| Violation Date |
Code |
Description |
| 2018-10-19 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed cell phone stored on cutting board. cdi- cell phone was removed. 6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c - observed employee drink on the counter to |
| 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 debris and standing water under salad drawer in the salad prep station. needs to be cleaned.-0pts- |
| 2018-10-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plastic containers stored as cleaned stacked wet. ensure items are arranged to properly air dry. repeat.-0.5pts- |
| 2018-10-19 |
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 brisket with a prep date of 10/12 and discard date of 10/26. cdi- voluntarily discarded. spoke |
| 2018-10-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed sliced with dried debris. needs to be cleaned.4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- observed dish m |
| 2018-10-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed bucket stored in the handwashing sink in the dish machine area. corrected during the inspection (cdi) - bucket was removed.6-301.11 provide soap for handwashin |
| 2018-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed lettuce in salad prep drawer at 71f. salad was prepped about 20 minutes prior. corrected during inspection - relocated to walk-in cooler. observed pico and coleslaw at 52f and |
| 2018-08-21 |
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 cooked steak, corn, black rice and chicken on speed rack in walk-in cooler with no label. cdi - labels were provided. repeat. -3pt |
| 2018-08-21 |
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 sugar not labeled. cdi- label was provided. -0pts- |
| 2018-08-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed several drain flies during inspection. person in charge (pic) stated that pest management had recently been out and are in the process of installing enzyme foams in the drai |
| 2018-08-21 |
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 in the flour and soda gun hose resting on top of the ice |
| 2018-08-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal pans stored as clean, wet stacked on shelving. ensure equipment is thoroughly dried before stacking them. -0pts- |
| 2018-08-21 |
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 several water stained, bowing and missing ceiling tiles during inspection. n |
| 2018-08-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed one wet wiping cloth on the counter. cdi- cloth was removed from counter top and placed within sanitizer bucket. -0pts- |
| 2018-04-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing. -pf- observed ice scoop and straws in handwashing sink at the bar. -1pt- |
| 2018-04-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed employee drink in freezer at bar. cdi- cup was removed. -0pts- |
| 2018-04-27 |
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 cooked chicken without date label. unknown when prepared. cdi- chicken were discarded. repeat. verification required. -3pts- |
| 2018-04-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed raw chicken at 49f stored in cooler drawer and lettuce at 50f in cooler. cdi- items were taken to walk-in. at 45f by 2:45pm. -0pts- |
| 2018-04-27 |
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- observed lettuce that had just been prepared, tightly covered in cold drawer. lett |
| 2018-04-27 |
45 |
4-501.11 maintain equipment in good repair. - observed several gaskets torn in the kitchen. needs to be repaired. repeat. -1pt- |
| 2018-01-31 |
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. - observed several damaged ceiling tiles in room near bar above ice machine. observed w |
| 2018-01-31 |
45 |
4-501.11 maintain equipment in good repair. - observed torn gaskets on cold drawers under grill. needs to be replaced to ensure internal temperature of drawers remain. -0pt- |
| 2018-01-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal and plastic containers stacked wet on drying racks. equipment needs to be thoroughly dried before stacking them. cdi- equipment was rearranged to facilitate drying |
| 2018-01-31 |
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 cooked chicken on baking pan and cooked steak in plastic containers in walk-in cooler with no date. chef stated those items were p |
| 2018-01-31 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf- observed dish machine not reaching 180f, only reaching 174f. cdi- will use three compartment sink until dish machine can reach 180f. verification requ |
| 2018-01-31 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf- observed several handwashing sinks in the kitchen without paper towels. cdi- paper towels were provided. -1pt- |
| 2017-11-13 |
8 |
6-301.11 provide soap for hand washing at each handsink. -pf observed soap dispenser broken and missing from dish machine hand sink. cid: hand soap provided at sink.6-301.14 post a hand wash sign at each handsink. observed no hand washing signs in restroo |
| 2017-11-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat observed scoop, plates, and other utensils being stored as clean with debris on them. cdi: items were taken to be properly washed. 4-501.114 maintain sa |
| 2017-11-13 |
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 repeat observed multiple items throughout kitchen without date labels including coleslaw, ribs, sliced chicken, mozzarella cheese, milk, coo |
| 2017-11-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed presence of fruit flies/drain flies by dish machine area. keep areas clean as to not attract pests. |
| 2017-11-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed cleaning needed on walk-in cooler fan covers. observed cleaning needed in prep freezer by cook line. |
| 2017-11-13 |
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 spatula with damaged edges and fry scoop with damaged wiring. cdi: items were vol |
| 2017-11-13 |
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 pizza pans being stored as clean in a container with debris build-up.4-901.11(a) air dry equipment and utensils after cl |
| 2017-07-10 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed cooked noodles in walk-in cooler without date label. observed milk at bar without date label. cdi: items were properly dated. a maj |
| 2017-07-10 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed one piece of dried lettuce on lettuce chopper being stored as clean. major improvement has been seen from last inspection. cdi: lettuce chopper w |
| 2017-07-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. observed food items being stored under sink. cdi: pic relocated food items. |
| 2017-07-10 |
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 cup being used to scoop out sugar at drink station. observed marinara in |
| 2017-07-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking on clean dish rack by three compartment sink. |
| 2017-07-10 |
54 |
6-303.11 intensity-lighting - c observed light bulbs out above grill and pizza station. observed lighting to be low over drink station. replace bulbs. |
| 2017-06-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dishes being stored as clean by the dish washer with oily residue, debris build-up, and food residue. observed slicer being stored as clean with dried |
| 2017-06-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced tomatoes, chopped lettuce, and queso all holding above 45f. tomatoes and lettuce were overstacked in prep top cooler. cdi: queso was voluntarily discarded. prep top door |
| 2017-06-23 |
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 repeat observed multiple items without date labels including but not limited to ribs, lettuce, tomatoes, steak, cooked onions, chicken, blac |
| 2017-06-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of purple cleaner without label by bar. employee stated it was fabuloso. cdi: bottle was properly labeled. |
| 2017-06-23 |
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, sausage, and steak cooling in the pizza prep top cooler. items we |
| 2017-06-23 |
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 onsite today. verification required to ensure facility has obtained a properly working thin-prob |
| 2017-06-23 |
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 spices and squeeze bottles unlabeled. |
| 2017-06-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit fly presence at bar and drink station by back-up dump sink. |
| 2017-06-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dish washing hand sink with bowl and chemical spray bottle in it. ehs checked permit and facility must leave that sink open to be used as a hand sink. observed |
| 2017-06-23 |
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 bowl being used as a scoop at bar ice well. observe bowl being used as a |
| 2017-06-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of most all dishes and containers being stored as clean. |
| 2017-06-23 |
45 |
4-501.11 maintain equipment in good repair. observed hand sink with leak at bar. observed dump sink at drink station that is undrained, with excess liquid built up. fix leak and fix plumbing issue with dump sink and hand sink at drink station. |
| 2017-06-23 |
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 walk-in cooler fans, in microwaves, in freezers, and on equipment throughout facility. |
| 2017-06-23 |
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. observed cleaning needed on floors and walls throughout. cleaning is needed in cracks and crevices of floor |
| 2017-06-23 |
54 |
6-303.11 intensity-lighting - c observed lighting at drink station to be 7 foot candles in the brightest area. more light is needed at drink station where employees are serving popcorn and making drinks. |
| 2017-06-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bowl of flour, bowl of sugar, bag of parmesan, and bag of bread crumbs being stored under the prep sink. cdi: items were relocate |
| 2017-03-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an emplyee drink with no lid on the prep counter. cdi - drink was discarded, and staff instructed by manager. |
| 2017-03-30 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed an employee breading raw chicken removed gloves and changed gloves before washing hands. **hands must be washed before changing gloved. |
| 2017-03-30 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed hand soap was missint at the prep line hand sink and the beverage counter hand sink.6-301.14 handwashing signage - c observed no hand washing sign in the women's restroom. (repeat) |
| 2017-03-30 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed ice machine with pink and black residue on the ice shoot and side walls of ice bin.***follow up visit will be made withing 10 days |
| 2017-03-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed over stacked sliced tomatoes in a flip top1 unit at 49f, grilled chicken strips in flip top2 was 47-49f. cdi - tomatoes and grilled chicken were volunarily discarded. |
| 2017-03-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several sanitizer buckets storeing in-use wiping clother with 0ppm quat concentration. ensure that all in-use wiping clothes are stored in sanitizer at adequate strenght. cdi - b |
| 2017-03-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal pans were tightly stacked while wet, and cutting board at dish drying area were wet and had an odor of mildew. **ensure that all equipment and utensils are |
| 2017-03-30 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed the floor benath the dish machine and the 3 com |
| 2017-03-30 |
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 a container of pesto mayo date marked for 5 days (3/25 - 3/30) and inernal temp of unit was only 44f.3-501.17 ready-to-eat potenti |
| 2016-10-27 |
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. floors and walls in dish area in need of cleaning. floo |
| 2016-10-27 |
49 |
5-205.15 maintain a plumbing system in good repair. observed faucet at three compartment broken off . |
| 2016-10-27 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken wings being done with noncontinuous cooking process. cdi by instruction provided forms for noncontinuous coo |
| 2016-10-27 |
8 |
6-301.14 post a handwash sign at each handsink. observed handwash sign in ladies room missing . cdi manager to print new sign. -0 points- |
| 2016-10-27 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf pic not on duty at time of inspection. |
| 2016-07-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous drain flies in storage area. -0 points- |
| 2016-07-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed one soda nozzle in need of cleaning. cdi pic instructed employee to clean. |
| 2016-07-28 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit in need of repair. |
| 2016-07-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep unit 3 holding tomatoes and lettuce greater than 45 degrees. cdi food removed to walk in and unit taken out of service. |
| 2016-07-28 |
49 |
5-402.13 maintain sanitary sewage system.-p observed floor drain clogged under hand wash at salad station and handwash clogged in drink/popcorn station. verification required. |
| 2016-07-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in storage area with build up of food debris and dust. -0 points- |
| 2016-07-28 |
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. floor coating in kitchen area observed to have large pits and in need of repair.6-501. |
| 2016-04-15 |
45 |
4-501.11 maintain equipment in good repair. observed several units in kitchen with torn gaskets replace all torn gaskets. |
| 2016-04-15 |
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 items in walk in labeled for 8 days instead of 7 . cdi relabeled produicts. 4-602.11 clean the equipment and utensils used with n |
| 2016-04-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans stored as clean with food debris. repeat violation. cdi took to rewash |
| 2016-03-07 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2016-03-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed all three soda nozzles at bar with buildup of mold, |
| 2016-03-07 |
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 steak and chicken wings held at greater than 4 days at greater than 41 degrees. cdi discar |
| 2016-03-07 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at handwash in dishwashing area. 6-301.14 post a handwash sign at each handsink. observed concession stand handwash had no handwash si |
| 2016-03-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2016-03-07 |
45 |
4-501.11 maintain equipment in good repair. observed most gaskets in kitchen in need of replacement. -0 poiints- |
| 2016-03-07 |
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 oils and spices not labeled on cook line. -0 points- |
| 2015-11-20 |
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 racks in kitchens that are rusting. 6-502.12 floors, walls, ceilings including |
| 2015-11-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed unknown bottles of chemicals not labeled. cdi containers emptied. |
| 2015-11-20 |
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 mahi fish and shrimp, roasted tomatoes, chipotle ranch, and jicame slaw held over 7 days. cdi i |
| 2015-11-20 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p. observed facility storing foods in hot wells before starting reheating process. facility shall hold food items in walk in un |
