| Violation Date |
Code |
Description |
| 2018-12-07 |
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 ceilings throughout facility in need of cleanin |
| 2018-12-07 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed facility does not have test kits for either chlorine or qac sanitizer. 10 day verification. |
| 2018-12-07 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets throughout facility in need of replacement. repeat |
| 2018-12-07 |
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 dolmades, caesar dressing held greater than 7 days. cdi discarded.3-501.17 date mark/label all |
| 2018-12-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken holding at 121 degrees. cdi discarded. |
| 2018-12-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer empty for chlorine dish machine . cdi sanitizer changed and proper chlorine levels observed.4-602.11 clean the equipment and utensils used with non |
| 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 clean. caution should be used to minimize food exposure. observed ceiling in kitchen in need of cleaning due to b |
| 2018-09-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in reach in and in walk in cooler in need of cleaning. |
| 2018-09-10 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets throughout the facility in need of replacement. |
| 2018-09-10 |
16 |
3-401.11 raw animal foods-cooking - p,pf observed hamburger on menu with asterisk indicating the item is available undercooked. 10 day verification required. |
| 2018-09-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pans of water being filled from hand wash . cdi advised handsinks may only be used for handwashing. |
| 2018-05-25 |
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 observed salmon served undercooked on menu and no parasite destruction letter available. 10 day verification required. |
| 2018-05-25 |
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 feta cheese, milk and greens with no date labels in walk in cooler. cdi products labeled. |
| 2018-05-25 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed salmon for add in at salad portion of menu and eggs on side section of late night menu in need of asteri |
| 2018-05-25 |
33 |
3-501.13 use approved thawing methods. observed salmon being thawed under water measuring 77 degrees . cdi moved salmon to walk in cooler to thaw. water used for thawing can be no more than 70 degrees. |
| 2018-05-25 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed facility using unwrapped straws without dispensers limiting contamination by consumers and staff. |
| 2018-05-25 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed slicer in need of cleaning. cdi employee began breaking equipment down to clean.4-602.11 clean the equipment and utensils used with nontcs food |
| 2018-05-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler in need of cleaning. |
| 2018-05-25 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered receptacle in womens restroom. -0 points- |
| 2018-05-25 |
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 ceiling to be soiled with grease droplets and i |
| 2018-05-25 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on most of the prep units in need of replacement. |
| 2018-03-05 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. |
| 2018-03-05 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed cut lettuce and cut tomatoes cooling without lids under unwashed produce. cdi-pic moved items to correct storage. |
| 2018-03-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 2 meatloafs and pan of fried chicken in hot box under 135f. cdi-rapidly reheated product above 165f. pic stated that the items had only been in the hot box for less than 2 hour |
| 2018-03-05 |
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 greenbeans, meat sauce, clam chowder, and 2 bins of potato salad past 7 day date marking. cdi-pi |
| 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 grits not easily identified unlabeled in kitchen. observed salad dressings bottles in front bar reach in without the name |
| 2018-03-05 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic without hair guard. observed food employee handling food without beard guard. |
| 2018-03-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed raw chicken stored on floor in walk in shallow container in walk in. repeat |
| 2018-03-05 |
45 |
4-501.11 maintain equipment in good repair. observed shelving throughout facility with peeling paint and rust. |
| 2018-03-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving throughout facility and in coolers throughout facility with build up of dust and debris. repeat no points increased as sticker residue issu |
| 2018-03-05 |
51 |
5-501.17 toilet room receptacle, covered - c observed no covered receptable in woman's restroom |
| 2018-03-05 |
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 ceiling damage above prep sink in back room and in kitchen above flip tops nea |
| 2018-03-05 |
54 |
6-501.110 using dressing rooms and lockers - c observed employee food, drinks, purse, and sunglasses mixed with paper towels and facility's food. |
| 2018-03-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping clothes on the counter. |
| 2017-12-18 |
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 salad dressing containers in the front bar area reach in not labelled with the name of the products contained within. ite |
| 2017-12-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed wash cloths stored in the front handsink at time of inspection. facility was not open, and was in the process of setting up for business when ehs began inspect |
| 2017-12-18 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed slight black residue accumulation on the ice machine chute. |
| 2017-12-18 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chili and other items reheating on the stove top and steam well. pic stated that they had been reheating for roughly an hour. ehs observed these it |
| 2017-12-18 |
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 cooked pork bbq dated for 12/9/17 and marinara sauce dated for 12/9/17 in the walk in cooler. i |
| 2017-12-18 |
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 bag of flour that had fallen to the floor in the rear dry storage area. item was placed back on the rack by pic. no adulterati |
| 2017-12-18 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors ajar at time of inspection. keep dumpster doors closed to reduce pest presence. |
| 2017-12-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked metal containers in the dish area. items were removed for re-processing by the pic. allow utensils and equipment to air dry after sanitization. |
| 2017-12-18 |
47 |
-- |
| 2017-12-18 |
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 ceiling of kitchen area heavily soiled with grea |
| 2017-12-18 |
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 dry goods scoops and ice scoops stored with handles in contact with the |
| 2017-09-26 |
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 physical facility damage to walls throughout dish and kitchen area. facility |
| 2017-09-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust and debris accumulated on racks and sides of equipment throughout facility. observed one sticker left on the exterior of a metal pan in the cle |
| 2017-09-26 |
45 |
4-502.11(a) maintain utensils in good repair. observed a broken dry goods scoop, observed heavily rusted tables and surfaces throughout facility. |
| 2017-09-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked lexan pans in the clean dish area. dishes and utensils should be allowed to dry before storage, and before stacking, to prevent moisture becoming trapp |
| 2017-09-26 |
20 |
a reminder: all cold foods must be held at 41°f beginning january 1, 2019.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs items such as pimento cheese, lettuce, tomatoes, sliced cheeses, grilled onions, grilled |
| 2017-09-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towel dispensor at the rear prep area near the walk in cooler not functioning properly, paper towels were removed from this dispensor and placed ne |
| 2017-09-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee water bottle and energy drink stored above food service products in a reach in cooler. employee drinks and food items may be stored in restaurant equ |
| 2017-05-10 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf manager at time of inspection could not produce an employee health policy. ehs provided manager with a standard policy via em |
| 2017-05-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a sanitizer spray bottle unlabelled during inspection, cdi by emploee labelling. |
| 2017-05-10 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed dented can storage area next to regular cans. pic placed the two observed dented cans on the floor nea |
| 2017-05-10 |
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 scoops stored with handles in contact with dry storage goods such as flo |
| 2017-05-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pots and pans. |
| 2017-05-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed storage racks near the flip top/prep line in need of cleaning, collecting grease/dust. |
| 2017-05-10 |
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. facility has extensive floor/wall ceiling damage in the kitchen, walk in cooler, and dr |
| 2017-05-10 |
45 |
4-501.11 maintain equipment in good repair. observed flip top lid in disrepair, observed reach in cooler door damaged, observed split gasket on the grill line reach in cooler, observed dry storage lids cracked/damaged. |
| 2017-02-17 |
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 physical facility damage throughout facility, such as damaged walls/ceiling. |
| 2017-02-17 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed facility lacking a quat sanitizer test kit at time of inspection. cdi by pic buying a test kit at a local supply store. |
| 2017-02-17 |
45 |
l4-501.11 maintain equipment in good repair. observed damaged prep cooler doors in the kitchen area, observed damaged gasket on the server area 4-502.11(a) maintain utensils in good repair. observed a burnt lexan pan in the dish storage area. |
| 2017-02-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two bottles containing sanitizer not labelled at time of inspection. cdi by employee labelling item with common name. |
| 2017-02-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a scoop stored with food debris underneath the scoop device. observed stacked pans/containers with sticker debris still on the exterior after washing |
| 2016-10-18 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed inaccurate thick probe dial thermometer in kitchen, recommend replacing with thin probe therometer. cdi- thermometer calibrated, pic said thermometer to be replaced asa |
| 2016-10-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink stored in kitchen and employee personal drinks stored in fridge units above food. cdi- drinks removed. |
| 2016-10-18 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed a leaking and swollen can of peaches in dry good storage room and a box of rotten tomatoes in prep room. cdi- pic disposed of these foods. |
| 2016-10-18 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed inside ice bin of ice machine needing some cleaning of build up. |
| 2016-10-18 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -p observed a few items stored past its 7 day shelf life including sliced roast beef and turkey, and hot d |
| 2016-10-18 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. one small window next to cook line open and smalltable top fan on window ledge. window does not have screen or other means to keep pest from entering it. cdi- maintain windowclo |
| 2016-10-18 |
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 cutting lettuce and handling lettuce with bare hands. cdi- employee corrected, disposed of lettuce |
| 2016-10-18 |
45 |
4-501.11 maintain equipment in good repair. door handles on doors of under counter prep coolers at line broken and/ or missing.repair/ replace. observed lid to main cook line prep very loose, needs refastening. observed fridge unit and main prep cooler wi |
| 2016-10-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed a couple instances of employee personal items (cell phone) and food being stored co-mingled with restaurant items. cdi- items separated t |
| 2016-10-18 |
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 grease and dust build up on ceilings, walls, and |
| 2016-10-18 |
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 couple boxes of food stored on floor of walk in freezer. cdi- pic stored food up off the floor. |
| 2016-10-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed walk in cooler ceiling and fan covers needing cleaning of major dust build up. shelving and equipment needing better general cleaning. |
| 2016-06-22 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. three cooler missing ambient air thermometers. provide air temperature thermometers. |
| 2016-06-22 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. one large bin of flour being used for cooking and two bottles of sauces on main line not labeled. label all. |
| 2016-06-22 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. one small window next to cook line open and small table top fan on window ledge. window does not have screen or other means to keep pest from entering it. cdi- maintain window c |
| 2016-06-22 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee at wear washing and kitchen manager not wearing hair restraint while working. hair restraints needed. |
| 2016-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. food temperatures in tops of prep coolers on main line not under temperature control. units are uncovered and kitchen air temperature at 89f. bottom of prep cooler units are maintaining |
| 2016-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried residue on shelving in walk in cooler, food residue and condensate in cooling units, dust build up on fan shields in walk in cooler and throughout faci |
| 2016-06-22 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. ceiling and wall damage at prep areas and front dining room at beverage station. repair all. |
| 2016-06-22 |
45 |
4-501.11 maintain equipment in good repair. door handles on doors of under counter prep coolers at line broken and/ or missing. repair/ replace. |
| 2016-03-29 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed 2 employee jackets hanging on the dry storage rack in the back room. |
| 2016-03-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris in the prep unit gaskets. observed food built up on the walk in cooler shelves. observed food debris in the walk in freezer floor. |
| 2016-03-29 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed a split gasket on the reach in and prep unit. replace gasket. observed rusty shelving in the walk in cooler.4-501.12 resurface or replace cutting surfaces that can no longer be effect |
| 2016-03-29 |
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 tomatoes and lettuce in the prep top above 45f. pic stated items were j |
| 2016-03-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed pink and black in the top of the ice machine. clean with sanitizer. make sure to drain the ice out before cleaning. |
| 2015-12-07 |
8 |
general comment 6-301.14 post a handwash sign at each handsink. - observed hand sink signs needed at the bar handsink and in the women's restroom. cdi - signs provided |
| 2015-12-07 |
2 |
general comment 2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - pic knew parts of the health policy. cdi - discussed health policy with pic and a copy was emailed with the i |
| 2015-12-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed an employee with a long beard that needs a beard guard. observed a woman engage in food prep without a hair net |
| 2015-12-07 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed slaw, sliced lamb and lettuce above 45f. cdi - items were placed in the walk in cooler to cool down. |
| 2015-12-07 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on 2 prep units and broken handles on the prep unit doors. replace gaskets and repair handles. |
| 2015-12-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris build up in the prep unit gaskets. clean gaskets. observed general cleaning needed on equipment. |
| 2015-07-09 |
53 |
6-201.11 floors; keep floors clean. observed flooring behind cooking equipment in need of cleaning. |
| 2015-07-09 |
37 |
3-305.11 storage; properly store food to prevent contamination. observed numerous food containers stored on floor of walk-in cooler and freezer. |
| 2015-07-09 |
36 |
6-501.111 pests; keep facility free of pest. observed flies throughout kitchen area. |
| 2015-07-09 |
20 |
3-501.16 (a) (b) cold holding; properly cold hold phf product. observed cut tomatoes and cut lettuce stored in prep cooler measuring 48-52f. cdi tomatoes and lettuce placed on ice and placed into another refrigerator. |
| 2015-03-23 |
1 |
2-102.12 certified food protection manager - c; ensure that pic is a certified food protection manager; observed pic not a cfpm. |
| 2015-03-23 |
47 |
4-602.13 nonfood contact surfaces - c; keep non-food contact surfaces clean; observed inside of beer coolers collecting puddled water in bottoms in need of cleaning. |
| 2015-03-23 |
37 |
3-305.11 food storage-preventing contamination from the premises - c; properly store food products to prevent contamination; observed dry food containers stored underneath fly trap in kitchen area. |
| 2015-03-23 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; keep floors clean; observed flooring underneath cooking equipment collecting debris in need of cleaning. |
| 2014-11-12 |
54 |
6-202.11 light bulbs, protective shielding - c; properly shield light bulbs; observed light fixtures inside kitchen area missing shields on light bulb above food prep area. |
| 2014-11-12 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; keep floors, walls and ceilings clean and in good repair; observed flooring underneath cooking equipment collecting debris in need of general cleaning. |
| 2014-11-12 |
45 |
4-202.11 food-contact surfaces-cleanability - pf; keep equipment in good repair; observed numerous melted, cracked plastic containers and lids in need of replacing. |
| 2014-11-12 |
38 |
2-303.11 prohibition-jewelry - c; ensure all staff remove jewelry during food prep; observed employees wearing bracelets and watches / bands during food prep. |
| 2014-11-12 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p; properly hot hold phf products; observed fried chicken in hot box holding unit measuring 120 degrees f; cdi chicken reheated and placed into f |
| 2014-09-15 |
4 |
2-401.11 eating, drinking, or using tobacco; properly store employee drinks; observed employee drink stored on top of dish machine. |
| 2014-09-15 |
8 |
6-301.14 handwashing signage; provide hand washing signs at all hand washing sinks.observed hand washing sink in kitchen area missing hand washing sign. |
| 2014-09-15 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition; properly dispose of phf products that have exceeded 4-7 day holding period; observed potato salad and chicken salad out of date by 11 days; cdi produ |
| 2014-09-15 |
45 |
(general comment)4-101.19 nonfood-contact surfaces; keep non-food contact surfaces in good repair; observed split gasket on reach-in cooler in need of repair. |
| 2014-09-15 |
36 |
6-501.111 controlling pests; keep facility free of pest; observed flies in kitchen area. |
| 2014-06-25 |
53 |
6-201.11 floors, walls and ceilings-cleanability; keep floors clean; observed flooring behind all cooking / cold holding units collecting debris in need of cleaning. |
| 2014-06-25 |
42 |
4-901.11 equipment and utensils, air-drying required; properly air dry; observed numerous cups and containers stacked wet in kitchen area. |
| 2014-06-25 |
36 |
6-501.111 controlling pests; keep facility free of pest; observed flies throughout kitchen area. |
| 2014-06-25 |
31 |
3-501.15 cooling methods; properly cool using approved methods; observed large metal containers with heat treated products covered cooling in walk-in; cdi items transferred into sheet pans and left uncovered until cooling was finished. |
| 2014-06-25 |
4 |
2-401.11 eating, drinking, or using tobacco; properly store employee drinks; observed employee drink stored on prep surfaces in kitchen area; cdi drink discarded. |
| 2014-03-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; properly wash, rinse ans sanitize food contact surfaces; observed numerous containers stored clean with food debris stuck to surfaces; containers pulled and placed into |
| 2014-03-17 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding; properly hot hold phf products; observed fried chicken and cooked potatoes stored in hot holding stand up unit measuring 123-125 degrees f; hot b |
| 2014-03-17 |
42 |
4-901.11 equipment and utensils, air-drying required; properly air dry; observed numerous customers drinking glasses stacked wet in kitchen area; observed containers in kitchen area stacked wet. |
| 2014-03-17 |
26 |
(general comment)7-102.11 common name-working containers; observed numerous bottles of sanitizer not labeled in kitchen area. cdi labels written on bottles during inspection. |
| 2014-03-17 |
47 |
(general comment) 4-602.13 nonfood contact surfaces; keep non-food contact surfaces clean; observed lids to dry food containers collecting large amounts of debris in need of cleaning. |
| 2014-03-17 |
45 |
4-202.11 food-contact surfaces-cleanability; keep equipment in good repair; observed numerous chipped and damaged plastic lids and containers in need of replacing. |
| 2013-11-08 |
53 |
keep flooring clean; observed flooring underneath cooking equipment colllecting debris in need of cleaning. |
| 2013-11-08 |
36 |
keep facility free of pest; observed flies and live roach in kitchen area. |
| 2013-11-08 |
31 |
properly cool using approved methods; observed numerous containers of phf products cooling in large containers measuring 108 degrees f; products transferred into shallow pans and placed into walk-in. |
| 2013-11-08 |
23 |
provide consumer advisory for all raw meats served undercooked or raw. advisory not in place for numerous meat products served undercooked. |
| 2013-08-15 |
4 |
properly store employee drinks; observed drink stored on prep table in kitchen area. drink properly stored. |
| 2013-08-15 |
19 |
properly hot hold phf products; observed fried chicken and gravy stored in heating cabinet measuring 118-120 degrees; heating cabinet is not functioning and in need of repair. |
| 2013-08-15 |
23 |
provide consumer advisory for raw meats served undercooked or raw; observed advisory missing from menu; advisory needed for burgers. cdi education, in place by next inspection. |
| 2013-08-15 |
36 |
keep facility free of pest; observed numerous amounts of flies in kitchen area. |
| 2013-08-15 |
41 |
properly store in use utensils; observed knives stored behinds piping and in between two prep units touching surfaces that are not easily cleaned. |
| 2013-08-15 |
47 |
keep non-food contact surfaces clean; observed inside bottom surfaces of stand up units in need of cleaning. |
| 2013-08-15 |
46 |
(general comment) provide test strips for testing sanitizer; observed no test strips available. |
| 2013-05-28 |
45 |
keep equipment in good repair; observed cutting boards gouged/stained in use in kitchen area in need of resurfacing; observed damaged plastic containers in need of replacing. |
| 2013-05-28 |
36 |
keep facility free of pest; observed flies in kitchen area. |
| 2013-05-28 |
14 |
properly wash; rinse and sanitize; observed dish machine not properly sanitizing during rinse cycle. vr to ensure compliance. |
| 2013-05-28 |
13 |
properly store raw meat products; observed raw fish and raw ground beef stored above cooked pork in walk-in cooler; all raw meats properly stored according to final cooking temperature. |
| 2013-03-06 |
7 |
prevent contamination from hands by practicing no bare hand contact with rte foods; observed employee using bare hands to prepare sandwich touching bun. bun discarded and employee properly used gloves when touching rte food products. |
| 2013-03-06 |
19 |
properly hot hold phf products; observed fried chicken; heat treated veggies; stew beef all stored inside stand-up hot holding unit measuring 117-123 degrees f; unit had ran out of water and was not functioning properly; all items reheated and kept inside |
| 2013-03-06 |
23 |
(general comment) provide consumer advisory for meat products served raw or undercooked; observed addvisory needed for burgers served cooked to order on menu. cdi by education; in place by next inspection. |
| 2013-03-06 |
42 |
properly air dry; observed numerous containers and multi-use drinking glasses stacked wet in kitchen area and at drink stations. |
| 2013-03-06 |
53 |
keep floors clean; observed floors underneath prep units and cooking equipment collecting heavy food debris in need of cleaning. |
| 2013-03-06 |
45 |
keep food and non-food contact surfaces in good repair; observed numerous chipped/melted/damaged plastic containers and lids in kitchen area in need of replacing/discarding. |
| 2012-12-03 |
4 |
2-401.11 properly stored employee beverages; observed employee beverages stored on prep tables in kitchen area; beverages properly stored/discarded. |
| 2012-12-03 |
53 |
6-201.11 keep floors; walls and ceilings clean; observed flooring underneath refrigerator units near grill/fryer station having large amounts of trash and food debris in need of immediate cleaning; observed flooring between fryers collecting large amounts |
| 2012-12-03 |
45 |
4-501.12 keep cutting surfaces in good repair; observed gouged/stained cutting boards in use in kitchen area in need of resurfacing.keep non-food and food contact surfaces in good repair; observed broken handle on reach-in refrigerator door at front drink |
| 2012-12-03 |
42 |
4-901.11 properly air dry before stacking; observed customer multiple use beverage glasses stacked wet in front kitchen/bar/serving area. |
| 2012-12-03 |
26 |
7-101.11 properly label chemical containers; observed chlorine sanitizer stored in bottle labeled quat sanitizer; correct solution placed in bottle. |
| 2012-12-03 |
2 |
2-103.11 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 food |