| Violation Date |
Code |
Description |
| 2018-10-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on gasket in reach in freezer. |
| 2018-10-23 |
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 margerine and water with no labels. |
| 2018-10-23 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed containers nested together with sticker residue. cdi by removal for recleaning. |
| 2018-08-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phone stored over ready to eat food on cook line. |
| 2018-08-06 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed one severely frayed cutting board stored in kitchen area. |
| 2018-08-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers throughout facility. |
| 2018-08-06 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed beef stored over eggs in walk in cooler. cdi by correcting storage order. |
| 2018-08-06 |
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 recontaminate by turning off faucet with bare hands. cdi by inter |
| 2018-04-04 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed blanched but not fully cooked chicken wings stored over raw fish. cdi by education as to the proper way to store wings that have not hit the proper final cook temperature and correc |
| 2018-04-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few containers with slight debris build up stored as clean. cdi by removal for recleaning. improvement noted. |
| 2018-04-04 |
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 one bottle of oil with no label. |
| 2018-04-04 |
45 |
4-501.11 maintain equipment in good repair. observed one damaged gasket on cold drawer. improvement noted. |
| 2018-04-04 |
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 utensil stored with handle in food. |
| 2017-12-11 |
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 open package of commercially packaged ham with no date label and potatoes cooled from the previous night with no date label. cdi by |
| 2017-12-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep top surface. cdi by voluntary disposal. |
| 2017-12-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice bucket stored in handsink in back of facility and active food prep happening in the handsink at the bar. cdi by removal of ice bucket to proper storage loca |
| 2017-12-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed extensive sticker residue on containers throughout facility. cdi by removal of containers for recleaning. |
| 2017-12-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers at three comp sink. |
| 2017-12-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored improperly at bar area. cdi by removal to sanitizer bucket. |
| 2017-12-11 |
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 single use cups stored on floor in dry storage area. |
| 2017-12-11 |
45 |
4-501.11 maintain equipment in good repair. observed broken gasket on cold drawer and broken handle on handsink in back of facility. observed rusting on shelving in walk in cooler. observed broken lid on flip top cooler.4-501.12 resurface or replace cutti |
| 2017-12-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shleving in walk in cooler. observed extensive debris build up on dish racks in dish area. |
| 2017-12-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employees clothing stored improperly in the dry storage area. |
| 2017-09-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on top of of cooler. cdi by voluntary disposal of drink. |
| 2017-09-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed part of ranch packet in the handsink next to prep sink. cdi by removal of trash. |
| 2017-09-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up of debris and sticker residue on containers, can opener and utensils throughout faclity. cdi by removal for recleaning. |
| 2017-09-07 |
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 potatoes and chicken from previous night with no date mark. cdi by dating with proper date. |
| 2017-09-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on floor of walk in cooler. |
| 2017-09-07 |
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 food still in cooler from p |
| 2017-09-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep discolored gouges in cutting surfaces on flip top units.4-501.11 maintain equipment in good repair. observed broken gasket on reach in co |
| 2017-09-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on equipment throughout facility. cleaning is needed on equipment. |
| 2017-09-07 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open lids and doors. dumpster is shared with shopping center. |
| 2017-09-07 |
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 some holes in walls in kitchen area. |
| 2017-06-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on containers stored as clean. cdi by removal for recleaning.4-602.11 clean the equipment and utensils used with nontcs foods as requi |
| 2017-06-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooler next to fryer not maintaining proper temperature. repeat. cdi by removal of items to walk in cooler to rapidly cool. only tcs items held in cooler are fries and wings so |
| 2017-06-01 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed dish soap stored over clean dishes. cdi by removal to proper location. |
| 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 bottles throughout facility with no labels. cdi by properly labeling all containers. |
| 2017-06-01 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food worker with no hair restraint. pic stated that employee is front of house manager and was only covering for p |
| 2017-06-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed ice scoop holder with build up of debris. |
| 2017-06-01 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board with deep scoring. replace or refinish.4-501.11 maintain equipment in good repair. observed reach in cooler with broken door han |
| 2017-06-01 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed shared dumpster with open lids and door. |
| 2017-06-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drink stored on prep surface. |
| 2017-06-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping clothes stored on prep top surfaces throughout facility. |
| 2017-03-29 |
47 |
4-602.13 nonfood contact surfaces - c observed build up on the speed rack in the wic. a new speed rack is in the freezer to replace this one. more detailed cleaning is needed on sink handles, sides,undersides of equipment, tables and in areas not regul |
| 2017-03-29 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed color coded plastic tong handles cracked and not easy to clean . |
| 2017-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 1 door prep cooler next to fryer area not maintaining proper temperature. see chart. cdi by removing all items in the unit and requesting a service call for this cooler. als |
| 2017-03-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfi observed cutting board on the bar hand sink and a trash can in front of the hand sink. cdi cutting board and trash can moved.6-301.14 post a handwash sign at each han |
| 2017-03-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed cook put raw salmon on the grill and change his gloves without washing his hands. also noted other employee on the cook line changing gloves but not washing between glove cha |
| 2016-11-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 employee beverages stored over food preparation areas in the kitchen. beverages were relocated. |
| 2016-11-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in flip top coolers cold holding above 45f (see chart). pic and restaurant employee indicated most of these items were prepared within the last hour. cdi- items |
| 2016-11-01 |
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 2 dry wiping cloths stored on a prep. cutting board while visibly soiled. |
| 2016-11-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned black plastic bins stacked while wet. |
| 2016-11-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine operating at 0ppm chlorine concentration. cdi- chemical concentrate bucket replaced and machine was primed for several minutes until an adequate chlorine concentration was |
| 2016-11-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the inside of a flip top cooler lid, on a table underneath the char grill, and on a shelving unit above the wing saucing sta |
| 2016-11-01 |
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 deteriorated tile grouting throughout the kitchen. |
| 2016-11-01 |
45 |
4-501.11 maintain equipment in good repair. observed a nonfunctional grill cooler drawer unit and a leak underneath the soda dispensing machine. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. obs |
| 2016-07-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black residue on the inside shield of the ice machine. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and tou |
| 2016-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed french fries, bleu cheese crumbles, chicken wings, and pizza sauce in flip top coolers above 45f (see chart). cdi- chicken wings were discarded and all other foods were placed |
| 2016-07-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies around the 3 compartment sink in the kitchen. |
| 2016-07-27 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers ansi food safety certification. |
| 2016-07-27 |
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 deteriorated tile grouting throughout the kitchen and debris accumulation und |
| 2016-07-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation in metal containers used for single use item storage, debris accumulation on the freezer floor, between the flat top grills, a |
| 2016-04-21 |
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 deteriorated tile grouting throughout the kitchen along the cook/prep line an |
| 2016-04-21 |
45 |
4-501.11 maintain equipment in good repair. observed the inner portion of a flip top cooler lid peeling. minor improvements made since last inspection. |
| 2016-04-21 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed 3 sanitizer buckets stored on the floor along the kitchen preparation line. |
| 2016-04-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods cold holding above 45f throughout the kitchen (see temp. chart). cdi- salsa cups discarded, other foods were relocated to the walk in cooler for cooling. |
| 2016-04-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cheese sauce hot holding at 130f in a steam table. the cheese was being double panned. cdi- food was reheated on stove to above 165f. |
| 2016-04-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a can opener blade with dried food debris on it. cdi- item was set aside for recleaning. improvements made since last inspection. 4-602.11 clean th |
| 2016-04-21 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have ansi certification. |
| 2016-01-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observe d 2 boxes of food stored on the floor in the walk in cooler. |
| 2016-01-27 |
45 |
4-501.11 maintain equipment in good repair. observed the quat chemical dispenser at the 3 compartment sink not dispensing at the proper concentration and a damaged grill cooler drawer with a loose metal covering. |
| 2016-01-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a sheathed thermometer not in use with dried food debris on the probe, one chicken wing saucing bowl stored clean with food debris on it, and 2 metal |
| 2016-01-27 |
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 deteriorated tile grouting throughout the kitchen along the cook/prep line an |
| 2016-01-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the stove top, on grill knobs, and a soiled shelving unit above the wing sauce station. |
| 2015-10-14 |
45 |
4-501.11 maintain equipment in good repair. observed 5 torn gaskets on cold holding equipment throughout the facility. |
| 2015-10-14 |
