| Violation Date |
Code |
Description |
| 2018-12-05 |
45 |
4-501.11 maintain equipment in good repair. observed shelves starting to rust in the walk in cooler. |
| 2018-12-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several dishes stored as clean with minor food debris. cdi- dishes moved to dish washing area for cleaning. |
| 2018-07-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee beverage being stored over clean equipment and food ingredients. observed water bottles being stored in reach in unit over food ingredients. |
| 2018-07-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw steak on speed rack being stored over lettuce and cheese. cdi pic relocated to bottom shelf. observed salmon in reach in unit being stored above liquid rte eggs. cdi pic moved |
| 2018-07-25 |
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 at the time of the inspection, obser |
| 2018-07-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle labeled for quat sanitizer containing degreaser. cdi pic emptied bottle and will ensure bottle is cleaned properly before refilling. |
| 2018-07-25 |
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 oil bottles and shakers containing spices that are not easily identified. make sure to label all working containers of foo |
| 2018-07-25 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee touching trash can then turn around and continue washing/working with potatoes at prep sink. cdi food employee stopped and directed to wash hands.2-301.12. follow the c |
| 2018-07-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. make sure food employees do not wear any jewelry such as watches, bracelets or rings when performing food preparation to ensure hand washing |
| 2018-07-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor dust on the shelving of clean storage. make sure ot increase cleaning frequency. |
| 2018-07-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee bags and glasses sitting on food preparation surfaces and over clean equipment. cdi pic relocated items. make sure to have a des |
| 2018-07-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor in the freezer. make sure to keep at least 6 inches off the floor. |
| 2018-03-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal items in reach in freezer and personal clothes items stored on dry good shelf touching dry good containers. |
| 2018-03-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting residue on guard and upper area where ice is made. |
| 2017-08-03 |
52 |
observed excesive trash in trash room. pic stated that there was no current trash company.5-501.16 storage areas, rooms and receptacles, capacity and availability - c |
| 2017-08-03 |
45 |
observed one damaged refrigerator gasket.observed damaged wisk handle and one damdaged ladel.4-501.11 maintain equipment in good repair.4-502.11(a) maintain utensils in good repair. |
| 2017-08-03 |
39 |
observed wiping cloth on table next to sanitizer.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-08-03 |
37 |
observed food stored on floor of walk in freezer.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. |
| 2017-08-03 |
21 |
observed 2 container of ham not dated and one bag of cabbage not dated. cdi - dated.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-08-03 |
14 |
observed ice machine collecting residue on guard and upper area where ice is made.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2017-05-24 |
20 |
observed milk at 50 degrees on buffet and cheese at 49 at omelet station. cdi - discarded.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p recommend using time as a public health control rather than temperature, paperwork given. |
| 2017-05-24 |
52 |
observed thick liquid trash waste on ground in trash room.5-501.111 keep storage areas and bins for waste in good repair. |
| 2017-05-24 |
45 |
observed blender pitcher damaged. observed measuring cup damaged. 4-501.11 maintain equipment in good repair. |
| 2017-05-24 |
54 |
observed employee phone and other personal belongings on top of packaged bread in the kitchen.6-305.11 designation-dressing areas and lockers - c use provided lockers for employee personal item storage. |
| 2017-05-24 |
53 |
observed dusty vents in kitchen.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. |
| 2016-10-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout facility. pic advised to have more frequent pest control visits. |
| 2016-10-19 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee spraying off and loading dirty dishes into dish machine with gloves on. employee then moved to handling forks, knives and spoons for sorting |
| 2016-04-20 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed spoons with food on them unprotected from customer. cdi- recomended facility protect |
| 2016-04-20 |
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 container of oil unlabeled. |
| 2016-04-20 |
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 tphc log filled out for |
| 2016-04-20 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf 3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-pobserved main chef bar |
| 2016-04-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage on top shelf of refrigerator above food for patrons. cdi- discarded |
| 2016-04-20 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic failure to ensure tphc procedures are being followed properly. see violation 22.cdi- instruction provided |
| 2016-02-01 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed self closing lid to hash browns stuck in open position. cdi- repaired |
| 2016-02-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice dumped in hand sink and water pitcher refilled in hand sink. cdi- discarded; instruction provided |
| 2016-02-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grits stored atop the oven at 104 f. cdi- placed on tphc |
| 2016-02-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked sausage and shredded cheese in poor ice bath at bar above 50 f. cdi- placed on tphc |
| 2016-02-01 |
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 crab cakes and cut roast beef from last night not date marked. cdi- date amrked 3-501.18 discard the food requiring date labels onc |
| 2016-02-01 |
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 no tphc documentation since |
| 2016-02-01 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed food employee handle clean utensils on inside food contact surface. cdi- instruction provided |
| 2016-02-01 |
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 a number of containers of dry spices unlabeled. |
| 2016-02-01 |
45 |
4-502.11(a) maintain utensils in good repair. observed self closing lid to hash browns stuck in open position. cdi- repaired4-501.11 maintain equipment in good repair. observed bar glass machine not sanitizing. vr |
| 2016-02-01 |
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 cooling cut melons double covered in plastic. |
| 2015-12-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed bar glass machine not sanitizing. 0 ppm chlorine |
| 2015-12-01 |
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 no tphc times recorded sinc |
| 2015-07-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed emloyee beverage above food prep unit. cdi- removed |
| 2015-07-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no hand towels at hand sink nearest omelette station. cdi- restocked |
| 2015-07-30 |
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 tphc times not recorded pri |
| 2015-07-30 |
45 |
4-501.11 maintain equipment in good repair. observed self closing lids for hot hold foods at buffet not operating properly. |
| 2015-07-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pacakged ice cream stored on floor in walk in freezer. cdi- removed |
| 2015-07-30 |
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 facility cooling pooled shell eggs in walk in cooler in large, high volume |
| 2015-03-03 |
52 |
|5-501.116. soiled waste receptacles shall be cleaned at a frequency necessaryu to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. observed waste receptacle in waste room had unbagged garbage spilled into th |
| 2015-03-03 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered bin in employee unisex restroom. |
| 2015-03-03 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket at prep cooler. 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed household use food processor. |
| 2015-03-03 |
42 |
|4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed cart of clean dishes stored adjacent to soiled drainboard. pic moved cart. |
| 2015-03-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one box of sausages stored on floor of walk in freezer. |
| 2015-03-03 |
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 two containers of salt/pepper mix and one container of cinnamon unlabeled with name of food item. |
| 2015-03-03 |
13 |
.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p. observed two pans of food (tomastoes, lettuce) stored directly nested into larger pan of cut lettuce. don't let the bottom of one pan rest directly on |
| 2014-11-21 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. facility could not produce an employee health policy. cdi - discussed with pic, left written policy and also emailed it to chi |
| 2014-11-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed no paper towels at bar hand sink. bar not operating during inspeciton. cdi - supplied. |
| 2014-11-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed heavily soiled soda guns at bar. cdi - washed, rinsed, santized. |
| 2014-11-21 |
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 two bottles of oil unlabeled. cdi - labeled. |
| 2014-11-21 |
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 logsheets were incomplete. |
| 2014-09-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purse hanging on side of dry goods rack. lockers are provided by facility. |
| 2014-09-16 |
45 |
4-501.11 maintain equipment in good repair. observed large repair area covered in clear tape on handle of food processor. |
| 2014-05-08 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. single-use and single-service articles shall be stored to prevent contamination. observed coffee filters stored above urn uncovered. observed three st |
| 2013-10-11 |
45 |
4-501.11 good repair and proper adjustment-equipmentrules require food shielding equipment be properly adjusted.observed self closing container taking 2+ minutes to close.cdi- removed for adjustment |
| 2013-10-11 |
37 |
3-306.13 (b) and (c) consumer self-service operationsrules require buffet foods be properly shielded from public.observed water containers uncovered and danishes extending out from under shield.cdi- pic rearranged |
| 2013-10-11 |
22 |
3-501.19 time as a public health controlrules require written procedures for the use of tphc to protect tcs foodsbe provided and followed properly.observed all cold items on buffet were in compliance but hot foods were not.vr |
| 2013-08-27 |
1 |
2-103.11 (a)-(l)person-in-charge-duties 2-103.11 person in charge. the person in charge shall ensure that: (d) employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing; pf (g) employees are using proper m |
| 2013-08-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils4-601.11. ensure equipment food contact surfaces and utensils are clean to sight and touch. observed pink slime mold on inside baffle of ice machine. vr - for cleaning |
| 2013-08-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-08-27 |
22 |
3-501.19 time as a public health control3-501.19 when time as a public health control is being used, ensure proper written procedures are followed and available to inspector. foods must be labeled with time and foods cannot be kept for more than 4 hours |
| 2013-08-27 |
31 |
3-501.15 cooling methods3-501.14 ensure all non-cooked time/temperature control for safety (tcs) foods are cooled within 4 hours to less than 45f.observed cut melons cooling in walk in cooler at 55 f in covered plastic container. cdi- uncovered; instructi |
| 2013-06-21 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the food with their handles above the top of the food and the container; (b) in food that i |
| 2013-06-21 |
23 |
b) disclosure shall include: (1) a description of the animal-derived foods; such as ?oysters on the half shell (raw oysters);? ?raw-egg caesar salad;? and ?hamburgers (can be cooked to order)?; pf or(2) identification of the animal-derived foods by asteri |
| 2013-06-21 |
16 |
rules require prior written approval for partial cooking of raw proteins not coered under consumer advisory. observed par-cooked chicken in walk in cooler. cdi- corrected through instruction |
| 2013-06-21 |
14 |
a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ? 4 703.11(c) shall meet the criteria specified under ? 7 204.11 sanitizers; criteria; shall be used in accordance with the epa-regist |
| 2013-06-21 |
7 |
a) food employees shall wash their hands as specified under ? 2-301.12.(b) except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; rea |
| 2013-06-21 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-02-07 |
14 |
rules require ware washing machines with dual wash and sanitize temperatures to maintain a minimum of 180 f sanitize termperature. 4-501.112observed utensils cleaned and checked santization temperature of machine. observed it did not hit minimum sanitiz |
| 2013-02-07 |
22 |
rules require written procedure for tcs foods held out of temperature using time as a public health control; and for that procedure to be followed correctly. observed facility not following tphc procedure properly; no times recorded. cdi- corrected throug |
| 2013-02-07 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed opened bag of spinach in walk in cooler undated. cdi- corrected through instruction |
| 2013-02-07 |
12 |
rules require a facility to offersfish(other than tuna species) undercooked or raw must have letters of parasite destruction or documentation from supplier the fish is farm raised;pellet fed parasite free. observed facility does not have that documentatio |
| 2013-02-07 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-02-07 |
1 |
rules require food facility have a pic(person in charge); with food safety certification and active managerial control present whenever facility is operating. observed pic had no food safety certification. cdi- corrected through instruction; will become m |
| 2012-12-14 |
14 |
rules require mechanical warewashing equipment using chemical sanitization meet specific concentrations. observed chlorine sanitizer used in bar glass machine at 0 ppm. repairing now. vr bar not in use at time and all glassware to be cleaned in kitchen un |
| 2012-12-14 |
21 |
rules require date marking for ready to eat tcs foods once opened.(7 days 41f or less; 4 days/42-45 f) observed shredded mozerella dated 10-17 days. cdi- dates corrected |
| 2012-12-14 |
12 |
3-402.11 parasite destruction.(a) except as specified in ? (b) of this section; before service or sale in ready-to-eat form; raw; raw-marinated; partially cooked; or marinated-partially cooked fish shall be:(1) frozen and stored at a temperature of -20?c |
| 2012-12-14 |
23 |
rules require all proteins offered raw or undercooked must have a consumer advisory. observed salmon with consumer advisory but no documentation that it the fish is parasite free. cdi- facility to change and not allow undercookng of salmon. |
| 2012-12-14 |
22 |
rules require foods protected by time as a public health control(taphc) have a written procedure and be properly documented. observed milk on buffet at 51 f and not listed on taphc. cdi- corrections made. |
| 2012-12-14 |
8 |
rules require hot and cold water for hand sinks and hot water must be 110 f or hotter. observed bar hand sink has no hot water; 70 f max. in house mainenance repairing now. this sink most accessible to omelette station. |