| Violation Date |
Code |
Description |
| 2018-12-07 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee jacket hanging on cabinet door in bar touchi |
| 2018-12-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris and residue on shelves throughout facility and inside coolers. detailed cleaning needed and cleaning frequency increased. repeat viol |
| 2018-12-07 |
45 |
4-501.11 maintain equipment in good repair. observed one of the main prep coolers leaking in the bottom of cooler. repair is needed on this unit. the spray nozzle on the dirty side of the ware washing machine is broken and coming lose from its attachme |
| 2018-12-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee working with food with no hair restraint. ensure all employees wear hair restraint while working with f |
| 2018-12-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored in containers without a lid in the bottom of one of the main prep coolers. the prep cooler is leaking and has water |
| 2018-12-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes, lettuce, roast beef, and chicken all holding above 45f in main prep top coolers. all products above 45f were overstacked. do not overstack tcs foods when in prep co |
| 2018-12-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed baked potatoes hot holding in hot drawer ranging from 119f - 121f. baked potatoes must be held at 135f or above. facility uses time for garlic oil (they did not have garlic |
| 2018-12-07 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness, p. observed low temperature chemical sanitizer dish machine reading 0 ppm. dish machine company contacted during inspection. compa |
| 2018-03-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed open package of hot dogs being stored in raw tall boy reach in unit below raw steaks. cdi product was discarded due to possible contamination and date marking. |
| 2018-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter, tomato aioli, pepper jack, cheddar and american cheese cold holding above 45 degrees. cdi all product was discarded.**cold holding goes to 41 degrees as of 1/1/19.** |
| 2018-03-29 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2018-03-29 |
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 debris on ceiling and dust/food debris on sides |
| 2018-03-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on shelving, sides of equipment, in reach in units, gasket etc. make sure to increase cleaning frequency. repeat |
| 2018-03-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing rubber bracelets while preparing food. make sure food employees remove all jewelry other than a plain wedding |
| 2017-12-19 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed garlic butter that is on ti |
| 2017-12-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer, can opener, a few utensils and knives with food debris on them. cdi items returned to ware washing. |
| 2017-12-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor in the freezer; product was delivered yesterday. make sure to keep at least 6 inches off the floor. |
| 2017-12-19 |
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 top plates of soda machine and ice chute. observed slight debris on shelving of reach in units, walk in cooler, side of equipment etc. m |
| 2017-12-19 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed old fryer at waste receptacle. make sure to remove unnecessary items in a timely manner. |
| 2017-12-19 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c ware washing equipment/parts such as basins, spray arms, base boards etc shall be cleaned prior to use, every 24 hours or as often as accumulation occurs. observed build-up inside of ware washing mach |
| 2017-08-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone, keys, and wallets being stored on shelving with food ingredients. make sure to store in a designated area. |
| 2017-08-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on food preparation counters. make sure to store in sanitizer solution of required concentrations for sanitizer used. |
| 2017-08-24 |
37 |
3-303.11 ice used as exterior coolant, prohibited as ingredient - p after ice is used as a medium for cooling either surfaces of food, packaged food, containers of equipment; ice may not be used as food. pf. observed at bar containers of fruit being plac |
| 2017-08-24 |
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 garlic butter and lettuce still cooling being placed in flip top units; re |
| 2017-08-24 |
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 dill tomatoes date marked for 8/16. observed pasta date marked for 8/12. cdi tomatoes discarded |
| 2017-08-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter cold holding on counter above 45 degrees. cdi butter discard; placed on time for future. will provide tphc. |
| 2017-08-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee uncovered cup and wear bottle on cutting board. cdi drinks moved. |
| 2017-05-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing a watch. make sure food employees involved in food preparation only wear jewerly such as plain wedding band to |
| 2017-05-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed minor food debris on equipment/utensils deemed as clean. cdi items taken to ware washing. repeat4-501.114 maintain sanitizer at correct concentrations |
| 2017-05-23 |
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 milk at drink station without a date mark. observed pan of portion chicken without a date mark. cdi items allowed to be back dated |
| 2017-05-23 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach in unit near flip top. make sure to keep in good repair. repeat **has gaskets will change out, no points deducted but next inspection will deduct if not fixed.** |
| 2017-05-23 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce being stored over ready to eat foods. cdi spoke to pic regarding rearranging shelves. will rearrange storage to meet compliance. |
| 2017-05-23 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. make sure to keep closed. |
| 2017-05-23 |
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 splatter on walls and ceilling. repeat. food est |
| 2017-05-23 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c warewashing equipment shall be cleaned prior to use, every 24 hours or anytime accumulation occurs. observed clean side of drain boards storing clean racks of equipment/utensils with food debris. make |
| 2017-02-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed equipment and plates deemed as clean with food debris on it. cdi all items returned to ware washing.4-501.114 maintain sanitizer at correct concentrat |
| 2017-02-17 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed strawberries that were washed being placed back into original container. make sure to transfer into a different container to prevent contaimation. |
| 2017-02-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing watches. make sure employees only wear a plain wedding ring to facilitate cleaning.2-402.11 use head covering |
| 2017-02-17 |
45 |
4-501.11 maintain equipment in good repair. observed loose gasket in flip top unit by microwaves. make sure to keep equipment in good repair. |
| 2017-02-17 |
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 squeeze bottles of aqeous solutions not labeled. make sure to label all working containers of food ingredients. |
| 2017-02-17 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed christmas tree and minor debris at trash receptacle area. make sure to remove unnecesary litter. |
| 2017-02-17 |
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 splatter on walls and ceiling. increase cleaning |
| 2017-02-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone being stored on counter in kitchen. make sure to have a designated area for employee belongings to prevent contaminat |
| 2017-02-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris throughout kitchen on nonfood contact surfaces such as cooler doors, gaskets, shelving etc. make sure in to increase cleaning frequency. |
| 2016-09-22 |
53 |
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. - repeat -walls: observed some walls with area of splas |
| 2016-09-22 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p - observed hose connected to bibb with water on with some leaking. to maintain water on under continuous pressure a back |
| 2016-09-22 |
47 |
47 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - cleaning needed on air dry storage shelving for dust build up, under prep tables, over head shelving, and exterior of equipment. |
| 2016-09-22 |
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 - 0 pts - observed tomatoes and lettuce tightly covered in several areas. ensure th |
| 2016-09-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cheeses (47-54f), lettuce (48f), tomatoes (50f), and chicken (51f) out of temperature compliance on the line. due to high temperatures in kitchen over filling can be causing t |
| 2016-09-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf -0 pts - slicer observed soiled. ensure that slicer is being properly cleaned and sanitized at all times. cdi - cleaned. |
| 2016-05-23 |
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 - eggs (5/14), mushrooms (5/13), and slaw (5/16) remained in establishment past the required time. cdi- i |
| 2016-05-23 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - observed employee closing hand sink handles with clean hands. ensure the use of paper towels. cdi- corrected through education.2-301.12. follow the cleaning procedure to adequately wash your |
| 2016-05-23 |
40 |
3-302.15 wash fruits and vegetables prior to use. - repeat - remove stickers from avocados before washing and cutting. |
| 2016-05-23 |
53 |
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. - repeat -walls: observed some portion of walls with mo |
| 2016-05-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - cleaning needed on dry storage shelving for dust build up and gaskets for food debris. |
| 2016-05-23 |
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. - 0pts - observed container with no handle stored in product. discontinue. |
| 2016-03-07 |
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. - repeat - walls: observed some portion of walls with mol |
| 2016-03-07 |
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 in dry storage and under prep table shelving. |
| 2016-03-07 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - walk in cooler shelving is rusting. |
| 2016-03-07 |
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. - ice scoop stored in soiled container. ensure that container is being washed, |
| 2016-03-07 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0 pts - remove stickers from avocados before washing and cutting. |
| 2016-03-07 |
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 -ham not labeled. items on the make top unit (pico, slaw, tomatoes, etc. ) are not being labeled. all phf product on the line that has not/ |
| 2016-03-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - garlic butter (71f), roast beef (51f), and chicken (48f) were out of compliance. discontinue over filling product online. cdi- butter placed on time other products were placed |
| 2016-03-07 |
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 - repeat - cheese dip from 3/6 read 57f. cdi- product discarded. a new method of cooling down the cheese dip shall be implemented du |
| 2016-03-07 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - 0 pts - pic does not have cfpm certification. pic demonstrated pic duties. |
| 2015-12-11 |
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 - cheese dip was not properly cooled down and was stored in a 5 g container. ensur |
| 2015-12-11 |
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. - cheese dip prepared 12/10 read 53f in the center of the product (5 gal. container). cdi- pic voluntarily discarded product. |
| 2015-12-11 |
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 - goat cheese on salad bar was not properly labeled with date. cdi- pic dated product properly.3-501.18 discard the food requiring date labe |
| 2015-12-11 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf - 0 pts - observed household rop equipment. cdi- equipment was removed from the establishment. pic states that the equipment isn't used. did not observed any p |
| 2015-12-11 |
36 |
6-202.15 outer openings, protected - c / 6-202.16 exterior walls and roofs, protective barrier - c - 0 pts - brisket is being prepared in outdoor smoker that is not fully shielded from all pest. food shall not be prepared outside of the establishment. if |
| 2015-12-11 |
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. ceiling: observed dust build up on ceiling of main kitche |
| 2015-12-11 |
45 |
4-502.11(a) maintain utensils in good repair. - cutting board on cook line needs to be replaced or replaned4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. - observed rice cooker |
| 2015-12-11 |
50 |
5-402.13 maintain sanitary sewage system.-p - a prep sink used for hand washing in outdoor area is plumbed to hot and cold water but does not have a proper disposal system. currently water is being disposed of in a bucket. discontinue use of hand sink. cd |
| 2015-12-11 |
37 |
3-305.14 food preparation - c - brisket is being prepared in outdoor smoker that is not fully shielded from all environmental sources. food shall not be prepared outside of the establishment. if permit holder wishes to continue the use of the smoker it sh |
| 2015-09-24 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf - hand sanitizer being used as soap in bar area. soap dispender upstairs not in good working condition. used soap from other hand sink. cdi- soap placed in bar area. 6-301.14 post a handwash sig |
| 2015-09-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - all food stored in make top unit read 50f. cdi- product moved to walk in cooler for rapid cooling. pic states cooler was in good working condition in am. air temperature of 51f. make t |
| 2015-09-24 |
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 - 0 pts - pan of noodles stored in deep container tightly wrapped. cdi- items plac |
| 2015-09-24 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - continue to monitor shelving for rust/oxidation. // make top unit read 51f. unit repaired during inspection. 4-502.11(a) maintain utensils in good repair. - cutting boards have deep cuts and stains. re |
| 2015-09-24 |
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 - cole slaw, brisket. pimento cheese, and other product were not properly dated. all potentially hazardous, ready to eat foods shall be date |
| 2015-09-24 |
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. - repeat -floor: cleaning needed in water heater room. ass |
| 2015-09-24 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - 0 pts - lights in kitchen are missing end caps in light shield. // replace light bulb at beverage station. |
| 2015-09-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - shelving above reach in freezer and next to ice machine have dust build up. clean as often as necessary. |
| 2015-06-23 |
34 |
4-502.11(b) provide accurately calibrated thermometers. -pf - thermometer not working during inspection. verification required |
| 2015-06-23 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - 0 pts - observed one employee close hand sink handles with clean hands. to avoid recontamination use a barrier such as a paper towel to close hand sink handles. cdi- employee corrected. |
| 2015-06-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - 0 pts - burger stored over steak. cdi- item moved to lower shelving. |
| 2015-06-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - repeat - observed dicer visibly soiled. cdi- item properly cleaned. 4-501.114 maintain sanitizer at correct concentrations. -p - chlorine sanitizer at dish m |
| 2015-06-23 |
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 - garlic butter (6/9), pasta (6/15), turkey (6/14), rice (6/15) and bean burgers (6/15) were not discard |
| 2015-06-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - 0 pts - observed a live cockroach and one dead. observed several nats in bar area and flies throughout. increase pest control. |
| 2015-06-23 |
49 |
5-205.15 maintain a plumbing system in good repair. - 0 pts - observed a leaky faucet in the bar and a leaky line under the scrap sink of the dish machine. repair. |
| 2015-06-23 |
45 |
4-501.11 maintain equipment in good repair.- 0 pts - observed some shelving in walk in coolers and dry storage beginning to rust/oxidize. assess./ discontinue using towels to stop flow of water in 3 compartment sink. |
| 2015-06-23 |
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 in the two door freezer and exterior of equipment and utensils. |
| 2015-06-23 |
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. - repeat - floor: cleaning needed in the bar area under ha |
| 2015-06-23 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - 0 pts - lights in kitchen are missing end caps in light shield. |
| 2015-06-23 |
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 - observed ice bags stored on the floor in freezer. |
| 2015-03-09 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - 0 pts - establishment is cooking prime rib to 125f, cooling it, and then reheating to 165f+. the process will be discontinued. |
| 2015-03-09 |
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 - observed dish washer work with soiled and clean utensils without prope |
| 2015-03-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - two stacks of plates not used were visibly soiled. cdi- pic rewashed dishes. recommend to wrap dishes to prevent build up. 4-602.11 clean the equipment and u |
| 2015-03-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - wiping cloths are stored in soapy water. wiping cloths shall be stored in chemical sanitizer in between use. |
| 2015-03-09 |
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 server touch chips when placing on plate. cdi- chips were discarded. |
| 2015-03-09 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. -.0 pts - lids of dumpster observed open. |
| 2015-03-09 |
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. - 0 pts - floor: cleaning needed in the bar area under ha |
| 2015-03-09 |
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 the shelving near ice machine. |
| 2014-10-20 |
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 air vent in the dishwashing area in need of |
| 2014-10-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed unprotected single-service article stored on a dry goods rack. |
| 2014-10-20 |
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 an expired gallon of milk in the bar's reach in refrigerator. cdi - milk discarded. |
| 2014-10-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce on the prep cooler (upper) with temps above 45f. cdi - this prep unit is across from the oven and grill (very warm). cdi - ice bags were placed on top of pan of lettu |
| 2014-10-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chemical sanitizer testing 0 ppm at dish machine. chemical sanitizer bucket was empty/too low. cdi - pic loaded a new sanitizer bucket onto dish machine. sanitizer was within concentrat |
| 2014-10-20 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed a food employee wash his hands without using hand soap. employee did not realize soap dispenser was not properly working and not dispensing soap. soap. cdi- pic refilled |
| 2014-06-23 |
1 |
2-102.12 a food protection manager certified thru an ansi -accredited program shall be present during food preparation and service. pic did not have his ansi documentation present during inspection. |
| 2014-06-23 |
4 |
2-401.11an employee's drink shall be stored to prevent contamination. observed an employee beverage cup stored on top of dish washing machine and employee beverage in reachin cooler. cdi - beverage cups were discarded. |
| 2014-06-23 |
14 |
4-501.114 manual and mechanical ware washing equipment, chemical sanitizer shall be held at the appropriate concentration. observed a bottle of sanitizer (at bar area) testing too low in strength. cdi- fresh bottle of sanitizer solution made.4-601.11 eq |
| 2014-06-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. cold held foods shall be 45f or less. observed cooked onions and lettuce on top of prep unit at 50f. staff rotated out. do not fill over c |
| 2014-06-23 |
6 |
2-301.14 employees shall clean their hands and exposed portions of their arms before enraging in food preparation and before donning gloves for working with foods. cdi employee was instructed to clean his hands before donning gloves. |
| 2014-06-23 |
23 |
3-603.11 animal foods such as beef, eggs, fish, lamb pork or poultry that are raw, undercooked, or not otherwise processed to eliminate pathogens must have a consumer advisory noted on the menu. observed grilled salmon (that can be requested undercooked |
| 2014-06-23 |
34 |
4-502.11 food thermometers shall be in a state of good repair and calibration. observed non functioning food thermometer and no others on site. obtain a thin probe, metal stem thermometer. vr within 10 days. |
| 2014-06-23 |
53 |
6-501.12 premises shall be cleaned as often as necessary to keep them clean. observed several areas in need of cleaning: sidewall in bar area (sticky residue), remove and replace moldy caulk on baseboard near dish machine.6-201.11 floors, walls and ceil |
| 2014-06-23 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food) shall be disposed once expired. observed an expired container of queso in walk in. cdi item was discarded. |
| 2013-12-31 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. maintain clean to sight and touch. observed buildup inside ice machine. observed soiled dicer stored as clean. cdi - all cleaned during inspeciton. |
| 2013-12-31 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. observed new menus had extra asterisk (next to salmon). vr - will return 1-8 to ensure correction. |
| 2013-12-31 |
41 |
3-304.12 in-use utensils, between-use storage - c. observed water in bottom of ice scoop holder. cdi - emptied and cleaned, sanitized. |
| 2013-12-31 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed line cooler not holding foods at or below 45f. see temp chart. pic discovered that cooler breaker had shut off cooler sometim |
| 2013-12-31 |
54 |
6-202.11 light bulbs, protective shielding - c. observed no shield on lights above fry station. |
| 2013-12-31 |
53 |
6-501.12 cleaning, frequency and restrictions - c. better cleaning needed behind and under equipment. also clean all dust off walls and pipes in breading area of fry station. |
| 2013-01-31 |
2 |
the facility must have an employee health/illness policy which meets the rules and inform their employees of their responsibilities under this policy. the two kitchen staff and the manager on duty were not aware of any employee health policy. the pic di |
| 2013-01-31 |
53 |
clean the bar under and around equipment. |
| 2013-01-31 |
39 |
store wet wiping cloths in sanitizer and sanitizer buckets off the floor. |
| 2013-01-31 |
23 |
consumer advisory for raw or undercooked foods; including a reminder and disclosure; must be provided in compliance with 3-603.11. provide a consumer advisory on the menu for beef steaks cooked to order or documentation that the meat is whole muscle inta |
| 2013-01-31 |
21 |
ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 days at 41f or below and 4 days between 41-45f. observed cut lettuce; an open container of brats; and an op |
| 2013-01-31 |
13 |
to protect against cross contamination; raw animal food shall be separated from other types of raw animal food and ready to eat food during storage; preparation; holding and display. store cooked product above any raw product. observed cooked ground bee |
| 2013-01-31 |
4 |
store employee drinks covered and to prevent any possible contamination. observed an employee drink uncovered and sitting on the work surface of the wait station in the hallway. cdi. |
| 2013-01-31 |
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. person in charge during the inspection does not have certification. two point deduction |