| Violation Date |
Code |
Description |
| 2018-11-27 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak at the base of the faucet at the hand sink in the prep room. have repaired. |
| 2018-11-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the inside of the flip top cooler, especially the lid, along the corners underneath the lid, and the gaskets, the backsplash be |
| 2018-11-27 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged lid to the flip top cooler. have repaired. repeat. |
| 2018-11-27 |
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 chicken salad with a date of 11/15, and no date marking on the pasta/lima bean mix. cdi-th |
| 2018-11-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the inside of the ice machine. have cleaned and sanitized. |
| 2018-08-10 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged gasket to the back reach in cooler, and a damaged lid to the flip top cooler. have repaired. repeat. |
| 2018-08-10 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed several boxes of paper product stored on the ground. have placed onto shelving. |
| 2018-08-10 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed gravy cooling on the counter below 135f. cdi-the gravy was placed into |
| 2018-08-10 |
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 several mayonnaise products and a container of chili past their time/temperature date marki |
| 2018-08-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the flip top cooler holding above 45f. all product in the flip top portion of the cooler was holding right at 45f. the product below was holding between 46-49f. cdi-all of t |
| 2018-08-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage hot holding below 135f on the shelf above the stove. cdi-the sausage was placed into the reach in cooler for cooling. |
| 2018-03-28 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the tall reach in cooler, split gaskets on low prep cooler doors, and a damaged lid to the flip top cooler. have replaced. repeat. |
| 2018-03-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up in thegaskets of prep coolers and handles of equipment. clean all |
| 2018-03-28 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. clean floors under equipment in kitchen. improvement noted from last inspection. |
| 2017-12-12 |
53 |
6-502.12 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. clean floors in corners by circuit breakers and corner by |
| 2017-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup in thegaskets of the back reach in cooler. improvement noted from last inspection. |
| 2017-12-12 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the tall reach in cooler, split gaskets on low prep cooler doors, and a damaged lid to the flip top cooler. have replaced. repeat. |
| 2017-09-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup in the gaskets of the back reach in cooler, and to the shelves in the tall reach in cooler. have cleaned. repeat. |
| 2017-09-26 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the tall reach in cooler and a damaged lid to the flip top cooler. have replaced. repeat. do not paint the shelves.. |
| 2017-09-26 |
37 |
be 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a missing cover to the okra in the reach in freezer. cdi-a cover was placed onto the container. |
| 2017-09-26 |
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 missing label to the red sauce. cdi-an employee properly labeled the bottle. |
| 2017-09-26 |
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 missing dates on the meatloaf, red pepper hummus, and potatoes. cdi-all product was properly back dated.3-501.18 discard the food |
| 2017-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p tcs foods holding above 45f in flip top and reach in 2. cdi - flip top temperature adjusted; ambiant temperature holding at 44f and food temps returned to 45f. tcs items above 45f in rea |
| 2017-06-27 |
45 |
4-501.11 maintain equipment in good repair. replace rusty shelves with chipping paint in reach in cooler. |
| 2017-06-27 |
8 |
6-301.14 post a handwash sign at each handsink. no handwashing sign at bar hand sink. |
| 2017-06-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from shleving in reach in cooler. |
| 2017-03-28 |
53 |
6-502.12 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. clean build up of grease from floors under fryers and wal |
| 2017-03-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from prep cooler door gaskets. |
| 2017-03-28 |
45 |
4-501.11 maintain equipment in good repair. replace split gaskets on cooler doors; repair or replace shelves with chipping paint and rust in reach in cooler. |
| 2017-03-28 |
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 raw burger patties and diced tomatoes placed in flip top to cool. cdi - products |
| 2016-11-29 |
45 |
4-501.11 maintain equipment in good repair. replace split gaskets on low prep coolers. |
| 2016-11-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. couple of metal food pans wet stacked. |
| 2016-11-29 |
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 raw burger pattys placed in top of flip top to cool after prep. cdi - burger patty |
| 2016-11-29 |
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 one container of pimento cheese made 3 days prior with no date mark. cdi - correctly back dated; all other items in facility ae correctly ma |
| 2016-11-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p portioned bags of pasta stocked above the top of the pans and holding above 45f. cdi - out of temp product relocated for rapid cool down. |
| 2016-11-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p dish machine sanitizer reading at 0ppm chlorine. cdi - concentrate container exchanged and machine primed; reading at 100ppm |
| 2016-08-02 |
14 |
4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. observed heavy accumulation of food debris inside microwave and on door hinges. 4-602.11 clean |
| 2016-08-02 |
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 vegeterain neatloaf date marked 7-21 and pasta salad date marked 7-15. cdi by voluntary disca |
| 2016-08-02 |
33 |
'3-501.13 use approved thawing methods. observed raw shrimp thawing in water 83f. cdi shrimp removed and cooled. |
| 2016-03-29 |
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 unshielded light bulb above 3 compartment sink. |
| 2016-03-29 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed 84f wash water in 3 compartment sink. |
| 2016-03-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked pans on the drying rack. |
| 2016-03-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed open bag of grits. |
| 2016-03-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live cockroaches at the base of prep cooler unit in kitchen. verification visit required within 10 days. keep invoices of services received from exterminator service. |
| 2016-03-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of sanitizer. cdi by labeling bottle. |
| 2016-03-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed spray bottle of sanitizer testing 0ppm chlorine. cdi by refill and test at 200ppm qac.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2015-12-29 |
21 |
that 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 broccoli casserole stored in upright cooler without date mark. (pic=saturday)cdi by date marking. 3-501.18 discard the food re |
| 2015-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed potato salad, pasta, rice, and sausage stored in flip-top prep cooler > 45f. food items must be cooled prior to placing in service.cdi by voluntary discard by pic.-keep prep coo |
| 2015-12-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of sanitizer. cdi - labeled. |
| 2015-12-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine operating at 0ppm. cdi by repairman on site during visit. |
| 2015-12-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several german cockroaches in kitchen around flip-top prep cooler. observed one cockroach on plate. cdi by washing plate. vr required within 10 days. pic must contact extermi |
| 2015-12-29 |
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 build-up under microwave oven. observed food debris, grease on equipment. |
| 2015-12-29 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed hot water max temperature of 110f. hot water must be observed at 120f at all times. observed hot water temperature drop off considerably after running hot water for |
| 2015-12-29 |
53 |
6-502.12 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, residue on floor around/underneath e |
| 2015-12-29 |
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 unshielded light bulb above 3 compartment sink. |
| 2015-07-21 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed dust and cobweb build-up on ceiling in back stora |
| 2015-07-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed garbage dumpster doors open. clean up needed around dumpster pad. |
| 2015-07-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up inside microwave oven. |
| 2015-07-21 |
45 |
4-501.11 maintain equipment in good repair. observed internal air temperature of 60f in large prep cooler. observed standing water in small prep cooler. |
| 2015-07-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee handling food without hair restraint. |
| 2015-07-21 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spray bottles of toxic cleaners stored at 3 compartment sink. cdi- stored in designated storage area. |
| 2015-07-21 |
20 |
end back 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several food items in large flip-top prep unit stored > 45f. cdi by voluntary discard of tcs food items. repair service has been called by pic. vr visit required withi |
| 2015-07-21 |
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 being served undercooked on menu. vr visit required to verify compliance. |
| 2015-07-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored above work surfaces. cdi by moving below work surfaces. |
| 2014-12-17 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: clean inside ice machine. cdi-cleaned during inspection |
| 2014-12-17 |
26 |
7-101.11 identifying information, prominence-original containers - pf: label spray bottle containing of degreaser. cdi-labeled |
| 2014-12-17 |
53 |
6-201.16 wall and ceiling coverings and coatings - c: repair door frame in dry storage. |
| 2014-12-17 |
45 |
4-101.19 nonfood-contact surfaces - c:rusted shelves inside 2 door cooler.4-205.10 food equipment, certification and classification - c: sub zero freezer in dry storage not ansi/nsf. microwave in kitchen is not ansi/nsf. all equipment must be ansi/nsf. |
| 2014-06-26 |
53 |
6-201.16 wall and ceiling coverings and coatings - c:repair door frame near arlarm system in storage roo. exposed studs. |
| 2014-06-26 |
49 |
5-202.11 approved system and cleanable fixtures - p: repair cold water nozzle on hand sink in kitchen. |
| 2014-06-26 |
45 |
4-205.10 food equipment, certification and classification - csub zero freezer in storage room is not nsf/ansi. all equipment must be nsf/ansi certified.4-101.19 nonfood-contact surfaces - c: shelves inside 2 door reach in rusted. |
| 2014-06-26 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p: observed veggie burgers with cooked sweet potatoes past the discard date. cdi-discarded |
| 2013-12-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: properly date mark tcs foods with date of earliest preparation. found risssotto, broccoli cheese casserole not dated. cdi- dated. |
| 2013-12-17 |
1 |
2-102.12 certified food protection manager: the pic shall be a certified food protection manager from an accredited program. observed pic with expired certificate. |
| 2013-12-17 |
7 |
3-301.11 preventing contamination from hands - p,pf: ready-to-eat foods shall not be contacted by bare hands. observed employee handling biscuits with bare hands. cdi- biscuits voluntarily discarded. |
| 2013-12-17 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: hold tcs foods hot at 135 f or above. found several items below 135 f. |
| 2013-12-17 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf: provide approved consumer advisory on menus for undercooked or raw animal foods. observed weekday menu without compliant consumer advis |
| 2013-12-17 |
31 |
3-501.15 cooling methods - pf:-do not tightly cover cooling foods until they reach 45 f or below. found custard pies tightly covered cooling on counter 78 f. broccoli casserole tightly covered in refrigerator 78 f. cdi- uncovered all and moved to refrige |
| 2013-12-17 |
38 |
2-303.11 prohibition-jewelry - c: food employes may not waer jewelry on hands or arms other than a plain wedding band. observed employee with ornaments on wrists. |
| 2013-12-17 |
45 |
4-205.10 food equipment, certification and classification: all equipment shall be ansi / nsf certified. sub-zero in rear is not nsf. |
| 2013-12-17 |
53 |
6-201.16 wall and ceiling coverings and coatings: found exposed portions of wall stubs in doorway to prep room. keep floors, walls and ceilings clean. observed better cleaning needed under equipment. debris building up. |
| 2013-08-14 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation: separate raw animal foods by arranging so accidental contamination can not occur. observed thawed ground beef on box of tilapia in freezer. thawed ground beef over unfrozen pork |
| 2013-08-14 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens: provide approved consumer advisory for poached and fried eggs on brunch menu; steak, salmon on lunch / dinner menu. |
| 2013-08-14 |
26 |
7-102.11 common name-working containers: observed one spray bottle unlabeld. contained sanitizer. cdi- labeled. |
| 2013-08-14 |
28 |
3-302.13 pasteurized eggs substituted for raw eggs for certain recipes: observed poached eggs and fried eggs on brunch menu. switch to pasteurized eggs before consumer advisory is added to menu or provide handwritten sign stating eggs are cooked to order |
| 2013-08-14 |
1 |
2-102.12 certified food protection manager: the pic shall be a certified food protection manager from an accredited program. observed pic with expired certificate. |
| 2013-08-14 |
45 |
4-205.10 food equipment, certification and classification: all equipment shall be ansi / nsf certified. sub-zero in rear is not nsf. |
| 2013-08-14 |
53 |
6-201.16 wall and ceiling coverings and coatings: wall coverings shall be smooth, easily cleanable and non-absorbent. found exposed portions of wall stubs in doorway to prep room. keep floors, walls and ceilings clean. observed better cleaning needed unde |
| 2013-08-14 |
31 |
i3-501.15 cooling methods: do not tightly cover cooling foods until they reach 45 f or below. observed tightly covered chicken salad containers in two coolers at above 63 f. cdi- salad spread on cookie sheet and placed in freezer. |
| 2013-03-21 |
54 |
(c) at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives; slicers; grinders; or saws where employee safety is a factor. observed lighting needed at service station |
| 2013-03-21 |
53 |
materials for indoor floor; wall; and ceiling surfaces under conditions of normal use shall be: (1) smooth; durable; and easily cleanable for areas where food establishment operations are conducted;(2) closely woven and easily cleanable carpet for carpete |
| 2013-03-21 |
45 |
(a) multiuse food-contact surfaces shall be: (1) smooth; pf (2) free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; pf(3) free of sharp internal angles; corners; and crevices; pf(4) finished to have smooth welds and joi |
| 2013-03-21 |
41 |
properly proper dispensing utensils for dry goods. observed several bowls stored in dry good products at back storage room. use scoops with handles. |
| 2013-03-21 |
37 |
food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and (3) at least 15 cm (6 inches) above the floor. observed open bags of dry goods stored on |
| 2013-03-21 |
23 |
if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to-eat fo |
| 2012-12-28 |
39 |
properly store wiping in chemical sanitizer in between uses. observed wiping cloths stored improperly on prep surfaces in the kitchen. |
| 2012-12-28 |
53 |
maintain flooring in good repair (smooth and easily cleanable). observed flooring in dry storage room in need of repainting (transitional item) |
| 2012-12-28 |
46 |
a test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided.pf observed current test kit for testing quat sanitizer not accurate. cdi-test kit replaced by auto-chlor on site. |
| 2012-12-28 |
45 |
maintain equipment in good repair. observed spray arm nozzle on prewash of dishmachine in kitchen in need of repair (transitional item). observed long cutting board on reach-in prep cooler in need of repair/replacing (transitional item). observed torn gas |
| 2012-12-28 |
31 |
3-501.15. use proper cooling methods for cooling foods. observed broccoli and cheese casserole and a container of soup cooling in reach-in covered. cdi-products vented/uncovered. |