| Violation Date |
Code |
Description |
| 2018-12-31 |
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. repeat observed wall by mop sink with raw wood exposed and hole in wall. 6-501.12 floor |
| 2018-12-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p repeat observed containers of raw shell eggs sitting on top of blueberries in walk-in cooler. cdi (corrected during inspection): pic (person in charge) relocated raw shell eggs. |
| 2018-12-31 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at three compartment sink dispensing at 0ppm quat. cdi: pic replaced sanitizer container and quat was dispensing at proper concentration. observed di |
| 2018-12-31 |
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 container of chicken gravy cooling on counter with ice wand in it. chicken gravy was above 70f at 12:49pm and had been |
| 2018-12-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several items holding below 135f including burgers on stove, and chili and chicken soup in steam well. cdi: all items reheated to 165f. ensure items are properly cooked and reh |
| 2018-12-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed squeeze bottle of roasted tomato and mayo sauce sitting out on counter above 45f. ensure this item is maintained at 41f or below or kept on tphc. cdi: sauce placed in pre |
| 2018-12-31 |
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 heavy cream in walk-in cooler without date labeling. cdi: pic voluntarily discarded cream.3-501.18 discard the food requiring date |
| 2018-12-31 |
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 repeat observed items on tphc withou |
| 2018-12-31 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed employee reheating turkey burgers to 165f after being held below 135f on stove top. employee told ehs (environmental health specialist) that burgers |
| 2018-12-31 |
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 repeat observed chicken gravy cooling on counter with melted ice wand inside. chick |
| 2018-12-31 |
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 bottle of water without labeling in kitchen. |
| 2018-12-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket with quat below 50 ppm by make line. |
| 2018-12-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes being stacked while wet throughout drying areas. |
| 2018-12-31 |
45 |
4-501.11 maintain equipment in good repair. observed bottom shield missing from reach-in freezer. |
| 2018-12-31 |
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 on non-food contact portion of slicer and mixer at milkshake station. |
| 2018-12-31 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asterisks on menus next to salmon items. pic stated that salmon is never served undercooked. verification |
| 2018-08-06 |
4 |
observed an employee drink stored on the prep sink where raw burgers were stored. cdi- drink moved to a designated area.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2018-08-06 |
13 |
observed a bin of tomatoes being washed in the prep sink where beef blood was still present from prepping burgers before. corrected during inspection (cdi) removed bin of tomatoes and cleaned the sink properly.3-302.11(a) separate raw animal foods from re |
| 2018-08-06 |
16 |
no points deducted: observed a chicken breast removed from the fryer at 148f. cdi- returned to the fryer for 5 more minutes and informed the cook to use a thermometer when food is finished cooking. (the other chicken breast in the same fry basket was abov |
| 2018-08-06 |
20 |
-observed a bin of noodles in the walkin cooler at 48-49f. cdi- discarded.-observed a container of eggs in the walkin cooler at 50f. cdi- discarded.-observed horseradish sauce at 47f dated 7/31. cdi- discarded.3-501.16(a)(2) maintain tcs foods in cold hol |
| 2018-08-06 |
22 |
no points deducted:observed no time stamp on the food items that are being held as tphc. cdi- labeled. follow the rule below.3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods wit |
| 2018-08-06 |
38 |
no points deducted:observed bar employee with nail polish scooping ice into cups (without any gloves). cdi- informed the pic and gloves provided. follow the rule below.2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear |
| 2018-08-06 |
47 |
no points deducted:observed the bins containing clean dishes collecting buildup and debris inside and out. clean.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2018-08-06 |
53 |
-repeat: observed walls and ceiling around water heater, mop sink, and walk in area are under construction. facility is redoing mop sink area.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily c |
| 2018-08-06 |
31 |
-observed a pan of cooked onions cooling on the counter at room temp. per travis, they were cooked about 20 minutes ago. onions were at 86f. cdi- placed in the walkin cooler on a shallow pan. -observed bacon and onion marmalade cooling in a thick pile in |
| 2018-05-02 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2018-05-02 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored over ready to eat items and washed produce. verification required |
| 2018-05-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored in soapy water at cook line. cdi: wet cloths moved to sanitizer. |
| 2018-05-02 |
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 cheese sauce cooling in walk in in deep metal pan. cdi: pic moved cheese s |
| 2018-05-02 |
45 |
4-501.11 maintain equipment in good repair. observed cracked container with corn in it in reach in. observed damaged gasket on reach in coolers. observed reach in coolers with no handles. |
| 2018-05-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed walls and ceiling around water heater, mop sink, and walk in area are under construction. facility is redoing mop sink area |
| 2018-05-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans and containers throughout facility. cdi: items separated for air drying. |
| 2018-02-27 |
53 |
no points deducted: -observed buildup and residue on the walls.-observed the walls around the mopsink area down and about to be rebuilt this weekend.-observed the cove bases separating from the wall by the handsink.6-501.12 floors, walls, ceilings includi |
| 2018-02-27 |
49 |
no points deducted: observed the mopsink not in operation. turned off due to facility replacing water heater. per pic, they use the mop sink downstairs and the work will be completed in the facility by monday.5-205.15 maintain a plumbing system in good re |
| 2018-02-27 |
47 |
-observed buildup on the shelves containing clean utensils/equipment.-observed heavy buildup inside of the bins containing clean equipment.-observed multiple pans (stored as clean) with residue and debris inside.-observed buildup inside of the microwave, |
| 2018-02-27 |
43 |
no points deducted: observed no lid/covering on the single service cup holder on the wall. provide.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2018-02-27 |
42 |
no points deducted: observed pans stacked wet. cdi- rearranged.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2018-02-27 |
39 |
repeat: observed a wet towel sitting on the counter top. cdi- placed in the dirty bin.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2018-02-27 |
35 |
observed unlabeled containers of items that are not easily identifiable. per the pic, they were pretzel salts, honey, and hoisin sauce.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pas |
| 2018-02-27 |
18 |
observed a large bin of red sauce sitting with a thawed ice wand in it at 97f. per the cook, it had been there since 9am. cdi- item reheated to 195f on the stove top and placed in an ice bath with another ice wand inside of it.3-501.14(a) quickly cool coo |
| 2017-08-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth on metal table. |
| 2017-08-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pastrami and pulled pork in cooler drawer above 45f. cdi: items voluntarily discarded. cooler drawer damaged and new door was ordered this morning. |
| 2017-08-09 |
45 |
4-501.11 maintain equipment in good repair. observed cooler drawer door damaged, leaving an air gap and preventing food from maintaining proper temperature. verification required |
| 2017-08-09 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed coving in wall was damaged near handsink.6-501.12 floors, walls, ceilings including |
| 2017-08-09 |
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 heavy dust accumulation around vents and on ceiling tiles. • |
| 2017-04-13 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed floor to be damaged in several places. pic stated that the start date for the floor |
| 2017-04-13 |
45 |
4-502.11(a) maintain utensils in good repair. observed one set of tongs with coating peeling off. cdi: tongs voluntarily discarded. |
| 2017-04-13 |
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 pimento cheese in walk in date marked for 4/3. cdi: item discarded. |
| 2017-01-20 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed loose wall floor to wall juncture. pic stated that facility is going to be getting floor and grease trap redone in the next |
| 2017-01-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee at fry station with no hair restraint. |
| 2017-01-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed that raw egg is offered as an option in a whisky sour. no asterisk or consumer advisory present on bar m |
| 2017-01-20 |
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 that facility keeps some it |
| 2017-01-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed one soda nozzle at the bar with black build up. cdi: nozzle cleaned during inspection. |
| 2016-10-26 |
53 |
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 dusty build up on exhaust and fan grates thro |
| 2016-10-26 |
35 |
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 of oils, water and sauces not labeled as required. |
| 2016-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce filled above fill line at 58f in flip top cooler and coleslaw 63f on ice. cdi-lettuce and coleslaw placed in walk-in cooler to rapidly cool. |
| 2016-06-21 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed partially cooked hamburgers holding off to the side on the grill at 98f. per pic burgers are parcooked during peak ope |
| 2016-06-21 |
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 quinoa dated 6/1/2016 in the walk-in cooler. cdi-product discarded. |
| 2016-06-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine with 0ppm. a repair technician is being called. verification required. cdi- dishes will be washed in dish machine and sanitized in 3 comp sink until repairs are made. |
| 2016-06-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed burgers on menu cooked to order without consumer advisory. cdi-per pic menu's are being reprinted tomorr |
| 2016-06-21 |
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 dusty build up on exhaust and fan grates through |
| 2016-06-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several bulk containers of dry spices not labeled as required. |
| 2016-06-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wiping cloths lying around on prep surfaces throughout the facility. |
| 2016-06-21 |
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 large container of chili cooling tightly covered in the walk-in cooler at |
| 2016-02-11 |
49 |
5-205.15 maintain a plumbing system in good repair. observed draining pipe at 3- compartment sink broken at joint which directed water to drain. water was being collected in container and on floor and mopped into drain. repair professional was currently o |
| 2016-02-11 |
45 |
4-501.11 maintain equipment in good repair. observed floor of walk-in cooler damaged and in need of replacing. observed split gasket of prep cooler. observed duct tape being used to hold front plate of ice machine onto machine. |
| 2016-02-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on handle of cart and prep surface by grill. |
| 2016-02-11 |
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 a few clear squirt bottles not labeled to indicate contents. improvement made since last inspection. |
| 2016-02-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cheese sauce in steam unit at 99f. cdi-cheese sauce reheated and more water added to unit to hold sauce at proper temperature. |
| 2015-09-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf obser ved food contact surface of blade on can opener accumulating debris. cdi- can opener was removed to be re-washed. 4-601.11(e)(4)- non-tcs food contact su |
| 2015-09-24 |
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 tomato sauce made morning of inspection setting out on prep table in deep |
| 2015-09-24 |
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 squirt bottles of various contents not labeled to indicate contents. label bottles. |
| 2015-09-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes on drying rack wet stacked. cdi-dishes were stacked in pyramid to air dry. |
| 2015-09-24 |
45 |
4-501.11 maintain equipment in good repair. observed duct tape holding front plate of ice machine onto machine. upon arrival, repair professionals were presently working on hood system. hood system was operating correctly, however was encapable of turning |
| 2015-09-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth on prep surface by salad prep area and dish machine. |
| 2015-04-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed cut lettuce overstacked, cut tomatoe overstacked in ice |
| 2015-04-27 |
4 |
2-401.11 eating, drinking, or using tobacco - c - employees may drink from a closed beverage container if handled to prevent contamination of equipment. observed coffe cup sitting on prep sink upon arrival. cdi by instruction. |
| 2015-04-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw turkey stored over boiled eggs in walk-in cooler. cdi, operator relocated foods for proper storage |
| 2015-04-27 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pmaintain hot water above 110 degrees f when washing dishes. observed hot water at 97 degrees f in wash vat of 3 compartment sink wh |
| 2015-04-27 |
16 |
3-401.11 raw animal foods-cooking - p,pfraw chicken shall be cooked to at least 165 degrees f. observed final cook temperature of chicken at 157 degrees f. cdi, operator voluntarily discarded chicken breast. |
| 2015-04-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf date mark potentially hazardous food that is ready to eat and held over 24 hours. observed pulled pork without a date of preparation in low reac |
| 2015-04-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed 1 fryer basket, a wire strainer and plastic container no longer in good repair. cdi, operator removed items from use. observed split gasket on standing reac |
| 2015-04-27 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool foods. observed large container of pasta cooling in walk in cooler. cdi, operator separated pasta to several shallow containers to rapidly cool. |
| 2015-04-27 |
34 |
4-302.12 food temperature measuring devices - pfprovide small diamter probe thermometer to measure temperature of thin substances like burger patties or filets. observed no small diamter probe thermometer avaialable on site. verification required by 5/7. |
| 2015-04-27 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean equipment and single-service articles in a clean, dry ara. observed plastic spatulas stored in soiled area and in contact with of fauce |
| 2015-04-27 |
26 |
7-201.11 separation-storage - pstore toxic substances so that contamination of equipment is prevented. observed a spray bottle of glass cleaner stored next to in-use ice scoop at bar. cdi, operator relocated spray bottle. |
| 2014-11-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed 2 containers of veggie burgers, 1 container of raw chic |
| 2014-11-10 |
8 |
6-301.12 hand drying provision - pfdisposable towels or another means to dry hands shall be available at each handwashing sink used by food employees. observed no disposable towels left at handwashing sink behind front door to kitchen upon arrival. cdi, o |
| 2014-11-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - praw animal food shall be stored so that cross contamination is prevented. observed sausage that operator stated was raw wrapped in bacon and stored over onions and other ready |
| 2014-11-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pfood contact surfaces shall be clean to site and touch. observed 2 knives in holster and 3 glasses behind bar stored as clean but soiled. cdi, equipment relocated for |
| 2014-11-10 |
39 |
3-304.14 wiping cloths, use limitation - cstore wet wiping cloths in sanitizer in between uses. observed 1 wet wiping cloth stored on prep table in kitchen. |
| 2014-11-10 |
49 |
5-205.15 system maintained in good repair - pplumbing system shall be maintained in good repair. observed leak at 3 compartment sink faucet. verification required by 11/20/14. |
| 2014-11-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: observed a split gasket on door of beverage cooler. observed condensation leak inside the reach-in flip top refrigerator near grill. |
| 2014-11-10 |
46 |
4-302.14 sanitizing solutions, testing devices - pfprovide quat test strips for sanitizer. facility did not have quat test strips for quat sanitizer. verification required by 11/20/14 |
| 2014-11-10 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from accumulation of soil. observed water accumulating below flip top prep cooler and keg cooler behind bar. observed soil debris accumulating on shelving that was storing glasswh |
| 2014-11-10 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean linens and equipment in a clean, dry area. observed clean aprons stored on shelf below prep table that were collecting debris. observed |
| 2014-05-08 |
4 |
2-401.11 eating, drinking, or using tobacco - c general comment: employees shall drink from a closed beverage container if handled to prevent contamination of equipment and hands. observed 1 employee beverage on prep area near glassware at bar. cdi, opera |
| 2014-05-08 |
6 |
2-301.14 when to wash - pgeneral comment: employees shall wash hands before doning gloves. observed 1 employee switch gloves without washing their hands. cdi by instruction. |
| 2014-05-08 |
7 |
3-301.11 preventing contamination from hands - p,pfgeneral comment: no bare hand contact with ready-to-eat food. observed employee touch pulled pork that has been cooked with their bare hands. cdi, employee voluntarily discarded pork that they touched. |
| 2014-05-08 |
8 |
6-301.14 handwashing signage - cgeneral comment: a handwash sign shall be located at each handwash sink used by food employees. observed no handwash sign at handwash sinks. cdi, operator provided with signs. |
| 2014-05-08 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - psanitizer shall be provided at proper concentration. observed chemical dish machine providing less than 50ppm chlorine in kitchen. |
| 2014-05-08 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed 3 large containers of hamburger beef at 48 degrees that |
| 2014-05-08 |
31 |
3-501.15 cooling methods - pfuse proper procedures to cool food. observed pulled pork cooling on rack at room temperature and at 74 degrees f. cdi, operator relocated pulled pork to walk-in cooler to rapidly cool. |
| 2014-05-08 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - clean equipment and single-service items shall be stored at least 6 inches from the ground and in a clean, dry area. observed clean glassware and so |
| 2014-05-08 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed condensation leak in walk-in refrigerator. observed flip top prep cooler in kitchen not holding proper temperature. observed 1 split gasket on low reach-in ref |
| 2014-05-08 |
47 |
4-602.13 nonfood contact surfaces - cgeneral comment: nonfood contact surfaces shall be free from accumulation of soil. observed some debris accumulating between frying equipment and on some shelves in kitchen. |
| 2014-05-08 |
54 |
6-202.11 light bulbs, protective shielding - cgeneral comment: light bulbs shall be shielded, shatterproof or shatter-resistant. observed non shielded or shatterproof / shatter-resistant light bulbs over clean glassware and singel-service items in upstair |
| 2014-05-08 |
37 |
3-305.11 food storage-preventing contamination from the premises - cfood shall be stored 6 inches from the ground. observed soda drink syrup and dry foods stored less than 6 inches from the ground in upstairs storage area. |
| 2013-08-21 |
14 |
maintain all food contact surfaces properly washed, rinsed, and sanitized. observed mold build up in ice machine and sticker residue remaining on plastic food bins that are stacked together at dish area. pic instructed to clean ice machine and re-wash dis |
| 2013-08-21 |
45 |
general comment- back prep sink has been being used as spray off for under counter dish machine. 12in high divider needed between drainboard of 3-compartment sink and drainboard of prep turned dish wash sink due to durty dishes backing up to clean dishes. |
| 2013-08-21 |
20 |
observed butter sitting at room temperature to soften before mixing in with other ingredients. butter must be held below 45f degrees at all times unless time as a public health control paperwork is available on-site. instructed pic of time as a publich he |
| 2013-08-21 |
6 |
general comment- maintain proper hand washing. observed employee washing dishes and handling dirty dishes then clean dishes without washing hands in between. pic instructed employee on proper hand washing. did not observed any other hand washing violation |