| Violation Date |
Code |
Description |
| 2018-12-17 |
52 |
5-501.115 maintaining refuse areas and enclosures - c maintain outside waste receptacles and enclosures clean. observed debris and leaf litter accumulation in outside dumpster enclosure. |
| 2018-12-17 |
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 3 circular plastic mixing bowls with pitting on the insides of them. cdi- produ |
| 2018-12-17 |
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 black beans cooling in walk in cooler in covered containers while the pro |
| 2018-12-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs food items cold holding above 45f in an ice bath along the prep. line. cdi- some items were discarded while others were transferred to the walk in cooler for cool |
| 2018-12-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed queso cheese hot holding below 135f in a steam well. cdi- ehs instructed employees to reheat product to 165f or higher. |
| 2018-12-17 |
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 5 pans of black beans that were prepared from room temperature ingredients at 10:45am and were still above 45f (~50f) |
| 2018-12-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 10 plastic food storage containers and 4 metal scoops stored clean with visible food debris on them. cdi- items were set aside for recleaning. 4-50 |
| 2018-07-16 |
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 more than 8 circular plastic food mixing bowls with heavy damage to the inner po |
| 2018-07-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food containers stored clean and stacked while wet. |
| 2018-07-16 |
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 pico de gallo remain at 54f after 45 minutes of cooling in the walk in co |
| 2018-07-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs items in flip top line coolers cold holding above 45f (see chart). some of these items were overfilled. cdi- items were transferred to the walk in cooler for cooling. eh |
| 2018-07-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 7 plastic food storage containers and mixing bowls stored clean with visible food debris on them. cdi- bowls were discarded, plastic containers were |
| 2018-03-01 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed one food employee handle soiled produce near the 3-comp sink and then re-join the cook line and hand dispense rte spring mix. cdi - pic instructed handwashing at the appropriate time |
| 2018-03-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink blocked by rolling cart of tortilla chip containers. observed same handsink slow draining. -0- |
| 2018-03-01 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed knife used at cook line to cut rte meat cleaned once daily. cdi - pic instructed food employees to clean utensils at room temperature at least on |
| 2018-03-01 |
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 day dots giving products one extra day. foods labeled prep date 2/28 and expiring 3/4. cdi - pic |
| 2018-03-01 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two food employees on the receiving side of the serving line plating fries, soups and chips and salsa without wear |
| 2018-03-01 |
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 clean spatulas stored on soiled, rusting shelves in the prep cooler. obs |
| 2018-03-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pans near the dry storage racks. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the |
| 2018-03-01 |
45 |
4-501.11 maintain equipment in good repair. observed damaged interior in the middle microwave and peeling shelving at the cook line. observed broken handle on the walk in freezer door. -0- |
| 2018-03-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the face and handles of cold holding equipment at the cook line. -.5- repeat |
| 2017-10-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several stacked cleaned plastic pans son the ddrying shelves with stickers present on the outsides of the pans touching the food contact surface of th |
| 2017-10-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one pan of pico de gallo stacked in a second pan outside the cooling grid of the prep unit cold holding at 58f since 9:30 am. cdi - pic voluntarily discarded and brought new pan |
| 2017-10-18 |
8 |
6-301.14 post a handwash sign at each handsink. observed two handwashing signs hanging inside the splash zone of the bar handsink with lettering completely rubbed off. cdi - pic emailed copy of handwashing sign today for posting at bar handsink. -1- |
| 2017-10-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed pink and black buildup on the interior seam of the walk in cooler door. -0- |
| 2017-10-18 |
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 dispsable cup and bowl used to refill salt and pepper shakers on a table |
| 2017-07-11 |
33 |
3-501.13 use approved thawing methods. observed bags of sauces thawing under running cold water at 83f. -0- |
| 2017-07-11 |
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 |
| 2017-07-11 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed bar handsink without soap. cdi - pic refilled these during the inspection. -0- |
| 2017-07-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stacked, tempered cast iron skillet with rust buildup on the outsides touching the food contact surface of the next skillet. cdi - pic explored whethe |
| 2017-07-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed mayo at cook line in squeeze bottle at 94f that is left at room temperature all day. cdi - mayo voluntarily discarded and refilled and cooled with fresh product. -0- |
| 2017-07-11 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed several pans of rte foods at the hot line and in the walk in cooler that were either not labeled |
| 2017-07-11 |
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 rte foods in the flip top units at the hot line overstacked and double pan |
| 2017-07-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the bar and kitchen. -0- |
| 2017-07-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic cups in the bar and wet stacked plastic pans over the clean drain board of the dish machine. -1- repeat |
| 2017-07-11 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cover missing off two cup dispensers in the kitchen and in the bar area in the dining room. -0- |
| 2017-07-11 |
45 |
4-501.11 (b) maintain equipment in good repair. observed loosed ramp rivets leading into the walk in freezer. -0- |
| 2017-07-11 |
49 |
5-205.15 maintain a plumbing system in good repair. observed missing handle on the dump sink faucet on the soiled drain board of the dish machine. -0- |
| 2017-07-11 |
53 |
6-201.13 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 floor drains. observed damaged baseboard moulding on floor that are flood cleaned in the kitchen.-0- |
| 2017-07-11 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed low lighting over the urinal in the men's restroom. -0- |
| 2017-07-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed wait staff dispensing french fries on the serving line without wearing hair restraint. -0- |
| 2017-05-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the outsides of stacked plastic pans on the drying shelf in the dish area touching the food contact surface of the next pan. cdi - pic inst |
| 2017-05-02 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed employee health policy that employees sign upon hire missing norovirus as a major illness. cdi - pic printed addendum |
| 2017-05-02 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed one box of unwashed limes stored over rte spinach and other rte produce. cdi - pic reverse storage order. -0- |
| 2017-05-02 |
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 catering menu without any items marked for the advisory. cdi - pic marke |
| 2017-05-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed spice shakers at the cook line without labels. -2- repeat |
| 2017-05-02 |
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 overstacked cut lettuce and other items placed in the make table with cont |
| 2017-05-02 |
45 |
4-501.11 maintain equipment in good repair. observed two drain racks on two soda dispensers peeling. repair. -0- |
| 2017-05-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the prep cooler gaskets and on the prep table under the soda dispenser to the lower left. clean these areas. -0- |
| 2017-05-02 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed two handsinks without trash bin. -.5- |
| 2017-05-02 |
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 dust buildup on the vent over the kitchen bevera |
| 2017-05-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pans over the clean drain board of the dish machine. -1- repeat |
| 2017-03-08 |
14 |
4-602.11 (e)(4) clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup in and around the chute of the ice machine in the kitchen. clean. -1.5- |
| 2017-03-08 |
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 floor behind and under bar equipment. |
| 2017-03-08 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at the detergent dispenser of the dish machine. repair. -0- |
| 2017-03-08 |
46 |
4-603.12 (a) pre-cleaning - c dishes shall be scraped prior to pre-cleaning or debris shall be trapped inside warewashing machine pre-wash cycle. observed food debris clogging drain of the pre-wash. -0- |
| 2017-03-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pans on the drying rack and utensils stored in wet plastic pan for wrapping. allow air drying. -1- repeat |
| 2017-03-08 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees performing food prep without wearing hair restraint. -0- repeat |
| 2017-03-08 |
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 unlabeled spice shaker and containers in bulk over the label maker. label these with the common name of the food. -1- repe |
| 2017-03-08 |
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 pan of chicken at 139 stacked under cooling onions and chicken strips, hea |
| 2016-12-08 |
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 missing labels on squeeze bottles of oils and spice shakers at the cook line. label these with the common name of the food |
| 2016-12-08 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed wait staff dispensing food at the hot line without wearing an effective hair restraint. wear a visor, hair net, ha |
| 2016-12-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on ladle basins and drain pan liners. cdi - items pulled and rewashed. -1.5- repeat4-703.11 (c)(3) hot water and chemical-methods - p dishes s |
| 2016-12-08 |
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 knives stored touching soiled wall. clean wall and utensils.4-901.11(a) air dry equipment and utensils after clean |
| 2016-12-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single use gloves stored exposed to dripping hands over the handsink. move gloves away from water dripping from freshly washed |
| 2016-12-08 |
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 cracked plastic drain pan liners hanging neat the oven. replace these as they are |
| 2016-12-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed straws and paper debris clogging the nozzles. clean these. -1- repeat |
| 2016-12-08 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaks under the handsink to the right of the 3-comp sink and at the dump sink at the dish washer. repair these. -0- |
| 2016-08-18 |
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. various areas in the kitchen observed with low floor grout causing standing water. re- |
| 2016-08-18 |
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 inside the reach-in coolers throughout the kitchen. |
| 2016-08-18 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed white cutting board in the prep area severely stained. |
| 2016-08-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses at the proper concentration. observed several quat sanitizer buckets at less than 150 ppm, cdi- changed out during inspection. |
| 2016-08-18 |
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 bagged pasta cooling in the walk-in cooler in inserts stacked above 4 inc |
| 2016-08-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed burgers and cheese in the cooler drawer above 45 f due to cooler drawer not being closed tightly and of frequency opened during peak hours. other foods in the same unit measured |
| 2016-08-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build-up on the table mounted can opened. cdi- removed to properly wash-rinse-sanitize. |
| 2016-08-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a metal container stored inside the hand sink. keep clear at all times to allow proper hand washing when required. cdi- container moved from the sink. repeat6 |
| 2016-05-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a chemical bottle stored inside the hand sink. keep clear at all times to allow proper hand washing when required. cdi- chemical moved from the sink.6-301.11 |
| 2016-05-27 |
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 numerous bags of soups, rice, shredded chicken, and mash potatoes in one large ice bath above 45f from overnight. cdi ite |
| 2016-05-27 |
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 no date on cooked cooled ribs and black beans in the walk-in cooler. cdi- allowed to date mark products. |
| 2016-05-27 |
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 a spray bottle with grill oil not labeled. cdi- labeled during inspection. |
| 2016-05-27 |
42 |
42 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of dishes on dish racks. |
| 2016-05-27 |
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 no backflow prevention device at the can wash area. provide by the verification date. |
| 2016-05-27 |
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. various areas in the kitchen observed with low floor grout causing standing water. re- |
| 2016-03-17 |
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 floors in kitchen in need of regrouting. repeat.observed cleaning issues to ph |
| 2016-03-17 |
45 |
4-501.11 maintain equipment in good repair. observed temp gauges for dish machine not in working order. |
| 2016-03-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of dishes on dish racks. |
| 2016-03-17 |
31 |
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 multiple bags packed in one small ice bath and no one to monitor cooling. cdi items discarded. |
| 2016-03-17 |
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 tied bags of chili, pork, soups, rice, shredded chicken, and cheese sauce in one large ice bath above 45f from overnight. c |
| 2016-03-17 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p. observed facility with rice, chili, and beef that did not reach 165f after reheating. cdi items placed in rethermalizer to continute reheating. |
| 2016-03-17 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. clean thermometer before use and before storing. observed employee use thermometer to check food without prior cleaning. cdi thermometer sanitized. |
| 2016-03-17 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p. observed employee slicing limes for the bar with bare hands. cdi limes discarded. |
| 2015-12-03 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p: employees must change gloves once soiled from one task before handling foods. |
| 2015-12-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats inside drain under hand sink in bar area. |
| 2015-12-03 |
38 |
2-304.11 clean condition-outer clothing - c: observed an employee leaving restroom wearing an apron then entering the kitchen. must remove aprons when going to restroom or outside. |
| 2015-12-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. clean inside ice machine. |
| 2015-12-03 |
47 |
4-602.13 nonfood contact surfaces - c: clean outside insert containers. sticker residue evident. clean counters around microwaves at dessert area. |
| 2015-12-03 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: regrout floor tiles where needed.6-201.11 floors, walls and ceilings-cleanability - c: clean hvac vents where needed. observed standing water on floor in walk in cooler.6-501.11 repairi |
| 2015-12-03 |
45 |
8-304.11b- permit holder shall comply with the conditions of the permit. facility added 2 pieces of equipment without advising health authority. facility added a combi oven and a rethermalizer. specs will be emailed to health authority. |
| 2015-07-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food pans wet stacked on drying rack. separate to allow air drying. repeat. |
| 2015-07-08 |
31 |
general comment3-501.15 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 pasta placed in low prep unit to cool. cdi - pasta relocated to walk |
| 2015-07-08 |
20 |
general comment3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p one container of portioned cooked chicken hled above 45f. cdi - out of temp chicken relocated to walk in cooler for rapid cool down. reminded staff not to overstock conti |
| 2015-07-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed dark build up on interior surfaces of ice machine. clean. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and |
| 2015-02-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. clean food pans wet stacked on drying rack. cdi - pans were seperated to facilitate air drying. |
| 2015-02-19 |
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 foods held below 41f may be kept 7 days; foods held between 45f and 41f may be kept 4 days. cooked ribs h |
| 2014-10-06 |
53 |
•6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed the storage shed needed to be cleaned and organized and extra items discarded. |
| 2014-10-06 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p. observed a drink pitcher out on the bar without any lid or protection from customers. |
| 2014-10-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed chicken and turkey overstacked in the cold holding units on the cook line as warm as 52f. cdi - excess returned to other refrigeration. |
| 2014-10-06 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p. observed two bags of dry goods in the kitchen that were open and not protected. cdi. |
| 2014-10-06 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed the bar hand sink without any paper towels. cdi - provided. |
| 2014-04-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain cold food at 45f or lower. observed chicken in one cold holding unit stacked too high and double panned resulting in temper |
| 2014-04-23 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. maintain sanitizer at approved levels. observed quat sanitizer at 0 ppm in the bar dish sink. cdi - sanitizer changed. |
| 2014-04-23 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. observed steak is not identified as an item under consumer advisory on the half page of the menu highlighting specials. return visit |
| 2014-04-23 |
39 |
3-304.14 wiping cloths, use limitation - c. wiping cloths shall be stored in chemical sanitizer at the correct concentration between uses. observed wet dirty towels were not stored in sanitizer. |
| 2014-04-23 |
26 |
7-102.11 common name-working containers - pf. label spray bottles as to their contents. observed a spray bottle in the dish area that was not labeled. cdi. |
| 2014-01-16 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed a few cooler rwacks rusting. pic stated racks are scheduled to be replaced soon. |
| 2014-01-16 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. hold hot-held tcs foods at or above 135f at all times. observed two soups in hot well measured below 135f. pic states unit automatic water sys |
| 2014-01-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. maintain food contact surfaces clean to sight and touch. observed soiled knife, immersion mixer blade, and plate stored as clean. cdi - all sent back to dish area. |
| 2013-08-16 |
54 |
6-403.11(a) employee drinks, phones, food, etc shall be kept in a designated area that will not contaminate food, equipment, utensils, and linens. employee items being stored above single service in bar area. |
| 2013-08-16 |
23 |
3-603.11 ensure complete consumer advisory is provided for foods served undercooked. consumer advisory must include disclosure and reminder. approved comsumer advisory on menu except advisory missing for big mouth bites that are also cooked to order. cdi- |
| 2013-08-16 |
14 |
4-601.11(a) food contact surfaces must be clean to sight and touch. observed mold in ice machine, verification required.4-501.114(c) sanitizer concentration in 3-comp sink must be at the approved concentration to sanitize food contact surfaces.quat comcen |
| 2013-08-16 |
8 |
5-205.11(a) handwash sinks shall be accessible to employees at all times. handsink in food prep area blocked by cart. cdi- item movedhandwash sink in bar area is difficult to access due to placement. recommend moving disposable glove rack and soap dispen |
| 2013-08-16 |
6 |
2-301.14 employees must wash hands as often as necessary to prevent contamination and before donning gloves. observed employee handle dirty dishes then clean dishes without washing hands. cdi by instructionfood service shall wash their hands usind approve |
| 2013-03-06 |
47 |
4-602.13-nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food and grease residue on door to smoker; lettuce bin and chip bin. |
| 2013-03-06 |
14 |
4-601.11-equipment food-contact surfaces and utensils shall be clean to sight and touch. observed sticker residue on metal food storage pans stored as clean. cdi-metal storage pans were cleaned and sanitized. |
| 2012-12-07 |
34 |
4-502.11-food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. observed broken thermometer in reach-in cooler at bar. cdi-thermometer was replaced. |
| 2012-12-07 |
54 |
6-501.14-intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. observed dust build up on ceiling air vent above drink station in kitchen. |
| 2012-12-07 |
39 |
3-304.14-wet wiping cloths shall be stored in a container of sanitizer. observed wet wiping cloths stored on prep surfaces. |
| 2012-12-07 |
14 |
4-601.11-equipment food-contact surfaces and utensils shall be clean to sight and touch. observed old dried food residue on burr mixer; burr mixer blades and soup ladles. cdi-burr mixer; burr mixer blades and ladles were cleaned and sanitized. |