| Violation Date |
Code |
Description |
| 2018-08-01 |
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 debris build up on floor of walk in cooler. |
| 2018-08-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of cups and containers. |
| 2018-08-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes stored in hot box measuring below 135f. cdi by reheating. |
| 2018-08-01 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris build up on inside of ice machine.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed |
| 2018-03-27 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open door on dumpster. |
| 2018-03-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelf with heavy debris build up. |
| 2018-03-27 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply scored and fraying cutting boards in kitchen prep area.4-501.11 maintain equipment in good repair. observed reach in cooler with damage |
| 2018-03-27 |
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 service articles stored on floor in dry storage area. |
| 2018-03-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of cups at server station. |
| 2018-03-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatos measuring at below 135f. cdi by voluntary discard. |
| 2017-07-26 |
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 employee wash hands and recontaminate by touching faucets with bare hands. cdi by interve |
| 2017-07-26 |
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 employees cutting lemons and limes with bare hands. cdi by intervention and discard. |
| 2017-07-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine sanitizer measuring at 0 ppm. upon further investigation, chlorine reservoir found to be empty. cdi by replacing reservoir and priming to reach pr |
| 2017-07-26 |
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 eggs in cooking pot filled with water on prep surface. employee stated tha |
| 2017-07-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of metal containers near dish area. |
| 2017-07-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed marinara and queso in hot box measuring below 135f. cdi by reheating to proper temperature. |
| 2017-03-07 |
54 |
observed lights in office and outdoor store room not shielded or shatterproof, freezer stored in office, ice machine stored in store room. observed hood filters removed and residue present on interior, protect food from possible contamination.6-202.11 sh |
| 2017-03-07 |
42 |
observed several plastic bins wet stacked.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2017-03-07 |
39 |
observed soiled dry cloths on counter throughout facility.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-03-07 |
21 |
observed pimento cheese and pasta not dated. cdi - dated with proper date.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-03-07 |
13 |
observed cooked pasta under ground beef. observed raw carrots over ready to eat lunch meat. observed shelves collecting residue, open sheet pan of fries below. cdi - reorganized. 3-302.11(a) separate the different types of raw animal foods. -p3-302.11(a)( |
| 2016-12-29 |
14 |
observed sticker residue on exterior of storage container, stacked. observed residue collecting on interior of pan. observed spatula handles damaged and one spatula blade damaged.4-601.11(a) equipment food contact surfaces and utensils shall be clean to s |
| 2016-12-29 |
13 |
observed french fires cooling in walkin, fries in contact with top shelf on one pan, debris from shelf in pan on another. cdi - discarded fries in areas effected.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and ute |
| 2016-12-29 |
39 |
observed no clothes in sanitizer bucket.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-12-29 |
41 |
observed one knive with blade in contact with flip top cooler lid.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. |
| 2016-12-29 |
54 |
observed lights not sheilded or shatterproof in dry storage, ice machine present.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2016-08-11 |
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 missing tiles in the walk in cooler, missing ceiling tiles above a salad prep |
| 2016-08-11 |
45 |
4-501.11 maintain equipment in good repair. observed a flip top reach in cooler with an ambient air temperature of ~58f. foods in the unit were placed on tphc for the lunch rush and will be discarded if not sold within 4 hours. instructed pic to monito |
| 2016-08-11 |
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 the facility using approve |
| 2016-08-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in a flip top cooler above 45f (see chart). cdi- foods placed on tphc and will be discarded if not sold within 4 hours. |
| 2016-08-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a package of fully cooked pulled pork stored on the same sheet pan as a raw beef roast and raw shell egg wash stored above french fries on the prep. line. cdi- storage rearranged |
| 2016-08-11 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee not wash hands after drinking from beverage and before putting gloves on. cdi by instruction. |
| 2016-05-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one box of lettuce stored on top of a box of raw chicken in the walk in cooler and raw bacon stored over bloody mary mixes in the walk in cooler. cdi- storage rearranged. |
| 2016-05-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies around the bar patio in the back of the restaurant. |
| 2016-05-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in a flip top cooler above 45f (see chart). observed cheese slices stacked too high above the fill line in a flip top cooler (see chart). cdi- all foods were re |
| 2016-05-09 |
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 deteriorated tile grouting along the cook line in the kitchen and peeling pai |
| 2016-05-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal containers, plastic 'bus' tubs used for food storage, and metal mixing bowls stacked while wet.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-servi |
| 2016-02-12 |
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 deteriorated tile grouting along the cook line in the kitchen.6-502.12 floors |
| 2016-02-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving racks in the walk in cooler. |
| 2016-02-12 |
45 |
4-501.11 maintain equipment in good repair. observed 3 shelving racks in the walk in cooler beginning to show signs of rust. |
| 2016-02-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic containers used for food storage stacked while wet. |
| 2016-02-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee use hand sink for filling containers with water and dumping water down the hand sink drain. cdi by instruction. |
| 2015-10-30 |
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 facility using time as a p |
| 2015-10-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a can opener blade with dried debris on it. cdi- item was recleaned. |
| 2015-10-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed diced tomato and tomato/lettuce combos in a flip top cooler overstacked and above 45f and one container of pasta in a reach in cooler above 45f (see temp. chart). cdi- foods w |
| 2015-10-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 3 unlabeled chemical spray bottles. cdi- products were discarded. |
| 2015-10-30 |
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 corn chowder soup with a preparation date of 10/22 in the walk in cooler. cdi- product discard |
| 2015-10-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans on the clean equipment storage racks. |
| 2015-10-30 |
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 damaged tiles and deteriorated tile grouting along the cook line and peeling/ |
| 2015-10-30 |
45 |
4-501.11 maintain equipment in good repair. observed 2 torn gaskets on a flip top reach in cooler. |
| 2015-10-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies at the bar located in the back of the restaurant. |
| 2015-08-07 |
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 damaged tiles and deteriorated tile grouting along the cook line and peeling/ |
| 2015-08-07 |
45 |
4-501.11 maintain equipment in good repair. observed 2 rusty shelves in the walk in cooler. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 3 scored cutting boards. pic discarded during |
| 2015-08-07 |
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/f observed facility keeping blanched f |
| 2015-08-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple foods in a flip top cooler above 45f (see chart). pic stated temperatures were taken this morning and foods were below 45f. cdi- foods were placed on tphc and will b |
| 2015-08-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade with food debris accumulation on it, 3 soiled utensils stored clean, and 2 soup bowls with debris accumulation on them. cdi- items |
| 2015-08-07 |
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 cutting lemon wedges without gloves on. cdi by instruction. |
| 2015-08-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored at the back of a flip top preparation table. beverage was relocated. improvements made since last inspection. |
| 2015-03-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverages stored over clean utensils, on food prep surface with food present and above prep unit. cdi- removed ; instruction provided |
| 2015-03-27 |
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 raw fish handled with glove and gloves changed without hand was |
| 2015-03-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple pans with sticker residue and one slicer put away with excessive food debris on blade and guards. cdi- removed to re-clean |
| 2015-03-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed rear hand sink blocked. ensure hands sinks are never blocked to promote hand washing. cdi- removed |
| 2015-03-27 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed multiple soiled wiping cloths in use and stored on cutting boards. cdi- instruction provided |
| 2015-03-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs foods above 50 f in prep units(see temp chart). cdi- placed on tphc, any of these must be discarded if not sold by 300 pm |
| 2014-12-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. observed steak and salmon wioth no disclosure.vr |
| 2014-12-22 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed multiple cooked tcs foods in under unit with no date marking. cdi- date marked |
| 2014-12-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed all foods in walk in cooler at 46-47 f. cdi- pic voluntarily discarded all open, tcs foods |
| 2014-12-22 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed tea nozzle and multiple containers stored as clean with food and sticker residue on them. cdi- removed to re-clean |
| 2014-12-22 |
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. observed food employee walk in from cooler with with food in gloved hand, |
| 2014-08-20 |
14 |
4-501.114 ensure manual and mechanical warewashing equipment, chemical sanitization-temperature and concentration - p observed dish machine not sanitzing; 0 ppm. sanitizer bottle empty. new bottle installed and unit primed |
| 2014-08-20 |
7 |
3-301.11 prevent contamination from hands; no bare hand contact of ready to eat foods. - p,pf observed food employee bare hand avocado and cheese on toast. cdi- instruction provided; gloves donned |
| 2014-08-20 |
6 |
2-301.14 wash hands before donning gloves. - p observed multiple food employees shedding and donning new gloves with no hand washing between. |
| 2014-08-20 |
16 |
3-401.11 rar proteins shall be cooked the first time to final cook temperatures. - p,pf observed raost beef cooked yesterday cut to reveal inside had not hit final cook temperature as no textural change had occurred in the center. cdi- reheated to above 1 |
| 2014-08-20 |
21 |
3-501.17 open, ready-to-eat potentially hazardous food (time/temperature control for safety food) shall be properly date marked - pf observed cooked roast beef in prep unit and walk in cooler and pasta in walk in cooler not date marked. cdi- removed to da |
| 2014-08-20 |
31 |
3-501.15 use approved and effective cooling methods to cool tcs foods.- pf observed pasta salad at 70 f cooling in high volume covered containier in walk in cooler. cdi- removed cover |
| 2014-08-20 |
20 |
maintain cold held tcs foods at 45 f or colder. observed rice, pimento cheese and sliced cheese above 48 f. cdi- removed to flash cool |
| 2014-04-15 |
45 |
4-501.11 equipment shall be maintained in good repair and proper adjustment. observed temperatures of all foods in walk in cooler at 43-46 f and all foods in one prep unit above 50 f. facility calling repair technicians. |
| 2014-04-15 |
37 |
3-305.11 food shall be stored to prevent contamination from the premises. observed open container of hash browns in walk in cooler stored under cooling unit with excessive dust accumulation on vents. cdi- removed |
| 2014-04-15 |
21 |
3-501.18 opened, ready to eat tcs foods shall be discarded when they exceed time / temperrature requirements. observed tcs foods at 44 f past 4 days cdi- discarded3-501.17 opened, ready to eat tcs foods shall be clearly date marked. observed multiple cont |
| 2014-04-15 |
20 |
3-501.16 cold held tcs foods shall be maintained at 45 f or colder at all times. observed all tcs foods in one prep unit to be 50 - 60 f. cdi- all tcs foods removed to walk in cooler |
| 2014-04-15 |
14 |
4-601.11 utensils shall be clean to sight and touch. observed multiple utensils and containers with visible debris or sticker debris. cdi- removed to re-clean |
| 2014-04-15 |
7 |
3-301.11 food employees shall not bare hand contact ready ot eat foods. bartenders bare handing drink garnishes. no utensil for dispensing garnishes present. cdi- corrected through instruction |
| 2014-04-15 |
6 |
2-301.14 food employees shall wash hands between glove changes. observed multiple food employees changing gloves without wshing hands in between. cdi- instruction provided |
| 2013-09-24 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. maintain equipment clean to sight and touch. observed badly soiled ice scoop holder holding two in-use ice scoops. holder had soiled interior bottom as well as a piece |
| 2013-09-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. properly date mark tcs rte foods which are held for more than 24 hours after preparation or opening. observed several items not date marked - opened |
| 2013-09-24 |
35 |
3-302.12 food storage containers identified with common name of food. properly label foods removed from original container such as oils, flour, herbs, potato flakes, salt, spices, sugar. observed working containers unlabeled - salt, pepper, parsley, cinna |
| 2013-09-24 |
42 |
4-901.11 equipment and utensils, air-drying required. air dry utensils before tight stacking. observed three wet nested metal bowls. |
| 2013-09-24 |
53 |
6-201.11 floors, walls and ceilings-cleanability. maintain kitchen floor tiles in good condition so they don't collect water and food debris. observed missing and badly cracked floor tiles in one area of kitchen near ice machine. replacement of tiles in t |
| 2013-09-24 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. maintain exteriors of food bins clean. observed soiled exteriors (breading, flour, etc). |
| 2013-02-14 |
41 |
3-304.12. during pauses in food preparation; utensils shall be stored in a clean area. observed knife stored in crevice between two pieces of equipment. this area cannot be easily cleaned with required frequency. |
| 2013-02-14 |
39 |
3-304.14. store damp wiping cloths in container of sanitizer between uses. observed one damp cloth hanging on side of bucket. |
| 2013-02-14 |
35 |
3-302.12. except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as co |
| 2013-02-14 |
23 |
3-603.11. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed incomplete disclosure with ccorrect reminder. cdi by instruction. |
| 2013-02-14 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no signage at bar sink. left signs. |
| 2012-10-01 |
34 |
observed thin probe thermometer not in use. cdi by instruction and discussion. |
| 2012-10-01 |
43 |
observed stir sticks stored in open container at outside bar. keep covered/protected. |
| 2012-10-01 |
39 |
observed wiping cloths being stored on counters and hooks rather than inside sanitizer buckets. today; only spray bottles were in use. cdi bu instruction. also discussed that sanitizer buckets must be labeled and stored off the floor. |
| 2012-10-01 |
21 |
observed date marking not completely in place. cdi by instruction. left handouts. 3-501.17. |