| Violation Date |
Code |
Description |
| 2018-08-10 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-08-10 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. facility has repaired light bulb in the hood. observed the salad prep unit not holding properly. advised to service unit. refer to violation 20. |
| 2018-08-10 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed knife stored in bet |
| 2018-08-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed raw corn stored on pan on top of 3 compartment sink when dish washer was cleaning dirty items. cdi - |
| 2018-08-10 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat violation. observed no label on the squeeze bottle of oil. advised to label working containers of food. |
| 2018-08-10 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no air thermometer in the fry cold holding unit. cdi - provided thermometer. |
| 2018-08-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product in flip top and prep top in the temperature danger zone. refer to temperature chart. cdi - educated to prepare food, cool food down in walkin cooler, |
| 2018-08-10 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the back hand sink. cdi - provided soap.6-301.14 post a handwash sign at each handsink. observed no handwashing sign at the front 2 handsinks. cdi - provided handwashing si |
| 2018-08-10 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed food employee handling cell phone on the prep line. cdi - was |
| 2018-08-10 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed food employee at salad prep unit did not know how to use thermometer, check food, or know cold holding temperatures. cdi - ehs educated food employee prepara |
| 2018-05-03 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pfobserved large container of food stored on the sink basin blocking handsink. do |
| 2018-05-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of lettuce out of temperature. refer to temperature chart. cdi - voluntarily discarded product. educated that each container shall be stored in the refrigerant w |
| 2018-05-03 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed two bottles of oil not labeled. repeat violation. cdi - food employee labeled bottles. |
| 2018-05-03 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer buckets at low concentration. advised to keep buckets at proper concentration. |
| 2018-05-03 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed facility does not have chlorine test strips. vr |
| 2018-05-03 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed sink in the back not draining properly. advised to have sink drain. |
| 2018-05-03 |
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. repeat violation. observed one tile in disrepair by the back handsink. observed crack i |
| 2018-05-03 |
45 |
4-501.11 maintain equipment in good repair. observed one torn gasket at the reach in unit at the back. observed one light bulb missing underneath the hood. |
| 2018-01-30 |
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 the bar top next to the ice bath (for beer) coming apart. observed tile broke |
| 2018-01-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed bags of ice on the floor of the freezer that have been used for customers drinking ice. cdi - discar |
| 2018-01-30 |
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 oil and other items in squeeze bottles without labels. cdi - put labels on the squeeze bottles. • |
| 2018-01-30 |
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 fries in the reach in unit still in cooling phase. fries did not meet the 6 hr cooling time/temperature criteria. cdi - educ |
| 2018-01-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at the back handsink. cdi - provided papertowels to the handsink. |
| 2017-08-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer stored as clean on the clean rack with food debris on food contact surface. cdi - pulled item to dish pit for a cleaning procedure. vr repeat |
| 2017-08-24 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed squeegie stored in handsink. cdi - relocated squeegie to better location to prevent recontamination. advised to clean handsink. |
| 2017-08-24 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed pimento at 42f in walkin cooler with date label of 8.18.17. product has been held over by 3 d |
| 2017-08-24 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed sheet tray of raw chicken stored above ready to eat bacon, flour, and pickles on speed rack. cdi - food employee moved sheet tray to proper location to prevent contamination. a |
| 2017-08-24 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed product throughout kitchen that is in cooling phase that is tightly covered in |
| 2017-08-24 |
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 facility not following tphc |
| 2017-08-24 |
36 |
6-202.15 outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. observed back door to fa |
| 2017-06-01 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employees recontami |
| 2017-06-01 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee bare hand contacting sandwich when plating up the food for customer. cdi |
| 2017-06-01 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed food empl |
| 2017-06-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 slicers and the immersions blender with dried food debris on food contact surfaces. cdi - brought items to the dish pit for a proper cleaning proce |
| 2017-06-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cold holding issues on cook line. 3 units are down. refer to temperature chart. cdi - discarded all tcs product held overnight in the units. facility knew salad prep unit was d |
| 2017-06-01 |
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 product in salad prep unit |
| 2017-06-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout facility. |
| 2017-06-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed bag of red onions on floor by the back storage rack. advised to keep food at least 6 above the floor. |
| 2017-06-01 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed quat sanitizer buckets at 100 ppm. advised to swtich out more often. |
| 2017-06-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed items wet stacked on clean rack. advised to allow items to air dry after a cleaning procedure. |
| 2017-06-01 |
45 |
4-501.11 maintain equipment in good repair. observed 3 prep units down. facility has created time papers and placing all product in salad prep unit on time control. other 2 prep units: one is not being used; the other prep unit is holding non-tcs product |
| 2017-06-01 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed no chlorine test strips in facility to test chlorine sanitizer at the dish machine. vr |
| 2017-02-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer and mini slicer stored as clean with food debris on food contact surfaces. observed ice paddles stored as clean on storage rack in freeze |
| 2017-02-08 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed blanched fires blanched yesterday morning without a date on product. cdi - advised to place date label on the product |
| 2017-02-08 |
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 repeat violation. observed blanched |
| 2017-02-08 |
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 tile broken throughout the kitchen. advised to replace tile. |
| 2017-02-08 |
48 |
5-103.12 provide water under pressure to all fixtures.-pf observed low water pressure at the handsink in the back by the meat slicer. the water pressure decreases quickly, right after turning the hot water faucet on. vr employees can still properly wash h |
| 2017-02-08 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed tongs stored on abs |
| 2016-10-31 |
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 cutting melon with bare hands. cdi-melon discarded. |
| 2016-10-31 |
45 |
4-501.11 maintain equipment in good repair. observed glass stand up cooler at end of line not holding correct temperature. |
| 2016-10-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on cutting boards. |
| 2016-10-31 |
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 chili cooled from day prior in very deep portion in large cambro. facilit |
| 2016-10-31 |
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 blanched fries using tphc o |
| 2016-10-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed glass stand up cooler not holding correct temperature and all tcs food items above 45f. see temperature chart. cdi-all items discarded, pic stated they will discontinue use of c |
| 2016-10-31 |
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 chili in walk in cooler cooled the day prior at 64f in middle of product. chili was stored in large cambro. repeat issue. f |
| 2016-10-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed wall potato slicer with build up. cdi-taken to be washed. observed build up in interior of ice machine. |
| 2016-10-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed barware stored in handsink in bar area. cdi-removed. |
| 2016-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several pans of food out of temperature on open prep line due to pans being overfilled. cdi-excess product taken to walk in cooler to rapidly chill. |
| 2016-06-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs and raw hamburger meat stored over ready to eat foods. cdi-moved to proper storage order. |
| 2016-06-30 |
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 blanched french fries on tp |
| 2016-02-01 |
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 equipment throughout. clean speed rack that stores blanched fries and containers that store cut raw potatoes in walk in cooler. |
| 2016-02-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet. |
| 2016-02-01 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed items cooling in flip top unit such as black beans and cut tomatoes. cool |
| 2016-02-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottle. cdi-taken out of service.7-201.11 store toxic materials to avoid contamination. -p observed chemical bottle stored on top of |
| 2016-02-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up in interior of ice machine. |
| 2016-02-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored above cooked bbq in prep cooler. cdi-items rearranged.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observe |
| 2015-09-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a large amount of tcs foods out of temperature in two flip top units across from grill. see temperature chart for details. pic stated all items were put into flip top unit 4 ho |
| 2015-09-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed wall potato slicer with built up dried food debris. also observed a plate with food debris and stored as clean. cdi-items taken to be cleaned.4-602.11 |
| 2015-09-18 |
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 two large plastic pans of chili cooling in an ice bath. pic stated chili was placed in ice bath three hours prior. observed |
| 2015-09-18 |
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 pans of blanched fries on t |
| 2015-09-18 |
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 chili cooling in ice bath in prep sink. observed ice not filled completel |
| 2015-09-18 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bottle of sanitizer stored on top shelf of flip top prep unit. cdi-relocated.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed label faded |
| 2015-09-18 |
39 |
.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on the floor. |
| 2015-09-18 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed stickers on already washed avocados. remove stickers prior to washing. |
| 2015-09-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested. |
| 2015-09-18 |
45 |
4-502.11(a) maintain utensils in good repair. observed cracked spatulas. |
| 2015-09-18 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed several employees preparing food without beard guards.2-303.11 remove jewelry on hands and arms while preparing fo |
| 2015-04-28 |
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/pfobserved incorrect times written in o |
| 2015-04-28 |
21 |
•3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -pobserved a pan of hot dogs held at bottom of prep cooler that exceeded 7 day date mark. cdi - hot dogs we |
| 2015-04-28 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed no handwashing in between glove changes. cdi - instructed to wash hands before donning gloves. 2-301.14 wash hands after handling soiled equipment or utensils and before food pr |
| 2015-04-28 |
4 |
| 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an employee drink stored in correct location on shelf below prep table but uncovered without a lid and a straw. cdi - drink discarded on site. |
| 2014-11-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed ice machine interior surfaces with mold. cdi - cleaned during inspection. observed dirty utensils stored with food debris. cdi - removed from drawer |
| 2014-11-18 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed prepared items stored inside cola cola reach-in cooler on main cook line intended for bottled/prepackaged products only. |
| 2014-11-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans wet stacked at dish shelf. |
| 2014-11-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed ground beef thawing at 3-compartment sink with dirty dishes and clean dishes stored on drainboard. thaw/prep at other available p |
| 2014-11-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed several items (see temp chart) at top and bottom of salad prep cooler > 45f. it was determined that breaker had tripped on cooler shutting it off. cdi - cooler turned back on a |
| 2014-07-01 |
22 |
3-501.19 ensure procedures are being followed properly when time as a public health control is being used. - p,pf. observed no times recorded on fries stored on speed rack on main line. cdi, times provided during inspection. |
| 2014-07-01 |
37 |
3-305.14 protect food during preparation to prevent cross contamination or other forms of contamination - c. observed potatoes/fries being prepared in middle vat of 3-compartment sink with dirty dishes present. advised to prep at available veggie/produce |
| 2014-07-01 |
14 |
4-601.11 (a) ensure equipment food contact surfaces are clean to sight and touch- p. observed slight pink mold build-up on corners of ice machine deflector. cdi, cleaning process started. |
| 2014-07-01 |
26 |
7-102.11 ensure all working containers are labeled properly. - pf. observed a sanitizer bottle not labeled stored on main cook line and two other spray bottles not labeled properly with type of sanitizer. cdi, bottles labeled during inspection. |
| 2014-07-01 |
42 |
4-901.11 equipment and utensils, air-drying required - c. observed metal bowls and pans wet stacked on dish shelf. |
| 2014-07-01 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed handles missing on prep cooler lids on cook line. replace |
| 2014-07-01 |
31 |
3-501.15 use proper methods for cooling tcs foods. - pf. observed dressings in walk-in cooler stored in large batches. dressings were borderline 45-46f. could not determine if temperature was taken during cooling process. advised to cool in smaller batche |
| 2014-02-03 |
4 |
2-401.11 properly store employee drinks to prevent contamination. observed monster energy drinks stored in reach-in cooler with customer items and uncovered drink stored on prep table. cdi, all drinks relocated. |
| 2014-02-03 |
46 |
4-302.14 sanitizing solutions, testing devices - pf. observed no test strips available for checking dish machine. cdi, by providing strips. |
| 2014-02-03 |
45 |
