| Violation Date |
Code |
Description |
| 2018-09-13 |
47 |
repeat: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 shelving at dish area and walk-in cooler. observed dusty fan covers inside walk-in cooler. |
| 2018-09-13 |
45 |
general comment:4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed some small cutting boards and boards on salad station cooler stained and gouged.4-202.11 food contact surfaces shall be smooth |
| 2018-09-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed sheet trays and large white containers wet stacked on dish shelves. |
| 2018-09-13 |
39 |
general comment:3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitizer bucket stored on the floor at fry station. |
| 2018-09-13 |
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 sheet trays of ribs that were cooling in large portions while stacked and |
| 2018-09-13 |
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 blanco port sauce in fry cooler dated 8/26 that had expired 7 days. cdi: discarded.3-501.17 dat |
| 2018-09-13 |
14 |
repeat:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed build-up on inside top of ice machine, underside rims of soda machine, food debris remaining on slicer stored as clean, and some debris on and |
| 2018-09-13 |
8 |
general comment:5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed sanitizer bucket stored inside handsink at dishmachine area. cdi: bucket removed. 6-301.12 provide paper towels or approved alternative for han |
| 2018-09-13 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered drink on prep surface on cook line and another uncovered drink on top of dishmachine. cdi: discarded |
| 2018-06-11 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p. observed employees on cook line handling ready to eat foods including cooked peppers and sandwiches with bare hand |
| 2018-06-11 |
14 |
repeat:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed slicer on shelf left with pieces of onion remaining. cdi: by removing and storing at dish pit area for recleaning. much improvement noted in t |
| 2018-06-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed bottom of salsa cooler holding temperatures of 53 deg - 55 deg f and fry cooler holding food products above 45 deg f ( see temp chart). cdi: products discarded; maintenance cal |
| 2018-06-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving at dish area and inside walk-in cooler with build-up. |
| 2018-06-11 |
52 |
general comment:5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed side dumpster door and grease container door open. 5-501.115 discard items and litter stored in the waste areas and enclosures as they |
| 2018-02-08 |
42 |
repeat: 1 pt -4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed large metal pans and white trays wet stacked on dish shelf. |
| 2018-02-08 |
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 7 containers of penne pasta cooling in walk-in while covere |
| 2018-02-08 |
14 |
repeat: 1.5 pts -4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed 2 pans with sticker residue remaining and white trays stored with some food debris. cdi: removed and stored at dish pit to be cleane |
| 2017-11-20 |
1 |
2 pts.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed food manager present with certificate that had expired. |
| 2017-11-20 |
14 |
repeat: 1.5 pts. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed few pans with sticker residue remaining. much improvement has been noted from previous inspections. facility has a risk control plan |
| 2017-11-20 |
19 |
general comment: 0 pts. 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed mashed potatoes and queso in hot holding recorded below 135f(see temp chart for details). cdi: mashed potatoes reheated to 160f; queso to 165f. |
| 2017-11-20 |
21 |
repeat: 1.5 pts. 3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p. observed turkey in top of prep cooler not dated, ribs and wings at bottom of prep coole |
| 2017-11-20 |
53 |
general comment: 0 pts. 6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed several areas in kitchen where there are large gaps in between flooring; floors need to be regroute |
| 2017-11-20 |
39 |
general comment: 0 pts. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 red quat sanitizing solution buckets on cook line at 100ppm. cdi: corrected to 200ppm. |
| 2017-11-20 |
42 |
repeat: 0.5 pts. 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some pans wet stacked on shelf. much improvement has been noted. observed additional shelving has been added to aid in proper air drying. |
| 2017-11-20 |
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 pans of penne pasta cooling in walk-in with lids on. cdi: transf |
| 2017-09-18 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open doors and lids at the dumpster.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation |
| 2017-09-18 |
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 cooler gaskets throughout the facility. observed cleaning need at vents. |
| 2017-09-18 |
42 |
-repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few pans stacked wet in the facility. improvement was noted. |
| 2017-09-18 |
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 working containers not labeled, products such as salt, spices and oils shall be identified. |
| 2017-09-18 |
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 chicken, beef, spinach, and chicken wings with out the date mark. when pic placed a date mark, date mark did not reflect the correc |
| 2017-09-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes, lettuce, pico, corn salsa, cooked onions, and cooked peppers cold holding at a temperature above 45f. all food in top portion of prep cooler was above 45f, bottom port |
| 2017-09-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed minor build up in food contact parts of ice machine. improvement noted. observed minor sticker residue on pans. improvement noted, pic returned to be |
| 2017-09-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored above salsa in prep cooler at chip station. cdi, employee food was relocated by pic. |
| 2017-06-19 |
14 |
repeat: 3 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved multiple pans stored on dish shelf with sticker residue and debris remaining. cdi: all pans removed and stored at dish pit to be cleaned. |
| 2017-06-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. 2 pts. observed manager on duty food safety certification had expired 12/16. |
| 2017-06-19 |
42 |
repeat: 1 pt.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed plates and multiple pans wet stacked on dish shelf. repeat violation for past 5 inspections. |
| 2017-06-19 |
17 |
general comment: 0 pts.3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -pobserved ranchero chicken being reheated to 145-160f for hot hold service. cdi: chicken was placed back into microwave and reheated prop |
| 2017-06-19 |
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 build-up on shelving at dish area.observed cleaning needed under black mats and napkin holder at bar area. observed cleaning needed o |
| 2017-06-19 |
53 |
general comment: 0 pts.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed floors in various areas of kitchen where tile is cracked and needing to be regrouted. |
| 2017-03-22 |
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 cleaning needed on walls at back prep area.observ |
| 2017-03-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed shelving at dish area and walk-in cooler in need of cleaning.observed general cleaning needed on cook line.observed inside prep coolers and gaskets i |
| 2017-03-22 |
42 |
. repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed mutiple pans and plates wet stacked. repeat for 4 inspections |
| 2017-03-22 |
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. -pfobserved ribs cooling in walk-in cooler that were stacked and wrapped tightly. cdi: |
| 2017-03-22 |
14 |
repeat:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved mutiple pans stored on dish shelf with stickers residue and debris remaining. continue to work on this issue as it has been a repeat violation f |
| 2016-11-03 |
4 |
2-401.11 eating, drinking - observed cup of tea with tilted lid and no straw on prep table - cdi by removing item, instruction - employee drinks must have lid and straw, be located below and away from food and equipment areas - repeat |
| 2016-11-03 |
6 |
2-301.12(c) cleaning hands - avoiding re-contamination - observed several employees turning off faucet handles with clean hands rather than using towel - cdi by instruction2-301.14(i) when to wash - observed personal phone plugged up and stored on prep |
| 2016-11-03 |
14 |
4-601.11 (a) equipment food-contact surfaces and utensils shall be clean to sight and touch - observed lexan containers (numerous), condiment cups, etc., with food debris, dried liquid, stickers and sticker residue on them - 4th consecutive violation - r |
| 2016-11-03 |
20 |
3-501.16 (a)(2)(b) maintain cold foods at or below 45f - found shredded cheese at 41-51f and cut cilantro at 68f at wait staff prep area - need to change insulated cold holding containers more frequently, move or insulate them from hot holding units - cd |
| 2016-11-03 |
34 |
4-204.112 (b) thermometers provided - still had missing thermometers for a few refrigerators - repeat |
| 2016-11-03 |
21 |
3-501.17 (1) watch marking of items and follow prescribed company procedure for holding consistently as discard dates may cause confusion - some items had 2-day discard dates that were passed, others had 5-day discard days that were passed - temps. allowe |
| 2016-11-03 |
39 |
3-304.14 (d) chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil - observed sanitizer bucket with dirty towel, tomato bits and lettuce and oil droplets in it - must use 2-step proce |
| 2016-11-03 |
42 |
4-901.11 (a) air dry equipment aned utensils after cleaning and sanitizing - still noting large quantity of wet nested lexan containers, plates, glasses - 3rd violation noted this year |
| 2016-11-03 |
45 |
4-501.11 (a) maintain equipment in good repair - still some scarred cutting boards, dishracks damaged and not easily cleanable, some reach-in refrigerator with damaged/rusted edges |
| 2016-11-03 |
47 |
4-601.11 (c) non-food contact surfaces clean - some refrigerator gaskets in need of cleaning |
| 2016-09-28 |
4 |
2-401.11 eating, drinking - observed screw top water bottle that must be handled to remove lid, drink cup with lid but no straw, employee on cook line handling french fries and eating them with gloved hands, did not change gloves - cdi by removing items, |
| 2016-09-28 |
6 |
2-301.14(h) hands clean & properly washed before donning gloves for working with food - observed employee remove gloves, wipe hands with paper towel, put on a new glove. (1) after engaging in other activities that contaminate hands - observed employee p |
| 2016-09-28 |
13 |
3-302.11 - food separated and protected - observed boxed unwashed prodeuce stored in walk-in over rte foods - need to store unwashed items below rte foods - observed raw beef burgers stored over pork - must store in order of cook temp. with items requirin |
| 2016-09-28 |
14 |
4-601.11 (a) food contact surfaces cleaned and sanitized - food contact surfaces and utensils shall be clean to sight and touch - observed large quantity of lexan pans, some plates, glasses with stickers, sticker residue, food debris, etc. on them - cdi b |
| 2016-09-28 |
19 |
3-501.16(a)(1) proper hot holding temperatures - observed to-go food with extended pick up time holding 84f on sliders - no temperature control being used - cdi removed to re-heat |
| 2016-09-28 |
21 |
3-501.17 proper date marking - observed items with same date for storage & disposal, which was inaccurate - cdi by removing to re-label |
| 2016-09-28 |
31 |
3-501.15(b)(2) loosely covered or uncovered if protected from overhead contamination to facilitate heat transfer - observed large container of peene pasta with fitted lid in place - pasta at 68f - cdi by venting container to cool |
| 2016-09-28 |
34 |
4-204.112(a) and (b) - thermometers provided and accurate - thermometers in some coolers were located in back part of refrigerator to measure coldest rather than warmest part of refrigerator or were missing from coolers altogether. |
| 2016-09-28 |
52 |
5-501.116 - receptacles shall be cleaned in a manner to prevent them from developing a buildup of soil or becoming an attractant for rodents or insects - observed a buildup of food, grease on grease dumpster and food dumpster, spillage on ground. |
| 2016-09-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing - observed large quantity of wet nested lexan containers, some plates and glasses |
| 2016-09-28 |
43 |
4-903.11 - single use and single service articles properly stored and handled - shall be stored in a clean dry location and protected from contamination - observed sandwich and steak picks stored in open lexans on a shelf in dry storage |
| 2016-09-28 |
45 |
4-501.11(a) maintain equipment in good repair - observed numerous scarred cutting boards - observed containers used to freeze and hold items cold in disrepair - multiple rusted shelves throughout, rusted utensils hooks, string used to open walk-in freeze |
| 2016-09-28 |
47 |
4-601.11(c) non-food contact surfaces of equipment shall be kept free of an accumulation of dust, food residue, and other debris - observed mildewed and dirty walk-in shelves, dirty refrigerator gaskets, dirty wiring, etc., over prep. line. |
| 2016-09-28 |
54 |
6-202.11 - light bulbs, protective coating - observed 4 unshielded bulbs in area of prep, ice cream and other prep. |
| 2016-09-28 |
38 |
2-303.11 - personal cleanliness - food employees may not wear jewelry except for a plain wedding band, including watches, bracelets, arm bands, etc.2-402.11 - employees, while placing unwrapped food on plates, must wear proper hair restraints. |
| 2016-06-28 |
33 |
3-501.13 use approved thawing methods. observed steak thawing in prep sink under running water at 84f. cdi - pic took temperature of raw steak and placed in walk in to finish thawing. -0- |
| 2016-06-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink with paper cup and other paper debris present in basin of sink next to drink dispenser. cdi - pic removed these items. repeat -2-6-301.14 post a handwa |
| 2016-06-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic pans and lids stacked on rack with food debris between and sticker residue present on the outside of the containers. remove stickers before wa |
| 2016-06-28 |
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 container of ribs from three days prior without date mark at the hot line. cdi - pic referred the product back to the backstock in |
| 2016-06-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed servers plating soup without hair restraint. either use dedicated staff with proper hair restraint or servers shou |
| 2016-06-28 |
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 shakers and squeeze bottle at the hot line without label, as well as bottles in the hostess prep on the opposite side of |
| 2016-06-28 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups in dispenser with top cover removed. cdi - pic placed cover on dispenser.observed children's' cups in bin over drink dispenser without lip protectio |
| 2016-06-28 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed wash water in bar used for bar glasses at 88f. cdi - pic instructed refilling of solution to prop |
| 2016-06-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust buildup on the shelving over storage area for whisks and other utensils. clean. -0- |
| 2016-06-28 |
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 grout loosening at baseboards near the mop wash. repair. -0- |
| 2016-03-31 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towel dispensor not functioning at the side entrance handsink. cdi by pic fixing and providing towels5-205.11 maintain access to handsinks. handsin |
| 2016-03-31 |
39 |
n3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth stored in a handsink3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris a |
| 2016-03-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of pans throughout facility. |
| 2016-03-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with food debris left on it while stored as clean. observed multiple pans stacked with sticker residue on the interior surfaces, and one pan s |
| 2016-03-31 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open at time of inspection. |
| 2016-03-31 |
45 |
4-501.11 maintain equipment in good repair. observed multiple pans and bus tubs cracked and damaged. discarded by pic. |
| 2015-12-30 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster side doors open at time of inspection. |
| 2015-12-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker debris on drying pans in the rear area. |
| 2015-12-30 |
45 |
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. -pf observed several plastic handled utensils with burnt/cracked/damaged plastic. observed la |
| 2015-12-30 |
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 noodles cooling with a lid overtop the bus tub. cdi by ehs venting pan. |
| 2015-12-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observbed ice in the basin and avocado pit on the side of a handsink in the rear prep area. insure employees use handsinks only for handwashing. cdi by pic removing av |
| 2015-08-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple utensils with food debris accumulated on them stored as clean, such as scoops, bag opemers and can opener blade. observed pots and pans wit |
| 2015-08-10 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed limes stored over cooked ribs in the walk in. unwashed produce should not be stored over or in contact with rte food due to the contamination risk of any outside debris |
| 2015-08-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken in the fryer prep cooler at temperatures above 45f. observed raw chicken in the prep cooler at temperatures above 45f, all other items in this unit were 45f or bel |
| 2015-08-10 |
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 grilled onions cooling in a prep unit. onions were discarded by pic. |
| 2015-08-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple instances of wet stacking of pots, pans, dishes, lids and other utensils. some items were pyramid stacked correctly, but all other utensils were drying while wet |
| 2015-08-10 |
45 |
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. -pf observed cracked or damaged clear lexan pans and containers throughout the facility. once |
| 2015-08-10 |
47 |
tae 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavily soiled gaskets on the under flip top reach in units in the prep area. gaskets and other non-food contact surfaces should be maintained |
| 2015-03-06 |
13 |
3-3.02.11 (a) separate unwashed produce from ready-to-eat. observed unwasted produce stored directly above washed lettuce. cdi items rearranged. |
| 2015-03-06 |
14 |
4-501.114 maintain sanitizer at proper concentrations. observed 3 sanitizer buckets below 200 ppm. cdi buckets refilled to proper concentration. 4-601.11 (a) equipment food contact surfaces shall be clean to sight and touch. observed can opener soiled |
| 2015-03-06 |
19 |
3-501.16 (a)(1) maintain tcs foods in hot holding at 135f or above. observed several items in steam table165f. steamtable turned on. |
| 2015-03-06 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat and held longer than 24 hours. observed ribs prepared on wednesday (3/4) not labeled. cdi ribs labeled. |
| 2015-03-06 |
35 |
3-302.12 label all working containers of food. observed several working containers and bottles not labeled. |
| 2015-03-06 |
39 |
3-304.14 (b) hold in-use wet wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep table in kitchen and bar. cdi cloths put in sanitizer. |
| 2015-03-06 |
41 |
3-304.12 store in-use utensils in clean water >135f. observed 2 in-use utensils stored in soiled water. cdi utensils washed. |
| 2015-03-06 |
42 |
4-901.11(a) air dry equipment after cleaning and sanitizing. observed several containers wet stacked throughout facility. |
| 2015-03-06 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in several coolers. |
| 2015-03-06 |
47 |
4-601.11/4-602.13 keep equipment clean. observed shelves soiled in wic. observed outer surfaces of equipment throughout kithcen collecting debris. detail cleaning needed. |
| 2015-03-06 |
53 |
6-501.11 floors, walls and ceiling in good repair. observed several holes in frp throughout kitchen. observed wall molding in derepair near wic.6-502.12 floors, walls and ceiling clean. observed food debris under equipment and walk-in freezer and walk- |
| 2015-03-06 |
54 |
6-202.11 shield lights or provide shatter resistent bulbs. observed lights not shielded in dish area. |
| 2014-11-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handwash sink at bar used as a blender sink for the bar. drink utensils were stored in the sink and a blender is in front of the sink. utensils removed from |
| 2014-11-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cooked beef in rop bags stored with raw meat in walk-in cooler. both bags moved to top shelf with other rte foods. |
| 2014-11-20 |
45 |
4-501.11 maintain equipment in good repair. observed salad cooler dispensing unit above line prep cooler not working properly. new unit is on order. also noted some rusting shelves in coolers and plastic curtains missing from the ends of the dish machi |
| 2014-11-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wiping cloths not in sanitizer. |
| 2014-11-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed outer surfaces of equipment throughout the kitchen in need of more detailed cleaning. |
| 2014-11-20 |
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 areas of the floor in the kitchen and bar area, |
| 2014-07-22 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c. floors shall be smooth and easily cleanable. observed tile grout missing in several areas throughout kitchen.6-501.12 cleaning, frequency and restrictions - c. physical facilities shall be cleaned a |
| 2014-07-22 |
47 |
4-602.13 nonfood contact surfaces - c. nonfood contact surfaces shall be kept clean. observed nonfood contact surfaces of equipment soiled with food debris and microbial growth throughout facility. equipment ledges and gaskets in need of cleaning throu |
| 2014-07-22 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. equipment shall be in good repair. observed rusted shelves in several coolers.4-501.12 cutting surfaces - c. cutting surfaces shall be replaced or resurfaced when they become scored or pitted. |
| 2014-07-22 |
42 |
4-901.11 equipment and utensils, air-drying required - c. equipment shall be air dried before storage. observed several containers stacked wet. cdi items rewashed. repeat violation. |
| 2014-07-22 |
37 |
6-404.11 segregation and location-distressed merchandise - pf. damaged product shall be stored in a designated area. observed a dented can stored with cans to be used. cdi dented can removed. |
| 2014-02-05 |
41 |
3-304.12 in-use utensils should be properly stored. observed several scoop handles embedded in products on line. keep handles out of food. repeat violation. |
| 2014-02-05 |
6 |
2-301.14 employees must wash hands as often as necessary to prevent contamination and before putting on gloves. observed employee rinse hands in sanitizer bucket on cook line and put on a new pair of gloves without washing hands. observed another employ |
| 2014-02-05 |
42 |
4-901.11 (a) air dry pands before stacking. numerous pans stacked without air drying. repeat violation. |
| 2013-09-24 |
53 |
6-101.11 surface characteristics-indoor areas. observed cleaning needed on floors inside walk-in freezer and cook line. |
| 2013-09-24 |
47 |
4-602.13 nonfood contact surfaces. observed cleaning needed on shelving racks at dish area. observed heavy black grease build-up. cleaning is needed on shelving inside walk-in cooler & inside reach-in cooler/freezer units on cook line. clean hood system a |
| 2013-09-24 |
45 |
4-501.12 cutting surfaces. observed cutting boards with deep cuts and badly stained. (replace).4-501.11 good repair and proper adjustment-equipment. observed some torn cooler gaskets. observed cracked plastic containers and lids. |
| 2013-09-24 |
42 |
4-901.11 equipment and utensils, air-drying required. observed several plastic containers stacked wet on dish shelf.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing. observed some plastic pans stacke |
| 2013-09-24 |
41 |
3-304.12 in-use utensils, between-use storage. observed scoop handles embedded down in shredded cheese mix on cook line. keep handles up out of the food. |
| 2013-09-24 |
39 |
3-304.14 wiping cloths, use limitation. observed wiping cloth laying on cutting board of reach-in cooler. when not in use, cloths need to be stored in chemical sanitizer. |
| 2013-09-24 |
6 |
2-301.14 when to wash. observed employees on cook line changing gloves without washing hands. overall good handwashing seen on this inspection. cdi, discussed with pic proper handwashing in between glove changes on cook line. facility looking into install |
| 2013-03-27 |
14 |
maintain all food contact surfaces properly washed; rinsed; and sanitized. observed clean pans stored with sticker residu stacked. also observed dish machine dispensing chlorine sanitizer above 100ppm. pic corrected by removing bottle over top of sanitize |
| 2013-03-27 |
13 |
general comment- observed injected steaks stored over top of fish and shrimp in walk in cooler. pic's were under the impression that they were whole incact beef. we were able to find a box in the freezer and it was labeled injected. pic rearranged storage |
| 2013-03-27 |
41 |
general comment- maintain all scoop handles stored with handle out of product. observed a few laying in product. |
| 2013-03-27 |
45 |
maintain equipment and food contact surfaces in good repair. observed several lexan plastic food pans and a metal bowl in clean dish storage area cracked and in poor repair. |
| 2013-03-27 |
53 |
general comment- maintain physical facilities. observed moldy caulk behind 3-compartment sink in kitchen. also observed several racks in refrigeration units with peeling paint and rust. |
| 2013-03-27 |
42 |
maintain all utensils and foods pans air dried before tight stacking. observed some wet stacked food pans throughout clean dish storage area. |
| 2012-12-17 |
13 |
observed a large pan of pico not covered/protected in the walk-in cooler. item covered. except as specified under subparagraph 3 501.15(b)(2) and in ¶ (b) of this section; storing the food in packages; covered containers; or wrappings. |
| 2012-12-17 |
54 |
observed the return vents near the walk-in cooler and in the bathrooms accumulating excessive dust. intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. |
| 2012-12-17 |
53 |
observed the floors soiled throughout especially under equipement. physical facilities shall be cleaned as often as necessary to keep them clean. |
| 2012-12-17 |
47 |
observed the exterior surfaces of the soda machine heavily soiled with soda syrup; underneath the prep line counters accumulating large amounts of soil and grease; the gaskets of the small reach-n coolers soiled. |
| 2012-12-17 |
46 |
observed no quat test strips available. test strips aquired during write up of inspection. concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. |
| 2012-12-17 |
45 |
observed a couple of ansel system hood filters broken and in disrepair. also observed exhaust registers broken and in disrepair at the hood system. equipment shall be maintained in a state of repair and condition that meets the requirements specified unde |
| 2012-12-17 |
45 |
observed cutting board heavily warn and stained. surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of |
| 2012-12-17 |
43 |
observed single service items uncopvered/unprotected. 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 protectio |
| 2012-12-17 |
42 |
observed wet stacking of pans. shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanit |
| 2012-12-17 |
39 |
observed wet wiping cloths used throughout the facility and not stored in sanitizing solution. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under § |
| 2012-12-17 |
37 |
observed a couple of dry goods items uncovered/unprotected. food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. |
| 2012-12-17 |
37 |
observed onions stored on floor in the dry goods room. except as specified in ¶¶ (b) and (c) of this section; food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or oth |
| 2012-12-17 |
14 |
observed vegetable slicer soiled but stored as clean. sent to wash. equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 2012-12-17 |
13 |
observed beef burgers stored over intact whole muscle beef and chicken stored over intact whole muscle beef in the walk-in freezer. items seperated and rearrainged. except when combined as ingredients; separating types of raw animal foods from each other |