| Violation Date |
Code |
Description |
| 2018-11-29 |
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 chipped tiles and low grout in floor throughout kitchen. facility ow |
| 2018-11-29 |
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 one large container of flour with no label. be sure to label all foods that are not easily identifiable. |
| 2018-11-29 |
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 observed tuna burgers prepared today cooling in the bottom prep cooler in a contai |
| 2018-11-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one spray bottle of degreaser with no identifying label. be sure all toxic materials are labeled when moved to a different bottle. cdi- spray bottle prope |
| 2018-11-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed facilities menu has one item not properly labeled. the double stack beef patty has no asterisk but can |
| 2018-11-29 |
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 1 food employee handling raw chicken then wash hands at handsink for 5 - 10 seconds. en |
| 2018-06-14 |
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 several food employees not vigorously rub hands for 10 to 15 seconds then proceed to tu |
| 2018-06-14 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - observed ice transport container stored in front of handwashing sink. cdi, container relocated to provide access to handwashing sink. |
| 2018-06-14 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed tomatoes over ready to eat food in walk in cooler. cdi, unwashed produce relocated for proper storage. |
| 2018-06-14 |
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 balls recently prepared and cooling in covered container in walk |
| 2018-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cheese and cut tomatoes overstacked over 45 degrees f at prep units near grill. cdi, food held out of temperature was voluntarily discarded. |
| 2018-06-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers being wet stacked on clean drainboard of 3 compartment sink. |
| 2018-06-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soil accumulating on top of dish machine. |
| 2018-06-14 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some floor tile damage on flooring near walk in freezer. improvement made since previous inspection. |
| 2018-01-29 |
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.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2018-01-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris and build-up on shelving in walk in cooler, sides of equipment, nonfood part of soda machine. make sure to increase cleaning frequency. |
| 2018-01-29 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing such as drainboards, spray arms, basins etc shall be cleaned every 24 hours, prior to use or as often as accumulation occurs. observed scale build-up inside of ware washing basin |
| 2018-01-29 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach in freezer and gasket coming detached on milk shake reach in unit. observed rusting shelves in walk in cooler. make sure to keep in good repair. |
| 2017-12-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages being stored on food contact surfaces etc. cdi pic instructed food employees to move drinks to designated areas. |
| 2017-12-15 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce (tomatoes, avacadoes etc) being stored over ready to eat foods (prepared washed lettuce, sun dried peppers and tomatoes). cdi pic will rearrange storage order by e |
| 2017-12-15 |
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 goat cheese date marked for 12/1. observed hot dogs date marked for 12/7. cdi product was discar |
| 2017-12-15 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee touching drinks then continuing to work with food preparation. cdi food employees directed to wash hands. **concern lies with one food employee working with raw product |
| 2017-12-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed slight build-up on soda machine nonfood parts and ice chute. make sure to increase cleaning frequency. |
| 2017-12-15 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing such as drainboards, spray arms, basins etc shall be cleaned every 24 hours, prior to use or as often as accumulation occurs. observed spray arms slightly clogged/blocked with bu |
| 2017-09-19 |
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 dusty ceilings over food preparation area and ve |
| 2017-09-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster and grease receptacle doors open. make sure to keep closed at all times. repeatshared facility, will contact other food establishments during |
| 2017-09-19 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach in unit (both sides) on line. make sure to keep in good repair. repeat points not escalated; food establishment had repaired prior gasket since this inspection. if seen in next ins |
| 2017-09-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking in back room of hotel pans. make sure to spread out so air drying will occur and sanitizer work effectively. repeat. |
| 2017-09-19 |
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 feta cheese date marked for 8/28. cdi feta cheese discarded.3-501.17 date mark/label all tcs foo |
| 2017-09-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up in ice machine where chute is. make sure to increase cleaning frequency.4-601.11(a) equipment food contact surfaces and utensils shall b |
| 2017-09-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw shell eggs being stored over burgers (raw). cdi pic rearranged order and placed eggs on bottom shelve below raw burgers. |
| 2017-06-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to spread out so food contact surfaces can dry properly and sanitizer work effectively. repeat points not increased due to effort. |
| 2017-06-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed coffee cup being stored over speed rack containing buns and single service. cdi drink was disposed of. |
| 2017-06-13 |
6 |
2-301.14 wash hands after activities that contaminate them. -p2-301.14 wash hands before donning gloves and between gloves uses. -pobserved food employee donning gloves after handling raw chicken and going into walk in coolers without washing hands. cdi |
| 2017-06-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed fried egg on menu not marked for undercooked. cdi pic will have menus reprinted and will not cook below 1 |
| 2017-06-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottles containing oil and aqueous solutions not labeled. make sure to label all working containers of food/food i |
| 2017-06-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cans being stored under tea urn. make sure to store in a spot where will be dry and avoid contamination. |
| 2017-06-13 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket in reach in unit near milk shake station. |
| 2017-06-13 |
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 single service soup cup being used as a scoop in non tcs item (flour). c |
| 2017-06-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open waste receptacle and grease trap. make sure to keep closed. *shared facility, will follow up with other establishments.* |
| 2017-06-13 |
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 wearing a bracelet. make sure food employee only wear a plain wedding band to faciliate hand washing. repeat |
| 2017-03-07 |
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 peppers, chili, mushrooms, onions and marinara without a date marked. observed blue cheese in walk in cooler without a date marking |
| 2017-03-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf' observed plates, equipment and can opener deemed as clean with food debris on it. observed equipment with sticker residue on it. cdi all items returned to war |
| 2017-03-07 |
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 employees wearing bracelets and watches. make sure food employees only wear plain wedding band. |
| 2017-03-07 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw eggs being stored over beef and steak prodcts. cdi spoke to pic and will rearrange storage based on cook temperatures. |
| 2017-03-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure all equipment and utensils are able to air dry. |
| 2017-03-07 |
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 food employee not using a protective barrier to turn off faucet. cdi spoke to pic and foo |
| 2017-03-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris and splatter through out kitchen. increase cleaning frequency. |
| 2017-03-07 |
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 splatter on walls and dust on the ceiling. mak |
| 2017-03-07 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups not protected; make sure to not stack above the dispenser line or keep in plastic. |
| 2017-03-07 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open to dumpster.5-501.115 maintaining refuse areas and enclosures - c make sure to keep refuse and areas clean. observed grease trap overflowing |
| 2016-12-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in need of resurfacing or replacement. |
| 2016-12-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed raw burgers being processed and surfaces not cleaned afterwards . cdi by instruction |
| 2016-07-06 |
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 food on floor in walk in freezer. |
| 2016-07-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed boiled eggs overstacked in prep top at 54f. cdi items separated and top portion placed in reach in for cooling. |
| 2016-07-06 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed used second pair of blue gloves to handle raw burgers then takes off glove to handle rte food. told facility using a second pair of gloves is not app |
| 2016-04-07 |
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 grouting in need of repair in kitchen area. 6-502.12 floors, |
| 2016-04-07 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed plastic drinking cup by register covered with debris. cdi suggest pic leave plastic sleeve on cups to protect from contaminatio |
| 2016-04-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw eggs stored above hot dogs and veggie burger and raw tuna burger stored over cooked chicken patties. cdi items relocated. |
| 2016-01-11 |
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 goat cheese held since 12/23. cdi item discarded. observed containers of chili that came from f |
| 2016-01-11 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with black and pink debris. |
| 2016-01-11 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. observed facility using time for on |
| 2016-01-11 |
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 in walk in unit that was covered while cooling. cdi containers un |
| 2015-11-18 |
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 broken tiles in front of freezer door and in front of walk in door. |
| 2015-11-18 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets on prep unit cooler in need of replacement and one gasket on refrigeration unit at front bar. |
| 2015-11-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-11-18 |
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 knive stored in slot between two prep units. cdi pic removed and took t |
| 2015-11-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed large lexan container of salsa in lower prep unit on cook line at 56 degrees cdi took to walk in to cool see temperature chart. -0 points- |
| 2015-09-09 |
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 floor tiles in front of freezer near grease trap missing or broken. repeat vi |
| 2015-09-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested in clean dish area. |
| 2015-09-09 |
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 not labeled in grill area. -0 points- |
| 2015-09-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous soiled pans stored as clean in storage rack. cdi removed to be recleaned. observed food debris on clean cutting boards. cdi removed to cl |
| 2015-06-30 |
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 diced chicken at 66 degrees farenheit cooling in cold holding unit double |
| 2015-06-30 |
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 in use utensils stored at grill being washed once per shift instructed |
| 2015-06-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one sanitizer bucket at 10 ppm qac cdi dumped and refilled. |
| 2015-06-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested in clean dish area. |
| 2015-06-30 |
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 floor in front of freezer missing several tiles. -0 points- |
| 2015-06-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed small cutting boards in kitchen need to be resurfaced or replaced. |
| 2015-03-02 |
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 dish machine and frp around washing area to have |
| 2015-03-02 |
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 ice cream scoop stored on dry cloth and ice paddles stored atop ice uni |
| 2015-03-02 |
39 |
3-304.14(d) maintain sanitizer wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed multiple soiled sanitizer cloths in sanitizer solution. cdi- removed remade |
| 2015-03-02 |
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 container of unidentifyable dried food unlabeled. cdi- labeled |
| 2015-03-02 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed cooked chicken and shrimp burgers in bottom of prep unit not date marked. cdi- date marked |
| 2015-03-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced american and provolone cheeses in prep unit at 50 f and cut tomatos in glutin free station above 50 f. cdi- discarded or removed to cool |
| 2015-03-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed two sanitizer buckets with soiled sanitizer solution that tested below 100 ppm qac. cdi- remade fresh 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and |
| 2015-03-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on prep surface. cdi- removed |
| 2014-11-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf build up around chute inside ice machine. cdi - ice machine cleaned during the inspection. repeat violation. |
| 2014-11-04 |
6 |
general comment2-301.14 wash hands before donning gloves and between gloves uses.-p employee changed gloves without washing hands in between. cdi - employee stopped, washed hands, and donned clean gloves before returning to work. |
| 2014-11-04 |
37 |
general comment3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. two food boxes stored on freezer floor. pic indicated that these items are no longer served. cdi - boxes were discarded dur |
| 2014-08-06 |
42 |
4-901.11- properly store equipment. observed ice wand stored directly on shelf in walk in cooler. cdi - ice wand stored in food pan. |
| 2014-08-06 |
39 |
3-304.14 - in between uses, wet wiping cloths shall be stored in a sanitizing solution. wet wiping cloth stored on prep surface at cook line. relocated. |
| 2014-08-06 |
37 |
3-305.11 - food shall be protected from contamination by storing food at least 6 inches above the floor. observed multiple boxes of food stored on freezer floor. relocate items to shelf. |
| 2014-08-06 |
23 |
3-601.11 pf - for children's menu refer to 3-401.11(d)(2): food under consumer advisory listed for service on children's menu may not contain comminuted meat. children's menu has consumer advisory for hamburger and cheese burger. these items must be fully |
| 2014-08-06 |
17 |
3-403.11 p - potentially hazardous food that is cooked, cooled, and reheated shall be reheated to at least 165f in all part of the food. beef chili sauce and cooked mushrooms below hot holding temperature. discussion with pic indicated that items were jus |
| 2014-08-06 |
14 |
4-601.11(a) pf - food contact surfaces shall be clean to sight and touch. pink build up around chute inside ice machine, dried food debris on one knife stored as clean. cdi - knife sent to dish area, ice machine cleaned during the inspection. |
| 2014-03-12 |
42 |
4-901.11 properly store clean equipment and dishes and air dry when required. observed metal pans and plastic containers stacked wet on dish shelf wet. observed ice wand stored directly on shelf in walk-in freezer. ice wand was stored inside pan on site. |
| 2014-03-12 |
20 |
3-501.16 (a)(2) and (b) maintain tcs foods for cold holding at 45f/below. observed milk batter solutiion in cooler drawer > 45f. cdi, moved on ice to cool down. |
| 2014-03-12 |
14 |
4-601.11 (a) ensure equipment food contact surfaces are clean to sight and touch. observed slicer stored with food debris remaining. observed plastic containers with sticker residue remaining. cdi, cleaning process started. |
| 2013-08-15 |
14 |
ensure quat sanitizer is maintained 200 ppm at all times. observed sanitizer weak in buckets and sink, dispenser was dispensing 150f, cdi by refilling buckets. |
| 2013-08-15 |
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 incomplete disclosure on burgers cooked to order, vr to check advisory. |
| 2013-08-15 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed sliced cheese 50f, 52f in top of prep cooler, egg 54f, items were pulled for cooling. observed hot dogs 58f, items were cooled, vr to check |
| 2013-08-15 |
13 |
3-304.15 ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. observed employees changing tasks without changing gloves, cdi. |