| Violation Date |
Code |
Description |
| 2018-11-27 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed employee jackets hanging on shelf directly above bags of onions. store employee items in areas where contamination of food used for customers cannot occur. |
| 2018-11-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the cooler in the bar used to hold glassware is in need of cleaning. cooler has a significant amount of debris in the bottom and residue on the ra |
| 2018-11-27 |
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 a small plastic container with no handle stored in sour cream and a bow |
| 2018-11-27 |
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 burger setups cooling in stacked and covered containers in the reach in c |
| 2018-11-27 |
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 cole slaw, tomato jam, and veggie burgers all stored with no date mark. ensure all tcs foods are properly date marked. cdi- pic |
| 2018-11-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored on shelf above containers of cole slaw in the bottom of the main prep cooler. ensure all types of raw animal foods are never stored over ready to eat foods. |
| 2018-11-27 |
8 |
5-205.11 (a) handwashing sink may not be used for purposes other than handwashing, pf. observed server using handsink in drink station area to wring towels. ensure all staff know handsinks can only be used for handwashing. cdi- employee stopped and ins |
| 2018-02-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage being stored on top of food ingredients. cdi pic discarded the drink. |
| 2018-02-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the listed above items in open flip top unit cold holding above 45 degrees. cdi pic discarded mozzarella, tomatoes and pimento which had been there all day. all other items were |
| 2018-02-20 |
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 burger toppers (lettuce and |
| 2018-02-20 |
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 watch while performing food preparation. make sure to remove all jewelry other than a plain wedding band to fa |
| 2018-02-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment and multi-use utensils. make sure to spread out so sanitizer can work effectively. |
| 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 establishment placing spinach, cabbage and other items in reach in unit at |
| 2018-02-20 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing such as drain boards, spray arm nozzles and basins shall be cleaned prior to use, every 24 hours or as often as accumulation occurs. observed clean drain board with significant f |
| 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 minor build-up and debris on back side of equipment. make sure to increase cleaning frequency. repeat. points not escalated; food establishment has |
| 2018-02-20 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed old oil containers and equipment no longer necessary for operation of establishment. make sure to remove. |
| 2018-02-20 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed more than 3 damage tiles on prep line; where liquid is collecting. make sure to |
| 2018-02-20 |
45 |
4-501.11 maintain equipment in good repair. observed reach in unit where toppers kept with standing water in bottom. observed walk in cooler outside with standing water. make sure to keep in good repair. repeat.4-502.11(a) maintain utensils in good repair |
| 2017-12-20 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee wearing gloves stick hands into sanitizer bucket (gloves were wet) then proceed to continue with food preparation. cid food employee sto |
| 2017-12-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some pans, bowls, can opener etc being stored with minor food debris. cid items returned to ware washing. repeat |
| 2017-12-20 |
45 |
4-501.11 maintain equipment in good repair. observed water in walk in cooler; pic stated leak above unit. make sure to keep in good repair. *potential contamination of food.** observed 2nd reach in unit with door damage where insulation is being exposed. |
| 2017-12-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor in walk in cooler and outside walk in cooler. make sure to keep at least 6 inches off the floor. observed one c |
| 2017-12-20 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed more than 3 damage tiles on prep line; where liquid is collecting. make sure to |
| 2017-12-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on shelving in reach in units, walk in cooler, flip top units etc. make sure to keep in good repair. repeat |
| 2017-09-05 |
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 blanch fries in walk in cooler not cooling as fast in the center of sheet |
| 2017-09-05 |
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 upon arrival to food establishment observed food employee cutting and processing onions with no gloves on. cdi onio |
| 2017-09-05 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce (celery, lettuce etc) being stored over ready to eat foods (uncovered chicken wings and container of cheese). cdi items were moved during inspection. repeat |
| 2017-09-05 |
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 3 containers of chicken wings without a date marking and pan of mushrooms. cdi items allowed to be back dated.3-501.18 discard the |
| 2017-09-05 |
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 upon entrance to food establishment, |
| 2017-09-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed lettuce prepared today being stored in walk in cooler on floor. cdi lettuce moved off the floor. |
| 2017-09-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with food debris on it and observed plates by salad station with significant food debris on it. cdi items returned to ware washing. |
| 2017-09-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.observed sanitizer bucket at bar on the floor. observed wet wiping cloths on food preparation counters. make su |
| 2017-09-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to allow all equipment/utensils to air dry so sanitizer will work effectively. repeat4-903.11 (a), (b) and (d) equipment, utensils, linens and singl |
