| Violation Date |
Code |
Description |
| 2018-10-30 |
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 wall adjacent to hand sink near three compartment sink. bottom porti |
| 2018-10-30 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service trays stored with food contact surface facing up above low boy unit holding dressings. cdi: trays inverted. |
| 2018-10-30 |
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 bins of bulk dry product with scoop handles stored down into product. cd |
| 2018-10-30 |
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 squeeze bottles stored on cook line with no labels to indicate contents. cdi: bottles labelled during inspection. |
| 2018-10-30 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed two different types of chilis cooling in deep plastic containers in insuff |
| 2018-10-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer with food residue on the underside of blade and inside blade housing after being cleaned. cdi: slicer disassembled for proper cleaning. |
| 2018-10-30 |
8 |
5-204.11 handwashing sinks-location and placement - pf observed no hand sink at outdoor bar area, where mixed drinks are prepared by employees. cdi: ehs informed management that a hand sink is required in order for mixed drinks to be made at outdoor bar a |
| 2018-08-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over butter and feta cheese in walk in cooler. cdi: storage order corrected.3-302.11(a) separate the different types of raw animal foods. -p observed raw chic |
| 2018-08-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machinewith pink buildup along chute area and dark buildup in crevasses in small ice machine at bar area. repeat. |
| 2018-08-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all items in small flip top unit holding between 48f and 60f. all out of temperature items (except for lettuce and tomatoes, which had just been prepared) were voluntarily disca |
| 2018-08-02 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed chili and tomato bisque cooling in deep, plastic containers in walk in uni |
| 2018-08-02 |
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 with dust/grease buildup. repeat. |
| 2018-08-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed back door cracked during inspection, allowing flies to enter establishment. |
| 2018-08-02 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed handsink adjacent to dishmachine loose from wall and in need of re-caulking top |
| 2018-08-02 |
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 oil bottles and spice containers with no labels during inspection. |
| 2018-05-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bar handsink blocked by drink cart and dump sink being used as primary handsink. cdi: access restored to handsink and employees instructed to use proper sink fo |
| 2018-05-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored in reach in above sriracha mayo for restaurant. cdi: drink discarded. |
| 2018-05-23 |
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 several items prepared after lunch rush cooling in covered containers in w |
| 2018-05-23 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with pink buildup along chute area and dark buildup in crevasses in small ice machine at bar area. repeat. |
| 2018-05-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving for bread at far right side of cook line with dust/grease buildup. |
| 2018-05-23 |
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 handsink adjacent to dishmachine loose from wall and in need of re-caulking to |
| 2018-05-23 |
45 |
4-501.11 maintain equipment in good repair. observed bottom of walk in cooler door badly damaged. |
| 2018-01-29 |
49 |
5-205.15 maintain a plumbing system in good repair. observed hot water faucet for 3 compartment sink not functioning hot water hose from can wash being used to fill three compartment sink with hot water . measured hot water at 123 degrees. advised that |
| 2018-01-29 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit 2 not holding temperature.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed prep unit 1 cutting board in need of replacement or |
| 2018-01-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep unit 2 not holding temperature lettuce, tomatoes , wings, and tenders observed at greater than 45 degrees. cdi discarded pic advised that crew have been working on electr |
| 2018-01-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine in need of cleaning. |
| 2017-12-15 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- observed salad prep flip top cutting board in need of replacing do to deep cuts and grooves. |
| 2017-12-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p- repeat- observed raw eggs stored above rte onions. cdi- pic was able to change the storage order since ehs did not observe any physical cross contamination. |
| 2017-12-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf- observed glass cleaner spray bottle not labeled. cdi- pic labeled the item. |
| 2017-12-15 |
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 onions cooling in a in use make top. ensure cooling occurs in an i |
