| Violation Date |
Code |
Description |
| 2018-06-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces throughout facility in need of cleaning; drawer coolers, gaskets, handles of equipment, etc. |
| 2018-06-06 |
45 |
4-501.11 maintain equipment in good repair. observed reach-in drawer cooler not holding below 45f. observed employees unable to control temperature of hot water at handsink. hot water reaching 127f. |
| 2018-06-06 |
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 onion straw holding on tim |
| 2018-06-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in drawer cooler above 45f. see temperature chart for temperature observations. cdi items voluntarily discarded. verification required. |
| 2017-10-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed some build up on the fryers and 2 door freezer, and interior surfaces and gaskets of reach in equipment. |
| 2017-10-24 |
45 |
4-501.11 maintain equipment in good repair.observed bent metal on 2 door freezer. |
| 2017-10-24 |
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 sanitizer bucket with visible debris. cdi-bucket refreshed. |
| 2017-10-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p p observed soup holding in a drawer at 76f. cdi-soup discarded. |
| 2017-10-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several glasses with dried food debris. cdi-glasses sent to be rewashed. |
| 2017-06-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed some build up on the fryers and 2 door freezer. |
| 2017-06-27 |
45 |
4-501.11 maintain equipment in good repair.observed bent metal on 2 door freezer. |
| 2017-06-27 |
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. -pobserved chili that had been made on the 20th, which makes yesterday the 7th day. product discarded durin |
| 2017-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved leaf lettuce holding at >45f today- staff moved it to the cold drawer where it began to fall in temperature quickly.recommend keeping this product in the drawer or timing produc |
| 2017-02-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food debris. |
| 2017-02-28 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on drawer cooler. |
| 2016-09-01 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed soda nozzles collecting debris. 4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using th |
| 2016-09-01 |
49 |
5-205.15 maintain a plumbing system in good repair. observed hot water reaching above 125f at handsink near prep area. cdi tempering valve readjusted. |
| 2016-09-01 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed lights not properly shielded in several areas of kitchen. |
| 2016-06-01 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout deeply grooved between several tiles in kitchen area. |
| 2016-06-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep/flip top cooler holding above 45f. cdi pic stated items were recently pulled from walk-in cooler. items were taken to ice bath to be rapidly chilled. maintanence on sit |
| 2016-06-01 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting black and pink debris near inside chute. |
| 2016-02-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces of equipment collecting food debris; gaskets, shelves, inside coolers, etc. |
| 2016-02-24 |
45 |
4-501.11 maintain equipment in good repair. observed drawer coolers difficult to close, some not closing properly. observed ice buildup around freezer door. observed rusted and peeling shelves in equipment throughout facility. observed split gaskets o |
| 2016-02-24 |
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 working container of flour not labeled. |
| 2016-02-24 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in 1 door reach-in cooler on prep line. |
| 2016-02-24 |
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 diced tomatoes cooling tightly covered on prep line. cdi tomatoes taken |
| 2016-02-24 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer buckets improperly stored throughout facility. cdi buckets placed below food prep surfaces and customer items. |
| 2016-02-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes, cheese, sour cream and cheese sauce in cold hold above 45f. cdi tomatoes take to ice bath to rapidly cool. cheese, sour cream and cheese sauce voluntarily discarded |
| 2016-02-24 |
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 hot water in 2 handsinks above 135f. employees unable to adjust water temperature. emp |
| 2015-10-26 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed handsink in women's restroom only reaching 82f. cdi tempering valve was adjusted during inspection. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. |
| 2015-10-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese mixture, homemade sauce, tomatoes, slaw and cooked mushroom in prep coolers above 45f. cdi items were placed in ice bath to rapidly cool. items were at 48f at end of i |
| 2015-10-26 |
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 onion straws and fries hel |
| 2015-10-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed two servers preparing food items with jewerly on wrist. repeat violation. |
| 2015-10-26 |
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 mushroom and various items cooling in flip top cooler/drawer coole |
| 2015-10-26 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in equipment throughout facility; walk-in, reach-in coolers on prep line and bar. |
| 2015-10-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris and microbial growth on shelves and gaskets of equipment. |
| 2015-10-26 |
49 |
5-205.15 maintain a plumbing system in good repair. observed bar sink leaking. |
