| Violation Date |
Code |
Description |
| 2018-08-20 |
45 |
repeat:4-501.11 maintain equipment in good repair. observed gaskets torn on reach-in freezer, build station cooler, and salad station cooler. all cutting boards have been replaced therefore improvement noted. |
| 2018-08-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking on some plastic and metal pans stored at back dish shelf.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least |
| 2018-08-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed build station and dressing cooler holding tcs food items above 45 deg f (see temperature chart). email sent out about repair. all foods removed and changed out with fresh produ |
| 2018-01-18 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on prep unit 1 in need of replacement or resurfacing cutting board on prep unit 2 almost to point of needing resurfacing and or |
| 2017-10-04 |
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 wall at dish machine with build up of debris in |
| 2017-05-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler with build up of food debris . |
| 2017-05-01 |
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 in use utensils stored in water at 97 degrees . cdi reheated water to |
| 2017-01-25 |
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 wall behind dishwasher in need of cleaning. |
| 2017-01-25 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on both lower doors of prep unit 2.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cuttting boards on both prep units in n |
| 2017-01-25 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed thermometer in use on site greater than one degree accuracy. replace with accurate thermometer. verification required. |
| 2016-08-11 |
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 utensils stored in water at ~122f. |
| 2016-08-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed 3 dry good storage containers not labeled. bins were labeled during inspection. |
| 2016-08-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food items in a flip top cooler and a reach in cooler cold holding above 45f (see chart). cdi- flip top cooler items were relocated to walk in cooler for cooling, reach in coo |
| 2016-04-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed pasteurized liquid eggs stored below ground beef and whole shell eggs stored below ground beef in the walk in cooler. cdi- storage rearranged. |
| 2016-04-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 pairs of tongs stored clean with visible food debris on them. cdi- items set aside for recleaning. |
| 2016-04-20 |
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 grill. pic stated the area is cleaned monthly. |
| 2016-04-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 unlabeled chemical spray bottles. cdi- bottles were labeled. |
| 2015-12-18 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed facility cook mushrooms on the stove without washing them first. the mushrooms are shipped in cardboard boxes. |
| 2015-12-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sauteed mushrooms hot holding on the stove at 121f. cdi- mushrooms were discarded. |
| 2015-12-18 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed one soda nozzle at the bar with debris accumulation on it. |
| 2015-12-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee use the hand sink nearest the walk in freezer to discard soiled water. cdi by instruction. |
| 2015-09-04 |
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 shelving in the walk in cooler, cooler gaskets with food debris on them, walk in cooler fan coverings with dust accumulation |
| 2015-09-04 |
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 2 heavily cracked plastic containers. cdi- discarded. 4-501.11 maintain equipm |
| 2015-09-04 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single use paper trays stored food contact side up with debris/dust on them. |
| 2015-09-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed thermometer probe with debris accumulation on it and a vegetable slicer with dried vegetable debris between the blades. pic stated the thermometer h |
| 2015-04-30 |
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 unlabeled working containers of oils and spices. cdi- instruction provided |
| 2015-04-30 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed food employee reheat in microwave without lid. cdi- covered and reheated to 195 f |
| 2015-04-30 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed |food employee not wsh hands between glove change. cdi- instruction provided |
| 2015-04-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some ithgt stracked utensils still wet. cdi- unstacked |
| 2014-11-21 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired or if it is not labeled. observed pimento cheese date marked 11/10. cdi- discarded |
| 2014-11-21 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed slight pink slime in ice shoot of coke dispenser. vr for cleaning |
| 2014-10-16 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed ice cream mix poured into non-food grade buckets. cdi- provide documentation these buckets are food grade or discontinue |
| 2014-10-16 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed cooked mushrooms cooling in high volumeplastic container in walk in cooler. cdi- placed on sheet tray |
| 2014-10-16 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed some slight debris in ice machine and on soda gun nozzle. cdi- cleaned |
| 2014-07-07 |
31 |
3-501.15tcs foods shall be cooled using approved and effective cooling methods. observed tightly covered platic containers of chili in walk in cooler at 120 f. cdi- cooling procedure changed to larger open container |
| 2014-07-07 |
23 |
3-603.11 offering proteins under-cooked requires a consumer advisory. pic stated they will cook a burger to medium rare and did not know what final cook temperature medium rare is. cdi- instruction provided; facility may not offer undercooked hamburger un |
| 2014-07-07 |
20 |
3-501.16 tcs foods cold held, shall be maintained at 45 f or colder. observed cut leafy greens and pimento cheese cold held at 51 and 48 f respectively. cdi- removed to flash cool |
| 2013-11-19 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. observed sanitizer at less than required concentration in sanitizer buckets and spray bottles. cdi pic emptied and refilled con |
| 2013-11-19 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - p. employees shall understand when to report illnesses, symptoms and exposure. employee health policy is in place but employees could not answer |
| 2013-11-19 |
35 |
3-302.12 food storage containers identified with common name of food - c. 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 thei |
| 2013-11-19 |
41 |
3-304.12 in-use utensils, between-use storage - c. in-use utensils must be stored in a clean dry area, in running water, water above 135f or in the product. observed several utensils stored in water at 84f. |
| 2013-11-19 |
42 |
4-901.11 equipment and utensils, air-drying required - c. observed dishes and containers stacked wet. cdi all items were moved to dish area. |
| 2013-11-19 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. maintain all equipment in good repair. observed several split gasket on coolers throughout facility. observed hood light bulb out. |
| 2013-11-19 |
53 |
6-501.12 cleaning, frequency and restrictions - c. floors should be cleaned as often as necessary to prevent buildup. observed debris under shelving, tables and equipment throughout facility. |
| 2013-07-15 |
46 |
4-302.14 sanitizing solutions, testing devices. facility shall have test strips for use measuring sanitizer strength. observed no quat strips for measuring quat sanitizer. |
| 2013-07-15 |
45 |
4-205.10 food equipment, certification and classification. equipment must be approved. observed blender labeled for household use only stored on shelving and used for blending chipolte wing sauce. |
| 2013-07-15 |
34 |
4-302.12 food temperature measuring devices. facility needs thin probe thermometer for measuring temperature of thin foods such as cut leafy greens and thin hamburgers. corrected by instruction. |
| 2013-07-15 |
7 |
3-301.11 preventing contamination from hands. ensure no bare hand contact with ready to eat food. observed employee using bare hands to slice and handle cut limes. corrected by instruction and voluntary disposal of limes. |
| 2013-07-15 |
1 |
2-102.12 certified food protection manager. ensure a certified food protection manager is on site at all times. observed no certified food protection manager. certified manager must be in place by january 1, 2014. |
| 2013-01-14 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no signage at kitchen or bar hand sinks. |
| 2013-01-14 |
14 |
4-601.11(a). maintain equipment clean to sight and touch. observed dark buildup inside ice bin of ice machine on right back surface. return visit required to check on cleaning. |
| 2013-01-14 |
20 |
3-501.16(a)(2)and(b). hold cold tcs foods at or below 45f. observed cut lettuce overstacked in prep cooler and measuring between 42f and 46f. corrected by instruction. |
| 2013-01-14 |
21 |
3-501.17. date mark tcs rte foods if they are held more than 24 hours after preparation or opening. observed no date marking on milk. corrected by instruction. |
| 2013-01-14 |
4 |
2-401.11. store personal drinks where they won't spill onto facility food. observed personal drink storage area was on shelf above closed bottles of ketchup. reverse locations. |
| 2013-01-14 |
39 |
3-304.14. store damp wiping cloths between uses in container of sanitizer. observed wiping cloths stored on prep tables. |
| 2013-01-14 |
45 |
4-501.11. maintain equipment in good repair. observed a few split gaskets. |
| 2013-01-14 |
35 |
3-302.12. 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; such as co |
| 2013-01-14 |
1 |
2-102.12. pic must have certification present by january 1; 2014. observed pic without certification in facility. |