| Violation Date |
Code |
Description |
| 2018-12-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed items on the clean dish drying rack wet stack. repeat |
| 2018-12-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed crab cakes and feta cheese with no date mark labels. cdi- both items were dated. repeat |
| 2018-12-04 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed unwashed produce stored over washed produce in the walk in cooler. cdi- pic rearranged items. |
| 2018-12-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a handsink filled with ice. cdi- instructed pic that ice should be dumped in a dump sink. |
| 2018-12-04 |
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 a food employee washing hands and not use a paper towel as a barrier to turn off the fauc |
| 2018-09-19 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed steak cooked using noncontionuous cooking process observed no color or structure change on interior of meat. cdi rehe |
| 2018-09-19 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed steak reheated intitially to 119 degrees . cdi second reheat performed and food reached 167 degrees. |
| 2018-09-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed brie, goat cheese, half and half , and corned beef chub which had been cut not date marked. cdi brie and goat cheese discarded. |
| 2018-09-19 |
33 |
3-501.13 use approved thawing methods. observed tuna thawing under running water measuring 96 degrees. cdi took tuna to walk in to thaw. |
| 2018-09-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0points- |
| 2018-09-19 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on prep unit 1 in need of replacement or resurfacing. -0 points- |
| 2018-09-19 |
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 on can wash at rear of kitchen. -0 points- |
| 2018-05-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice in handsink in kitchen near drink station. observed food debris in handsink near beer cooler and prep sinks. observed ice in handsink in bar area near restr |
| 2018-05-04 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed 3 dented cans in dry stoarage. one dented can was heavily damaged on the seam repeat |
| 2018-05-04 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed cooling ready to eat grilled peppers under and exposed above to unwashed produce. observed ready to eat cut lettuce storaged directly under unwashed kale. cdi-pic educated on stora |
| 2018-05-04 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black build up in ice machine and on ice machine sliding door track. observed black build up in soda nozzle in bar area. |
| 2018-05-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 2 flip top prep cooler units in the cooking line area closest to the prep sinks with tcs foods holding at greater than 45f. observed cold drawers under the grilling area with tc |
| 2018-05-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed clean utensils containers with debris on the bottom of container. observed build up on dust and debris on clean utensils shelving. observed build up |
| 2018-05-04 |
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 items cooling with tightly wrapped plastic wrap. cdi-pic educated on prope |
| 2018-05-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wiping clothes on prep surfaces in kitchen area.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of vi |
| 2018-05-04 |
45 |
4-501.11 maintain equipment in good repair. observed cold drawers not closing properly and misshapen gaskets on units. |
| 2018-05-04 |
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 pimento cheese spread date marked 4/30 at 45f. observed mexi sauce dated 4/26. cdi-pic discarded |
| 2017-12-20 |
33 |
3-501.13 use approved thawing methods. observed beef item thawing under no temperature controls in the prep line. item had been left out on a prep surface to thaw. approved thawing methods would include thawing overnight under refrigeration, thawing und |
| 2017-12-20 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed a damaged can of beans in the dry storage area damaged such that the seal of the can may be compromised. item was removed from storage by the pic. cans should |
| 2017-12-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed cleaning chemical spray bottle not labelled as to its contents in the dish machien area. item labelled by employee during inspection. |
| 2017-12-20 |
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 scooping devices in the flip top and pull out cooler units stored with t |
| 2017-12-20 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed plumbing fixtures to the first prep line area handsink removed. pic stated it was removed due to constant leakage and is scheduled for repair. facility has another handsink on the prep line |
| 2017-12-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker debris present on several large plastic containers and various squeeze bottles. sticker and tape debris should be removed during the wash/ri |
| 2017-12-20 |
53 |
see above written violation. |
| 2017-12-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked pots and pans in the clean dish area. items removed for re-processing by pic. observed the clean food slicer stored under the soap dispensor of the pre |
| 2017-06-30 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager at time of inspection. |
| 2017-06-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed soda nozzle in the front bar area soiled with dried on syrup. item cleaned during inspection.4-601.11(a) equipment food contact surfaces and ute |
| 2017-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheeses, ham cubes, and sliced tomatoes above 45f at time of inspection in the prep area flip top. items were discarded. facility removes the flip top lids during lunch, which |
| 2017-06-30 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed one dented can in the can storage area. item removed by pic. |
| 2017-06-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed one set of wet stacked plastic containers in the dish area. |
| 2017-06-30 |
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 in need of cleaning behind the clean dish |
| 2017-06-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed chip boxes on the floor of the walk in cooler. |
| 2017-01-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets in the prep area in need of cleaning. observed dish machine in need of de-scaling due to residue build up. |
| 2017-01-30 |
45 |
4-502.11(a) maintain utensils in good repair. observed a set of tongs and several spoons with damage to the plastic handles. replace/repair utensils when they are no longer in good repair. |
| 2017-01-30 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed an employee wearing a watch in the kitchen area. |
| 2017-01-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a wedger with food debris left in the corners of the blade apparatus. observed food residue on a slicer stored as clean in the dish area. ensure that |
| 2017-01-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels present at the rear prep area handsink near the nacho station. ensure that when paper towels are depleted, that they are refilled asap. |
| 2016-07-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans in clean dish area with food debris stored as clean. cdi took to rewash. |
| 2016-07-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken , beef , burgers in refrigerated drawers at grill unit all above 45 degrees. cdi all products discarded. |
| 2016-07-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2016-07-26 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on rear prep unit and prep unit 3 in need of resurfacing or replacement. 4-202.11 food contact surfaces shall be smooth, fre |
| 2016-07-26 |
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 starting to build up with food debris. -0 points- |
| 2016-04-25 |
45 |
4-501.11 maintain equipment in good repair. observed cutting boards on prep units in need of resurfacing or replacement. |
| 2016-04-25 |
31 |
k3-501.15 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 rice stacked in portioned plastic bags not cooling properly first time |
| 2016-04-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hummus, pico, lettuce, guacamole, chicken salad, boiled eggs all above 45 degrees cdi items either discarded or taken to walk in to cool. |
| 2016-04-25 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed rice at 71 degrees greater than 2 hours into cooling process. cdi discarded product above 70 degrees and product below 70 |
| 2016-02-24 |
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. -0 points- |
| 2016-02-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-02-24 |
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 container of chicken salad in reach in at 48 degrees date marked for 7 days. cdi discarded |
| 2016-02-24 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine in need of cleaning. |
| 2016-02-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored over oysters in walk in . cdi storage order rearranged to seperate raw from ready to eat foods. |
| 2016-02-24 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed two handwash sinks in rear of kitchen unable to reach 100 degrees. 10 day verification required. 6-301.14 post a handwash sign at each handsink. observed two hand wash sinks in kitchen a |
| 2015-11-23 |
45 |
4-501.11 maintain equipment in good repair. observed food cart with that is cracked in center, chip warmer, and waitstaff prep units not in good repair. |
| 2015-11-23 |
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 hot dogs, pico, and salsa not dated. cdi items dated. observed kimchee past 7 days. cdi item di |
| 2015-11-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks in prep, reach in, and walk in units, and food cart soiled with debris. repeat. |
| 2015-11-23 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine soiled with black debris.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed sl |
| 2015-11-23 |
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 stored on chip warmer. cdi phone moved. |
| 2015-11-23 |
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 walls thoughout kitchen and vents in bathrooms s |
| 2015-08-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed prep unit that was near warmers that was holding food above 45f. cdi items that were held out of temp for over 4 hours discarded and foods within 4 hours placed in walk in fo c |
| 2015-08-10 |
23 |
than 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed oregon cedar salmon, sirloin, blackened salmon, and seared ahi tuna that was not asterisked as an u |
| 2015-08-10 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed iceberg and romaine lettuce that was cooling in a large plastic container |
| 2015-08-10 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p. observed romaine and chopped lettuce that was at 63 and 65f respectively from since early this morning. cdi items discarded. |
| 2015-08-10 |
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 sanitizer buckets soiled with debris. cdi changed out. |
| 2015-08-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks, ice scoop holder, and chip holder soiled with debris. repeat. |
| 2015-08-10 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed ice at bar that is not actively covered uncovered. |
| 2015-04-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food cart, fan, underneath waitstaff sink, and reach in wire racks soiled with debris. repeat. |
| 2015-04-15 |
45 |
4-501.11 maintain equipment in good repair. observed food cart that was broken and food debris in cracks. |
| 2015-04-15 |
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 plstaic containers on utensil rack wet stacked. |
| 2015-04-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed lettuce in reach in uniot come into contact with soiled racks. cdi lettuce discarded. |
| 2015-04-15 |
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 unknown spices and sauces without labels. |
| 2015-04-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed metal and plastic containers soiled with debris.l cdi items moved to dish pit for cleaning. repeat. |
| 2014-12-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. obsereved serving plates and bowls, knife, and food proceser soiled with food debris. cdi items moved to sink for cleaning. |
| 2014-12-18 |
8 |
6-301.14 post a handwash sign at each handsink. observed no hand wash sign at back hand sink. cdi signs provided. |
| 2014-12-18 |
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 last batch of feta, bag of cabbage, and milk container not dated. cdi items dated. repeat |
| 2014-12-18 |
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 floors in freezer in need of cleaning. |
| 2014-12-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticky residue on exterior of plastic and metal containers, underside of drink machine, and racks with debris. |
| 2014-12-18 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf. observed dented can on rack with cans in good condition. cdi item moved for credit. |
| 2014-09-22 |
41 |
3-304.12 in-use utensils, between-use storage - c. 3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed handles stored in fo |
| 2014-09-22 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed facility with croutons, chips, and other dry items that wer |
| 2014-09-22 |
31 |
3-501.15 cooling methods - pf. 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed lettuce in large covered bin cooling, toma |
| 2014-09-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 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 feta cheese in wal |
| 2014-09-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plastic containers with sticker residue, and soiled ice ma |
| 2014-09-22 |
12 |
3-402.12 records, creation, and retention - pf. 3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf. observed shellstock |
| 2014-09-22 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed garbage can blocking handsink by pizza station. cdi garbage can positioned to not block handw |
| 2014-05-21 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. handsinks shall unblocked to allow easy access to employees. observed one handsink blocked by garbage bins. cdi items moved. |
| 2014-05-21 |
13 |
3-304.15 (a) gloves, use limitation - p. gloves shall be used for one task and changed when task interrupted, when gloves are damaged, or soiled. observed employees go in and out of cooler without changing gloves. cdi hands washed gloves changed. |
| 2014-05-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods that are held in the facility for 24 hours or more shall be dated. foods that are 41f or below have a 7 day shelf life, and foods |
| 2014-05-21 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed soiled plastic containers and plates. cdi items moved to dish washer for cleaning. |
| 2014-05-21 |
41 |
3-304.12 in-use utensils, between-use storage - c. handles of utensils shall be stored up and above food. observed handles of food stored inside food. |
| 2014-05-21 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. multiuse food contact surfaces shall be free of breaks, open seams, cracks, chips, and inclusions. observed cracked and broken plastic containers in facility. cdi items discarded. |
| 2014-05-21 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be stored in a chemical sanitizer or away to be laundered when not in use. observed wet cloth under cutting board. |
| 2013-11-18 |
41 |
3-304.12 in-use utensils, between-use storage. in-use utensils should be stored in clean water above 135f. observed in-use utensil stored in soiled water. cdi |
| 2013-11-18 |
39 |
4-901.12 wiping cloths, air drying location. wiping clothes should be stored in buckets of santizing solution at proper concentration. observed several wet or soiled wiping clothes throughout facility stored on prep surface. cdi wiping clothes were put |
| 2013-11-18 |
35 |
3-302.12 food storage containers identified with common name of food. observed flour in container unlabeled. |
| 2013-11-18 |
31 |
3-501.15 cooling methods. the facility must use proper methods to cool tcs (time/temperature control for safety) foods such as shallow uncovered pans or ice baths. observed container of grits cooling in cold water. cdi container was moved put in adequa |
| 2013-11-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 |
| 2013-11-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. maintain food under cold holding at 45f or below. observed several items on prep line above 45f: lettuce, cheese, tomatos, ranch, butterm |
| 2013-11-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. equipment food contact surfaces and utensils shall be clean to sight and touch. observed dried food debris on slicer. observed lettuce spinner stored as clean with f |
| 2013-11-18 |
8 |
6-301.12 hand drying provision. soap and paper towels or other approved hand drying devices must be available at all handsinks. observed handsink at end of prep line without operating paper towel dispenser. cdi |
| 2013-11-18 |
6 |
2-301.14 when to wash. food employees must wash their hands and exposed portions of their arms before working with exposed food, clean equipment or utensils, or unwrapped single service and use articles. employees must wash hands before putting on gloves |
| 2013-08-23 |
4 |
observed an employee eating food on the expo area. cdi- employee took food away. |
| 2013-08-23 |
13 |
store food by final cook temperature. observed raw fish was being stored over oysters (ready to eat) that are served raw. cdi- fish moved. |
| 2013-08-23 |
14 |
dish machine was not sanitizing as required. cdi- bucket of sanitizer was replaced. |
| 2013-08-23 |
12 |
facility must record the date when the last oyster is sold on the tag and keep the tag from 90 days from this date. observed tags did not have dates recorded on them. return visit required. |
| 2013-08-23 |
31 |
facility needs to cool items such as chicken, rice ect using proper methods. observed items in the walk-in at 55-65f and tightly stacked. cdi- items were spread out to cool. |
| 2013-08-23 |
20 |
maintain cold temperatures 45f or below. observed one of the prep coolers was holding products with tomatos, dressings, ect as warm as 53f. items were moved to the walk-in. facility must maintain temperatures. return visit requried. |
| 2013-06-27 |
36 |
a few fruit flies were observed in the dish mavhine area. remove. |
| 2013-06-27 |
31 |
used proper cooling methods such as shallow vented pans, ice baths, ect to cool phf foods. observed, in the walk-in, cooked grits at 63f in a covered container. cdi, lid removed to facilitate cooling. |
| 2013-06-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. maintain cold temperatures at 45f or below. observed two units on the cold line which contained items such as dressings, cut tomatoes, e |
| 2013-06-27 |
12 |
3-203.12 shellstock, maintaining identification. the date when the last shellstock is sold shall be recorded on the tag. observed the date was being recorded on the tag for a while, but it is not on the most recent tags. cdi by instruction. |
| 2013-06-27 |
7 |
13-301.11 preventing contamination from hands. no bare hand contact with ready to eat food is permitted. observed the staff member on the line, touching a burger with their bare hands. cdi. |
| 2013-02-22 |
12 |
facility shall record the date when the last oyster is sold on the tag and retain the tag for 90 days. observed dates were not being recorded on tags. cdi by instruction. |
| 2013-02-22 |
23 |
provide a compliant consumer advisory on the menu as required by the rules. the sign posted by the door is not compliant. facility needs consumer advisory for oysters; steak (if documentation of whole muscle can not be provided;) and seared tuna. cdi; |
| 2013-02-22 |
31 |
use approved cooling methods. observed chicken and rice 50-60f which were stacked in portion bags. one container also had a lid. |
| 2013-02-22 |
39 |
store wiping cloths in sanitizer. observed some cloths were stored in buckets but not sanitizer. also; keep tabletop bottles at proper levels. all sanitizer being used to sanitizer surfaces in the kitchen and in the sink was in compliance. |
| 2012-11-12 |
20 |
observed one refrigerator on the line was holding tcs foods (time/temperature for safety) at 45f below and in the top at 45-57f. (see temperature chart.) all items were moved to the walk-in refrigerator to cool. vr. |
| 2012-11-12 |
39 |
store sanitizer on the line off the floor. store wiping cloths between uses in sanitizer. |
| 2012-11-12 |
31 |
observed cooked rice and cut tomatoes were cooling in tightly covered containers in the walk-in refrigerator. cdi by fully venting product. |
| 2012-11-12 |
23 |
facility needs a consumer advisory as required by the new rules including a disclosure and reminder for items such as seared ahi tuna and oysters on the half shell. the facility must also provide documentation that their steaks are whole-muscle intact be |
| 2012-11-12 |
21 |
ensure all ready to eat food held more than 24 hours is properly date marked like melon mix. cdi. |
| 2012-11-12 |
6 |
observed some staff members on the line were not washing their hands before donning gloves. cdi by instruction. |