| Violation Date |
Code |
Description |
| 2018-12-04 |
53 |
general comment 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 low grout throughout the facility. |
| 2018-12-04 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves. |
| 2018-12-04 |
45 |
repeat violation 4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. - observed several melted and worn containers on the dr |
| 2018-12-04 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed several containers stacked wet. |
| 2018-12-04 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed raw steaks, salmon and burgers holding above 45f in the low boy cooler under the grill. cdi -items were placed in the walk in freezer to cool; see temperature |
| 2018-12-04 |
14 |
general comment 4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed a quat sanitizer bucket at 50 ppm on the cook line. cdi - bucket was remade at 200 ppm. |
| 2018-12-04 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed an employee touch tongs used for raw chicken with gloves, then switch tasks to work with ready to eat foods.observed another employee touch dirty di |
| 2018-06-19 |
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 employee washing hands less than 15 seconds and turning faucet off with bare hands. cdi |
| 2018-06-19 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed soap dispenser nonfunctional near friers. cdi dispenser fixed. |
| 2018-06-19 |
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 ribs prepared at 4:45pm on 6/18/19 (yesterday) at 47-62f. see temperature chart for temperature observations. cdi all rib |
| 2018-06-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two pans of grilled chicken in hot holding sliding unit below 135f. observed 3 types of fried chicken in hot holding below 135f. cdi all items voluntarily discarded. verifi |
| 2018-06-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in flip top cooler behind cooktop and drawer cooler under cooktop with items above 45f. observed two types of lettuce in lettuce shoot above 45f. see temperature chart |
| 2018-06-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet. |
| 2018-06-19 |
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 two large plastic containers of ribs tightly covered/tightly stacked and |
| 2018-06-19 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed 3 containers melted and discolored. |
| 2018-06-19 |
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 not date marked. cdi milk voluntarily discarded. |
| 2017-12-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 0ppm. cdi- machine had to be adjusted to required concentration. repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to |
| 2017-12-28 |
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 food labeled incorrectly per corporate labeling requirements. observed chicken with a 12/26 dis |
| 2017-12-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards scored and discolored.4-501.11 maintain equipment in good repair. observed several containers and buckets broken and in disrepa |
| 2017-12-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 0ppm quat sanitzer in sanitzer buckets. cdi-buckets corrected to correct concentration. |
| 2017-09-22 |
54 |
6-305.11 designation-dressing areas and lockers - c observed employee purse stored on a shelf above utensils in bar area. cdi-purse relocated to designated area for employees.6-303.11 intensity-lighting - c observed no light in the walk-in beer cooler. |
| 2017-09-22 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed flooring in need of grout throughout facility |
| 2017-09-22 |
52 |
5-501.114 ensure drain plug on dumpster, waste containers is in place. observed a missing drain plug on outside dumpster |
| 2017-09-22 |
45 |
4-501.11 maintain equipment in good repair. observed several containers and buckets (for nacho chips) broken and in disrepair. replace items as needed.observed rusted hooks for hanging utensils. replace as needed.observed leak from convotherm oven. provi |
| 2017-09-22 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several employees wearing rings and watches while preparing food. cdi-by instruction. |
| 2017-09-22 |
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 several food items held beyond the corporate use by date. ensure products are being discarded as |
| 2017-09-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce holding above 45f in the prep line lettuce dispenser. cdi-product sent to walk-in cooler to cool. check lettuce at the 4 hour mark to determine if needs to be discarded |
| 2017-09-22 |
14 |
n 4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine at 0ppm sanitizer. cdi-machine was primed and reading at 50ppm.4-602.11 clean the equipment and utensils used with nontcs foods as required to |
| 2017-09-22 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed the water at handwashing sinks throughout facility less than 100f. verification required |
| 2017-09-22 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee wearing several gloves and switching between task without washing his hands. cdi-by instruction and employee hands washed and gloves changed. |
| 2017-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: shredded cheese in flip top 52 f. shredded cheese at waitress station 52 f. peppers portioned in flip top overstacked in holding well. temperatures 49 f. cdi cheese iced while in cooler |
| 2017-06-07 |
13 |
.3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p: observed one tray of smoked chicken uncovered on top of speed rack. cdi- covered. |
| 2017-06-07 |
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: penne cooling tightly covered in large container 57 f at 11:23 am. thirty minutes later penne was 56 f. cdi- penne spread out on she |
| 2017-06-07 |
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 : found penne cooling tightly covered in alarge volume. see # 18 above for correcti |
| 2017-06-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed many stacked containers with significant sticker glue residue attached. items sent back to cleaning process. verification of effective cleaning proce |
| 2017-06-07 |
45 |
4-501.11 maintain equipment in good repair. observed cutting boards stained and heavily scored. repeat. |
| 2017-06-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. found containers stacked wet after cleaning. |
| 2017-06-07 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c: observed most of the upper level spray ports in dish machine clogged with labels and food. clean out the ports more frequently. |
| 2017-03-14 |
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 to hard to reach areas underneat |
| 2017-03-14 |
45 |
4-501.11 maintain equipment in good repair. observed a torn gasket on the grill area reach-in cooler door.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards stained and heavily s |
| 2017-03-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes and pans wet stacked on the drying rack. |
| 2017-03-14 |
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 ice scoop in direct contact with the ice. cdi-ice scoop placed with hand |
| 2017-03-14 |
31 |
3-501.15 cooling methods - pf observed pasta and chicken cooling (1 hour) in individual portions tightly stacked in plastic container at 50f. cdi items placed on sheet pan to properly cool.repeat |
| 2017-03-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled pans and utensils with sticker residue stored as clean on the drying rack. cdi-items sent to be rewashed. |
| 2017-03-14 |
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 placing a drink garnish (orange) on a drink with her bare hands. cdi-orange discarded. |
| 2016-08-23 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed pickles in walk-in cooler not properly shielded. cdi pickles covered. |
| 2016-08-23 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed ice machine collecting black and pink debris. |
| 2016-08-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed chicken and quinoa cold holding above 45f. see temperature chart for temperature observations. cdi items placed in walk-in |
| 2016-08-23 |
26 |
7-201.11 separation-storage - p observed sanitizer bucket stored on prep surface in bar area. cdi bucket relocated to approved location. |
| 2016-08-23 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee beverage improperly stored above clean dishes in dish area. cdi beverage voluntarily discarded. |
| 2016-08-23 |
38 |
2-303.11 prohibition-jewelry - c observed food employee wearing several braclets.2-402.11 effectiveness-hair restraints - c observed several food employees without beard quards upon entry. |
| 2016-08-23 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed several containers stacked wet. repeat violation. |
| 2016-08-23 |
46 |
4-302.14 sanitizing solutions, testing devices - pf observed facility without color chart for test strips. cdi employee placed order. |
| 2016-08-23 |
31 |
3-501.15 cooling methods - pf observed quinoa cooling in individual portions tightly stacked in plastic container. observed chicken cooling out of temperature control in plastic container tightly stacked. cdi items plastic on sheet pan to properly cool |
| 2016-06-02 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on 3 doors of reach-in coolers. |
| 2016-06-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans throughout facility stacked wet. repeat violation. |
| 2016-06-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce cold holding above 45f. see temperature chart for temperature observation. cdi lettuce was voluntarily discarded. |
| 2016-06-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed ribs hot holding below 135f. see temperature chart for temperature observations. cdi pic stated ribs are to be bagged and cooled on sheet pans in walk-in cooler. discussion |
| 2016-06-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting black inside near chute. |
| 2016-06-02 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed wait staff employee touching fries with bare hands. cdi through discussion with pic. pic stated he will review glove and/or utensil use policy with |
| 2016-03-10 |
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 two food employees touching ready-to-eat foods with bare hands. cdi discussion with manager. employees w |
| 2016-03-10 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels provided at handsink in bar. cdi papertowels provided. |
| 2016-03-10 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed cut bar fruit stored uncovered/unprotected. cdi fruit covered with plastic wrap. |
| 2016-03-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of diced tomatoes and lettuce in lettuce cooler above 45f. diced tomatoes were placed on ice bath to rapidly cool. lettuce cooler door was closed to allow prod |
| 2016-03-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked throughout facility. repeat violation. |
| 2016-03-10 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on 1 door reach-in freezer. |
| 2016-03-10 |
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 two containers of diced tomatoes cooling in prep cooler. cdi diced tomat |
| 2015-11-30 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer stored on cuttingboard above food items. cdi sanitizer was properly stored. |
| 2015-11-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed four employee beverages improperly stored throughout facility. cdi beverages were discarded or relocated to adequate location. |
| 2015-11-30 |
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 employee handling soiled dishes then handle clean dishes witho |
| 2015-11-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several containers stored as clean with food residue. observed 4 slicers stored as clean with food debris.4-602.11 clean the equipment and utensils |
| 2015-11-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ribs at 50f. ribs were holding out of temperature control while employee was preparing shrimp. cdi ribs were taking to walk-in to rapidly cool. employees should only remove |
| 2015-11-30 |
33 |
3-501.13 use approved thawing methods. observed pork thawing out of temperature control while employee was preparing shrimp. cdi employee began active preparation of pork and placed back in walk-in cooler. |
| 2015-11-30 |
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 flour in working container not labeled. |
| 2015-11-30 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed bartender preparing beverages and setting up soup station with a braclet on. 2-402.11 use head coverings, beard guards and clothin |
| 2015-11-30 |
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 bar soda nozzle stored in soiled plastic holder. |
| 2015-11-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plates, plastic containers and pans wet stacked throughout facility. repeat violation. |
| 2015-11-30 |
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 containers and container lids broken. cdi items discarded.4-501.11 mai |
| 2015-11-30 |
47 |
. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed standing water in prep reach in cooler. observed walk-in freezer floor collecting debris and ice buildup. observed gaskets collecting food resid |
| 2015-11-30 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout deeply grooved in several areas of kitchen and bar6-501.11 floors, walls, and ceilings including the attachments suc |
| 2015-07-20 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee handle raw chicken and then change only one glove- employee stopped and asked to wash hands during the inspection.after handling raw meat, before putting on new glo |
| 2015-07-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved mulitple pans stacked as clean with food debris still on the inside and out of them- all sent to be rewashed.4-501.114 maintain sanitizer at correct co |
| 2015-07-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved chicken holding in the drawer today at 121f. reheated to 167 to correct. |
| 2015-07-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved the walk in cooler, cold drawers, and one make table holding foods at >45f. drawer foods iced down today and were falling quickly to correct.make table foods had been set on ice |
| 2015-07-20 |
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 ribs from the 12th in the walk in cooler and in the make table- discarded today.observed ribs |
| 2015-07-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed the front line cook wearing a red bracelet today. |
| 2015-07-20 |
42 |
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 a soiled ice scoop holder today-sent to the dish area.4-901.11(a) air d |
| 2015-07-20 |
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 a broken baseboard tile near the fryers.6-502.12 floors, walls, ceilings includ |
| 2015-07-20 |
33 |
3-501.13 use approved thawing methods. observed pork roasts that had been thawing at room temperature today in the prep sink and they had risen to 72f- pork discarded. |
| 2015-03-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an open employee drink on the line upon arrival. discarded during inspection. |
| 2015-03-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build up on drink and tea nozzles today. observed food debris on dishes that were stored as clean along with stickers still on the pans. these were al |
| 2015-03-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved diced tomatoes on the counter stored at >45f. discarded during inspection. |
| 2015-03-03 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved brisket, lettuce, and cooked potatoes not dated marked today.back dated to correct. lettuce discarded. |
| 2015-03-03 |
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 plastic container of pasta today cooling in the walk in cooler wit |
| 2014-11-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved multiple sanitizer buckets at <150ppm today- refilled to correct.spoke with pic about filling these buckets more, pre rinsing rags with sanitizer, reducing amount of rags that are in sanit |
| 2014-11-10 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed clearly undercooked chicken(pink on the inside) being diced today- put back into the oven to finish cooking. be sure ch |
| 2014-11-10 |
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 cut cabbage that was 8 days out- discarded today to correct. be sure automatic labeling equi |
| 2014-11-10 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified manager onsite upon arrival. |
| 2014-11-10 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed the chef with a wrist watch on while preparing foods. removed during the inspection. |
| 2014-11-10 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed an unshielded light in the walk in freezer today. 6-501.14 change the filters and clean the intake and ex |
| 2014-11-10 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pfobserved a food thermometer reading 38f in ice water today- put into office so as not to be used and another thermometer was available for use. |
| 2014-08-04 |
47 |
clean bread toaster, 2 door freezer, the food pass thru and ceiling vents.4-602.13 |
| 2014-08-04 |
38 |
observed employees today on the line with watches on. food service employees are limited to a single wedding band on their hands/wrists- no other rings, wrist watches, or bracelets allowed.2-303.11 |
| 2014-08-04 |
27 |
observed hot onions being bagged and tied off today to be cooled futher in the wic. this process is considered reduced oxygen packaging/cook-chill which requires a haacp plan. onions reopened and cooled before being placed back into bags.according to t |
| 2014-08-04 |
20 |
hold time-temp. control foods cold at 45-41f or less. observed the lower portion of the make table holding at >45f today- all products moved to a working cooler.observed lettuc in the dispenser at >45f today- keep this lid closed when it is not in use- c |
| 2014-08-04 |
19 |
hold time-temp. control foods hot at 135f or more. observed chicken not holding this hot- reheated during inspection to correct.3-501.16 (a)(1) |
| 2014-08-04 |
14 |
observed build up today inside of the ice machine, in the ice machine chute, drink nozzles and tea nozzles today. food contact surfaces must be clean to sight and touch. all washed and sanitized to correct today.4-601.11 (a) |
| 2014-03-25 |
21 |
observed corndogs that had been thawed on 3/15- discarded today to correct. hold tcs foods only 7 days after thawing, opening, or making them. thaw date is day 1. |
| 2014-03-25 |
4 |
observed an employee drink uncovered in the microwave today- discarded to correct.store employee drinks with a lid on them and in an area where they will not contaminate food contact surfaces.2-401.11 |
| 2014-03-25 |
20 |
observed bone-in wings stacked to high on the flip top cooler- top of product was moved to wic to quickly cool.store tcs foods at 45-41f or less.3-501.16 |
| 2014-03-25 |
47 |
clean ceiling vents, salad cooler filter, bread butter machine, and around drink nozzles.4-602.13 |
| 2014-03-25 |
38 |
observed a food service employee with bracelets on today. food service employees are limited to a single wedding band on their hands/wrists- no other rings, bracelets, or watches allowed.2-303.11 |
| 2013-12-23 |
2 |
2-103.11 (m) person in charge-dutiesall employees must know which symptoms they cannot work around food with and they must be aware(be able to reference a list) of the big foodborne illnesses. recommend reminding employees during meetings of the employee |
| 2013-12-23 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore dishes on a clean dry surface where they are not exposed to splash or other contamination. observed ice buckets stored below a soiled ice machin |
| 2013-12-23 |
38 |
2-303.11 prohibition-jewelryfood service employees are limited to single wedding band on their hands/wrists. observed a food service employee today with a bracelet on. |
| 2013-12-23 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensfajita steak is offered undercooked but asteriked on the menu today. asterik this item or prove that it is made from whole muscle intact beef |
| 2013-12-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdinghold tcs foods at 45-41f or less. observed cheeses stored in the cold drawer today holding at >45f. food moved today to quickly chill down |
| 2013-12-23 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces must be clean to sight and touch. observed build up inside of the ice machine today and on the underside of this machine as well. observed build- |
| 2013-12-23 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore raw animal foods by final cook temperature with the highest cook temp. stored on the bottom to avoid cross contamination. observed raw fish stored over beef steak today. |
| 2013-09-19 |
8 |
6-301.12 hand drying provisionkeep papertowels supplied at all handsinks. observed no handtowels at the bar sink today- corrected by pic. |
| 2013-09-19 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessmaintain sanitizer at 200-400ppm. observed sanitizer in buckets and at dispenser maintaining <200ppm today. corrected during inspecti |
| 2013-09-19 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingobserved cold drawer not working properly today- repairman will be called. foods moved to wic to quickly chill down. keep tcs foods at 45- |
| 2013-09-19 |
47 |
4-602.13 nonfood contact surfacesclean wic racks. |
| 2013-09-19 |
42 |
4-901.11 equipment and utensils, air-drying requiredairdry big plastic bins before stacking them. observed them stacked wet today. |
| 2013-09-19 |
41 |
3-304.12 in-use utensils, between-use storageif storing scoops in food, store the handle out of the food product to protect from contamination. observed mulitiple food scoops stored with the handle in the food. |
| 2013-06-25 |
8 |
handwashing sinks must be accessable at all times of operation. observed the bar handsink blocked in today; making it hard to use. handsink used around the corner( within 25' and no doors to go through) temporarily today. pic is currently working to ma |
| 2013-06-25 |
6 |
observed multiple employees fail to use a papertowel to turn off water after washing hands today. turning off the water with their bare hands recontaminates them. all employees need to wash exposed arms when washing hands. |
| 2013-06-25 |
37 |
observed an employee drink stored above a food prep area today- drink discarded during inspection. use designated employee drink areas as discussed; where if spilled; the drink will not contaminate food; food contact surfaces; clean linens; or to-go mate |
| 2013-06-25 |
2 |
all employees must know the big five illnesses that have to be reported to the pic if they are ever diagnosed or exposed to one of the five. another handout provided today. |
| 2013-06-25 |
14 |
food contact surfaces must be clean to sight and touch. observed growth inside of the ice machine today around the chute and on the chute that is on the exterior of the machine- both cleaned and sanitized by staff today. observed dishes stored as clean |
| 2013-06-25 |
42 |
airdry dishes before stacking them to prevent microbial growth. observed some dishes stacked wet today. |
| 2013-06-25 |
42 |
keep dishes stored on a clean surface. observed build-up on both airdrying racks today. |
| 2013-06-25 |
38 |
food service employees are limited to a single wedding band on their hands/wrists- no other rings; bracelets; or watches allowed. observed a chef on the line with multiple bracelets today and a watch. |
| 2013-03-21 |
42 |
observed a soiled drying rack and clean pitchers stored in a soiled container. store clean dishes on a clean surface. |
| 2013-03-21 |
39 |
store wiping clothes in sanitizer when they are not in-use. |
| 2013-03-21 |
38 |
all food service employees are limited to a single wedding band-no other jewelry on hands/wrists; as seen today. |
| 2013-03-21 |
38 |
food service employees with painted or fake fingernails must wear gloves at all times on duty. corrected by instruction. |
| 2013-03-21 |
21 |
date mark open milk if it is not going to be used within 24hours of opening. date marked during inspection. |
| 2013-03-21 |
19 |
maintain foods hot at 135f or more. observed beans and corn out of temp. today(see chart). items sent to be reheated to 165f today. |
| 2013-03-21 |
14 |
observed sticker residue on multiple pans today- be sure to scrub these well and to spot check before puttin gthese up clean. observed food still on a shopper today. all food contact surfaces must be clean to sight and touch. also observed some mold gr |
| 2013-03-21 |
6 |
turn off water; after washing hands; with a papertowel rather than bare hands as observed. also; be sure to wash exposed arms when washing hands. |
| 2013-03-21 |
2 |
pic must know when to restrict/exclude employees with the discussed symptoms; and when to bring those employees back. all employees need to know the big 5 illnesses. cdi |
| 2012-12-31 |
43 |
4-903.11(a)and(c). store single service items so that they are protected from contamination. observed opened and right-side-up bag of to-go containers stored on shelf in outdoor storage room. corrected by discarding contaminated containers. |
| 2012-12-31 |
21 |
3-501.17. date mark tcs (time/temperature control for saftey) rte (ready to eat) foods after opening or preparing if such foods will be stored for more than 24 hours after opening or preparation. observed a few foods not date marked; such as milk; shredde |
| 2012-12-31 |
14 |
4-601.11(a). maintain equipment food-contact surfaces and utensils shall be clean to sight and touch. observed soiled equipment stored as clean: dicer; tomato slicer; lemon wedger; scoop. observed label residue left on several pans stored as clean. all co |
| 2012-12-31 |
45 |
4-501.11. maintain equipment and utensils in good repair. observed rusted shelving inside most line cooler. observed one split rubber spatula. observed several cracked; chipped; and melted pans. |
| 2012-12-31 |
1 |
2-102.12. every pic must be certified before january 1; 2014. observed pic without certification present. |