| 2015-06-22 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed waitstaff who handle exposed food and scoop ice with fake and painted fingernails today- wear gloves or remove.observed some waitsta |
| 2015-06-22 |
33 |
3-501.13 use approved thawing methods. observed frozen packages of macaroni and cheese to be thawing on prep counter. cdi - item was placed in reach-in to thaw properly. |
| 2015-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved lettuce stacked to high on the make line and the top of the product was >45f. top taken off and placed into the walk in to quickly chill down in metal container. |
| 2015-06-22 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed in-use knife cleaned with sanitizer cloth and placed on knife rack as clean. utensils should be washed, rinsed, and sanitized before being stored |
| 2015-01-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean inside and outside of fryers and ceiling vents near the dry good area. |
| 2015-01-20 |
38 |
2-302.11 maintenance-fingernails - pfobserved waitstaff today with painted and fake fingernails handling food today witn no gloves on. |
| 2015-01-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved lettuce stored at >45f today. top of products taken off and put into lower portion of the unit to cool down. |
| 2014-07-25 |
47 |
clean fryers, vents in the back, bar floor, and exterior of bar cabinet where growth is present.4-601.11 |
| 2014-07-25 |
45 |
repair the light that is missing today from the hood vent as wires are hanging down.4-501.11 |
| 2014-07-25 |
21 |
observed open hummus without a date mark on the container today. date mark all tcs foods once they have been opened/made. back dated today to correct.3-501.17 |
| 2014-07-25 |
13 |
observed raw fish thawing in the middle of the 3 comp. prep sink today under running water and open chili cooling down in the vat directly next to the fish. due to splatter from thawing, these two operations cannot occur directly next to one another- mus |
| 2014-02-25 |
14 |
observed tea nozzles and bar drink nozzles with build up today. be sure these are washed, rinsed, and sanitized at least daily. sent to be washed today to correct. observed the lettuce spinner with lettuce debris inside still when it was stored as clea |
| 2014-02-25 |
45 |
observed worn wiring on the floor fan and on the make line hot plate today- wiring must be approved and easily cleanable.4-501.11 |
| 2014-02-25 |
20 |
maintain tcs foods cold at 45-41f or less. observed two items on the make line(see chart) stored at >45f today- moved to chill down quickly.tilt/tphc sheets given today to pic today and gone over as an alternative option on these items.3-501.16 |
| 2014-02-25 |
54 |
observed a coated light that was peeling today- replace. replace/repair broken light shield in the wif.6-202.11 |
| 2013-08-05 |
52 |
5-501.114 using drain plugs provide a drainplug on the cardboard dumpster.5-502.11 frequency-removalcardboard dumpster was overflowing today, with some cardboard stacked up outside of recepticle. pic called disposal service to get picked up because dispo |
| 2013-08-05 |
49 |
5-205.15 system maintained in good repairhandwash sink near the office was backed up today and not draining properly. keep all plumbing in good repair. pic fixed problem during inspection. |
| 2013-04-23 |
41 |
store scoops so the handle is stored out of the food product. observed a glass that had been used as a scoop in the pepper today-removed. |
| 2013-04-23 |
39 |
store sanitizer buckets off of the floor. containers of chemical sanitizing solutions specified in subparagraph (b)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents conta |
| 2013-04-23 |
22 |
tilt is being used on onion strings but no procedures paperwork is onstie. handout given and discussed with pic today. |
| 2013-02-14 |
38 |
only a single wedding band is allowed for hand/wrist jewelry for food service workers. |
| 2013-02-14 |
31 |
use approved cooling methods when cooling potentially hazardous foods. today chili was cooling in a large portion in a plastic container that was tightly covered. put chili in shallow portions; uncovered in the wic to continue cooling after the ice bath. |
| 2013-02-14 |
21 |
date mark all potentially hazardous foods that are ready-to-eat and held >24 hours. cut lettuce and hummus date marked during the inspection. |
| 2013-02-14 |
21 |
if holding foods at 41f or less: once a potentially hazardous foods that is ready-to-eat has been prepared or opened; it must be used/discarded within 7 days. beer cheese opened on 2/7/2013 was discarded during inspection. |
| 2013-02-14 |
13 |
keep foods protected from cross contamination by storing them by final-cook-temps. raw burger was stored next to a package of bacon bits in the wic. provide more seperation between these two products-they were touching today. moved during inspection. |
| 2013-02-14 |
6 |
wash exposed arms when washing hands. |
| 2013-02-14 |
2 |
be sure all employees know the big 5 illnesses that must be reported to the manager if they are diagnosed or exposed to one. cdi by instruction. |
| 2012-12-06 |
20 |
leafy greens shall be held at 45f or less in prep units. observed over-stacked lettuce on make unit top at 52f. staff placed in cold hold and replaced with a pan of lettuce that was not overstacked. |
| 2012-12-06 |
14 |
quat sanitizer shall meet required concentration. observed 2 containers of quat sanitizer at roughly 100ppm. staff immediately discarded and refilled with quat at 200ppm. |
| 2012-12-06 |
6 |
hands shall be washed after handling soiled equipment and utensils. observed dish washer handling soiled utensils and then handling clean utensils without washing between tasks. educated and corrected. hands shall be washed before donning gloves. observed |