| Violation Date |
Code |
Description |
| 2018-11-05 |
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 ac vents by grill and ceiling in need of cleaning. ensure to increase cleaning |
| 2018-11-05 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed food such as spinach, pepperoni, raw chicken, and other food in |
| 2018-11-05 |
42 |
4-904.11 kitchenware and tableware-preventing contamination - c observed forks and spoons stored as clean with food-contact faced upwards. ensure to keep inverted to prevent contamination. cdi forks and spoons were inverted during the inspection. |
| 2018-11-05 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed several dry wiping cloths soiled. ensure to maintain clean. cdi wiping cloths were removed |
| 2018-11-05 |
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 container of sugar, sugar mixes, spices, and bottles of oil and water not labeled. ensure to label containers of food ingr |
| 2018-11-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hashbrowns, cooked sausage, and butter over 45f (see temp chart). cdi pic voluntarily discarded hahbrowns and raw eggs. cooked sausage placed in the walk in cooler to cool. repe |
| 2018-11-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored above cooked hashbrowns in the walk in cooler. cdi pic voluntarily discarded raw eggs.3-304.15(a) discard gloves after a task is complete or any time they are dama |
| 2018-11-05 |
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 for less than 15 seconds and use hands to turn faucet off. ensure to |
| 2018-11-05 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p observed manager able to report 3 of the 5 symptoms and 0 of the 5 foodborne illnesses. head chef has the certified food protection manager certificate. cdi e |
| 2018-05-25 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -psome foods touching wet/damp cloths. cdi- discarded. do not allow food to come in contact with cloths. |
| 2018-05-25 |
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. -pcommecial meatballs failed re-heat in hot well in 2 hours. pic stated a repairman had been out yesterday to repair issues with |
| 2018-05-25 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfno paper towels at handsink. cdi- provided. |
| 2018-05-25 |
39 |
3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil.multiple dry wiping cloths were soiled. |
| 2018-05-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pham and baked potatos were recorded above 45f. cdi- cooled down in wic. |
| 2018-03-28 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue,and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation ofso |
| 2018-03-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. prep table cutting boardsscarred and in need of replacment/repair. repeat. |
| 2018-03-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor.beer stored on floor in wic. keep off floor. |
| 2018-03-28 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.multiple containers of food in wic not protected from physical contaminants. keep protected/wrapped. |
| 2018-03-28 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pfpic is not a cfpm. |
| 2017-12-28 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue,and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation ofso |
| 2017-12-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. prep table cutting boardsscarred and in need of replacment/repair. repeat. |
| 2017-12-28 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pfone container of angel hair pasta not dated in wic. all other foods were dated. cdi- dated. |
| 2017-12-28 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pfsalmon is offered cooked to order. pic stated salmon is farm raised but did not have any literature/documentation saying so.prov |
| 2017-12-28 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf one handsink in men's room had only a trickle of water coming out and was recorde at 56f. vr. |
| 2017-09-26 |
27 |
a 3-502.12 obtain health dept approval for the haccp plan required for on site reduced oxygen packaging. -p/pf facility is vaccum packaging raw salmon fillets and does not have an approved haccp plan/variance. cdi- facility will cease vaccum packaging i |
| 2017-09-26 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. one employee washed hands but did |
| 2017-09-26 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. some wet cloths observed on prep tables. keep on buckets of sanitizer.3-304.14(d) maintain dry wi |
| 2017-09-26 |
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 salmon is offered cooked to order. pic stated salmon is farm raised but did not have any literature/documentation saying so. p |
| 2017-09-26 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-09-26 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. prep table cutting boards scarred and in need of replacment/repair. repeat. |
| 2017-06-22 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. prep table cutting boards in need of replace/repair. repeat |
| 2017-06-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. some food on floor in wic. keep off floor. |
| 2017-06-22 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf multiple items in wic not dated (chicken, ham, pepporoni) |
| 2017-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p pasta in flip top recorded at 65f. cdi- brought to wic to cool down. |
| 2017-06-22 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. back of ice machine soiled with black debris. clean ice machine. |
| 2017-03-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw turkey burgers stored over rte eggplant in freezer. cdi- turkey burger moved to bottom. |
| 2017-03-29 |
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 employee washed hands, turned faucet off without a barrier, and dried hands with wiping cloth. cdi |
| 2017-03-29 |
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 no begin/end times recorded on hashb |
| 2017-03-29 |
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 salads in reach in cooler were wrapped and still cooling (see chart). cdi- product |
| 2017-03-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf no disclosure on breakfast menu for eggs. provide disclosure. vr. |
| 2017-03-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on counters. |
| 2017-03-29 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. prep table cutting boards scarred and in need or repair/replacing.4-501.11 maintain equipment in good repair. observed a couple damaged gaskets. |
| 2017-03-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. facility in need of general cleaning on shelves, crevices of gaskets, counter tops, etc |
| 2017-03-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. multiple bottles unlabeled. label all bottles. |
| 2016-12-22 |
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 two damaged cans stored along with other cans. |
| 2016-12-22 |
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 no begin/end times on eggs and sausa |
| 2016-12-22 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed sliced roast beef and cooked pasta with no date mark in wic. date all prepped/cooked foods. cdi- date provided. repea |
| 2016-12-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some soiled plates. plates brought back to dishwasher.4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude |
| 2016-09-26 |
1 |
2-102.12c ensure the person in charge (pic) is a certified food protection manager (cfpm) pic was not a cfpm. |
| 2016-09-26 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-09-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. multiple oil/spice bottles unlabeled. |
| 2016-09-26 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed multiple food items such as cookec chicken, cut melons, cooked noodles, and sliced ham with no date mark. date all tc |
| 2016-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple foods in two flip top units that were holding above 45f. pic was aware cooler was not holding proper temps. and stated a repair-man was on the way to fix coolers. all |
| 2016-06-15 |
14 |
(repeat)4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit.4-601.11 ( e ) (4) in equipm |
| 2016-06-15 |
22 |
(no points deducted)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/pfobserved no writt |
| 2016-06-15 |
6 |
2-301.142-301.14 wash hands after activities that contaminate them.-pobserved employee continously touch face and beard and continue to handle food contact surfaces and perform food prep. staff educated and hands were properly washed. |
| 2016-06-15 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed flies in kitchen area. |
| 2016-06-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drinks stored on prep tables in kitchen area. cdi drink discarded. |
| 2016-06-15 |
45 |
4-501.11maintain equipment in good repair.observed gasket on beer cooler door pulling off in need of securing; observed old stryofoam container used to hold condiment containers in poor condition in need of discarding.4-501.12resurface or replace cutting |
| 2016-06-15 |
54 |
.6-202.11shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light fixture in back storage area with light bulbs that are not shielded. |
| 2016-06-15 |
38 |
2-402.11(a) use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed staff in need of beard guard while working with exposed foods. |
| 2016-03-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer used earlier today with cabbage and food debris between blade and guard. |
| 2016-03-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed larger portion of wic holding above 45f. cdi: all tcs foods discarded. maintenance called and is set to arrive by 6pm today. observed foods in front prep coolers holding abov |
| 2016-03-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed several items served undercooked and not lead to a reminder and disclosure. observed reminder, but no di |
| 2016-03-24 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer in spray bottles too strong for fcs. cdi: bottles emptied and refilled to proper concentration. 7-102.11 label working containers of toxic materials such as |
| 2016-03-24 |
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 cole slaw, sausage, chicken wings in bags, and cut melons cooling tightly |
| 2016-03-24 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed one can of olives dented on the seam. cdi: product set aside for credit. |
| 2016-03-24 |
45 |
4-501.11 maintain equipment in good repair. observed ice machine door damaged. repeat violation observed wic not holding at 45f or below. cdi: maintenance called. verification required. |
| 2016-03-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed vents in reach in cooler with dust. repeat violation |
| 2016-03-24 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open lids and doors on dumpster. cdi: employee closed lids and doors during inspection. |
| 2016-03-24 |
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. observed vents and ceiling in kitchen that need to be cle |
| 2016-03-24 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed bottles of oils, clear liquids and spice shakers with no labels. repeat violation |
| 2015-12-22 |
4 |
2-401.11 (a)- employees shall eat, drink or use any form of tobacco only in designated areas where contamination of food or equipment or utensils can not occur. observed employee eating in pass through area should desginate area for employees to eat. |
| 2015-12-22 |
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 bare hand contact and lettuce on prep unit. cdi rewashed lettuce and instructed employee on glov |
| 2015-12-22 |
8 |
6-301.14 post a handwash sign at each handsink. observed handwashes in kitchen area and service area do not have a handwash sign posted . cdi provided handwash signs -0 points |
| 2015-12-22 |
14 |
4-602.11(e) equipment food contact surfaces and utensils shall be clean to sight and touch. observed ice machine with a build up of mold and in need of cleaning, |
| 2015-12-22 |
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 past in prep unit not labeled cdi out of temp discarded. observed pasta and lasagna in walk in not labeled cdi labeled all produc |
| 2015-12-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory does not have asterisk on menu to remind consumers of disclosure statement. |
| 2015-12-22 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep units in need of replacement or resurfacing. 4-501.11 maintain equipment in good repair. observed door to ice machine |
| 2015-12-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in with build up of rust and food debris. |
| 2015-12-22 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed vents and ceiling near back door need to be cl |
| 2015-12-22 |
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 oils and spices on cook line not labeled. -0 points- |
| 2015-09-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed sausage held in the fryer basket at various temps (108f, 110f, 120f). cdi - sausage was reheated to 201f. suggested holding sausage on tphc. tphc template will be sent with t |
| 2015-09-28 |
2 |
general comment 2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - facility does not have employee with symptoms and illness listed. cdi - a copy was emailed with the inspectio |
| 2015-09-28 |
14 |
general comment 4-501.114 maintain sanitizer at correct concentrations. -p - observed the dish machine not sanitizing. facility had not washed dishes. cdi - maintenance was contacted right away and was fixed during inspection. |
| 2015-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed all items in the first prep unit, the other prep unit and in the walk in cooler above 45f (see temp chart). cdi - potentially hazardous items were voluntarily discarded. maint |
| 2015-09-28 |
1 |
repeat violation 2-102.12 pic demonstrates knowledge by being a certified food protection manager. - no one in the facility has serv safe. |
| 2015-09-28 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed a damaged gasket on the walk in cooler door. replace gasket. also, replace absorbent foam gasket on the walk in freezer door.repeat violation 4-501.12 resurface or replace cutting sur |
| 2015-09-28 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris built up on shelving in the walk in cooler. clean shelves. observed general cleaning need on equipment. equipment fee |
| 2015-09-28 |
23 |
repeat violation 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - all menus are missing asterisk to indicate which food can be served undercooked. hand written a |
| 2015-02-05 |
1 |
2-102.12 certified food protection manager(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficien |
| 2015-02-05 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf .observed both women's restrooms with 'hot water' only reachin 54f and men's restroom near game area only having hot water at 61f. verification required (vr) to ensure hot water is reaching at least 10 |
| 2015-02-05 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pgeneral commentobserved raw ground beef above raw salmon in storage cabinet in walk-in cooler. cdi by pic correctly rearranging food. |
| 2015-02-05 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved reminder portion of consumer advisory missing from menus. put an asterisk or marking beside all menu items |
| 2015-02-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of degreaser labeled with sanitizer as well. cdi by instructing staff to erase the sanitizer label.general comment |
| 2015-02-05 |
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 4-301.11 provide equipment in number and capacity so that cooling, heating, and hol |
| 2015-02-05 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. provide air thermometer in 3 door flip top prep unit. |
| 2015-02-05 |
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 numerous food items unlabeled. cdi by instructing staff to label all food items. |
| 2015-02-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved several tongs and a knife with food debris present on surface. cdi by returing to warewashing area for cleaning. |
| 2015-02-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved multiple food containers uncovered in kitch |
| 2015-02-05 |
42 |
***discontinue using absorbent materials (cloths, cardboard, linen napkins, etc.) for lining shelves and cutting boards, as these items soak up contamination and can transfer to other items. |
| 2015-02-05 |
45 |
4-101.19 nonfood-contact surfaces4-202.11 food-contact surfaces-cleanability4-202.16 nonfood-contact surfaces4-205.10 food equipment, certification and classification4-201.11 equipment and utensils-durability and strengthobserved several split/torn gasket |
| 2015-02-05 |
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 and residue collecting on refrigeration shelving throughout facility. cleanobserved dust and residue collecting on storage shelving throu |
| 2015-02-05 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. general commentkeep dumpster |
| 2015-02-05 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.general comment'clean walls around dish machine. some blac |
| 2015-02-05 |
54 |
***provide more lighting or increase intensity of lights at bar to provide 20ft candles of light at work levels and 10ft candles of light at all other areas to ensure proper cleaning of floors and prevent pest harborages.designate storage area for dented |
| 2015-02-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests..general commentobserved remains of a dead squirrel outside near dumpster area. remove dead pest from premises |
| 2014-07-22 |
1 |
2-102.12 certified food protection manager(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficien |
| 2014-07-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsobserved some build up of mildew on interior upper surface of ice machine. vr to ensure ice machine interior has been cleaned. |
| 2014-07-22 |
36 |
6-501.111 controlling peststhe premises shall be maintained free of insects, rodents, and other pests. the presence of insects, rodents, and other pestsshall be controlled to eliminate their presence on the premises by: (a) routinely inspecting incoming s |
| 2014-07-22 |
47 |
4-602.13 nonfood contact surfacesobserved some dust collecting on majority of shelving racks throughout kitchen. observed some refrigeration gaskets with food debris present. clean all items thoroughly |
| 2014-07-22 |
45 |
4-101.19 nonfood-contact surfaces4-202.11 food-contact surfaces-cleanability4-202.16 nonfood-contact surfaces4-205.10 food equipment, certification and classification4-201.11 equipment and utensils-durability and strengthobserved several split/torn gasket |
| 2014-06-17 |
31 |
3-501.15 cooling methods(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) placing the food in shallow |
| 2014-06-17 |
1 |
2-102.12 certified food protection manager(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficien |
| 2014-06-17 |
7 |
3-301.11 preventing contamination from hands(b) except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section, food employees may not contact exposed, ready-to-eat food with their b |
| 2014-06-17 |
8 |
5-205.11 using a handwashing sink-operation and maintenance(b) a handwashing sink may not be used for purposes other than handwashing. pfobserved handsink next to prep sink and flip top units, had food and a mallet in it. cdi by notifying pic and removing |
| 2014-06-17 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationgeneral commentobserved ground beef above whole intact steak and salmon. all food was still in original commercial packaging, so drip contamination threat was minimal.cdi by pic p |
| 2014-06-17 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures(a) except as specified in ¶ (b) of this section, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more t |
| 2014-06-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markinggeneral commentfacility is doing a great job with date-marking (day & numerical date). observed one piece of cooked steak wrapped in plastic and store |
| 2014-06-17 |
26 |
7-203.11 poisonous or toxic material containers-container prohibitionsa container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. p sanitizing solutions shall not be stored in or dispensed from |
| 2014-06-17 |
35 |
3-302.12 food storage containers identified with common name of foodgeneral commentlabel food containers according to its contents.observed container of grits in a ricotta cheese container, unlabeled. |
| 2014-06-17 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibitionobserved heavy dust accumulating on ventilation guard in kitchen above dish room area. clean (repeat)\***to request a regrade, contact the mecklenburg county health department at 704 |
| 2014-06-17 |
39 |
3-304.14 wiping cloths, use limitation(b) cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) laundered daily as specified |
| 2014-06-17 |
53 |
6-501.12 cleaning, frequency and restrictionsobserved soiled floors throughout kitchen area, in hard-to-reach areas, under and behind equipment. clean |
| 2014-06-17 |
52 |
5-501.15 outside receptacles5-501.115 maintaining refuse areas and enclosuresobserved outside garbage container to have lid and sides open. observed trash and debris scattered around dumpster. clean area and keep doors closed and lid shut. |
| 2014-06-17 |
48 |
5-103.11 capacity-quantity and availability5-103.12 pressuregeneral commentensure hot water is available at all handsinks (kitchen & restrooms) at a temeprature of at least 100f. observed hot water not reaching 100f in restrooms near bar side of restauran |
| 2014-06-17 |
36 |
6-501.111 controlling peststhe premises shall be maintained free of insects, rodents, and other pests. the presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: (a) routinely inspecting incoming |
| 2014-06-17 |
45 |
4-101.19 nonfood-contact surfaces4-202.11 food-contact surfaces-cleanability4-202.16 nonfood-contact surfaces4-205.10 food equipment, certification and classification4-201.11 equipment and utensils-durability and strengthobserved several split/torn gasket |
| 2014-06-17 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore utensils inverted on storage rack next to handsink to prevent contamination of food contact surface when washing hands or walking by. observed pl |
| 2014-06-17 |
47 |
4-602.13 nonfood contact surfacesobserved dust and residue collecting on several refrigeration gaskets and shelving racks. observed black mildew present around outer nonfood contact portion of ice machine. observed build-up on exteriors of kitchen equipme |
| 2014-01-08 |
1 |
2-102.12 certified food protection managerno servsafe observed for pic on duty at time of inspection. observed servsafe for pic employee who works the evening shift.****pic for today's inspection was joseph randazzo, report signed by wife, barbara randaz |
| 2014-01-08 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequencyfood contact surfaces must be clean to sight and touch. observed couple pair of tongs stored as clean with food debris present. cdi by returning to dish machine to be washed. |
| 2014-01-08 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingrepeat violationall potentially hazardous foods that are ready-to-eat and have been opened/prepped and kept for longer than 24hrs, ****must be date-m |
| 2014-01-08 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensobserved menu's containing disclaimer but no reminder. menu's need to have an asterisk (*) placed beside all items on menu, that the consumer |
| 2014-01-08 |
35 |
3-302.12 food storage containers identified with common name of food3-601.11 standards of identitygeneral commentlabel all foods in facility that are not easily distinguishable. observed aeoli and other food items and sauces unlabeled. |
| 2014-01-08 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstored raw animal foods in relation to final cook temperature. observed ground beef stored on same cookie sheet with raw chicken while liquid runoff was present in pan. observed o |
| 2014-01-08 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingdo not store clean plates close to handsink papertowels, to prevent in potential drip contamination. |
| 2014-01-08 |
47 |
4-602.13 nonfood contact surfacesnonfood contact surfaces must be kept clean. observed a couple of containers with old date-marking stickers still affixed to them. clean |
| 2014-01-08 |
53 |
6-501.12 cleaning, frequency and restrictionsmaintain floors, walls and ceilings clean. observed grease spilled on floor in kitchen under stove pipes. clean floors |
| 2014-01-08 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibitionkeep ventilation guards clean. observed heavy dust accumulating on vent guard in kitchen above dish room area.6-403.11 designated areas-employee accommodations for eating / drinking |
| 2014-01-08 |
37 |
. 3-305.11 food storage-preventing contamination from the premisesgeneral commentobserved numerous food items infreezer un-covered. observed lemon minutemaid icee stored upside down in walk-in freezer while spilling out over food located below. |
| 2013-12-16 |
35 |
. 3-302.12 food storage containers identified with common name of foodobserved numerous food items unlabeled in kiktchen. vr to ensure all food & ingredient containers are labeled according to contents. |
| 2013-12-16 |
7 |
3-301.11 preventing contamination from handsobserved server bare hand a piece of toast for a customers order. cdi by having staff use tongues and instructing pic to not allow bare hand contact |
| 2013-12-16 |
8 |
5-205.11 using a handwashing sink-operation and maintenancea handwashing sink may not be used for purposes other than handwashing. observed handsink at server area being used as a dump sink. cdi by telling staff to only wash hands at handsink.6-301.14 han |
| 2013-12-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationseperate raw foods in order according to final cook temp.observed raw calamari stored in same tray with raw chicken in walk-in cooler. observed bowl of raw eggs used for french to |
| 2013-12-16 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequencykeep all food contact surfaces clean to touch and site.observed food debris on food slicer in kitchen. observed black and pink mold and residue on interior of ice machine. vr to ensure items a |
| 2013-12-16 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain hot holding food at 135f or higher. observed potato hash holding at 76f in hot hold bar. cdi by having staff reheat on stove top to 165f. |
| 2013-12-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain cold holding food at 45f or lower. observed salad (cut lettuce & tomatoes) in reach-in 2 door unit at 46f. cdi by pic discarding fo |
| 2013-12-16 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingonce potentially hazardous and ready-to-eat foods have been opened or prepped and kept longer than 24hrs, they must be date-marked. observed numerous |
| 2013-12-16 |
26 |
7-204.11 sanitizers, criteria-chemicalsobseved bottle of chlorine sanitizer testing greater than 200ppm. cdi by refilling bottle to 100ppm.7-201.11 separation-storageobserved floor cleaner stored next to kitchen appliances in kitchen area. cdi by relocati |
| 2013-12-16 |
1 |
2-102.12 certified food protection managergeneral comment (a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has |
| 2013-12-16 |
37 |
3-305.11 food storage-preventing contamination from the premisesstore food off of the ground when in storage. keep food covered when in storage and not actively cooling. observed large bag of panko bread on walk-in floor. observed powdered sugar unprotect |
| 2013-12-16 |
39 |
| 3-304.14 wiping cloths, use limitationgeneral commentwet wiping clothes must be stored inbetween use in bucket of sanitizer or discarded after each use. |
| 2013-12-16 |
41 |
3-304.12 in-use utensils, between-use storagegeneral commentstore in use utensils in food product with handle extending out. |
| 2013-12-16 |
38 |
2-402.11 effectiveness-hair restraintsgeneral commentall workers handling or prepping food must have hair restraint (hair net, hat, visor) |
| 2013-12-16 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smokinggeneral commentensure that employees keep all personal belongings, care items and drinks/food in a designated area, away from workstation and customer related items. |
| 2013-12-16 |
52 |
5-501.115 maintaining refuse areas and enclosuresgeneral commentbetter organization needed at outside receptacle area. |
| 2013-12-16 |
51 |
6-501.18 cleaning of plumbing fixturesgeneral commentbetter cleaning needed to handsinks in kitchen area |
| 2013-12-16 |
42 |
4-901.11 equipment and utensils, air-drying requiredobsevered mutliple containers tightly stacked while still wet. air dry completely before stacking4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingst |
| 2013-12-16 |
46 |
4-302.13 temperature measuring devices, manual warewashingobserved high temperature dish machine not reaching required 180f hot water for proper sanitizing. use machine temporarily to wash dishes and then lastly spray dishes with chlorine sanitizer to pro |
| 2013-12-16 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfacesmaintain utensils and equipment in good repair and smooth and easily cleanable. observed numerous shelving racks beginning to show rust and peeling. obseved ice machine sliding door to be c |
| 2013-12-16 |
47 |
4-602.13 nonfood contact surfacesmaintain nonfood contact surfaces clean. observed multiple soiled refrigeration gaskets in facility. observed dust and debris present on majority of shelving throughout facility. clean all items |
| 2013-09-25 |
47 |
genera.l commentobserved some food debris collecting on several refrigeration gaskets in kitchen area. keep all items clean |
| 2013-09-25 |
45 |
maintain equipment and utensils in good repair/smooth and easily cleanable. observed couple of shelving racks in walk-in cooler starting to show rust and peeling paint. replace/professionally re-coat shelves. observed duck tape on interior of ice machine |
| 2013-09-25 |
42 |
general commentair dry utensils completely before tight stacking. observed a couple of metal pans stacked tight while still wet. |
| 2013-09-25 |
37 |
do not store food on floor (protect against sources of contamination). observed several boxes of frozen food items on walk-in freezer floor. cdi by pic elevating food items off of floor. |
| 2013-09-25 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observedfood debris present on blade of food slicer in kitchen. cdi by pic breaking down slicer and cleaning. |
| 2013-09-25 |
1 |
