| Violation Date |
Code |
Description |
| 2018-12-11 |
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.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2018-12-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. comment: observed grease buildup in hood vent system above fryers/grill. observed debris on dough rolling cart. |
| 2018-12-11 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf no chlorine test strips avaliable for the dish machine. i will return within ten (10) days to verify compliance. |
| 2018-12-11 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.comment: ensure that the deep freezer in the back storage room is ansi/nsf approved. it seems to be domestic but i can not get to th |
| 2018-12-11 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment.comment: provide working ambient thermometers in two pizza prep coolers. |
| 2018-12-11 |
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 cheese sauce cooling in the walk in cooler in 3 medium size lexan containe |
| 2018-12-11 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2018-09-27 |
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 tiles in floor at dish machine. |
| 2018-09-27 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed can wash faucet with hose attached without back flow prevention device. 10 day verification required. |
| 2018-09-27 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on prep unit 2 in need of replacement. |
| 2018-09-27 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed mushrooms not being washed before use. cdi took mushrooms to be washed. |
| 2018-06-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage being stored above clean equipment. cdi drink was relocated to bottom shelf. |
| 2018-06-20 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed dish employee enter food establishment (through back door) and proceed to go to clean side to put clean dishes away without washing hands. cdi food employee stopped and directed to w |
| 2018-06-20 |
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 brie dated for 6/12. observed pasta dated for last wednesday. observed tofu with no date marking |
| 2018-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed dressings cold holding on line above 45 degrees. cdi pan was insulated with ice. repeat. points not escalated due to only issues with cold holding. however in future, if seen fu |
| 2018-06-20 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing such as basin, baseboards, spray arms etc shall be cleaned every 24 hours, as often as accumulation occurs or prior to use. observed basin and spray arm in ware washing with sign |
| 2018-06-20 |
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 in kitchen with minor build-up. make su |
| 2018-06-20 |
45 |
4-501.11 maintain equipment in good repair. observe far left unit with container underneath collecting water. observed far right unit with standing water inside of bottom. make sure to have it repair. |
| 2018-01-29 |
49 |
5-205.15 maintain a plumbing system in good repair. small leaks today at the dishwasher spray arm and underneath the bar handsink. |
| 2018-01-29 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.some flour and dust build up on the dish rack in the dough room today. |
| 2018-01-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed drain flies in the facility. |
| 2018-01-29 |
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 grilled chicken that had been cooled on flat pans in the walk in cooler and |
| 2018-01-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved garlic and oil mixture and parm. cheese stored on ice at >45f today- cdi put on time to correct. recommend timing this product and throwing away after 4 hours. time as a public |
| 2017-10-31 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers sh |
| 2017-10-31 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. grease trap lid was open today. |
| 2017-10-31 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed a good humor freezer used for bar foods and a chest freezer used for the same- provide evidence that these are approved. |
| 2017-10-31 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.line knife was stored betweeen the flip top lid and the side of alcove(which cannot be cleaned every 4 hours). store knife on a c |
| 2017-10-31 |
26 |
7-101.11 identifying information, prominence-original containers - pf7-201.11 store toxic materials to avoid contamination. -pobserved an unlabeled bottle of degreasor stored on the prep sink- cdi bottle labeled and moved to the approved chemical storage |
| 2017-10-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved the slicer stored as clean with cheese debris still on food contact portions- slicer is hard to take apart and clean- vr within10 days to be sure this |
| 2017-10-31 |
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. -pobserved an employee mixing cut lettuce for a salad with their bare hands. cdi lettuce discarded and employee donne |
| 2017-08-16 |
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. -pobserved marinara that had been cooling since last night still at >45f today- discarded to correct. |
| 2017-08-16 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved the degreasor spray bottle stored on the side of the prep sink today- moved to below prep to correct. |
| 2017-08-16 |
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. -pfmarinara was cooling in a deep portion, tightly covered in a plastic container- disc |
| 2017-08-16 |
42 |
4-904.11 kitchenware and tableware-preventing contamination - cobserved plates and napkins for the buffet stored with the food side up where customers are able to easily contaminate. plates inverted today and napkins removed from bar. |
| 2017-08-16 |
45 |
4-501.11 maintain equipment in good repair.observed the walk in cooler door threshold with gapped and bent metal- the door overall looks great due to the new metal covering- keep working on it.observed a lemon press with peeling paint- discarded by pic |
| 2017-05-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed a new dumpster that is missing its side door. |
| 2017-05-02 |
50 |
5-401.11 capacity and drainage - cobserved a floor drain stopped up today(not connected to a sink). |
| 2017-05-02 |
45 |
4-501.11 maintain equipment in good repair.observed the walk in cooler still damaged. pic has hired a company to replace the door- observed the quote and email exchange today during the inspection. |
| 2017-05-02 |
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. -pfobserved chopped lettuce cooling in a very deep portion tightly covered and in a pla |
| 2017-05-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved bleach in a spray bottle that was labeled |
| 2017-05-02 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved lasagna that had been cooked yesterday and portioned today, dated as made today. monday sticker placed on all lasagna today to cor |
| 2017-05-02 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken stored over crab cake mix- chicken moved to the bottom shelf to correct. |
| 2017-02-14 |
51 |
observed no covered trash can in the employee restroom.5-501.17 provide a covered waste bin in female restrooms. |
| 2017-02-14 |
45 |
observed a damaged adn rusted walk in door- pic stated that they are trying to find a replacement.4-501.11 maintain equipment in good repair. |
| 2017-02-14 |
38 |
observed a food service worker with a wrist watch on.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |
| 2017-02-14 |
31 |
observed canned sauce that has seasonings added- cooling in a large plastic containers and in a very deep portion. discussed the need to use ice paddles, reduce quantity or pre chill ingredients. sauce was not out of temp. but was clearly warmer than ot |
| 2017-02-14 |
20 |
observed sliced tomato holding at >45f- moved to lower portion of make table to correct- do not store above other pans on teh top.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-11-10 |
17 |
observed queso that had been reheating from a fresh state for only about 15 minutes and it was at 49f but double panned. queso sent to microwave to reheat quickly to 135f,.3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 ho |
| 2016-11-10 |
36 |
observed a few gnats in the facility and a fly.much better than what was recorded last inspection. keep working on this.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2016-11-10 |
21 |
observed turkey breast that was cooked on 11/2 and asiago/garlic/oil mix from 11/3- both were past 7 days and were discarded during the inspection.3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been |
| 2016-11-10 |
45 |
observed holes and rough hard to clean metal on the walk in cooler door and around the edges of it. observed a rusted walk in handle- resurface or replace.4-502.11(a) maintain utensils in good repair. |
| 2016-07-20 |
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 and missing floor tiles in the kitchen under the prep sink and near th |
| 2016-07-20 |
45 |
4-501.11 maintain equipment in good repair. observed peeling, rusty shelving in the walk in cooler and walk in handle that needs to be resurfaced or replaced. resurface or replace these. -0- |
| 2016-07-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed plastic catering jugs stored on the floor of the dry storage outside. cdi - pic moved to high shelf. -0- |
| 2016-07-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored directly on the floor. cdi - pic moved to soiled linen container. repeat -1-3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. |
| 2016-07-20 |
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 employee making tea with a wrist watch present on the arm. cdi - oic instructed removal of watch. -0- |
| 2016-07-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats near the bar area. pic stated drain treatment for insects took place this morning, but facility will maintain regularly scheduled pest control. -0- |
| 2016-07-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed soda nozzle in the bar with heavy buildup inside. cdi - pic cleaned during the inspection. -1.5- |
| 2016-04-25 |
54 |
6-202.11 light bulbs, protective shielding - c observed bulbs not shielded or shatterproof in dry storage shed. **6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2016-04-25 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c observed damaged floor tiles in kitchen. flooring with grease and build-up behind equipment. **keep floors, walls, and ceilings clean and in good repair. |
| 2016-04-25 |
42 |
repeat: 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. lid for prep cooler stored on the floor next to pizza oven. cdi- verbal correction to store lid off the floor between u |
| 2016-04-25 |
39 |
3-304.14 wiping cloths, use limitation - c observed wiping rags out on the prep surfaces. **3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. |
| 2016-04-25 |
37 |
3-306.11 food display-preventing contamination by consumers - p observed buffet (new) table up on bar with inadequate protection from customers. buffet not open at the time. cdi-pic and owner said they would add a piece of shield extending it verticall |
| 2016-04-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed brie, tomatoes and individually bagged chicken (loose in cooler) not date marked. pic said chicken and tomatoes were freshly prepped a |
| 2016-01-25 |
8 |
6-301.14 post a handwash sign at each handsink. observed two handsinks without handwash signs. pic stated signs were on the recently replaced paper towel dispensers. cdi - signs placed on new dispensers today. -0- |
| 2016-01-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on the floor near drain that backsplashes. cdi - pic instructed removal of cloth and contacted plumber for repair. -0- |
| 2016-01-25 |
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 waitress using cups to scoop ice for customers. cdi - pic instructed employee to use ice scoop. -1.5- |
| 2016-01-25 |
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 flour buildup behind proofer, grease buildup beh |
| 2016-01-25 |
50 |
5-402.13 maintain sanitary sewage system.-p observed wet greasy waste on lid of grease trap located under 3-comp sink. cdi - pic contacted grease trap pumper for service call. -0- |
| 2015-10-21 |
54 |
6-303.11 intensity-lighting - c observed blown light bulb in walk in cooler. replace. -0- |
| 2015-10-21 |
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 oily hand prints on ceiling of men's restroom. c |
| 2015-10-21 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed urine stain under urinal, running along the pipe leading away from the bowl. clean. -0- |
| 2015-10-21 |
45 |
4-501.11 maintain equipment in good repair. observed missing bulb on pizza hot holding unit. replace and monitor for temperature consistency. -0- |
| 2015-10-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked shallow pans on drying rack near the entrance to the kitchen. use pyramid stacking or similar method to facilitate air drying. -0- |
| 2015-10-21 |
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 working container in a pan in the prep cooler and on top of pizza station. label all items not in the original |
| 2015-10-21 |
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 deep container of salsa verde cooling with ice paddle present prior to rea |
| 2015-10-21 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed cleaner containers stored above exposed paper towels in cabinet next to handsink in women's restroom. cdi - pic switched the shelves of the cleaner and the paper towels, placing the paper |
| 2015-10-21 |
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 date mark labels on pans that have been washed with the wrong sticker present and the wrong dat |
| 2015-10-21 |
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 salsa verde cooling on cutting board at 146f at beginning of inspection in a deep pan. with 8 minutes left of the two hours |
| 2015-07-23 |
13 |
.3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored in prep cooler between raw fish and raw shrimp. cdi - three pans of raw chicken moved to the same area and the fish and shrimp were moved together. |
| 2015-07-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed marinara sauce hot holding at 110f. hot holding unit had been adjusted down. cdi - marinara reheated and placed in hot holding. |
| 2015-07-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats and flies in the area leading from the bar to the bathroom. provide appropriate pest control measures to eliminate flies. |
| 2015-07-23 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed three to-go trays with the food contact surface facing up with debris present inside. cdi - pic voluntarily discarded of these items. |
| 2015-07-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed black beans cold holding in prep cooler at 50f. cdi - black beans placed in walk in to cool. |
| 2015-07-23 |
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 large bucket of sauce cooling with ice paddle between the pizza oven and s |
| 2015-07-23 |
49 |
5-205.15 maintain a plumbing system in good repair. observed cold water faucet stripped in the bar. repair. |
| 2015-07-23 |
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 ceiling in men's restroom with oily fingerprints |
| 2015-07-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust buildup on the vents in both restroom and rust present on both vent covers near the dish room. clean dust and replace rusty covers. observed sp |
| 2015-03-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. pink mold on both tea urn nozzles at beverage station. cdi- operators gregory and liz were advised, nozzle cleaned. |
| 2015-03-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee not wearing hair restraint during active food prep. cdi- employee put on hair net. |
| 2015-03-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. one wet wiping cloth used under one |
| 2015-03-16 |
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 containers of oils, dry mixes, and seasonings and some stored not labeled throughout facility not labeled per the rule. cdi |
| 2015-03-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris and food debris in gaskets of prep coolers. cdi- verbal correction; cleaning is needed. |
| 2015-03-16 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. walls in walk in cooler are peeling. cdi- repair |
| 2015-03-16 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. lid for prep cooler stored on the floor next to pizza oven. operator gregory taylor advised that lid will be washed. cdi- verbal |
| 2014-10-21 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed peeling ceiling in walk-in cooler room.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; li |
| 2014-10-21 |
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 lasagnas cooling on table top for at least a couple of hours, 112 f. foun |
| 2014-10-21 |
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 chicken wings not date marked. facility uses day dot marking system. when using day dots, the calendar date needs to be on the dot |
| 2014-10-21 |
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 baked lasagnas cooling on table top 112 f, with time removed from oven 3 hours previous. lasagnas would not have reached 7 |
| 2014-07-25 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c: do not mix employee food with retail food. designate a separate and clearly defined space for personal storage. observed employee ceviche on middle shelf of walk-in coole |
| 2014-07-25 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p: promptly dispose of tcs foods after maximum holding period has elapsed. observed house made banana pudding expired. cdi- discard pudding. |
| 2014-07-25 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p: observed dish machine not sanitizing. test strips shoed cl of 0ppm. cdi- tecnician called for. |
| 2014-04-02 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: sinks designated for handwashing shall be accessible for use at all times. found pitcher with soaking soda nozzles in bar handsink. cdi- pitcher removed. |
| 2014-04-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: properly and promptly date mark ready-to-eat tcs foods with date of preparation. found chicken cooked previous day not date marked. found deli |
| 2014-02-11 |
53 |
6-501.12 cleaning, frequency and restrictions - c: clean floors with a frequency to prevent accumulation of dirt and debris. observed cleaning of floors needed especially under and behind equipment. |
| 2014-02-11 |
45 |
4-202.11 food-contact surfaces-cleanability - pf: replace or resurface cutting boards when they become heavily scarred. observed multiple cutting boards in facility with gouges, grooves, and cuts. cdi- new boards ordered while on site. |
| 2014-02-11 |
31 |
3-501.15 cooling methods - pf: cool tcs foods by effective methods to acheive time / temperature requiremnts for cooling. observed large, dense volumes of marinara and black beans to be cooled with one ice wand, then moved to cooler. cdi- volume of marina |
| 2014-02-11 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: keep ice machines clean. observed black and pink mold in roof of ice bin portion of ice machine. cdi- machine broken down and cleaned while on site. |
| 2014-02-11 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: handsinks shall be maintained accessible and and shall be used for no other purpose than for handwashing. observed dispenser nozzles in pitcher of sanitizer in bar handsink. cdi- pitcher mo |
| 2013-11-18 |
31 |
3-501.15 cooling methods - pf: rapidly cool foods to reach 70 f within two hours after they reach 135f in the cooling process. found tray of fried chicken wings at room temperature 86 f. immediately date marked and moved to freezer for rapid cooling. |
| 2013-11-18 |
39 |
3-304.14 wiping cloths, use limitation - c: cloths used for wiping shall remain clean, and stored in a sanitizer between uses. observed some damp cloths on surfaces in kitchen. |
| 2013-11-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: promptly and properly date mark potentially hazardous foods with date of preparation. found portioned penne pastas from previous day not date |
| 2013-11-18 |
45 |
promptly replace torn gaskets when damage occurs. observed shredded cooler gasket. pic produced invoice for scheduled repairs. |
| 2013-09-11 |
45 |
4-101.19 nonfood-contact surfaces: keep non-food contact surfaces of equipment in good repair. replace splitting door gaskets in coolers as needed. |
| 2013-09-11 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition: properly and promptly dispose of ready-to-eat tcs foods that exceed the seven day maximum holding time. observed sliced ham dated eight days previous |
| 2013-09-11 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding: keep tcs foods hot at 135 f or above. observed several foods in small steam table below 135 f. refer to food temperature chart. |
| 2013-09-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation: separate raw animal foods from ready-to-eat foods in storage. observed unfrozen raw chicken in freezer over lasagna on speed cart. cdi- chicken moved to below lasagna. |
| 2013-09-11 |
2 |
2-103.11 (m) person in charge-duties: the pic shall ensure that all employees are informed of their responsibilities of reporting certain aspects of their health as required by law. observed a couple of newly hired employees have not signed employee healt |
| 2013-06-03 |
20 |
keep potentially hazardous food cold at 45 f or below. meatballs in prep cooler inexplicably 48 f. voluntarily discarded. |
| 2013-06-03 |
7 |
observed employee cutting green peppers for pizzas with bare hand contact. all batch to go on pizzas into oven. recommend still avoiding bare-hand contact for pizza ingredients. |
| 2013-06-03 |
19 |
keep potentially hazardous foods hot at 135 f or above. observed small quantity of black beans 104 f on holding unit but not on direct heat. cdi- voluntarily discarded. |
| 2013-06-03 |
21 |
properly date mark potentially hazardous; ready-to-eat foods. observed chicken on sheet trays in cooler not dated. cut greens not dated. some sauces not dated. cdi- dated or disposed of. |
| 2013-06-03 |
26 |
properly label all containers of poisonous or toxic materials. observed one unlabeled bottle of clear liquid said to be sanitizer. measured more than 200 ppm chlorine. discarded. |
| 2013-06-03 |
38 |
unless wearing intact gloves in good repair; a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. observed employee scooping ice with fingernail polish on nails. discussion. |
| 2013-06-03 |
38 |
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 employee scooping ice with rings on fingers. |
| 2013-06-03 |
21 |
dispose of expired food promptly. observed some sauces in eighth day of storage. voluntarily discarded. remember the date of opening or preparation is day one. |
| 2013-03-12 |
43 |
store single use cups in plastic sleeve. observed one stack of cups uncovered. |
| 2013-03-12 |
39 |
cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be: |
| 2013-03-12 |
38 |
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. |
| 2013-03-12 |
38 |
food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and li |
| 2013-03-12 |
31 |
do not rely on equipment intended as cold holding equipment to preoperly cool foods. do not cover cooling foods until they have reached 45 f or below. observed cut tomatoes; chicken; in make coolers above 45 f. observed covered sauces and grated cheese in |
| 2013-03-12 |
21 |
properly date mark potentially hazardous; ready-to-eat foods. observed chicken wings not dated. observed chicken cooked previous day dated with current date; date chicken was pulled. cdi. |
| 2013-03-12 |
14 |
properly wash; rinse; and sanitize utensils by an approved method. observed low temp dish machine not sanitizing during regular use. found sanitizer source empty. cdi- new bucket attached. |
| 2012-12-12 |
21 |
date mark ready-to-eat potentially hazardous foods. observed inconsistent system. day labels with wrong date written; soup prepared same day with previous day's date labeled. pic stated soup was indeed prepared on day of inspection. in the future; the dat |
| 2012-12-12 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. observed no covered receptacle in women's restroom. |
| 2012-12-12 |
34 |
keep thermometers in coolers in good repair. observed one thermometer in reach-in portion of salad / pizza cooler broken. cdi new thermometer supplied. |
| 2012-12-12 |
31 |
cool foods to 45 f or below before covering. observed soup covered at 54 f. break cooling foods into shallow volumes for rapid cooling. soup cooling in walk-in in dense volume. cdi- soup uncovered; quick chilling equipment used to rapidly chill soup; move |
| 2012-12-12 |
14 |
clean tea nozzles and ice bins at a frequency to prevent buildup of mold. observed build-up in tea nozzles and baffle of ice machine. |