| Violation Date |
Code |
Description |
| 2018-11-29 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed double stack oven that is no longer properly functioning and has been replaced still in kitchen.6-501.11 floors, walls, and ceilings |
| 2018-11-29 |
1 |
2-102.12 person in charge (pic) shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site. |
| 2018-11-29 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf through discussion employees do not have a working knowledge of foodborne illnesses and foodborne illness symptoms. facility h |
| 2018-11-29 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at server station handsinks. cdi: soap provided5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed front left server station handsink b |
| 2018-11-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored over ready to eat sauces in the reach in cooler. cdi: eggs relocated to bottom shelf. |
| 2018-11-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked onions and cooked peppers in prep top cooler above 45f. observed burger patties in cooler drawer above 45f. cdi: items voluntarily discarded. pic and ehs determined items |
| 2018-11-29 |
33 |
3-501.13 use approved thawing methods. observed chicken thawing in sink with no water running. cdi: water turned on. chicken was still below 45f. |
| 2018-11-29 |
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 potato salad made and then placed in prep top cooler to cool. cdi: item mo |
| 2018-11-29 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed employee cellphone stored on expo window above cooler with food. cdi: phone relocated. facility has a designated area for employee items. |
| 2018-11-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers stored as clean in kitchen.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the flo |
| 2018-11-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2018-11-29 |
45 |
4-502.11(a) maintain utensils in good repair. observed several chipped plastic containers throughout facility. observed some shelving peeling in walk in cooler. |
| 2018-11-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed debris in gaskets ofreach-in coolers. repeat violation |
| 2018-11-29 |
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 two bottles of liquids on cook line not labeled. pic stated they were water and oil. repeat violation |
| 2018-09-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed drain flies under dish machine. ensure that pest management is maintained. -0pts- |
| 2018-09-28 |
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 corn salsa in cold unit with no date mark. repeat.3-501.18 discard the food requiring date labels once time/temperature window has |
| 2018-09-28 |
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 container of flour not labeled. cdi- label was provided. -0pts- |
| 2018-09-28 |
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 handle of scoop touching flour. observed tortilla bowl being used as a |
| 2018-09-28 |
45 |
4-501.11 maintain equipment in good repair. - observed door handle to reach-in cooler broken. observed front face of drawer coming apart on cold hold drawer. needs to be repaired. -1pt- |
| 2018-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed debris in gaskets of reach-in coolers. needs to be cleaned. observed shelving peeling in walk-in cooler. needs to be repaired/replaced. -0pts- |
| 2018-09-28 |
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 tile missing on baseboard in small area used to prep drinks near the bar. ne |
| 2018-06-26 |
46 |
4-501.116 warewashing equipment, determining chemical sanitizer concentration - pf observed no chlorine sanitizer test kit for checking the dish machine sanitizer. return visit will be made to verify chlorine tests available on site. |
| 2018-06-26 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit 1 with water pooling in the bottom. repair unit to eliminate standing water and keep dry and clean. |
| 2018-06-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal pans were tightly stacked while still wet. ensure all equipment and utensils are completely dry before tightly stacking. |
| 2018-06-26 |
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 ready to eat food at the prep top was not date labeled (potato salad, buff. chicken dip, spinach dip). cdi- items were voluntaril |
| 2018-06-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed over stacked pepper jack cheeses was 51f at prep top1, boiled eggs was 58f at the prep top expo, raw burger patties (55f) and philly meat (57f) were above 45f at the refrigerat |
| 2018-06-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed no chlorine sanitizer was dispensed during final rinse. sanitizer bucket was empty. cdi - new sanitizer was installed and adjusted to dispense chlorine at 10 |
| 2017-11-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site during inspection today. |
| 2017-11-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored over ready to eat sauces in prep cooler. cdi: eggs relocated to bottom of cooler. observed turkey burgers stored over shrimp. cdi: burgers and shrimp rearranged to |
| 2017-11-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 0ppm in bar dish machine. repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observe |
| 2017-11-08 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken nuggets cooked to 141f. employee plated items to serve. cdi: employee directed to refry nuggets until a final c |
| 2017-11-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meatballs in pot of water holding at 119f. cdi: meatballs reheated to 169f. |
| 2017-11-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shredded lettuce on ice holding above 45f. product was not surrounded by ice. more ice was added. all other cold holding temperatures are the best they have been in several insp |
| 2017-11-08 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees with unapproved jewelry making food. |
| 2017-11-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed ice build up on floor in walk in freezer. observed chicken build up on inside of cooler drawer at raw chicken station. observed build up on inside o |
| 2017-11-08 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed plates and bowls for buffet stored service side up in dining room. pic advised to turn items service side down or cover |
| 2017-11-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of cups stored directly on floor in storage room. repeat violation |
| 2017-11-08 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed several plastic lids and containers with significant heat damag |
| 2017-11-08 |
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 one plastic 2oz souffle cup being used for scoop in dressing on line. cd |
| 2017-11-08 |
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 missing frp on wall at entrance to beer fridge. repeat violation original issu |
| 2017-11-08 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed one light shield missing over expo area. 6-305.11/6-501.110 designate and use an area for the orderly stor |
| 2017-09-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at bar machine to not be pulling properly. cdi: machine repaired during inspection and testing at 100ppm chlorine. |
| 2017-09-26 |
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 quesadilla chicken date marked for 9/22 above 41f in walk in. cdi: chicken voluntarily discarde |
| 2017-09-26 |
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 2oz cups being used to scoop out dressings. cdi: cups removed and replac |
| 2017-09-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed steel wool in handsink. cdi: item removed.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at |
| 2017-09-26 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed steady leak from ceiling in storage room. facility phoned epicentre maintenance to fix the problem. all items affected by t |
| 2017-09-26 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups and containers stored on floor in storage room. |
| 2017-04-04 |
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 grease build up on pipes behind flat top. |
| 2017-04-04 |
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 potato salad cooling in prep top cooler. cdi: discussion with pic about pr |
| 2017-04-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food in first row of prep top cooler to be above 45f. observed 3 mini patties to be above 45f. in cooler drawer. cdi: food items rapidly cooled on ice. repeat violation signific |
| 2017-04-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sauce on bottom of robot coupe blade. cdi: item taken for wash, rinse, and sanitize. |
| 2017-04-04 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employee wash hands for 5 seconds, and turn off faucet with bare hands, recontaminating t |
| 2017-03-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken wings and chicken nuggets in hot hold unit. cdi: items reheated to 165f. |
| 2017-03-24 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee washing dishes move from dirty dishes to clean dishes |
| 2017-03-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed straw wrappers and some food particles in handwash sink at bar. cdi: discussion with staff about only using the handwash sink for handwashing. |
| 2017-03-24 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw shrimp in cooler drawers. cdi: shrimp relocated.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw burger patties stored over |
| 2017-03-24 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p through discussion, employees stated that line equipment is cleaned every 5 hours. cdi: discussion with employees to ensure that equipment is properly was |
| 2017-03-24 |
17 |
3-403.11 reheating for hot holding - p observed employee reheat chicken wings to 145f. cdi: employee directed to continue reheating chicken wings in oven. chicken wings were reheated to 165f. |
| 2017-03-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food in prep cooler on line holding above 45f. cdi: items rapidly cooled in walk in. all items placed on tphc temporarily. pic stated that a work order has already been placed |
| 2017-03-24 |
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 several lids and containers damaged due to high heat. cdi: pic directed to discar |
| 2017-03-24 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed chicken wings stored on table as a buffet. sneeze guard does not meet proper food protection requirements. cdi: pic stated that the facility has ordered new b |
| 2017-03-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths held in 0ppm quat sanitizer at bar. cdi: sanitizer filled in bucket to proper concentration. repeat violation |
| 2017-03-24 |
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 scoop handles down in product in several areas. cdi: handles removed fro |
| 2017-03-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying items as they came out of the dishmachine. cdi: employee directed to allow items to air dry. |
| 2017-03-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed blue liquid in clear (brand) sanitizer bottle. cdi: according to pic, blue chemical was windex. product properly labeled. repeat violation 7-207.11 store lab |
| 2016-11-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0ppm sanitizer at both kitchen dish machine and bar dish machine. kitchen dish machine unable to be fixed by staff. cdi: maintenance called and facility switch |
| 2016-11-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled bottle of chemical. pic stated that it was windex. cdi: item porperly labeled. |
| 2016-11-21 |
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 pico cooling in wic while tightly covered. cdi: item vented for proper coo |
| 2016-11-21 |
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 spray bottle of oil unlabeled. pic stated that it was cooking oil for the grill. cdi: bottle labeled. observed unlabeled |
| 2016-11-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed dressings stored on ice above 45f. cdi: pic stated that items are gone about every hour. pic directed to switch items to time in order to maintain safety compliance. time paper |
| 2016-11-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored in 0ppm sanitizer at bar. cdi: bucket refilled to proper concentration. |
| 2016-11-21 |
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 souffle cup being used to scoop blue cheese at expo line. observed handl |
| 2016-11-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up in reach in coolers on line and in walk in freezer. |
| 2016-11-21 |
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 unapproved jewelry making wings. |
| 2016-08-30 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit not maintaining temperature and in need of repair. |
| 2016-08-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-08-30 |
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 marked for 5 days in walk in cooler should be marked for only four days. cdi changed labels to reflect correct dates. repe |
| 2016-08-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed lettuce, tomatoes, corn, pico,cheese,diced chicken all above 45 degrees in prep unit prep unit reading 54 degrees. cdi took all items in prep unit to walk in to cool and unit |
| 2016-08-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pico , pork, spinach dip, tomatoes above 45 degrees in prep units . cdi products discarded. |
| 2016-08-08 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed front handwash missing soap cdi soap replaced. observed rear handwash missing paper towels. cdi paper towels replaced. |
| 2016-08-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans stored as clean with food debris in clean dish rack. cdi took to rewash.4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization w |
| 2016-08-08 |
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 buffalo dip cooling at insufficent rate in walk in to meet time parameters . cdi method changed. |
| 2016-08-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 1 pan of wings holding at 96 degrees cdi pan of product discarded. -0 points- |
| 2016-08-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified food protection manager on duty. |
| 2016-08-08 |
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 obserrved chilli, taco meat, spinach dip all between 41-45 degrees date marked 8 days should only be date marked for 4 days . cdi by instr |
| 2016-08-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed numerous wet wiping cloths on work surfaces. -0 points- |
| 2016-08-08 |
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 buffalo dip cooling in large volume and covered in walk in . cdi moved |
| 2016-08-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-08-08 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets in need of repair on grill drawers and prep unit 1 and prep unit 2.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed portable cu |
| 2016-08-08 |
50 |
5-402.13 maintain sanitary sewage system.-p observed floor drain under three compartment sink clogged and in need of repair. verification required. |
| 2016-08-08 |
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 food debris on back wall in rear food prep area |
| 2016-08-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two containers of cleaner and sanitizer unlabeled. cdi labeled. -0 points- |
| 2016-05-16 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed bar hand sink below 100 degrees. 10 day verification required. |
| 2016-05-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dishes stored as clean with food debris . cdi took items to rewash. 4-602.11 clean the equipment and utensils used with nontcs foods as required to |
| 2016-05-16 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed wings reheating to 148 degrees cdi reheated to 165. |
| 2016-05-16 |
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 queso, chilli and mac and cheese labeled for 7 days temperature between 41-45 degrees should be labeled for 4 days. cdi corrected |
| 2016-05-16 |
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 no labels on wings at all y |
| 2016-05-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area |
| 2016-05-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving where clean dishes are stored in need of cleaning. |
| 2016-05-16 |
51 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles in soda prep stations need to be non absorbent tiles. |
| 2016-05-16 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on low freezer in need of replacement. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep units in need o |
| 2016-02-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken breasts being hot held at 126 degrees cdi reheated to above 165 degrees see chart above. |
| 2016-02-12 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee at grill handle raw ground beef and go back to preparing other food without washing hands and changing gloves. cdi corrected by instruction. -0 points- |
| 2016-02-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled pans stored in clean dish area cdi removed to dishwasher to reclean. 4-602.11 clean the equipment and utensils used with nontcs foods as requ |
| 2016-02-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ham , pork , burger, and lettuce stored above 45 degrees. cdi pork and ham discarded and burgers and lettuce recooled. |
| 2016-02-12 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed mushrooms being sliced prior to being washed. cdi corrected by instruction. -0 points- |
| 2016-02-12 |
45 |
4-501.11 maintain equipment in good repair. observed three gaskets in prep units in need of replacement. repeat4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards in need of replacemen |
| 2016-02-12 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed vents in kitchen area in need of cleaning. -0 points- |
