| Violation Date |
Code |
Description |
| 2018-10-17 |
49 |
5-304.12 using a pump and hoses, backflow prevention - c a pressurized hose shall be used in a manner to avoid backflow. observed spring loaded hose in the on position while not in use at the mop wash. -0- |
| 2018-10-17 |
45 |
4-501.11 maintain equipment in good repair. observed peeling shelving in dry storage and in walk in coolers. -0- |
| 2018-10-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic cups near kitchen beverage station. -0- |
| 2018-10-17 |
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 foods placed on speed rack and on walk in shelving at final cook temperatu |
| 2018-10-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed overstacked cold holding portioned yellow rice in make table of new cooler and barbecue and teriyaki sauces stored at room temperature at cookline and in dry storage with label |
| 2018-06-13 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed buildup on walk in cooler and dry storage shelving, grill exterior etc. |
| 2018-06-13 |
45 |
4-501.11 good repair and proper adjustment-equipment - c cold hold reach in unit located near the grill station contains stand still water. the ambient air of this unit was 54 degrees. tcs foods stored in this unit had to be discarded due to temperature a |
| 2018-06-13 |
40 |
general comment: 3-302.15 wash fruits and vegetables prior to use. observed food employee slice avocados with stickers still on them. all fruits and vegetables are to be thoroughly washed prior to servicing. |
| 2018-06-13 |
37 |
3-305.11 food storage-preventing contamination from the premises - c ice bin located in the bar area was stored uncovered. several foods located on hot and cold hold station were stored uncovered as well. foods shall be covered while not in use. cdi- pic |
| 2018-06-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p beans, cheese, eggs and other tcs foods located in the cold hold flip top unit was cold holding above 50 degrees (see temp chart). cdi-pic voluntarily discarded products.return visit req |
| 2018-06-13 |
14 |
general comment: 4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p one bottle of sanitizer located in the bar area was weak in sanitizer strength. cdi- pic adequately remixed sanitizer to proper strength(200-400 ppm) |
| 2018-02-23 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed shell stock not in chronological order and 2 not labeled. cd |
| 2018-02-23 |
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. -p3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24 |
| 2018-02-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking of a few multi-use utensils. overall air drying has improved. repeat points not increased. |
| 2018-02-23 |
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 in reach in units, shelving gaskets etc. make sure to increase cleaning frequency. repeat |
| 2018-02-23 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing shall be cleaned every 24 hours, prior to use or as often as accumulation occurs. observed build-up in ware washing basin and on spray arms. make sure to follow cleaning protocol |
| 2018-02-23 |
45 |
4-501.11 maintain equipment in good repair. observed standing water in far reach in unit flip top unit. make sure to keep in good repair. repeat points not escalated for separate issue.4-101.19 nonfood-contact surfaces - c nonfood contact surfaces shall b |
| 2017-11-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce, black beans, and ham cold holding above 45 degrees. cdi product was discarded. |
| 2017-11-28 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee working on line (go to walk in cooler to pull product for discard) go back to line wearing same gloves then proceed to touch bread and p |
| 2017-11-28 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed slicer and can opener with food debris on it. cdi items returned to ware washing. |
| 2017-11-28 |
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 chili that was cooked and cooled last night still 49 degrees today. cdi product was discarded. |
| 2017-11-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed queso dip hot holding below 135 degrees. cdi product was discarded. *unit was holding at 124 degrees; make sure to keep above 135 to ensure food stays above this temperature.* |
| 2017-11-28 |
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 hot dogs labeled 11/14. observed bag of spinach not date marked. product was discarded. observed |
| 2017-11-28 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer buckets being stored direclty beside unwrapped bread, over reach in units containing rte food. cdi sanitizer buckets were moved below to avoid potential contamination. |
| 2017-11-28 |
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 chicken strips that were cooked, cooled and portioned into bags cooling in |
| 2017-11-28 |
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 squeeze bottles not labeled containing aqueous solutions. make sure to label all bottles and spices. repeat. points not in |
| 2017-11-28 |
37 |
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 buns on the floor at time of inspection. make sure to keep food off the floor. repeat. points not escalated for one box, |
| 2017-11-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out so sanitizer can air dry and work effectively. |
| 2017-11-28 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelves throughout establishment. make sure to keep in good repair. |
| 2017-11-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris on side of equipment, observed food debris on shelving in reach in units and walk in cooler. make sure to increase cleaning frequency. |
| 2017-08-25 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed two food employees wearing gloves move trash cans with hands then continue with food preparation. cdi both food employees stopped and directed to wash their hands. repeat2-301.12. fo |
| 2017-08-25 |
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 food employee using hands to toss caesar salad. cdi salad discarded and food employee instructed to wear |
| 2017-08-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed poke tuna being stored above ready to eat ando sausages and turkey breast. cdi tuna moved to bottom shelf. observed raw brown eggs being stored above cheese and butter. cdi eggs mo |
| 2017-08-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black debris and build up in ice chute machine. make sure to increase cleaning frequency. repeat. 4-601.11(a) equipment food contact surfaces an |
| 2017-08-25 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed milk in reach in unit, crab cakes in walk in cooler, rice in bar food station, turkey breast and sausage in walk in cooler and hot |
| 2017-08-25 |
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 observed chili that were cooling placed in walk in cooler tightly covered and stack |
| 2017-08-25 |
33 |
3-501.13 use approved thawing methods. approved thawing methods are under refridgeration, submerged under running water as long as water temperature is below 70 degrees, and the ready to eat food does not rise above 45 degrees, part of the cooking process |
| 2017-08-25 |
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 on the floor in the freezer. make sure to keep food off the floor at least 6 inches. |
| 2017-08-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee performing food preparation wearing bracelets. make sure to remove all jewelry other than a plain wedding band to faci |
| 2017-08-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on food preparation counters. once wet, make sure to move wiping cloths to sanitizer solution to avoid contamination. |
| 2017-08-25 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c. clean equipment and utensils shall be stored in a clean, dry location , where they are not exposed to splash, dust or other contamination, covere |
| 2017-08-25 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing such as basins, spray arms and base boards shall be cleaned prior to use, every 24 hours or as often as needed to avoid accumulation. observed some build-up still in the ware was |
| 2017-08-25 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed two absorbent tiles in back kitchen near dry storage. food establishment had a water damage and will be replacing/performin |
| 2017-08-25 |
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 squeeze bottles containing oil and aqueous solutions not labeled. make sure to label all containers of food ingredients on |
| 2017-06-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed loads of equipment/utensils coming out of ware washing and sanitizer solution reading 0 ppm for chlorine. cdi sanitizer was loaded and reading 100 ppm of chlor |
| 2017-06-28 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee wipe face while doing food preparation. cdi food employee stopped and directed to wash their hands.observed food employee performing food preparation, keeping towel in |
| 2017-06-28 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce such as tomatoes and mushrooms being stored over ready to eat foods. cdi items were moved.3-302.11(a)(4) protect food in storage using covered containers, intact w |
| 2017-06-28 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken coming off grill cooked at 153 degrees. cdi chicken cooked to above 165 degrees. see temperature chart. |
| 2017-06-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. make sure to keep doors closed.*shared facility, will contact other food establishments within next visit.* |
| 2017-06-28 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c ware washing equipment, base boards etc shall be cleaned each day, prior to use or every 24 hours. observed build-up inside ware washing. some improvement made, need to continue working on cleaning al |
| 2017-06-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing a watch while doing food preparation. make sure food employees only wear a plain wedding band to faciliate han |
| 2017-03-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on plates, equipment, utensils, and dicer deemed as clean. cdi items returned to ware washing.4-602.12 (b) the cavities and door seals of |
| 2017-03-27 |
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 chili dated for 3/20. cdi discarded. major improvement from last inspection. repeat.3-501.17 dat |
| 2017-03-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed orange degreaser being stored in bottle labeled as sanitizer. cdi orange degreaser dumped. |
| 2017-03-27 |
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 chicken being placed in flip-top cold holding units above 45 d |
| 2017-03-27 |
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 squeeze bottles containing oil and aqueous solution not labeled. make sure to label all working containers of food/food in |
| 2017-03-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service to go containers being stored at server station under water pipes. make sure to store in a way to prevent contam |
| 2017-03-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of plates and equipment. make sure all items used have been air dried so sanitizer works appropriately. |
| 2017-03-27 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets and rusting shelves throughout. make sure to keep in good repair. repeat. *gasket are on order*4-502.11 (c ) maintain air thermometers in good repair and accurate. observed several air the |
| 2017-03-27 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c ware washing, drainboards etc shall be cleaned before use, every 24 hours or as often as need to prevent accumulation of debris. observed inside of ware washing with build-up. make sure to keep clean. |
| 2017-03-27 |
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 in gaskets and on shelves; minor. major improvement since last inspection. repeat |
| 2017-03-27 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open to refuse area.5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing drain plug. make sure to replace.*sh |
| 2017-03-27 |
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 splatter on walls near hand washing sinks, 3 com |
| 2016-12-23 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf - repeat - observed oysters on a plate without a tag. cdi- discarded. |
| 2016-12-23 |
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 - repeat - observed two containers of ham dated for 11/22. observed chickpeas dated for 12/16. cdi- disca |
| 2016-12-23 |
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 - repeat - lettuce cooling with a small vent but not sufficient to drop any tempera |
| 2016-12-23 |
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. - repeat - observed several prep sinks, hand washing sink |
| 2016-12-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - observed cleaning needed on over head shelving (holding bread), gaskets (minor), interior of reach in units (puddling of water), and speed rack in |
| 2016-12-23 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - 0 pts - observed several rusting shelving throughout the establishment. |
| 2016-12-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - pasta (51f), rice (53f), and sausage (71f). cdi- sausage discarded, pasta and rice placed in cooler to cool. |
| 2016-12-12 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf- 0 pts - employee health policy in place and signed by employees. pic is aware of policy. observed that when employees are ask |
| 2016-12-12 |
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 several employees wash hands for less than 10 second total. observed employees recontam |
| 2016-12-12 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf - observed hot water in rest room reading 77f. cdi- corrected to read 100 f. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed lettuce cart stored in fro |
| 2016-12-12 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf - observed tags removed from box and placed in another area. cdi- tag |
| 2016-12-12 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - repeat - observed an employee grab raw fish with gloved hands, place on grill, and continue to work with clean utensils, and seasonings until they finally re |
| 2016-12-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - repeat - observed can opener, knives, lemon dicer, tomato dicer, and several utensils soiled. observed sticker residue on several pans that were stacked. cdi |
| 2016-12-12 |
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 chilli reading 71-73 f after 3 hours of cooling. cdi- chilli discarded. access methods of cooling to ensure compliance. |
| 2016-12-12 |
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 - 0 pts - observed dips dated for 11/28, tomatoes 12/3, and deli salad 12/1. cdi- dips were properly date |
| 2016-12-12 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.- shatter proof lighting needed over bar area pizza station. repair light shield in kitchen area. 6-303.11 intensity |
| 2016-12-12 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. -repeat - observed employees on the line that were working with food while wearing bracelets and watches.2-402.11 use head coverings, beard |
| 2016-12-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - observed one bucket read 50 ppm. observed several towels stored wet on prep tables. |
| 2016-12-12 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0 pts - observed stickers on avocados in a ready to use form. prior to cutting all fruits and vegetables stickers must be removed and product must be washed. |
| 2016-12-12 |
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. - 0pts - observed two scoop handles stored directly in contact with ingredients. |
| 2016-12-12 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed several rusting shelving throughout the establishment. observed one split gasket. assess the reach in unit near pizza area for condensation build up as water has puddled in lower areas. |
| 2016-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - observed cleaning needed on shelving in coolers, dry storage shelving, over head shelving, under counter shelving, gaskets, interior of reach in u |
| 2016-12-12 |
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.6-501.11 floors, walls, and ceilings including the attachm |
| 2016-12-12 |
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 three pans of chilli cooling in a water/ice bath (more water than ice). |
| 2016-08-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed metal pans, plastic pans, salad spinner, slicer, and tomatoe slicer that was soiled with food debris. cdi items moved to sink for cleaning. repeat. |
| 2016-08-10 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees going in and out of the walk in with gloves and return to food prep without handwash and glove change, employees wearing multiple gloves go |
| 2016-08-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed tilapia at 47f, cheese at 51, and mayo in prep top that was at 50f at 63f. cdi items discarded. verification required. |
| 2016-08-10 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees on the line that were working with food while wearing bracelets and watches. 2-402.11 use head coverings, beard guards and |
| 2016-08-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks in kitchen and are near disha machine caulking in need of cleaning. repeat. |
| 2016-04-01 |
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 racks throughout facility, dish machine area, fl |
| 2016-04-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cheese in salad prep at 52f from night before and other items in far left unit at the top left side above 45f. cdi items discarded. repeat. facility had mechanic to look at uni |
| 2016-04-01 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees going in and out of walk in and continue food prep with gloves. cdi hands washed gloves changed. repeat. suggest facility clean handles of |
| 2016-02-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored neat utensils used for facility and employee walking around in kitchen with drink in hand. |
| 2016-02-04 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed front handsink on line without paper towels. cdi paper towels provided. |
| 2016-02-04 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee handle raw fish with gloves and continue rte food prep and another go in and out of walk in unit with gloves and continue food prep. cdi glo |
| 2016-02-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed chemical dish machine at 0ppm. cdi machine primed to 50ppm. |
| 2016-02-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed au jus and queso in hot steamer units below 135f. cdi items reheated. |
| 2016-02-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed tilapia, andouille sausage, shredded lettuce, blanched broccoli, rice, roasted corn, and blue cheese above 45f. cdi items cooled down. repeat. |
| 2016-02-04 |
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 spring mix, chicken salad, and half and half not dated and hot dogs with the wrong date. cdi it |
| 2016-02-04 |
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 in deep plastic containers, boiled eggs in an inadequate ice bath |
| 2016-02-04 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed all sanitizer buckets stored on the floor. repeat. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use |
| 2016-02-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed interioir of reach ins, racks in walk in and reach in units, microwaves, ice scoop bin, clean side of the drainboard by dish machine, and gaskets so |
| 2016-02-04 |
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 racks in walk in and dry storage area that were begining to rust and split gas |
| 2015-11-23 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee cupping sauces bare handed then put gloves on without washing hands. cdi by instruction. -0 points- |
| 2015-11-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans stacked as clean with food debris cdi took to rewash . also noted ice machine with build up of mold and in need of cleaning. |
| 2015-11-23 |
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 romaine and iceberg lettuce cooling covered after prep . cdi vented to |
| 2015-11-23 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed two sanitizer buckets stored on floor upon arriving after line inspection buckets were on shelves. -0 points- |
| 2015-11-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 2 bins of lettuce in ice baths overstacked and above 45 degrees removed half the volume in both pans see temperature chart remaining volume taken to walk in to cool. cdi . f |
| 2015-11-23 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets in need of replacement in refrigeration units. - 0 points- |
| 2015-11-23 |
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 of food debris on shelving in walk in and on equipment on prep line. |
| 2015-11-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-08-07 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed date that shellfish container is emptied is not being record |
| 2015-08-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed seared ahi tuna and 7 oz baseball cut sirloin do not have reminders on menus to alert customers to consum |
| 2015-08-07 |
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 rice portioned out to cool in plastic bags and stacked in metal pan. cd |
| 2015-08-07 |
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 spice containers and oil bottles not labled at grill. cdi pic labled containers.-0 points- |
| 2015-08-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed all sanitizer buckets had no measurable sanitizer at time of inspection. it was discovered that the rack holding sanitizer container had fallen and sanitizer was not being add to automix |
| 2015-08-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested in clean dish area. - 0 points- |
| 2015-08-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep line and in pizza station in need of resurfacing or replacement. - 0 points- |
| 2015-08-07 |
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 scoop for sour cream stored in water measuring 81 degrees. repeat vio |
| 2015-04-17 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf - observed cook cut up avocado on bare hands and touch ready to eat fries with bare hands. cdi- food was discarded. |
| 2015-04-17 |
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.- 0 pts - floors at grill station have thick gaps that are not grouted. pic states floor |
| 2015-04-17 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - shelving in walk in freezer , some in the walk in cooler, and utensil drying are beginning to rust. assess and replace. hand sink faucet on right in women's rest room needs repair. |
| 2015-04-17 |
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. - butter scooper stored in water at room temperature. two scoop handles stored i |
| 2015-04-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - one wet wiping cloth stored on prep surface. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.- all sanitizing buckets are being stored on the floor. |
| 2015-04-17 |
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 - 0 pts - broccoli tightly wrapped in portioned bags in deep containers read 48f. |
| 2015-04-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - tomatoes, lettuce, onion, rice, pico, guacamole, chicken, turkey, greenbeans (55f), chicken salad (48f), and broccoli (51f) were out of temperature compliance. cdi- all foods were pla |
| 2015-04-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - tomato dicer and onion slicer observed soiled. cdi- items were rewashed.4-501.114 maintain sanitizer at correct concentrations. -p - quat sanitizer in two bu |
| 2014-12-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf dark build up inside chute of ise machine. cdi - ice machine cleaned during the inspection. repeat violation. |
| 2014-12-01 |
19 |
general comment3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p queso cheese in steam table holding below 135f; all other hot items in temp. cdi - queso cheese discarded. |
| 2014-12-01 |
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. knife stored with blade between prep units. cdi - knife sent to dish area. repea |
| 2014-12-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p lettuce and tomatoes on prep line and tilapia in cold drawer held above 45f. cdi - items were relocated to walk in cooler to rapidly cool. |
| 2014-12-01 |
45 |
general commnent4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting board at pizza make station has deep, dark scoring. resurface or replace. |
| 2014-12-01 |
47 |
general commnet4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build up on walk in cooler shelving. clean. |
| 2014-08-25 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. drain plug missing on dumpster. call solid waste service provider to request drain plug installation. |
| 2014-08-25 |
45 |
4-502.11(a) maintain utensils in good repair. observed plastic food pans damaged from use in steamer, one plastic lid cracked. all discarded. 4-501.11 maintain equipment in good repair. observed handle missing from walk in cooler door, one cold drawer at |
| 2014-08-25 |
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. knife stored on shelf in walk in cooler, knife stored between lids of flip top p |
| 2014-08-25 |
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 sliced tomatoes in walk in cooler dated 8-5 and pulled pork in low boy line cooler dated 8-18. cdi - ite |
| 2014-08-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf build up inside soda gun nozzle at bar. cdi - cleaned during the inspection. 4-501.114 maintain sanitizer at correct concentrations. -p one sanitizer bucket in |
| 2014-08-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed paper strips in on hand sink; lemon seeds in hand sink near door to bar area. cdi - items removed, discussed with pic that hand sinks are for handwashing only. |
| 2014-08-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drink stored on shelf above prep counter. cdi - relocated. |
| 2014-03-20 |
12 |
3-203.12 shellstock, maintaining identification- the date when the last shellstock from the container is sold or served shall be recorded on the tag or label. observed tags without date marks. cdi by date marking tags. |
| 2014-03-20 |
4 |
2-401.11 eating, drinking, or using tobacco- store all employee beverages below work contact surfaces. observed employee beverages stored above food prep areas and on food prep tables. cdi by removing beverages and storing below work contact surfaces. |
| 2014-03-20 |
39 |
3-304.14 wiping cloths, use limitation- store all wet wiping cloths in sanitizing solution when not in use. observed wet wiping cloths stored on cutting boards and other food prep surfaces. cdi by placing in sani buckets. |
| 2013-09-23 |
53 |
maintain floors, walls, and ceilings in good repair, observed floor damage, facility is aware and working to redo floors. |
| 2013-09-23 |
41 |
ensure utensils are properly stored, observed butter scoop being stored in room temperature standing water, knives stored in spacce between prep coolers that is not clean and cleanable. |
| 2013-09-23 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed pico, cheese 46f, butter 50f softened in cooler, cdi by cooling. |
| 2013-09-23 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed chicken 118f, cheese sauce 120f in steamer being used for hot holding, cdi by discarding. ensure hot holding is being done in equipment design |
| 2013-09-23 |
16 |
ensure all raw animal foods are cooked to proper temperature as required in the rules. fish is required to reach 145f for 15 seconds. observed salmon 122f pulled for service, cdi by returning to grill to finish cooking. observed salmon to reach 146f. |
| 2013-09-23 |
14 |
ensure food contact surfaces are maintained clean to sight and touch. observed some food debris on scoops, metal pans, cdi by rewashing. |
| 2013-09-23 |
8 |
ensure handsink is maintained accessible at all times, observed lettuce cart in front of handsink, cdi by moving. |
| 2013-05-06 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed fish 48f; cheese 50f in drawer cooler; items were pulled to cool; vr to check cooler. observed chicken 46f; cheese 48f in ice bath; cdi by |
| 2013-05-06 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employees touching aprons; cloths; hats; handling dirty then clean dishes; changing tasks f |
| 2013-05-06 |
14 |
ensure all utensils are maintained clean to sight and touch. observed food debris on a few metal pans; cdi by pulling to rewash. |
| 2013-05-06 |
31 |
ensure all items are properly cooled before being placed out for sale/service. observed chicken; lettuce placed in top of prep cooler before cooling was completed; cdi by removing to cool. |
| 2013-05-06 |
43 |
ensure all single service remains protected; observed unprotected cups/to go boxes. |
| 2013-05-06 |
45 |
repair drawer cooler so that doors remain closed and proper temperature can be maintained. observed cooler doors not staying closed. |
| 2013-05-06 |
53 |
observed some gaps in floor causing standing water to occur. |
| 2013-02-11 |
45 |
ensure all equipment remains in good repair; observed torn gaskets throughout. |
| 2013-02-11 |
23 |
provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed raw oysters; seared ahi tuna; steaks on menu being served cooked to order or raw; vr to check consu |
| 2013-02-11 |
20 |
ensure all time/temperature control for safety foods (tcs) are maintained at 45f or below. observed taco meat 60f; cheese 53f in portion cups on the line; cdi by cooling. observed lettuce 53f; 49f in prep coolers; cdi by cooling. |
| 2013-02-11 |
16 |
ensure all raw animal foods are properly cooked to the appropriate temperature. comminuted meat (ground beef) must be cooked until all parts reach 155f for 15 seconds. observed hamburger 121f pulled for service; cdi by returning to grill. |
| 2013-02-11 |
14 |
ensure equipment food contact surfaces are clean to sight and touch. observed black mold buildup in ice machine; soiled slicer blade; food debris in metal pans; cdi by washing and sanitizing. |
| 2013-02-11 |
12 |
ensure that shellfish tags are maintainted in chronological order; observed tags not being kept in order; cdi by instruction. |
| 2013-02-11 |
6 |
ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees changing gloves between raw meats without washing hands; cdi by instruction. |
| 2012-11-15 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees changing gloves between raw and ready-to-eat foods without washing hands; employees touching face and arms w |
| 2012-11-15 |
7 |
3-301.11 food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. observed employee handling lettuce; buns with bare |
| 2012-11-15 |
12 |
3-203.12 ensure that the date the last shellstock from the container is sold or served is recorded on the tag; and the tags are maintained in chronological order. observed tags not being kept in order; cdi by instruction. |
| 2012-11-15 |
16 |
3-401.11 ensure all raw animal foods are properly cooked to the appropriate temperature. comminuted meat (ground beef) must be cooked until all parts reach 155f for 15 seconds. observed hamburgers 150f; 142f being pulled from grill and plated to serve; |
| 2012-11-15 |
41 |
ensure that in use utensils are stored properly. observed tongs used for mixing salads being stored in bucket of sanitizer between uses. |
| 2012-11-15 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed no date marking on open lettuce; cream; cdi by instruction. |
| 2012-11-15 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed raw oysters; seared ahi tuna; steaks on menu being served cooked to order or raw. also |
| 2012-11-15 |
4 |
2-401.11 employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment. observed uncovered employee beverage stored on prep counter. |
| 2012-11-15 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed cheese; pico in cups 50-51f in top of display cooler; cdi by cooling. do not place portion cup items in top of prep cooler; or use ice or o |
| 2012-11-15 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |