| Violation Date |
Code |
Description |
| 2018-12-28 |
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 dispense |
| 2018-12-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf6-301.14 handwashing signage - ccomment: observed debris in bar handsink. did not observe employee dumping in the handsink however debris noted indicates potential use of |
| 2018-12-28 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pcomment: observed beef over raw egg mix in the walk in cooler. cdi (corrected during inspection) by kitchen manager (km), who moved the beef below the raw egg mix. |
| 2018-12-28 |
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. -pobserved gravy cooling in the walk in cooler for more than two hours at 76f. observed chicken cooling slowly (partially covered) in th |
| 2018-12-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf in the walk in cooler, observed chicken cooling in pan with partially covered with |
| 2018-12-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.comment: the facility has improved on labeling the dry ingredients and sauces in the kitchen. continue to label dry ingredients, eve |
| 2018-12-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -cobserved 0 ppm quaternary sanitizer in sani bucket in the kitchen. observed 0 ppm chlorine sanitizer in bar dish machine. cdi, the quaternary sanitizer was refilled in t |
| 2018-12-28 |
45 |
4-501.11 maintain equipment in good repair.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed split gasket on reach in fry freezer door torn. observed split gasket on reach in prep cooler doors. |
| 2018-12-28 |
49 |
5-205.15 maintain a plumbing system in good repair.comment: provide metal topper for the handsink faucet downstairs in the prep room as it was noted leaking during the inspection. |
| 2018-12-28 |
51 |
6-202.14 a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.comment: observed non-working self closures on both women's restroom doors in dining area. men's and family style restroom |
| 2018-12-28 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.5-501.114 ensure drain plug on dumpsters, waste containers is in place.comment: observed wooden pallets and loose trash in d |
| 2018-12-28 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.comment: provide an effective door sweep for the downstairs restaurant entry door as a gap in the door and the door frame was noted which may allow for pest/rodent entry. |
| 2018-09-04 |
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 observed tomatoes tightly covered in walk in cooler after preparation reading above |
| 2018-09-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed unopened water bottles being stored on shelving far right corner. make sure to store bottles correctly to ensure contamination does not occur of food, equipmen |
| 2018-09-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employee dumping at hand sink. cbi reviewed with pic to ensure hand sinks are only used for hand washing.6-301.12 provide paper towels or approved alternat |
| 2018-09-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several utensils, tongs, pans, baking skillets,ramekins and slicer being stored clean with food debris on it. cdi items returned to ware washing. repe |
| 2018-09-04 |
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 mac and cheese that was prepared yesterday still above 45 degrees. cdi product was discarded.3-501.14(b) quickly cool tcs fo |
| 2018-09-04 |
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 house-made pickles dated for 8/22. observed beets dated for 8/31 holding above 41 degrees. obser |
| 2018-09-04 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottles containing oils and aqueous solutions not labeled. make sure to label all working containers of food once |
| 2018-09-04 |
45 |
4-501.11 maintain equipment in good repair. observed salad flip top unit with standing water in bottom of unit. make sure to keep in good repair. observed split gaskets. make sure to keep in good repair. 4-101.19 nonfood-contact surfaces - c nonfood conta |
| 2018-09-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out so sanitizer will work effectively. |
| 2018-09-04 |
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 build-up in reach in units, sides of equipment, shelving, heating lamps etc. make sure to increase cleaning frequency. |
| 2018-09-04 |
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 flooring in dry storage missing tiles and not smooth. observed absorbent ceili |
| 2018-09-04 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purse at time of inspection hanging on clean rack. observed cell phone being stored in pan on shelving with food ingredients. ma |
| 2018-09-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the downstairs prep area. make sure to have pest control address. |
| 2018-08-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several products cold holding above 45 degrees. cdi product was assessed based on holding time; most product was able to be cooled back down. remaining was discarded. repeatprod |
| 2018-08-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage being stored above food prep surface unit (water bottle). observed employee beverage stored above fridge unit for creamers. make sure to have |
| 2018-08-23 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee touching sanitizer bucket wearing gloves then while wearing same gloves then proceed to touching salad with gloved hands. cdi food emplo |
| 2018-08-23 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up on ice machine plate. make sure to increase cleaning frequency. repeat.4-601.11(a) equipment food contact surfaces and utensils shall be |
| 2018-08-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes hot holding below 135 degrees. cdi product was discarded. |
| 2018-08-23 |
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 buffalo sauce 8/16, corn salsa 8/16, shrimp stock 8/15, chicken nacho 8/16. cdi all product was |
| 2018-08-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing watch while performing food preparation. make sure to remove when performing food preparation. repeat. |
| 2018-08-23 |
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 establishment tightly covering product while cooling in the walk in cooler |
| 2018-08-23 |
45 |
4-502.11(a) maintain utensils in good repair. observed utensils damaged. make sure to keep in good repair. repeat points not escalated due a few utensils. however next inspection if seen, points wil be deducted. |
| 2018-08-23 |
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 damaged floors throughout which are smooth and easily cleanable. make sure to |
| 2018-08-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone being stored above food preparation flip top unit. make sure to store in a designated area. |
| 2018-08-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 3 bottles containing toxic substances not labeled. cdi all bottles were labeled. repeat.7-207.11 store labeled, employee medications to prevent contamination |
| 2018-06-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage being stored above clean equipment. cdi drink was discarded. |
| 2018-06-20 |
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 food employee going from dirty to clean without hand washing. |
| 2018-06-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice in hand sink. cdi reviewed with pic regarding hand sinks and pic directed food employees to not use hand sink for any purpose; ice was clean from sink. |
| 2018-06-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up on front of ice machine plate. make sure to increase cleaning frequency.4-602.11 clean the equipment and utensils used with tcs foods as |
| 2018-06-20 |
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 sausage gravy that was prepared today at 9 am and cooling in wic still above 45 degrees. cdi product was discarded. |
| 2018-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed in-house buffalo sauce (made with butter), honey butter, confit, black bean burger, pasta, cheese, and pimento cheese cold holding in pull out drawer, flip top unit and at room |
| 2018-06-20 |
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 house pickles (hot brine) dated for 6/5. observed skinned chicken dated for 6/12. cdi product wa |
| 2018-06-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several bottles containing toxic substances that are not labeled. cdi pic had all bottles labeled during the inspection. |
| 2018-06-20 |
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 food establishment using flip top units and close containers to cool food. |
| 2018-06-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.at time of |
| 2018-06-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on food preparation surfaces. make sure wet wiping cloths are store in sanitizer between use. |
| 2018-06-20 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed in-use utensils being stored in between flip top units and sides of equi |
| 2018-06-20 |
45 |
4-501.11 maintain equipment in good repair. observed pull out drawer reading 46 degrees. observed during inspection, unit had dropped to 42. **have maintained for 1/1/2019.4-502.11 (c ) maintain air thermometers in good repair and accurate. observed missi |
| 2018-06-20 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed significant debris at waste area. make sure to keep clean.*shared area, will follow up with other food establishm |
| 2018-06-20 |
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 beside hand sinks and food preparation wit |
| 2018-06-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats and flies throughout establishment. repeat food establishment is having property treated once a month, due to trying to control pest points not increased. |
| 2018-01-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pquat. sanitizer in the bottle at the bar was at <50ppm and so was some in the kitchen-cdi both refilled so they were between 150-400ppm. change bottles out daily and hi |
| 2018-01-22 |
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 onsite today that is offered undercooked to customers is from sysco and the facility had a 3 fish parasite letter. sysco |
| 2018-01-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shell eggs stored over ranch dressing and over chickenand dumplings in another cooler- cdi both batches of eggs were moved to the bottom shelf below all ready to eat foods. |
| 2018-01-22 |
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. -pobserved black bean burgers stored between 41-45f and over 4 days old- cdi product discarded.observed blac |
| 2018-01-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tcs items in the top cold drawer holding at >45f today- cdi ice bags put on meats and they fell to 45f- cdi pic discarded. |
| 2018-01-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.some gnats in facility today. |
| 2018-01-22 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed build up in the ice scoop container today.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.some d |
| 2018-01-22 |
45 |
4-501.11 maintain equipment in good repair. rusted racks in the walk in cooler- thank you for new racks in the beer cooler., |
| 2017-10-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.ceiling and flooring look much better. keep working downstairs on missing baseboard(at back handsink) and hole in wall(near ice machi |
| 2017-10-09 |
52 |
5-501.115 maintaining refuse areas and enclosures - cobserved grease on the ground around the grease bin. |
| 2017-10-09 |
45 |
4-501.11 maintain equipment in good repair.corroded metal on the exterior of the walk in cooler and rusted racks in this cooler.equipment repairs are continuing. |
| 2017-10-09 |
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. -pfchicken stock had cooled overnight in a very deep portion, covered in a plastic cont |
| 2017-10-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved unnknown chemical labeled as water-cdi label removed and chemical dumped out. |
| 2017-10-09 |
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. -pchicken stock was cooling overnight and still had not reached 45f or less- cdi product discarded.huge improvement on almost all coolin |
| 2017-10-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed multiple santizer bottles at 0-50ppm quat. cdi all refilled |
| 2017-07-07 |
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. -pobserved queso, mac cheese, chicken stock, and lettuce that had been cooling from the night before or two nights before and still had |
| 2017-07-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved potato cakes holding on top of the oven at 165f to correct. |
| 2017-07-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved the 2 door reach in holding tcs foods at >45- products just prepped cooled down in walk in and others discarded.refrigeration throughout looks so much better today. |
| 2017-07-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pfobserved stocks, sauces, and lettuce cooling in very deep portions inside of tightl |
| 2017-07-07 |
45 |
4-501.11 maintain equipment in good repair.observed rusted racks in dry goods room and a rusted beer cooler. a lot of racks have been replaced throught the facility. |
| 2017-07-07 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed a couple holes in walls today and some missing baseboard. the downstairs is volumes better after the repairs have been made, |
| 2017-07-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed gnats in the facility today but they have been reduced a lot. staff has had treatments, cleaned and sealed up drains. keep up the good work on this front. |
| 2017-04-18 |
36 |
observed gnats in the facility and pests in the grease trap room- reduce leaks, crevices, and increase cleaning.provide a door sweep at the grease trap room door.6-501.111 keep the premises free of insects, rodents, and other pests.6-202.15 protect outer |
| 2017-04-18 |
13 |
observed raw eggs and raw bacon stored over the bbq- bbq moved to beside of these products to correct.3-302.11(a) separate the different types of raw animal foods. -p |
| 2017-04-18 |
17 |
observed queso containers stored on top of the oven today waiting to be reheated. this process must be sped up so these products can reach 165f within 2 hours of that process beginning(being pulled out of refrigeration). have staff only pull out what th |
| 2017-04-18 |
20 |
observed two pans of raw chicken holding at >45f and were there from the night before- both discarded by pic today.this cold drawer is not working properly due to the ac being out- repair and vr within 10 days.3-501.16(a)(2) maintain tcs foods in cold ho |
| 2017-04-18 |
21 |
observed queso that was made on the 11th- all containers of this batch were discarded to correct.observed foods in the walk in cooler holding at 43f- boiled eggs and green beans were made on the 14th.if holding foods between 41-45f, they can only be held |
| 2017-04-18 |
31 |
observed lettuce from last night and lettuce from this morning cooling in deep portions inside of plastic bus tubs and were tightly covered. last nights lettuce was discarded and todays was broken down in to multiple thin metal pans to continue cooling q |
| 2017-04-18 |
37 |
observed food being prepped under a broken ceiling with loose plaster present above the food. food prep moved and is not allowed in this room until loose plaster is removed.3-305.11 store food in a clean, dry location, not exposed to contamination. keep |
| 2017-04-18 |
18 |
observed a large batch of lettuce that had been cooling overnight and still had not reached 45f or less- discarded to correct.3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p |
| 2017-04-18 |
45 |
observed rust on the exterior of the beer cooler.observed dark grooves in cutting boards.observed a torn gasket on the waitstaff low boy.4-501.11 maintain equipment in good repair. |
| 2017-04-18 |
47 |
observed build up on fryers and walk in cooler gasket.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-04-18 |
52 |
observed a lot of unused equipment/utensils in the basement that are stored on the floor and are a rodent harborage area plus hard to clean.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation |
| 2017-04-18 |
53 |
observed a falling in ceiling in the basement, loose/missing baseboard, holes in walls throughout.clean floor in dry goods room- major build up.observe an acoustic ceiling tile downstairs outside of the walk in and they need to be vinyl.6-201.11 floors, w |
| 2017-04-18 |
54 |
observed lights not working in downstairs prep room. observed lights not shielded in the downstairs prep and outside of hte walk in cooler.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens |
| 2017-04-18 |
41 |
observed a handle-less scoop in dressing- removed to correct. observed a soiled ice scoop holder.3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food partic |
| 2017-02-01 |
4 |
observed two open employee drinks on the line where food was actively being prepped- drinks discarded to correct.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2017-02-01 |
16 |
observed 3 pieces of fried chicken in a batch(the breast pieces) not reach 165f. these were put back into the fryer until they rose above 165f. recommend dropping larger pieces first before putting in thighs.employees need to be checking final cook temp |
| 2017-02-01 |
17 |
observed multiple tcs foods setting out on the counter today out of temperature. staff placed them on the stove to reheat as the ovens were already full with product and put gravy in the warmer drawers. these foods were checked again during the inspecti |
| 2017-02-01 |
18 |
observed grits made day before holding at >45f today- all three containers discarded today to correct.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 |
| 2017-02-01 |
21 |
observed some tcs items in the walk in cooler holding at 42f and they were >4 days old- products discarded today(corn/black bean mix, cut tomato, tomato sauce).3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), da |
| 2017-02-01 |
31 |
observed grits that had been cooling overnight in a deep portion that was tightly covered and the pans were stacked upon one another.products discarded.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active |
| 2017-02-01 |
14 |
observed the dishwasher not sanitizing today. repaired during inspection and dishes recently washed were run through again. observed the two bottles of quat sanitizer at 0ppm today- they were refilled wtih quat that was between 200-400ppm.4-501.114 main |
| 2017-02-01 |
36 |
observed gnats in the facility.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2017-02-01 |
42 |
observed pots stored on a soiled shelf and a small amount of build up in the ice scoop container.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed dishes stacked wet.4-901 |
| 2017-02-01 |
53 |
observed mulitple holes in wall, loose/missing baseboard, broken tile, ceiling in bad repair etc.observed build up on the basement floor.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleana |
| 2017-02-01 |
54 |
observed lights in the basement near walk in coolers that have no shielding on them.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2017-02-01 |
35 |
observed dry goods in storage bins not labeled today.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2016-11-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed spray bottles of sanitizer at 0 ppm. cdi - pic refilled at 150 ppm quat sanitizer. 4-602.11 clean the equipment and utensils used with nontcs foods as required |
| 2016-11-01 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken cooked to 161f and shrimp cooked to 141f. cdi - pic heated both to 165f. -1.5- |
| 2016-11-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled sanitizer containers in the kitchen and in the dining room. cdi - pic labeled these. -1- |
| 2016-11-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies and gnats throughout the facility. maintain and increase as necessary pest control schedule. -1- repeat |
| 2016-11-01 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed server plating food without hair restraint. wear either a hat, visor or hair net to restrain hair. cdi - server di |
| 2016-11-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans to the right of the dishwasher on drying shelf. cdi - pans were separated to air dry. -0- |
| 2016-11-01 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed paper towel rolls stored under restroom handsink drains. keep away from wastewater sources. -0- |
| 2016-11-01 |
48 |
5-103.12 provide water under pressure to all fixtures.-pf observed low pressure at first kitchen handsink. repair. -0- |
| 2016-11-01 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed two of three dumpsters missing the draing plug. replace drain plug. -0- |
| 2016-11-01 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c observed absorbent ceiling tiles in the restroom. eplace these with nonabsorbent ceiling tiles. -0-6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smoot |
| 2016-11-01 |
45 |
4-501.11 maintain equipment in good repair. observed malfunctioning reach in the basement. repair. -0- |
| 2016-08-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in prep cooler overnight at 48-51f. cdi - pic took cooler out of service, voluntarily discarded foods and then contacted service tech for repair. -1.5- |
| 2016-08-03 |
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 food employee with gloves on hands leave the cook line, go down |
| 2016-08-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with food debris present and slicer has not been used. cdi - pic cleaned slicer. -0- |
| 2016-08-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats congregating around the drains throughout the facility. maintain and increase frequency of pest control to remediate the issue. -0- |
| 2016-08-03 |
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 six metal containers cooling overnight in a deep long metal pan. cdi - pic |
| 2016-08-03 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed clean utensils on storage rack in holderr with handles down. invert these. -0- |
| 2016-08-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease buildup on the legs of the dishwasher. clean. -0- |
| 2016-08-03 |
52 |
5-501.19 storage areas, redeeming machines, receptacles and waste handling units, location - c observed grease trail leading from the used oil rendering tank. have hauler use an absorbent material to removed liquid waste after emptying the container so th |
| 2016-05-25 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p observed remuloude date marked 5/15, bacon remuloude date marked 5/14, and pimento cheese date marked 5/17. dispose of tcs rte foods within 7 da |
| 2016-05-25 |
41 |
3-304.12 in-use utensils, between-use storage - c observed ice scoop stored in dirty container. **3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food parti |
| 2016-05-25 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c observed red sangria, white sangria on floor of wic. bottled alcohol and mixers stored on floor in liquor cage. **4-903.11 store cleaned equipm |
| 2016-05-25 |
26 |
7-102.11 common name-working containers - pf observed spray bottles without common names. cdi-bottles labeled. |
| 2016-05-25 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c observed ceilings stained and in disrepair in downstairs areas. . -.5-6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents |
| 2016-05-25 |
54 |
6-202.11 light bulbs, protective shielding - c observed lights not shielded or shatterproof downstairs. **6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2016-05-25 |
52 |
5-501.115 maintaining refuse areas and enclosures - c observed grease dripping from grease container and exterior hood fans. grease in parking lot. |
| 2016-03-11 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed tables, chairs and other items in basement that are not necessary to operations. remove these items from the facility. -0-6-501.11 f |
| 2016-03-11 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed lips on styrofoam cups exposed in wait beverage station. cdi = pic pulled plastic up over lip area. -.5- |
| 2016-03-11 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on three of the six beverage nozzles in the bar. cdi - pic took nozzles to dish room to clean. -1.5- |
| 2015-11-17 |
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 sauce cooling in deep portion in the reach in cooler and lettuce cooling |
| 2015-11-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soda nozzle in the bar with buildup present. cdi - pic cleaned nozzle. -0- |
| 2015-11-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salad lettuce and cheese in prep coolers upstairs at 348-56f. cdi - pic had items place din walk in cooler to cool. -1.5- |
| 2015-11-17 |
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 condiment squeeze bottles and small pans of spices without labeling. label these items with the common name of the item. |
| 2015-11-17 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all areas of facility where required. observed blown lights under hood. replace these. -.5- repeat |
| 2015-11-17 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed tiles in employee restroom on floors, walls and ceilings that are not smooth. make these smooth by installing smooth caulki |
| 2015-11-17 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed clean utensils drying in a rack with food contact surface up. cdi - pic had utensils rearranged and rewashed. -.5- |
| 2015-09-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed deep container of pasta at 80f in downstairs reach in cooler with a tight |
| 2015-09-14 |
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 cook wash hands for less than 10 seconds and then turn off sink knobs without a barrier. |
| 2015-09-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one set of tongs stored as clean with food residue present on food contact surface. cdi - pic moved to dish area for cleaning. -0- |
| 2015-09-14 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed one pan of cooked beans without date marking in walk in cooler. cdi - pic placed label on product. -1.5-3-501.18 discard the food r |
| 2015-09-14 |
25 |
3-202.12 additives - p a food facility may not put additives into foods without obtaining the appropriate variance from the control authority. observed four containers of pink salts present in the facility at the time of inspection. this facility does not |
| 2015-09-14 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed liquid cleaner stored on top of downstairs ice machine and medicine chest stored about orange juice in downstairs storage area. cdi - both items were moved to avoid contami |
| 2015-09-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed long beards on two food employees. wear beard guards while plating foods. -0- |
| 2015-09-14 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottles in salad prep area with sauces inside that are unlabeled. label working containers with the common name o |
| 2015-09-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans on drying shelf. pans were separated for air-drying. -0-4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at lea |
| 2015-09-14 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed silverware with food contact surface facing up. invert so that utensils are picked up by the handles. -0- |
| 2015-09-14 |
45 |
4-501.11 maintain equipment in good repair. observed peeling shelves throughout facility. observed split gasket on prep cooler in kitchen. replace or resurface shelves and replace gasket. -0- |
| 2015-09-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the interior of dish machine. clean often enough to prevent buildup. -0- |
| 2015-09-14 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed broken tiles under shelving downstairs. replace broken tiles. -0-6-502.12 floo |
| 2015-09-14 |
54 |
6-303.11 intensity-lighting - c observed dim lighting over slicer downstairs and blown lights over the stove and fryers. replace blown lights in all areas and repair light that does not work near the reach in cooler downstairs. -.5- |
| 2015-09-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on cleaned table between uses. place wet wiping cloths in sanitizer between uses. -0- |
| 2015-06-01 |
17 |
. 3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed baked beans at 68f in warmer, gravy 64f, in warmer. reheated to 174f and boiling respectively. |
| 2015-06-01 |
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.-p2-301.12. follow the cleaning procedure to adequately wash your hands. us |
| 2015-06-01 |
8 |
6-301.14 post a handwash sign at each handsink. observed 2 sinks in need of handwashing signs, left with pic. |
| 2015-06-01 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed pallet of flour under severe ceiling damage, cdi, moved while onsite. |
| 2015-06-01 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cut leafy greens densely packed into plastic bags, cheese trays wrapped |
| 2015-06-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed newly printed brunch menu lost the asterisk for undercooked offerings, i.e. burger, salmon, egg. pic will |
| 2015-06-01 |
45 |
.4-502.11(a) maintain utensils in good repair. observed fryer baskets, tongs in need of replacement. |
| 2015-06-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fryer area w/grease deposits, in need of general cleaning. |
| 2015-06-01 |
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. observed out the backdoor ba |
| 2015-06-01 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed back area in need of cleaning and removal of items not pertinent to business. |
| 2015-06-01 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing under running water at 80f. cdi- product pulled and panned for cooling in the walkin. |
| 2014-12-03 |
1 |
.2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic on duty not certified. pic registered for class five days from inspection while ehs on site. |
| 2014-12-03 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed side doors of dumpster open. |
| 2014-12-03 |
45 |
.4-501.11 maintain equipment in good repair. observed shelves in walk-in cooler significantly rusting. |
| 2014-12-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed damp cloths on surface3s in kitchen and in dining area. |
| 2014-12-03 |
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 open container of salt unlabeled. label cooking oil bottles. |
| 2014-12-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found one item, raw shell eggs in flip top 50 f. pic volunatarily discarded. |
| 2014-12-03 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p: obvserved pink and black build-up on interior of ice machine. verification of cleaning needed in ten days. |
| 2014-12-03 |
13 |
. |
| 2014-09-09 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic on duty not certified. |
| 2014-09-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed two items, chicken salad and sauteed peppers above 45 f. cdi- voluntarily disposed of items. |
| 2014-09-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : observed container labeled as quat sanitizer with yellowish liquid as contents. unidentified by pic. cdi- disposal of entire container and contents. |
| 2014-09-09 |
22 |
.3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf: observed chart used for fried chic |
| 2014-09-09 |
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 deep volume of pasta cooling while tightly covered. observed chopped tom |
| 2014-09-09 |
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 mold and slime build-up on plumbing behind ice |
| 2014-06-20 |
54 |
6-303.11 intensity-lighting - c: provide lighting at required levels in food prep and storage areas. observed light fixtures not functional in downstairs storage area. light fixture removed from drink station near bar. |
| 2014-06-20 |
53 |
6-501.12 cleaning, frequency and restrictions - c: observed better and more frequent cleaning needed on floors, especially in downstairs storage areas. food debris and standing water behind ice machine. |
| 2014-06-20 |
46 |
4-302.14 sanitizing solutions, testing devices - pf: maintain sanitizing solutions in 3-comp sink at approved levels. observed sanitizer above 400 ppm quat in sink. cdi- emptied and reset sink sanitizer. |
| 2014-06-20 |
38 |
2-303.11 prohibition-jewelry - c: employees working with food shall not wear jewelry on hands, arms, or wrists. observed employees with wrist bands. |
| 2014-06-20 |
31 |
3-501.15 cooling methods - pf: do not cool foods in dense volumes and tightly covered. use ice baths, cooling equipment, reduced volumes to effectively cool foods. found pot roast , grits, pasta cooled by ineffective means. cdi- discussion and discard of |
| 2014-06-20 |
26 |
7-102.11 common name-working containers - pf: label sanitizers with type. do not mix different sanitizers in same container. |
| 2014-06-20 |
18 |
3-501.14 cooling - p: found grits, pasta from previous day in dense volume tightly covered 57 f. pot roast from previous day 57 f. cdi- discarded. |
| 2014-06-20 |
12 |
3-402.12 records, creation, and retention - pf: retain mussel tags for 90 days after product is sold or discarded. mark retained tag with date sold or discard of product. |
| 2014-03-10 |
4 |
2-401.11 eating, drinking, or using tobacco - c: store employee drinks where accidental contamination of utensils or linens cannot occur. observed staff wrapping utensils in linens at bar with drinks on same surface. |
| 2014-03-10 |
17 |
3-403.11 reheating for hot holding - p: reheat tcs foods to 165 f or above before placing in hot holding equipment. found steak / mushroom soup in holding equipment 122 f. soup was made previous day. cdi- soup reheated on stove to 165 f. |
| 2014-03-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below. found cooked shrimp and chopped tomatoes from overnight in salad cooler above 45 f. cdi- both vo |
| 2014-03-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: provide separation of handsink and adjacent table where to-go orders are boxed. verification needed. |
| 2014-03-10 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c: store dispensing equipment and utensils in a clean location. found ice scoops in holder with water / mold / slime buildup in holder. cdi- scoops |
| 2014-03-10 |
53 |
6-501.12 cleaning, frequency and restrictions - c: clean floors and walls with a frequency sufficient to prevent buildup of food and molds. observed wall buildup on walls at 3-comp sink and adjacentr handsink. |
| 2014-03-10 |
39 |
3-304.14 wiping cloths, use limitation - c: containers of sanitizer for storing cloths shall be stored off the floor. observed containers on floor in kitchen. |
| 2013-12-03 |
2 |
2-103.11 (m) person in charge-duties - pf: the pic shall ensure that all employees are informed of their responsibilities of reporting certain aspects of their health. observed health forms for some employees unavailable. verification needed. |
| 2013-12-03 |
12 |
3-402.11 parasite destruction - p: provide letter of parasite destruction or documentaion that salmon in facility is farm-raised / pellet fed. verification needed. |
| 2013-12-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - pproperly date mark tcs foods with dat |
| 2013-12-03 |
26 |
7-102.11 common name-working containers - pf: properly and accurately label containers of chemicals. observed glass cleaner in bottle marked as sanitizer. glass cleaner in unlabeled bottle. clear liquid in bottle labeled glass cleaner. cdi- bottles proper |
| 2013-12-03 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p: properly clean utensils and equipment including sanitizing step of process. observed dish machine in use and not sanitizing. cdi- on-spot training for dish washer a |
| 2013-12-03 |
41 |
3-304.12 in-use utensils, between-use storage - c: do not store cutting utensils in crevices between cutting boards and prep coolers or crevices of prep coolers. |
| 2013-12-03 |
53 |
observed better and more frequent cleaning needed on walls in dish machine area. puddles water with build-up on floor behind ice machine in basement. reattach drainboards of dish machine to wall with caulk after cleaning. observed some base tiles detachin |
| 2013-12-03 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: do not store food on the floor. observed boxes on freezer floor. keep foods covered while in storage. found uncovered bread pudding in cooler. uncovered dry foods in dry storage. |
| 2013-09-23 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens: provide approved consumer advisory on all menus for raw or undercooked animal foods. observed menus without approved ca, but menu to be prin |
| 2013-09-23 |
6 |
2-301.14 when to wash: wash hands when moving from working with raw animal foods to ready-to-eat foods: observed employee preparing to put on gloves between working with raw chicken and ready-to-eat food. cdi- stopped employee and had him wash hands. |
| 2013-09-23 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation: effectively separate raw animal foods to prevent accidental cross contamination. observed raw fish over pretzels in reach-in cooler. cdi- moved to proper location. |
| 2013-09-23 |
18 |
3-501.14 cooling: cool foods from 135 f to 70 f in two hours and from 70 f to 45 f in four hours. observed pasta, cheese sauce, mac and cheese at 50 f tightly covered from two days previous. cdi- all cooked foods out of temperature voluntarily discarded. |
| 2013-09-23 |
22 |
3-501.19 time as a public health control: when holding food on time instead of temperature, label all batcheds of food with time removed from temperature control and time to be discarded. observed fried chicken chart incomplete. cdi- left time holding doc |
| 2013-09-23 |
26 |
7-102.11 common name-working containers: properly label all chemical containers. observed bottle of sanitizer unlabeled. cdi- labeled. |
| 2013-09-23 |
37 |
3-305.11 food storage-preventing contamination from the premises: provide large containers for atorage of panko in dry storage. |
| 2013-09-23 |
39 |
3-304.14 wiping cloths, use limitation: in between uses store cloths in an approved sanitizer. observed cloths damp laying out on surfaces. |
| 2013-09-23 |
45 |
observed some shelving in walk-in cooler to be peeling and rusting. replace or have professionally epoxy-dipped. |
| 2013-09-23 |
53 |
replace missing tiles in basement where mop sink leak caused damage. |
| 2013-09-23 |
31 |
3-501.15 cooling methods: cool foods by approved means to acheive temperature parameters. observed foods tightly covered in walk-in cooler at 50 f from previous days. observed inadequate ice baths used for cooling. cdi- added ice to ice baths, discarded c |
| 2013-06-05 |
45 |
ensure regular cleaning of cold drawer is performed. observed dried chicken residue and bits of chicken on drawer runners. cleaned. |
| 2013-06-05 |
31 |
do not cover foods that are cooling until they reach 45 f. observed tightly wrapped chicken salad in deep volume 67 f after three hours. portioned into shallow pans and placed into freezer. |
| 2013-06-05 |
23 |
provide consumer advisory for salmon; tuna steak; burgers; poached eggs; french toast wash; and any other raw or undercooked animal foods on menu. cdi discussion |
| 2013-06-05 |
21 |
remember the day of preparation or day of opening packages counts as day one. remember to date mark pre-cooked ribs that are portioned in house. date mark milk jugs when opend. |
| 2013-06-05 |
20 |
keep potentially hazardous foods cold at 45 f or below. observed raw chicken in cold drawers above 45 f. refer to temperature chart. cdi- moved chicken to walk-in cooler. |
| 2013-06-05 |
19 |
keep potentially hazardous foods hot at 135 f or above. observed fried chicken; mac and cheese holding below 135 f. refer to temperature chart. voluntarily discarded both. |
| 2013-03-11 |
37 |
do not store food on the floors of coolers. observed frozen potatoes on freezer floor. |
| 2013-03-11 |
12 |
obtain parasite-free documentation for salmon. facility will serve salmon to order. no documentation in facility. obtain by next inspection. cdi-discussion. |
| 2013-03-11 |
21 |
properly date mark ready-to-eat foods with date of preparation or date packages are opened. observed cooked pasta; au jus not marked. cdi. |
| 2013-03-11 |
23 |
provide consumer advisory for salmon; tuna steak; burgers; poached eggs; french toast wash; and any other raw or undercooked animal foods on menu. cdi discussion. |
| 2013-03-11 |
31 |
observed tightly covered; deep quantity of white gravy in refrigerator; 50 f. do not cover cooling foods tightly until they reach 45 f. |
| 2013-03-11 |
41 |
use utensils with handles for dispensing food. observed small bowl in cheese. |
| 2013-03-11 |
38 |
food handlers shall waer effective hair restraints while handing food. observed some employees with no restraints. |
| 2013-03-11 |
35 |
label working containers of foods such as cooking oils; water bottles; etc at grill area. |
| 2012-11-14 |
18 |
rapidly cool foods from 135 f to 70 f within two hours. observed chicken on counter 110 f. moved to walk-in immediately. |
| 2012-11-14 |
14 |
keep ice machines clean. observed pink; black mold growth on interior baffle. cdi-cleaning process started. |
| 2012-11-14 |
23 |
provide consumer advisory for salmon; burgers; poached eggs; and any other raw or undercooked animal foods on menu. observed no consumer advisory. cdi- have corrected by next inspection. |
| 2012-11-14 |
13 |
separate raw animal foods according to final cook temperatures. observed raw hamburgers in cold drawer over raw salmon; shrimp. cdi-moved. |
| 2012-11-14 |
34 |
a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filet |
| 2012-11-14 |
45 |
repair / replace splitting refrigeration door gaskets. observed several splitting. |
| 2012-11-14 |
31 |
observed deep container of pasta tightly covered in walk-in cooler. cdi- broken down into smaller volumes. |
| 2012-11-14 |
12 |
obtain parasite-free documentation for salmon. facility will serve salmon to order. no documentation in facility. obtain by next inspection. cdi-discussion. |