| Violation Date |
Code |
Description |
| 2018-12-07 |
45 |
4-501.11 maintain equipment in good repair. observed damaged shelving in walk in cooler. several of the shelves had been replaced. improvement noted. |
| 2018-12-07 |
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 items in walk in cooler with no date labels. cdi by dating with proper make date. |
| 2018-12-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce in flip top cooler measuring above 45f. cdi by voluntary discard. |
| 2018-12-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in dish machine measuring ~0ppm. cdi by replacing concentrate and priming machine to proper concentration.4-602.11 clean the equipment and utensils |
| 2018-12-07 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed tomato paste with slight white debris build up. cdi by voluntary discard. |
| 2018-09-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in undercounter dish machine at bar area measuring at ~0 ppm. cdi by replacing concentrate and priming to proper concentration.4-602.11 clean the equ |
| 2018-09-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed items in hotbox measuring below 135f. cdi by voluntary discard. |
| 2018-09-18 |
45 |
4-501.11 maintain equipment in good repair. observed chipping paint and rust build up on shelving in walk in coolers. |
| 2018-09-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish scraps stored over packaged cheese in reach in cooler. cdi by voluntary discard of fish scraps. |
| 2018-09-18 |
54 |
6-303.11 intensity-lighting - c observed dead light bulb in beer cooler. |
| 2018-09-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in walk in cooler. |
| 2018-06-27 |
45 |
4-501.11 maintain equipment in good repair. observed chipping paint and rust accumulation on shelving in walk in cooler. |
| 2018-06-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of container throughout kitchen. |
| 2018-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce in flip top cooler measuring above 45f. cdi by rapid cooling. |
| 2018-06-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on containers stored as clean. cdi by removal to three comp sink for recleaing.4-501.114 maintain sanitizer at correct concentrations |
| 2018-06-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pitcher in hand sink in front of kitchen. cdi by cleaning handsink. |
| 2018-03-09 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observedworking containers not labeled in front prep area. improvement |
| 2018-03-09 |
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 food employee rinse hands for 2 seconds before drying hands and closing faucet with bare |
| 2018-03-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at bar dish machine not at the correct concentration. cdi, service man was called on site. sanitizer concentration restored. observed sanitizer conce |
| 2018-03-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed queso and mashed potatoes hot holding at 125f. foods had been on line for 4 hours. cdi, pic voluntarily discarded. |
| 2018-03-09 |
33 |
3-501.13 use approved thawing methods. observed fish thawing in standing water. |
| 2018-03-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer solution less than 200ppm quat. |
| 2018-03-09 |
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 dust and debris throughout establishment, on shelves and in coolers. |
| 2018-03-09 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged and stained cutting board in need of resurfacing or replacing at salad station. improvement noted 4-501.11 maintain equipment in |
| 2018-03-09 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lids open. |
| 2018-03-09 |
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 throughout establishm |
| 2018-03-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed some containers and cups stacked wet in kitchen area. |
| 2017-12-05 |
45 |
repeat4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. (half deduction taken, due to great improvement). |
| 2017-12-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-12-05 |
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 large bin of sugar not labeled in front prep area. |
| 2017-09-25 |
53 |
no points deducted6-501.12floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed cleaning issues to physical faci |
| 2017-09-25 |
45 |
repeat4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing.4-501.11maintain equipment in good repair.observed split/torn ga |
| 2017-09-25 |
20 |
repeat3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut lettuce, various cheese, sour cream, cut leafy greens, raw chicken, raw beef, slaw, boiled eggs, tuna salad all stored in various coolers (flip top, prep and low boys) |
| 2017-09-25 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved utensils stored clean with food debris and residue stuck to surfaces; cdi utensils pulled and placed into dirty dish pit. |
| 2017-06-08 |
14 |
4-601.11(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. |
| 2017-06-08 |
4 |
no points deducted2-401.11 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. |
| 2017-06-08 |
20 |
repeat3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut lettuce cold held inside prep cooler measuring 60f; (overstocked) cdi lettuce removed and replaced with container of lettuce that is portioned correctly. (facility wil |
| 2017-06-08 |
42 |
no points deducted4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-06-08 |
45 |
repeat4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing.4-501.11maintain equipment in good repair.observed damaged plast |
| 2017-03-20 |
45 |
repeat4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2017-03-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved container of cut lettuce, cut tomatoes, shredded cheese, boiled eggs stored inside prep cooler measuring 47-53f; . cdi container placed into walk-in cooler. |
| 2017-03-20 |
18 |
3-501.14(a)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 heat treated onions cooling in walk-in cooler (3 hours of cooling only reaching 70f); cdi onions discarded by man |
| 2016-11-03 |
53 |
observed residue collecting on floor and walls around cook line in front. observed several floor drains collecting buildiup. observed missing baseboard/coping tile on entrance into dry storage. observed caulk not clean and damaged around hand sink next to |
| 2016-11-03 |
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 sandwich unit gasket damaged, torn. |
| 2016-11-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths in sanitizer below 50 ppm. |
| 2016-11-03 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved date marks not being transferred to blu cheese and mozzarella. cdi - dates obtained from bulk package. |
| 2016-11-03 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed residue collecting inside ice machine bin. improvement from previous inspection. |
| 2016-11-03 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pfobserved no paracite distruction letter for mahi-mahi, fish being served under cooked. cdi - facility agreed in the interam agree |
| 2016-06-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris accumulation on 7 containers/utensils that were stored clean. cdi- items were set aside for recleaning.4-602.11 clean the equipment and utens |
| 2016-06-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one container of queso being double panned in a steam table. the product was ~98f. cdi- pic reheated queso to 165f. |
| 2016-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in a cooler drawer below the char grill above 45f (see chart). cdi- products were relocated to the walk in cooler for cooling. |
| 2016-06-30 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee handling dirty dishes and then clean dishes without changing gloves. observed an employee drinking from a beverage with gloves on withou |
| 2016-06-30 |
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 hot line window, in the toothpick and burger 'stick' containers, and between the fryer and char grill. |
| 2016-06-30 |
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 dust accumulation on the ventilation coverings |
| 2016-06-30 |
45 |
4-501.11 maintain equipment in good repair. observed the walk in cooler nearest the ice machine with a torn gasket and torn gaskets on 3 other cooler drawers. |
| 2016-03-23 |
6 |
general comment: 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.-pobserved employee at dish machine handling soiled dishes |
| 2016-03-23 |
14 |
repeat: 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved metal pans stacked on shelf above 4-compartment sink with food debris remaining. cdi - pans removed for recleaning. improvement noted in this a |
| 2016-03-23 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -pobserved chicken that was taken off grill to be served with an internal temperature of 158f, 150f, 162f respectively. cdi - chick |
| 2016-03-23 |
21 |
general comment: 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved several pans of chili and ribs that were wrapped and portioned with incorrect dates of 3/23. according to pic these |
| 2016-03-23 |
8 |
general comment: 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no paper towels available for bar handsink. cdi - paper towels provided. |
| 2016-03-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple metal pans wet stacked on back shelf above 4-compartment sink. |
| 2016-03-23 |
45 |
repeat: 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed gouged small cutting board at bar and some stored on dish shelf. observed stained/gouged salad cooler and front line cooler cutting boa |
| 2016-03-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at proper strength between uses.observed multiple quat sanitizer buckets measuring 50ppm. buckets were changed out and refilled with sanitizer at proper strength. |
| 2015-11-30 |
54 |
6-303.11 intensity-lighting - cobserved two lights blown in dry storage room providing < 10 foot candles of light. |
| 2015-11-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed soiled shelving inside stock walk-in cooler, dish room, and prep walk-in cooler. **repeat |
| 2015-11-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with deep cuts stored on dish shelf in kitchen. 4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chi |
| 2015-11-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved raw shrimp, chicken, and cooked chicken wings in fry cooler > 45f (see temp chart). it was determined that the cooler was unplugged earlier no longer than 4 hours as indicated by |
| 2015-11-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved a few knives, a slicer, tomato dicer, and some metal pans stored with dried food debris remaining. cdi - removed from shelf to be recleaned. |
| 2015-07-13 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed several foods being reheated in a steam table and were still below 135f (see chart). steam table was turned to medium heat. cdi- foods reheated in |
| 2015-07-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed bar dish machine operating at 0ppm chlorine concentration. cdi- all bar glassware and utensils will be washed at the kitchen dish machine until machine is repaired. pic stated maintenan |
| 2015-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one metal pan of shredded cheese at 50f in an open air cooler. cdi- cheese was placed into the walk in cooler for cooling. major improvements made since last inspection. |
| 2015-07-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on a spice rack over a preparation table. beverage was relocated. |
| 2015-07-13 |
45 |
4-501.11 maintain equipment in good repair. observed 5 torn cooler gaskets on cold holding equipment throughout the kitchen. |
| 2015-07-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled shelving in a walk in cooler. |
| 2015-07-13 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c store plateware and tableware covered or inverted. observed several stacks of plates and bowls stored with the food side up and uncovered. |
| 2015-03-06 |
49 |
5-202.13 backflow prevention, air gap - p. an air gap between the water supply inlet and the flood level rim of the plumbing fixture shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. observed the plumbing ru |
| 2015-03-06 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on 3 reach in coolers and on the walk in meat cooler door. observed rusty screws on the deli slicer blade. pic cleaned slicer blade during inspection. |
| 2015-03-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in a flip top cooler that were above 45f (see chart). the units temperature dial had been turned to low. cdi- all foods were removed from the unit and placed in |
| 2015-03-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed two sanitizer buckets at 0ppm quat concentration. cdi by emptying and refilling at the proper concentration. |
| 2015-03-06 |
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 employee handling soiled dishes and then handling cleaned dish |
| 2014-11-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two soda spray nozzles at the bar with food debris/residue on the inner components, a food processor with food debris on the blade stored clean, and |
| 2014-11-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed three boxes of food stored on the floor in the walk in freezer. |
| 2014-11-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several ready to eat foods above 45f in a flip top cooler near the grill and several raw meats above 45f in a flip top breading station cooler(see chart for temperatures). cdi |
| 2014-11-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving gathering residue in two walk in coolers and soiled shelving in the dry goods storage room. |
| 2014-11-21 |
45 |
4-502.11 (c ) maintain air thermometers in good repair and accurate. observed a thermometer in a flip top breading station cooler reading 20f while the ambient air temperature was 45f. 4-501.11 maintain equipment in good repair. observed rusted shelvin |
| 2014-08-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup on shelving in one walk in cooler. |
| 2014-08-25 |
45 |
4-501.11 maintain equipment in good repair. observed heavily rusted metal cage in the walk in cooler that is used for storing meats. |
| 2014-08-25 |
36 |
properly locate mechanical insect control devices. observed one insect control device that stored part way over a preparation table. |
| 2014-08-25 |
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 marinara sauce in the walk in cooler dated 8/15. cdi by discarding. |
| 2014-08-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in a grill cooler and a flip top cooler that were above 45f (see chart). cdi by recooling each item in a reach in cooler. |
| 2014-08-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a vegetable dicer, vegetable slicer, and two metal containers stored clean with food debris on them. cdi by recleaning each item. 4-501.114 maintai |
| 2014-08-25 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed corn starch, brown sugar, salt, and spice bottles not properly sealed after being opened. cdi by wrapping each container in plastic wrap. |
| 2014-04-24 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being held hot shall be at least 135f or higher. observed mashed potatoes and queso cheese below 135f (see temp. |
| 2014-04-24 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. chlorine sanitizer shall be between 50-200ppm. observed 0ppm at bar dish machine after running the machine several times. vr w |
| 2014-04-24 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p. foods being maintained at 41f or below shall be discarded after 7 days. observed one carton of milk at the bar dated 4/16. cdi by discarding. |
| 2014-04-24 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. food contact surfaces shall be free of breaks, cracks, chips, and similar imperfections. observed one cracked plastic container. cdi by discard.4-501.12 cutting surfaces - c. cutting surfaces shall be |
| 2014-04-24 |
36 |
6-202.13 insect control devices, design and installation - c. insect control devices shall be installed so that they are not located over a food preparation area. observed one insect control device installed above a food prep. surface. |
| 2014-04-24 |
26 |
7-201.11 separation-storage - p. toxic materials shall be stored so they cannot contaminate food, equipment, linens, and single use items. observed chaffing fuel stored above bamboo skewers and aluminum catering trays. in the outside storage i observed |
| 2013-11-13 |
6 |
2-301.12 cleaning proceduregeneral comment: vigorously rub hands for 15 seconds when washing hands. observed 1 employee not vigorously rub hands for 15 seconds. cdi by instruction. |
| 2013-11-13 |
8 |
5-205.11 using a handwashing sink-operation and maintenancegeneral comment: handwashing sinks shall be accessible at all times. observed a large garbage container stored in front of handwash sink behind bar. cdi, operator relocated garbage container. |
| 2013-11-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationraw animal foods shall be stored so that cross contamination will not occur. observed raw ground turkey patties removed from commercial packaging and stored above fish the back wa |
| 2013-11-13 |
14 |
4-501.115 manual warewashing equipment, chemical sanitization using detergent-sanitizersgeneral comment: provide proper concentration of sanitizer. observed 1 of 6 buckets of quat sanitizer buckets below proper concentration. cdi, operator refilled bucket |
| 2013-11-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdinggeneral comment: potentially hazardous food shall be cold held at 45 degrees f or below. observed 1 container of blue cheese above 45 degree |
| 2013-11-13 |
18 |
3-501.14 coolingpotentially hazardous food shall be cooled from 135 degrees f to 70 degrees f in 2 hours and from 70 degrees f to 45 degrees f or below in 4 hours. observed 2 containerrs of queso cheese dips, a container of spinach cheese dip, and 1 conta |
| 2013-11-13 |
35 |
3-302.12 food storage containers identified with common name of foodgeneral comment: ingredients or spices that are not easily identifyable shall be labeled by common name of food. observed 1 container of sugar not labeled in kitchen. cdi by instruction. |
| 2013-11-13 |
41 |
3-304.12 in-use utensils, between-use storageuse proper methods to stored in-use utensils. observed ice scoop stored in soiled area on top of ice machine. observed in-use tongs stored on soiled area against oven behind front counter. cdi, operator relocat |
| 2013-11-13 |
45 |
4-501.11 good repair and proper adjustment-equipmentkeep equipment in good repair. observed 2 split gaskets on doors of 2 flip top prep refrigerators. observed rusty shelving in walk-in cooler unit. observed rust on ouside of ice machine. observed 2 bro |
| 2013-11-13 |
47 |
4-602.13 nonfood contact surfacesnonfood contact surfaces of equipment shall be free from accumulation of soil. observed soil accumulating on ice machine. observed debris and soil accumulating on dish machine and shelving behind counters and in need of |
| 2013-11-13 |
31 |
3-501.15 cooling methodsuse proper methods to cool food. observed queso dips, mashed potatoes, and spinach dip sitting in an ice bath but not bein stirred. cdi by instruction. |
| 2013-09-04 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be cold held at 45 degrees f or below when cold held. observed ham in walk-in cooler above 48 degrees f. o |
| 2013-09-04 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationgeneral comment: food shall be stored in packages, wrappings, or covered containers. observed 2 uncovered buckets of ice for ice machine stored near ice machine used to refill ice |
| 2013-09-04 |
8 |
6-301.14 handwashing signagehandwashing signs shall be displayed at each handwash sink used by food employees. observed handwash sinks behind bar missing handwash signs. cdi, handwash signs were provided. |
| 2013-09-04 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequencyfood contact surfaces shall be clean to site and touch. observed can operner blade soiled with debris. observed several dishes stored as clean but soiled with food debris.4-501.114 manual and |
| 2013-09-04 |
37 |
3-305.11 food storage-preventing contamination from the premisesstore food 6 inches off of the ground. observed 2 buckets of ice sitting on floor that operator stated was to refill ice machine but not monitored. corrected during inspection. |
| 2013-09-04 |
47 |
4-602.13 nonfood contact surfaceskeep nonfood contact surfaces free from accumulation of soil. observed rusty shelving in walk-in freezer. observed debris on tray holding food inside walk-in unit. observed soiled gaskets in front reach-in unit at bar ar |
| 2013-09-04 |
45 |
4-501.11 good repair and proper adjustment-equipmentkeep equipment in good repair. observed rust developing on blade of slicer. observed rust on outside of ice machine. observed nonfunctioning reach-in cold hold unit at bar. observed a split gasket in wa |
| 2013-09-04 |
53 |
6-201.11 floors, walls and ceilings-cleanabilityfloors, walls, ceilings shall be constructed and designed to be easily cleanable. observed missing ceiling tiles in kitchen near back walk-in cooler. |
| 2013-09-04 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore clean equipment in a clean, dry area and off of the ground. observed several ice packs and and ice wand stored on floor of walk-in cooler. cdi, o |
| 2013-05-30 |
2 |
implement and follow a proper employee heatlh policy. observed operator state that they have a written policy in place but could not find paperwork. cdi by instruction. |
| 2013-05-30 |
8 |
a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no handwash sign at handwash sink in employee restroom. |
| 2013-05-30 |
8 |
each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) individual; disposable towels; pf (b) a continuous towel system that supplies the user with a clean towel; pf or (c) a heated-air hand drying device;observed no dispo |
| 2013-05-30 |
14 |
in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; cooking oil storage tanks and distribution lines; beverage and syrup dispensing lines or tubes; coffee bean grinders; and water vending |
| 2013-05-30 |
14 |
provide sanitizer at proper concentration at dish machine. observed dish machine at bar not providing proper chlorine concentration to sanitize dishes. cdi; operator refilled chlorine sanitizer bucket at dish machine during inspection and dish machine n |
| 2013-05-30 |
8 |
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 handwash cleanser available at one of the handwash sinks behind bar. cdi; operator provided soap. |
| 2013-05-30 |
35 |
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 cooking oils |
| 2013-05-30 |
43 |
single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.observed 1 stack of single-use cups not kept in original wrapper inta |
| 2013-05-30 |
45 |
general comment: keep equipment in good repair. observed damage on bottom of a reach-in cooler in front prep area. |
| 2013-05-30 |
20 |
potentially hazardous foods shall be cold held at 45 degrees f or below. observed shrimp; blue cheese; and cole slaw above 45 degrees f at cookline. observed 6 raw hamburger patty; mashed potatoe; and cheddar cheese above 45 degrees f in 2 drawer reach-i |
| 2013-03-27 |
13 |
store food in wrappings; packages; or covered containers. observed several water and ice tea drink pitchers uncovered/unprotected near the bar. cdi operator covered the pitchers. |
| 2013-03-27 |
6 |
wash hands before doning gloves. observed employee not wash their hands when changine glvoes. cdi by instruction. |
| 2013-03-27 |
6 |
use proper cleaning procedure when washing hands. observed 2 employees turn off faucet with their bare hands after washing hands. cdi by instruction. |
| 2013-03-27 |
13 |
separate fruits and vegetables from ready to eat foods so that cross contamination will not occur. observed unwashed produce stored above ready to eat pickles in walk in cooler. cdi; employee relocated pickles. |
| 2013-03-27 |
13 |
store raw amimal meat below ready to eat food to avoid cross contamination. observed raw beef stored above ready to eat vegetables a prep area. observed raw beef stored above ready to eat tuna salad in 2 door reach in unit. cdi; employee relocated to co |
| 2013-03-27 |
2 |
implement and follow an employee health policy. observed no health policy being followed. cdi; handout given. |
| 2013-03-27 |
20 |
potentially hazardous foods being cold held shall be at 45 degrees or below. observed shrimp between 54 and 57 degrees f and raw chicken between 62 to 67 degrees f at front prep cold hold unit. cdi; operator relocated srimp and raw chicken to rapidly co |
| 2013-03-27 |
45 |
keep equipment in good repair. observed rust building up on cage shelving inside of walk in freezer. observed faucet dripping water at prep sink when turned off. |
| 2013-03-27 |
39 |
store wet wiping clothes in sanitizer in between uses or maintain dry. observed 2 wet wiping clothes stored on cutting boards at front prep area. |
| 2013-03-27 |
53 |
items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. observed several nonfunctional pieces of equipment being stored in the faciltiy. |
| 2013-03-27 |
53 |
floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. observed several broken ceiling tiles in facility. observed a missing ceiling tile and wall damage in empl |
| 2013-03-27 |
53 |
physical facilities shall be maintained in good repair. observed wood damage at bar area. observed wood damaged on bottom of shelving unit underneath soda dispensor. |
| 2013-03-27 |
54 |
light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; utensils; and linens; or unwrapped single-service and single-use articles. cdi; operator picked up shatter resistant bulbs during |
| 2013-03-27 |
21 |
potentially hazardous foods that are ready to eat and held in establishment over 24 hours shall be date marked. observed cut tomatoes and black bean soup not date marked. observed open container of milk not date marked. observed garlic spread with butter |
| 2012-12-26 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. dried food debris and residue on interior surfaces of prep coolers. cdi- verbal education as to rule requirement. |
| 2012-12-26 |
47 |
the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. |
| 2012-12-26 |
45 |
food contact surfaces shall be smooth and easily cleanable. multiple cutting boards heavily scarred; prep cooler bottom and interior of one microwave damaged. damaged lids and containers. replace damaged items. |
| 2012-12-26 |
35 |
label all dry mixes; dry seasonings; and oils not being stored in their original containers; including in use items. multiple in use drys seasonings and mixes not labeled. cdi- verbal education as to rule requirement. |
| 2012-12-26 |
31 |
food items being cooled shall be cooled in an approved manner. pico and black beans being cooled in prep cooler. cdi- operator removed; corrected. |
| 2012-12-26 |
26 |
toxic/ hazardous chemicals/ material being stored in working containers shall be labeled with the common name of that chemical/ material. containers of sanitizers need to be labeled as to the type being used; ie quat sanitizer. cdi- verbal education as to |
| 2012-12-26 |
21 |
all ready to eat potentially hazardous food items being stored more than 24 hours shall be date marked. potentially hazardous rte foods in various cooling units being stored more than 24 hours marked with day or not marked. cdi- verbal education as to rul |
| 2012-12-26 |
4 |
store employee beverages in a manner to prevent possible contamination of food prep areas; food items; utensils. one employee beverage on shelf with no lid and straw; another stored with disposable lid; and another on prep area. cdi- all corrected. |