| Violation Date |
Code |
Description |
| 2018-12-19 |
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 several dented cans of olives stored among other cans in dry storage. facility has a location dented |
| 2018-12-19 |
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 one container of cut cabbage with no date mark. when bag of cabbage is opened, cabbage has a 7 day shelf life if held at 41f or b |
| 2018-12-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several cartons of milk stored in a bar cooler at 48f. this cooler is primarily used to store wine. pic (person in charge) called a repair person who showed up during inspect |
| 2018-12-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several containers stored as clean with stickers still intact. observed food debris on 2 containers and food debris on the veggie slicer. ensure al |
| 2018-12-19 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. observed unwashed produce stored above containers of ready to eat veggies. be sure unwashed produce is never stored above washed produce or any other ready to eat foods. |
| 2018-12-19 |
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 pick lime wedge up from bar with bare hands and place on the side of a beverage. ensure all emplo |
| 2018-12-19 |
4 |
2-401.11 an employee shall eat, drink, or use any form of tobacco only in designated areas where contamination of exposed food, clean equipment, utensils, linens, and single service articles can not result. observed employee on main prep line drinking ou |
| 2018-09-18 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cthoroughly clean the following: the inside of the tall reach in freezer, the gaskets throughout the establishment especially on older equipment (coolers, etc) |
| 2018-09-18 |
45 |
4-501.11 good repair and proper adjustment-equipment - ccomment: ensure the coolers on the line, specifically the fry cooler and the expo cooler are properly working and maintaining an ambient temperature of 45f or below. during the inspection, several fo |
| 2018-09-18 |
36 |
6-202.15 outer openings, protected - ccomment: provide an adequate door sweep at the back kitchen exit door as light can be seen beneath it. this will aid in the prevention of rodent and pest entry. |
| 2018-09-18 |
35 |
3-302.12 food storage containers identified with common name of food - ccomment: containers of sauces taken from their original container in bottles on the line are hard to distinguish as the labels have worn off. except for containers holding food that c |
| 2018-09-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfin the walk in cooler, several dressings, still within proper date marking range were marked improperly on their discard date on label stickers. |
| 2018-09-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pin the fry prep cooler, chicken wings (49f), cooled, par-cooked french fries (51f), and diced tomatoes (46f) held above 45f. in the expo |
| 2018-03-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage sitting on food preparation surface where potatoes were being processed. cdi drink discarded. |
| 2018-03-16 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf potentially hazardous food that is prepared in house shall be marked the date it was prepared and held for maximum of 7 days. observed ranch and |
| 2018-03-16 |
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 general comment: observed product cooling in reach in units and flip top unit still |
| 2018-03-16 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p at time of inspection observed food employee cell phone being stored directly on cutting board. cdi cell phone removed and cutting board rinse and sanit |
| 2018-03-16 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on far left reach in unit. make sure to keep in good repair. |
| 2018-03-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed on the backside of the microwave minor dust and above the line. observed nonfood contact part of soda machine with minor build-up. make sure ot incr |
| 2018-03-16 |
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 employeees wearing bracelets, watches etc. make sure when conducting food preparation, food employees remove all jewelry other |
| 2017-12-05 |
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 in the inside of flip top unit around back part. observed build up on back of nonfood part of soda machines and tea urn nozzles. make su |
| 2017-12-05 |
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 bottle containing aqueous solutions and oils not labeled with common name. make sure to lable once removed from or |
| 2017-12-05 |
33 |
3-501.13 use approved thawing methods. observed salmon thawing in vacuum packaging in walk in cooler. cdi explained to pic that would have to removed from vacuum packaging prior to thawing to prevent bacteria growth. pic will train staff to cut packaging |
| 2017-12-05 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed significant pink debris and build-up in ice machine. make sure to increase cleaning frequency. repeat.4-602.11 clean the equipment and utensils u |
| 2017-12-05 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee touching hat and drinking from employee beverage then proceed to go back to food preparation. cdi food employee stopped and directed to |
| 2017-12-05 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee remove gloves on line after changing task (going to walk in cooler, stocking then performing food preparation) without washing hands. cdi food employee stopped an |
| 2017-08-22 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee coming into kitchen and proceed to don gloves. food employee stated that hand washing occurred in bathroom. cdi explained that due to food employee having to open sever |
| 2017-08-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some utensils, equipment, plates and bowls stored as clean with food debris on it. cdi items returned to ware washing. observed significant sticker re |
| 2017-08-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf potentially hazardous food shall be prepared and stored for no more than 7 days as long as temperatures are below 41 degrees.3-501.17 date mark/ |
| 2017-08-22 |
37 |
3-303.11 ice used as exterior coolant, prohibited as ingredient - p after used as a medim for cooling down the exterior surfaces of food, eqipment or canned beverages; ice can not be used as food. p observed ice at bar being used to keep juices and cherri |
| 2017-08-22 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c equipment, utensils, single-service and single-use articles are stored in a clean, dry location and where they are not exposed to splash, dust or |
| 2017-08-22 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing eqipment shall be cleaned every 24 hours, prior to use or as often as accumulation occurs. observed clean baseboard of ware washing with food debris on it. make sure to clean pri |
| 2017-08-22 |
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 ramekins being used for food scoops. observed knive being |
| 2017-06-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a few wet wiping cloths on food preparation tables. once wet, towels need to be stored in sanitizer solution. |
| 2017-06-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plates, bowls etc being stored cleaned with food debris on it. cdi all items returned to ware washing.4-602.11 clean the equipment and utensils used w |
| 2017-06-27 |
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 aqueous solutions and oils not labeled. make sure to label all working containers of food/food |
| 2017-06-27 |
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 a watch during food preparation. make sure food employees only wear a plain wedding band to facilitate hand wa |
| 2017-06-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment pans and multi-use cups. make sure to allow all equipment/utensils to air dry so sanitizer will work effectively. repeat4-903.11 store cleaned equ |
| 2017-06-27 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dusty ceilings over food preparation and clean p |
| 2017-06-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty shelving for dry storage up front across of expo line and debris on shelving at drying racks. make sure to increase cleaning frequency. repeat |
| 2017-06-27 |
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 establishments within next visit.* |
| 2017-06-27 |
46 |
4-501.14 ware washing equipment, cleaning frequency - c ware washing equipment shall be cleaned every 24 hours, prior to use and as often as needed when accumulation occurs. observed food debris on clean base boards with clean equipment coming out of ware |
| 2017-03-14 |
6 |
2-301.15 only wash hands in hand washing sink. -pfobserved food employee washing hands in 3 comp sink without soap and paper towels. cdi spoke to food employee and discussion rewashed hands.2-301.12. follow the cleaning procedure to adequately wash your h |
| 2017-03-14 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee going to walk in cooler with gloves on come back with pan of raw salmon. food employee continued to work with food preparation. cdi food |
| 2017-03-14 |
21 |
vi3-501.18 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 pork date marked for 3/2, observed pan of hot dogs and tomatoes not marked. cdi pork and hot d |
| 2017-03-14 |
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 blanch fries and wings that were cooled this morning placed into cold hold |
| 2017-03-14 |
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 squeeze bottles of oil and aqeous solutions not label. make sure to label all working containers of food/food ingredients |
| 2017-03-14 |
37 |
3-307.11 miscellaneous sources of contamination - c observed at the bar fruit containers laying on top of ice that is used for drinks. make sure to not store fruit on top of ice that is being used for consumption. |
| 2017-03-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed bar dish machine not sanitizing while in use. cdi technician will come out and service machine. repeat verification require4-601.11(a) equipment food contact s |
| 2017-03-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to increase cleaning frequency. repeat (last report cited wrong rule no points deducted today). |
| 2017-03-14 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelves throughout facility; in reach in units, shelving in walk in cooler etc. make sure to keep in good repair. |
| 2017-03-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in unit (far left) with dust fan. observed throughout on racks in reach in units, drying racks, and gaskets of reach in units food debris. mak |
| 2017-03-14 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open to trash receptacle. make sure to keep doors closed.**shared facility will contact other food establishment regarding doors open.** |
| 2017-03-14 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents s |
| 2017-03-14 |
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 handles laying on top of food. make sure handles are not laying down on |
| 2016-12-07 |
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 pic handle cubed chicken that fell out of container at prep top and place back into container. cdi- top la |
| 2016-12-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: observed dish machine in kitchen and at bar not sanitizing while in use by staff. cdi- technician arrived during inspection and serviced both machines. replaced tubing and check valve in kitchen |
| 2016-12-07 |
20 |
3 s 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed over-stacked wings in prep top with product 49 f at top. cdi- top portion of product moved to walk-in cooler to re-chill.observed roasted corn in prep top 48 f. cdi- corn v |
| 2016-12-07 |
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 portioned bbq bags dated 12/2 at 43 f. cdi- batch voluntarily discarded. |
| 2016-12-07 |
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 significant cracks in concrete floor of facility at cook line. |
| 2016-12-07 |
42 |
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 wet stacking of equiopment. |
| 2016-08-11 |
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 deep cracks in the floor on line. |
| 2016-08-11 |
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 serving containers without handles and handles of scoops stored in food |
| 2016-08-11 |
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 lettuce, spring mix, hot dogs, and red cabbage not dated and pepperoni, sausage, and canadian b |
| 2016-08-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chili and refried beans that was holding below 135f. cdi items reheated. |
| 2016-05-16 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed waitstaff ice bin soiled with debris. |
| 2016-05-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed bag of employee food and purses stored with food in reach in and leaning against single service items. |
| 2016-05-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dry storage racks and hot holding unit that was soiled with food debris. |
| 2016-05-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cheese mix, blue cheese, blue cheese dressing, potatoe skins, and pepperoni in reach in unit after lunch above 45f and salsa and ranch portion cups stored above chill line in p |
| 2016-02-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed facility with racks, inside bread warmers, and undersides of drink machines in need of cleaning. repeat. |
| 2016-02-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed bottom reach in drawer holding raw shrimp, raw salmon, raw chicken, and raw chorizo burgers at 49f and above. cdi items discarded. repeat |
| 2016-02-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed facility with plates soiled with debris. cdi items moved to sink cleaning. |
| 2016-02-08 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees go in and out of walk in and return to food prep without glove changing. cdi gloves changed and hands washed. |
| 2015-11-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of food debris on shelving in walk in . |
| 2015-11-17 |
45 |
4-501.11 maintain equipment in good repair. observed numerous refrigeration units with damaged gaskets. replace gaskets. |
| 2015-11-17 |
42 |
h4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested in clean dish area. |
| 2015-11-17 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitizer bucket stored on floor in kitchen. -0 points- |
| 2015-11-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed dice chicken above 45 degrees cdi discarded. observed wings , tomatoes , lettuce and spring mix all above 45 degrees cdi all items taken to walk in to cool down. |
| 2015-08-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans in clean dish area with food debris.4-501.114 maintain sanitizer at correct concentrations. -p observed front dish washer had no observable conce |
| 2015-08-17 |
1 |
. 2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on duty during food prep. |
| 2015-08-17 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign posted at line hand sink and bar hand sink cdi signs provided in english and spanish. -0 points- |
| 2015-08-17 |
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 chilli, marinara and beans at 50-65 degrees from last nights service cdi by instruction and product discarded. -0 points- |
| 2015-08-17 |
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 marinara sauce , chill, beans and salsa not date marked in prep units. |
| 2015-08-17 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer provided for kitchen. 10 day verification required. |
| 2015-08-17 |
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 working containers of spices and oils not labled throughout the kitchen.-0 points- |
| 2015-08-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-08-17 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. replace or resurface cutting boards on prep units. -0 points- |
| 2015-05-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf facility actually doing good job of cooling with exception of cooling rack is too |
| 2015-05-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed center cut sirloin on menus not disclosed and mixed grill not disclosed on house menus. vr |
| 2015-05-07 |
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 wings on line not date marked. cdi- date marked observed buttermilk based sauces at 43 f on day 5. cdi-discarded |
| 2015-05-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple soiled utensils. cdi- removed to clean4-501.114 maintain sanitizer at correct concentrations. -p observed bar glass machine to be sanitizing |
| 2015-05-07 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed cook handle raw hamburger then ready to eat buns with same pair of gloves. cdi- stopped, buns discarded, hands washed, new gloves recomend using a ute |
| 2015-05-07 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed facility not to have letters of parasite destruction for salmon. cdi- faxed over |
| 2015-05-07 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed 4-5 food employees, with fresh food prep on prep unit, not wearing gloves upon entry. they immediately donned gloves without washing hands. cdi- instruction provided 2-301.14 wa |
| 2015-05-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverages stored on food contact surfaces or over clean linen. cdi-removed |
| 2014-12-11 |
8 |
general comment6-301.14 post a handwash sign at each handsink. no handwashing sign at cook line handsink. cdi - staff posted new sign during ther inspection. |
| 2014-12-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p shredded cheese, diced tomatoes, guacamole, and sour cream held above 45f in flip top unit 2. cdi - items were sent to walk in freezer for rapid cool down as items were out for less than |
| 2014-12-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf sanitizer reading at 0ppm chlorine at bar dishmachine; chemical bottle was empty. cdi - bottle rep |
| 2014-12-11 |
45 |
general comment4-501.11 maintain equipment in good repair. observed rust on protein shelves in walk in cooler. |
| 2014-09-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf dishes stored as clean with dried food debris, soda gun and ice machine with dark build up. cdi - dishes sent to be rewashed, ice machine and soda nozzle clean |
| 2014-09-03 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p baked beans reheating in steam table. cdi - moved to autosham to rapidly reheat. |
| 2014-09-03 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. dumpster door left open. |
| 2014-09-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth hanging on splash guard of dump sink behind bar. relocated to sanitizing solution. |
| 2014-03-27 |
47 |
non food contact surfaces shall be clean to sight and touch. (4-602.13) observed several warewashing trays with black built up residue. replace or clean. |
| 2014-03-27 |
42 |
properly air dry utensils. (4-901.11) observed several pans stacked wet, some with sour smell which could indicate bacteria growth due to not being properly air dried. |
| 2014-03-27 |
39 |
sanitizer buckets shall be stored off the floor. (4-901.12) observed all sanitizer buckets stored on floor throughout kitchen. |
| 2014-03-27 |
14 |
food contact surfaces shall be clean to sight and touch. (4-601.11) observed build up on soda nozzles and ice machine. also observed food debris on fryer baskets and utensils stored as clean. cdi-items taken to be washed. vr for ice machine.chemical sani |
| 2014-03-27 |
9 |
food shall be obtained from sources that comply with law. (3-201.11) facility is currently receiving cooked pork bbq that is vacuum packaged at facility in iredell county. this facility does not have state approval for this procedures. pic stated that a n |
| 2014-03-27 |
8 |
hand sinks shall be used for no other purposes than hand washing. (5-205.11) observed spouts for liquor bottles soaking in hand sink at bar. cdi-items removed. |
| 2013-08-27 |
8 |
ensure hot water of at least 100f is available at all handsinks at all times. observed one handsink on line with no hot water, vr to check water. |
| 2013-08-27 |
17 |
3-403.11 ensure that all time/temperature control for safety(tcs) foods are properly reheated. commercially prepared products that are to be reheated for hot holding must reach 135f within 2 hours. observed marinara sauce 118f after being reheated, cdi |
| 2013-08-27 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed drawer coolers with raw salmon 53f, raw chicken 58f, shrimp 55f, items were removed to cool, vr to check cooler. observed wings 53f, tomatoe |
| 2013-08-27 |
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 without changing gloves, passing through cooler doors, touching ap |
| 2013-08-27 |
34 |
ensure thin probe thermometer is available for checking thin foods, observed only thick probe dial thermometer available, vr. |
| 2013-08-27 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed turkey, cut melon with no date marking, cdi. |
| 2013-04-09 |
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 menu has been changed since last inspection; steak salad in correct but steaks on menu wii |
| 2013-04-09 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed wings 47f; ranch 56f; blue cheese 52f; egg 53f in cooler; cdi; items were pulled and cooled. coolers were all below 40f on inside. coolers |
| 2013-04-09 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employee changing gloves without washing hands; putting on gloves without washing hands; cdi by instruction. |
| 2013-01-11 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-01-11 |
42 |
ensure all utensils are properly air dried before stacking. observed wet stacked plastic pans. |
| 2013-01-11 |
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 steaks on menu wiith no documentation of whole muscle in tact that are served cooked to |
| 2013-01-11 |
21 |
3-501.18 ensure that all foods that have exceeded date marking time/temperature requirements are properly discarded. observed canadian bacon with date mark greater than 7 days prior; cdi by discarding. |
| 2013-01-11 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed brisket 55f; chicken 54f overfilled in prep cooler; cdi by cooling. observed wings 50f; cheese 50f in prep cooler; dressings 50-54f in dres |
| 2013-01-11 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employee changing gloves withouth washing hands; cdi by instruction. |
| 2012-10-22 |
14 |
ensure quat sanitizer is maintained at proper concentrations at all times. observed sanitizer in working buckets on line 0-100 ppm; sanitizer coming from dispenser 100 ppm. sanitizer must be manually mixed until dispenser can be repaired; vr to check di |
| 2012-10-22 |
16 |
ensure that raw animal foods are cooked to heat all parts of the food to the appropriate temperature; raw fish must be cooked to 145f for 15 seconds. observed salmon cooked to 105f; cdi by returning to grill to finish cooking. |
| 2012-10-22 |
20 |
ensure potentially hazardous cold foods are kept 45f or below. observed wings 50f overfilled in food container; cdi by removing to cool. discontinue overstacking portioned meats in tops of prep cooler so that they are maintained at proper temperature. |
| 2012-10-22 |
6 |
ensure employees are washing hands as often as necessary to prevent contamination of food and clean equipment and utensils. observed employee handling clean dishes at dish washer immediately after handling dirty dishes without washing hands; observed emp |
| 2012-10-22 |
23 |
ensure that a consumer advisory is provided for all foods offered for sale raw or undercooked. consumer advisory must include disclosure of menu item and reminder. observed ahi tuna on menu served undercooked with no consumer advisory; cdi by instructio |
| 2012-10-22 |
39 |
ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter in bar. |
| 2012-10-22 |
21 |
ensure all foods that are potentially hazardous and ready-to-eat are properly date marked. observed open bag of lettuce with no date marking; cdi by instruction. |
| 2012-10-22 |
1 |
ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |