| Violation Date |
Code |
Description |
| 2019-01-25 |
54 |
6-303.11 light shall be 50 foot candles at a surface where a food employee is working with food or working with utensils and equipment such as knives, slicers, grinders, or saws where employee safety is a factor. light measured low in the following areas: |
| 2019-01-25 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.comment: continue to clean outside dumpster area and remove loose trash that is not apart of the establishment. management i |
| 2019-01-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.comment: observed wiping cloths scattered on prep tables. keep wiping cloths inside sanitizer buckets. |
| 2019-01-25 |
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. -pfobserved cut lettuce cooling in the reach in cooler tightly covered with plastic lid |
| 2019-01-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -pobserved lettuce stacked high in sandwich prep cooler. leaf lettuce was at 42f, chopped lettuce at 47f, and lettuce mix at 44f. cdi. the pic (person in charge) moved the lettuce into smal |
| 2019-01-25 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -pcomment: observed chopped lettuce cooling from 64f to 60f within a total of 40 minutes. according to the cooling calculator, the |
| 2018-10-31 |
54 |
6-303.11 intensity-lighting - ccomment: light measured low in the following areas: 7.83 foot candles above prep cooler, 6.06 foot candles above grill/fryer, 5.35 foot candles above prep sink, and 6.81 foot candles above steam well. light shall be 50 foot |
| 2018-10-31 |
52 |
5-501.114 using drain plugs - c; 5-501.115 maintaining refuse areas and enclosures - c; 5-501.111 area, enclosures and receptacles, good repair - ccomment: obtain a drain plug for the right dumpster outside. ensure drain plug on dumpster, waste containers |
| 2018-10-31 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pcomment: quaternary ammonia measured at 100ppm in sanitizer bucket and at the three compartment sink. maintain quaternary sanitizer |
| 2018-10-31 |
6 |
2-301.14 when to wash - pobserved employee remove gloves from working in the dish pit area and go to the food prep area. observed employee handle raw food then switch to work with ready to eat food without first washing hands. cdi (corrected during inspec |
| 2018-06-26 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed bartender using a multi-use towel to dry hands and not using a protective barrier. cdi re |
| 2018-06-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food processor and grater with minor food debris. cdi items were returned to ware washing. |
| 2018-06-26 |
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 at time of inspection respectively, observed chili cooling. after 45 minutes took another temperature; based on the cooling rate prod |
| 2018-06-26 |
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 chili being put in tall boy reach in unit still above 70 degrees and tight |
| 2018-06-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the food establishment. make sure to have pest control address and keep doors closed. |
| 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 dusty fan in kitchen. make sure to increase cleaning frequency. |
| 2018-06-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone being stored on a food preparation surface near equipment. make sure to have a designated area to ensure contaminatio |
| 2018-01-02 |
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 towel dispenser in mens bathroom. |
| 2018-01-02 |
45 |
4-501.11 maintain equipment in good repair. observed broken gasket on reach in cooler. |
| 2018-01-02 |
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 containers of ketchup and mustard with no labels. cdi by labeling containers. |
| 2017-08-03 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed shared dumpster with lids open and trash scattered around the dumpsters. |
| 2017-08-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed a thin layer of greasy build up on the shelving above the prep surfaces. |
| 2017-08-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one container and slicer stored as clean with slight debris build up. cdi by removal to dish area for recleaning.4-602.11 clean the equipment and uten |
| 2017-04-13 |
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 containers of water, margerine and worcestershire sauce with no labels. cdi by labeling all bottles of sauces and spices. |
| 2017-04-13 |
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 of debris on the shelving above the prep surfaces. |
| 2017-04-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris build up on the slicer. disassemble and clean routinely to prevent the build up of debris. |
| 2017-04-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open doors and lids on two of the shared outside dumpsters. cdi by closing lids. |
| 2017-01-18 |
52 |
observed debris collecting in dumpster area.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. |
| 2017-01-18 |
45 |
observed 2 damaged cutting boards, ruff and one had area with deep cut. repeat non-compliance: observed pitcher in 2 door collecting waste water from condensation.4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can |
| 2017-01-18 |
21 |
observed tomatoes sliced day prior being labeled today.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf if food is to stay more than 24 hours label at time of packaging. |
| 2017-01-18 |
14 |
observed residue on guard of ice machine. observed one knife stored as clean with residue on handle.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.4-602.11 clean the equipment and utensils used with tcs |
| 2017-01-18 |
8 |
observed no hand wash signs at hand sink in kitchen.6-301.14 post a handwash sign at each handsink. |
| 2017-01-18 |
1 |
observed no ansi accredited food safety pic at time of inspection.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2016-07-21 |
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 sauce squeeze bottles stored without labels. cdi by labeling while onsite. |
| 2016-07-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf facility has hand crafted burgers section (can be undercooked according to the pic), as well as salads section and |
| 2016-07-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 3 chemical spray bottle unlabeled in the can wash area. cdi by labeling while onsite. |
| 2016-07-21 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf observed an ambient air thermometer inside the bar cooler (used for heavy cream storage) broken. cdi by replacing. |
| 2016-07-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the correct concentration in between uses. observed bar wiping cloth sanitizers at 50ppm. cdi by replacing with 200ppm. |
| 2016-07-21 |
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 food employee wearing a watch. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting expose |
| 2016-07-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed an employee towel drying utensils. also observed metal pans and plastic food containers stacked while wet. |
| 2016-07-21 |
45 |
4-501.11 maintain equipment in good repair. observed the 2 door reach in cooler leaking into a pitcher. |
| 2016-07-21 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in the female restroom. |
| 2016-07-21 |
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. repair damaged areas of the wall coving. replace missing restroom vent cover. 6-501.12 |
| 2016-04-04 |
52 |
5-501.115 maintaining refuse areas and enclosures - c observed dumpster doors ajar. keep dumpster doors closed. |
| 2016-04-04 |
33 |
3-501.13 thawing - c observed shrimp in cooler at 57f. pic produced receipt from grocery store next door purchased frozen 1 hour before. cdi-put ice in pan to cool faster. thaw under refrigeration or cold (<70f) running water. **use approved thawing m |
| 2016-04-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed opened cut lettuce and cut tomatoes not date marked. cdi-dated lettuce and tomato. discussion with owner about date marking rules. |
| 2016-04-04 |
6 |
2-301.14 when to wash - p observed employees turning off water with hands. cdi-instruction with pic to turn off water using paper towel so hands are not recontaminated. |
| 2016-01-11 |
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 black bean and corn salsa date marked 12/30 on 1/11. salsa with black beans is considered tcs |
| 2016-01-11 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p- observed build-up on the slicer. cdi- properly cleaned during inspection. |
| 2015-07-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried build up on the food contact portion of the slicer. cdi by cleaning. 4-602.11 clean the equipment and utensils used with nontcs foods as require |
| 2015-07-23 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed one spoiled whole tomatos in a bunch. cdi by voluntary disposal. |
| 2015-07-23 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed one container of black bean burgers missing a date label. cdi product was properly label. |
| 2015-07-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on the same drainboard as tomatoes. cdi by voluntary disposal. |
| 2015-07-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a presence of fruit flies isolated to the beer tap area. |
| 2015-07-23 |
45 |
4-501.11 maintain equipment in good repair. observed a torn gasket on the back area 2 door reach in. |
| 2015-07-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed an in use wiping cloth used to wipe down the cutting board, soiled and stored on the prep table. |
| 2015-07-23 |
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 an in use knife stored in between the prep cooler and a table. |
| 2015-07-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed the cook wearing a bracelet. |
| 2015-01-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal items such as gift bags and cups stored on clean drainboard side of not-currently-in-use three compartment sink. cdi - moved.6-3 |
| 2015-01-15 |
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 back (right side) wall in can wash. observed missing floor tiles under |
| 2015-01-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed spilled liquids under bar mats in beer cooler. |
| 2015-01-15 |
45 |
4-501.11 maintain equipment in good repair. observed rusted lower shelf on prep table. 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed food processor labeled for househol |
| 2015-01-15 |
42 |
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 cutting boards stored behind faucets at three compartment sink. repeat |
| 2015-01-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic working with food yet not wearing beard guard for full beartd. he stated that beard guards had been ordered. |
| 2015-01-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf . observed two unlabeled spray bottles - cleaner and sanitizer. cdi - both discarded, new labeled bottles placed into service. |
| 2014-10-17 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf. observed bar employee cutting limes with bare hands. |
| 2014-10-17 |
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 medium size covered tub of chili cooling in upright cooler and measuring |
| 2014-10-17 |
42 |
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 cleaned cutting board draining propped up behind faucets of three compa |
| 2014-10-17 |
45 |
4-501.11 maintain equipment in good repair. observed lower shelf of prep table is rusty. |
| 2014-10-17 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing tiles under and behind equipment in dish room. |
| 2014-03-31 |
53 |
6-201.11 floors, walls and ceilings shall be in good repair. observed floor repair (tiles missing) in dish machine room. |
| 2014-03-31 |
39 |
3-304.14. store wet wiping cloths in sanitizer between uses. observed 1 wet cloth on prep table. |
| 2014-03-31 |
21 |
3-501.17 properly date mark tcs (time/temperature control for safety), rte (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. only item in need of date mark is american cheese. educated staff. |
| 2014-03-31 |
13 |
3-302.11(a) separate raw animal foods in storage, preparation, and display by required final cook temperatures. observed eggs stored over ready to eat food and beverages in refirgerator. facility moved eggs to designated area. |
| 2014-03-31 |
4 |
2-401.11 all employee beverages must be covered and stored in a manner to prevent contamination. observed beverage stored on clean drainboard. observed personal cinnamon rolls on prep table. both were moved to designated area. |
| 2014-03-31 |
2 |
2-103.11 the person in charge shall ensure that food employees are informed of their responsibility to report illnesses. facility advised everyone signed a copy of their health policy but did not have a copy on site. i left a copy for them to post/review. |
| 2013-10-17 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed roasted red peppers 53f, cheese 50f, cdi by cooling. |
| 2013-10-17 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-10-17 |
26 |
7-102.11 ensure all working containers of chemicals are properly labeled with common name. observed no label on bottle, cdi by labeling. |
| 2013-01-22 |
54 |
at least 50 foot candles of light is required at a surface where a employee is working with food or utensils. lighting above prep sink and prep table (next to hot hold) is very dim. dome lights that were originally installed are no longer functional. |
| 2013-01-22 |
1 |
at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a t |
| 2013-01-22 |
2 |
employees must be educated on facility's employee health policy. facility has hard copies of employee health policy that all employees have reviewed and signed; but employees could not remember the different sections of the policy. recommended reviewing p |
| 2013-01-22 |
13 |
food shall be separated to prevent possible contamination. observed open container of raw shrimp and open container of raw steak slices stored above large bag of tortilla chips in freezer. staff rearranged during inspection. |
| 2013-01-22 |
21 |
facility has moved to date marking products. only item observed that needs to be date marked is american cheese. reminder: the potato salad and pasta salad must be discarded by the end of the day as today marks the 7th day of holding. |
| 2013-01-22 |
23 |
facility has added a consumer advisory to their menu. add an asterisk next to cooked to order to correspond with the reminder (which has an asterisk) at the bottom. also; be sure you have the reminder on both sides of menu. currently; it is only on one si |
| 2013-01-22 |
6 |
hands shall be washed before donning gloves for working with food. observed staff wash hands before donning gloves the first time; but not between glove uses. educated and employee complied. |
| 2013-01-22 |
41 |
utensils shall be properly stored between uses. observed ice scoop stored in a container with debris/growth accumulating in the bottom. staff pulled and washed scoop and container during inspection. |
| 2013-01-22 |
45 |
equipment shall be in good repair. repair cold handle on hand wash sink (it is stripped). |
| 2013-01-22 |
47 |
equipment and non food contact surfaces shall be kept free of dust; dirt and food residue. observed shelving across from dish machine with sticky debris build up. observed hand mixer heavily soiled. |
| 2013-01-22 |
53 |
floors and walls shall be easily cleanable. observed floor tiles damaged and missing rear area of kitchen (near dish machine). front of can wash is wooden and chipping. this area needs to be repaired. |
| 2013-01-22 |
31 |
cooling shall be accomplished using an approved method. observed large container of soup sitting out on prep table cooling. soup temped at 105-154f. you must actively cool. staff placed container on ice bath and i advised to stir frequently. recommend usi |
| 2012-10-29 |
2 |
person in charge did not have an official employee health policy in place. i left the fda handout for him to discuss with his staff. advised the employee health policy is now required and we may question staff upon next inspection. corrected through educa |
| 2012-10-29 |
45 |
replace missing water handles on dump sink and prewash sink at dish machine. |
| 2012-10-29 |
34 |
provide a thermometer that is able to test thin masses; such as meat patties and fish filets. 3 dial thermometers were on site. provide ambient air thermometer in beer cooler where half n half is stored. |
| 2012-10-29 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners shall be identified with the common name of the material. observed glass cleaner unlabeled. staff labeled during inspection. |
| 2012-10-29 |
23 |
facility offers fish; burgers and beef cooked-to-order. the facility does have 2 signs posted in the facility with the reminder. explained the disclosure is also part of being in compliance. we discussed adding stickers to current menu to cover both discl |
| 2012-10-29 |
21 |
discussed proper date marking with facility. they are currently not date marking foods. advised items that are tcs foods (potentially hazardous)and ready-to-eat must be labeled. examples: cut leafy greens; cut tomatoes; soups; chicken salad. left hand out |
| 2012-10-29 |
13 |
observed hot dogs (wrapped in house) stored below other raw proteins in the freezer. placed hot dogs on top shelf and educated. |
| 2012-10-29 |
1 |
at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a t |