| Violation Date |
Code |
Description |
| 2018-12-27 |
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 cooked chicken wings cooling in walk in freezer on small speed rack stacke |
| 2018-12-27 |
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 pimento cheese, roast beef and chicken salad in walk in cooler date marked 12/23 at 45f. cdi - p |
| 2018-09-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on walk in and reach in freezer gaskets. repeat -1- |
| 2018-09-12 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach in freezer. points not escalated today as this is the only item out of compliance today. -1- repeat |
| 2018-09-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed back up bags of ice for food service stored on the floor in the walk in cooler. -1- |
| 2018-09-12 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed wings cooked to 139f. cdi - pic cooked to 180f and adjusted cook times in procedure. -1.5- |
| 2018-09-12 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at beverage station handsink. cdi - pic given sign today. -0- |
| 2018-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on walk in cooler gasket nearest handsink and on gasket of keg cooler in bar. repeat -.5- |
| 2018-06-22 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with buildup in the deep grooves and dark discoloration over veggie prep sink. repeat -1-4-501.11 maintain equipment in good re |
| 2018-06-22 |
37 |
3-305.12 food storage, prohibited areas - c food shall not be stored under sewer lines. observed packaged sweetners and condiments stored under drainline of beverage station handsink. -0- |
| 2018-06-22 |
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 lid in place on pico de gallo and stacked pans of mashed potatoes cooling |
| 2018-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs foods in flip top units at the serving and cook lines at 48-59f after pic stated some produce was washed and is now cooling in this unit and lids have been open the majority |
| 2018-06-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup in the food contact surfaces of plastic bins on drying shelf. cdi - pic put these at dish machine for cleaning. -0- |
| 2018-03-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed bracelets on employees arms while preparing foods. |
| 2018-03-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards beginning to show signs of scoring. |
| 2018-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in a flip top cooler cold above 45f (see chart). cdi- items were transferred to the walk in cooler for cooling. |
| 2018-03-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee cell phone and speaker being stored on a shelf above a food prep. table. |
| 2018-03-28 |
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 shelves above a prep. table, on the inside of clean utensil storage bins, and on some shelving in the walk in cooler. |
| 2017-12-19 |
4 |
2-401.11 cover and store employee drinks/food to prevent contamination of food or utensils. observed employee eating food on same table where lemons were being sliced. |
| 2017-12-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored above beer kegs in the walk in cooler. cdi- storage rearranged. |
| 2017-12-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor debris accumulation on the inner walls of the ice machine. improvements made since last inspection. |
| 2017-12-19 |
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 cooked brisket at 57f in a partially covered pan. pic indicated the brisket was cooked and cooled on the previous night. |
| 2017-12-19 |
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 one employee cutting lemons without gloves on and another employee placing a lemon into a drink without gl |
| 2017-12-19 |
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 several unlabeled sauce squirt bottles along the cook line. |
| 2017-12-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean metal mixing bowls stored near the fryers stacked while wet. |
| 2017-12-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed coats and other employee belongings being stored on a dry storage rack near the back door where bread is also stored. |
| 2017-12-19 |
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 brisket cooling in a partially covered pan in the walk in cooler. pic in |
| 2017-09-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal bowls used for saucing wings/seasoning fries being stored clean and stacked while wet. |
| 2017-09-22 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper concentrations. observed 2 sanitizer buckets at ~50ppm quat concentration. maintain buckets between 150-400ppm. |
| 2017-09-22 |
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 large beef roast cooling in the walk in freezer at 91f at 3:10pm. at 4 |
| 2017-09-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several food items in a flip top cooler cold holding above 45f (see chart). cdi- products in the bottom portion of the flip top cooler were relocated to the walk in cooler, it |
| 2017-09-22 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p pic indicated the beef roast is partially cooked during the first cooking step, then cooled, then fully cooked during a second |
| 2017-09-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on the inside walls of the ice machine and at the ice chute connected to the soda machine. |
| 2017-06-28 |
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 pork shoulder cooling ineffectively in a metal pan (large, dense portions |
| 2017-06-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed spinach dip in a steam table and macaroni and cheese in a hot box both holding below 135f (see chart). cdi- spinach dip was reheated to above 165f, macaroni and cheese was di |
| 2017-06-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on the inner walls of the ice machine. |
| 2017-06-28 |
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 the floor underneath the |
| 2017-06-28 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed 2 utensil storage bins with debris accumulation in them and 1 knife bei |
| 2017-02-08 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 5 scored cutting boards in the kitchen. 4-501.11 maintain equipment in good repair. observed torn gaskets on cold holding equipment. pic i |
| 2017-02-08 |
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 wings cooling in uncovered metal pans > 2 inches deep and one con |
| 2017-02-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in a flip top cooler cold holding above 45f (see chart). cdi- items were relocated to the walk in cooler for cooling. |
| 2017-02-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw hamburger patties stored over cases of beer in the walk in cooler. cdi- storage rearranged. |
| 2016-10-26 |
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. clean dust from ceiling tiles above ice machine. cdi - cl |
| 2016-10-26 |
45 |
4-501.11 maintain equipment in good repair. replace split gaskets low prep cooler doors at cook line. |
| 2016-06-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed bar handsink filled with various cleaners, soap. cdi- handsink cleared. |
| 2016-06-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found mashed potatoes and queso sauce below 135 f in holding. refer to temperature chart. cdi- potatoes discarded voluntarily by pic. queso reheated to 169 f. |
| 2016-06-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found prep line cooler holding foods above 50 f. refer to temperature chart. cdi- all tcs foods voluntarily discarded, service company called. |
| 2016-06-09 |
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: found sliced ham and corn beef dated 6/2.pic voluntarily discarded. tcs foods can be held a maximum of 7 |
| 2016-06-09 |
45 |
4-501.11 maintain equipment in good repair. prep line cooler not holding food at required temperatures. verification of service and unit functioning properly within 10 days. do not use cooler for holding tcs foods until cooler serviced effectively. |
| 2016-06-09 |
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 menu for burgers. reminder is present with asterisked items. facility will print sticke |
| 2015-12-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up insiede the ice machine. cdi - cleaned during the inspection. |
| 2015-12-29 |
45 |
4-501.11 maintain equipment in good repair. replace rusty shelves in walk in cooler and split gaskets on cold drawers. pic indicated that shelves and gaskets have been ordered. |
| 2015-12-29 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. utensils in water below 135f. cdi - utensils switched hot water added to steam w |
| 2015-12-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one sanitizer bucket testing below 200ppm quat. cdi - dumped and refilled at 200ppm. |
| 2015-07-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up on interrior surfaces of ice machine. clean. |
| 2015-07-28 |
16 |
general comment3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p discussion with staff indicated that wings may not reach the final cook temperature during the first cook. no mor |
| 2015-07-28 |
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 wings cooked this morning cooling in a deep container; slaw cooling in contianer w |
| 2015-01-20 |
41 |
.3-304.12 in-use utensils, between-use storage - c. all in use utensils shall be stored in a sanitary manner between uses. observed knifes being stored between prep units by the grill. cdi. |
| 2014-08-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed potato salad cold holding at 50f in the salad prep reach in cooler. cdi- potato salad was voluntarily discarded. |
| 2014-08-22 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p. pic stated that ice scoop is sanitized every night. cdi by instruction.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed deep grooves in |
| 2014-02-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed cut lettuce, cut tomato, and sour cream cold holding at 50f at the prep cooler directly across from the grill. cdi-cut lettuc |
| 2013-10-14 |
37 |
all food shall be stored at least 6 inches off the floor. observed boxes of food on the floor of the freezer. |
| 2013-08-12 |
37 |
all food shall be covered and protected from contamination while in storage. observed ice behind the bar without a cover. cdi by instruction. |
| 2013-08-12 |
14 |
all food contact surfaces shall be clean to sight and touch. observed black residue on the soft drink nozzle behind the bar. cdi- nozzle was removed and sanitized. |
| 2013-01-10 |
37 |
properly cover ice bin behind bar when not in use to protect ice from possible contamination. cdi by instruction. |
| 2013-01-10 |
42 |
store all utensils in a manner to prevent possible contamination. observed cutting boards hanging down from shelf above food prep sink in possible splash zone of hand sink. observed tomato slicer hanging from utensil shelf next to chemicals. cdi by rel |
| 2013-01-10 |
23 |
facility offers burgers cooked to order. consumer advisory on menu is incomplete. must have disclosure and reminder. reminder is present however disclosure of undercooked items is not present. (must state burgers are cooked to order). cdi by instruct |
| 2013-01-10 |
21 |
all ready to eat; potentially hazardous (time/temperature control for safety foods) in refrigeration for more than 24 hours must be labeled with the date of preparation or discard date observed open packages of cheese and lettuce in walk in cooler not la |
| 2013-01-10 |
2 |
provide and implement proper employee health policy. person in charge at time of inspection is aware of policy but did not have complete information. cdi by instruction. handout given. |
| 2013-01-10 |
1 |
must have a certified food protection manager on duty at all times during operation. person in charge at time of inspection was not certified. cdi by instruction. |
| 2012-10-23 |
23 |
no disclosure on menu for burgers. reminder is present on menu. cdi-discussion and correction to be made in one month when menus reprinted. |
| 2012-10-23 |
31 |
found tubs of chicken wings tightly covered; dense volume; stacked in walk-in 47 f from previous days. potato soup in dense volume tightly covered from previous day. discarded and discussion. |
| 2012-10-23 |
18 |
found potato soup; two tubs of chicken wings 47-49 f from previous day(s). cdi discarded voluntarily. |
| 2012-10-23 |
35 |
some containers; bottles not labeled. |
| 2012-10-23 |
34 |
a) food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under chapter 3. pf(b) a temperature measuring device with a suitable small-diameter probe that |
| 2012-10-23 |
2 |
no employee health agreement. cdi left forms |