| Violation Date |
Code |
Description |
| 2018-08-30 |
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 in need of cleaning. |
| 2018-08-30 |
45 |
4-501.11 maintain equipment in good repair. observed flip top in kitchen not able to hold tcs foods at 45f or below. |
| 2018-08-30 |
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 pre-cooked chicken set to cool in deli cooler (display case). ensure cooli |
| 2018-08-30 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed butter not marked with end |
| 2018-08-30 |
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 cut tomatoes, as well as cheese held with expired date mark. cdi, items voluntarily discarded by |
| 2018-08-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed flip top in kitchen unable to hold foods at 45f or below. observed all tcs foods, such as cut tomato, cut lettuce, cooked chicken, and corn, in flip top cold holding between 52f |
| 2018-08-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 3 comp sink in bar area with concentration less than 200ppm quat. cdi, sanitizer replaced. |
| 2017-11-03 |
47 |
4-601.11 (c ) 4-602.13 keep 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 (inside bottom surfaces of drink coolers). |
| 2017-11-03 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored clean with old oil and food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-02-27 |
45 |
repeat4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2017-02-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area.4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inch |
| 2017-02-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2016-07-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter preportioned and sitting at room temperature. cdi: product cooled. pic stated that product will remain in the refrigerator for service from now on. |
| 2016-07-26 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed white granular in plastic container on shelf with no label. cdi: pic stated that it was sugar. product discarded. observed deli meat in wic |
| 2016-07-26 |
45 |
| 4-501.11 maintain equipment in good repair. observed ice ma chine not functioning. facility is obtaining ice from tequileria and brookwood farms. observed damaged handle on prep cooler flip top. |
| 2016-07-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one sanitizer bucket with wet cloths at 50ppm quat. cdi: bucket emptied and refilled to proper concentration. employees directed to fill sanitizer bucket part way and allow wet clo |
| 2016-02-01 |
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 dust collecting throughout facility on pipes and |
| 2016-02-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth at bar area not in sanitizer. cdi: cloth moved to sanitizer bucket. observed one sanitizer bucket below concentration. cdi: bucket refilled to proper concentration .3-3 |
| 2016-02-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed reminder, but no disclosure on menu. verification required |
| 2016-02-01 |
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 pickled green beans in the walk in cooler dated 1/10. employee showed me the recipe for makin |
| 2016-02-01 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with pink build up on shield.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed |
| 2016-02-01 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed bottom of metal bowl used for mixing items nestled in container of lemons. cdi: bowl removed from flip top. |
| 2015-07-10 |
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 cooked turkey not with date of 6/9. determined date should be 7/9. observed cooked shrimp removed from container dated 7/9 and re |
| 2015-07-10 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up on interior of ice machine.4-703.11 sanitizer contact times for cleaned equipment and utensils must be for the prescribed time as specif |
| 2015-07-10 |
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 : shrimp scampi cooling in tight covered container 135 f. container vented and more |
| 2015-07-10 |
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. large ice scoop laying in ice machine with handle down in ice. |
| 2015-07-10 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. facility had quat strips in pic office, not at 3-comp sink. chlorine strips at sink but chlorine sanitizer not used in facility. |
| 2014-10-23 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. under counter dish machine, additional prep cooler, and panini press with ventless hood has been added to front bar area without pr |
| 2014-10-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. containers at back warewashing area stacked tightly while wet. cdi- verbal correction. |
| 2014-10-23 |
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. in use tethered knives with visible food debris on them stored in bucket of sani |
| 2014-10-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. wet wiping cloths being stored in containers of soapy water and sanitizer. all containers with cloths in them |
| 2014-10-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee assisting with food prep at front bar area and washing utensils not wearing hair restraints. cdi-n verbal correcti |
| 2014-10-23 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. two containers of in use sauces/ dry mixes not labeled per the rule. cdi- verbal correction. |
| 2014-10-23 |
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. turkey being cooled in walk in cooler. turkey was cut into smaller pieces, but was |
| 2014-10-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. food items at prep cooler in back prep area not under temperature control. operator joanna jackson advised cooler recently stocked. all tcs foods removed and replaced with foods from wa |
| 2014-03-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. mold build up on interior ice shield of large ice machine and mold and gelatinous build up on both soda nozzles at the bar. return visit by march 20, 2014 to check |
| 2014-03-10 |
31 |
3-501.15 cooling methods - pf. white bean salad tightly covered during the cooling process. cdi- method corrected. |
| 2014-03-10 |
39 |
3-304.14 wiping cloths, use limitation - c. wiping cloth stored in sanitizer bucket and soapy water bucket, both stored on the floor. cdi- verbal correction as to wiping cloth storage, discussed options, cloths from both removed. |
| 2014-03-10 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. dried debris inside the wall mounted containers storing clean in place utensils at prep area. |
| 2013-01-23 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed floors under and behind equipment in need of cleaning. |
| 2013-01-23 |
43 |
(a) except as specified in ? (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contamina |
| 2013-01-23 |
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 |
| 2013-01-23 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the food with their handles above the top of the food and the container; (b) in food that i |
| 2013-01-23 |
36 |
the premises shall be maintained free of insects; rodents; and other pests. the presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (a) routinely inspecting incoming shipments of food and suppl |
| 2013-01-23 |
14 |
(c) except as specified in ? (d) of this section; if used with potentially hazardous food (time/temperature control for safety food); equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. p observed knive |
| 2013-01-23 |
8 |
each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a) individual; disposable towels; pf (b) a continuous towel system that supplies the user with a clean towel; pf or (c) a heated-air hand drying device; pf or (d) a hand |
| 2013-01-23 |
6 |
(a) after touching bare human body parts other than clean hands and clean; exposed portions of arms; p (b) after using the toilet room; p (c) after caring for or handling service animals or aquatic animals as specified in ? 2-403.11(b); p(d) except as spe |