| Violation Date |
Code |
Description |
| 2018-10-19 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed chairs and other debris in dumpster area.5-501.113(b) keep dumpster, outside waste containers covered with tight- |
| 2018-10-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed bottom of freezer in need of cleaning due to buildup of food debris. |
| 2018-10-19 |
33 |
3-501.13 use approved thawing methods. observed meat thawing under running water measuring 77 degrees. cdi moved to refrigerator to thaw. |
| 2018-10-19 |
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 clarified butter and opened milk not date marked. cdi date marked products. |
| 2018-05-09 |
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 vents in rear kitchen in need of cleaning. |
| 2018-05-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live cockroach in water heater room. |
| 2018-05-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter with spices made in facility being kept out at room temperature during service and then being put back into reach in. cdi pic agreed to only take portion of butter out |
| 2017-10-13 |
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 a small amount of build up on the walls in the ki |
| 2017-10-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed open dry goods that were not in sealable containers. |
| 2017-10-13 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved all tcs foods in the 2 door refrigerator date marked with the day they were made but not with the pull from freezer date. cdi- this |
| 2017-06-22 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed an open dumpster today. |
| 2017-06-22 |
49 |
5-205.15 maintain a plumbing system in good repair.observed a leaking handsink. |
| 2017-06-22 |
45 |
observed a different salad spinner from last time but it is still not approved. purchase a commercial spinner or a nsf spinner.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and as |
| 2017-06-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved 50ppm quat in the spray bottle today- refilled to correct so that it was 200-400ppm. refill bottle every day. |
| 2017-02-02 |
1 |
observed no certified food protection manager onsite today.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2017-02-02 |
21 |
observed lentil soup that was stored at 43f and was 5 days old. be sure to limit foods to 4 days if holding them between 41-45f. if this cooler can hold tcs foods at 41f or below is when they can be held for 7 days.lentils discarded to correct.3-501.17 |
| 2017-02-02 |
35 |
observed flour, black spice, and sugar not labeled today- labeled during inspection.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2017-02-02 |
45 |
observed a salad spinner that is not for commercial use and is not easily cleanable.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. |
| 2016-10-26 |
54 |
6-303.11 - light intensity shall be at least 20 foot candles in areas fro dish washing. two light panels above three comp sink not functioning. repair. |
| 2016-10-26 |
49 |
5-205.15 maintain a plumbing system in good repair. faucets at three comp sink leak; facility turns water off under the sink when not in use. repair leak so water can be turned on and off as intended. |
| 2016-10-26 |
37 |
3-305.14 unpackaged food shall be protected from contamination during peparation. employee cell phone stored on in use cutting board. cdi - relocated; cutting board sent for processing. |
| 2016-10-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf couple of plastic food containes with sticker residue. |
| 2016-06-29 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. clean build up of dust from vents above reach in cooler a |
| 2016-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. heavy accumulation of carbon on stove top. clean. |
| 2016-06-29 |
33 |
3-501.13 use approved thawing methods. several containers of frozen foods placed on drainboard of prep sink to thaw. cdi -all placed in reach cooler to thaw. |
| 2016-06-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf diced tomatoes cooling in reach in cooler while tighlty wrapped. cdi - uncovered t |
| 2016-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p lettuce and raw lamb out on counter top above 45f. cdi - lettuce placed in reach cooler; meat placed in reach in freezer. |
| 2016-06-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf soap dispenser in sink basin of handsink. cdi - relocated. |
| 2016-02-22 |
8 |
6-301.14 post a handwash sign at each handsink. no handwashing sign in restroom by bar. cdi - handout handwashing signs left with pic to post. |
| 2016-02-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up on interior surfaces of ice machine. clean. |
| 2016-02-22 |
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 chicken drumsticks cooling for 3 hours and still at 73f. cdi - discarded. |
| 2016-02-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dark build up on gaskets of reach in freezer doors. clean. |
| 2016-02-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one live roach in kitchen. cdi - roach kill and removed; pic indicated facility is receiving weekly professional pest control service and maintains receipts of each received s |
| 2016-02-22 |
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 chicken drumsticks cooling in pot on stove top at room temperature. cdi - discarded |
| 2015-09-30 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed some staining on ceiling tiles above prep area. |
| 2015-09-30 |
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 cooked greens and stuffed meat pastries holding at 43f and prepared more than 4 days prior. cdi - both it |
| 2014-07-23 |
52 |
5-501.15 outside receptacles - c. observed a pile of litter outside the establishment beside the trash bins. |
| 2014-07-23 |
45 |
general comment: 4-205.10 food equipment, certification and classification - c. observed a non-nsf vegetable and meat grinder above the cold holding unit in the kitchen. |
| 2014-07-23 |
1 |
2-102.12 certified food protection manager - c. observed no servsafe or equivalent. cdi by instruction. r. |
| 2013-12-03 |
38 |
all food employee shall wear an effective hair restraint. observed food employee without a hair restraint. cdi- hair restraint was worn by food employee. |
| 2013-12-03 |
8 |
all handwashing sinks shall be readily accessible. observed a wiping cloth and a spoon in the handwashing sink in the kitchen upon arrival. cdi- spoon and wiping cloth were removed from handwashing sink.all handwashing sinks shall be supplied with a hand |
| 2013-12-03 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. r. |
| 2013-08-14 |
1 |
an ansi accredited food safety manager shall be on site at all times. observed no servsafe or equivalent. cdi by instruction. |
| 2013-08-14 |
2 |
an effective employee health policy shall be in place on order to prevent food bourne illnesses. observed no employee health policy in place. cdi- employee health policy template was given to pic. |
| 2013-08-14 |
13 |
food shall be stored in order of final cook temperature. observed raw eggs being stored over ready to eat foods in the reach in refrigerator. cdi- eggs were moved to the bottom shelf. |
| 2013-08-14 |
34 |
a thin probed, metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. observed no thermometer present for taking the temperature of thin massed foods. cdi by instruction. |
| 2013-08-14 |
36 |
there shall be no insects or pests present in the food establishment. observed flies in the kitchen and fruit flies on the flowers on the tables. |
| 2013-08-14 |
54 |
all employee drinks and personal items shall be stored in a designated area. observed two employee drinks being stored on the food prep table. cdi- drinks were removed. |
| 2013-08-14 |
37 |
all food shall be stored at least 6 inches off the floor in order to prevent contamination. observed drinks being stored on the floor in the bar area. observed canned goods being stored on the floor in the back storage area. cdi- items were moved to shelf |
| 2013-02-19 |
2 |
food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food. observed |
| 2013-02-19 |
34 |
a thermometer appropriate for measuring temperatures of foods shall be provided. observed no thermometer in facility. |
| 2013-02-19 |
33 |
potentially hazardous food (time/temperature control for safety food) shall be thawed:(a) under refrigeration that maintains the food temperature at 5oc (41of) or less; or at 7?c (45?f) or less as specified under subparagraph 3-501.16(a)(2)(b).(b) complet |
| 2013-02-19 |
23 |
provide approved consumer advisory on menu for undercooked or raw items that derived from animal. cdi- have in place by next inspection. |
| 2013-02-19 |
21 |
establish date marking system that indicates date of preparation or expiration date. foods may be held for a maximum of seven days if held at 41 f or below. observed date marking with ten day expiration system. cdi- dates changed. observed some items mark |
| 2013-02-19 |
14 |
after cleaning; food contact surfaces shall be sanitized with approved sanitizer by approved means. observed long cutting boards not being sanitized after cleaning process. demonstrated process for sanitizing equipment that cannot run through dish machine |
| 2013-02-19 |
8 |
all hand washing sinks shall be supplied with a readily accessible means of drying hands. observed towel dispenser at kitchen handsink not dispensing towels. cdi-supplied. |
| 2013-02-19 |
1 |
the person in charge shall be a certified food protection manage from an accredited program. observed no accredited training from pic. |