| Violation Date |
Code |
Description |
| 2018-09-13 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. drain plug missing on dumpster. contact solid waste service provider for replacement. |
| 2018-09-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from cold drawer coolers and build up from wire shelving near cook line. |
| 2018-09-13 |
45 |
4-502.11(a) maintain utensils in good repair. several small plates with chipped edges stored for later use. cdi - all pulled and discarded. |
| 2018-09-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. metal pans wet stacked on drying rack; clean ice paddle |
| 2018-09-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up in soda gun nozzle. cdi - cleaned during the inspection. |
| 2018-09-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towles at hand sink in men's rest room. cdi - paper towels restocked. points not elevated as only one hand sink missing paper towels and no hand sinks b |
| 2018-04-16 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. dumpster missing drain plug. contact solid waste service provider and request new drain plug. |
| 2018-04-16 |
45 |
4-501.11 maintain equipment in good repair. chipping paint on shelves in walk in cooler. improvement noted from last inspection. |
| 2018-04-16 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. ice paddles stored as clean in contact with shelves in walk in freezer. cdi - paddles pulled to clean; recommended wrapping paddl |
| 2018-04-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored in hand sink. cdi - relocated to sanitizing solution. |
| 2018-04-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p lettuce and tomatoes overstocked in flip top cooler and holding above 45f. cdi - out of temp product removed for rapid cool down. |
| 2018-04-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf one cleaning towel stored in handsink; no paper towels available at two othe |
| 2018-01-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored above a steam well along the cook line. |
| 2018-01-18 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the hand sink along the cook line. cdi- towels were provided. 6-301.11 provide soap for handwashing at each handsink. -pf observed |
| 2018-01-18 |
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 facility holding guacamole |
| 2018-01-18 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper concentrations. observed 3 sanitizer buckets at 0ppm chlorine concentration. |
| 2018-01-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one sanitizer spray bottle at 0ppm chlorine concentration at the bar. cdi- bottle was refilled to proper concentration. 4-602.11 clean the equipment and utensils used with nontcs foods |
| 2018-01-18 |
45 |
4-501.11 maintain equipment in good repair. observed 2 metal shelving units in the walk in cooler beginning to rust. |
| 2018-01-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the back side of the door handle to the walk in freezer. improvements made to cleaning since last inspection. |
| 2018-01-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed an employee towel drying cleaned metal food containers. observed multiple bowls stored clean and stacked while wet. |
| 2017-11-01 |
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 sour cream being held usin |
| 2017-11-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the order ticket printer along the cook line and on the top of the oven along the cook line. improvements made to cleaning |
| 2017-11-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal containers stacked while wet. |
| 2017-11-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed 2 live cockroaches in the facility during the inspection. |
| 2017-11-01 |
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 a bean broth being cooled using an ice bath method while all the ice was |
| 2017-11-01 |
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 asterisks indicating which food items can be sold undercooked on the brunch menu such as 'sunny side |
| 2017-11-01 |
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 chile rellenos and pork carnitas with prep. dates of 10/25 in the walk in cooler. cdi- product |
| 2017-11-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice being stored at room temperature hot holding below 135f (see chart). cdi- product was discarded. |
| 2017-11-01 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee wipe gloves on linen then proceed onto other tasks without changing his gloves. cdi by instruction, employee changed gloves. |
| 2017-11-01 |
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 an employee cutting limes at the bar without gloves on. cdi- product was discarded. |
| 2017-11-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage on a food prep. surface. beverage was relocated during inspection. |
| 2017-07-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 robot coupe immersion blender attachments and a portable can opener stored clean with visible food debris on them. cdi- items were set aside for r |
| 2017-07-13 |
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 diced chicken at 52f in the walk in cooler. pic indicated the chicken was made on the previous day and had not been remove |
| 2017-07-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed uncooked chicken tenders stored in a reach in cooler above french fries and raw shrimp stored on a shelf above beer kegs in the walk in meat cooler. cdi- storage rearranged. |
| 2017-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shredded cheese stored above the fill line of a container in a flip top cooler cold holding at 56f. cdi- top portion of product was transferred to another pan and placed in th |
| 2017-07-13 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed debris accumulation on 3 ceiling ventilation co |
| 2017-07-13 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a 'household use only' ninja brand blender on site being used for dicing garlic. |
| 2017-07-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on clean equipment storage shelving, on a table below the flat top grill in the back of the kitchen, and on the wooden handles |
| 2017-07-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal containers stacked while wet. |
| 2017-04-05 |
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 an employee handling soiled dishes not wash his hands before h |
| 2017-04-05 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed multiple soda nozzles at both server stations with debris accumulation on the inner nozzle and debris accumulation at the bar soda dispenser. |
| 2017-04-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one container of yellow rice hot holding below 135f (see chart). cdi- product reheated to above 165f. |
| 2017-04-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed guacamole with tomato and sour cream being stored in chilled containers cold holding above 45f. observed packaged salsa cups stored in ice cold holding above 45f along the exp |
| 2017-04-05 |
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 salsa cooling in a high volume container with an ice wand in it. the sal |
| 2017-04-05 |
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 the facility using tphc fo |
| 2017-04-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a leak in the ceiling where rainwater was dripping onto a covered flip top cooler. the cooler was relocated to another area dur |
| 2017-04-05 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 2 deeply scored green cutting boards in the facility today. cutting boards were discarded during the inspection. |
| 2017-04-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the top of a convection oven, the side of a flat top grill, and on the sides of the heat lamps along the expo line. |
| 2017-04-05 |
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 water leaking from the ceiling in 2 separate areas along the cook line. pic |
| 2017-01-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 4 ceramic bowls stored clean with food debris on them and a can opener with dried food debris on it. cdi- items set aside for recleaning.4-602.11 cl |
| 2017-01-06 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed a high volume container of salsa (>5 gallons) at 49f in the walk in cooler. pic indicated the salsa was made at 11:0 |
| 2017-01-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed guacamole with tomatoes, sour cream, and raw shell eggs being stored at room temperature and above 45f (see chart). cdi- shell eggs discarded, guacamole and sour cream were re |
| 2017-01-06 |
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 2 containers of enchilada sauce that were prepared on 12/28/16. cdi- products discarded. |
| 2017-01-06 |
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 the facility using tphc fo |
| 2017-01-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heat lamps along the expo line with debris accumulation on them. |
| 2017-01-06 |
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 high volume container of salsa being in the walk in cooler for cooling. |
| 2017-01-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal containers stored clean and stacked while wet. |
| 2017-01-06 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 4 deeply scored cutting boards. |
| 2017-01-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle. cdi- label added. 7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed 2 sanitizer |
| 2016-08-24 |
38 |
observed food service employees with bracelets on.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |
| 2016-08-24 |
4 |
observed multiple employee drinks with lids stored overtop food prep areas- drinks moved to lower shelves during inspection.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2016-08-24 |
17 |
observed rice and queso on the hot line at <135f today but other products on this unit were holding hot enough. be sure to reheat leftovers to 165f on the stove or in the microwave rapidly before storing on the steam table. product reheated to 165or mo |
| 2016-08-24 |
36 |
observed roaches on the cookline today and gnats at the bar.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2016-08-24 |
40 |
observed jalapenos on the line that had clearly not been washed(dirt present). taken to be washed during inspection to correct.3-302.15 wash fruits and vegetables prior to use. |
| 2016-08-24 |
6 |
observed an employee handle raw chicken with gloves on and then handle a tortilla without taking off gloves or washing hands. employee stopped to wash hands and tortilla was thrown away to correct.tongs were placed into raw meats with the handles extende |
| 2016-08-24 |
50 |
observed water backed up at the bar drain- fixed by pic during inspection to correct.5-402.13 maintain sanitary sewage system.-p |
| 2016-08-24 |
53 |
observed low grout in the kitchen throughout and dust build up on the ceiling vents. observed build up on the floor at the bar today.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable |
| 2016-08-24 |
47 |
observed build up on the meat racks in the walk in and on the make line unit that is missing a cover.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-08-24 |
52 |
observed trash on the ground outside and the dumpster was missing a drain plug today.5-501.114 ensure drain plug on dumpsters, waste containers is in place. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necess |
| 2016-05-26 |
53 |
observed low grout on the tile floor throughout the kitchen.observed dust build up on ceiling and vents.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-502.12 floors, walls, ceili |
| 2016-05-26 |
39 |
observed wiping cloths stored in sanitizer that was too strong at >200ppm. diluted down so that it was only 50-100ppm to correct.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-05-26 |
31 |
observed whole chicken that had just finished cooking being put on ice and left to cool.observed beef tongue that was raw and had risen to room temp. during prep and then was left to sit out- product must be acitvely cooled if it is not being worked with |
| 2016-05-26 |
26 |
observed a degreasor bottle not labled today- labeled during inspection to correct.observed a strong clorox mixture in a sanitizer bucket today- diluted down so that it was labeled correctly.7-102.11 label working containers of toxic materials such as cle |
| 2016-05-26 |
20 |
observed 3 tcs items on the line holding at >45f today- placed into walk in freezer where they fell to <40f during inspecition to correct.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-05-26 |
14 |
. observed multiple dishes stored as clean with dried food still on them. recommend pre-scrubbing better and spot checking dishes after cleaning before storing them.these were sent back to the dish pit to be rewashed.4-601.11(a) equipment food contact sur |
| 2016-03-17 |
18 |
observed salsa that is made with canned tomatoes and have onions, cilantro and seasonings added in that had been cooked the night before, still at 46-47f in the middle of the product. product discarded to correct.3-501.14(a) quickly cool cooked foods wit |
| 2016-03-17 |
21 |
observed black beans that had been made on 3/9 in the walk in cooler- these were past their 7 days and were discarded during inspection.3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or |
| 2016-03-17 |
24 |
observed a statement on the childrens menu that stated the hamburgers are offereed undercooked and hamburgers for children must be fully cooked(155f or more).statement cut out of children's menu during inspection.3-801.11 (a), (b), (c), (e) and (g) pasteu |
| 2016-03-17 |
31 |
observed spicy salsa that was made the day before and it still had not fallen below 45f in the middle of the product. this product was in a deep portion, tightly covered, and in a plastic container-discarded to correct.observed regular salsa that was mad |
| 2016-03-17 |
14 |
observed build up on the drink nozzles today- be sure these are washed, rinsed, and sanitized nightly.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2016-03-17 |
47 |
observed build up on the walk in cooler racks today and on the vent above the dishwasher.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-03-17 |
53 |
obsered dust build up on the ceiling, wires, and ceiling vents today.observed low/missing grout in the kitchen today- regrout so that it is smooth and easily cleanable.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so th |
| 2016-03-17 |
45 |
observed cracked and missing plastic on the inside of the ice machine where the ice drops down, leaving exposed absorbant material. replace this or repair with food grade repair materials.vr in 10 days.4-202.11 food contact surfaces shall be smooth, free |
| 2015-12-07 |
13 |
observed multiple foods uncovered in storage today- all covered during inspection to correct.ie. peeled onions, freezer foods, spices, flour, etc.3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p |
| 2015-12-07 |
21 |
observed no dates on horchata, chile rellano or cooked beef today in the walk in cooler- back dated to correct.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved a tcs item in the rea |
| 2015-12-07 |
26 |
.observed a bottle of acid and a bottle of sanitizer that was not labeled today- labeled during inspection to correct.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2015-12-07 |
8 |
observed no papertowels at the bar handsink and no soap at the line handsink today- both resupplied during inspection.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf6-301.11 provide soap for handwashing at each |
| 2015-12-07 |
47 |
observed build up on the walk in racks, margarita maker, and the ceiling vent today.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2015-12-07 |
39 |
observed wiping clothes stored around chef's pants today.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2015-12-07 |
52 |
remove unused equipment from the back of restaurant.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. |
| 2015-09-16 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed no drainplug on the dumpster today.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. remove |
| 2015-09-16 |
44 |
3-304.15(b-d) handle cloth gloves and/or slash resistant gloves as required.observed veggies being cut with a slash resistant glove today. unless working with raw meat, always use a plastic glove over the cut glove to protect the food. |
| 2015-09-16 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed two airdrying racks with build up today. |
| 2015-09-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a bottle of sanitizer not labeled today- labeled during inspection. |
| 2015-09-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved no disclosure or reminder on the new brunch menu today. provide this within 10 days.brunch menu is insert |
| 2015-09-16 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved multiple tcs foods such as horchata, chile rellano, beans, cooked chicken etc. not date marked today. all back dated to correct. |
| 2015-09-16 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -pobserved uncovered foods in storage today. ex. peeled onions, chili rellano, tamela, sugar, salt, and peppers.all products covered during the inspection to co |
| 2015-09-16 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfobserved no soap at the bar handsink today- refilled to correct.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no papertowels at the line hands |
| 2015-06-03 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p; properly store raw meat products; observed raw chicken stored above raw beef in reach-in cooler; observed raw beef stored above queso cheese in walk-in cooler; cdi all raw m |
| 2015-06-03 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinse and sanitize food contact surfcaces ; observed numerous containers, cutting boards, and pans stored clean with food debris stuck to surfaces. c |
| 2015-06-03 |
36 |
(general comment)6-501.111 controlling pests - keep facility of pest; observed flies in back dry storage room. |
| 2015-06-03 |
45 |
(general comment)4-202.11 food-contact surfaces-cleanability - keep food contacr surfcaces in good repair; observed plastic lids damaged and in need of replacing for bulk dry food items. |
| 2014-12-02 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - observed old equipment and buckets outside back needing removed and/or organized. gave instruction. |
| 2014-12-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - observed 1 bottle of sanitizer below 50 ppm chlorine. all others were appropriate. refilled with correct concentration. |
| 2014-12-02 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - hand sink for hand wash only. observed cutting board and knife in hand sink at bar. removed and discussed.6-301.12 hand drying provision - observed hand towel dispenser at wait station |
| 2014-12-02 |
4 |
2-401.11 eating, drinking, or using tobacco - observed employee beverages on shelf above flour in dry storage and frozen on table with food in freezer. removed and gave instruction. |
| 2014-08-13 |
22 |
3-501.19 time as a public health control - p,pf 3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be d |
| 2014-08-13 |
53 |
6-501.12 cleaning, frequency and restrictions - c 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. obs |
| 2014-08-13 |
36 |
6-501.111 controlling pests - pf 6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple flies in kitchen and stock room. gave instruction to enhance fly protection and discussed potential remedies. |
| 2014-08-13 |
26 |
7-206.11 restricted use pesticides, criteria - p 7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed several cans of insect spray that was not a |
| 2014-08-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple products in upright refrigeration at grea |
| 2014-08-13 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - 4-501.114 maintain sanitizer at correct concentrations. -p observed chlorine sanitizer at 3-comp sink at less than 50 ppm. c |
| 2014-08-13 |
2 |
2-103.11 (m) person in charge-duties - 2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf facility has proper demonstration of employee health agreements as provided by our d |
| 2014-03-26 |
42 |
4-901.11 equipment and utensils, air-drying required - observd tight wet stacking of pans. discontinue wet stacking of pans. |
| 2014-03-26 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - maintain ice machine properly cleaned & sanitized. observed biofilm in ice machine. gave instructions for a proper wash, rinse, and sanitize and process began. |
| 2013-09-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - maintain all cold foods at 45 f or below. observed multiple items on 2 different make table/reachin units at greater than 45 f. both un |
| 2013-09-16 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - consumer advisory must be provided for necessary items that may be raw or under cooded per rule requirement parameters. consumer advisory |
| 2013-09-16 |
4 |
2-401.11 eating, drinking, or using tobacco - all employee beverages must be stored in a sanitary manner below food contact areas. no screw top bottles or sports cups should be used for employee drinks. observed employee drink in bottle on shelf above |
| 2013-09-16 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - all ready to eat items that will not be used within 24 hours shall be properly date marked. observed multiple items in walkin not date marked for |
| 2013-09-16 |
36 |
.6-501.111 controlling pests -- facility must control pests in kitchen. observed fruit flies around onion stock. gave instruction to provide or enhance pest control. |
| 2013-09-16 |
42 |
4-901.11 equipment and utensils, air-drying required - all utensils shall be air dried before storage. observed wet stacking of plastic tubs. gave instruction. |
| 2013-06-13 |
46 |
ensure hot water dish machine is operating according to manufacturer's specifications. machine needed more than 10 times of running to get to the proper temperature. |
| 2013-06-13 |
35 |
ensure foods/ oils are labeled. observed numerous food containers and oil bottles not labeled. |
| 2013-06-13 |
23 |
provide approved consumer advisory on all menus for raw or undercooked animal foods. menu has inadequate consumer advisory; stating eggs; hamburgers; and steaks are cooked to order. all menu items must be asterisked and disclosed as cooked to order; then |
| 2013-06-13 |
13 |
food must be stored in a manner that protects it from contamination. observed tomatoes stored under raw beef in reach-in cooler. keep ice covered when not in use. observed an open ice bin in bar area. |
| 2013-06-13 |
6 |
hands must washed as often as necessary to prevent contamination. observed employee take out trash and return to slicing vegetables without changing gloves or washing hands. cdi- by instruction |
| 2013-06-13 |
2 |
management and employees must be knowledgeable of employee health policy. observed incomplete knowledge. cdi by instruction and handout given. |
| 2013-06-13 |
1 |
at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a t |
| 2013-03-25 |
39 |
wiping cloths shall be stored in containers of approved sanitizer between uses. observed wet cloths under cutting boardws; on surfaces in kitchen. |
| 2013-03-25 |
23 |
provide approved consumer advisory on all menus for raw or undercooked animal foods. menu has inadequate consumer advisory; stating eggs; hamburgers; and steaks are cooked to order. all menu items must be asterisked and disclosed as cooked to order; then |
| 2013-03-25 |
21 |
properly date mark ready to eat potentially hazardous foods. observed pans with two day dots on them; observed some cooked foods not marked. remember to mark cartons of milk; cream; salad dressings with date container is opened. cdi |
| 2013-03-25 |
13 |
keep pitchers of water and tea covered at stations in dining areas. observed unattended pitchers at several locations in dining room. |
| 2013-03-25 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. a handwashing sink may not be used for purposes other than handwashing. observed plastic container top in kitchen handsink. observed utensils stored on handsin |
| 2012-12-17 |
7 |
no bare hand contact with ready to eat foods. observed cook cutting tomatoes for salad garnish and wait staff place lemons on drink without gloves. gave instruction and redirection. |
| 2012-12-17 |
6 |
all employees must wash hands between task changes. observed waitress bring soiled dishes to dish machine and re-enter dining room without handwash. cdi by instruction and redirection. |