| Violation Date |
Code |
Description |
| 2018-12-11 |
45 |
4-501.11 maintain equipment in good repair. observed shelving peeling in the walk in cooler. make sure to keep in good repair. repeat. |
| 2018-12-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a damp wiping cloth in the back prep area. keep wiping clothes in sanitizer buckets between uses. |
| 2018-12-11 |
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 a small container of pulled chicken in the cold drawer at a temperature of |
| 2018-12-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed unwashed produce stored above ready to eat products in the walk in cooler. cdi- pic rearranged items. |
| 2018-09-05 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor build-up in ice machine at bar. make sure to increase cleaning frequency. |
| 2018-09-05 |
36 |
6-202.13 properly locate mechanical insect control devices. observed bug light being stored directly over food preparation area. make sure to relocate to ensure contamination of food, equipment and single service.6-501.111 keep the premises free of insect |
| 2018-09-05 |
45 |
4-101.19 nonfood-contact surfaces - c nonfood contact surfaces shall be smooth, easily cleanable and nonabsorbent. observed exposed wood in kitchen on line and back prep area. make sure to replace/repair with nonabsorbent, smooth and easily cleanable mate |
| 2018-09-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cabbage and chipotle apricot sauce (can adobe peppers) cold holding on counter. cdi pic discarded chipotle apricot sauce and cabbage was placed in wic for rapid cool down. obser |
| 2018-09-05 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed missing ceiling tile in kitchen. observed throughout kitchen where grout needs |
| 2018-09-05 |
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, book bags and other personal items being stored in food preparation area in kitchen. make sure to have a designated |
| 2018-09-05 |
49 |
5-205.15 maintain a plumbing system in good repair. observed hand sink by entrance to kitchen where caulking is in disrepair (causing unit to be loose). make sure to keep in good repair. |
| 2018-06-05 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed missing grout, ceiling tile, and floor tile in the kitchen.6-501.12 floors, wa |
| 2018-06-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving with clean equipment and utensils storage with build up of debris. |
| 2018-06-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout the facility in the kitchen and in the dry storage area. repeat |
| 2018-06-05 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory on bottom of the menu but menus did not have a reminder by the burgers. vr |
| 2018-06-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf obsered a carrot in the handsink basin in handsink in the kitchen. cdi-handsink cleared and cleaned. |
| 2018-06-05 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed pic not knowing illnesses to be reported, but did know all 5 of the symptoms to be reported. cdi-pic educated on illn |
| 2018-03-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf 6-301.11 provide soap for handwashing at each handsink. -pf observed no paper towels or soap at handsink next to outside walk in cooler. |
| 2018-03-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed chlorine sanitizing dish machine at 0ppm. cdi-pic opened new sanitizer container and registered correct concentration. |
| 2018-03-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats throughout kitchen. |
| 2018-03-28 |
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. cleaning needed throughout on floors especially around fl |
| 2018-03-28 |
54 |
6-303.11 intensity-lighting - c observed several lights missing throughout kitchen. |
| 2017-12-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris on shelving throughout. observed build up of debris on gaskets throughout establishment. |
| 2017-12-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked while still wet. observed several stacks of cups at server station stacked wet. |
| 2017-12-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed some wet wiping cloths stored on counters. |
| 2017-12-19 |
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 some containers with foods not easily identifiable without identifying label. |
| 2017-12-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce cold holding above 45f in flip tops. pan with lettuce was overfilled. cdi, pic removed portion of lettuce that was over filled. |
| 2017-12-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed some dark build up in ice machine in bar. |
| 2017-09-28 |
1 |
observed no pic at time of inspection. observed no one in facility certified as a food protection manager for the first 40 minutes of the inspection. cdi - pic present after 40 minutes.2-101.11 pic shall be present during all hours of operation. -pfthe pe |
| 2017-09-28 |
6 |
observed employee go from washing dishes to placing gloves on and drinking from an employee drink. cdi - instructed on when to wash hands.2-301.14 wash hands before donning gloves and between gloves uses. -p |
| 2017-09-28 |
13 |
repeat non-complaicne: observed unwashed cabbage over ready to eat bbq slaw in walk in cooler near dish machine. cdi - reorganized.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p **improvment from previous inspecion |
| 2017-09-28 |
14 |
observed soiled can opener blade. cdi - sent to dish area.4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p clean utinsils ever 4 hours for items in continous use.**improvement from previous inspection |
| 2017-09-28 |
45 |
observed one damaged plastic container stored as clean, melted pastic is not longer cleanable.4-502.11(a) maintain utensils in good repair. |
| 2017-09-28 |
21 |
observed tomatoes cut yesterday not dated. observed eggs cooked and dated 9/25, egg yolk assembeled for deviled eggs dated today, eggs present had no yolkes.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more |
| 2017-09-28 |
54 |
repeat non-compliance: observed light in store room where ice machine is present mssing light shield.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2017-09-28 |
17 |
observed employee transfer cooked pork from oven to hot box, pork at 130 degrees for reheat. cdi - rehated to3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p |
| 2017-06-13 |
14 |
repeat non-compliance: observed interior of ice machine collecting residue. observed soda gun collecting residue behind bar, and tea urn dispenser collecting residue bear soda fountain.4-602.11 clean the equipment and utensils used with nontcs foods as re |
| 2017-06-13 |
8 |
observed no paper towels at hand sink at large bar.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf |
| 2017-06-13 |
13 |
repeat non-compliance: observed raw ground beef over pre cooked ham in walk in cooler. cdi - moved.3-302.11(a) separate the different types of raw animal foods. -p**verification required |
| 2017-06-13 |
18 |
observed brisket cooling with a cooling rate of .25 degrees per minute from 96.6 to 93 in 16 minutes. cdi - cut and cooled below 64 degrees in 20 minutes.observed bins of pulled pork dated 6.12 at 47 degrees. cdi - discarded.3-501.14(a) quickly cool cooke |
| 2017-06-13 |
54 |
observed light shield missing in dry storage area near walk in cooler for meat.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2017-06-13 |
31 |
observed bins of pulled pork at 47 degrees. cdi - talked about proper cooling methods and not to pull from speed rack until pork is below 45 degrees.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active sti |
| 2017-06-13 |
20 |
repeat non-compliance: observed items throughout walkin cooler next to dish machine at 47 to 52 degrees, see chart. cdi - discareded, see product dispision form.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p**verification required |
| 2017-03-20 |
49 |
observed no hot water available at one prep sink. observed last hand sink faucet in mens room extending rom wall exposed plumbers tape.5-202.11 (b) a plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. |
| 2017-03-20 |
45 |
observed shelves in walk in cooler next to dishwasher damaged. observed damged gasket on drawer cooler, middle bottom of unit.4-501.11 maintain equipment in good repair. |
| 2017-03-20 |
20 |
observed one package of chopped smoked chicken at 47 degrees. cdi - discarded.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p improvement from previous inspection. |
| 2017-03-20 |
14 |
observed one dirty glass at top bar. observed residue collecting on soda guns at both bars and on soda fountain. cdi - cleaned4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2017-03-20 |
13 |
observed mushrooms tomatoes and limes over ready to eat items. cdi - reorganized.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p |
| 2017-03-20 |
6 |
observed ice and brown staining to bottom of hand sink basin in server station. cdi - cleaned.2-301.15 only wash hands in handwashing sink. -pf |
| 2016-10-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout facility. pic stated that ecolab does their pest control. suggestion to have them come more frequently. |
| 2016-10-03 |
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 cut lettuce cooling in cooler drawer. cooler is meant for cold holding, |
| 2016-10-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pimento cheese from yesterday cold holding in the cooler drawer at 49f. cdi: pimento cheese discarded. |
| 2016-10-03 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed queso reheated to 120f and placed in hot holding. cdi: product reheated to 172f during inspection. |
| 2016-06-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 0ppm cholrine in dish machine. cdi: pic called ecolab for repairs. ecolab should arrive within 2-3 hours. facility has reduced seating to 50 seats and is washing dishes in the 3-comp s |
| 2016-06-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken wings in hot box holding below 135. cdi: items reheated in oven to over 165f. |
| 2016-06-09 |
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 2oz portion cups being used on flip top table to protion food. cdi: u |
| 2016-06-09 |
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 cut cabbage cooling in wic tightly covered. cabbage was cooling at a rat |
| 2016-06-09 |
45 |
4-502.11(a) maintain utensils in good repair. observed damaged lexan holding pulled pork in back wic. observed damaged lid covering pulled pork in hot well. utensils are no longer easily cleanable. cdi: items discarded. |
| 2016-06-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans wet stacked on metal racks near smoker. cdi: employee removed pans and took them to 3-comp sink for proper w/r/s and then air drying. |
| 2016-03-04 |
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 ice wand handle in sauce in wic. observed scoop handle in food product |
| 2016-03-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth hanging on side of sanitizer bucket. cdi: wet cloth placed in bucket. observed two sanitizer buckets low. cdi: buckets refilled to proper concentration. repeat violatio |
| 2016-03-04 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed one shaker container not labeled. pic stated that it was sugar. cdi: item labeled. repeat violation significant improvement from last i |
| 2016-03-04 |
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 beans cooling in large plastic tub. cdi: pic instructed employee to divid |
| 2016-03-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuc, diced brisket, diced chicken, and sliced brisket in prep unit ch above 45f. cdi: items taken to wic to rapidly cool. |
| 2016-03-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed onions hot holding on flat top at 113-120f. cdi: onions reheated over 165f. |
| 2016-03-04 |
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 brisket cooling in wic at 53f at 3:45pm and it was cooling at 52.4f at 4:50pm. the product must cool at a rate of 7f per ho |
| 2016-03-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed robocoup stored as clean with food debris in chamber. cdi: item taken to dish area for washing. |
| 2016-02-05 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed large brisket cooling in wic. brisket was left in whole form and did not |
| 2016-02-05 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed 2 employees don gloves with no handwash. cdi: employees directed to wash hands, then don new gloves. |
| 2016-02-05 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed one badly dented can on rack of canned goods for use. cdi: item set aside for credit. |
| 2016-02-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 10 metal pan lids stored clean on shelf with powdery food debris on them. repeat violation observed one metal pan stored as clean, with plastic wrap s |
| 2016-02-05 |
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 2 large brisket in wic above 70f after 3 hours from cooling process beginning. explanation to pic that each piece of meat i |
| 2016-02-05 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed several containers of dry granular spices and containers of oils unlabeled or mislabeled throughout facility. cdi: employee correctly lab |
| 2016-02-05 |
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 brisket in reach in cooler labeled 1/29. today was the 8th day for this item. observed bris |
| 2016-02-05 |
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 preparing food with watch on. |
| 2016-02-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed large white tub of macaroni pasta on floor of wic. observed black catering box with brisket in it stored on floor. cdi: pic mov |
| 2016-02-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths stored on shelves and prep surfaces throughout facility. cdi: all wet cloths placed in sanitizer buckets. |
| 2016-02-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed glasses wet stacked at bar in several areas. cdi: glasses unstacked and allowed to air dry. repeat violation. |
| 2016-02-05 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed foil tins and foil lid stored service side up on shelf in prep area. cdi: containers and lids inverted. |
| 2016-02-05 |
45 |
4-501.11 maintain equipment in good repair. observed 3 drawer gaskets torn and 2 reach in front cooler gaskets torn. repeat violation |
| 2015-12-15 |
8 |
6-301.14 post a handwash sign at each handsink. observed rear handsink near the walk in cooler without a sign. cdi by ehs providing a handwash sign. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no |
| 2015-12-15 |
20 |
the 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken in the prep area at temperatures greater than 45f, as noted by the temperature chart above. employees should not try to prep/package an amount of food product that |
| 2015-12-15 |
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 items labeled beef taco and tomato paste in the larger prep reach in unit, items were dated fo |
| 2015-12-15 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed menu item tuna tacos marked for consumer advisory, but no tuna or meat is listed in the ingredients, and |
| 2015-12-15 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed dish machine producing chlorine sanitizer at a concentration above 200ppm. machine was observed to be producing proper sanitizer concentration later in the inspection. |
| 2015-12-15 |
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 metal sheet pans covering items such as brisket that were cooling in the |
| 2015-12-15 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometers in the front prep cooler reach ins. |
| 2015-12-15 |
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 several unlabelled containers of spices and oils. insure that containers of food products, which includes spices, are la |
| 2015-12-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the holding apparatus of the meat slicer soiled with dried meat. observed several items stored in the rear area next to the dish machine while soiled |
| 2015-12-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths throughout facility being stored on prep surfaces such as cutting boards. insure that all wet wiping cloths are returned to sanitizer buckets in between use, and |
| 2015-12-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple stacks of wet pans in the rear storage area. observed buckets stacked while wet in the rear storage area. |
| 2015-12-15 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed multiple pan lids that were cracked/damaged, observed damaged food storage bucke |
| 2015-12-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed stickers/sticker residue that is left on sauce bottles, as well as pans with datemarking stickers left on the outsides. bottles are then stored in |
