| Violation Date |
Code |
Description |
| 2018-12-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking of dishes in the clean dish drying rack. |
| 2018-12-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tomatoes, sausage, and cut melons prepped and then placed into prep top un |
| 2018-12-17 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p observed a container of cooked broccoli in the front reach in cooler dated 12/8. cdi- pic voluntarily discarded. |
| 2018-12-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sausage, tomatoes, and cut melon all above 45f in the prep top unit. observed butter by the stove with a temperature of 62f. cdi- pic explained that items were just prepped and |
| 2018-12-17 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed a bowls directly in salad mixes in the prep top cooler. cdi- pic removed bowls from salad mixes. |
| 2018-09-28 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed no current parasite letter on site at time of inspection. |
| 2018-09-28 |
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 mashed potatoes, chicken stock, veggie stock , potato soup, mushroom demi cooled from last night still above 45 degrees. c |
| 2018-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tuna , rice cakes , tomatoes, breaded goat cheese and other items ( see temperature chart) above 45 degrees. cdi discarded. |
| 2018-09-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed reminder linking wild boar to consumer advisory missing. 10 day verification required. |
| 2018-09-28 |
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 foods cooled from last night improperly in too great of volume. cdi disc |
| 2018-09-28 |
33 |
3-501.13 use approved thawing methods. observed tuna thawing under running water measuring 81 degrees. cdi moved to storage. |
| 2018-09-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. sanitizer buckets had no measurable concentration of qac sanitizer. dispenser for sanitizer not working . 10 day verification required. cdi switched to chlorine sanitizer. |
| 2018-04-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored above dry storage and other clean equipment in front of grill area. repeat |
| 2018-04-25 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed food employee move from handling dirty equipment to putting up |
| 2018-04-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bottles stored in the hand sink in the bar area. cdi-pic removed items and sanitized the sink.6-301.11 provide soap for handwashing at each handsink. -pf observ |
| 2018-04-25 |
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 cut tomato, sliced tomato, and boiled egg cooling in the flip top unit. items did not meet cooling parameter. cdi-pic |
| 2018-04-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed over flowing containers in the flip top unit cooling. cdi-pic instructed o |
| 2018-04-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine in bar area with 0 ppm chlorine after running the machine 5 times. cdi-pic instructed to use dish machine or 3 compartment in the kitchen for glas |
| 2018-04-25 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed wiping clothes with food debris on prep surfaces and in use. |
| 2018-04-25 |
45 |
4-501.11 maintain equipment in good repair. observed reach in unit gaskets splitting. observed shelving in dry storage area chipping paint. repeat |
| 2018-04-25 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dust build up on ceiling tiles and air vents abo |
| 2018-04-25 |
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 on site. vr |
| 2017-12-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a glass in the front bar handsink. bar was not currently in use but handsinks must be kept clear of storage at all times. cdi by removal |
| 2017-12-28 |
45 |
4-502.11(a) maintain utensils in good repair. observed a single lexan container with damage on the interior, item discarded by pic. no points taken due to improvement in this area. |
| 2017-12-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a singular wet wiping cloth left out on a prep surface in the cook line area. item was placed into the nearby sanitizer bucket by ehs. |
| 2017-12-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one cook line employee wearing a watch. watch was removed. employees may only wear a smooth wedding band, no other accoutrements a |
| 2017-12-28 |
20 |
a reminder: all cold foods must be held at 41°f beginning january 1, 2019.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a cooler unit that had been unplugged. food products in the unit were observed to be 46-48f. items w |
| 2017-12-28 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed a dented can of truffle shavings, and one other dented can in the dry goods area. items were removed from facility by pic. dents on cans may compromise the se |
| 2017-12-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee beverage stored above dry good items in the rear storage area. item removed by pic. employee beverages should be stored in areas where spillage w |