| 2017-09-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris and build up in reach in unit on shelving, cooler doors etc. make sure to increase cleaning frequency. |
| 2017-09-05 |
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 and watches while performing food preparation. make sure to remove all jewelry other than a plain w |
| 2017-09-05 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. make sure to keep dumpster doors closed at all times.*shared facility, will contact other food establishments.* |
| 2017-09-05 |
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 dusty ceiling and vents over food preparation ar |
| 2017-06-29 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce being stored over ready to eat foods. cdi pic rearranged shelving to be in compliance. |
| 2017-06-29 |
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 beans still above 70 degrees being placed in reach in drawer at flip top u |
| 2017-06-29 |
36 |
aten 6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout; make sure to have pest control address. |
| 2017-06-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several food employees wearing watches and bracelets during food preparation. make sure to only wear a plain wedding band to facilia |
| 2017-06-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed waitress sticking straw in back pocket. cdi straws discarded; make sure to store in a protected manner. |
| 2017-06-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. observed dish employee drying equipment with a towel. cdi food employee stopped. repeat |
| 2017-06-29 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelivng and some split gaskets. observed bottom door on far flip top near fryer station with damage. make sure to keep in good repair. repeat. |
| 2017-06-29 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c ware washing equipment, baseboards etc shall be cleaned prior to use, every 24 hours or as often as debris accumulates. observed clean base board with significant food debris on it with clean coming o |
| 2017-06-29 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open to dumpster; make sure to keep closed.*shared facility; will contact other food establishments within next visit.* |
| 2017-06-29 |
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 tiles cracked/missing and grout throughout entire kitchen. make sure to keep i |
| 2017-03-22 |
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 for long enough, less than 20 seconds total. cdi teaching momen |
| 2017-03-22 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed slicer used to cut ham this morning (9ish am) stored dirty. cdi pic will have slicer broken down and cleaned. |
| 2017-03-22 |
4 |
2-401.11 eating, drinking, or using tobacco - c an employee shall eat, drink or use tobacco only in designated areas where the contamination of exposed food, clean equipment, utensils and lines will not be contaminated. upon entry to food establishment, o |
| 2017-03-22 |
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 pulled pork in reach in unit not date marked. observed blue cheese in flip top not date marked. cdi items allowed to be back dated. |
| 2017-03-22 |
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 food on time (lettuce and t |
| 2017-03-22 |
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 sliced ham that was portioned up and wrapped tightly in plastic wrap; the |
| 2017-03-22 |
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 squeeze bottles containing aqueous solutions. make sure to label all working containers of food/food ingredients once take |
| 2017-03-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris in reach in units,flip top units on shelves and gaskets. observed debris on nonfood surfaces of soda machine dispensing. make sure to in |
| 2017-03-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment and utensils. make sure to allow equipment/utensils able to air dry so sanitizer will be able to work effectively. repeat |
| 2017-03-22 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves throughout facility in reach in units, flip top units etc. observed gaskets in reach in units and flip top units. make sure to keep in good repair. observed damaged door in bottom reach i |
| 2017-03-22 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open to carboard and grease refuse. make sure to keep closed.5-501.115 discard items and litter stored in the waste areas and enclosures as they |
| 2017-03-22 |
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 crack tile and missing grout throughout kitchen. make sure to keep in good rep |
| 2017-03-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on food preparation tables. make sure once towels are wet to store in sanitizer solution buckets. observed sanitizer bottles reading less than 100 ppm for quat amm |
| 2016-12-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet-stacking of cleaned utensils. |
| 2016-12-09 |
37 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. separate food handling from cleaning process when using the 3-compartment sink to handle food. observed cut potatoes for chips being rinsed at 3-compartment sink while soiled utensi |
| 2016-12-09 |
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: no written procedures for holding b |
| 2016-12-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found all items in one cold drawerat salad prep cooler above 45 f. cabbage mix, lettuce, spinach, cheese were voluntarily discarded by pic. |
| 2016-12-09 |
16 |
n3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p : pic and kitchen manager stated wings are blanched and cooled, and are not ready-to-eat after initial 5 minute blanching. no a |
| 2016-12-09 |
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 limes at bar with bare hand contact to limes. cdi- limes voluntarily discarded that had b |
| 2016-12-09 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p: observed employee put on gloves before cutting limes at bar without washing hands. cdi- by instruction and discussion with pic. employee washed hands after removing gloves. |
| 2016-07-11 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees going in and out of walk in with gloves and return to food prep. cdi hands washed gloves changed. suggest facility treat handles as utensil |
| 2016-07-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed items in ice bath above 45f. cdi more ice added and suggest facility use tphc for items that they hold out during lunch service. cdi mote ice added to product and items in prep |
| 2016-07-11 |
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 no written procedures for |
| 2016-07-11 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed sauces, corn for black bean burgers, iceberg lettuce, and cole slaw that |
| 2016-07-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes on dry rack that were wet stacked. |
| 2016-04-19 |
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 plastic cups used as scoops stored in dressings. repeat. |
| 2016-04-19 |
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 lto that was tightly covered and stacked on top of each other cooling in |
| 2016-04-19 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed quat sanitizer that states it should be 200ppm for food contact surfaces at 400ppm. cdi bottle dumped and refilled. |
| 2016-04-19 |
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 fruit salad with melon and cabbage that was in salad reach in and not dated. cdi items dated. |
| 2016-04-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plates and ceramic bowls soiled with food debris. cdi items moved for cleaning. repeat.4-602.11 clean the equipment and utensils used with tcs foods |
| 2016-03-04 |
6 |
2-301.14 wash hands after activities that contaminate them.-p. observed employee handle raw chicken then change gloves without handwashing to handle rte food. cdi hands washed gloves changed. |
| 2016-03-04 |
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 pick lime up with fork but push lemon on cup with bare hands. cdi lemon tossed. |
| 2016-03-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw eggs stored over rte food and raw tuna burger over black bean and corn salsa in reach in unit. cdi items relocated.3-302.11(a) separate unwashed produce from ready-to-eat food |
| 2016-03-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed robo coup top, potatoe peeler, blender and plates soiled with debris. |
| 2016-03-04 |
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 facility with two pans of chili that were at 84-90f after 2 hours. cdi items discarded. |
| 2016-03-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed employee use handsink to wet cloth for wiping. cdi by instruction. repeat. |
| 2016-03-04 |
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 brie and corn that was cut the day before and dated for today. cdi dates changed. observed lett |
| 2016-03-04 |
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 cooling chili in shallow metal containers and not actively stir |
| 2016-03-04 |
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 cups and bowls used as scoops. |
| 2016-03-04 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phones and chargers stored above prep top and inside of metal bowl used for the facility. |
| 2016-03-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed brie, hot dog, pulled pork, swiss cheese, shredded lettuce, pimento cheese, feta, spinach, and ham above 45f in prep tops and reach in during lunch. some items were stacked abo |
| 2015-10-19 |
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 walls in dish area need to be cleaned. 6-501.1 |
| 2015-10-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. rack in dish area needs to be replaced. -0 points- |
| 2015-10-19 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed salad prep area cutting board needs to be replaced or resurfaced. 4-501.11 maintain equipment in good repair. observed gaskets on freezer |
| 2015-10-19 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water at hand wash sink near grill broken. verification required. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels |
| 2015-07-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken and burgers in pull out drawers underneath grill at 50 degrees f cdi removed to walk in see chart above. leaf lettuce in prep unit at 50 degrees cdi discarded. |
| 2015-07-14 |
33 |
3-501.13 use approved thawing methods. observed hamburger being thawed under running water measuring 84 degrees f. cdi moved to cooler finish thawing. |
| 2015-07-14 |
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 working containers of oils and spices not labeled in grill area. cdi pic had employee label containers. -0 points- |
| 2015-07-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous flies in dish room area. |
| 2015-07-14 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed air vent over dish and salad area in need of cleaning. -0 points- |
| 2015-07-14 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in salad prep area in need of resurfacing or replacement. -0 points- |
| 2015-07-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2015-03-25 |
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 chili cooled from yesterday in high volume plawtic container covered tightly at 56 f. cdi- product discarded; cooling proce |
| 2015-03-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two slicers, and multiple metal and plastic containers with excessive food debris that were stored as clean. cdi- removed to clean |
| 2015-03-25 |
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 cream based sauce in freezer not date marked and pimento cheese and portioned bbq chicken in prep units not date marked. cdi- date |
| 2015-03-25 |
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 pre-portioning lettuce, tomato and onion with bare right hand. cdi- stopped, hands washed and |
| 2015-03-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bag of onions lying on kitchen floor. cdi- removed to shelf |
| 2015-03-25 |
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 cooling in high volume plastic container. cool using shallow ope |
| 2014-11-13 |
42 |
general comment4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. four small food pans wet stacked on drying shelf. cdi - pans seperated to dry. |
| 2014-11-13 |
31 |
general comment3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf raw tuna steaks and ground tuna tightly wrapped while cooling. cdi - |
| 2014-11-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw tuna on prep counter at 54f. tuna moved to walk in cooler to rapidly cool. |
| 2014-11-13 |
14 |
general comment4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf minor build up observed on soda gun nozzle at bar. cdi - nozzle cleaned during the inspection. |
| 2014-11-13 |
13 |
general comment3-302.11(a) separate unwashed produce from ready-to-eat foods. -p boxes of unwashed produce stored on shelf above prepared produce items and dressings. 3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment an |
| 2014-11-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels available for handsink at server station. cdi - papertowels stocked. 5-205.11 maintain access to handsinks. handsinks may only be used for handwash |
| 2014-08-14 |
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. flour scoop stored with handle in contact with flour. cdi - scoop removed and re |
| 2014-08-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sliced tomatoes in cook line prep cooler and black beans in salad station above 45f. cdi - items were moved to walk in cooler for rapid cool down; items had been stocked less than 2 hour |
| 2014-08-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw chicken burgers stored above sliced tomatoes. cdi - rearranged cooler during inspection with raw chicken burgers above raw chicken breast. |
| 2014-08-14 |
45 |
4-101.19 - non-food contact surfaces that are exposed to splash, spillage, or other food soiling shall be smooth and nonabsorbant. cardboard used to line the bottom of the beer cooler at bar area. replace with plastic or metal pan that is nonabsorbant. |
| 2014-03-13 |
31 |
3-501.15 use proper cooling methods for cooling. observed items being prepared and placed in prep units to cool. cool in walk-in coolers first then transfer to reach-in once product reach-in 45f/below. |
| 2014-03-13 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served undercooked, raw, or with undercooked ingredients. observed current menu without disclosure statement for hollandaise sauce made with raw shell eggs. spoke with stephanie kali |
| 2014-03-13 |
20 |
3-501.16 (a)(2) and (b) maintain tcs foods for cold holding at 45f/below. observed food items stored in true reach-in 1 door cooler > 45f. thermometer reading > 50f. cdi, all items moved to working reach-in coolers. discontinue use of cooler until repair |
| 2013-08-08 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed hot dogs, open milk, etc. with no date marking, cdi by instruction. |
| 2013-08-08 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed cheese 110f on steam table, cdi by reheating to above 135f. |
| 2013-08-08 |
13 |
3-304.15 ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. observed some employees changing tasks without changing gloves, cdi by changing gloves. |
| 2013-08-08 |
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 daily specials that can be served undercooked with no consumer advisory, cdi, manager pr |
| 2013-08-08 |
39 |
ensure wet wiping cloths are stored in sanitizer between uses, observed wiping cloths stored on counter. |
| 2013-08-08 |
33 |
ensure proper thawing methods are used, observed beef thawing under running water greater than 70f. |
| 2013-02-19 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employee changing taks; leaving work station and returning to salad prep without changing g |
| 2013-02-19 |
14 |
ensure that equipment food contact surfaces are maintained clean to sight and touch. observed heavy debris buildup on slicer; cdi by cleaning. |
| 2013-02-19 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed queso 133f; beer cheese 120f in steam table; cdi by reheating. |
| 2013-02-19 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed hot dogs; melons with no date marking. |
| 2013-02-19 |
13 |
3-302.11 ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready to eat foods during storage; preparation; holding; and display. observed raw eggs over sour cream in outdoor walk-in; cdi by |
| 2013-02-19 |
22 |
3-501.19 when time as a public health control is being used; ensure proper procedures are followed. foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control; after which time they must be discarded. obse |
| 2013-02-19 |
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 no consumer advisory on brunch menu with hollandaise; eggs cooked to order; and burgers |
| 2013-02-19 |
21 |
3-501.18 ensure that all foods that have exceeded date marking time/temperature requirements are properly discarded. observed blue cheese butteer with date mark greater than 7 days prior; cdi by discarding. |
| 2012-11-08 |
4 |
2-401.11 employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment. observed employee beverage stored on shelf over food. |
| 2012-11-08 |
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 soft poached eggs and hollandaise made with raw eggs on breakfast menu with no consumer |
| 2012-11-08 |
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; cut fruit; open hot dogs with no date marking; cdi by instruction. |
| 2012-11-08 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed lettuce/tomato on ice in expo area 60f; cdi by cooling. observed pimento cheese 49f; onion dip 50f; sour cream 48f; cheese 54f; lettuce 51f |
| 2012-11-08 |
16 |
ensure all raw animal foods are properly cooked to the appropriate temperature. chicken must be cooked until all parts reach 165f for 15 seconds. observed chicken cooked to 146f; cdi by returning to flat top to finish cooking. |
| 2012-11-08 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. hands must be washed before donning gloves. observed employees putting on gloves without washing hands; observed employee hand |
| 2012-11-08 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |