| Violation Date |
Code |
Description |
| 2019-01-25 |
53 |
repeat6-501.12 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 cleaning issues to physical facilities. (o |
| 2019-01-25 |
51 |
repeat5-203.12 toilets and urinals - c observed toilet seat in need of repair in womens restroom, downstairs. |
| 2019-01-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on speed rack with and above food products downstairs. drink discarded. |
| 2018-10-30 |
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 cleaning issues to physical facilities. (observe |
| 2018-10-30 |
51 |
5-203.12 toilets and urinals - c observed toilet seat broken in downstairs womens restroom. |
| 2018-10-30 |
45 |
4-501.11 maintain equipment in good repair. observed shelving damaged at upstairs bar in need of repair.4-502.11(a) 4-502.11(a) maintain utensils in good repair. observed melted / damaged utensils (spatulas) in need of replacing. |
| 2018-10-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in downstairs kitchen area. |
| 2018-06-19 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed upstairs bar glasswasher not get min of 50ppm chlorine. upstairs bar closed at time of inspection. cdi-dishmachine ser |
| 2018-06-19 |
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 2 types deli meats not date marked. cdi-items date marked/pic knew when opened. |
| 2018-06-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed spices not labeled. label items not in original container. |
| 2018-06-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bag of onions stored on floor. |
| 2018-06-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tuna salad 55f bottom of make unit. sandwich set-ups (meat and cheese) at 55f, and lettuce and tomato set-ups at 50, and grilled onion at 52f top of make unit. cdi- |
| 2018-06-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some pans wet stacked4-904.11 kitchenware and tableware-preventing contamination - c observed some pans that were wiped (linty) |
| 2018-06-19 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c observed floors in upstairs bar and basement need cleaning and repair areas where not easily cleanable. upstairs bar vent very dusty. |
| 2018-06-19 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed a knife stored in a visibly soiled gap and other utensils stored in a p |
| 2018-06-19 |
54 |
6-501.110 using dressing rooms and lockers - c observed employee purse and phone on prep surfaces. |
| 2018-02-26 |
37 |
no points deducted3-305.14 food preparation - c provided splash guard at hand sink downstairs prep kitchen to prevent splash onto prep sink and prep sink drain board. |
| 2018-02-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area downstairs prep area. |
| 2018-02-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed reach-in cooler and stand-up cooler cold holding tcs foods at above 45f (see temp chart). vr to verify both units are repaired (all tcs foods in question moved to walk-in).obs |
| 2018-02-26 |
47 |
4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (handles on bulk dry food bins in need of cleaning). |
| 2018-02-26 |
45 |
4-501.11 maintain equipment in good repair. observed numerous damaged, chipped plastic lids and containers in need of replacing. observed 1 stand-up cooler and 1 reach-in cooler unit not functioning properly in need of repair. |
| 2017-09-26 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee place raw fish in pan for cooking, remove gloves and immediately don new ones and handle ready to eat foods with no handwash. cdi: employee educated on proper glove ch |
| 2017-09-26 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed lightbulbs over expo area to not be shielded.6-303.11 intensity-lighting - c observed two light fixtures w |
| 2017-09-26 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed large hole in ceiling in basement. metal covering had come undone. observed exposed support beam in basement with covering |
| 2017-09-26 |
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 knife stored between table and steam table. cdi: knife washed and then s |
| 2017-09-26 |
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 grilled onions that were cooked earlier, cooling in prep cooler. cdi: prod |
| 2017-09-26 |
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 garlic oil, made in house, stored on table in basement prep area. garlic oil was stored out of t |
| 2017-09-26 |
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 soup in walk in cooling in large container. at two hours, soup was 108f. observed grilled onions cooling in prep unit at a r |
| 2017-03-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two buckets of sanitizer with quat sanitizer at 50ppm. cdi: buckets changed during inspection. repeat violation |
| 2017-03-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed some items in flip top cooler above 45f. pic stated that items had just been flipped and had been sitting out for a moment on the counter. cdi: by end of inspection, all items |
| 2017-03-20 |
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 tongs stored in sanitizer. cdi: tongs taken to dish area and no longer s |
| 2016-11-08 |
13 |
3-302.11(a) separate raw animal foods from rte foods. -p observed raw lamb stored in prep cooler over rte food. cdi: rte items relocated within cooler. line was being set up during inspection. |
| 2016-11-08 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed missing light shield over dish machine. |
| 2016-11-08 |
45 |
4-501.11 maintain equipment in good repair. observed dish machine not functioning properly. observed chest freezer lid severely damaged with duct tape and rust. |
| 2016-11-08 |
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 stored with handles in product throughout facility. cdi |
| 2016-11-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket with wet cloth with 0ppm sanitizer. cdi: bucket refilled during inspection. repeat violation |
| 2016-11-08 |
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 pork belly cooling with sheet pan covering it and canned goods to make the |
| 2016-11-08 |
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 pork belly and tomato soup cooling slower than 0.54 degrees f per minute. items were not cooling fast enough to reach 70f w |
| 2016-11-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine in upstairs bar to have a damaged concentrate tube. maintenance called during inspection. repeat violation verification required |
| 2016-09-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed weak sanitizer at main dish machine. cdi- sanitizer was replaced with a full container. 4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. |
| 2016-09-08 |
39 |
tw 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets in bar area with 0ppm sanitizer. cdi-buckets refreshed with sanitizer at correct concentration.3-304.14(e) store sanitizer containers used for wet wiping clot |
| 2016-09-08 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed limes being cut for service without being washed. |
| 2016-09-08 |
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 sweet potatoes and tabouli datemarked 8/29 and 8/31 respectively. cdi-product discarded. |
| 2016-09-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty fan grate in walk-in cooler. |
| 2016-09-08 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed a metal cup being used to dispense ice in the upstairs bar area. the c |
| 2016-05-03 |
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 multiple tcs foods not date marked. cdi- date marked3-501.18 discard the food requiring date labels once time/temperature window ha |
| 2016-05-03 |
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 cooked foods cooled in refrigerator or late prep placed directly in prep u |
| 2016-05-03 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed entire prep room below what maybe exposed sewage lines.facility needs to determine what they are and label |
| 2015-12-03 |
54 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed dented cans stored over cans of food to be used and clean dishes. cdi- moved cans of food to be used t |
| 2015-12-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying dishes after running through dishmachine. cdi by instruction. |
| 2015-12-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on prep surfaces and on top of spray bottles. |
| 2015-12-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of chlorine not labeled by dishmachine. observed spray bottle behind bar not labeled to indicate contents. |
| 2015-12-03 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed duck confit stored in reach-in cooler behind bar date labeled 11/20. cdi-voluntarily discarded |
| 2015-12-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tomato bisque in hot holding unit at 119f. cdi- reheated to atleast 165f. |
| 2015-12-03 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at handsink behind bar. cdi- paper towels were placed at handsink. |
| 2015-12-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on prep surface in kitchen. observed employee drink stored over clean dishes on dish rack. cdi- drinks were relocated. |
| 2015-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - overserved cut lettuce, salami, and pepperoni overstacked in flip top prep unit 2. repeat. |
| 2015-07-13 |
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 2 tightly covered containers of artichoke dip cooling in walk in cooler from prior day according to operator. the first co |
| 2015-07-13 |
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 2 sheet trays of flatbreads made with mozzerela cheese date marked with a date of preparati |
| 2015-07-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no hand towels available at 1 handwashing sink behind upstairs bar. cdi, operator provided disposable towels during inspection. |
| 2015-07-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw ground beef removed from commercial packaging and stored over ready to eat foods inside freezer unit in downstairs prep area. observed raw tuna stored over cupcake in low rea |
| 2015-07-13 |
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 artichoke dip being cooled in tightly covered containers. cdi, use shal |
| 2015-07-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soil and residue accumulating on top of ice machine and outside of ice machine door. clean. |
| 2015-07-13 |
37 |
store foods 6 inches from the ground. observed bread on rack less than 6 inches from the ground near office. |
| 2015-07-13 |
42 |
store soiled linen properly. observed several soiled linen stored on prep tables throughout kitchen area. store in washable laundry bag or cleanable container. |
| 2015-07-13 |
45 |
keep equipment in good repair in calibration. observed 1 light missing from hood. observed sink drain stopper not kept in good repair. cdi, operator called plumber to repair unit during inspection. sink stopper at sanitizer vat of 3 compartment sink was |
| 2015-07-13 |
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 bulk white storage containers of sugar and flour not labeled properly. cdi by instruction. |
| 2015-02-06 |
6 |
2-301.12 cleaning procedure - puse proper procedures to wash hands. observed an employee put on single-service gloves without washing hands and same employee turn off faucet with their bare hands after handwashing. cdi by instruction. |
| 2015-02-06 |
8 |
~ 6-301.12 hand drying provision - pfa means to dry hands shall be provided at each handwashing sink. observed paper towel dispenser battery not working and no towels being provided in back of kitchen. cdi.5-205.11 using a handwashing sink-operation and m |
| 2015-02-06 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw shell eggs stored next to pasteurized carton eggs. observed a 2 container of chicken batter mixtur |
| 2015-02-06 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed roast beef overstacked in flip top prep cooler above 45 |
| 2015-02-06 |
26 |
7-204.11 sanitizers, criteria-chemicals - psanitizers shall be provided at proper concentration. observed quat sanitizer above 400 ppm in spray bottle on dish machine behind bar. cdi, operator refilled bottle.7-201.11 separation-storage - p - toxic substa |
| 2015-02-06 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool foods. observed pasta cooling in a large container at 64 degrees that employee covered. cdi, operator portioned out in pasta into shallow containers to rapidly cool and relocate to walk-in cooler. re |
| 2015-02-06 |
37 |
3-307.11 miscellaneous sources of contamination - cfood shall be protected from contamination from miscellaneous sources. observed soiled cutting boards stored on rack next to bacon. cdi, cutting boards relocated to cleaning area. |
| 2015-02-06 |
39 |
3-304.14 wiping cloths, use limitation - cobserved several wet wiping cloths on prep tables in kitchen and downstairs. |
| 2015-02-06 |
42 |
4-901.11 equipment and utensils, air-drying required - callow equipment to air dry after cleaning. observed several bowls stacked to dry on storage shelf in kitchen but not inversted and accumulating water.4-903.11 (a), (b) and (d) equipment, utensils, li |
| 2015-02-06 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed dooor hinges on oven doors not shutting properly. repeat. observed a light out under hood. |
| 2015-02-06 |
46 |
4-501.14 warewashing equipment, cleaning frequency - cwarewashing sinks shall be cleaned as often as necessary to keep them clean. observed soil accumulating on drainboards of three compartment sink. |
| 2015-02-06 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from an accumulation of soil. observed grease accumulating in between fryer equipment in kitchen. |
| 2015-02-06 |
52 |
5-501.110 storage refuse, recyclables and returnables - crefuse shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. observed some trash and debris stored on ground, outside of the back door of facil |
| 2015-02-06 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - cphysical facilities shall be free from unnecessary items and litter. observed extra equipment stored in downstairs storage area that operator stated was no longer used including some range eq |
| 2014-09-17 |
12 |
3-402.11 parasite destruction - certain tuna species are exempt from parasite destruction letter. tuna offered undercooked to customers. the supplier, inland seafood was not able to provide documentation during inspection that the tuna product being serv |
| 2014-09-17 |
8 |
6-301.14 post a handwash sign at each handsink. a handwashing sign shall be posted at each handwash sink used by food employees. observed no handwash sign in upstairs men's restroom or at handwashing sink in kitchen. cdi, handwashing signs provided to ope |
| 2014-09-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed a container of cut lettuce, bean sprouts, and turkey ab |
| 2014-09-17 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool food. observed a pan of ribs cooling on rack at 98 degrees f. cdi, operator relocated ribs to walk-in cooler to rapidly cool. |
| 2014-09-17 |
14 |
. 4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide sanitizer at proper concentration. observed no quat sanitizer left at 3 compartment sink. cdi, operator refilled bottle o |
| 2014-09-17 |
45 |
4-205.10 food equipment, certification and classification - cfood equipment shall meet nsf / ansi standards. observed household use rice maker and waffle maker that operator stated was used occasionally stored in downstairs dry storage area. remove.4-501. |
| 2014-09-17 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces of equipment shall be free from accumulation of soil. observed water accumulating inside true reach-in refrigerator behind bar and some food debris accumulating on bottom of several reach-in re |
| 2014-09-17 |
54 |
6-202.11 light bulbs, protective shielding - clight bulbs shall be shielded, shatterproor-shatter-resistant. observed light shield missing on light at hood vent. |
| 2014-09-17 |
41 |
3-304.12 in-use utensils, between-use storage - cuse proper methods to store in-use utensils. observed tongs being stored in santiizer bucket at prep area. cdi by instruction, tongs relocated for cleaning. |
| 2014-03-24 |
54 |
6-303.11 intensity-lighting - cgeneral comment: ensure at least 10 foot candles of light is provided in dry food storage areas. observed low lighting in downstairs storage area. |
| 2014-03-24 |
52 |
5-501.15 outside receptacles - creceptacles and waste handling units for refuse shall be installed so that accumulation of debris and roden attraction harboarage are minnimized. observed trash and debris outside of building leading up to outdoor dumpster. |
| 2014-03-24 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed rusty shelving rack on stand up reach-in refrigerator near bar. observed split gasket 2 reach-in refrigeration units. |
| 2014-03-24 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cclean equipment, utensils and single-service items shall be stored 6 inches off of the ground. observed several boxes of single-service cups and gl |
| 2014-03-24 |
26 |
7-201.11 separation-storage - pgeneral comment: store toxic substances so that contamination of equipment is prevented. observed 1 bottle of bleach located on dish machine. cdi, operator relocated bleach.7-102.11 common name-working containers - pfworking |
| 2014-03-24 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfgeneral comment: provide proper consumer advisory for undercooked foods. observed current consumer advisory on menu consisting of a remin |
| 2014-03-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfgeneral comment: date mark potentially hazarouds food that is ready-to-eat and held in establishment over 24 hours. observed 1 large container of |
| 2014-03-24 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - praw animal food shall be located so that cross contamination is prevented. observed raw tuna located over read-to-eat pasteurized crab meat in downstairs walk-in cooler. obser |
| 2014-03-24 |
12 |
3-203.12 shellstock, maintaining identification - pf general comment: the date that the last shellstock from the container is sold or served shall be recorded on the tag or label. shellstock tags shall be kept in chronological order. observed facility n |
| 2013-10-24 |
21 |
observed container of ready to eat food from 10/23 not date-marked. cdi- marked with date.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - ready-to-eat foods held longer than 24 hrs shall be date- |
| 2013-10-24 |
31 |
observed 2 large containers of noodles cooling in walk-in with lids tightly shut. cdi- by venting.3-501.15 cooling methods - cooling shall be accomplished with accepted cooling methods. |
| 2013-03-20 |
53 |
general comment: work on organizing or disposing of unnecessary items in lower level area to help facilitate cleaning. |
| 2013-03-20 |
26 |
general comment: lable all working containers of sanitizer with common chemical name as well as labled for sanitizer. ex quat/sanitizer or chlorine/sanitizer. |
| 2013-03-20 |
8 |
observed hand towels needs at both bar locations. ensure to check all hand wash stations frequently for adequate supplies. cdi |
| 2012-12-04 |
53 |
general comment- maintain physical facilities. observed caulking missing behind kitchen hand sink and moldy caulk behind dish machine. |
| 2012-12-04 |
45 |
general comment- observed broken door handle on tall reach in cooler. |
| 2012-12-04 |
42 |
general comment- maintain proper air drying before tight stacking. observed a few wet stacked dishes in downstairs area. |
| 2012-12-04 |
39 |
general comment- do not use wiping cloths to stabilize cutting boards. must use non-absorbant material to reduce bacteria growth. |
| 2012-12-04 |
34 |
general comment- prodive accessible thermometers for all bar coolers containing milk and mixers. |
| 2012-12-04 |
23 |
need product notation for consumer advisory. discussed with pic to determine that small notations beside foods that can be cooked to order and small notation beside reminder that is located along bottom of the menu would work well. |
| 2012-12-04 |
14 |
all utensils and equipment must be properly washed; rinsed; and sanitized. observed glass dish washing machine at upstairs bar not dispensing sanitizer. also observed several pans stacked downstairs as clean with sticker residue touching inside of other c |
| 2012-12-04 |
13 |
ensure that raw foods are stored according to final cook temperature. observed raw ground beef over top of eggs and raw meatballs over top of whole pork in walk in cooler. pic rearranged. |
| 2012-12-04 |
8 |
observed no hand soap at downstairs (cold preperation area) hand sink. replaced by pic. |