| Violation Date |
Code |
Description |
| 2018-12-07 |
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 soiled dry wiping cloths being stored on prep. counters. |
| 2018-12-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of food stored on the floor in the walk in cooler. |
| 2018-12-07 |
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 chicken wings and grilled vegetables cooling at room temperature in kitch |
| 2018-12-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 5 trays of raw chicken wings being stored at room temperature for an extended period of time during inspection. the chicken wings were between 50-60f. observed a garlic in oi |
| 2018-12-07 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed gravy and baked beans that were made on previous days being reheated in steam table. cdi- items were placed onto stove and promptly reheated to abo |
| 2018-12-07 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed fried fish being removed from the fryer at 110f. employees stated the fish was fully cooked prior to ehs taking tempe |
| 2018-12-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a deli slicer that had not been used today with visible debris accumulation on the back of the blade. cdi- item was recleaned during inspection. |
| 2018-12-07 |
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 an employee place pickles onto a sandwich without gloves on. cdi- sandwich was discarded. |
| 2018-09-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored directly above beer kegs in the walk in cooler. cdi- storage rearranged. |
| 2018-09-07 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p employees indicated prep-line cutting boards are cleaned once nightly. cdi- discussion with pic; cutting boards must be cleaned (washed, rinsed, and san |
| 2018-09-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one container of chili hot holding above the stove at 114f. cdi- ehs instructed employee to reheat the chili to at least 165f on stove before placing it in the steam table. |
| 2018-09-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a garlic in oil mixture that contains fresh garlic and roasted garlic being stored at room temperature. cdi- product was discarded. store this product under refrigeration. |
| 2018-09-07 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed hand sanitizer pump bottles stored over dry foods and single-use items. cdi- storage rearranged. |
| 2018-09-07 |
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 containers stored on the floor inside the walk in cooler. |
| 2018-09-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 damp wiping cloths stored on prep-line cutting boards while not in use.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for |
| 2018-09-07 |
42 |
4-904.13 preset tableware - c preset tableware shall be stored to prevent contamination. observed preset appetizer plates on tables stored food contact side up and uncovered. |
| 2018-09-07 |
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 debris accumulation on the floor underneath the |
| 2018-09-07 |
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 chicken wings at room temperature while the product was |
| 2018-06-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a deli slicer stored clean with visible food debris on the back of the blade. cdi- item was recleaned. |
| 2018-06-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 employee beverages stored on prep. top cutting boards. |
| 2018-06-08 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed facility offering 'catch of the day' fish items such as grouper and mahi undercooked upon customer request without par |
| 2018-06-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed ground beef and seafood stored above beer kegs in the walk in cooler. cdi- storage rearranged.3-304.15(a) discard gloves after a task is complete or any time they are damaged or |
| 2018-06-08 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p pic indicated the roast beef is cooked in the oven until it reaches an internal temperature of 110f and the product is then |
| 2018-06-08 |
42 |
4-904.13 preset tableware - c preset tableware shall be stored to prevent contamination. observed preset appetizer plates on tables stored food contact side up and uncovered. |
| 2018-06-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pickle buckets and other food items stored on the floor of the walk in cooler. |
| 2018-06-08 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed a coat in direct contact with potatoes and a backpack in direct contact with bread bags. |
| 2018-06-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chili in a steam table at 121f. cdi- product was reheated to above 165f on stove top. |
| 2018-03-08 |
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 wall under the cabinet in the women's restroom. -0- |
| 2018-03-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans on the frying shelf near the 3-comp sink. -1- repeat |
| 2018-03-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths lining the bottom of the first prep cooler inside the cook line. -0- |
| 2018-03-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed heavy whipping cream, pickles and other foods stored on the floor in the walk in cooler. observed breaders stored on the floor ne |
| 2018-03-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter stored at room temperature in the kitchen and serving window. cdi - pic voluntarily discarded and implemented tphc procedure for keeping butter at room temperature for no |
| 2018-03-08 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw salmon in direct contact with raw chicken, beef and turkey in prep unit. cdi - pic separated these items by final cook temperature, starting with the raw salmon.3-302.11(a) sepa |
| 2018-03-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- |
| 2017-12-20 |
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 red hot sauce bottle under prep table used for mustard barbecue sauce without labeling container for the current contents. |
| 2017-12-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee cup stored over prep line. -0- |
| 2017-12-20 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed lettuce on top of rte lettuce on walk in shelf.3-302.11(a) separate the different types of raw animal foods. -pf observed raw hamburger over raw shrimp in prep unit. cdi - |
| 2017-12-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed house made dressings, such as chipotle aioli and ranch, stored at room temperature at 75f on prep table during service. cdi - pic voluntarily discarded these since they were out |
| 2017-12-20 |
33 |
3-501.13 use approved thawing methods. observed slacking fries and sweet potato fries. -0- |
| 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 stored on the floor of the walk in cooler in buckets and boxes. observed pickles in a bucket stored inside the splash zone o |
| 2017-12-20 |
38 |
error |
| 2017-12-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked small metal pans near the door to the bar. repeat -1- |
| 2017-12-20 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed missing top on the wall hanging cup dispenser. observed styrofoam cups out of packaging with lip area exposed. -.5- repeat |
| 2017-12-20 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler out of service. -0- |
| 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 heavy buildup on the back sides of cooking equipment and on the front faces and gaskets of cold holding equipment. observed dust buildup on blade an |
| 2017-12-20 |
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 buildup on the floor under cooking equipment. -0 |
| 2017-09-12 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dust buildup on and around hvac vent over the se |
| 2017-09-12 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed wall-mounted cup dispenser missing the top cover. -0- |
| 2017-09-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked cups in the wait station beverage dispenser area. repeat -1- |
| 2017-09-12 |
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 cooking and plating food without wearing hair restraint. -0- |
| 2017-09-12 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed missing asterisk on the salmon add on listed under the heading for soups, salads and baked potatoes. vr n |
| 2017-09-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dumped cream in the cook line handsink and corn in the basin of the bar handsink. cdi - sink cleaned. -1- repeat |
| 2017-09-12 |
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 dishwasher handle soiled dishes and then unload clean dishes w |
| 2017-05-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dump bucket stored in the basin of the handsink. cdi - pic moved dump bucket to dump sink. -0- |
| 2017-05-31 |
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 pesto, grits and other expired items in the prep unit at the cook line and in the walk in cooler |
| 2017-05-31 |
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 ice bath in out of service prep unit prepared on top of the food and food |
| 2017-05-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bin of ground beef stored directly on the walk in cooler floor. -0- |
| 2017-05-31 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed non continuously cooked chicken wings. cdi - pic sent noncontinuous cooking form today and requirement explained to hav |
| 2017-05-31 |
45 |
4-501.11 maintain equipment in good repair. observed out of service prep unit at the cook line. -2- repeat |
| 2017-05-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal and plastic pans on the drying shelf near the dish machine and wet stacked plastic cups at the beverage station. -1- repeat |
| 2017-05-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the ceiling of the walk in cooler to the right of the entrance. observed buildup on the back of cooking equipment. -0- |
| 2017-02-24 |
33 |
3-501.13 use approved thawing methods. observed crab cakes thawing at room temperature. use reach in, prep, walk in cooler or under running water as approved method. -.5- |
| 2017-02-24 |
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 without labeling at the cook line. label these with the common name of the food. -0- |
| 2017-02-24 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed food employee cutting whole onions without washing them prior to cooking when the knife places the outer debris inside the cut onion. wash cut onions prior to cooking them. -0- |
| 2017-02-24 |
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 ice scoop inside ice with handle touching ice. keepo handle up. -.5- rep |
| 2017-02-24 |
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 observed lid in place on cooling blue cheese dressing. cdi - lid vented to help col |
| 2017-02-24 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on reach in and prep. repair. repeat -1- |
| 2017-02-24 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed first dumpster in the corral without plug. replace plug. -0- |
| 2017-02-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans and plastic drink cups. cdi - pyramid stacking demonstrated today. -.5- |
| 2016-11-03 |
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 wall behind prep unit 3 with build up of food de |
| 2016-11-03 |
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 walk in with buildup of food debris . |
| 2016-11-03 |
45 |
4-501.11 maintain equipment in good repair. observed two lower gaskets in need of replacement on prep unit 2. |
| 2016-11-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2016-11-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored in container of roast beef. cdi removed eggs and stored in seperate container on lower shelf. |
| 2016-07-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous drain flies near clean pan storage area. -0 points- |
| 2016-07-21 |
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 spinach dip made 07-11 still on site in walk in . cdi discarded. |
| 2016-07-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink on prep unit top. cdi discarded. |
| 2016-05-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed marking for ribeye has worn off laminated menus and needs to be replaced for consumer advisory. 10 day |
| 2016-05-14 |
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 one lexan container of pimento cheese labeled for may 4th in walk in . cdi product discard |
| 2016-05-14 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets in prep units in need of replacement. repeat violation. |
| 2016-05-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. repeat violation. |
| 2016-03-10 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets throughout kitchen in need of replacement. |
| 2016-03-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-03-10 |
33 |
3-501.13 use approved thawing methods. observed ground bison thawing on drainboard. cdi moved to thaw under running water. |
| 2016-03-10 |
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 greens cooled from night before at 54 degrees cooled in to large volume break out |
| 2016-03-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed ribeye on menu that can be ordered rare does not have reminder linking to consumer advisory. 10 day ver |
| 2016-03-10 |
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 greens cooling from night before at 54 degrees. cdi discarded. |
| 2016-03-10 |
8 |
6-301.14 post a handwash sign at each handsink. observed bar hand sink does not have a sign. cdi provided sign. -0 points |
| 2015-12-02 |
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.-p. observed employees handle rte food with bare hands. cdi items discarded and item heated. |
| 2015-12-02 |
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 pork roasts from last night at 54f. cdi items discarded. |
| 2015-12-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed prep unit out and holding foods above 45f. cdi items from overnight discarded and items from this morning moved to walk in. verifcation required. |
| 2015-12-02 |
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 tomatoes, lettuce, pork roast, fruits, and chicken breast that was tightl |
| 2015-12-02 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf. observed prep units without a device to take ambient air temperatures. |
| 2015-12-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed buckets of pickles on floor. |
| 2015-08-04 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phone stored on dry rack with food for facility near back area, and observed unopened bottles of soda and water stored with food |
| 2015-08-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed prep units, over head racks and fan soiled with debris. |
| 2015-08-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in front bar area. |
| 2015-08-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed bowls, metal pans, and plates soiled with debris. cdi items moved for cleaning. improvement from last inspection only half points deducted. repeat. |
| 2015-03-25 |
6 |
. 2-301.12. follow the cleaning procedure to adequately wash your hands.-p. observed employee wash hands and turn off faucet without a barrier. cdi employee rewashed hands. |
| 2015-03-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed sanitzer bucket with food debris at 0ppm. cdi bucket refilled to proper concentration. repeat.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. |
| 2015-03-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed mozzerella, pimento cheese, grilled onions, and grilled peppers held above chill line in prep top above 45f. cdi items placed below to allow cooling. repeat. |
| 2015-03-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed phone, keys and bottled water stored with single service items and plates on storage shelf. repeat. |
| 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 queso in large plastic container. cdi item split up into |
| 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 taco meat and pepperoni that were not dated. cdi items dated. repeat. 3-501.18 discard the food requiring date labels once time/te |
| 2015-03-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone stored on prep table.6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source |
| 2015-03-12 |
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 in walk in cooler stored on the floor. repeat.3-307.11 protect food from contamination sources not specifically noted by cod |
| 2015-03-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed containers of bleach, soap, and degreaser not dated. cdi items labeled. repeat. |
| 2015-03-12 |
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 hard boiled eggs, taco meat, ham, and proscuitto chub, hot dogs, bologne, macaroni and cheese, and broccoli and cheese casserole n |
| 2015-03-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed mozzerella, provolone, pulled pork, and preportioned turkey and ham stored above chill line in prep top holding above 45f from last night. cdi items discarded. repeat. |
| 2015-03-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed sauce bottle tops soiled with food debris, metal container, slicer blade and ice machine soiled with debris. repeat. cdi items moved to sink and clea |
| 2015-03-12 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observed raw ground beef over salmon and tuna. cdi items relocated. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw salmon stored over crab meat and raw eggs |
| 2015-03-12 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic with an expired food certification. |
| 2014-10-30 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. 4-501.114 maintain sanitizer at correct concentrations. -p. observed one sanitizer bottle at 0ppm. cdi bottle refilled to proper |
| 2014-10-30 |
6 |
2-301.14 when to wash - p. 2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees changing gloves without handwashing. cdi hands washed. |
| 2014-10-30 |
7 |
3-301.11 preventing contamination from hands - p,pf. 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 placing cheese on soups and burgers with ba |
| 2014-10-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed facility have raw meats in prep top and rte foods underneath in the reach in portion. cdi items r |
| 2014-10-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed tomatoes, mozzerella, white and yello american cheese, |
| 2014-10-30 |
31 |
3-501.15 cooling methods - pf. 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 container of lettuce and tomatoes in coole |
| 2014-10-30 |
26 |
7-102.11 common name-working containers - pf. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed facility with unlabeled bottle of glass cleaner and sanitizer. cdi bottles labeled. |
| 2014-10-30 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed buckets of pickles stored on the floor in the cooler and by |
| 2014-10-30 |
40 |
3-302.15 washing fruits and vegetables - c. wash fruits and vegetables prior to use. observed employee cutting vegetables prior to washing. |
| 2014-10-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 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 baked potatoes, ha |
| 2014-07-07 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food shall be stored at least 6 inches off of the floor. observed onions, flour, and sour cream on floor in kitchen and cooler. |
| 2014-07-07 |
36 |
6-501.111 controlling pests - pf. facility shall be free of all pests. observed flies in facility. |
| 2014-07-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods that are prepared in the facility for more than 24 hours shall be dated. observed facility with ham and hot dogs that were not da |
| 2014-07-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are cold held shall be 45f or below. observed facility store salami, saukraut, and turkey above other food in prep top. mus |
| 2014-07-07 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be stored according to final cook temperature. observed raw beef stored over cooked chicken in prep unit. cdi item relocated. |
| 2014-07-07 |
4 |
2-401.11 eating, drinking, or using tobacco - c. employee items shall be stored in an area where it will not contaminate food or food contact surfaces. observed drink stored on prep table. |
| 2014-07-07 |
1 |
2-102.12 certified food protection manager - c. there shall be someone on staff at all hour of operation that has an ansi accredited food certification. observed no one on staff with certification until later into the inspection. |
| 2014-03-17 |
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 soiled serving bowls and slicer soiled. items moved for washing. |
| 2014-03-17 |
18 |
3-501.14 cooling - p. foods shall be cooled from 135f to 70f in 2 hours, then 70f to 45f in 4 hours. observed two metal containers of ground beef in cooler at 80f-100f, and observed sliced corn beef from the morning at 56f. cdi pic reheated foods to atlea |
| 2014-03-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. phf/rte foods shall be at 45f or below. observed shepard pie, cole slaw, tomatoes, lettuce, mixed greens, and mayo and other items abo |
| 2014-03-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. foods that are held in the facility over 24 hours shall be dated. foods that are 41f and below have a 7 day shelf life, and foods 42-45f have a |
| 2014-03-17 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. raw or undercooked ingredients shall be disclosed in the consumer advisory. observed chipotle aoli that contains raw egg not disclosed |
| 2014-03-17 |
37 |
3-307.11 miscellaneous sources of contamination - c. food shall be protected to prevent contamination from other factors. observed ice at bar, used for drinks, uncovered. cdi ice covered. |
| 2014-03-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. equipment shall be in good repair. observed prep cooler in kitchen holding foods at 50f and above. cdi items moved to walk-in cooler and mechanic called to fix prep unit. |
| 2014-03-17 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. employee items shall be stored below and away from equipment, utensils, and food for facility. observed a box of pizza stored in cooler on top of food, and employee drink |
| 2014-03-17 |
26 |
7-102.11 common name-working containers - pf. keep all chemical bottles labeled with common name of substance. observed one unlabeled bottle of degreaser. cdi item labeled. repeat. |
| 2013-08-12 |
53 |
repair the floor in the kitchen. |
| 2013-08-12 |
47 |
clean the bar area. |
| 2013-08-12 |
36 |
maintain the facility free of pests. observed numerous flies in the kitchen. |
| 2013-08-12 |
28 |
facility must provide a consumer advisory for the brunch menu or used pasteurized eggs moving forward if eggs are not to be cooked fully. |
| 2013-08-12 |
26 |
facility had multiple unlabeled chemical bottles. keep bottles labled. cdi, pic labeled all bottles. |
| 2013-08-12 |
23 |
facility has reivised the main menu, however, brunch menus must be revised to include a consumer advisory as raw shell eggs are cooked to order. |
| 2013-08-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. facility must date mark ready to eat food as required by the rules. food may be kept for 7 days at 41f or below or 4 days at 45f or below. observ |
| 2013-01-11 |
14 |
maintain the dish machine to sanitize after cleaning items as required by the rules. observed the sanitizer rinse was at 0 ppm chlorine after the dish machine cycle was completed. cdi by priming the machine. |
| 2013-01-11 |
6 |
food employees must wash their hands and exposed portions of their arms before working with exposed food; clean equipment or utensils; or unwrapped single service and use articles. observed an employee scratch or wipe his face multiple times and then han |
| 2013-01-11 |
8 |
a handwashing sink may not be used for any purpose other than handwashing. observed the handsink at the bar was also being used as a dump sink. cdi. |
| 2013-01-11 |
12 |
fish served raw; raw-marinated; partially cooked or marinated-partially cooked shall meet the parasite destruction requirements under 3-402.11 and provide documentation. according the pic; the facility serves salmon undercooked if ordered by the consumer |
| 2013-01-11 |
20 |
maintain cold held food at 45f or below. observed raw shell eggs at 72f and a container of chicken stock at 62f sitting out on the prep sink. neither product was in use. cdi by voluntarily discarding the eggs and refrigerating the chicken stock. |
| 2013-01-11 |
4 |
employee drinks must be stored in areas to prevent contamination of exposed food; clean equipment; utensils; linens; and single service. observed an employee drink on a cutting board and then on a prep table. cdi by moving. |
| 2013-01-11 |
23 |
observed the facility had a reminder on one page of the menu; but no disclosure for any items. facility must correct the menu by the next inspection. cdi. it is advised that the facility submit the revised menu for approval. documentation that steak is |
| 2013-01-11 |
26 |
all working containers of chemicals shall be labeled as to their contents. observed several chemical bottles with various chemicals at the bar and in the kitchen which were not labeled. cdi. |
| 2013-01-11 |
39 |
wiping cloths shall be stored in sanitizer at required concentration levels between uses. observed wiping cloths containing food debris sitting on equipment and cutting boards. |
| 2013-01-11 |
21 |
ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 days at 41f or below and 4 days between 41-45f. facility was using a mixture of use by and preparation date |
| 2013-01-11 |
2 |
the facility must have an employee health/illness policy which meets the rules and inform their employees of their responsibilities under this policy. observed no policy was in place. facility must have the policy in place by the next inspection. cdi. |