| Violation Date |
Code |
Description |
| 2019-01-04 |
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 debris accumulation on blinds in the back corne |
| 2019-01-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer buckets not labeled in kitchen and at the bar. cdi- containers were labeled. |
| 2019-01-04 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed facility offering 'catch of the day' for sale undercooked upon customer request. this menu item include |
| 2019-01-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs foods holding above 45f in a flip top cooler along the cook line and other tcs foods holding between 42-45f. products were transferred to walk in cooler for cooling. vr r |
| 2019-01-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed quinoa and baked potatoes being stored on the prep. line without temperature control while the items were below 135f (see chart). cdi- potatoes were discarded and quinoa was |
| 2018-07-03 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no quat test kit on site. vr required. |
| 2018-07-03 |
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 hot dogs, spaghetti, and chicken salad in prep. units without datemarks on the containers. pic indicated these products were made d |
| 2018-07-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs foods cold holding above 45f in a pizza cooler and in a line flip top cooler. cdi- items were transferred to the walk in cooler for cooling. pic adjusted thermostats on b |
| 2018-07-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meat sauce in a steam and grilled onions on a char grill both hot holding below 135f (see chart). cdi- items were reheated to above 165f. |
| 2018-07-03 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor debris accumulation on the inside of the soda 'gun' nozzle. item was cleaned during inspection. improvements made since previous inspect |
| 2018-07-03 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee handling raw chicken with gloves on proceed to put on a new pair of gloves without first washing hands; and the same employee handling ra |
| 2018-07-03 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed facility offering 'catch of the day fish' for sale undercooked upon customer request without letters of parasite destr |
| 2018-02-20 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed fruit stored over rte cole slaw and cut lettuce on shelf in the walk in cooler. cdi - pic moved cole slaw mix and cut lettuce over unwashed produce. -0- |
| 2018-02-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the soda nozzles in the bar. cdi - pic purchased small brushes to be able to reach inside areas of the nozzles. per purveyor, soda noz |
| 2018-02-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee plating food on the serving side of the cook line without wearing hair restraint. -0- |
| 2018-02-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths on tables in the kitchen and at the back of the pre-rinse faucet at the dish machine. repeat -1- |
| 2018-02-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans on the drying shelf and wet stacked baking sheets. -.5- |
| 2018-02-20 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket at the prep cooler in the middle section of the cook line. observed missing vent covers on the hvac vents. -0- |
| 2017-10-11 |
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 dust buildup on bathroom ceiling vents. repeat - |
| 2017-10-11 |
49 |
5-202.13 backflow prevention, air gap - p provide an air gap between the end of a pipe and the drain of adequate size. observed the end of the pipe under the pre-rinse sink extended below the flood plain of the drain. vr no later than 10/20/2017. |
| 2017-10-11 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed top missing on wall-mounted cup dispenser. repeat -.5- |
| 2017-10-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on prep tables throughout the kitchen and wet wiping cloths in sanitizer reading 0 ppm for quat sanitizer concentration. -.5- repeat |
| 2017-10-11 |
33 |
3-501.13 use approved thawing methods. observed a case slacking french fries at room temperature and shrimp thawed under running water at 79f. -0- |
| 2017-10-11 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed soda nozzle in the bar with buildup inside. cdi - pic cleaned nozzle and contacted vendor today with questions about disassembling the soda nozzl |
| 2017-06-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed soda nozzle in bar with buildup. -0- |
| 2017-06-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chili in hot holding unit at 122f. cdi - pic reheated to 168f. -1.5- |
| 2017-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce, sliced tomatoes and deli salad at 52-58f in the flip top and prep unit. cdi - pic moved foods to walk in to cool and called repair tech for visit. vr no later than |
| 2017-06-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tightly wrapped salad from this morning at 52f. cdi - pic loosened wrappin |
| 2017-06-21 |
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 bracelet hand mixing potato salad. cdi - pic instructed food employee to remove bracelet. -0- |
| 2017-06-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on the prep table, hot holding countertop and on the bar prep table. -0- |
| 2017-06-21 |
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 pallets and other debris stored in the dumpster corral. -0- |
| 2017-06-21 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed missing top on cup dispenser to protect the food contact surface from falling debris. -0- |
| 2017-06-21 |
45 |
4-501.11 maintain equipment in good repair. observed peeling drying rack in the bar, missing hvac covers in the kitchen and thermometer turning off immediately when turned on for measuring temperatures. -0- repeat |
| 2017-06-21 |
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 buildup on the ceiling vent in the women's restr |
