| Violation Date |
Code |
Description |
| 2018-11-09 |
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 a hole by the front beverage station.6-501.12 floors, walls, ceilings includin |
| 2018-11-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed two box of single service items stored on the floor near the prep area by the cook line. cdi- items were put away. |
| 2018-11-09 |
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 tomatoes, chicken salad, tuna salad, and potatoes all reading at temperatu |
| 2018-11-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tuna salad, chicken salad, and cut tomatoes at temperatures above 45f in the prep top cooler. pic explained that items were prepped earlier that morning and the intent was to ho |
| 2018-11-09 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed a container of unwashed mushrooms on top of two containers of ready to eat cut melons. cdi- pic rearranged items. repeat |
| 2018-11-09 |
8 |
5-205.11 maintain access to handwash. handwash sink may only be used for handwashing. pf. back handwashing near 3 comp sink blocked by bin used for soil clothes and container stored on same sink filled with various items. cdi- food employee moved containe |
| 2018-10-26 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee at dish area handling soiled dishes and clean dishes. |
| 2018-10-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice and coffee dumped in handwashing sink near the server area.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf obser |
| 2018-10-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed unwashed produce stored over ready to eat food such as ham, tomatoes, and cooked mushrooms in the walk in cooler. cdi- pic rearranged items. |
| 2018-10-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a meat slicer stored as cleaned with a soiled blade under the hold holding unit near the stove. cdi- slicer moved for cleaning.4-501.115 manual warewa |
| 2018-10-26 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed a pan of meatloaf at 52f that was prepared on 10/24. the pic explained that the meatloaf had not been touched since yesterda |
| 2018-10-26 |
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 a container of tomatoes and chicken salad in the walk in cooler with no date mark. cdi- pic dated items three employee's observed w |
| 2018-10-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed chicken salad, tuna salad, potato salad in the walk in cooler that were p |
| 2018-10-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed containers of salt and pepper with no labeled. |
| 2018-10-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. opened bag of onions stored on the floor, loose onions around the bag at prep station. pair shoes stored on top bag of powered sugar on sh |
| 2018-10-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed several food employees with no head coverings prepping food on the cook and prep line. |
| 2018-10-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of dishes on the drying rack of the dish area. |
| 2018-10-26 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed coffee filters on top of coffee machine in the server area not inverted. |
| 2018-10-26 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving in the walk in cooler and in bar area. |
| 2018-10-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed equipment, shelving. cabinetry throughout the kitchen in need of thorough cleaning. |
| 2018-10-26 |
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 walls, floors, ceilings, and fixtures in need of |
| 2018-10-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee shoes and clothes in the back kitchen area close to food items used for the facility. observed employee shoes in server area.gen |
| 2018-07-24 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf water at handwashing sinks ranging from 82f-83f. pic jason causey advised that they have had an issue with their hot water tank for the past couple of days. repair personnel onsite during inspection a |
| 2018-07-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf more than ten small bowls and small plates at front hostess/ host station to be used that were stored as clean with food debris and residue in them. cdi- all r |
| 2018-07-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. re-stocked food items at salad cooler not under temperature control. ambient air in cooler at 45f. pic removed both items and placed in walk in cooler for rapid cooling. ensure items ar |
| 2018-07-24 |
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. all bulk and portioned items labeled as required except for foods dispensed from bulk containers on the line. cdi- pic was advised and expl |
| 2018-07-24 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. one cooler at the bar and one at host/ hostess station with no ambient air thermometer. all other coolers with one or two operational thermometers in them. cdi- pic |
| 2018-07-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. boxes of delivered food items on the floor in front of 3 comp sink sitting in puddled dish water and suds. exterior of bag of gluten free |
| 2018-07-24 |
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. dried debris on walls, mold like build up on walls in dis |
| 2018-07-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. one stack of cups at the front and at the back on the clean drain board of the dish machine still wet during drying process. allow to air dry prior to stacking. repeat |
| 2018-07-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried food debris on and around equipment. detailed cleaning is needed. repeat |
| 2018-07-24 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf. hot water heater not operational during inspection today. hot water at prep sinks and main sink 82f-84f. dish machine is high temperature and testing at 179f for adequate san |
| 2018-07-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. closed employee beverages stored co-mingled with facility items. one opened beverage stored at cook/ prep area but was stored on bottom shelf. cdi |
| 2018-07-24 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. main employee working at express station on line completing some plating while wearing a watch. remove watch. (0pts) |
| 2018-05-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved: rag in hand sink located in dish washing area. ice in the hand washing sink located in the wait staff area. paper towels not conveniently located near the sin |
| 2018-05-25 |
14 |
repeat: 4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved: sanitizer bins at 0ppm. cdi by replacing sanitizer in all bins. |
| 2018-05-25 |
21 |
no points deducted: 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved: a bag of mixed greens and a bag of spinach opened and not dated. product had not been opened for more than 24 |
| 2018-05-25 |
26 |
no points deducted: 7-201.11 store toxic materials to avoid contamination. -pobserved: a bottle of glass cleaner stored above single service items at the bar. cdi by relocating to a lower area. |
| 2018-05-25 |
37 |
repeat: 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed: boxes of coffee on the floor in the wait staff area. cdi by picking up off floor. |
| 2018-05-25 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed: single service items stored outside at rear door area. items were still in plastic wrap. single service items on the floor in |
| 2018-05-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed: the interior and exterior the wooden cabinets collecting debris. wire racks flaking paint and dirty in the walk in. the interior and exterior of r |
| 2018-05-25 |
49 |
no points deducted: 5-203.13 service sink - cmaintain the service sink free of storage. |
| 2018-05-25 |
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.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2018-05-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed: several utensils/containers stacked wet. need to provide a 4 tier rack right next to clean drain board for the additional air drying space. |
| 2018-02-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed all red buckets, 3 compartment sink and diretly from the dispenser 0-100ppm quat sanitizer. cdi- ecolab contacted and representative came to facility and rep |
| 2018-02-02 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed box of unwashed produce stored above pan of cut fruit. cdi- pan of fruit relocated above unwashed produce. |
| 2018-02-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a bag of onions on the floor in the kitchen upon arrival. onions were recently delivered. cdi- onions placed on shelf. |
| 2018-02-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed squeeze bottle of oil at cook line unlabeled. cdi- bottle labeled. |
| 2018-02-02 |
45 |
4-501.11 maintain equipment in good repair. observed door broken/coming off of hinge on prep unit on cook line and salad prep cooler not properly functioning. no food stored in unit at time of inspection. manager aware and is working on replacing or re |
| 2018-02-02 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c ensure back dock area is maintained cleaned and organized with items off of ground or in a manner to prevent pest harborage areas. observed extra items stored on back dock on ground. |
| 2018-02-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet towels on cutting boards, tables and prep surfaces. repeat violation. |
| 2017-10-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed aprons stored in handsink at 3-comp sink area. observed night drop boxes blocking access to same handsink. cdi- access provided for handwashing. |
| 2017-10-27 |
11 |
3-202.15 package integrity - pf: found a couple of dented cans on storage rack. cdi- cans pulled from rack. |
| 2017-10-27 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p: found sausage that is received frozen pre-cooked in holding well at steam table at 94 f after one hour. cdi- sausage moved t |
| 2017-10-27 |
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: procedures for holding of packaged |
| 2017-10-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed significant build-up on interior of ice machine. repeat.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touc |
| 2017-10-27 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. can opener holster significantly soiled with dried residue. |
| 2017-10-27 |
45 |
4-501.11 maintain equipment in good repair. observed some door gaskets of coolers splitting. |
| 2017-10-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp cloths on cutting boards of prep coolers, and other surfaces in kitchen.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed some buckets f |
| 2017-08-03 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed food employees close handles after washing hands without a barrrier. dci, food employee c |
| 2017-08-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed utensils stacked while still wet at drying rack near 3 comp sink, and at server station. |
| 2017-08-03 |
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 cooling under prep cooler at 57. do nit rely on cold holding equip |
| 2017-08-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs foods holding temperature above 45f in a prep unit and in an under grill drawer. food were left in units over night, but temperatures were checked at 7 am. cdi, temp |
| 2017-08-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chemical sanitizer at an unreadible concentration at the dish machine. cdi, pic replenished chemical sanitizer. 4-602.11 clean the equipment and utensils used with nontcs foods as require |
| 2017-08-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed discarted ice in hand sink at bar. cdi, conversation was had with pic with regards to the usage of hand sink. |
| 2017-04-11 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed employees opening cooler doors and touching handles with gloved hands, then returning to food prep without changing gloves or washing hands. ob |
| 2017-04-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple glasses at bar area with lipstick stains and residue on them after being sent through dishmachine. also observed three bowls at server area w |
| 2017-04-11 |
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 pasta salad prepped prior to inspection at room temperature cooling in pr |
| 2017-04-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed a spice shaker and one squeeze bottle of oil with no labels in kitchen. |
| 2017-04-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabelled chemical spray bottle in warewashing area. cdi: bottle was emptied of contents and old label removed. |
| 2017-04-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple pans stacked wet on the drying rack adjacent to three compartment sink. repeat. |
| 2017-04-11 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service to-go boxes at bar area stored with food contact surface up and exposed to contamination, as well as single service cups at bar area displ |
| 2017-04-11 |
45 |
4-501.11 maintain equipment in good repair. observed that facility had one oven that was inoperable and that cook line cooler and salad cooler had damaged gaskets. |
| 2017-04-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer rag stored on cutting board in salad prep area and another rag stored on oven on main cook line. cdi: wiping cloths were relocated to sanitizer buckets. repeat. |
| 2017-01-17 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p : observed employee at cook and plate line remove gloves, then put on new without washing hands. cdi- direction to wash hands between glove uses. |
| 2017-01-17 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p: observed employees touching cooler doors and handles then handling food at cook line. for example; employee went into walk-in cooler by pushing door op |
| 2017-01-17 |
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 kale dated 1/13 at 44 f. cdi-voluntarily discarded. 3-501.17 date mark/label all tcs foods that |
| 2017-01-17 |
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 red-skin potato salad, romaine, and sliced tomatoes in salad prep top ab |
| 2017-01-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths on surfaces throughout kitchen. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visib |
| 2017-01-17 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up on interior of ice machine.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed ton |
| 2017-01-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. to-go boxes stored in unclean container. to-go boxes at server's station stored food contact surface up, exposed to contamination. obser |
| 2017-01-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant food build-up in door gaskets of coolers. observed spillage on interior of frontline coolers. |
| 2017-01-17 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no coveredbin in female restroom. |
| 2017-01-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed airborne immune booster stored on lower table shelf separate from exposed food. employee drink on dish machine upon entry. observed emplo |
| 2017-01-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment after cleaning. |
| 2016-10-26 |
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. repair soap dispenser at hand sink near 3-comp sink. observed hole cut in sheet rock / |
| 2016-10-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. keep non food contact surfaces clean. observed prep sink that is designated for silverware rolling to be soiled and with loose debris on drain board. |
| 2016-10-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on surfaces throughout kitchen. repeat. |
| 2016-10-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf : observed covered container of dense volume pico made from room temperature ingred |
| 2016-10-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: observed lox on bagel breakfast not included on consumer advisory. repeat. follow up within 10 days. if not in co |
| 2016-10-26 |
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: found wheel of brie not date marked. goat cheese not date marked. spinach bag not date marked. feta cheese bucket not date marked. cdi- dis |
| 2016-10-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found sliced ham in cold drawer at service line at 47 f. pic voluntarily discarded. |
| 2016-10-26 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p: observed numerous uncovered containers in reach-in portions of prep coolers. cdi- directed pic tocover containers. |
| 2016-08-04 |
18 |
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 whole quiche cooling at a rate of .125 f / minute. cdi-quiche moved to freezer to gain compliance for cooling paramete |
| 2016-08-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found grits in holding table 113 f. grits discarded voluntarily. |
| 2016-08-04 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: lox on menu item bagel breakfast needs consumer advisory for smoked salmon if cold smoked. verification of menu u |
| 2016-08-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed server station handsink used as a dump sink. coffee grounds in sink bowl and bowl stained from coffee. cdi- sink cleaned and detailed immediately. |
| 2016-08-04 |
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 : found quiche cooling at rate that would fail to meet required parameters. cdi- qu |
| 2016-08-04 |
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: cold smoked salmon received and served cold must be known to be parasite free. get letter from supplier or manufacturer of smok |
| 2016-08-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two buckets of sanitizer for wiping cloths at 50 ppm quat. |
| 2016-08-04 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.found mounted sleeves for single service cup storage with tops. repeat issue. |
| 2016-08-04 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. found cooking oils, sugar bin, and other spray or squirt bottles unlabeled. |
| 2016-08-04 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. handsink at service station with significant build-up around faucets and wall junction. cdi- detailed while on site.5-501.17 provide a covered waste bin in female restrooms. supply female res |
| 2016-04-11 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf : one handsink in mens restroom and one in female restroom reached maximum 91 f and 95 f hot water respectively. adjacent sink measured 107 f. verification needed. |
| 2016-04-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed build-up on slicer from slicing meats from previous days. observed cutting boards stored as clean with significant and visible amounts of food attach |
| 2016-04-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found boiled chicken 104 f in hot well. container of chicken was nested in a container that was in turn nested in another container. maintain hot foods under direct temperature control |
| 2016-04-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found quiche at 48 f in small reach in cooler said to have been made 4/8. pic voluntarily discarded. |
| 2016-04-11 |
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: found corn beef hash, meat loaf, cut fruit containing melons, opened container of milk not date marked. quiche with unreadable date mark, e |
| 2016-04-11 |
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 found pasta penne 70 f tightly packed and tightly covered. potato salad made from w |
| 2016-04-11 |
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: found pasta in dense volume tightly covered 70 f after 5 hours. discarded voluntarily. found potato salad made same day with p |
| 2016-04-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. cups in wall dispenser at bar with no top cover. cups stacked at bar with no protection. |
| 2016-04-11 |
45 |
4-502.11(a) maintain utensils in good repair. one set of tongs with damaged. cdi- discarded |
| 2016-04-11 |
49 |
5-205.15 maintain a plumbing system in good repair. large soaking sink with leaking from around drain gasket. repair |
| 2016-04-11 |
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. caulk rear handsink to wall. reattach or replaced base wall tile that is detaching unde |
| 2016-04-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. label the panko in dry storage containers. |
| 2016-01-12 |
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 exhaust ceiling vent cover in poor repair above the dish machine.-floor grout |
| 2016-01-12 |
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 on the shelving in the walk-in cooler. |
| 2016-01-12 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in the cooler drawer at the cook line and the built-in thermometer is broken. cdi- thermometer placed in the cooler. |
| 2016-01-12 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf- times marked on the sheet and conta |
| 2016-01-12 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf- two containers of cooked spinach observed in the walk-in cooler with no date marks. ensure to properly date before placing foods into stor |
| 2016-01-12 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p- observed build-up on the slicer and the table mounted can opener. cdi- moved to the dish area to be properly washed-rinsed-sanitized. |
| 2015-11-03 |
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 several items not datemarked in walk-in cooler (tomatoes, lobster, portobello mushrooms, lettuce,spinach, pesto tofu). observed ve |
| 2015-11-03 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p : observed dish washer employee handling cleaned utensils after handling dirty, with no handwash in between. |
| 2015-11-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dirty cup stored in handwashing sink in bar area.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no single |
| 2015-11-03 |
20 |
• l3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items holding above 45 degrees in flip top cooler behind cook line. (see temperature chart) cdi-pic voluntarily discarded content of entire cooler for repair of conde |
| 2015-11-03 |
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 pic unable to provide written proced |
| 2015-11-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabled bottle of sanitizer in kitchen. cdi- pic labled sanitizer bottle. |
| 2015-11-03 |
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 bins of dry food unlabled or labels wearing off. |
| 2015-11-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wiping cloths laying around on countertops at cook line. cdi-wipes placed in sanitizer buckets. |
| 2015-11-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several cups and containers wet stacked on drying shelves. |
| 2015-11-03 |
45 |
4-501.11 maintain equipment in good repair. flip top cooler behind cook line has a frozen compressor and is no longer able maintain temperature at 45 or below. cdi compressor defrosted. |
| 2015-11-03 |
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. caulk handsinks to wall to provide a smooth transitional surface. |
| 2015-08-25 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. facility could not verify two employees picked at random had been informed of reporting responsibilities.cdi- sent employee health |
| 2015-08-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: hard boiled eggs in prep coolertop 54 f. cut greens in cooler top 48 f. cdi- moved to walk-in for cooling. |
| 2015-08-25 |
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: opened bags of spinach, containers of sauteed spinach, salsa, feta cheese all unlabeled. cdi- allowed to label with previous days date, as |
| 2015-08-25 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. bins of dry foodsunlabeledor labels wearing off so illegible. |
| 2015-08-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested containers on drying shelves. |
| 2015-08-25 |
45 |
4-502.11(a) maintain utensils in good repair. multiple utensils such as whiskers with severely melted handles. containers cracked. discard utensils and equipment once damage occurs. |
| 2015-08-25 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. caulk handsinks to wall to provide a smooth transitional surface |
| 2015-03-20 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee on cook line remove gloves and start to put on new gloves without first washing hands. cdi - stopped employee before he could glove and had him wash his hands. |
| 2015-03-20 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee cooking egg products on cook line. he was wearing gloves. observed him to use gloved hands to crack raw eggs, then use soiled wiping cloth t |
| 2015-03-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled metal pans and cup stored as clean. cdi - returned to dish area for washing. |
| 2015-03-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two sanitizer buckets unlabeled because the printed writing had worn off. cdi - both relabeled with marker. |
| 2015-03-20 |
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 large flour and sugar bins unlabeled. pic will relabel. |
| 2015-03-20 |
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 some of the grout between the floor tiles is beginning to wear away, allowing |
| 2015-03-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested plastic glasses at the bar, metal pans on clean pan storage shelf. |
| 2015-03-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed two motorcycle helmets, jacket, two backpacks stored on dry goods shelving in and amongst the dry goods. cdi - moved. |
| 2015-03-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two damp wiping cloths stored on countertops rather than inside buckets of sanitizer. cdi - moved into buckets. |
| 2014-11-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cut tomatoes, penne pasta and salsa tightly wrapped and deep containers co |
| 2014-11-17 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employees wearing gloves touching door handles, a hat, their nose, and their personal food tray and then continue with food prep. observed worker wit |
| 2014-11-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p oberseved the quat sanitizer not coming out at the proper concentration. cdi - company came out to repair the issue.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight |
| 2014-11-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed a personal drink without a lid stored on the shelf above the prep sink. observed a personal drink stored in the prep cooler along with personal food on the s |
| 2014-11-17 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken breast cooked on the grill and moved to the hot line without a temperature being checked. chicken was 147f. cd |
| 2014-11-17 |
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 multiple items in the walk in not date marked. cdi - items were thrown away or dated with yesterdays date.3-501.18 discard the food |
| 2014-11-17 |
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 bulk dry bins not labeled. |
| 2014-11-17 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed containers with cracks and signs of melting.4-502.11(a) maintain utensils in goo |
| 2014-11-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored on prep surfaces and cutting boards. observed a cloth stored under a cutting board. cdi moved to sanitizer or dirty linen bin |
| 2014-11-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple containers on the drying rack wet stacked and cups at the bar wet stacked. |
| 2014-11-17 |
51 |
5-501.17 provide a covered waste bin in female restrooms. |
| 2014-11-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed keys and glasses stored on a shelf above the prep area by the hot line. |
| 2014-11-17 |
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 tea on the floor of the walk in cooler. |
| 2014-08-12 |
53 |
.floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed baseboard has come loose from wall behind meat prep sink. reattach. |
| 2014-08-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few plastic drinking glasses at bar were wet nested. |
| 2014-08-12 |
36 |
6-202.15. protect outer openings of establishment from insect or rodent entry. observed back door won't automatically close - it is hanging crooked on hinges and has to be lifted into place to latch shut. |
| 2014-08-12 |
26 |
.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed labels for three red buckets of sanitizer were no longer legible. pic corrected by labeling as quat sanitizer with marker. |
| 2014-08-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed immersion mixer soiled but stored as clean, ice machine soiled on interior surfaces, dish machine not dispensing sanitizer. cdi - all corrected duein |
| 2014-08-12 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed employee use meat preparation sink for handwashing during inspection. handsink nearest employee was observed to have broken cold water faucet - cold water had to be turned o |
| 2014-03-18 |
6 |
2-301.14 hands shall be washed before donning gloves and between gloves uses. observed server don gloves without washing hands first. 2-301.14 hands shall be washed after handling soiled equipment or utensils. observed dish washer handle soiled and t |
| 2014-03-18 |
8 |
6-301.12 each handwashing sink shall be provided with disposable towels or other approved drying mechanism. observed one hand sink missing paper towels. paper towels were provided. |
| 2014-03-18 |
14 |
4-501.114 sanitizer shall be maintained at correct concentrations. observed 3 containers of quat sanitizer at 100ppm. refilled with multi-quat at 150ppm. |
| 2014-03-18 |
21 |
3-501.17 properly date mark tcs (time/temperature control for safety), rte (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. observed milk and half n half at bar not labeled. observed lobster aioli no |
| 2014-03-18 |
53 |
6-201.11 floors, walls and ceilings shall be in good repair. observed base repair needed on side wall next to line.6-301.20 provide trash receptacle at hand wash stations. |
| 2014-03-18 |
39 |
3-304.14. store wet wiping cloths in sanitizer between uses. observed wet rags at dish machine and one on line that were wet and not stored in sanitizer. |
| 2014-03-18 |
45 |
4-501.12 cutting surfaces shall be resurfaced or replaced if they can no longer be effectively cleaned. replace or replane large cutting board that has deep, dark etches.4-101.11 utensils shall be smooth and easily cleanable. observed containers used fo |
| 2014-03-18 |
26 |
7-102.11 toxic substances shall be properly labeled with common name. observed quat sanitizer bottle labeled and used for bleach storage. facility discarded. do not mix these two chemicals. |
| 2013-08-08 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-08-08 |
2 |
2-201.11 ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, cdi, owner was coached on policy, policy that was hanging in kitchen was discussed with manager and staff so that full knowledge of i |
| 2013-08-08 |
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 multiple times, leaving kitchen then returning, touching face wit |
| 2013-08-08 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed fruit left on table 54f, egg in ice bath 48-54f, cdi by adding ice/cooling. |
| 2013-08-08 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed sausage 104f, turkey sausage 130f, cdi by reheating to above 165f. |
| 2013-08-08 |
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 some menus missing proper reminder, cdi, manager will add disclosure statement to menus. |
| 2013-08-08 |
41 |
ensure in use utensils are stored on a clean dry surfaces, observed spatulas stored in standing water. |
| 2013-08-08 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed open milk, cut cabbage, etc. with no date marking, cdi by properly date marking. |
| 2013-02-13 |
34 |
provide properly calibrated stem thermometer for checking food temperatures. observed no thermometer available; cdi by instruction. |
| 2013-02-13 |
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. currently; burgers on menu are served cooked to no less than medium. advvised that any burger se |
| 2013-02-13 |
22 |
if time as a public health control is to be used; ensure proper procedure is followed and products are labeled with time/discard time. observed no time label on hollandaise sauce; cdi by labeling. |
| 2013-02-13 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed open milk; crab meat; onions/mushrooms/potatoes on speed rack; open lettuce with no date marking; cdi by instruction. |
| 2013-02-13 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed sliced cheese 50f; brie 50f overstacked in cooler; cdi by cooling/discarding. |
| 2013-02-13 |
14 |
4-601.11. ensure equipment food contact surfaces and utensils are clean to sight and touch. observed heavy food debris buildup on small bowls and buildup on back of slicer blade; cdi by cleaning and sanitizing. |
| 2013-02-13 |
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 handle dirty dishes then clean dishes without washing hands; employee dipped hands in sanitizer. advised tha |
| 2012-11-14 |
6 |
hadwashing must occur before donning gloves for working with food.observed an employee on the prep line don gloves without washing hands. pic advised employee to discard gloves and wash hands. |
| 2012-11-14 |
13 |
food shall be protected from cross contamination by storing the food in packages; covered containers or wrappings.observed jack cheese; mozzarella cheese; spinach and corn salsa unwrapped/open in walk-in cooler. observed cornmeal (2 containers without lid |
| 2012-11-14 |
14 |
quat sanitizer must be 200ppm. observed quat sanitizer at roughly 100ppm. staff refilled with quat sanitizer at 200ppm from 3 compartment sink. |
| 2012-11-14 |
19 |
cooked sausage patties should be hot held at 135f or higher in steam table. observed patties holding from 71-155f. staff reheated on griddle to 190 f. do not overstack in steam table pan.observed butter on stovetop at 129-150f. staff turned up burner. als |
| 2012-11-14 |
21 |
facility is holding all foods at 41f or less. date-marking is required on all tcs foods (time/temperature control for safety/potentially hazardous foods). observed facility date-marking but not all items required were date-marked. in example: when opened; |
| 2012-11-14 |
23 |
consumer advisory must be in place for cooked to order burgers. facility has a reminder (with asterisk on bottom of menu/both sides) but no disclaimer. staff will add asterisk to burger section of menu. |
| 2012-11-14 |
45 |
surfaces such as cutting boards that are subject to scratching and scoring shall be resurfaced or discarded if they can no longer be effectively cleaned and sanitized. observed prep line make unit with numerous dark etches and dark spots. facility advised |
| 2012-11-14 |
37 |
facility may not utilize soiled drainboard for storage of prepared foods when soiled utensils are soaking in bay. observed cooked potatoes being cut and placed on sheet pan. sheet pan was on soiled bay of 3 comp sink next to soiled utensils. staff was adv |
| 2012-11-14 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. observed numerous soiled towels on prep surfaces/cutting boards. advised of storage conditions. |
| 2012-11-14 |
46 |
facility must have test strips on site for testing quat sanitizer. the strips that were on site (hanging on hook) are missing. facility agreed to purchase strips. |
| 2012-11-14 |
6 |
employees shall keep their hands clean. handwashing must occur after handling soiled equipment/utensils. observed dish washer handling soiled dishes and then handling clean utensils. stopped employee and educated on proper handwashing procedures. |
| 2012-11-14 |
26 |
bottles of chemicals must be labeled with name of chemical. observed unlabeled bottle of bleach in the dish wash area. staff labeled during inspection. |
| 2012-11-14 |
2 |
facility must have an employee health policy in place. person in charge (pic) has printed out the fda handout and will review with employees and post for employees to access when needed. |