| 2017-12-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- observed chef preparing food without a head or beard cover. |
| 2017-12-15 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair.-repeat- observed wall near dish machine hand sink in need of repair do to holes.6-501.12 |
| 2017-12-15 |
54 |
6-303.11 intensity-lighting - c- observed no light at the bar server station. provide 50 foot candles of light near the ice chest. |
| 2017-12-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat-observed food debris build up inside of reach in equipment, handles and gaskets of those reach in's. also observed food debris build up on walk in c |
| 2017-09-29 |
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 cut water melon not labeled in a flip top unit. also observed boiled eggs with two preparation |
| 2017-09-29 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p- employee stated a hot dog was done being reheated at 93f for hot holding. cdi- ehs allowed the item to be reheated to 137f f |
| 2017-09-29 |
33 |
3-501.13 use approved thawing methods.- observed fish thawing in a large container in a prep sink. employee turned on the faucet so cold water would run over it. |
| 2017-09-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. wash hands after activities that contaminate them. -p- observed an employee change gloves without washing his hands. the employee was preparing raw fish and then donned new gloves without |
| 2017-09-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p- observed an employee working with raw fish and then attempt to handle rte items in the walk in. before any cross contamination occurred the employee was instructed to wash hands to prevent |
| 2017-09-29 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.- observed sanitizer buckets with floating debris. pic changed sanitizer. |
| 2017-09-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p repeat- observed one sanitizer bucket at 50ppm quat and the dish machine at 0ppm cl. cdi- pic brought the bucket of sanitizer to 150ppm quat and the dish machine to 100 |
| 2017-09-29 |
42 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label.- observed an employee washing soiled dishware in water at 105f. corrected to 121f. |
| 2017-09-29 |
45 |
4-501.11 maintain equipment in good repair. -repeat- observed several split gaskets on cold holding equipment, some cold holding pull out drawers are broken and the walk in cooler door damaged.note: facility provided ehs with documentation of gaskets and |
| 2017-09-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat- observed fan covers in the walk in with dust debris build up. also observed food debris build up inside of reach in equipment, handles and gaskets |
| 2017-09-29 |
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 in use utensils stored in sanitizer. clean utensils were provided. |
| 2017-09-29 |
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 near dish machine hand sink in need of repair do to holes. |
| 2017-09-29 |
54 |
6-303.11 intensity-lighting - c- observed no light at the bar server station. |
| 2017-06-16 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p- observed two employees wash their hands and turn the faucet off with their bare hands. this actio |
| 2017-06-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed one hand sink being blocked by a glass push cart. cdi- employee moved the cart so the handsink may be accessed. |
| 2017-06-16 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. - observed ice and salt uncovered and not in use. items were covered. |
| 2017-06-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- observed two sanitizer buckets at 0 ppm quat. cdi- pic refilled the sanitizer buckets to 200 ppm quat.4-601.11(a) equipment food contact surfaces and utensils shall be |
| 2017-06-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed a large container of chicken in a low boy at 49f, hot dogs at 48f and cooked mushrooms at 48f. employee stated the items had not been removed from cooler since yesterday. cdi- |
| 2017-06-16 |
26 |
7-208.11 store labeled, first aid supplies to prevent contamination.-p- observed burn spray above the expo window. cdi- spray was moved to a first aid kit away from rte foods and food preparation. |
| 2017-06-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - repeat- observed several flies throughout the kitchen.6-202.15 protect outer openings of establishment from insect or rodent entry.- observed back door slightly still open when the d |
| 2017-06-16 |
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 diced boiled eggs in a deep container, covered, and cooling in a reach in |
| 2017-06-16 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. - repeat- observed a watch on an employee who was on the cookline. pic had employee remove the watch. |
| 2017-06-16 |
45 |
4-501.11 maintain equipment in good repair. - repeat- observed several split gaskets and the walk in cooler door damaged.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- observed one portable cutting |
| 2017-06-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat- observed fan covers in the walk in with dust debris build up. also observed food debris build up inside of reach in equipment and gaskets of those |
| 2017-06-16 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. - repeat- observed dumpster being used without lids. |
| 2017-06-16 |
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. repeat- observed dust build on ac/heat vents throughout k |
| 2017-06-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.- observed employee items stored above food prep table and in dry with dry storage. |
| 2017-03-21 |
13 |
3-302.11(a) separate the raw animal foods from rte food. -p - observed raw fish being stored above rte chicken and pasta in a reach in cooler near the cook line. also observed raw beef being stored over rte chicken in the walk in. cdi- employee rearranged |
| 2017-03-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat- observed sticker residue on metal pans and minor food debris build up on the meat slicer. cdi- both items were moved to three comp sink area to be clea |
| 2017-03-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed meat balls at 90-100f on the cook line. cdi- pic voluntarily discarded the items. |
| 2017-03-21 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf- observed a head of cut lettuce prepared yesterday not date marked. cdi- employee was able to back date items. 3-501.18 discard the food req |
| 2017-03-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed employee fill a squeeze bottle up at the hand sink. cdi- employee was instructed the hand sink is only to be used for handwashing. |
| 2017-03-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - 0.5pts - observed the salmon blt without an asterisks.this item may be cooked to order according to the pic. a v |
| 2017-03-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed two spray bottles of purple cleaner not labeled. cdi- pic voluntarily discarded the bottles. 7-207.11 store labeled, employee medications to prevent contam |
| 2017-03-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf- observed a chicken (70) cooling in a large container. also observed diced tomatoes |
| 2017-03-21 |
45 |
4-501.11 maintain equipment in good repair. - repeat- observed several split gaskets and the walk in door damaged. |
| 2017-03-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed flies throughout the facility. |
| 2017-03-21 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. - observed one of the fry cooks wearing a watch and preparing food. |
| 2017-03-21 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf - observed no cl test strips. cdi- pic was able to obtain cl test strips before the end of the inspection. |
| 2017-03-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat- observed fan covers in the walk in with dust debris build up. also observed food debris build up inside of reach in equipment and gaskets of those r |
| 2017-03-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. - observed no lids for dumpsters. |
| 2017-03-21 |
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 dust build on ac/heat vents throughout kitchen. |
| 2017-03-21 |
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 working shakers and squeeze bottles not labeled. |
| 2016-12-07 |
14 |
repeat: observed: mandolin and slicer dirty. metal containers will tape residue. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfcos by placing on 3 comp sink to wash and discarding equipment not used. |
| 2016-12-07 |
21 |
repeat: observed: ready to eat salad toppings with no dates. cooked pasta 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. -pfcos by date marking. |
| 2016-12-07 |
39 |
no points deducted: observed: buckets of sanitizer stored on food prep surfaces. recommend to keep buckets low, but not on the floor. |
| 2016-12-07 |
45 |
repeat: observed: damaged gaskets, damaged walk in cooler door. damaged knife. fryer baskets with bent and damaged components.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and as |
| 2016-12-07 |
47 |
repeat: observed: equipment dirty, gaskets dirty, bus tubs used for storing clean items dirty.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-12-07 |
53 |
repeat: observed: walk in coolers/freezers with dirty floors, walls, and ceilngs. walls and wall fixtures dirty/damaged/collecting dust throughout kitchen.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; li |
| 2016-12-07 |
49 |
no points deducted: install splash gaurds on hand sinks in kitchen area (grill line and utensil wash area).clean hand sinks. |
| 2016-09-26 |
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 - repeat - observed onions, mushrooms, chicken, salsa, and other items were not dated. cdi- items dated during inspection.3-501.18 discard t |
| 2016-09-26 |
14 |
.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - repeat - observed excessive sticker residue on pans in storage and in use. observed dicer and mandolin soiled. cdi -items placed in dish area. items to be c |
| 2016-09-26 |
16 |
did not observed cooking received information during verbal discussion. 3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - 0 pts - chicken wings are being par-cooked. cdi -ite |
| 2016-09-26 |
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 - repeat - onions and mushrooms read 72-79f at the 3 hour mark. cdi - items discarded. 3-501.14(b) quickly cool tcs foods that are pr |
| 2016-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - bean burger (48f), chicken (52f), and brie (50f). cdi - items discarded. unit must be repaired before using. |
| 2016-09-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - 0pts - observed several bottles with no labeled. cdi - discarded. |
| 2016-09-26 |
8 |
5-203.11 handwashing sinks-numbers and capacities - pf - hand sink was removed from kitchen during remodel. sink must be placed to ensure compliance. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed hand sin |
| 2016-09-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - repeat - observed gnats and flies in establishment.6-202.15 protect outer openings of establishment from insect or rodent entry. - strongly recommended repair door so that it is prop |
| 2016-09-26 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - 0pts - observed sanitizer bucket on floor. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - observed quat sanitizer reading 50 ppm. |
| 2016-09-26 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - observed one torn gaskets. make top unit may not be in good condition as an air temperature of 50f was achieved. do no use until repaired. establishment has other areas to work out of. |
| 2016-09-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - cleaning needed along gaskets, overhead shelving, and walk in cooler shelving. |
| 2016-09-26 |
53 |
53 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. / 6-502.12 floors, walls, ceilings including the attachments such as soap, toweldisp |
| 2016-09-26 |
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 - repeat - observed product being cooled in deep pans, tightly covered, in make top, |
| 2016-06-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - repeat - observed several open beverages stored on upper shelving throughout the kitchen. cdi- items discarded. ensure that all beverages are stored with a cup, lid, |
| 2016-06-15 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - observed dish washing employee go from soiled to clean dishes without effective handwashing. cdi- corrected during inspection and properly washed hands. |
| 2016-06-15 |
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 - 0 pts - parasite destruction letter could not be provided for salmon. cdi- pic removed all salmon from supplier and purchased |
| 2016-06-15 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken stored over ground beef. cdi- item moved. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw steak packs stored over cooked chicken and c |
| 2016-06-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - 0pts - cleaning needed on the outside of the containers with sticker residue. cdi- placed at three compartment sink. // when scooping ice into 5 gallon bucke |
| 2016-06-15 |
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 - chicken cooked yesterday read 50f in the centermost part. cdi- product was discarded. cooling methods must be assessed throughout |
| 2016-06-15 |
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 - 0pts - observed onions, mushrooms, chicken, salsa, and other items were not dated. cdi- items dated during inspection. |
| 2016-06-15 |
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 deep container of ranch covered in reach in. / observed tomatoes tightl |
| 2016-06-15 |
36 |
. 6-501.111 keep the premises free of insects, rodents, and other pests. - 0 pts - observed nats and flies in establishment. 6-202.15 protect outer openings of establishment from insect or rodent entry. - strongly recommended repair door so that it is pr |
| 2016-06-15 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf - 0pts - observed employee scooping ice with no gloves. ensure that they are wearing g |
| 2016-06-15 |
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. - repeat .- observed ice scoop holder soiled. observed handle of utensil in con |
| 2016-06-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - 0 pts - observed wet stacking of utensils. |
| 2016-06-15 |
45 |
. 4-501.11 maintain equipment in good repair. - 0 pts - observed several torn gaskets and some chipping on ends of shelving. |
| 2016-06-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - cleaning needed along gaskets, overhead shelving, and walk in cooler shelving. |
| 2016-06-15 |
53 |
53 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. / 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dis |
| 2016-06-15 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - 0pts - observed no labeled on containers. cdi- labeled. |
| 2016-03-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 0 pts - observed two employee beverages over prep table and on make top unit. cdi- items discarded. |
| 2016-03-09 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p - observed employee grab raw chicken wings with gloves remove gloves and place new gloves without handwashing. cdi- employee corrected. |
