| Violation Date |
Code |
Description |
| 2018-11-05 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on reach in cooler, handle on separate reach in cooler and shelving in walk in cooler. |
| 2018-11-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of cups at server station. |
| 2018-11-05 |
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 several utensils stored in container of room temperature water. |
| 2018-11-05 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed one item in walk in cooler with no date label made on previous day. cdi by dating with proper make date. improvement noted. |
| 2018-11-05 |
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 dish washer handling soiled items and attempt to put away clea |
| 2018-06-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed unopen employee monster energy drink stored improperly in reach in cooler. |
| 2018-06-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy debris build up in gaskets on reach in coolers throughout facility. |
| 2018-06-07 |
45 |
4-502.11(a) maintain utensils in good repair. observed damaged spatulas and plastic bottles in kitchen area. |
| 2018-06-07 |
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 container of pico in flip top cooler made the previous day with no date marking. cdi by date marking pico with proper date. |
| 2018-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken stored in flip top cooler measuring at above 45f. cdi by rapidly cooling chicken in freezer. |
| 2018-02-19 |
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. 1. 5 pts - observed employee handling green leaf lettuce with bare hands. cdi: pic alerted; pic directed employee |
| 2018-02-19 |
21 |
repeat: 1.5 pts -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 some dates that were not legible. cdi: label removed and relabeled with clear |
| 2018-02-19 |
37 |
repeat: 1 pt -3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed mutiple pans of food not uncovered in walk-in cooler and stacked directly on top of each other with no barrier in b |
| 2018-02-19 |
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. 0.5 pts observed several pans of pulled pork that were stacked and stored in thic |
| 2018-02-19 |
42 |
repeat: 0.5 pts -4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed only a few dishes wet stacked on shelf. improvement shown. |
| 2018-02-19 |
53 |
repeat: 0 pts -6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some damaged floor tiles in kitchen area. floor is scheduled to be repaired tonight according to pic. |
| 2017-08-07 |
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 dusty ac vent cover and stained ceiling tiles at |
| 2017-08-07 |
45 |
general comment: 0 pts.4-501.11 maintain equipment in good repair.observed torn cooler gaskets throughout on reach-in units. |
| 2017-08-07 |
42 |
repeat: 0.5 pts.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal pans wet stacked on shelf above 3-comp sink. |
| 2017-08-07 |
39 |
general comment: 0 pts. repeat3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed quat sanitizer too strong in red buckets. cdi: solution was diluted; chemical company notified. |
| 2017-08-07 |
37 |
repeat: general comment: 0 pts.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 chicken stored on the floor of walk-in cooler. |
| 2017-08-07 |
21 |
repeat: 1.5 pts.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved a few pans of bbq pork made yesterday without date and pans of prepared macaroni and cheese dated improperly in walk |
| 2017-08-07 |
20 |
repeat: 3 pts.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tcs foods inside sandwich prep unit holding > 45f (see temp chart). cdi: all tcs removed and stored inside walk-in cooler for rapid cooling. service company called. |
| 2017-08-07 |
14 |
repeat: 1.5 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved dried food debris remaining on some metal pans stacked above 3-comp sink. cdi: removed and stored at dish machine area for recleaning. |
| 2017-03-22 |
7 |
general comment:3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -pobserved pic touching ready to eat foods including tomato, lettuce, blue cheese dressing, etc. throu |
| 2017-03-22 |
14 |
general comment:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobservedf metal pans and some utensils stored with visible food debris. cdi: removed and stored at dish pit to be cleaned. observed slicer on pr |
| 2017-03-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved several foods from overnight inside salad prep cooler stored above 45f (see temp chart). it was determined that cooler had been unplugged. cdi: all tcs foods properly discarded. |
| 2017-03-22 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved foods in walk-in cooler including prime rib, meatloaf, and country style steak with incorrect dates. cdi: proper dates placed on pan |
| 2017-03-22 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -pobserved baked chicken at 65f and ribs at 95f being reheated in hot box for service. cdi: removed from hot box and reheated in oven. observed queso reheated on |
| 2017-03-22 |
39 |
general comment:3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet cloths being stored underneath cutting boards. |
| 2017-03-22 |
42 |
general comment:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal pans stacked wet on dish shelf. |
| 2017-03-22 |
53 |
repeat: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 walls and floors with debris behind prep s |
| 2017-03-22 |
37 |
