| Violation Date |
Code |
Description |
| 2018-12-12 |
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 cooler in need of cleaning due to build up of rust and food debris. |
| 2018-12-12 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed feta cheese dated 12/3 held greater than 7 days. cdi discarded. |
| 2018-12-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine had no measurable concentration of sanitizer at time of inspection. cdi primed machine and proper sanitizer levels achieved. |
| 2018-09-11 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed portable cutting boards in need of replacement or resurfacing. |
| 2018-09-11 |
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 pimento cheese and burgers cooling tightly covered and in too great of vo |
| 2018-09-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed slaw, lettuce , jalapeno poppers and spring mix being cold held at greater than 45 degrees . cdi discarded. |
| 2018-09-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed bbq being hot held at less than 135 degrees. cdi discarded. |
| 2018-09-11 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed raw hamburgers cooling from processing and pimento cheese cooling at insufficient rate to meet cooling parameters. c |
| 2018-06-08 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee handle raw chicken and change gloves without handwash between going back to working with ready to eat foods. cdi by instruction. |
| 2018-06-08 |
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 pasta, pork and rice cooling at insufficent rate to meet cooling parameters. cdi cooling methods changed rice discarded. |
| 2018-06-08 |
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 feta cheese opened with no date labels could not determine when product was opened so it was discarded. 3-501.18 discard the food |
| 2018-06-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed salmon on midwood superhero and plaza salads missing reminder for consumer advisory. 10 day verificatio |
| 2018-06-08 |
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 pasta cooling in plastic bags and stack in lexan container which was tigh |
| 2018-03-13 |
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 dish employee to recontaminate hands by turning off facut with paper towel and continue t |
| 2018-03-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed chemical bottles hanging on the side with bottles inside the sink basin in the upstairs bar area. cdi-pic moved chemicals bottles and having employee clean and |
| 2018-03-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 3 compartment sink dispensing at 0ppm quat. cdi-pic called ecolab and they fixed the dispenser by end of inspection. sanitizer dispensing at 200ppm quat at end |
| 2018-03-13 |
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 cut lettuce and cut cabbage bags without dates in the walk in. observed cut lettuce bag without date in reach in. cdi-pic stated it |
| 2018-03-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of chemical hanging on rack above 3 compartment sink. cdi-pic discarded chemical and labeled and refilled with new sanitizer. |
| 2018-03-13 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer. vr |
| 2018-03-13 |
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 2 bottles on cook line unables. bottles were labeled as water and oil. |
| 2018-03-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris and dust built up on shelving used for clean utensils and equipment storage. |
| 2018-03-13 |
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 scoops in 4 of the dry good containers with handles in the food. |
| 2018-03-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet nested. repeat |
| 2018-03-13 |
45 |
4-501.11 maintain equipment in good repair. observed reach in unit that is located near the 3 compartment sink, right side door not closing completely. |
| 2018-03-13 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in female restroom in upstairs bar area. |
| 2018-03-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed dry wiping clothes being used on the cook line. observed sanitizer buckets with 0ppm of quat. |
| 2017-11-27 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed pasta that had been cooked at 11:30 that was cooling while being portioned into small batches. pasta was observed at 80-90 |
| 2017-11-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink in a lidded cup with a straw as required, but beverage was stored above clean utensils in the dish area. drink was moved by pic. do not store |
| 2017-11-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine dispensing 0ppm of chlorine sanitizer at time of inspection. dish machine was not primed before dish washing began. after priming machine, prope |
| 2017-11-27 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed pre-cooked pork meat not dated in the walk in cooler. pic stated that it comes in pre-cooked, as such, when the container is opene |
