| Violation Date |
Code |
Description |
| 2018-12-13 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed ready to eat lettuce stored in a thank you plastic bag in reach |
| 2018-12-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in sanitizer with concentration less than 200ppm quat. |
| 2018-12-13 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees without head covering on arrival. food employees put on head covering during inspection. |
| 2018-12-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage, hot dogs and burgers hot holding on a counter for service. food employee stated he heats the food and then holds them on the counter. hot wells are available. food emp |
| 2018-12-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 3 comp sink with concentration less than 200ppm quat. cdi, sanitizer replaced. |
| 2018-12-13 |
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 food employee re-contaminate hands by closing faucet without using a barrier. cdi, food e |
| 2018-06-28 |
54 |
6-305.11 designation-dressing areas and lockers - c observed employee phone stored along with single service articles. |
| 2018-06-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with deep cuts and stains. |
| 2018-06-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking of cups. |
| 2018-06-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored out of sanitizer. ensure cloths are completely submerged. |
| 2018-06-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed lettuce cooling in reach in cooler in tightly covered, large plastic conta |
| 2018-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items at prep cooler such as lettuce, tom, and tuna salad holding above 45f. pic stated items had been placed in cooler less than an hour prior to inspection. cdi, items |
| 2018-06-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer below 200pp quatt at 3 comp sink as well as at sanitizer bucket. cdi, sanitizer replaced. |
| 2017-07-19 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved bar gun nozzle having mold build up in need of proper cleaning; cdi nozzle broken down and properly washed, rinse and sanitized. |
| 2017-07-19 |
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 knives stored in between prep table and prep cooler on surfaces that ar |
| 2017-07-19 |
23 |
3-603.11provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved no consumer advisory for burgers cooked to order. cdi items fully cooked until advisory posted. |
| 2017-07-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored on top of kegs in walk-in cooler ; (provide designated area for all emplopyee belongs). |
| 2017-01-26 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers and cups stacked wet in kitchen area. |
| 2017-01-26 |
35 |
3-602.113-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pfobserved packaged c |
| 2017-01-26 |
19 |
repeat3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved cooked beef burgers stored on grill top for hot holding; observed burgers at 123f; (keep broth at top of container to maintain uniform temp). cdi burgers reheated. |
| 2016-08-03 |
45 |
4-501.11 maintain equipment in good repair. observed ric holding at 58f. cdi: all products removed for rapid cooling and maintenance called to fix refrigerator. verification required |
| 2016-08-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic cups wet stacked at bar. cdi: cups unstacked. repeat violation |
| 2016-08-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed bucket at bar with 0ppm santizer with wet cloth in it. cdi: bucket filled to proper concentration. repeat violation |
| 2016-08-03 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed fruit bowls being made and then covered and taken to grab and go cooler. |
| 2016-08-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in ric holding above 45f. cdi: items rapidly cooled in downstairs cooler. repeat violation |
| 2016-08-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grits hh at grill below 135. cdi: item reheated. grits discarded at end of breakfast. repeat violation |
| 2016-06-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed two spray chemical bottles and wet rag stored at bar handsink. cdi: items relocated. |
| 2016-06-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw hamburgers stored over rte chicken in cooler drawers. cdi: items rearranged.3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p obs |
| 2016-06-16 |
18 |
23-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed tuna salad prepared at approximately 7am in reach in cooler. item was 56f. cdi: item voluntarily discarded. |
| 2016-06-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed turkey burgers holding at grill below 135f. cdi: items voluntarily discarded. |
| 2016-06-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed macaroni salad, and artichoke dip stored above chill line in cooler. items were above 45f. cdi: items rapidly cooled as they were just prepared within 2 hours. |
| 2016-06-16 |
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 tuna made today, date marked for sunday. cdi: tuna voluntarily discarded due to cooling issues. |
| 2016-06-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle. pic stated that it was windex. cdi: bottle labeled. |
| 2016-06-16 |
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 tuna salad cooling in reach in cooler tightly covered. cdi: item volunta |
| 2016-06-16 |
38 |
| 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one employee with no hair restraint upon entering establishment. cdi: employee donned hair net. |
| 2016-06-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored throughout bar area. cdi: cloths discarded or placed into sanitizer bucket. |
| 2016-06-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pepsi cups wet stacked in bar area. cdi: items separated for air drying. |
| 2015-12-29 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed employee handwashing dishes at 105f. cdi: sink drained and water refilled at proper temperature. |
| 2015-12-29 |
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 preparing food with bracelets on. |
| 2015-12-29 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed one sanitizer bucket stored on prep surface adjacent to ice bucket. cdi: bucket moved to prevent contamination of ice. |
| 2015-12-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed bar dishwasher operating with no sanitizer being discharged. cdi: maintenance arrived within 15 min to assess situation. |
| 2015-12-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks on prep surface adjacent to employee food. one cup did not have a lid. cdi: drinks moved to a better location. |
| 2014-12-19 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf. hot water at handwashing sinks at 83f. operator kevin martin, called repair personnel immediately to repair hot water. water checked after repair; temperture at above 100f. |
| 2014-12-19 |
10 |
3-202.11 temperature - p,pf. delivery for vender something classic for grab and go items at during inspection. employee assisted with marking for price and stocking in coolers, but not temperatures were checked on delivered food items which included salad |
| 2014-12-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. one bottle of in use oil/ margarine not labeled per rule. all other in use and stored dry mixes, sauces, and seasonings labeled. |
| 2014-12-19 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p. small bowl of apples in front display case at front counter with other grab and go items not protected at display. cdi- verbal correction. corrected. |
| 2014-12-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. raw chicken stored over raw bacon in prep cooler drawers. verification that chicken coated for flavoring only, but raw in the centers provided by operator today. operator had storage correc |
| 2014-12-19 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. hot water at 3 comp sink and in utensil washing water at 83f. operator kevin martin called for repair immedia |
| 2014-12-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee beverages stored co-mingled at facility equipment. cdi- verbal correction; operator voluntarily discarded. |
| 2014-12-19 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. single service forks and knife not protected during storage and display. food contact ends exposed at service area at bar and counter of bistro side. |
| 2014-06-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. hot water does not turn off at one handsink in the back, water getting backed up under 3 compartment sink when basins emptied. repari stripped nozzle at handwashing sink, and clear piping at 3 comp |
| 2014-06-17 |
35 |
3-302.12 food storage containers identified with common name of food - c. in use bottles of oils and dry mix at the main cook line not labeled. cdi- operator labeled immediately by operator. |
| 2014-06-17 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. hot dogs being held hot at the cook top area not under temperature control. cdi- operator had reheated and then placed lid on container to mai |
| 2014-06-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. mold build up on nozzle at bar area. cdi- nozzle removed and cleaned. knife at prep area stored as clean with dried food debris on it and the outer plastic casing o |
| 2013-06-18 |
46 |
general comment- ensure that test strips are used to check dish machine daily. |
| 2013-06-18 |
45 |
general comment- observed a few split gaskets throughout. |
| 2013-06-18 |
36 |
maintain facility free of peses. observed large wuantity of gnats throughout bar area. |
| 2013-06-18 |
14 |
observed mold build up in ice machine and bar glass washer not dispensing sanitizer. repaired bar glass washer; ice machine required return visit. maintain clean. |
| 2012-11-19 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf observed spray bottles of chemicals not labeled |
| 2012-11-19 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed inside of bar cooler and cabinets in bar area in need of cleaning. |
| 2012-11-19 |
45 |
b) equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. observed gaskets on bar cooler in poor repair. |
| 2012-11-19 |
14 |
(e) except when dry cleaning methods are used as specified under ? 4 603.11; surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned:(1) at any time when contaminatio |