| Violation Date |
Code |
Description |
| 2018-09-10 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed floor |
| 2018-09-10 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed hot water faucet does not work at the bar. advised to repair. |
| 2018-09-10 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed food employees cooling food down in flip top unit. cdi - educated proper cooli |
| 2018-09-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed quat sanitizer bucket not labeled. cdi - labeled bucket. |
| 2018-09-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product in the temperature danger zone. refer to temperature chart. cdi - educated to not overstack food in containers. educated to prepare food, cool down in |
| 2018-09-10 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee bare hand contact tortillas when putting tortillas on the flat top stove |
| 2018-09-10 |
6 |
2-301.14 (i) wash hands after engaging in other activities that contaminate the hands.-p observed food employee bare hand raw chicken and not wash hands. cdi - ehs told food employee to wash hands. educated food employee when to wash hands. |
| 2018-06-14 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at the handsink. cdi - provided handwashing sign at back handsink. |
| 2018-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed that facility has been working on cold holding items. one bag of pasta was overstacked. cdi - educated to keep food below fill line. discarded pasta. |
| 2018-06-14 |
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 with no labels on them. advised to label all working containers of food. |
| 2018-06-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout kitchen. |
| 2018-02-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings stored improperly on flip top units and on shelving next to dry goods. |
| 2018-02-20 |
45 |
4-202.15 can openers - c observed can opener blade corroded. replace. |
| 2018-02-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter out at room temperature. if wanting to keep butter softened then ehs suggested using tphc. cdi-butter discarded and template emailed. repeat |
| 2018-02-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels provided at bar hand sink. cdi-provided.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed back handsin |
| 2017-10-30 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed some items in direct contact with bottom of another pan and bottom of plastic container with a sticker. cdi-product which may be contaminated r |
| 2017-10-30 |
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 two plastic cambros with broccoli cheese soup and chili cooling in an ice bath. employee stated items were cooked at 10:30am |
| 2017-10-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter out at room temperature. if wanting to keep butter softened then ehs suggested using tphc. cdi-butter discarded and template emailed. |
| 2017-10-30 |
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 items cooling in ice baths in large plastic containers without ice complet |
| 2017-10-30 |
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 beer cooler. |
| 2017-06-19 |
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.6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning meth |
| 2017-06-19 |
49 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed handsink beside dish machine clogged. |
| 2017-06-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed throughout on equipment. |
| 2017-06-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet. |
| 2017-06-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout kitchen. |
| 2017-06-19 |
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 onions cooling improperly in flip top unit, observed meat sauce cooling in |
| 2017-06-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in flip top cooler above 45f due to pans being overfilled. see temperature chart. cdi-excess product removed and taken to walk in cooler. |
| 2017-06-19 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee pull raw chicken for grill with gloved hands and move on to other tasks without washing hands. cdi-employee directed to handsink and advised to wash hands after glove c |
| 2017-06-19 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. certified food protection manager did not show up until end of inspection. |
| 2017-04-21 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -p 2-301.14 wash hands before donning gloves and between gloves uses.-p 2-301.14 wash |
| 2017-04-21 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed multiple handsinks throughout facility with no handsoap in the dispensers. cdi - advised pic to supply handsoap to every handsink that is missing handsoap. |
| 2017-04-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dirty knives stored as clean on the knive storage magnet on the wall by the hot holding equipment.. |
| 2017-04-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed product cooling down in the walkin cooler covered with plastic wrap. cdi - remo |
| 2017-04-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature throughout flip top units and reach in units. refer to temperature chart. cdi - educated to cool product down before storing in flip top units. cold |
| 2017-04-21 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. repeat violation. observed |
| 2017-04-21 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-04-21 |
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.6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning meth |
| 2017-01-19 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed baseboards missing throughout kitchen. 6-501.11 floors, walls, and ceilings includi |
| 2017-01-19 |
42 |
4-903.11(a) cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed clean plate |
| 2017-01-19 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. repeat violation. observed ic |
| 2017-01-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf repeat violation. observed eggs offered undercooked on brunch menu without a consumer advisory disclosure. vr |
| 2017-01-19 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed boiled eggs |
| 2017-01-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat spray bottle less then 200 ppm. cdi - refilled bottle with new solution. 4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contaminatio |
| 2017-01-19 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. observed employee drinks on prep tables next to food prep and equipment. cdi - advised to move the |
| 2016-07-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice scoop stored in handsink. cdi-removed. |
| 2016-07-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottle. cdi-bottle taken out of use. |
| 2016-07-19 |
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 chili and greens cooling improperly. observed product in large plastic ca |
| 2016-07-19 |
37 |
.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a tub of tortilla chips directly on floor.observed beer bottles stored with mouth contact surface down in soiled standing water |
| 2016-07-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf consumer advisory not present on brunch menu which offers undercooked eggs to customers. verification required. |
| 2016-07-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment throughout. |
| 2016-07-19 |
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 ceiling tiles missing over dish machine area. observed severe floor damage thr |
| 2016-07-19 |
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 ice scoop stored in hand sink. repeat. |
| 2016-02-24 |
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 salmon aquaculture letters were not available. salmon must be cooked to 145f until proof is provided. 3-203.12 retain tag on the |
| 2016-02-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw meat stored above mozzarella and raw eggs stored above cheese in prep units. observed raw fish stored over fresh cut chips in walkin cooler. rearranged all. |
| 2016-02-24 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed mashed potatoes covered in walkin cooler that were at 74f. pic advised it had been more than 2 hours and he voluntarily dis |
| 2016-02-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed marinara sauce, cheese sauce and beef stew below 135f in hot hold unit. cheese and marinara were reheated above 165f and stew was discarded. return visit required to ensure uni |
| 2016-02-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asterisk missing from one burger and salmon (add on to salad) on new menu. add before next inspection. |
| 2016-02-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed blue cheese and ranch dressings (made in house) in ice bath in server area above 45f. ice was not properly surrounding pans. repeat violation. ice was added to bath. observed bu |
| 2016-02-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towel on prep unit top. placed in sanitizer. |
| 2016-02-24 |
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 cups without handles used as scoops and stored in food product at prep |
| 2016-02-24 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. repeat violation. observed floor tiles and baseboards missing and broken throughout ki |
| 2016-02-24 |
54 |
6-303.11 lighting above prep areas shall be 50 foot candles. repair light above prep/ice machine. |
| 2016-02-24 |
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 missing labels on all dressing squeeze bottles. |
| 2015-10-19 |
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 meat sauce cooling in large pot in walk in cooler. product measured 74f o |
| 2015-10-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over spinach and raw seafood stored over eggrolls containing cooked ingredients in cooler. cdi-all items rearranged to proper storage order. |
| 2015-10-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several house made dressings stored on ice and above 45f due to ice not filled completely around pan. cdi-dressings taken to cool down in cooler. |
| 2015-10-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asterisk missing on seared tuna appetizer on menu. cdi-menu must be corrected by next inspection. |
| 2015-10-19 |
35 |
.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. no labels observed on dry ingredients. |
| 2015-10-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a container of cut potatoes stored on floor of walk in cooler. |
| 2015-10-19 |
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 cups without handles used as scoops and stored down in food product at |
| 2015-10-19 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. facility not able to provide test strips for chlorine sanitizing dish machine. |
| 2015-10-19 |
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 severely cracked floor tiles, ripped linoleum and missing wall coving througho |
| 2015-05-07 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed various areas in kitchen where floor is damaged & baseboard and floor tile is missing/cracked. facility is still awaiting on estimate |
| 2015-05-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed gouged cutting boards stored on shelf below prep table. |
| 2015-05-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet and soiled wiping cloths stored on counter surfaces. |
| 2015-05-07 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed waitress and one cook with bracelet on. |
| 2015-05-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed several flies in kitchen. continue effective pest treatment to minimize activity. |
| 2015-05-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved marinara sauce and chicken soup < 135f in steam well cook line. cdi - reheated to 165f during inspection. |
| 2015-05-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved handsink at entrance to the kitchen being used to dump ice. cdi - ice removed from sink and used for intended purpose. |
| 2015-05-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink on kitchen counter. cdi - drink removed during inspection. |
| 2014-11-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed small dicer stored with dried food debris. cdi - taken to dish area to be cleaned. observed sticker residue on plastic containers. cdi - removed of |
| 2014-11-25 |
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 a few items inside prep cooler not date marked and a few items inside walk-in cooler with incorrect dates. cdi - dates added and c |
| 2014-11-25 |
45 |
4-501.11 maintain equipment in good repair. observed small 2-door freezer in kitchen not working properly. working as a cooler but is intended to be a freezer. observed sliding door to beer cooler broken at bar area. |
| 2014-11-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed a container of meat sauce and soup cooling in tall container with lids on |
| 2014-11-25 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed damaged/missing floor and baseboard tiles throughout kitchen. observed estimate sheet on floor repair for the future. |
| 2014-11-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone and keys stored on shelf next to clean dishes. |
| 2014-07-22 |
53 |
6-101.11 maintain floors, walls and ceilings in good repair. - c observed missing/damaged baseboard, floor, and ceiling tiles throughout facility. facility set to have floor replaced in 2 weeks. |
| 2014-07-22 |
47 |
4-602.13 maintain non food contact surfaces clean. - c observed inside part of ice machine door with build-up. |
| 2014-07-22 |
35 |
3-302.12 food storage containers identified with common name of food - c. observed a few dry good containers not labeled. |
| 2014-07-22 |
26 |
7-102.11 ensure all chemicals are labeled with common name. - pf observed chemical spray bottles not labeled and bucket of sanitizer not labeled. cdi, by labeling on site. |
| 2014-07-22 |
21 |
3-501.17 ensure all tcs and ready-to-eat foods are properly date marked if not used within 24 hours or more. - pf. observed some food items missing date labels in walk-in cooler. cdi, labels put on site.. |
| 2014-07-22 |
14 |
4-601.11 (a) ensure equipment and utensils are clean to sight and touch. - p. observed chopper and a few plates stored with food debris remaining. cdi, removed from shelf and taken to dish area to be cleaned. |
| 2014-07-22 |
8 |
5-202.12 maintain water at handsinks at least 100f. - pf. observed hot water at bar handsink turned off due to repair needed. pic informed me that plumber was notified and should be out to repair water. observed water at handsink in women's restroom on ad |
| 2014-01-30 |
8 |
5-202.12 maintain water at handsink at least 100f. observed hot water at bar handsink < 100f. |
| 2014-01-30 |
14 |
4-501.114 maintain sanitizer available and at proper concentration at all times. observed quat sanitizer in spray bottle < 200ppm. cdi, sanitizer dumped and refilled with sanitizer at proper concentration from dispenser. 4-601.11 (a) ensure equipment food |
| 2014-01-30 |
19 |
3-501.16 (a)(1) ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed mashed potatoes and chili stored in steam well below 135f. cdi, by reheating to 165f+. |
| 2014-01-30 |
23 |
3-603.11 provide a consumer advisory for any animal food that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed no disclosure statement on menu. pic stated that new menus are being printed. new menus wil |
| 2014-01-30 |
33 |
3-501.13 use proper thawing methods. observed a pan of beef thawing improperly on counter without running water. |
| 2014-01-30 |
18 |
3-501.14 ensure all time/temperature control for safety (tcs) foods are cooled within 2 hours from 135f to 70f and within a total of 6 hours from 135f to 45f. observed a 15 quart container of collard greens at 52f that was cooled improperly from yesterday |
| 2014-01-30 |
41 |
3-304.12 utensils stored in food products should have a handle. observed small cups stored in dry goods. |
| 2014-01-30 |
45 |
4-501.12 maintain cutting boards in good repair. observed cutting boards stored with deep cuts. replace/resurface. 4-202.16 nonfood-contact surfaces - c. maintain non food contact surfaces smooth and easily cleanable. observed rusted screws inside ice mac |
| 2014-01-30 |
47 |
4-602.13 nonfood contact surfaces shall remain clean. observed dry storage shelving at back with sticky residue. |
| 2014-01-30 |
53 |
6-101.11 maintain floors, walls, ceilings in good repair. observed missing baseboard tiles, broken damaged floor tiles, damaged ceiling tiles, and peeling wall vinyl. |
| 2014-01-30 |
37 |
3-305.11 ensure that food is protected from contamination by storing properly. observed open bags of dry goods on shelf at back. |
| 2013-08-22 |
1 |
2-102.12 certified food protection manager. ensure facility has a certified food protection manager on site at all times by jan 1, 2014. observed no certified food protection manager present. |
| 2013-08-22 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees. all facilities must have an approved health policy. observed facility did not have an approved health policy for reportable illnesses and symptoms. |