| 2017-06-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal and plastic pans on the drying shelf across from the dish machine. -1- repeat |
| 2017-03-02 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed scoop used for taco beef not cleaned and left in the food overnight. cdi - pic sent to dish room for cleaning. -0- |
| 2017-03-02 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee plating sauces without wearing a hair restraint. wear an effective hair restraint while plating food |
| 2017-03-02 |
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. observe scoop used for taco beef with handle down in the food. keep handle out of |
| 2017-03-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans near the dish machine. separate and allow to air dry. -0- |
| 2017-03-02 |
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 spice shakers and squeeze bottles at the cook line and near the queso hot holding unit without label showing the contents. |
| 2017-03-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the handle of the reach in near the ice machine. clean. -1- repeat |
| 2017-03-02 |
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 damaged wall near newly installed partitions in the restrooms and hole in wall |
| 2017-03-02 |
45 |
4-501.11 maintain equipment in good repair. observed reach in handle gasket torn on the reach in near the cook line. observed peeling rack inside the mug chiller in the bar. repair. -0- repeat |
| 2016-11-02 |
49 |
5-205.15 maintain a plumbing system in good repair. observed slight leak to hand wash sink faucet near the fryer station. have repaired. |
| 2016-11-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup on the floors and door handle to the walk in cooler and freezers. need cleaning. |
| 2016-11-02 |
45 |
4-501.11 maintain equipment in good repair. observed the bottom two doors to the 4-door reach in cooler with damaged gaskets. have replaced. |
| 2016-11-02 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed low concentration of sanitizer in the wiping cloth bucket at the bar. cdi- the bucket was |
| 2016-11-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed multiple bags of french fries stored on the floor near the fry station. cdi-all of the bags were picked up and placed into the |
| 2016-11-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed no label for the orange degreaser at the bar. cdi-a sticker containing the information to the degreaser was placed onto the bottle. |
| 2016-07-25 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed multiple products, such as pasta salad, potato salad, slaw, and chicken salad not date marked that had been prepared saturday 7/23 |
| 2016-07-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed potato salad, tuna salad, and chicken salad all above 45f on the prep/serve line. cdi-new products were brought out. all other items on the prep line were at 45f or below. |
| 2016-07-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths sitting out on counters. cdi-the wet wiping cloths were placed into sanitizer buckets. |
| 2016-07-25 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed the handle to the sugar scoop stored in the product. cdi-the scoop was |
| 2016-07-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust buildup on the fan cover of the main walk in cooler. needs thorough cleaning. |
| 2016-05-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cooling fans in the kitchen with dust buildup on the blade and cover. cdi - pic turned these off until these surfaces can be cleaned. -.5- |
| 2016-05-17 |
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 saucepan and frying pan with pitting present in the bottom and meat weight on the |
| 2016-05-17 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed lip area exposed on cups at the bar. pull plastic sheath up to provide protection. -0-4-903.12 do not store single-use and single-service articles in toi |
| 2016-05-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen near the slicer and chopper and in the dining room. maintain pest control measures and increase as necessary. -0- |
| 2016-05-17 |
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 unlabeled sauces and shakers at the cook line. label these with the common name of the item. -0- |
| 2016-05-17 |
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 |
| 2016-05-17 |
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 cooked bowtie pasta date marked 05/12/2016 at 42f. cdi - pic voluntarily discarded. -1.5- |
| 2016-05-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two containers of nacho topping chicken and chili at 119 and 124 in the coldest spots, respectively. cdi - pic instructed active stirring throughout the time the food is hot he |
| 2016-05-17 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed cutting board used with tcs foods being cleaned and sanitized once daily. clean and sanitize at least once every four hours. cdi - pic trained st |
| 2016-03-30 |
8 |
. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bowls for chicken wings sitting on side of handsink. |
| 2016-03-30 |
37 |
. i y 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 heavily dented can on can rack. gave instruction. |
| 2016-03-30 |
52 |
6-501.114 discard items stored on the premises as they are not necessary to operation and maintenance. observed potato fries slicer with build up. item is unused and was removed from premises. |
| 2016-03-30 |
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. floor behind ice machine needs thorough cleaning. |
| 2015-12-18 |
54 |
6-202.12 heating, ventilation, air conditioning system vents - c observed all hvac vents missing in kitchen. pic states they are on special order and will be replaced soon. replace vents. -0- |
| 2015-12-18 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed display on bar dish machine not working. facility produced documentation from manufacturer that replacement parts for this machine are not working. -0- |
| 2015-12-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on counter top. keep in sanitizer solution of proper concentration. -0- |
| 2015-12-18 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed spaghetti cooked one hour before arrival cooling in walk in with tight fit |
| 2015-12-18 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed full strength bleach in pre wash stage for whitening plates. cdi - pic will alter procedure using appropriate strength of bleach diluted with water. -0- |
| 2015-12-18 |
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 spaghetti sauce with date mark 12/13 that was prepared on 12/18 and facility currently not pla |
| 2015-12-18 |
14 |
4-602.12 (a) the food contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. observed pizza pans washed less often than once every four hours. cdi by instruction to clean pizza pans at least once every four hours. 4-50 |
| 2015-12-18 |
8 |
3-201.11 use food from approved sources only.-p observed bar handsink without hand wash sign. cdi - provided pic with sign today. -0- |
| 2015-08-31 |
8 |
5-205.11 handsinks may only be used for handwashing.-pf observed handsink at bar had been used as dump sink. gave instruction.. t |
| 2015-08-31 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed dishmachine at bar is inconsistently tripping thermolabel. the pressure gauge and thermostat are not reading correctly |
| 2015-08-31 |
46 |
4-501.15 warewashing machines, manufacturers’ operating instructions - c observed bar dishmachine was not displaying temperature or cycle and psi gauge was not functioning properly. advised repair or replacement. |
| 2015-05-01 |
49 |
5-202.13 backflow prevention, air gap - an air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 m |
| 2015-05-01 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed handles on upright refrigeration unit in need of repair. observed some chipped plates. repair or replace as needed. |
| 2015-05-01 |
38 |
2-302.11 maintenance-fingernails - unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food.2-303.11 prohibition-jewelry - c except for a plain ring such as |
| 2015-05-01 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf a handwashing sink may not be used for purposes other than handwashing. observed employee use handsink to fill pitcher for steam table. pitcher was set into handsink. gave instruction. |
| 2015-05-01 |
6 |
2-301.14 when to wash - p observed multiple wait staff drop soiled dishes then proceed to return to wait station or dining room without proper handwash. minimal handwash by line expeditor. lengthy discussion of protocol and procedure for approved hand |
| 2014-12-02 |
8 |
6-301-13 observed utensils in hand sink at bar area-cdio-utensils removed |
| 2014-12-02 |
21 |
3-501-17 observed potatoe salad and cold slaw inside reachin with date of 11-20-14-cdi-all items were discarded |
| 2014-12-02 |
42 |
4-901-11 observed wet pans at dismachine area in kitchen |
| 2014-12-02 |
18 |
3-501-14 observed grilled chicken in walkin that was placed in unit to cool the night before-chicken tightly sealed-chicken was discarded |
| 2014-12-02 |
46 |
4-204-115 temperature measuring devices on dishmachine in kitchen and bar area not functioning properly-facility using testing strips for accurate reading. letter provided by hobart stating measuring devises can't be ordered |
| 2014-12-02 |
47 |
4-602-13 clean gaskets on reachins and clean bottom of bread freezer |
| 2014-12-02 |
45 |
4-101-19 replace gaskets on 3 door reachin in front of fryer area and 2 door bread freezer |
| 2014-09-22 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed damaged equipment in the kitchen. observed damaged utensils, fryer baskets, and a rusty cooler shelf strut. |
| 2014-09-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic cups at the bar to be wet stacked from the previous day. |
| 2014-09-22 |
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 deli meats to not be date marked. all such items must be date marked within 24 hours of their being opened or cooked. -cdi items |
| 2014-09-22 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed handsink in the women's room to only be reaching about 77f-78f. repair such that it provides 100f hot water for handwashing. -rvr |
| 2014-06-02 |
42 |
4-901.11 equipment and utensils, air-drying required - c after cleaning and sanitizing, equipment and utensils shall be air dried before contact with food. observed food containers wet stacked and stored as clean. cdi - wet stacked items separated to faci |
| 2014-06-02 |
39 |
3-304.14 wiping cloths, use limitation - c wet wiping cloths shall be held in a sanitizing solution of proper concentration in between uses. observed bucket of sanitizer containing wiping cloths at 50ppm. cdi- sanitizer was remade at proper concentration |
| 2014-06-02 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p ready to eat potentially hazardous foods held at 41f or lower shall be held no longer than 7 days including the day prepared. observed tuna salad |
| 2014-01-30 |
37 |
3-307.11 miscellaneous sources of contamination - c observed a container of food on the floor. do not store items on the floor. they must be stored at least 6 inches up of the floor on approved shelving. |
| 2014-01-30 |
54 |
6-305.11 designation-dressing areas and lockers - c observed a hat stored on the clean equipment rack. do not store personal items in this manner. |
| 2014-01-30 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c observed damaged floor tiles. these items are listed on the transitional permit list. repair these items. |
| 2014-01-30 |
31 |
3-501.15 cooling methods - pf observed soup to have been cooled using an improper method. -cdi soup was discarded. cool hot items in shallow layers or volumes. use ice, the freezer, chiller bats, etc. to facilitate cooling. |