| Violation Date |
Code |
Description |
| 2018-08-31 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged/stained cutting boards in need of resurfacing/replacing. |
| 2018-08-31 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing watches while preparing food. |
| 2018-08-31 |
37 |
3-307.11 miscellaneous sources of contamination - c observed food employee dip cup in ice to serve drink. ensure ice scoop is used to prevent contamination of ice. |
| 2018-08-31 |
31 |
3-501.15 cooling methods - pf observed cut lettuce, as well as cut tom, and deli meat cooling in under counter cooler. ensure tcs foods are cooled using equipment designed to cool. cdi, items moved to walk in cooler. |
| 2018-08-31 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed bbq and pre-cooked chicken held out of temperature control on counter. food employee stated he was going to heat up items. bot |
| 2018-08-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed glassware with lipstick stains stored as clean. cid, glassware removed, taken to dish area to clean. |
| 2017-12-15 |
45 |
repeat4-501.11 maintain equipment in good repair. observed counter frp where it meets prep surface counter top damaged in need of repair.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep |
| 2017-12-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-12-15 |
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 sealed/packaged sandwiches and salads prepared 1hr prior and placed into |
| 2017-08-31 |
53 |
6-501.11floors, 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 areas of walls in kitchen area in need of re-painting. |
| 2017-08-31 |
47 |
repeat4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (drain pan area underneath bar gun nozzle). |
| 2017-08-31 |
45 |
repeat4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2017-08-31 |
43 |
no points deducted4-904.11display and handle single-use and single-service articles to prevent contamination. observed single service cups stored with no protection, exposed to contamination / sneeze spray at front drink station. |
| 2017-08-31 |
38 |
2-303.11 except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. observed staff wearing watch during food prep. |
| 2017-04-26 |
14 |
4-601.11 ( e ) (4) in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers: shall be cleaned ; (a) at a frequency specified by the manufacturer, or (b) absent manufacturer specifications, at |
| 2017-04-26 |
45 |
4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2017-04-26 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of cooking equipment, shelving throughout) |
| 2017-01-05 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (kitchen equipment) |
| 2017-01-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved containers of pepperoni, salami, sliced cheese, deli ham all stored in top of prep cooler measuring 51-53f, cdi all items taken to walk-in uncovered to cool to required temp. |
| 2017-01-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw pooled eggs stored above rte soups in walk-in cooler. cdi raw eggs discarded by management. |
| 2016-07-14 |
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 severely cracked lexan containers holding items in wic. cdi: containers discarde |
| 2016-07-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers in kitchen. cdi: containers separated for proper drying. |
| 2016-07-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one bucket of sanitizer with wet cloth in it at 50ppm quat. cdi: bucket refilled to proper concentration. repeat violation improvement since last inspection. |
| 2016-07-14 |
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 tightly covered quesadillas in wic that were prepared this morning above |
| 2016-07-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers and sticker residue on containers nestled inside one another. cdi: stickers removed from containers and w/r/s. |
| 2016-07-14 |
10 |
3-202.11 tcs foods that are cold shall be received at a temperature of 45f or below. observed turkey and lettuce delivered this morning at approximately 6am above 45f. wic holding all other items at 41f or below. wic air temp 40f. cdi: items rapidly c |
| 2016-07-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at front handsink. cdi: paper towels refilled. repeat violation |
| 2016-06-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee screw top drink stored above and adjacent to customer food. cdi: item discarded. |
| 2016-06-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. use proper contact time for sanitizer -p observed employee at bar sanitizing glassware for 3 seconds. contact time according to manufacturer instructions is 2 minutes. cdi: employee corrected and d |
| 2016-06-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in flip top cooler including cheese, lettuce, and guacamole holding below 45f. cdi: items rapidly cooled. pic given 10 day period to decide what to do about cold holding |
| 2016-06-01 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one employee with no hair restraint preparing food. |
| 2016-06-01 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at back handsink and papertowel dispenser not properly functioning at bar. cdi: papertowels provided at each location. repeat violation |
| 2016-06-01 |
45 |
4-501.11 maintain equipment in good repair. observed damaged flip top cooler being held together with duct tape in areas. cooler is not holding products in temperature. all products are on ice and are not all in temperature. observed damaged gaskets on |
| 2016-06-01 |
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 floor tile in bar near handsink. issues |
| 2016-06-01 |
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 light shields cracked above back prep area. |
| 2016-06-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths on counters throughout facility. observed two buckets of sanitizer below 150ppm quat. |
| 2016-02-12 |
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 unfinished cork wood adjacent to cooler. observed peeling latex paint adjacen |
| 2016-02-12 |
45 |
4-501.11 maintain equipment in good repair. observed flip top unit in kitchen with damaged handle, damaged flip door, and not holding proper temperature without ice. all items held on ice and in temperature today. cdi: pic put in a maintenance request f |
| 2016-02-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several cups wet stacked at bar. cdi: cups unstacked for proper air drying. repeat violation |
| 2016-02-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth at bar not stored in sanitizer. cdi: employee placed rag in sanitizer bucket. |
| 2016-02-12 |
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 with unapproved jewelry on handling food. |
| 2016-02-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce overstacked on line and above 45f. cdi: lettuce removed to cool and new pan not overstacked. repeat violation |
| 2016-02-12 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towel dispenser not functioning at bar handsink. cdi: fixed during inspection. repeat violation |
| 2015-08-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. found partially consumed personal beverage with screw top laying on its side on top shelf. cdi- pic moved drink to designated area. |
| 2015-08-10 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf: two handsinks with no accessible means of drying hands. cdi- accessible towels supplied to handsinks. |
| 2015-08-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed cleaned containers stacked clean with label and food residue persisting on surfaces. cdi- return to cleaning process. |
| 2015-08-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found cheddar cheese in fliptop above 45 f. cdi- volume of chesse reduced in holding well. |
| 2015-08-10 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p : observed employees donning gloves to work with food without first washing hands. cdi- discussion with pic who directed staff to remove gloves and wash hands. |
| 2015-08-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several buckets of sanitizer measure less than 150 ppm quat. |
| 2015-08-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet-stacking of cups at bar. |
| 2015-08-10 |
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. towel dispenser at one handsink in poor repair. latex paint apparently peeling off coun |
| 2015-08-10 |
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: one item, marinara sauce dated with 14 day holding time. cdi- picdiscarded. |
| 2014-09-19 |
54 |
.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee's cell phone stored co-mingled with facility items. cdi- employee removed; designated area needed. |
| 2014-09-19 |
45 |
4-501.11 maintain equipment in good repair. very slow drain on handwashing sink next to coffee machines. cdi- verbal correction to have repaired. |
| 2014-09-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. gnats observed at bar area. cdi- verbal correction as to continued pest management needed. |
| 2014-09-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. in use mixes with dates for use indicated on them, but not labeled with the common names per rule requirement. cdi- verbal correct |
| 2014-09-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. some food items in prep cooler units not under temperature control. cdi- operator matt flory had items removed and cooled down immediately. see chart for items and coolers. |
| 2014-03-06 |
8 |
6-301.12 hand drying provision - pf. no papertowels at bar handsink. cdi- operator replaced papertowels. |
| 2014-03-06 |
31 |
3-501.15 cooling methods - pf. lettuce tightly wrapped and stacked one on the other in the walk in cooler. sliced turkey tightly doubled wrapped in prep cooler during cooling process. cdi- methods corrected; discussed options with manager matt flory. |
| 2014-03-06 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy - pf. no ambient air thermometer provided in prep cooler # 3 in the back prep area. cdi- thermometer replaced/ |
| 2014-03-06 |
42 |
4-901.11 equipment and utensils, air-drying required - c. three pans stacked together tightly during while wet. allow utensils and pans to completely air dry before tightly stacking them. |
| 2014-03-06 |
45 |
4-101.19 nonfood-contact surfaces - c. damaged and torn gaskets in prep coolers. replace prep cooler gaskets.4-202.11 food-contact surfaces-cleanability - pf. cutting boards at front and back prep and service areas heavily scarred and stained. cdi- verbal |
| 2014-03-06 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c. some dust build up on wall and vent area in the back prep area. cleaning is needed; replace missing tile. |
| 2014-03-06 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. coffee filters and single service cups at the front service and counter areas not protected. cdi- verbal correction. |
| 2013-01-09 |
6 |
(a) after touching bare human body parts other than clean hands and clean; exposed portions of arms; p (b) after using the toilet room; p (c) after caring for or handling service animals or aquatic animals as specified in ? 2-403.11(b); p(d) except as spe |
| 2013-01-09 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. floors under and behind equipment are in need of cleaning. |
| 2013-01-09 |
45 |
the counter under the steam well is in poor repair and not constructed properly to facilitate cleaning. |
| 2013-01-09 |
36 |
the premises shall be maintained free of insects; rodents; and other pests. the presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (a) routinely inspecting incoming shipments of food and suppl |
| 2013-01-09 |
4 |
(a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use art |