| Violation Date |
Code |
Description |
| 2018-12-19 |
45 |
4-501.11 maintain equipment in good repair. observed broken gasket on walk in cooler. all shelving from in walk in cooler has been replaced. improvement noted. |
| 2018-12-19 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed severely dented cans stored with rest of cans in dry storage. cdi by removal of cans to designated loca |
| 2018-12-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hashbrowns on ice bed measuring 75f. cdi by voluntary discard. |
| 2018-12-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage stored in hot holding measuring 85f. cdi by voluntary discard. |
| 2018-12-19 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed chicken stored in walk in cooler out of package and not covered. cdi by voluntary discard. |
| 2018-09-21 |
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 slight debris build up on floor of walk in freez |
| 2018-09-21 |
45 |
4-501.11 maintain equipment in good repair. observed rust build up on shelving in walk in cooler. |
| 2018-09-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no disclosure on menus. cdi by having pic mark all menus with disclosure. |
| 2018-09-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at dish machine measuring at ~0ppm. cdi by replacing source of concentrate and priming to provide sanitizer at proper concentration.4-601.11(a) equip |
| 2018-09-21 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed one handsink with no soap in kitchen area. cdi by providing soap at the handsink. |
| 2018-04-18 |
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 debris build up on floor of walk in cooler.6-501 |
| 2018-04-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on microwave plate and shelving in dry storage area. |
| 2018-04-18 |
45 |
4-501.11 maintain equipment in good repair. observed broken gaskets on walk in cooler. repeat. |
| 2018-01-24 |
45 |
repeat: 2 pts - 4-501.11 maintain equipment in good repair. observed torn walk-in cooler gasket. observed unused equipment inback of facility. continue to remove all equipment that is not being used or broken. observed leak at bottom of handsink on cook l |
| 2018-01-24 |
47 |
repeat: 1 pt - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observedcleaning needed on all cook line surfaces including prep surfaces and shelving. continue to work in this area as improvement has been |
| 2018-01-24 |
53 |
repeat: 1 pt - 6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/acvent covers shall be clean. caution should be used to minimize food exposure. observed cleaning needed on floors and walls |
| 2017-11-02 |
53 |
repeat: 1 pt.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 on floors and walls |
| 2017-11-02 |
47 |
repeat: 1 pt.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 all cook line surfaces including prep surfaces, shelving, filters for hood system,etc. continue to work in this area |
| 2017-11-02 |
45 |
repeat: 2 pts.4-501.11 maintain equipment in good repair. observed torn walk-in cooler gasket. observed unused equipment in back of facility. continue to remove all equipment that is not being used or broken. |
| 2017-11-02 |
36 |
repeat: 2 pts.6-202.15 protect outer openings of establishment from insect or rodent entry. observed 1 live roach in kitchen at cook area. when asked about last pest treatment, invoice was shown for 7-24-17. ecolab was called during inspection to schedule |
| 2017-11-02 |
21 |
repeat: 1.5 pts.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 beef round inside walk-in cooler that was dated 10-23-17 that had expired 7 day |
| 2017-11-02 |
16 |
general comment: 0 pts.3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p. observed beef round that had been par cooked on 10-23-17 without proper documentation and records be |
| 2017-11-02 |
14 |
repeat: 1.5 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed slicer stored with dried food debris that had not been used in a few days and covered. cdi: slicer was cleaned during inspection. obs |
| 2017-11-02 |
8 |
general comment: 0 pts.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed no paper towels at handsink at end of cook line. cdi: paper towels provided. |
| 2017-08-16 |
4 |
general comment: 0 pts.2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed one uncovered drink stored on top of microwave. cdi: drink discarded. |
| 2017-08-16 |
14 |
general comment: 0 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved slicer stored with visible food debris that was used this morning. cdi: cleaned during inspection4-501.114 maintain sanitizer at |
| 2017-08-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 1.5 pts. observed items inside hot holding table and on stove holding < 135f (see temp chart for specific temp). cdi: items reheated to 166f, 170f, and 168f. |
| 2017-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 1.5 pts. observed watermelon and cantaloupe in cold holding at cook line measuring > 45f (see temp chart for specific temperatures). cdi: discarded. |
| 2017-08-16 |
21 |
general comment: 0 pts.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved unclear date marking on some products not legible. cdi: correct dates identified by pic; products re-dated. 3 |
| 2017-08-16 |
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 - 1.5 pts.observed cook pick up toast with bare hands. cdi: toast discarded and education provided on bhc; hands wa |
| 2017-08-16 |
36 |
repeat: 1 pt.6-202.15 protect outer openings of establishment from insect or rodent entry.observed back door propped open.6-501.111 keep the premises free of insects, rodents, and other pests.observed one live roach in kitchen at dish machine area. cdi: e |
| 2017-08-16 |
45 |
repeat: 1 pt.4-501.11 maintain equipment in good repair.observed torn walk-in cooler gasket.observed still unused equipment at back of facility. some equipment had been removed. continue to remove all unused equipment.4-205.10 ensure equipment other than |
| 2017-08-16 |
47 |
repeat: 1 pt.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed cleaning need on shelving inside walk-in cooler, all cook line equipment including prep tables, shelving, and filters at hood system. |
| 2017-08-16 |
31 |
general comment: 0 pts.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. -pfobserved rice cooling inside pepsi cooler wrapped tightly in |
| 2017-08-16 |
53 |
repeat: 0.5 pts.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 on floors and wal |
| 2017-05-11 |
53 |
repeat: - 1 pt.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 ceiling, wall, and floor damage throughout kitchen in vario |
| 2017-05-11 |
47 |
repeat: - 1 pt.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed cleaning needed at cook line including fryer area, shelving across from cook line, and hood system above grill and fryers . observed l |
| 2017-05-11 |
45 |
generral comment: - 0 pts.4-501.11 maintain equipment in good repair.observed back half of hotel with lots of unused equipment. this is a prime breeding area for pests. this area can not be cleaned properly. strongly recommend removing equipment that can |
| 2017-05-11 |
36 |
repeat: - 2 pts.6-501.111 keep the premises free of insects, rodents, and other pests.observed several drain/fruit flies present in kitchen. pest control is scheduled to come out on monday 5/15 for service. |
| 2017-05-11 |
34 |
. repeat: - 1 pt.4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfobserved no thin probe thermometer available. 4-502.11(b) provide accurately calibrated thermometers. -pfobserved d |
| 2017-05-11 |
8 |
general comment: - 0 pts.6-301.11 provide soap for handwashing at each handsink. -pfobserved no soap at one of the handsinks in the kitchen. cdi: soap provided. |
| 2017-03-15 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - cobserved dead roach on top of dish machine. discontinue using household pest spray. continue to use approved pest control company. |
| 2017-03-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed open bags and dry goods being wrapped in plastic in dry storage room. store dry goods in container with lid to properly protect. |
| 2017-03-15 |
38 |
general comment:2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed cook on line wearing a watch and bracelet while preparing food. |
| 2017-03-15 |
39 |
repeat:3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wiping cloths on counter at cook line. observed quat sanitizer at 0ppm in bucket at cook line. corrected to 200ppm. |
| 2017-03-15 |
34 |
4-502.11(b) provide accurately calibrated thermometers. -pfobserved both digital thermometers that were provided not working properly. cdi: batteries were replaced during inspection. |
| 2017-03-15 |
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 at cook line including fryer area, grill area, and hood system.observed debris on drainboard of dish machine.remove plastic residue f |
| 2017-03-15 |
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 ceiling tiles peeling in various area of kitchen.observed floor/baseboard damag |
| 2017-03-15 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed cutting boards stored on shelf at dish area with deep cuts. general comment:observed a lot of unused equipment stored at back of kitchen. hotel |
| 2016-12-14 |
1 |
2-101.11 pic shall be present during all hours of operation.-pfobserved person opening kitchen with no approved ansi accredited food safety class. cdi - cook arrived prior to food being served. |
| 2016-12-14 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed cook crack eggs, then gather ready to eat food with gloves items for omelets. cdi - through instruction2-301.15 only wash hands in handwashing sink.-pf observed one employee rinse off |
| 2016-12-14 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door open, air dam not operating. |
| 2016-12-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. repeat non-compliance: observed rag on counter top used for wiping.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths f |
| 2016-12-14 |
40 |
3-302.15 wash fruits and vegetables prior to use.observed tomato washed at hand sink on prep line. cdi - discarded. |
| 2016-12-14 |
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 heavy cream out of date in walkin. cdi - discarded. |
| 2016-12-14 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed garbage on ground around dumpster, and on top of dumpster, in bags. |
| 2016-12-14 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed damaged ceiling tiles, floor tiles, and wall tiles throughout facility. |
| 2016-12-14 |
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 lights over cook line, over desk, and in walking areas not shielded or shatterproof. |
| 2016-12-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed employee drying utensils with cloth napkin. observed wet stacked containers from previous night. |
| 2016-07-27 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed facility with no quaternary amonnium test kit. facility purchased new test kit from local supplier during inspection. |
| 2016-07-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths stored outside of sanitizer in the kitchen area. |
| 2016-07-27 |
34 |
4-502.11(b) provide accurately calibrated thermometers. -pf observed facility thermometer damaged and unable to be calibrated. facility purchased new thermometer from local supplier during inspection. |
| 2016-07-27 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken wings stored over raw beef in the walk in cooler. items were reorginized such that the chicken wings were on the lowest shelf. insure that raw chicken products are kep |
| 2016-07-27 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the mens bathroom handsink. cdi by pic providing.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the k |
| 2016-03-28 |
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 several un-datemarked items in the walk in cooler. insure that when items are prepared and not used within 24 hours that the date |
| 2016-03-28 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed multiple items in the freezer stored without lids or plastic wrap. items must be stored with intact packaging or wrapping to prevent any contaminati |
| 2016-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheddar cheese used for omelettes at temperatures over 45f. item had been used to make an omelette and then left out of refrigeration. insure that when employees finish using |
| 2016-03-28 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed thermometer with dead battery. cdi by pic providing new battery. insure that thermometer is usable. |
| 2016-03-28 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed heavily soiled dry wiping cloth in prep area. insure that wiping cloths are cycled out whe |
| 2016-03-28 |
45 |
4-501.11 maintain equipment in good repair. observed latch to walk in freezer damaged. |
| 2016-03-28 |
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 damage to physical facilities such as ceiling tile and baseboard damage throug |
| 2015-12-30 |
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 extensive ceiling damage to both the mens and womens employee restrooms. |
| 2015-12-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed top of dish machine accumulating scale/debris build up. |
| 2015-12-30 |
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 damaged cutting board. item discarded by pic. |
| 2015-12-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous drain flies in the mens restroom. |
| 2015-12-30 |
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 chicken cooling while covered in saran wrap. cdi by ehs venting item and |
| 2015-12-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at the handsink next to the bar ice machine. |
| 2015-09-11 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed two handsinks without paper towels supplied to them. cdi by pic providing paper towels. |
| 2015-09-11 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed two rotted pineapples in the walk in cooler, dated 7/8/15. pineapples discarded by pic. |
| 2015-09-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced tomatoes, turkey slices, cooked peppers and other tcs items cold holding in an ice bath in the prep area. the ice bath had no water in the basin. cdi by pic moving item |
| 2015-09-11 |
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 several large tubs of cooked items such as beans, meats and chicken stored in the walk in that were prepared monday, but not dated. |
| 2015-09-11 |
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 rice cooling in the walk in while tightly covered. rice was discarded by |
| 2015-09-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2015-09-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings stored intermixed with customer items throughout the kitchen area. cdi by pic gathering items and designating an are |
| 2015-03-30 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. repeat violation. |
| 2015-03-30 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf pic could not provide employee health policy. policy emailed to pic. verification required. |
| 2015-03-30 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p. observed soiled tongs stored on oven. employee stated tongs were from previous shift. |
| 2015-03-30 |
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 tzatziki, dressings and american cheese without date marking. cdi items were labeled. repeat violation. 3-501.18 discard the fo |
| 2015-03-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed reminder statement present on menu but no disclosure for raw/undercooked items. disclosure must state t |
| 2015-03-30 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer. repeat violation. verification required. |
| 2015-03-30 |
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 working containers of shakers and breading not labeled. |
| 2015-03-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces of equipment soiled throughout facility. repeat violation. |
| 2015-03-30 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed kitchen employee without hair restraint. |
| 2015-03-30 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves throughout equipment in facility. observed microwave in disrepair. |
| 2015-03-30 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c observed back half of kitchen unused with extra equipment and storage. maintain clean to prevent pest problems. repeat violation |
| 2015-03-30 |
54 |
6-303.11 intensity-lighting - c replace burned out light bulbs throughout kitchen. observed lighting not meeting requirements throughout kitchen and dish areas. repeat violation. |
| 2015-03-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of eggs stored on floor in walk-in cooler. |
| 2014-10-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. observed reminder statement present on menu but no disclosure for raw/under cooked eggs. cdi by instruction with pi |
| 2014-10-24 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic not certified. |
| 2014-10-24 |
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. observed employee handle cooked sausage and bread with bare hands. cdi by instruction; food discarded and employee p |
| 2014-10-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. observed two whole raw turkeys stored over bread and apples in walk in cooler. cdi by rearranging turkeys to bottom shelf. |
| 2014-10-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations; chlorine sanitizer shall be 50-200ppm. observed 0ppm in one spray bottle. cdi by emptying. |
| 2014-10-24 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed open container of half and half, hard boiled eggs and log of american cheese with out dates. cdi by labeling.3-501.18 discard the foo |
| 2014-10-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers. observed one spray bottle of unknown chemical not labeled. cdi by emptying bottle. |
| 2014-10-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet cloth on counter. |
| 2014-10-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some general cleaning needed throughout facility including shelving under cook line, cabinets, exterior of equipment etc. |
| 2014-10-24 |
49 |
5-205.15 maintain a plumbing system in good repair. observed damaged pipe under prep sink on cook line. observed metal pan holding pipe in place to keep connected. |
| 2014-10-24 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed back half of kitchen unused with extra equipment and storage. maintain clean to prevent any pest problems.repair damaged wall in b |
| 2014-10-24 |
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 multiple bulbs on cook line not shielded or shatterproof.6-303.11 replace burnt out light bulbs under hoo |
| 2014-10-24 |
34 |
4-302.12 provide a thin probe thermometer for accurate measure of thin foods. observed dial stem thermometer available for use but does not have a thin probe. obtain thin probe thermometer by next inspection. |
| 2013-10-30 |
1 |
2-102.12 certified food protection manager- person in charge must be a certified food safety manager by jan 2014 or a 2 pt. deduction will be taken. |
| 2013-10-30 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods- observed missing and damaged ceiling tiles in kitchen. replace, repair. |
| 2013-10-30 |
26 |
7-203.11 poisonous or toxic material containers-container prohibitions- do not reuse chemical containers for sanitizer.7-204.11 sanitizers, criteria-chemicals- observed sanitizer spray bottles with chlorine in excess of 200ppm (bleaching test strip). cdi |
| 2013-10-30 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens- consumer advisory must be posted on menus. eggs are served 'cooked to order' on breakfast menu. add consumer advisory as required by food co |
| 2013-10-30 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils- maintain all food contact equipment clean to sight and touch. observed microbial build-up in ice machine on deflector. cdi by cleaning and sanitizing.4-501.114 manual a |
| 2013-10-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation- store all tcs raw animal foods in order of final cook temperature. do not store raw animal foods with ready-to-eat food items. observed raw shell eggs stored above cheese, bisc |
| 2013-10-30 |
8 |
6-301.11 handwashing cleanser, availability- all handwash sinks must have hand cleanser available. observed handwash sink inoperable soap dispenser. cdi by repairing dispenser. |
| 2013-02-27 |
8 |
observed handwash sink missing paper towels. paper towels provided. each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) individual; disposable towels; (b) a continuous towel system that supplies the user with a clean t |
| 2013-02-27 |
14 |
observed the canopener tip soiled and the ice machine growing mold like substance. canopener sent to wash and ice machine cleaned during inspection. equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 2013-02-27 |
33 |
observed beef thawing in a pot with water. cook states she was just thawing the wrapper to be able to take it off. except as specified in ? (d) of this section; potentially hazardous food (time/temperature control for safety food) shall be thawed: (a) und |
| 2013-02-27 |
37 |
observed a couple of dry goods bags (such as a bag of grits) and a bowl of either sugar or salt; open and not resealed or protected. food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 |
| 2013-02-27 |
47 |
obserrved the interior of the microwave oven soiled. this is a repeat violation. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 2013-02-27 |
53 |
observed ceiling tiles missing in the kitchen. also observed tiles broken and in disrepair on the men's room floor. this is a repeat violation. physical facilities shall be maintained in good repair. |
| 2013-02-27 |
51 |
observed men's room floor and comode soiled. plumbing fixtures such as handwashing sinks; toilets; and urinals shall be cleaned as often as necessary to keep them clean. |
| 2012-10-24 |
23 |
observed no consumer advisory on the menu so cooked to order items. consumer advisory wording left. if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processe |
| 2012-10-24 |
14 |
observed can opener tip in the kitchen soiled. also observed soda gun holster in the bar area with mold like build up. sent canopener to dishwash area for cleaning; had holster cleaned. equipment food-contact surfaces and utensils shall be clean to sight |
| 2012-10-24 |
21 |
observed incorrect use of date marking. some ready to eat items not date marked and other items marked with the wrong month. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in |
| 2012-10-24 |
45 |
observed deeply gouged and stained cutting board on the unused flip top cooler. multiuse food-contact surfaces shall be: (1) smooth; (2) free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; (3) free of sharp internal ang |
| 2012-10-24 |
14 |
observed 2 bottles of chlorine sanitizer mixed at disinfectant concentrations over 200 ppm. remixed to under 100 ppm. a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ¶ 4 703.11(c) sh |
| 2012-10-24 |
51 |
observed ladies room door propped open. except during cleaning and maintenance operations; toilet room doors as specified under § 6 202.14 shall be kept closed. |
| 2012-10-24 |
53 |
observed debris on floor underneath and around the equipement in the bar area. physical facilities shall be cleaned as often as necessary to keep them clean. |
| 2012-10-24 |
53 |
observed tiles broken/missing from men's room wall and floor around the comode. physical facilities shall be maintained in good repair. |
| 2012-10-24 |
47 |
observed interior of the microwave oven soiled. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 2012-10-24 |
2 |
observed no employee health policy in effect. food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases |