| Violation Date |
Code |
Description |
| 2018-12-18 |
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 cove molding behind the cookline in need of cle |
| 2018-12-18 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the hot water faucet in need of repair at the back kitchen hand wash sink. have repaired. |
| 2018-12-18 |
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 to the inside of the bar reach in cooler. have cleaned. repeat.*great job on cleaning of equipment. keep up the good work. poi |
| 2018-12-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two boxes of food product stored on the ground in the walk in freezer. cdi-the items were placed onto the shelving. repeat. |
| 2018-12-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed 3 to 4 small gnats around the salad make station and the hand wash sink. increase pest control. repeat.*huge improvement on reduction of pests in the facility. this was th |
| 2018-08-09 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed bar staff in need of training on proper food safety procedures. bar staff did not check sanitizer levels at the dish machine at the bar before running equip |
| 2018-08-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the kitchen hand sink, and the front bar hand sink. cdi-paper towels were brought out. |
| 2018-08-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed an empty container of dish machine sanitizer at the front bar area. cdi-a new bottle replaced the old one and was properly reading at 50ppm. repeat.4-601.11 |
| 2018-08-09 |
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 canned tomatoes, and eggs past their time/temeprature date marking requirements. cdi-the p |
| 2018-08-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several gnats and flies in the facility. also observed several dead roaches in the facility. management has just started a new pest control company to help reduce the amoun |
| 2018-08-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food product stored on the floor in the walk in freezer. cdi-the boxes were placed onto the shelves. |
| 2018-08-09 |
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 to the canned goods, and shelving in the back kitchen. have cleaned. repeat. |
| 2018-08-09 |
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 damaged ceiling tiles in the facility. management is working on replacing. |
| 2018-08-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone on the prep counter. cdi-the phone was removed. |
| 2018-06-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0ppm of chlorine sanitizer at the dish machine and 0ppm of quat sanitizer at the 3-compartment sink. cdi-the dish machine and the 3-compartment sink sanitize |
| 2018-06-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed the beer cheese hot holding below 135f on the stove top. cdi-the beer cheese was reheated to 168f. |
| 2018-06-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the facility. the management just changed pest control companies, and is working on eliminating the problem. |
| 2018-06-14 |
45 |
4-501.11 maintain equipment in good repair. observed some rusted shelving in the outside walk in cooler. have replaced. |
| 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 cleaning needed to the shelving in the outside walk in cooler and to the gaskets of the bakery cooler. also observed sweeping needed to the walk |
| 2018-06-14 |
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 ceiling tiles in the kitchen. the manager stated they are in the wor |
| 2018-03-02 |
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 the ceiling with damage and not easily cleanable in the kitchen. observed cl |
| 2018-03-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster door open. |
| 2018-03-02 |
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 salsa, pork, ham, and chicken tightly covered while cooling. cdi - items |
| 2018-03-02 |
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, poached egg, and steak items that are cooked to customers requested temperature are not cover |
| 2018-03-02 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2018-03-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fried basil and shallots being held at room temperature. cdi - discarded. using time as a public health control for 4 hours could be an option for these foods. |
| 2018-03-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed cutting boards, plates, slicer, and metal pans were not clean to sight and touch when stored as clean. observed ice machine with black and pink bui |
| 2018-03-02 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. observed unwashed grapes over cooked chicken wings.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw prawns over bread and raw beef over bread. cdi - reara |
| 2018-03-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed paper towels were not available at the front hand sink. cdi - provided. |
| 2018-03-02 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed staff not washing their hands before donning gloves to work with food. staff were walking out of the kitchen and then coming back to work without. cdi - education on hand wa |
| 2017-11-20 |
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 food employee handle clean utensils without removing soiled gl |
| 2017-11-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at dish machine at a concentration lower than 50 ppm chlorine. chlorine strip did not register concentration of chlorine. cdi, main dish machine was |
| 2017-11-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed several foods in prep coolers, and under counter coolers in main kitchen with an 11/20 date. pic stated pans taken to kitchen from wic |
| 2017-11-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed in use wiping cloths in sanitizer with concentration of less than 50 ppm quat. buckets of sanitizer were replenished. wiping cloths were completely submerged in correct concentratio |
