| Violation Date |
Code |
Description |
| 2018-11-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed prep cooler in bar area with build up of food debris. clean cooler more frequently. repeat violation. points left at half as today's issue is di |
| 2018-11-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean containers stored as clean in the bar area with standing water. air dry all utensils before stacking or putting away for storage. repeat violation. |
| 2018-11-13 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed two cans of oven cleaner stored among single service articles. store oven cleaner with other toxic materials and where contamination cannot occur. cdi- oven cleaner moved to proper loca |
| 2018-11-13 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no discard times for items |
| 2018-11-13 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2018-03-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages being stored on food preparation counters and no lids. cdi drinks disposed of. |
| 2018-03-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at bar hand sink. repeat same rule, same violation. **make sure to provide paper towels so food employees can dry hands appropriately. by |
| 2018-03-14 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2018-03-14 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foodswith begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no log for any of the foodpl |
| 2018-03-14 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf did not observe a thin probe thermometer. verification required |
| 2018-03-14 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed strawberries being stored above pastries. cdi had food employee move strawberries to bottom shelf and provided storage order documentation. |
| 2018-03-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food employee towel drying multi-use utensils and equipment. cdi food employee stopped and directed to let everything air dry. |
| 2018-03-14 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on middle reach in unit (back room). make sure to keep in good repair. |
| 2018-03-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fan with significant dust on food preparation counter which will disperse air over food contact surfaces and ingredients. make sure to increase clea |
| 2018-03-14 |
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 on ceiling over food preparation area and c |
| 2018-03-14 |
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 preparing food without a appropriate bear guard. make sure to cover body haire to ensure contaminati |
| 2017-10-25 |
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 employee wearing rings with stone/daimonds in them, observed pic wearing bracelets while performing food preparation. make sure |
| 2017-10-25 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no log for any of the food |
| 2017-10-25 |
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 at the bar not date marked that were opened previous day; black beans, spinach, salsa, roasted red peppers. cdi items are all |
| 2017-10-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor debris in ice machine. cdi gave verbal instruction to pic on how to clean properly. make sure to increase cleaning frequency. repeat. point |
| 2017-10-25 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels at bar hand sink. cdi pic will provide hand towels. |
| 2017-10-25 |
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 not washing hands for long enough, using soap or a protective barrier. cdi |
| 2017-10-25 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.at time of inspection start time, did not observe a certified food protection manager. pic showed up half |
| 2017-04-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheddar cheese, butter, cream cheese, ham and boiled eggs greater than 45 degrees. cdi items discarded at 9:30; will provide time due to last inspections not able to hold cold. |
| 2017-04-21 |
4 |
2-401.11 eating, drinking, or using tobacco - c employee shall have a designated area to eat, drink and use tobacco to avoid contamination. observed food employee beverage, lunch etc spread out on food preparation area near wax papers and above single ser |
| 2017-04-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine at bar with pink residue and debris in basin. cdi pic will have it cleaned today. |
| 2017-04-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of toxic substance in bar area not labeled. cdi pic will have food employee mark with a common name.7-204.11 provide sanitizer at correct concentratio |
| 2017-04-21 |
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 boiled eggs and cheese not date marked. cdi item allowed to back date. |
| 2017-04-21 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a box of single service forks on the floor. make sure to store at least 6 inches off the floor. |
| 2017-04-21 |
53 |
6-201.17 walls and ceilings, attachments - c attachments to walls and ceilings shall be easily cleanable. observed damaged to wood cabinets in buffet area. make sure to keep in good repair, smooth and easily cleanable. |
| 2017-04-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belonging such as cell phones, purses being stored on food preparation counters. observed employee closed bottle waters in fridg |
| 2017-04-21 |
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 employees wearing bracelets etc. make sure to direct food employees to only wear a plain wedding ring to facilitate hand washin |
| 2016-07-11 |
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 back flow preventer missing from can wash area with a connection to chemicals. verification required. |
| 2016-07-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed melon, white cheese, yellow cheese, ham, and boiled eggs above 45f. cdi items changed out. suggest facility use time for items. observed time logs only for hot items. verificat |
| 2016-07-11 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. clean thermometers before use and before storing. observed employee temp food without properly sanitizing thermometer. cdi thermometer sanitized. |
| 2016-07-11 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no one on site with ansi accredited food certification. |
| 2016-01-21 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed two domestic refrigerators in the dry storage room. repeat. |
| 2016-01-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed spinach, melon and boiled egg that was above 45f. cdi items discarded. |
| 2015-11-04 |
1 |
2-102.12 pic shall be present during all hours of operation. observed no certified food protection manager on site during inspection. |
| 2015-11-04 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed reach in cooler for milk in front service area has no internal thermometer. |
| 2015-11-04 |
8 |
6-301.14 post a handwash sign at each handsink. observed no hand wash sign at hand wash in kitchen area . cdi provided handwash sign . -0 points- |
| 2015-11-04 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed two domestic refrigerators being used to store food service items in dry storage room. |
| 2015-05-29 |
6 |
2-301.15 only wash hands in handwashing sink.-pf - 0 pts - observed employee wash hands in prep sink. cdi- employee addressed and rewashed hands. |
| 2015-05-29 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf - no pic present upon arrival of inspection. cdi- pic arrived at conclusion of inspection.2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. - no pic pres |
| 2015-05-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - melons, ham, and eggs on display are above temperature requirements. food in 3 door refrigerator are reading 46-49f. food employee states that the temperature of the refrigerator was 4 |
| 2015-05-29 |
45 |
4-501.11 maintain equipment in good repair. - the three door refrigerator is reading an air temperature of 50f. this unit is the only refrigeration in the establishment. unit should be at a temperature to maintain foods at 45f or below at all times. repai |
| 2015-05-29 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - repeat - lips of cups on display are exposed. cups shall be maintained in a dispenser or with the original plastic sleeve. |
| 2014-09-16 |
43 |
general comment4-904.11 display and handle single-use and single-service articles to prevent contamination. plastic water cups displayed with lip contact surface exposed. pull plastic sleeve up to protect cups. |
| 2014-09-16 |
14 |
.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf build up inside of juice dispenser nozzles and inside soda gun nozzle. all nozzles must be cleaned before the next use. vr- will reutrn within 10 days to veri |
| 2014-09-16 |
2 |
general comment2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p pic could not locate employee health policy. pic knew some of the information. cdi - reviewed employee health policy information with pic, left |
| 2013-12-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. all phf and rte foods for cold holding should be 45-41f, or 41f and below. observed boiled eggs, sliced cheese, deli ham, shredded cheese, |
| 2013-12-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. all food contact surfaces shall be cleaned to sight and touch. observed bar gun and microwave behind bar soiled. cdi by instruction. |
| 2013-04-03 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |
| 2013-04-03 |
14 |
ensure sanitizer is maintained at proper concentration at all times. observed one sanitizer bottle weak; cdi by refilling. |
| 2013-04-03 |
1 |
the person in charge is responsible for ensuring that the customers use a clean plate for return trips to the buffet. observed no procedure in place for advising customers to use clean plates; cdi by instruction. |
| 2013-04-03 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed no date marking on open deli meats; cut tomato; cdi by instruction. |
| 2013-04-03 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed cheese 61f on buffet; cdi by cooling. recommend using time as a public health control. |
| 2013-04-03 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |