| Violation Date |
Code |
Description |
| 2018-12-05 |
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 to the shelving holding the clean equipment and to the inside right corner of the flip top cooler. have cleaned. repeat. |
| 2018-12-05 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no chlorine test strips inside facility. cdi-chlorine test strips were provided until more can be obtained. |
| 2018-12-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking to the equipment on the clean equipment rack. ensure pans are fully air dried prior to stacking. |
| 2018-12-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed food product not properly hot holding at both hot holding wells. cdi-all of the product were placed onto the stove for reheating. it was found that the water in the hot hold |
| 2018-12-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0ppm of chlorine sanitizer at the dish machine at the bar. cdi-the facility has contacted ecolab to address the issue and will use the main dish machine unti |
| 2018-09-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an uncovered employee drink stored intermingled with the bread. cdi-the drink was discarded.*drinks are acceptable as long as they are kept covered and away |
| 2018-09-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a green soap container stored in the hand washing sink. cdi-the bucket was removed. hand sinks can only be used for hand washing. repeat. |
| 2018-09-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the inside of the ice machine next to the can wash area. have the machine cleaned and sanitized.4-601.11(a) equipment food contact |
| 2018-09-12 |
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 hot dogs cooling with a tight lid. cdi-the lid was removed to allow for |
| 2018-09-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the prep kitchen area. increase pest control methods. repeat. |
| 2018-09-12 |
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 knives and knife sharpener being stored in between the coolers and ta |
| 2018-09-12 |
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 to the shelving holding clean bowls and plates above the toaster oven, and minor cleaning needed to the shelves in the tall reach |
| 2018-09-12 |
53 |
6-501.12 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 cleaning needed to the plumbing and floors unde |
| 2018-06-11 |
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 bare handing french fries upon entrance to the kitchen. cdi-the fries were discarded and the emp |
| 2018-06-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the dish machine at the bar with an empty bottle of sanitizer. cdi-the bottle was replaced and the machine is properly sanitizing with the correct c |
| 2018-06-11 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed several items past their time/temperature date marking requirements in the walk in cooler. |
| 2018-06-11 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probed thermometer onsite. a verification visit will be made within 10 days to ensure a thin probed thermometer |
| 2018-06-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies and gnats in the facility. increase pest control measures. |
| 2018-06-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed two spoons and two brush pads stored in the hand washing sinks. cdi-the spoons and brushes were removed. |
| 2018-06-11 |
45 |
4-501.11 maintain equipment in good repair. observed the light bulbs burned out in the hood vents system. have repaired. |
| 2018-06-11 |
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 to the shelves in the walk in cooler. have cleaned. repeat. |
| 2018-06-11 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed a scoop with no handle in the flour container, and a scoop handle bei |
| 2018-06-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food intermixed with facility food in the glass reach in cooler. cdi-the food was moved over. have labeled. |
| 2018-03-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chili and several cheese sauces in a steam well at temperatures ranging from 118-128f. items were reheated to above 165f by cook line staff. ensure that steam units are set a |
| 2018-03-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed eggs served any style which includes undercooked on the brunch weekend menu. menu has the disclosure and |
| 2018-03-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed mac n cheese and marinara sauce that had been cooled in a walk in freezer |
| 2018-03-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one box of potato products on the floor of the walk in freezer. removed and properly stored during inspection. |
| 2018-03-27 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed one heavily dented can in the dry storage area. item was removed from storage by ehs. designate an area for dented can storage separate from other food or ute |
| 2018-03-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker debris present on one, unstacked large plastic container. remove all sticker debris during the wash portion of the wash/rinse/sanitize proc |
| 2018-03-27 |
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 damage to several wood attachments in the kitchen area.6-501.12 floors, walls, |
| 2018-03-27 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed unshielded lights in the kitchen prep area. shield had been removed due to damage. shield is necessary t |
| 2018-03-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed one stack of wet stacked pots and pans in the clean dish area. due to low occurrence, only half points deducted even though the item is a repeat violation, as it seems the |
| 2017-11-13 |
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 dust build up on ceiling at prep area. |
| 2017-11-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers and cups stacked wet. repeat |
| 2017-11-13 |
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 spatchulas, scoops and other in-use utensils in ice water near grill. ob |
| 2017-11-13 |
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 a few shaker bottles, and other working containers without identifiying label. ensure all workking containers with foods n |
| 2017-11-13 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed large, covered batches of mac n cheese cooling in walk in cooler. observed |
| 2017-11-13 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed pre portioned bags of previously frozen pork stored in under counter drawer without a date mark. pic stated pork was cooked 1 month |
| 2017-11-13 |
20 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed milk in ice bath near grill cold holding above 45f. milk was used for mac n cheese. container was over filled with milk, ice bath only reached to 2/3s of full container. cdi, |
| 2017-05-08 |
39 |
observed soiled wiping cloths on counter.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-05-08 |
8 |
observed no hand wash sign in men's restroom. cdi - gave sticker.6-301.14 post a handwash sign at each handsink. |
| 2017-05-08 |
21 |
observed items throughout flip top not dated. observed opened bagged lettuce not dated. observed hot dogs not dated.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-05-08 |
35 |
observed oil, water and soy sauce in unlabeled containers.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2017-05-08 |
41 |
observed spatulas in 68 degree water for holding, food debris present. observed knives held between flip top lids.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 mo |
| 2017-05-08 |
19 |
observed chili at 120 and peppers at 115. cdi - items reheated chili to 180 and peppers to 165.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2017-05-08 |
45 |
repeat non-compliance: observed residue collecting on interior of 2 door upright. observed domestic toaster oven present in kitchen.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. |
| 2017-05-08 |
46 |
observed no quat or chlorine test strips available.4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf**verification required** |
| 2017-05-08 |
47 |
observed ice machine door collecting pink residue.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-05-08 |
53 |
observed wall, ceiling, and vent above prep line collecting dust.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-05-08 |
42 |
observed wet stacked plastic containers throughout facility.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2016-11-14 |
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 to interior area of refrigeration units including fan vents. |
| 2016-11-14 |
45 |
4-501.11 maintain equipment in good repair. - observed split gaskets on the reach in cooler. replace gaskets. (repeat) |
| 2016-11-14 |
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 a clean drying rack stored beside the handsink in the kitchen. a splash guard is needed to protect the items on the dryi |
| 2016-11-14 |
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 several squeeze bottles of oils, water and sauces not labeled as required. |
| 2016-11-14 |
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 chili at 50f in the walk-in cooler dated 11/13. cdi-chili discarded. discussed proper cooling parameters with pic. |
| 2016-11-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build up on interior surface of ice machine. |
| 2016-06-20 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf - observed the handsink in the women's restroom only reaching 85f. repair to maintain at least 100f. verification required 6/29/2016 |
| 2016-06-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - observed the dish machine at the bar not sanitizing. cdi - facility will use the big one in the kitchen until it is repaired. versification required 6/29/2016 |
| 2016-06-20 |
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 several containers of mac and cheese cooling in thick metal containers |
| 2016-06-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed bowls and container stacked wet.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - observed a |
| 2016-06-20 |
49 |
general comment 5-205.15 maintain a plumbing system in good repair. - observed a leak at the prep sink in the back prep room. repair leak. |
| 2016-06-20 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the reach in cooler. replace gaskets.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assem |
| 2015-11-10 |
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 stored with bread above grill.6-303.11 intensity-lighting - c ensure sufficient lighting in food prep/cooking areas. |
| 2015-11-10 |
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 open ceiling (missing ceiling tiles) above food prep area. observed missing ve |
| 2015-11-10 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. pf no test strips provided by pic. cdi gave pic test strips and pic will order more. |
| 2015-11-10 |
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 knives stored behind knife holder on wall. |
| 2015-11-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of beef stored on freezer floor.cover ice bins located behind the bar. |
| 2015-11-10 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed 2 containers of chili, hot dogs stored in refrigeration without date mark. cdi by date marking (prepared yesterday per pic). |
| 2015-11-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker reisdue on pans stacked above 3 compartment sink. cdi - wash, rinse, and sanitize removing stickers and residue.4-501.114 maintain sanitizer a |
| 2015-11-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored above work surface at grill. cdi removed. |
| 2015-02-27 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c;' properly store utensils; observed utensils stored in room temp standing water. |
| 2015-02-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinse and sanitize food contact surfaces; observed numerous containers stored clean with food debris stuck to surfaces; cdi containers pulled and pla |
| 2015-02-27 |
45 |
4-202.11 food-contact surfaces-cleanability - pf; keep equipment in good repair; observed damaged plastic containers in need of replacing.4-205.10 food equipment, certification and classification - c ensure that all equipment is nsf; observed flat griddle |
| 2014-08-19 |
42 |
4-901.11 equipment and utensils, air-drying required; properly air dry; observed customer drinking cups stacked wet at bar area. |
| 2014-08-19 |
36 |
6-501.111 controlling pests; keep facility free of pest; observed fruit flies in kitchen area. |
| 2014-08-19 |
31 |
3-501.15 cooling methods; cool using properly methods; observed cooked macaroni noodles cooling in large sealed containers in stand up refrigerator measuring 75-80 degrees f; cdi noodles transferred into shallow pans and left uncovered until fully cooled |
| 2014-08-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; properly wash, rinse and sanitize food contact surfaces; observed dish machine at front bar area not properly sanitizing during rinse cycle. cdi all dishes taken to fun |
| 2014-05-19 |
45 |
4-202.11 food-contact surfaces-cleanability; keep equipment in good repair; observed melted/damaged plastic lids and containers in need of replacing. |
| 2014-05-19 |
42 |
4-901.11 equipment and utensils, air-drying required; properly air dry; observed containers and customer glasses stacked wet in kitchen area. |
| 2014-05-19 |
36 |
6-501.111 controlling pests; keep facility free of pest; observed fruit flies at bar area. |
| 2014-05-19 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens; provide consumer advisory for raw meat products served raw or undercooked; observed burgers on menu with advisory posted without footnote st |
| 2014-05-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; properly wash, rinse and sanitize food contact surfaces; observed numerous containers stored clean with food debris stuck to surfaces; cdi all containers pulled and pla |
| 2013-10-14 |
20 |
properly cold hold phf products; observed numerous phf products stored on cold holding unit using ice measuring 50-54 degrees f; use mechanical refrigeration and or keep ice full during service. phf products placed in cooler. |
| 2013-10-14 |
23 |
provide consumer advisory for raw meats served raw or undercooked; observed burgers on menu cooked to order with no advisory posted; cdi education in place by next inspection. |
| 2013-10-14 |
36 |
keep facility free of pest; observed flies in kitchen area. |
| 2013-10-14 |
42 |
properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2013-10-14 |
54 |
keep lights shielded; observed 2x4 light fixture not shielded in kitchen area. |
| 2013-04-09 |
54 |
(general comment) keep light fixtures shielded and in good repair; observed 2x4 light fixture in kitchen area missing shields. |
| 2013-04-09 |
42 |
properly store clean utensils; observed numerous spatulas stored between wall and metal piping of fire alarm system on surfaces that are not cleaned easily.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2013-04-09 |
23 |
(general comment) provide consumer advisory for raw meats served raw or undercooked; observed burgers and eggs on menu that are cooked to order in need of advisory. cdi education; handouts given to staff and management. |
| 2013-04-09 |
21 |
properly date mark all rte phf products; observed cooked proteins stored in stand-up refrigerator not date marked; all rte phf products properly date marked. |
| 2013-04-09 |
14 |
properly wash; rinse and sanitize; observed metal containers stored clean with food debris stuck to surfaces; containers pulled and placed into dish machine to be properly washed; risned and sanitized. |
| 2012-10-31 |
54 |
properly shield light fixtures; observed 2x4 light fixture in kitchen area not properly shield missing shield all together. |
| 2012-10-31 |
36 |
keep facility free of pest; observed fruit flies around bar area and in kitchen area. |
| 2012-10-31 |
31 |
3-501.15 properly cool phf products; observed cooked mac and cheese cooling inside large containers at room temperature measuring 100 degrees f; mac and cheese removed from containers and placed in large pan which was placed on ice to quickly cool down to |
| 2012-10-31 |
23 |
3-603.11 provide consumer advisory for undercooked meat; observe menu offering cooked to order burgers which requires consumer advisory on menu; establishment will not do cooked to order until advisory is added. owner has started printing out advisory. |
| 2012-10-31 |
14 |
4-601.11 properly wash; rinse and sanitize; observed large plastic container stored clean with food debris stuck to surfaces; container pulled and placed into dirty dish pit. |