| Violation Date |
Code |
Description |
| 2018-10-18 |
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 dust build up on fan covers in walk in unit. rep |
| 2018-10-18 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed okra stored in open container in reach in freezer. cdi: container covered. |
| 2018-10-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes holding at 119f in hot box. cdi: mashed potatoes reheated to 165f on stove top. |
| 2018-10-18 |
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 undated sliced turkey and expired chili in walk in cooler. cdi: both products were voluntarily |
| 2018-10-18 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed washed avocados with stickers left on after washing. cdi: stickers removed. |
| 2018-10-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one veggie dicer stored as clean with minor food residue on blades. cdi: dicer cleaned. |
| 2018-10-18 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service take out boxes displayed on cook line with lip contact surface facing up. cdi: inverted. |
| 2018-10-18 |
45 |
4-502.11(a) maintain utensils in good repair. observed plastic pans with cracks and burn damage. replace damaged utensils. |
| 2018-10-18 |
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 grease buildup on shelving throughout facility. repeat. |
| 2018-10-18 |
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 bowl with no handle used as scoop for flour. cdi: bowl removed. |
| 2018-06-12 |
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 working containers such as squeeze bottles and flour/sugar containers without identifying label. |
| 2018-06-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored above ready to eat foods in reach in cooler. cdi, fish moved below ready to eat foods. |
| 2018-06-12 |
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 items such as chicken salad, crab mix, and deli meat without date mark. items were prepared more than 24 hours prior to inspection. |
| 2018-06-12 |
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 written procedures not prov |
| 2018-06-12 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cut tomato, lettuce and deli meat cooling in flip top. ensure proper cooli |
| 2018-06-12 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed cold holding equipment without air thermometers provided. |
| 2018-06-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed tomato sauce stored in walk in without out lid, or protection. |
| 2018-06-12 |
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 build up on equipment. observed heavy build up on shelving in walk in cooler. observed build up on walk in floor. ensure cleaning frequency |
| 2018-06-12 |
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 items stored on the floor, such as to go boxes and cups. |
| 2018-06-12 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors opened.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenanc |
| 2018-06-12 |
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 floors throughout establishment in need of clean |
| 2018-06-12 |
54 |
6-305.11 designation-dressing areas and lockers - c observed cell phone stored above food. ensure area is designated for storage of employee belongings. observed ball cap stored on food storage counter. |
| 2018-06-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counters, not stored in sanitizer.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths not in sanitizer. |
| 2018-02-23 |
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 observed cantaloupe date marked 2/16. observed risotto date marked for 2/14. observed potato date marked |
| 2018-02-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved ground beef being stored in downstairs walk in cooler above pork. cdi pic reorganized storage order. observed raw eggs being stored in reach in unit above cheese and ready to eat dre |
| 2018-02-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes hot holding below 135 degrees. cdi mashed potatoes were reheated to 165 degrees. |
| 2018-02-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cream holding in server station above 45 degrees. cdi product discarded and pic will relocate phf untill maintenance can fix. observed eggs and goat cheese cold holding in far l |
| 2018-02-23 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed ceiling tiles in area by ware washing shifted and exposing outer opening. make sure to keep closed and protected. |
| 2018-02-23 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed dumpster doors open. |
| 2018-02-23 |
45 |
4-501.11 maintain equipment in good repair. observed cold holding unit by server drink station holding above 45 degrees. make sure to keep in good repair. repeat points not escalated for separate issue.4-502.11 (c ) maintain air thermometers in good repai |
| 2018-02-23 |
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 significant debris behind equipment on floor. ma |
| 2018-02-23 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed exhaust ducts in kitchen with significant build up. make sure to increase cleaning frequency. |
| 2018-02-23 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wet wiping cloth buckets on the floor. make sure to store off floor so contamination will not occur. |
| 2017-11-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.2-401.11 eating, drinking, or using tobacco - c a employee shall eat, drink, or use any tobacco in a designated area where contamination of exposed food, equipment, sing |
| 2017-11-09 |
6 |
2-301.14 wash hands after activities that contaminate them. -p2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -pobserved |
| 2017-11-09 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved uncooked chicken sausage being stored over beef and pork. cdi chicken moved to bottom shelf.observed ground beef bei |
| 2017-11-09 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed a few plates with minor food debris. observed slicer with food debris on it. cdi items returned to ware washing.4-501.114 maintain sanitizer at c |
| 2017-11-09 |
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 container of eggs, tomato basil soup, mashed potatoes, and pork sausage not date marked. cdi items allowed to be dated since prepar |
| 2017-11-09 |
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 in outside walk in cooler area on the floor. make sure to keep at least 6 inches off the floor.6-404.11 designate a separate |
| 2017-11-09 |
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 knives being stored inside of flip top unit on back ledge where signific |
| 2017-11-09 |
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 bracelets, watches etc. make sure to remove all jewelry other than a plain wedding band when performing food p |
| 2017-11-09 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach in unit on front side. make sure to keep in good repair. repeat points not escalated for one gasket. |
| 2017-11-09 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing shall be cleaned prior to use, every 24 hours, or as often as accumulation occurs. observed food debris on clean side of ware washing at 3 compartment sink and dish machine. make |
| 2017-11-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant food debris on outside of equipment, above hot holding unit near ware washing, drying racks for clean equipment, shelving in walk in coo |
| 2017-11-09 |
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 walls. make sure to increa |
| 2017-11-09 |
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 and vaporizer being stored on food preparation areas. cdi pic removed items. make sure to have a designated area.**va |
| 2017-11-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to spread out. repeat. effort has been made, issue was minor today so points not increased. |
| 2017-07-11 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed daily menu not marked with warning.cdi menus will not be used. verification required |
| 2017-07-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw bacon being stored over ready to eat hashbrowns. cdi pic moved bacon to bottom shelf.3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled |
| 2017-07-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed trench toast batter cold holding above 45 degrees. cdi french toast batter was discarded. |
| 2017-07-11 |
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 pimento cheese made 6/20. observed pimento cheese date marked for 7/4-7/25. cdi pimento cheese d |
| 2017-07-11 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. upon entry to food establishment observed sanitizer buckets on floor. cdi buckets were moved; make sure to keep off the floor to avoid potential contaminatino. |
| 2017-07-11 |
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 2 lights out at hood. observed ceiling damage in bakery area. make sure to kee |
| 2017-07-11 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in need of resurfacing/replaced. make sure to replace.4-502.11(a) maintain utensils in good repair. observed damaged/melted pan |
| 2017-07-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor food debris on reach in unit on shelving and gaskets; etc. observed nonfood part of slicer with food debris on it. observed nonfood surface o |
| 2017-07-11 |
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.*shared facility, will follow up with other food establishment.* |
| 2017-07-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out so equipment/utensils can dry and sanitizer work effectrively. repeat 4-903.11 store cleaned equipment, utensils, linens and packages |
| 2017-04-11 |
4 |
2-401.11 eating, drinking, or using tobacco - c food employees shall have a designated area to eat, drink and use tobacco so equipment, food and single service items will not become contaminated. upon entrance observed employee coffee cup sitting on food |
| 2017-04-11 |
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 food employee not using a protective barrier. cdi instructed food employee to use prote |
| 2017-04-11 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed equipment, plates and pans deemed as clean with food debris on them. cdi items taken to ware washing. |
| 2017-04-11 |
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 potatoes date marked for 4/4. cdi potatoes discarded. observed pimento cheese being date marked |
| 2017-04-11 |
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 hollandaise, butter (serve |
| 2017-04-11 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed salmon on daily menu not marked with consumer advisory. cdi instructed pic to not offer salmon undercooke |
| 2017-04-11 |
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 containing oil and aqueous solutions not labeled. make sure to label all working containers not labeled of |
| 2017-04-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to allow equipment and utensils to air dry so sanitizer works effectively. |
| 2017-04-11 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on first flip-top unit and large reach in (left side by grill). observed minor rusting on shelving. make sure to keep in good repair. repeat |
| 2017-04-11 |
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 establishment; reach in units, gaskets, and shelving. increase cleaning frequency. |
| 2017-04-11 |
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 on ceiling. increase cleaning frequency. |
| 2017-04-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phones being stored on food preparation counters (near waffle station). make sure to have a designated area for employee be |
| 2017-02-01 |
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 hollandaise sauce not marke |
| 2017-02-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two sanitizer buckets below 200 ppm for quat ammonium. cdi sanitizer buckets were dumped and filled to 200 ppm of quat ammonium. repeat |
| 2017-02-01 |
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 being stored on floor in basement dry storage area. single service items must be stored at least 6 inches off t |
| 2017-02-01 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed unwashed produce (strawberries) being stored on top of washed produce in reach in unit. observed raw eggs over ready to eat foods. cdi items were moved. make sure to |
| 2017-02-01 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open to dumpster. **shared facility, will contact other establishments regarding shared space.** |
| 2017-02-01 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach in unit beside grill station. make sure to keep in good repair. |
| 2016-12-28 |
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. -p2-301.14 wash hands before donning gloves and between gloves uses. -p observed one employee not was |
| 2016-12-28 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p: observed turkey breasts, she crab soup, portobello mushrooms uncovered in walk-in. cdi |
| 2016-12-28 |
14 |
4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. observed two microwave with build-up and debris; one on end of cook line and other by server s |
| 2016-12-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausages and hashbrowns being held below 135. cdi items were discarded. |
| 2016-12-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed half and half, crab meat and salad greens being held above 45. cdi items were discarded. repeat violation |
| 2016-12-28 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed chicken salad, milk, spinach, and soup without a datemarking. cdi items were allowed to be backdated. observed pasta, macaroni and |
| 2016-12-28 |
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 container of hashbrowns at 77 degrees. hashbrowns were hydrated the day previous; did not hit the cooling parameters. cdi vo |
| 2016-12-28 |
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 containers of spices and squeeze bottles not labeled. make sure to label all working containers of food that are not easil |
| 2016-12-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer solution bucket reading 50 ppm. cdi sanitizer solution bucket was changed out with 200 ppm. |
| 2016-12-28 |
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 dust and debris on cooler doors, racks and vents. observed build-up on gasket of reach in cooler below chicken station. increase cleanin |
| 2016-12-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.116 cleaning receptacles - c observed dumpster with the doors open and multiple trash bags being stored on concrete. keep dumpster area clean to prevent h |
| 2016-12-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drink being stored in reach in cooler. have a designated area for employee belongings. |
| 2016-12-28 |
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 pan of hashbrowns in a deep pan; did not use appropriate cooling method. r |
| 2016-12-14 |
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 9 cartons of rehydrated hashbrowns in walk in cooler at 51 degrees or above. cdi items were discarded. repeat violation |
| 2016-12-14 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic at establishment not certified food protection manager. |
| 2016-12-14 |
2 |
. 2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed food employees not trained on health policy. did locate written health policy. cdi: discussion of all employees inf |
| 2016-12-14 |
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 server rinsing hands off without using soap, washing long enough or using a protective ba |
| 2016-12-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed trash cans, equipment and carts blocking handsink. cdi items were moved to allow access to handsink. |
| 2016-12-14 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed unwashed produce being stored over rte foods and washed produced. cdi items were located to another shelf. observed washed strawberries being put back into original |
| 2016-12-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with food debris and build-up. observed equipment and utensils deemed as clean with sticker residue. cdi items were returned to warewashing. ob |
| 2016-12-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed clarified butter, sweet cream butter for baking, 2 containers of crab meat, and more than 4 containers of half and half cream above 45 degrees. cdi items were voluntarily discar |
| 2016-12-14 |
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 dust and debris on cooler doors, racks, and vents. increase cleaning frequency. |
| 2016-12-14 |
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 no written procedures for h |
| 2016-12-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed rehydrated hashbrowns tightly sealed and packed in on a shelf. not allowin |
| 2016-12-14 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf a thin probe thermometer was found at food establishment but was no repeat violation and verification required. |
| 2016-12-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths throughout food establishment. cdi cloths were located to sanitizer solution containers. |
| 2016-12-14 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed in-use utensils laying on top of food. make sure to keep utensils with h |
| 2016-12-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. allow equipment and utensils to allow adequate air drying. |
| 2016-12-14 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed throughout all cooling equipment not labeled such as grilled onions, shredded lettuce, tomatoes, clarified butter, tomato bisque, a |
| 2016-07-06 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p. observed crab bisque that was at 49f from overnight. cdi item discarded. |
| 2016-07-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed butter, potatoes, and sausage holding below 135f. cdi items reheated. |
| 2016-07-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed red velvet mix and clarified butter in an improper ice bath and sitting on the counter, and walk in unit at 50f and foods at 45-46f. cdi items moved into second unit and hvac c |
| 2016-07-06 |
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 brushetta, rice, chocoloate milk and that was not dated and proscuitto, cooked mushrooms, roast |
| 2016-07-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed crab bisque that was tightly covered in walk in while cooling. facility |
| 2016-07-06 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. observed only thin probe thermometer in facility that was malfuntioning. verification required.4-204.112 provide and position corr |
| 2016-07-06 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed two sanitizer bins that was soiled with debris. cdi items refilled with fresh sanitizer. |
| 2016-07-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed undersides of mixer soiled, racks, and vents in walk in soiled with debris. |
| 2016-07-06 |
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 and speakers stored on counter where food was stored and above area where food was actively prepared. |
| 2016-04-01 |
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 soiled with debris. repeat. |
| 2016-04-01 |
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 containers of different kinds of flours without labels. |
| 2016-04-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed front two prep units that were holding foods in prep top above 45f. cdi units turned down and food items placed in walk in to cool down. kitchen was very warm and may be contri |
| 2016-04-01 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee handle crack raw eggs and handle rte food with same gloves. cdi gloves changed and hands washed. repeat. |
| 2016-01-11 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees use gloves to handle soiled dishes then clean dishes. cdi employee washed hands and changed gloves. |
| 2016-01-11 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine that was soiled with pink debris. |
| 2016-01-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed red velvet and pancake batter that contain raw eggs in an ice bath at 55f. cdi items put in smaller metal pan where ice can fully surround container. |
| 2016-01-11 |
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 brushetta and carmelized onions held over 7 days. cdi items discarded. observed cooked ham and |
| 2016-01-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee handling raw chicken without a hair restraint. |
| 2016-01-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks and vents in walk in units soiled with debris. |
| 2016-01-11 |
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 stored in plastic container used for food. |
| 2016-01-11 |
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 facility holding hollondai |
| 2015-10-02 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p oberved two employees wash hands and turn faucet off with hands recontaminating them. cdi corrected by instruction. -0 points- |
| 2015-10-02 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in need of replacement or resurfacing. -0 points- |
| 2015-10-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-10-02 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed two sanitizer buckets on the floor. |
| 2015-10-02 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in prep unit in front of kitchen. |
| 2015-10-02 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed classic caesar and oyster caesar salads on lunch and dinner menu does not have asterisk to direct consum |
| 2015-07-06 |
20 |
.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chorizo 53 degrees f, spinach at 55 degrees f, spring mix at 56 degrees f greens were overstacked. cdi pic discarded items. |
| 2015-07-06 |
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 chicken thyme sauce dated 6/26, hummus dated 6/25, chorizo dated 6/19 all held greater than |
| 2015-07-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf oberved sliced tomatoes in walk in cooler at 77 degrees f cooling in tightly cover |
| 2015-07-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed items wet stacked in clean dish area. |
| 2015-07-06 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no test strips for chlorine dishwasher. 10 day vr required. |
| 2015-02-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled dicer stored as clean, ice scoop stored in soiled holder. cdi - sent to be washed. observed soiled interior of ice machine. vr - verification |
| 2015-02-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed fried okra under heat lamp at expo line. bowl of okra had been moved slightly and okra had dropped to 107f. cdi - voluntarily discarded, pic educated. explained that tphc coul |
| 2015-02-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed employee filling pan of water from handsink on front line. cdi - employee corrected.6-301.14 post a handwash sign at each handsink. observed no hand wash sign |
| 2015-02-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed overstacked portioned cooked turkey in prep cooler. turkey measured 41f at bottom of pan, 54f at top of pan. item had been placed into service this morning. observed house-prep |
| 2015-02-02 |
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 rearrange toast with bare hands after using tongs to plate it. observed bar server use tongs to pic |
| 2015-02-02 |
6 |
.2-301.14 wash hands before donning gloves and between gloves uses.-p. observed two employees don gloves without washing hands immediately before. cdi - corrected. |
| 2015-02-02 |
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 no date marks on cooked pasta, cooked chicken, mozzarella cheese. cdi - dates added for items prepared yesterday, other items volu |
| 2015-02-02 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed heavily scored cutting board on cook lione. 4-501.11 maintain equipment in good repair. observed split gaskets at undercounter cooler holding |
| 2015-02-02 |
35 |
.. 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled working containers of water, salt, pepper, blackening seasoning.cdi - labeled. |
| 2015-02-02 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed line cook preparing food while wearing two bracelets. cdi - both removed. |
| 2015-02-02 |
39 |
.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitizer bucket stored on the floor. cdi - moved off the floor. |
| 2015-02-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some metal bowls and plastic containers wet nested. cdi - separated to dry or sent back to dish pit. |
| 2015-02-02 |
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 dusty ceilings and ceiling vents in kitchen, dus |
| 2015-02-02 |
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 no time mark on pan of hol |
| 2014-10-01 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed crumbs and debris in bottom of reach in cooler. wipe out cooler. |
| 2014-10-01 |
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 knife stored with blade between wall and side of prep unit. cdi - knife |
| 2014-10-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on prep counter at expo line. cdi - relocated to sanitizer bucket. |
| 2014-10-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p potato salad in flip top prep unit holding at 54f. cdi - relocated to walk in cooler to rapidly cool. repeat violation. |
| 2014-10-01 |
14 |
general comment4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf slight build up inside soda gun nozzle at bar. cdi - nozzle cleaned during the inspection. |
| 2014-05-14 |
6 |
2-301.14 when to wash - p. employees must wash their hands before they put on gloves. observed 3 employees put on gloves when i entered the kitchen without washing their hands. cdi. |
| 2014-05-14 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain cold food at 45f or below. observed the single door refrigerator was holding melons, butter and cheesecake at 49-51f. rvr |
| 2014-05-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. date marked product in the prep coolers had been marked with the date it is put on the line. this p•product needs the original date of prepa |
| 2014-05-14 |
7 |
3-301.11 preventing contamination from hands - p,pf. bare hand contact with ready to eat food is prohibited. observed the chef test the temperature of ready to eat tomatoes and lettuce product with the back of his bare hand. cdi |
| 2014-05-14 |
35 |
3-302.12 food storage containers identified with common name of food - c. observed two dry goods containers containing white powders were not labeled. cdi. |
| 2014-05-14 |
39 |
3-304.14 wiping cloths, use limitation - c. store wet wiping cloths in containers of sanitizer. observed wet wiping cloths on cutting boards and counters. |
| 2014-05-14 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. consumer advisory must have a disclosure and reminder. observed the lunch menu did not have a disclosure and all items were not marke |
| 2013-08-06 |
31 |
ensure proper methods are used for cooling tcs foods. observed cut tomatoes placed directly on line before properly cooling, cdi by placing in walk-in to cool. |
| 2013-08-06 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed open lettuce, breakfast casserole with no date marking, cdi by marking. |
| 2013-08-06 |
13 |
3-304.15 ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. observed one employee changing tasks multiple times without changing gloves, cdi by educating, chang |
| 2013-03-05 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employee with gloves on handling raw sausage and then plates; raw eggs and then clean equip |
| 2013-03-05 |
21 |
3-501.18 ensure that all foods that have exceeded date marking time/temperature requirements are properly discarded. observed crab meat with date mark greater than 7 days prior; cdi by discarding. |
| 2013-03-05 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed open milk; open lettuce; pimento cheese; etc with no date marking; cdi by instruction. |
| 2013-03-05 |
34 |
ensure that adequate thin probe thermometer is available for checking food temperatures at all times. observed one thin probe thermometer not functioning; other thermometers available are thick probe dial thermometers; cdi by instruction. |
| 2013-03-05 |
31 |
ensure only proper methods are used for cooling tcs foods. observed cut tomaotes; dressed salads placed in top of cold holding without properly cooling first; use rapid cooling equipment to cool items before placing in holding; cdi by cooling. |
| 2012-11-14 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees switching between clean and dirty dishes without washing hands; observed employees putting gloves on before |
| 2012-11-14 |
37 |
ensure that food is stored in a clean dry location and in an area where it is not exposed to splash or other contamination. observed food stored on three compartment sink drainboard at beginning on inspection; food stored on drainboard is exposed to cont |
| 2012-11-14 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed consumer advisory missing from dinner menu; a few egg items on breakfast menu; and steak |
| 2012-11-14 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed crab meat; open bags of lettuce; milk; etc with no date marking. |
| 2012-11-14 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed waffle batter 58f on ice; cut tomatoes 51f; cut leafy greens 50f in middle cooler; cdi by cooling. use additional ice for waffle batter ice |
| 2012-11-14 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employees changing tasks; going from raw eggs to dishes; picking up dishes; other task chan |
| 2012-11-14 |
12 |
ensure that any raw or partially cooked fish offered for sale in ready-to-eat form is properly parasite destroyed. manager must obtain documentation from supplier that fish has been parasite destroyed. observed salmon on menu offered under consumer advi |
| 2012-11-14 |
6 |
ensure that proper procedure is used for washing hands. hands must be washed in handsink; using warm running water and soap for at least 20 seconds; and dried with paper towel. observed employee using spray arm at dish machine to wash hands; employee dr |