| Violation Date |
Code |
Description |
| 2018-10-17 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c6-501.12 cleaning, frequency and restrictions - cobserved heavy black buildup on the wall/floor area underneath the pre-rinse sink of the dishwasher area. observed debris on the |
| 2018-10-17 |
41 |
3-304.12 in-use utensils, between-use storage - ccomment: ensure that ice cream dipper well is maintained running when ice cream scoop is in use. store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running |
| 2018-10-17 |
35 |
3-302.12 food storage containers identified with common name of food - cobserved different spices at the grills unlabeled (i.e. salt, pesto sauce, etc). label all working containers of food (oils, spices, salts) except food that is easy to identify such a |
| 2018-10-17 |
31 |
3-501.15 cooling methods - pfcomment: observed cut potatoes cooling from blanching at 75f in the storage room. quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to rem |
| 2018-10-17 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - pcomment: observed spinach in the walk in cooler with date mark of 10/10. discard the food requiring date labels once time/temperature window has ex |
| 2018-10-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ptomato, mozzarella, ribs, and garlic in oil (pesto mix) held above 45f. maintain tcs foods in cold holding at 45f or less. cdi. the pic |
| 2018-10-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p4-602.11 equipment food-contact surfaces and utensils-frequency - pobserved small black debris inside the walls of the ice machine. observed black debris inside soda |
| 2018-10-17 |
6 |
2-301.14 when to wash - pcomment: employee observed changing gloves after changing tasks (working from raw to ready to eat foods) without first washing his hands. cdi (corrected during inspection). the manager immediately corrected the situation before em |
| 2018-06-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed strainer with food debris on it, stored as clean. cdi, item taken to dish pit for cleaning. |
| 2018-06-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in ice bath such as cut tom cold holding above 45f, see chart. cdi, items cooled back to 45f. |
| 2018-06-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed tcs items such as cut tom with date mark 6/26 at flip top. pic stated tom was cut on 6/25. ehs spoke to pic about date marking. ensure |
| 2018-06-26 |
37 |
3-307.11 miscellaneous sources of contamination - c observed dark particles in ice in ice chest in bar area. ensure ice is protected from contamination. |
| 2018-06-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of pans. |
| 2018-06-26 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with deep cuts and stains. |
| 2018-06-26 |
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 on and shelving. observed reach in coolers with buildup on gaskets and at bottoms of inside of coolers. |
| 2018-06-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster sliding doors opened. |
| 2018-06-26 |
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 items stored on the floor. |
| 2018-02-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs cold holding above 45 degrees at salad station, on ice baths, and both flip top units. cdi product was assessed at end of inspection; based on staying in danger zone for unc |
| 2018-02-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage (without a lid) being stored over food preparation surfaces and food ingredients. observed employee big gulp cup being stored beside food ing |
| 2018-02-21 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee twice handling raw meat placing on grill while wearing gloves then touch breadsticks and buns (ready to eat). cdi rte food was discarded |
| 2018-02-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed significant build up and debris in both ice machines. observed can opener heavily soiled. cdi pic took can opener to ware washing. ice machine, p |
| 2018-02-21 |
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 pork sausage date marked for 1/29. observed two turkey dated marked for 2/10. cdi product was di |
| 2018-02-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on counters. make sure once towels are wet to store in sanitizer buckets. |
| 2018-02-21 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach in unit (salad station). observed reach in unit leaking water and ice build-up. observed ice build-up in walk in cooler (pipe on wall). make sure to keep in good repair.observed sa |
| 2018-02-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor debris in back of flip top units, reach in units, gaskets etc. repeat food establishment has improved on cleanliness so points backed down. if |
| 2018-02-21 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing drain plug on dumpster. make sure to have one in place. repeat. food establishment contacted vendor and is still waiting. low risk so points not deducted. |
| 2018-02-21 |
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 food establishment leaving product at room temperature to cool (peppers). |
| 2017-12-14 |
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 making pecan pies not wearing a hair restraint. make sure food employees wear hair restraint when pe |
| 2017-12-14 |
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 significant dust on air vents throughout kitchen over food preparation areas. make sure to increase |
| 2017-12-14 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed no drain plugs on dumpsters. make sure to have drain plugs. |
| 2017-12-14 |
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 and dust on sides of equipment, shelving in walk in coolers, dry storage etc. make sure to increase cleaning frequency. repeat |
| 2017-12-14 |
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 food establishment using towels to line pans for cheese. make s |
| 2017-12-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment/utensils. make sure to spread out so equipment can properly air dry. |
| 2017-12-14 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf did not observe a thin probe thermometer. cdi instructed pic to purchase one. verification required. |
| 2017-12-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some equipment and utensils stored as clean with food debris on it. cdi items returned to ware washing.4-501.114 maintain sanitizer at correct concent |
| 2017-12-14 |
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 shell stock tags not marked for last day sold. verification |
| 2017-12-14 |
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 food employee touching green tomatoes with bare hands. cdi product was discarded. |
| 2017-12-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage on make line over food preparation. cdi pic discarded drink. |
| 2017-08-18 |
20 |
'3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bottle of butter out of temperature control, observed a metal container with butter at 53f on counter. observed brussel sprouts in metal pan in ice bath at 54f. cdi, bottle of |
| 2017-08-18 |
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 garlic aioli, quinoa, roasted brussels sprouts, broccoli and fresh mozzarella with date mark of |
| 2017-08-18 |
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. -p2-301.14 wash hands before donning gloves and between gloves uses. -p ob |
| 2017-08-18 |
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 working container of oil, other aqueous solutions and spices with out a label. ensure all working containers with ingredi |
| 2017-08-18 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors opened, observed, recycling container without lid and with open doors. (repeat, points not escalated after evaluating risk; however if s |
| 2017-08-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food, and dust debris on cooler gaskets throughout the facility. ensure cleaning frequency is sufficient to prevent buildup.(repeat) |
| 2017-08-18 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in employee restroom, restroom used by both female and male. ensure covered bin is provided. |
| 2017-08-18 |
37 |
3-307.11 miscellaneous sources of contamination - c observed raw shrimp stored behind tomato and arugla. no contamination was visible at the time of inspection. potential contamination can occur during food preparation when reaching over to raw shrimp ove |
| 2017-06-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee drink sitting on shelving next to spices and over food preparation area. make sure to store in a manner where contamination will not occur. cdi d |
| 2017-06-26 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed berries at salad station that were washed and placed in original packaging without being washed. cdi spoke to pic regarding this; all berries w |
| 2017-06-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plates, bowls, can opener, and slicer stored as clean with food debris on it. observed equipment with significant sticker residue on it. observed plas |
| 2017-06-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pan of mashed potatoes holding below 135 degrees. cdi mashed potatoes were heated to 165 degrees. |
| 2017-06-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed large cambro pan of spinach cold holding on counter above 45 degrees. observed container of butter on ice bath holding at 55 degrees. cdi spinach discarded, butter moved to walk |
| 2017-06-26 |
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 pan of garlic and oil; kept |
| 2017-06-26 |
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 the listed items not date marked: prime rib (cooked saturday), fries, 2 bags of chicken, no date marking in the flip top unit; all |
| 2017-06-26 |
33 |
3-501.13 use approved thawing methods. approved thawing methods are in refrigeration, under running water as long as water doesn't rise above 70 degrees and product above 45 degrees, or part of the cooking process. observed spare ribs under running water |
| 2017-06-26 |
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 squeeze bottles containing oils and aqueous solutions not labeled. make sure to label all working containers of food/food |
| 2017-06-26 |
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 on shelving, gaskets, reach in, doors etc throughout entire facility. increase cleaning frequency. repeat. |
| 2017-06-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed missing lid for recycle bin. make sure to replace. repeat.**pic is changing providers; will follow up within next visit.** |
| 2017-06-26 |
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 floor in dry storage with significant food debri |
| 2017-06-26 |
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 chicken that was still cooling above 45 degrees and portion up; placed in |
| 2017-03-08 |
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 observed rice, coucos, chicken, big bag of rice, and sausage without a date on it. cdi items were allowed to be backdated. |
| 2017-03-08 |
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 several food employees not using the protective barrier to turn off faucet. observed food |
| 2017-03-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plates, bowls, tomato dicer, can opener deemed as clean with food debris on it. cdi items returned to warewashing. |
| 2017-03-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed jalapeno butter cold holding above 45 degrees on ice. cdi butter was placed in a deeper pan where the ice could come up around the entire pan to keep it cold. discussion with pi |
| 2017-03-08 |
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 squeeze bottles of oil and aqueous solutions not labeled. make sure to label all working containers of food/food ingredien |
| 2017-03-08 |
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 significant food debris, splatter, build-up thro |
| 2017-03-08 |
45 |
4-501.11 maintain equipment in good repair. observed shelves in reach in units rusting in kitchen and at bar. make sure to keep in good repair. |
| 2017-03-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food build-up and debris throughout facilities in reach in units, flip top units, gaskets, cooler doors, handles and shelving. make sure to increase |
| 2017-03-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed missing lid for cardboard. make sure to replace.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary t |
| 2017-03-08 |
38 |
| 2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several food employees wearing bracelets and watches. make sure the only jewelry wore is a plain wedding band to facilitate hand w |
| 2016-11-30 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dust buildup on vents and the ceiling throughout |
| 2016-11-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on walk in shelving. clean often enough to prevent buildup. -.5- |
| 2016-11-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged and discolored cutting boards throughout the facility. either resurface or replace these. -1-4-205.10 food equipment, certificat |
| 2016-11-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth on the water dispenser in the drink station. keep in sanitizer between uses. -0- |
| 2016-11-30 |
14 |
4-602.11 (e)(4) clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup around the ice chutes in both ice machines. clean these often enough to prevent buildup. -1.5- |
| 2016-11-30 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed handsinks in the employee restroom and in the bar at 74-85f. cdi - pic flushed hot water until above 100f. -1- |
| 2016-07-21 |
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 goat cheese, garlic dressing, anchovies, brie, crab dip, and pico that was not dated from when it was prepared. cdi items dated. |
| 2016-07-21 |
20 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed butter, sour cream, and shredded cheese sitting above chill line in prep top overnight above 45f. cdi items discarded. repeat. improvement from previous inspection kept at hal |
| 2016-07-21 |
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 alfalfa bean sprouts with bare hands. cdi sprouts discarded. |
| 2016-07-21 |
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 little ice in container to cool pasta., cdi more ice added and stirred in |
| 2016-04-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed eployee rinsing utensils in handsink. cdi |
| 2016-04-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed vents in walk in, hot holding units, chip unit, and racks in walk in soiled with debris. repeat. |
| 2016-04-14 |
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 containers of bulk ingredients in dry storage without labels. |
| 2016-04-14 |
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 andouille sausage, craw fish, pulled pork, anchovies, and feta cheese not dated. cdi items date |
| 2016-04-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed shredded cheese, mozzerella, green beans, butter, and shredded chicken in an ice bath and eggs and roasted corn in prep top above 45f. cdi items placed in freezer for cooling a |
| 2016-04-14 |
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 grilled jalepenos sitting on the counter cooling from the morning at 76f. cdi did not reach 70f within 2 hours item discard |
| 2016-04-14 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. thermometers shall be cleaned before and after use. observed employees use thermometers to check food without sanitizing. cdi thermometer cleaned. |
| 2016-04-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observed raw chicken stored above raw beef. cdi items relocated.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed seard ahi tuna stored above rte food and raw beef |
| 2016-04-14 |
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 hamburger buns with bare hands. cdi gloves donned. repeat. |
| 2016-04-14 |
6 |
2-301.15 only wash hands in handwashing sink.-pf. observed employee wash hands in prep sink that was next to handwashing sink. cdi hands washed in handwashing sink. |
| 2016-02-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw shucked oysters and raw chicken over rte foods in reach in units. cdi items relocated and oyesters discarded. |
| 2016-02-17 |
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 one batch of oysters in house with no tags associated. cdi |
| 2016-02-17 |
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 large containers of gumbo at 63f and jambalaya at 57f from the night before. cdi items discarded. |
| 2016-02-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed opened water bottle, cell phone, and speakers on prep surfaces in kitchen. |
| 2016-02-17 |
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 using bare hands to contact foods. cdi items discarded. |
| 2016-02-17 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p. observed jambalaya at 50f, au jus at 130f, and grits at 49-106fafter reheating. cdi items placed back on stove to finish reheating. check food beofe placing |
| 2016-02-17 |
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 cabbage mix, feta cheese, goat cheese, andouille sausage, ham chub, chx sausage, country ham, sliced turkey, roasted onions, grill |
| 2016-02-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed tomatoes, shredded cheese, and cabbage mix that was in an ice bath above 45f. cdi items placed in freezer for a quick chill. repeat. facility shall keep foods below the chill l |
| 2016-02-17 |
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 garlic puree held at room |
| 2016-02-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed facility with cold smoke salmon that is not asterisked on brunch menu. verification required. facility w |
| 2016-02-17 |
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 jambalaya and gumbo in large plastic containers. cdi ite |
| 2016-02-17 |
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 walk in, hot holding units, and vents in walk in and bathroom in need of cleaning. |
| 2015-11-20 |
54 |
6-303.11 ligh intensity shall be at least 50 foot candles at 30 inches above the floor . observed lighting at front prep area at 4 foot candles measured with light meter . cdi flourescent strip turned on and light was greater than 50 foot candles., -0 |
| 2015-11-20 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets on prep units split and in need of replacement. -0 points- |
| 2015-11-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed seared ahi tuna on both lunch and dinner menus and steaks and salmon on dinner menu missing asterisk rem |
| 2015-11-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed roast beef , cheese , chorizo greater than 45 degrees roast beef and cheese discarded chorizo taken to recool see temperature chart. cdi |
| 2015-08-10 |
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 on shelv es in walk in cooler and on the sides of some equipment. |
| 2015-08-10 |
35 |
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 some spice and oil containers not labled vast improvement has been made. |
| 2015-08-10 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed one pan of quinoa held for 8 days cdi discarded. one pan of pasta observed unlabled cdi pic labled. |
| 2015-07-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p iceberg lettuce observed at 50 degrees in salad prep unit cdi pic discarded. shrimp observed in prep unit at 53 degrees cdi discarded. crab salad observed at 49 degrees , chicken at 50 |
| 2015-07-30 |
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 four large lexans of vegetable stock at 50 degrees from yesterday. cooling window missed cdi pic discarded. |
| 2015-07-30 |
4 |
.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed cup of coffee stored on prep table top. cdi pic discarded. -0 points- |
| 2015-07-30 |
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 working containers of spices and oils not labled. |
| 2015-07-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous flies in kitchen prep area. |
| 2015-07-30 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed quinoa at 45 degrees greater than 4 days old jalapeno base containing garlic and oil dated fo |
| 2015-07-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-07-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board in salad prep area needs to be resurfaced or replaced. |
| 2015-07-30 |
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 of food debris under slicer and around and under equipment. -0 points- |
| 2015-07-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed numerous wet wiping cloths on prep surfaces. -0 points- |
| 2015-04-09 |
21 |
general comment3-501.18 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 one container of grilled onions dated 3-4; date may have been inverted and acctua |
| 2015-04-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dried food debris on wire shelf in low prep cooler and on exterrior surfaces along cook line. clean. |
| 2015-04-09 |
45 |
general comment4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-502.11(a) maintain utensils in good repair. observed one small cutting board with deep dark scoring and one ice scoop with cracks and |
| 2015-04-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. multiple quart sized plastic containers stacked together while still wet. cdi - seperated to allow air drying. |
| 2015-04-09 |
35 |
general comment3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. one spray bottle of cooking oil at cook line with no label. cdi - labeled during the inspection. |
| 2015-04-09 |
34 |
general comment4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf digital thin probe thermometer would not power on. cdi - pic puchased new battery next door and replaced. |
| 2015-04-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed baked chicken and portioned fettuccine noodles stacked above the top of the pan and holding above 45f in one flip top. cdi - product discarded. |
| 2015-04-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf back of deli slicer blade soiled with dried food debris and not yet used today. cdi - slicer broken down and cleaned during the inspeciton. |
| 2015-04-09 |
12 |
general comment3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf facility did not have guarantee letter from salmon provider when asked. cdi - pic contacted three fish and was em |
