| Violation Date |
Code |
Description |
| 2018-12-12 |
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 wall joints and tile in disrepair. observed soap dispenser in disrepair. advi |
| 2018-12-12 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets torn in reach in units. advised to repair. |
| 2018-12-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked items. cdi - pulled items apart to allow them to air dry. |
| 2018-12-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer buckets not labeled. cdi - labeled sanitizer buckets. |
| 2018-12-12 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed mashed potatoes only reheated to 150f before going into the hot holding well. cdi - pulled items to reheat to proper temperatures. educated that prod |
| 2018-12-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed cleaned and sanitized pans with stickers still left on them. cdi - brought items to the dishpit for a cleaning procedure. |
| 2018-12-12 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at the handsink in the dishpit. cdi - provided papertowels to the handsink. |
| 2018-06-14 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-06-14 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket at pull out drawer cold holding unit. advised to replace. |
| 2018-06-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked items in dish pit. advised to allow items to air dry. |
| 2018-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. facility has been doing a better job with cooling items after preparation and cold holding. observed one bag of rice out temperature because it was overstacked in con |
| 2018-03-28 |
4 |
2-401.11(a) an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. observed food employee eating in the kitchen during |
| 2018-03-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine at the bar not sanitizing. chlorine sanitizer at 0 ppm. cdi - primed dish machine. dish machine is currently running at 200 ppm. advised to use test strips more often. |
| 2018-03-28 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed mashed potatoes reheating in an overstacked pan in the hot holding well. cdi - educated that this process is not going to work. educated that food m |
| 2018-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed food out of temperature. refer to temperature chart. cdi - educated that product must remain at 45f or less. educated that after preparing food, product shal |
| 2018-03-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed au jus sauce in splash zone of handsink. advised to relocate the au jus sauce. |
| 2018-03-28 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed quat sanitizer buckets at a weak concentration. advised to switch out solution more often. |
| 2018-03-28 |
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 tile broken in dish pit. observed floor to wall joint missing underneath the |
| 2017-12-14 |
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. repeat violation. observed wall joint in dishpit in disrepair. advised to repair. |
| 2017-12-14 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed torn gasket in reach in unit on the front line by salad prep unit. all other gaskets have been replaced since last inspection. reach in holding proper temperature. |
| 2017-12-14 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed scooper stored in s |
| 2017-12-14 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed chicken legs above 41f and prepared on 12.10.17. product from 42f - 45f can be stored in cold |
| 2017-12-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomato stored in flip top unit in the temperature danger zone. refer to temperature chart. cdi - educated to prepare product and cool product down before going into cold holdin |
| 2017-12-14 |
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 cabbage and cooked pasta that did not meet time/temperature cooling criteria. refer to temperature chart. items |
| 2017-12-14 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed food employee using the handsink to fill up a container with water. cdi - educated to do this activity as prep sinks. 6-301.11 provide soap for handwashing at each handsink. - |
| 2017-08-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed knife and tomato slicer with dried food debris on food contact surfaces. cdi - pulled items to dishpit for a proper cleaning procedure. advised to s |
| 2017-08-08 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed shank sauce not reheating properly. product was 44f before 10:30 am. after 11 am, items was only at 46f. cdi - educated about proper reheating crite |
| 2017-08-08 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed boiled eggs, blended spinach, grits, and heat treated onions without date labels on products after having these item |
| 2017-08-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed items wet stacked on clean storage rack. advised to allow items to air dry. |
| 2017-08-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed hot holding well in splash zone of handsink. advised to move hot holding well. or provide splash guar |
| 2017-08-08 |
45 |
4-501.11 maintain equipment in good repair. observed pull out drawer in the back and reach in units with torn gaskets. advised to repair. all units are holding proper temperature. |
| 2017-08-08 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-08-08 |
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 coving missing underneath the dishmachine. advised to repair. repeat violation |
| 2017-03-17 |
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 baseboard tiles in the kitchen next to the walkin cooler and cold holding uni |
| 2017-03-17 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed mushrooms in walkin cooler held in establishment for over 24 hrs without a date label on product. cdi - advised to p |
| 2017-03-17 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed lamb gravy reheating in hot holding unit for 45 min and at 55f. this product is not meeting proper reheating time/temperature to 165f in 2 hrs. cdi |
| 2017-03-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tomato slicer and dicer dirty with food debris still on food contact surface. cdi - advised to spend more time on the wash/rinse part of the cleaning |
| 2016-12-05 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed 3 comp sink not being able to hold sanitizer solution because the compartment stoppers don't work. advised to fix. observed handsink in the front of the kitchen not working. advised t |
| 2016-12-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked. |
| 2016-12-05 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed products such as carmelized onions, boiled egg, and cooked shrimp that has been held in the establishment for over 2 |
| 2016-12-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed a few products in the flip top units out of temperature because they were overstacked. refer to temperature chart. cdi - educated about being aware of the ove |
| 2016-12-05 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee bare hand contact onions. cdi - educated to wash hands and wear gloves w |
| 2016-08-04 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p 2-301.14 wash hands after activities that contaminate them.-pobserved food employee handling phone, then moving to food preparation without washing hands. observed food employee not was |
| 2016-08-04 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf repeat violation. observed employee filling up containers for the hot holdig well in the handsink. cdi - educated to not use the handsink for anything except for handwashing. from no |
| 2016-08-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat violation. observed a few knives with debris on the food contact surfaces of the knives. cdi - brought utensils through a cleaning procedure. advised t |
| 2016-08-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed multiple products out of temperature. refer to temperature chart. cdi - dicarded product; advised to hold the tcs product in the reach in coolers instead of th |
| 2016-08-04 |
45 |
4-501.11 maintain equipment in good repair. observed the sanitizer compartment at the 3 compartment sink not being able to close and hold the sanitizer solution. the rubber gasket to keep the seal is not fitted properly. advised to fix this rubber gasket |
| 2016-08-04 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-04-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked. 4-903.11(a) cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches ab |
| 2016-04-28 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed ice scooper stored i |
| 2016-04-28 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed quat sanitizer buckets at 100 ppm. cdi - filled with new solution. |
| 2016-04-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed hot holding equipment with product in the hot holding equipment within 12'' of a handsink. advised to |
| 2016-04-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed the tomatoes out of temperature; educated that cold holding equipment is meant |
| 2016-04-28 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed products such as lamb shanks, pasta, boiled eggs, and chicken in which time/temp criteria h |
| 2016-04-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple products not in proper temperature. refer to temp chart. chicken discarded. tomatoes were just sliced; moved tomatoes to walkin cooler to cool down before placing in co |
| 2016-04-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer with visible food debris still on equipment when this piece of equipment is considered clean. cdi - advised to clean equipment. 4-602.11( |
| 2016-04-28 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed plastic measuring cup being used in a handsink. cdi - removed plastic measuring cup; educated that handsinks are only for handwashing. |
| 2016-01-25 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse, and dry without recontaminating hands. -p facility had no hot water upon arrival. employees were in the kitchen preparing food; can not |
| 2016-01-25 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed facility had no hot water upon arrival. cdi - plumber fixed the hot water and water temperatures reach proper temp at handsinks.6-301.14 post a handwash sign at each handsink. observed no ha |
| 2016-01-25 |
14 |
4-501.112(a)(2) for hot water sanitizing temperatures, mechanical warewashing equpiment shall provide a minimum of 180f rinse water for sanitizing. -pf 4-701.10 equipment food-contact surfaces and utensils shall be sanitized4-702.11 utensils and food-con |
| 2016-01-25 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed hot water heater not working upon arrival; no hot water at 3 comp sink. cdi - plumber came to fix th |
| 2016-01-25 |
42 |
4-903.11(b) clean equipment and utensils shall be stored in a self draining position that allows air drying and/or covered or inverted. observed a plate in the kitchen with debris on the plate. cdi - educated pic about inverting single use articles to k |
| 2015-08-18 |
53 |
6-501.12floors, 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 |
| 2015-08-18 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (cooking equipment, shelving etc) |
| 2015-08-18 |
45 |
4-501.124-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting boards.4-501.11maintain equipment in good repair.observed rusted shelving inside walk-in cooler in need of resur |
| 2015-08-18 |
37 |
(general comment) 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed whole oranges, limes and lemons stored in display stand on top of bar exposed to |
| 2015-08-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored cleaned with old food debris stuck to surfcaces. cdi all containers and slicer pulled and placed into dirty dish pit. |
| 2015-03-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chemical sanitizing dish machine at bar area registering 0ppm on test strip. pic stated chemical company is scheduled for a visit tomorrow. cdi-all barware will be taken to main dish mach |
| 2015-03-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed citrus fruits used for fresh squeezed juices stored under table in meat cooler. raw meat was being actively prepped on table during inspection. did not observe any liquid or pieces |
| 2015-03-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a sauce containing oil and freshly chopped garlic stored at room temperature. also observed a cut tomato stored at room temperature. cdi-sauce put into refrigeration and tomato |
| 2015-03-17 |
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 stuffed potatoes cooling on speed rack and tightly covered. speed rack is |
| 2015-03-17 |
40 |
wash fruits and vegetables prior to use. observed stickers still present on avocados and citrus fruits that were already washed according to pic. |
| 2015-03-17 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer buckets stored on prep surfaces where active food prep was taking place and could cause accidental contamination. cdi-buckets moved to lower shelf. |
| 2015-03-17 |
48 |
5-103.12 provide water under pressure to all fixtures.-pf observed a sink either used for dumping or hand washing at bar to not have any water available. repair. vr. |
| 2015-03-17 |
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. repair hole in can wash. |
| 2015-03-17 |
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 cover missing on light fixture in meat cooler and dish machine room. |
| 2015-03-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed black debris built up in sanitizer buckets. |
| 2014-12-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored in pan with produce. cdi-can discarded and produce re-washed. |
| 2014-12-18 |
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 tenderizer stored on hand sink in meat cooler. |
| 2014-12-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of food stored on freezer floor.3-304.13 linens and napkins may not be used in direct contact with food. observed raw chick |
| 2014-12-18 |
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 just cut tomatoes at 61f placed in open prep cooler. cool items in walk i |
| 2014-12-18 |
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 items on speed rack such as cooled prime rib, noodles, and rotisserie chicken without any date labeling. vr. repeat. also observed |
| 2014-12-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items stored on ice and above 45f such as batter (flour mixed with eggs), raw oysters and blanched asparagus. ice not filled all the way around product. cdi-items rearranged so |
| 2014-12-18 |
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 pan of prime rib and three pans of mashed potatoes cooled from the night before above 45f. see temperature chart. cdi-all t |
| 2014-12-18 |
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 facility is retaining tags but not recording date of last shellstock |
| 2014-12-18 |
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 employee cutting lemons for customer drinks with bare hands. cdi-lemon discarded and employee directed to w |
| 2014-09-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink in cooler used for preparing raw meats with items stored inside. |
| 2014-09-22 |
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 items without date label on speed racks such as cooked meats and poached eggs. |
| 2014-09-22 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed employee wash hands and turn off faucet with cleaned hands. use disposable paper towel or other means to turn off faucet without recontaminating hands.2-301.14 wash hands |
| 2014-09-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw bacon stored over ready to eat cooked sausage and raw shrimp mixture stored over tortillas. cdi-items rearranged.3-304.13 linens and napkins may not be used in contact with foo |
| 2014-09-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a large amount of pans stacked while wet. |
| 2014-09-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a couple bottles of chemicals with no label. cdi-labeled.7-201.11 store toxic materials to avoid contamination. -p observed sanitizer buckets stored on prep |
| 2014-09-22 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed poached eggs stored in walk in cooler. pic stated that eggs are poached, cooled down and held for brunch on saturday an |
| 2014-06-10 |
40 |
raw vegetables shall be thoroughly washed in water to remove soil before being cut. (3-302.15) observed employee chopping onions without washing. |
| 2014-06-10 |
37 |
food shall be protected from contamination during storage. (3-305.11) observed boxes of food stored on freezer floor and several items uncovered in walk in cooler. |
| 2014-06-10 |
23 |
consumer advisory needed for raw or undercooked animal items. (3-603.11) both bar and restaurant menu missing consumer advisory. also, raw oysters are advertised verbally through servers-consumer advisory must be posted using table tents, placards or othe |
| 2014-06-10 |
21 |
properly date mark ready to eat, refrigerated, potentially hazardous food held longer than 24 hours and no more than 7 days. (3-501.17) observed several items with missing dates such as roasted chicken, baked potato filling and ranch dressing. cdi-items l |
| 2014-06-10 |
20 |
store potentially hazardous food cold at 45f or below (3-501.16) observed items on flip top cooler holding above 45f. pic stated unit was checked 3 hours prior and holding correct temperature. all items above 45f taken to walk in cooler to cool down. vr |
| 2014-06-10 |
7 |
food employees may not contact exposed ready to eat food with their bare hands. (3-301.11) observed employee touching bread with bare hands. cdi-food discarded.food employees shall minimize bare hand contact with food that is not in a ready to eat form. ( |
| 2013-12-16 |
23 |
consumer advisory is needed for raw or undercooked animal products. (3-603.11) consumer advisory is missing on special holiday menu and bar menus. cdi-through instruction. |
| 2013-12-16 |
12 |
shellstock tags shall be held for 90 days with date of last day shellstock is sold from container recorded on tag or label. these tags shall be kept in chronological order from date recorded on label. (3-203.12) shellstock tags not in chronological order |
| 2013-12-16 |
13 |
properly store raw animal foods to prevent contamination. (3-302.11) observed raw shell eggs over a pan of sauce. also observed raw meats stored over butter. cdi-moved to proper storage order. |
| 2013-12-16 |
45 |
food equipment shall be used in accordance with manufacturer's intended use. (4-205.10) chest freezer used for ice cream is classified for household use only.multi-use food contact surfaces shall be smooth and easily cleanable. (4-202.11) repair or replac |
| 2013-08-01 |
45 |
keep equipment in good repair. ice cream cooler in need of repair. |
| 2013-08-01 |
37 |
protect food from contamination by storing in clean dry place at least 6 inches above floor. observed boxes of food stored on freezer floor. |
| 2013-08-01 |
23 |
provide written consumer advisory for any animal foods served raw or undercooked. owner stated that raw oysters are sometimes a special and only verbally advertised by servers. discussed with owner that a consumer advisory is required for raw oysters and |
| 2013-08-01 |
21 |
properly date mark ready to eat, tcs, refrigerated foods held more than 24 hours and no than 7 days. observed most items but not all with proper date label. also observed tray of cooked lamb shanks with a date label past 7 days. shanks discarded. points w |
| 2013-08-01 |
20 |
store tcs food cold at 45f or below. observed first two prep units not holding correct temperature. items put into cooler or on ice. vr |
| 2013-08-01 |
14 |
sanitizer shall be at correct concentration for mechanical warewashing. observed chlorine sanitizing dish machine registering 0ppm. sanitizer bucket almost empty. cdi-refilled and sanitizer registering at correct concentration.food contact surfaces shall |
| 2013-01-10 |
23 |
3-603.11 consumer advisory shall have disclosure and reminder. b) disclosure shall include: (1) a description of the animal-derived foods; such as “oysters on the half shell (raw oysters);” “raw-egg caesar salad;” and “hamburgers (can be cooked to order)” |
| 2013-01-10 |
20 |
3-501.16 keep tcs foods cold at 45f or below.observed a couple pans of tcs foods on ice and above 45f. keep ice filled around pan and replace when melted. cdi-ice refilled. |
| 2013-01-10 |
37 |
3-305.11 store food to prevent contamination.observed dry ingredients stored unsealed. place in containers with lids or sealed bags to prevent pest infestation. |
| 2013-01-10 |
13 |
3-302.11 food shall be protected by cross contamination.observed raw fish stored over ready to eat foods such as mashed potatoes and sauces. cdi-moved to correct storage order.observed box of food stored on freezer floor. cdi-moved to shelf. keep ice cove |
| 2013-01-10 |
53 |
6-201.11 except as specified under § 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they a |
| 2013-01-10 |
41 |
3-304.12 during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: c) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the fo |
| 2013-01-10 |
1 |
2-102.12 at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through pa |