| Violation Date |
Code |
Description |
| 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 spinach dip prepared today cooling in a deep plastic container in walk in |
| 2018-12-17 |
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 a pan of pastrami with a discard date of 12/10 and another pan of pastrami with two date labels |
| 2018-12-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in flip top units across from grill (shell eggs, shredded cheese, potato cakes, sliced tomatoes and lettuce) holding over 45f. pic believes that the temperature in |
| 2018-12-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes (less than 1/4 of pan remaining) holding at 129f in steam wells. cdi: mashed potatoes reheated to 165f on stove. |
| 2018-12-17 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employee wash hands and then use clean, bare hands to turn off the faucet. cdi: ehs instr |
| 2018-09-28 |
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 broken/missing floor tiles in dish machine area, as well as a hand sink in mai |
| 2018-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust and grease buildup on shelving in main kitchen area. |
| 2018-09-28 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service items stored without sleeves in the sandwich prep area. |
| 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 cut and diced tomatoes in the sandwich prep top area that were 56f. observ |
| 2018-09-28 |
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 pasta and cabbage exceeding the four day time and temperature parameters. observed cut mixed gre |
| 2018-09-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed shepherds pie filling in the steam well with cold spots reading 120f. cdi: pic reheated shepherd's pie to 170f. |
| 2018-09-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed the dish machine in the downstairs not dispensing sanitizer at the right concentration at 50ppm. verification required within 10 days to determine compliance. |
| 2018-03-28 |
14 |
4-501.114 ensure glass washer is operable in providing sanitzer during cylce. p observed no sanitizer @ san. cycle. cdi: glasswasher place out of order - since a 2nd glasswasher is located @ bar all glassware will be cleaned/san. in that machine - ecol |
| 2018-03-28 |
20 |
3-501.16 (a)(2) maintain tcs cold food temp. at or below 45f (41f after 01/01/19). p observed shredded lettuce, cut tomatoes & leafy greens >45f. cdi: items placed in reach-ins. re-checked temp=45f; @ sand. area, items discarded. |
| 2018-03-28 |
22 |
3-501.19 properly label fresh/blanched fries w/ times as indicated by written procedure. pf observed no time labels on fries. cdi: item labeled correctly. |
| 2018-03-28 |
26 |
7-102.11 label working containers of toxic materials such as windex. pf observed several windex bottles w/ no label cdi: items labeled properly |
| 2018-03-28 |
45 |
4-202.11 cut. boards shall be free of cracks (wooden board @ sand. area). cdi: discarded. |
| 2018-03-28 |
39 |
3-304.14(b) store in-use wiping cloths in sanitizer in between uses. |
| 2018-03-28 |
41 |
3-30412 store in-use utensils in clean/dry container (@ bar). |
| 2018-03-28 |
31 |
3-501.15 keep items in cooling uncovered. pf observed mashed potatoes covered while cooling. cdi: uncovered |
| 2017-11-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory, reminder and disclosure, missing from special game day menu. menu was used for sunday. |
| 2017-11-27 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed food employee re-contaminate hands by closing faucet without barrier. cdi, food employee |
| 2017-11-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food large plastic containers in hand washing sinks in both bars, plastic containers contained soda nozzles in sanitizer. cdi, pic removed containers. |
| 2017-11-27 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p observed one container of cooked beef with date mark of 11/22. cooked beef observed at 45f at flip top. foods cold holding between 42f and 45f may |
| 2017-11-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tomato, and deli meats cut and placed in cold holding units to cool for se |
| 2017-11-27 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed chlorine sanitizer strips damaged and no longer reading concentration of chlorine at bar area. cdi, ehs provided some test strips to use while new test strips arri |
| 2017-11-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees without hair restraint while working in kitchen. |
| 2017-11-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed cups in sandwitch station stored with lip portion of cup exposed, to contamination. repeat |
| 2017-11-27 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed several bags of trash, debris, and other broken, or unnecesary litter around waste compacter. ensure area is kept |
| 2017-11-27 |
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 working containers and bottles not labeled. repeat |
| 2017-09-12 |
8 |
observed no paper towels at hand sink in upstairs serving area, hand sink blocked by server tray used for dirty utensils. cdi - restocked and tray moved.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf6-301.12 provide |
| 2017-09-12 |
12 |
observed no parasite or aquaculture letter for salmon offered undercooked on menu.3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf |
| 2017-09-12 |
14 |
repeat non-compliance: observed soda nozzles collecting residue in sandwich shop.pic stated that soda guns and nozzles are soaked in soda water only.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. bever |
| 2017-09-12 |
20 |
observed chicken at 46.5 degrees and corned beef at 48 degrees in walk in cooler. observed cut lettuce in walk in cooler at 46 degrees f. cdi - discarded3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pa reminder: all cold foods must b |
| 2017-09-12 |
21 |
repeat non-compliance: observed chili oil sauce dated 8/28, product contains cooked peppers. cdi - discarded.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. |
| 2017-09-12 |
43 |
observed single service cups stored in sandwich shop with mouth contact areas exposed.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2017-09-12 |
45 |
repeat non-compliance; observed all flip top cutting boards on cook line damaged.observed single door upright cooler near prep line, double door cooler in sandwich shop, and reach in units on cook line with damaged shelves. observed damaged gaskets on 2 d |
| 2017-09-12 |
47 |
repeat non-compliance: observed residue collecting on gasket separating bar taps and wood covering in upstairs and downstairs bar. observed light mounted on underside of bar collecting residue at lower bar over ice well.4-601.11(c )/4-602.13 keep the equi |
| 2017-09-12 |
35 |
observed oils not labeled on cook line.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2017-06-14 |
21 |
observed fires and mashed potatoes on speed rack in walk in cooler not dated.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-06-14 |
13 |
observed thank you bags for storage of rolls.observed 2 soups stored in walk in cooler with no lid.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. |
| 2017-06-14 |
14 |
observed interior of ice machine collecting residue. observed soda guns collecting residue throughout bar on main floor. observed ice basin in upstairs beverage station collecting residue. observed dish washers behind bar not properly sanitizing.4-602.11 |
| 2017-06-14 |
19 |
observed turkey in sandwich station area at 121 degrees f. cdi - turkey is properly cooked then held for less than 3 hours. discussion about implementing time for the hot special item. time form filled out.3-501.16(a)(1) maintain tcs foods in hot holding |
| 2017-06-14 |
33 |
observed fish thawing under running water. water over 70 degrees.3-501.13 use approved thawing methods. |
| 2017-06-14 |
52 |
observed trash collecting around dumpster.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. |
| 2017-06-14 |
45 |
observed several damaged cutting boards.4-501.11 maintain equipment in good repair. |
| 2017-06-14 |
47 |
observed residue collecting around taps and wood frame at top in upstairs bar. observed soda fountain collecting residue at shield over ice bin in upstairs beverage area.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residu |
| 2017-06-14 |
54 |
observed lights in basement not shielded or shatterproof in hallway were food is transported, florescent light shield in front of meat cooler damaged and bulb exposed.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, |
| 2017-06-14 |
36 |
observed door to outside propped open in basement.6-202.15 protect outer openings of establishment from insect or rodent entry. |
| 2017-02-28 |
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 scoop handles down in the sugar bin and wheat flour bin. |
| 2017-02-28 |
35 |
\repeat violation 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 salt containers not labeled and a squeeze bottle of water not labeled. |
| 2017-02-28 |
23 |
repeat violation 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed the menus missing the disclosure at the being of the consumer advisory. disclosure sho |
| 2017-02-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed a personal drink stored above a prep unit. cdi - drink was removed. |
| 2016-09-27 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign in the upstairs bar. cdi - pic sent handwash sign via email today. -0- |
| 2016-09-27 |
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 cold smoked salmon on new menu without parasite destruction information. cdi - pic contacted supplier and obtained info |
| 2016-09-27 |
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 no written time procedure f |
| 2016-09-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed newly printed menus with a reminder with asterisk on the menu, but no disclosure. cold smoked salmon does |
| 2016-09-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bleach container with glass cleaner inside. label spray bottles correctly. -0- |
| 2016-09-27 |
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 squeeze bottles of condiments in the flip top without label and oils in the sandwich shop with labels. label these with t |
| 2016-09-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in all bar areas. maintain drain lines and pest control methods, increasing service as necessary to remove the fruit flies. -0- |
| 2016-09-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed freshly prepared pico de gallo and deep portion of sliced turkey with wrap |
| 2016-09-27 |
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 food employee wearing wrist watch while preparing food. cdi - employee removed watch and reminded to removed prior to food servi |
| 2016-09-27 |
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 new glasses on the floor in boxes in two storage rooms. keep at least 6 inches off the floor. -0- |
| 2016-09-27 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed uncovered lip areas on to-go cups in the upstairs bar and in the wait station downstairs. keep lip area protected. -0- |
| 2016-09-27 |
45 |
4-501.11 maintain equipment in good repair. observed missing handles on three flip top coolers. repair. -0-4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed wooden carving station with a deep |
| 2016-09-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the outer splash guard of the ice machine and buildup on the interior of the flip top lids. clean these. -0- |
| 2016-09-27 |
49 |
5-205.15 maintain a plumbing system in good repair. observed broken urinal in the upstairs patio restrooms. repair. -0- |
| 2016-09-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed oranges stored on the floorr of the walk in beer cooler. keep off the floor at least 6 inches. -1- repeat |
| 2016-05-13 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employee not wash hands before donning gloves. cdi- instruction provided |
| 2016-05-13 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed food employee bare hand chopping chives. cdi- discard and instruction provided |
| 2016-05-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at end bar hand sink. cdi- restocked |
| 2016-05-13 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed multiple foods date mark applicable not marked, potato cakes, pimento cheese. cdi- date marked3-501.18 discard the food requiring d |
| 2016-05-13 |
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 labeling insufficient on bl |
| 2016-05-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed jar of olives on floor. cdi- removed |
| 2016-05-13 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed multiple boxes of ss containers stored on floor both up and downstairs. cdi- |
| 2016-05-13 |
53 |
6-502.12 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 walls and posts in beer cooler in need of cleani |
| 2016-05-13 |
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 back up prep not cooled properly before placed in covered plastic containe |
| 2016-03-10 |
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 chicken salad cooling in refrigerator downstairs in sandwich shop at 67 f after 4 hours. cdi- discarded |
| 2016-03-10 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no staff with food safety certification. |
| 2016-03-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw lamb and fish stored over ready to foods. cdi- reorganized |
| 2016-03-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced cheese, chicken salad and deli turkey and multiple containers of leafy greens cold held above 50 f in sandwich prep unit. cdi- removed to flash cool |
| 2016-03-10 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed two high temp machines temp les than 158 f. cdi- technician arrived and repaired 172 f |
| 2016-03-10 |
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 cooked tcs foods not date marked. cdi- date marked3-501.18 discard the food requiring date labels once time/temperature wi |
| 2016-03-10 |
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 blanched fries at room temp |
| 2016-03-10 |
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 staff cooling pigs in blanket at 105 in warmer. cdi- removed to cool |
| 2015-12-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple live roaches inside top compressor box of ice machine. vr |
| 2015-12-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed some red buckets of sanitizer in need of complete labeling. vr |
| 2015-12-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed multiple foods offered cooked to order not disclosed on menus. vr |
| 2015-12-30 |
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 spinach dip with rpep date of 12/23. cdi- discarded |
| 2015-12-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed some tcs foods in top of cold hold prep on main line to be 47-48 f (provolone, veggy burger, cut leafy greens and gaot cheese. |
| 2015-12-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a containre of raw eggs stored over ready to eat foods. cdi- rearranged by fct |
| 2015-12-02 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed failure of pic to ensure cold hold temps are being met in sandwich shop(a repeat violation from last inspection), tcs foods on day 2 are date marked, or that |
| 2015-12-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open cup of hot tea on sandwich shop prep sink drain board. cdi- removed; instruction provided |
| 2015-12-02 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed multiple food employees handling raw meats and washed vegetables interchangeably without washing hands. cd instuction provided |
| 2015-12-02 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed food employee bare hand peeling potatos not ready for cooking. cdi- instruction provided |
| 2015-12-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed upstairs wait station kithen hand sink blocked by cleaning items. cdi- removed ; instruction provided 6-301.12 provide paper towels or approved alternative for |
| 2015-12-02 |
13 |
.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed carton or raw eggs and container of raw chicken(previously on table with chicken cut juices) placed on prep unit cutting board and multiple containers of raw/bags foods handled in |
| 2015-12-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hot holding cooked chicken at 87-123 f. cdi- removed to grill and reheatead above 165 f |
| 2015-12-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed main cold holding prep unit in sandwich shop not to be cold holding effectively; facility using ice bath in top an bottom is not cold. cdi- placed on tphc |
| 2015-12-02 |
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 spinach dip, cooked potato cakes, bean burgers, cooked carrots, and cooked rice in top of prep unit not date marked.(all items made |
| 2015-12-02 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cooling chicken salad in upright refrigerator covered tightly at 96 f. cdi |
| 2015-12-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed tean urns, ice cream, boxed fountain sodas and lexan containers of potatos stored on floor in halls, freezers and walk in coolers |
| 2015-12-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wiping cloths stored atop cutting boards. cdi- removed; instruction provided. |
| 2015-12-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple ramikens and metal containers tight stacked wet. |
| 2015-12-02 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed open containers of single service utensils stored on floor downstairs. |
| 2015-12-02 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler empty and not operational. foods have been moved to other walk in coolers. |
| 2015-12-02 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed one dish machine behind main bar not sanitizing; 113 f. cdi- removed from service vr |
| 2015-08-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple fruit flies throughout facility. |
| 2015-08-05 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed salmn on menu may be cooked to customer specification but its not disclosed on consumer advisory. vr |
| 2015-08-05 |
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 cooked tcs foods not date marked like cooked rice, cooked carrots and potato cakes. cdi- date marked 3-501.18 discard the food requ |
| 2015-08-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs foods pulled from sandwich shop line above 50 f. over 4 hours; discarded. vr |
| 2015-08-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed access to upstairs serving station hand sink to be blocked. cdi- unblocked6-301.12 provide paper towels or approved alternative for hand drying at each handsink |
| 2015-08-05 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed food employee rinsing hands in 3 comp sink. cdi- instruction provided |
| 2015-01-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed one unlabeled spray bottle of sanitizer and several sanitizer buckets where painted label had worn off. cdi - all properly labeled. |
| 2015-01-20 |
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 unlabeled weorking containers of vinegar, oil, bbq sauce. cdi - loabeled. |
| 2015-01-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled slicer, can opener blade and upstairs ice machine. cdi - all cleaned and sanitized during inspection. |
| 2015-01-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic with no beard guard and full beard. |
| 2015-01-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed tongs stored in kitchen handsink. cdi - removed. |
| 2015-01-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two damp cloths on counter at starte of inspection. sanitizer buckets had not yet been made up for these stations. cdi - buckets made and used. |
| 2015-01-20 |
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 no date marking on opened containers of cut lettuce, feta cheese, hummus, half and half. cdi - dated or discarded. 3-501.18 disca |
| 2015-01-20 |
45 |
4-501.11 maintain equipment in good repair. observed dish machine /rinse temperature gauge not moving on one bar glasswasher. machine reached final rinse temp as measured by thermolabel. |
| 2015-01-20 |
52 |
5-502.11. remove refuse at frequency that will minimize conditions favorable for rodent harborage. observed pad surrounding dumpster had bags of garbage stored on it due to missed pick up by refuse contractor. pic had already called and issue is being add |
| 2015-01-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested metal sauce cups and plastic drinking glasses.4-903.12 do not store clean utensils under sewer line. observed cups and salt stored under drain line from beverage |
| 2015-01-20 |
53 |
6-502.12 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 floor soiled behind ice machine. observed soiled |
| 2015-01-20 |
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 light diffuser broken and missing above floor area between ice machine and prep tyable on main floor kitch |
| 2014-10-28 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed no hot water in 2nd floor outside patio restrooms. additional restrooms are located just inside the patio door. return visit required. |
| 2014-10-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw brisket stored over ready to eat food in walkin cooler. brisket was relocated. 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed vegetables |
| 2014-10-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all flip top prep units on line with food out of temperature. prep unit #1 (beside dump sink) was not holding any food at or below 45f. prep unit #2 was holding foods in the bo |
| 2014-10-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf menu is missing advisory on dinner irish breakfast and on fried egg under pub burger on all menus. return visit re |
| 2014-10-28 |
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 label milk and creams if not used within 24hrs. observed feta and salami unmarked in walkin cooler. marked during inspection.3-501.18 di |
| 2014-10-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed utensils and pans wet stacked on clean drainboard of dish machine. |
| 2014-10-28 |
45 |
4-501.11 maintain equipment in good repair. observed shelving in walkin cooler and in sandwich refrigerator rusted. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep uni |
| 2014-10-28 |
53 |
6-502.12 floors, walls, ceilings shall be clean. observed water collecting on floor downstairs (in front of walkin coolers). water source is unknown. clean and repair drains, etc. if needed. 6-501.11 floors, walls, and ceilings shall be maintained in good |
| 2014-05-13 |
23 |
.3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. a complete consumer advisory shall be provided in written form for all animal foods offered as ready-to-eat if such foods are raw or u |
| 2014-05-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain all cold time/temperature control foods at 45f or below. observed side prep cooler in kitchen not holding foods 45f or below |
| 2014-05-13 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain potentially hazardous food (time /temperature control for safety food) ph/tcs food at 135f or above. observed open hot box holding se |
| 2013-10-25 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationrules require proper segregation of raw animal food prep and ready to eat food prep.observed cut potatos and raw chicken in box on same prep table.cdi- removedprovide clear segreg |
| 2013-10-25 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification . cdi- directive given to allow facilities to operrate until 1/1/14 without valid pic. |
| 2013-10-25 |
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 |
| 2013-10-25 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensrules require proper consumer advisory.observed facility has improved consumer advisory but si still incorrect. vr for corrections |
| 2013-10-25 |
16 |
3-401.11 raw animal foods-cooking3-401.11 ensure all raw animal foods are properly cooked to the appropriate temperature. chicken must be cooked until all parts reach 165f for 15 seconds.observed chicken cooked to 148 f fct before removing for hot holdin |
| 2013-10-25 |
30 |
8-103.11 documentation of proposed variance and justificationfacility has used instacure product in past. however, facility has resolved not to use this product until such time haacp plans and variances are acquired.facility voluntarily discarded their in |
| 2013-10-25 |
36 |
6-501.111 controlling pestsrules require facility to control pests. observed roach come from under structure in basement of facility.more pest control needed. |
| 2013-10-25 |
27 |
3-502.11 variance requirementfacility has used instacure product in past. however, facility has resolved not to use this product until such time haacp plans and variances are acquired.facility voluntarily discarded their instacure stock at time of inspect |
| 2013-08-08 |
53 |
6-501.12 cleaning, frequency and restrictions 6-501.12 cleaning, frequency and restrictions. (a) physical facilities shall be cleaned as often as necessary to keep them clean. (b) except for cleaning that is necessary due to a spill or other accident, |
| 2013-08-08 |
39 |
3-304.14 wiping cloths, use limitationrules prohibit storing soiled wiping cloths on food preparation surfaces. observed multiple soiled rags on food prep surfaces. |
| 2013-08-08 |
36 |
6-501.111 controlling pestsrules rquire control of pests onsite. observed multiple fruit flies throughout facility. |
| 2013-08-08 |
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 |
| 2013-08-08 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f.observed many tcs foods in ch prep u |
| 2013-08-08 |
16 |
3-401.11 raw animal foods-cookingrules require raw proteins be cooked to specified minimum cook temperatures. observed hamburger that was ordered medium, well had a final cook temperature of 148 f. cdi- reheated to 166 f |
| 2013-03-18 |
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 |
| 2013-03-18 |
4 |
a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use arti |
| 2013-03-18 |
12 |
a) except as specified in ? (b) of this section; before service or sale in ready-to-eat form; raw; raw-marinated; partially cooked; or marinated-partially cooked fish shall be:(1) frozen and stored at a temperature of 20?c ( 4?f) or below for a minimum of |
| 2013-03-18 |
14 |
rules require :(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed multiple soiled utensils stored as clean. cdi- pic removed to clean |
| 2013-03-18 |
16 |
rules require af inal ccok tempearture of 155 f for hamburger unless otherwise ordered. observed hamburger ordered medium well and cooked to 140 f. cdi- pic had reheated to 168 f. |
| 2013-03-18 |
20 |
violation codes(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 |
| 2013-03-18 |
27 |
a) except for a food establishment that obtains a variance as specified under ? 3502.11; a food establishment that packages potentially hazardous food (time/temperature control for safety food) using a reduced oxygen packaging method shall control the gro |
| 2013-03-18 |
23 |
violation codes(a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise b |
| 2013-03-18 |
27 |
a food establishment shall obtain a variance from the regulatory authority as specified in ? 8 103.10 and under ? 8 103.11 before: pf(a) smoking food as a method of food preservation rather than as a method of flavor enhancement; pf(b) curing food; pf (c) |
| 2013-03-18 |
30 |
violation codesbefore a variance from a requirement of this code is approved; the information that shall be provided by the person requesting the variance and retained in the regulatory authority's file on the food establishment includes:(a) a statement o |
| 2013-03-18 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed multiple cooked vegetables; meats and cut leafy greeens not date marked. observed container of pico out of date cdi - corrected through in |
| 2012-12-10 |
20 |
rules require tcs foods held cold to be 45 f or colder at all times other than cooling. observed cut leafy greens; deli meats and cut tomatoes at 43-53 f in multiple cold hold prep units. cdi- removed to cool |
| 2012-12-10 |
31 |
rules prohibit cooling without using approved methods. observed trays of hamburgers cooling at room temperature at 90-120 f not under any form of refigeration control. cdi- time as public health control recommended. |
| 2012-12-10 |
16 |
rules prohibit partial cooking of raw animal proteins without prior approved written procedure. observed trays of par-cooked hamburgers at 90-120 f. cdi- corrected through instruction ; reheat to 165 f |
| 2012-12-10 |
37 |
3-305.11 food storage.(a) except as specified in ?? (b) and (c) of this section; food shall be protected from contamination by storing the food:(1) in a clean; dry location;(2) where it is not exposed to splash; dust; or other contamination; and(3) at lea |
| 2012-12-10 |
7 |
rules prohibit bare hand contact of ready to eat foods. observed cook par-cooking hamburgers and touching them with bare hands and bartender put lime on glass with bare hand. cdi- burgers to be reheated to 165 f. |