| Violation Date |
Code |
Description |
| 2018-09-24 |
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.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; lig |
| 2018-09-24 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-09-24 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed multiple torn gaskets. equipment is keeping food in proper temperature. |
| 2018-09-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. repeat violation. observed many dead roaches underneath the dish machine; observed no live activity. advised to continue pest control. |
| 2018-09-24 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat violation. observed squeeze bottles not labeled. cdi - labeled squeeze bottle of oil. |
| 2018-09-24 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed chlorine sanitizer too strong. cdi - diluted spray bottle and educated pic and chlorine proper concentrations. |
| 2018-09-24 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. repeat violation. observed build up on soda nozzles. cdi - detached nozzles and cleaned the nozzles. |
| 2018-09-24 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p 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.-pobse |
| 2018-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cabbage out of temperature at pull out drawer. refer to temperature chart. cdi - advised to cool down after preoparation in walkin cooler before cold holding. pulled item to w |
| 2018-06-07 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed one item, cabbage, exceeded time/temperature criteria; dated 5.29.18. exceeded by 3 days. cdi |
| 2018-06-07 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat violation. observed squeeze bottles not labeled. advised to label. cdi - put labels on product. |
| 2018-06-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two live roaches during inspection; one dead roach. observed roach egg sack underneath back handsink. advised to clean floors. advised to clean equipment. discard all food de |
| 2018-06-07 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed build up in soda nozzles at bar. advised to clean. |
| 2018-06-07 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed walkin cooler gasket torn. advised to replace. |
| 2018-06-07 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-06-07 |
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 underneath back handsink. 6-501.12 floors, walls, ceilings inclu |
| 2018-06-07 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed chlorine sanitizer below 50 ppm. cdi - added more chlorine to solution. currently at 100 p |
| 2018-02-08 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p repeat violation. observed food employees not washing hands inbetween switching gloves. cdi - educated employees on when to wash hands. employees washed hands at hand sink. vr2-301.15 o |
| 2018-02-08 |
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 repeat violation. observed food employee bare hand contact ready to eat food. cdi - discarded pr |
| 2018-02-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer not clean to sight and touch. cdi - pic voluntarily discarded equipment. |
| 2018-02-08 |
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 cooked onions stored in co |
| 2018-02-08 |
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 bottle of oil without a label on the product. advised to label product. |
| 2018-02-08 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed large open container of chlorine sanitizer stored right next to open container of salsa. cdi - educated to not store food next to sanitizer. store food in a manner that will prevent conta |
| 2018-02-08 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket at the walkin cooler. advised to replace gasket. |
| 2018-02-08 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-02-08 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed baseboards missing underneath the back handsink. advised to repair. 6-501.12 |
| 2018-02-08 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without a hair restraint. cdi - employee put on hair restraint. |
| 2017-09-06 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed products not reheated properly. refer to temperature chart. cdi - educated to reheat products to 165f within two hours and then store in hot holding |
| 2017-09-06 |
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.-p2-301.14 wash hands before donning gloves and between gloves uses.-pobser |
| 2017-09-06 |
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 preparing tomato's for pico without gloves. the tomato's will not be hea |
| 2017-09-06 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed items stored in handsinks. observed ice dumped into handsink. cdi - removed items from handsink and got the ice out. educated that handsinks are only for handwashing. 6-301.14 |
| 2017-09-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer at the dish machine below 50 ppm. cdi - educated on how to prime the sanitizer. ehs primed the sanitizer at the dish machine. currently reading at 50 ppm. |
| 2017-09-06 |
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 salad in th |
| 2017-09-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed many dead roaches in the dish pit area underneath and on top of the dish machine. pic could not provide pest company invoices from innovative pest control; environmental heal |
| 2017-09-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked container in the dish pit. advised to allow items to air dry. |
| 2017-09-06 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket in reach in door at the prep unit. advised to replace. repeat violation. temperatures are fine throughout prep unit. facility fixed walkin cooler gasket. |
| 2017-09-06 |
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 |
| 2017-09-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents s |
| 2017-06-05 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed wall joints in disrepair. advised to repair wall joints. |
| 2017-06-05 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trashcan for the kitchen handsink. advised to provide trashcan for handsink. |
| 2017-06-05 |
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 |
| 2017-06-05 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets to reach in units and walkin cooler torn. 4-502.11(a) maintain utensils in good repair. observed lemon squeezers with the paint chipping off on the food contact surfaces of the utensils. cdi - |
| 2017-06-05 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed ice scooper handle |
| 2017-06-05 |
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 rice in the temperature danger zone; product cooling down on counter top in pr |
| 2017-06-05 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed tomales cooked last week that were frozen after being cooked, then being thawed out today. cd |
| 2017-01-19 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed margarita making utensils stored in the handsink. cdi - removed items; reminded that items are only for handwashing. |
| 2017-01-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food in the pull out drawer out of temperature. refer to temperature. cdi - discarded product. |
| 2017-01-19 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets torn in walkin cooler. advised to replace. |
| 2017-01-19 |
21 |
the 3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed slaw and tomato at proper temperature in the 4 day cold holding range. food has 1.15.17 |
| 2017-01-19 |
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 |
| 2017-01-19 |
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 behind dish machine. observed baseboards tearing throughout faci |
| 2016-08-18 |
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 the baseboard missing in a few spots in the kitchen. 6-501.12 floors, walls, ceilin |
| 2016-08-18 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed the spray arm at the dish machine not working. |
| 2016-08-18 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-08-18 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed large ice bucket wi |
| 2016-08-18 |
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 not cooled properly before being placed into cold holding unit. cdi - |
| 2016-08-18 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed product that have exceeded time/temperature criteria. rice at 44f dated 8.10/ beef stew at 42 |
| 2016-08-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product in flip top cooler out of temperature. refer to temperature chart. cdi - reminded facility that flip top/reach in units are not for cooling product; p |
| 2016-08-18 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed facility does not have employee health policy. pic understands employee health policy and symptoms/diseases. cdi - e |
| 2016-05-10 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed one handsink in the back of the kitchen not have paper towels in the dispenser. |
| 2016-05-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa in the facilities salsa flip top out of temperature. cdi - moved product to the walkin and advised to work out of the walkin until the equipment can get fixed. |
| 2016-05-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed that facility has made new menu's. the menu's currently have the reminder on the bottom of the menu on |
| 2016-05-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed product on the floor in the walkin cooler and in the dry storage shed. |
| 2016-05-10 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets on the floor. |
| 2016-05-10 |
45 |
4-501.11 maintain equipment in good repair. observed that the facilities salsa flip top/reach in cooler is not working properly. vr |
| 2016-05-10 |
43 |
4-903.11(c) 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 single use plates stored in splash zone with debris on t |
| 2016-05-10 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-05-10 |
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. repeat violatio |
| 2016-05-10 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed employee telephone's and other belongi |
| 2016-02-01 |
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 no coving/baseboard to the wall and floor joint in the dishpit area. 6-501.12 floor |
| 2016-02-01 |
52 |
˘ 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed the doors to the outdoor dumpster with doors to the dumpster open. |
| 2016-02-01 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be free of an accumulation of dust, dirt, and residue. observed racks in the kitchen and in the walkin cooler rusty with debris built up on them. also, build up on cooking equipment and re |
| 2016-02-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed equipment and utensils wet stacked on the air drying rack. | |
| 2015-08-17 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed large amounts of roaches throughout establishment. |
| 2015-08-17 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (cooking equipment, underneath microwaves, shelving etc) |
| 2015-08-17 |
45 |
4-501.11maintain equipment in good repair.observed rusted shelving inside walk-in in need of resurfacing.4-501.124-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting boards. |
| 2015-08-17 |
53 |
6-501.12floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed cleaning issues to physical facilities. (floor). |
| 2015-01-23 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizer compartment of chemical dish machine with food debris and oily residue. |
| 2015-01-23 |
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 chill sticks stored in direct contact with freezer shelving that is not cleaned or sanitized. |
| 2015-01-23 |
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 two pans of chicken stew cooling at room temperature and below 135f. acti |
| 2015-01-23 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed large open bucket of sanitizer stored above open pans of food.cdi-food moved. |
| 2015-01-23 |
14 |
< 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on pans stored as clean. cdi-items taken to be re-washed. |
| 2015-01-23 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed molded lettuce in prep cooler. cdi-food discarded. |
| 2015-01-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee drinks stored on prep surfaces. cdi-drinks moved. |
| 2015-01-23 |
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 rotten food items such as fruit and lettuce unde |
| 2014-07-21 |
14 |
ensure all utensils are stored clean. 4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed one spoon collecting residue, stored as clean. |
| 2014-07-21 |
8 |
hand sinks cannot be used to dump ice5-205.11 using a hand washing sink-operation and maintenance - pf observed employee dump ice in hand sink. |
| 2014-07-21 |
6 |
follow proper hand washing technique. turn off water with paper towel, do not recontamination hands. 2-301.12 cleaning procedure - p observed employee attempt to wash hands with gloves on hands. observed employee wash hands and turn off water with bare h |
| 2014-07-21 |
23 |
consumer advisory shall be provided for raw or undercooked foods on the menu. consumer advisory is needed on lunch menu for eggs since these items are cooked to a customers specifications. consumer advisory needs disclosure and reminder. items on the men |
| 2014-07-21 |
4 |
store employee drinks separate from food service areas. 2-401.11 eating, drinking, or using tobacco - c repeat non-compliance: observed employee drink on cutting board next to reach-in refrigerator on cook line. improvement from previous inspection. |
| 2014-07-21 |
36 |
facility must be free from pests and vermin. pest control devices must be installed in a manner that prevents dead insects from falling onto food. 6-202.13 insect control devices, design and installation - c observed roach on prep table. observed fly pap |
| 2014-07-21 |
15 |
separate dented cans and return to vendor or discard. 3-701.11 discarding or reconditioning unsafe, adulterated, or contaminated food - c observed one dented can in dry storage building |
| 2014-07-21 |
45 |
utensils must be free from damage. 4-501.11 good repair and proper adjustment-equipment - c observed damaged spatulas and damaged punch stored as clean. observed walkin cooler gasket at bottom of door damaged. |
| 2014-07-21 |
47 |
keep non food contact equipment clean. 4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed damaged/dirty dishmachine racks. |
| 2014-07-21 |
49 |
plumbing system must be maintained in good repair. 5-205.15 system maintained in good repair - p observed floor drain backup in prep area. |
| 2014-07-21 |
53 |
keep floors walls and ceilings in good repair. 6-201.11 floors, walls and ceilings-cleanability - c observed floors walls and ceilings clean and in good repair. observed water on floor of walkin cooler and freezer. |
| 2014-07-21 |
39 |
keep wiping cloths in sanitizer bins. 3-304.14 wiping cloths, use limitation - c observed wiping cloth on bar beer cooler not in sanitizer. |
| 2014-01-27 |
45 |
keep equipment in good repair. (4-501.11) heavily corroded shelving and peeling ceiling in walk in cooler in need of repair. |
| 2014-01-27 |
23 |
consumer advisory needed for raw or undercooked foods. (3-603.11) consumer advisory needed for menu items such as egg dishes and ribeye steaks. example: * these items cooked to order. consuming raw or undercooked meats, poultry, seafood, shellfish, or eg |
| 2014-01-27 |
14 |
chemical sanitizer shall be at correct concentration. (4-601.11) a bottle of chlorine sanitizer measured above 200ppm and another bottle measured below 50ppm. cdi-all sanitizer re-made to correct concentration. |
| 2014-01-27 |
13 |
store raw animals foods to prevent contamination. (3-302.11) observed raw shell eggs stored over ready to eat food in stand up cooler and unpackaged meats stored over ready to eat food in stand up freezer. cdi-rearranged to correct storage order. also obs |
| 2013-08-27 |
6 |
hands shall be properly washed. observed employee at dish machine extract and empty strainer full of food debris from floor drain then proceed to put up clean and sanitized dishes without washing hands. also observed employee smash ant in dry storage with |
| 2013-08-27 |
1 |
facility must have someone on duty at all times who is food safety certified and has managerial control by jan 1, 2014. no food safety certified manager on site during inspection. also, no designated person in charge during inspection. facility must have |
| 2013-08-27 |
4 |
properly store employee drinks. observed employee drink bottle stored above onions being chopped on prep counter. |
| 2013-08-27 |
23 |
consumer advisory shall be provided for raw or undercooked foods on the menu. consumer advisory is needed for steak (if not whole intact muscle meat, which unable to determine during inspection.) and eggs since these items are cooked to a customers specif |
| 2013-08-27 |
8 |
hand sink shall have soap, drying device and shall not be blocked. hand sink in bar area without soap and paper towels and blocked by stool and boxes. cdi-soap and paper towels provided and unblocked. |
| 2013-08-27 |
36 |
facility shall be free of pests. observed ants in dry storage building outside. dry beans had been spilled and not cleaned. clean spills to prevent pest infestation. |
| 2013-08-27 |
37 |
items shall be stored six inches above floor. observed items in dry storage stored on floor. |
| 2013-08-27 |
53 |
physical facilites shall be maintained clean. cleaning needed throughout kitchen on walls behind equipment, on floors around drains in corners. |
| 2013-02-11 |
53 |
6-501.12 physical facilities shall be cleaned as often as necessary to keep them cleanclean both walk in cooler floors. |
| 2013-02-11 |
53 |
6-101.11 ceiling surfaces under conditions of normal use shall be: (1) smooth; durable; and easily cleanable for areas where food establishment operations are conductedrepair peeling ceiling and rusty shelving in walk in cooler. |
| 2013-02-11 |
52 |
5-501.115 a storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under § 6 501.114; and clean. observed a large amount of trash around dumpster area. |
| 2013-02-11 |
43 |
4-904.11 single-service and single-use articles and cleaned and sanitized utensils shall be handled; displayed; and dispensed so that contamination of food- and lip-contact surfaces is prevented. observed waiter use bare hands to place unwrapped straws in |
| 2013-02-11 |
41 |
3-304.12 in use utensils shall be stored on a clean and sanitized surface.observed whisk stored on rusty shelving in walk in cooler and knife stored between equipment in bar area. |
| 2013-02-11 |
26 |
7-102.11 working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf observed several unlabeled bottles of |
| 2013-02-11 |
20 |
3-501.16 keep tcs foods cold at 45f or below.observed salsa stored above 45f in cooler. cooler only reaching 47f. pic turned unit down. also observed cooked onions stored at room temperature. cdi-products put into refrigeration. |
| 2013-02-11 |
13 |
3-302.11 arranging each type of food in equipment so that cross contamination of one type with another is prevented; pobserved raw animal foods stored over rte items such as salsa in reach in cooler. cdi-moved to correct storage order. |
| 2013-02-11 |
6 |
2-301.15 food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation observed cook wash hands in prep sink. cdi-employee stopped and directed to |
| 2012-10-31 |
36 |
6-501.111 the premises shall be maintained free of insects; rodents; and other pests. the presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (a) routinely inspecting incoming shipments of food |
| 2012-10-31 |
37 |
3-305.11 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 contaminationobserved broken containers |
| 2012-10-31 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the food with their handles above the top of the food and the container; (b) in food that i |
| 2012-10-31 |
26 |
7-102.11 working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf relabel faded bottles of chemicals. |
| 2012-10-31 |
49 |
5-202.13 an air gap between the water supply inlet and the flood level rim of the plumbing fixture; equipment; or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). p observed drain li |
| 2012-10-31 |
53 |
6-201.11 except as specified under ? 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they a |
| 2012-10-31 |
45 |
4-501.11 (a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed damaged spot on ice machine bin. plastic is cracked and insulation is exposed. storage racks in walk-in c |
| 2012-10-31 |
2 |
2-103.11 m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through fo |