| Violation Date |
Code |
Description |
| 2018-11-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from low prep cooler door gaskets and build up of food debris from walk in cooler shelves. |
| 2018-11-05 |
45 |
4-501.11 maintain equipment in good repair. replace walk in cooler shelves with rust. points not increased as all damaged door gaskets have been replaced since last inspection. pic indicated that the rusty shelves will be replaced by next inspection. |
| 2018-11-05 |
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 pulled pork cooling in container with tightly wrapped in walk in cooler. cdi - wrap |
| 2018-11-05 |
8 |
6-301.14 post a handwash sign at each handsink. no hand washing sign at hand sink in server area. cdi - adhesive hand washing sign left with pic to post. |
| 2018-06-04 |
47 |
4-501.11 maintain equipment in good repair. clean shelves in low prep coolers, build up from cooler door gaskets, shelves in walk in cooler, and hand sink faucet handles. |
| 2018-06-04 |
45 |
4-501.11 maintain equipment in good repair. replace split gasket on low prep coolers on each side of the cook line. |
| 2018-06-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked on storage rack. |
| 2018-06-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf plastic food container with sticker residue. cdi - container pulled for processing. improvement noted form last inspection. |
| 2018-01-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned plastic food storage containers stacked while wet. minor improvements to wet stacking since previous inspection. |
| 2018-01-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle. cdi- bottle contents discarded. |
| 2018-01-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of macaroni and cheese hot holding below 135f in a hot box. cdi- pic reheated to above 165f (see chart). |
| 2018-01-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed in-use and clean plastic food storage containers with sticker residue on them. cdi- items were set aside for recleaning. |
| 2018-01-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored above produce in the outside walk in cooler. cdi- storage rearranged. 3-302.11(a) separate the different types of raw animal foods. -p observed raw chicke |
| 2017-10-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 1 employee beverage on a prep. table in the kitchen and another beverage on the deli slicer. |
| 2017-10-05 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above raw eggs in the walk in cooler. cdi- storage rearranged. |
| 2017-10-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic food storage containers stored clean with sticker residue on the containers. cdi- pic discarded containers. 4-602.11 clean the equipment an |
| 2017-10-05 |
45 |
4-501.11 maintain equipment in good repair. observed one rusted shelving unit in the walk in cooler. |
| 2017-10-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal and plastic food storage containers stored clean and stacked while wet. |
| 2017-10-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on counter tops while not in use. |
| 2017-06-29 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups at server area behind bar displayed with lip contact surface exposed. |
| 2017-06-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans on rack over prep sink. repeat. |
| 2017-06-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wiping cloths at server/expo area laying directly on counters outside of sanitizer buckets. cdi: cloths moved to buckets. |
| 2017-06-29 |
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 some spice shakers on cook line with no labelling to indicate contents. |
| 2017-06-29 |
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 observed freshly prepared lettuce for salads cooling in prep top unit at 50f. cdi: |
| 2017-06-29 |
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 pan of mac and cheese from the day before in walk in cooler with no date marking. cdi: item back dated with yesterday's date (06/28 |
| 2017-03-28 |
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 chicken gravy dated 3/20 in the walk in cooler. cdi- product discarded.3-501.17 date mark/labe |
| 2017-03-28 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee cracking raw shell eggs/ handling a bowl used to mix eggs then proceed onto other tasks without changing his gloves. observed another em |
| 2017-03-28 |
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 raw shell eggs being store |
| 2017-03-28 |
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 on the door that leads into the back sid |
| 2017-03-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the shelving in the walk in cooler. |
| 2017-03-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal and plastic food storage containers stored clean and stacked wet. |
| 2016-12-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over diced vegetables in an reach in cooler and raw eggs stored above squash in the outdoor walk in cooler. cdi- storage rearranged. |
| 2016-12-22 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p pic indicated the country style steak is not cooked to completion (155f) the first time the product is heated and is heated ini |
| 2016-12-22 |
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 chili in the walk in cooler without a datemark and an opened package of hot dogs in a flip top reach in cooler without a datemark. |
| 2016-12-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed an incomplete consumer advisory on the breakfast menus. ensure all items that can be sold undercooked ( |
| 2016-12-22 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed an employee handling soiled dishes and then handle clean dishes without washing her hands in-between. cdi by instruction. |
| 2016-12-22 |
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 observed hydrated hash browns cooling in a high volume (>2 inches) container in th |
| 2016-12-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pickle and olive buckets stored on the floor in the walk in cooler. |
| 2016-12-22 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one employee working in the kitchen without a hair restraint on. |
| 2016-12-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one chemical spray bottle not labeled. cdi- label added. |
| 2016-08-18 |
54 |
observed bulbs on the heat lamp not shielded or coated.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2016-08-18 |
45 |
observed torn gaskets on the 1 door lowboy and on the 1 door upright freezer.observed corroded metal on the exterior of the walk in cooler.observed tape on the microwave which makes it hard to clean.observed the hot box handle broken which makes it not ab |
| 2016-08-18 |
38 |
observed a couple food service employees handlng food with no hair restraint.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
| 2016-08-18 |
26 |
observed stainless steel cleaner stored next to the sani bucket and ibprofen stored over food- both moved to a location where they cannot contaminate restaurant materials.observed no label on a bottle of clorox- labeled during inspection to correct.7-201. |
| 2016-08-18 |
21 |
observed baked beans, feta, and meatballs made >24 hours prior and not date labeled today. observed pepper stuffing that had been pulled from the freezer and pull date was recorded on the product- pic didn't need product and discarded.3-501.17 date mark/ |
| 2016-08-18 |
14 |
observed 0ppm chlorine at the dishwasher today. dishmachine primed and dishes rewashed to correct.recommend testing every morning and priming if needed.4-501.114 maintain sanitizer at correct concentrations. -p |
| 2016-05-26 |
39 |
observed wiping towels stored on the counter today- stored in sanitizer bucket during inspection to correct.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-05-26 |
13 |
observed raw egg stored over ready-to-eat foods in the 2 door low boy today- raw egg mix moved to the bottom shelf to correct.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p |
| 2016-05-26 |
21 |
observed gyro meat that was made on 5/17 in the walk in cooler- both containers of product discarded by pic to correct.observed meatballs made 2 days ago without a date on them-back dated during inspection.observed pasta with the wrong date on it- todays |
| 2016-05-26 |
35 |
observed flour and salt not labeled in containers- labeled during inspection to correct. |
| 2016-05-26 |
42 |
observed 2 lid containers with debris in the bottom of them.observed some containers stacked wet today.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.4-901.11(a) air dry equipme |
| 2016-05-26 |
53 |
observed a gap in the frp on the wall above the walk in cooler.observed gap on wall behind prep and handwash sink.dust ceiling in a few places in the kitchen.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; |
| 2016-05-26 |
47 |
observed buid up on the walk in racks, green rack above the bread toaster, and the hood vent above the oven.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-05-26 |
51 |
observed no covered trashcan in the women's restroom.5-501.17 provide a covered waste bin in female restrooms. |
| 2016-05-26 |
45 |
observed a torn gasket on the 1 door freezer.observed the grater not able to be broken down to allow ease of cleaning- be able to take off grater blade.4-501.11 maintain equipment in good repair.4-902.11 food-contact surfaces-lubricating and reassembling |
| 2016-02-03 |
54 |
observed light in the kitchen with no shield today. provide shield or sleeves with endcaps as discussed.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2016-02-03 |
47 |
observed build up on the walk in cooler racks and the rack above the steam table on the line.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-02-03 |
38 |
observed an employee handling food today with two bracelets on. 2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |
| 2016-02-03 |
26 |
observed a santiizer spray bottle and a clorox spray bottle not labeled today- labeled during inspection.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2015-10-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an open coffee on the prep table today- moved to the bottom shelf during the inspection. |
| 2015-10-20 |
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 bbq that had been cooling overnight in a deep portion inside of a plastic |
| 2015-10-20 |
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 observed bbq that had been cooling overnight and had still not reached 45f or less- pic discarded product to correct today. |
| 2015-10-20 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed two lights missing their shileds in the kitchen today. |
| 2015-10-20 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. observed a leaking dumpster today. |
| 2015-10-20 |
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 boiled eggs and sausage not date marked today.observed meatballs with the incorrect date. these products were back dated to correct |
| 2015-07-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 4 wiping clothes stored on the counter/cutting board today. |
| 2015-07-22 |
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 observed green beans and spinach cooling in a deep portion, metal pan, with the lid |
| 2015-07-22 |
21 |
observed ham and hotdog opened yesterday that was not date marked. back dated today to correct.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2015-07-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved shell eggs stored on the counter at >45f today. shell eggs timed today and tilt/tphc sheet emailed to pic and gone over. |
| 2015-07-22 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-pobserved lemons being sliced with bare hands today- lemons discarded to correct. |
| 2015-02-20 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p all hot foods shall be held at or above 135 f. observed 2 items in warmer box at < 135 f. foods were properly reheated and unit temperature |
| 2015-02-20 |
42 |
4-901.11 equipment and utensils, air-drying required - c do not wet stack glasses. some glasses wet stacked. gave instruction and separated. |
| 2014-10-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 uncovered coffee cups on to go prep table. removed and instructed to cover and store below. |
| 2014-10-23 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed employee wash hands in prep sink. redirected and gave instruction. |
| 2014-06-12 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - observed build up on shelves in produce walkin. shelves are gradually being replaced. |
| 2014-06-12 |
45 |
4-101.19 nonfood-contact surfaces - do not use cardboard to cover floor slip areas. discussed prohibition of absorbent materials for non-food contact areas.4-501.11 good repair and proper adjustment-equipment - replace torn gaskets. repair refriger |
| 2014-06-12 |
43 |
4-904.11 kitchenware and tableware-preventing contamination - maintain all single serve items to prevent contamination. observed baskets with single serve liners double stacked to allow for potential contamination of liners. discussion with instruction |
| 2014-06-12 |
39 |
3-304.14 wiping cloths, use limitation - store all wiping cloths either clean & dry on a clean dry surface or in sanitizer solution at approved concentration. observed damp wiping cloths on handsink at wait station and on prep tables in kitchen. |
| 2014-06-12 |
26 |
7-102.11 common name-working containers - observed bleach and degreaser in spray bottles without labeling. gave instruction to label properly. |
| 2014-06-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - maintain all cold foods at 45 f or below while in refrigerated storage. observed tcs • items in upright refrigeration unit holding at 47 |
| 2014-06-12 |
14 |
4-703.11 hot water and chemical-methods - maintain sanitizer at approved concentration. observed chlorine sanitizer in 1 bucket at less than required concentration. remade and gave instruction. |
| 2014-06-12 |
4 |
2-401.11 eating, drinking, or using tobacco - employee drinks shall be stored and consumed in a sanitary manner. observed 2 employee drinks on prep areas. removed and gave instruction. |
| 2014-03-14 |
6 |
2-301.12 cleaning procedure - hands shall be washed thoroughly for a minimum of 15 seconds and thoroughly dry with approved method. observed minimal handwash by multiple employees.2-301.15 where to wash - hands shall be washed in handsink only. obse |
| 2014-03-14 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - do not block handsinks. assure all handsinks are easily accessible. observed mop, broom, and dust pan blocking handsink at back door. removed. |
| 2014-03-14 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - store all meats in reverse order of cook temperature with chicken below ground beef and ground beef below pork. all meats in walkin were properly separated and segregated bu |
| 2014-03-14 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - consumer advisory reminder is appropriate with asterisk but disclosure is missing. facility will reprint page or add sticker with appro |
| 2014-03-14 |
39 |
3-304.14 wiping cloths, use limitation - wiping cloths shall be stored in approved sanitizer or clean and dry on a clean surface. observed multiple wet wiping cloths on prep surfaces. gave instruction. |
| 2014-03-14 |
41 |
3-304.12 in-use utensils, between-use storage - store in use utensils in approved manner. observed knife between steam table and make table. knife was clean. all other in use utensils stored appropriately. gave instruction. |
| 2014-03-14 |
38 |
2-303.11 prohibition-jewelry -2-302.11 maintenance-fingernails - (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. pf jewelry 2-303.11 prohi |
| 2013-09-09 |
11 |
3-202.15 package integrity - discard or return all cans with dents that compromise the integrity of the packaging. observed multiple cans of tuna with severe denting. separated adulterated products for return and gave instruction to do so with all produ |
| 2013-09-09 |
23 |
- ...3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - observed temporary menu without disclosure stating hamburgers and steaks are available cooked to order. the reminder is correct and |
| 2013-09-09 |
20 |
maintain all cold foods at 45 f or below. observed small prep unit for juice and packaged dressings not maintaining foods below 45 f. the only potentially hazardous product was homemade ranch dressing. the dressing was 54 f for an unknown period of time. |
| 2013-09-09 |
6 |
2-301.12 cleaning procedure2-301.14 when to wash2-301.15 where to washuse approved hand washing procedure upon entering kitchen from outside, between task change, between glove changes, before donning gloves, and frequently during working. use disposable |