| Violation Date |
Code |
Description |
| 2018-09-27 |
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. several areas of the kitchen floors, baseboards and walls are damaged such that they ar |
| 2018-09-27 |
45 |
4-501.11 maintain equipment in good repair. observed rusted/damaged equipment such as prep tables and shelving through kitchen. |
| 2018-09-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested/stacked pots and pans present in the dish machine area. items must be allowed to air dry |
| 2018-09-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous roaches congregating in a broken tile/baseboard area of the dry storage closet. no roaches observed in other areas of the kitchen. facility has regularly, biweekly v |
| 2018-09-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several utensils with either dried food debris or sticker residue present on the food contact surfaces. items were taken for reprocessing by the pic. |
| 2018-01-08 |
45 |
4-501.11 maintain equipment in good repair. observed flip top lids in disrepair. repeat violation. |
| 2018-01-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet. |
| 2018-01-08 |
37 |
3-304.13 linens and napkins, use limitations - c observed linen stored in direct contact with shelled eggs and lettuce in reach-in coolers. cdi linen removed. |
| 2018-01-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two types of sausage holding under heat lamp below 135f. observed quiche on buffet below 135f. cdi items voluntarily discarded. repeat violation. verification required. |
| 2018-01-08 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed two sheet pans of chicken, beef and pork partically cooked in walk-in coolers. cdi items voluntarily discarded. repe |
| 2018-01-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several stored as clean with food debris. cdi pans taken to be washed, rinsed and sanitized. |
| 2017-10-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed one handsink without papertowels. cdi papertowels added to handsink. |
| 2017-10-18 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed pork tenderloin in drawer cooler partially cooked. cdi pork voluntarily discarded. pic stated tenderloins will be co |
| 2017-10-18 |
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 container of soup placed in reach-in cooler yesterday at 62f. cdi soup voluntarily discarded. verification required. |
| 2017-10-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two types of sausage hot holding below 135f. cdi sausage voluntarily discarded. |
| 2017-10-18 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf facility unable to provide chlorine based test strips for dish machine in bar area. verification required. |
| 2017-10-18 |
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 soup cooling tightly covered in reach-in cooler above 45f, placed in unit |
| 2017-10-18 |
45 |
4-501.11 maintain equipment in good repair. observed flip top cooler lids in disrepair. observed splash guard pulling from wall at handsink beside clean dish storage. observed split gasket on reach in cooler. observed one papertowel dispenser in kitch |
| 2017-10-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed packaged butter labeled keep refrigerated holding out of temperature control at 76f. cdi butters voluntarily discarded. |
| 2017-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs cold food items holding on cart out of temperature control above 45f. products on cart being using to prepare to-go boxes. see temperatuer chart for temperature observati |
| 2017-08-17 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed facility offering salmon undercooked according to menu. provide parasite destruction letter or remove asterik from sa |
| 2017-08-17 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed black and pink debris collecting on inside surfaces of ice machine. cdi pic began draining ice machine to properly clean. |
| 2017-08-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tcs hot food items holding on cart out of temperature control below 135f. products on cart being used to prepare to-go boxes. see temperature chart for temperature observati |
| 2017-08-17 |
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 items prepared in facility stored in walk-in freezer, reach-in low cooler and 2 door cooler not date marked. cdi items labeled or |
| 2017-08-17 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed several food in stored in reach-in low reach-in cooler and 2 door freezer not properly covered or protected when in storage. cdi items covered/protected.3-302.11(a |
| 2017-08-17 |
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 dry goods not labeled. |
| 2017-08-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous live cockroaches in dish machine area on floor, plumbing and walls. cdi pic contacted pest control. verification required. |
| 2017-08-17 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no waste bin provided at handsink in back prep areas. |
| 2017-08-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asterik missing beside statement that says, *this item may contain or raw undercooked ingredients or *th |
| 2017-08-17 |
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 several floor tiles broken/disrepair in several areas of kitchen. repeat vio |
| 2017-02-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2017-02-07 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed ready-to-eat fruit and lettuce stored under unwashed produced. cdi items rearranged appropriately. |
| 2016-10-05 |
47 |
no points deducted4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (shelving throughout kitchen) |
| 2016-10-05 |
23 |
no points deducted3-603.113-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved consumer advisory for eggs and other proteins cooked to order not complete. cdi |
| 2016-10-05 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous stacks of containers stored clean with old sticker residue stuck to surfaces. cdi containers pulled and placed into dirty dish pit. |
| 2016-07-22 |
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 hot foods from last night stored in ric that were over 45f. cdi: items discarded. |
| 2016-07-22 |
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 hot food stored from last night tightly wrapped in cooler. food was above |
| 2016-07-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies at bar and near handsink at dish area. repeat violation |
| 2016-07-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers and sticker residue on containers. cdi :items returned to dish area for washing. verification required. |
| 2016-07-22 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open lid and doors on dumpsters. |
| 2016-07-22 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed toppings for oatmeal on buffet with no lid. |
| 2016-05-25 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no towels at handwash sink. cdi: pic obtained towels. |
| 2016-05-25 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed lettuce that was black and leaking out of the unopened bag in the wic. items appeared to have not been rotated properly. cdi: pic discarded adulterated food. |
| 2016-05-25 |
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 spinach from 5/12, roasted beets from 5/16, goat cheese from 5/16, and pasta from 5/16, in w |
| 2016-05-25 |
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 container of ground beef above 45f, tightly wrapped. cdi: item vented. rep |
| 2016-05-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout facility. pic stated they have a contract with orkin and orkin comes weekly. |
| 2016-05-25 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed clear liquid in a squeeze bottle above grill. pic stated that it was water. cdi: item labeled appropriately. |
| 2016-05-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of dishes on drying racks. cdi: items separated for air drying. |
| 2016-05-25 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed several boxes of ss items stored on the floor throughout facility. |
| 2016-05-25 |
45 |
4-502.11(a) maintain utensils in good repair. observed two scoops with damaged handles that were no longer cleanable. cdi: items discarded.4-501.11 maintain equipment in good repair. observed gaskets on prep cooler, walk in freezer and reach in cooler da |
| 2016-05-25 |
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 ceiling tiles along 3-comp sink aisle stained with black film and peeiling in |
| 2016-05-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored on the floor in wic, wif, and storage closet near server area. |
| 2016-03-16 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed spinach, feta, and ham throughout facility with no dates. cdi: spinach discarded, feta and ham dated. repeat violation 3-501.18 d |
| 2016-03-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink on prep table adjacent to customer food. observed employee preparing food while drink was on table. cdi: drink discarded. |
| 2016-03-16 |
8 |
6-301.14 post a handwash sign at each handsink. observed missing handwash sign at bar handsink. cdi: wash your hands! sign/sticker given during inspection. |
| 2016-03-16 |
20 |
|3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed feta and american cheese ch in unit above 45f. discussion with pic lead to believe that prep cooler had been open too long and the product stacked too high. cdi: discussion w |
| 2016-03-16 |
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 macaroni pasta cooling in wic in tightly sealed ziploc bag. cdi: bag open |
| 2016-03-16 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed non-functioning reach in cooler near pizza station. repair or remove. 5-501.113(b) keep dumpster, outside waste |
| 2016-03-16 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on prep cooler on line and damaged gasket on reach in server cooler. |
| 2016-03-16 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee with purple rubber bracelet/fitbit on wrist while preparing rte foods. 2-402.11 use head coverings, beard guards and cloth |
| 2016-03-16 |
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 several areas of disrepair throughout facility including sink near dish area n |
| 2015-11-23 |
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 damaged floor tiles in front of wif and in cereal storage closet. observed dam |
| 2015-11-23 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed cardboard dumpster with damaged/missing lid. |
| 2015-11-23 |
45 |
4-501.11 maintain equipment in good repair. observed pressure gauge for dishwasher not functioning. observed door handles on upright cooler missing and damaged. |
| 2015-11-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans stored as clean wet stacked on storage racks. cdi: pic separated containers to allow for air drying. |
| 2015-11-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic handling raw chicken with no hair restraint. |
| 2015-11-23 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed thermometer without a thin prob. verification required. |
| 2015-11-23 |
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 food held in prep cooler overnight with no date labels. cdi: employee began labelling before end of inspection.3-501.18 discard th |
| 2015-05-18 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed an unwrapped sheet pan of grape leaves with frozen condensate in the pan which was stored under the condenser in the walk-in freezer. cdi (corrected during ins |
| 2015-05-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a sheet pan of marinated fajita steak stored over a pan of raw shrimp, and a pan of salmon and ahi tuna. cdi (corrected during inspection) steak was relocated with other raw bee |
| 2015-05-18 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed cutting boards, knives and slicer with build up present. cdi all items cleaned during inspection. ensure items in use are cleaned and sanitiz |
| 2015-05-18 |
33 |
3-501.13 use approved thawing methods. observed vacuum packaged salmon and ahi tuna thawing in their original sealed packages. instructions on the label state to remove from packaging when thawing. |
| 2015-05-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up and or debris on shelving along the 3 comp sink wall of the kitchen, inside the bottom of the hot hold unit and condensation in the botto |
| 2015-05-18 |
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 the lunch/dinner menus. suggested writing these items are cooked to order before the re |
| 2014-11-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. mold on diffuser of beverage dispenser at bar. approximately five plates stored as clean with dried food debris on them. cdi- all removed for cleaning. |
| 2014-11-24 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. bulbs in can lights at bar area could not be determined as to being shatter resistant, one light out in cook line a |
| 2014-11-24 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. damage to walls in men's and women's restrooms and counter tops. walls peeling at beverage area in main kitchen area. repair. |
| 2014-11-24 |
51 |
5-501.17 provide a covered waste bin in female restrooms. no covered waste bin in women's employee restroom. provide covered waste bin. |
| 2014-11-24 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. more than four in use containers of dry mix in pans not labeled per rule. cdi- verbal correction to label. |
| 2014-11-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. facility dining area and bar renovations have been completed, new menu's provided. see attached document. menu's |
| 2014-08-05 |
35 |
3-302.12 food storage containers identified with common name of food - c. in use bottles and containers of dry mixes, oils, and seasonings not labeled as per rule. cdi- verbal correction to label as to rule. |
| 2014-08-05 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. mold on upper portion and sides of shield in ice machine. dried food debris on meat slicer stored as clean per statement of head chef juan tynes. dish machine not r |
| 2014-08-05 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c. some damaged floor tiles on both sides of cook line. repair/ replace. |
| 2014-03-05 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf: provide approved consumer advisory on menus for items containing poached eggs, steaks. observed no asterisks on reminder or disclosure |
| 2014-03-05 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: foods requiring datemarking shall be held a maximum of seven days, with date of preparation being day one. |
| 2014-03-05 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: keep ice machines cleaned at a frequency to prevent build-up of molds. observed black and pink mold in ice machine. verification of cleaning needed. |
| 2014-03-05 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: handwashing sinks shall be accessible for use at all times, and used for no ther purpose. observed plastic tub in bar handsink. cdi- tub removed. |
| 2013-03-28 |
27 |
(a) before engaging in an activity that requires a haccp plan; a permit applicant or permit holder shall submit to the regulatory authority for approval a properly prepared haccp plan as specified under ? 8 201.14 and the relevant provisions of this code |
| 2013-03-28 |
8 |
(a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. pf observed handwashing sink at bar blocked by blender. |
| 2013-03-28 |
14 |
except when dry cleaning methods are used as specified under ? 4 603.11; surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned:(1) at any time when contamination ma |
| 2013-03-28 |
23 |
a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed t |
| 2013-03-28 |
30 |
|
| 2013-03-28 |
37 |
except for nuts in the shell and whole; raw fruits and vegetables that are intended for hulling; peeling; or washing by the consumer before consumption; food on display shall be protected from contamination by the use of packaging; counter; service line; |
| 2013-03-28 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2013-03-28 |
45 |
equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed the faucets on 3 compartment sink and the service sink at bar leaking and spraying water. |
| 2013-03-28 |
49 |
|
| 2013-03-28 |
53 |
physical facilities shall be maintained in good repair. corrective actions select an optionshow description predefined comment observed floor tile damaged and walls in need of repair.) physical facilities shall be cleaned as often as necessary to keep |
| 2013-03-28 |
54 |
(a) at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor; in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;(b) at least 215 lux (20 foot candles): (1) at a s |
| 2012-11-09 |
8 |
(a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. pf (b) a handwashing sink may not be used for purposes other than handwashing. pf observed handwashing sink at service area being used for a dumpstation. ob |
| 2012-11-09 |
13 |
(a) food shall be protected from cross contamination by: (1) except as specified in (1)(c) below; separating raw animal foods during storage; preparation; holding; and display from: (a) raw ready-to-eat food including other raw animal food such as fish fo |
| 2012-11-09 |
14 |
e) except when dry cleaning methods are used as specified under ? 4 603.11; surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned:(1) at any time when contamination |
| 2012-11-09 |
21 |
a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temperature control |
| 2012-11-09 |
8 |
(b) a handwashing sink may not be used for purposes other than handwashing. pf observed handwash sinki in service area being used for a dump sink. |
| 2012-11-09 |
30 |
before a variance from a requirement of this code is approved; the information that shall be provided by the person requesting the variance and retained in the regulatory authority's file on the food establishment includes:(a) a statement of the proposed |
| 2012-11-09 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed cleaning needed in the 3 door prep unit; shelving over expo; microwave; and crevices on dish machine drainboard. |
| 2012-11-09 |
53 |
physical facilities shall be maintained in good repair. observed floor in walk-in cooler in need of repair. observed walls in kitchen in need of repair.(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed floors unde |
| 2012-11-09 |
27 |
e) except when dry cleaning methods are used as specified under ? 4 603.11; surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned:(1) at any time when contamination |
| 2012-11-09 |
2 |
(a) the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. a food employee or conditional emp |