| Violation Date |
Code |
Description |
| 2019-01-25 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. repeat observed plates being stored face-up without protection at buffet. store plates covered or inverted.4-901.11(a) air dry eq |
| 2019-01-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth being stored in bucket of soapy water. cdi: wet wiping cloth placed into bucket of sanitizer. |
| 2019-01-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees in kitchen preparing food without head coverings. |
| 2019-01-25 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed containers of oil without date labels. |
| 2019-01-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle with small amount of purple general purpose cleaner without labeling at servers station. cdi: spray bottle properly labeled. |
| 2019-01-25 |
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 tphc time labels not marked |
| 2019-01-25 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed the majority of items in walk-in cooler without date labeling including but not limited to salads, bean salad, ribs, polenta, feta |
| 2019-01-25 |
20 |
3-501.16(a)(2) maintain tcs (temperature control required fo safety) foods in cold holding at 41f or less. -p observed raw cuts of beef above 41f in prep cooler. cuts of beef were below 45f. ensure all coolers comply with new 41f cold holding requirement. |
| 2019-01-25 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed containers of raw chicken being stored on shelf above raw beef. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed containers raw chicken and raw beef being |
| 2019-01-25 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed new employees to not yet be trained on employee health policy. employee was able to name a few symptoms from employee |
| 2018-11-09 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. repeat observed plates being stored face-up without protection at buffet. store plates covered or inverted. |
| 2018-11-09 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed large bag of rice and other dry storage goods being stored in dry storage closet, open and exposed. cdi: pic rolled bags down to seal them. |
| 2018-06-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee open drink on prep top cooler next to pan of brownies. cdi: drink discarded. |
| 2018-06-14 |
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 placing ready-to-eat rolls in pan to be wrapped for storage with bare hands. cdi: rolls voluntaril |
| 2018-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed melons holding above 45f on buffet line. ehs advised that pic put melons on tphc with salads since this product is difficult to keep cold on buffet. cdi: melons to be vol |
| 2018-06-14 |
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 repeat observed several items in walk-in cooler made yesterday without date labels including pasta noodles, stuffed peppers, ribs, and polen |
| 2018-06-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed small amount of rice holding below 135f in front section in hot holding unit on buffet, rice toward the back of unit was holding above 135f. cdi: pic stirred rice and turned te |
| 2018-06-14 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. repeat observed plates for buffet being stored face-up with out protection from customers. ehs suggested installing shield above |
| 2018-06-14 |
45 |
observed prep cooler in kitchen to be holding chicken above 45f. verification required to ensure cooler is capable of holding foods at 45f or below. |
| 2018-06-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed in the bottom of drink cooler at bar. |
| 2018-06-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of fish, delivered earlier this week, being stored on the floor in the walk-in freezer. cdi: employee relocated food to she |
| 2018-02-16 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee with gloves on, wipe inside of hand sink with dry wip |
| 2018-02-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels by bar hand sink. napkins were nearby. no employees working at bar at this time. cdi: pic placed roll of paper towels by hand sink. 6-301. |
| 2018-02-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p repeat observed raw cold smoked portico salmon cooling on a shelf above other ready to eat foods. observed package that salmon came from being stored on another shelf also above ready to ea |
| 2018-02-16 |
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 rpeat observed turkey roast cooling in walk-in at a rate of 0.32 deg/min. proper rate for items cooling from 135f to 70f is 0.50 deg/ |
| 2018-02-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed cheese bread batter with milk and cheese as ingredients sitting on the counter at 65f. pic stated bread was to be cooked at some point. cdi: ehs suggested having employee |
| 2018-02-16 |
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 salads at bar without time |
| 2018-02-16 |
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 bag of mozzarella cheese without date label in walk-in cooler. cdi: pic properly date labeled cheese. all other items properly |
| 2018-02-16 |
37 |
3-307.11 miscellaneous sources of contamination - c repeat observed bag of flour not rolled down under prep table. ensure bag of flour stays rolled down. observed simple syrup being stored directly next to bar hand sink. cdi: pic relocated container of si |
| 2018-02-16 |
42 |
903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. repeat observed plates for buffet being stored face up, exposed to contamination. |
| 2018-02-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on cooler door handles in need of cleaning. observed cleaning needed in the cracks and crevices of ice wells by server station and bar. |
| 2018-02-16 |
51 |
6-501.18 maintain hand washing sinks, toilets and urinals clean. observed build-up on hand sink faucets. |
| 2018-02-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed large chunk of turkey meat being cooled in walk-in cooler at slow rate. la |
| 2017-12-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shrimp and melons holding above 45f on salad bar. ehs explained that more solid food items that dont have a lot of surrounding moisture tend to have issues with cold holding, es |
| 2017-12-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed seared/raw steak being stored on speed rack above ready-to-eat foods like vegetables and dressings in walk-in cooler. cdi: steak was relocated to bottom shelf. |
| 2017-12-11 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed steak in walk-in cooler that had been seared and then cooled down before becoming fully-cooked. ehs explained that this |
| 2017-12-11 |
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 mashed sweet potatoes cooling in a 1/6 pan at a rate of 0.34 deg/min and mashed potatoes cooling at 0.08 deg/min. proper coo |
| 2017-12-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of purple liquid that pic stated was degreaser, without an identification label. cdi: bottle was properly labeled. |
| 2017-12-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed under hand sink and dump sink by server station. |
| 2017-12-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottle of oil without label on prep table. |
| 2017-12-11 |
37 |
3-307.11 miscellaneous sources of contamination - c observed bag of flour being stored on a low shelf in prep area without being rolled down to protect flour from contamination. ehs suggested placing flour into sealable container. |
| 2017-12-11 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. repeat observed plates for buffet being stored face up, exposed to contamination. |
| 2017-12-11 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed mashed sweet potatoes and mashed potatoes cooling in deep, 1/6 pans at a l |
| 2017-07-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed bar hand sink without paper towels. cdi: napkins were provided.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf obser |
| 2017-07-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed front portion of mashed sweet potatoes below temperatures of 135f in hot box. cdi: potatoes were reheated to 165f. |
| 2017-07-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. observed cut lemons to be used for drinks in a container right next to server station hand sink. cdi: pic was advised to relocate lemons to a safe location. observed box of tea b |
| 2017-07-20 |
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 cooked beef from last night and queso fresco without date labels in walk-in. cdi: items were properly dated. |
| 2017-07-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on hot box handles and interior. observed cleaning needed in cabinets at server station. observed heavy build-up in beer cooler at b |
| 2017-07-20 |
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 cleaning needed in the grooves where the wall me |
| 2017-07-20 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. -repeat- observed plates for buffet being stored face up exposed to contamination. observed cleaning needed on shelving where gla |
| 2017-03-15 |
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 plates at salad bar stored service side up, with no protection. pic directed to find a way to adequately protect plates |
| 2017-03-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one piece of pork stored in hot box below 135f. cdi: pic directed to discard item at end of lunch service. item had been at proper final cook temperature at beginning of lunch |
| 2017-03-15 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed several pieces of beef on skewers that had been partially cooked the night before and then cooled down. pic stated that |
| 2016-08-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed steamed vegetables at 119 degrees cdi reheated to 188 degrees see temperature chart. -0 points- |
| 2016-08-10 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed cold smoked salmon in walk in served on bar with no parasite destruction letter. 10 day verification required. |
| 2016-08-10 |
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 feta cheese, queso fresco, and mashed potatoes without date labels. cdi labels placed on products. |
| 2016-08-10 |
45 |
4-501.11 maintain equipment in good repair. observed freezer gasket in need of replacement. -0 points- |
| 2016-08-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed facility does not have a consumer advisory for cold smoked salmon which is served on bar. 10 day verifi |
| 2016-06-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed walk in temperature to be 55 degrees. cdi all items listed in walk in in temperature chart above discarded with exception of vegetables prepped to cook earlier in day . vege |
| 2016-06-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed top sirloin and pork holding below 135 degrees in hot holding unit . cdi product placed in oven to reheat to 165 degrees temperatures taken during process indicated rapid ris |
| 2016-06-01 |
12 |
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 sell by date not being recorded on shellfish tags . 10 day |
| 2016-03-21 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed bandsaw in rear storage area remove if not to be used. -0 points- |
| 2016-03-21 |
45 |
4-501.11 maintain equipment in good repair. observed gasket on lower prep unit in need of repair. |
| 2016-03-21 |
12 |
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 tag removed from bag of mussels before all items sold. sel |
| 2015-12-10 |
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 sweet potatoe cooling from the night before cooling at 68f. cdi item discarded. |
| 2015-12-10 |
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 slicing melon with bare hands. cdi melon tossed. |
| 2015-12-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw eggs stored over container of mayo. cdi item relocated. 3-302.11(a) separate the different types of raw animal foods. -p. observed raw chicken stored over raw lamb and beef. c |
| 2015-12-10 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed all employees actively working with food without any hair restraints. |
| 2015-12-10 |
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 sweet potatoe cooling in a deep plastic container and tighly covered. cdi |
| 2015-12-10 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c. drainboards shall be cleaned before use and throughout the day to prevent accumulation. observed clean and dirty side of drainnboard soiled with debris. |
| 2015-12-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed utensil container, shelving near dish machine, and dividers soiled with debris. repeat. |
| 2015-12-10 |
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 by prep areas and dish machine soiled with |
| 2015-09-23 |
49 |
5-205.15 maintain a plumbing system in good repair. observed handsink with low pressure and with sitting water inside. cdi pressure increased. |
| 2015-09-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed undersides of drink machine and multiple containers holding fork, spoons, and knives soiled with food debris. repeat. |
| 2015-09-23 |
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 tikki masala chicken and breaded chicken in freezer that was not dated when food prepared. cdi items dated. |
| 2015-09-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. obsercved plates, bowls, and dessert plates on buffet line, and knife soiled with debris. cdi items moved to sink for cleaning. |
| 2015-05-27 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p. observed salt, sugar, rolls and cinnamon sugar left uncovered on prep table. cdi items covered. |
| 2015-05-27 |
14 |
4-602.11 (e) clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine that was soiled with pink and black debris. |
| 2015-05-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed jambalaya, croquets, black beans, tomatoe soup, sweet potatoe, and mixed vegetables that were held above 45f in walk in unit, and observed ceasar and ranch dressing in improper |
| 2015-05-27 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p. observed bottle of dayquil stored on rack above prep unit. cdi item moved to another location. |
| 2015-05-27 |
45 |
4-501.11 maintain equipment in good repair. observed walk in unit that was at 45f and slowly drop back down to 41f and tcs items were held at 46-50f. pic stated walk in may be in defrost mode where temperature increases in unit, however unable to know how |
| 2015-05-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed undeside of mixer and racks in walk in unit soiled with debris. repeat. |
| 2015-05-27 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed vents above prep area in kitchen covered with dust. |
| 2015-05-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee carving meats without proper hair restraint. repeat. |
| 2015-01-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed ceasar salad, lettuce wedges, and spinach on buffet line above 45f. suggested facility put leafy greens under time. cdi time put on greens and will be discarded at the end of s |
| 2015-01-29 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p. observed employee start carving without handwshing. cdi hands washed. 2 |
| 2015-01-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed waitstaff hand sink with ice inside. cdi ice melted out of sink. 6-301.14 post a handwash sign at each handsink. observed bar hand sink with handwash sign peel |
| 2015-01-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled knives, skewers, vegetable peelers, plates, serving bowls and plates soiled with debris. cdi items moved to sink for cleaning. repeat. 4-501.1 |
| 2015-01-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed lunch menu missing disclaimer from consumer advisory. verification required. |
| 2015-01-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed covers of soda nozzles, unsersides of drink machine, inside of utensil drawer, handsink handles, and walk in unit door handles soiled with debris. r |
| 2015-01-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee with bracelet while doing food prep. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from cont |
| 2015-01-29 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed serving bowl used as a scoop. |
| 2015-01-29 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed slicer and ice machine that is not used for food preparation stored in the the facility. repeat. |
| 2015-01-29 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed beef in freezer uncovered and bar ice bin uncovered and was not actively used. |
| 2014-09-25 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c. 6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed facility with ice machine and meat slicer that is not used in faci |
| 2014-09-25 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed underside of mixer, metal counter for utensil sto |
| 2014-09-25 |
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 cooler covered while cooling. c |
| 2014-09-25 |
22 |
3-501.19 time as a public health control - p,pf. 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 disc |
| 2014-09-25 |
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 plates, plastic containers, and cucumber slicer soiled wi |
| 2014-09-25 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed facility store undercooked beef over turkey in hot holding unit. cdi item moved. repeat. |
| 2014-05-27 |
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 meat slicer, silver serving bowls soiled with debris. cdi items taken to dish area for cleaning |
| 2014-05-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. foods shall be stored according to its final cook temperature. observed beef carpaccio stored over cheese in cooler. cdi item moved to different location. |
| 2014-05-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 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, foods at 42-45f h |
| 2014-05-27 |
16 |
3-401.11 raw animal foods-cooking - p,pf. foods shall be cooked according to their final cooke temperature for hot holding. observed beef sirloin cooked to 135f for hot holding. cdi items cooked all the way to 145f and above. |
| 2014-05-27 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be stored a sanitizer bucket or away to be laundered when not in use. observed wet cloth used under cutting board. |
| 2014-05-27 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. physical facilities shall be in good repair. observed crack in the middle of the kitchen floor.6-501.114 maintaining premises, unnecessary items and litter - c. premises shall |
| 2013-11-22 |
53 |
clean the floors and walls under and behind equipment. observed with moderate build up. |
| 2013-11-22 |
45 |
repalce the damaged container holding meat in the freezer. |
| 2013-11-22 |
37 |
3-305.11 food storage-preventing contamination from the premises. keep food off the floor and covered while in storage. observed rice pudding cooling on the floor in the walk-in freezer and a bin of meat which was not protected. cdi. |
| 2013-11-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. maintain cold items at 45f or below. observed deviled eggs at 55f and salads (cut leafy greens) at 50-55f. cdi - taken back to the walk |
| 2013-09-09 |
31 |
use proper methods to cool foods. observed potato salad that appeared to have been cooled while tightly covered. |
| 2013-09-09 |
26 |
facility sanitizer bottles measured over 400 ppm quat. it appeared quat concentrate was poured directly into the sanitizer bottles. cdi - refilled from the dispenser. |
| 2013-09-09 |
23 |
facility must asterisk foods under consumer advisory on the menu. observed a disclosure in the text (grilled to your liking) along with a reminder at the bottom of the page, but no asterisk to link the item to the reminder. |
| 2013-09-09 |
22 |
facility will add information on how the meat is labeled to 2/3 time as a public health procedures as it only appears on 1. cdi. |
| 2013-09-09 |
21 |
facility is date marking for 8 days. date marking starts the day of preparation. pic correcting to 7 days. cdi. |
| 2013-09-09 |
20 |
maintain cold foods at 45f or lower (41f if marked for 7 days.) observed deviled eggs 51f and fruit 55f on the cold buffet. cdi- placed back in the walk-in to cool back down. |
| 2013-09-09 |
18 |
facility must cool products within the time parameters specified in the rules. two hours to go between 135f and 70f and 4 additional hours to reach 45f. observed potato salad, dated yesterday, had been prepared and was tightly covered at 52f with a larg |
| 2013-06-28 |
14 |
observed the bar dish machine was not sanitizing. cdi, chemicals replaced. |
| 2013-06-28 |
23 |
items on the buffet shall be identified next to the label for the item. reminder is posted by the items but item is not identified directly. |
| 2013-06-28 |
13 |
do not stack food containers right in other containers of food. also, cover food in storage. observed dishes for the buffet were placed directly into the food before. several food items in storage were not covered. |
| 2013-06-28 |
42 |
air dry pans after sanitizing and before washing. |
| 2013-02-22 |
6 |
employee must wash hands when they are contaminated and when required by the rules. observed the employee working the dish machine was not washing their hands between handling dirty utensils and clean utensils. also observed the employee working the mea |
| 2013-02-22 |
42 |
equipment and utensils must be air dried after sanitizing. observed an employee towel drying a bin which was taken out of the dish machine. cdi by instruction. |
| 2013-02-22 |
39 |
facility must store wet wiping cloths in sanitizer between uses. observed wet wiping cloths on equipment. |
| 2013-02-22 |
23 |
facility added a reminder for undercooked foods but did not identify the foods and disclose that they are (or may) be undercooked. this holds true for items on the menu and the buffet. the signs at the buffet are also in such small type that it is diffi |
| 2013-02-22 |
22 |
facilities procedures for time as a public health control must include information on how the food is marked to ensure compliance. cdi by instruction. |
| 2013-02-22 |
19 |
maintain hot food at 135f or greater. observed cooked potato on the hot buffet line at 112f. cdi by reheating in the oven. |
| 2013-02-22 |
17 |
facility must reheat food properly to 165f within two hours. observed a cooked pasta dish that had been put into a hot box from the walk-in and was at 57f. this items was likely to not reach 165f within two hours. cdi; placed in the oven. |
| 2013-02-22 |
8 |
provide handwashing signage for all hand sinks. observed some kitchen hand sinks without. |
| 2013-02-22 |
4 |
observed an employee drink sitting on the prep surface of the prep cooler. cdi; moved. |
| 2012-12-10 |
13 |
observed raw chicken in the freezer stored in thank you type bags which can not be cleaned and sanitized. |
| 2012-12-10 |
14 |
the dish machine must be maintained to sanitize by approved methods. observed the dish machine was not sanitizing as required as indicated by a 0 ppm chlorine reading on a test strip. upon further observation; the bottle of concentrated dish machine san |
| 2012-12-10 |
14 |
food contact surfaces shall be clean to sight and touch. observed the long skewers used to cook and transport food were not clean to sight and touch. cdi. |
| 2012-12-10 |
13 |
to protect against cross contamination; raw animal food shall be separated from other types of raw animal food during storage; preparation; holding and display. observed bacon wrapped raw chicken stored above beef in the walk-in refrigerator. cdi. food |
| 2012-12-10 |
22 |
written procedures for time as a public health control shall include methods of compliance with 3-501.19. observed the facilities written procedures do not include any information on marking or otherwise identifying the food to indicate when the food is |
| 2012-12-10 |
23 |
a consumer advisory for raw or undercooked foods; which includes a reminder and disclosure; must be provided in compliance with 3-603.11. the facility must provide documentation that it is serving whole muscle intact beef or provide a consumer advisory f |
| 2012-12-10 |
21 |
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 days at 41f or below and 4 days between 41-45f. observed several cooked and cooled foods from previous days |
| 2012-12-10 |
8 |
provide handwashing signs at all hand sinks in the kitchen. |