| 2016-02-12 |
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 rice in prep unit date marked for 8 days being held between 41-45 degrees should only be marked for 4 days. observed items in wal |
| 2015-12-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on four soda nozzles in bar, as well as on pans throughout kitchen on racks. cdi - items sent to dish room for cleaning. repeat -3- |
| 2015-12-08 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed handsink in dish room without soap. cdi - pic changed dispenser at time of inspection. -1- |
| 2015-12-08 |
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 date marked items given 8 days by not counting the prep date as day 1. cdi - pic discussed da |
| 2015-12-08 |
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 wing buffet set up daily th |
| 2015-12-08 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed two food employees with bracelets on arms while preparing food. cdi - pic had employees remove bracelets. -0- |
| 2015-12-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats in wait station. use commercial pest control products and regularly scheduled pest control methods to rid facility of gnats. -0- repeat |
| 2015-12-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stocked cups for serving customers and pans for food hot holding. cdi - instructed food employees to use pyramid or other method to facilitate air drying. repeat -0- |
| 2015-12-08 |
45 |
4-402.11 fixed equipment, spacing or sealing-installation - c observed dump trough of dish soiled drain board with gaps between basket and board. seal. -0-4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp inter |
| 2015-12-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed condenser fan covers with dust buildup. clean. -0- |
| 2015-12-08 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed several spots in the rubber floor that are buckling and separating. repair these to prevent standing water, bacterial growt |
| 2015-09-17 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. observed employees without knowledge of major illnesses and symptoms. left employee health policies. verification required. |
| 2015-09-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed a covered drink that was stored on top of a metal pan used for wings and spilled on the floor. cdi drink discarded. |
| 2015-09-17 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee handle soiled reach in handle and continue food prep. major improvement on glove use. ccdi hands washed gloves changed. suggest facility use |
| 2015-09-17 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf. observed kitchen dish machine unable to reach 180f. cdi repair man showed up. repeat for past 3 inspections. vr4-601.11(a) equipment food contact surf |
| 2015-09-17 |
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 boiled peanuts held past 7 days and buffulo chicken mix not dated. cdi items discarded and date |
| 2015-09-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking on clean dish racks. |
| 2015-09-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in waitstaff area. |
| 2015-09-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths on counters and underneath cutting boards. |
| 2015-09-17 |
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 facility using time withou |
| 2015-05-04 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf. observed dish machine only coming up to 161f. repeat. cdi repairman came out to fix unit. 4-601.11(a) equipment food contact surfaces and utensils sha |
| 2015-05-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw eggs stored on top of container of vegetable skewers, and rte sauce stored below raw shrimp and raw bacon. cdi items rearranged. repeat.3-304.15(a) discard gloves after a tas |
| 2015-05-04 |
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 single service container bowl stored inside black beans, and knife stor |
| 2015-05-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed tater tots, copper wings, ranchilada wings, and medium wings at buffet below 135f. facility states buffet last from 11:30-2:30pm so tcs items will be discarded in less than 4 |
| 2015-05-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed towels and stored inside back sink handsink. cdi towels moved. 6-301.11 provide soap for handwashing at each handsink. -pf. observed no hand soap at front bath |
| 2015-05-04 |
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 sausage, honey mustard, ceasar, grilled peppers, potato salad, spinach dip, and pepperoni not dated. cdi items dated.3-501.18 disc |
| 2015-05-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks, skewer containers, chip drawer, and microwave soiled with debris. |
| 2015-05-04 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed employee cutting limes that were not washed. cdi limes washed. |
| 2015-05-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed utensils that were stacked wet on dish rack. |
| 2015-05-04 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone stored on prep surface. |
| 2015-05-04 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed waitstaff cutting food with out proper hair restraints. |
| 2015-03-06 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed empty sanitizer containers that at the bar and dish sink, and prep unit that was at 50f without knowledge of staff in charge. |
| 2015-03-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored above prep areas in wait staff area. repeat. |
| 2015-03-06 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p. observed employees washing hands for 6 seconds. cdi employee washed hands for 20 seconds. 2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees ch |
| 2015-03-06 |
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 employee handle nacho chips with bare hands, and employee cutting tomatoes with bare hands. cdi food disca |
| 2015-03-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw eggs stored above rte food in reach in unit, and teriyaki sauce stored below raw ground beef in walk in. cdi items relocated. |
| 2015-03-06 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf. observed high temp dish machine only reaching 124f. cdi switched facility to single service items for plates and utensils. verification required. repe |
| 2015-03-06 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p. observed chili, queso, beer cheese, and rice below 165f after 2 hours of reheating. cdi items discarded. |
| 2015-03-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed facility with prep unit at 50f and raising temperature of foods above 45f, and observed lettuce overstacked in ice bath. some temperatures noted in temp chart. had facility mov |
| 2015-03-06 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. observed unlabeled bottle of sanitizer in facility. repeat. |
| 2015-03-06 |
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 scoops without handles stored inside of food. repeat. |
| 2015-03-06 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no sanitizer test strips for quat or chlorine sanitizers in facility. verification required. 4-501.15 operate a warewashing machine in accordance with data plate. obse |
| 2015-03-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chili in hot box at 120f. cdi item discarded. repeat. |
| 2014-10-03 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed facility with rack block dish machine hand sink. cdi rack moved.6-301.11 handwashing cleanser |
| 2014-10-03 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. 4-601.11(a) food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled soda nozzles, soiled plates, plastic containers, and ice coo |
| 2014-10-03 |
7 |
3-301.11 preventing contamination from hands - p,pf. 3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf. observed employee making quesadillas with bare hands. cdi hands washed and gloves put on. |
| 2014-10-03 |
22 |
3-501.19 time as a public health control - p,pf. 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 disc |
| 2014-10-03 |
4 |
2-401.11 eating, drinking, or using tobacco - c. 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink on prep table. |
| 2014-10-03 |
6 |
2-301.14 when to wash - p. 2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees changing and putting on gloves without handwashing. cdi hands washed. |
| 2014-10-03 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed queso in holding unit at 126f. cdi item reheated. suggest faci |
| 2014-10-03 |
33 |
3-501.13 thawing - c. 3-501.13 use approved thawing methods. observed raw chicken not completely submerged when thawing in prep sink. |
| 2014-10-03 |
26 |
7-102.11 common name-working containers - pf. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed container of bleach unlabeled. cdi item labeled. |
| 2014-10-03 |
41 |
3-304.12 in-use utensils, between-use storage - c. 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 scoop handles stored |
| 2014-10-03 |
45 |
4-101.11 characteristics-materials for construction and repair - p. 4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. obse |
| 2014-10-03 |
46 |
4-204.113 warewashing machine, data plate operation specifications - c. dishwashers shall be provided with an easy accessible and readable data plate. observed dish machine with data plate where specs have rubbed off.4-204.115 warewashing machines, temper |
| 2014-10-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 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 pulled pork, boile |
| 2014-05-27 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. physical facilities shall be kept in good repair. observed walk in cooler leaking water from the ceiling. |
| 2014-05-27 |
39 |
3-304.14 wiping cloths, use limitation - c. wiping cloths. wet wiping cloths shall be kept in a chemical sanitizer between uses, and chemical buckets shall be kept off the floor. observed one chemical bucket on floor, and wet cloths used under cutting boa |
| 2014-05-27 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food shall be stored where they are protected from contamination. observed box of chicken stored under leak in cooler. |
| 2014-05-27 |
31 |
3-501.15 cooling methods - pf. foods shall be completely uncovered to allow proper cooling. observed pico, and lettuce in cooler covered while cooling. cdi items uncovered. |
| 2014-05-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. phf/rte foods that are cold held shall be 45f or below. observed wild west marinade, italian marinade, honey mustard, garloc marinade, |
| 2014-05-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed soiled bar nozzles, soda nozzles, ice machine, plates and bin with utensils. cdi items sent to d |
| 2013-11-22 |
1 |
2-103.11 (a)-(l)person-in-charge-dutiesrules require pic exercise oversight over food employees food safety, including but not limited to cleaning of utensils and proper sanitization. observed pic has not demonstrated proper knowledge of sanitization con |
| 2013-11-22 |
4 |
2-401.11 eating, drinking, or using tobaccorules prohibit the storage of employee food with food for public and over /on food contact surfaces.observed employee lunch from home stored on food prep table. cdi- removed;instruction provided |
| 2013-11-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils4-601.11. ensure equipment food contact surfaces and utensils are clean to sight and touch. observed multiple soiled metal pans and utensils stored as clean. vr for prop |
| 2013-11-22 |
46 |
4-302.14 sanitizing solutions, testing devicesrules require testing be performed to assure proper concentration of sanitizer.observed sanitizer not being tested. pic presented chlorine test strips to test a qac product and had to find appropriate test str |
| 2013-11-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-10-16 |
49 |
observed garbage can wash under constant pressure with improper back flow prevention device. 5-202.14 backflow prevention device, design standard - a backflow prevention device installed on a water supply shall meet specified standards. remove sprayer or |
| 2013-10-16 |
43 |
observed a few to go boxes improperly stored to prevent contamination.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2013-10-16 |
14 |
observed facility still having cleaning issues. observed multiple soiled plates, bowls and utensils. (repeat) slicer with some dried food debris. soda nozzles with some mold build-up. ice machine with some black mold. cdi- cleaned and sanitized. 4-601.11 |
| 2013-10-16 |
6 |
observed food employee remove gloves then don new gloves without washing hands prior to. cdi- by instruction.2-301.14 when to wash - ensure that hands are washed as often to prevent contamination of food and clean equipment and utensils.repeat violation |
| 2013-08-22 |
1 |
2-103.11 (a)-(l)person-in-charge-duties 2-103.11 person in charge. the person in charge shall ensure that: (d) employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing; pf (i) employees are properly sanit |
| 2013-08-22 |
4 |
2-401.11 eating, drinking, or using tobacco2-401.11 employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.observed open employee beverage stored above open ch prep unit.cdi- |
| 2013-08-22 |
6 |
2-301.14 when to wash2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils.observed food employee handle raw hamburger with gloves, remove glove, don new gloves then handle ready to e |
| 2013-08-22 |
8 |
5-205.11 using a handwashing sink-operation and maintenance 5-205.11 using a handwashing sink. (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 oth |
| 2013-08-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils4-601.11. ensure equipment food contact surfaces and utensils are clean to sight and touch. observed facility still having cleaning issues. observed multiple soiled plat |
| 2013-08-22 |
47 |
4-602.13 nonfood contact surfacesrules require proper cleaning of non-food contact surfaces like equipment handles, dish machines and utensil storage racks.observed these and more non- food contact surfaces in need of cleaning. |
| 2013-08-22 |
39 |
3-304.14 wiping cloths, use limitation3-304.14 ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter.observed multiple soiled wiping cloths on food prep surfaces. cdi- removed |
| 2013-05-16 |
45 |
(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed most food in roll top prep unit and cold hold drawer unit (guage at 62 f) with food out of temp to 53 f. vr for re |
| 2013-05-16 |
23 |
observed menu asterisks on chicken sandwiches and a footnote that indicates they may be served on a certain type of bun. this confuses the proper portion of the consumer advisory. cdi- facility to have this changed by corporate |
| 2013-05-16 |
20 |
rules require all cold held tcs foods be 45 f or colder at all times. observed multiple foods including but not limited to sliced tomatoes ; shredded cheese and cut leafy greens in cold hold prep unit at temps up to 53 f. cdi- removed to cool in walk in c |
| 2013-05-16 |
14 |
a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed multiple plastic and metal containers put away cealn with food residue stuck on them. cdi - all containers removed to re-clean |
| 2013-05-16 |
6 |
(h) before donning gloves for working with food; p andobserved multiple employees don gloves without first washing hands. cdi- corrected through instruction |
| 2013-05-16 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-05-16 |
1 |
rules require food facility have a pic(person in charge); with food safety certification and active managerial control present whenever facility is operating. observed pic had no food safety certification. cdi- corrected through instruction; will become m |
| 2013-03-19 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-03-19 |
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 spec |
| 2013-03-19 |
8 |
a) a handwashing sink shall be equipped to provide water at a temperature of at least 38oc(100of) through a mixing valve or combination faucet. pf observed both hand sinks and one food prep sink discharged no hot water when fixtures were turned manipulate |
| 2013-03-19 |
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 |
| 2013-03-19 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed numerous soiled containers that had been stored as clean. cdi- removed to re-clean |
| 2013-03-19 |
49 |
a) repaired according to law; p and(b) maintained in good repair. observed one of three floor drains stopped up and overflowing in wash pit. |
| 2013-03-19 |
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 |
| 2013-03-19 |
48 |
a) the water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. pf (b) hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establ |
| 2013-03-19 |
1 |
rules require food facility have a pic(person in charge); with food safety certification and active managerial control present whenever facility is operating. observed pic had no food safety certification. cdi- corrected through instruction; will become m |
| 2013-03-19 |
20 |
rules require all cold held tcs foods be 45 f or colder at all times. observed sliced cheeses and cut leafy greens cold held at 42-53 f. cdi- removed to cool |
| 2012-11-29 |
21 |
rules require all ready to eat tcs foods be clearly date marked. observed cooked potato salad among others that were inproperly date marked. cdi- corrected through instruction. |
| 2012-11-29 |
14 |
rules require mechanical dishwashing machines maintain appropriate levels of sanitizer concentration. observed bar glas machine sanitizing concentration at 0 ppm. vr- technician en route |
| 2012-11-29 |
39 |
rules prohibit soiled wiping cloths from being stored on food prep surfaces. observed multiple soiled towels on food prep surfaces. cdi- removed |
| 2012-11-29 |
1 |
rules require facility to have a pic with food safety certification. observed facility still has no food safety certification. cdi- corrected through instruction |