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 food debris on the drain board of the preparation sink where plastic containers were being air dried. 4-901.11(a) air |
| 2015-10-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several food items in various flip top coolers on the cook line cold holding above 45f (see chart). cdi- items placed into walk in cooler for cooling. |
| 2015-10-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed one soda dispensing 'gun' at the bar with debris accumulation on the inner portion of the nozzle. 4-601.11(a) equipment food contact surfaces a |
| 2015-10-14 |
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 slicing tomatoes without gloves on. cdi by instruction, tomatoes were discarded. |
| 2015-10-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on top of a flip top preparation cooler and another employee beverage stored over sauce bottles. both beverages were discarded. |
| 2015-07-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored with food and clean utensils at expo line. cdi- removed repeat violation but improvement shown so no points taken |
| 2015-07-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored over ready to eat chicken wings and raw shell eggs stored above open ready to eat ribs. cdi- removed exact same repeat violation |
| 2015-07-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some slight pin slime in upper ice machine and a few utensils with sticker residue and slight stuck on debris. full points not taken because facility |
| 2015-07-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all foods including cooked wings and blanched fries in small prep unit above 50 f. cdi- discarded because more than 4 hrs. repeat violation |
| 2015-07-08 |
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 brisket portioned in drawer not date marked. cdi- date marked repeat violation but improvement shown so only half points tak |
| 2015-07-08 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed stacks of clean dishes stored on soiled 3 compartment drainboard. |
| 2015-07-08 |
45 |
4-501.11 maintain equipment in good repair. observed small prep unit not to be cold holding at 45 f or colder. |
| 2015-06-29 |
4 |
.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage on expo line. cdi- removed |
| 2015-06-29 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed food employee glove handle raw salmon and hamburger then handle ready to eat food and utensils. cdi- instruction provided |
| 2015-06-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf6-301.14 post a handwash sign at each handsink. 6-301.11 provide soap for handw |
| 2015-06-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw hamburger stored over blanched fries and fully cooked wings. cdi- reorganized by fct |
| 2015-06-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple soiled utensils throughoput kitchen. cdi- removed to re-clean |
| 2015-06-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked beans, chili, and queso hot holding below 135 f see temp chart cdi- reheated above 165 f |
| 2015-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shredded cheese, cole slaw, ranch dressing with buttermilk and grilled onions all cold held above 48 f. see temp chart cdi- removed to flash cool |
| 2015-06-29 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed rest room cleaner stored atop hot hold unit with buns. cdi- removed |
| 2015-06-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bread buns stored with rest room cleaner. cdi- removed |
| 2015-06-29 |
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 soiled wiping cloths on food contact surfaces. cdi- removed |
| 2015-06-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of ss items on back room floor(earlier delivery). cdi- removed from floor |
| 2015-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple soiled non-food contact surfaces, primarily handles and tracks. |
| 2015-06-29 |
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 excessive food debris accumulation in floor of walk in freezer. in need of cle |
| 2015-06-29 |
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 beans, portioned pulled pork and brisket not date marked. cdi- date marked |
| 2015-01-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. observed sirloin offered to customer preference with no disclosure on menu. vr |
| 2015-01-13 |
53 |
6-502.12 clean physical facilities as often as necessary to keep them clean. observed floors and walls with excessive food residue on them. vr |
| 2015-01-13 |
47 |
4-601.11©keep nonfood-contact surfaces of equipment clean. observed multiple pieces of equipment with excessive food residue on them. |
| 2015-01-13 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed no date marking on wings, ranch dressing and fries in prep units. cdi- date marked |
| 2015-01-13 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed multiple utensils and containers, stored as clean, with visible food debris. vr |
| 2015-01-13 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. observed food employee glove hand raw beef then remove glove and donn new gloves without hand washing. cdi- instruction provided |
| 2015-01-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored inside and over ready to eat foods in fry prep unit. cdi- removed |
| 2015-01-13 |
1 |
2-102.12 pic shall be a certified food protection manager. observed no staff present with food safety manager certification. |
| 2014-11-11 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed multiple pans, slicers and utensils stored as clean with dried on food debris. cdi- removed to re-clean |
| 2014-11-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed sliced cheese overstacked in top of prep unit at 61 f. cdi- removed to walk in cooler |
| 2014-11-11 |
8 |
6-301.12 provide paper towels or approved alternative at each handsink. observed empty hand towel sispenser in rear kitchen area. cdi- restocked |
| 2014-11-11 |
23 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed some steaks offered undercooked with no disclosure. vr ( facility actively working on corrections) |
| 2014-11-11 |
53 |
6-501.11 maintain physical facilities in good repair. observed multiple missing ceiling tiles throughout kitchen. |
| 2014-11-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored on floor in walk in freezer at in kitchen. cdi- removed from floor |
| 2014-11-11 |
47 |
4-601.11©keep nonfood-contact surfaces of equipment clean. observed multiple soiled handles on equipment throughout kitchen. |
| 2014-11-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers. observed multiple unlabeled spray bottles of sanitizer ? at bar cdi labeled |
| 2014-07-22 |
46 |
4-501.19 maintain wash solution temperature at 110 f or hotter for manual warewashing. observed bar glass washing at 97 f. cdi- reheated to 110 f |
| 2014-07-22 |
37 |
3-305.11 do not store food on floor. observed multiple boxes of food on floor in freezer. cdi removed |
| 2014-07-22 |
21 |
3-501.17 date mark open, ready to eat tcs foods. observed cooked chicken and ribs open and not date marked. cdi- date marked |
| 2014-07-22 |
20 |
3-501.16 maintain cold held tcs foods at 45 f orcolder. observed cryo vac steaks cold held at 48 f . cdi- discarded |
| 2014-07-22 |
17 |
3-403.11 commercially sealed cooked foods shall be reheated to 135 f for hot holding. observed baked beans reheated at 111f. cdi- reheated to above 165 f |
| 2014-07-22 |
14 |
4-601.11 maintain equipment, food-contact surfaces and utensils clean to sight and touch. observed excessive amount of soiled dishes and utensils stored as clean. cdi-removed to reclean vr for cleaning |
| 2014-07-22 |
6 |
2-301.14 wash hands in betweeen working with soiled and clean utensils. observed dish wsher handling soiled and clean without washing hands. cdi- instruction given |
| 2014-07-22 |
4 |
2-401.11 employee beverages shall be stored below food/food contact surfaces. observed employee beverage stored on prep counter. cdi pic discarded |
| 2014-02-21 |
1 |
2-102.11 demonstration the facility pic shall demonstrate knowledge by providing documentation of successful completion of food safety certification. observed no one present able to provide food safety certification. |
| 2014-02-21 |
4 |
2-401.11 eating, drinking, or using tobacco food employee beverages shall not be stored on or above food, food preparation surfaces or clean utensils. observed multiple employee beverages stored on or above cutting boards.cdi- removed by pic |
| 2014-02-21 |
6 |
2-301.14 when to wash food employees shall wash hands between and immediately prior to donning gloves. observed multiple food employees fail wash hands between glove changes. cdi- instruction provided |
| 2014-02-21 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness working containers of sanitizer solution shall be of proper concentration at all times. observed bar sink sanitizer at 0 ppm qac and c |
| 2014-02-21 |
7 |
3-301.11 preventing contamination from hands food employees shall not contact ready to eat foods with bare hands. observed bartender squeeze lime into customer beverage. cdi-pic approached employee discarded drink and provided instruction |
| 2014-02-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking 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). ob |
| 2014-02-21 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens the consumer advisory shall include a foot note stating that disclosed foods are raw or undercooked. cdi- instruction provided |
| 2014-02-21 |
41 |
3-304.12 in-use utensils, between-use storage in use utensils must be held between use so as not to contaminate. observed multiple ladles on soiled container tops.cdi- removed to clean |
| 2014-02-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding all tcs foods cold held must be cold held at 45 f at all times. observed steaks, and tilapia and blanched fries cold held above 45 f.cdi- |
| 2013-08-13 |
1 |
2-102.12 certified food protection manager. observed no certified food protection manager on duty. |
| 2013-08-13 |
4 |
2-401.11 eating, drinking, or using tobacco. observed kitchen employee mixing milk into open cup of coffee on top of prep cooler cutting board and then carrying open cup of coffee in hands while also carrying open pan of cooling french fries to walk in co |
| 2013-08-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed soiled iced tea nozzles and soiled interior of ice machine. cdi - nozzle sent to dish, ice machine cleaned during inspection. |
| 2013-08-13 |
12 |
3-402.11 parasite destruction. observed letter of parasite destruction missing. fish supplier was called and is emailing letter this afternoon. |
| 2013-08-13 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. observed complete consumer advisory properly in place for all items except the menu insert page which describes the daily specials. add aste |
| 2013-08-13 |
53 |
6-201.11 floors, walls and ceilings-cleanability. observed floor tiles need to be regrouted inplaces so as not to hold water and food debris. |
| 2013-08-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. observed sliced cheese from last night was stored in a covered pan which was placed on top of the nested pans inside the top section of th |
| 2013-01-03 |
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 kitchen hand sinks. |
| 2013-01-03 |
54 |
6-501.110. keep personal items stored in designated area. observed pack of cigarettes stored on shelf above prep cooler; jackets and hats stored on empty kegs. |
| 2013-01-03 |
47 |
4-602.13. keep floor of upright freezer clean. |
| 2013-01-03 |
45 |
4-501.11. maintain equipment in good repair. observed frayed fryer baskets and loose lid liner on left flip top prep cooler. |
| 2013-01-03 |
14 |
4-601.11(a). equipment food-contact surfaces and utensils shall be clean to sight and touch. observed soiled slicer stored as clean and two soiled soda gun holsters at the bar. all cleaned. |
| 2013-01-03 |
6 |
2-301.12(c). to avoid recontaminating their hands; food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. observed tw |