| 2017-12-28 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf facility had lost the employee health policy that had been posted in the office area, facility was provided with a new copy, a |
| 2017-08-24 |
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 anchovies, cheeses and other items exceeding the 4 days of allowable date marked storage at temp |
| 2017-08-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in the front flip top units between 45-48f. operator stated that items are kept in the walk in cooler overnight and then carted in to the flip top unit. ehs obse |
| 2017-08-24 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed raw scallop wrapped with bacon. operator stated that the bacon is par cooked. facility has no approval or documentati |
| 2017-08-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one working container of chemicals not correctly labelled in the three compartment sink area. item was discarded by pic. ensure that proper labels are affix |
| 2017-08-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw scallops and under cooked pork stored over several ready to eat items in the walk in cooler. as well as cooked beef stored underneath and adjacent to raw beef items. observed |
| 2017-08-24 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed multiple employee cups without lids or straws. provide a cup with a lid and straw such that no contamination of the hands or surrounding equipment occurs when drinking from such containers. |
| 2017-08-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one mixer blade stored with slight food residue still present underneath the bladed parts. item was removed for cleaning. ensure that all parts of fo |
| 2017-08-24 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed lettuce that had been cut prior to inspection sitting on a counter top at |
| 2017-08-24 |
45 |
4-501.11 maintain equipment in good repair. observed some burnt/damaged lexan pans, observed storage racks in the dry storage area beginning to rust. lexan containers discarded by operator.4-205.10 ensure equipment other than toasters, mixers, microwaves, |
| 2017-08-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pots and pans in the clean dish area. allow such items to dry before storage, utilize such methods as pyramid stacking. do not use clean cloths or other mater |
| 2017-08-24 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed a dry wiping cloth with residue present on it in the prep area. employee stated that they |
| 2017-08-24 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed rinse vat of the three compartment sink dirty. dish machine operator stated that it is mainly used for soaking/storage during the day as all dishes are ran through the dish machine as |
| 2017-08-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several storage racks with dust/spice accumulation present. observed sticker debris on several large containers. containers were stacked such that |
| 2017-08-24 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed side door of the compator open. ensure that the doors are kept closed to reduce pest load. |
| 2017-08-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee lunch bag stored amongst food items in the walk in cooler, observed employee bag stored in the kitchen prep area. provide segre |
| 2017-06-29 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed an employee with facial hair preparing food without a beard gaurd. |
| 2017-06-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested metal pots and pans in the clean dish area. |
| 2017-06-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed cloths being used under cutting boards. provide a non-absorbant surface such as a rubber mat instead of an absorbant wiping cloth. |
| 2017-06-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee drink wtih a lid and straw stored on top of the dish machine. ensure that cups are stored on low shelves, or in other areas |
| 2017-03-08 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed several discolored ceiling tiles. |
| 2017-03-08 |
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 container of prep wiping cloths on the floor of the chemical room. cdi by pic removal. |
| 2017-03-08 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed ground beef stored over various fish products in the walk in cooler. ground beef moved to lower shelf. ground beef cannot be stored over any whole fish cuts, such as salmon filets |
| 2017-03-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice cubes in front bar area at time of inspection. ensure that handsinks are used only for handwashing purposes. cdi by employee cleaning sink.6-301.14 post a |
| 2016-12-28 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed ground beef stored over seafood items such as salmon, shrimp and shellfish. cdi by moving ground beef to the lower rack. |
| 2016-12-28 |
8 |
6-301.14 post a handwash sign at each handsink. observed handsinks in the kitchen lacking handwashing signage. cdi by ehs replacement. |
| 2016-12-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed potato dicer soiled with dried potato skins on the edges of the apparatus. cdi by employee rewash. insure that employees are thoroughly cleaning foo |
| 2016-12-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several rags left on the prep area cutting board. insure rags are stored in sanitizer or replaced when soiled. |
| 2016-12-28 |
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 several ceiling tiles discolored. |
| 2016-12-28 |
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 kitchen vents in need of cleaning. |
| 2016-12-28 |
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 one scoop stored with the handle inside the product in the dry storage a |
| 2016-09-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food debris on shelving in walk in cooler. |
| 2016-09-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous pans soiled with food debris stored as clean. cdi removed to dishwasher to be cleaned. |
| 2016-06-17 |
45 |
4-501.11 maintain equipment in good repair. observed low boy refrigerator unable to maintain temperature. cdi all food items discarded and repair tech called. |
| 2016-06-17 |
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 utensils stored in pull out drawers with debris in them. pic had utensils removed and drawers cleaned. -0 points- |
| 2016-06-17 |
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 loin cooling in large mass . cdi slice to provide more surface ar |
| 2016-06-17 |
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 pork loin cooling in walk in at rate measured to be 0.00 degrees per minute. cdi sliced pork loin and spread on shal |
| 2016-06-17 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed employee handle dirty dishes and then handle clean dishes with |
| 2016-01-11 |
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 bottles of oils not labeled on cook line. -0 points- |
| 2016-01-11 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build up of mold on ice machine and soda nozzle at bar. |
| 2016-01-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-01-11 |
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 lettuce wedges cooling tightly covered cdi vented to |
| 2016-01-11 |
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. clean vents over cook line and over dishwasher. -0 points- |
| 2016-01-11 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep unit 3 and salad prep unit in need of replacement or resurfacing. 4-501.11 maintain equipment in good repair. obser |
| 2015-10-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed vents, racks in walk in unit, microwave, handles of reach in freezer. |
| 2015-10-19 |
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 au gratin, cabbage, pasta, milk, cooked apples and half and half not dated. cdi items dated. ob |
| 2015-10-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw ground beef stored above garlic and herb butter containers in reach in unit. cdi items relocated. |
| 2015-10-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed no paper towels at bar handsink. cdi paper towels provided. |
| 2015-10-19 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employee handle raw chicken change gloves and handle rte food. cdi hands washed. |
| 2015-07-01 |
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 facility maintaining shellstock tags with most tags labeled |
| 2015-07-01 |
9 |
3-201.11 use food from approved sources only.-p employee mentioned peanut butter and original cheesecakes were made at home kitchen, not a permitted kitchen. cannot prove or verify these cakes were or were not made in house. manager stated that cakes were |
| 2015-07-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed seared rare ahi tuna without consumer advisory on menu. repeat. verification required. |
| 2015-07-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counter. wet wiping cloths should be stored in sanitizer. |
| 2015-07-01 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board of back prep unit to be heavily gouged. resurface or replace.4-501.11 maintain equipment in good repair. observed 2 prep units i |
| 2015-07-01 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no cover on trash cans in women's restroom. provide covered receptacle. |
| 2015-07-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean pans stored stacked together wet. also observed clean glasses stacked together in bar area on top of wiping cloth to dry. |
| 2015-03-10 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed chicken in walk in unit that was not fully cooked without written procedures. cdi chicken placed in unit to be fully c |
| 2015-03-10 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employee change gloves without handwashing. cdi hands washed and gloves changed. |
| 2015-03-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw tuna over rte food, beef products stored over sweet potato fries, and raw salmon stored over crab mix. cdi items rearranged. 3-302.11(a) separate unwashed produce from ready-t |
| 2015-03-10 |
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 facility mark blanched fri |
| 2015-03-10 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed broken slicer in the facility. instructed facility get rid of item if they are not going to use it. |
| 2015-03-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed glass cleaner bottles that were not labeled in the facility. cdi bottles labeled. repeat. |
| 2015-03-10 |
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 deli meats placed in the walk in that were tightly wrapped. cdi items unc |
| 2015-03-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed facility with pisco sour drinmk that uses raw egg whites. suggested facility switch to pasteurized eggs |
| 2014-10-23 |
20 |
hold cold foods </= 45f. observed top of line cooler to have products above 45f as a result of overstacking. cdi- products were reduced or flipped or discarded as applicable. |
| 2014-10-23 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p pic explained process for cooked chicken quarters as not fully cooking first time and finishing later. cdi- fully cook the firs |
| 2014-10-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p watch storage of food items and use final cook temps to or |
| 2014-10-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer & kettle stored with debris; observed pooled sanitizer on line and in 3rd vat to be too weak. cdi- checked source and refilled. |
| 2014-10-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.2-401.11 observed 3 employee cups(empty) from previous evening over prep surfaces. cdi-removed |
| 2014-10-23 |
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/pfobserved written procedure for blanch |
| 2014-10-23 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed workers turning off faucets with clean hands, no barrier like paper towel. cdi- rewash, instruction |
| 2014-10-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved salmon undercooked during inspection, pic states it is offered on lunch menu undercooked but the not aster |
| 2014-10-23 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2014-10-23 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfobserved facility thermometer to be inadequate for cut leafy greens or thin fish. rvr |
| 2014-10-23 |
53 |
6-501.113 store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. 6-501.16 store mops for air drying after use.6-501.114 discard items and litter st |
| 2014-10-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the wire rack on the cook line, gaskets heavily soiled. |
| 2014-10-23 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed clorine sanitizer packets that are used in bar area but no chlorine test papers. |
| 2014-10-23 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed large box of roll towels and single use towels stored in restroom. |
| 2014-10-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 unlabeled chemical spray bottles in the womens restroom with towels. cdi- removed to storage closet. |
| 2014-10-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed |
| 2014-10-23 |
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 utensils stored in soiled bin. |
| 2014-06-24 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces shall be cleaned to prevent accumulation of debris. observed underside of mixer soiled with food debris. |
| 2014-06-24 |
41 |
3-304.12 in-use utensils shall be stored in a container of at least 135 f water. observed utensils from bar area in a container of room temp water. |
| 2014-06-24 |
31 |
3-501.15 cooling shall consist of methods to facilitate heat transfer. examples of cooling methods are: placing foods into shallow pans, separating foods into thinner portions, using rapid cooling equipment, stirring the food in a container placed in an |
| 2014-06-24 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food) shall be discarded upon expiration. observed half-n-half in bar cooler past 7 day hold time. cdi- pic discarded item. |
| 2014-06-24 |
14 |
4-601.11 equipment, food-contact surfaces, nonfood-contact surfaces, and utensils shall be cleaned to sight and touch. observed soda nozzle (bar area) and tea nozzle with buildup and slicer in storage closet. cdi items moved for cleaning. |
| 2014-06-24 |
8 |
6-301.14 hand washing signage shall be provided at all hand washing sinks. no hand washing sink at bar area hand wash sink. signage provided to pic. |
| 2014-06-24 |
53 |
. 6-501.114 premises shall be maintained from unnecessary items and litter. observed a broken/not in-use meat slicer in a storage closet. |
| 2014-03-10 |
12 |
3-402.11 parasite destruction - p. raw or partially cooked fish, that is listed under the consumer advisory, must have letters stating fish was frozen for parasite destruction or pellet fed. observed facility with halibut on consumer advisory but no lette |
| 2014-03-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods that are held in the facility for more than 24 hours shall be dated. foods that are 41f and below have a 7 day shelf life, foods |
| 2014-03-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed slicer with dust on it and ladle with food debris on handle. cdi broke down slicer and moved lad |
| 2014-03-10 |
22 |
3-501.19 time as a public health control - p,pf. written procedures shall be prepared in advance and maintained in the food establishment. observed blanched fries held on a 4 hour time without written procedures. cdi provided time sheet to be filled out a |
| 2014-03-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. equipment shall be maintained in good repair and condition. observed prep top covers splitting away from metal part. |
| 2014-03-10 |
31 |
3-501.15 cooling methods - pf. phf/rte foods shall be cooled in shallow metal pans, and shall be separated in smaller portions for cooling. observed potato and macaroni salad that was in the prep top at 48f and 50f respectively. facility was actively usin |
| 2013-08-22 |
34 |
facility must obtain a small diameter probe thermometer as thin items are present in the facility for which the current dial stem thermometer is not designed to be used. also observed dial stem thermometer reading 170f in a glass of ice water. this was |
| 2013-08-22 |
21 |
proper date marking must be utilized for items such as prepared bags of cooked meats, rice etc on the cook lines which are held in the facility for more than 24 hours after perpetration. if items are held at 41f or below, foods must be discarded after 7 |
| 2013-08-22 |
19 |
maintain hot foods at 135f or greater. observed a peanut sauce being held at 105f. according to the pic, this is because it breaks when heated more. also observed blanched fries at 90f. if foods are not going to be held at proper temperatures the rule |
| 2013-08-22 |
17 |
cooked and cooled foods must reach 165f within 2 hours when reheating. observed mashed potatoes in a small tabletop hot holding unit with spots as low as 90f. mashed potatoes were very thick and warming very slowly in this unit. this product was place |
| 2013-08-22 |
12 |
facility does not have the required paperwork for seafood parasite destruction which are on consumer advisory on the dinner menu. facility provided this information for salmon, but was awaiting information on other seafood which is not typically undercoo |
| 2013-02-26 |
47 |
clean the pass through by the cook line and the area where utensils are stored. |
| 2013-02-26 |
31 |
the facility must use proper methods to cool tcs (time/temperature control for safety) foods such as shallow uncovered pans or ice baths. observed crab cakes and crab were both tightly covered while cooling (50-60f). cdi. |
| 2013-02-26 |
21 |
ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 days at 41f or below and 4 days between 41-45f. observed pimento cheese; ranch dressing; and pork demi were |
| 2013-02-26 |
1 |
the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the person in charge during the inspection did not have his certificate. cdi b |
| 2012-11-27 |
21 |
ready to eat tcs (time/temperature control for safety food) must be date marked if held more than 24 hours. this includes cooked and cooled food. observed some items such as cooled pasta; cut lettuce; cooled soup ect were not date marked. cdi by instru |
| 2012-11-27 |
12 |
if the facility is willing to cook salmon or other fish under 145f upon costumer request; then the facility must comply with 3-402.11 and 3-402.12 which require fish to have been frozen or aquacultured to the specifications in the rules and records to be |
| 2012-11-27 |
14 |
utensils and equipment must be cleaned anytime when contamination may occurred. observed a knife was wiped with a dirty cloth on the line and then put on a cutting board for further use. cdi by taking to the dish area. |
| 2012-11-27 |
21 |
observed pimento cheese which was date marked 11/13 was still in the walk-in. food that is required to be date marked must be discarded after 7 days. cdi - product was discarded. |
| 2012-11-27 |
23 |
according to the person in charge and the menu; the facility serves foods such as tuna seared to perfection; salmon; and steaks undercooked. the facility must provide a consumer advisory which includes a reminder and disclosure for these items as require |
| 2012-11-27 |
6 |
employees need to wash their hands as required by the rules and whenever soiled. observed several employees wiping their hands on clean towels and on dirty towels. if employees hands are soiled; they need to wash their hands while working with food in t |
| 2012-11-27 |
31 |
observed cooked peppers were tightly covered in the walk-in at 97f. use appropriate cooling methods. cdi by processing the peppers as intended. |
| 2012-11-27 |
34 |
the facility has several dial stem thermometers; however these are impractical for taking the temperature of thin foods as demonstrated by the cook attempting to take the final cook temperature of a thin piece of chicken. as required under 4-302.12; the |
| 2012-11-27 |
39 |
wiping cloths shall be stored between uses in chemical sanitizer at the proper strength. observed wiping cloths were stored on cutting boards and equipment. |
| 2012-11-27 |
26 |
all working containers of chemicals must be labeled with their common name. observed unlabeled bottles of glass cleaner. |
| 2012-11-27 |
2 |
inform all employees before they start working of their responsibilities under the employee health policy. if the facilities method of informing their employees is by having them read and sign the employee health policy agreement; this needs to be done w |