| Violation Date |
Code |
Description |
| 2018-10-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed light fixtures on growler side and racks in need of cleaning. |
| 2018-10-29 |
37 |
3-304.13 linens and napkins, use limitations - c. linens and napkins must not be used in contact with food unless lining a container for service. observed salmon that was wrapped in linens. |
| 2018-10-29 |
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 smoked butter from 10/3, rib jus 10/17, corn beef dated 10/14, and short ribs with no date in th |
| 2018-10-29 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. observed a ready to eat food stored below unwashed produce. cdi- pic rearranged items. repeat |
| 2018-10-29 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed a container of mussels with no tags attached. cdi- pic volun |
| 2018-08-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee eating behind cookline and tea pot seeping for employees on rack where food for facility is stored. |
| 2018-08-02 |
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.-pobserved employee handle eggplants with bare hands. cdi portions handled discarded. |
| 2018-08-02 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved blanched fries cooling below unwashed produce. cdi items relocated. repeat. 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved e |
| 2018-08-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved saurkraut, beer cheee, gravy, pork belly, and beans holding below 135f. cdi items moved for reheating. |
| 2018-08-02 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed beans reheated only to 156f. cdi placed back on stove for reheating. |
| 2018-08-02 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved items with undercooked eggs on brunch menu not asterisked and duck confit meal that was asterisked as unde |
| 2018-08-02 |
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 facility with pan of eggplants that was holding in prep top at 65f. facili |
| 2018-08-02 |
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 spoons at bar and crepe spreader stored in cold water. |
| 2018-08-02 |
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 duck confit, polenta, half and half, blanched fries, and corn beef that was not dated cdi items dated or discarded. facility has pan |
| 2018-02-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed chemical bottle hanging on handsink near doughnut area with no label with royal blue liquid. cdi-pic discarded chemical bottle. |
| 2018-02-20 |
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 food emlpoyee handle phone go directly back to cooking without |
| 2018-02-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed sanitizer bucket stored in hand sink at bar area. observed chemical bottle hanging on 2 different hand sinks. observed employee dumping sanitizer in handsink. c |
| 2018-02-20 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed shellstock tags separated by month but not in chronological |
| 2018-02-20 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce over ready to eat fries and chicken wings in walk in. cdi-pic instructed to move items to correct storage order. |
| 2018-02-20 |
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 french onion soup at 11:38am at 135f and 12:05 at 134f and at 1:14 at 75f. cdi-pic discard item. |
| 2018-02-20 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed facility with creme fraiche sitting on the oven to ferment. facility does not have approval for this process. cdi item discarded and haccp guideline an |
| 2018-02-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping clothes stored on top of slicer, on shelves, and on countertops. observed dry clothes being used for wiping prep surfaces. |
| 2018-02-20 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed employee towel drying equipment and utensils after manual warewashing. |
| 2018-02-20 |
45 |
4-501.11 maintain equipment in good repair. observed broken handles on equipment throughout facility. |
| 2018-02-20 |
46 |
4-501.18 warewashing equipment, clean solutions - c observed rinse compartment being used to rinse off food debris with significant food debris in bottom of sink. |
| 2018-02-20 |
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 debris in reach in drawers and units. observed food derbis build up in microwave. |
| 2018-02-20 |
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 2 containers of french onion soup cooling in deep containers with a large |
| 2017-09-15 |
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. roller for crepes stored in water that was 88f at cook line. pic asked if utensil |
| 2017-09-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee cutting tomatoes not wearing a hair restraint. cdi- employee did put on a hair restraint. (0pts) |
| 2017-09-15 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. one pitcher and two small containers of dry mix on both prep sides; one large bin in storage not labeled. label all. (0pts) |
| 2017-09-15 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p sausage being reheated in steam well for service today. pic and employee advised that reheating process begins in the oven and then completed in the steam wel |
| 2017-09-15 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold like build up on all upper walls close to rubber seal in ice bin at the bar, mold like build up on ice shield in large ice bin, mold like build up in |
| 2017-09-15 |
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. employee observed cutting tomatoes for the salad cooler using bare hands during initial walk through of facility. |
| 2017-06-30 |
27 |
3-502.11 obtain a variance for specialized processes.-pf. one container of crčme fraiche in the walk in cooler. employee advised that it is left out overnight during the initial process. pic, employee, and head chef were advised that specialized process o |
| 2017-06-30 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf. employee cutting raw brussel sprouts on prep line. pic stirman headrick advised that brussels were going to the line to be cooked during dinner service. cdi- |
| 2017-06-30 |
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. wrapped brisket on reach in cooler, cooked onions, cooked pasta prepared two days prior not marked as required. cdi- items were allowed to |
| 2017-06-30 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf see item # 27 (0pts) |
| 2017-06-30 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. wash water at 97f during active utensil washing. cdi- water adjusted. |
| 2017-06-30 |
33 |
3-501.13 use approved thawing methods. packaged raw meats thawing in standing water in container at prep sink. cdi- meats removed |
| 2017-06-30 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. cloth napkins and cloths used stored directly on the floor in back storage room. store off the floor. |
| 2017-06-30 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. blanched fries being cooled on speed rack, packaged sliced cheese and ham rolls st |
| 2017-03-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed two employee beverages stored on dry goods shelving above other dry goods and another employee drink stored above utensil storage. cdi: d |
| 2017-03-28 |
45 |
4-501.11 maintain equipment in good repair. observed some split gaskets in two prep coolers (one on cook line, one in back prep cooler). repeat. |
| 2017-03-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked pans on utensil drying shelf adjacent to cook line. |
| 2017-03-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two buckets of sanitizer reading less than 10ppm chlorine. (one in growlers kitchen and one in prep area for crepe cellar). cdi: both buckets were refilled with sanitizer measuring |
| 2017-03-28 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed door to growlers pourhouse open at the beginning of inspection. cdi: door was immediately closed. |
| 2017-03-28 |
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 spice containers and oil squeeze bottles that were not labelled. |
| 2017-03-28 |
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 turkey and roasted tomatoes cooling in deep containers that had been cover |
| 2017-03-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two unlabelled chemical spray bottles at bar sink in growler's area. cdi: both bottles were labelled properly. |
| 2017-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed greens overstacked in prep cooler across from grill reading 62f. cdi: greens were voluntarily discarded. |
| 2017-03-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer stored as clean with food residue on the underside of blade. cdi: pic had slicer disassembled and sent for rewashing.4-602.11 clean the eq |
| 2016-12-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. containers of raw fish nested down in uncovered containers of shell stock that are intended to be served raw. cdi- pic chef russell corrected storage. |
| 2016-12-15 |
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. blanched fries and roasted tomatoes tightly covered and stacked either in walk in |
| 2016-12-15 |
37 |
a3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.3-307.11 protect food from contamination sources not specifically noted by code. sprayer nozzle line stored down in ice at bar. ice being |
| 2016-12-15 |
45 |
4-501.11 maintain equipment in good repair. gaskets on two coolers damaged/ torn. replace gaskets. |
| 2016-12-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris/ reside in cooler gaskets throughout. cleaning is needed. |
| 2016-12-15 |
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. utensil for crepes stored in container of ice water. cdi- storage corrected. |
| 2016-09-23 |
45 |
4-501.11 maintain equipment in good repair. torn gaskets at the prep cooler and reach in coolers. replace. |
| 2016-09-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. employee was observed towel drying washed utensils and containers as they were removed from the dish machine. cdi- pic and employee were advised to allow all items to air dry as req |
| 2016-09-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. pic advised today that aoli's provided on menu are being prepared with a raw shell. consumer advisory is provided |
| 2016-09-23 |
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. pic advised that cooked and ready to eat foods in prep cooler at bar area may be kept more than 24 hours. container of cooked mushrooms, sh |
| 2016-09-23 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold like build up on shield of large ice bin and nozzles at both bars. cleaning of all is needed. |
| 2016-09-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. cooked pork belly stored in walk in cooler under commercially sealed packaging of raw pork belly. raw pork belly was stored in large container also. cdi- pic was advised of storage order, |
| 2016-09-23 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf. oysters tags are stored in two large manila folders, but not stored |
| 2016-06-01 |
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 . container of caesar dressing made with shell egg dated 5/24 in prep cooler at main cook line, and conta |
| 2016-06-01 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf. tags are being retained but dating as to the last shell stock from c |
| 2016-06-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. one bucket of chlorine sanitizer testing at 0ppm for free chlorine. all other containers checked at approved concentration. cdi- chef stephen kuney emptied and re-filled sanitizer container. |
| 2016-06-01 |
25 |
3-302.14 protection from unapproved additives - p. containers labeled curing- pink salt stored with other dried foods and seasonings in prep/ storage area. chef advised that salts are not being used. cdi- pic was advised to remove from facility. pic gave |
| 2016-06-01 |
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 . container of gnocchi tightly double wrapped and cloth layered inside being cooled |
| 2016-06-01 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee working at warewashing area without hair restraint on. cdi- employee did put on hat. |
| 2016-06-01 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. large stock pot stored on the floor under shelving unit in main cook area. dried debris in bottom of container used to store clea |
| 2016-03-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. closed employee beverage stored on top of back side of prep cooler at main cook area. cdi- chef corrected storage. |
| 2016-03-30 |
45 |
4-501.11 maintain equipment in good repair. torn gaskets on reach in cooler and reach in freezer. replace damaged gaskets. |
| 2016-03-30 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service containers and to go containers not protected during storage. cdi- storage corrected on some items. continue to correct s |
| 2016-03-30 |
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. single service cups and metal containers with no handles on them stored in food |
| 2016-03-30 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. dry mixes, dry seasoning, and oils at cook line not labeled. cdi- verbal correction to label all. |
| 2016-03-30 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf . cooked pork bellies initially at prep sink, then moved to speed rack to cool. por |
| 2016-03-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. some mold on shield of main ice machine and mold build up on tea urn nozzle. cdi- chef having cleaned. |
| 2016-03-30 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf. mussel and oyster tags being maintained. both set of tags missing da |
| 2015-12-16 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf- m aintain access to hand sinks. hand sinks shall only be used for hand washing. observed hand sink at the cook line blocked by a cart and sanitizer bucket stored in the sink. cdi- cart w |
| 2015-12-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p- food contact surfaces shall be cleaned to sight and touch. observed build-up on the slicer around blade area. clean and sanitizer after each use. cdi- cleaned d |
| 2015-12-16 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p- maintain tcs foods in hot holding at 135 f or above. observed sausage on the hot well at 128 f- 130 f. cdi- sausage was removed and reheated |
| 2015-12-16 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf- date mark /label all tcs foods that are in ready-to-eat once opened or prepared and held longer than 24 hours. facility prepares pickled beets |
| 2015-12-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p- cold tcs foods shall be held 45 f or below. cooked steak in the prep cooler drawer at the cook line measured 52 f. cdi- steak volun |
| 2015-12-16 |
23 |
3-603.11 (c) consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf- provide a consumer advisory for animal foods served raw or under cooked. consumer advisory must include disclosure and reminder. |
| 2015-12-16 |
26 |
7-102.11 common name-working containers - pf- observed an unlabeled spray bottle at the bar. cdi- spray bottle labeled. |
| 2015-12-16 |
38 |
. 2-402.11 effectiveness-hair restraints - c- use head coverings, beard guards, and clothing to restrain body hair from contacting exposed equipment, foods, and utensils. observed food handler with no beard guard. |
| 2015-06-23 |
41 |
3-304.12 in-use utensils, between-use storage - c; properly store in use utensils; observed utensils stored in standing water; observed scoop handles stored down in dry food products. |
| 2015-06-23 |
30 |
8-103.11 documentation of proposed variance and justification - pf; obtain variance for specialized processes; observed vaccum packaged products in use with no approved variance. cdi products discarded. |
| 2015-06-23 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p; properly store raws meats to prevent contamination; observed raw ground pork stored above raw oysters in walk-in cooler; observed raw fish stored above rte mixed leafy green |
| 2015-06-23 |
11 |
3-101.11 safe, unadulterated and honestly presented - p,pf; ensure all food products are from a safe approved source. observed vaccum packaged meat products in kitchen area from a un-approved source. cdi products discarded by staff. |
| 2015-06-23 |
2 |
2-103.11 (m) person in charge-duties - pf;2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - p; have in place a approved employee health policy; observed no policy in place during time of inspectio |
| 2015-02-13 |
45 |
(general comment) 4-202.16 nonfood-contact surfaces - c; keep non-food contact surfaces in good repair; observed split/torn gaskets on all cook line units in need of replacing/repair. |
| 2015-02-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p;' properly wash, rinse and sanitized food contact surfaces; observed numerous utensils hanging stored clean with old fod debris stuck top surfaces. cdi all utensils |
| 2014-10-21 |
54 |
6-202.11 light bulbs, protective shielding - c; keep light bulbs shielded; observed 2x4 fixture missing shields on bulbs. |
| 2014-10-21 |
47 |
4-602.13 nonfood contact surfaces - c; keep non-food contact surfaces clean; observed surfaces of cooking equipment collecting debris in need of cleaning. |
| 2014-10-21 |
45 |
4-101.19 nonfood-contact surfaces - c; keep equipment in good repair; observed broken handles on food prep unit creating sharp un-cleanable surface.; ensure consumer advisory is posted for raw meats served raw or under cooked; observed advisory posted mis |
| 2014-10-21 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf |
| 2014-08-14 |
42 |
4-901.11 equipment and utensils, air-drying required; properly air dry; observed containers stacked wet in kitchen area. |
| 2014-08-14 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens; provide consumer advisory for raw meats served raw or undercooked; observed advisory on menu missing required verbage. |
| 2014-08-14 |
45 |
4-101.19 nonfood-contact surfaces; keep non-food contact surfaces in good repair; observed broken handles on refrigerator in need of repair. |
| 2014-05-14 |
54 |
(general comment)6-202.11 light bulbs, protective shielding; observed light fixture near ice machine not having shields on light bulbs. |
| 2014-05-14 |
45 |
4-202.16 nonfood-contact surfaces; keep equipment in good repair; observed broken missing handles on cold holding unit in kitchen area; observed cold holding unit in need of repair. |
| 2014-05-14 |
38 |
(general comment)2-303.11 prohibition-jewelry; ensure that all employee preforming food prep removes all jewelry; observed employee preparing food wearing bracelet.2-402.11 effectiveness-hair restraints; observed employee not wearing hair net while prepar |
| 2014-05-14 |
33 |
3-501.13 thawing; properly thaw using approved methods; observed raw fish thawing in hot standing water; cool running water used to thaw fish. |
| 2014-05-14 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding; properly cold hold phf products; observed cold holding unit not functioning properly with all phf products measuring 58-65 degrees f (heat |
| 2014-02-19 |
41 |
general comment: 3-304.12 in-use utensils, between-use storage- in use utensils shall be held in water at 135 or above, with the handle above the product, or on a clean and dry surface. observed utensil in room temperature water. observed tongs stored o |
| 2014-02-19 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition- potentially hazardous foods shall be discarded if exceeding the temperature and time combination. observed chili marked 2-3-14, eggs marked 2-9-14, |
| 2014-02-19 |
20 |
general comment: 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding- potentially hazardous foods shall be cold held at 45 degrees or below. observed cut spinach stored on top of the make un |
| 2014-02-19 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness- equipment and utensils shall be properly washed, rinsed, and sanitized. observed dish washer measuring 0 ppm for sanitizer. verific |
| 2014-02-19 |
4 |
general comment: 2-401.11 eating, drinking, or using tobacco-food employees may drink from a closed beverage container if the container is handled in a manner to prevent contamination of exposed food, clean equipment, and other articles. observed employe |
| 2013-10-09 |
47 |
keep non-food contact surfaces clean; observed tracks on sliding door prep table collecting debris in need of cleaning; observed shelving throughout establishment in need of general cleaning. |
| 2013-10-09 |
42 |
properly air dry; observed plastic and metal containers stacked wet in ktichen area. |
| 2013-10-09 |
8 |
provide hand washing signs at all employee hand washing sinks; observed numerous hand washing sinks missing hand washing signs in kitchen area. |
| 2013-07-30 |
8 |
provide hand wash signs at employee hand sinks; observed hand sinks in kitchen area missing hand wash signs. |
| 2013-07-30 |
14 |
properly wash, rinse and sanitize; observed dish machine not properly sanitizing during rinse cycle; sanitizer container switched out during inspection. |
| 2013-07-30 |
45 |
keep equipment in good repair; observed handles on cold holding unit broken in need of replacing. |
| 2013-05-14 |
47 |
(general comment) keep non-food contact surfaces clean; observed inside bottom surfaces of stand up freezer collecting debris in need of general cleaning. |
| 2013-05-14 |
45 |
keep equipment in good repair; observed numerous melted/damaged utensils in need of replacing. |
| 2013-05-14 |
23 |
provide consumer advisory for the consumption of all animal foods that are raw or undercooked; observed raw oysters on menu without consumer advisory. cdi education in place by next inspection. |
| 2013-05-14 |
21 |
(general comment) properly date mark all rte phf products; observed numerous containers of deli meats stored inside walk-in and inside reach-in refrigerators not date marked. all rte phf products properly date marked during inspection. |
| 2013-05-14 |
6 |
properly wash hands using approved methods; observed numerous employees wash hands and turn faucet handles off with bare hands recontaminating their hands; all staff properly washed their hands. |
| 2013-05-14 |
2 |
provide/have in place a approved employee health policy; observed staff having no knowledge of health policy and required information for reporting and restricting; handouts given to management and staff regarding health policy information. |
| 2013-02-28 |
51 |
(general comment) provide self-closing doors on all restrooms; observed womens restroom door not self-closing. |
| 2013-02-28 |
47 |
(general comment) keep non-food contact surfaces clean; observed underneath surfaces of fryers collecting food debris in need of cleaning; observed inside bottom surfaces of stand up refrigerators and freezers collecting debris in need of general cleaning |
| 2013-02-28 |
21 |
properly date mark rte phf products; observed numerous rte phf products (deli meats; cut lettuce; chili) stored inside reach-in and stand-up refrigerators not date marked; all rte phf products properly date marked during inspection. |
| 2013-02-28 |
13 |
properly store raw meat products; observed raw ground beef stored above whole intact muscle beef steak in stand-up refrigerator. raw meats properly stored according to final cooking temperature.seperate the processing of raw and rte food products; observe |
| 2013-02-28 |
8 |
provide hand washing signs at all employee hand sinks; observed three hand washing sinks missing hand washing signs. |
| 2013-02-28 |
4 |
properly store employee beverages; observed employee beverage stored on prep table in kitchen area; beverage discard during inspection. |
| 2012-12-06 |
45 |
keep food contact surfaces in good repair; observed broken missing handles on (low boys) pull-out refrigerated drawers; observed split/torn gaskets on walk-in cooler door and on reach-in cooler drawers. |
| 2012-12-06 |
13 |
properly stored raw meat products; observed raw ground pork stored above rte food products in walk-in cooler. raw meat properly stored according to final cooking temperature. |
| 2012-12-06 |
47 |
keep food and non-food contact surfaces clean; observed sides of equipment and surfaces at and around compressor for stand up units collecting heavy food debris in need of cleaning. |
| 2012-12-06 |
4 |
properly store employee beverages; observed employee beverages stored on prep table in kitchen area. beverage discarded. |