general comment:3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed boxes of chicken being stored on floor of kitchen at smoker area while employee was waiting to prep. cdi: chicken |
| 2016-10-11 |
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 soiled walls behind the prep sink/grill area. i |
| 2016-10-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving and racks in the walk in cooler, storage areas with debris/residue build up. |
| 2016-10-11 |
45 |
4-501.11 maintain equipment in good repair. observed several rusty shelves and table surfaces in the facility. repair/resurface/replace. |
| 2016-10-11 |
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 knives stored in the cracks of equipment between grills and cutting bo |
| 2016-10-11 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce such as tomatoes, oranges, lemons, and cucumbers stored above ready to eat items such as potato salad, pico de gallo, and various salad dressings. insure that rea |
| 2016-06-29 |
53 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed back door damaged, observed slight damage to several ceiling tiles. |
| 2016-06-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed items stored on the floor of the walk in cooler. |
| 2016-06-29 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed rear door left open at time of inspection. cdi by pic closing.6-501.111 keep the premises free of insects, rodents, and other pests. observed fly in the kitchen. |
| 2016-06-29 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed several items uncovered in the walk in cooler. pic had employees cover items with saran wrap. insure that items in storage are kept covered to prot |
| 2016-06-29 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic at time of inspection was not certified. |
| 2016-03-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed reach in/flip top unit near the grill area not functioning properly, many tcs items (as indicated by the temperature chart above) were above 45f. cooler was emptied of tcs food |
| 2016-03-11 |
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 washing lettuce with bare hands, and then portioning out the washed lettuce into storage bins. |
| 2016-03-11 |
45 |
4-501.11 maintain equipment in good repair. observed damaged handles on the beer walk in, damaged handles on the reach in freezer unit near the smoker. flip top unit not functioning. flip top unit repair technician present during inspection. |
| 2016-03-11 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. vents in the kitchen accumulating heavy debris/soil. |
| 2016-03-11 |
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 wall damage near the beer cooler/freezer. observed damaged floor tiles near t |
| 2015-12-28 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on the outside cooler and the large freezer. repair or replace. |
| 2015-12-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed large buckets and containers in the dish storage area stacked while wet. |
| 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 knife stored in between prep cooler and prep table. insure utensils ar |
| 2015-12-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored on prep area cutting boards. insure cloths are returned to sanitizer buckets once cleaning is completed. |
| 2015-12-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two unlabelled bottles of degreaser in the dish area. |
| 2015-12-28 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed beef products stored over shrimp, salmon and tilapia in the reach in cooler. items rearranged by pic, storage order chart emailed by ehs. |
| 2015-09-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the back and rear parts of the slicer mount collecting slight food/grease residue. clean the non-food contact parts of equipment when they begin to |
| 2015-09-29 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no chlorine test strips at facility. verification that strips obtained by october 9th. |
| 2015-09-29 |
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 cheeses and dairy creamer not datemarked. when employees open such items from their commercial packaging, and items are not going |
| 2015-09-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pork ribs that had been placed into a non-operating hot box while waiting to be reheated. employee had placed the ribs into the hot box due to not having enough room in the oven |
| 2015-06-02 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed collard greens prepared yesterday cooling in large plastic containers in |
| 2015-06-02 |
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 3 plastic containers of collard greens prepared yesterday at 56f. cdi collards were discarded. |
| 2015-06-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 sanitizer buckets not labeled. cdi buckets labeled. |
| 2015-06-02 |
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 knife stored between prep cooler and prep table. cdi knife was moved to easily cleanable location. |
| 2015-06-02 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in prep coolers and walk-in cooler. observed handle broken on 4 door reach-in cooler.4-101.19 nonfood-contact surfaces - c. observed coolers in bar lined with cardboard. remove cardbo |
| 2015-06-02 |
47 |
.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves soiled in walk-in cooler. observed food and grease buildup collecting on equipment throughout facility. |
| 2015-06-02 |
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 wall coving in disrepair in kitchen near beer cooler. observed food tiles in |
| 2015-03-17 |
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 above 3 comp sink in need of end caps. |
| 2015-03-17 |
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 broken tile in under dish machine and large 2 door cooler. repeat violation. |
| 2015-03-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves soiled in walk-in cooler. |
| 2015-03-17 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in walk-in cooler and large prep cooler. observes split gaskets on equipment throughout facility. |
| 2015-03-17 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed nonfood contact surfaces of containers stored directly on food in walk-in cooler. |
| 2015-03-17 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no air thermometer in prep cooler. cdi operator placed thermometer in cooler. |
| 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 pasta salad cooling in flip top cooler overnight. cdi pasta salad discar |
| 2015-03-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 3 spray bottles not labeled. observed 2 sanitizer buckets not labeled. cdi items labeled. |
| 2015-03-17 |
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 pasta salad placed in prep cooler last night 3/16 above 45f. cdi pasta salad was discarded. observed 2 large pans of pot r |
| 2014-12-19 |
2 |
2-103.11 (b) person in charge shall ensure that persons unneccessary to the food establishment operation are not allowed in the kitchen. observed customer waiting to pick up a catering order in kitchen area. cdi by directing customer to leave kitchen ar |
| 2014-12-19 |
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. observed employee handle garbage can and continue with other duties witho |
| 2014-12-19 |
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. observed large container of pinto beans in walk in cooler cooked yesterday at 62f. cdi by discarding. |
| 2014-12-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers. observed 3 spray bottles of chemicals unlabeled or labeled incorrectly. cdi by properly labeling.7-204.11 provide sanitizer at correct concentrations, diluting as requ |
| 2014-12-19 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing/damaged floor tiles throughout. some general cleaning needed of floors along walls and under equipment. |
| 2014-12-19 |
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 knife stored in crack between prep table and prep unit. observed ice wands stored directly on shelf in reach in freez |
| 2014-12-19 |
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. observed large covered container of pinto beans in walk in cooler cooked yesterday, 62 |
| 2014-06-19 |
35 |
3-302.12 food storage containers identified with common name of food - c. once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. observed dry rub containers and bottles unlabeled. |
| 2014-06-19 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. sanitizer must be at proper concentration. observed dish machine sanitizer too low. cdi dish machine company corrected concent |
| 2014-06-19 |
18 |
3-501.14 cooling - p. ensure all time/ temperature control for safety foods are cooled within 2 hours from 135-70f and within a total of 6 hours from 135-45f. beans, 3 containers of chicken wings and ribs. all temperatures were above 45f. pic voluntari |
| 2014-06-19 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed beans, 3 containers of chick |
| 2014-06-19 |
31 |
3-501.15 cooling methods - pf. cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70f within 2 hours and 70-45f within the fo |
| 2014-06-19 |
36 |
6-202.15 outer openings, protected - c. exterior doors shall be self closing or covered. observed backdoor standing open with no screen or air curtain. install screen/air curtain or keep door closed.6-501.111 controlling pests - pf. the premises shall |
| 2014-06-19 |
7 |
3-301.11 preventing contamination from hands - p,pf. employees may not contact ready-to-eat foods with their bare hands. observed employees cutting lemons with bare hands. cdi pic instructed employees to put on gloves. |
| 2014-06-19 |
45 |
4-101.19 nonfood-contact surfaces - c. nonfood contact surfaces of equipment shall be made of noncorrosive, smooth and easily cleanable surface. observed shelf of prep table rusted on cook line.4-202.11 food-contact surfaces-cleanability - pf. utensils |
| 2014-06-19 |
47 |
4-602.13 nonfood contact surfaces - c. nonfood contact surfaces shall be clean to sight and touch. observed gaskets accumulating food debris. observed food debris accumulating on shelves and bottom of equipment not currently in use. |
| 2014-06-19 |
52 |
5-501.16 storage areas, rooms and receptacles, capacity and availability - c. if disposable paper towels are used, a receptacle shall be provided at each handsink. cdi trash can provided. |
| 2014-06-19 |
53 |
6-501.12 cleaning, frequency and restrictions - c. floors, walls and ceilings shall be cleaned as often as necessary to prevent the accumulation of debris. observed food and grease debris under equipment and dust on ceiling around lights and ventilation |
| 2014-06-19 |
41 |
3-304.12 in-use utensils, between-use storage - c. ensure scoops are stored with handle out of product. observed handle of scoop stored in sugar. cdi- scoop was moved. |
| 2013-12-26 |
53 |
6-501.12 cleaning, frequency and restrictions - c. maintain floors, walls and ceiling clean. observed food debris on the floor inside walk-in cooler and dust on the walls and ceiling. |
| 2013-12-26 |
39 |
3-304.14 wiping cloths, use limitation - c. in use wet wiping cloths shall be used for one task then laundered or stored in labeled container of sanitizer solution between uses. observed wet wiping cloths on counter and sanitizer solution below 200ppm qua |
| 2013-12-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ensure foods that time/temperature control for safety (tcs) foods that are ready-to-eat and held more than 24 hours must be date marked. obser |
| 2013-12-26 |
1 |
2-102.12 certified food protection manager - c. a certified food protection manager musts be on site at all times the facility is in operation. documentation of training required. pic not certified. deductions will begin january 1, 2014 |
| 2013-08-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - maintain items in the top of the line prep cooler less than 45f. observed shredded cheese, diced tomatoes and shredded chicken at 50f. |
| 2013-08-13 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - hamburgers need a star next on the menu. this directs consumers to the disclosure and reminder on the back of the menu. salmon and strip |
| 2013-08-13 |
26 |
7-102.11 common name-working containers - label all chemical bottles, observed one bottle of glass cleaner and a bottle of degreaser unlabeled. bottles labeled by pic. |
| 2013-08-13 |
53 |
6-501.12 cleaning, frequency and restrictions - maintain floors, wall and ceiling clean. observed food debris on the floor of the inside freezer and dust on the walls and ceiling around air vents. |
| 2013-08-13 |
39 |
3-304.14 wiping cloths, use limitation - store red sanitizer buckets off the floor, observed three buckets stored on the floor, instruction provided. |
| 2013-03-27 |
34 |
observed a thermometer missing from the bototm of the flip top cooler. thermometer replaced. food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified unde |
| 2013-03-27 |
21 |
observed sporatic date marking on potentially hazardous ready to eat food items. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; ref |
| 2013-03-27 |
23 |
observed no consumer advisory for undercooked animal foods. 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 sol |
| 2013-03-27 |
2 |
observed no employee health policy in place. left health policy handout. food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities |
| 2013-03-27 |
26 |
observed bottles of toxic chems not labeled. bottles labeled. working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of th |
| 2013-03-27 |
41 |
obserrved tongs stored on the oven door handle. during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a & b) in the food with their handles above the top of the food; (c) on a clean portion of the food |
| 2013-03-27 |
45 |
observed cutting boards deeply scarred and stained. surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable |
| 2013-03-27 |
45 |
observed wire baskets in disrepair with the wires broken. also observed the handle of the upright cooler by the 3 bay sink in disrepair. equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 |
| 2013-03-27 |
47 |
observed the gaskets of the cooling equipment; the hinges of the flip top coolers; the outer surfaces of the soda machine; the botoom of the upright freezer; and the walk-in freezer floor soiled and collecting debris. nonfood-contact surfaces of equipment |
| 2013-03-27 |
53 |
observed broken tiles on the floor in the kitchen area; a wooden board under drink machine in the kitchen in disrepair; and the wall in the bar area with a hole. physical facilities shall be maintained in good repair. |
| 2013-03-27 |
42 |
observed the wet stacking of pans over the 3-bay sink area. 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 |
| 2012-11-26 |
21 |
observed no date marking of ready to eat potentially hazardous food items. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigera |
| 2012-11-26 |
53 |
observed ceiling tiles bowed in the food prep area of the kitchen. (a) wall and ceiling covering materials shall be attached so that they are easily cleanable. (b) except in areas used only for dry storage; concrete; porous blocks; or bricks used for indo |
| 2012-11-26 |
53 |
observed miscellanious broken equipment stored out back by the walk in coolers. items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and litter. |
| 2012-11-26 |
47 |
observed underneath the serving line shelves over the serving line with food debris; the door to the ice machine soiled; the soda gun holsters in the bar area soiled; and the cover to the flour bin next to the slicer soiled. nonfood-contact surfaces of eq |
| 2012-11-26 |
45 |
observed the lower shelf under the slicer table rusting. nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and s |
| 2012-11-26 |
42 |
observed wet stacking of cups at drink station. 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 i |
| 2012-11-26 |
39 |
observed wiping cloths throughout the establishment lining cuting boards or stored wet on counter tops and not stored in sanitizing solution. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer |
| 2012-11-26 |
34 |
observed 1 dial thermometer registering 36f in an ice bath. food temperature measuring devices that are scaled only in fahrenheit shall be accurate to ?2of in the intended range of use. |
| 2012-11-26 |
14 |
observed the slicer stored clean with food debris. also observed rims of the wine glasses; stored clean; with lipstick. equipment food-contact surfaces and utensils shall be clean to sight and touch. |