| 2015-11-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plastic plates, plastic bowls, serving cups, metal pans, ceramic cups, pizza utensils, and soda nozzles soiled with debris. repeat. cdi items moved t |
| 2015-11-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed cups and ice cream scoops stored in handsinks. cdi items relocated. |
| 2015-11-20 |
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 soiled then clean dishes without handwashing i |
| 2015-07-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed serving bowls, soda nozzles, pots, plastic containers and plates soiled with debris. cdi items moved for cleaning. repeat |
| 2015-07-30 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf. observed pic show in half way through inspection.2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic without knowledge of when prep units we |
| 2015-07-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on rack above drinks and multi use utensils and drink and employee food stored on prep counter. |
| 2015-07-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed spinach, queso, sweet potatoe fries and sauce that was held below 135f. cdi items discarded or reheated. |
| 2015-07-30 |
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 handles stored in ice and bowls used as food scoops. |
| 2015-07-30 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf. observed multiple dented cans in the facility. |
| 2015-07-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed two prep units holding multiple containers of lettuce, tomatoes, cole slaw, dressings, salsa and milk above 45f. cdi items discarded. verification required. |
| 2015-03-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed undersides of drink machine and walk in unit storage racks soiled with debris. repeat. |
| 2015-03-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed utensils and containers stored on storage rack wet stacked. repeat. |
| 2015-03-26 |
37 |
protect food from contamination sources not specifically noted by code. observed ice behind bar area not covered when not in use. |
| 2015-03-26 |
33 |
3-501.13 use approved thawing methods. thaw foods fully submerged under water and with running water on top. observed raw chicken thawing under running water but not fully submerged under water. |
| 2015-03-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed diced tomatoes and pico in walk in unit tighly covered. cdi items discard |
| 2015-03-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed unlabeled bottle of glass cleaner. cdi bottle labeled. |
| 2015-03-26 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p. observed pico and diced tomatoe over 45f after 4 hours of cooling. cdi items discarded. |
| 2015-03-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf.. observed soiled plates, cups, glassware, tomato slicer, plastic containers, and bowls. repeat. |
| 2015-03-26 |
6 |
2-301.15 only wash hands in handwashing sink.-pf. observed employee wash hands in dump sink. cdi by instruction hands washed in hand sink. |
| 2014-12-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed knives, cups, blender blades, blender covers, bowls, pots, and milkshake stirring extensions soiled with food debris. repeat. 4-501.112(a)(2) provide |
| 2014-12-15 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf. observed all handsinks in facility below 100f. verification required. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed bar handsink and handsink ne |
| 2014-12-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored above utensils in storage area. |
| 2014-12-15 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observed raw turkey stored above raw beef. cdi items relocated. 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. observed raw turkey and pork stored above veggie burger. c |
| 2014-12-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed reach in portion of salad prep unit holding foods above 45f. temperatures in temp chart. food discarded. verification required. |
| 2014-12-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed underside of soda machines, exterior of soda guns and bowls soiled with sticky debris. |
| 2014-12-15 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf. observed 4 dented cans stored with cans in good condition. cdi cans moved away for credit. |
| 2014-12-15 |
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 cooler ventilation with dust debris. |
| 2014-12-15 |
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. foods that are 41f or below have a 7 day shelf life, and foods that are 42-45f have a 4 day shelf life. observed many food items dated for |
| 2014-12-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes and cups that were wet stacked. repeat. |
| 2014-09-04 |
42 |
4-901.11 equipment and utensils, air-drying required - c. 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes that were wet stacked on drying rack. |
| 2014-09-04 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored on floor in freezer, and unused ice bin uncover |
| 2014-09-04 |
26 |
7-102.11 common name-working containers - pf. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed unlabeled sanitizer. cdi item labeled. |
| 2014-09-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. foods that are 41f and below hav |
| 2014-09-04 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled plastic containers, serving bowls and salad bowls s |
| 2014-09-04 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed handsink blocked by cart and bar handsink used as dump sink. cdi items moved. repeat. |
| 2014-09-04 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed prep unit at 52f and holding lettuce and green onions a |
| 2014-06-02 |
6 |
2-301.14 when to wash - p. hands shall be washed in between glove changes and between handling clean and soiled dishes. observed employees handle dirty and soiled dishes, and change gloves without handwashing. cdi hands washed. |
| 2014-06-02 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are hot held shall be 135f or above. observed queso in hot holding unit at 104-96f, chicken at127f, and fries at 110f. cdi queso re |
| 2014-06-02 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. hand sinks shall be easily accessible to all employees for handwashing, and handsinks shall be used only for handwashing. observed 2 handsinks blocked by cart and rack, and utensil stored i |
| 2014-06-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed plates, and containers in the facility soiled with debris. cdi items moved to dish machine for c |
| 2014-06-02 |
16 |
3-401.11 raw animal foods-cooking - p,pf. food shall be cooked to its final cook temperature. observed chicken cooked through pizza oven at 145f-151f. cdi items put back through the oven and cooled to 165f or above. repeat. |
| 2014-06-02 |
18 |
3-501.14 cooling - p. foods shall be cooled from 135f to 70f in 2 hours, and to 45f or below in the remaing 4 hours. observed pasta from night before in cooler at 56f. cdi item discarded. |
| 2014-06-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are cold held shall be 45f or below. observed lettuce at 50f, ranch at 56f, honey mustard at 55f, tomatoes 49f, salsa 61f. |
| 2014-06-02 |
31 |
3-501.15 cooling methods - pf. foods shall be cooled in shallow containers, separated into smaller portions, and uncovered to allow proper cooling. observed pasta, cheese,and black beans tightly covered, and cheese, meatballs, and chicken over stacked in |
| 2014-06-02 |
37 |
3-307.11 miscellaneous sources of contamination - c. food shall be protected from other sources of contamination. observed ice at bar not used and uncovered. |
| 2014-06-02 |
41 |
3-304.12 in-use utensils, between-use storage - c. in between uses utensils shall be stored in a clean dry location, handles up and above food. observed spoon and laddle stored in spinach dip. |
| 2014-06-02 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces shall be cleaned to prevent accumulation of debris. observed underside of soda machine soiled with debris. |
| 2014-06-02 |
26 |
7-102.11 common name-working containers - pf. toxic containers shall be labeled with the common name of chemical. observed bleach and sanitizer not labeled. cdi items labeled. |
| 2013-11-20 |
46 |
4-302.14 sanitizing solutions, testing devicesrules require facility maintain appropriate testing devices.observed test strips in facility do not appear to function properly when compared to standard chlorine test strips.cdi- test strips changed |
| 2013-11-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-11-20 |
16 |
3-401.11 raw animal foods-cooking3-401.11 ensure all raw animal foods are properly cooked to the appropriate temperature(communtuted pork 155 f). observed cooked sausage being cut up revelaed multiple pieces with a clearly undercooked inside.cdi- reheate |
| 2013-11-20 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification . cdi- directive given to allow facilities to operrate until 1/1/14 without valid pic. |
| 2013-03-12 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-03-12 |
45 |
c) ambient air temperature; water pressure; and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. observed dish machine guages unrepaired and not operating properly. |
| 2013-03-12 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed multiple foods not date marked inclufing but not limited to cut leafy greens opened. cdi- date marked |
| 2013-03-12 |
17 |
rules require tcs foods cooked an cooled in the facility that are reheated must be reheated to 165 f. observed reheated chicken was 140 f. cdi - reheated to 165 f |
| 2013-03-12 |
14 |
a) except as specified in ? (b) of this section; in a mechanical operation; the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90oc (194of); or less than: pf(1) for a stationary rack; single temperature |
| 2013-03-12 |
8 |
rules require hand drying provision at all hand sinks. observed multiple hand sinks with no hand towels present. cdi- restocked |
| 2013-03-12 |
1 |
rules require food facility have a pic(person in charge); with food safety certification and active managerial control present whenever facility is operating. observed pic had no food safety certification. cdi- corrected through instruction; will become m |