| Violation Date |
Code |
Description |
| 2018-11-20 |
52 |
5-501.111 keep storage areas and bins for waste in good repair. observed dumpster for cardboard with 2 large holes in it.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. ob |
| 2018-11-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed bottoms of coolers in need of detail cleaning. |
| 2018-11-20 |
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 one lid damaged, stored as clean. cdi: lid discarded.4-501.11 maintain equipment |
| 2018-11-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans throughout drying racks. |
| 2018-11-20 |
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 feta date marked 11/8 and 10/21 in walk ins. cdi: item voluntarily discarded. observed sausage i |
| 2018-11-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food scoop stored as clean with food in it. cdi: scoop returned to dish. observed ice wand sitting directly on walk in freezer rack. item is a food co |
| 2018-08-30 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored above ready to eat foods glass door cooler. moved to bottom. |
| 2018-08-30 |
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 obseved broccoli cheddar soup at 57f, cooling from last night. discarded voluntarily. |
| 2018-08-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed entire hot hold cabinet with rice at 132f. all rice was placed in steamer to be reheated to 165f. |
| 2018-08-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved sliced cheese at 56f and spinach at 52f and lettuce at 59f in flip top units. discarded cheese and lettuce. began cooling spinach. observed butter sitting out for making hollanda |
| 2018-08-30 |
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 goat cheese and fruit salsa beyond the 7 day date mark. discarded voluntarily. improved from las |
| 2018-08-30 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed a few employees wearing watches. |
| 2018-08-30 |
40 |
3-302.15 wash fruits and vegetables prior to use. avocados on line need to be washed and sticker removed before use. remember to wash raspberries and tomatoes and blueberries before use, as well. |
| 2018-08-30 |
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 unhandled container in dressing on front line. observed handle of spoon |
| 2018-08-30 |
54 |
6-303.11 intensity-lighting - c repair lights in far corner of front line to increase lighting in area to 50 foot candles. |
| 2018-08-30 |
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. -pfobserved large container of thick soup improper cooling from last night. separate in |
| 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 roasted garlic in oil from 4/17, crabcakes from 4/25, and brisket from 4/23. cdi: items voluntar |
| 2018-05-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dishes stored as clean with food build up. cdi: dishes moved to dish washer for re-washing. repeat violation |
| 2018-05-03 |
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 salads for catering cooling at a rate of 0f/min in walk in cooler. cdi: salads were moved to single layer for rapid co |
| 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 salads for catering cooling in walk in while covered and shelving wrapped |
| 2018-05-03 |
52 |
5-501.111 keep storage areas and bins for waste in good repair. observed cardboard dumpster with large holes in it. |
| 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 bottoms of coolers on line in need of cleaning. coolers have some food debris and spills. observed open air intake with heavy dust build up. |
| 2018-05-03 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on cooler drawer on line and reach in cooler for breakfast buffet. facility has already put in work orders for the items. observed caulking needed around handsink near sanitizer dispenser. |
| 2018-01-25 |
54 |
6-305.11 6-501.110 designate and use an area for the orderly storage of employees possessions. observed employee's personal items not properly stored (cell phone cords stored on prep surface with and above food service items). |
| 2018-01-25 |
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 issues to physical facilities. (observe |
| 2018-01-25 |
45 |
4-501.11 maintain equipment in good repair. observed split/torn gasket on several reach-in cooler units. |
| 2018-01-25 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no written procedures on s |
| 2018-01-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored clean with old food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-11-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pan of breakfast potatoes stored on grill below 135f. cdi: item voluntarily discarded. |
| 2017-11-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked with 2 carts, upon arrival. repeat violation improvement from previous inspection |
| 2017-11-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed par cooked chicken stored over ready to eat chicken wings. cdi: items rearranged for proper storage. repeat violation |
| 2017-11-17 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p observed all parcooked foods in the facility to not be labeled as raw or needing to be cooked to 165f. observed several batc |
| 2017-11-17 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed breakfast potatoes reheated to less than 165f for hot holding. cdi: education given to employee that all parts must be reheated to 165f if they are n |
| 2017-11-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced cheese in prep cooler holding above 45f. cdi: cheese voluntarily discarded. all other items in restaurant were proper temperature. |
| 2017-11-17 |
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 opened greens with no date mark. pic stated greens were from yesterday. observed crab stock in walk in dated 11/6, quinoa in prep c |