| 2016-03-09 |
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 cheese block with bare hands. cdi cheese discarded. |
| 2016-03-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - quat sanitizer read 100 ppm. manufacturer instructions state 200-400 ppm. all sanitizer buckets in front and back of house read 0 ppm. cdi- chlorine used to sanitize. test strips available. |
| 2016-03-09 |
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. - repeat - observed employee scoop ice with cup for customer. several scoops st |
| 2016-03-09 |
53 |
53 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. / 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dis |
| 2016-03-09 |
50 |
5-402.13 maintain sanitary sewage system.-p - observed floor drain back into entire line of kitchen (3 comp sink, dish machine, and expo area). pic states both three compartment and dish machine were discharged into floor drain causing back up. 5-402.11 p |
| 2015-11-04 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. / 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispen |
| 2015-11-04 |
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. - 0 pts - small bowl used to scoop buffalo dip. |
| 2015-11-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - 0 pts - limes stored under leaking beer cooler condenser. cdi- product voluntarily discarded. |
| 2015-11-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed one live cockroach and a few fruit flies. |
| 2015-11-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - most of the food in small prep make top unit read 48f or above (bean burgers, onions, mushrooms, chicken, roast beef slices). cdi- product was voluntarily discarded. unit will not be u |
| 2015-11-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - quat sanitizer read 50 ppm, chlorine dish machines (kitchen and bar) read 0 ppm. cdi- quat sanitizer dispenser was repaired to read 200 ppm and chlorine dish machine was primed to read 50ppm and |
| 2015-11-04 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf - no soap in cook line hand sink. cdi- replaced. |
| 2015-11-04 |
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.-p - observed employee go from soiled to clean dishes without washing hands |
| 2015-07-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - hand sink is being blocked by large trash can. recommend placing small trash can at hand sink and remove large from area. hand sinks shall always be available. 6-301.1 |
| 2015-07-09 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - one pan of chicken was under cooked. chicken was still pink throughout. cdi- chicken was discarded. discussed with management |
| 2015-07-09 |
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 - cooked pasta prepared on 7/8 at 9 am read 49f. cdi- product discarded. // all other product was properly cooled within time/temper |
| 2015-07-09 |
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 - several items (brie cheese, cooked onions, mushrooms, slaw, salsa, buffalo dip) on make top units were not properly labeled. cdi- items we |
| 2015-07-09 |
36 |
| 6-202.15 protect outer openings of establishment from insect or rodent entry. - 0 pts - back door is not self closing. observed several flies in kitchen. recommended a fly curtain for extended delivery times. 6-501.111 keep the premises free of insects |
| 2015-07-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed on some shelving in kitchen. |
| 2015-07-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - 0 pts - containers storing utensils is visibly soiled. clean at a frequency necessary to maintain clean. |
| 2015-07-09 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2015-07-09 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. -0 pts- one bucket storing wiping clothes did not have sanitizer in it. cdi- replaced with fresh sanitizer reading 200 ppm quat. |
| 2015-03-30 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - 0 pts - one employee observed not rubbing soap on hands for sufficient time and closing hand sink handles with hands. employees shall: 1. rinse under clean running water, 2. apply |
| 2015-03-30 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf - hand sinks in kitchen are reading 86f and 96f. hand sinks shall read a temperature of 100f at all times. plumber arrived during inspection. verification required. |
| 2015-03-30 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - raw ground beef stored above salmon and tuna in low boys of grill. all raw animal foods shall be stored according to final cook temperature. cdi- pic placed ground beef on lower drawer. 3- |
| 2015-03-30 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p - greenbeans (78f) and rice (100f) were not properly cooled by the 2 hour mark. cdi- greenbeans were reheated to 184f. at conclusion |
| 2015-03-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - repeat - quat sanitizer at dispenser is reading 0 ppm. sanitizer shall read 200 ppm. cdi- sanitizer was manual refilled to read 200 ppm. verification is required. |
| 2015-03-30 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - repeat - a pan of rice and greenbeans stored in walk in cooler tightly covered. |
| 2015-03-30 |
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. - 0 pts- scoop handles stored in direct contact with food in four different bins |
| 2015-03-30 |
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 - 0 pts - cream (3/25) and black beans (3/24) were out of date marking compliance. food items in walk in |
| 2014-11-18 |
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 the floor along the back wall of the wait staff |
| 2014-11-18 |
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 bar utensils stored in a pitcher of lukewarm water. cdi by education a |
| 2014-11-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies in bar area. |
| 2014-11-18 |
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 a covered prep pan of chopped eggs cooling in the walk in cooler. cdi- |
| 2014-11-18 |
26 |
7-209.11 storage-other personal care items - c employees shall store their personal care items in a designated area to prevent contamination. observed an employee's bottle of contact lens solution stored on a food contact surface. cdi- item removed by |
| 2014-11-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed in the reach cooler a pot of nacho cheese (heated from day before) at a temperature above 45f. cdi - voluntarily discarded by pic.observed in the upper area of the prep coole |
| 2014-11-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizing solution (quat) testing 400 ppm in the bar area's dish machine. cdi- pic contacted service and issue was corrected during inspection.4-601.11(a) equipment food contact surfa |
| 2014-08-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. observed uncooked bacon stored over uncooked tuna, salmon and deli ham in the walk-in cooler. bacon was relocated under these items. |
| 2014-08-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. observed no sanitizer solution available. red buckets filled at 3 comp sink during inspection. |
| 2014-08-11 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed cooked meatballs not date marked. item dated during inspection. |
| 2014-08-11 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed pan of rice on prep table at 90f. place shallow pan of rice in walk-in cooler once rice cools to 135f. ri |
| 2014-08-11 |
47 |
4-601.11 keep nonfood-contact surfaces of equipment clean. observed build up and dust on the walk-in cooler fan guards, broken glass in the bottom of bar glass coolers and build up around the floor drain for the bar glass washer. this drain may be the |
| 2014-08-11 |
54 |
6-305.11 provide facilities for the storage of employees' clothing and possessions. observed cell phone on the slicer. slicer is not used as deli meats are pre-sliced. slicer should be kept clean or moved to storage if not used. |
| 2014-08-11 |
33 |
3-501.13 use approved thawing methods. observed package or pork thawing in standing water in prep sink. water turned on. advised facility to open vacuum packages of tuna before thawing as package states. |
| 2014-01-13 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf or rte foods that are held in the facility over 24 hours must have a date mark. observed american cheese, deli meat, hot dogs, mixed lettuc |
| 2014-01-13 |
12 |
3-402.12 records, creation, and retention - pf. if fish are frozen by supplier, written statement stipulating fish are frozen to a temperature for a specified time are required. observed no parasite destruction letter from facility for salmon that is unde |
| 2014-01-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be stored according to final cook temperatures. observed raw beef stored over cheese and lettuce in reach in prep unit near grill, and raw bacon stored over ready |
| 2014-01-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. keep all food contact surfaces clean to sight and touch. observed bar gun in the center with heavy debris and main ice machine with heavy debris at the ceiling and |
| 2014-01-13 |
18 |
3-501.14 cooling - p. foods shall be cooled within 6 hours. where foods go from 135f to 70f in the first 2 hours, then 70f to 45f and below in the last 4 hours. observed soup in cooler that was cooling since 9am that was 86f. cdi pic discarded soup. |
| 2014-01-13 |
8 |
6-301.14 handwashing signage - c. handwashing signs shall be provided at all handwashing sinks. observed no handwashing sign at the bar sink, kitchen, or men's bathroom. cdi provided handwahsing signs at the end of inspection.5-202.12 handwashing sinks, i |
| 2014-01-13 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. raw animal foods that are undercooked shall be identified with disclosure and reminder. observed menu with reminder and no disclousure |
| 2014-01-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods held for cold holding should be at 45f or below. jalepeno poppers were sitting out at room temperatured. facility reheated. obse |
| 2014-01-13 |
31 |
3-501.15 cooling methods - pf food shall be properly cooled. diced chicken was in a tall plastic tub at 49f. cdi cook spread on sheet pan to facilitate cooling. |
