| Violation Date |
Code |
Description |
| 2018-07-30 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the shelf beside the chicken wing prep unit. |
| 2018-07-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 2 bags of salad and cooked onions above 45f on the cook line. cdi - items were placed in the walk in cooler to cool; see temperature chart. |
| 2018-07-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed quat sanitizer at 50 ppm while an employee was sanitizing a thermometer. cdi - sanitizer was remade at 200 ppm. |
| 2018-03-28 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed air vents in the kitchen area with heavy dust accumulation. |
| 2018-03-28 |
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 the kitchen floor rough/non-smooth in several areas of the prep section. |
| 2018-03-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed slight food build up on the gaskets of the reach in cooler near the fryers. coolers and equipment should be cleaned at such a frequency that no visi |
| 2018-03-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one box of raw chicken that had been placed on the floor of the walk in cooler. item was moved to shelving during inspection. |
| 2018-03-28 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed facility storing liquor and beer bottles in ice at the bar section that is also used for ice in customer drinks. as the bottles are not clean surfaces, they con |
| 2017-11-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some shelving throughout facility with dust accumulation. |
| 2017-11-17 |
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 fettucine cooling in deep plastic container. observed pasta salad cooling |
| 2017-11-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed small individual butters stored at room temperature. cdi: pic put items on ice. |
| 2017-11-17 |
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 fettucine cooling at a rate of 0f/min. cdi: item placed on sheet tray with ice and cooling rate of 1f/min was achieved. cool |
| 2017-09-26 |
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 observed cut lettuce not date marked. pic knew when cut, allowed to mark after date marking discussion. |
| 2017-09-26 |
31 |
3-501.15 cooling methods - pf observed chicken salad cooling too slowly. cooling in deep container, cool initially in wider (no more than 2 inches deep) containers. once fully cooled transfer to any sized container. cdi-transferred to shallower contai |
| 2017-09-26 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c observed clean glassware stored in splash zone of hand sink. ice wand sitting unprotected on wic rack in contact with other items. keep covered |
| 2017-09-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory on daily insert which had a cook to order burger. verification required within 10 |
| 2017-09-26 |
52 |
5-501.115 maintaining refuse areas and enclosures - c observed a lot of trash on ground around dumpster. trash chute not properly lined up with dumpster. |
| 2017-09-26 |
54 |
6-303.11 intensity-lighting - c observed low lighting in wait area where drinks for customers are prepared. need 20 ft. candles in areas where clean ware is stored. |
| 2017-09-26 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed shelving, lids of large storage containers and other surfaces in need of cleaning/degreasing. |
| 2017-06-06 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed air vent over hand sink in need of cleaning. |
| 2017-06-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed frp severely damaged in several areas throughout kitchen. observed peeling ceiling tile over 3-comp sink. observed handsin |
| 2017-06-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some equipment in need of detail cleaning. |
| 2017-06-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed all sanitizer buckets to be below 200ppm quat. cdi: buckets filled to proper concetration. repeat violation |
| 2017-06-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout faciity. pic directed to have pest control come out. |
| 2017-06-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed turkey burger in reach in above 45f. cdi: product discarded. observed ranch dressing at 47f in walk in for bar. cdi: air unblocked and product cooled to 45f by end of inspecti |
| 2017-03-06 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw ground turkey stored above raw fish and shrimp in the prep cooler. cdi by correcting the storage order. |
| 2017-03-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build up of black and brown debris in the ice machine. |
| 2017-03-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce at 48 degrees in the prep top cooler and at 52 in the cold box. cdi by rapidly cooling the lettuce in an ice bath. |
| 2017-03-06 |
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 shakers of various spices stored above the grill with no name label. cdi by labeling the shakers. |
| 2017-03-06 |
52 |
5-501.115 maintaining refuse areas and enclosures - c observed large mound of garbage in the refuse area. pic stated that the dumpster was missing and that she would call the company. |
| 2017-03-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed drinking glasses stored at the bar wet stacked. cdi by removal for recleaning. repeat violation |
| 2017-03-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer in the wiping cloth bucket measuring at 50 ppm. cdi by disposal of weak solution and filling the bucket with solution at the proper concentration. repeat violation |
| 2016-12-13 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed handles of scoops for dry goods stored in product. cdi: handles removed |
| 2016-12-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths used for sanitizing stored on counters. cdi: pic directed to store wet cloths in sanitizer or once wet to take them to soiled laundry. |
| 2016-12-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic cups for bar use. cdi: items separated for proper drying. |
| 2016-12-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed some fruit flies around bar area. pic directed to contact pest control for remediation. |
| 2016-12-13 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some wall damage near handsink in kitchen and near spray arm at dish machine. observed missing base boards at walk in cool |
| 2016-12-13 |
45 |
4-501.11 maintain equipment in good repair. observed cracked lid covering seafood batter.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf o |
| 2016-08-16 |
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.observed floors in need of repair, excessively damaged and holding water in places |
| 2016-08-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observe non food contact surfaces of equipment with build-up of debris. clean hard to reach areas behind, between and underneath equipment including shelvin |
| 2016-08-16 |
45 |
4-501.11 maintain equipment in good repair. observed salad cold box leaking water into flip top unit below. repair or replace. |
| 2016-08-16 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed salad cold box leaking condensation water into a container of tomatoes inside the flip top unit. cdi-tomatoes were discarded and pic advised to not store food direc |
| 2016-08-16 |
36 |
6-501.112 remove dead insects and other pest from the premises at a frequency that prevents their accumulation. observed several dead german cockroaches in the dining area of the facility. cdi-pest removed. |
| 2016-08-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several squeeze bottles of salad dressings, oils and sauces not labeled as required. |
| 2016-08-16 |
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 packaged ham date marked with a day dot and lacking a second point of reference. ( a day dot is insufficient without a second |
| 2016-08-16 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several food containers (flour, breading, tortilla strips etc) not covered as required. cdi-product covered. |
| 2016-04-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one soiled knife and one soiled plate stored as clean. cdi- removed to re-wash |
| 2016-04-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored with clean plates. cdi- removed |
| 2016-04-08 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some bare wood in kitchen still. have sealed to make water proof. |
| 2016-04-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed soup in hot hold unit at 110 f. unplugged ! cdi- reheated to 170 f. |
| 2016-03-24 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employee donn gloves without first washing hands. cdi- isntruction provided |
| 2016-03-24 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved sink with employees must wash hands sign did not have towels or soap. pic stated last inspector |
| 2016-03-24 |
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 menu states facility will undercook salmon on brunch but not everyday menu. vr |
| 2016-03-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer concentration in spray bottle at bar at 0 ppm qac. cdi- remade to 200 ppm |
| 2016-03-24 |
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 marinara with cooked canned tomatoes cooling in walk in cooler at 99 f after 3.5 hours. cdi- discarded |
| 2016-03-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs foods on ice bath to be above 50 f. cdi- placed on temporary tphc and soon discarded |
| 2016-03-24 |
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 multiple cooked tcs foods not date marked or lacking a second point of reference. ( a day dot is insufficient without a second poin |
| 2016-03-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed brunch menu does not contain footnote that asterisks items are cooked to order. vr |
| 2016-03-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in kitchen. |
| 2016-03-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed to go clam shells at hostess stand stored touching ash trays. cdi-removed |
| 2016-03-24 |
52 |
5-502.11 frequency-removal -ensure trash removed so as not to allow excessive accumulation. observed excessive trash accumulation in trash room next to open kitchen door. |
| 2016-03-24 |
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 floors and walls in need of repair, excessively damaged and holding water in pl |
| 2016-03-24 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed marinara cooling in walk in cooler in high volume plastic container. cdi- |
| 2015-12-22 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed pic's with food manager certification not on-site during inspection. |
| 2015-12-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tomato corer and dicer soiled with debris put away as cleaned. observed a couple soiled containers on drying rack above 3-compartment sink. cdi- items |
| 2015-12-22 |
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 pasta salad prepared 2 days prior to inspection with no date mark on it. cdi- date mark was posted on container. 3-501.18 discard t |
| 2015-12-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed drain flies by prep sink in kitchen. |
| 2015-12-22 |
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 handle of sugar and flour scoop down in product in dry good bins. obser |
| 2015-12-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulating on shelves in walk-in cooler at at dry goods storage. |
| 2015-12-22 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed several large cracks and devits in floor in kitchen. |
| 2015-12-22 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on prep cooler. |
| 2015-09-08 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed coolers maintaining all tcs foods above 45f. observed several items past 7 day expiration dat |
| 2015-09-08 |
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 several employees wash hands for less than 15 seconds, without soap and turn of faucet w |
| 2015-09-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer and chopper stored as clean with food debris. cdi items were taken to dish area to be washed, rinsed and sanitized.. |
| 2015-09-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs foods in flip top/reach-in cooler and numerous items throughout walk-in cooler above 45f. both coolers maintaining above 50f. see temperature chart for temperature ob |
| 2015-09-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed mashed potatoes cooling in large plastic container in reach-in cooler mai |
| 2015-09-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet above 3 compartment sink. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. o |
| 2015-09-08 |
45 |
4-501.11 maintain equipment in good repair. observed rusted and peeling shelves in equipment and above 3 compartment sink. repeat violation. observed flip top/reach-in cooler and walk-in cooler not maintaining food at proper temperatures. 4-501.12 resu |
| 2015-09-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces of equipment collecting food and grease debris; gaskets, shelves, ledges of equipment, etc. |
| 2015-09-08 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed wall collecting food and grease debris. observ |
| 2015-09-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout facility. |
| 2015-03-18 |
6 |
2-301.12 cleaning procedure - puse proper procedures when washing hands. observed food employee not vigorously rub hands for required time and then turned the faucet off with their bare hands. cdi by instruction. repeat. |
| 2015-03-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 1 employee beverage stored over equipment and drink prep area at bar. cdi, operator discarded beverage. |
| 2015-03-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - potentially hazardous foods shall be cold held at 45 degrees f or below. observed house made ranch dressing, blue cheese dressing, an |
| 2015-03-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - date mark potentially hazardous food that is ready to eat and held on site for over 24 hours. observed 1 package of sliced ham not date marked |
| 2015-03-18 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfprovide proper consumer advisory on all menus. observed a menu that was updated but another menu with a reminder statement but no disclos |
| 2015-03-18 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool food. observed pasta cooling in plastic container. cdi, operator relocated pasta to shallow container. |
| 2015-03-18 |
14 |
•4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pfood contact surfaces shall be cleaned to site and touch. observed vegetable press stored as clean but soiled with dried food debris. cdi, operator relocated vegetab |
| 2015-03-18 |
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 in-use tongs wedged betwen equipment at grill in a soiled area. observe |
| 2015-03-18 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean equipment in a clean, dry area. observed clean equipment stored in a containers collecting debris. observed clean containers stored on |
| 2015-03-18 |
45 |
4-202.11 food-contact surfaces-cleanability - pffood contact surfaces shall be designed and constructed to be smooth and easily cleanable. observed 1 cracked container and 1 cracked container lid stored on flour container. cdi, operator discarded equipmen |
| 2015-03-18 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed food debris accumulating on top and inside of dish machine. observed soil accumulating inside low reach-in refrigerator and shelving thro |
| 2015-03-18 |
38 |
2-402.11 effectiveness-hair restraints - c - food employees shall wear effective hair restraints. observed 1 food employee without a hair restraint. |
| 2014-11-26 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cfloors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed floor damage on floor near walk-in cooler. repeat.. • |
| 2014-11-26 |
49 |
5-205.15 system maintained in good repair - pplumbing system shall be maintained in good repair. observed faucet handle not in good repair and hot water turned off at faucet. cdi by instruction. verification required. |
| 2014-11-26 |
45 |
•4-501.11 good repair and proper adjustment-equipment - observed 1 split gasket on door of cooler. observed rust on shelving in walk-in cooler.4-202.11 food-contact surfaces-cleanability - pf - food contact surfaces of equipment shall be designed and con |
| 2014-11-26 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean equipment in a clean, dry area. observed several clean container lids and equipment stored in containers col.lecting food debris and so |
| 2014-11-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf provide consumer advisory for specials menu as well. observed menus updated but a western burger that operator sta |
| 2014-11-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfdate mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. observed 1 container of chicken salad and 1 co |
| 2014-11-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved butter behing cold held near bar above 45 degrees f. observed cut lettuce overstacked on ice near prep refrigerator. cdi, operator relocated foods to rapidly cool. improvement ma |
| 2014-11-26 |
8 |
5-202.12 handwashing sinks, installation - p hot water shall be provided above 100 degrees f at each handwashing sink used by food employees. observed hot water faucet broken and hot water turned off below sink. ensure faucet handle is repaired at handwas |
| 2014-11-26 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed 1 food employee turn faucet off with their bare hands. cdi by instruction. |
| 2014-08-04 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed a box of shell eggs stored over containers of pasteurized eggs in walk-in cooler. cdi, foods relocated |
| 2014-08-04 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - pfood contact surfaces shall be cleaned to site and touch. observed meat slicer soiled with dried food debris on shelf below oven unit. cdi by instruction. |
| 2014-08-04 |
8 |
6-301.12 hand drying provision - pfgeneral comment: a means to dry hands shall be avaialable at each handwashing sink used by food employees. observed no disposable towels available at handwashing sink at bar. cdi, operator provided disposable towels duri |
| 2014-08-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pffoods that are not date marked or dated to exceed storage parameters shall be discarded. observed a container of cut tomatoe and an open package |
| 2014-08-04 |
26 |
7-201.11 separation-storage - pgeneral comment: store toxic substances so that contamination of equipment is prevented. observed spray bottle of degreaser hanging from handsink in kitchen and label wearing off and no longer legible. cdi, operator relabele |
| 2014-08-04 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed several containers of cheese overstacked in flip top pr |
| 2014-08-04 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore single-service articles in original plastic packaging. observed coffee filters uncovered/unprotected in cabinet near bar. store equipment in |
| 2014-08-04 |
31 |
3-501.15 cooling methods - pfgeneral comment: use proper methods to cool food. observed baked potatoe recently removed from oven and operator stated that he leaves it there for a little while to cool before placing in walk-in cooler. cdi, proper cooling m |
| 2014-08-04 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair and proper adjustment. observed walk in cooler near bar showing an ambient air temperature above 45 degrees at low area of cooler. operator instructed to not store poten |
| 2014-08-04 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from accumulation of soil. observed grease residue accumulating inside and around frying equipment in kitchen. observed food soil and other debris accumulating inside reach-in re |
| 2014-08-04 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cfloors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed holes in wall near handsink in kitchen. observed floor damage near door of walk-in cooler. repair |
| 2014-02-21 |
8 |
6-301.14 handwashing signage - cgeneral comment: a handwash sign shall be at each handwash sink used by food employees. cdi, operator provided with handwash sign. |
| 2014-02-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw ground turkey stored with raw ground beef and raw fish stored on top of raw ground beef in walk-in |
| 2014-02-21 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pfood contact surfaces of equipment shall be clean to site and touch. observed food debris on a vegetable that was stored as clean. cdi, vegetable slicer relocated for |
| 2014-02-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed several containers of cheese, container of ham, contain |
| 2014-02-21 |
23 |
. 3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfgeneral comment: raw animal food that is offered to consumers in raw or undercooked form shall be supplied with a consumer advisory. ob |
| 2014-02-21 |
26 |
7-201.11 separation-storage - pstore toxic substances so that contamination is prevented. observed windex and other chemicals stored above single-service hand towels in women's restroom. observed sanitizers bottle stored above single-service cups at wait |
| 2014-02-21 |
6 |
2-301.14 when to wash - pgeneral comment: wash hands before doning gloves. observed employee switch gloves without washing hands. cdi, employee washed hands. |
| 2014-02-21 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore single service items and equipment in a clean, dry area. observed scoops and other utensils stored in soiled drawer. observed several single- |
| 2014-02-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed rusty shelving in walk in cooler and rust developing in some shelving above 3 compartment sink. |
| 2014-02-21 |
47 |
4-602.13 nonfood contact surfaces - c nonfood contact surfaces shall be free from accumulation of soil. observed water accumulating on shelf at wait station. observed food accumulating inside low reach-in unit near grill. |
| 2014-02-21 |
53 |
6-501.12 cleaning, frequency and restrictions - cphysical facilities shall be cleaned as often as necessary to keep them clean. observed water on floor under dish machine and floor drain is draining slowly. clean. |
| 2014-02-21 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool food. observed pasta cooling at 74 degrees f and chicken cooling at 80 degrees f in covered container in walk-in cooler. cdi, operator removed cover on pasta and placed chicken on baking pan to rapi |
| 2013-02-11 |
2 |
observed no employee health policy for facility. cdi by given documentation. |
| 2013-02-11 |
8 |
observed towels ran out during inspection. cdi by replacing towels. each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) individual; disposable towels; pf (b) a continuous towel system that supplies the user with a clea |
| 2013-02-11 |
20 |
observed some items in large prep cooler with elevated temperatures. equipement should be checked for proper operation. will revisit to ensure proper holding temps. |
| 2013-02-11 |
21 |
observed some items needing date marking. ensure that all ready to eat items that will be held for more than 24 hours. if items can be held at 41 degrees or less they may be held up to seven (7) days. if items are only temping between 42-45 degrees then i |
| 2013-02-11 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. |
| 2013-02-11 |
31 |
observed foods being cooled in walkin cooler with tightly covered containers. utilize one of the following approved methods when cooling foods. (a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501. |
| 2013-02-11 |
35 |
observed some items in containers needing lable of common name of food type. |
| 2013-02-11 |
42 |
observed some containers being stacked wet. after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingre |
| 2013-02-11 |
45 |
general comment: noted some shelving needing to be replaced or recovered in coolers (rusting) |
| 2013-02-11 |
46 |
observed no test strips for quat ammonia sanitizer. ensure that test strips are always available to test sanitizers daily. concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. cdi by giving strips. |
| 2013-02-11 |
53 |
observed general cleaning needed through out special attention under equipment and shelving.physical facilities shall be cleaned as often as necessary to keep them clean |
| 2013-02-11 |
39 |
observed some wet cloth on surfaces. ensure that all wet wiping cloths are maintained in buckets of sanitizer between uses. |
| 2012-10-25 |
23 |
facility needs a consumer advisory for undercooked burgers; salmon; and any other items if they are to be served. cdi by instruction. |
| 2012-10-25 |
18 |
observed mashed potatoes at 115f in a deep tightly covered container. these had been cooling for between 2-4 hrs. cdi by reheating to 165f and then cooling properly in an ice bath. |
| 2012-10-25 |
20 |
cut leafy greens must be held at 45f or below. observed cut lettuce at 67f. cdi by advising the facility of the new requirements for cut leafy greens and placing the lettuce in refrigeration. |
| 2012-10-25 |
21 |
date mark all potentially hazardous ready to eat foods including foods such as cut leafy greens and cheeses not on the exception list (p 417 of the nc annex) or otherwise proven to be exempt. observed pepper-jack and american not date marked. cdi by ins |
| 2012-10-25 |
31 |
observed alfredo sauce and mashed potatoes cooling in deep and covered plastic containers in the walk-in. cdi by reheating and cooling the potatoes properly and continuing the cooling of the alfredo in an ice bath since it had been prepared in the last 3 |
| 2012-10-25 |
8 |
all hand sinks including the bar hand sink must have handwashing signage. |
| 2012-10-25 |
36 |
maintain the facility free of insects. observed a flying insect in the kitchen. cdi by instruction. |
| 2012-10-25 |
45 |
observed deep and staining of the cutting board on the line. this item must be kept in good repair and easily cleanable. |
| 2012-10-25 |
47 |
observed cleaning needed of equipment and shelving in the stove area. |
| 2012-10-25 |
53 |
clean the floors under and around equipment. |
| 2012-10-25 |
34 |
facility needs a suitable thin probe thermometer for measure the temperature of thin items such as fish and burgers. observed only a classic dial stem thermometer. cdi by instruction. |
| 2012-10-25 |
1 |
the person in charge for first part of the inspection was not certified. a certified person in charge must be present during all hours of operation. cdi by instruction. |