| Violation Date |
Code |
Description |
| 2018-07-19 |
45 |
4-501.11 maintain equipment in good repair. observed one broken gasket on reach in cooler. |
| 2018-07-19 |
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 a bag of precooked chicken, bag of cut lettuce and a container of brie with no date marking. cdi by dating the lettuce and chicken |
| 2018-07-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at handsink in kitchen and bar area. cdi by refilling paper towel dispensers. |
| 2018-07-19 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed one employee wash hands and recontaminate by turning off faucet with bare hands. cdi by i |
| 2018-02-28 |
47 |
general comment: 0 pts -4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust accumulation on hood filters in kitchen. |
| 2018-02-28 |
43 |
repeat: 0.5 pts -4-904.11 display and handle single-use and single-service articles to prevent contamination. observed coffee cups at bar not properly protected. provide more effective dispenser or keep plastic sleeves on cups. |
| 2018-02-28 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p. 1 pt - observed hot foods at buffet not properly protected. facility used to have self-closing lids for hot foods but changed set up. return visit required by 3/10/17 |
| 2018-02-28 |
21 |
repeat: 3 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 dates on products at omelet station not being updated. last date documented was |
| 2017-10-03 |
8 |
repeat: 2 pts. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed sanitizing bucket stored inside handsink basin at omelet station and handsink in kitchen blocked by rolling cart. cdi: items relocated to make |
| 2017-10-03 |
21 |
repeat: 3 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 some dates not legible inside kitchen prep unit. observed a few items not dated |
| 2017-10-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. 1 pt. observed several fruit flies and the bar and some in dry storage area. cdi: ecolab pest control will be notified today for treatment. |
| 2017-10-03 |
39 |
general comment: 0 pts.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed quat sanitizing solution in bucket in dining room reading 0ppm. cdi: corrected to 200ppm. |
| 2017-10-03 |
53 |
repeat: 0.5 pts.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 damage at omelet station. |
| 2017-10-03 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. 0.5 pts. observed no test strips available for testing quat sanitizing solution. cdi: test strips provided. |
| 2017-10-03 |
54 |
general comment: 0 pts.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed purses stored on dry storage shelf next to food. |
| 2017-10-03 |
43 |
repeat: 1 pt. 4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service items in boxes on floor in hallway leading to kitchen.4-904.11 display and handle single-use and s |
| 2017-05-10 |
21 |
repeat: - 1.5 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 open bag of iceberg lettuce inside reach-in and open bag of spinach inside flip top cooler in kitchen without dat |
| 2017-05-10 |
8 |
repeat - 1 pt.6-301.11 provide soap for handwashing at each handsink. -pfobserved no soap available at the omelet station and bar handsink. cid - soap provided at both sinks. |
| 2017-05-10 |
20 |
repeat: - 1.5 pts. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved items inside flip top cooler at omelet station reading > 45f ( see temp chart). employee stated that cooler door was open and items were being rotated out. the |
| 2017-05-10 |
43 |
repeat: - 0.5 pts4-904.11 display and handle single-use and single-service articles to prevent contamination.observed coffee cups on display at bar area not protected. |
| 2017-05-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 1.5 pts.observed breakfast potatoes and scrambled eggs at the buffet < 135f(see temp chart). cdi: items were discarded. |
| 2017-05-10 |
46 |
general comment: - 0 pts.4-204.115 warewashing machines, temperature measuring devices - pfobserved temperature gauges not working properly for high temperature dish machine. cdi: maintenance on site for repair. |
| 2017-05-10 |
53 |
repeat: - 0 pts.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 damage at omelet station |
| 2017-05-10 |
45 |
general comment: - 0 pts.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed stained damaged cutting board stored in kitchen above 3-comp sink. |
| 2016-10-24 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed employee wash hands and then recontaminate hands when turning off faucets. cdi - employee |
| 2016-10-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed soiled spoons in basin of handsink at bar. cdi - spoons removed, sink will be cleaned. 6-301.14 post a handwash sign at each handsink. observed no signage at b |
| 2016-10-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw shell eggs stored above ready to eat juice in upright cooler in kitchen. cdi - eggs were moved below. |
| 2016-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cut melon, hard boiled eggs, cream cheese, and milk all measuring above 45f and on display for customer self-service at the buffet. cdi - all voluntarily discarded. discussed t |
| 2016-10-24 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back exterior door from kitchen not self-closing. 6-501.111 keep the premises free of insects, rodents, and other pests. observed a house fly and a few small flies in k |
| 2016-10-24 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p. observed unlidded condiment containers on buffet line. cdi - coverings to be added in the future. 3-305.11 store food in a clean, dry location, not exposed to contami |
| 2016-10-24 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed many food items without date marking - cut lettuce, roasted peppers, cut tomatoes, cooked chicken, cooked hamburger, cooked meatba |
| 2016-10-24 |
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 cutting boards stored behind faucets at the three compartment sink. |
| 2016-10-24 |
43 |
4-903.11(c) - single service and single use items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. observed single service cups without protection on display at bar, obse |
| 2016-10-24 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p. observed spray arm hanging below flood rim of sink at pre-wash next to dish machine. no air gap is present - bottom of |
| 2016-10-24 |
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 minor ceiling damage in omelet station room and in kitchen above microwave. ob |
| 2016-10-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purse and jacket stored on top of dry goods. |
| 2016-10-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth in bucket of sanitizer which measured 50 ppm quat. |
| 2016-04-13 |
46 |
general comment -4-204.115 warewashing machines, temperature measuring devices - pfobserved final rinse temperature gauge on high temperature dish machine not working. dishmachine is sanitizing properly. gauge is not moving. cdi - maintenance was called |
| 2016-04-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed boxes of cereal stored on the floor at omelet station. 3-306.11 protect food on display using shields, packaging, or other effecti |
| 2016-04-13 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved a bottle of degreaser stored on counter top next to liquid butter and other food products at omelet station and cleaner stored on cutting board of flip top cooler inside kitchen. cdi - all |
| 2016-04-13 |
20 |
repeat - 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cantaloupe and melon, cream cheese, and yogurt on buffet bar > 45f (see temp chart). cdi - products were being discarded due to end of breakfast service. recommended usi |
| 2015-09-21 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfobserved soap dispenser in kitchen not working. it was determined that battery was dead and needed to be changed out. cdi - pump soap provided until battery can be provided for dispenser. 6-301.12 |
| 2015-09-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed a canned employee beverage stored on shelf above food prep surfaces in kitchen. cdi - drink discarded. |
| 2015-09-21 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-pobserved employee put on gloves and start making omelet prior to washing hands. cdi - directed to wash hands first. |
| 2015-09-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved no sanitizer available for use. cdi - sanitizer made up at 3-compartment sink. 4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pfhigh t |
| 2015-09-21 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed a maytag non-ansi approved freezer located in the omelette preparation station of the restaurant. |
| 2015-09-21 |
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 a bags of spinach and open bag of ham at omelet station cooler without date. observed opened bags of chicken breast, turkey, ham, an |
| 2015-09-21 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved a bottle of cleaner stored on shelf next to food items at omelet station. cdi - returned back to chemical shelf. 7-102.11 label working containers of toxic materials such as cleaners and sa |
| 2015-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved several cold hold products on buffet > 45f (see temp chart). cdi - all products were discarded and changed out with fresh product. |
| 2015-02-09 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors propped open while not in use. |
| 2015-02-09 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a maytag non-ansi approved freezer located in the omelette preparation station of the restaurant.4-501.11 maintain equipm |
| 2015-02-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several food boxes stored on the floor in the dry storage room of the kitchen. |
| 2015-02-09 |
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 one opened packaged of turkey not dated and one opened package of ham not dated. pic was unsur |
| 2015-02-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter packets on the breakfast buffet that were above 45f (see chart). cdi- butter packets were discarded. |
| 2015-02-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed scrambled eggs on the buffet below 135f (see chart). cdi- eggs were discarded. |
| 2015-02-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a soda nozzle with debris on it in the bar and a strainer with visible food debris on it stored clean above the 3 compartment sink. cdi- items set a |
| 2015-02-09 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign posted at the handsink in the mens restroom. sign provided today.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper |
| 2014-08-05 |
8 |
6-301.14 handwashing signage - c. each handwashing sink shall have a sign posted notifying employees to wash their hands. observed hand sink at bar and in the men's restroom without handwashing signs. signs provided today. |
| 2014-08-05 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed 5 knives above the 3 compartment sink stored clean with food debris on them. cdi by recleaning. |
| 2014-08-05 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready to eat, potentially hazardous foods prepared in the facility; or commercially packaged foods that are opened and held for more than 24 h |
| 2014-08-05 |
26 |
7-102.11 common name-working containers - pf. toxic materials removed from their original containers shall be labeled with their common name. observed one spray bottle at the bar with an unknown chemical stored inside of it. cdi by discarding. |
| 2014-08-05 |
46 |
4-302.14 sanitizing solutions, testing devices - pf. a testing deliver shall be provided for determining the concentration of sanitizing solutions. the facility uses quat sanitizer in the 3 compartment sink and in buckets but could not locate the testin |
| 2014-08-05 |
45 |
4-205.10 food equipment, certification and classification - c. food equipment shall be used in accordance with the manufacturer's intended use. observed one glass reach in cooler that is intended for storage of packaged or bottled items only storing pot |
| 2014-08-05 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food shall be stored at least 6 inches above the floor. observed shredded oats stored on the floor in the dry storage area.3-306.11 food display-preventing contamination by consumers |
| 2013-11-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. observed pepperoni with a date of preparation |
| 2013-11-07 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees implement and follow an employee health policy. observed new staff and operator now fully able to demonstrate the a health policy was being followed |
| 2013-11-07 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationfoods shall be stored in wrappings, packages, or covered containers. observed apples stored uncovered/unprotected in dining area. cdi by instruction. |
| 2013-11-07 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessdish machines shall reach proper temperature to effectively sanitize dishes. observed high temp dish machine not reaching proper temper |
| 2013-11-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdinggeneral comment: potentially hazardous food shall be cold held at 45 degrees f or below. observed cut mellon overstacked in bowl above 45 de |
| 2013-11-07 |
26 |
7-201.11 separation-storagestore toxic substances so that contamination of equipment and single-service items will not occur. observed several bottles of window cleaner stored above single-service cups in storage area in hallway. cdi, operator relocated c |
| 2013-11-07 |
47 |
4-602.13 nonfood contact surfacesgeneral comment: nonfood contact surfaces of equipment shall be free from an accumulation of soil. observed heavy food debris accumulating on dish machine and some soil on walls in kitchen. |
| 2013-11-07 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storinginvert clean equipment after cleaning and store 6 inches off of the ground. observed several clean pitchers not and clean containers not inverted in st |
| 2013-11-07 |
45 |
4-501.11 good repair and proper adjustment-equipmentgeneral comment: keep equipment in good repair. observed a loose shelf inside large reach-in freezer. |
| 2013-11-07 |
46 |
4-501.14 warewashing equipment, cleaning frequencywarewashing equipment shall be cleaned as often as necessary to keep them clean. observed heavy soil and stains on 3 compartment sink. cdi by instruction. |
| 2013-11-07 |
38 |
2-402.11 effectiveness-hair restraintsgeneral comment: food employees shall wear a hair restraint. observed 1 food employee handling food and clean equipment without a hair restraint. cdi by instruction. |
| 2013-04-17 |
2 |
implement and follow an employee health policy. observed employees not able to demonstrate that a health policy was being followed. cdi by instruction; handout given. |
| 2013-04-17 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. observed soil and other debris building up underneath freezer unit and shelving in the dry storage area and other hard to reach areas throughout the kitchen. |
| 2013-04-17 |
45 |
general comment: keep equipment in good repair. observed rusty shelving in low 3 door reach in cooler. |
| 2013-04-17 |
35 |
general comment: except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; suc |
| 2013-04-17 |
21 |
general comment: date mark potentially hazsardous food held in the estlishment for over 24 hours. observed ham not date marked properly in 2 door reach in cooler. cdi; operator voluntarily discarded ham. |
| 2013-04-17 |
19 |
potentially hazardous foods being hot held shall to at least 135 degrees f. observed ham being hot held at 107 degrees f on kitchen stove. cdi; operator reheated ham to 174 degrees f. |
| 2013-04-17 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed a glass stored as clean but lip contact area was dirty. observed an ice cream scooper stored as clean but soiled with food debris. observed the can opener stored as |
| 2013-04-17 |
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 |