| Violation Date |
Code |
Description |
| 2018-12-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one container of mashed potatoes masuring 118f. cdi by reheating to above 165f and placing back on hot holding. mashed potatoes were double panned in hot well. |
| 2018-12-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in dish machine measuring ~0ppm. cdi by priming machine to reach proper concentration. |
| 2018-07-12 |
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 cooler. |
| 2018-07-12 |
45 |
4-501.11 maintain equipment in good repair. observed chipping paint and rust build up on shelving in walk in cooler. |
| 2018-07-12 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed one container of salsa past the seven day shelf life. cdi by voluntary discard. |
| 2018-07-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with debris build up. cdi by recleaning and sanitizing. |
| 2018-07-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored over ice at dish area. cdi by removal of drink. |
| 2018-03-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed container of employee food stored above containers of water. |
| 2018-03-05 |
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 oil with no labels. |
| 2018-03-05 |
33 |
3-501.13 use approved thawing methods. observed chub of turkey meat thawing in container of standing water. |
| 2018-03-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one tomato measuring above 45f. cdi by voluntary discard. |
| 2017-08-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed container stored as clean with sticker residue. cdi by removal for recleaning. |
| 2017-08-10 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed a single bottle of oil with no label. cdi by labeling. significant improvement over last inspection. |
| 2017-08-10 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed debris build up on wall behind drink machine in |
| 2017-04-13 |
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 build up of debris on the floor around the fryer |
| 2017-04-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open door and another with missing lids. |
| 2017-04-13 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak from the pipe under the handsink in the cook line area. |
| 2017-04-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in the dish/prep area. cdi by separation for proper air drying. |
| 2017-04-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed fruit flies on several surfaces in the dish/prep area. pic stated that the exterminator is scheduled for tomorrow. |
| 2017-04-13 |
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 several containers of liquids and spices throughout the facility with no labels. |
| 2017-04-13 |
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 several items throughout facility either not labeled or labeled incorrectly. cdi by labeling items correctly. |
| 2017-04-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris build up on slicer and blender stored in the dish room and prep area. cdi by removal for cleaning. |
| 2017-01-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled fryer baskets from the night before. cdi items moved to sink for cleaning. |
| 2017-01-18 |
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 black bean burger, milk and goat cheese fritters that were held over 7 days. cdi items discarde |
| 2017-01-18 |
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 marinara cooling overnight at 48f. cdi marinara discarded. did not escalate points it was one out of four items not cooled |
| 2017-01-18 |
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 marinara that was cooling in a plastic container overnight. cdi item disc |
| 2016-08-29 |
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 debris on the frp board behind the dish machine |
| 2016-08-29 |
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 side of the fryer near the char grill. |
| 2016-08-29 |
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 one opened container of goat cheese without a datemark on it. cdi- datemark added.3-501.18 discard the food requiring date labels |
| 2016-08-29 |
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 a container of shepherds pie mix and a container of goat cheese sauce both cooled overnight above 45f (see chart). cdi- pr |
| 2016-08-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed a corned beef roast and a pork roast stored in direct contact with a tube of ground beef in the walk in cooler. cdi- storage rearranged. |
| 2016-06-06 |
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 one ventilation covering on the wall above the |
| 2016-06-06 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop stored in ice with the handle in direct contact with the ice |
| 2016-06-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed one sheet tray of grilled vegetables at 76f cooling at room temperature. |
| 2016-06-06 |
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 one opened container of goat cheese not dated. cdi- product was datemarked. |
| 2016-06-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chlorine sanitizing dish machine operating at 0ppm. cdi- machine was primed until it was dispensing chemical at ~50ppm. 4-602.11 clean the equipment and utensils used with nontcs foods |
| 2016-03-11 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on the inner surface of the ice machine. |
| 2016-03-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes double panned and hot holding in the steam table below 135f. cdi- product voluntarily discarded. |
| 2016-03-11 |
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 jerk chicken cooling in the walk in cooler in a lidded container with oth |
| 2016-03-11 |
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 the ice scoop being stored in the ice with the handle touching the ice. |
| 2016-03-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the two bottom left walk in cooler shelving racks with debris accumulation on them. |
| 2015-12-10 |
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 mold growth on the caulking behind the spray ba |
| 2015-12-10 |
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 ~3-5lb meat roasts in the walk in cooler that had not been separated into |
| 2015-12-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle. cdi- label added. |
| 2015-12-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of potato pancakes in a flip top cooler at 49f. cdi- pancakes were relocated to a reach in cooler. |
| 2015-12-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes in a steam well at 118f, brussel sprouts in sautee pan above the stove at 81f, and sauteed vegetables in a sautee pan above the stove at 79f. cdi- mashed pota |
| 2015-09-23 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with debris accumulation on the inside of the machine. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to s |
| 2015-09-23 |
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 one container of grilled vegetables in the walk in cooler at 51f and a corn beef roast at 46f. pic stated the vegetables w |
| 2015-09-23 |
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 one container of corn beef prepared yesterday without a datemark on it. cdi- product datemarked. facility has good datemarking p |
| 2015-09-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed one stack of pans on the clean equipment storage rack stacked while wet. |
| 2015-09-23 |
45 |
4-501.11 maintain equipment in good repair. observed 3 torn gaskets on a flip top reach in cooler. pic stated the gaskets were already ordered. |
| 2015-09-23 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed facilities quat sanitizer test strips ruined due to water damage. cdi- quat test strips were delivered during inspection. |
| 2015-09-23 |
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 ceiling tiles over a flip top cooler with dust |
| 2015-06-08 |
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 walls around dish pit and floors in out of way p |
| 2015-06-08 |
47 |
an 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed accumulation of mold? on lines and walls of beer cooler. in need of cleaning |
| 2015-06-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed sliced tomatos not properly cooled after prep and placed in prep unit at 6 |
| 2015-06-08 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed facility has made outstanding improvement in date marking. however, one lexan of ranch on day |
| 2015-02-23 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed facility has no staff with food safety manager training at this time. |
| 2015-02-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee beverage, glass of water atop prep unit. cdi- discarded |
| 2015-02-23 |
9 |
(3-201.11 use food from approved sources only.-p observed cooked pork bbq cooked using outside smoker/cooker, non- approved equipment. cdi- product discarded |
| 2015-02-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple slightly soiled utensils and slicers. cdi- removed to clean |
| 2015-02-23 |
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 cooked gravy cooling from last night at 73 f in walk in cooler. cdi- discarded repeat violation |
| 2015-02-23 |
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 multiple tcs foods not date marked. cdi- removed to date mark |
| 2015-02-23 |
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 cooked tcs foods cooling in partially covered high volume plastic containe |
| 2015-02-23 |
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 multiple containers of flour or sugar not labeled. |
| 2015-02-23 |
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 knife stored between units in kitchen. cdi- removed |
| 2015-02-23 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed facility cooking pork outside in unapproved cooking equipment. cdi- in the future, the facility will only use this equipme |
| 2015-02-23 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered receptacle in ladies room. |
| 2015-02-23 |
53 |
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 multiple areas where floor wall junctions in need of cleaning and repair. |
| 2014-12-15 |
53 |
6-502.12 clean physical facilities as often as necessary to keep them clean. observed excessive mold growth on caulk around diswasher area. |
| 2014-12-15 |
21 |
r3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed multiple containers of cooked tcs foods not date marked. cdi- date marked3-501.18 discard the food requiring date labels once time/temperatu |
| 2014-12-15 |
18 |
3-501.14(a) rapidly cool all heated tcs foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f . observed eggrolls at 60 f in walkin coolerdate marekd 12/14. cdi- failed to cool properly; picxdiscarded |
| 2014-12-15 |
1 |
2-102.12 pic shall be a certified food protection manager. observed no certified food safety manager present. |
| 2014-08-20 |
1 |
2-102.12 ensure certified food protection manager present whenever food is being prepared. - c oberved noone present with food safety certification. |
| 2014-08-20 |
20 |
3-501.16 (a)(2) and (b) maintain cold hold tcs foods at 45 f or colder. - p observed brussel sprouts, mushrooms, sausage and ham in refrigerator at 47-48 f; overnight. cdi- discarded |
| 2014-08-20 |
23 |
3-603.11 ensure proper consumer advisory fwhen offering consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf observed ahi tuna and flank steak not disclosed but offered cooked to customer specificat |
| 2014-08-20 |
45 |
4-501.11 maintain equipment in good repair and proper adjustment. - c observed refigerator not cold holding all foods at 45 f or colder. vr |
| 2014-04-21 |
21 |
3-501.18 opened, ready to eat tcs foods date marked, shall be discarded when dicard date/temperature is exceeded. observed egg roll cooked vegetables and kidney beans in excess of date marked and cooked potatos based on temperature/time cdi- discarded |
| 2014-04-21 |
16 |
3-401.11 raw animal foods shall be cooked to kill temperature upon initial heating unless non-continuous cooking process has been approved by mchd. observed partially cooked turkey burgers in refrigerator for 2 days. cdi- discarded |
| 2014-04-21 |
4 |
2-401.11 employee beverages shall be stored with lids ans straws and below food/food contact surfaces. observed open employee beverage stored with clean utensils. cdi- removed |
| 2014-04-21 |
1 |
2-102.12 pic with food safety certification shall be onsite at all times food is in preparation. observed no food employee present with food safety certification at time of inspection. cdi- instruction provided |
| 2013-08-27 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing.store clean utensils in a clean dry location. observed ice scoop placed into soiled container for holding scoop between uses. corrected by sending sco |
| 2013-08-27 |
35 |
3-302.12 food storage containers identified with common name of food. label foods removed from their original container with the common name of the food. observed small pouring container of sugar unlabeled. |
| 2013-08-27 |
31 |
3-501.15 cooling methods. quickly cool hot tcs foods by portioning in shallow pans and leaving vented or uncovered until food reaches 45f or below. after 45f is reached, pans may be tightly covered or sealed. observed chicken in deep covered pan. chicken |
| 2013-08-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. maintain cold held tcs foods at or below 45f at all times. observed small package of fresh mozzarella had been placed on top of pans insid |
| 2013-08-27 |
1 |
2-102.12 certified food protection manager. observed no certified food protection manager. must be in place by january 1, 2014. |
| 2013-03-06 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. certified manager must be in place by january 1; 2014. |
| 2013-03-06 |
21 |
3-501.17. properly date mark tcs rte foods which will be held in facility for more than 24 hours after opening or preparation. observed some foods date marked but many others not - cut lettuce; diced tomatoes; cooked turkey burgers; heavy cream; half and |
| 2013-03-06 |
45 |
4-501.11. maintain equipment in good repair. observed two split gaskets at prep cooler. |
| 2013-03-06 |
23 |
3-603.11. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed steak offered cooked to order without consumer advisory. corrected by instruction. facility pic w |
| 2012-12-21 |
7 |
3-301.11. except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utens |
| 2012-12-21 |
39 |
3-304.14. store damp wiping cloths in container of sanitizer between uses and keep sanitizer container off the floor. observed a couple damp wiping cloths on counters. |
| 2012-12-21 |
21 |
3-501.17. date mark all tcs rte foods which are stored for more than 24 hours after preparation or opening. remember to include such items as cut leafy greens and milk. |
| 2012-12-21 |
14 |
4-501.114. maintain chemical sanitizer in dish machine at proper strength. observed free chlorine measuring below 50 ppm after three attempts and priming. service was called. verification required. |
| 2012-12-21 |
14 |
4-601.11(a). equipment food-contact surfaces and utensils shall be clean to sight and touch. observed soiled scoop stored as clean. returned to dish. |
| 2012-12-21 |
13 |
3-302.11. arrange raw animal foods in storage so as to avoid drip contamination. observed raw ground bison stored above rte foods in 2 door upright cooler. corrected by moving to bottom shelf. |
| 2012-12-21 |
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 two sinks. |
| 2012-12-21 |
1 |
2-102.12. pic must be certified before january 1; 2014. observed uncertified pic. |