general comment (a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information |
| 2013-09-25 |
53 |
general commentreplace missing or detached base floor strips in walk-in cooler. better cleaning needed to floors of walk-in. |
| 2013-06-17 |
1 |
general comment (a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information |
| 2013-06-17 |
13 |
(a) food shall be protected from cross contamination by: (1) except as specified in (1)(c) below; separating raw animal foods during storage; preparation; holding; and display from: (a) raw ready-to-eat food including other raw animal food such as fish fo |
| 2013-06-17 |
4 |
all employee drinks must be covered with a lid and straw. employee drinks must be stored below food contact surfaces and away from kitchen equipment. observed screw top water on prep table. cdi by discarding drink. |
| 2013-06-17 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. a handwashing sink may not be used for purposes other than handwashing. observed ecolab chemical mixer tubes in handsink. handsink in bar area is still being us |
| 2013-06-17 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed interior of ice machine in need of cleaning. |
| 2013-06-17 |
21 |
general comment: all ready-to-eat; potentially hazardous foods held for >24hrs must be date marked. (42-45f for 4days/ <41f for 7days) observed facility not putting numerical date on day labels. cdi by instruction |
| 2013-06-17 |
39 |
wiping cloths must must be kept in a bucket of sanitizer solution between uses. observed numerous cloths thoughout facility being used repeatedly. cdi by instruction. |
| 2013-06-17 |
41 |
scoops with handles must be used to dispense dry goods. large single service food containers being used to dispense some dry goods. cdi by instruction |
| 2013-06-17 |
19 |
all hot holding potentially hazardous foods must be held at or above 135f at all times. observed pan of link sausage on steam table at 114f. cdi by reheating on stove top to 165f. |
| 2013-03-20 |
1 |
general comment(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information |
| 2013-03-20 |
13 |
(a) food shall be protected from cross contamination by: (1) except as specified in (1)(c) below; separating raw animal foods during storage; preparation; holding; and display from: (a) raw ready-to-eat food including other raw animal food such as fish fo |
| 2013-03-20 |
23 |
(a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed |
| 2013-03-20 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf observed several mis-labeled and unlabeled chem |
| 2013-03-20 |
21 |
(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temperature control |
| 2013-03-20 |
35 |
general commentexcept for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such |
| 2013-03-20 |
46 |
general commenta warewashing machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing equipment; utensils; or raw foods; or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboard |
| 2013-03-20 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris collecting of multiple refrigeration gaskets throughout facility. observed heavy dust and residue building up o |
| 2013-03-20 |
34 |
a) food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under chapter 3. pf(b) a temperature measuring device with a suitable small-diameter probe that |
| 2012-12-11 |
26 |
general commentworking containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf observed bottle labeled both ble |
| 2012-12-11 |
13 |
do not store food pan directly on food below; without a protective barrier in between. observed pan of pizza sausage on pan of mozzorella with bottom touching food. |
| 2012-12-11 |
13 |
keep food covered and protected from overhead drip contamination during storage. observed container of fish in prep unit uncovered. cdi by covering food. |
| 2012-12-11 |
13 |
do not store food in direct contact with shelving racks. observed a cucumber and sweet potato stored directly on walk-in shelving. cdi by voluntarily discarding. |
| 2012-12-11 |
13 |
except when combined as ingredients; separating types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display by: arranging each type of food in equipment so that cross contaminatio |
| 2012-12-11 |
1 |
pic must demonstrate managerial control by having passed an ansi-accredited program and receiving certificate of completion (12hrs minimum) observed pic to not have servsafe. mandatory 2pt deduction starting 1/1/2014 for not having certification |
| 2012-12-11 |
21 |
all ready-to-eat; potentially hazardous foods held for >24hrs must be date marked. (42-45f for 4days/ <41f for 7days) observed facility to not be date marking their rte/phfs correctly. cdi by educating staff |
| 2012-12-11 |
23 |
general commentif an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another |
| 2012-12-11 |
37 |
store dry foods in covered containers or resealable bags to prevent contamination from premises or pest. observed 2 rolled up bags of pasta in dry storage room. |
| 2012-12-11 |
20 |
general commentstore potentially hazardous foods for cold hold at or 45f. observed container of sliced tomatoes in high volume temping at 46-48f on top layer. cdi by having portion thinned out and returned to walk-in |
| 2012-12-11 |
42 |
air dry untensils completely before stacking. observed large metal bowls stacked while wet. |
| 2012-12-11 |
42 |
do not store clean drink pitchers under drink station drain lines. observed pitchers stored under drainage lines at drink station. cdi by relocating |
| 2012-12-11 |
45 |
|
| 2012-12-11 |
45 |
general commentmaintain utensils in good repair. observed couple of spatulas badly chipped and melted. observed handle of kitchen knife to be badly melted. cdi by discarding items |
| 2012-12-11 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed numerous shelves with debris present. observed skillets with debris on exteriors. observed pair of tongs with residue on ti |
| 2012-12-11 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. observed ceiling tiles and walls with residue and dust build-up. clean |
| 2012-12-11 |
53 |
physical facilities shall be maintained in good repair. repai weather stripping to back walk-in door that leads outside. |
| 2012-12-11 |
39 |
(a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall b |
| 2012-12-04 |
14 |
equipment food-contact surfaces and utensils shall be cleaned: at any time during the operation when contamination may have occurred.observed interior of ice machine with black mold present. observed food debris on blade of food slicer; used the previous |
| 2012-12-04 |
13 |
cover all food while in storage.observed numerous containers of uncovered food in walk-in and refrigeration units. cdi by covering food. |
| 2012-12-04 |
13 |
food shall only contact surfaces of equipment and utensils that are cleanedobserved ice in ice machine in contact moldy interior. clean interior of ice machine/mainatining free of mold build-up |
| 2012-12-04 |
4 |
no eating allowed in work area.observed employee eat a piece of bacon while working in kitchen. cdi by education. |
| 2012-12-04 |
8 |
a handwashing sink may not be used for purposes other than handwashing.observed handsink at bar being used as a dumpsink. observed handsink on cookline being used to store lids in. cdi by instructing staff to only wash hands in sink. |
| 2012-12-04 |
15 |
except as specified in(b) of this section; after being served or sold and in the possession of a consumer; food that is unused or returned by the consumer may not be offered as food for human consumption.facility re-serves pancake syrup out of small ramak |
| 2012-12-04 |
4 |
all employee drinks must be covered with a lid and straw. employee drinks must be stored below food contact surfaces and away from kitchen equipment. observed uncovered employee beverage above prep table in kitchen. cdi by discarding drink. |
| 2012-12-04 |
8 |
provide disposable drying towels at all handsinks at all times.observed 2 handsinks without paper towels. cdi by providing towels |
| 2012-12-04 |
19 |
all hot holding potentially hazardous foods must be held at or above 135f at all times. observed pan of marinara sauce on steam table at 105-129f. cdi by reheating on stove top to 165f. |
| 2012-12-04 |
35 |
general commentlabel containers of food according to its contents; whenever it is not easily recognizable. observed container of unlabeled grits. |
| 2012-12-04 |
21 |
general commentdate mark all ready-to-eat; potentially hazardous foods if they will be held longer than 24hrs. foods cold held from 42-45f can be kept for 4 days maximum and foods held at a temperture of 41f or lower can be kept for 7 days. cdi by leaving |
| 2012-12-04 |
23 |
general commentfacility must have a consumer advisory when offering raw animal products made to order. observed the facility offering eggs; any style; and steak made to order. cdi by providing information and instructing operator to have consumer advisory |
| 2012-12-04 |
36 |
general commentremove all dead insect bodies from light fixtures in kitchen |
| 2012-12-04 |
37 |
do not store food on floor.observed buket of potatoes on walk-in floor. observed 2 containers of bread on walk-in freezer floor. cdi by elevating items to shelves. |
| 2012-12-04 |
37 |
linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer.observed cloth linens used to cover po |
| 2012-12-04 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food crumbs collecting on refrigeration gaskets. clean |
| 2012-12-04 |
53 |
physical facilities shall be maintained in good repair. observed missing ceiling tiles in men's restroom. replace |
| 2012-12-04 |
2 |
general commentfacility must have a employee health policy.observed facility to not have a employee health policy. cdi by providing employee consent forms and information |
| 2012-12-04 |
20 |
all cold holding potentially hazardous foods must be held at or below 45f.observed freanch toast egg wash on prep top at 59-63f; sliced turkey at 47-50; and butter packets at 76-79 at server station. cdi by discarding egg wash and returning turkey and but |
| 2012-12-04 |
1 |
general commentpic must demonstrate managerial control by passing ansi-accredited program and receiving a certificate. 2pt deduction begins 1/1/2014. observed pic with no food safety certification. |