| Violation Date |
Code |
Description |
| 2018-12-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed several drinks being stored on counter tops in facility. drinks must be stored on bottom shelves or have a designated area. also observed |
| 2018-12-11 |
45 |
4-501.11 maintain equipment in good repair.observed one light out under hood. light needs to be replaced. |
| 2018-12-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. several wet wiping cloths were being stored on counter tops. cdi- wiping cloths were placed in sanitizer buckets. observed two buckets on sanitizer reading below 200 ppm quat. cdi- at 3 comp |
| 2018-12-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. several sauce bottles, sugar, and seasoning salt were not labeled. cdi- pic labeled items. |
| 2018-12-11 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved mozarella cheese, buffalo chicken dip, guacomela, brushetta and lettuce not date marked. food employee stated that items came from d |
| 2018-12-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved several pieces of equipment stored as clean with food debris. cdi- items were removed to be rewashed.4-602.11 clean the equipment and utensils used wit |
| 2018-12-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pftrashcan was blocking handsink on cook line. cdi- trashcan was placed beside handsink.6-301.12 provide paper towels or approved alternative for hand drying at each handsi |
| 2018-12-11 |
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.-pat the start of the inspection, observed food employee cutting up tomatoes with bare hands. there was also other cont |
| 2018-12-11 |
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 two food employees use clean bare hands to turn off faucet. cdi- spoke with employees abou |
| 2018-12-11 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.during inspection no one in facility had servsafe certificate. |
| 2018-04-24 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed papertowel dispenser broken not dispensing papertowels upon demand. cdi papertowels provided. |
| 2018-04-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed kitchen dish machine dispensing at 0ppm. cdi 3 compartment sink prepared. dish machine maintenance contacted for immediate dispatch. verification required.4 |
| 2018-04-24 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer available for use. verification required. |
| 2018-04-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed buffalo chicken dip and cheese dip in steamwell and multiple items in pot not turned on below 135f. see temperature chart for temperature observations. cdi items reheated abo |
| 2018-04-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two buckets of sanitizer below 200ppm. - |
| 2018-04-24 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout deeply grooved in several areas of kitchen. |
| 2017-10-26 |
45 |
4-501.11 maintain equipment in good repair. observed bottom cold drawer on flip top cooler holding above 45f. verification required. & |
| 2017-10-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several food items holding above 45f in the flip top cooler. (see temperature chart cdi-product voluntarily discarded. |
| 2017-10-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0ppm chlorine sanitizer at dishmachine. cdi-machine was primed and sanitizer reading 50ppm. |
| 2017-04-19 |
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 cleaning needed to hard to reach areas underneat |
| 2017-04-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on drying rack. repeat |
| 2017-04-19 |
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 turkey dated 4/12 in the walk-in cooler and flip top unit. cdi-product voluntarily discarded. |
| 2017-04-19 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored over ready to eat food in the walk-in cooler. cdi-product relocated |
| 2016-12-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on shelf above paper products. cdi-cups moved to a lower shelf. |
| 2016-12-06 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed menu items marked with an asterisk that is not needed (shrimp, chicken, chili, soups) . also need an aste |
| 2016-12-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several spray bottles of cleaners not labeled as required. cdi-bottles labeled. |
| 2016-12-06 |
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 and sauces not labeled as required. |
| 2016-12-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed bar area dish machine at 0ppm sanitizer. verification required. cdi-dishes will be washed in the main dish machine in the interim. |
| 2016-12-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on drying rack. |
| 2016-12-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed weak sanitizer in sanitizer bucket used for dining room tables. cdi-sanitizer solution remade to correct concentration. |
| 2016-12-06 |
45 |
4-501.11 maintain equipment in good repair.observed a leak underneath bar area dish machine and from the ceiling near the main dish machine., |
| 2016-08-25 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed several containers broken. cdi containers voluntarily discarded. |
| 2016-08-25 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed handle of ice scoop stored directly in ice. observed cup stored in cheese in drawer cooler. |
| 2016-08-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of boneless wings stored on floor in walk-in freezer. |
| 2016-08-25 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed backdoor stored open. |
| 2016-08-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items throughout facility holding above 45f. see temperature chart for temperature observations. cdi items voluntarily discarded. ehs recommending housemade butter based sau |
| 2016-08-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting pink and black debris. |
| 2016-05-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed homemade ranch, lettuce, tomatoes holding above 45f. cdi items voluntarily discarded. |
| 2016-05-13 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p. observed turkey and rice in walk-in cooler holding at 42f past 4 day expiration. cdi items voluntarily discarded. |
| 2016-05-13 |
31 |
3-501.15 cooling methods - pf. observed chicken wings cooling on speed rack at ambient temperature. chicken wings were 92f. observed lettuce cooling tightly covered in plastic containers. cdi chicken wings placed in walk-in freezer to rapidly cool. l |
| 2016-05-13 |
6 |
2-301.14 when to wash - p. observed two employees touching cell phones with gloved hands and not wash hands/change gloves before returning to work. cdi pic instruction. |
| 2016-05-13 |
47 |
4-602.13 nonfood contact surfaces - c observed nonfood contact surfaces throughout facility collecting food debris; gaskets, shelves, under grilltop. |
| 2016-05-13 |
54 |
6-501.110 using dressing rooms and lockers - c. observed personal cell phone stored on shelves throughout facility. |
| 2016-05-13 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed dressing reachin cooler on prep line not maintaining product below 45f. observed split gaskets on several coolers. |
| 2016-01-29 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at the handsink at the bar. cdi - provided sticker to the bar handsink. |
| 2016-01-29 |
25 |
3-202.12 food may not contain unapproved food additives. -p observed that facility is using lemon scented hand wipes for thermometer probe wipes. the lemon scented wipes specificaly state 'for external use only'. cdi - advised to stop using lemon scente |
| 2016-01-29 |
37 |
3-304.13 linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. observed cooked bacon being |
| 2016-01-29 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed mold build up inside the ice bin. cdi - advised to clean immediately. |
| 2016-01-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed equipment being wet stacked on the air dry rack. repeat violation. cdi - pulled equipment apart to allow to air dry. |
| 2016-01-29 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed build |
| 2016-01-29 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed the sugar dispenser |
| 2015-09-03 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout missing between tiles throughout prep areas of kitchen. 6-502.12 floors, walls, ceilings including the attachments s |
| 2015-09-03 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on 4 reach-in cooler doors. 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, du |
| 2015-09-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several dishes stacked wet. |
| 2015-09-03 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p pic stated that they sometimes partically cook chicken wings during busy times. cdi emailed par cooking documentation to pic. |
| 2015-09-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed onion slicer with food residue. cdi onion slicer taken to dish area to be washed. |
| 2015-04-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved dishwasher sanitizing at <50ppm today- primed and corrected during inspection to correct. |
| 2015-04-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved the back handsink not supplied with papertowels today- supplied during inspection to correct. |
| 2015-04-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved raw fish, raw shrimp, and homemade ranch stored at >45f today- products moved and quickly chilled on an ice bath in the freezer today.(see chart) |
| 2015-04-30 |
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 ribs cooling in a deep portion, uncovered inside a metal pot, in an ice ba |
| 2015-04-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a box of raw chicken on the floor today- picked up and placed into cooler to correct. |
| 2015-04-30 |
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 pepperjack cheese that was opened on the 21st->7days prior. discarded today to correct.provi |
| 2014-12-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping clothes stored on the counters today. |
| 2014-12-31 |
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 observed buttermilk ranch and buttermilk blue cheese cooling in very deep portions, |
| 2014-12-31 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -pobserved multiple containers of chemicals today that were unlabeled. labeled by pic to correct during inspection. |
| 2014-12-31 |
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.-pobserved an employee handle dirty dishes and then handle clean dishes wit |
| 2014-12-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an uncovered employee drink today stored over the chicken wing prep table. drink discarded today to correct., |
| 2014-09-26 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee change gloves, after handling raw shrimp, without washing hands. employee stopped and washed hands today to correct. |
| 2014-09-26 |
37 |
3-307.11 miscellaneous sources of contaminationobserved multiple single-use scoops stored in dry goods today and salsa. use a scoop with a handle to protect the food. single-use scoops removed today. |
| 2014-09-26 |
36 |
protect outer openings of establishment from insect or rodent entry. observed gnats at the back door today from the soiled linen at the back door. provide a fly fan here or provide a covered recepticle for the soiled linens to control this issue. |
| 2014-09-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer labeled as windex today- discarded during inspection to correct. |
| 2014-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved items in the small flip top cooler today holding at >45f(see chart). all moved to walk in to chill down quickly. |
| 2014-06-05 |
2 |
employees must report diagnoses or exposure of the big 5 to manager and manager must contact ehs. review policy with employees and have them sign sheet given for verification on 6-13-14.2-103.11 (m) |
| 2014-06-05 |
4 |
.observed employee drinks on prep surfaces today and one had no lid. must have a lid and stored where they will not contaminate food, food contact surfaces, clean utensils/linen, or single use articles.2-401.11 |
| 2014-06-05 |
8 |
keep hot and cold water supplied to handsinks @ all times- cold spigot was loose today- repaired during inspection.5-203.11 |
| 2014-06-05 |
14 |
maintain sanitizer at 50-100ppm. observed the bar dishwasher dispensing at <50ppm today. dishes will be sent to kitchen to be washed, until repaired.4-501.114 |
| 2014-06-05 |
31 |
observed. .lettuce, cut 2 hrs. prior, cooling in a flip top cooler and in the wic inside a tightly covered plastic container in a large portion. cool tcs foods using approved methods such as shallow portions, metal pans, uncover, put on ice, add ice, use |
| 2014-06-05 |
47 |
clean drink dispenser and around hte bar area as well4-602.13 |
| 2014-06-05 |
54 |
provide coated bulbs on heat lamps in kitchen- no shield or coated bulb being used today.,6-202.11 |
| 2014-06-05 |
20 |
hold tcs food @ 45-41f or less. observed cold drawers holding >45f(see chart). ribs and bbq discarded today.3-501.16 |
| 2014-03-14 |
8 |
observed a squirt bottle used on the grill being refilled at the handsink today. handsinks shall only be used for washing hands.chef sent to fill another bottle at the prep sink to correct.5-205.11 |
| 2014-03-14 |
4 |
observed drinks stored on prep tabled today- store drinks where they cannot contaminate food contact surfaces, clean utensils, single use articles, or clean linen.drinks moved to an approved storage location today to correct.2-401.11 |
| 2014-03-14 |
20 |
observed ribs and bbq stored at >45f today- discarded during inspection to correct. drawer cannot be used until the problem is correct. maintain cold food at 45-41f or less.3-501.16 |
| 2014-03-14 |
17 |
observed multiple leftovers reheated on the steam well today slowly(see queso on temp. chart). use a microwave or stove to rapidly reheat foods to165f or more before storing them on the steam table at 135f or more.items to be reheated properly today to c |
| 2014-03-14 |
26 |
keep chemicals labeled. observed unknown chemical today in kitchen- discarded to correct.7-102.11 |
| 2014-03-14 |
31 |
observed yellow cheese that had been opened from a room temp. can and placed into the wic to cool. this product was filled to the brim in the container and tighly covered. be sure to use approved cooling methods such as shallow portions, metal pans, kee |
| 2013-10-08 |
7 |
3-301.11 preventing contamination from handsobserved an employees handling washed celery with bare hands while cutting the product. employee instructed to put on gloves today. no bare hand contact is allowed with any rte foods. |
| 2013-10-08 |
8 |
5-205.11 using a handwashing sink-operation and maintenancehandwashing sinks may not be used for any other purpose than washing hands. observed an employee filling a water bottle used on grilled chicken in the handwash sink today. bottle sent to be was |
| 2013-10-08 |
6 |
2-301.12 cleaning procedurewhen washing hands, use papertowel to turn off the water rather than using bare hands as observed today. observed multiple staff members fail to use a papertowel today. recommend placing papertowels closer to bar handwash sin |
| 2013-10-08 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessmaintain chlorine sanitizer at 50-100ppm. observed both dishwashers sanitizing at <50ppm today. pic primed machines to correct today |
| 2013-10-08 |
37 |
3-307.11 miscellaneous sources of contaminationobserved multiple single-use scoops stored in dry goods today and salsa. use a scoop with a handle to protect the food. single-use scoops removed today. |
| 2013-10-08 |
31 |
3-501.15 cooling methodsobserved large batches of lettuce cooling in multiple locations today- all were in large quantities and in plastic containers today. observed one container on ice, but ice was only in contact with the bottom of the container- had |
| 2013-10-08 |
38 |
2-303.11 prohibition-jewelryobserved food service staff wearing bracelets and watches today. they are limited to a single wedding band on their hands/wrists- no other rings, bracelets or watches allowed. |
| 2013-10-08 |
26 |
7-102.11 common name-working containerskeep chemicals labeled. observed degreasor and drain cleaner not labeled today. corrected by pic. |
| 2013-07-23 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingkeep utensils stored on a clean, dry surface. observed ice scoop stored in a soiled container today- sent to be washed. |
| 2013-07-23 |
38 |
.2-303.11 prohibition-jewelryfood service employees are limited to a single wedding band on their hands/wrists- no other rings, bracelets or watches allowed. observed food prep employee with a watch on today-removed during inspection. |
| 2013-07-23 |
37 |
. 3-305.11 food storage-preventing contamination from the premisesstore food where it is not exposed to possible contamination. observed employee drinks stored over food in the ri freezer today- drinks put into a tub and put on the bottom shelf to corre |
| 2013-07-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain food cold at 45-41f or less. observed a cold make table not working today leaving tcs foods stored at >45f- products discarded tod |
| 2013-07-23 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessmaintain quat. sanitizer at 200-400ppm- observed <150ppm in buckets today. use more sanitizer and less rags in each bucket, and be sur |
| 2013-07-23 |
6 |
2-301.12 cleaning procedurewhen washing hands, turn off the water with a papertowel rather than using bare hands as observed by multiple employees today. |
| 2013-07-23 |
1 |
2-102.12 certified food protection managerpic must have passed an ansi approved, proctored food safety exam. no points will be deducted until jan. 2014. |
| 2013-03-14 |
34 |
keep thermometers calibrated to within 1-2f of actual temp. observed a stem thermometer that was reading >3f off today. calibrated during inspection and corrected. |
| 2013-03-14 |
6 |
wash exposed arms when washing hands. also be sure employees turn off the water with a papertowel rather than their bare hands as observed today. corrected by instuction. |
| 2013-03-14 |
20 |
maintain all phf's cold at 45-41f or less; even cut leafy greens. lettuce was on ice today but the container was setting ontop of the ice; not down in it as is needed to keep it adequatley cold. corrected during the inspection. |
| 2013-03-14 |
26 |
keep chemicals stored in a designated area where they will not cross contaminate food; equipment; food contact surfaces; clean linens; or single-use articles. observed spray bottle of windex hanging on rack that was being used to store bread/buns. moved |
| 2013-03-14 |
26 |
keep chemical bottles labeled. observed a clear liquid in a spray bottle and it was not known whether it was water; sanitizer;or some other product. corrected during inspection. |
| 2013-03-14 |
35 |
keep sauce bottles labeled. |
| 2013-03-14 |
6 |
observed a gloved employee putting raw chicken on the grill with his gloved hand. employee proceeded to take off gloves and then rinsed hands before he put on new gloves. be sure to wash hands before donning gloves. employee stopped today and it was co |
| 2013-03-14 |
38 |
no jewelry on hands or wrists is allowed except a single wedding band. observed multiple food service employees wearing bracelets and watches today. corrected by instruction. |
| 2013-03-14 |
39 |
store wiping clothes in santizer when they are not in-use. observed clothes out on counters today.(a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) use |
| 2013-03-14 |
41 |
observed a single-use scoop stored in salt today-discard after use or use a scoop with a handle that can be stored out of the product. observed chicken wing tongs stored in santizer between uses today. store these on a clean dry surface; or in the hot s |
| 2013-03-14 |
45 |
ice scoop is cracked today; making it hard to clean. metal ice scoop on order. |
| 2013-03-14 |
47 |
clean out bar coolers that are used to glass storage. |
| 2013-03-14 |
38 |
foodservice workers who have fake or painted fingernails must wear gloves at all times on duty. observed waitstaff with painted nails today scooping soup into a bowl before it was served. discussed policy with manager-corrected during inpspection. |
| 2013-03-14 |
2 |
exclusion/restriction based on symptoms of employees is in place today and they are allowed back only with a doctor's note. be sure all employees know the big 5 illnesses as well. handout given today. |