| 2014-12-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf dark build up in chute of ice machine and on one soda gun nozzle. cdi - both cleaned during ther inspection. repeat violation. |
| 2014-12-11 |
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 4-301.11 provide equipment in number and capacity so that cooling, heating, and ho |
| 2014-12-11 |
13 |
general comment3-302.11(a) separate the different types of raw animal foods. -p raw chicken stored above raw ground beef in cold drawers at grill station. cdi - cold drawers rearranged with chicken on the bottom. |
| 2014-12-11 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor build up on walk in cooler sheves. clean. |
| 2014-12-11 |
33 |
3-501.13 use approved thawing methods. calimari steaks thawing in prep sink but not under running water. cdi - cold cater turned on to flow over frozen product. |
| 2014-09-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf dark build up on interior of ice machine and one of the soda gun nozzles at the bar. cdi - all were cleaned during the inspection. |
| 2014-09-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p roast chicken in flip top prep unit and boiled eggs, cream dressings, and cut tomatoes above 45f.cdi- items were moved to walk in freezer for rapid cool down. discussed with pic about no |
| 2014-09-08 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. ice paddles stored in direct contact with shelf in walk in freezer. cdi - staff washed, rinsed, sanitized paddles and wrapped in |
| 2014-09-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth stored on top of prep cooler. |
| 2014-03-31 |
31 |
use proper cooling methods. (3-501.15) observed two soups/sauces cooling ice bath; ice was mostly melted and not fully around product. both products had not been stirred as middle of products well over 100f and edges were around 60f. one soup reheated to |
| 2014-03-31 |
20 |
store tcs food cold at 45f or below. (3-501.16) observed all items in salad prep unit above 45f. pic stated that cooler was at correct temperature 3 hours prior. cdi-all items taken to walk in cooler and unit turned down. vralso observed roasted garlic he |
| 2014-03-31 |
8 |
hand sinks shall be equipped with hand drying provision. (6-301.12) no hand towels at back sink upon arrival. cdi-towels restocked. |
| 2013-08-14 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. .observed crab cakes made with raw eggs being served less than 145f cook temp with no consumer ad |
| 2013-08-14 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed chicken 102f, baked potatoes 122f in hot holding, cdi by discarding. |
| 2013-08-14 |
14 |
ensure all food contact surfaces remain clean to sight and touch, observed some food debris on slicer and utensil, cdi by rewashing. |
| 2013-03-19 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees changing gloves without washing hands; putting on gloves without washing hands; employee handling dirty then |
| 2013-03-19 |
42 |
ensure utensils are properly air dryed before storing. observed plastic containers and salad bowls wet nested. |
| 2013-03-19 |
34 |
provide properly sized thin probe thermometer for checking food temperatures. observed only dial; thick probed thermometer available; cdi by instruction. |
| 2013-03-19 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed no disclosure for steaks; must provide documentation that steak/beef is whole muscle intac |
| 2013-03-19 |
22 |
3-501.19 when time as a public health control is being used; ensure proper procedures are followed. foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control; after which time they must be discarded. obse |
| 2013-03-19 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed open lettuce; some pasta and other food items not date marked; cdi by instruction. |
| 2013-03-19 |
17 |
3-403.11 ensure that all time/temperature control for safety(tcs) foods are properly reheated. previously cooked and cooled foods must be reheated to 165f within 2 hours. observed roast beef reheated to 80f before being placed in hot holding; cdi by pla |
| 2012-12-21 |
12 |
3-402.12 ensure that any fish that is to be sold partially cooked has been properly parasite destroyed; and written documentation of parasite destruction is available on site. observed salmon that will be served undercooked on menu; no parasite destructi |
| 2012-12-21 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employees changing tasks; wiping gloves on apron/rags; touching face with gloves on and no |
| 2012-12-21 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed chicken 48f overstacked in prep cooler; cdi by cooling. observed pasta 61f; onions 53f; tomatoes 55f in ice bath on prep cooler; cdi by coo |
| 2012-12-21 |
7 |
3-301.11 food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. observed employee handling arugala with bare hands; |
| 2012-12-21 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed incomplete disclosure on menu; items had * with no disclosure of items served cooked to |
| 2012-12-21 |
31 |
ensure proper methods are used for cooling potentially hazardous foods. observed chicken; noodles cooling at room temperature; cdi by placing in cooler. observed onions cooling tightly covered in deep container in prep cooler; cdi by uncovering/moving. |
| 2012-12-21 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed slaw; open milk/cream with no date marking; cdi by instruction. |
| 2012-12-21 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees changing gloves without washing hands; employee handling dirty then clean dishes without washing hands; cdi |