| Violation Date |
Code |
Description |
| 2018-11-09 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on pizza cooler reach in door. observed pizza prep top cooler with standing water. ehs advised pic to call maintenance to see why cooler is not draining. note: observed walk in cooler holdi |
| 2018-11-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees portioning bean salad and butter with no hair restraints. |
| 2018-11-09 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed employee purse, jacket, and book bag stored on shelves comingled with dry storage items. cdi: items relocated to designated area. |
| 2018-11-09 |
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 walk in holding items at 43f-44f. many items in walk in were more than 4 days from preparation. |
| 2018-11-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed eggs above 45f in prep top from yesterday. cdi: item voluntarily discarded. observed many items in coolers throughout facility over 45f. items were pulled from the walk in or pa |
| 2018-11-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf upon arrival, ehs saw two small pans in kitchen handsink. cdi: pans moved. |
| 2018-11-09 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee change gloves between handling dirty and clean dishes, but not wash hands. cdi: employee educated on when to wash hands. employee washed hands and donned new gloves. o |
| 2018-06-20 |
8 |
6-301.14 post a hand wash sign at each handsink. observed no hand washing sign present at bar hand sink. cdi: hand sign left with pic. |
| 2018-06-20 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed oysters in container in front prep cooler without tag. tag w |
| 2018-06-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw squid and mussels being stored behind ready to eat brussel sprouts and cheese in prep cooler drawer. cdi: storage order to be rearranged to have raw items in front of cooler to |
| 2018-06-20 |
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 pic touch cooked beef with bare hands. cdi: ehs advised pic not to touch ready-to-eat food with bare hands |
| 2018-06-20 |
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 lettuce, arugula, and kale with date labels of 6/11 in salad prep cooler drawers. pic was sure t |
| 2018-06-20 |
45 |
4-501.11 maintain equipment in good repair. observed pizza prep top cooler with standing water. ehs advised pic to call maintenance to see why cooler is not draining.4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste c |
| 2018-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several food items holding above 45f in pizza prep cooler. pizza prep top is right next to pizza oven. cdi: ehs went back to check food items 30 minutes later where food items h |
| 2018-01-26 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean utensils stored in dirty bins that need to stay in wash rotation. |
| 2018-01-26 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed spoons stored in standing water near pizza prep station. |
| 2018-01-26 |
13 |
repeat3-302.11(a) separate the different types of raw animal foods. -p observed raw squid thawing in prep sink basin while raw sink prep was taken place on drain board of same prep sink. cdi raw meats separated and only one raw meat processed. |
| 2018-01-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on shelf with and beside food contact surfaces. drink discarded. |
| 2017-11-15 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed one pan of raw chicken stored over raw beef in cooler drawer. cdi: items inverted, for proper storage order. |
| 2017-11-15 |
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 large containers of chicken stock in walk in, cooling from yesterday, above 45f. cdi: item voluntarily discarded. repeat |
| 2017-11-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed top part of pizza cooler with all items at 65f. cooler was not turned on. cdi: cooler turned on, and all products rapidly cooled in walk in. repeat violation previous inspection |
| 2017-11-15 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed two large containers of chicken stock in walk in, cooling from yesterday, |
| 2017-11-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. obsrved containers of oysters and cases of beer stored on floor in walk in. pic stated that items are for a large party tonight. facility |
| 2017-11-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed one container of pickled onions dated 11/8. cdi: item voluntarily discarded. all other items dated and held properly throughout establi |
| 2017-09-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 1 pan of lasagna, and 3 pans of eggplant parmesean on bottom of reach in cooler holding above 45f. cdi: items voluntarily discarded and cooler turned down. cooler holding at 38f |
| 2017-09-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw lamb tenderloin stored over ready to eat garnishes in walk in. cdi: items rearranged to safe locations.3-304.15(a) discard gloves after a task is complete or any time they are |
| 2017-09-29 |
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 large pan of pork that was cooled in cooler drawer. item was 74f from last night. cdi: item voluntarily discarded. repeat vi |
| 2017-09-29 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed one container of broccolini labeled for 9/19. cdi: item discarded. repeat violation improvement |
| 2017-09-29 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed no tag on container on line. container of shellstock came fr |
| 2017-09-29 |
33 |
3-501.13 use approved thawing methods. observed ragu that was thawing on counter. cdi: item moved to prep cooler for thawing. |
| 2017-09-29 |
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 metal bowl being used to scoop calamari batter. cdi: bowl removed and sc |
| 2017-09-29 |
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 pork cooling in cooler drawer from last night at 74f. cdi: item voluntaril |
| 2017-04-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one 1/9th pan of beef ragu on line above 45f. pic stated that it was on the counter for a bit before going into cooler. cdi: product rapidly cooled. product at 43f by end of i |
| 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 cooked eggplant in reach in with no date mark. cdi: pic allowed to date mark food. 3-501.18 discard the food requiring date labels |
| 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 3 large containers full of elbow pasta cooling in walk in while tightly co |
| 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 elbow pasta cooked yesterday in walk in cooler at 50f. cdi: pasta voluntarily discarded. |
| 2017-04-19 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on door of pizza cooler. observed split gasket on walk in cooler. |
| 2017-04-19 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed several employees preapring and working with food with no hair restraint.2-303.11 remove jewelry on hands and arms |
| 2017-03-16 |
45 |
4-501.11 maintain equipment in good repair. observed bar dish machine not properly sanitizing. cdi: ecolab phoned. observed pizza cooler not working properly. verification required.4-202.11 food contact surfaces shall be smooth, free of open seams, crac |
| 2017-03-16 |
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 spaghetti cooling in drawer. spaghetti had been portioned within the hour |
| 2017-03-16 |
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 prep line items under heat |
| 2017-03-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in top of pizza cooler holding above 45f. internal air temp of top portion of cooler was 48f. items under the cooler were 37f, which is what the cooler's external thermo |
| 2017-03-16 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with pink and black buildup. cdi: employee began cleaning machine during insnpection.4-501.114 maintain sanitizer at correct concentr |
| 2016-12-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at bar dish machine to be 0ppm. cdi: ecolab maintenance called. verification required repeat violation some improvement from previous inspections |
| 2016-12-21 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed lasagna being reheated to 135f. cdi: item continued reheating to 165f in all parts of the food. |
| 2016-12-21 |
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 several items cooling while tightly covered. items were all prepared withi |
| 2016-12-21 |
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 several oils and dried spices throughout facility unlabeled. cdi: items labeled. |
| 2016-12-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed some dry goods stored on floor near walk in cooler. cdi: items removed from floor. some improvement from previous inspections. re |
| 2016-12-21 |
45 |
4-501.11 maintain equipment in good repair. observed pizza make cooler not working. upon arrival, cooler was not being used and it was disclosed that the pizza cooler was not working properly. pic stated that a part for it has been ordered and it should |
| 2016-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several items wet stacked throughout facility. cdi: items separated for air drying. discussion with employees about not wet stacking. repeat violation |
| 2016-07-06 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed one box of small hordearves containers stored on the floor in the dry storage closet. cdi-the box was moved to a different loc |
| 2016-07-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean pans stacked wet on the clean equipment rack. allow all pans to properly air dry before stacking. |
| 2016-07-06 |
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 the handle to the scoop of the flour stored in the product. cdi-all s |
| 2016-07-06 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed cook wearing large watch. cdi-the watch was removed. |
| 2016-07-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two containers of liquid eggs (still in the carton) stored on the floor in the walk in freezer, and a container of chick pea flou |
| 2016-07-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the pizza prep cooler holding product between 47 and 51f. when measuring the inside of the unit, it measured at 35f. all items were placed on ice. pic is planning on using de |
| 2016-07-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed residue buildup on the inside of two stainless steel containers stored on the clean equipment rack, and pink residue buildup on the ice water urns nex |
| 2016-07-06 |
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 during entire inspection, all employees wore gloves. while writing the report, observed through the window the cook |
| 2016-03-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw calamari prepped at same station as rte pesto sauce. cdi- instruction provided |
| 2016-03-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple coffee cups on or above food prep surfaces at time of entry. cdi- discarded |
| 2016-03-10 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed dishwasher not washing hands between soiled and clean utensils. cdi- instruction provided |
| 2016-03-10 |
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 tag not with container of mussels. cdi- tag found |
| 2016-03-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs foods in top of pizza prep unit at 51 f or higher. cdi- discarded |
| 2016-03-10 |
7 |
b3-301.11(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 bare hand contact cold held grilled eggplant. cdi- hands washed gloves donned |
| 2016-03-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed three spray bottles of cleaning solutions not labeled. |
| 2016-03-10 |
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 all pasta cooked yesterday in prep unit today not date marked; among multiple other cooked tcs foods not date marked. cdi- date mar |
| 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 observed sauces cooling in low surface area to volume ratio , plastic containers. c |
| 2016-03-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed multiple containers of food on floor of walk in cooler. cdi- removed |
| 2015-10-20 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed, again, a failure to cool properly of multiple tcs foods. pic failure to ensure proper cooling may result in additional point deductions next inspection. |
| 2015-10-20 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed one food employee bare hand cutting butternut squash intended to be cooked at later date. cdi- instruction provided |
| 2015-10-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple small utensils stored as clean with some dried on food residue. cdi- removed to re-clean |
| 2015-10-20 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed ariabata sauce still cooling from being made last night; at 53 f in walk in cooler. cdi- discarded 3-501.14(b) quickly cool |
| 2015-10-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw swordfish stored over cooked chicken and ossobucco. cdi- reorganized |
| 2015-10-20 |
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 tcs foods cooling in large plastic , high volume to surface area ratio and |
| 2015-10-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed some ss utensils stored on dusty shelves. cdi- storage procedure changed to inside plastic |
| 2015-10-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some dusty shelving in dry foods room. |
| 2015-10-20 |
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 cooked meatballs, vegetables and suasage not date marked in prep units. cdi - all foods on day two should be date marked 3-501.18 |
| 2015-05-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed several areas of the kitchen where coolers were not keeping tcs foods cold enough. most of these were near hot appliances such as the grill. facility had just finished a busy l |
| 2015-05-19 |
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 speed rack in dry goods room. rack was holding several trays of cooked pastas and cooked onions. each tray was labeled with |
| 2015-05-19 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed par cooked salmon and chicken holding in cold drawers. cdi - voluntarily discarded. educated pic and left forms to be f |
| 2015-05-19 |
8 |
6-301.14 post a handwash sign at each handsink. observed a few hand sinks without signage. add signs at each handwash sink stating that employees must wash hands. |
| 2014-12-09 |
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 brie from last night's cheese try prep was not dtaed after opening. cdi - dated. |
| 2014-12-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed ice dumped into hand sink near dessert line. cdi - cleaned. |
| 2014-12-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled interior of ice machine. vr - will return to ensure it has been cleaned and sanitized. observed soiled knife stored on magnetic rack with clea |
| 2014-12-09 |
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 container of blackening spices unlabeled. |
| 2014-12-09 |
45 |
4-501.11 maintain equipment in good repair. observed one split gasket at prep cooler on side of kitchen. observed a few cooler racks rusting but owner states he has already ordered new racks for entire kitchen. will be installed over the holidays. |
| 2014-12-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed coffee filters stored in two areas, both uncovered. |
| 2014-12-09 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed spoons and scoops used for scooping ice cream were being stored in pan |
| 2014-09-25 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on a cou;ple coolers, corroded cooler shelving in some parts of walk in cooler. |
| 2014-09-25 |
43 |
.4-904.11 display and handle single-use and single-service articles to prevent contamination. observed stack of unprotected coffee filters. |
| 2014-09-25 |
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 menus had errors in the disclosure asterisk: weekly special lacking asterisk for gr |
| 2014-09-25 |
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 opened tub of hummus not date marked. cdi - voluntarily discarded. |
| 2014-09-25 |
20 |
.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed narrow top shelf coolers (x2w) were not holding tcs foods 45f or below - cut cabbage 50f. potato wedges 62f, calamari 50f. cdi - items voluntarily discarded. pic was trying to |
| 2014-09-25 |
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 dates were written on tags when shellstock was used but rec |
| 2014-09-25 |
6 |
2-301.15 only wash hands in handwashing sink.-pf. observed employee rinsing her wiping cloth in the hand sink near her station. last inspection, this hand sink had a pitcher of sanitizer in it. re-educate staff regarding use of hand sinks. |
| 2014-03-21 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. observed pitcher of sanitizer in front handsink. use hand sinks only for washing hands. cdi - removed. |
| 2014-03-21 |
12 |
3-402.11 parasite destruction - p. facility produced parasite letter for undercooked salmon but was unable to tie letter directly to salmon in cooler. vr - will get clarification emailed from chef as soon as inland and sysco send it to him. |
| 2014-03-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. hold cold tcs foods at or below 45f atall times. observed foods in the top of side prep cooler were holding at 547f-48f. cdi - volunta |
| 2014-03-21 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. observed consumer advisory on lunch menu is missing asterisk next to caesar. observed both lunch and dinner menus were missing the part |
| 2014-03-21 |
34 |
4-302.12 food temperature measuring devices - pf. observed no thin-probe thermometer in facility. vr - will return to ensure compliance. |
| 2014-03-21 |
42 |
4-901.11 equipment and utensils, air-drying required - c. observed a few wet nested metal bowls. |
| 2014-03-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed several drawer gaskets are split. pic states repair is coming soon. |
| 2014-03-21 |
25 |
3-202.12 additives - p. ensure that any food additives added to foods (such as pink salt used in curing) are considered by the fda to be gras (generally recognized as safe) and that they are used in the proper concentrations; not in excess of approved lev |
| 2013-09-30 |
27 |
8-201.13 when a haccp plan is requiredfacility has rop equipment and has reduced oxygen packaged raw and cooked tcs foods. requirements of rop were explained to ownership and staff. ownership and staff decided to decommission the rop equipment and packag |
| 2013-09-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-09-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f.observed multiple tcs foods cold hel |
| 2013-09-30 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperaturesrules require mechanical arewashing equipment reach 160 f surfce temperature for sanitization.observed facility machine would not turn strip completely black, but back up therm |
| 2013-09-30 |
12 |
3-402.11 parasite destructionrules require facility provide documentation that fresh salmon has been farm raised and fed a parasite free pellet diet.observed facility offers fresh recieved salmon for undercooking but has no letters of parasite destruction |
| 2013-09-30 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees2-201.11 ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, cdi by handout given |
| 2013-09-30 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification . cdi- directive given to allow facilities to operrate until 1/1/14 without valid pic. |
| 2013-03-28 |
1 |
rules require food facility have a pic(person in charge); with food safety certification and active managerial control present whenever facility is operating. observed pic had no food safety certification. cdi- corrected through instruction; will become m |
| 2013-03-28 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-03-28 |
4 |
(a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use art |
| 2013-03-28 |
18 |
(a) cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:(1) within 2 hours from 57?c (135?f) to 21?c (70?f); p and (2) within a total of 6 hours from 57?c (135?f) to 5?c (41?f) or less; or to 7?c (45?f) or less as |
| 2013-03-28 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed multiple cooked tcs foods exceeding 7 days alllowance in walk in cooler. cdi- pic voluntarily discarded these foods; facility must improve |
| 2013-03-28 |
23 |
(b) disclosure shall include: (1) a description of the animal-derived foods; such as ?oysters on the half shell (raw oysters);? ?raw-egg caesar salad;? and ?hamburgers (can be cooked to order)?; pf or(2) identification of the animal-derived foods by aster |
| 2013-03-28 |
27 |
(c) except for fish that is frozen before; during; and after packaging; a food establishment may not package fish using a reduced oxygen packaging method. p observed rop machine with rop'd package of raw cut tuna. raw fish may not be vaccum packaged. cdi- |
| 2013-03-28 |
28 |
pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of foods such as caesar salad; hollandaise or b?arnaise sauce; mayonnaise; meringue; eggnog; ice cream; and egg-fortified beverages that are not: p (a) cooked as specifi |
| 2013-03-28 |
30 |
before a variance from a requirement of this code is approved; the information that shall be provided by the person requesting the variance and retained in the regulatory authority's file on the food establishment includes:(a) a statement of the proposed |
| 2013-03-28 |
31 |
(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating t |
| 2013-03-28 |
47 |
(b) the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and othe |
| 2013-03-28 |
27 |
(a) except for a food establishment that obtains a variance as specified under ? 3502.11; a food establishment that packages potentially hazardous food (time/temperature control for safety food) using a reduced oxygen packaging method shall control the gr |
| 2012-12-27 |
7 |
rules prohibit bare hand contact of ready to eat foods. observed chef identify feta cdi- corrected thrugh instruction; feta discarded |
| 2012-12-27 |
45 |
rules require equipment to be in good repair and used according to its manufacturers purpose. observed booster heater inoperational on dish washing machine and wash; rinse system rigged to dispense chlorine to sanitize. cdi-facility must have equipment op |
| 2012-12-27 |
37 |
rules require food stored be protected from potential contamination. observed food stored on floor in walk in cooler and cooked lentils stored adjacent to the hand wash sink. cdi- removed ;corrected through instruction |
| 2012-12-27 |
31 |
rules require all tcs foods be cooled using approved cooling methods. observed multiple cooked tcs foods cooling on speed racks in kitchen not under refrigeration at 50-70 f. cdi- procedure changed. |
| 2012-12-27 |
23 |
rules prohibit selling raw/undercooked proteins without a consumer advisory. observed no consumer advisory. cdi-corrected thrugh instruction; may not offer until concumer advisory met. |
| 2012-12-27 |
21 |
rules require all opened tcs foods to be clearly date marked;(41 f/7 days; 42-45 f/4 days). observed some foods out of date; not all foods date marked and not clear what date represents.cdi- corrected thrugh instruction |
| 2012-12-27 |
18 |
rules require tcs foods be cooled by specific time/temperature parameters. observed multiple foods sauces cooled in ice baths some effective most not. observed marinara sauce at 110-130 f after 3 hours.cdi- procedure changed to speed up cooling. |
| 2012-12-27 |
14 |
rules require mechanical ware washing equipment to maintain 180 f final rinse temperature. observed dish machine not sanitizing at 180 f. cdi- facility using chemical; chlorine to sanitize.rules require preoper concentration of chemical sanitizer. observe |
| 2012-12-27 |
13 |
rules prohibit storage of raw proteins where they may contaminate other foods. observed raw mussels stored over raw beef in walk in cooler. cdi- reorganized |
| 2012-12-27 |
2 |
rules require pic to understand all responsibilities for employee health policy. observed pic does not. cdi- corrested through instruction |