| 2017-11-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shelled eggs over ready to eat dressings in wic near main kitchen. cdi, food storage of re-organized. repeat |
| 2017-11-20 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed paper towels stored under hand washing sink bathrooms. |
| 2017-11-20 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed several ceiling tiles throughout the kitchen with evidence of leaks. pealing tiles did not seam to be smooth and easily cle |
| 2017-11-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several stacks of pans in dish washing area stacked wet. observed some cups at bar area wet stacked. |
| 2017-07-14 |
53 |
observed hand sink not secure to wall in main kitchen. observed shelf not secure to wall in main kitchen near grill. observed wall covering not secure to wall in main kitchen.6-201.11 floors, walls and ceilings shall be designed, constructed, and installe |
| 2017-07-14 |
45 |
observed walk in cooler door threshold on large walk in not secure.4-501.11 maintain equipment in good repair.**improvement from previous inspection. |
| 2017-07-14 |
41 |
observed scoop with no handles in food product containers.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.**improvement from previ |
| 2017-07-14 |
39 |
observed wiping cloth in sanitizer below 150 ppm.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-07-14 |
33 |
observed fish thawing under running water at 85 degrees.3-501.13 use approved thawing methods. |
| 2017-07-14 |
20 |
observed salsa, lettuce, roasted tomatoes at 48 degrees in flip top. cdi - cooled to 44 during inspection.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-07-14 |
14 |
observed sanitizer in 3 compartment sink not below 150 ppm. cdi - remade.observed main dish machine and main bar dish machine not sanitizing. cdi - chemical replaced at main bar, main dish machine primed.observed ice machine collecting residue.4-501.114 m |
| 2017-07-14 |
13 |
observed raw eggs, cracked stored in plastic container on top of waffles in walk in cooler. cdi - reorganized3-302.11(a) separate the different types of raw animal foods. -p |
| 2017-07-14 |
31 |
observed container of salsa at 65 and meat marinade at 60. cdi - removed lid to quickly cool.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 |
| 2017-05-23 |
35 |
observed oil and water not labeled in rear kitchen. cdi - labeled3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2017-05-23 |
14 |
repeat non-compliance: observed ice machine door collecting residue.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2017-05-23 |
18 |
observed cooling rate for pork at .44 degree per minute in hotel pan in walk in cooler in rear kitchen. cdi - moved to freezer, cooling rate of .88 degree per min achieved.3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a |
| 2017-05-23 |
20 |
observed ham at 56 degree on flip top. cdi - moved to refrigerator, cooled to 36.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-05-23 |
21 |
observed no date marks on flip top items in including feta, and turkey.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf**verification required** |
| 2017-05-23 |
8 |
repeat non-complaince: observed no hand wash signs in rear restrooms. improvement from previous inspection.6-301.14 post a handwash sign at each handsink. |
| 2017-05-23 |
36 |
observed drain flies at back bar. observed flies in front kitchen.6-202.15 protect outer openings of establishment from insect or rodent entry. |
| 2017-05-23 |
41 |
observed utensils on stove top in water at 96 degrees.observed knives and pizza cutting tool sitting on rags at pizza station.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 whic |
| 2017-05-23 |
45 |
observed one flip top in front cooler leaking. observed cutting board damaged at flip top in rear kitchen.4-501.11 maintain equipment in good repair. |
| 2017-05-23 |
49 |
observed front men's room urinal not working. observed rear woman's restroom with one toilet not missing.5-205.15 maintain a plumbing system in good repair. |
| 2017-05-23 |
53 |
repeat non-complaince: observed walls collecting residue and missing corner strips in front kitchen area. observed grease residue collecting on wall under hood in rear kitchen. improvement from previous inspection.6-501.11 floors, walls, and ceilings incl |
| 2017-05-23 |
54 |
observed lights not shielded or shatterproof in dish area.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2017-05-23 |
39 |
observed several dry cloths, soiled in kitchen area.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. |
| 2017-03-21 |
8 |
observed one hand sink at bar with hot water disabled. cdi - hot water turned back.5-202.12 provide at least 100f water at handsinks. -pf |
| 2017-03-21 |
13 |
observed unwashed produce over washed produce in back walk in. observed uncovered breadder in storage and pork in walk in, and salt and pepper mixture in back kitchen.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or pa |
| 2017-03-21 |
14 |
observed pink residue on ice machine guard. observed one soda nozzle at front bar collecting residue.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2017-03-21 |
21 |
observed beer cheese not dated in drawer refrigerators.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf improvement from previous inspection. |
| 2017-03-21 |
26 |
observed degreaser and bleach not labeled. cdi - discarded7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2017-03-21 |
43 |
observed single service straws uncovered at server station in contact with soda fountain. cdi - discarded4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2017-03-21 |
53 |
observed unsealed wood doors in back kitchen.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-03-21 |
39 |
observed wiping cloths no in sanitizer throughout kitchen.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. |
| 2016-12-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed foods in reach in unit below grill that was holding foods at 59f and above, observed items in two prep top units by prep area that was holding foods above 45f, observed dressin |
| 2016-12-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drinks stored above food for the facility, cell phone stored in plastic pitcher, personal drink and lotion stored next to scoops and food for the |
| 2016-12-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw chicken above cooked shrimp, raw chicken over ribs and bacon, and raw chicken stored above deli meats, mahi mahi stored above the potatoe cakes, and raw burger meat above shri |
| 2016-12-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed interior of ice well and ice machine soiled with black and pink debris. |
| 2016-12-12 |
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 wings that had the wrong date. cdi chx discarded. observed shell pasta, milk, pastrami, |
| 2016-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in units, racks in kitchen and walk in units, vents, and floors in freezer in need of cleaning. |
| 2016-12-12 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf. observed reach in units and walk in unit near kitchen that are packed with food for service and seem to contribute to cold holding issu |
| 2016-12-12 |
37 |
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 reach in freezer. |
| 2016-12-12 |
42 |
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 utensils held in 90f water.***facility currently does a brunch buffet o |
| 2016-12-12 |
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 on coo |
| 2016-06-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee purse on top of facility dry storage items. provide and use designated storage areas for employee items. |
| 2016-06-30 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee with longer beard preparing foods, but with no beard restraint on. cdi- provide beard restraint. |
| 2016-06-30 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. cooked hamburger and cooked steak being placed in pan together, drainage of fluids/ blood in pan from foods as are being cooked to order. pic advised that both to be placed o |
| 2016-06-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. flies and fruit flies in back prep area and dining area. pic advised currently entering into contract with ecolab to treat facility. continue to work with pest management until issue r |
| 2016-06-30 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. in use squeeze bottles of sauces and containers of dry mixes in prep areas not labeled. label all. |
| 2016-06-30 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. 4-502.11(b) provide accurately calibrated thermometers. -pf. no ambient air thermometers in cooling units, no food temperature thermometer provided today. pic advis |
| 2016-06-30 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 2 |
| 2016-06-30 |
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.-p. employee observed cutting carrots and handling cut carrots with bare hands. chef scott walker advised that carrots |
| 2016-02-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed duck, chicken, roasted tomatoes, spinach and lettuce above 45f. cdi - all items but the lettuce were discarded. lettuce was cooled down to 45f. |
| 2016-02-29 |
21 |
repeat violation 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 ham, rice pasta, chicken wings not dated in the prep unit. cdi - items were dated.3-501.18 discard the food requ |
| 2016-02-29 |
13 |
general comment 3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken above raw pork in the walk in cooler. cdi - chicken was moved to the bottom shelf. |
| 2016-02-29 |
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 in the gaskets of the prep units. clean gaskets. |
| 2016-02-29 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the walk in freezer and close walk in cooler. replace gaskets. |
| 2015-10-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice bins at both bars with food debris and other debris including a small shard of glass at back bar far ice bin.. cdi (corrected during inspec |
| 2015-10-06 |
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 sweet potato cubes dated 9/27 in the prep cooler and walk-in cooler. cdi by discar |
| 2015-10-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bags of ice on the walk-in freezer floor. |
| 2015-10-06 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed no water at front kitchen handsink. vr (verification required 10 days) 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no towels at bac |
| 2015-10-06 |
45 |
4-502.11(a) maintain utensils in good repair. observed several plates and triangular bowls chipped and not easliy cleanable.4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials |
| 2015-10-06 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed damaged ceiling tiles and areas where leak occured with the hvac system. once leak has been fully repaired, replace all d |
| 2015-10-06 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed paper towels and toilet paper stored on the floor under restroom handsinks. |
| 2015-03-10 |
45 |
4-501.12 cutting surfaces - c; keep cutting surfaces in good repair; observed stained/gouged cutting boards in use in kitchen area in need of resurfacing/replacing.(ensure that all equipment is installed and approved for installation) observed upstairs ba |
| 2015-03-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p; properly cold hold phf products; observed prep cooler not functioning holding various cheese and country ham and heat treated vegetabl |
| 2015-03-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p keep food contact surfaces cleaned and sanitized; observed mold build up on catch plate on ice machine near brewery. cdi surfaces properly cleaned and sanitized duri |
| 2014-11-10 |
47 |
4-601.13 non-food contact surfaces; observed speed racks in both walk-in coolers in need of cleaning. |
| 2014-11-10 |
45 |
4-202.16 non-food contact surfaces;4-501.12 cutting surfaces; observed stained / gouged cutting boards in kitchen in need of resurfacing; observed split/ torn gaskets in need of repair. |
| 2014-11-10 |
36 |
6-501.111 controlling pest; keep facility free of pest; observed numerous flies throughout kitchen area; observed fruit flies at bar area. |
| 2014-09-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; properly wash, rinse and sanitize food contact surfaces; observed numerous containers stored clean with food debris stuck to surfaces; vr needed to ensure complaince. |
| 2014-09-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding; properly cold phf products; observed walk-in cooler not functioning properly with many phf products (cooked proteins, raw proteins, heat t |
| 2014-09-02 |
35 |
(general comment)3-302.12 food storage containers identified with common name of food; properly label dry food products; observed large flour bin not labeled in kitchen area. |
| 2014-09-02 |
42 |
(general comment)4-901.11 equipment and utensils, air-drying required; properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2014-09-02 |
45 |
4-501.12 cutting surfaces; keep cutting boards in good repair; observed heavily gouged/stained cutting boards in use in kitchen area in need of resurfacing. |
| 2014-09-02 |
36 |
6-501.111 controlling pests; keep facility free of pest; observed numerous fruit flies and flies throughout establishment. |
| 2014-06-04 |
45 |
(general comment) 4-501.12 keep cutting surfaces in good repair; observed gouged/stained cutting board in use in kitchen area in need of resurfacing. |
| 2014-06-04 |
42 |
4-901.11 properly air dry; observed metal containers stacked wet in kitchen area. |
| 2014-06-04 |
36 |
6-501.111 keep facility free of pest; observed large amounts of flies in kitchen area. |
| 2014-06-04 |
14 |
4-601.11 (a) properly wash, rinse and sanitize; observed metal containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2014-03-12 |
53 |
6-201.11 floors, walls and ceilings-cleanability; keep floors, walls and ceiling clean and in good repair; observed flooring underneath cooking equipment collecting debris in need of cleaning. |
| 2014-03-12 |
45 |
4-501.12 cutting surfaces; keep equipment in good repair; observed stained gouged cutting boards in use in kitchen area in need of resurfacing; observed melted plastic containers in kitchen area in need of replacing. |
| 2014-03-12 |
42 |
4-901.11 equipment and utensils, air-drying required; properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2013-10-31 |
47 |
keep non-food contact surfaces clean; observed large amounts of mold/slime build up on underside of ice bin at drink station. |
| 2013-10-31 |
45 |
4-205.10 food equipment, certification and classification; observed non-ansi, ul listed, nsf smoker being used during inspection.4-202.11 food-contact surfaces-cleanability; keep equipment in good repair; observed stained/gouged cutting boards in use in k |
| 2013-10-31 |
42 |
4-901.11 equipment and utensils, air-drying required; observed numerous containers stacked wet during inspection. |
| 2013-10-31 |
38 |
2-302.11 maintenance-fingernails; ensure that all food employees do not have nail polish on their nails; observed employee preparing food with nail polish on her nails. |
| 2013-10-31 |
37 |
prevent contamination of food during storage, preparation; observed smoker used outside establishment with no protection. (do not cook outside) smoker removed. |
| 2013-08-19 |
36 |
keep facility free of pest; observed numerous amounts of flies throughout establishment. |
| 2013-08-19 |
11 |
3-101.11 safe, unadulterated and honestly presented; observed bacon stored on prep table uncovered with flies crawling on surfaces of bacon; bacon discarded. |
| 2013-08-19 |
47 |
keep non-food contact surfaces clean; observed mold build up on bottom side of ice bin at drink station in need of immediate cleaning; observed bar gun holsters collected debris in need of cleaning. |
| 2013-08-19 |
45 |
4-205.10 food equipment, certification and classification; observed non-nsf listed smoker being used outside near walk-in cooler. location of smoker is not approved due to there is no cooking allow outside establishment. |
| 2013-05-13 |
42 |
properly air dry; observed numerous plastic containers stacked wet in kitchen area. |
| 2013-05-13 |
21 |
properly date mark all rte phf products; observed numerous rte phf products not date marked properly during inspection. all rte phf products properly date marked during inspection. |
| 2013-05-13 |
14 |
properly sanitize; observed dish machine not sanitizing during rinse cycle at bar area. eco-lab called during inspection; there are two machine to use until repair is made. vr to ensure repair is made. |
| 2013-05-13 |
4 |
(general comment) properly store employee drinks; observed empoyee drink stored on chemical dispenser stored above dish machine in kitchen area. |
| 2013-02-27 |
42 |
properly air dry; observed numerous metal and plastic containers stacked wet in kitchen area. |
| 2013-02-27 |
26 |
properly store chemical solutions; observed stainless steel cleaner stored above clean containers in back kitchen area; chemicals properly stored. |
| 2013-02-27 |
4 |
properly store employee drinks; observed employee drinks stored on prep surface in kitchen area; drinks properly stored. |
| 2012-11-28 |
21 |
3-501.17 except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temperature c |
| 2012-11-28 |
42 |
properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2012-11-28 |
36 |
6-501.111 keep facility free of pest; observed numerous flies and fruit flies throughout establishment in need of treatment. |
| 2012-11-28 |
31 |
3-501.15 use proper cooling methods; observed heat treated tomatoes cooling inside flip top refrigerator measuring 65 degrees f; tomatoes placed on sheet pans and placed into walk-in cooler. |
| 2012-11-28 |
7 |
3-301.11 prevent contamination from hands; observed employee touch food with bare hands; products discarded. |