| Violation Date |
Code |
Description |
| 2018-10-19 |
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 on dry storage rack with food items. cdi: items moved to cubby area. |
| 2018-10-19 |
49 |
5-205.15 maintain a plumbing system in good repair. observed mop sink in need of recaulking to the wall. |
| 2018-10-19 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach in cooler near expo area. pic stated that a new gasket has already been ordered. observed beer walk in floor to be separating and the insulation exposed. |
| 2018-10-19 |
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 pork and turkey cooling in reach in cooler while tightly covered. items we |
| 2018-10-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed reminder but no disclosure on lunch menus. verification required |
| 2018-10-19 |
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 salsa in prep top with no date mark and no bulk batch to refer back to for date. cdi: pic dated item with correct date of 2 days ag |
| 2018-10-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed overstacked cheese in prep top. item was above 45f. all of the other products in the facility were 45f or less. cdi: overstacked cheese removed and placed in walk in to cool. |
| 2018-10-19 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken that was only partially cooked in walk in freezer cooling. product was initially cooked less than 2 hours prior |
| 2018-10-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cold smoked salmon stored behind ready to eat foods in prep top. when salmon is pulled over top of the other ready to eat foods there is a potential for contamination. corrected du |
| 2018-10-19 |
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 no parasite destruction letter on site for cold smoked salmon. person in charge (pic) has requested it from supplier. v |
| 2018-06-26 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed the dish washing machine was not sanitizing. chlorine tube was not connected. cdi - tube was secured by ecolab during t |
| 2017-11-29 |
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 a few missing ceiling tiles in basement. observed damaged floor and areas in ne |
| 2017-11-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths being stored in low sanitizer. ensure sanitizer is replaced often enough that it remains at proper concentration. |
| 2017-11-29 |
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 repeat observed mashed potatoes cooling in reach-in cooler with tight coverings whi |
| 2017-11-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of beans holding at 46f in reach-in cooler due to hot mashed potatoes being placed next to them to cool. cdi: mashed potatoes were removed to be quickly cooled and |
| 2017-11-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs being stored in the back of the prep cooler where employees would have to bring them across ready-to-eat foods for service. cdi: eggs were relocated to front part of |
| 2017-07-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for hand washing .-pf observed ice in kitchen hand sink upon arrival. ensure hand sinks are used for washing hands only. cdi: corrected by instruction. |
| 2017-07-07 |
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 chicken cooling in an ice bath at a rate of zero for the length of inspection. cdi: chicken was still within time par |
| 2017-07-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pork holding below 135f in steam table. cdi: pork was removed to be reheated to 165f. |
| 2017-07-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce in salad prep top cooler above 45f. cdi: lettuce was relocated to bottom of prep cooler to quickly cool. observed multiple items in the prep cooler behind the cook line |
| 2017-07-07 |
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 whole milk in reach-in and chicken wings from yesterday without date labels. cdi: items were properly labeled.3-501.18 discard the |
| 2017-07-07 |
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 cooked chicken cooling in an ice bath with ice only coming in con |
| 2017-07-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade with build-up. observed several ceramic dishes being stored as clean with debris on them. cdi: items were placed by dish machine to b |
| 2017-07-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored outside of sanitizer buckets on cookline and on top of clean dishes on clean dish rack. |
| 2017-07-07 |
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 scoop handle stored in sugar. observed small metal ramekin being stored |
| 2017-07-07 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler holding foods above 45f. cooler is scheduled to be serviced this afternoon and facility will not be serving food until cooler is fixed. |
| 2017-07-07 |
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 a few holes in basement ceiling. observed tiles out of place above dish machin |
| 2017-07-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed limes being stored under prep sink. observed chips on window sill with plastic wrap. ehs suggested storing chips in container wit |
| 2017-01-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed large cracks in floor. pic stated that it started occurring with a lot of the construction going on next door. suggestion |
| 2017-01-06 |
45 |
4-501.11 maintain equipment in good repair. observed torn and damaged gaskets on walk in in basement, as well as on large prep cooler in kitchen. |
| 2017-01-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked cups at end of bar. cdi: items separated. |
| 2017-01-06 |
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 container of diced ham in reach in, tightly covered, and above 45f. |
| 2017-01-06 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed cold smoked salmon on menu with no consumer advisory. cdi: discussion with pic about how cold smoked salm |
| 2017-01-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed heavy build up on can opener blade. cdi: item taken to sink for proper wash, rinse, and sanitize. |
| 2017-01-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed utensil stored in handsink and large amount of food in handsink. cdi: utensil relocated to 3-comp sink. employees directed to only use handsink for handwashing |
| 2016-10-28 |
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 pork cooling since 10:30 a.m. at 51f tightly covered in the reach- |
| 2016-10-28 |
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 ham dated 10/23 and sauerkraut dated 10/17 in the reach-in cooler. cdi-product discarded. |
| 2016-05-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes and gravy holding below 135f. cdi-product reheated to 165f |
| 2016-05-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on fan grates in walk in cooler and rusted buildup on shelving. |
| 2016-02-24 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed pitted floors in the basement and kitchen areas. floors need to be filled and sealed to provide a smooth and easily cleanab |
| 2016-02-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on the beer lines in the walk-in beer cooler. clean and sanitize as needed. |
| 2016-02-24 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed raw wood under wall shelf at the prep sink and near the chemica |
| 2016-02-24 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed oil, wine, and water squeeze bottles at the cook line not labeled. |
| 2016-02-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two unlabeled chemical bottles. label all chemicals to prevent misuse of chemicals. |
| 2016-02-24 |
23 |
w3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed seared ahi tuna on the menu with no asterisk/symbol to indicated the item is served under cooked. cdi- |
| 2016-02-24 |
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 buffalo chicken dip and cooked mashed potatoes prepared yesterday stored with no date mark. cdi- pic voluntarily discarded. |
| 2016-02-24 |
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 5 gallon bucket with bagged cooked chicken wings stored in the walk-in cooler at 51 f. buckets observed stacked. product |
| 2015-09-11 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign posted at handsink in men's restroom. cdi handwashing sign posted in men's restroom. |
| 2015-09-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed coffee pitcher collecting residue. observed lettuce spinner stored as clean with a couple lettuce pieces inside. |
| 2015-09-11 |
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 gravy prepared yesterday at 56f. cdi gravy was discarded. verification required. |
| 2015-09-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes hot holding less than 135f. cdi mashed potatoes were discarded. |
| 2015-09-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce, garlic mixture, homemade dressings, chicken, gravy, lettuce, tomatoes cold held flip top and 2 door reach-in above 45f. see temperature chart for temperature observat |
| 2015-09-11 |
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 facility cooling chicken, salmon, garlic/oil and gravy in plastic contai |
| 2015-09-11 |
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 holes in frp near dish machine. |
| 2015-09-11 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed one cuttingboard scored.4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use |
| 2015-09-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves in walk-in cooler in need of cleaning. |
| 2015-09-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans wet stacked above 3 compartment sink. observed lettuce spinner stored wet. |
| 2015-09-11 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed lights not shielded in freezer area. |
| 2015-01-30 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - cmaintain premises free from unnecessary items and litter. obseved plates and other equipment stored in storage room that operator stated was not going to be used. repeat.6-201.11 floors, wall |
| 2015-01-30 |
35 |
3-302.12 food storage containers identified with common name of food - cfood storage containers containing food ingredients that are not easily recognizable shall be labeled by common name of food. observed 1 container of flour and 1 container of sugar no |
| 2015-01-30 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p provide sanitizer at proper concentration. observed quat sanitizer empty at 3 compartment sink. cdi, operator called ecolab during |
| 2015-01-30 |
8 |
6-301.14 handwashing signage - chandwashing sinks shall be supplied with a handwashing sign. observed no handwashing sign at handwashing sink at front bar. cdi, handwashing sign given to operator. |
| 2015-01-30 |
6 |
2-301.12 cleaning procedure - puse a clean barrier to turn faucet off after handwashing. observed food employee turn faucet off with their bare hands. cdi by instruction. |
| 2014-07-31 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw shell eggs stored in contact with produce boxes and over a container of pickles in downstairs walk |
| 2014-07-31 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pfood contact surfaces shall be clean to site and touch. observed blade of can opener soiled with dried residue. cdi, operator relocated can opener for cleaning.4-602. |
| 2014-07-31 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pgeneral comment: potentially hazardous food shall be cold held at 45 degrees f or below. observed 1 container of cut lettuce that operat |
| 2014-07-31 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfpotentially hazardous food that is ready to eat and held in establishment shall be held for 7 days at 41 degrees and below and for 4 days between |
| 2014-07-31 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfa consumer advisory shall consist of a disclosure statement and a reminder statement. current consumer advisory on menu has a reminder st |
| 2014-07-31 |
31 |
3-501.15 cooling methods - pfgeneral comment: use proper methods and equipment to cool foods. observed 1 container of chicken breast cooling in flip top prep cooler. cdi, operator placed chicken breast on baking sheet to allow rapid cooling. |
| 2014-07-31 |
37 |
3-305.11 food storage-preventing contamination from the premises - cgeneral comment: food shall be stored 6 inches from the ground. observed boxes of drink syrup stored on shelf less than 6 inches from the ground in downstairs storage area. |
| 2014-07-31 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - cstore single-service articles in a clean, dry area. observed several disposable towels stored on handwash sink in splash zone behind bars.4-903.11 (a) a |
| 2014-07-31 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed reach-in refrigerator that was intended for packaged or bottled products not holding proper temperature and displaying an ambient air temperat |
| 2014-07-31 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - cgeneral comment: physical facilities shall be maintained free from unnecessary items and litter. observed some extra pans and other storage in downstairs storage room that operator stated was |
| 2014-02-05 |
8 |
5-202.12 handwashing sinks, installation - pfhandwashing sinks shall provide hot water of at least 100 degrees f. observed hot water in men's and women's restrooms not providing hot water at required temperature. verification required by 2/15/14.6-301.14 |
| 2014-02-05 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - praw animal food shall be stored so that cross contamination will not occur. observed containers of chicken stored in contact with egg cartons and containers of raw ground beef |
| 2014-02-05 |
4 |
2-401.11 eating, drinking, or using tobacco - cgeneral comment: employees may drink from a closed beverage container if handled to prevent contamination of hands and equipment. observed 1 flip top thermous beverage at wine bar area. cdi by instruction. |
| 2014-02-05 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide sanitizer at proper concentration. observed sanitizer at 3 compartment sink dispenser unit not providing proper concentrati |
| 2014-02-05 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pgeneral comment: potentially hazardous foods shall be hot held at 135 degrees f or above. observed mashed potatoes overstacked at a container in |
| 2014-02-05 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfgeneral comment: potentially hazardous foods shall be date marked properly. observed 1 container of veggie burgers with a date of preparation of |
| 2014-02-05 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfgeneral comment: provide proper consumer advisory. observed current consumer advisory on menu consisting of a reminder statement but no d |
| 2014-02-05 |
26 |
7-201.11 separation-storage - pstore toxic substances so that contamination of equipment is prevented. observed spray bottle of multisurface cleaner and sanitizer stored over clean single-service napkins behind bar. observed several cans of paint cans and |
| 2014-02-05 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from accumulation of soil. observed food debris collecting in equipment. observed sticker residue on several clean containers and pans. |
| 2014-02-05 |
42 |
4-901.11 equipment and utensils, air-drying required - callow equipment to air dry after cleaning. observed several stacks of pans and containers being wet stacked near warewashing areas. |
| 2014-02-05 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - cgeneral comment: store single-service items in a clean, dry area. observed disposable hand towels stored in splash area on handwash sink. observed napki |
| 2014-02-05 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed 2 split gasket on prep cooler doors. observed rusty shelving near warewashing area and in need of replacement or professional resurfacing.4-20 |
| 2014-02-05 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cfloors, walls, and ceilings shall be designed and constructed to be cleanable. observed several missing ceiling tiles, floor and wall damage throughout facility. 6-201.12 floors, walls, and ceilings, uti |
| 2014-02-05 |
54 |
6-202.11 light bulbs, protective shielding - cgeneral comment: provide shielded, shatterproof or shatter reistant bulbs for lighting above equipment. observed missing light shield and unprotected light bulbs over equipment and dry good storage downstairs. |
| 2014-02-05 |
37 |
3-305.11 food storage-preventing contamination from the premises - cgeneral comment: food shall be stored 6 inches off of the ground. observed boxes potatoes and fryer oil stored less than 6 inches from the ground in downstairs storage area. |
| 2013-02-21 |
14 |
observed a few dirty pans and container on clean rack. items were returned to dish room. cdi |
| 2013-02-21 |
53 |
observed floors throughout needing to be repainted or resurfaced to allow for proper cleaninig. except as specified under ? 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; wall |
| 2013-02-21 |
53 |
a) items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used |
| 2013-02-21 |
53 |
observed general cleaning needed behind cook line (grease build up) |
| 2013-02-21 |
45 |
observed some items in facility needing replace or repaired. replace any utensils which are broke; melted handles or in dis repair. need to replace or repair wire shelves in prep coolers. replace gaskets on prep coolers. |
| 2013-02-21 |
31 |
observed item being cooled in beverage cooler and tightly sealed. do not cool items in sliding door cooler; use walking or ice bath to shock cool itmes. see the following approved methods.a) cooling shall be accomplished in accordance with the time and te |
| 2013-02-21 |
26 |
observed working sanitizer containers needing to have sanitizer as well as the common chemical name. |
| 2013-02-21 |
23 |
observed menu needing to have consumer advisory for select items. a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is serve |
| 2013-02-21 |
21 |
general comment: observed many ready to items needing to be date marked. see food code as follows:except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of |
| 2013-02-21 |
2 |
observed no employee health policy. cdi by instruction and given documentation. |