bread container with bare ha |
| 2015-02-13 |
1 |
2-103.11 (a)-(l)person-in-charge shall ensure that food employees are effectively cleaning their hands - pf observed pic failure to recognize that no hand sink in facility had hot water. cdi- instruction provided |
| 2014-12-17 |
14 |
• {4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed some clean stored utensils with residue on them. cdi- removed to clean repeat |
| 2014-12-17 |
12 |
3-402.12 fish served raw or undercooked shall have records available from supplier which guarantee it is free of live parasites. observed inadequate parasite documentation. vr |
| 2014-12-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored over food prep surfces. cdi- removed |
| 2014-09-17 |
14 |
.4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed improvement in utensil washing however there were multiple metal containers with debris stored as clean. cdi- removed to clean |
| 2014-09-17 |
17 |
3-403.11 reheat all tcs foods to 165f rapidly if food is to be held hot. observed vegetable stock held in small pan above steam pan at 59 f. cdi- reheated to 200 f |
| 2014-09-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed multiple tcs foods cold holding on line above 45 f. (see chart) vr : going to time |
| 2014-09-17 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed test strips unavailable to staff to test sanitizer. cdi- provided to staff |
| 2014-09-09 |
1 |
2-103.11 (a)-(l)person-in-charge shall ensure that utensils are properly cleaned and sanitized, foods are protected from sources of contamination and food employees are properly wshing hands and handling food safely- pf observed pic's have failed to corre |
| 2014-09-09 |
6 |
2-301.14 wash hand between glove changes - p observed multiple food employees changing gloves with no hand washing in between. cdi- instruction provided |
| 2014-09-09 |
8 |
6-301.12 6-301.12 provide paper towels or approved alternative at each handsink. pf observed one hand sink with last papertowel jammed in dispenser. cdi- restocked |
| 2014-09-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods.observed raw pork ribs stored over whole cooked chicken. cdi- chicken discarded3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. observed food employe |
| 2014-09-09 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. observed high temp dish machine not sanitizing; 140-154 f. cdi- ecolab repaired onsite 168 f4-601.11(a) equipment food contact surfaces shall be clean to |
| 2014-09-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed cream and eggs cold holding at 49 f in desert unit that ambient temped at 57 f. observed multiple other tcs foods including cooked chicken, tomatos, cut leafy greens and fresh moze |
| 2014-09-09 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired or if it is not labeled. observed lobster butter sauce 3 days past date in walk in cooler. cdi- discarded |
| 2014-09-09 |
45 |
4-501.11(a) maintain equipment in good repair. observed at least one(desert) possibly two prep units failing to cold hold properly. repaired onsite |
| 2014-09-09 |
37 |
3-303.11 ice used as exterior coolant is prohibited as ingredient - p observed wine bottles stored in isce with ice scoop behind bar. cdi- removed; ice disacrded |
| 2014-09-09 |
41 |
3-304.12 store 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 tongs stored in sanitizer. repeat violation. cdi- removed; instruction provide |
| 2014-09-09 |
46 |
4-501.18 maintain the wash, rinse and sanitize solutions clean. observed hanging bucket of sanitizer excessively soiled with debris. cdi- remade fresh |
| 2014-09-09 |
50 |
5-402.13 maintain sanitary sewage system. observed hand sink stopped up; not draining. vr |
| 2014-09-09 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed multiple tcs foods cooling in tops of prep coolers above 50 f. these units are not for cooling. properly cool |
| 2014-05-13 |
14 |
4-601.11 food contact surfces shall be stored clean to sight and touch. observed multiple utensils, slicers and pans stored clean with visible food debris on them. cdi- removed to clean |
| 2014-05-13 |
1 |
2-103.11 (a)-(l)person-in-charge-duties require oversight of routine monitoring of food temperatures. cdi- instruction provided |
| 2014-05-13 |
4 |
2-401.11 employee beverages shall be stored below food/food contact surfaces. observed open cup of water stored on food prep table with food. cdi- removed |
| 2014-05-13 |
16 |
3-401.14 non-continuous cooking of raw animal protein is prohibited without an approved procedure from the mchd. observed lab is partially cooked to less than 100 f at 3 pm and reheated for dinner service to customer specifications. cdi- product cooked t |
| 2014-05-13 |
18 |
3-501.14 tcs foods shall be cooled according to time and termperature parameters. observed many late tcs foods(temp chart), above 50 f in tops of three different prep units. cdi- foods discarded or flash cooled depending on time out of temp |
| 2014-05-13 |
20 |
3-501.16 cold held tcs foods shall be maintained at 45 f or colder at all times. observed all foods in tops of prep units to be above 50 f. see temp chart cdi- removed to flsh cool or discarded based on time out of temp |
| 2014-05-13 |
31 |
3-501.15 tcs foods shall be cooled according to effectve and approved methods. observed facility cooling tcs foods in prep units known to be failing to maintain 45 f during service hours. cdi- removed to flash cool or discarded |
| 2014-05-13 |
41 |
3-304.12 utensils that are in use may be stored in food with handle out, in 135 f water or on clean dry surface. obserrved tongs stored iin sanitizer bucket. cdi- removed |
| 2014-05-13 |
45 |
4-501.11 equipment shall be maintained in good repair and proper adjustment observed 3 main prep units not cold holding foods at 45 f or colder during service hours. vr for new units |
| 2013-10-11 |
53 |
6-101.11 surface characteristics-indoor areas - c. observed floor grout between kitchen tiles is worn away in some areas, showing accumulation of water and food debris. regrout where necessary. |
| 2013-10-11 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed at least 6 split cooler gaskets, damaged interiors and lids on line coolers, peeling/rusted cooler racks on front line. |
| 2013-10-11 |
42 |
4-901.11 equipment and utensils, air-drying required - c. air dry utensils before tight stacking. observed sveeral wet nested metal pans and bowls. |
| 2013-10-11 |
39 |
3-304.14 wiping cloths, use limitation - c. store damp wiping cloths between uses in container of sanitizer. observed damp cloth on cutting board, another at pizza station. |
| 2013-10-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. keep cold held tcs foods at or below 45fat all times. observed prep cooler top section holding several foods above 45f - see temp char |
| 2013-10-11 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. maintain equipment and utensils clean to sight and touch. observed soiled can opener blade in kitchen, soiled soda guns at bar. cdi - cleaned and sanitized. |
| 2013-05-20 |
14 |
4-601.11(a). equipment food-contact surfaces and utensils shall be clean to sight and touch. observed label residue remaining on many pans stored as clean. observed chunk of tomato remaining in slicer stored as clean. observed food bits on two plates stor |
| 2013-05-20 |
20 |
3-501.16(a)(2)and(b). hold tcs cold foods at or below 45f at all times. observed several of the upper sections of the line prep coolers were holding food at temperatures above 45f. see temp chart for examples. about 12 food temps were taken measuring abov |
| 2013-05-20 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no signage at one hand sink. |
| 2013-05-20 |
45 |
4-501.11. observed several cooler racks starting to rust; peel; or pit - no longer smooth and easily cleanable. repeat violation. |
| 2013-05-20 |
42 |
4-901.11. air dry utensils before tightly stacking. observed many wet nested metal pans. repeat violation. |
| 2013-02-12 |
46 |
4-203.13. pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse shall have increments of 7 kilopascals (1 pound per square inch) or smaller and shall be accurate to plus or minus 14 kilopas |
| 2013-02-12 |
45 |
4-501.11. maintain equipment in good repair. observed several split gaskets at several coolers. observed cooler racks starting to peel; chip; rust in several coolers. |
| 2013-02-12 |
42 |
4-901.11. air dry utensils before tightly stacking. observed many wet nested metal pans. |
| 2013-02-12 |
35 |
3-302.12. except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as co |
| 2013-02-12 |
21 |
3-501.17. properly date mark rte tcs foods which will be held in facility for 24 hours or more after preparation or opening. observed most items date marked but found a few which were not: opened bag of lettuce; sliced canadian bacon; quartered iceberg le |
| 2013-02-12 |
16 |
3-401.11. raw or partially cooked comminuted meat may not be offered for sale on a children's menu. observed children's menu offering a cheeseburger cooked to order. corrected by directing facility to remove asterisk which discloses cheeseburger as being |
| 2013-02-12 |
14 |
4-601.11(a). maintain utensils and equipment clean to sight and touch. observed soiled items stored as clean: dicer; can opener blade; knife on rack; salad spinner and lid. also observed many nested pans with label residue left on them. all corrected by r |
| 2012-10-09 |
12 |
observed salmon offered on the menu cooked to order and with consumer advisory; however; proper documentation of farm raised; pellet fed status could not be located today even though pic is sure of status. discussed at length with pic. corrected by instru |
| 2012-10-09 |
47 |
observed soiled gaskets in several coolers. |
| 2012-10-09 |
46 |
observed wash water in 3 comp sink measured 108f. maintain at or above 110f at all times. see 4-501.19. |
| 2012-10-09 |
45 |
observed split gaskets; and prep coolers plus prep cooler lids in very poor repair. |
| 2012-10-09 |
42 |
observed wet nested metal and china utensils and pans. corrected by separating; reprocessing. see 4-901.11. |
| 2012-10-09 |
20 |
observed several items in top of older prep coolers and in one cold drawer that were not being held at or below 45f. see temp chart. corrected by removal; icing; disposal. discussed possible reasons at length with pic. see 3-501.16. |
| 2012-10-09 |
8 |
observed several hand sinks without signage. corrected by instruction. see 6-301.14. |