| Violation Date |
Code |
Description |
| 2019-01-02 |
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 containers of cut lettuce, pico, queso, diced chicken, and cut tomatoes p |
| 2019-01-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce, pico, queso, diced chicken, and cut tomatoes cold holding above 45f (see temp chart). employee stated items were prepped/opened approximately 30 min prior. cdi pic |
| 2019-01-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed onion dicer blades stored as clean with food debris build up. ensure to increase cleaning frequency. cdi pic placed dicer blades at 3 comp sink to be |
| 2018-07-13 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure.floors/baseboard |
| 2018-07-13 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-07-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfsome food debris on cooking pans and black trays. cdi- moved to 3 compartment sink. |
| 2018-07-13 |
4 |
2-401.11(a) an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. personal food stored on high shelf in wic. cdi- pic |
| 2018-02-02 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. some cloths held in soapy water. keep in sanitizer only. repeat.3-304.14(d) maintain dry wiping clo |
| 2018-02-02 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed prepped pico recorded in wic at 47f. cdi- cover taken off to properly cool down |
| 2018-02-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -psanitizer at bar dishwasher was recorded at 0ppm after multiple run cycles. vr. faciliy will cease use of bar dishwasher until repaired.4-501.112(a)(2) for hot water sanitizing temperatures, mechan |
| 2017-10-09 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pfobserved dirty straws in handsink at server station. do not dump anything in sink. use only for handwashing. |
| 2017-10-09 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. wet cloths were stored in mutilple green buckets of soapy water. keep in sanitizer only. |
| 2017-10-09 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. one employee washed hands but did |
| 2017-10-09 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-10-09 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed two knives stored i |
| 2017-06-01 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-06-01 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards on prep table scarred and in need of replacing. replace/repair any cutting boards that appear scarred. repeat |
| 2017-06-01 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. handle for scooping raw chick |
| 2017-06-01 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. some bottles of sauces as well as a water bottle was unlanbeled. |
| 2017-06-01 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf cooked chicken was cooling on a sheet tray in back of wic but was wrapped in silan wrap |
| 2017-06-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf sauce buckets for wings were soiled with food derbis. be sure that buckets are thoroughly and completley washed before stacking for in-use. |
| 2017-02-02 |
45 |
4-501.11 maintain equipment in good repair. gasket damaged on flip top cooler as well as lid to flip top cooler. repeat4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards scarred. replace |
| 2017-02-02 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf hot water did not reach 100f at handwash sink near fryers. vr.5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf container of soda nozzles soaki |
| 2017-02-02 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. walls behind du |
| 2016-10-05 |
45 |
4-501.11 maintain equipment in good repair. damaged gaskets on flip top coolers. dishmachine at bar is not functioning properly. facility is using 3 compartment sink at bar and is working towards repairing machine. |
| 2016-10-05 |
39 |
3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil. observed many soiled dry wiping cloths.3-304.14(b) cloths in-use for wiping count |
| 2016-10-05 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. two employees with facial hair were not using a beard guard. use appropiate hair restraints. |
| 2016-10-05 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed cole slaw with a date of 9/21. cdi- product voluntarily discarded. |
| 2016-05-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some spoons, pans, and tongs with food debris. cdi- all items taken back to dishwasher to be cleaned. repeat.4-501.114 maintain sanitizer at correct c |
| 2016-05-11 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed wiping cloths held in soapy water. store in sanitizer to prevent bacterial growth. |
| 2016-05-11 |
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 a plastic pan with bottom cracked open. cdi- plastic pan voluntarily discarded. r |
| 2016-05-11 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-05-11 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed a personal drink on top shelf in wic ab |
| 2015-12-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed several personal clothing items stored beneath prep tables and on top of ice unit in bar. designate an employee area for clothing and po |
| 2015-12-23 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed two cutting boards that were deeply grooved. repeat.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, |
| 2015-12-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of plastic bins in kitchen and drinking cups at bar. repeat. |
| 2015-12-23 |
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 pico in flip top unit at 50f. employee stated he had prepped pico and pla |
| 2015-12-23 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed 3 containers of diced/sliced tomatos and pico that were not date marked in walk in cooler. pic stated they were prepped that morni |
| 2015-12-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed many plastic bins being stored as clean soiled with food debris. also observed all fryer baskets that were being stored to be soiled with food debris |
| 2015-12-23 |
8 |
6-301.14 post a handwash sign at each handsink. observed two sinks in facility with no handwash sign. one sink was directly next to dumpsink at bar area. informed pic of importance of a sign at that sink so employees are able to differentiate. |
| 2015-06-25 |
38 |
observed employee scooping ice with false nails and polish on. wear gloves.2-302.11(b) |
| 2015-06-25 |
42 |
observed pans stored and stacked wet. cdi- placed in the three compartment to be washed. repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2015-06-25 |
45 |
observed cutting boards in need of resurfacing or replacing. deep grooves.- repeat4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. |
| 2015-06-25 |
36 |
observed many flies in the kitchen and storage areas. provide pest control.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2015-06-25 |
47 |
-observed food, stickers, and sticker residue on the pans and lids stored as clean. clean by hand to scrub stickers off.- repeat-observed build up of lids, food, and water in the bottom of the salad flip top unit. clean.4-601.11(c )/4-602.13 keep the equi |
| 2015-06-25 |
46 |
observed buildup in the 3 compartment sinks.4-501.18 keep the wash, rinse, and sanitize solutions clean. |
| 2015-02-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pflobserved interior side of ice chest covers, at several server stations, to have dried black mildew on surface. cdi by cleaning covers while i was still onsite. |
| 2015-02-06 |
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 general commentduring rushes you must still maintain cold holding foods at 45f or l |
| 2015-02-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed frozen portioned fries on floor in cardboard box. cdi by instructing staff to remove from floor and reframe from doing it in the f |
| 2015-02-06 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p 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.-pgene |
| 2015-02-06 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. general commentobserved 2 cutting boards on drying rack, with scarring and white scale present on surface. resurface or replace cutting boards. |
| 2015-02-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker/label residue on several containers stored as clean on drying rack. observed residue collecting on shelving racks near walk-in unit for frie |
| 2015-02-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple plastic drinking cups at server areas in cabinets stacked tight while still wet. air dry cups completely before stacking. |
| 2014-06-30 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessobserved dish machine at bar, not chemical sanitizing correctly. operators and health inspectors chlorine test strips failed to turn co |
| 2014-06-30 |
8 |
5-202.12 handwashing sinks, installationgeneral comment(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. pfobserved one of the 2 handsinks in the men's restroo |
| 2013-11-04 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibitionobserves dust accumulating on ventilation guards in several walk-in units. clean ventilation units. |
| 2013-11-04 |
52 |
5-501.15 outside receptaclesgeneral commentremove all trash from outside garbage pad. observed multiple buckets and misc. materials stored around outside waste container. |
| 2013-11-04 |
47 |
4-602.13 nonfood contact surfacesobserved some shelving racks in facility with slight debris collecting on them. clean all shelving |
| 2012-12-06 |
8 |
a handwashing sink may not be used for purposes other than handwashing. observed ice dumped in handsink by cookline. cdi by instruction |
| 2012-12-06 |
42 |
air dry utensils completely before tight stacking. observed numerouse plastic beverage cups wet stacked in cabinets at drink stations; throughout. air dry cups completely |
| 2012-12-06 |
2 |
food service facilities amust have an active employee health policy; in which employees report the required reportable symptoms to their manager. observed facility to not have an employee health policy. cdi by providing employee health consent form and in |