| Violation Date |
Code |
Description |
| 2018-12-12 |
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 cover missing on air handling intake in rear kitchen area. general cleaning needed on vents in sa |
| 2018-12-12 |
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 leaking near handwash in kitchen |
| 2018-12-12 |
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 due to rust and build up of food debris. |
| 2018-12-12 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets in need of repair. |
| 2018-12-12 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door propped open with no screen or fly fan. |
| 2018-12-12 |
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 ham, salmon , chicken , pork belly, mozzarella cheese not date marked. cdi labeled .3-501.18 discard the food requiring date labe |
| 2018-12-12 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed pickled items stored with no lid or covering. cdi covered |
| 2018-08-27 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed coating on floor in need of replacement to make floors smooth and easily cleanable. 6-501.11 floors, walls, and ceilings |
| 2018-08-27 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed top lid missing on dumpster . -0 points- |
| 2018-08-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed rusted and soiled shelving in low boy in kitchen area and walk in. -0 points- |
| 2018-08-27 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets throughout the facility in need of replacement. |
| 2018-08-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2018-08-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous flies and gnats throughout the facility. |
| 2018-08-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese, corn, peas , greens, beets, romesco, cantaloupe, and pasta held at greater than 45 degrees. cdi by discarding products. 10 day verification required to verify prep un |
| 2018-06-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed many items in prep unit s 2 and 3 held at greater than 45 degrees (see chart above). cdi all items discarded and technician arrived units were frozen up and technician repaire |
| 2018-06-08 |
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 gumbo , chilli, and bbq between 41-45 degrees and held greater than 4 days. repeat. cdi disca |
| 2018-06-08 |
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 parasite destruction letter not available for salmon offered undercooked on menus. 10 day verification required. |
| 2018-06-08 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets in need of replacement throughout the facility. |
| 2018-06-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed salmon offered undercooked on salads and texan burger on lunch menu missing reminder (asterisk). observ |
| 2018-03-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed two kitchen hand sinks with broken towel dispensers. observed no paper towels in 1 of the bathrooms on the 1st floor and 1 bathroom on the 2nd floor. obse |
| 2018-03-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw english bacon with safe handling instruction label stored with ready to eat roast. observed ready to eat spiral ham and deli turkey stored with raw pork. observed liver mush an |
| 2018-03-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans and containers stored clean with food debris. observed large mayonnaise containers reused for homemade dressings and cheese sauce storage contain |
| 2018-03-26 |
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 cut spinach, cut lettuce, feta cheese, blue cheese, deli ham, cheese sauce, house made dressing, and chicken that pic stated was pr |
| 2018-03-26 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed vape pen on prep table. observed chemicals hanging on both prep sink faucets. cdi-pic moved items.7-207.11 store labeled, employee medications to prevent contamination. -p observed pepto a |
| 2018-03-26 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed 2 to go bags in the walk in cooler used to store cut lettuce.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches abov |
| 2018-03-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet rag on counter top. observed sanitizer bucket with 0ppm chlorine. |
| 2018-03-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed ants on shelves above salad cooler in kitchen. pic stated that pest control had been out 2 days previously and they stated it would take one week for full treatment to take ef |
| 2018-03-26 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed cups, to go boxes, and deli paper stored in boxes on the floor. pic stated that delivery came today and items had not been put |
| 2018-03-26 |
45 |
4-501.11 maintain equipment in good repair. observed broken handles on reach in ups on kitchen line. observed significant rust on shelving throughout the facility. observed walk in freezer with significant ice build up. |
| 2018-03-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets, shelving, and bottoms reach in units with food debris and residue throughout the facility. observed soiled shelves in the walk in cooler. o |
| 2018-03-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open on dumpster. |
| 2018-03-26 |
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 black build up on wall above dish machine. obser |
| 2018-03-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed stack of metal pans wet nested. repeat but improvement noted so no point increase. |
| 2017-12-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food slicer stored with dried on food debris present on the rear of the slicer blade. observed stacked plastic containers stored with tape and sticke |
| 2017-12-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels present at the kitchen area handsinks at time of inspeciton. paper towels were provided by pic during inspection. paper towels or anothe |
| 2017-12-19 |
11 |
3-202.15 food packaging has to be in good condition, intact and protect the food inside. observed several heavily dented cans such that the seals of the cans were compromised. items were stored amongst other canned goods at time of inspection. items wer |
| 2017-12-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed quail eggs stored above ready to eat ham in the walk in cooler, observed a wrapped package of deli meat turkey stored in the same container as raw, packaged chorizo. separate all r |
| 2017-12-19 |
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 sliced deli meat and cooked pastas that had been present in the walk in cooler for more than 24 hours not dated for the day of prep |
| 2017-12-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed one stack of plastic containers wet stacked in the dish area. facility has improved on wet nesting pots and pans, thus only half poitns will be deducted. |
| 2017-12-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks in the walk in cooler, low boy coolers, reach in coolers soiled with food debris accumulation. racks should be cleaned regularly to prevent s |
| 2017-12-19 |
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 basement area floor with accumulated litter and |
| 2017-12-19 |
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 light shield damaged above the dish machine such that the bulb is exposed. replace the light shield to pr |
| 2017-12-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several squeeze bottles and small containers of items such as sauces and spices not labelled in the various reach in coole |
| 2017-09-25 |
49 |
5-205.15 maintain a plumbing system in good repair. observed faucet handles in disrepair on the first handsink in the kitchen entryway. |
| 2017-09-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pots and pans in the clean dish area. allow items to air dry before stacking. |
| 2017-09-25 |
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 several ice scoops stored with handles in the ice, observed several soda |
| 2017-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs items including leafy greens and tomato based products not 45f or less on the grill area flip top. flip top lid had been removed from the unit for ease of access. |
| 2017-09-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer soiled with dried on meat debris at time of inspection. slicer must be cleaned and sanitized after each use, or every 4 hours of use. slicer |
| 2017-09-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on a shelf above a prep area containing the slicer and cutting boards. employee drinks must be stored in areas that, if a spill should |
| 2017-06-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a plastic container of bread on the floor of the rear walk in freezer. discarded by pic. item had fallen off storage rack. |
| 2017-06-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice and straws dumped into the front kitchen area handsink at time of inspection. items removed during inspection and handsink cleaned.5-202.12 provide at leas |
| 2017-06-28 |
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 watermelon salsa and other tcs foods int he walk in cooler having exxceeded their datemarking li |
| 2017-06-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory on printer paper lunch menus missing. pic removed the menus for reprinting. any under |
| 2017-06-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths in the grill area stored outside of sanitizer containers. ensure that no wiping cloths are left out on prep surfaces such as cutting boards and tables. |
| 2017-06-28 |
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 clean dishes stored next to a pile of dirty dishes with less than a foot of separation. ensure that clean and dirty dish |
| 2017-06-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed tissue paper and single use items such as napkins and cups on the floor of the basement and chemical closet. |
| 2017-06-28 |
45 |
4-501.11 maintain equipment in good repair. observed one split gasket on a prep unit. unit was observed to be holding 41f ambient air temp.4-502.11(a) maintain utensils in good repair. observed a wooden scooping utensil heavily damaged. item removed by |
| 2017-06-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sides of equipment in the kitchen in need of cleaning. |
| 2017-06-28 |
49 |
5-205.15 maintain a plumbing system in good repair. observed faucet on three compartment sink leaking at the right faucet. |
| 2017-06-28 |
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 floor and ceiling damage near the dish machine, observed floor damage in the d |
| 2017-02-23 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak at the three compartment sink spigot repaired with a latex glove. properly repair leak. |
| 2017-02-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed walk in cooler racks soiled with build up of food debris/plastic wrapping. observed a plastic pan stored with remnants of a date mark sticker on th |
| 2017-02-23 |
45 |
4-501.11 maintain equipment in good repair. observed a broken gasket on a prep unit in the grill area. |
| 2017-02-23 |
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 use articles such as cup lids, cups and napkins on the floor of the basement area. |
| 2017-02-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans in the dish area, and wet stacked plastic pans in the prep area. dishes must be allowed to air dry for proper sanitization contact time, and prevent |
| 2017-02-23 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed a dented jalapeno can in the dry storage area next to other food products. remove dented cans to a sep |
| 2017-02-23 |
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 observed facility cooling items such as brisket and lamb leg while tightly wrapped |
| 2017-02-23 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed a spray bottle of all purpose cleaner stored in a prep sink in the prep area. do not store chemicals in prep sinks, as any leaking chemical may contaminate future food products. cdi by |
| 2017-02-23 |
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 lamb shank and brisket cooling in the walk in cooler tightly wrapped. items had been in the cooler for over an hour and wer |
| 2017-02-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine dispensing less than measurable parts per million of chlorine sanitizer. dish machine had depleted the connected supply of sanitizer. cdi by rep |
| 2016-12-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several utensils such as plastic pans and a metal mixing bowl stored as clean with dried debris present. cdi by ehs moving items to the three compart |
| 2016-12-21 |
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 caesar dressing, ham, and kale datemarked for 12/14/16. this time exceeds the allowable 7 days |
| 2016-12-21 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed no written policy at time of inspection, employees were unable to name the 5 symptoms and 5 diseases. cdi by ehs pro |
| 2016-12-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed salmon filets which, according to employees, are served undercooked upon customer request, but are not as |
| 2016-12-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels present at the front handsink at time of inspection cdi by employee refill.5-205.11 maintain access to handsinks. handsinks may only be us |
| 2016-12-21 |
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 products frozen/stored on the bottom of the freezer floor. |
| 2016-12-21 |
26 |
-- |
| 2016-12-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a rubber glove wrapped around the three compartment sink faucet to prevent water spray. insure leak is properly repaired. |
| 2016-09-28 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed date last shellstock sold from container not recorded on ta |
| 2016-09-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine not sanitizing. cdi sanitizer refilled and tested at proper concentration. |
| 2016-09-28 |
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 various items in walk-in cooler not date marked. cdi employee date marked items after inspecti |
| 2016-09-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout kitchen area. |
| 2016-09-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed to-go boxes stored on floor in chemical storage room. |
| 2016-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed corn salad, potato salad, cut melons, tomato/cucumber salad, pork, cooked onion and various cheeses in flip top cooler above 45f. |
| 2016-09-28 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed facility without test strips for chlorine or qac based sanitizer. cdi sanitizer strips obtained. |
| 2016-09-28 |
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 ceiling above |
| 2016-09-28 |
54 |
6-303.11 intensity-lighting - c observed lighting not meeting intensity at silverware rolling station. |
| 2016-09-28 |
45 |
4-501.11 maintain equipment in good repair. observed flip top reach-in not holding products below 45f. observed salad flip top collecting condensation in bottom of cooler. |
| 2016-04-05 |
54 |
general comment 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed an unshielded light in the dish pit. |
| 2016-04-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris in the gaskets of the prep unit beside the grill. clean gaskets.observed build up on walk in cooler shelves. clean shelves. |
| 2016-04-05 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal containers stacked wet. |
| 2016-04-05 |
36 |
general comment 6-501.111 keep the premises free of insects, rodents, and other pests. - observed multiple fruit flies by the walk in cooler. contact pest management to help get rid of them. |
| 2016-04-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - observed dish machine not sanitizing. cdi - maintenance was contacted and fixed during the inspection. everything washed earlier has been rewashed.4-601.11(a) equipment food contact surfaces and |
| 2016-04-05 |
12 |
repeat violation 3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf - observed shellstock tags missing the date of the l |
| 2015-12-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed items in the drawer cooler under the grill holding items above 45f. items were just placed in there within the hour. cdi - maintainence was called and ice was placed on the fo |
| 2015-12-22 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf - observed mussell tags stored in a container out of order and there |
| 2015-12-22 |
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 a pair of tongs stored in 73f water. maintain 135f water. |
| 2015-12-22 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a paper towel and glove used to stop up the 3 comp sink. repair stoppers. |
| 2015-12-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed a little food debris and black build up on gaskets, including walk in cooler in the basement. clean gaskets. |
| 2015-12-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed glasses at the 2nd floor bar stacked wet. observed metal bowls and container stacked wet. |
| 2015-07-31 |
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 on cook line use his bare hand to dispense shredded cheese. cdi employee was instructed to use a |
| 2015-07-31 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed two employees put raw hamburgers on the grill, press on them with gloved hand and then change their gloves without first washing their hands. cdi (corrected during inspection) emplo |
| 2015-07-31 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed empty sanitizer container at the first floor bar sink. cdi sanitizer was changed, primed and reading 50-100ppm. |
| 2015-07-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed beer cheese on steam table at 127f. itemwas heated before placing on steam table. cdi by increasing temperature on stem table and reheating beer cheese. |
| 2015-07-31 |
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 salmon on the menu offered undercooked and no letter stating it is farm raised and pellet fed. 10 day vr (verificatio |
| 2015-07-31 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asterisk * missing from eggs benedict, croque madame- made with sunny side up eggs and 2 eggs any style. |
| 2015-07-31 |
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 wooden legs on roof top bar cold well and no dump sink in bar |
| 2015-07-31 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed basement storage in need of organizing and discarding items not used, not working or not needed. |
| 2015-07-31 |
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 shrimp and chub of deli ham dated 7/10. also noted container of hard bolied eggs wit |
| 2015-03-17 |
4 |
2-401.11 eating, drinking, or using tobacco - c; properly store employee drinks; observed numerous employee drinks stored on prep tables throughout establishment. |
| 2015-03-17 |
53 |
(general comment)6-201.12 floors, walls, and ceilings, utility lines - c; keep floors, walls and ceiling clean and in good repair; observed broken drain inside walk-in cooler in need of repair. |
| 2015-03-17 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c; keep equipment clean; observed surfaces of shelving, kitchen equipment, tops of storage containers all collecting heavy food debris in need of cleaning. |
| 2015-03-17 |
45 |
(general comment)4-101.19 nonfood-contact surfaces - c; keep equipment in good repair; observed damaged plastic lids and containers in need of replacing. |
| 2015-03-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinse and sanitize food contact surfaces ; observed numerous containers stored clean with food debris stuck to surfaces; cdi all containers pulled an |
| 2014-12-01 |
9 |
3-201.11 compliance with food law - p,pf; ensure that all food products received are from approved source; observed beef jerky obtained from an unapproved source; cdi jerky discarded. |
| 2014-12-01 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinse and sanitize food contact surfaces ; observed numerous containers stored clean with fod debris stuck to surfaces ;' cdi containers pulled and p |
| 2014-12-01 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf; properly date mark rte phf products; observed numerous rte phf products stored inside walk-in cooler cooked days prior not date marked; cdi all |
| 2014-12-01 |
45 |
4-501.12 cutting surfaces - c; keep cutting surfaces in good repair; observed gouged/stained cutting boards in need resurfacing. |
| 2014-12-01 |
42 |
4-901.11 equipment and utensils, air-drying required - c; properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2014-09-26 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; keep flooring clean; observed large moldy puddles of fluid throughout basement and inside of beer cooler in need of immediate attention. |
| 2014-09-26 |
47 |
4-602.13 nonfood contact surfaces - c; keep non-food contact surfaces clean; observed surfaces of kitchen equipment collecting debris in need of general cleaning. |
| 2014-09-26 |
45 |
(genreal comment)4-501.12 cutting surfaces - c; keep cutting surfaces in good repair; observed all cutting boards gouged and stained in need of resurfacing. |
| 2014-09-26 |
42 |
4-901.11 equipment and utensils, air-drying required - c; properly air dry; observed numerous containers stacked wet in kitchen area.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c; properly sto |
| 2014-09-26 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinse and sanitize food contact surfaces; observed numerous metal containers stored clean with food debris stuck to surfaces; cdi containers pulled a |
| 2014-09-26 |
4 |
2-401.11 eating, drinking, or using tobacco - c; properly store employee drinks; observed numerous employee drinks stored on prep surfaces throughout kitchen area. |
| 2014-06-27 |
4 |
2-401.11 eating, drinking, or using tobacco; properly store employee drinks; observed numerous employee drinks stored on prep tables throughout establishment. |
| 2014-06-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; properly wash, rinse and sanitize food contact surfaces; observed numerous containers stored cle3an with food debris stuck to surfaces. cdi containers pulled and placed |
| 2014-06-27 |
42 |
4-901.11 equipment and utensils, air-drying required; properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2014-06-27 |
45 |
4-501.12 cutting surfaces; keep cutting surfaces in good repair; observed numerous gouged/stained cutting boards in use in kitchen area in need of resurfacing.4-202.11 food-contact surfaces-cleanability; observed numerous damaged plastic lids and containe |
| 2014-03-31 |
45 |
4-501.12 cutting surfaces; keep cutting surfaces in good repair; observed heavily stained / gouged cutting boards in need of resurfacing.4-201.11 equipment and utensils-durability and strength; keep equipment in good repair; observed busted / melted plast |
| 2014-03-31 |
42 |
4-904.11 kitchenware and tableware-preventing contamination; observed bowl used as scoop with staff touching food contact surface with hands.4-901.11 equipment and utensils, air-drying required; properly air dry; observed numerous containers stacked wet i |
| 2014-03-31 |
34 |
(general comment)4-302.12 food temperature measuring devices; ensure that every refrigeration unit has a thermometer located inside to record temperature; observed no thermometers in any of the refrigerators in kitchen area. |
| 2014-03-31 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding; properly cold hold phf products; observed entire flip top cold holding unit not functioning properly during inspection with all phf produc |
| 2014-03-31 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; properly wash, rinse and sanitize; observed utensils stored clean with food debris stuck to surfaces; utensils pulled and placed into dirty dish pit. |
| 2013-11-04 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation; properly store raw meats to prevent contamination; observed raw calamari stored above rte food products in reach in cooler. all raw meats properly stored according to final cook |
| 2013-11-04 |
42 |
(general comment) properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2013-11-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking;3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition;properly date rte phf products; properly dis |
| 2013-11-04 |
45 |
keep equipment in good repair; observed stained/gouged cutting boards in use in need of resurfacing; observed broken missing handle on walk-in cooler door in need of repair. |
| 2013-09-04 |
45 |
(general comment) keep equipment in good repair; observed broken handle on beer cooler door creating sharp surface and a surface that can not be cleaned easily. |
| 2013-09-04 |
33 |
properly thaw using approved methods; observed raw fish thawing at room temperature on prep sink drain board in kitchen area; fish placed in walk-in until sink became available. |
| 2013-09-04 |
20 |
properly cold hold phf products; observed cold holding unit with pullout drawers located undenreath grill not functioning properly with all products inside measuring 51-52 degrees f internal temp; (raw proteins, cooked proteins). all phf products moved to |
| 2013-09-04 |
14 |
properly wash, rinse and sanitize; observed two dish machine in facility not properly sanitizing during rinse cycle; both machines corrected during inspection. keep food contact surfaces cleaned and sanitized; observed metal containers stored clean with f |
| 2013-09-04 |
13 |
(general comment)3-302.11 packaged and unpackaged food-separation, packaging, and segregation; observed raw ground turkey, raw ground pork, raw fish all thawing in sink prep sink; separate rawa meats and thaw only one type at one time; fish and pork place |
| 2013-05-30 |
45 |
keep equipment in good repair; observed gouged/stained cutting boards in use in kitchen area in need of replacing/resurfacing; observed damaged utensils in need of replacing. |
| 2013-05-30 |
31 |
properly cool using approved methods; observed gravy cooling in large sealed container in walk-in; gravy transferred into shallow pans and placed in walk-in cooler uncovered. |
| 2013-05-30 |
14 |
properly wash; rinse and sanitize; all dish machines in facility not properly sanitizing during rinse cycle. vr for compliance; (three compartment sink will be utilized until repair). |
| 2013-05-30 |
13 |
properly store raw meats; observed raw ground beef stored above raw fish in walk-in cooler; raw meats properly stored according to final cooking temperature. |
| 2013-02-15 |
42 |
properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2013-02-15 |
20 |
properly cold hold phf products; observed containers of cheese; cut tomatoes; heat treated veggies stored in ice measuring 41-53 degrees f; containers fully submerged in ice to maintain uniform temperature. |
| 2013-02-15 |
13 |
properly store raw meats; observed raw grounds beef stored above bread dough in walk-in cooler. raw meats properly stored. |
| 2012-10-03 |
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 |
| 2012-10-03 |
20 |
a) (2) at a temperature specified in the following: (a) 5°c (41°f) or less; p or(b) 7°c (45°f) or between 5°c (41°f) and 7°c (45°f) in existing refrigeration equipment that is not capable of maintaining the food at 5°c (41°f) or less if: p (i) the equipme |
| 2012-10-03 |
31 |
a) cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating th |
| 2012-10-03 |
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 for |