| 2017-11-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed items offered undercooked with no asterisk directing patron to the consumer advisory at the bottom of the |
| 2017-11-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cases of lettuce stored on sheet pan, below 6 in in walk in. observed ice cream tubs stored on floor of walk in freezer. observed |
| 2017-11-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored in soapy water in pastry area. cdi: bucket removed and taken to be washed. repeat violation improvement from previous inspection |
| 2017-11-17 |
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 baseboards loose and/or missing in store room. |
| 2017-09-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee fill metal bowl with water and ring out wet cloth in handsink. cdi: employee directed to only wash hands in handsink. repeat violation some improvement |
| 2017-09-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 3-comp sink to be 0ppm. sanitizer dispenser is not pulling sanitizer properly. cdi: eco lab called. verification required - |
| 2017-09-07 |
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 babaghanoush mix and grilled chicken from 8/31 in prep coolers. observed approximately 20% of fo |
| 2017-09-07 |
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 bottle of oil and tub of flour unlabeled. |
| 2017-09-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths on counter in server area. cdi: wet cloths relocated to sanitizer bucket. observed sanitizer bucket at 50ppm quat in kitchen. cdi: buckent refilled to proper concentratio |
| 2017-09-07 |
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 employees washing dishes handle dirty dishes and load the dish |
| 2017-09-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers at the 3-comp sink. observed employee towel drying slicer. cdi: employees directed to air dry utensils. repeat violaton |
| 2017-09-07 |
45 |
4-501.11 maintain equipment in good repair. observed sink coming off the wall near dish machine. |
| 2017-09-07 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed wash solution to not be clean at the 3-comp sink. it had a lot of debris and was cloudy. cdi: wash solution was dumped out and refilled. |
| 2017-09-07 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed wall damaged in areas where the baseboard was removed for the new floor to be done. the new flooring has been installed. ac |
| 2017-09-07 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed apples on buffet with stickers on them. apples appear to not be washed before being placed on buffet. provide a sign indicating to consumer the need to wash the apple before eating or wash apples, |
| 2017-05-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open can of fanta stored on prep counter. cdi: drink discarded. |
| 2017-05-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink near dish machine to have coffee in it. cdi: pic directed to ensure that employees know to only wash hands in handsinks.6-301.11 provide soap for handw |
| 2017-05-19 |
13 |
ll3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw beef in cooler drawers. cdi: items rearranged to prevent cross contamination. |
| 2017-05-19 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p observed parcooked chicken and salmon on site. neither was labeled as raw or need to go to 165f. cdi: products properly lab |
| 2017-05-19 |
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 several items outside of time/temperature window including cooked mushrooms, chicken wings, arug |
| 2017-05-19 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed incomplete time logs for it |
| 2017-05-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed squirt bottles of degreaser and sanitizers stored on side of sink. cdi: chemicals relocated. |
| 2017-05-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans on drying racks. |
| 2017-05-19 |
45 |
4-501.11 maintain equipment in good repair. observed high temp dish machine not working properly. maintenance called. |
| 2017-05-19 |
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 ac vents and ceiling tiles gathering dust throug |
| 2017-05-19 |
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 souffle cup stored in garlic oil. cdi: cup moved and scoop with handle p |
| 2017-03-22 |
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 tomatoes cut yesterday with no date mark in prep unit. cdi: item labeled. observed babbaghanoush in a cooler drawer date marked for |
| 2017-03-22 |
13 |
3-302.11(a) separate raw animal foods from ready to eat foods. -pf observed pan of raw bacon stored over fully cooked sausage. cdi: sausage moved to a rack of all rte foods. |
| 2017-03-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ham stored in prep top cooler above 45f. cdi: ham rapidly cooled in reach in cooler. |
| 2017-03-22 |
33 |
3-501.13 use approved thawing methods. observed sausage thawing in standing water in prep sink. cdi: water turned on to run over product. |
| 2017-03-22 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p facility's procedure states that items must be labeled raw 165. non-continuously cooked salmon were stored properly but did |
| 2017-03-22 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on floor at lunch prep area. cdi: bucket relocated.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer to be |
| 2017-03-22 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on cooler drawer at lunch station. observed wall of downstairs walk in cooler to be damaged. |
| 2017-03-22 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed no labeling on se |
| 2016-12-02 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf- 1pt- observed handwashing sinks in the bakery and produce prep areas with a water temp of 67f. cdi- pic contacted maintenance and brought the water temp back to the proper level,.6-301.12 provide pap |
| 2016-12-02 |
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- 1.5pts- observed pasta and bechamel both prepped yesterday and at a temperature of 50 and 55 respectfully. cdi- pic voluntarily di |
| 2016-12-02 |
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 several items such as tomatoes and spinach in the flip top not date labeled. also observed turkey and chicken in the walk in coole |
| 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- 0 pts- observed several salads in the walk in covered with a temperature of 48f. a |
| 2016-12-02 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p- 0 pts- observed beef noncontinuous cooked without proper record keeping. cdi- pic corrected documentation. |
| 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. -0pts- observed dust build up on the fans inside of the walk in. also, observed dust and grease build up in the front cooking area. clean equipment at a freq |
| 2016-12-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -0pts- observed tiles throughout the facility detached and in poor repair. |
| 2016-12-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed delivery on the floor of the walk-ins. put away in a timely manner. |
| 2016-09-14 |
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 damaged floor in the kitchen. repair. -0- |
| 2016-09-14 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at the drain of the handsink near the dish room. repair. -1- |
| 2016-09-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans on drying shelves and glass in the bar. cdi - pic instructed employee to separate for air drying. -0- |
| 2016-09-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on pizza paddle, pans and scoops. cdi - pic placed these in the dish room for cleaning. -1.5- |
| 2016-06-22 |
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 two dish employees spray off yellow dishwashing gloves and wipe |
| 2016-06-22 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed washed produce stored under unwashed produce. cdi - pic stated washed produce will be placed on designated shelf above unwashed. -0- |
| 2016-06-22 |
33 |
3-501.13 use approved thawing methods. observed bratwurst thawing under running water at 82f. cdi - pic instructed immediate cooking of product. -0- |
| 2016-06-22 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed four buckets of sanitizer with wiping cloths inside stored on the floor. cdi - pic instructed buckets off the floor and onto lower shelf of prep table. -0- |
| 2016-06-22 |
45 |
4-501.11 maintain equipment in good repair. observed low boy out of service. replacement is downstairs waiting for installation. -0- |
| 2016-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving with buildup and clean dishes stored directly on the shelf. clean the shelving. -.5- |
| 2016-06-22 |
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 flood cleaning ring around the floor at the spot |
| 2016-06-22 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed stickers present denoting the type of fruit at the salad bar for customer self-service. remove stickers or let customers know to wash before eating. -0- |
| 2016-02-25 |
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 walls in dish area frp board peeling. -0 points- |
| 2016-02-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-02-25 |
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 pork butts cooling in large volume should be spread out to facillitate c |
| 2016-02-25 |
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 one wheel of brie not date markedin walk in cdi date marked. -0 points- |
| 2016-02-25 |
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 pork butts cooling greater than 6 hours at 56 degrees . cdi discarded. |
| 2015-12-11 |
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 with patches missing from the rubber finish. refinish |
| 2015-12-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans near 3-comp sink. cdi - demonstrated separating pans, allowing them to dry, before stacking. -0- |
| 2015-12-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed four wet wiping cloths on counters in kitchen and one on floor by soup kettle. cdi - pic placed in solution. -0- |
| 2015-12-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed yellow food debris on lip area of wine glass and food debris on knives stored in holder as clean. cdi - item washed. -1.5- |
| 2015-12-11 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at two handwash sinks. cdi - signs provided today. -0- |
| 2015-12-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed soup stored over lids for to-go containers. cdi - pic voluntarily discarded soup. -1- |
| 2015-07-29 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf. observed employee handling lettuce with bare hands. cdi lettuce discarded and hands washed. |
| 2015-07-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed cooked broccoli and chicken soup held below 135f. cdi items reheated for hot holding. |
| 2015-07-29 |
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 romesco sauce, roasted garlic and other tcs item held over 7 days. cdi items discarded. |
| 2015-07-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed two containers of lettuce overstacked in the prep top. cdi items separated into smaller portion for proper cold holding. |
| 2015-03-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed utensils on drying rack that were wet nested. |
| 2015-03-11 |
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 sloced tomatoes not dated. cdi items dated. repeat. 3-501.18 discard the food requiring date labels once time/temperature window h |
| 2015-03-11 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf. observed facility with salmon letters but unable to connect purveyor to distributing company. verification required. |
| 2015-03-11 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employee putting on gloves without handwashing. cdi hands washed gloves donned. |
| 2014-10-22 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed facility with hood in bakery area soiled with deb |
| 2014-10-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 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 facility with red |
| 2014-10-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled dishes in facility. repeat.4-501.114 manual and mec |
| 2014-06-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed a few soiled plates by from grill area. cdi items moved to dish room for cleaning. repeat. |
| 2014-06-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be stored to final cook temperature. observed parcooked ground beef stored on top of wraps in cooler drawer. cdi item discarded. |
| 2014-06-16 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods that are held in the facility for 24 hours or more shall be dated. observed zucchini and butter in facility not labeled. cdi item |
| 2014-06-16 |
31 |
3-501.15 cooling methods - pf. foods shall be left uncovered, separated into smaller portions, and placed in shallow containers. observed cole slaw in cooler covered and at 5 |
| 2014-06-16 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces shall be cleaned to prevent accumulation of debris. observed cover of rice cooker and blender soiled with debris. |
| 2014-06-16 |
39 |
3-304.14 wiping cloths, use limitation - c. chemical sanitizer buckets shall be kept up off the floor. observed sanitizer buckets on floor in the kitchen. |
| 2014-06-16 |
37 |
3-307.11 miscellaneous sources of contamination - c. food shall be protected to prevent other sources of contamination. observed ice bin at front bar uncovered and no one was actively using. |
| 2014-01-06 |
7 |
3-301.11 preventing contamination from hands. employees who contacts exposed ready to eat foods with bare hands must cook foods to at least 165f at the time the rte food is being added as an ingredient to a food. observed employee cutting vegetables at th |
| 2014-01-06 |
14 |
4-501.114 manual and mechanical ware washing equipment, chemical sanitization-temperature, ph, concentration and hardness. the dish machine must sanitize as required by the rules. observed the bar dish machine was not sanitizing as indicated by a test s |
| 2014-01-06 |
31 |
3-501.15 cooling methods. cooling shall be accomplished through placing foods in shallow pans, separating food in thinner portions, or using rapid cooling equipment. observed two big plastic containers filled with cooked pasta at 70f, and large container |
| 2014-01-06 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. foods used for cold holding should be at 45f-41f or below. observed lettuce at 48f and mixed lettuce at 50f in prep units. cdi some of the |
| 2013-09-26 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. observed the menu's had a reminder but no disclosure. rvr. |
| 2013-09-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. maintain cold food at 45f or below. observed leak cream at 54f. cdi- voluntary discard. |
| 2013-09-26 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding. maintain hot food at 135f or greater. observed cooked potatoes in employee dining at 124f in the front of the pan. cdi |
| 2013-03-13 |
23 |
facility needs a clear consumer advisory for tuna and steak. the advisory must include the reminder and disclosure. facility currently has a reminder; but no disclosure and the asterisk has multiple meanings. cdi. |
| 2013-03-13 |
20 |
the service refrigerator was holding phf (tcs foods) such as cut melon at 46-47f. cdi. monitor this unit as it is well used. |
| 2013-03-13 |
8 |
hand sinks shall be used for handwashing only. observed the bar hand sink had been used as a dump sink. cdi by instruction. |
| 2012-12-06 |
19 |
keep hot food 135f or higher. observed salmon 122f on the hot line. facility is working on a time as a public health control process as food is left out for <4 hours and discarded. cdi by reheating. |
| 2012-12-06 |
16 |
facility must comply with section 3-401.14 for the non-continuous cooking of raw animal foods including submitting written procedures for approval. observed chicken being par cooked. cdi by instruction. |
| 2012-12-06 |
21 |
the facility must indicate on date labels when items are frozen and thawed. observed items such as meatloaf which were prepared over 7 days ago and just thawed were not marked to indicate freezing and appeared to be out of date. cdi by instruction. |
| 2012-12-06 |
8 |
hand sinks shall be used for handwashing only. observed one of the hand sinks on the front line being used as a shelf for saran wrap and a spoon. cdi. |
| 2012-12-06 |
39 |
wiping cloths shall be held in sanitizer between uses. observed wet wiping cloths on cutting boards. cdi by instruction. |
| 2012-12-06 |
23 |
facility must cook food thoroughly or provide a consumer advisory which meets 3-603.11. observed the facility serves raw tuns. also; facility must provide a consumer advisory for steaks; cook thoroughly; or provide documentation that the beef is whole m |
| 2012-12-06 |
6 |
employees must wash their hands when soiled before working with food or handling clean utensils. observed the food employee working the dish machine to handle dirty dish and then clean dishes without washing her hands between the two. cdi by instruction |