| Violation Date |
Code |
Description |
| 2018-11-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dust build up on filters in large ice bins. cleaning is needed. (0pts) |
| 2018-11-14 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. residential crock pot being used at the bar to hot hold various bbq sauces. remove residential equipment.4-501.11 maintain equipmen |
| 2018-11-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. five containers of onions stacked one on the other, stored on the floor in the walk in cooler. no other storage issued noted today. follow |
| 2018-11-14 |
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 more than seven different foods being cooled during inspection. bechamel sauce cont |
| 2018-11-14 |
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. 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 inc |
| 2018-11-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. chicken wings, leg quarters, and whole briskets in both warmer units not under temperature control. pic miles swartz contacted service personnel to request repair. smaller holding unit |
| 2018-11-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold like residue/ build up on soda gun nozzle at bar and tea urn nozzle. gelatinous build up on one side of ice shield of large bin next to handwashing s |
| 2018-08-06 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf. hostess observed by staff to place bacon popper onto to plate for patron using bare hands. cdi-ehs not notified timely to correct staff, but pic chef jarrod w |
| 2018-08-06 |
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. seven roasts in walk in cooler cooling from night prior per pic statement. all at range of 57f-59f. none cooled completely from pre |
| 2018-08-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. four pans of shredded cabbage, cooked chicken wings, in prep cooler not under temperature control. cdi- pic voluntarily discarded cabbage and placed walk in cooler for rapid cooling. |
| 2018-08-06 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf. 8-201.13 submit a properly prepared haccp plan to the variance committee or local regulatory autho |
| 2018-08-06 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf. no approved process for true pickling process. cdi- see item 27. application sent via email today. |
| 2018-08-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. employee observed filled metal pan with hot water at the handwashing sink next to the prep sink and large ice bin in the main prep room/ cdi- staff was redirected to us |
| 2018-08-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. employee dispensing ice into containers, while leaving the container on the floor. repeat. one pan of tomatoes nested into pan of stewed t |
| 2018-08-06 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. one employee wearing a watch during active food preparation. remove watch. |
| 2018-08-06 |
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. soiled and damp wiping cloths stored on wooden cutting board at main cook line station. discontinue |
| 2018-08-06 |
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. food items tightly covered and/or stacked during cooling process. some noted from |
| 2018-08-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. closed beverages stored at the line co-mingled with facility items, employee purses stored on back table co-mingled with facility items. one opene |
| 2018-02-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. shredded brisket and shredded pork not under temperature control at mid of container and up. all other containers under temperature control. cdi- pic had half amounts removed from both |
| 2018-02-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. wait staff placed ice container directly on floor and began filling it from the large ice bin in the back. cdi- employee was corrected by |
| 2018-02-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. 4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. chemical dish machine testing at 0ppm for |
| 2018-02-12 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. employee closed beverage stored on top of dish machine, on shelf in walk in cooler over kegs. ensure designated area is used for storage. |
| 2018-02-12 |
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. dust build up on larger hvac vents in prep areas; debris |
| 2017-08-17 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open(all) doors at dumpsters, as well as wood debris out side of the dumpsters. repeat |
| 2017-08-17 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoops stored in containers retaining water. pic stated containers a |
| 2017-08-17 |
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 several products such as beans and lettuce in large unvented pans coolin |
| 2017-08-17 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed canned baked beans cooling in walk in cooler 76f an hour later the-temperature did not change. beans were in large pla |
| 2017-08-17 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine at bar with heavy brown and black buildup at ice chute. observed black residue on ice in ice machine. spoke with pic about cleaning i |
| 2017-05-12 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p. burnt ends pork reheating in warmer for one hour at 123f. re-checked 30 minutes later and still at 123f. cdi- pic removed and reheated in larger cooker. all |
| 2017-05-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. large clear container in handwashing sink at the main cook line being filled with water. cdi- sous chef juan had corrected immediately and advised all line personnel to |
| 2017-05-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. raw bacon wrapped jalapeno peppers stored on speed rack in walk in cooler over ready to cook corn and cooked bacon wrapped jalapeno peppers and cooked noodles. pic had corrected immediatel |
| 2017-05-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. mold like substance on the back wall of large ice bin at bar area, large slicer stored as clean with dried debris and sauce on it, also with soiled pan stored |
| 2017-05-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. spicy habenaro sauce being maintained at 99f in water bath at the servers station. due to recent contact from owner in regards to shelf stability of all sauces prepared and used in fac |
| 2017-05-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. two boxes of raw chicken stored on the floor in the large walk in cooler. all items stored off the floor. cdi- verbal correction to pic's. |
| 2017-05-12 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service items including but not limited to bagged cloths and containers in prep areas, cook line areas, and large storage garage. |
| 2017-05-12 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. doors open on one shared dumpster. maintain doors closed. (0pts) |
| 2017-05-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. one closed employee beverage stored on shelf. cdi- storage corrected. (0pts) |
| 2017-05-12 |
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. pan of slaw in reach in cooler stacked in large amount and tightly covered. two co |
| 2017-02-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service articles at cook line not protected/ inverted. store to prevent possible contamination. |
| 2017-02-09 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf. non-food safe bottle of mineral oil (medical use) being stored in side preparation room. pic advised that |
| 2017-02-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. multiple foods items at salad prep cooler out of temperature control. see chart. pic advised likely due to use during lunch. black beans in drawer in center compartment at 57f. cooler w |
| 2017-02-09 |
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 2-301.14 wash hands after activities that contaminate them. -p. one ma |
| 2016-11-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. chlorine in dish machine testing at 0ppm. repeat. chef brandon newby corrected by priming. general comment:4-602.11 clean the equipment and utensils used with tcs food |
| 2016-11-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee beverage stored frozen co-mingled in reach in freezer and beverage at lower shelf co- mingled with facility items. cdi- pic corrected. (0 |
| 2016-11-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee working to expedite foods with a hanging beard; no beard guard on. pic was advised of requirement. two male em |
| 2016-11-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. two large containers of beans and corn stored on the floor of the walk in cooler. cdi- pic corrected storage. |
| 2016-11-14 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. one large container of flour and one small container of powdered sugar not labeled as required. cdi- pic had both labeled. (0pts) |
| 2016-08-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold like build up on upper portion of ice shield in large dish machine in the back prep area. cleaning is needed. 4-501.114 maintain sanitizer at correct |
| 2016-08-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. one small half pan of cooked chicken in warmer not under temperature control. cdi- employee removed and reheated. see chart for temperature. (0pts) |
| 2016-08-29 |
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. more than five pans tightly covered and alternate stacked one on the other during |
| 2016-08-29 |
45 |
4-501.11 maintain equipment in good repair. gasket at walk in cooler torn/ damaged. repair. (0pts) |
| 2016-08-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris/ dust on fan shields in prep area. dried debris on lower shelving. cleaning is needed. (0.5pts) repeat |
| 2016-08-29 |
43 |
4-502.13 single-use and single-service articles may not be reused. metal and to go single service items in back prep areas not protected during storage. invert/ protect single service items to prevent possible contamination. (0pts) |
| 2016-05-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee beverage stored on expedite table as employees work to expedite food order. cdi- employee removed beverage. |
| 2016-05-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some dried debris on bottom shelving at storage/ prep area. cleaning is needed. |
| 2016-05-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. four metal pans stacked together tightly while wet. allow pans and utensils to completely air dry prior to stacking them together. |
| 2016-05-27 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. one container of coarse salt and one container of salt and pepper mix not labeled. all other items labeled. pic had both labeled. |
| 2016-05-27 |
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 containers of slaw and sliced cheese in reach in cooler tightly covered and stacked |
| 2016-05-27 |
20 |
•3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p food items on the top of the salad prep cooler not under temperature control. pic matthew berry advised that items were there at lunch service. cdi- items removed/ rotated out. prep coo |
| 2016-03-23 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p.m facility 3 comp sink set up for utensil washing, employee actively washing utensils, but using center rinse compartment for pre-wash, food debris and oi |
| 2016-03-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. shredded pork and pork quarters not under temperature control in warmer at hot hold station on the line. cdi- all removed and reheated to 167f. |
| 2016-03-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. one employee beverage stored on lower shelf with lid, area for insertion of straw opened. cdi- manger robert cregan corrected storage. all other beverages stored correc |
| 2016-03-23 |
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 . one container of shredded cheese tightly covered during cooling process, one pan |
| 2016-03-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried food debris on exterior of bins and lower areas of prep tables and storage areas. water condensing in under counter cooler. cleaning is needed. |
| 2016-03-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service articles at multiple locations in facility not protected during storage. cdi- pic and head chef had all corrected. |
| 2016-03-23 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. door on shared dumpster open |
| 2016-03-23 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. multiple dry seasonings and oils at prep and cook stations not labeled. cdi- pic had all labeled immediately. |
| 2015-12-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed large pork shoulders under plastic cover on speed rack in walkin with he |
| 2015-12-29 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed 4 pork shoulders at 48-50f from last evening in the walking cooling on a speek rack under a condensate heavy plastic cover. |
| 2015-12-29 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed pans of cooked quartered chicken slowly reheating in hot box as there is minimal and inadequate oven space for the volume of food produced, unable |
| 2015-12-29 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed salmon is smoked in a 200f oven for a few mins, cooled and stored cold before cooking to order and allowed under cons |
| 2015-12-29 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed worker touch hat with in use gloved hand and continue touching rte foods. cdi- instruction, gloves removed, hands washed, and reglove. |
| 2015-12-29 |
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 invoice or packaging to link the salmon in house to the letter of guarantee from marine harvest... rvr |
| 2015-12-29 |
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.-pobserved worker touch cut cooked brisket with back of bare hand. observed working mixing mac n cheese with gloved han |
| 2015-12-29 |
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.-pobserved faucets turned off with clean hands no barriers, cdi instruction and rewash. |
| 2015-09-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled dicer stored as clean. cdi - taken to dish pit to be cleaned. 4-501.114 maintain sanitizer at correct concentrations. -p. observed dish machin |
| 2015-09-04 |
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 3 bags of creamed corn in walk in cooler from yesterday. corn still measured 49f-52f after more than 6 hours cooling. cdi - |
| 2015-09-04 |
27 |
3-502.12 obtain health dept approval for the haccp plan required for on site reduced oxygen packaging. -p/pf observed bagged creamed corn and collard greens in walk in cooler. pic shared cook-chill procedure and is currently working with srehs c hamilton |
| 2015-09-04 |
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 few pans of cooked pork which had been properly cooked and cooler yester |
| 2015-09-04 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket at front walk in cooler, back two door upright cooler. |
| 2015-09-04 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lids both missing. 5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed no drain plug in place. |
| 2015-09-04 |
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. observed chipped tiles on curb of can wash. |
| 2015-09-04 |
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 unlabeled working containers of salt pepper mix, salmon rub, pork rub, water, oil. |
| 2015-04-09 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c; keep non-food contact surfaces clean; observed inside surfaces of beer cooler collecting large amounts of puddled beer in need of cleaning. |
| 2015-04-09 |
42 |
4-901.11 equipment and utensils, air-drying required - c; properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2015-04-09 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p; properly store raw meats to prevent contamination; observed raw shell eggs stored above sour cream in walk-in cooler; cdi eggs moved to approved location. |
| 2015-01-22 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c; properly store single service items; observed single service items stored underneath hand wash station catching water from employees hands. |
| 2015-01-22 |
31 |
3-501.15 cooling methods - pf; properly cool phf products; observed cut tomatoes cooling inside prep cooler measuring 51 degrees f; observed large container of queso cooling inside walk-in cooler measurig 78 degrees f; cdi items placed into shallow pans |
| 2015-01-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p; properly cold hold phf products; observed walk-in prep cooler not functioning properly measuring 48 degrees f; cdi all phf products m |
| 2015-01-22 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p; properly hot hold phf products; observed brisket, chicken wings inside hot hold unit measuring 125-130 degrees f; cdi all items reheated and p |
| 2014-10-29 |
4 |
2-401.11 eating, drinking, or using tobacco - c; properly store employee drinks; observed employee drinks stored on prep tables in kitchen area. |
| 2014-10-29 |
42 |
4-901.11 equipment and utensils, air-drying required - c; properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2014-10-29 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinse and sanitize food contact surfaces; observed numerous containers stored clean with food debris stuck to surfaces; containers pulled and placed |
| 2014-10-29 |
47 |
(general comment)4-602.13 nonfood contact surfaces - c; keep equipment clean; observed cooking equipment in need of general cleaning. |
| 2014-09-04 |
47 |
(general comment) 4-602.13 nonfood contact surfaces; keep non-food contact surfaces clean; observed beer coolers collecting puddled water in bottoms in need cleaning. |
| 2014-09-04 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; properly wash, rinse aned sanitize food contact surfaces; observed plates stored clean with food debris stuck to surfaces; cdi plates pulled and placed into dirty dish |
| 2014-09-04 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation; properly store raw meats according to final cooking temperature; observed ground beef stored above raw pork loin. cdi raw meats properly stored. |
| 2014-06-03 |
45 |
4-501.12 keep cutting surfaces in good repair; observed gouged/ stained cutting boards in use in kitchen area in need of resurfacing.4-201.11 keep equipment in good repair; observed chipped / broken plastic lids and containers in kitchen area in need of r |
| 2014-06-03 |
42 |
4-901.11 properly air dry; observed containers stacked wet in kitchen area. |
| 2014-06-03 |
14 |
4-601.11 (a) properly wash, rinse and sanitize food contact surfaces; observed containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2014-03-13 |
42 |
4-901.11 equipment and utensils, air-drying required; properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2014-03-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; properly wash, rinse and sanitize food contact surfaces; observed numerous containers stored clean with food debris stuck to surfaces; containers pulled and placed into |
| 2013-10-17 |
38 |
(general comment)2-303.11 prohibition-jewelry; observed employees wearing braclets,watches and bands on hands in need of removal.2-402.11 effectiveness-hair restraints; observed empoyees preparing food with no hair restraints. |
| 2013-10-17 |
6 |
properly wash hands; observed employees wash hands to quickly and turning faucet handles off with bare hands; observed employees / servers touching their faces and then running food orders touching plates and dishware. all employees properly washed their |
| 2013-10-17 |
14 |
properly sanitize food contact surfaces; observed dish machine not properly sanitizing during rinse cycle; sanitizer container was empty in need of replacing; container switched out, primed and proper sanitizing occurred during inspection. |
| 2013-10-17 |
54 |
(general comment) properly shield light bulbs; observed 2x4 light fixture missing shield in kitchen area. |
| 2013-10-17 |
42 |
(general comment) properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2013-08-08 |
45 |
keep equipment in good repair; observed busted strainers and melted plastic containers. |
| 2013-08-08 |
42 |
properly air dry; observed numerous customer drinking glasses stacked wet; observed metal containers stacked wet in kitchen area. |
| 2013-08-08 |
14 |
properly wash, rinse and sanitize; observed containers and plates stored clean with food debris stuck to surfaces; containers and plates pulled and placed into dirty dish pit. |
| 2013-05-20 |
45 |
keep equipment in good repair; observed gouged/stained cutting board in use in kitchen area in need of resurfacing; observed busted metal fryer baskets in kitchen area in need of replacing. |
| 2013-05-20 |
42 |
properly store clean utensils; observed clean utensils stored in dirty large containers collecting debris in bottoms in need of cleaning. |
| 2013-05-20 |
14 |
properly wash; rinse and sanitize; observed lids; containers stored clean with food debris stuck to surfaces. lids and containers pulled and placed into dirty dish pit. |
| 2013-02-18 |
8 |
provide hand washing signs at all employee hand sinks; observed all three hand washing sinks missing hand signs. |
| 2013-02-18 |
47 |
(general comment) keep non-food contact surfaces clean; observed surfaces of cooking equipment collecting debris in need of cleaning (underneath fryers). |
| 2013-02-18 |
42 |
properlt store clean utensils and equipment; observed plastic and metal lids stored clean inside dirty bus tubs in kitchen area. |
| 2013-02-18 |
23 |
provide consumer advisory for undercooked food items on menu; observed advisory needed for undercooked salmon offered on menu; cdi by education in place by next inspection. |
| 2012-11-26 |
45 |
keep food and non-food contact surfaces in good repair; observed melted/damaged plastic containers in kitchen area in need of replacing; observed gouged/stained cutting boards in use in kitchen area in need of resurfacing/replacing. |
| 2012-11-26 |
17 |
3-403.11 except as specified under ¶¶ (b) and (c) and in ¶ (e) of this section; potentially hazardous food (time/temperature control for safety food) that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the food reac |
| 2012-11-26 |
46 |
obtain chlorine sanitizer test strips for testing dish machine. observed no chlorine test strips available. |
| 2012-11-26 |
14 |
4-601.11 properly wash rinse and sanitize; observed meat slicer stored clean underneath prep table having old stuck on food debris in need of proper cleaning and sanitizing; observed plastic containers stored clean with food debris on surfaces; containers |