| Violation Date |
Code |
Description |
| 2019-01-18 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed corner flip top prep unit not working upon arrival but refrigeration company was on-site working upon arrival to repair unit. ambient air temperature measuring 38 degrees f as measured by |
| 2019-01-18 |
6 |
2-301.14 when to wash - p - observed food employee touch soiled cloth then clean equipment but not wash hands. observed dishwasher touch soiled spray arm then handle clean plates at clean rack near dish machine. cdi b instruction. |
| 2019-01-18 |
8 |
6-301.14 handwashing signage - c - observed no handwashing sign posted at handwashing sink behind bar. cdi, handwashing sign provided.6-301.12 hand drying provision - pf - observed disposable towels placed in cabinet adjacent to handwashing sink and not a |
| 2019-01-18 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw capriccio removed from commercial packaging and stored over gelato. observed raw carpaccio and scallop stored over ready to eat food along prep line in flip top prep unit. obs |
| 2019-01-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed lasagna stored in prep unit at 53 degrees f that was in unit from night before. per guidance received by state points not to |
| 2019-01-18 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed windex bottles stored with alcohol drink at bar. cdi, windex bottles relocated for proper storage. |
| 2019-01-18 |
12 |
3-203.12 shellstock, maintaining identification - pf - observed shellstock brought to line for service but tag information at line was not with shellstock for service. operator stated that they brought shellstock from bulk bag supply in walk in cooler. cd |
| 2019-01-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food in pans stored on ground in walk in cooler while prep unit was being prepared. cdi, foods removed from floor. |
| 2019-01-18 |
39 |
3-304.14 wiping cloths, use limitation - c - observed several soiled towels at prep table along prep line and held around employee waist. repeat. |
| 2019-01-18 |
41 |
3-304.12 in-use utensils, between-use storage - c - observed in-use utensil stored as clean on holster but soiled and utensil wedged between prep units at front prep line. |
| 2019-01-18 |
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 recently prepared mozzarella cheese cooling in flip top prep unit at 45 |
| 2018-08-27 |
17 |
3-403.11 reheating for hot holding - p- observed marinara sauce at 133 degrees f. cdi by instruction to reheat to required temperature . observed raw chicken recently prepared and cooling in covered containers in walk in coolers. cdi, covers partially rem |
| 2018-08-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee beverage stored with equipment on shelf in storage cabinet. |
| 2018-08-27 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed heavily dented can of kidney beans stored with dry storage. cdi, can pulled from use by pic. |
| 2018-08-27 |
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 - labels shall remain attached to the container which the shellstock |
| 2018-08-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p- observed raw carpaccio stored over rte food in prep refrigerator. cdi, pic relocated for proper storage. improvement made since previous inspection. |
| 2018-08-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed calamari overstacked at 48 degrees f in flip top prep unit. cdi, overstacked calamari relocated to rapidly cool. |
| 2018-08-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed reminder statement but no disclosure statement on menu consumer advisories. vr by 9/6/18 |
| 2018-08-27 |
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 |
| 2018-08-27 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee preparing pasta but wearing a watch. |
| 2018-08-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths around waist of food employees and used to stabilize cutting boards. |
| 2018-08-27 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed soiled cloth stored over clean equipment on rack. observed soiled equipment stored on top of clean equipment in front of line on storag |
| 2018-08-27 |
45 |
4-501.12 cutting surfaces - c - observed damaged absorbant wooden cutting board behind bar.4-205.10 food equipment, certification and classification - c - observed food processor that was for household use stored in facility. use proper equipment and use |
| 2018-08-27 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf - observed chlorine and quat tests strips on site expired. vr to ensure that accurate test kit provided that has not expired. |
| 2018-03-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed an employee rinsing a knife off in the front hand washing sink. also observed the front hand washing sink blocked with a push cart. cdi-stopped the employee |
| 2018-03-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw tuna and calamari being stored above clean bowls in the salad reach in cooler. cdi-the bowls were removed. |
| 2018-03-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a chopper and a drop pan with food debris buildup, and several pans with burned on plastic wrap. cdi-all items were brought back to the dish machine |
| 2018-03-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lasagna (55f), pasta (48f) and chicken (48f) cold holding above 45f in the drawers below the grill. cdi-the lasagna was discarded and the chicken and pasta were moved to the w |
| 2018-03-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two boxes of bread being stored on a sheet pan in the walk in cooler. food product must be kept at least 6 inches above the flo |
| 2017-11-02 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed equipment (cheese grater) in contact with the trash can. the cheese grater was stored on the clean equipment rack. cd |
| 2017-11-02 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed scoop handle stored in the dry storage product. cdi-the scoop was re |
| 2017-11-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw calamari stored above ready to eat product in the salad reach in cooler. cdi-the containers were rearranged. |
| 2017-11-02 |
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 bare handing lettuce upon entrance to the facility. cdi-the product was discarded and the employ |
| 2017-11-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on the prep counters. cdi-the drinks were removed. ensure drinks are kept away from facility product and equipment. repeat. |
| 2017-09-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink (coffee mug) on the counter with facility product. cdi-the drink was moved to another location. |
| 2017-09-25 |
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 bare handing ready to eat product in the back. cdi-the product was discarded, the employee washe |
| 2017-09-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a baking pan stored in the back room hand washing sink. cdi-the pan was removed and placed into the 3-compartment sink for washing, rinsing and sanitizing. |
| 2017-09-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the slicer. the slicer had not been used today. cdi-the slicer was properly cleaned and sanitized. |
| 2017-09-25 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed the scoop handles stored in the dry storage product. cdi-the scoops |
| 2017-06-21 |
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 the racks in the saute reach in cooler. cdi-the racks were cleaned. |
| 2017-06-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two flies in the kitchen. increase pest control management. |
| 2017-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lasagna, and pasta cold holding above 45f. cdi-the product was discarded. |
| 2017-06-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish and raw beef stored ontop of containers of cooked meat balls and french fries in the walk in cooler. cdi-the containers were moved to another shelf. |
| 2017-06-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the hand washing sink at the bar. cdi-paper towels were brought out. |
| 2017-03-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink sitting on prep counter with facility food and drink. cdi-the employee drink was moved to the bottom shelf. |
| 2017-03-10 |
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 bare handing bread and another employee bare handing cheese for a topping. cdi-the bread was dis |
| 2017-03-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above cooked soup and cooked chicken on the speed rack in the walk in cooler. cdi-the chicken was moved to the bottom rack. |
| 2017-03-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the slicer and the chopper with food residue buildup. cdi-both units were cleaned and sanitized. |
| 2017-03-10 |
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 chopped salad above 55f in the flip top salad unit. the salad had just |
| 2017-03-10 |
33 |
3-501.13 use approved thawing methods. observed frozen salmon sitting on top of a container of sugar thawing. cdi-the salmon was placed into the walk in cooler. repeat. used either cold running water (at least 70f or below), immediately cook, or plac |
| 2017-03-10 |
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 the fan cover in the walk in cooler. have cleaned. repeat. |
| 2017-03-10 |
19 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the marinara sauce, the alfredo sauce, and the meatballs hot holding below 135f. it was found that the unit was accidentally unplugged. cdi-all con |
| 2016-12-21 |
33 |
3-501.13 use approved thawing methods. observed veal sitting in a prep sink thawing. cdi-cold, running water was turned on and placed over the container to allow for proper thawing methods. |
| 2016-12-21 |
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 carrot soup, lasagna, and grilled tomatoes with missing date labels. cdi-all of the products were properly dated. much improveme |
| 2016-12-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of bleach labeled as degreaser. cdi-the bottle was discarded. ensure that chemical bottles are properly labeled with the correct chemical. |
| 2016-12-21 |
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 chicken, grilled onions, and lettuce cold holding in the flip top units |
| 2016-12-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a couple wet wiping cloths sitting on the counter not being used. cdi-the cloths were placed into a sanitizer bucket. |
| 2016-12-21 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards no longer easily cleanable. have resurfaced or replaced. |
| 2016-12-21 |
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 the fan cover in the walk in cooler and on the hand wash sink. have cleaned. |
| 2016-12-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed plumbing underneath the dump sink at the bar area leaking. manager is already having a plumber come out to fix the issue. have repaired. |
| 2016-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee drying pans with a cloth prior to stacking. cdi-had employee allow pans to fully air dry prior to stacking. |
| 2016-08-08 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed bottles of sauces stored in food and uncovered food that had pans stacked inside container. |
| 2016-08-08 |
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 lasagne covered and stacked on top of each other. cdi items uncovered and |
| 2016-08-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed consumer advisory missing disclaimer. verification required. |
| 2016-08-08 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p. observed mozzerella, half and half, spinach, and spring mix not dated. observed lasagna, eggplant sauce, |
| 2016-08-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed food overstacked in prep tops and prep tops and reach in drawers holding above 45f. see temp chart. cdi items discarded or placed in walk in for cooling. repeat. |
| 2016-08-08 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed salmon that was supposed to be well done cooked to 118f. cdi continue cooking to 153f. |
| 2016-08-08 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees going in and out of walk in with gloves and continue food prep. cdi hands washed. |
| 2016-08-08 |
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 tomatoes for salad station with bare hands. cdi tomatoes discarded. |
| 2016-08-08 |
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.-p. observed employee handle raw fish with gloves then change gloves and co |
| 2016-05-04 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. clean ice machine at a frequency to preclude accumulation. observed ice machine soiled with pink and black debris. repeat. |
| 2016-05-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed beef carpaccio above rte food. cdi item relocated. 3-302.11(a) separate the different types of raw animal foods. -p. observed raw sausage stored above raw calamari in walk in unit |
| 2016-05-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed risotto and butter that was overstacked in prep top above 45f. cdi top portion moved for cooling and discard. |
| 2016-05-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed cleaner and bleach that was not labeled in bottles. cdi bottles labeled. repeat. |
| 2016-05-04 |
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 facility with milk, goat cheese, mozzerella, and broccoli not dated and clam sauce held past 7 |
| 2016-02-11 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed split gaskets and plastic partition the was broken at dish machine. |
| 2016-02-11 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean scoops, tongs, and serving utensils stored on dirty side of the drain board where there were soiled dishes that we |
| 2016-02-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed bottles of windex that was not dated. cdi bottles dated. |
| 2016-02-11 |
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 valentine's day menu and placard that had filet mignon and no consumer advisory. verificat |
| 2016-02-11 |
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 milk, butter, roasted tomatoes, cooked onions, and roasted red peppers that were not dated. cdi items dated. |
| 2016-02-11 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machone that was soiled with black debris. cdi machine cleaned. |
| 2016-02-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks and purse stored on prep surface where cutting boards and other utensils were stored. |
| 2015-10-26 |
45 |
4-501.11 maintain equipment in good repair. observed two lower prep units with torn gaskets. |
| 2015-10-26 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed in use utensils for deserts being stored in room temperature water. |
| 2015-10-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pan of salmon at 50 degrees .cdi discarded product. |
| 2015-10-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handwash in front grill area being used to rinse utensils and fill pan to store them in . cdi corrected by instruction. |
| 2015-07-22 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed containers of lasgna stored uncovered in walk in cooler. cdi pic covered. |
| 2015-07-22 |
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 4 speed rack trays of pasta marked 07-14 and 2 trays of pasta marked 07-15 in walk in and on |
| 2015-07-22 |
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 in salad prep area and on front line. -0 points- |
| 2015-07-22 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in front line area need to be resurfaced or replaced. |
| 2015-07-22 |
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 debris in front cook line on counters of flip top units and doors and handles of units. |
| 2015-03-25 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed facility's only test strips to have gotten ruined with moisture. vr |
| 2015-03-25 |
45 |
4-502.11(a) maintain utensils in good repair. observed prep unit 3 ambient air temp at 53 f and all foods above 47 f. repair tech called |
| 2015-03-25 |
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 suasage, lasagna and other cooked tcs foods not date marked in prep units. cdi- date marked3-501.18 discard the food requiring date |
| 2015-03-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all foods in prep unit 3 to be at or above 47 f. ambient temp of unit was temped at 53 f in bottom. cdi- all tcs foods removed to walk in cooler facility must protect tcs foods |
| 2015-03-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed excessive black mold and pink slime inside ice machine. vr |
| 2015-03-25 |
13 |
e3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw salmon stored over ready to eat foods in stand up freezer. cdi- reorganized |
| 2015-03-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed rear kitchen hand sink to be full of cleaning solution spray bottles. cdi- removed |
| 2015-03-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored over raw fish and on a food prep table. cdi- removed; instruction provided |
| 2014-11-06 |
11 |
general comment3-202.15 food packaging has be in good condition, intact and protect the food inside. observed one can of artichokes with dent on hermetic seal. cdi - dented can seperated for return to vender. |
| 2014-11-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p diced tomatoes, broccoli, and cook pasta holding above 45f in flipt top cooler. cdi - items relocated to walk in cooler to rapidly cool. repeat violation. |
| 2014-11-06 |
21 |
general comment3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf sweet potato puree in walk in cooler with no date mark. cdi - correctly date marked during the inspection. |
| 2014-11-06 |
7 |
general comment3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf pic touched cooked chicken with back of bare hand to check tempertature. cdi by instruction. |
| 2014-11-06 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards on prep line have deep, dark scoring. 4-502.11(a) maintain utensils in good repair. food pan with cracks and chips stored as clean. cdi |
| 2014-11-06 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on prep counter. cdi - relocated to sanitizer. |
| 2014-08-12 |
6 |
2-301.15 only wash hands in handwashing sink.-pf food employee washed hands in 3 compartment sink. cdi - employee stopped and washed hands in handwashing sink. |
| 2014-08-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. two metal food pans wet stacked together. |
| 2014-08-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sliced tomatoes, lettuce, caesar dressing, and mozzarella cheese above 45 f in salad station, raw chicken and veal scallopini above 45f in cold drawer at cook line. cdi - items that were |
| 2014-08-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. microwave in prep area has accumulation of splash and drip. wipe clean. |
| 2014-03-12 |
47 |
4-602.13 maintain non food contact surfaces clean and sanitized. observed food debris on shelving at dish area. |
| 2014-03-12 |
46 |
4-302.14 provide testing solutions for checking sanitizer concentration. observed no test strips available for testing quat sanitizer out of dispenser. cdi, by providing. |
| 2014-03-12 |
41 |
3-304.12 use handled scoops for dry goods. observed metal bowls being used to scoop dry goods. |
| 2014-03-12 |
39 |
3-304.14 properly store wet wiping cloths in chemical sanitizer when not in use. observed several wet soiled cloths stored on counter. |
| 2014-03-12 |
31 |
3-501.15 use proper methods for rapid cooling of tcs foods. observed tall container with large portion of tomato sauce cooling in walk-in cooler tightly covered with plastic. cdi, by taking out of cooler to use ice wand & frequent stirring. discussed prop |
| 2014-03-12 |
26 |
7-201.11. properly store chemicals to prevent contamination of equipment, utensils, linens, food, and single service items. observed wd-40 stored on shelf next to vinegar and other food items. cdi by relocating chemical.7-102.11 ensure all working contain |
| 2014-03-12 |
19 |
3-501.16 (a)(1) maintain tcs foods for hot holding at 135f/above. observed cream sauce, chicken broth, and tomato sauce stored in steam well > 135f. it was determined that steam well was unplugged. cdi, all products discarded and made fresh |
| 2014-03-12 |
4 |
2-401.11 properly store employee drinks to prevent contamination. observed several drinks stored on prep surfaces uncovered and one bottled drink stored on prep surface. cdi drinks discarded. |
| 2013-09-10 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed front prep unit with cheese 53f, blue cheese 56f, observed back prep cooler with cheese 54f, blue cheese 5f, lettuce 56f, items were pulled |
| 2013-09-10 |
14 |
ensure all equipment food contact surfaces are clean to sight and touch, observed mold buildup in top of ice machine, cdi by cleaning. |
| 2013-09-10 |
36 |
eliminate presence of pests in kitchen, observed multiple flies. |
| 2013-09-10 |
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 milk with no date marking, cdi. |
| 2013-09-10 |
41 |
ensure in use utensils are properly stored to avoid contamination, observed utensils stored in standing water. |
| 2013-09-10 |
47 |
ensure all non food contact surfaces remain clean, observed heavy buildup in cooler bases. |
| 2013-06-07 |
23 |
3-603.11 consumer advisory shall be provided on menu for animal foods that are served raw or undercooked. dinner menu is missing * on menu items. return visit required. |
| 2013-06-07 |
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 bags of lettuce; cooked pasta; cheese; lasagna; dressing; cut tomatoes; etc with no date marking. return visit required. |
| 2013-06-07 |
20 |
3-501.16 cold held food shall be 45f or lower. observed front make unit holding cheese at 59f; tomatoes at 47f; pasta at 64f. these items were pulled and placed in walkin cooler to cool. observed pan of lasagna sittign out at 53f (had been pulled from wal |
| 2013-06-07 |
14 |
4-703.11 ensure dish machine is properly sanitizing utensils. observed dish machine rinse cycle drop below 180f and thermal label showed it was not sanitizing properly. dish machine tech was called immediately. advised to manually sanitize until repaired. |
| 2013-06-07 |
13 |
3-302.11 ensure foods are properly separated and protected to avoid contamination. observed raw chicken stored above uncovered; cleaned raw produce in walkin cooler. observed opened raw beef and fish over ice cream and pastry sheets in freezer. staff rear |
| 2013-06-07 |
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. observe cook handle cooked mussels on customer plate |
| 2013-06-07 |
6 |
2-301.14 hands shall be washed before donning gloves and between gloves uses. observed employee don gloves without washing hands. instruction given. |
| 2013-06-07 |
6 |
2-301.12. ensure that proper procedure is used for washing hands. hands must be washed in handsink; using warm running water and soap for 10-15 seconds; and dried using an approved method. observed employee rinse hands in prep sink. instruction given and |
| 2013-06-07 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. |
| 2013-06-07 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-01-22 |
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 |
| 2013-01-22 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed bean soup being held out of temperature control 60f; cdi by cooling. |
| 2013-01-22 |
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 bags of lettuce; cooked pasta; cheese; bean soup; cut tomatoes; etc with no date marking; cdi by instruction. |
| 2013-01-22 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed no employee health policy; cdi by instruction. handout was provided. |
| 2013-01-22 |
31 |
ensure that only approved methods are used for cooling tcs foods. observed sauce cooling at room temperature; chicken cooling in top of prep cooler; cdi by moving to walk-in cooler to cool uncovered. |
| 2013-01-22 |
46 |
provide appropriate test strips for sanitizer. observed facility using chlorine sanitizer and only has quat test strips. |
| 2013-01-22 |
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 consumer advisory for raw egg ceasar dressing; cdi by instruction; consumer advisory |
| 2013-01-22 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |