| Violation Date |
Code |
Description |
| 2018-11-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed walk in cooler walls and racks with food debris and build up. repeat violation improvement from previous inspection |
| 2018-11-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed back prep area handsink blocked by metal racks. |
| 2018-11-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed soda nozzles at upstairs bar in need of cleaning.4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed |
| 2018-11-13 |
15 |
3-701.11 discarding or reconditioning unsafe, adulterated, or contaminated food - p observed peppers with bacterial or fungal growth on them. cdi: item voluntarily discarded. |
| 2018-11-13 |
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 rice cooling at a rate of .2f/min. product bags opened and placed in walk in freezer. cdi: items cooled exceeding rate. obse |
| 2018-11-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed french onion soup and garlic parmesean sauce below 135f. french onion soup rapidly reheated to 165f. garlic parmesean sauce voluntarily discarded. repeat violation |
| 2018-11-13 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed sliced tomatoes over 4 day date mark allowance and at 43f. cdi: item voluntarily discarded. over |
| 2018-11-13 |
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 observed no tphc procedures for chicken |
| 2018-11-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed leaf lettuce and cut cabbage stored above 45f in prep cooler. cdi: cabbage voluntarily discarded. lettuce rapidly cooled in walk in cooler. repeat violation |
| 2018-11-13 |
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 clear liquid in squeeze bottle that is unlabeled. pic stated liquid was water. repeat violation |
| 2018-11-13 |
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 can stored for use on shelf. cdi: pic voluntarily discarded canned food. |
| 2018-11-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket on cook line to be heavily soiled and at 50ppm quat. observd sanitizer bucket at bar at 50ppm quat. both buckets had wet cloths in them. cdi: both buckets filled to |
| 2018-11-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked dishes stored as clean in dish area and prep area. cdi: items separated for air drying. repeat violation |
| 2018-11-13 |
45 |
4-501.11 maintain equipment in good repair. observed prep top lids on coolers damaged and missing handles. observed reach in cooler doors damaged on various prep top coolers and dressing stand up cooler. observed rusted racks in reach in coolers. observed |
| 2018-11-13 |
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 baked pasta, blue cheese, and lettuce cooling while tightly coverd. observ |
| 2018-07-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p major improvement seen with cold holding. observed one pan of chicken holding at 46f in prep top cooler. chicken was stacked above chill line. cdi: top portion of chicken taken to walk-i |
| 2018-07-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed one bag of portioned raw chicken on shelf above raw shrimp in prep cooler #1. cdi (corrected during inspection): chicken relocated to bottom shelf. |
| 2018-07-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat observed several plastic containers being stored as clean with sticker residue. cdi: ehs (environmental health specialist) advised pic to through clean |
| 2018-07-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed onions holding less than 135f on grill. cdi: onions reheated to above 165f and placed on hotter part of grill. |
| 2018-07-23 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed spinach artichoke dip with date of today. pic stated dip was made on saturday but portioned today. ehs educated pic on date marking |
| 2018-07-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed major improvement with wet stacking by dish machine area where dishes are being properly air-dried before being stacked. observed containers by prep area that had been stac |
| 2018-07-23 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed scoop handles being stored in product in dry storage ingredients by prep |
| 2018-07-23 |
45 |
4-501.11 maintain equipment in good repair. observed reach-in cooler holding blue cheese dressing above 45f. verification required to ensure reach-in cooler is capable of holding foods at 45f or below.4-202.11 food contact surfaces shall be smooth, free o |
| 2018-07-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed in the tops of prep top coolers where there is build-up along the sides, cracks & crevices. observed cleaning needed on roof of larg |
| 2018-07-23 |
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 spice container and squeeze bottle without labeling in kitchen. all other items had been properly labeled. improvement see |
| 2018-06-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle at down stairs bar and upstairs bar without labeling. manager was unsure of what product downstairs was and product was discarded. upstairs bott |
| 2018-06-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink without lid being stored in prep cooler. cdi: drink voluntarily discarded. |
| 2018-06-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf repeat observed items stored on hand sink at bar including knife that prevented access from hand washing in sink. cdi: items relocated. ensure there is clear access to h |
| 2018-06-28 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed multiple containers in walk-in cooler that had been made earlier this week without lids. ehs stated that it is preferred that lids be left off of ite |
| 2018-06-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dishes being stored as clean with food debris left on them including a dish with baked cheese left on it. observed dishes being stored as clean with s |
| 2018-06-28 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed line cook to take chicken off of grill for an order. chicken temperature was less than 165f. cook did know proper temp |
| 2018-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed coolers holding food above 45f throughout including raw chicken in chicken prep cooler, pico, tomatoes, corn and black beans, tomato sauce, mac and cheese sauce, cheeses, |
| 2018-06-28 |
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 half and half in walk-in, milk in reach-in cooler, and pasta in cooler drawer without date labels. cdi: pasta and half and half wer |
| 2018-06-28 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed garlic parmesan wing sauce |
| 2018-06-28 |
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 repeat observed cooked chicken cooling in prep top cooler, above chill line at 72f. |
| 2018-06-28 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. repeat observed cleaning needed on floors and walls behin |
| 2018-06-28 |
37 |
3-303.11 ice used as exterior coolant, prohibited as ingredient - p observed ice wells at downstairs and upstairs bars with drink mixes being stored in them. this ice is also used for consumption. cdi: manager removed drink mixes. do not store items in co |
| 2018-06-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. repeat observed wet wiping cloths being stored outside of sanitizer in kitchen. observe wet wiping cloths being draped over buckets, outside of sanitizer. cdi: pic placed cloths into sanitiz |
| 2018-06-28 |
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. repeat observed clean utensils being stored in container with debris including co |
| 2018-06-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat observed dishes throughout being stacked while wet by dish machine and prep area. use pyramid stacking method. |
| 2018-06-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service lids being stored under tea area at servers station. exterior of lid plastic was heavily soiled. |
| 2018-06-28 |
45 |
4-501.11 maintain equipment in good repair. observed prep top cooler #1, prep cooler #2, cooler drawers, and prep cooler #4 to not be holding foods at 45f or below. all coolers have standing water inside. verification required to ensure cold holding issue |
| 2018-06-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed beer walk-in cooler fan covers and reach-in cooler fan covers in need of cleaning. observed cleaning needed on can opener blade, non-food con |
| 2018-06-28 |
51 |
6-501.18 maintain hand washing sinks, toilets and urinals clean. observed cook line hand sink with build-up on the faucet handles. |
| 2018-06-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat observed squeeze bottles throughout kitchen without date labels. |
| 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 repeat observed several items cooling on open prep top coolers including blue chees |
| 2018-03-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed cook line hand sink blocked by trash can upon arrival. observed one bar hand sink with clean wiping cloths being stored on it and other hand sink blocked with t |
| 2018-03-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken skewers being stored in container behind raw fish in cooler drawer. ehs suggested storing chicken in the front so it does not drip across fish. cdi: pic switched storage |
| 2018-03-29 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf repeat observed high-temperature dish machine hitting a maximum of 151f on thermoplate thermometer. gages on dish machine are reading 190f. dish machin |
| 2018-03-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed parmesan/garlic in oil wing sauce being stored on the counter at 100f next to other wing sauces in steam well. pic stated that they are using time as a public health control fo |
| 2018-03-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat observed several squeeze bottles and spice shakers with missing labels in kitchen. |
| 2018-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed raw chicken holding above 45f in chicken breading prep top cooler. pic stated gaskets were replaced today and he doesn't think that food was removed from cooler during se |
| 2018-03-29 |
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. repeat observed scoop without handle being stored in container of mustard in prep |
| 2018-03-29 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. repeat observed sanitizer bucket being stored on the floor under the hand sink. store sanitizer buckets above floor and away from food contamination possibilities. 3-304.14( |
| 2018-03-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat observed containers being stacked while still wet. ehs suggested using the pyramid stacking method for air-drying dishes.4-903.11 store cleaned equipment, utensils, linens an |
| 2018-03-29 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler holding foods around 53f. verification required to ensure cooler is capable of holding foods at 45f or below.4-502.11(a) maintain utensils in good repair. observed fryer baskets in need of r |
| 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 cleaning needed in prep coolers throughout. observed cleaning needed on alcohol walk-in cooler fan covers. |
| 2018-03-29 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed cleaning needed on floors under equipment. obser |
| 2017-12-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw stuffed salmon being stored on a shelf above ready-to-eat brownies, whipped cream, and beer mustard. cdi: prep cooler was re-arranged so that raw salmon is being stored on the |
| 2017-12-14 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf repeat observed high-temperature dish machine not reach-in 180f/turning the thermolabel black. ehs used two thermolabel strips, a water-proof disk, and |
| 2017-12-14 |
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 chicken wings in bags cooling at a rate of 0 deg/min in walk-in freezer. chicken wings were individually portioned in tightl |
| 2017-12-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed individually portioned chicken and brisket holding at temperatures above 45f in prep top. bags were stacked tight and higher than chill-line. prep top cooler was working |
| 2017-12-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. repeat cold air must flow around product to remove the heat. -pf observed wings cooling in tightly wrapped plastic in walk-in cooler. facility |
| 2017-12-14 |
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 spice shakers without labels throughout kitchen. ensure all spice shakers and squeeze bottles are properly labeled |
| 2017-12-14 |
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 portion of prep top cooler very close to kitchen hand sink near cook line area. hand sink does have a partition separating ar |
| 2017-12-14 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor observed sanitizer bucket being stored on the floor. |
| 2017-12-14 |
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 scoop without a handle being stored in container of apple sauce. ensure |
| 2017-12-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat observed dishes being stacked while wet by back prep area. ehs recommended the stacking method so that equipment can completely air-dry. |
| 2017-12-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. repeat observed cleaning needed in single service storage containers. observed red substance that had been splattered on the edges of se |
| 2017-12-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed in cooler gaskets throughout. observed cleaning needed in the bottom of the ice cream freezer and in the hot box. observed broken gl |
| 2017-09-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf repeat observed pickle juice in the hand sink by breading station, ice dumped in the hand sink by the grill, and beer buckets being stored in the hand sink at the bar. c |
| 2017-09-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat observed foods holding at temperatures below 135f in hot box. cdi: employee reheated all items in hot box to 165f. ehs suggested wrapping hot panned items and placing them direct |
| 2017-09-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed sour cream and coleslaw holding at temperatures above 45f in expo prep cooler. cdi: items were voluntarily discarded. verification required to ensure cooler is capable of |
| 2017-09-18 |
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 and spice shakers without labeling throughout kitchen area. |
| 2017-09-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one bucket of sanitizer being stored on the floor at the bar. |
| 2017-09-18 |
14 |
4-501.111 manual warewashing equipment, hot water sanitization temperatures - p observed hot water at dish machine not turning thermolabel black. cdi: pic worked with booster heater to get hot water temperature up. water hit 160f and turned thermolabel bl |
| 2017-09-18 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single-service article containers with debris build-up in need of cleaning throughout facility. |
| 2017-09-18 |
45 |
4-501.11 maintain equipment in good repair. observed expo prep cooler holding foods at temperatures above 45f. verification required to ensure cooler is capable of holding foods at 45f or below. |
| 2017-09-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build-up on the non-food contact parts of slicer. observed cleaning needed on shelf where boxes of single-service articles are stored. |
| 2017-09-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coffee drink on prep table upon arrival. cdi: employee relocated drink. |
| 2017-09-18 |
42 |
4-901.11(a) repeat air dry equipment and utensils after cleaning and sanitizing. observed containers stacked while wet on shelf by prep area. |
| 2017-06-13 |
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 dry with soap but no water.2-301.14 wash hands before donning gloves |
| 2017-06-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf -repeat- observed pans being stored as clean with plastic wrap melted onto the edges. observed dishes with food residue being stored as clean. 4-602.11 clean t |
| 2017-06-13 |
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 chicken wings in the walk-in cooler cooked today, wrapped in plas |
| 2017-06-13 |
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 chicken wings in plastic bags from saturday in prep cooler at temperatures above 45f. chicken wings did not cool pr |
| 2017-06-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed tea spillage and build-up under the drink station at the server station in need of cleaning. observed cleaning needed in prep coolers throughout fac |
| 2017-06-13 |
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 cleaning needed on floors and walls behind equipm |
| 2017-06-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. -repeat- observed pans wet stacked on drying rack in prep area. |
| 2017-03-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed that all items in the middle prep cooler and cold drawers on the cook line were above 45f. (see temperature chart) cdi: all out of temperature tcs items were voluntarily discard |
| 2017-03-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink in the right half of prep area blocked with linens. cdi: linens were removed and handsink unblocked. |
| 2017-03-27 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed an uncovered container of pepperoni in the freezer and an uncovered pan of mozzerella cheese sticks in the under counter freezer by breading area. ob |
| 2017-03-27 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dishmachine unable to reach 160f final rinse temp on thermoplate and 180f on the gauge on machine. observed that booster heater was inactive. |
| 2017-03-27 |
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 warewashing area move from rinsing dirty dishes to |
| 2017-03-27 |
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 two pans of portioned and wrapped chicken wings cooling inadequately in the walk in. both tubs measured 68 at 3:55 and had o |
| 2017-03-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed soup in hot box holding at 112f and carmelized onions and au jus on stove top holding at 119f. all other hot foods were above 135f and the soup was reheated properly that morni |
| 2017-03-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed three unlabelled chemical spray bottles in expo area for servers, one unlabelled spray bottle at the upstairs bar, and an unlabelled spray bottle at the can |
| 2017-03-27 |
45 |
4-501.11 maintain equipment in good repair. observed one prep cooler on cook line and two sets of cold drawers beneath ovens non functional during inspection. pic called corporate during inspection and corporate plans to come in the morning to replace or |
| 2017-03-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket on cook line without enough sanitizer to immerse wiping cloths. observed a sanitizer bucket in expo area with sanitizer below 100ppm. |
| 2017-03-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed two wet stacked pans on drying rack in prep area. facility showed great improvement from last inspection. repeat. |
| 2017-03-27 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed that dishmachine was not reaching the minimum required wash temperature of 160f according to data plate. |
| 2017-03-27 |
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 broken tile on can wash in warewashing area. |
| 2017-03-27 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed three uncovered lights in the warewashing area. repeat.6-305.11/6-501.110 designate and use an area for th |
| 2017-03-27 |
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 that chicken wings were allowed to cool in tightly wrapped and densely sta |
| 2016-11-18 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed can of pineapple juice severely dented and bloated on one end. cdi: item discarded. |
| 2016-11-18 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee handle cellphone and then don gloves. employee directed to wash hands before donning gloves. |
| 2016-11-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed blocked handsinks throughout facility. cdi: all handsinks unblocked throughout facility. |
| 2016-11-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers on dishes nested together and stored as clean. cdi: utensils returned to dish area for proper w/r/s. |
| 2016-11-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked dishes throughout facility. cdi: items separated for air drying. |
| 2016-11-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees plating food with unapproved jewelry. |
| 2016-11-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in coolers above 45f. items were over stacked. pic directed to ensure that items are not overstacked for service. cdi: items rapidly cooled with ice. |
| 2016-11-18 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed uncovered lights above dishes in dishwasher area. cdi: pic stated they had new covers. new covers shown du |
| 2016-09-16 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed water heater not functioning at time of inspection cdi facility stopped seating and will remain closed until hot water can be repaired. |
| 2016-09-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee at pass through dispensing food without hair restraint. |
| 2016-09-16 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed missing thermometer in low boy prep unit . |
| 2016-09-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meatballs hot holding at 117 degrees cdi reheated to 165 degrees see temperature chart above. |
| 2016-09-16 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed hot water malfunction dishwasher unable to reach hot water sanitizing temperature . cdi facility to voluntarily close until hot water can |
| 2016-09-16 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed water heater malfuncitoning hot water at 86 degrees cdi facility to voluntarily stop seating and not reopen until hot water can be repaired plumber dispatched . |
| 2016-06-06 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic on duty with expired food protection manager certification. |
| 2016-06-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dishes stored as clean with food debris. cdi took dishes to be rewashed. 4-602.11 clean the equipment and utensils used with nontcs foods as requir |
| 2016-06-06 |
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 pico cooling at rate that would not result in product being 45 degrees in required time. cdi changed cooling method |
| 2016-06-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area in rear of kitchen. |
| 2016-06-06 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. resurface or replace cutting boards on prep units 1 and 2. repeat. |
| 2016-06-06 |
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 pico cooling in large volume and tightly covered . cdi moved to shallow |
| 2016-03-17 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets in numerous prep units in need of replacemnet. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. replace or resurface portable cutting b |
| 2016-03-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-03-17 |
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 between prep units cdi removed to wash rinse and sanitiz |
| 2016-03-17 |
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 opened cream cheese and feta cheese open without date marking. cdi labeled product. |
| 2015-12-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed serving plates, metal containers, tomatoe slicer and slicer soiled with food debris. cdi items moved for cleaning.4-602.11 clean the equipment and ut |
| 2015-12-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed employees use handsink to rinse thermometer and to dump wastewater. cdi employees moved to another location. repeat. |
| 2015-12-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed onion rings, fries and sweet potatoe fries below 135f. cdi items discarded. repeat. |
| 2015-12-10 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees going in and out of the walk in unit, work wih damaged gloves, wipe gloves on aprons, and use gloves to handle raw food then rte foods. cdi |
| 2015-12-10 |
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 lettuce tightly bagged and stacked on top of eachother and cabbage coolin |
| 2015-12-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed chicken pieces, tomatoes and onion, ceasar dressing, blue cheese, cabbage, edamame, and boiled eggs in the prep units above 45f. cdi items moved to walk in for cooling. repeat. |
| 2015-08-11 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p. observed employee handle onions and tomatoes with bare hands, cdi hands washed gloves changed. |
| 2015-08-11 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed facility with no chlorine test strips for upstairs dish machine. |
| 2015-08-11 |
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 raw chicken stored on clean utensil rack above cleaned utensils. cdi chicken moved. |
| 2015-08-11 |
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 single service cups stored in food ans used as scoops. |
| 2015-08-11 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed employee chop lettuce without washing before hand. cdi lettuce washed. |
| 2015-08-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed 2 unlabeled bottles of chemicals and 3 bottles labeled sanitizer but with different unknown chemicals inside. repeat. |
| 2015-08-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed prep unit at 60f and holding all foods in prep from overnight above 45f. cdi items discarded. verification required. |
| 2015-08-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed bbq, french onion soup, and chili held below 135f. cdi items reheated. |
| 2015-08-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed trash can in front of handsink and skwegie stored in bar handsink, and observed employee wash lettuce in handsink. cdi items moved and lettuce washed in prep s |
| 2015-08-11 |
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 |
| 2015-04-07 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p. observed employees change gloves without handwashing. cdi hands washed and gloves changed. |
| 2015-04-07 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf. observed no soap at bar handsink. cdi soap provided. repeat.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed handsink by dish machine blocked by ra |
| 2015-04-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed serving bowls, knife, plastic containers, metal containers, cutting board, plates, ice machine and slicer soiled with food debris. cdi items moved fo |
| 2015-04-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed facility with cheese curds, chorizo, apple slaw, cubbed chicken, lettuce, sliced melons, and cabbage above 45f. cdi items discarded. repeat. |
| 2015-04-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed underside of mixer and knife holder soiled with debris. repeat. |
| 2015-04-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed facility with sanitizers, windex and an unknown chemical not labeled. cdi items labeled or dump from container. repeat. |
| 2015-04-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of dishes. repeat. |
| 2015-04-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed disclaimer missing from to-go menu. verification required. |
| 2014-12-02 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf. observed only hand sanitizer instead of soap inside of employee bathroom. cdi hand soap provided. |
| 2014-12-02 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf. observed dish machine not able to turn turn test strip black. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and tou |
| 2014-12-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed prep unit holding tcs foods above 45f. cdi items held overnight discarded and items from the morning sent to cooler. ice bath prepared for need items until unit fixed. verific |
| 2014-12-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed spinach dip stored below raw beef in cooler. cdi item relocated. |
| 2014-12-02 |
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 dry rub chicken wings, fried chicken wings, and pot roast not dated. cdi items dated. |
| 2014-12-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed two containers of mashed potatoes at 123-126f, au just at 119f. cdi items reheated above 165f. repeat. |
| 2014-12-02 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in one unit and other unit thermometers were not in working condition. |
| 2014-12-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed containers of ice, almonds, chips, and other dry food products uncovered. |
| 2014-12-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed utensils that were wet stacked on drying rack near back prep and dish area. |
| 2014-12-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed underside of mixer and outside coverings of metal and plastic containers soiled with debris. |
| 2014-12-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers with common name-pf. observed one unlabeled bottle of windex and degreaser, and bottle of windex labeled sanitizer. cdi items labeled. |
| 2014-08-11 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c. discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed prep unit upstairs that is not used for facility.6-501.11 repairing-premises |
| 2014-08-11 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. keep the equipment clean to avoid build up of dust, food residue or debris. observed interior of upstairs bar prep unit soiled with debris. |
| 2014-08-11 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed oriental noodles, croutons, and almonds uncovered on shelf. |
| 2014-08-11 |
31 |
3-501.15 cooling methods - pf. 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 spinach dip cooling in a large plastic container in |
| 2014-08-11 |
26 |
7-102.11 common name-working containers - pf. label working containers of toxic materials such as cleaners and sanitizers.-pf. observed bottles of degreaser and glass cleaners not labeled. cdi items labeled. repeat. |
| 2014-08-11 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. ob |
| 2014-08-11 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain tcs foods in hot holding at 135f or above. -p. observed grilled onions at 124f. cdi item reheated. reheat |
| 2014-08-11 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. maintain sanitizer at correct concentrations. -p. observed one sanitizer bucket at 0ppm. cdi bucket refilled to proper concentrat |
| 2014-04-24 |
12 |
3-402.12 records, creation, and retention - pf. if fish are frozen or farm raised and pellet fed a written statement from the supplier that states that information. observed no written agreement for salmon that is undercooked in facility. verification req |
| 2014-04-24 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact shall be cleaned to sight and touch. observed plates near dish machine rack with food debris. cdi items moved for rewashing. and ice machine chute soil |
| 2014-04-24 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are hot held should be at 135f or above. observed sweet and sour sauce at 119f, bbq sauce at 124f, and habenero bbq sauce at 127f. |
| 2014-04-24 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. non food contact surfaces of equipment shall be kept free of dust, dirt, food, and other debris. observed prep unit at upstairs bar soiled with food debris |
| 2014-04-24 |
26 |
7-102.11 common name-working containers - pf. toxic containers shall be labeled with the common name of the chemical. observed and unlabeled bottle of degreaser in facility. cdi item labeled. |
| 2014-04-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods that are prepared or opened in the facility shall be dated. foods that are 41f or below have a 7 day shelf life, and foods that a |
| 2013-10-22 |
42 |
observed numerous containers, pans and cups stacked together while still wet. 4-901.11 equipment and utensils, air-drying required - after cleaning and sanitizing, equipment and utensils shall be air-dried. |
| 2013-10-22 |
35 |
observed an unlabeled container in back kitchen. cdi- labeled.3-302.12 food storage containers identified with common name of food - food containers shall be labeled with common name. |
| 2013-10-22 |
20 |
observed pico at 53f on cold hold. cdi- discarded3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - cold food shall be maintained at 45f or below. |
| 2013-10-22 |
14 |
observed ice machine with black residue build-up near chute. microwave collecting some food debris on interior ceiling. cdi- cleaned and sanitized.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - equipment food-conta |
| 2013-10-22 |
8 |
observed two handwash sinks without paper towels available. cdi- paper towel dispenser refilled.6-301.12 hand drying provision -paper towels shall be made available at all handwash sinks. |
| 2013-08-06 |
1 |
/ l.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 the person in charge today did not have any approved certifications. cdi b |
| 2013-08-06 |
8 |
maintain handwashing sinks in working order and with free access. observed the rear hand sink blocked. the cold water was not working at the hand sink in the dish machine area. observed one bar hand sink without paper towels. |
| 2013-08-06 |
14 |
maintain the ice machine clean. observed black build up in the ice machine. cdi. maintain the dish machine in working condition. observed the dish machine was not sanitizing as indicated by a thermolabel. wash gauge was reading 207f and the final rin |
| 2013-08-06 |
19 |
maintain hot holding temperatures at 135f or greater. observed marinara and one other sauce in the hot holding unit at 109f and 115f. cdi by voluntary disposal. |
| 2013-08-06 |
21 |
observed one small container of cooked pork with a date mark of 7/27/13 which was still in the facility. cdi - discarded by managment. |
| 2013-08-06 |
23 |
facility must have a compliant consumer advisory for all items which are undercooked as required by 3-603.11 in the nc food code. facility does not have a full disclosure for ribeye, flat iron steak, or salmon (both entree and as added to a salad.. faci |
| 2013-08-06 |
26 |
label all chemical bottles. observed one unlabeled bottle of glass cleaner. cdi, labeled by staff. |
| 2013-08-06 |
20 |
maintain cold food at 45f or below. observed 2 bags of chicken wings at 52 and 57f. cdi, placed in other refrigeration to cool. wings appeared to be stack too high in the cold holding unit. |
| 2013-03-08 |
2 |
remind the employees of the employee health policy. signed forms do not equal compliance with the rules. employees must be informed as to the policy. |
| 2013-03-08 |
6 |
dishwasher must wash his hands between clean and dirty dishes. observed the dishwasher was not washing his hands between clean and dirty but was wiping his hands on a towel. handwashing compliance among food handlers was excellent. cdi. |
| 2013-03-08 |
8 |
one hand sink in the kitchen did not have available paper towels. cdi. |
| 2013-03-08 |
8 |
hand sinks shall be used only for handwashing. observed one sink in the kitchen being used as a dump sink. cdi. |
| 2013-03-08 |
1 |
facility must have a certified person in charge during all hours of operation. certification must be from an ansi accredited program. point deductions begin in 2014. no certified person in charge was present today. cdi by instruction. |
| 2013-03-08 |
20 |
maintain cold holding temperatures at 45f or below. observed cut lettuce; cut tomato; ect in the top of one of the prep coolers. also observed pasta in one cold holding drawer was as high as 54f. cdi; cooler was turned to a lower level. |
| 2013-03-08 |
21 |
ensure dates are on all potentially hazardous food. observed a couple items are not marked. cdi. maintain 4 day hold at 41-45f. observed soup at 42f in the walk-in on day 5. item was marked correctly but had not been discarded. cdi. |
| 2013-03-08 |
23 |
consumer advisory must include reminder and disclosure as required under 3-603.11. facility has a reminder; but has not identified items and disclosed which items are being undercooked. according to the pic; steaks and burgers are the only items. for s |
| 2013-03-08 |
8 |
bar hand sinks need handwashing signs. |
| 2012-11-07 |
20 |
observed the prep cooler in question was holding tcs food at 50f even with ice bags. all food was removed and repair call was placed. |
| 2012-11-06 |
2 |
facility must inform their employees of their responsibilities under their employee health policy. cdi by instruction. |
| 2012-11-06 |
46 |
wash; rinse; and sanitize solutions shall be maintained clean. observed some of the buckets of sanitizer on the line contained a very dirty solution. cdi. |
| 2012-11-06 |
39 |
observed wet wiping cloths on cutting boards and equipment. the new rules require that wiping cloths be stored in sanitizer between uses. cdi. |
| 2012-11-06 |
31 |
tcs foods should be cooled using appropriate methods in appropriate places. observed portioned dressings and salads were being cooled in the server cooler which is constantly being opened. these items were moved to other refrigeration. observed cut tom |
| 2012-11-06 |
26 |
observed an employee using an unlabeled blue chemical on the cutting board of one of the prep coolers. the employee did not know what chemical they were using. working containers of chemicals shall be labeled and used for their intended purpose. cdi. |
| 2012-11-06 |
20 |
observed one of the line prep coolers holding several tcs (time/temperature control for safety foods) at 50-55f including cut lettuce; cheese; marinara sauce; and cut tomato. vr |
| 2012-11-06 |
14 |
the ice machine shall be clean to sight and touch. observed black build up in the ice machine chute. cdi by cleaning. |
| 2012-11-06 |
14 |
observed the dish machines data plate specifies 20-25 psi and the gauge was only reading approximately 5 psi. repair the machine. |
| 2012-11-06 |
14 |
observed the high temperature dish machine was not sanitizing as indicated by the temperature gauge on the machine reading 171f and by a thermolabel not changing when run through the machine on a plate. the dish machine company was called and the parts f |
| 2012-11-06 |
6 |
observed employees putting on gloves to work with food after coming into the kitchen and switching gloves after contaminating their gloves without washing their hands. cdi by instruction. |
| 2012-11-06 |
1 |
facility must have a certified person in charge during all hours of operation. certification must be from an ansi accredited program. point deductions begin in 2014. no certified person in charge was present today. cdi by instruction. |