| Violation Date |
Code |
Description |
| 2018-11-28 |
53 |
-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed dust build-up on ceilings. observed food residue o |
| 2018-11-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.cleaning needed on line coolers, salad coolers, upright cooler doors and gaskets.observed food debris build-up in microwave oven.observed dust and grease buil |
| 2018-11-28 |
45 |
4-501.11 maintain equipment in good repair.observed broken cooler door gaskets on upright and prep coolers.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow acce |
| 2018-11-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed boxes of single service items stored on the floor in dry storage room. |
| 2018-11-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wiping cloths stored in red buckets < 100ppm qac. |
| 2018-11-28 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved food items in walk-in without date marking.cdi by date marking where pic knew date prepared.3-501.18 discard the food requiring date |
| 2018-11-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed build-up inside ice machine. repeat violation4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserv |
| 2018-09-18 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -pobserved dried food debris on meat slicer, can opener, and inside of microwave oven.cdi by wash, rinse, and sanitize. |
| 2018-09-18 |
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/pfobserved butter stored at grill marke |
| 2018-09-18 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. obsevred pic preparing food at grill without wearing a hair restraint.2-303.11 remove jewelry on hands and arms while prepa |
| 2018-09-18 |
53 |
-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed dust build-up on ceilings. observed food residue o |
| 2018-09-18 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed broken light shield on cook line above flip top prep coolers.6-303.11 intensity-lighting - observed light |
| 2018-09-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.cleaning needed on line coolers doors and gaskets.observed food debris build-up in microwave oven.observed dust and grease build-up on storage shelves and dry |
| 2018-05-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed fruit flies in back kitchen area and in warewashing area. |
| 2018-05-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shell eggs stored above lettuce in walk-in cooler.cdi storage order rearranged. |
| 2018-05-07 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved disinfectant cleaner stored on line counter top over single service cup lids.cdi moved to chem storage area. |
| 2018-05-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pfobserved chicken breast cooling in deep container in line prep cooler.cdi moved to s |
| 2018-05-07 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed boxes of single service items stored on the floor. |
| 2018-05-07 |
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 containers of seasoning on line. |
| 2018-05-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.cleaning needed on line coolers doors and gaskets.observed food debris build-up in microwave oven.observed dust build-up on storage shelves. |
| 2018-05-07 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed dust build-up on ceilings. observed food residue |
| 2018-05-07 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed broken light shields on cook line above prep coolers. |
| 2018-05-07 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in freezer door coming off hinges. observed damaged gasket on upright tron cooler. observed damaged gasket on reach-in cooler. |
| 2018-01-05 |
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/pfobserved butter on tphc procedure wit |
| 2018-01-05 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed dust build-up on ceilings.observed build-up on wa |
| 2018-01-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.cleaning needed on line coolers doors and gaskets. |
| 2018-01-05 |
46 |
4-603.13 loading of soiled items, warewashing machines - observed dirty utensils stored on clean side drainboard. |
| 2018-01-05 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in freezer door coming off hinges. observed damaged gasket on upright tron cooler. |
| 2018-01-05 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single service clam shell containers stored on floor. |
| 2018-01-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved dish machine operating at 0ppm chlorine sanitizer. cdi by priming line and retest at 100ppm. |
| 2017-12-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies in warewashing room. |
| 2017-12-18 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved several tcs ready-to-eat foods stored in walk-in cooler, upright cooler, line coolers without date marks including but not limited t |
| 2017-12-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved butter being held off of temperature control on cook line. pic will implement tphc procedures for butter to hold off of temperature control for up to 4 hours. cdi by time marking |
| 2017-12-18 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -pobserved broccoli soup being reheated in steam table. pic stated that they began reheating at 8:00am. observed at 10:30am soup was 120f. cdi by discard by pic. |
| 2017-12-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed boxes of food stored on the floor in walk-in cooler. |
| 2017-12-18 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved handsink in warewashing area without hand towels. cdi added hand towels. |
| 2017-12-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverage stored on cutting surface of prep cooler. cdi by moving to below table.improvement noted from previous inspection. |
| 2017-12-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shell eggs stored with ready-to-eat foods (blue cheese, sliced avacado, deli meat)cdi by discard by pic. |
| 2017-12-18 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic and cook preparing food without hair restraints. |
| 2017-12-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved heavy dried food debris build-up in microwave oven. observed cutting boards, plastic containers, utensils, can opener containing dried food debris and |
| 2017-12-18 |
45 |
4-502.11(a) maintain utensils in good repair. observed chipped cracked plastic containers.4-501.11 maintain equipment in good repair. observed walk-in freezer door coming off hinges. observed damaged gasket on upright tron cooler. |
| 2017-12-18 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfobserved qac test strips to be water damaged. verification required within 10 days. |
| 2017-12-18 |
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, residue on most all equipment in the kitchen. thorough cleaning of equipment needed throughout kitchen.(meat slicer, line cooler gaskets |
| 2017-12-18 |
49 |
5-205.15 maintain a plumbing system in good repair.observed water leak at handsink in back room next to walk-in coolers. |
| 2017-12-18 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed boxes of single service items stored on the floor in dry storage room. |
| 2017-12-18 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed dumpster doors open. obserevd recycling containers open.5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug disc |
| 2017-12-18 |
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 soap dispenser covered with food residue.observed |
| 2017-12-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed employees cell phone stored on cutting board. |
| 2017-09-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages uncovered and stored on food prep surfaces. cdi by discard. |
| 2017-09-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed heavy build-up on ice machine deflector.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed |
| 2017-09-12 |
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. -pobserved cooked chicken breast in container on line at 78f. pic stated that chicken was prepared in the morning time around 10am. obse |
| 2017-09-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed turkey, ham, corned beef, canadian bacon stored in flip-top prep cooler on line in overfilled containers. food stored over the top of the container > 45f.cdi by voluntary disca |
| 2017-09-12 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic preparing food at grill without hair restraint. repeat violation |
| 2017-09-12 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed qac test strips to be water damaged and expired. pic will obtain new test strips within 10 days. verification required. |
| 2017-09-12 |
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 build-up inside upright glass door cooler and on line prep coolers. observed heavy build-up inside microwave on line. |
| 2017-09-12 |
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.observed food debris and trash on the floor in kitchen. im |
| 2017-09-12 |
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 build-up inside dipper well holding ice cream scoop. |
| 2017-06-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food build up on slicer and bowls stored as clean. cdi-taken to be re-washed. repeat observed heavy build up on ice machine deflector. |
| 2017-06-28 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee handle cell phone and come in kitchen from dining room without washing hands and began to don gloves. cdi-employee stopped and directed to handsink. |
| 2017-06-28 |
8 |
ells 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bar handsink being used as a dump sink. cdi-through education. |
| 2017-06-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. |
| 2017-06-28 |
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 place lemon slice on drink with bare hands. cdi-discarded and educated to use tongs. |
| 2017-06-28 |
45 |
4-501.11 maintain equipment in good repair. repair door to walk in freezer. |
| 2017-06-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust and food debris build-up on shelves, racks, inside cooling units, and soda fountain. repeat violation. |
| 2017-06-28 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed dust build-up on cook line computer screens and ca |
| 2017-06-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two employees preparing food without a hair restraint.repeat |
| 2017-03-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food build up on slicer and bowls stored as clean. observed stickers still left on stacked pans stored as clean. cdi-taken to be re-washed. repeat vio |
| 2017-03-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced meat overstacked in prep unit and above 45f. cdi-excess product removed. repeat violation |
| 2017-03-27 |
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 sliced deli meat with date sticker but not labeled with date. observed items in walk in cooler such as slaw, pico, cooked and coole |
| 2017-03-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two employees preparing food without a hair restraint. |
| 2017-03-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed incorrectly labeled chemical bottles. cdi-taken out of service. |
| 2017-03-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counters/cutting boards throughout. |
| 2017-03-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust and food debris build-up on shelves, racks, inside cooling units, and soda fountain. repeat violation |
| 2017-03-27 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed dust build-up on cook line computer screens and ca |
| 2016-12-20 |
8 |
5-203.11 handwashing sinks-numbers and capacities - pf observed handwash sink in bar area to be out of order. cdi- pic will use one of the available dump sinks as a handwash sink temporarlily. repair handwash sink. |
| 2016-12-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on shelf above cook line. cdi by moving to below work surface. |
| 2016-12-20 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed heavy build up in microwave interiors x2 and build up on can opener blade. repeat violation.4-601.11(a) equipment food contact surfaces and utens |
| 2016-12-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed corned beef and lettuce stored on cook line prep cooler > 45f. cdi by removing product from overfilled containers. do not overfill containers to maintain temperature. |
| 2016-12-20 |
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 several tcs ready-to-eat foods in refrigeration without date mark. cdi by date marking. |
| 2016-12-20 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed lids and doors open on waste containers outside.5-501.115 maintaining refuse areas and enclosures - observed refuse on the ground around outside waste |
| 2016-12-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust and food debris build-up on shelves, racks, inside cooling units, and soda fountain. repeat violation |
| 2016-12-20 |
49 |
5-205.15 maintain a plumbing system in good repair. repair plumbing at handwash sink in bar area. |
| 2016-12-20 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed dust build-up on cook line computer screens and c |
| 2016-12-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in the kitchen. pic is working with exterminator to eliminate flies. repeat violation |
| 2016-09-13 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no ambient air thermometers present in prep units in front of grill. digital thermometers on front of prep units were not operational either. repair or pr |
| 2016-09-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine was not properly sanitizing. upon arrival chemical sanitizer concentration was 0 ppm. cdi- repairman arrived to service machine. tip to sanitizer hose needed to be replaced. |
| 2016-09-13 |
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 turkey in reach in cooler with datemark of 9/5. cdi- item was voluntarily discarded. |
| 2016-09-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed facility updated to-go menu july 2016, new menu contains reminder however no disclosure for consumer advi |
| 2016-09-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed heavy fruit fly presence in dish area and dry storage. ehs observed faciiity doesn't have all monthly records on file, however facility did have records indicating last pest c |
| 2016-09-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottled of sanitizer with label that read grease. cdi- instructed pic to labeled correctly. |
| 2016-09-13 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed no hot water present at wash vat faucet of 3 compartment sink. facility has second faucet on saniti |
| 2016-09-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy build up througout kitchen inlcluding but not limited to the following; prep unit and reach in exteriors, interiors and gaskets and walk in c |
| 2016-09-13 |
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 heavy build up on walls and floors throughout fa |
| 2016-09-13 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket in low 2 door reach in freezer. |
| 2016-06-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed heavy black and pink build up throughout ice machine interior. clean. repeat. 4-602.11 clean the equipment and utensils used with tcs foods as re |
| 2016-06-21 |
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 build up on walls throughout facility including |
| 2016-06-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy black growth and food build up in prep units and freezers throughout facility. observed build up under cutting boards on prep units. clean. r |
| 2016-06-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed multiple frozen food items not covered in walk in freezer. cover food items when not in active cooing to prevent contamination. |
| 2016-06-21 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed cinnamon rolls fo |
| 2016-06-21 |
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 gallon of milk with manufacturer's expiration of june 6, 2016 in 1 door reach in cooler. cdi- |
| 2016-02-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dishes stored as clean on strorage rack above prep area with debris on outside of containers. containers were stacked so that food contact surfaces of |
| 2016-02-02 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler not maintaining 45f or below. do not place potentially hazardous foods in prep cooler until repaired. |
| 2016-02-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pasta, alfredo sauce, and pretzel dogs in prep cooler above 45f. prep cooler was not maintaining 45f or below. cdi-products voluntarily discarded or placed in reach-in cooler to |
| 2016-02-02 |
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 black build up on bottom and on walls fo can was |
| 2016-02-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dishmachine heavily soiled with debris. observed prep coolers accumulating food debris. |
| 2015-08-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cooked potatoes being cooled on 3-comp sink drainboards. potatoes were in a colander. item was moved to a prep sink. prep sink wa |
| 2015-08-03 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee grab cut ready-to-eat (rte) foods with barehands while removing overstacked lettuce in prep unit. |
| 2015-08-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce overstacked in prep unit (top). cdi-overstacked portion of lettuce was voluntarily discarded. |
| 2015-08-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth on prep counter. hold in chemical sanitizer. |
| 2015-08-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chemical dish machine to be operating at 0 ppm sanitizer concentration. pic was unable to get sanitizer to reach correct concentration. cdi- repairman was called and should arrive on site |
| 2015-08-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed all prep units and reach in units to be heavily soiled, inside and out. observed shelves under coffee maker to be heavily soiled. observed interior |
| 2015-08-03 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed a/c vent leaking heavily. no food is being stored under leak. repair. observed |
| 2015-08-03 |
45 |
4-501.11 maintain equipment in good repair. observed dishmachine to have a heavy leak. water pooling on floor around machine. observed split gasket on tron prep unit used for side items. repair. |
| 2015-02-25 |
7 |
3-301.11 preventing contamination from hands - p,pf. no bare hand contact with ready to eat foods. observed waitress touch lemons with bare hands to place onto the rim of the glass. cdi by voluntary disposal. |
| 2015-02-25 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed butter at 94f. cdi by voluntary disposal. |
| 2015-02-25 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. observed dishmachine at 0ppm. dishmachine had an empty bottle of sanitizer. cdi by replacing, rechecked at 50ppm. |
| 2015-02-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfobserved the following with no date labels stored greater than 24hrs: beef, potato salad, ranch dressing and pasta salad. cdi by voluntary dispos |
| 2015-02-25 |
53 |
6-501.12 cleaning, frequency and restrictions - cclean the dishmachine area floor drains, floor and walls. repeat6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cobserved floor in the walk in cooler and freezer near the office |
| 2015-02-25 |
47 |
4-602.13 nonfood contact surfaces - cclean all line equipment inside and out and the dishmachine. repeat |
| 2015-02-25 |
38 |
2-303.11 prohibition-jewelry - cemployees can only wear a plain wedding band. observed chef with bracelets. |
| 2014-09-18 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.cleaning efforts have improved, however still needed. clea |
| 2014-09-18 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. clean the wet cardboard and trash from the can wash on the loading dock and below the loading dock. |
| 2014-09-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. general cleaning of the equipment is needed. observed cleaning needed in the following areas: around the juice nozzles (non food contact), shelving along the |
| 2014-09-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabeled spray bottle in the bar area. cdi- by labeling.7-201.11 store toxic materials to avoid contamination. -pobserved chemical spray bottle hanging o |
| 2014-09-18 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved a single opened bag of hot dogs and pastrami not date labeled. cdi- opened within 24 hours and were date labeled while onsite. |
| 2014-09-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris left on the deli slicer and build up on a tea nozzle and kool aid nozzle. observed build up inside the microwave. also observed build up in |
| 2014-06-17 |
53 |
6-501.12 cleaning, frequency and restrictions - cclean the facility at a frequency to prevent an accumulation of dirt and debris. observed cleaning needed on the floor behind equipment, around the grill area and the walk in freezer floor. |
| 2014-06-17 |
41 |
3-304.12 in-use utensils, between-use storage - cproperly store in use utensils in a clean area. observed the ice scoop near the kitchen soda dispenser stored in a dirty metal holder. both were removed to be re-washed. |
| 2014-06-17 |
38 |
2-303.11 prohibition-jewelry - cemployees handling food are only permitted to wear a plain wedding band. observed an employee handling food with a watch on. |
| 2014-06-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pffacility is using day dots with only some items marked with a date. advised to date all day dots to prevent any confusion of items that are kept |
| 2014-06-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pall food contact equipment should be clean to the sight and touch. observed food debris left inside the vegetable slicer stored as clean. cdi by removing and placing |
| 2014-06-06 |
31 |
3-501.15 cooling methods - pfuse proper cooling methods to facilitate rapid cooling. observed prime rib, sliced deli meat and potato salad cooling with the lid tightly covering or packaged tightly in a plastic bag. observed prime rib still at 120f, deli m |
| 2014-06-06 |
26 |
7-102.11 common name-working containers - pfproperly label all working containers of chemicals. observed no legible label on a chemical spray bottle. |
| 2014-06-06 |
42 |
4-901.11 equipment and utensils, air-drying required - cproperly seperate utensils to allow for air drying. observed clear plastic food containers stacked while wet. |
| 2014-06-06 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pmaintain the dish machine so that is sanitizes at proper concentration. observed the dishmacine sanitizing at 0ppm. observed saniti |
| 2014-06-06 |
36 |
6-501.111 controlling pests - pfmaintain the facility free of pests.observed a presence of fruit flies in the dishwashing area and near the back floor drain. facility is to thoroughly clean all drains, areas with standing water and other areas noted under |
| 2014-06-06 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmaintain all cold foods at or below 45f (41f after 1/1/19). observed several items stored above 45f, including but not limited to: deli |
| 2014-06-06 |
37 |
3-305.11 food storage-preventing contamination from the premises - cstore all foods to prevent contamination. observed several opened containers of dry goods (sugar, goldfish, etc). observed a bag of french bread stored on the floor of the walk in freezer |
| 2014-06-06 |
54 |
4-202.18 ventilation hood systems, filters - cclean the grease build up on the hood system.for re-inspection call 704-336-5100. |
| 2014-06-06 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in use utensils in a clean location in between use. observed the ice cream scoopers stored in a dipper well with heavy build up. |
| 2014-06-06 |
46 |
4-501.14 warewashing equipment, cleaning frequency - cclean the dishmachine at a frequency to prevent build up or as specified by the manufacturer. observed build up inside the food catch tray and inside the sanitizer well. |
| 2014-06-06 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cthoroughly clean all equipment. observed cleaning needed in the following areas: shelving, beer walk in cooler walls, reach in units, around the prep cooler l |
| 2014-06-06 |
53 |
6-501.12 cleaning, frequency and restrictions - cclean the floors at a frequency to prevent accumulation of dirt and debris. observed food debris build up and standing water on the floor in the dish room area and behind equipment. |
| 2014-06-06 |
39 |
3-304.14 wiping cloths, use limitation - cproperly store all wiping cloths in sanitizer in between uses. observed wet wiping cloths stored on each cutting board. |
| 2013-12-10 |
4 |
2-401.11 eating, drinking, or using tobaccoproperly store all employee drinks so as not to contaminate food or utensils. observed an employee drink stored on the cutting board on the cook line (moved). |
| 2013-12-10 |
6 |
2-301.12 cleaning procedureuse a paper towel to cut off sink faucet handles to prevent re-contaminating hands. observed an employee turn off the faucets with her clean hands (cdi by education). |
| 2013-12-10 |
7 |
3-301.11 preventing contamination from handsonly use a scoop and with a handle to prevent contamination of food. observed employee scoop out ice with a cup rather than a scoop possibly contaminating the ice with bare hands. |
| 2013-12-10 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessmaintain sanitizer at the correct concentration. observed a bucket and a spray bottle measuring at 0ppm or below 200ppm. all were re-fi |
| 2013-12-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingmaintain all required items with proper date labels. observed sliced deli meats, fruit salad, in house french onion dip and beans stored without date |
| 2013-12-10 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensthe menu consumer advisory should contain a verbatim reminder that states: consuming raw or undercooked meats, poultry, seafood, shellfish, or |
| 2013-12-10 |
53 |
6-501.12 cleaning, frequency and restrictionsclean the floors at a frequency to prevent build up. observed build up on the floor inside the walk in cooler, and in the dishmachine room. observed build up in all of the floor drains. |
| 2013-12-10 |
54 |
6-305.11 designation-dressing areas and lockersensure all employee coats and personal items are stored in a designated area away from food or utensils. observed employee coats and purses stored on the prep table stored on utensils (moved). |
| 2013-12-10 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsproperly clean all equipment, including but not limited to: gaskets, shelving, inside the glass cooler, around the kool aid dispenser nozzle, etc. |
| 2013-08-08 |
4 |
2-401.11 eating, drinking, or using tobaccoproperly store all employee drinks to prevent contamination of any food, utensils or equipment. observed uncovered employee drinks stored directly next to an opened prep cooler (moved). |
| 2013-08-08 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsall food contact surfaces must be clean to the sight and touch. observed dirty spoon inside the container used to store clean spoons. observed build up on the ice machine |
| 2013-08-08 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain all potentially hazardous/tcs products at 135f or above for hot foods. observed butter (tcs product) stored next to the grill at 118f. advi |
| 2013-08-08 |
23 |
the menu consumer advisory should contain a verbatim reminder that states: consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness or consuming raw or undercooked meats, poultry, seafood, shellf |
| 2013-08-08 |
42 |
. 4-901.11 equipment and utensils, air-drying requiredproperly air dry all utensils. observed all cups stacked while wet. |
| 2013-08-08 |
51 |
6-501.18 cleaning of plumbing fixturesproperly clean all handsinks. observed dried food debris and other build up inside the back handsink near the walk in coolers. |
| 2013-08-08 |
53 |
6-501.12 cleaning, frequency and restrictionsclean the facility at a frequency to adequate enough to prevent debris build up. observed strong odor at the floor drain in the dishroom, with excessive food build up, observed soda splatter on the wall next to |
| 2013-08-08 |
40 |
3-302.15 washing fruits and vegetablesproperly wash all fruits and vegetables. observed cut and whole tomatoes inside the prep cooler for service with visible build up on the outsides of the tomatoes (all were voluntarily discarded). |
| 2013-03-22 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. observed odor from floor drain in the dish room and drain partially clogged; dust on ceiling around vents above cook line; soda splatter on the wall next to drink machine; deb |
| 2013-03-22 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed detailed cleaning needed on: microwave; exterior surfaces of equipment; inside refrigeration units; interior of steam tab |
| 2013-03-22 |
43 |
keep boxes of paper products off the floor in dry storage. observed several boxes of toilet paper boxes on the floor. |
| 2013-03-22 |
38 |
food employees shall wear clean outer clothing to prevent contamination of food; equipment; utensils; linens; and single-service and single-use articles. observed kitchen employee with ripped jeans. |
| 2013-03-22 |
17 |
ready-to-eat food taken from a commercially processed; hermetically sealed container; or from an intact package from a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant; shall be heated to a temp |
| 2013-03-22 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed inside of 3 comp sink left with debris and build up inside; dicer with tomato in the grooves; build up on old slicer on prep sink; some build up on the inside of the |
| 2012-12-31 |
23 |
provide an approved consumer advisory for the cooked to order hamburgers and steaks. menu needs a disclosure denoted by an asterisk (*) or a cooked to order statement. |
| 2012-12-31 |
13 |
properly segregate raw meats to prevent cross contamination. observed a container of raw hamburger meat stored above pre-cooked beef roast in the walk in cooler. |
| 2012-12-31 |
14 |
prepare quat sanitizer at the correct concentration. observed quat sanitizer in buckets at lower than 150ppm (re-prepared). |
| 2012-12-31 |
14 |
maintain all utensils clean. observed dried debris left on the deli slicer and plastic food containers stored as clean (removed and re-washed). |
| 2012-12-31 |
21 |
properly date mark all required items. observed deli meats; cheeses and sliced tomatoes inconsistently date marked. also ensure day dots have a discard date and not just a day. |
| 2012-12-31 |
26 |
properly store and use toxic chemicals. observed a waitress spray down the beverage urn area with degreaser. |
| 2012-12-31 |
6 |
properly wash hands when required. observed the cook change gloves without washing hand before donning new gloves. cdi- education. |
| 2012-12-31 |
35 |
label containers of dry food products. |
| 2012-12-31 |
38 |
provide a hair restraint for the line cook. |
| 2012-12-31 |
42 |
properly air dry all utensils. observed plastic food containers stacked while wet. |
| 2012-12-31 |
47 |
maintain all equipment and utensils clean. observed detailed cleaning needed on: microwave; prep sinks; refrigeration untis; etc. |
| 2012-12-31 |
53 |
maintain the floors; walls and ceilings clean. clean the walls near the hot fudge; soiled linen container and floor in beer cooler. |
| 2012-12-31 |
31 |
use proper cooling methods. observed deep containers of potato salad cooling at 50f stacked with lids on. also observed a container of beef cooling with a lid covering it at 178f. |
| 2012-12-31 |
4 |
properly store all employee drinks. observed employee drinks being moved from a prep table used to store the deli slicer at arrival. |