| Violation Date |
Code |
Description |
| 2018-11-28 |
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 cut lettuce, and cut tomatoes cooling in flip top units. pic stated lettuc |
| 2018-11-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory unclear, and confusing. consumer advisory had a clear disclosure but reminder was not c |
| 2018-11-28 |
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 one container of cooked crab meat without date mark. pic did not know when the crab meat was pre |
| 2018-11-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sauce(125), and beans(122) hot holding below 135f. pic stated hot well had broken 1 hr and 30 min prior to inspection, and had notified maintenance. pic placed beans and sauce |
| 2018-11-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed cups with build up stored as clean at bar. cdi, cups moved to be cleaned. |
| 2018-09-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored on the floor in walk in freezer. |
| 2018-09-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in sanitizer with concentration less than 200ppm quat. |
| 2018-09-28 |
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 utensils stored directly on a rack with visible rust, rack no longer effectively cleanable. |
| 2018-09-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer concentration at dish machine below 50ppm chlorine. cdi, new bottle of sanitizer provided, dish machine primed and set to 100ppm chlorine. |
| 2018-09-28 |
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 on shelving throughout establishment. observed improvement, less debris observed. |
| 2018-09-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with deep cuts, and stains. |
| 2018-06-21 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee contaminate hands after handwashing by using paper towel used to dry hands to wipe face. cdi, food employee corrected buy instruction, food employee washed hands. |
| 2018-06-21 |
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 floors in need of cleaning, specially under and |
| 2018-06-21 |
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 on shelving throughout establishment. |
| 2018-06-21 |
45 |
4-501.11 maintain equipment in good repair. observed ripped gasket at under counter cooler.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with deep cuts, and stains. |
| 2018-06-21 |
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 knifes stored in soiled knife slots. |
| 2018-06-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer solution with concentration below 200ppm quatt. |
| 2018-06-21 |
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 several meat containers of slaw and lettuce stored in under counter cooler |
| 2018-06-21 |
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 cooked crab meat stored in reach in cooler with expired date mark. cdi, item voluntarily discard |
| 2018-06-21 |
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 several metal containers of slaw and lettuce at 48f. slaw and lettuce were set to cool at 9 am. items did cot reach 45f with |
| 2018-06-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer concentration in sani buckets below 200ppm. cdi, sanitizer replaced at sani buckets. 4-601.11(a) equipment food contact surfaces and utensils shall b |
| 2018-01-03 |
36 |
repeat6-501.111 keep the premises free of insects, rodents, and other pests. observed live roaches in kitchen area. (points not increased due to improvement). |
| 2018-01-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above rte sandwiches in walk-in cooler. cdi raw chicken properly stored. |
| 2018-01-03 |
45 |
4-501.11 maintain equipment in good repair. observed split /torn gaskets on stand up unit doors in need of repair. observed broken cooling rack in walk-in in need of replacing. |
| 2017-10-31 |
47 |
4-601.11 (c ) 4-602.13 keep 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 (shelving inside walk-in cooler). |
| 2017-10-31 |
36 |
repeat6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous amounts of live fruit flies in front bar area. |
| 2017-10-31 |
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 bulk container 2 gallons of black beans inside walk-in cooler (coo |
| 2017-10-31 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic on site not certified in food safety training. |
| 2017-07-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous multi-use cups stacked wet in kitchen area. |
| 2017-07-17 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed fruit flies throughout kitchen area._ |
| 2017-07-17 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-07-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shell eggs stored above cooked rte foods in stand up cooler. cdi raw eggs properly stored. |
| 2017-04-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved multi-use drink cups stored clean with debris stuck to inside surfaces. |
| 2017-04-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on shelf above food products in back kitchen area. |
| 2017-04-26 |
33 |
3-501.13 use approved thawing methods. observed thawing using hot water (avacado). cdi cold water used. |
| 2017-04-26 |
36 |
repeat6-501.111keep the premises free of insects, rodents, and other pests.observed several fruit flies. |
| 2017-01-30 |
36 |
he /repeat6-501.111keep the premises free of insects, rodents, and other pests.observed several fruit flies in bar area. |
| 2017-01-30 |
20 |
. i repeat3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved container of cut lettuce stored inside prep cooler measuring 53f; (over stocked). cdi container placed into walk-in cooler. |
| 2017-01-30 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw eggs stored above beans and rte foods inside walk-in cooler; cdi all raw meats properly stored according to final temp. |
| 2016-11-14 |
45 |
4-501.11maintain equipment in good repair.observed damaged plastic containers throughout in need of replacing. |
| 2016-11-14 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed several fruit flies in kitchen area. |
| 2016-11-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut lettuce and cut tomatoes stored in prep cooler measuring 48-51f. cdi items placed into reach-in cooler to properly cool back down. |
| 2016-11-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved sanitizer at dish machiner not properly sanitizing during rinse cycle, cdi sanitizer container replaced and primed. |
| 2016-09-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chorizo holding at 113f next to grill. observed jerk chicken sandwiches holding at 88f. cdi: sandwiches placed on time as they were moving quickly through them. tphc paperwo |
| 2016-09-02 |
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 beans prepped from can cooling in wic. item was 64f at beginning and end of inspection. no rate of change occurred d |
| 2016-09-02 |
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 cooked pork loin stored in wic with no date mark. cdi: item voluntarily discarded. |
| 2016-09-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored in ric over cooked pork. cdi: shrimp relocated.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed rte |
| 2016-09-02 |
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 observed beans in wic cooling while covered in deep container. observed tomatoes i |
| 2016-09-02 |
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 unprotected light in wic.6-305.11/6-501.110 designate and use an area for the orderly storage of employee |
| 2016-09-02 |
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 scoop with no handle being used for vegetables in wic. |
| 2016-09-02 |
45 |
4-502.11(a) maintain utensils in good repair. observed cracked lids stored as clean on dish rack. cracked lexan and lid in wic cdi: items pulled from service.4-501.11 maintain equipment in good repair. observed cold hold drawers not working properly. |
| 2016-09-02 |
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 sealant under 3-comp sink. observed damaged tile baseboards throughou |
| 2016-09-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout mop sink area. |
| 2016-03-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked cups stored at bar. |
| 2016-03-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket below proper concentration at bar. cdi: bucket filled to proper concentration. repeat violation |
| 2016-03-17 |
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 beans, and chicken pieces cooling tightly covered in wic. cdi: beans disc |
| 2016-03-17 |
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 2 large lexans of black beans cooling from 9am at 62f. cdi: black beans discarded. |
| 2016-03-17 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with significant pink and black residue on chute. |
| 2016-02-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pitcher stored in handsink at bar. cdi: pitcher moved to 3-comp sink. discussion about only using sink for handwashing. |
| 2016-02-12 |
14 |
4-703.11 sanitizer contact timws shall be consistent with those on epa registered label use instructions. observed employee at bar sanitizing cups by dipping in sanitizer and setting aside to dry. contact time was instantaneous. contact time for sanitiz |
| 2016-02-12 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p bean soup in warmer was not reheated completely. cdi: item fully reheated to 165. |
| 2016-02-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet cloth on table. cdi: pic moved cloth to bucket. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed several buckets of sanitizer on |
| 2016-02-12 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed bottle of water, and shaker of fry seasoning, and powder sugar with no labels. |
| 2016-02-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed container of wedge salads above 45f. all other items in facility in temperature. cdi: item rapidly cooled in wic. repeat violation |
| 2015-08-10 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed foreign object or mold particle in ice. cdi- scooped foreign object out of ice bin. |
| 2015-08-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed some sticker residue attached to stacked containers.4-602.11 (e)(4) clean the equipment and utensils used with non tcs foods as required to avoid con |
| 2015-08-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: guacamole prepared previous day 47 f. cdi- returned to walk-in for cooling. |
| 2015-08-10 |
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 grilled chicken, grilled onions, sliced tomatoes, cut lettuce all coolin |
| 2015-08-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: observed no disclosure on menu for two burgers on menu. facility cooks burgers to customer specification. verific |
| 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 |
45 |
4-501.11 maintain equipment in good repair. observed a number of containers cracked and punctured. cdi- pic began discarding dsamaged containers. |
| 2015-08-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed all sanitizer buckets measuring less than 150 ppm quat. all buckets changed out.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer b |
| 2014-08-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. one small stack of single service cups at bar area not protected. cdi- verbal correction. |
| 2014-08-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. four pans stacked tightly while wet. allow to air dry before tightly stacking utensils. |
| 2014-08-29 |
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. -pf. food items being cooled in pre cooler and tightly covered in the walk in cooler. c |
| 2014-08-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. mold build up on interior arm and chute in large ice machine. cdi- operator michael morici had cleaned. |
| 2014-08-29 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. handsoap dispenser at bar broken and not dispensing soap. no papertowels at same sink. operator, micha |
| 2014-02-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. three large knives stored in the knife box as clean with dried food debris on them, some mold build up on the back of the arm guard inside the large ice bin. cdi- a |
| 2014-02-17 |
36 |
6-501.111 controlling pests - pf. gnats observed flying at and around beverage and ice area at the bar and dining areas. cdi- operator michael morici provided verification of professional pest management as of 2/5/14. operator was advised to continue to t |
| 2014-02-17 |
38 |
2-402.11 effectiveness-hair restraints - c. employee observed through the pass through window to not be wearing a hair restraint while preparing and putting away food. cdi- employee did put o hair restraint. |
| 2014-02-17 |
43 |
4-502.13 single-service and single-use articles-use limitations - c. one sleeve of cups not protected during storage. all other items stored correctly. store single service cups to prevent possible contamination. |
| 2014-02-17 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. some dried food debris on the sides in the hard to reach areas of counter top equipment at the cook line and some dust build up on fan shield at bar cooler. |
| 2014-02-17 |
39 |
3-304.14 wiping cloths, use limitation - c. wiping cloths being stored in sanitizer buckets that were being stored on the floor. wiping cloth stored in soapy water at designated wash in place station. cdi- verbal correction as to rule requirement. storage |
| 2013-01-04 |
26 |
poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles by: (a) separating the poisonous or toxic materials by spacing or partitioning; p and(b) locating the po |
| 2013-01-04 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed equipment in bar area in need of cleaning. observed non-food contact equipment in kitchen on cookline in need of cleaning. |
| 2013-01-04 |
45 |
(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed 1 door refrigerator not maintaining an ambient air temperature of 41 f or below. inside thermometer on refrigerato |
| 2013-01-04 |
42 |
(a) except as specified in ? (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contamina |
| 2013-01-04 |
20 |
(a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipm |