| Violation Date |
Code |
Description |
| 2019-01-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food debris build up on interiors of coolers, tracks of cooler drawers, and on shelving in walk in cooler. |
| 2019-01-18 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler with small leak from condenser. |
| 2019-01-18 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed scoop handles down in products in various cooler drawers and in pesto at |
| 2019-01-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed some wet wiping cloths stored on counters at pasta station. cdi: cloths placed in sanitizer buckets.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. |
| 2019-01-18 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed pizza prep top cooler is not holding foods at proper temperatures. verification required 3-501.15 quickly cool foods. use meth |
| 2019-01-18 |
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 sandwiches are prepared with sliced deli meats. the date of when the deli meat is sliced (oldest |
| 2019-01-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed some items in pizza cooler above 45f. cdi: items voluntarily discarded. observed many items in the pizza cooler above 41f. cdi: items were rapidly cooled in walk in cooler. |
| 2019-01-18 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce over pasta in walk in cooler. cdi: items reorganized.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw, cold smoked salmon in the cool |
| 2019-01-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice present in the handsink at the bar. cdi: ice melted. it appears ice may have fell in sink from adding ice to cold well adjacent to sink. ensure ice and drin |
| 2018-10-24 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed 5 containers of tomato sauce for pasta that was at 48f after four hours in walk-in cooler. use proper cooling methods. tomat |
| 2018-10-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle at bar without labeling. pic stated bottle was full of floor cleaner. cdi: bottle properly labeled. |
| 2018-10-24 |
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 repeat observed bolognese sauce cooling in ice bath in large ice well container. bo |
| 2018-10-24 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several squeeze bottles around line without labeling.continued from #31ehs also suggested placing pans on high shelf and n |
| 2018-10-24 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed scoop without handle being stored in food product on line. ensure only s |
| 2018-10-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat observed tomatoes left in dicer being stored as clean. ensure all food debris has been removed during cleaning before items are stored as clean. cdi: di |
| 2018-10-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service soup containers being stored face up with debris in the top cup at the bar. ehs advised that cups be inverted. |
| 2018-10-24 |
45 |
4-402.11 fixed equipment, spacing or sealing-installation - c observed three compartment sink in need of re-caulking. |
| 2018-10-24 |
49 |
5-205.15 maintain a plumbing system in good repair. observed drain backing up at bar. drain was snaked during inspection. |
| 2018-10-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes being stacked while wet. pic stated dishes are supposed to be completely dried at dish machine rack before being placed into storage. follow procedure. |
| 2018-06-21 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee switching task and gloves without washing hands in between. cdi- pic made employee wash hands before donning on new gloves. |
| 2018-06-21 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed tomatoes being stored over washed lettuce. cdi pic rearranged storage as needed. |
| 2018-06-21 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils shall be cleaned to sight and touch- p observed a slicer that still contained old food debris along the interior of the blade. cdi- food employee started wiping blade do |
| 2018-06-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed carpaccio on the menu that's offered undercooked lacking an asterisk. install an asterisk on all items th |
| 2018-06-21 |
8 |
6-301.12 hand drying provision - pf no paper towels were at one of the hand washing sinks in the back prep area. ensure all hand washing sinks are equipped with paper towels. cdi- pic installed paper towels during the inspedtion.6-301.11 provide soap for |
| 2018-06-21 |
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. quat sanitizer in a couple of buckets checked were reading 0 ppm. cdi - adjustments were made to the |
| 2018-06-21 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed food employee cutting tomatoes and placing in cold hold unit prior to washing. tomatoes were being taken straight out of the cardboard box. |
| 2018-06-21 |
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 floor cleaning occurring in the proximity of cleaned dishes near make li |
| 2018-06-21 |
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. - observed large containers of lettuce being cooled in walk in cooler with lids tightly |
| 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 and growth on gaskets of cooler drawers. pic stated gaskets will be replaced soon. observed cleaning needed under ledge of counter on the c |
| 2018-03-29 |
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 tomato sauce cooling in large deep container in walk-in cooler with tight |
| 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. -pf observed multiple items without date labels including mozzarella cheese in walk-in, large container of tomato soup, milk, grilled veggies, s |
| 2018-03-29 |
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 multiple items not cooling at a fast enough rate throughout including tomato soup from yesterday at 62f in walk-in, sliced h |
| 2018-03-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic container lid and plastic container being stored as clean with dried lettuce on lid and dried tomato seeds in container. cdi: pic relocated di |
| 2018-03-29 |
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. -p observed employee wash hands after placing raw protein on boiler to be cooked but washed for less |
| 2017-12-29 |
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 repeat observed raw chicken cooling at a rate of 0.09 deg/min, risotto cooling at 0.07 deg/min, and pizza sauce cooling at 0.07 deg/m |
| 2017-12-29 |
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 line cook move from wiping down cook area with wet wiping clot |
| 2017-12-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed smoked salmon being stored on a shelf above cooked risotto. cdi: pic relocated salmon to lower shelf. pic will contact supplier to see if salmon is fully cooked or raw. |
| 2017-12-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one spray bottle of bleach without labeling. cdi: pic labeled bottle. |
| 2017-12-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat observed salad bowls stacked while wet buy salad station. ensure salad bowls have been properly air-dried before using. |
| 2017-12-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. repeat observed sanitizer at 100 ppm quat at cookline. observed wet wiping cloth being stored in green bucket of soapy water at prep station. observed wet wiping cloths being stored outside |
| 2017-12-29 |
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 pizza sauce cooling in walk-in cooler, stacked with tight fitting lids. |
| 2017-12-29 |
45 |
4-501.11 maintain equipment in good repair. observed one salad back up prep cooler to be out of service. pic was aware of this and no food was present in cooler. |
| 2017-09-21 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed no parasite destruction letter onsite. pic stated he wasn't aware he needed to have this. pic could only find a receipt |
| 2017-09-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tea nozzle with white build-up on the inside. cdi: pic removed nozzle to be scrubbed and properly cleaned. observed container lid being stored as clea |
| 2017-09-21 |
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 observed chopped lettuce cooling at a rate of 0.06 deg/min and cream/tomato sauce cooling at a rate of 0.04 deg/min in walk-i |
| 2017-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed salad prep cooler holding foods above 45f including feta cheese, butter, mixed veggies, raw shrimp, raw salmon, blue cheese, boiled eggs, gazpacho, and 3 cream based dres |
| 2017-09-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several squeeze bottles without labels on cookline. |
| 2017-09-21 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed blanched broccoli in two different places made yesterday and red sauce made yesterday without date labels. cdi: items were properly |
| 2017-09-21 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed scoop handles being stored in dry product in pasta prep room. |
| 2017-09-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed items stacked for clean storage while still wet. observed salad tossing bowls stacked while wet on front line. |
| 2017-09-21 |
45 |
4-501.11 maintain equipment in good repair. repeat observed salad prep cooler holding foods at temperatures above 45f. verification required to ensure cooler is capable of holding foods above 45f. |
| 2017-09-21 |
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 in the cracks and crevices of cooler drawers. observed slimy build-up coming from the non-food contact portions of the soda dispenser ice m |
| 2017-09-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. repeat observed two wiping cloth buckets on front line with 50 ppm and 100 ppm quat. |
| 2017-04-26 |
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 broth made at 9:50am in walk in at 80f. cdi: product voluntarily discarded. |
| 2017-04-26 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee pick spatula off of floor and take to dirty dish area, then grab a clean spatula and continue cooking food with no glove change. cdi: employ |
| 2017-04-26 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed employee cook raw chicken to 153f. employee stated that the chicken was done before ehs checked it. cdi: employee con |
| 2017-04-26 |
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 employee handle raw chicken, remove glove, and don a new glove |
| 2017-04-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in walk in cooler holding above 46f. cdi: items relocated for rapid cooling. walk in was blowing air out at 46f. middle of turkey chub temperature was 42f. it was deter |
| 2017-04-26 |
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 plastic 2 oz cup being used to scoop out parmesean cheese. cdi: cup rem |
| 2017-04-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth being stored in soapy water at pasta station. observed sanitizer bucket at 0ppm quat on cook line. |
| 2017-04-26 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed cup dispensers to not be capped off, leaving inside of top most cup exposed to potential contamination. |
| 2017-04-26 |
45 |
4-502.11(a) maintain utensils in good repair. observed a few cracked containers throughout facility. repeat violation 4-501.11 maintain equipment in good repair.observed cooler drawers of right salad cooler holding food at 49f. cdi: items relocated for r |
| 2017-04-26 |
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 broth in walk in cooling in large plastic container while tightly covered. |
| 2017-01-20 |
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 wash water at 95f while employee was actively washing dishes. cdi: water drained and hot water at 1 |
| 2017-01-20 |
45 |
4-502.11(a) maintain utensils in good repair. observed cracked and chipped container stored as clean in dish area. observed pasta station cooler holding above 45f. pic stated that it went out yesterday. no food was in the cooler upon arrival. observed |
| 2017-01-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee wet stacking dishes directly out of the dish machine. observed several wet stacked dishes on shelves in dish area. cdi: dishes separated and better organized to |
| 2017-01-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed several employees with unapproved jewelry (watches) handling food. |
| 2017-01-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer coming out of dispenser to be at 0ppm quat. dispenser was clogged. cdi: dispenser unclogged and sanitizer then reading at 400ppm. |
| 2017-01-20 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed one employee wash hands and turn off faucet with hands, recontaminating them. cdi: prope |
| 2016-08-22 |
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 observed brruschetta cooling covered and in volume. cdi changed volume and vente |
| 2016-08-22 |
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 bruschetta and tomatoes cooling at improper rate. repeat violation . cdi corrected cooling method and proper coolin |
| 2016-08-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous drain flies in facility . -0 points- |
| 2016-08-22 |
45 |
4-501.11 maintain equipment in good repair. observed one gasket on salad prep unit torn and in need of replacement. -0 points- |
| 2016-08-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-08-22 |
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 mold on walls in dish area. -0 points- |
| 2016-04-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-04-27 |
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 observed tomato sauce not cooled properly don't cool in volume and vent to cool. |
| 2016-04-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed beef dish on menu offered undercooked did not have a reminder . cdi pic states this product will be tak |
| 2016-04-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed toscana, roasted vegetables, boiled eggs, tomatoes, cheese all above 45 degrees on prep line. cdi products discarded. |
| 2016-04-27 |
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 tomato sauce cooled from yesterday at 53 degrees total of 5 containers . cdi all 5 containers discarded. |
| 2016-03-02 |
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 of food debris on shelving in walk in cooler. |
| 2016-03-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed wisk in handwash in rear kitchen and utensils in bar handsink . cdi removed utensils and instructed sinks are for handwashing only. |
| 2016-03-02 |
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 employee in dishroom handle soiled dishes and then handle clea |
| 2015-11-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep table. cdi drink relocated. |
| 2015-11-18 |
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 employee handle soiled then clean dishes without handwashing i |
| 2015-11-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed pasta area handsink blocke by cart and containers and observed employee dumping in bar handsink. cdi items moved and instruction. |
| 2015-11-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed multiple plates, bowls, cups, bottles, tea nozzle, tomatoe slicer, tilt skillet, clean side of drainboard, and plastic containers soiled with food. c |
| 2015-11-18 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf. observed dented cans of artichokes stored with cans in good condition. cdi cans relocated. |
| 2015-11-18 |
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 pasta that was held over 7 days. cdi pasta discarded. observed containers of milk, containers o |
| 2015-11-18 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed scoops held in water at room temperature at bar and single service cup |
| 2015-11-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks in walk in, blender base, vents in walk in, and utensil storage containers soiled with debris. |
| 2015-11-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed facility with sangria that has watermelon inside that was held overnight at 62f. only item that was out of temperature for cold holding. cdi container discarded. facility shall |
| 2015-07-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed dishes actively washed in machine below 50ppm. cdi machine primed and brought machine to 50-100ppm. |
| 2015-07-21 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed wash, rinse and sanitizer water at dish pit soiled with food debris. cdi solutions dumped and refilled. |
| 2015-07-21 |
33 |
3-501.13 use approved thawing methods. observed raw shrimp thawing in prep sink without running water. cdi water added to fully submerge shrimp. food shall be fully submerged underwater, at a temperature of 70f or below, with water velocity to agitate par |
| 2015-07-21 |
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 vegetable broth, cipirani dressing, roasted tomatoes, and garlic paste dr |
| 2015-07-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed prep units at 46f and 55f holding foods above 45f. cdi items placed in walk in unit since it was pulled from walk in less than 4 hours ago. observed butter that was held at roo |
| 2015-07-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed grilled chicken pieces on counter at 92f. cdi items discarded. facility should use time or hot hold chicken if needed for service to prevent contamination. |
| 2015-02-13 |
13 |
3-302.11 keep unwashed produce separate from rte foods. observed unwashed produce stored over chopped lettuce. cdi items rearranged. |
| 2015-02-13 |
7 |
3-301.11 no bare hand contact with rte foods. observed employee handling basil that was not going to be cooked immediately. cdi item discarded and hands washed. |
| 2015-02-13 |
21 |
3-501.18 discard foods according to time/temperature parameters of date marking. observed chicken soup and tomato paste held past 7 days. cdi items discarded. |
| 2015-02-13 |
6 |
2-301.14 wash hands in between glove changes. observed employee change gloves without handwashing. cdi hands washed and gloves changed. repeat. |
| 2015-02-13 |
31 |
3-501.15 allow foods to cool by leaving cracked or uncovered for ventilation. observed lettuce containers cooling in tightly closed containers. cdi items uncovered. repeat. |
| 2015-02-13 |
14 |
4-601.11(a) food contact surfaces shall be cleaned to sight and touch. observed plaates, scoops, metal container, and bowls soiled with debris. cdi items moved to sink for cleaning. repeat. |
| 2015-02-13 |
42 |
4-901.11 allow utensils to fully air dry before storing. observed utensils wet stacked. 4-903.11(a) keep utensils and equipment 6 inches off the floor. observed glasses in storage room stored on floor. |
| 2015-02-13 |
43 |
4-903.11(a) keep single service articles stored 6 inches off the floor. observed single service articles stored on floor in storage room. |
| 2015-02-13 |
47 |
4-601.11 keep nonfood contact surfaces clean from accumulation. observed undersife of mixer, and undeside of drink machine soiled with debris. repeat. |
| 2015-02-13 |
39 |
3-304.14 keep sanitizer buckets up off the floor. observed sanitizer buckets on the floor. |
| 2014-09-29 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed spatulas stored inside of soiled container, build |
| 2014-09-29 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. 4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf. observed dough plastic containers and s |
| 2014-09-29 |
43 |
4-502.13 single-service and single-use articles-use limitations - c. 4-502.13 single-use and single-service articles may not be reused. observed single service clam shells used for pasta that were re-used. |
| 2014-09-29 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pine nuts, croutons, and items on prep top line uncovered a |
| 2014-09-29 |
31 |
3-501.15 cooling methods - pf. 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 tomatoe soup in freezer in tall plastic bi |
| 2014-09-29 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 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 bolanaise without |
| 2014-09-29 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed feta, boiled eggs, pork belly, and other items in prep |
| 2014-09-29 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. 4-501.114 maintain sanitizer at correct concentrations. -p. observed sanitizer bucket at 0ppm. cdi bucket refilled with proper co |
| 2014-09-29 |
6 |
2-301.14 when to wash - p. 2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees change gloves without handwashing. cdi hands washed. |
| 2014-05-27 |
26 |
7-102.11 common name-working containers - pf. observed unlabeled bottle of glass cleaner at bar. cdi item labeled. |
| 2014-05-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed plastic bins, knife, and small serving bowls soiled with food debris. cdi items moved to dish ar |
| 2014-05-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are colde held shall be 45f or below. observed panini's at 48f, hard salami at 46f, and spinach at 48f. cdi items discarded |
| 2014-05-27 |
33 |
3-501.13 thawing - c. food shall be thawed under refrigeration, or completely submerged under running running water. observed sauce thawing in a container of ice water. cdi item moved to cooler. |
| 2014-05-27 |
34 |
4-204-112 temperature measuring devices-functionality - pf. temperature measuring devices shall be available to measure the air temperature in the coolest part of the fridge. observed no thermometers in from line prep coolers. cdi thermometers provided. |
| 2014-05-27 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be kept in a chemical sanitizer bucket in between uses. containers with chemical sanitizers shall be kept off the floor. |
| 2013-11-21 |
45 |
discard utensils in poor repair. observed a utensil hanging in the dish room in poor repair. cdi - discarded. |
| 2013-11-21 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition. dry fermented sausages that are labeled keep refrigerated may only be kept 7 days at 41f or below. observed one such product date marked on 11/10. |
| 2013-11-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. observed butter at 67f in a drawer that appeared it had been left out during lunch. cdi - discarded by the pic. time as a public health |
| 2013-07-22 |
39 |
store sanitizer buckets off the floor. |
| 2013-07-22 |
20 |
maintain cold temperatures at 45f or below. observed one cold holding unit with dressings, cheese, chicken ect was 48-53f. this unit was taken offline and repair called for. rvr. |
| 2013-03-04 |
39 |
store sanitizer containers with wiping cloths off the floor. |
| 2013-03-04 |
34 |
facility shall have a small diameter probe thermometer for the measuring of thin foods such as small pieces of meat or cut lettuce which are cooked in the facility. observed only dial stem thermometers which are not effective for this use present. cdi by |
| 2013-03-04 |
31 |
use approved methods to cool ready to eat food such as the use of shallow containers or ice baths. observed several deep containers of sauce in the walk-in which were cooling slowly. cdi by placing in shallow pans and stirring. |
| 2013-03-04 |
26 |
label all working containers of chemicals. observed one unlabeled container of chemical. cdi |
| 2013-03-04 |
21 |
observed one small container of a mix with tomatoes in the walk-in which was date marked for 2/25. this was discarded. also; clarify dates which indicate when product was frozen from required dates |
| 2013-03-04 |
8 |
provide handwashing signs at all hand sinks. |
| 2012-12-17 |
8 |
a handsink may not be used for any other purpose than handwashing. observed a hand sink which had been used as a dump sink. cdi by instruction. |
| 2012-12-17 |
21 |
ready to eat tcs (time/temperature control for safety) foods including cooked or cooled foods such as sauces and cut leafy greens must be date marked if held more than 24 hours. this date must also go with the product if transfered into small containers |
| 2012-12-17 |
26 |
working containers of chemicals shall be labeled with the common name of the chemical. observed unlabeled spray bottles which contained chemicals. cdi. |
| 2012-12-17 |
8 |
provide handwashing signage at all handsinks. |
| 2012-12-17 |
34 |
facility shall have a small diameter probe thermometer for the measuring of thin foods such as small pieces of meat which are cooked in the facility. observed only dial stem thermometers which are not effective for this use present. cdi by instruction. |
| 2012-12-17 |
31 |
use approved and effective cooling methods to cool tcs foods. observed cooked pasta sauce at 130-140f in deep and covered containers which were stacked together. cdi by ice bathing the product. also; observed broccoli on the counter cooling. cdi by un |
| 2012-12-17 |
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. observed no person in charge had as required. cdi by instruction. two point deduction |