| Violation Date |
Code |
Description |
| 2018-10-12 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed dust |
| 2018-10-12 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed standing water in reach in unit. observed water dripping from walkin freezer unit. advised to repair equipment. |
| 2018-10-12 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed multiple containers of lettuce that were not covered with lids. cdi - provided lids for the containers. |
| 2018-06-29 |
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 |
| 2018-06-29 |
45 |
4-501.11 maintain equipment in good repair. observed standing water in a reach in unit. advised to repair equipment. |
| 2018-06-29 |
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 utensils stored in |
| 2018-06-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed ahi tuna product with no disclosure asterisk on the specials menu. cdi - wrote asterisk on product for |
| 2018-06-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat violation. observed one plate dirty with debris on food contact surface. cdi - sent through cleaning procedure. |
| 2018-02-12 |
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 below 200 ppm quat. cdi - refilled with proper solution. educated to soa |
| 2018-02-12 |
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 kale stored in flip top unit during cooling phase. cdi - refer to violation 18 |
| 2018-02-12 |
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 kale that was prepared at 10:30 am. product was out of temperatureover 4 hrs later. product did not meet time/temper |
| 2018-02-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tongs stored as clean with dried food debris on the food contact surface of the tongs. cdi - brought through cleaning procedure. |
| 2017-08-11 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed ice bath ice dumped into handsink. cdi - removed ice and educated to only use handsinks for handwashing. |
| 2017-08-11 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees without hair restraint. advised to wear hair restraints when work |
| 2017-08-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature in the cold holding units throughout kitchen. refer to temperature chart. cdi - educated that cold holding units are for cold holding, not cooling. r |
| 2017-08-11 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed handsink plumbing dripping from back handsink. advsied to repair. |
| 2017-08-11 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed multiple sanitizer buckets on the floor. cdi - relocated buckets and educated the reason why sanitizer buckets are not stored on the floor. |
| 2017-02-13 |
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 wall baseboard breaking away from wall. advised to repair. |
| 2017-02-13 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee with long beard without a beard guard. advised to trim beard or wear beard guard. |
| 2017-02-13 |
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 cooling such as the noodles in the refrigerator and grilled pineapple c |
| 2017-02-13 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer bucket stored over prep area where food employee is actively preparing food (above prep board, shrimp, untensils). |
| 2017-02-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salmon stored in the walkin cooler out of temperature. refer to temperature chart. advised to put salmon on ice or place in freezer. |
| 2017-02-13 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed soap dispenser by the 3 comp sink empty. cdi - provided soap to the dispenser. |
| 2016-07-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory for seasonal menu missing asterisk on items that are offered undercooked. observed remi |
| 2016-07-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf obserced sticker residue on pans stored as clean as stacked together. cdi-employee began removing sticker residue. observed build up on soda nozzles at bar. |
| 2016-07-28 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed all tags stored in chronological order except the current mo |
| 2016-02-25 |
45 |
l4-502.11(a) maintain utensils in good repair. observed several broken/damaged red and green plastic lids. |
| 2016-02-25 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed residue left on thermopen thermometer. ensure it is clean before and after using. cdi - by cleaning. |
| 2015-08-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed small pan of raw chicken stored over raw shrimp. cdi-pan of chicken removed and stored in proper location.3-302.11(a)(4) protect food in storage using covered containers, intact wra |
| 2015-08-10 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water knob missing on first hand sink at kitchen entrance. vr |
| 2015-08-10 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed labels needed on dry goods and sauces. |
| 2015-08-10 |
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. cleaning needed on floors around perimeter.6-501.11 floor |
| 2015-08-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment throughout kitchen. |
| 2015-08-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies and flies in kitchen. |
| 2015-02-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some pans on dish shelf wet stacked. |
| 2015-02-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed high temp dish machine not sanitizing properly after several cycles. thermolabel did not turn black. continued to run dishes through. cdi - thermolabel did turn black and gauge on machin |
| 2015-02-02 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf. observed some dates last shellstock were used missing from tags. cdi |
| 2014-08-07 |
42 |
4-903.11 (a), (b) and (d) properly store clean euqipment and utensils - c observed plastic containers stacked and some metal pans stored with sticker/label residue remaining - properly remove labels after washing. |
| 2014-08-07 |
21 |
3-501.17 ensure all ready-to-eat potentially hazardous food (time/temperature control for safety food) are properly date marked. - pf observed some labels faded and not clearly visible on prepped items on line. cdi, manager informed me that their date la |
| 2014-08-07 |
14 |
4-601.11 (a) ensure equipment food contact surfaces and utensils are clean to sight and touch.- p observed two choppers stored as clean on shelf with dried food debris remaining. cdi, removed from shelf and placed at dish pit to be cleaned and sanitized. |
| 2014-02-25 |
14 |
4-601.11 (a) ensure equipment food contact surfaces are clean to sight and touch. observed plastic containers stored with food and sticker residue. observed lettuce spinner stored with food debris. cdi, lettuce spinner was cleaned during inspection and cl |
| 2014-02-25 |
38 |
2-303.11 food handlers shall not wear anything on their wrists. observed food handlers with bracelets. |
| 2014-02-25 |
42 |
4-901.11 properly air dry dishes and equipment. observed metal pans stacked wet on dish shelf. repeat |
| 2014-02-25 |
37 |
3-305.11 ensure that food is protected from contamination by storing in a location where it is protected. observed boxes of muffins and bread on the floor of walk-in freezer. boxes moved off the floor during inspection. |
| 2014-02-25 |
54 |
6-403.11 designate area for employee food, drink, and personal belongings. observed a pack of cigarettes and sunglasses stored on cooler cook line next to food. observed employee lunch box of food stored in walk-in cooler on shelf next to food items. |
| 2014-02-25 |
45 |
4-101.11 maintain equipment in good repair . observed damaged fryer baskets in use and strainer with bent wires. |
| 2013-10-17 |
42 |
4-901.11 equipment and utensils, air-drying required. observed pans stacked on shelf wet. |
| 2013-10-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed some metal pans stored with food debris. observed plastic pans stored with sticker residue remaining. cdi, pans taken off shelf to be washed & sanitized. |
| 2013-10-17 |
8 |
5-205.11 using a handwashing sink-operation and maintenance. observed employee getting water for ice bath out of handsink in the kitchen. use handsinks only for handwashing. cdi, by instruction6-301.12 hand drying provision. observed paper towels missing |
| 2013-06-18 |
39 |
observed sanitizer buckets stored on the floor today. store these off of the floor. |
| 2013-06-18 |
31 |
observed crab cake mix cooling in the wic today in a large portion; covered; and in a plastic container. cool tcs foods using approved methods such as: shallow portions; ice baths; uncovering; stirring regularly; ice paddles; metal pans; wif etc. |
| 2013-06-18 |
13 |
keep food stored by final-cook-temps.; with all raw animal food below all ready-to-eat foods. observed raw steaks(in tightly sealed packages) stored over veggie mix in the wic today- rearranged by pic. |
| 2013-06-18 |
12 |
proof of salmon farm-raised and pellet fed was not onsite today but aquired during the inspection by the pic. keep this letter from the distributor onsite for future inspections. |
| 2012-10-31 |
37 |
food must be stored at least six (6) inches above floor. observed bucket of seasoning on floor; bucket of food in walk-in on floor. |
| 2012-10-31 |
42 |
store cleaned utensils in clean locations. observed plastic lids stored in receptacle in need of cleaning. |
| 2012-10-31 |
42 |
washed utensils shall be air-dried. observed wet-stacked plastic pans on storage racks. |
| 2012-10-31 |
39 |
observed that buckets with sanitizer and wiping cloths were stored on floor. advised these buckets must be maintained at least 6 inches above floor. |
| 2012-10-31 |
4 |
employee consumption of food and beverage must occur in designated areas that prevent risk of contamination of food and utensils. observed partially consumed food; and beverage left on food storage rack beside and above food supplies. corrected. |