| Violation Date |
Code |
Description |
| 2018-11-28 |
53 |
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 mop sink in need of repair. |
| 2018-11-28 |
45 |
4-501.11 maintain equipment in good repair. observed ice machine door with chip and insulation exposed. |
| 2018-11-28 |
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 that facility is dating bulk products and moving some of the bulk products to the prep top. however, some items have no bulk left. |
| 2018-11-28 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed slicer with food debris in some hard to reach areas. employee was shown where and how to clean areas. cdi: employee began cleaning slicer. 4-602. |
| 2018-11-28 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee change tasks several times and not wash hands between changing gloves. corrected during inspection (cdi): employee washed hands. |
| 2018-11-28 |
1 |
2-102.12 person in charge (pic) shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site until most of inspection was complete. |
| 2018-06-22 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed mop sink in need of repair. |
| 2018-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on the splatter area non-food contact portion of slicer. observed cleaning needed on prep cooler gaskets. observed cleaning needed in the t |
| 2018-06-22 |
45 |
4-501.11 maintain equipment in good repair. observed gasket ripped in the corner of prep cooler. 4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, d |
| 2018-06-22 |
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 sliced deli meats cooling in wrapped paper, stacked tight in containers in |
| 2018-06-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two spray bottles at bar without labeling. cdi: bottles were properly labeled sanitizer and degreaser. |
| 2018-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheeses and marinara holding at 46f in the bottom of reach-in cooler. items on the bottom are not getting as much cold air due to bus tub and other items blocking airflow becaus |
| 2018-06-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed cleaning needed on the underside of deflector plate in ice machine. |
| 2018-06-22 |
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 pic wash hands for less than 15 seconds and then turn off faucet with bare hands. cdi: eh |
| 2017-09-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth stored in bucket with soapy water. |
| 2017-09-22 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed wall next to slicer with large hole in it. observed tiling at mop closet sever |
| 2017-06-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed hole in wall directly behind slicer. pic stated that slicer knob cut into the wall. |
| 2017-06-02 |
45 |
4-501.11 maintain equipment in good repair. observed chest freezer with significant damage exposing insulation toward inside offreezer. pic directed to repair or replace door on freezer. repeat violation |
| 2017-06-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored in chest freezer with no locking mechanism, in seating area. food is exposed to potential contamination and interfere |
| 2017-06-02 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed single diameter thermometer to be the only thermometer on site. facility had many thin foods that require a thin probe th |
| 2017-06-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items on right side of prep cooler above 45f. microwave exhaust is blowing directly on food items when lid is open. the cooler is holding all other food at 41f and belo |
| 2016-12-13 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in unisex restrooms. |
| 2016-12-13 |
45 |
4-501.11 maintain equipment in good repair. observed chest freezer with significant damage exposing insulation toward inside of freezer. pic directed to repair or replace door on freezer. observed paint chipping off of racks in reach in cooler. observed |
| 2016-12-13 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee in kitchen doing food prep with unapproved jewelry._ |
| 2016-12-13 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed chest freezer accessible to patrons. pic directed to provide means of locking freezer to prevent patron access. repeat violation |
| 2016-12-13 |
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 one container of diced tomatoes labeled 12/5. cdi: item discarded by pic. |
| 2016-12-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep cooler holding all refrigerated foods above 45f. cooler was iced up. cdi: items either discarded or rapidly cooled depending on when they were prepped. facility working ou |
| 2016-02-11 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed employee health policy posted at facility missing information about exposure. repeat. verification required. |
| 2016-02-11 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed a chest freezer stored in dining room that may not be continuously monitored by employees. provide a lock or means to secure freezer when not in use. |
| 2016-02-11 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. unable to determine if white chest freezer is approved for commercial use.4-501.11 maintain equipment in good repair. observed crac |
| 2016-02-11 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed floating food debris in sanitizing compartment of 3 compartment sink. |
| 2016-02-11 |
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 cracked tiles in mop closet. |
| 2014-10-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw chicken stored with bacon in reach-in refrigerator. cdi |
| 2014-10-22 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - pfood contact surfaces used for equipment that is in contact with potentially hazardous food shall be cleaned at least every 4 hours. observed blade of slicer soiled with dried meat debris. |
| 2014-10-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed 1 container of turkey, 2 containers of provalone cheese |
| 2014-10-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfdate mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. observed a container of hamburgers and open co |
| 2014-10-22 |
26 |
7-201.11 separation-storage - ptoxic substances shall be cleaned so that contamination of equipment is prevented. observed a container of stainless steel cleaner stored over 3 compartment sink in kitchen. cdi, cleaner relocated. |
| 2014-10-22 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool food. observed soup cooling in covered container inside reach in refrigerator. cdi, soup voluntarily discarded. |
| 2014-10-22 |
1 |
2-102.12 certified food protection manager - cat least one person on site shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. repeat. |
| 2014-10-22 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in-use utensils properly. observed small single-service portion bowls used as scoops to dispense cole slaw. use scoop with proper handle. |
| 2014-10-22 |
45 |
4-202.11 food-contact surfaces-cleanability - pf food contact surfaces shall be free from cracks or cevaces and be designed and constructed to be smooth and easily cleanable. observed heavy cracks and groves in several plastic container bins. cdi, operato |
| 2014-10-22 |
46 |
4-302.14 sanitizing solutions, testing devices - pfprovide quat test strips for quat sanitizer. observed quat test strips on site were discolored. verification required by 11/1/14 |
| 2014-10-22 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces of equipment shall be cleaned so accumulation of soil is prevented. observed food debris and soil accumulating on prep sinks and inside refrigeration equipment. observed soil and water accumula |
| 2014-10-22 |
54 |
6-202.11 light bulbs, protective shielding - cprovide shatter-resistant, shatterproof or shielded bulbs in kitchen. observed light shield missing on lights in kitchen. |
| 2014-10-22 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths shall be held in sanitizer in between uses. observed wet wiping cloth stored at 3 compartment sink drainboard. improvement made since previous inspection. |
| 2014-02-24 |
8 |
6-301.14 handwashing signage - chandwash signs shall be provided at each handwash sink used by food employees. observed no handwash signs at handwash sinks in restrooms. cdi, operator provided with handwash signs.6-301.12 hand drying provision - pfkeep di |
| 2014-02-24 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - pice bins shall be cleaned according to manufacturers recommendations or at least enough to prevent accumulation of soil. observed ice machine shield with black residue. clean. |
| 2014-02-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfgeneral comment: date mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed deli turkey and cut |
| 2014-02-24 |
34 |
4-502.11 (b) good repair and calibration - pffood temperature measuring devices shall be kept in good repair. observed food thermometer not funcitoning. cdi, operator removed thermometer from use. |
| 2014-02-24 |
37 |
3-305.11 food storage-preventing contamination from the premises - cstore food 6 inches off of the ground. observed lettuce and other foods stored on ground in kitchen near 3 compartment sink. cdi, operator removed food from ground. |
| 2014-02-24 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths shall be stored in sanitizer in-between uses. observed several wet wiping cloths stored under cutting boards and on prep surfaces in kitchen and at bar. |
| 2014-02-24 |
42 |
4-803.11 storage of soiled linens - cgeneral comment: store soiled linen properly. observed 2 soiled cloths stored at bar area. |
| 2014-02-24 |
45 |
4-205.10 food equipment, certification and classification - cgeneral comment: food equipment shall be classified or certified to meet ansi / nsf standards and used according to manufacturers directions. observed white freezer that was intended for houshol |
| 2014-02-24 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from accumulation of soil. observed food debris and soil accumulating on top of and between equipment in kitchen. observed water accumulating on bottom of keg cooler behind bar. o |
| 2014-02-24 |
53 |
6-501.12 cleaning, frequency and restrictions - cphysical facilities shall be cleaned as often as necessary to keep them clean. observed floors and walls soiled throughout kitchen underneath equipment and in need of cleaning.6-201.11 floors, walls and cei |
| 2014-02-24 |
6 |
2-301.14 when to wash - pgeneral comment: wash hands before doning gloves. observed 1 employee switch gloves without washing hands. cdi by instruction. |
| 2014-02-24 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in-use utensils properly. observed spatula wedged between hot hold unit and prep table. |
| 2014-02-24 |
1 |
2-102.12 certified food protection manager - cat least one person on site shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. |