| Violation Date |
Code |
Description |
| 2018-12-12 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c observed clean dishes being stored inside soiled contianers on the clean dish storage rack adjacent to the beer cooler. -.5 points.general notes: |
| 2018-12-12 |
41 |
3-304.12 in-use utensils, between-use storage - c observed in use utensil tongs being stored on lower handle of bread drawer. utensil tong was touched by pants leg of employee. ensure that in use utensils are stored in areas that are safe and not prone to |
| 2018-12-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed dish washer with a wiping cloth around his waist. also observed wet wiping cloths on some work surfaces throughout. ensure that employees are not utlizing the same cloth to do multi |
| 2018-12-12 |
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 cook prepping food with gold braclet on wrist. 0 points |
| 2018-12-12 |
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 cooked peppers cooling inside of refrig. drawers near cook line, observed |
| 2018-12-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p salmon, cheddar, cheese sauce, housemade sauces, lobster tail etc. were cold holding inside of flip top unit >45 degrees. cdi/vr- pic voluntarily discarded all out of temperature product |
| 2018-12-12 |
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 dish washer handle soiled dishes and then handle clean dishes |
| 2018-06-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies around cook line. no roaches were observed during inspection. |
| 2018-06-18 |
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 pan of individual plastic containers of lobster queso with no date marking sticker. cdi by date marking with proper date. |
| 2018-06-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes and eggs in flip top cooler measuring above 45f. cdi by voluntary disposal. improvement noted. |
| 2018-03-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous live roaches near cook line. |
| 2018-03-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes , boiled eggs and roux held at greater than 45 degrees . cdi tomatoes and boiled eggs discarded. roux reheated see above chart. |
| 2017-11-08 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed cooled beef stored uncovered rack above in need of cleaning. cdi product covered. |
| 2017-11-08 |
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 au gratin potatoes at 82 degrees at greater than two hours into cooling process . cdi reheated to 167 and started cooling |
| 2017-11-08 |
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 items cooling in too great of volume to facilitate proper cooling. cdi r |
| 2017-11-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. - 0 points- |
| 2017-11-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grate above beef stored uncovered with buildup of food debris and in need of cleaning. |
| 2017-08-08 |
45 |
4-501.11 maintain equipment in good repair. observed four gaskets in need of replacement. |
| 2017-08-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken quesadillas and lobsters at greater than 45 degrees cdi discarded. |
| 2017-04-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of cooked chicken, lettuce , and tomatoes at greater than 45 degrees. cdi discarded. |
| 2017-04-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer, can opener , and knife stored as clean with food debris. cdi took to rewash. |
| 2017-01-11 |
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 in back of restaurant does not have backflow prevention device. 10 day verifiacation required. |
| 2017-01-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food debris on shelving in walk in and in freezer. |
| 2017-01-11 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets in prep units 3 and 4 in need of replacement.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep units 2 and |
| 2017-01-11 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken at final cook temperature of 126 degrees. cdi reheated to 186 see temperature chart. |
| 2016-12-19 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf water at handsinks currently at 95 degrees. 1 day verification required. |
| 2016-12-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on pans stored as clean. cdi took to rewash. |
| 2016-12-19 |
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 numerous open containers of cream open without date labels. cdi labeled.3-501.18 discard the food requiring date labels once time |
| 2016-12-19 |
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 hands can not be properly washed due to hot water issue. 1 day verification. |
| 2016-12-19 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf hot water currently at 95 degrees at handwashes. 1 day verification required. |
| 2016-12-19 |
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 clean pans stored on racks in need of cleaning. also cart at dishwasher for storing of clean pans heavily soiled with |
| 2016-09-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation in the 'sandwich pick' bins. |
| 2016-09-26 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on coolers along the cook line. |
| 2016-09-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean equipment/ramekins stacked while wet. |
| 2016-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods along the cook line above 45f (see chart). cdi- items relocated to walk in cooler for cooling. minor improvements made since last inspection. |
| 2016-09-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ramekins and 6 metal containers stored clean with visible food debris on them. cdi- items set aside for recleaning. |
| 2016-06-23 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the hand sink in the dish pit. cdi- dispenser was refilled. |
| 2016-06-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw hamburger patties over shredded cheese in the walk in cooler, raw bacon over dressings/sauces in the walk in cooler, and raw seafood over cooked ribs in the walk in cooler. c |
| 2016-06-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several metal containers and ramekins stacked clean with visible food residue on them. cdi- items were set aside for recleaning.4-602.11 clean the e |
| 2016-06-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods cold holding in flip top coolers along the cook line above 45f (see chart). cdi- foods were relocated to the walk in cooler for cooling. |
| 2016-06-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies near the ice machine and throughout the kitchen. |
| 2016-06-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple cleaned pans and bins stacked while wet. |
| 2016-06-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 chemical spray bottles not labeled. cdi- labels added to bottles. |
| 2016-03-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 chemical spray bottles without labels. cdi- labels added. |
| 2016-03-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a deli slicer with dried debris on the blade/behind the blade, 6 metal/plastic containers stored clean with visible food debris on them, a mixing att |
| 2016-03-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the hand sink in the dish pit. cdi- dispenser refilled. |
| 2016-03-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple containers and ramekins stacked while wet. |
| 2016-03-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the shelving in the reach in cooler located behind the wood fired grill. |
| 2016-03-28 |
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 tile grouting deteriorating along areas of the cook line. |
| 2016-03-28 |
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 4 plastic containers with scorched plastic on the inner surface or large cracks |
| 2015-12-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked sauce cups/ramekins and salad mixing bowls. |
| 2015-12-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 2 soup cambros stored on the floor in the walk in freezer. |
| 2015-12-10 |
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 cooked mushrooms cooling on a speed rack at room temperature and 2 contai |
| 2015-12-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of sliced cheese in a flip top cooler at 49f. cdi- cheese was relocated to the walk in cooler. improvements made since last inspection. |
| 2015-12-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple plates and ramekins stored clean with visible food debris on them and a robot coupe blade with debris inside the blade guard. cdi- items se |
| 2015-12-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed two boxes of raw bacon stored directly over cooked ribs in the walk in cooler and a sheet pan with raw meat loafs stored directly over cooked vegetables and cooked quinoa. cdi- s |
| 2015-09-28 |
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 open turkey and open anchovies without date marks today- back dated to correct. |
| 2015-09-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an employee drink stored without a lid on the prep sink drainboard while food prep was taking place. drink discarded today. |
| 2015-09-28 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed gnats in the pineapple drink mix today- discarded during the inspection. |
| 2015-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tcs foods stored on the cold line above the stove at 45f- products discarded.observed butter/hot sauce stored at room temp. today- keep cold or time this product as discussed. |
| 2015-09-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats throughout the facility today but concentrated at the bar. |
| 2015-09-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved multiple dishes stored as clean with food debris on them. observed tenderizer and lemon squeezer stored with dried food on them.all sent to be rewashe |
| 2015-09-28 |
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 some build up on the ice container storage area today. |
| 2015-09-28 |
45 |
4-501.11 maintain equipment in good repair.observed walk in cooler leaking today at the sprinkler.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed burn marks and gouges on red cutting boards |
| 2015-09-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a cloth towel stored on the counter today when not in-use. observed soapy water in buckets. change discussed with pic today. |
| 2015-09-28 |
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 the sink drain at the bar, the wine storage cooler, and the pass through at the dessert station where dishes area stored. |
| 2015-09-28 |
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 build up on the floor in the bar area today. |
| 2015-06-30 |
45 |
4-501.11 maintain equipment in good repair. observed one prep unit not to be cold holding at 45 f or colder. vr |
| 2015-06-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. |
| 2015-06-30 |
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. -pf observed cut leafy greens not fully cooled prior to covering. cdi- opened to cool |
| 2015-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all foods in one prep unit above 49 f. see temp chart vr |
| 2015-06-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple soiled pans with food residue that had been stored as clean, a slicer stored soiled from poor cleaning and an ice machine and bin with mold a |
| 2015-03-03 |
6 |
2-301.14 wash hands after activities that contaminate them.-p2-301.14 wash hands before donning gloves and between gloves uses.-p 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and ut |
| 2015-03-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple pans with sticker residue, some with food residue and multiple slicers improperly cleaned. cdi- removed to reclean |
| 2015-03-03 |
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 soup and chicken wings not date marked. cdi- date marked |
| 2015-03-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced cheese, guaco-pico and butter cold held above 48 f. cdi- placed on tphc |
| 2015-03-03 |
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 dry foods not labeled. cdi- labeled |
| 2015-03-03 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed facility spilling liquid waste at dumpster. maintain clean |
| 2015-03-03 |
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 lobster queso cooling at 100 f then 85 f 45 minutes later. facility coolin |
| 2014-10-21 |
47 |
4-601.11©keep nonfood-contact surfaces of equipment clean. observed multiple equipment door handles excessively soiled. in need of cleaning |
| 2014-10-21 |
42 |
4-904.13 observed facility wraps utensils bu does not protect preset plates. instruction provided (a) except as specified in ¶ (b) of this section, tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. |
| 2014-10-21 |
37 |
3-306.11 protect food on display using food guards, packaging, or other effective means.observed tea and water pitchers stored accessible to public with no covering. cdi- removed behind bar |
| 2014-10-21 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with start and finish times. all food not sold by the end of 4 hours shall be discarded. observed soft butter held off temperatu |
| 2014-10-21 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. repeat. observed multuple metal cambros stored as clean with slight residue and some sticker residue stuck on them. observed multiple soiled soda gun nozzles at bar. cdi- remov |
| 2014-10-21 |
8 |
6-301.11 provide soap at each handsink. observed no hand soap at front hand sink and bar hand sinkwith excessive mold accumulation. cdi- restocked and cleaned |
| 2014-10-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee beverage stored on utensil prep table with clean utensils. cdi- removed |
| 2014-07-28 |
19 |
3-501.16 if hot held, maintain all tcs foods at 135 f or hotter except for roasts at 130 f. observed mashed potatos hot holding at 120 f. cdi- reheated to 170 f |
| 2014-07-28 |
8 |
6-301.11 maintain handwashing cleanser at all hand sinks. observed only hand sink on main line not to have hand cleanser. cdi- restocked5-205.11 maintain handwashing sinks clean. observed only hand sink on main cook line to be escessively soiled. cdi- cle |
| 2014-07-28 |
6 |
2-301.14 wash hands after handling soiled utensils and before handling clean utensils. observed multiple wait staff scrape off customer plates and return to service, point of sale or expo to deliver food to customerrs without washing hands. cdi- instructi |
| 2014-07-28 |
13 |
3-304.15 (a) ensure hands are washed and if used, gloves are changed in between working with raw proteins and ready to eat foods. observed food employee handle raw shrimp with gloved hands then return to work with ready to eat foods without glove change |
| 2014-07-28 |
14 |
4-601.11 equipment, food-contact surfaces, and utensils shall be cleaned to sight and touch. observed multiple soiled utensils and slicers stored as clean. cdi- removed to reclean |
| 2014-07-28 |
20 |
3-501.16 if cold held, maintain tcs foods at 45 f or colder. observed raw steaks, raw shrimp, sliced cheese, portioned meats and raw hamburger cold holding above 48 f. cdi- < 4hrs = removed to walk in to flash cool. |
| 2014-07-28 |
12 |
3-402.11 provide documentation of parasite destruction for any fish offered raw or undercooked. observed parasire letter documentaion not from current provider. salmon in walk in cooler from 3 fish but documentation isnt. vr |
| 2014-07-28 |
31 |
3-501.15 enusre effective and approved cooling methods are used to cool tcs foods. observed cooked pastas, cut tomatos and cut leafy greens improperly cooled using prep units or failing to cool to 45 f before storing covered. cdi- instruction provided; it |
| 2014-07-28 |
53 |
6-501.11 ensure physical facilities are in good repair. observed ceiling leaking into expo area(it does not appear any food operations are threatened by contamination) repairs underway |
| 2014-07-28 |
45 |
4-501.11 maintain cold hold equipment in good repair and proper adjustment. observed almost all foods in under grill cold hold unit to be above 50 f. pic could provide no alternative explanation why food out of temp but potentially failing unit. vr |
| 2014-07-28 |
23 |
3-603.11 maintain proper consumer advisory for raw proteins available for sale undercooked or raw. observed kids menu with consumer advisory on burger and sirloin and prime rib disclosed undercooked on main menu. vr for menu corrections |
| 2014-07-28 |
37 |
3-306.11 ensure food display is protected from contamination by consumers. observed tea and water pitchers stored at end of bar un protected from customer traffic. cdi- removed to different location.3-305.14 protect food from contamination during storage |
| 2014-03-25 |
45 |
4-501.11 refrigeration and utensil cleaning equipement shall be maintinaed in good repair and proper adjustment. observed bar glass machine not sanitizing and cold hold equipment failing to cold hold tcs foods at 45 f or colder. |
| 2014-03-25 |
39 |
3-304.14 soiled cloths shall not be stored on food contact surfaces. observed multiple soild wiping cloths on food contact surfaces. cdi- removed |
| 2014-03-25 |
20 |
3-501.16 cold held tcs foods hsall be held at 45 f or colder at all times. observed cut leafy greens, butter and cheese cold held above 49 f. cdi- removed to flash cool |
| 2014-03-25 |
14 |
4-501.114 mechanical sanitizing equipment shall maintain proper chemical concentration when in use. observed bar glass machine sanitizinat 0 ppm chlorine. cdi- machine taken out of service until repaired, glasses sent to kitchen vr for equipment4-601.11 |
| 2014-03-25 |
8 |
6-301.11 all hand sinks shall have hadn cleanser at all times. observed main hand sink in kitchen with empty hand cleanser dispenser. cdi- refilled |
| 2013-10-07 |
51 |
6-501.18. handwashing sinks shall be cleaned as often as necessary to keep them clean. observed handwashing sink on cook line was soiled and contained paper and two scrubbers. |
| 2013-10-07 |
47 |
4-602.13. clean non-food contact surfaces as needed. observed soiled rims, tracks, at ice machine, soiled exteriors of dry food bins - flour, sugar, bread crumbs. |
| 2013-10-07 |
23 |
3-603.11. observed consumer advisory on menu discloses grouper as cooked to order although no parasite letter is available and chef states grouper is fully cooked. vr - will return wed 10-16-13 to ensure issue is resolved. |
| 2013-10-07 |
14 |
4-601.11(a). maintain equipment and utensils clean to sight and touch. observed soiled items stored as clean - dicer, slicer, can opener blade, soda guns at bar, floor mixer cage, salad spinner. cdi - all cleaned and sanitized. this has been an issue last |
| 2013-10-07 |
12 |
3-402.11. observed no letter of parasite destruction for grouper marked on menu as cooked to order for tacos. see also #23. chef states grouper is always fully cooked. cdi - continue fully cooking. vr - will return wed 10-16-13 to ensure issue is resolved |
| 2013-03-22 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. certified manager must be in place by january 1; 2014. |
| 2013-03-22 |
14 |
4-501.114. maintain sanitizer at proper strength. observed two buckets and automatic dispenser holding sanitizer at 0 ppm quat. bottle had run out and testing had not been done before placing buckets on stations. corrected by replacing bottle and refillin |
| 2013-03-22 |
2 |
2-201.11. employees shall understand when to report illnesses; symptoms and exposure and pic shall understand when to allow ill employees to return to work. employee health policy is in place but more review is needed. continue educating. corrected by dis |
| 2013-03-22 |
14 |
4-601.11(a). equipment food-contact surfaces and utensils shall be clean to sight and touch. observed soiled equipment stored as clean - dicer; mandoline; burr mixer; ice machine; metal pan; soda gun at the bar. all corrected by cleaning and sanitizing du |
| 2013-03-22 |
23 |
3-603.11. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed menu; supplied by corporation; was correct except for one item being omitted. check to see if smo |
| 2013-03-22 |
39 |
3-304.14. store sanitizer buckets off the floor. observed two buckets stored on the floor - next to slicer and in bar area. |
| 2013-03-22 |
45 |
4-501.11. maintain equipment in good repair. observed two split gaskets. |
| 2013-03-22 |
35 |
3-302.12. except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as co |
| 2012-12-19 |
8 |
5-205.11. a handwashing sink may not be used for purposes other than handwashing. observed front hand sink with scoop and food inside; bar hand sink with scrubber inside. corrected by instruction. |
| 2012-12-19 |
8 |
6-301.11. each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. observed no soap at two hand sinks (front line and bar). corrected by adding soap. |
| 2012-12-19 |
8 |
6-301.14. provide hand washing sign at each hand sink. observed no signage at two hand sinks. |
| 2012-12-19 |
14 |
4-703.11. sanitize utensils and equipment after washing and rinsing. observed bar machine not dispensing enough chemical sanitizer. ecolab called to correct. meanwhile; items washed in main machine. |
| 2012-12-19 |
14 |
4-601.11(a). maintain equipment and utensils clean to sight and touch. observed several stacks of soiled utensils stored as clean; observed soiled iced tea nozzles. corrected by returning to dish area. |
| 2012-12-19 |
14 |
4-702.11. utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. observed employee use slicer; then rinse at dish machine pre-wash; then return to prep table and reassemble for use. corrected by instruction; completi |
| 2012-12-19 |
21 |
3-501.17. date mark tcs rte foods which are held more than 24 hours after opening or preparation. observed several items not date marked - cut lettuce; soups; milk. corrected by instruction. |
| 2012-12-19 |
39 |
3-304.14. store damp wiping cloths in bucket of sanitizer between uses. observed several damp cloths on surfaces in kitchen. |
| 2012-12-19 |
41 |
3-304.12. utensils stored in food between uses shall be stored with handles out of food. observed unhandled scoop in flour bin. |
| 2012-12-19 |
43 |
4-903.11(a)and(c). store single service items protected. observed uncovered coffee filters stored above coffee urns. |
| 2012-12-19 |
54 |
6-501.110. lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. observed keys; nail clipper; and phone stored on shelf above prep table. corrected. |
| 2012-12-19 |
6 |
2-301.14. employees must wash hands after they have become contaminated and before moving to a new pask. observed employee at slicer slicing rte foods; then wiping hands on soiled damp cloth; then starting to slice again. corrected by instruction; washing |
| 2012-12-19 |
38 |
2-303.11. 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 handling food while wearing bracelet. |
| 2012-12-19 |
1 |
2-102.12. pic must be certified before january 1; 2014. observed uncertified pic. |