4-501.11 maintain equipment in good repair. observed door to one of prep coolers on cook line not closing properly. observed gasket that was damaged and in need of replacing to ensure door closes properly. |
| 2014-02-03 |
38 |
2-303.11 ensure food handlers are not wearing jewlery on their wrists. observed food handlers with bracelets on. |
| 2014-02-03 |
34 |
4-302.12 provide food temperature thermometer for checking food temps. observed no food thermometer available. cdi, by providing one before inspection was completed. |
| 2014-02-03 |
26 |
7-102.11 ensure all working containers of chemicals are properly labeled with common name. observed spray bottle of bleach used for cleaning not labeled. cdi, by labeling.7-201.11 ensure all working containers of chemicals are properly stored to prevent c |
| 2014-02-03 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw ot undercooked. consumer advisory must include disclosure and reminder. observed current menu has been redone. menu contains everything needed except a statement advising |
| 2014-02-03 |
14 |
4-601.11 (a) ensure equipment food contact surfaces and utensils are clean to sight and touch. observed pans stored with food debris on dish shelf. cdi, removed from shelf and stored at dish machine for cleaning. |
| 2013-10-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed slime & microbial build-up on inside surfaces of ice machine. cdi, cleaning process started; parts of ice machine wiped out.4-501.114 manual and mechanical war |
| 2013-10-07 |
22 |
3-501.19 time as a public health control. observed no procedures or time cards/logs in place for in house made fries and hollandaise being served on saturdays & sundays. cdi, spoke with pic; generated procedure during inspection to have in place for these |
| 2013-10-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. observed several food products holding inside flip top coolers on line & walk-in cooler above 45f. most of these items out of temperature |
| 2013-10-07 |
42 |
4-901.11 equipment and utensils, air-drying required. observed several metal pans being stacked wet at dish area. observed employee towel drying sheet pans. |
| 2013-05-22 |
20 |
except during preparation; cooking; or cooling; or when time is used as a public health control; phfs or time/temperature control for safety foods shall be maintained cold at 41-45f or below at all times. observed mozzarella; swiss; and pepper jack cheese |
| 2013-05-22 |
13 |
gc: food shall be stored protected from cross contamination by storing food in packages; covered containers; or wrappings. observed opened boxes of salt stored at bar and in kitchen prep area. |
| 2013-05-22 |
13 |
food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from cooked ready-to-eat foods. observed box of frozen fish stored directly on top of pan of cheese cake slices in walk-in fr |
| 2013-05-22 |
14 |
equipment food contact surfaces and utensils shall be clean to sight and touch. observed perimeter of chute inside ice machine soiled with mold and small food scoop soiled with food residue in clean storage. corrected. |
| 2013-05-22 |
26 |
poisonous or toxic materials shall be stored so thay cannot contaminate food; equipment; utensils; linens; and single-service/single-use articles by separating the poisonous or toxic material by spacing or partitioning; and locating the poisonous or toxic |
| 2013-05-22 |
8 |
each handwashing sink or group of adjacent handwashing sinks shall be provided with individual; disposable towels. observed no paper towels supplied to food prep area and production line hand sinks. |
| 2013-05-22 |
41 |
gc: during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored in a clean; protected location. observed handle of ice scoop stored in contact with the ice at bar. |
| 2013-05-22 |
45 |
gc: equipment shall be maintained in a state of repair ans condition. equipment components shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. observed drawer gasket in disrepair; cooler door unable to remain closed |
| 2013-05-22 |
53 |
gc: maintenance tools such as brooms; mops; vacuum cleaners; and similar items shall be stored so they do not contaminate food; equipment; utensils; and single-service and single-use articles.. observed bag of mechanical tools stored on shelf above prep s |
| 2013-05-22 |
54 |
gc: lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. observed empty optical wipe packet; keys; cell phone; and lotion improperly stored in kitchen and at bar. |
| 2013-05-22 |
35 |
gc: except for containers holding food that can be readily and unmistakenly recognized; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment shall be identified with the common |
| 2012-10-25 |
47 |
maintain non-food contact surfaces routinely cleaned and free of debris residue. observed water drip in walk-in freezer presented frozen water on food storage shelving. need clean and prevent. observed wet; soiled towel in use under bar mat used for gl |
| 2012-10-25 |
45 |
use only approved food contact surfaces. observed single use condiment cup stored in food (dressing) in prep unit. use approved dispensing utensil. removed. |
| 2012-10-25 |
18 |
potentially hazardous food shall be cooled from 135f to 70f within 2 hours; and cooled to 45f or below within additional 4 hours (total of 6 hours). observed a cooked ice cream mix cooling in walk-in cooler failed to me cooling parameters after 6 hours ( |