| Violation Date |
Code |
Description |
| 2018-10-18 |
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. cleaning needed throughout. some improvement noted so onl |
| 2018-10-18 |
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 equipment throughout. repeat. |
| 2018-06-26 |
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. cleaning needed throughout. |
| 2018-06-26 |
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 equipment throughout. repeat. |
| 2018-06-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed heavy build up on soda nozzles. |
| 2017-07-10 |
54 |
6-303.11 intensity-lighting - c provide higher wattage lighting in the walk-in cooler for better visibility |
| 2017-07-10 |
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 on shelving in the walk-in cooler. |
| 2017-07-10 |
36 |
. . /6-501.111 keep the premises free of insects, rodents, and other pests. observed one live adult roach in facility near dish machine area. did not escalate points because there is significant improvement since the last inspection. contacted the pest c |
| 2017-07-10 |
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 several squeeze bottles of oils. water and sauces not labeled as required. repeatcdi-bottles labeled |
| 2017-02-22 |
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 squeeze bottles of oils and sauces not labeled as required. |
| 2017-02-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several live adult roaches present in the dry storage area. pic contacted pest control operator for service today. |
| 2017-02-22 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in reach-in flip top cooler. repeat4-501.11 maintain equipment in good repair. observed caulking coming away from the wall around 3 compartment sink. recaulk sink to resecure to the wal |
| 2017-02-22 |
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 in hard to reach areas underneat |
| 2016-08-19 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in reach-in flip top cooler. observed split gasket on reach-in freezer. observed drawer cooler and reach-in flip top cooler not holding products below 45f. |
| 2016-08-19 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed backdoor of facility not sealing properly. |
| 2016-08-19 |
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 tuna salad cooling in reach-in flip top cooler. cdi tuna salad moved to |
| 2016-08-19 |
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 corn and beans date marked 8/9. cdi items voluntarily discarded. |
| 2016-08-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed slaw, spinach, tuna salad, ranch, salsa and sour cream cold holding above 45f. see temperature chart for temperature observations. cdi items voluntarily discarded. tuna sala |
| 2016-08-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting heavy black and pink debris. |
| 2016-03-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hot dogs holding at 88f. cdi employee reheated hot dogs. |
| 2016-03-31 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lip pieces. repeat violation. |
| 2016-03-31 |
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 breading used for chicken not labeled. |
| 2016-03-31 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves and split gaskets in equipment throughout facility. repeat violation. |
| 2016-01-06 |
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 black residue collecting behind dish machine. |
| 2016-01-06 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in equipment throughout facility. observed split gaskets on equipment throughout facility.4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can mig |
| 2016-01-06 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lip pieces beside drink station in kitchen and bar area. |
| 2016-01-06 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf pic unable to probe thin probe thermometer. verification required. |
| 2016-01-06 |
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 lettuce not date marked. cdi lettuce marked. |
| 2016-01-06 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed hot dogs, chili and clam chowder reheating on steam table. cdi hot dogs and chili were discarded due to being improperly reheated previously. clam |
| 2016-01-06 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed cooked chicken wings in walk-in cooler. pic unsure of final cook temperature. during inital cooking process, chicke |
| 2016-01-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting heavy black and pink debris. |
| 2015-07-09 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed a small amount of build up on two drink dispensers today- started to soak during inspection. |
| 2015-07-09 |
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 chicken salad in the make table that was made 15 minutes prior cooling in |
| 2015-07-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed multiple flies in the facility today. |
| 2015-01-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up inside cold glass storage case, beer case, bar handsink, drink dispenser holder, and reach in freezer.clean sides of cooking equipment and |
| 2015-01-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.|observed straws stored in a soiled cup today. |
| 2015-01-23 |
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 cooked shrimp not date marked today- discarded by pic. observed boiled eggs, cut lettuce, slaw, and cut tomatoes-all back dated to c |
| 2015-01-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved black debris inside of the ice bin today. emptied, washed, rinsed, and sanitized by pic during inspection. |
| 2015-01-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved a sanitizer bucket stored in the handsink today. removed to correct. |
| 2014-08-15 |
1 |
2-101.11 pic shall be present during all hours of operation.-pfobserved no certified pic onsite today. |
| 2014-08-15 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pfobserved employees who did not know the big five illnesses today and could not find a list to reference for reporting. employee |
| 2014-08-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved sanitizer in the bottle at <50ppm. maintain at 50-100ppm. |
| 2014-08-15 |
26 |
7-201.11 store toxic materials to avoid contamination. -p.observed degreasor stored over deli wraps today. moved to correct.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed windex not labeled today- relabe |
| 2014-08-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved disposable cups in front of handsink today and sanitizer bucket in the handsink. all removed today so it was accessable for staff to use.5-202.12 provide at lea |
| 2014-08-15 |
47 |
clean dishwasher floor drain.4-602.13 |
| 2014-08-15 |
54 |
shield lights in the kitchen where the shield is missing or provide sleeves with endcaps for the lights. none on the one light today.6-202.11 |
| 2014-08-15 |
41 |
observed a.disposable cup stored in the seasoning container today- only use once and then discard or use a scoop with a handle so the handle can be stored out of the product.3-304.12 |
| 2014-02-18 |
11 |
observed molded pita bread today in the kitchen- discarded during inspection.remove old products so they do not contaminate other foods.3-101.11 |
| 2014-02-18 |
54 |
shield light in kitchen where light shield is missing.6-202.11 |
| 2014-02-18 |
47 |
clean small cooler used to store non-consumable ice- buildup present in them today. clean the ri freezer.4-602.13 |
| 2014-02-18 |
43 |
...observed coffee filters stored below the tea sink. single use articles, food, food contact surfaces, and clean linen shall not be stored under sewer pipes. observed items stored next to handsink at the bar today. do not store items where they are expo |
| 2014-02-18 |
23 |
observed sirloin steak being offered undercooked. eggs and burgers may be offered undercooked on the new menu as well. no consumer advisory is in place currently for the sirloin and there is no proof of this product being whole muscle intact beef. a wri |
| 2014-02-18 |
21 |
observed leftover hotdogs not date marked today. pic stated they were made on sunday- back dated today to correct.date all tcs food once it has been opened/made.3-501.17 |
| 2014-02-18 |
20 |
store cold foods at 45-41f or less. observed lettuce on the make table stored at >45f today- sent to wic to quickly chill down. do not stack product so high as it will not hold temp.3-501.16 |
| 2014-02-18 |
14 |
observed dishes with old stickers still on them and they were stored as clean. these cannot be sanitized properly if they are not completly cleaned first. corrected through instruction.4-702.11 |
| 2013-10-25 |
1 |
2-102.12 certified food protection managerpic must have passed an ansi approved, proctored food safety exam. points will not be deducted until jan. 2014. |
| 2013-10-25 |
8 |
6-301.12 hand drying provisionobserved no papertowels at the kitchen handsink today. keep papertowels supplied at handsinks at all times to encourage handwashing. refilled during inspection. |
| 2013-10-25 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), dispositiononce a tcs food has been opened/made, only hold it for 7 days if its maintaining 41f or below. observed deli ham that had been opened for >7 days. di |
| 2013-10-25 |
26 |
7-201.11 separation-storagekeep chemicals separated from food, food contact surfaces, clean linen, or togo material. observed furniture polish stored next to oyster crackers in the cabinet. furniture polish moved during inspection. |
| 2013-10-25 |
38 |
2-402.11 effectiveness-hair restraintsobserved food service employees with no hair restraints on today. must provide hairnet, hat, or visor for food service employees. |
| 2013-10-25 |
47 |
. | 4-602.13 nonfood contact surfacesclean inside of the beer coolers/glass coolers at the bar. clean inside of ri cooler in the back. clean out 3 comp. sink. |
| 2013-05-31 |
37 |
store drinks in a designated area where they cannot contaminate food; food contact surfaces; clean linens; or to-go materials. observed an employee drink stored ontop of the beer cooler todday where beer and cut fruit is stored. to-go materials are stor |
| 2013-05-31 |
36 |
dead gnats found in the prep sink today. |
| 2013-05-31 |
38 |
food service employees are limited to a single wedding band-no other rings; bracelets; or watches allowed. observed bartender with a bracelet on today and they are in charge of cutting fruit for drinks which makes them a food service worker. |
| 2013-05-31 |
7 |
observed employee cutting an onion with barehands today. employee stopped during task and asked to use tongs or cling wrap. no gloves onsite today- pic has them on order. no tongs were at the bar for the bartender to grab cut fruit and olives-tongs put |
| 2013-05-31 |
47 |
entire kitchen needs a good cleaning. observed build-up on/inside of the cold make table; bar glass cooler; beer cooler; cold make table racks; inside ri freezer; ice bucket; spoon container etc. |
| 2013-05-31 |
2 |
all employees must know the big five illnesses as discussed. if an employee has one of the major symptoms then they would need a doctor's note or 24 hours without symptoms to come back to work afterwards. another handout provided today. |
| 2013-05-31 |
1 |
pic(person-in-charge) must have passed an ansi approved; proctored food safety exam. points will not be deducted until jan. 2014. |
| 2013-05-31 |
38 |
food service employees must wear an effective hair restraint. no hats; hairnets; or visors observed today. |
| 2013-05-31 |
6 |
turn off water with a papertowel rather than bare hands as observed today to avoid recontaminating clean hands. corrected through instruction. |
| 2013-05-31 |
41 |
keep utensils stored on a clean dry surface. observed ice scoop stored on a dusty pan today. |
| 2013-05-31 |
52 |
a storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under ยง 6 501.114; and clean. observed trash; food; and debris on the ground inside of the dumpster enclosure. |
| 2013-05-31 |
45 |
equipment must be in good repair. observed corroded metal inside of the cold make table where food is building up. observed multiple torn gaskets in the facility that need to be replaced. observed rusted racks in the cold make table today that need to b |
| 2013-05-31 |
46 |
provide quat. test strips for the quat. sanitizer being used in the kitchen. no test strips onsite today. |
| 2013-05-31 |
52 |
provide a drainplug for the dumpster that is missing one. |
| 2013-05-31 |
52 |
one dumpster has a hole in the bottom of it that is allowing it to leak-replace this dumpster. |
| 2013-05-31 |
54 |
observed no lighting in the dry storage room. must provide at least 10' candles at 30 above the floor. |
| 2013-05-31 |
54 |
dust and clean hood vent. dust wic vent. |
| 2013-05-31 |
43 |
keep single-use articles stored on a clean surface. observed drink lids inside a visibly soiled container today. |
| 2013-02-14 |
45 |
cutting board is badly melted making it hard to clean effectively-discard this cutting board or refinish so that it is smooth; easily cleanable; and nonabsorbent(r). |
| 2013-02-14 |
14 |
maintain sanitizer being dispensed from the dishmachine at 50-100ppm. today it was <50ppm. sanitizer made in the 3 comp. sink; during the inspection; to use for dishes. |
| 2013-02-14 |
21 |
date mark all potentially hazardous foods that are ready-to-eat and held for more than 24 hours after they are made or opened. sliced cheese and hotdogs were not date marked today. |
| 2013-02-14 |
45 |
torn gasket on the 3 door ri freezer today(r). repair all torn gaskets so they are easy to clean and effective. |
| 2013-02-14 |
45 |
nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. inside of make table metal is corroded ma |
| 2013-02-14 |
2 |
all employees must know the big 5 illnesses that have to be reported to the manager if they are diagnosed or exposed to one of them. cdi-handout given to manager. |
| 2013-02-14 |
47 |
clean lower shelf in the glass storage cooler at the bar. |
| 2013-02-14 |
53 |
remove unused yagermeister machine. remove excess materials from the floor in the beer room to facilitate floor cleaning.(a) items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no lon |
| 2013-02-14 |
54 |
provide lighting in the beer/drink room. there is no light in there today and there is less than 10 footcandles in the room. more light is needed for effective cleaning. |
| 2013-02-14 |
46 |
test strips for chlorine sanitizer are onsite but are not being used. recommend to test dish machine at least daily to ensure that is working properly. corrected by instruction. |
| 2013-02-14 |
1 |
person-in-charge must have passed an ansi approved food safety exam. |