| Violation Date |
Code |
Description |
| 2018-12-19 |
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 |
| 2018-12-19 |
51 |
6-501.18 6-501.18 maintain handwashing sinks, toilets and urinals clean. observed toilet seat broken in womens restroom in need of repair. |
| 2018-12-19 |
45 |
repeat4-501.11 maintain equipment in good repair. observed rusty shelving inside walk-in cooler in need of resurfacing. (points not increased due to improvement) |
| 2018-10-18 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing baseboard in kitchen along wall where soups and reach in freezer are. observed loose baseboard coming off of wall o |
| 2018-10-18 |
45 |
4-501.11 maintain equipment in good repair. observed bottom metal of reach in freezer to be separating from bottom of freezer exposing insulation. this is no longer a smooth and easily cleanable surface. observed walk in cooler to be missing a fan. the fa |
| 2018-05-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on walk-in cooler fan covers, inside prep coolers, and on the top of knife storage unit by slicer. |
| 2018-05-09 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket being stored on the floor under prep table. |
| 2018-05-09 |
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 spice shakers without labeling. cdi: shakers were properly labeled. |
| 2018-05-09 |
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 repeat observed diced tomatoes cooling with tightly wrapped plastic by the doors in |
| 2018-05-09 |
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 container of honey mustard in walk-in cooler made with half and half. date on container was 4/30 |
| 2018-05-09 |
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 repeat observed diced tomatoes and melons cooling at a rate of zero deg/min. cdi: melons were transferred to large, shallow bowl and |
| 2018-02-21 |
45 |
4-501.11 maintain equipment in good repair. observed a loose hinge in the prep cooler door. door was not easy to completly close. repair door to prevent loss of cold air from unit. -no point deduction |
| 2018-02-21 |
31 |
(repeat) 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 deep narrow pans used to cool ambient lettuce in the walk-in co |
| 2018-02-21 |
26 |
(repeat) 7-102.11 common name-working containers - pf observed sanitizer spray bottle used at bar was not labeled, and glass cleaner was stored in a bottle labeled as sanitizer. cdi - bottles were properly labled with common name. |
| 2018-02-21 |
18 |
(repeat) 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 shredded lettuce that was cut/prepped at 10:30am was cooling at the rate of 0 and cut lettuce at the rate o |
| 2017-10-30 |
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 containers (employee stated they were salt) without labeling on it. ensure spice shakers and salt are labeled. |
| 2017-10-30 |
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 pineapple and melon from yesterday without date label. observed lettuce opened yesterday without date label. ensure date labels |
| 2017-10-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed in back freezer. r |
| 2017-06-06 |
45 |
4-502.11(a) maintain utensils in good repair. observed small prep top cooler door with inside cover coming loose. repair cooler. |
| 2017-06-06 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer being stored on the floor under the three compartment sink.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed three sanitizer bucket |
| 2017-06-06 |
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 food items cooling with tightly covered plastic wrap. observed sli |
| 2017-06-06 |
26 |
7-102.11 common name-working containers - pf observed a bottle of blue liquid labeled sanitizer. employee stated bottle was full of windex. cdi: bottle properly labeled. |
| 2017-06-06 |
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 sliced turkey, sliced ham, sliced roast beef, and bruschetta cooling in the walk-in at a rate of zero. cdi: items were split |
| 2017-06-06 |
8 |
6-301.14 post a hand wash sign at each handsink. observed hand washing sign missing from bar hand sink. cdi: facility was left with a hand washing sign. |
| 2017-01-09 |
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 with the handle down in a plastic container, making it difficult to avoid contaminating the food |
| 2017-01-09 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing in prep sink with no running water over it. cdi: cold water was turned on to flow over chicken as it thawed. |
| 2017-01-09 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed that the facility did not have a thin probe thermometer. verification required. |
| 2017-01-09 |
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 two unlabeled spice containers on the rack above hand sink. |
| 2017-01-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single use items stored directly on the roof of walk in cooler. |
| 2017-01-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing ceiling tiles over soup and fryer area.6-501.12 floors, walls, ceilings including the attachments such as soap, tow |
| 2017-01-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats around the bar area and in the kitchen. |
| 2016-10-05 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on both prep units . repeat |
| 2016-10-05 |
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 damaged floor tiles in front of walk in cooler. |
| 2016-06-24 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on all lower refrigerated doors of prep units 1 and 2.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board for p |
| 2016-02-04 |
26 |
7-201.11 store toxic materials to avoid contamination. -p obeserved bottle of degreaser stored above bagged food in dry storage. cdi moved to chemical storage area. -0 points- |
| 2016-02-04 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed lettuce cooling in walk in with tight fitting lid . cdi vented for prop |
| 2016-02-04 |
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 numerous items in walk in dated for 5 -6 days with cooler temperatures between 41-45 should only be marked for 4 days. cdi relab |
| 2016-02-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-10-15 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed bathroom vents soiled with dust. |
| 2015-10-15 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed molded hot dogs stored in a container dated 10/13. cdi items discarded. |
| 2015-10-15 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf. observed pic away for catering order. |
| 2015-06-15 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p. observed bell cap that was not in good repair. verification required. |
| 2015-06-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cooler vents, and stand up fan that was covered with dust. |
| 2015-06-15 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed thermometer with dimple that is unable to temp thin foods: lettuce, tomatoes, thinly sliced meats. verification required. |
| 2015-06-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soda guns soiled with debris. cdi guns broken down for cleaning. repeat. |
| 2014-12-05 |
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 baked beans in facility since 11/22. cdi item discarded. |
| 2014-12-05 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed straws in facility that were exposed to contamination. |
| 2014-12-05 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf . observed containers of tomatoes and catering orders in cooler tightly covered. cd |
| 2014-12-05 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p. observed facility with soiled with bar guns. cdi items cleaned. repeat. |
| 2014-09-26 |
39 |
3-304.14 wiping cloths, use limitation - c. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket in kitchen on floor. |
| 2014-09-26 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p. food thermometers shall be cleaned before use and storage. observed employee use thermometer in food without cleaning thermometer. cdi item cleaned. |
| 2014-05-01 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are hot held should be 135f or above. observed meatballs at 123f and black beans at 113f. cdi foods reheated to 200f or above and w |
| 2014-05-01 |
31 |
3-501.15 cooling methods - pf. foods shall be cooled uncovered and in shallow containers. observed turkey and ham cooling tightly covered. cdi items uncovered. |
| 2014-05-01 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. chemical sanitizers shall meet levels designated by the manufacturer. observed sanitizer bottles at 0ppm. cdi bottles refilled wi |
| 2014-05-01 |
45 |
4-101.11 characteristics-materials for construction and repair - p. materials of utensils and food contact surfaces shall be safe, durable and corrosive resistant. observed green peppers stored in a platic shopping bag. cdi peppers placed in plastic cambr |
| 2013-11-12 |
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 instruction. |
| 2013-11-12 |
4 |
2-401.11 eating, drinking, or using tobacco2-401.11 employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.observed food employee drinking from gatorade bottle.drinks should a |
| 2013-11-12 |
6 |
2-301.14 when to washrules require hand washing immediatly prior to donning gloves.observed food employee donn gloves without washing hands.cdi- through instruction |
| 2013-11-12 |
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 |
| 2013-11-12 |
7 |
3-301.11 preventing contamination from hands3-301.11 ensure that food employees do not contact exposed, ready-to-eat food with their bare hands.observed abrtender cutting fruit with bare hands. cdi- instruction and gloves provided |
| 2013-08-20 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingrules require single service utensils to be protected during storage. |
| 2013-08-20 |
39 |
3-304.14 wiping cloths, use limitationrules prohibit storing soiled wiping cloths on food prep surafces. cdi- removed |
| 2013-08-20 |
21 |
i3-501.17 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=4day |
| 2013-06-22 |
46 |
the temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 43?c (110?f) or the temperature specified on the cleaning agent manufacturer's label instructions. pf observed wash compartment water at 105 f. cdi- |
| 2013-06-22 |
45 |
a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2observed cold hold prep unit ambient air temperature at 57 f. cdi- repair tech onsite |
| 2013-06-22 |
20 |
a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipme |
| 2013-06-22 |
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 |
| 2013-01-28 |
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 |
| 2013-01-28 |
34 |
rules require appropriate thermomter for food prepared. observed facility thermomter not tapered. cdi- corrected through instruction |
| 2013-01-28 |
7 |
rules require ;2-301.14 when to wash.food employees shall clean their hands and exposed portions of their arms as specified under ? 2-301.12 immediately before engaging in food preparation including working with exposed food; clean equipment and utensils; |
| 2013-01-28 |
6 |
rulesr require hand washing immediately before putting on gloves. observed food employees not wash hand before putting on gloves to handle ready to eat foods. cdi- corrected through instruction |
| 2013-01-28 |
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 |
| 2012-11-27 |
21 |
rules require applicable tcs foods to be properly date marked. observed open spring mix and assorted deli meats not properly date marked in walk in cooler. cdi- all applicable tcs foods must be properly datea marked prior to next inspection. |
| 2012-11-27 |
20 |
rules require applicable tcs foods being cold held are 45 f or colder at all times. observed some assorted deli meats and cut leafy greens and spring mix at 50 f in cold hold prep unit. cdi- removed to cool |
| 2012-11-27 |
1 |
rules require facility to have pic or employee with active managerial control to have certification. observed pic had no certification and noone else present did. cdi- corrected through instruction. |