| Violation Date |
Code |
Description |
| 2018-12-17 |
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/residue of shelving, racks, and on equipment throughout facility. the fan in the walk in cooler had a significant amount of dust. cle |
| 2018-12-17 |
45 |
4-501.11 maintain equipment in good repair. observed main prep line cooler leaking with significant pooling in the bottom of cooler. foods in the bottom of the prep cooler were covered. the cooler used to hold bar glasses also had significant pooling in |
| 2018-12-17 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee working on expo line that portions items such as mac n cheese and mashed potatoes with no hair restraint |
| 2018-12-17 |
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 one container of pimento cheese and one container of bacon cream sauce with no date mark. ensure all tcs foods are date marked. |
| 2018-12-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed 2 pans stored as clean with food debris, one pan stored as clean with sticker still intact, food contact surfaces of utensils in the bar were stored in a d |
| 2018-12-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed sanitizer bucket stored in bar handsink. handsinks are for handwashing only and must be accessible at all times. cdi- sanitizer bucket removed from handsink. |
| 2018-12-17 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee handling raw shrimp with gloves. employee then removed gloves and donned new gloves without washing hands. ensure all employees know to wash hands between glove cha |
| 2018-06-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed sanitizer bucket stored in handsink at bar. cdi by removal of sanitizer bucket to proper storage location. |
| 2018-06-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on container nested into another container. cdi by removal of containers for recleaning. |
| 2018-06-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in kitchen area. |
| 2018-06-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in walk in cooler and dry storage. |
| 2018-06-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phone stored improperly in kitchen. |
| 2018-03-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed at bar hand sink food debris and broken glass. cdi bartender removed. make sure to maintain only for hand washing. |
| 2018-03-16 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed ground beef being stored over steaks. cdi pic rearranged storage order. repeat provide the hand out. |
| 2018-03-16 |
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. -p3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24 |
| 2018-03-16 |
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 utensils being stored by grill in hot water less than 135 degrees. make |
| 2018-03-16 |
45 |
4-502.11 (c ) maintain air thermometers in good repair and accurate.observed missing air thermometer in two reach in units on line. make sure to provide.4-501.11 maintain equipment in good repair. observed ice cream case used to hold cold food contact sur |
| 2018-03-16 |
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 reach in units, flip top units, shelving of reach in units, walk in cooler, fans in wic, gaskets etc; throughout food establishment. |
| 2018-03-16 |
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 behind equipment build-up and debris. observed d |
| 2018-03-16 |
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 being stored on food preparation surface. cdi pic had food employee remove immediately. *general comment; touching ce |
| 2018-03-16 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing such as spary arms, nozzles, baseboards, and basins shall be cleaned prior to use, every 24 hours or as often as accumulation occurs. observed several spray arm nozzles in ware w |
| 2017-12-11 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed significant dust in filters/vents over food preparation; make sure to increase cleaning frequency.* |
| 2017-12-11 |
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 on expo wearing a watch. make sure to have food employees remove all jewelry when participating in food preparation/fo |
| 2017-12-11 |
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 container of buttermilk not date marked. observed ham date marked for 11/26. cdi product was dis |
| 2017-12-11 |
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 bacon cream sauce in walk in cooler cooling at time of inspection at 103 degrees. observed approximately 12:55 pm where prod |
| 2017-12-11 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination observed significant build-up in ice machine chute and top part where ice is made. make sure to increase cleaning frequency.4-601.11(a) equipment food cont |
| 2017-12-11 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed ground beef being stored above steaks. cdi pic rearranged order and moved steaks to bottom shelf.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed |
| 2017-09-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed goat cheese and milk without a date mark. cdi items allowed to be back dated. |
| 2017-09-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed butter hot holding less than 135 degrees on line. cdi pic discarded product. make sure to keep all product hot at least 135 degrees or keep on tphc. |
| 2017-09-20 |
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 3 containers of rice and large container of pimento cheese cooling in walk |
| 2017-09-20 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee enter kitchen and start work without washing hands. cdi food employee directed to wash hands. observed food employee touching hat and face then proceed to continue with |
| 2017-09-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment/utensils. make sure to spread out so equipment can air dry. |
| 2017-09-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris in reach in cooler by battering station. make sure to increase cleaning frequency. repeat. |
| 2017-09-20 |
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 oils and aqueous solutions not labeled. make sure to label all working containers of product. |
| 2017-05-22 |
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 2 lights out in hood. make sure to keep in good repair. repeat. points not esc |
| 2017-05-22 |
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.5-501.115 maintaining refuse areas and enclosures - c a storage area and enclosure |
| 2017-05-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor debris in reach in unit near battering station. make sure to keep clean. |
| 2017-05-22 |
45 |
4-501.11 maintain equipment in good repair. observed cold holding unit not operating; all potentially hazardous food was being thrown out prior to inspection. verification required. 4-101.11 food contact surfaces shall be made of safe materials. no odor, |
| 2017-05-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink with debris in it from potential dumping. cdi spoke to pic regarding this; need to make sure hand sinks are only used for hand washing. |
| 2017-05-22 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee rubbing nose then continue with setting up line. cdi food employee directed to wash their hands. repeat good job with hand washing overall today. |
| 2017-03-06 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed washed produce being placed into original containers without being properly washed and sanitized. cdi spoke to pic regarding this and making su |
| 2017-03-06 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed can opener, plates and equipment deemed as clean with food debris on it. cdi items returned to warewashing.4-501.112(a)(2) provide a minimum of 1 |
| 2017-03-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce cold holding reading 70 degrees on top and 45 degrees near the bottom of the pan. being stored in a well with ice; ice was not up high enough around pan to properly insu |
| 2017-03-06 |
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 mango salsa, buffalo chicken dip, lettuce not date marked. cdi items allowed to be back dated.3-501.18 discard the food requiring d |
| 2017-03-06 |
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 ring with jewels in it. cdi spoke to pic regarding only wearing a plain wedding ring. |
| 2017-03-06 |
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 two food employees not using the protective barrier to turn off the faucet. cdi spoke to |
| 2017-03-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed server drying utensils with towel. cdi spoke to pic and stopped process. make sure to allow air drying. |
| 2017-03-06 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed gouge cutting board. make sure to resurface/replace.4-501.11 maintain equipment in good repair. observed some cracked equipment and pans. make |
| 2017-03-06 |
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 throughout facility. make sure |
| 2017-03-06 |
39 |
. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket of quat ammonium reading 50 ppm. make sure to hold sanitizer solution at 200 ppm or manufacturer guidance. observed wet wiping cloths on counters and not being st |
| 2016-11-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed overstacked cut lettuce, feta cheese and other items in ice in the flip top at 47-52f. cdi - portions halved and placed in walk in to cool. when using ice, make sure containers |
| 2016-11-30 |
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 dispensing food on the serving side of hot line without effective hair restraint. use visor, cap, ha |
| 2016-11-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested metal and plastic pans, as well as glasses. cdi - pyramid stacking demonstrated today. -0- |
| 2016-11-30 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed hot water dish machine sanitizing on plate thermometer at 157f. cdi - pic contacted service tech for maintenance today. -1.5- |
| 2016-11-30 |
45 |
4-501.11 maintain equipment in good repair. observed standing water in the bottom of the prep cooler to the far right of the cook line and missing filter in the hood over the hot water sanitizing dish machine. repair these. -0- |
| 2016-11-30 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open door on dumpster. close.5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing drain plug on dumpster. install a |
| 2016-11-30 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed to-go containers flush against soiled linen container. separate these so that there is no contamination from tossing linen in soiled container. -0- |
| 2016-08-04 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phones and bluetooth on prep surfaces. |
| 2016-08-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths on prep counters 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 vis |
| 2016-08-04 |
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 creole sauce and black beans cooling in deep plastic containers, meatloaf |
| 2016-08-04 |
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 milk, wedges, and half and half not dated and pimento cheese not dated when it was prepared. cd |
| 2016-08-04 |
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 meatloaf at 84f after 2 hours of cooling. cdi item discarded. suggest facility slice meatloaf to accelerate cooling process |
| 2016-08-04 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed chicken breast cooked to 157f. cdi chicken continued cooking to 174f. repeat. |
| 2016-08-04 |
14 |
4-702.11 food contact surfaces shall be sanitized before use and after cleaning. observed prep table that was use to handle raw beef only sanitized. cdi unit washed rinsed and sanitized.4-602.11 clean the equipment and utensils used with tcs foods as requ |
| 2016-07-21 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee use gloves to drink from personal drink and continue food prep. cdi gloves changed handwash |
| 2016-07-21 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed no active control over cold holding and cooling methods. |
| 2016-07-21 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employee handle raw shrimp then change gloves and return to prep rte food. cdi hands washed and gloves changed. |
| 2016-07-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed metal and plastic containers from drying rack soiled with food debris and back soda nozzle at bar soiled with debris. cdi items broken down and sent |
| 2016-07-21 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed mahi mahi that was cooked to 119f and it is not asterisked on menu. cdi mahi continued cooking process. repeat. |
| 2016-07-21 |
20 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed salad prep (ambient 57f), middle prep (ambient 50f), front cold unit, and the walk in unit (fans blowing 46f and ambient 47f) holding tcs foods above 45f. pimento cheese 52f, |
| 2016-07-21 |
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 broccoli, lettuce, fruit salad, mixed peppers, and butter cooling in cov |
| 2016-07-21 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in salad prep unit. |
| 2016-07-21 |
45 |
4-501.11 maintain equipment in good repair. observed salad prep, sandwich prep, and walk in to maintain adequate temperatures during operation. |
| 2016-04-14 |
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. observed employee making a wrap with bare hands. cdi item discarded. |
| 2016-04-14 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees going in and out of walk in and continue food prep. cdi hands washed gloves changed. |
| 2016-04-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed measuring pitcher, metal and plastic containers soiled with food debris. cdi items moved to sink for cleaning. |
| 2016-04-14 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p. observed cream sauce and green beans reach 111f and 120f after 2 hours. cdi items discarded. repeat. |
| 2016-04-14 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed par cooked chicken cooked to 146f and cooled in walk in without prior approval. cdi items finished cooking to 189f. |
| 2016-04-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed andouille sauce, ranch, andouille sausage, broccoli, asparagus, steak, ribs, shell pasta, raw salmon, lettuce, chicken wings that were over stacked, booboom sauce, raw chicken, |
| 2016-04-14 |
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 andouille sauce and steak held past 4 days and pimento and black beans not dated and tomatoes w |
| 2016-04-14 |
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 portioned spaghetti and penne pasta stuffed in plastic container and cove |
| 2016-02-22 |
4 |
. 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on top storage rack above prep table. cdi item moved. |
| 2016-02-22 |
6 |
2-301.15 only wash hands in handwashing sink.-pf. observed employee wash rinse hands in bar dump sink. cdi washed hands in handsink. 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and |
| 2016-02-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed employee rinse utensil in handsink. cdi moved to utensil to dish pit. |
| 2016-02-22 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p. observed black beans and green beans that are cooked in house reheat to 127f and 154f respectively after 2 hours. cdi items discarded. |
| 2016-02-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed foods (listed in temp chart) from front prep unit near grill above 45f, butter sitting out at room temperature, and spinach that was held above chill line in reach in drawer. c |
| 2016-02-22 |
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 half and half, milk, and lettuce that was not dated. cdi items dated.3-501.18 discard the food requiring date labels once time/t |
| 2016-02-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed unlabeled pan of sanitizer and cleaner labeled as sanitizer. cdi labeled and discarded. |
| 2016-02-22 |
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 lettuce and tomatoes that were covered while cooling in walk in. cdi item |
| 2016-02-22 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no ambient thermometers in prep units on cook line. |
| 2016-02-22 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed facility wash tomatoes and place them back in original box. |
| 2016-02-22 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. observed no quat test strips. verification required. |
| 2016-02-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed bin covers, microwave, undersides of mixer, inside of black bins at dry storage, and bottom rack at waitstaff prep station soiled with debris. |
| 2015-11-25 |
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 missing tiles at can wash area. observed missing tiles at can wash area. |
| 2015-11-25 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets in need of repair on cold holding units in kitchen area. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boa |
| 2015-11-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-11-25 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed spices throughout kitchen need to be labeled. |
| 2015-11-25 |
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 ribs , tomatoes, and chicken tightly covered in walk in . cdi vented it |
| 2015-11-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce overstacked and dressings at 47 degrees cdi took all product to cool. -0 points- |
| 2015-11-25 |
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 pan of ribs and tub of roasted chickens in walk in 2 hours or more and not below 70 degrees . cdi both items reheated see |
| 2015-08-21 |
8 |
6-301.14 post a handwash sign at each handsink. observed front handwash in kitchen has no sign posted cdi provided handwash signs in english and spanish. -0 points- |
| 2015-08-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on numerous pans in clean dish area. cdi removed to dishwashing area for cleaning.observed buildup on ice machine . cdi pic cleaned duri |
| 2015-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce, tomatoes, spring mix , second lettuce container and chicken stored above 45 in salad prep cooler see chart above for temps. cdi items removed to recool . repeat vio |
| 2015-08-21 |
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 rice cooling tightly covered and in high volume container. cdi by instr |
| 2015-08-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested in clean dish area. -0 points- |
| 2015-08-21 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in prep area in need of resurfacing or replacement. -0 points- |
| 2015-08-21 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed missing curb tile at walk in cooler. -0 points- |
| 2015-08-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed working containers of spices and oils not labled on cook line . -0 points- |
| 2015-05-21 |
8 |
general comment5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf one handsink had no paper towels available. cdi - stocked. |
| 2015-05-21 |
53 |
general comment6-501.12 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 minor build up on surfaces such a |
| 2015-05-21 |
45 |
4-501.11 maintain equipment in good repair. flip top units not holding cold enough. repair tech cleaned and repaired both during the inspection. |
| 2015-05-21 |
31 |
general comment3-501.15 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 lettuce preped today cooling in containers with lids on in walk in |
| 2015-05-21 |
20 |
general comment3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p all tcs foods held in two flip top units by the cook line were holding at 50f-60f. cdi - tcs foods in these units less than 4 hours were removed to rapidly cool down; all |
| 2015-05-21 |
14 |
| 4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf dish machine reaching final rinse temp of 156f via waterproof thermometer; thermolable would not change colors. cdi - repair tech dispatched and re |
| 2015-05-21 |
6 |
general comment2-301.14 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 dish washer scrubbed down cutting board before sending th |
| 2014-12-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf dark build up on chute inside ice machine. cdi - ice machine cleaned during the inspection. repeat violation. |
| 2014-12-19 |
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 no date mark on cooked pasta in cold drawer and in walk in cooler. cdi - pasta correctly back dated during the inspection. |
| 2014-12-19 |
6 |
general comment2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employee change gloves without washing hands in between at prep line. cdi - by instruction on when to wash hands. |
| 2014-12-19 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth stored on prep surface at cook line. cdi - relocated to sanitizing solution. |
| 2014-09-25 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels at handwashing sink near walk in coolers. cdi - paper towels restocked. |
| 2014-09-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in wiping cloth bucket testing at 100ppm quat. cdi - sanitizer dumped and remade during the inspection. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight a |
| 2014-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p chicken wings in flip top prep unit, cooked pears in line prep cooler 2, and mixed cut melon in line prep cooler 3 all held above 45f. cdi - top layer of wings removed and sent to cool a |
| 2014-09-25 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on cutting boards. |
| 2014-09-25 |
45 |
general comment4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. one cutting board on cook line looking worn and stained. flip over to use lees worn side; resurface or replace when no longer cleanable. |
| 2014-05-13 |
41 |
3-304.12 in-use utensils, between-use storage - c. observed knives stuck between pieces of equipment. this is not an area commonly cleaned and sanitized do not store here. |
| 2014-05-13 |
35 |
3-302.12 food storage containers identified with common name of food - c. observed one container of dry goods not labeled. unless an item is unmistakably and readily be identifiable. |
| 2014-05-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain cold food at 45f or below. observed two prep coolers, one at 48-53f, this product was iced, and one at 70f, this product wa |
| 2014-05-13 |
16 |
/3-401.11 raw animal foods-cooking - p,pf. facility is par cooking steak. par cooking is not permitted without pre approval. application was left with the facility. return visit required. |
| 2014-05-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. remove labels from containers when cleaning. observed many containers with sticker residue. |
| 2014-05-13 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. hand sinks are for handwashing only. observed one hand sink had been used as a dump sink. cdi. |
| 2013-10-17 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed brie, cream with no date marking, cdi. |
| 2013-10-17 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed butter, cheese wings 48-49f, cdi by cooling. ensure all gaps in tops of coolers remain closed. |
| 2013-10-17 |
26 |
7-102.11 ensure all working containers of chemicals are properly labeled with common name. observed no label on degreaser bottle, cdi by labeling. |
| 2013-10-17 |
17 |
3-403.11 ensure that all time/temperature control for safety(tcs) foods are properly reheated. commercially prepared products that are to be reheated for hot holding must reach 135f within 2 hours. observed mashed potatoes 130f, green beans 108f pulled |
| 2013-10-17 |
42 |
ensure all utensils are properly air dryed before stacking, observed some containers wet nested. |
| 2013-10-17 |
31 |
ensure proper methods are used for cooling tcs foods, observed pico, tomatoes, chicken covered while cooling, cdi by uncovering. |
| 2013-10-17 |
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. obseerved employees leaving work station, drinking from cone cups, touching aprons, door handles, e |