| Violation Date |
Code |
Description |
| 2018-12-19 |
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. 6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispense |
| 2018-12-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.comment: observed food debris buildup in the bottom of the reach in freezer and on shelving throughout the kitchen. observed debris on gaskets on walk in cool |
| 2018-12-19 |
45 |
4-502.11 (a) and (c) good repair and calibration-utensils and temperature and pressure measuring devices - cremove the torn plastic webbing that covers several of the racks in the kitchen as they are not in good repair and are not easily cleanable. repain |
| 2018-12-19 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfthin tip thermometer was not accessible for use at time of inspection as battery was not working. the thermometer is in good repair |
| 2018-12-19 |
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 comment: observed house made dressings such as russian dressing (date mark of 11/28 but made yesterday), |
| 2018-12-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pin the salad prep cooler, observed diced tomatoes (at 52f), goat cheese (at 49f), eggs (50f), kale (53f) and spring mix (52f) out of temperature compliance. observed mozzarella sliced in |
| 2018-12-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pcomment: observed mashed potatoes in hot well at 102f. cdi. employee reheated the mashed potatoes for steam well at stove to 167f. |
| 2018-12-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pin the walk in cooler, observed raw pecan crusted chicken stored on top of pork wrapped tater tots. in the reach in grill prep cooler, observed pecan crusted chicken stored above salmon. cdi |
| 2018-12-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved front bar handsink being utilized as a dump sink (ice/drink in sink). cdi by conversation with the manager on handwashing sink use. repeat. full points not deduc |
| 2018-12-19 |
6 |
2-301.14 wash hands after activities that contaminate them. -p2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -pobserved |
| 2018-08-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. at the time of the inspection, observed food employee beverage being stored on food preparation sink. make sure to have a designated area for employee beverages. repeat |
| 2018-08-24 |
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 at the time of the inspection, observed pic cutting celery without gloves and food employee cutting lettuce without |
| 2018-08-24 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor build-up around ice machine plate. make sure to increase cleaning frequency. 4-601.11(a) equipment food contact surfaces and utensils shall |
| 2018-08-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed garlic and oil mixture cold holding above 45 degrees. cdi product was placed on ice bath for rapid cool down. repeat points not escalated due to one item, however if seen in fut |
| 2018-08-24 |
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 potato dated for 8/17. chicken dated for 8/14. tomato chutney dated for 8/9. cdi all product was |
| 2018-08-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employees at bar using hand sink to fill dog water bowl cbi reviewed with pic to ensure this is for hand washing only. 6-301.14 post a handwash sign at each han |
| 2018-08-24 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in need of being replaced/resurfaced. make sure to keep in good repair. |
| 2018-08-24 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents |
| 2018-08-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employe cell phones being stored above flip top unit and another one being stored directly on the cutting board. make sure to have design |
| 2018-08-24 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two employees not wearing a hair restraint at the time of the inspection. make sure to wear hair restraints when w |
| 2018-06-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage being stored in reach in unit above food. cdi drink was located to bottom shelf. |
| 2018-06-27 |
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 several food employees not using a protective barrier to turn off faucet. cbi reviewed wi |
| 2018-06-27 |
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 food employee on salad side using bare hands to top salad and pull garnishment out of flip top unit at tim |
| 2018-06-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw bacon being stored on speed rack over rte foods. cdi raw bacon was moved to bottom shelf with raw proteins. |
| 2018-06-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed blanched fries being held at room temperature less than 135 degrees. cdi today food establishment placed fires on temporary time and product will be discarded at end of lunch p |
| 2018-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food in tall boy reach in unit across from salad station holding above 45 degrees. cdi product was placed in walk cooler for rapid cool down. pic will ensure food employees are |
| 2018-06-27 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed dented cans. cdi pic removed can from comingling with food establishment. |
| 2018-06-27 |
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 on salad side not wearing a hair restraint. make sure food employees wear a proper hair restraint wh |
| 2018-06-27 |
45 |
4-101.19 nonfood-contact surfaces - c nonfood contact surfaces shall be smooth, easily cleanable and nonabsorbent. observed food establishment using cardboard to line shelves in back room. make sure to use a approved nonfood contact surface.4-501.11 maint |
| 2018-06-27 |
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.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so the |
| 2018-06-27 |
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 food establishment putting cut leafy greens in reach in unit below flip to |
| 2018-03-16 |
37 |
3-303.12(b) - unpackaged food may not be stored in direct contact with undrained ice. observed two pans of mussels stored in ice. pans were not perforated, ice was not drained. mussels had no tags so they were discarded, see item #12. |
| 2018-03-16 |
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 two pans of mussels, both without tags. also observed saved |
| 2018-03-16 |
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 disclosure symbol missing on lunch menu for seared tuna. vr - verification required. |
| 2018-03-16 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee working with food while wearing a wristwatch. |
| 2018-03-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in need of cleaning in some areas - check the rack next to the fryer, for example. |
| 2018-03-16 |
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 frp wall covering coming loose in several areas of the kitchen. |
| 2018-03-16 |
45 |
4-501.11 maintain equipment in good repair. observed some peeling or rusting racks in reach in and walk in. |
| 2017-11-27 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on prep cooler, lower door, and rusty shelves in walk in cooler and one reach in freezer. |
| 2017-11-27 |
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 unlabeled working containers of salt, pepper, blackening seasoning, sherry, white wine, and oil. all labeled during inspec |
| 2017-11-27 |
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 marking on grilled onions, cut napa cabbage, mozzarella cheese. cdi - voluntarily discarded. also no date marks on all ite |
| 2017-11-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed garlic in oil stored in two containers on shelf above prep cooler. containers were dated today. product measured 86f. cdi - pic asked employee for details. he said he had prepa |
| 2017-11-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. observed 0 ppm free chlorine sanitizer in final rinse water of dish machine. cdi - dishes were all pulled from service to be reprocessed, repairperson was called. when |
| 2017-09-12 |
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: found pickled onions from hot brine dated 8/30. pickledcarrotsfrom hot brine dated 9/5. pickled slaw fro |
| 2017-09-12 |
45 |
4-501.11 maintain equipment in good repair. door gasket of upright freezer badly split. |
| 2017-09-12 |
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 : large volume of chicken stock still cooling from previouos day in covered five-ga |
| 2017-09-12 |
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: found chicken stock from 9/11 at 50 f. vegetable soup from 9/11 at 56 f. all voluntarily discarded by pic. tuna cooling from room te |
| 2017-09-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed significant number of plates stored asclean with food residue attached. cdi- sent all back to cleaning process.4-602.11 clean the equipment and utens |
| 2017-09-12 |
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 from live mussells missing from retained tags. retained tags di |
| 2017-04-19 |
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 two 5 gallon buckets of chicken stock in walk in cooler cooked last night at 48 and 50f. cdi by discarding. |
| 2017-04-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food reside in potato cutter attached to back prep table. cdi- directed to clean prior to use. |
| 2017-04-19 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce items above ready to eat sauces and stocks in walk in cooler. cdi by relocating items. repeat violation.3-304.11 food shall only contact surfaces of properly cl |
| 2017-04-19 |
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 two heavily dented/pitted pots hanging at 3 compartment sink in need of replacem |
| 2017-04-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pans of various sauces on counter top at expo area above 60-64f. see temperature chart. items were not stored over ice, process is leave on counter from 11:30am-2:30pm for lu |
| 2017-04-19 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfobserved soap dispenser not working at hand sink near dish machine. cdi; new soap dispenser has already been ordered. squeeze bottle of hand soap placed at sink temporarily. |
| 2017-04-19 |
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 many small containers of food items (orzo, pasta, spinach, blanced vegetables in noodles) in left prep unit without date marking. |
| 2017-04-19 |
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. some general cleaning needed throughout. observed dust |
| 2017-04-19 |
33 |
3-501.13 use approved thawing methods. follow manufacturer directions when thawing fish from commercial vacuum packaging. observed tuna completely thawed still in vacuum packaging. instructions on packaging state to remove fish from packaging before th |
| 2017-04-19 |
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 bottle of oil at grill area not labeled. observed large bins of flour and sugar with labels no longer legible. |
| 2017-04-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed dirty/wet towel on prep table and one at shelf near right prep unit. |
| 2017-04-19 |
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 large container of marinara in ice bath on counter. container of marinar |
| 2017-01-23 |
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. observed no date marking on hard boiled eggs, charred peppers, blanched fries, cut lettuce, pickled slaw, egg roll filling, mozzarella chee |
| 2017-01-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed a few tcs items in left prep cooler measured above 45f. lid was closed, items cooled rapidly - see temperature chart. cdi - items were evaluated individually for length of time |
| 2017-01-23 |
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 one bottle of oil unlabeled. |
| 2017-01-23 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. observed unwashed produce above rte foods.cdi - rearranged. 3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several food items in |
| 2017-01-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee rolling out pasta while wearing no hair covering. |
| 2017-01-23 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black buildup in corners of deflector in ice machine. 4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamin |
| 2017-01-23 |
45 |
4-501.11 maintain equipment in good repair. observed five split gaskets at both prep coolers. observed one hood light out. |
| 2017-01-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nfc areas of slicer in need of cleaning. |
| 2017-01-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one damp wiping cloth on cutting board. |
| 2017-01-23 |
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 two damaged ceiling tiles and a few stained ceiling tiles. observed broken tow |
| 2016-11-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dust build up on fan shield in walk in cooler some parts of surrounding ceiling in walk in cooler. cleaning is needed. |
| 2016-11-09 |
45 |
4-501.11 maintain equipment in good repair. damaged gasket on door of ice bin. owner advised that new door has been ordered for complete replacement. one torn gasket at line prep cooler. replace damaged gasket. |
| 2016-11-09 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold build up on ice shield of main ice bin and some on nozzle at bar. repeat. cdi- both cleaned immediately. |
| 2016-08-24 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. some mold on one side of shield in ice bin. some mold like build up on one nozzle at bar area. cleaning is needed. (1.5pts) |
| 2016-08-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. foods in prep cooler at cook line not under temperature control. ambient air temperature at 48f-50f. pic frances scibelli advised that all foods are just stocked this morning prior to i |
| 2016-08-24 |
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 . one container of prepared shrimp salad tightly covered during cooling process. cd |
| 2016-08-24 |
45 |
4-501.11 maintain equipment in good repair. torn gaskets in prep cooler and reach in cooler units. replace gaskets. |
| 2016-08-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dust build up on hvac venting in prep area and in filters across from utensil washing area. cleaning is needed. |
| 2016-05-31 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf . per pic 3 comp sink is damaged and cannot be used currently. pic advised that sink is being repaired this week. cdi- verbal correctio |
| 2016-05-31 |
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 . brushes with metal clasps and divots being used in facility for food contact. cdi- pic v |
| 2016-05-31 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. 4-501.114 maintain sanitizer at correct concentrations. -p. mold build up on ice shield in large ice machine. pic advised will have cleaned. free chlorine |
| 2016-05-31 |
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. some shell stock tags maintained. chef peter elsby advised that they |
| 2016-03-30 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p observed ginger dressing (house made), miso, remulaude, and hummus all dated 3/19 in walk-in cooler. brisket dated 3/24 and pork roast not dated |
| 2015-11-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed several tcs items in one 2 door upright cooler were not measuring 45f or below. cdi - moved to walk in cooler, repair person called. |
| 2015-11-03 |
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 expired foods - lemon aioli, pickled onions, pickled slaw. cdi - all voluntarily discarded. |
| 2015-11-03 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed new menu is missing disclosure footnote. vr - verification visit required. |
| 2015-11-03 |
45 |
4-501.11 maintain equipment in good repair. observed rusted and peeling cooler racks in several coolers. observed floor mixer with rusting/peeling finish. |
| 2015-11-03 |
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 two hood lights out. observed a few ceiling tiles in kitchen had been replaced |
| 2015-07-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed par cooked salmon above covered container of deviled eggs. cdi - salmon voluntarily discarded. all other items in proper order throughout today. |
| 2015-07-27 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed partially cooked salmon fillets in cooler. pic stated they are par cooked to below 145f, cooled, then fished in the ove |
| 2015-07-27 |
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 covered pan of potato salad cooling in prep cooler. item had been cooling for three hours and measured 72f. cdi - voluntaril |
| 2015-07-27 |
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 mark on large tub full of hard boiled eggs, container of marinara sauce, and container of mozzarella cheese. cdi - all wer |
| 2015-07-27 |
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 pan of mussels in walk in cooler with no associated tag in |
| 2015-07-27 |
45 |
4-501.11 maintain equipment in good repair. observed one broken cooler gasket. observed a few cooler racks with finish worn or chipped. observed floor mixer with finish rusting/peeling and pieces were loose so they could drop into food. observed prep sink |
| 2015-07-27 |
53 |
.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed some ceiling tiles had been soiled with black d |
| 2015-07-27 |
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 on menu had disclosure symbol and reminder statement but lacked clear disclosure footn |
| 2015-03-17 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed several ceiling tiles in kitchen are not nonabsorbant and smooth, easily cleanable. replace with those that are. 6-502.12 f |
| 2015-03-17 |
45 |
4-501.11 maintain equipment in good repair. observed some rust showing on walk in cooler racks. observed floor of walk in cooler rusted. |
| 2015-03-17 |
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 chicken broth, grain salad, and roasted grapes in walk in cooler. all were dated 3/9. cdi - vol |
| 2015-03-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed dish machine not dispensing sanitizer into final rinse. cdi - pic called for service. service person discovered that line was not pushed all the way down into the sanirtizer solution. li |
| 2015-03-17 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at bar handsink. cdi - left sign, pic posted. |
| 2014-10-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed marsala sauce sitting next to stove and measuring 100f. cdi - reheated. |
| 2014-10-27 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certification for pic on duty. |
| 2014-10-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed one prep cooler was not holding items cold - see temperature chart. cdi - foods which had been in cooler less than an hour were returned to walk in or immediately cooked. other |
| 2014-10-27 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some holes in wall of back room. facility is being remodeled with new finishes and cartenter is scheduled to repair this week. |
| 2014-10-27 |
49 |
5-202.13. air gap required between water supply and flood rim level of sink. observed spray arm at pre-wash hanging well below flood rim level of sink. vr - will return to ensure repair has been made. |
| 2014-05-27 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c. floors walls and ceilings shall be designed, constructed and installed so they are smooth and easily cleanable. observed holes in walls in laundry room and kitchen. |
| 2014-05-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. equipment and all of its components shall be maintained in a state of repair and condition that meets the requirements manufacturer's specifications. observed 2 door cooler with cracked interior fl |
| 2014-05-27 |
26 |
7-207.11 restriction and storage-medicines - p,pf. only medicines necessary for the health of employees shall be allowed in a food establishment and must be stored so as not to contaminate food, food contact surfaces, linens or single service items. obser |
| 2014-05-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. food shall be consumed, discarded or sold after 7 da |
| 2014-05-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain all cold time/temperature control foods at 45f or below. observed cooked eggplant, cooked pork bbq, and sliced roast beef al |
| 2014-05-27 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. chlorine or quaternary sanitizers shall be maintained at correct concentrations (strengths). observed one bottle labeled quat san |
| 2014-05-27 |
8 |
6-301.14 handwashing signage - c. a handwashing sign or poster shall be posted at all handwashing sinks notifying food employees to wash their hands. observed no signage at a few hand sinks. left signs with pic. |
| 2014-05-27 |
6 |
2-301.14 when to wash - p. hands shall be washed after handling soiled equipment or utensils. observed employee washing dishes rinsed her gloved hands in the pre-wash and then used same gloved hands to move a clean bowl in the clean dish rack. cdi - corr |
| 2013-10-23 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-10-23 |
34 |
ensure thin probe thermometer is available at all times, observed no thin probe thermometer is available, cdi. |
| 2013-10-23 |
26 |
ensure that all chemical bottles are properly labeled, observed one bottle with no label, cdi by labeling. |
| 2013-10-23 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed incomplete disclosure on lunch and dinner menu, some items missing advisory, vr to chec |
| 2013-10-23 |
12 |
ensure tags are removed once last container is sold, observed tag from last night still in container, cdi. |
| 2013-07-23 |
12 |
3-203.12 ensure that the date the last shellstock from the container is sold or served is recorded on the tag, and the tags are maintained in chronological order, observed a few tags with no dates and not in order, cdi. |
| 2013-07-23 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed slaw 54f, macaroni 52f in prep cooler, air temperature was 54f, items were pulled to cool, have unit serviced. observed veggie burgers 55f |
| 2013-07-23 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed open milk, lettuce with no date marking, cdi by marking. |
| 2013-07-23 |
39 |
3-304.14 ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter. |
| 2013-07-23 |
23 |
ensure complete disclosure is available for all items served under consumer advisory. menu has been updated, but does not include complete disclosure, cdi by adding. |
| 2013-03-11 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed burgers; steak; salmon; egg served on menu cooked to order/undercooked with no consumer ad |
| 2013-03-11 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed lettuce; cooked chicken; open milk with no date marking; cdi by instruction. |
| 2013-03-11 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed cheese 59f; tomatoes 49f; sliced cheese 52f; potato salad 49f all on ice. prep cooler door was broken and was not operating at time of insp |
| 2013-03-11 |
12 |
3-203.12 ensure that the date the last shellstock from the container is sold or served is recorded on the tag; and the tags are maintained in chronological order. observed no dates on tags; cdi by instruction. |
| 2013-03-11 |
8 |
ensure that water at least 100f is available at handsinks at all times. observed hot water not functioning at handsinks at time of inspection; plumber was working on water heater during inspection; vr to check hot water. |
| 2012-12-13 |
12 |
3-402.12 ensure that any fish that is to be sold partially cooked has been properly parasite destroyed; and written documentation of parasite destruction is available on site. observed salmon that will be served undercooked on menu; no parasite destructi |
| 2012-12-13 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees putting on gloves without washing hands; cdi by instruction. |
| 2012-12-13 |
8 |
ensure that paper towels are available at all handsinks at all times. observed no paper towels at one kitchen handsink; cdi. |
| 2012-12-13 |
12 |
3-203.12 ensure that the date the last shellstock from the container is sold or served is recorded on the tag; and the tags are maintained in chronological order. |
| 2012-12-13 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |
| 2012-12-13 |
22 |
for items that are to be kept out of temperature control; time as a public health control must be used. written procedures must be available that describe the process for cooking/labeling/storing/holding discarding food. observed blanched fries being ke |
| 2012-12-13 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed burgers; steak; salmon; egg served on menu cooked to order/undercooked with no consumer |
| 2012-12-13 |
14 |
ensure that sanitizer in dish machine is maintained at proper concentrations at all times. observed 0 ppm chlorine in dish machine; advised to not use machine until it is functioning properly; service call was made; cdi; machine was sanitizing before end |
| 2012-12-13 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |