| Violation Date |
Code |
Description |
| 2017-09-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.clean beer cooler racks. |
| 2017-09-21 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pfno three compartment sink onsite, only a 1 vat prep sink. provide 3 comp., 2 comp. with variance, or another approved method via varian |
| 2016-11-01 |
46 |
4-301.12 (a) manual warewashing, sink compartment requirements - pf observed no 3-comp sink in facility. facility has a prep sink by the dish washer. install a 3-comp sink or apply for variance for 2-comp sink with altered setup. repeat. -1- |
| 2016-11-01 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed lips on disposable cups exposed near the alcohol on the counter top. keep the lip area of the cups protected. -.5- |
| 2016-11-01 |
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 wiping cloths stored on the floor under pep sink drain. keep off hte floor and away fom drain lines. -0- |
| 2015-09-23 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils. -pf observed no 3-comp sink in facility. facility has a prep sink by the dish washer. install a 3-comp sink or apply for variance for 2-c |
| 2015-09-23 |
8 |
5-205.11 maintain access to hands inks. hands sinks may only be used for hand washing .-pf observed hands ink with stopper blocking drain. cid - stopper removed. use hands ink only for hand washing. -1- |
| 2014-09-09 |
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. |
| 2014-09-09 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf : facility has only a one compartment sink and a dish machine for washing glassware. spoke with operator j. manly. he will attempt to g |
| 2014-09-09 |
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: found half and half in refrigerator not date marked. |
| 2014-04-02 |
53 |
provide storage space to store chemicals off floor to facilitate convenient cleaning behind bar area. |
| 2014-04-02 |
46 |
4-301.12 manual warewashing, sink compartment requirements - pf: facility currently has a one-comp sink with drainboard, and a high temp dish machine for washing glassware. cdi- gave j. manly variance application, and explained requirements in lieu of a v |
| 2014-04-02 |
41 |
3-304.12 in-use utensils, between-use storage - c: scoops for dispensing food shall be stored in with handle extending out of food. found ice scoop with handle down in food. |
| 2014-04-02 |
6 |
2-301.15 where to wash - pf: hands shall be washed in a designated handwashing sink. hands may not be washed in sinks for warewashing or food prep. observed employee wash hands at prep sink instead of handsink. cdi- instruction |