| 2013-08-22 |
4 |
2-401.11 eating, drinking, or using tobacco. properly store employee drinks to prevent contamination. observed employee drinks stored on prep surfaces in the kitchen. |
| 2013-08-22 |
6 |
2-301.14 when to wash. employees shall wash hands as often as necessary to remove soil and contamination, and prevent cross contamination when changing tasks, and before donning gloves. observed wait staff enter kitchen to return soiled dishes then handle |
| 2013-08-22 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness. maintain sanitizer at proper strength and available at all times. observed quat sanitizer dispensed in spray bottles < 200ppm. it wa |
| 2013-08-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed dressings in ice bath > 45f; tate |
| 2013-08-22 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and rem |
| 2013-08-22 |
26 |
7-102.11 common name-working containers. ensure all working containers of chemicals are properly labeled with common name. observed several spray chemical bottles not labeled. cdi, labeled on site. |
| 2013-08-22 |
8 |
5-205.11 using a handwashing sink-operation and maintenance. handwashing sinks shall not be used for any other purposes other than handwashing. observed wait staff using handsink in kitchen next to dishmachine as a dump sink. observed ice stored in handsi |
| 2013-08-22 |
36 |
6-501.111 controlling pests. observed flies in kitchen. |
| 2013-08-22 |
39 |
3-304.14 wiping cloths, use limitation. store wet soiled wiping cloths in chemical sanitizer when not in use. observed several wiping cloths laying on cutting board surfaces in ktichen. |
| 2013-08-22 |
41 |
3-304.12 in-use utensils, between-use storage. observed scoops with out handles stored in dry good products. |
| 2013-08-22 |
42 |
4-901.11 equipment and utensils, air-drying required. observed glasses stacked wet in kitchen. |
| 2013-08-22 |
45 |
4-501.12 cutting surfaces. maintain cutting boards in good repair. observed several badly worn cutting boards stored on shelf in kitchen.4-501.11 good repair and proper adjustment-equipment. observed torn reach-in cooler gaskets. observed damaged food pro |
| 2013-08-22 |
47 |
4-602.13 nonfood contact surfaces. provide better cleaning to non food contact surfaces throughout kitchen especially on cook line. |
| 2013-08-22 |
53 |
6-101.11 surface characteristics-indoor areas. maintain floors, walls, and ceilings in good repair. observed several baseboard coving strips missing at wall bases throughout kitchen. observed ceiling tile over dish area missing and observed exposed duct w |
| 2013-08-22 |
34 |
4-302.12 food temperature measuring devices. provide properly sized thin probe thermometer for use in thin food products. observed thick probe dial thermometer available for use. cdi, instruction.4-502.11 (b) good repair and calibration. observed dial the |
| 2013-01-18 |
4 |
employees shall consume food and beverages only in designated locations where contamination of food; food contact surfaces and utensils can not result. observed employee beverage next to food and utensil storage at order staging counter. observed employ |
| 2013-01-18 |
6 |
employees shall wash hands as often as necessary to remove soil and contamination; and prevent cross contamination when changing task. employees shall wash hands before donning new gloves; and after touching bare skin. observed employee touch face and n |
| 2013-01-18 |
13 |
food shall only contact surfaces of properly cleaned and sanitized equipment and utensils; or approved single service articles. observed glass beverage bottle in contact with ice supply at bar. corrected and protected during inspection. |
| 2013-01-18 |
14 |
food contact surfaces and utensils shall present clean to sight and touch. observed label residue remaining on pans stored as cleaned. advised. were removed for cleaning. |
| 2013-01-18 |
26 |
poisonous or toxic materials shall be stored where contamination of food; food contact surfaces or utensils can no result. observed spray bottle of cleanser was stored on wire rack next to utensil (plate) storage and over shelf of dry foods. corrected. |
| 2013-01-18 |
31 |
proper cooling methods must be used for cooling product. do not stack sliced tomatoes in prep pans where proper cooling may not occur. must use effective method to cool blanched fries if time procedure is not in effect (see general comments). |
| 2013-01-18 |
45 |
maintain all surfaces cleanable and in good repair. observed some pain chipping from wire shelving. |
| 2013-01-18 |
39 |
store wet wiping cloths in approved sanitizer between use. |
| 2013-01-18 |
47 |
provide better cleaning of nonfood contact surfaces. clean adequately and frequently enough to preclude residue build-up. residue observed on seams; corners and hard-to-reach places on equipment and fixtures. provide close attention to handles and knob |
| 2013-01-18 |
53 |
provide floors that are in good repair and cleanable. observed coving strips missing at wall bases. two ceiling tiles were missing in kitchen. |
| 2013-01-18 |
2 |
the facility shall have an employee health policy compliant with 2-201.11 of nc food code. the pic shall be responsible to educate emplyees and verify compliance. written guidance provided by rehs. corrected by instruction. |
| 2013-01-18 |
34 |
maintainn accurate thermometers in service. replaced two for calibration during inspection. |
| 2013-01-18 |
1 |
each facility shall have an employee designated as person-in-charge (pic); and this person shall be a certified food safety manager; exercising active mangerial control over food. no certified manager present. cetification required by january 2014. cor |