| 2015-12-15 |
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 numerous holes in the frp walls throughout the kitchen, walls behind handsinks |
| 2015-12-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies and a house fly near the slicer, also observed dead housefly on the lid of a food container in the rear walk in cooler. |
| 2015-12-15 |
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 ducts in the kitchen soiled with debris. replace or clean ducts.6-202.11 shield the lights or prov |
| 2015-03-23 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitizer bucket moved to the floor. cdi - placed back onto lower prep table shelf. |
| 2015-03-23 |
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 one knife stored in crack between wall and magnetic knife strip. observ |
| 2015-03-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal pans and metal bowls wet nested. |
| 2015-03-23 |
8 |
6-301.14 post a handwash sign at each handsink. observed no signage at bar hand sink. cdi - left sign. |
| 2015-03-23 |
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 some loose frp wall covering and corner guards near kitchen handsink. observed |
| 2015-03-23 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed one overhead light in kitchen near entrance from dining room was missing the light shield. |
| 2015-03-23 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on undercounter cooler. observed rust on wall of walk in cooler under fans. |
| 2014-11-10 |
53 |
general comment- floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some areas of tile baseboard around walk in cooler damaged and grout missing in several areas of kitchen tile causi |
| 2014-11-10 |
47 |
general comment- 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food build up in prep cooler gaskets and in bottoms of reach in freezers. also observed heavy build up on dry storage shelving. |
| 2014-11-10 |
45 |
general comment- 4-501.11 maintain equipment in good repair. observed split gaskets on reach in cooler and storage shelving with rust in walk in cooler. |
| 2014-11-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed ribs and sausage hot held in alto sham at 110-128f degrees. meats were re-heated to proper temperatures. |
| 2014-11-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed knife stored on knife rack with food residue. also observed wet stacked plastic food pans in clean dish area stacked with stickers remaining. the food |
| 2014-07-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. date mark all tcs foods which are ready to eat once opened or prepared and held for more than 24 hours. observed no date marking on ready to ea |
| 2014-02-19 |
26 |
7-102.11 common name-working containers - pf. all chemical bottles shall be labeled with the common name. observed chemical bottle at outdoor mop sink without content label. |
| 2014-02-19 |
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 three pans with sticker residue and soiled ice scoop bin. cdi item moved for washing. |
| 2014-02-19 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. cold hold foods at 45f or below. observed honey butter in an ice bath at 61f. cdi item discarded. |
| 2014-02-19 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p. food shall be discarded if it exceeds time frame of 7 days (if foods are at 41f and below) or 4 days (if foods are 41f-45f). observed pimento che |
| 2014-02-19 |
6 |
2-301.14 when to wash - p. handwashing shall occur after handling soiled equipment or utensils. observed dishwasher employee handle dirty then clean dishes without washing hands in between. cdi employee instructed to wash hands. |
| 2014-02-19 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. foods that are consumed raw or undercooked must have a consumer advisory. observed eggs on sunday brunch menu without consumer advisory |
| 2014-02-19 |
31 |
3-501.15 cooling methods - pf. foods shall be cooled in shallow pans, and separated in smaller portions. observed macaroni pasta being cooled in a large plastic container. cdi pasta separated on speed racks to accelerate cooling process. |
| 2014-02-19 |
38 |
2-402.11 effectiveness-hair restraints - c. employees shall wear effective hair restraints such as hats, hair coverings or hair nets. observed employee slicing bread without wearing a proper hair restraint. |
| 2014-02-19 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. protect food from contamination by storing in a clean dry location. observed ice bins behind bars uncovered and exposed to debris, white bulk food containers stored on floor, and bin wi |
| 2014-02-19 |
39 |
3-304.14 wiping cloths, use limitation - c. store wet wiping cloths in chemical sanitizer or away for laundering purposes when not in use. observed wet wiping cloths stored on prep tables and used underneath cutting boards. repeat. |
| 2014-02-19 |
41 |
3-304.12 in-use utensils, between-use storage - c. store utensils in water if at 135f and above. observed butter scoop at wait staff station stored in 71f water. cdi item moved. |
| 2014-02-19 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. store all employee personal items away from food contact surfaces or areas that can cause contamination. observed employee drinks stored on clean side of drainboard, empl |
| 2014-02-19 |
35 |
3-302.12 food storage containers identified with common name of food - c. bulk food storage containers shall be labeled with common name of food. observed large white containers near prep area unlabeled. |
| 2013-10-04 |
4 |
2-401.11 eating, drinking, or using tobaccorules prohibit the storage of employee beverages where they may potentially contaminatefood or foods preparation surfaces. observed employee beverage stored on ledge above cutting board.cdi- reorganization |
| 2013-10-04 |
17 |
3-403.11 reheating for hot holding tcs food : that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 74oc (165of) for 15 seconds. p observed cooked chicken and beef/pork in h |
| 2013-10-04 |
22 |
3-501.19 time as a public health controlfood code rules require written procedures be present and followed whenusing tphc to protect tcs foods.observed carmelized onions on tphc wiht no written procedures or time stamping.cdi- pic had time stamped vr for |
| 2013-10-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-10-04 |
28 |
3-302.13 pasteurized eggs substituted for raw eggs for certain recipesfood code rules require raw eggs used in the preparation of foods that do not meet final cook temperature and not disclosed on the consumer advisory must be pasteurized eggs.observed fa |
| 2013-10-04 |
39 |
3-304.14 wiping cloths, use limitationrules prohibit wiping cloth storage on food/food prep surfaces.observed soiled wiping cloths on cutting board.cdi- removed, instruction given |
| 2013-10-04 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensfood code rules require raw, unpasteurized eggs offered for sale to public be disclosed on consumer advisory if not fully cooked.observed faci |
| 2013-07-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-07-17 |
6 |
2-301.14 when to wash observed employee drink from open beverage then return to work without washing his hands. cdi- through instruction 2-301.14 when to wash. food employees shall clean their hands and exposed portions of their arms as specified under ยง |
| 2013-07-17 |
4 |
2-401.11 eating, drinking, or using tobacco2-401.11 employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.observed multiple food employees improperly drinking open beverages |
| 2013-07-17 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees2-201.11 ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, cdi by instruction. |
| 2013-07-17 |
1 |
to . 2-103.11 (a)-(l)person-in-charge-dutiesensure food employees are prepping , handling storing food safely; monitoring times, temperatures, handwashing, cleaning, coolingand other food employee reponsibilities with regard to food safety. observed mult |
| 2013-06-21 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-06-21 |
1 |
routinely monitoring the employees' observations and periodically evaluating foods upon their receipt; pf(f) employees are properly cooking potentially hazardous food (time/temperature control for safety food); being particularly careful in cooking those |
| 2013-06-21 |
18 |
a) cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:(1) within 2 hours from 57?c (135?f) to 21?c (70?f); p and (2) within a total of 6 hours from 57?c (135?f) to 5?c (41?f) or less; or to 7?c (45?f) or less as s |
| 2013-06-21 |
20 |
a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipme |
| 2013-06-21 |
19 |
a) except during preparation; cooking; or cooling; or when time is used as the public health control as specified under ?3 501.19; and except as specified under ? (b) and in ? (c ) of this section; potentially hazardous food (time/temperature control for |
| 2013-02-15 |
48 |
rules require : (a) the water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. pf (b) hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughou |
| 2013-02-15 |
28 |
pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of foods such as caesar salad; hollandaise or b?arnaise sauce; mayonnaise; meringue; eggnog; ice cream; and egg-fortified beverages that are not: p observed facility has |
| 2013-02-15 |
24 |
rules require (b) pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of: p (1) foods such as caesar salad; hollandaise or b?arnaise sauce; mayonnaise; meringue; eggnog; ice cream; and egg-fortified beverages; p observed |
| 2013-02-15 |
23 |
rules require a coneumer advisory for food offered for sale raw or undercooked. observed facility has no consumer advisory and offers burgers cooked to order. cdi- new menu with consumer advisory in progress |
| 2013-02-15 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days) observed multiple foods; disclosed to chef; not date marked. cdi- date marked correctly |
| 2013-02-15 |
14 |
rules rquire :(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pfobserved multiple utensils stored as clean with with dried on food residue and partially greasy. cdi- removed to reclean |
| 2013-02-15 |
8 |
rules require hand drting equipment supplies at all hand sinks. observed main hans sink with no papre towels. cdi- restocked |
| 2013-02-15 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2012-12-14 |
2 |
rules require facility to have employee health policy. observed employees in need of more information regarding illness and reporting. cdi- corrected through instruction |
| 2012-12-14 |
31 |
rules require tcs foods be cooled using approved methods. observed method usd to cool chili ineffective. cdi- cooling procedure changed. |
| 2012-12-14 |
21 |
rules require date marking of opened ready to eat tcs foods not held more than 24 hours. observed multiple food 10 days past preparation date. cdi- voluntarily discarded. |
| 2012-12-14 |
18 |
rules require tcs foods be cooled according to specific time/temperature criteria. observed chili prepared yesterday at 50 f. cdi- voluntarily discarded. |
| 2012-12-14 |
1 |
rules require facility to have a pic with food safety certification. observed no one with certification present. cdi- corrected through instruction. |