| Violation Date |
Code |
Description |
| 2018-10-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed no date mark on container of bloody mary mix stored in reach in cooler. cdi by dating with proper make date.3-501.18 discard the fo |
| 2018-10-19 |
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 dish washer handle soiled dishes and try to handle clean dishe |
| 2018-04-20 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed broken lids on dumpster. replace lids on dumpster. ehs recommends moving dumpsters to location excluded from public access. |
| 2018-04-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue on outside of containers stored as clean. |
| 2018-04-20 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on cooler near front of facility. |
| 2018-04-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers at drying racks behind dish machine. cdi by pic destacking containers and allowing them to air dry properly. repeat. pic warned that another repea |
| 2018-04-20 |
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 two containers of food at back of reach in cooler past the 7 day shelf life. cdi by voluntary di |
| 2018-04-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one container of potatoes in hot box measuring below 135f. cdi by placing potatoes on tphc and discussing with pic putting the potatoes on tphc going foward. potatoes are not h |
| 2018-04-20 |
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 recontaminate hands by turning off faucet with bare hands. cdi by pic immediatel |
| 2018-01-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee drink stored on hand sink. cdi by removal of drink to proper storage area. |
| 2018-01-10 |
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 bbq sauce, water and sesame seeds with no labels. |
| 2018-01-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed potatoes stored in hot box measuring at 125f. cdi by reheating to above 165f. |
| 2018-01-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed jacket stored in kitchen over single service articles. |
| 2018-01-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of cups beside the soda dispenser. |
| 2017-09-06 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open doors. |
| 2017-09-06 |
45 |
4-501.11 maintain equipment in good repair. observed chipping of paint on shelving in walk in cooler and torn gaskets of two reach in units. |
| 2017-09-06 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed one box of napkins stored on floor in storage closet. |
| 2017-09-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in dish area and cups at server station. |
| 2017-09-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tightly wrapped food cooling in walk in. |
| 2017-09-06 |
26 |
7-208.11 store labeled, first aid supplies to prevent contamination.-p observed open box of pepto bismol tabs stored above prep surface. cdi by removal to proper storage location. |
| 2017-09-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slight sticker residue on containers stored as clean. cdi by removal for recleaning. |
| 2017-06-01 |
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 procedures onsit |
| 2017-06-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed potatoes in hot box measuring at 132. cdi by reheating potatoes to proper temperature. |
| 2017-06-01 |
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 one container of pot roast dated 5-25 in reach in cooler. cdi by voluntary discard. |
| 2017-06-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth stored on prep surface. |
| 2017-06-01 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed 2 bottles of sauce with no labels. |
| 2017-06-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of containers in the dish area. |
| 2017-06-01 |
45 |
4-501.11 maintain equipment in good repair. observed broken handle on door of reach in cooler. pic stated that the part has been ordered and they are awaiting the repair technician. |
| 2017-06-01 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with no lids. |
| 2017-06-01 |
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 utensils stored in sanitizer water. cdi by placing utensils on clean she |
| 2017-03-30 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed one cracked door handle on the upstairs 2 door refrigerator.gave facility ben chapmen's email address for product assessment on apple butter which facility currently uses tphc.benjamin_cha |
| 2017-03-30 |
41 |
3-304.12 in-use utensils, between-use storage - c observed 2 ice wands for cooling directly on the walk-in freezer racks. both wands were hung from the rack above. |
| 2017-03-30 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one line cook without a beard guard upon entering kitchen. |
| 2017-03-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed roasted potatoes 120f in the hot hold cabinet. cdi (corrected during inspection) potatoes reheated in the oven to 191f. |
| 2016-12-06 |
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 tcs apple butter being sto |
| 2016-12-06 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two line cooks with beards and no beard guards. |
| 2016-12-06 |
45 |
4-501.11 maintain equipment in good repair. observed broken handle guards on the reach in coolers in the main floor kitchen. observed tape repair on food processor in basement kitchen. observed two of four hood lights out on hood in basement kitchen. |
| 2016-12-06 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed a few dry goods bins with handles of scoops resting in product. |
| 2016-12-06 |
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 warewashing in progress with wash water at 100f. |
| 2016-12-06 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed broken backflow prevention device at downstairs can wash. |
| 2016-08-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle. cdi- label added. |
| 2016-08-19 |
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 one container of pot roast in the walk in cooler dated 8/11. cdi- product discarded. |
| 2016-08-19 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee crack a raw shell egg without changing his gloves afterwards. cdi by instruction. |
| 2016-08-19 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee handling raw turkey burger patties and then change his gloves without washing his hands in-between glove changes. cdi by instruction. |
| 2016-06-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal containers stacked while wet. |
| 2016-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p pic stated butter packets (say keep refrigerated on label) are set onto tables for service and then placed back into refrigeration afterwards. cdi- instructed pic to discontinue this p |
| 2016-06-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw salmon stored over fruit in the walk in cooler and a package of raw salmon thawing above oatmeal batter in the walk in cooler. cdi- storage rearranged. |
| 2016-06-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on a clean equipment storage rack over clean equipment. |
| 2016-03-21 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p pan of portioned cut melon stored below boxes of unwashed produce in walk in cooler. cdi - rearranged with cut fruit under other ready to eat foods. |
| 2016-03-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. pink build up on white plastic part of chut inside ice machine. clean. |
| 2016-03-21 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p upon entry to kitchen observed food worker don gloves without washin hands first. cdi - stopped employee; hands washed and new gloves donned. |
| 2016-03-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a couple of wet wiping cloths sotred on prep surfaces; not in sanitizing solution. keep these in sainitizer once wet. |
| 2016-03-21 |
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 meat loaf in reach in cooler dated 2-29. pic indicated that meat loaf is prepared in bulk, frozen, then pulled to thaw as needed. cdi - meat |
| 2015-12-21 |
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 3 containers of pot pie filling dated 12/19, 12/19, and 12/17. the last pot pie filling batch |
| 2015-12-21 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper concentrations. observed one quat sanitizer bucket at 0ppm concentration. |
| 2015-12-21 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 2 heavily scored miniature cutting boards. pic stated the cutting boards were used for slicing lemons. |
| 2015-10-07 |
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 water dripping from the roof near the food window line. pic stated the ceili |
| 2015-10-07 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed downstairs employee restroom without a covered receptacle. |
| 2015-10-07 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and non absorbent. observed 4 plastic containers with cracks in them. cdi- containers di |
| 2015-10-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle. cdi- label added. |
| 2015-10-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw minced salmon cups stored directly over fruits in the walk in cooler, raw ground turkey stored directly over a tomato soup pouch in the walk in cooler, and raw shrimp stored d |
| 2015-07-02 |
45 |
4-501.11 maintain equipment in good repair. observed facility has replaced one prep unit and its cold holding at 45 f or less but one remains not cold holding at 45 f. facility correctly using tphc temporarily and has new rpep unit ordered |
| 2015-07-02 |
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 multiple tcs foods cooling on speed rack in kitchen. ensure foods cooling |
| 2015-07-02 |
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 contact lettuce and tomato onto ready to eat meatlaof sandwich. cdi- lettuce and to |
| 2015-06-24 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed picc's failure to ensure proper cold holding, cold holding equipment was working properly and tcs foods are within date marking parameters. vr |
| 2015-06-24 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water at lower hand sink at 98 f. vr |
| 2015-06-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over ready to eat foods, all in original packaging in walk in freezer. cdi- reorganized |
| 2015-06-24 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed tcs marinara with chunks of tomato reheated to 110 f. cdi- reheated above 170 f |
| 2015-06-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all foods in prep unit 1 above 45 f. see temp chart cdi- removed to flash cool repeat |
| 2015-06-24 |
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 mac n cheese, and cooked chicken more than 5 days past date marked at 43-44 f. cdi- discarded |
| 2015-06-24 |
45 |
4-501.11 maintain equipment in good repair. observed facility prep unit not cold holding at 45 f or less. vr for 20 |
| 2015-06-08 |
1 |
2-103.11 (a)-(l)person-in-charge shall ensure that potentially hazardous foods are cold held at 45 f or less at all times, potentially hazardous foods are discarded when they exceed date mark, potentially hazardous foods are cooled properly and foods are |
| 2015-06-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee beverages stored on or above food contact surfaces. cdi- removed |
| 2015-06-08 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hand sink in bottom kitchen hot water temped at 95 f. vr 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed coffee making utensils in hand sink at b |
| 2015-06-08 |
9 |
3-201.11 use food from approved sources only.-p observed pint size sealed ball jars of cooked applebutter on shelf behind bar for sale to public. cdi- discarded |
| 2015-06-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple utensils and a slicer stored as clean with food residue on them. cdi- removed to reclean |
| 2015-06-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked potatos hot held on griddle at 112-130 f. cdi- reheated above 165 f |
| 2015-06-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -observed multiple cooked potentially hazardous foods cold held above 48 f in both prep units. (see temp chart)cdi- removed to flash cool. repeat violation |
| 2015-06-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed packaged cooked ready to eat roasts stored under raw fish and steaks on speed rack in walk in cooler. cdi- reorganized |
| 2015-06-08 |
26 |
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 sanitizer in spray bottle in excess of 400 ppm qac. cdi- discarded |
| 2015-06-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cooked potatos cooling at 47 f labeled 6/7 cdi-voluntarily discarded |
| 2015-06-08 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed thin probe diameter 5-7 f under calibration vr4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-p |
| 2015-06-08 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed cooked applebutte |
| 2015-06-08 |
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 food employee wiping spatula on soiled wiping cloth. cdi- instruction provided |
| 2015-06-08 |
45 |
4-501.11 maintain equipment in good repair. observed ambient air temp in prep unit 1 to be 54 f. |
| 2015-06-08 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed mac n cheese and cooked chicken in containers date marked 5-31. cdi- discarded repeat violati |
| 2015-01-05 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed mashed potatos cooling in walk in cooler at 47 f in middle, in a large high volume plastic, covered container. |
| 2015-01-05 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired or if it is not labeled. repeat violation. observed cooked chicken and meatloaf 10 days from prep date. cdi- discarded |
| 2015-01-05 |
20 |
3-402.12 fish served raw or undercooked shall have records available from supplier which guarantee it is free of live parasites. observed raw eggs overstocked, temp at 50 f in prep unit and individually wrapped buitter at 64 f. cdi- discarded or reoved to |
| 2015-01-05 |
12 |
3-402.12 fish served raw or undercooked shall have records available from supplier which guarantee it is free of live parasites..observed facility has 2013 parasite letter from trident seafoods, but no invoice to link their raw received via sysco, salmon |
| 2014-09-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee food container and beverage stored on shelf on clean utensil rack directly over clean utensils. cdi- removed; instruction provided |
| 2014-09-30 |
8 |
5-202.12 provide at least 100f water at handsinks. observed hand wah sink water at 89 f and drain not draining properly. vr |
| 2014-09-30 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed stored tea urns with excessively soiled nozzles and some utensils with dried on food debris. cdi- removed to clean |
| 2014-09-30 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be held hot. observed mashed potatos at 120 f reheating in hot hold box where no hot held foods were over 155 f. facility procedure is to reheat on stove before hot holding cdi- reheated |
| 2014-09-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed cooked sausage and chicken in prep unit at 49 and 48 f respectively. cdi- removed to flash cool |
| 2014-09-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. observed salmon on consumer advisory and parastie documentation stated food should be cooked to destroy parasites. vr |
| 2014-09-30 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed turkey chili in large high volume / low surface area plastic container partially covered in ice bath in downs |
| 2014-09-30 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired or if it is not labeled. observed multiple pans of cooked potatos date marked 9/23. cdi- discarded observed cooked sausage, pot pie and salsa date marked 9/22. cdi- |
| 2014-05-12 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature shall be 110 f or hotter. observed utensils being washed in 100 f water. cdi- water heated to above 110 f |
| 2014-05-12 |
45 |
4-501.11 all equipemnt shall be in good repair and proper adjustment. observed one prep unit not cold holding at 45 f or colder. tech called vr |
| 2014-05-12 |
20 |
3-501.16 all cold holding tcs foods shall be maintained at 45 f or colder at all times. observed all foods including pimento cheese, tomatos and cut leafy greens at 49-50 in one prep unit. cdi-tcs foods discarded or flash cooled according to time |
| 2014-05-12 |
17 |
3-403.11 tcs foods reheated for hot holding shall be heated to 165 f or hotter prior to hot holding. observed mashed potatos hot held at 122 f( not properly reheated, all other hot hold items in compliance). cdi- removed to reheat |
| 2014-05-12 |
14 |
4-601.11 utensils and food contact equipment shall be stored clean to sight and touch. observed tea nozzle, utensil and multiple soiled ramikins stored clean. cdi- removed to clean |
| 2013-04-10 |
23 |
3-603.11 disclosure shall include: identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked. observed facility has the reminder but not the disclosure. eggs and salmon must be in |
| 2013-04-10 |
14 |
4-601.11(a). equipment food-contact surfaces and utensils shall be clean to sight and touch. observed soiled equipment stored as clean - tomato slicer; tea nozzle; ice machine. all cleaned/sanitized during inspection. |
| 2013-04-10 |
8 |
5-205.11. a handwashing sink may not be used for purposes other than handwashing. observed ice dumped into bar hand sink. corrected by cleaning sink. |
| 2013-01-04 |
21 |
3-501.17. date mark any tcs rte foods which will remain in facility for more than 24v hours after opening or preparation. observed no date marking on cut lettuce; shredded cheese; cream. corrected by instruction. |
| 2013-01-04 |
39 |
3-304.14. store damp wiping cloths in labeled container of proper strength sanitizer between uses. keep bucket off the floor. observed two damp wiping cloths on counters. |
| 2013-01-04 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no signage at front bar hand sink. |