| Violation Date |
Code |
Description |
| 2018-12-03 |
53 |
6-501.12 cleaning, frequency and restrictions - c- observed outdoor storage shed in need of general cleaning / organiziation. |
| 2018-12-03 |
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 several plastic bowls with heavy pitting and no longer easily c |
| 2018-12-03 |
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 clean utensils stored in container collecting debris along line. |
| 2018-12-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed food employee wearing cloth around waist. |
| 2018-12-03 |
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 - use proper cooling methods. observed pico recently prepared and cooling in tightl |
| 2018-12-03 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed 1 container of quat sanitizer in bulk stored with clean single-service items. cdi, sanitizer relocated for proper storage. |
| 2018-12-03 |
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 3 open containers of milk not date marked at bar and smoked sausage in walk in cooler not date |
| 2018-09-07 |
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 food employee handle soiled towel and then touch face then proceed to handle clean equi |
| 2018-09-07 |
8 |
6-301.12 hand drying provision - pf - observed no disposable towels at hand washing sink behind bar. cdi, towels provided.6-301.11 hand washing cleanser, availability - pf - observed soap dispenser having difficulty with sensor at hand washing sink near g |
| 2018-09-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed several plates and bowls stored as clean but soiled with food debris. cdi, equipment relocated for cleaning. |
| 2018-09-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 3 containers of watermelon stored in prep refrigerator at 60 degrees f and ambient air temperature measured 59 degrees f behind bar. cdi, operator voluntarily discarded waterm |
| 2018-09-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed recently prepared soups cooling in deep covered containers, portioned on |
| 2018-09-07 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed clean linen stored on ground in outdoor storage shed. |
| 2018-09-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed drink mix refrigerator behind bar with ambient air temperature of 59 degrees f and not holding required temperature. repair. |
| 2018-09-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris accumulating in prep refrigerators throughout establishment and soil and debris accumulating on shelving. repeat. |
| 2018-09-07 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c - observed some back up utensils stored in container in storage room in container with chemicals that operator stated some equipment may not be needed. operator pulled container to sort thr |
| 2018-05-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee beverage stored over consumer items. repeat. |
| 2018-05-03 |
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 1 food employee not vigorously rub hands for required time and then turn faucet off wit |
| 2018-05-03 |
8 |
6-301.11 handwashing cleanser, availability - pf - observed soap dispenser not working and not providing soap at handwashing sink near cook line. cdi, soap removed from dispenser to allow access to hand soap. |
| 2018-05-03 |
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 open container of milk not date marked at bar refrigerator. cdi, operator voluntarily discarde |
| 2018-05-03 |
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 tomatoes recently prepared and cooling in covered container at 58 degree |
| 2018-05-03 |
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 some plastic containers with heavy cracks. cdi, operator removed items from use |
| 2018-05-03 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed clean equipment stored in prep refrigerator with glass particle. instructed staff to remove items from unit to be cleaned to ensure no |
| 2018-05-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed inside of equipment, gaskets and doors of prep units accumulating some soil residues. observed soil and food debris accumulating on clean drain boar |
| 2018-05-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth stored near clean equipment on shelf near dish machine. |
| 2018-02-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to several of the flip top coolers, especially along the grooves and hinges of doors and drawers, and to the shelves holding the c |
| 2018-02-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on the counters upon entrance to the kitchen. cdi-the cloths were removed and placed into sanitizer buckets. |
| 2018-02-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken above 45f in the walk in cooler due to hot product being placed directly below the fully cooled chicken. also observed lettuce in the pre-impenger unit holding above 4 |
| 2018-02-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chili hot holding below 135f. cdi-the product was discarded. |
| 2018-02-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a knife, and several pans with food buildup on the inside stored on the clean equipment rack or knife rack. cdi-the equipment was brought back to th |
| 2018-02-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee drinks being stored on the top portion of the prep counter. cdi-the drinks were discarded. the drink being kept on bottom shelves and away from |
| 2017-12-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the lettuce double stacked in the zone 2 flip top cooler. cdi-the lettuce was removed and a new batch was brought out. |
| 2017-12-11 |
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 employee bare handing broccoli upon entrance to the kitchen. cdi-the employee stopped, washed their hands |
| 2017-12-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker buildup on several pans stored on the clean equipment rack. also observed slight buildup on two pans stored on the clean equipment rack. hu |
| 2017-12-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed several boxes of lids stored on the floor in the outside storage unit. ensure single service items, such as the lids are kept |
| 2017-12-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the salsa reach in cooler, the crisper reach in, the racks in the dish machine area and slight buildup on the racks in the walk in cool |
| 2017-12-11 |
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 the floors underneath the 3- |
| 2017-12-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored intermingled with facility product. cdi-the food was removed. repeat. |
| 2017-07-31 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed a purse and a jacket stored on the shelves along with facility product. cdi-the items were removed. |
| 2017-07-31 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a slight leak at the hand washing sink. cdi-a maintenance operator came to repair the piping. |
| 2017-07-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the inside of several reach in coolers, the ice cream coolers, the shelves near the dish machine, |
| 2017-07-31 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged door to the pizza reach in cooler. have repaired. |
| 2017-07-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. repeat. |
| 2017-07-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup and sticker residue on several pans stored on the clean equipment rack. cdi-the containers were brought back to the dish machine for cleanin |
| 2017-05-05 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee breading raw chicken tenders then proceed to put on a new pair of gloves without washing his hands. cdi by instruction, hands were washed before donning gloves. |
| 2017-05-05 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee using yellow handled tongs to handle raw chicken and not change gloves immediately afterwards. the tongs were being stored in a cooler d |
| 2017-05-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed datemarking sticker residue on some cleaned plastic food storage containers. improvements made to food contact surface cleanliness since last inspec |
| 2017-05-05 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed one container of pico de gallo prepared at 11:36am at 49f at 5:00pm. cdi- product was discarded. |
| 2017-05-05 |
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 pico de gallo cooling in a lidded plastic container. the product was fil |
| 2017-05-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal sauce ramekins and plastic food storage containers stored clean and stacked while wet. |
| 2017-05-05 |
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 6 plastic food storage containers with cracks in them. cdi- products were disca |
| 2017-04-13 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed no managerial control of kitchen staff during the inspection. observed multiple bare handing ready to eat product violations, handwashing violations, repeat |
| 2017-04-13 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed employee unable to explain any of the 5 symptoms on the employee health policy. cdi-explained to the employee the 5 |
| 2017-04-13 |
4 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a cup of coffee stored on the shelf with no lid next to clean equipment. cdi-the drink was discarded. |
| 2017-04-13 |
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 grab wet wiping cloth from the bucket to wipe down th |
| 2017-04-13 |
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 bare handing ready to eat chicken tenders, and an employee bare handing lemons for a drink. cdi |
| 2017-04-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple pieces of equipment with food residue buildup. cdi-the equipment was sent back to the dish machine for washing and sanitizing. repeat. |
| 2017-04-13 |
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 a container of black beans past the time/temperature requirements. cdi-the container was disca |
| 2017-04-13 |
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 floors in need of repair. have grouted. |
| 2017-04-13 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed a box of miscellaneous product stored on the floor outside. the box was wet on the bottom. cdi-the box was picked up |
| 2017-04-13 |
45 |
4-501.11 maintain equipment in good repair. observed some shelves beginning to rust in the reach in coolers. have replaced. do not paint. |
| 2017-04-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelves in the walk in cooler, the chips and salsa cooler. have cleaned. repeat. |
| 2017-04-13 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at the 4-compartment sink. have repaired. repeat. |
| 2017-04-13 |
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 rice cooling correctly in the walk in cooler at 60f. the same rice was |
| 2017-02-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chopped chicken in the pre-impinger flip top unit not hold at 45f or below. the container was overstacked and sitting closest to the impinger. do no over stack product. cdi- |
| 2017-02-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on pans on the clean equipment rack. cdi-the pans were brought back to the dish machine. cleaning crew needs to be more thorough. |
| 2017-02-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a box of product stored on the floor in the walk in cooler. cdi-the box was placed onto the shelf. |
| 2017-02-09 |
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 fresh pico and tomatoes on the serve above 45f. the product had just be |
| 2017-02-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup in the salsa reach in cooler and the dressing reach in cooler. have cleaned. repeat. |
| 2017-02-09 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at handle to prep sink faucet when the cold water is turned on. have repaired. it should not leak. |
| 2017-02-09 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep grooves in the cutting boards. have replaced. the manager has purchased two new cutting boards. repeat. |
| 2016-12-02 |
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 missing grout on the floors throughout the kitc |
| 2016-12-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on air drying racks, drawers, gaskets, hand wash sinks and reach in coolers. have cleaned. |
| 2016-12-02 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets to several reach in coolers. have replaced.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed all cutting boards with deep |
| 2016-12-02 |
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 green peppers cooling at 78f on the counter upon entering kitchen. cdi- |
| 2016-12-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed kilbasa, chicken, and chicken wings above 45f in the flip top cooler near the oven. cdi-all items were placed into another cooler. |
| 2016-09-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed wait staff using hand sink to refill water in plastic bins at the front line. cdi - employees instructed to use prep or 3-comp sink for refilling water containe |
| 2016-09-23 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed food employee wiping gloved hands on soiled apron and then attempt to resume food service without washing hands. cdi - employee washed hands. -2- |
| 2016-09-23 |
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 unlabeled spices at the cook line in shakers. label these with the common name of the item. repeat -1- |
| 2016-09-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed |
| 2016-09-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth on the counter in the bar. keep in sanitizer solution between uses. -0- |
| 2016-09-23 |
45 |
4-501.11 maintain equipment in good repair. observed cracked metal mixing bowls and a walk in door with gaps all the way around allowing air escape. discard equipment that is no longer easily cleanable and replace the meat cooler style door with one that |
| 2016-09-23 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed clean utensils in holders near the dish room with the food contact surface up for selection and the handle of the dispensing scoop for the tortilla strip |
| 2016-09-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup in the poultry prep sink, on the handles of hot and cold holding equipment, on faucet handles on all sinks and on the walk in shelving. clea |
| 2016-09-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic and metal pans on drying racks near the dish room and in the dry storage areas and wet stacked cutting boards. sparate these and allow to air dry. -1- r |
| 2016-06-10 |
14 |
4 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled plates and soiled coffee cups. repeat. cdi- removed and washed during the inspection.4-501.114 maintain sanitizer at correct concentrations |
| 2016-06-10 |
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 mashed black beans and mash potatoes not dated. cdi- items date marked during inspection. |
| 2016-06-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two spray bottles with glass cleaner with no label. label all chemicals. cdi- discarded. repeat |
| 2016-06-10 |
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 inside reach-in cooler units. |
| 2016-06-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed insert pans stacked wet. allow to properly air dry. |
| 2016-06-10 |
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 container with oil not properly labeled. |
| 2016-03-18 |
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 floor grout low and missing at the fryers. re-grout floors.-observed floors u |
| 2016-03-18 |
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 the exterior of the dish machine.-observed build-up on the shelving in the beer cooler. clean regularly. |
| 2016-03-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed insert pans stacked wet. allow to properly air dry. |
| 2016-03-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a spray bottle with oven cleaner with no label. label all chemicals. cdi- labeled during inspection. |
| 2016-03-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf -observed soiled plates stored as clean at the line. -observed soiled can opener blade.-observed build-up on the soda nozzle at the bar. cdi- all items were p |
| 2016-03-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a cart in front of the hand sink. cdi- cart moved to another location. keep the hand sink accessible to ensure proper hand washing. |
| 2015-12-14 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. clean ceiling tiles and hvac vents where needed. clean walls where needed.6-501.11 repairing-premises, structures, attachments, and |
| 2015-12-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. eliminate gnats. |
| 2015-12-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. clean inside ceiling of ice machine. observed insert pans stored with food debris on clean storage racks. cdi-removed and placed in dish machine area. |
| 2015-12-14 |
54 |
6-305.11 designation-dressing areas and lockers - c: discontinue storing personal items like cell phones and jackets with or on food items. |
| 2015-09-10 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. clean inside microwaves(top). clean around gaskets of the salad dispenser. |
| 2015-09-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. inserts pans stacked wet. make sure all utensils are air dried completely before stacking. |
| 2015-09-10 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelving in walk in cooler and in dish area. repair/replace. |
| 2015-09-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean shleving where needed in cooking/prepping areas. clean shelving used for dirty dishes (under carriage) at dish machine. |
| 2015-09-10 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floors against base boards under cooking equipment. observed food debris and grease spills. |
| 2015-04-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build up of food debris on gaskets in low prep coolers and minor food debris on shelf where veggie slicers are stored. |
| 2015-04-01 |
45 |
general comment4-502.11(a) maintain utensils in good repair. observed food pan lids cracked and /or melted. cdi - discarded. |
| 2015-04-01 |
21 |
general comment3-501.18 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 one bag of rice that expired 2 days ago according to facilty's date marking policy. multip |
| 2015-04-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf multiple food pans with sticker residue stored as clean. cdi - pans with residue pulled for reprocessing. |
| 2015-04-01 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf no soap at serving station handsink. cdi - employee went to grocery store, purchased soap, and placed at handsink. |
| 2014-12-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths were in several areas of the kitchen and bar that were not being held in sanitizer. |
| 2014-12-11 |
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 cut tomatoes in the top of a prep unit at 53f and several containers in |
| 2014-12-11 |
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 an employee put a bun on a plate with their bare hands. cdi. |
| 2014-12-11 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed two employees put on gloves when the inspection began without washing their hands. cdi. |
| 2014-08-18 |
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 a container of black beans at 50f in an ice bath in the walk in from last night. beans had a lid on and were in a thick c |
| 2014-08-18 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic certification expired 8-11-14. |
| 2014-08-18 |
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 an employee touching shredded lettuce on the line while refilling containers. cdi. |
| 2014-08-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed dirty dicer, lemon cutter, chip dispenser, and multiple containers that were stored as clean in the kitchen. also observed sticker residue on many |
| 2014-08-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf'. consumer advisory not provided on table tents listing sirloin as a special. cdi - removed by the pic. |
| 2014-08-18 |
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 beans had been cooled with the product in too deep a pan and the lid on |
| 2014-08-18 |
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 knives in the crack between the knife holder and the wall. cdi- remove |
| 2014-08-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed of non-food contact surfaces of the top shelving in the kitchen and coolers in the kitchen and bar. |
| 2014-03-07 |
41 |
3-304.12 in-use utensils, between-use storage in use utensils must be stored to prevent contamination. observed scoop handle with handle in contact with food. cdi- removed |
| 2014-03-07 |
39 |
3-304.14 wiping cloths, use limitation wiping cloths stored in sanitizing solution shall be stored clean to sight and solution must clean to sight as well. observed working container of sanitizer with visible debris. cdi- removed |
| 2014-03-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils food contact surfaces/utensils stored as clean must be clean to sight and touch. observed multiple soiled dishes and utensilsstored as clean with food debris stuck on t |
| 2014-03-07 |
6 |
2-301.14 when to wash employees must wash hands after soiling them before returning to food preparation. observed food employee return from bathroom and not wash hands upon entering kitchen and assumed food duties.observed bartender bus table then return |
| 2013-05-21 |
23 |
observed facility offers big mouth burger bites to order but item is not disclosed on consumer advisory. cdi- facility will no longer offer undercooked unless consumer advisory is updated. |
| 2013-05-21 |
14 |
a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed dish machine with excessive residue on inside. cdi- corrected through instuctionobserved ice machine with pink slime on inside top. vr for cleaning predefined |
| 2013-05-21 |
7 |
(a) food employees shall wash their hands as specified under ? 2-301.12.(b) except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; re |
| 2013-05-21 |
6 |
h) before donning gloves for working with food; p andobserved cook change gloves without washing hands. cdi- corrected through instruction. |
| 2013-02-14 |
53 |
6-501.12-physical facilities shall be cleaned as often as necessary to keep them clean. observed food debris under ice machine. |
| 2013-02-14 |
6 |
2-301.14-ensure proper hand washing. observed employee wipe gloved hands on soiled apron and not change out gloves. cdi-employee was instructed to wash hands and put on new gloves. |
| 2012-11-15 |
33 |
3-501.13-thaw frozen foods under running water. observed alfredo sauce thawing in standing water in prep sink. |
| 2012-11-15 |
14 |
4-601.11-food contact surfaces and utensils shall be clan to sight and touch. observed food residue on portion scales and tortilla chip bin. cdi-scales and bin were cleaned and sanitized. |
| 2012-11-15 |
45 |
4-202.11-utensils shall be in good repair. observed broken screen on fryer strainer. cdi-strainer was discarded. |
| 2012-11-15 |
7 |
3-301.11-employees may not contact ready to eat foods with their bare hands. observed employee stock lemons; limes and oranges with bare hands. cdi-fruit was voluntarily discarded. |