| 2014-01-13 |
34 |
4-302.12 food temperature measuring devices - pf provide a small probe thermometer to test food temperatures. cook was not able to locate a thermometer.4-204.112 temperature measuring devices-functionality - pf ambient air thermometers shall be located in |
| 2014-01-13 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be placed in a chemical sanitizer or stored away to be laundered. observed wet wiping cloths under cutting board in kitchen and on the prep table. |
| 2014-01-13 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. non food contact surfaces shall be kept free from an accumulation of dirt, food residue, and other debris. observed handles of coolers and prep units heavil |
| 2014-01-13 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c floors shall be maintained in good repair. observed deep chips of floor missing. |
| 2014-01-13 |
26 |
7-101.11 identifying information, prominence-original containers - pf. ensure all bottles with chemicals are labeled with proper name. observed bottle labeled sanitizer containing faboluso chemical. cdi pic discarded chemical. |
| 2013-05-13 |
1 |
1)the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. manager today is not certified. two point deduction begins 2014. cdi. |
| 2013-05-13 |
4 |
store employee drinks away from areas where contamination of food and clean equipment can not occur. two employee drinks were sitting on prep tables in the kitchen with food. cdi. |
| 2013-05-13 |
6 |
employees must wash their hands between handling dirty utensils and dishes and clean. observed the employee operating both sides of the dish machine was not washing his hands. cdi - problem explained to the pic for correction. |
| 2013-05-13 |
8 |
hand sinks must have paper towels. the bar hand sink did not have paper towels. cdi. |
| 2013-05-13 |
8 |
soap must be present at all hand sinks. the bar hand sink did not have soap. cdi. |
| 2013-05-13 |
8 |
all hand sinks must have signs directing employees to wash their hands. |
| 2013-05-13 |
23 |
provide a proper consumer advisory for steak on the menu. the other option is to provide documentation that the meat used for the steak is whole muscle intact beef. cdi by instruction. according to the pic; the burgers are all cooked to 155f or greater |
| 2013-05-13 |
26 |
one unlabeled chemical bottle was found in the kitchen. all working containers of chemicals shall be labeled with their common name. |
| 2013-05-13 |
42 |
staff must air dry equipment and utensils after sanitizing. observed the employee working the dish machine was towel drying items before storing. cdi by instruction. |
| 2013-05-13 |
20 |
maintain cold food at 45f or lower. observed cooked mushrooms; salsa; and cut leafy greans 53f . cdi. |
| 2013-01-29 |
2 |
each facility shall have in force an employee health policy in compliance with 2-201.11 of nc food code. employees shall be trained and knowledgable of reporting requirements. written guidance provided by rehs. corrected by instruction. |
| 2013-01-29 |
41 |
store ice scoops in clean locations. observed one scoop at soda fountain stored in standing water with debris. at ice machine observed scoops stored in soiled holder; with debris present. |
| 2013-01-29 |
39 |
store wet soiled wiping cloths in sanitizer between use. observed cloth left on counter. |
| 2013-01-29 |
37 |
advised that no food containers may be stored on floor; as observed in walk-in cooler. advised to maintain food storage out of handwash splash zone. garlic powder observed on counter next to handwash sink vat. |
| 2013-01-29 |
23 |
facility shall provide approved consumer advisory for animal derived foods offered in undercooked or raw form. facility needs advisory for cooked to order hamburgers. rehs provided written guidance. corrected by instruction. |
| 2013-01-29 |
21 |
facility shall use a date marking program to mark all ready-to-eat; tcs (time/temperature control for safety) foods that intend to keep over 24 hours. observed dairy in cartons not date marked. corrected by instruction. |
| 2013-01-29 |
13 |
food shall be protected from cross-contamination by arranging each type of food so that cross contamination of one type with another is prevented. observed oan of raw ground beef stored above ready-to-eat chicken and turkey in reach-in. observed cooked |
| 2013-01-29 |
6 |
employee shall wash hands when changing task after engaging in activities that may contaminate hands. employee shall wash hands before donning new gloves; and at any times necessary to remove dirt or contamination. observed employee handle soiled custom |
| 2013-01-29 |
4 |
employee shall consume food and beverage only in designated areas where contamination of food; food contact surfaces; utensils and linens can not occur. observed employee food and beverages stored above and next to utensil storage. corrected. |
| 2013-01-29 |
1 |
each facility shall; at all times; have an employee present designated as person in charge (pic). this person shall exercise active managerial control over food safety risk factors associated with operations. this person shall be a certified food safety |