| Violation Date |
Code |
Description |
| 2018-10-31 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on reach in cooler. |
| 2018-10-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers and glass ware in dish area. |
| 2018-10-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of tomatoes in flip top cooler measuring above 45f. cdi by removal of tomatoes to reach in freezer to rapidly cool. tomatoes measured below 41f by end of inspectio |
| 2018-10-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over ready to eat tortilla chips in walk in cooler. cdi by correcting storage order. |
| 2018-02-26 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p one container of corn dogs exceeded 7 day hold window. cdi- discarded. |
| 2018-02-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. one water bottle unlabeled. cdi- labeled. |
| 2018-02-26 |
45 |
4-501.11 maintain equipment in good repair. damaged gasket in reach in unit. repeat. pic stated gasket has been ordered and is on the way. points not escalated due to preventative measure taken. |
| 2018-02-26 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.some foods in reach in unit not protected/covered. keep foods covered when not in a cooling state. |
| 2018-02-26 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-02-26 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions wherecontamination of food, equipment, utensils, linens, and single use articles can not occur.personal sweater stored on dry storage rack, perso |
| 2018-02-26 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pfno beach test strips on site to test bleach sanitizer for dishwasher. vr. |
| 2017-10-27 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal sweater stored on dry storage rack, per |
| 2017-10-27 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-10-27 |
45 |
4-501.11 maintain equipment in good repair.one damaged reach in gasket and shelf above handsink has paint chipping. repair shelf. |
| 2017-10-27 |
36 |
6-202.15 outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. back door (where access t |
| 2017-10-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pffacility has recently printed new menus and has included as asterik (*) on burgers and rib eye sandwhich. the dis |
| 2017-10-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfone knife had fry food debris on blade. cdi- knife taken do dishwasher. |
| 2017-10-27 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed one employee wash hands a |
| 2017-02-27 |
26 |
7-201.11 store toxic materials to avoid contamination. -p sanitizer bottle stored above sauces for wings. cdi- bottle moved. |
| 2017-02-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf consumer advisory on menu has burgers and rib eye sandwhich asteriked with a reminder but no disclosure that such |
| 2017-02-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed baked potatos cooling at room temp. temp. was recorded at 124f. pic stated pot |
| 2017-02-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of drinking glasses. |
| 2017-02-27 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. wall behind fry |
| 2017-02-27 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. multiple personal drinks stored on prep areas. |
| 2016-10-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed metal pans stacked on the drying rack with food debris still present. cdi - pans placed at dish machine for rewashing. -1.5- |
| 2016-10-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grilled chicken and grilled chicken tenders in hot holding at 112-147f. cdi - pic stirred product and reminded staff to stir to evenly distribute heat. -0- |
| 2016-10-25 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -p observed unmarked baked potatoes from two days prior. cdi - potatoes were date marked. -0- |
| 2016-10-25 |
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 present on the menu for items not served raw or undercooked, such as shrimp and oysters |
| 2016-10-25 |
36 |
.6-501.111 keep the premises free of insects, rodents, and other pests. observed flies and gnats in the rear of the facility near back door that was propped open. keep back door closed and maintain regularly schedule pest control schedule. -0- |
| 2016-10-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without hair restraint at beginning of inspection and another food employee with large beard. restra |
| 2016-10-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed buckets of sauce stored directly on the floor in the dry storage. elevate at least 6 inches off floor. -0- |
| 2016-10-25 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed garden hose used in chicken wash process. use food grade hoses |
| 2016-10-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed hood, gaskets and condenser fans in the reach in cooler and walk in cooler in need of cleaning. clean these. -1- repeat |
| 2016-10-25 |
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 garden hose used for chicken cleaning laying in the basin of the sink without backflow preventer. cdi - hose di |
| 2016-10-25 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open doors and lids on dumpsters. keep these closed. -0- |
| 2016-10-25 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed buildup on floors, walls beside cooking equipmen |
| 2016-10-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans and bowls to the right of the dish machine. allow these to air dry prior to stacking. -0- |
| 2016-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple items in flip top unit that was holding above 45f (see chart). products that had been there for days were discarded but most were brough to wic to cool. thermometer in |
| 2016-06-15 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p observed pic and staff could not fully explain employee healthy policy with signs and symptoms. cdi- policy was explained to pic and a copy was e-mailed. |
| 2016-06-15 |
13 |
3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. observed unwashed mushrooms over ready to eat chicken wings in reach in cooler as well as unwashed produce over rte chili in wic. |
| 2016-06-15 |
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 had a reminder portion and disclosure language that stated we cook to order so cook ti |
| 2016-06-15 |
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 some shakers of seasoning, salt, etc unlabeled. |
| 2016-06-15 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed some knives and forks stored with moutpieces out. |
| 2016-06-15 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-06-15 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. no light shield in reach in units and wic. |
| 2015-10-01 |
53 |
repeat violation 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 cleaning needed on the hood, |
| 2015-10-01 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the reach in cooler. replace gasket. |
| 2015-10-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plastic cups and metal pans stacked wet |
| 2015-10-01 |
37 |
general comment 3-307.11 protect food from contamination sources not specifically noted by code. - observed open containers of sauces under prep tables. cover sauces to prevent contamination. |
| 2015-10-01 |
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 a container of chicken wings cooling with lids in the walk in cooler. r |
| 2015-10-01 |
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 4 containers of chicken wings (from 9/30) above 45f in the walk in cooler (see temp chart). cdi - pic voluntarily discard |
| 2015-10-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris built up on clean trays stacked above the prep line. keep trays clean.4-501.114 maintain sanitizer at correct concentrations. -p - obser |
| 2015-04-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed ice inside the bar handsink. handsink is to be used for handwashing only. cdi by draining out ice. |
| 2015-04-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed hard boiled eggs stored on top of the cold holding wells in the flip top cooler at 66f. cdi by moving into the cooler to properly cool down. |
| 2015-04-14 |
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 items stored beyond the discard date, including, buttermilk 4/12, corn dogs 4/6 and sliced chee |
| 2015-04-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed an in use wiping cloth stored on the flip top cooler cutting board. |
| 2015-04-14 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning fl |
| 2015-04-14 |
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 metal shelving above the wing prep area. observed grease build up on the underside of the hood system. cleaning needed on the cook l |
| 2015-04-14 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no lid to the womens restroom waste bin. |
| 2015-04-14 |
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 torn gaskets on the reach in cooler and freezer. observed cracks in several of t |
| 2014-09-30 |
21 |
/3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfgeneral comment: date mark potentially hazardous food that is ready to eat and held in establishment for over 24 hours. observed 1 container of |
| 2014-09-30 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfa handwashing sink shall only be used for handwashing and be easily accessible for employee use. observed food employee rinse off a wiping cloth at handwashing sink. observed a bucket and wi |
| 2014-09-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore foods in wrappings, packages, or covered containers. observed hamburgers and steak containers uncovered/unprotected inside reach in refrigerator. cdi by instructionstore |
| 2014-09-30 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfgeneral comment: provide proper consumer advisory on menu for animal food offered undercooked or rare. observed operator state that the h |
| 2014-09-30 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in-use utensils properly. observed 1 ice scoop stored in container collecting water and other debris. cdi, ice scoop relocated for cleaning. |
| 2014-09-30 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths shall be stored in sanitizer in between uses. observed several wet wiping cloths stored on table behind bar and overtop of handwash sink behind bar. observed wet wiping cloth on prep area in kitc |
| 2014-09-30 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from accumulation of soil. observed shelving in kitchen accumulating food debris and soil throughout facility. observed heavy grease accumulating in fryer units. repeat. |
| 2014-09-30 |
38 |
2-402.11 effectiveness-hair restraints - cfood employees shall wear effective hair restraints. observed 3 of 4 kitchen employees without a hair restraint. |
| 2013-12-09 |
52 |
5-501.113 covering receptaclesgeneral commentkeep cardboard container and trash container doors and top closed in between actively using it. |
| 2013-12-09 |
47 |
4-602.13 nonfood contact surfacesnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed dust and food debris build-up on shelving throughout kitchen. clean |
| 2013-12-09 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfacesgeneral commentmaintain equipment and utensils in good repair / smooth and easily cleanable.observed some rusted shelving racks in kitchen area. replace or re-coat shelving to make smooth a |
| 2013-12-09 |
42 |
4-901.11 equipment and utensils, air-drying requiredafter cleaning and sanitizing; equipment and utensils: (a) shall be air-dried completely before tight stacking.observed multiple stacks of plastic containers stacked tight while still wet. |
| 2013-12-09 |
36 |
6-501.111 controlling pestsobserved some fruit flies present around floor drain area at dish machine. pour some disinfectant (bleach) in drain to minimize attracting pest. |
| 2012-12-26 |
13 |
(a) food shall be protected from cross contamination by:(b) arranging each type of food in equipment so that cross contaminati(2) except when combined as ingredients; separating types of raw animal foods from each other such as beef; fish; lamb; pork; and |
| 2012-12-26 |
21 |
general comment(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temp |
| 2012-12-26 |
23 |
general comment(a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise b |
| 2012-12-26 |
37 |
(a) except as specified in ?? (b) and (c) of this section; food shall be protected from contamination by storing the food:(2) where it is not exposed to splash; dust; or other contamination observed bucket of chicken wings in reach-in unit uncovered with |
| 2012-12-26 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed dust build-up on shelving throughout kitchen. clean |
| 2012-12-26 |
45 |
general comment(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 one badly damaged and frayed strainer. strainer voluntarily discarded by staff. |
| 2012-12-26 |
2 |
(m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as s |
| 2012-12-26 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried completely before tight stacking.observed stack of 5 gallon containers tight stacked while wet. |
| 2012-12-26 |
1 |
general comment(a) 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 |