| Violation Date |
Code |
Description |
| 2018-12-17 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. phone charger plugged in next to plates. repeat. |
| 2018-12-17 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observe employee adjust pants and shirt and don a pair of gloves without washing hands. cdi- corrected via speaking. employee washed hands and donned gloves. |
| 2018-12-17 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -pone employee was cutting peppers with bare hands for a pasta salad. cdi- peppers discarded, empl |
| 2018-12-17 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pffacility is offering mahi fish tacos undercooked on menu but does not have literature from supplier guaranteeing fish is free of |
| 2018-12-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmultiple tcs foods recorded out of temp (see chart). cdi- chicken brought to wic to cool down, eggs discarded. repeat. |
| 2018-12-17 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pfmultiple food products (beans, cheese, etc) had a date of 11-15 as opposed to 12-15. cdi- dated changed.3-501.18 discard the f |
| 2018-12-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfmultiple plates, some spoons, some bowls soiled with food debris as well as thin probe thermometer. cdi- taken to dishwasher, thermometer to be cleaned. |
| 2018-12-17 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. several wet cloths stored on prep tables. keep wet cloths in sani. buckets. repeat. points not es |
| 2018-12-17 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. some single-service cutting boards in need of replacement/re-surfacing.4-501.11 maintain equipment in good repair.rusty shelves in reach in coolers. |
| 2018-12-17 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-12-17 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks.no watse bins some handsinks. |
| 2018-12-17 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. some oil, bbq sauce bottles unlabeled. |
| 2018-06-27 |
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. -p observed two containers of salsa dated for 06/12, chicken dated for 06/20, and undated cream cheese in wa |
| 2018-06-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on shelving above prep sink in back hall area near ice machine. cdi: drink discarded. repeat. |
| 2018-06-27 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at back hand sink near walk in units at beginning of inspection. cdi: paper towels provided. |
| 2018-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed mushrooms and raw chicken overstacked and holding above 45f in flip top unit and ice bath respectively. cdi: mushrooms voluntarily discarded and chicken was immersed more fully |
| 2018-06-27 |
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 lettuce and pasta salad prepared today cooling in a flip top holding unit. |
| 2018-06-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two sanitizer buckets reading less than 50 ppm qac. |
| 2018-06-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving near back door and cook line equipment such as oven and hot boxes in need of cleaning to remove dust/debris. |
| 2018-06-27 |
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 dust buildup on walls near cook line and dark re |
| 2018-06-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee hat stored on shelving above food for restaurant in dry storage closet. cdi: hat discarded. |
| 2018-06-27 |
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 several unlabelled spice shakers on cook line. |
| 2018-03-06 |
53 |
repeat: 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 floor damage in various areas of kitchen including dish area, cookand b |
| 2018-03-06 |
31 |
repeat: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 salad greens and romaine lettuce made today cooling inside produce |
| 2018-03-06 |
21 |
repeat: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 no date on penne sausage stored in meat cooler that was prepared on sunday. cdi: date ad |
| 2018-03-06 |
14 |
repeat:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed sticker residue remaining on pans stored as clean. observed food debris remaining on scoops, ladles, inside metal pans, tongs and measuring cu |
| 2018-03-06 |
8 |
general comment:5-202.12 provide at least 100f water at handsinks. -pf. observed hot water turned off at dish room handsink. cdi: turned back on; hot water measured at 102 deg f.5-205.11 maintain access to handsinks. handsinks may only be used for handwas |
| 2018-03-06 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee drinks stored on front cook line prep surfaces. cdi: drinks relocated. |
| 2017-12-11 |
35 |
general comment: 0 pts -3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed dry good bins not labeled properly throughout kitchen. |
| 2017-12-11 |
14 |
repeat: 3 pts -4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plastic containers stored with sticker residue remaining and plates, utensils, knives, pans, lemon wedger, mixer, and slicer stored wi |
| 2017-12-11 |
31 |
repeat: 1 pt. -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 2 containers of penne pasta cooling inside walk-in prep co |
| 2017-12-11 |
36 |
repeat: 1 pt -6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies present in kitchen and bar area. contact pest control company for service. |
| 2017-12-11 |
21 |
repeat: 3 pts -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 fajita beans - prep cooler, red pepper hummus - meat cooler, steak on cook line, and wings in meat cooler without a |
| 2017-12-11 |
45 |
general comment: 0 pts. - 4-501.11 maintain equipment in good repair. observed torn gaskets on drawers at salad station cooler and assemble cooler. observed some cracked lexan pans. 4-501.12 resurface or replace cutting surfaces that can no longer be effe |
| 2017-12-11 |
47 |
repeat: 1 pt -4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on cooler racks inside walk-in meat and prep cooler. observed cleaning needed on fan covers inside walk-in prep cooler |
| 2017-12-11 |
39 |
general comment: 0 pts. -3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed quat sanitizing solution in bucket at 50ppm. cdi: changed out and corrected to 200ppm. |
| 2017-12-11 |
53 |
repeat: 0.5 pts - 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 floor damage in various areas of kitchen including dish area |
| 2017-09-25 |
53 |
repeat: 0.5 pts.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some floor damage in various areas of cook line.6-501.12 floors, walls, ceilings including the attachments |
| 2017-09-25 |
47 |
repeat: 0.5 pts.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving inside all walk-in coolers and reach-in coolers in need of cleaning. observed fan covers inside walk-in coolers in need of |
| 2017-09-25 |
42 |
general comment: 0 pts.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked at back shelf. |
| 2017-09-25 |
36 |
general comment: 0 pts.6-501.111 keep the premises free of insects, rodents, and other pests. observed 1 live roach in kitchen and a few drain flies present in kitchen and bar area. cdi: pest control company will be contacted and service will be completed |
| 2017-09-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. 0.5 pts. observed several products cooling in walk-in cooler including romaine let |
| 2017-09-25 |
21 |
repeat: 3 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 steak butter brush and remoloude sauce that had expired dates inside walk-in. cdi |
| 2017-09-25 |
14 |
repeat: 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. 1.5 pts. observed some utensils and metal pans stored at dish shelf with visible food debris remaining. observed date marking labels remaining on pans |
| 2017-06-26 |
20 |
general comment: 0 pts.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved one side of salad station cooler holding items including slaw, rice, brisket, and cod at 46f & 47f (see temp chart). cdi: all items removed and stored insi |
| 2017-06-26 |
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. -pobserved steak brush inside meat cooler, remaloude dressing, and a few containers of caesa |
| 2017-06-26 |
35 |
general comment: 0 pts.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed a few dry good bins with unclear labels and a few spice/sesoning shakers not labeled. |
| 2017-06-26 |
39 |
repeat: 0.5 pts.3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observbed quat sanitizer in bucket at 50ppm. cdi: ecolab notified; on site; sanitizer dispenser was repaired ans dispensing properly. |
| 2017-06-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - 1.5 pts. observed lettuce spinner, chopper, small dicer, and some metal and plastic pans stored with visible food debris. cdi: all items removed and cleaned |
| 2017-06-26 |
47 |
general comment: 0 pts.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed build-up/residue on dry good shelves, shelving inside walk-in meat and produce cooler. shelving inside dairy cooler reach-in, |
| 2017-06-26 |
53 |
repeat: 0.5 pts.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed some floor damage in various areas on cook line. |
| 2017-06-26 |
45 |
repeat: 1 pt.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pfobserved some cracked plastic food containers and lids. observed lids to dry g |
| 2017-02-13 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - floors, walls and ceilings shall be designed and constructed to be smooth and easily cleanable. observed some floor damage along prep line. |
| 2017-02-13 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 2 split gaskets on doors of refrigerators. observed 1 fryer basket broken.4-101.19 nonfood-contact surfaces - c - nonfood contact surfaces exposed to splash or spillage shall be construct |
| 2017-02-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed cloth worn on waist of food employee. observed 1 container of sanitizer below 150 ppm quat as registered by test strips. observed wet cloth used to stabilize cutting board in kitche |
| 2017-02-13 |
38 |
2-303.11 prohibition-jewelry - c - only a plain wedding band is allowed to be worn on wrists or fingers of food employees. observed 1 employee with decorative rings on fingers. |
| 2017-02-13 |
35 |
3-302.12 food storage containers identified with common name of food - c - food storage containers containing dry food ingredients that are not easily recognizable shall be labeled by common name of food. observed a container of wheat flower and sugar not |
| 2017-02-13 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - observed 1 container of ham and 1 container of turkey with a date of preparation of 2/6. observed 1 con |
| 2016-11-16 |
8 |
5-205.11 using a hand washing sink-operation and maintenance - pf - hand washing sinks shall be easily accessible for employee use and only used for hand washing. observed a metal scrubbing pad stored in hand washing sink at ware washing area. cdi by inst |
| 2016-11-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf -observed blade of slicer stored clean but soiled with food residues. cdi by instruction to clean. repeat. observed several plates and bowls stored as clean bu |
| 2016-11-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed blanched vegetables held at 110 degrees f and onion jam at 75 degrees f in container near grill. cdi, operator voluntarily discarded vegetables and relocated jam to walk in c |
| 2016-11-16 |
37 |
3-304.13 linens and napkins, use limitations - c - linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and linens and napkins are replaced each time the container is refilled for a new |
| 2016-11-16 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 3 split gaskets in refrigeration doors.4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be free from heavy cracks, crevices and be designed and cons |
| 2016-11-16 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facilities shall be cleaned as often as necessary to keep them clean. observed some soil residues on floor along cook line and in between some cooking equipment in need of cleaning. |
| 2016-11-16 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed metal bowls being wet stacked above food prep area. repeat.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-u |
| 2016-08-23 |
35 |
3-302.12 food storage containers identified with common name of food - c - observed 2 containers of dry spices not labeled by common name of food in dry storage room. |
| 2016-08-23 |
7 |
3-301.11 preventing contamination from hands - p,pf - no bare hand contact with ready to eat foods. observed food employee touch cooked potatoes with their bare hands. cdi, operator voluntarily discarded 1 pan of potatoes. |
| 2016-08-23 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - observed several plates stored as clean but soiled with black soil residues on beverage line. observed knife stored as clean but soiled with food debris. repeat. observed blade of slice |
| 2016-08-23 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - date mark foods as required. observed container of stock prepared over 24 hours not date marked, container of ham and turkey prepared on 8/21 |
| 2016-08-23 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool foods. observed bulk container of recently prepared lettuce cooling in covered container at 51 degrees f. cdi, operator removed cover to vent. |
| 2016-08-23 |
39 |
3-304.14 wiping cloths, use limitation - c - observed wet wiping cloths on counter surfaces in kitchen upon arrival. |
| 2016-08-23 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed container of raw catfish removed from commercial packaging and stored over cooked steak in walk in cooler. cdi by instruction. |
| 2016-08-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal containers being wet stacked in kitchen above 3 compartment sink and on shelving along back prep line. repeat. |
| 2016-08-23 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustement. observed split gasket on low reach in refrigerator. observed citrus squeezer utensils with paint starting to pool. 4-501.12 cutting surfaces - |
| 2016-08-23 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed bottom of reach in unit at bar where clean glassware was stored accumulating food debris and soil. observed sticker residues on outside o |
| 2016-08-23 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c - physical facility shall be free from unnecessary items and litter. observed 2 salad spinners located above ice machine and slicer that operator stated was no longer used in the facility. r |
| 2016-08-23 |
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 spatulas wedged in soiled area at cookline. observed tongs stored on so |
| 2016-08-23 |
54 |
6-202.11 light bulbs, protective shielding - c - observed 1 light under hood ventilation system missing a light shield. |
| 2016-06-08 |
8 |
6-301.14 handwashing signage - c - handwashing signs shall be posted at each handwashing sink in facility. observed no handwashing sign at handwashing sink behind bar. cdi, handwashing sign provided to pic.6-301.12 hand drying provision - pf - handwashing |
| 2016-06-08 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - food contact surfaces shall be cleaned at frequency to avoid contamination. observed slicer blade, some plates, and ice tea urn accumulating soil debris. cdi, items relocated for cleani |
| 2016-06-08 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - observed ribs in walk in cooler prepared the day before not date marked in walk in cooler but within 24 hours. operator date marked product wi |
| 2016-06-08 |
37 |
3-307.11 miscellaneous sources of contamination - c - food shall be protected from misellaneous sources of contamination. observed counter handwashing sink behind bar without a splash guard and clean equipment stored next to handwashing sink. install barr |
| 2016-06-08 |
41 |
3-304.12 in-use utensils, between-use storage - c - store in-use utensils properly. observed scoop stored on soiled area of container at pizza prep refrigerator behind bar. |
| 2016-06-08 |
42 |
4-901.11 equipment and utensils, air-drying required - c - alllow equipment to air dry after cleaning. observed pans and sheet trays being wet stacked in facility. repeat. |
| 2016-06-08 |
45 |
4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be designed and constructed to be free from heavy cracks, chips and be easily cleanable. observed plastic containers with heavy cracks, 2 metal strainers with heavy d |
| 2016-06-08 |
49 |
5-205.15 system maintained in good repair - plumbing system shall be maintained in good repair. observed wastewater backup at floor drains in kitchen upon arrival. management contacted one call plumbing, who arrived on site for inspection and maintenance. |
| 2016-02-29 |
7 |
3-301.11 preventing contamination from hands - p,pf - no bare hand contact with ready to eat foods. observed food employee touch cheese with their bare hands. cdi, operator voluntarily discarded cheese. |
| 2016-02-29 |
8 |
5-202.12 handwashing sinks, installation - pf - hot water shall be provided at 100 degrees f and above. observed hot water below 100 degrees f in kitchen handwashing sink and in women's restroom. cdi, handwashing sinks adjusted to correct temperatures. |
| 2016-02-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food properly. observed raw chicken stored over rte foods in walk in cooler. cdi, operator relocated chicken. |
| 2016-02-29 |
14 |
manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed high temperature dish machine not changing thermolabel to and dish machine thermometer on site displayed that the max temperature |
| 2016-02-29 |
21 |
l3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed ribs and pasta transferred to prep units not date marked. cdi by instruction. ensure all required foods are date marked. |
| 2016-02-29 |
26 |
7-201.11 separation-storage - p - ensure toxic substances are stored so that contamination of equipment is prevented. observed chlorine sanitizer stored on clean drainboard of 3 compartment sink after ecolab adjusted dish machine to chemical sanitizer. ve |
| 2016-02-29 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed cut tomatoe, cut lettuce overstacked in prep unit above 45 degrees f |
| 2016-02-29 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry. observed glassware being wet stacked in bar refrigeration units. observed clean equipment being stored in containers collecting water and soil. |
| 2016-02-29 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed split gasket on prep refrigerator. observed high temperature dish machine not providing required temperature to sanitize equipment. ecolab arrived on-stie and adjusted to chemical sanitiz |
| 2016-02-29 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed food debris and soil accumulating on top of dish machine. repeat. observed grease residue accumulating in fryer units. observed gaskets a |
| 2016-02-29 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facilities shall be cleaned as often as necessary to keep them clean. observed floors and walls soiled in hard to reach areas and behing prep tables. |
| 2016-02-29 |
31 |
3-501.15 cooling methods - pf - observed pasta cooling in covered container in tall reach in prep unit. repeat. observed ribs cooling in bulk container in walk in cooler. cdi, ribs transferred to shallow baking sheet to facilitate heat transfer. |
| 2015-10-26 |
26 |
7-201.11 separation-storage - p - toxic substances shall be stored so that contamination of food or equipment is prevented. observed small fuel containers stored on shelf above sugar / sugar substitute packages. cdi, operator relocated toxic substances fo |
| 2015-10-26 |
7 |
3-301.11 preventing contamination from hands - p,pf - no bare hand contact with ready to eat foods. observed operator touch rotisserie chicken with their bare hands in walk in cooler. cdi, operator voluntarily discarded 1 rotisserie chicken. |
| 2015-10-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - unwashed produce shall be separated from ready to eat foods. observed unwashed produce stored above pre-washed produce in walk in cooler. cdi by instruction. relocate. |
| 2015-10-26 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - provide sanitizer at required concentration. observed several spray bottles and sanitizer bucket below required concentration. c |
| 2015-10-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed calamari, beef and chicken cold held in low reach in refrigerator ne |
| 2015-10-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - observed chicken wings not date marked in walk in cooler and operators did not know when foods were prepared. observed several food items that |
| 2015-10-26 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer solution in between uses. observed several wet wiping cloths stored on prep counter surfaces. |
| 2015-10-26 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen properly. observed soiled linen stored on prep surfaces.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean linen in a clean, |
| 2015-10-26 |
45 |
4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be free of breaks and be designed and constructed to be smooth and easily cleanable. observed 1 fryer basket in poor repair. cdi, operator removed fryer basket from us |
| 2015-10-26 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces of equipment shall be free from an accumulation of soil. observed food debris and soil accumulating on bottom of reach in refrigerators and freezers. observed shelving in need of cleaning an |
| 2015-10-26 |
49 |
5-205.15 system maintained in good repair - p - a plumbing system shall be maintained in good repair and calibration. observed leaking drain under hand washing sink near dish machine. observed hot water coming from several hand washing sinks at scolding t |
| 2015-10-26 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool foods. observed roasted peppers and soup cooling in covered containers in walk in cooler. cdi, operator removed covers to rapidly cool. |
| 2015-06-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on 3 scoops, the can opener and chopper. cdi - pic jason set items aside to be rewashed. repeat violation. |
| 2015-06-22 |
22 |
general comment 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 a bulk co |
| 2015-06-22 |
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 multiple items in the walk in cooler and prep units not properly cooled |
| 2015-06-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed butter on the prep line at 131f. cdi - pic discarded butter. observed cooked potatoes out on a speed rack. potatoes were 80f. cdi - pic discarded. |
| 2015-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed almost everything in the front prep unit and reach in cooler above 45f. see temp. chart.\ |
| 2015-06-22 |
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 no splash guard behind the handsink at the bar by the dishmachine. |
| 2015-06-22 |
45 |
4-501.11 maintain equipment in good repair. - observed split gaskets on the reach in cooler by the grill and on the pizza prep unit. improvements from last inspection. replace gaskets.observed rusty shelves on the reach in cooler by the grill. resurface o |
| 2015-06-22 |
41 |
general comment 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 scoops stored in 111f water. cdi - pic discarded the |
| 2015-06-22 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed black mildew on almost all gaskets in the facility. clean gaskets with sanitizer. |
| 2015-06-22 |
51 |
general comment - 6-501.18 maintain handwashing sinks, toilets and urinals clean. - brown slime in the hand sink in front of the pizza oven. |
| 2015-06-22 |
39 |
general comment 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed wet cloths on prep surfaces. also observed cloths stored on belts of employees; do not keep cloths on belts. |
| 2015-03-23 |
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 floor corrosion in the dish room. |
| 2015-03-23 |
45 |
4-501.11 maintain equipment in good repair. observed 4 torn gaskets on cold holding equipment throughout the kitchen and in the bar. |
| 2015-03-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking on one stack of cleaned pans. improvements made since last inspection. |
| 2015-03-23 |
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 salsa being stored at room |
| 2015-03-23 |
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 ham in the walk in cooler without a date that was opened on 3/22, smoked chicken in the walk in cooler made on 3/22 without a date |
| 2015-03-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two soiled ceramic ramekins stored clean, a vegetable slicer stored clean with vegetable debris on the blade, and 5 soiled metal containers stored cl |
| 2014-09-29 |
8 |
6-301.11 provide soap for handwashing - observed no hand soap at service line handsink - cdi by putting soap at sink6-301.14 post a handwash sign at each handsink - no handwash sign at service line handsink or at most other handsinks - must post handwas |
| 2014-09-29 |
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 or less - cheese sauce made today that was cooling since 9 am still 49-53f - cdi by re-heating to 165f and taking through proper 6 hour |
| 2014-09-29 |
20 |
3-501.16 (a)(2) maintain tcs foods in colding holding at 45f or less - items on top and inside pizza prep refrigerator 45-47f - repeat violation - cdi by turning refrigerator temperature to cooler setting |
| 2014-09-29 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired - honey butter dated 6/27, cajun roumalade dated 7/14 - all should have been discarded after 4 or 7 days, dependent - upon refrigeration temperature |
| 2014-09-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring - observed cheese sauce still 53f in spots after greater than six hours of cooling - suggest keeping utensil in food to stir, using ice bath, |
| 2014-09-29 |
14 |
4-601.11 (a) equipment, food contact surfaces and utensils shall be clean to sight and touch - observed food debris on pans, lettuce chiller bin - pans removed to wash, lettuce bin cleaned - manager advised that cambro ice bin in service area was washed |
| 2014-09-29 |
42 |
4-901.11 (a) air dry equipment and utensils after cleaning and sanitizing - observed wet stacked bowls, pans - must thoroughly air dry prior to stacking |
| 2014-09-29 |
45 |
4-501.11 maintain equipment in good repair; 4-502.11 (a) maintain utensils in good repair; 4-501.12 re-surface or replace cutting surfaces that can no longer be effectively cleaned and sanitized; 4-205.10 ensure equipment is ansi certified or equival |
| 2014-09-29 |
47 |
4-601.11 (c)/4-602.13 keep equipment and non-food contact items clean to avoid the build up of dust, food residue or debris - observed soiled refrigerator gaskets, shelves, and fans, undrained water in bar refrigeration, rough and difficult to clean conc |
| 2014-09-29 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code - observed condensation dripping from unused lettuce crisper into open food/sauces below - cdi by discarding food |
| 2014-03-05 |
31 |
3-501.15 cooling methods - pf: cool tcs foods by effective means to acheive required time / temperature parameters. found black bean soup in walk-in with ice wand inserted. cooling chart stated product was 135 f at 11:37 am. at 3:00 pm soup was 70 f in s |
| 2014-03-05 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf: general comment: remove consumer advisory for shrimp and grits from menus. |
| 2014-03-05 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: general comment: promptly date mark tcs foods after portioning or preparation. found some chicken wings portioned but undated. |
| 2014-03-05 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below. several items in kitchen line coolers above 45 f. recpommend adding these items to already-appro |
| 2013-09-30 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. four tea urn nozzles on with some mold on them, dried food debris in one chopper. cdi- all cleaned. |
| 2013-09-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. per statement of general manger ken chesson; all food items are held for four days only. per labeling; date of preparation is not being counted |
| 2013-09-30 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. lunch and brunch menus no longer indicate disclosure statement of items that are may be served undercooked/ raw. reminder statement has |
| 2013-09-30 |
41 |
3-304.12 in-use utensils, between-use storage - c. two pans of utensils being stored in 85f water. cdi- corrected. |
| 2013-09-30 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. dried food debris in prep cooler gaskets, lower shelving at bar area, and nozzle cap at bar. cleaning is needed. |
| 2013-09-30 |
45 |
4-101.19 nonfood-contact surfaces - c. two torn gaskets in one line prep cooler and one pizza prep cooler. replace damaged/ torn gaskets. |
| 2013-03-26 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. gaskets in reach in cooling units and prep cooling units; lids of dry goods containers need to be cleaned of dried debris. |
| 2013-03-26 |
21 |
ready to eat potentially hazardous foods shall be date marked per the rule. food items are date marked for seven days; but per temperatures checked today; should be dated for four days. cdi- verbal correction; discussed options with operator. |
| 2013-03-26 |
13 |
store foods per final cooking temperature. raw beef stored over dough in reach in cooler. cdi- corrected. |
| 2012-12-06 |
38 |
except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. one employee at pizza prep area wearing a watch during food preparation. cdi- verbal e |
| 2012-12-06 |
47 |
non food contact surfaces of equipment shall be kept freee of dust; dirt; food residue and other debris. dried food residue in warmer drawers and dust/ dried residue on shelving used to store plates at front service area. cleaning is needed. |
| 2012-12-06 |
45 |
multi-use food contact surfaces shall be smooth and easily cleanable. can opener blade is peeling. replace blade. |
| 2012-12-06 |
35 |
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 cooking oils |