| Violation Date |
Code |
Description |
| 2018-10-16 |
46 |
4-302.14 sanitizing solutions, testing devices - pf facility was unable to find quat sanitizer test strips by the end of the inspection. vr- facility has 10 days to get test strips in the facility. -.5 points. |
| 2018-10-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. rid bar area of knats near ice storage. 0 points. |
| 2018-10-16 |
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 lettuce and cheese were cooling in cold box while covered and enclosed in walk in c |
| 2018-10-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf menus were missing the disclaimer verbage.(items are cooked to order or items may be cooked to order). have menus |
| 2018-10-16 |
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 facility is holding roasted breakfas |
| 2018-10-16 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p interior ice machine chute contained mold buildup. cdi-pic is set to clean interior of ice machine by the end of the day.4-501.114 manual and mechanical warewashing equipment, chemical sa |
| 2018-10-16 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p raw duck was being stored above ready to eat foods in the walk in cooler. several foods stored throughout refrigeration were uncovered. cdi- foods were covered and items were rearranged as n |
| 2018-06-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up inside gaskets throughout facility. |
| 2018-06-13 |
45 |
4-501.11 maintain equipment in good repair. observed chipping paint and rust on the shelving in the walk in cooler. |
| 2018-06-13 |
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 containers stored on the floor. |
| 2018-06-13 |
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 containers of spices with no label. |
| 2018-06-13 |
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 no date marking sticker on several items in walk in cooler. cdi by date marking items with proper date. |
| 2018-06-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items on prep line measuring above 45f. cdi by voluntary discard. |
| 2018-06-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed one employee washing lemons in handsink. cdi by intervention and education. |
| 2018-03-08 |
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 bolognese sauce cooled from 3-6 at greater than 45 degrees . cdi discarded. |
| 2018-03-08 |
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 chilli opened from three days ago with no date labels. cdi labeled product.3-501.18 discard the food requiring date labels once |
| 2018-03-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed smoked salmon and bagels added to eye openers menu and ala carte menu and smoked salmon as an addition t |
| 2017-11-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed rack for storing clean dishes soiled with food debris and in need of cleaning. |
| 2017-11-16 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on grill drawer. -0 points- |
| 2017-11-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. repeat. |
| 2017-11-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous gnats in rear service area where ala carte items are stored. |
| 2017-11-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towels empty at two handwashes in kitchen . cdi replaced paper towels. |
| 2017-11-16 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed dishwasher handle dirty dishes and remove gloves to handle cl |
| 2017-08-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-08-16 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed items for room s |
| 2017-08-16 |
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 short ribs cooled in too great of volume . cdi discarded. |
| 2017-08-16 |
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 goat cheese in two locations, ham, smoked salmon opened and not dated. cdi products dated. |
| 2017-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed whipped butter at 69 degrees dated 08-12 product being held out at room temperature during service and then cooled . cdi discarded product and advised that small portions of b |
| 2017-08-16 |
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 short ribs at 50 degrees cooled from last night. cdi discarded product. |
| 2017-08-16 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p observed chicken and salmon being cooked using a noncontinuous cooking process with no logs and not follow procedure that w |
| 2017-06-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed kitchen beginning to have gnat problem. |
| 2017-06-05 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed eggs and bacon containers in concierce lounge being offered for self service without sneeze shields. |
| 2017-06-05 |
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 2 containers of tomato soup , cream cheese and one container of red pepper soup held greater th |
| 2017-06-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-02-21 |
45 |
4-502.11(a) maintain utensils in good repair. observed numerous gaskets in need of replacement . -0 points- |
| 2017-02-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-02-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed fried eggson breafast menu missing reminder. nc benedict and all american breakfast missing reminder fo |
| 2017-02-21 |
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 pasta on line and in walk in , cream at bar with no date labeling. cdi discarded. 3-501.18 discard the food requiring date label |
| 2017-02-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two pans of beef stroganoff being held at 121 degrees in altosham. cdi reheated product to 168 degrees. see temperature chart above. |
| 2016-11-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in 1 in need of cleaning. -0 points- |
| 2016-11-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2016-11-08 |
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 soups cooling in large volume plastic containers . cdi switched to multi |
| 2016-11-08 |
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 items being placed on time |
| 2016-11-08 |
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 black bean soup and she crab soup cooling at insufficient rates to meet cooling parmeters. cdi changed cooling method and |
| 2016-11-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed both ice machines with build up of mold and in need of cleaning. |
| 2016-07-29 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed an opened container of feta cheese and an opened package of mozzarella cheese without datemarks on them. cdi- datemarks added. i |
| 2016-07-29 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed the hand sink nearest the ice machine without soap. cdi- soap dispenser was refilled. |
| 2016-07-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed the chlorine sanitizing dish machine in the concierge lounge operating at 0ppm chlorine concentration. the chemical concentrate bucket was empty. cdi- concentrate bucket replaced and m |
| 2016-07-29 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p observed the facility using approved par-cooking procedures. the facility has not been filling out all information on the |
| 2016-07-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed the facility offering items on the a la carte menu and restaurant week menus with incomplete consumer ad |
| 2016-07-29 |
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 a large cambro of tomato soup (2-5 gallons) cooling in the walk in cooler |
| 2016-07-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple flies in the kitchen on the walls and ceilings near the ice machine and 3 compartment sink. |
| 2016-07-29 |
45 |
4-501.11 maintain equipment in good repair. observed a non-functional line cooler not in use. a work order has been submitted for repairs on the unit. |
| 2016-05-17 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a non-functional cold water faucet at the hand sink nearest the ice machine. |
| 2016-05-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies around the 2 compartment vegetable washing sink in the kitchen. |
| 2016-05-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 4 chemical spray bottles improperly labeled. cdi- bottles were labeled correctly or the contents were drained. |
| 2016-05-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed an incomplete consumer advisory statement on the breakfast menu. vr within 10 days. |
| 2016-05-17 |
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 facility using tphc for gri |
| 2016-05-17 |
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 an opened deli meat chub without a datemark, an opened container of feta without a datemark, opened jug of salsa not dated, an open |
| 2016-05-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods cold holding above 45f in open air coolers along the cook line. cdi- foods were relocated to walk in coolers for cooling. discontinue use of cooler until it can m |
| 2016-05-17 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken being grilled and then cooled without reaching an internal temperature of 165f (chicken filets had pink center). |
| 2016-05-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over diced tomatoes and other ready-to-eat foods in a walk in cooler. cdi- storage rearranged. minor improvements made since last inspection. |
| 2016-05-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage on a preparation table where food was being stored. beverage was relocated. |
| 2016-02-19 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee handling pizza dough 'blanks' without gloves on. cdi by instruction. |
| 2016-02-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one box of raw bacon stored over deli meats in a walk in cooler, one container of raw oysters stored over deli meats in the walk in cooler, and another box of raw bacon stored ove |
| 2016-02-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 employee beverages stored on a preparation table. beverages were relocated. |
| 2016-02-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a can opener stored clean with dried debris accumulation on the blade and 2 metal containers stacked clean with visible food debris on them. cdi- it |
| 2016-02-19 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p pic stated the facility par-cooks meats and cools them down for large banquets. cdi- instructed pic to discontinue use of this |
| 2016-02-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spinach leaves and salsa in an open air cooler above 45f (see chart). cdi- items were relocated to the walk in cooler for cooling. improvements made since last inspection. |
| 2016-02-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 4 metal containers stored clean and stacked while wet. improvements made since last inspection. |
| 2015-11-12 |
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 dusty ventilation coverings above a walk in coo |
| 2015-11-12 |
45 |
4-501.11 maintain equipment in good repair. observed 1 reach in cooler holding foods at ~57f, grill pull-out coolers holding foods at ~65f, and a under counter reach in cooler holding foods at ~60f (see chart for food temperatures). |
| 2015-11-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal containers stored above the 2 compartment produce washing sink. minor improvements since last inspection. |
| 2015-11-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a fruit fly issue at the bar area of the restaurant and in the kitchen near the ice machine and 3 compartment sink. |
| 2015-11-12 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed the consumer advisory reminder portion cut off due to a printing error on the main restaurant menu. vr |
| 2015-11-12 |
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 brie cheese opened on 11/8 without a datemark, feta cheese opened on 11/8 without a datemark, hot pickled cucumbers made in house |
| 2015-11-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 1 reach in cooler holding foods at ~57f, grill pull-out coolers holding foods at ~65f, and a under counter reach in cooler holding foods at ~60f (see chart for food temperature |
| 2015-11-12 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p pic informed me that the prime rib roast in the walk in cooler was cooked to an internal temperature of 120f. cdi- provided ro |
| 2015-11-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a can opener with dried food debris on the blade. cdi- can opener was set aside for recleaning. improvements made since last inspection. |
| 2015-11-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed the hand sink in the concierge lounge with dirty plates stored in it. cdi- plates were removed. |
| 2015-08-13 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee handling pancakes and cut fruit with bare hands. cdi by instruction. |
| 2015-08-13 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed container of sweet potatoes in the walk in cooler with mold on the skin. cdi- potatoes discarded. |
| 2015-08-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 soiled soup ladles stored clean above the 3 compartment sink, 3 soiled ice cream scoops stored clean, and a can opener with dried debris accumulati |
| 2015-08-13 |
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 opened container of goat cheese without a datemark, and pasta and rice made 8/12 without datemarks. cdi- items dated. 3-501.18 d |
| 2015-08-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in the kitchen area. facility is actively trying to control the issue. |
| 2015-08-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes on the floor in the walk in freezer. 3-306.11 protect food on display using shields, packaging, or other effective means. |
| 2015-08-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans stacked while wet. |
| 2015-08-13 |
45 |
4-501.11 maintain equipment in good repair. observed 4 torn gaskets on various cold holding units in the kitchen. |
| 2015-08-13 |
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 ventilation coverings above the walk in cooler |
| 2015-03-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple tea urn nozzles excesively soiled. cdi- removed to clean |
| 2015-03-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed top wells holding hb eggs, cut lettuce, cut tomatos, and carmelized onions not to be cold holding at 45 f(see temp chart). cdi- placed on tphc; template given |
| 2015-03-20 |
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 containers of andouille sausage, pasteurized crab, and blanched green beans not date marked. cdi-date marked3-501.18 discard the fo |
| 2015-03-20 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p observed facility failing to record final cook temperatures for multiple items on non-continuous log sheets. cdi- instructio |
| 2015-03-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxed foods on floor in freezer. cdi- removed |
| 2015-03-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed some egg dishes prepared to order not disclosed on room service menu. vr-to be stamped |
| 2014-11-21 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed multiple cooked tcs foods not date marked. cdi- date marked3-501.18 discard the food requiring date labels once time/temperature window has e |
| 2014-11-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed carmelized onions and cooked sausage cold holding above 47 f. cdi- removed to flash cool |
| 2014-11-21 |
16 |
3-401.14 non-continous cooking requires prior approval from mchd. observed partially cooked hamburger not in conjunction with non-continous cooking approval for banquet/party style dining. cdi- discarded |
| 2014-11-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. observed bar glass machine not sanitizing. cdi-pic primed and it tested successfully. |
| 2014-08-14 |
8 |
5-205.11 use handwashing sinks for hand washing only. - pfobserved hadn sink had been used to peel hard boiled eggs. cdi- instruction provided |
| 2014-08-14 |
7 |
3-301.11 prevent contamination from hands no bare hand contact of ready to eat foods; minimized bare hand contact or not ready to eat foods.- p,pf observed chef seeding cucumbers with bare hands. for soup. cdi- instruction provided |
| 2014-08-14 |
20 |
3-501.16 maintain cold held tcs foods at 45 f or colder. - p observed cole slaw, risotto and crab meat above 48 f ini multiple units. cdi- removed to flash cool |
| 2014-08-14 |
37 |
3-305.11 store foods off hte floor. - c observed boxed pasteurized eggs on floor in walk in cooler. cdi- removed |
| 2014-08-14 |
23 |
3-603. animal foods that are served raw, undercooked shall include a proper consumer advisory - pf |
| 2014-08-14 |
21 |
3-501.17 ensure open, ready-to-eat potentially hazardous food (time/temperature control for safety food) is properly date marked - pfobserved multiple proteins tcs foods not date marked. removed to date mark3-501.18 properly disposition date marked foods |
| 2014-04-02 |
45 |
4-501.11 all equipment, including refrigeration/cold holding, shall be maintained in proper adjustment and good repair. observed all foods in two cold hold drawers under gridle not holding foods at 45 f or colder at 9 am. cdi- in house repair techs called |
| 2014-04-02 |
21 |
3-501.18 3-501.17 opened , ready to eat , tcs foods shall be date marked not to exceed 8 days at 41 f or colder at all times or 4 days if 42-45 f at all times where product is not available to consumer on 8th or 5th day. observed multiple cooked tcs foods |
| 2014-04-02 |
20 |
3-501.16 all cold held tcs foods shall be maintained at 45 f or colder at all times. observed sausage, spinach and ham in cold hold drawers at 49-51 f. cdi- discarded |
| 2014-04-02 |
19 |
3-501.16 all hot held tcs foods shall be maintained at 135 f or hotter at all times. observed hash browns hot held at 109 f. cdi- placed on tphc. |
| 2014-04-02 |
14 |
4-601.11 all utensils stored clean shall be clean to sight and touch. observed multiple soiled utensils, tea nozzle and soda gun nozzle stord as clean. cdi- removed to re-clean |
| 2014-04-02 |
12 |
3-402.11 facility shall maintain proper documentation of parasite destruction for fish offered undercooked or raw. observed facility offers undercooked salmon and has no current letter of parasite destruction from invoice supplies, us foods.cdi- faxing ov |
| 2013-08-19 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation. ensure vertical separation of uncooked meats, poultry, and fish is made according to final required cook temperature so that cross contamination is avoided. observed raw chicken |
| 2013-08-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. maintain equipment clean to sight and touch. observed soiled items stored as clean - ice scoop holder in main kitchen (holding scoops), back side of slicer blade, iced |
| 2013-08-19 |
16 |
3-40.1.14. non-continuous cooking of raw animal foods. follow procedures under this rule if applicable. discussed with pic, who mentioned that facility does use this process on occasion when cooking for a large event. cdi by leaving packet with pic, inclu |
| 2013-08-19 |
45 |
4-501.11 good repair and proper adjustment-equipment. observed one split gasket and a couple of cooler racks which were showing rust. |
| 2013-08-19 |
42 |
4-901.11 equipment and utensils, air-drying required. observed a few wet nested utensils. |
| 2013-08-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. properly date mark tcs rte items which are held for more than 24 hours after opening or preparation. observed several items not date marked - sauce, |
| 2013-02-07 |
14 |
4-601.11(a). maintain equipment and utensils clean to sight and touch. observed tomato debris left in slicer stored as clean; minor buildup on ceiling of back hall ice machine and soda gun at bar. corrected by cleaning during inspection. |
| 2013-02-07 |
14 |
4-501.114. ensure that bar machine final rinse reaches 50-200 ppm free chlorine. observed bar machine final rinse measured between 0 and 10 ppm free chlorine; even after priming; emptying; refilling; etc. engineering was called to repair. verification vis |
| 2013-02-07 |
23 |
3-603.11. ensure consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed incomplete disclosure for steak on menu. shell eggs are pasteurized and burgers and fish are fully cooked |
| 2013-02-07 |
54 |
6-501.110. lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. observed one cell phone and charger stored near food prep area (not in use at the time). |
| 2013-02-07 |
43 |
4-903.11(c). single-service and single-use articles shall be stored as specified under ? (a) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. observed |
| 2013-02-07 |
42 |
4-901.11. air dry utensils before tight stacking. observed a couple wet nested metal pans. |
| 2012-11-06 |
20 |
observed cut lettuce at 51f and leaf spinach at 53f. maintain at or below 45f at all times. corrected by instruction. see 3-501.16(a)(2)and(b). |
| 2012-11-06 |
42 |
observed wet nested plastic and metal pans. see 4-901.11. |
| 2012-11-06 |
39 |
observed damp wiping cloth on countertop and one sanitizer bucket on the floor. corrected by instruction. see 3-304.14. |
| 2012-11-06 |
38 |
observed food employee working while wearing wristwatch. corrected by instruction. see 2-303.11. |
| 2012-11-06 |
37 |
observed sneeze shields in place but not all conform to current standards. pic has copy of required standards and is working on correcting issue. see 3-306.11. |
| 2012-11-06 |
37 |
observed opened and unsealed containers of powdered sugar and grits. corrected by sealing in zipper top bags. see 3-305.11. |
| 2012-11-06 |
34 |
observed thin probe food thermometer not available. corrected by instruction. see 4-302.12. |
| 2012-11-06 |
21 |
observed opened bag of cut lettuce and opened carton of half and half not date marked. corrected by instruction. see 3-501.17. |
| 2012-11-06 |
13 |
observed raw shell quail eggs located on shelf above reaty to eat salad dressings in walk in cooler. corrected by relocating to bottom shelf. see 3-302.11. |