| 2017-11-27 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towel dispensor at the rear dish machine handsink non-functioning at time of inspection. paper towels were provided next to the sink by pic. paper |
| 2017-11-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed one stack (consisting of a total of two pans) of lexan containers stored as clean while still wet. these items should not be wet stacked or nested to prevent a moist envir |
| 2017-11-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue present on the exterior of one pan stored as clean. residue was removed by pic/dish staff. observed slight food debris residue acc |
| 2017-11-27 |
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 cooling process for pasta non-compliant. process was amended by ehs to en |
| 2017-11-27 |
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. walls behind the prep areas, dry storage areas, and dish |
| 2017-09-06 |
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 damage electrical outlet/wall in the three compartment sink area, observed dam |
| 2017-09-06 |
45 |
4-501.11 maintain equipment in good repair. observed some instances of rusty shelving in prep units and the walk in cooler, as well as some cracks and damage to several plastic pan lids. efforts have been taken to replace the broken flip top cooler lids |
| 2017-09-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple plastic and metal pans stored while still wet. allow dishes to air dry before stacking for storage. |
| 2017-09-06 |
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. obsered multiple scoops for dry goods containers stored with the handle inside of |
| 2017-09-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed blanched fries cooling in the walk in underneath the walk in condensor line. items would be subjec to condensation dripping in t |
| 2017-09-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a non-roach type of beetle in the prep area. insect was terminated by ehs. ehs also observed multiple house flies in the rear of the kitchen area adjacent to the office. |
| 2017-09-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one spray bottle not labelled in facility. facility has numerous spray bottles stored at the various bars on the premise. ehs did not escalate or take poin |
| 2017-05-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several unlabelled chemical bottles, items were labelled by pic. all working containers of chemicals should be labelled to prevent misidentification. |
| 2017-05-05 |
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 several utensils such as bowls and scoops stored in food products in the |
| 2017-05-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pans in the dish area |
| 2017-05-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine dispensing 0ppm chlorine sanitizer. bucket for the sanitizer was empty, replaced by employee. proper levels observed before end of inspection. |
| 2017-05-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. racks in the walk in cooler observed to be collecting residue, debris. |
| 2017-05-05 |
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 slight wall damage in the kitchen area. |
| 2017-05-05 |
45 |
4-501.11 maintain equipment in good repair. observed flip top lids in disrepair. observed rust on some surfaces of racks in the walk in cooler. observed rust on several prep table shelves. |
| 2017-02-23 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap available at the bar area handsink. bar was not in operation at time of inspection. cdi by employee refill. |
| 2017-02-23 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine storage been with heavy build up of black debris around the ice chute. equipment such as ice machines should be cleaned regularly, a |
| 2017-02-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed overstacked plastic containers of pasta noodles in the front flip top cooler. items were at temperatures above 45f. items were discarded by an employee. ensure that items are |
| 2017-02-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed multiple instances of sanitizer bottles unlabelled throughout the bar areas of the establishment. cdi by pic labelling. |
| 2017-02-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw ground beef and other items that had been stored over cooked rice and various washed produce. no contamination of the ready to eat items was observed. ground beef was moved t |
| 2017-02-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pans in the dish area. |
| 2017-02-23 |
45 |
4-501.11 maintain equipment in good repair. observed flip top lids in disrepair.4-502.11(a) maintain utensils in good repair. observed several burnt/cracked plastic pan lids, observed damage to the plastic handles on several tongs/scoops. |
| 2017-02-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed flip top lids in need of cleaning. |
| 2017-02-23 |
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 several ice scoops stored with handles in contact with the ice product. |
| 2016-12-05 |
45 |
4-501.11 maintain equipment in good repair. observed flip top cooler lids in disrepair, removed from the equipment. |
| 2016-12-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a dead roach in the office area. removed by pic. |
| 2016-12-05 |
33 |
3-501.13 use approved thawing methods. observed large raw beef package thawing in the prep area in a container of water. insure that water is continually ran over the product to insure thawing items do not overheat. cdi by pic running cold water over pr |
| 2016-12-05 |
14 |
4-602.11(e)(4) beverage dispensing nozzles shall be cleaned at such a frequency that precludes the bulid up of residue or debris. observed a dispensing nozzle with black debris on the output section. cdi by pic cleaning item. |
| 2016-12-05 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw, boneless/skinless chicken stored above the seafood section of the walk in cooler. item was stored over tuna steaks and aquacultured salmon. cdi by employee moving items. ins |
| 2016-07-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fries that are blanched, fully cooled, then held without temperature control until needed, fried obsserved at 63 degrees that had been left out nearly an hour. cdi- fries were c |
| 2016-07-08 |
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 two employees handling lettuce and tomatoes with bare hands while making burgers. cdi- lettuce and tomatoes |
| 2016-07-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of dishes stored as clean with stickers and sticker residue stuck to them. cdi- stickers to be removed from dishes. |
| 2016-07-08 |
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 one tub of cooked chicken not date marked, workers could not determine date of prep. cdi- chicken disposed of. |
| 2016-07-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed instances of raw fish stored above cooked brisket and/or rte foods in prep cooler and walk in cooler. cdi- foods stored by final cook temperature. |
| 2016-07-08 |
45 |
4-501.11 maintain equipment in good repair. observed hole in ceiling of walk in cooler next to fan unit, needs repair. |
| 2016-07-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. fans need cleaning of dust in walk in cooler. |
| 2016-07-08 |
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 instances of foods cooled in deep tubs or deep amounts such as the prime r |
| 2016-07-08 |
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 floor on cook line badly damaged, needing repair to make smooth and easily cle |
| 2016-06-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on the slicer used for fries. pic stated it was used last night.observed pink and black build up in both ice machines. cdi - employee st |
| 2016-06-21 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed 2 unlabeled shakers. |
| 2016-06-21 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2016-06-21 |
13 |
repeat violation 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw bacon stored above pimento cheese in the walk in cooler. observed shell eggs stored above cheese in the walk in cooler. cdi - all items were moved to a corre |
| 2016-06-21 |
53 |
general comment 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 a hole in the floor by the grill. pic has already had the re |
| 2016-06-21 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on 2 prep units. replace gaskets. |
| 2016-03-28 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plastic containers stacked wet. |
| 2016-03-28 |
32 |
general comment 3-401.13 cook fruits and vegetables to a minimum of 135f when the food will be moved to hot holding. -pf - observed cooked vegetables come off the stove around 120f. explained cooking requirements. cdi - employee reheated items. |
| 2016-03-28 |
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 cut lettuce and tomato cooling in the prep top. cdi - explained proper |
| 2016-03-28 |
22 |
repeat violation 3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed facility |
| 2016-03-28 |
19 |
general comment 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed mashed potatoes in the hot hold unit at 91f. pic explained the unit just wasn't turned on. cdi - employee discarded the potatoes. |
| 2016-03-28 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - observed an employee take 2 pieces of chicken off the grill before they hit 165f. cdi - chicken was placed back onto the gril |
| 2016-03-28 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw beef stored above whipping cream in the prep unit on the line. observed raw bacon stored above raw salmon in the walk in cooler. cdi - items were rearranged in the proper orde |
| 2015-12-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed sticker residue on containers on the drying rack. containers were stacked cause the sticker to touch the inside of another container. make sure to c |
| 2015-12-14 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf - observed handsink at the bar only reaching 92f. adjust to maintain at least 100f. verification required 12/23/20156-301.14 post a handwash sign at each handsink. - observed no signs in the restroom |
| 2015-12-14 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed the facility holding blan |
| 2015-12-14 |
47 |
general comment 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 the gaskets of prep units and on the bottom of the reach in freezer. |
| 2015-12-14 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - observed 2 pitted cutting boards on the drying rack. resurface/replace boards.4-501.11 maintain equipment in good repair. - observed a split gasket |
| 2015-12-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plastic containers stacked wet. |
| 2015-09-08 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. pf no chlorine test strips available during inspection. follow up required witihin 10 days. |
| 2015-09-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups stored on the floor in storage closet upstairs. |
| 2015-09-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in kitchen. implement control plan for eliminating fruit flies (traps, exterminator, etc...) |
| 2015-09-08 |
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 establishment is preparing prime rib |
| 2015-09-08 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed dish machine testing at 0ppm for chlorine. chlorine container was almost empty. cdi changed container out with full one. |
| 2015-09-08 |
13 |
& 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored over open container of chopped lettuce in prep cooler in front of grill. cdi by rearranging storage order. |
| 2015-09-08 |
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 using bare hands while slicing pickles and contacting pickles with bare hands. cdi by washin |
| 2015-09-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee beverage stored in cooler. cdi discarded by pic. |
| 2015-04-29 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p; properly cold hold phf; observed prep cooler not properly functioning holding various cheese, raw meats, cut tomatoes, cut lettuce at |
| 2015-04-29 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; keep food contact surfaces cleaned and sanitized; observed mold build up inside ice machine in need of cleaning.4-501.114 manual and mechanical warewashing equipmen |
| 2015-04-29 |
1 |
2-102.12 certified food protection manager - c; ensure that pic is a certified food protection manager; observed pic on site not a cfpm. |
| 2015-02-09 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinse and sanitize food contact surfaces; observed utensils and bar gun nozzles stored clean with food debris stuck to surfaces. cdi both guns and ut |
| 2015-02-09 |
45 |
4-501.12 cutting surfaces - c; keep cutting surfaces in good repair; observed stained/gouged cutting boards in need of resurfacing. |
| 2015-02-09 |
36 |
6-501.111 controlling pests - pf; keep facility free of pest; observed fruit flies at bar area. |
| 2015-02-09 |
54 |
(general comment)6-202.11 light bulbs, protective shielding - c; properly shield light bulbs; observed light fixture in kitchen area and back storage area missing shields on light bulbs. |
| 2014-10-24 |
54 |
6-202.11 light bulbs, protective shielding - c; properly shield light bulbs; observed light fixture inside walk-in cooler missing shields on light bulbs. |
| 2014-10-24 |
47 |
4-602.13 nonfood contact surfaces - c; keep non-food contact surfaces clean; observed surfaces of cooking equipment collecting debris in need of cleaning; observed canned food rack collecting debris in need of cleaning. |
| 2014-10-24 |
45 |
/4-501.12 cutting surfaces - c; keep cutting surfaces in good repair; observed stained cutting boards in use in kitchen area in need of resurfacing. |
| 2014-10-24 |
4 |
2-401.11 eating, drinking, or using tobacco - c; properly store employee drinks; observed numerous employee drinks stored throughout kitchen on prep tables. |
| 2014-08-13 |
45 |
4-501.12 cutting surfaces; keep cutting surfaces in good repair; observed gouged / stained cutting boards in use in kitchen area in need of resurfacing.4-101.19 nonfood-contact surfaces; keep non-food contact surfaces in good repair; observed beer cooler |
| 2014-08-13 |
42 |
4-901.11 equipment and utensils, air-drying required; properly air dry; observed numerous metal containers stacked wet in kitchen area. |
| 2014-08-13 |
36 |
6-501.111 controlling pests; keep facility free of pest; observed fruit flies around bar area. |
| 2014-05-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; properly wash, rinse and sanitize; observed numerous containers stored clean with food debris stuck to surfaces; containers pulled and placed into dirty dish pit.4-501. |
| 2014-05-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding; properly cold hold phf products; observed walk-in cooler holding at 48 degrees f; all food products are at 45-47 degrees f; technican in r |
| 2014-05-12 |
47 |
4-602.13 nonfood contact surfaces; keep non-food contact surfaces clean; observed rack to hold bulk dry food products collecting debris in need of cleaning; observed surfaces underneath fryers collecting debris in need of cleaning. |
| 2014-05-12 |
41 |
3-304.12 in-use utensils, between-use storage; properly store in use utensils; observed dry food scoops stored down in product. |
| 2014-02-19 |
47 |
4-602.13 nonfood contact surfaces: nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed surfaces of all cooking equipment collecting food debris in need of cleaning. |
| 2014-02-19 |
41 |
3-304.12 in-use utensils, between-use storage: in-use utensils shall be stored with their handles out of the product, in hot water at 135 or above, or in clean dry location. observed handle of scoop in flour. observed in-use tongs stored on oven handle. |
| 2014-02-19 |
26 |
(general comment) 7-102.11 common name-working containers: working containers used for cleaners and sanitizers taken from bulk supplies shall be labeled and individually identified with the common name of the chemical. observed a spray bottle, of what th |
| 2014-02-19 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition:food items shall be discarded if they exceed the time and temperature combination. observed cooked pasta noodles date-marked with 2-10-14. cdi- pic |
| 2014-02-19 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness: food contact surfaces shall be properly washed, rinsed, and sanitized. observed dish machine's sanitizer levels measuring 0 ppm duri |
| 2013-10-17 |
14 |
properly wash, rinse and sanitize; observed numerous containers stored clean with food debris stuck to surfaces; containers pulled and placed into dirty dish pit. |
| 2013-10-17 |
45 |
keep equipment in good repair; observed gouged/stained cutting board in use in kitchen area in need of replacing; observed melted/damaged plastic containers in need of discarding in kitchen area. |
| 2013-10-17 |
47 |
keep non-food contact surfaces clean; observed surfaces of cooking equipment collecting debris in need of cleaning. |
| 2013-08-13 |
37 |
protect food products during storage to prevent contamination; observed numerous containers of food in walk-in cooler not covered exposed to contamination; products properly covered during inspection. |
| 2013-08-13 |
36 |
(general comment) keep facility free of pest; observed numerous flies throughout establishment. |
| 2013-08-13 |
13 |
properly store raw meats; observed raw fish stored above rte spinach dip in walk-in cooler. fish properly stored. |
| 2013-08-13 |
8 |
properly store employee drinks; observed employee drink stored on prep table in back kitchen area; drink discarded. |
| 2013-05-13 |
45 |
keep equipment in good repair; observed broken lids on beer coolers held together by duct tape in need of repair; observed lid on bulk rice container broken in need of replacing; observed hand wash sink pulling off wall in kitchen area in need of repair. |
| 2013-05-13 |
41 |
properly store in use utensils; observed scoop handles stored down in dry food products; stored scoop in product with handle extending out of product. |
| 2013-05-13 |
21 |
properly date mark all rte phf products; observed numerous rte phf products stored in walk-in cooler not date marked. all rte phf products properly date marked during inspection. |
| 2013-05-13 |
13 |
properly stored raw meat products; observed raw fish stored above cooked ribs in walk-in cooler; ribs properly stored above raw meat products. |
| 2013-02-18 |
45 |
keep food and non-food contact surfaces in good repair; observed melted/damaged plastic containers in kitchen area in need of replacing/discarding; observed broken handles on beer cooler sliding lids held together with duct tape in need of removal and rep |
| 2013-02-18 |
42 |
properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2013-02-18 |
21 |
date mark all rte phf products; observed numerous rte phf products inside reach-in coolers and walk-in cooler not date marked. (rice; deli meats; boiled eggs). all rte phf products properly date marked during inspection. |
| 2013-02-18 |
14 |
properly wash; rinse and sanitize food contact surfaces and utensils; observed numerous plastic containers in various sizes stored clean with sticker residue left on surfaces; containers pulled and stickers removed and surfaces properly washed; rinsed and |
| 2012-11-12 |
45 |
keep non-food and food contact surfaces in good repair; observed numerous split/torn gaskets on reach-in; stand-up refrigerators. |
| 2012-11-12 |
42 |
properly air dry; observed numerous containers in kitchen area stacked wet.properly store equipment and utensils; observed clean lids and utensils stored in very dirty containers. |
| 2012-11-12 |
36 |
keep facility free of pest; observed numerous amounts of german roaches in kitchen area in need of immediate attention. |
| 2012-11-12 |
53 |
keep floors; walls and ceilings clean and in good repair; observed missing/damaged base board throughout kitchen area; observed bare wall exposed in back kitchen area in need of repair. |
| 2012-11-12 |
23 |
3-603.11 provide consumer advisory for undercooked food; observed burgers and salmon entrees on menus which no consumer advisory posted; management stated that those menu items will not be cooked to order until advisory is posted. |