| Violation Date |
Code |
Description |
| 2018-09-20 |
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 molding on one kitchen wall in slight disrepair. |
| 2018-09-20 |
45 |
4-502.11(a) maintain utensils in good repair. observed one lexan container cracked/damage. |
| 2018-09-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed small amount of wet stacked lexan containers in the clean dish area. |
| 2018-09-20 |
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 chicken breast cooked the day prior and portioned today that was dated for todays date. facility must date the products for the da |
| 2018-09-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one lexan stored as clean with dried on food residue present on the interior surfaces. item was reprocessed by the pic. ensure that employees are tho |
| 2018-09-20 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed one handsink lacking a functioning soap dispensor at time of inspection. working soap dispensor was provided by pic during the inspection. |
| 2017-12-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed less than 200 ppm quat sanitizer in buckets. cdi-buckets corrected to required concentration. |
| 2017-06-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an open employee drink on the make table today- moved to approved drink storage area to correct. |
| 2017-06-29 |
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. -pbarehanding with rte food was not directly observed today. staff had cucumber on the cutting board half cut but wer |
| 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. -pfobserved chili dated for the day the closed package is pulled from the freezer but not the date it was opened- dates open put on chili today |
| 2017-06-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved two choppers stored as clean with food debris on them- sent to be rewashed. |
| 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 water not labeled on the line- bottle labeled during inspection,.label oil as well. |
| 2017-06-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed an employee handling food with a bracelet on. |
| 2016-11-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep surfaces. |
| 2016-11-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed buns stored on floor in walk-in freezer. |
| 2016-11-01 |
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 several containers of spices, oils and spray bottle of water for grill not labeled. repeat violation. |
| 2016-11-01 |
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 bags of chicken cooling tightly stacked in plastic container in |
| 2016-11-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce in flip top cooler above 45f. see temperature chart for temperature observations. cdi lettuce voluntarily discarded. |
| 2016-11-01 |
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 two employees busing tables handling soiled cups then immediat |
| 2016-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. one small container of hummus not under temperature control. see chart for temperature. cdi- placed back in cooler for rapid cooling. |
| 2016-06-22 |
31 |
to 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. container of portioned shredded cheese stacked on container of portioned shredd |
| 2016-06-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. washing crates stacked completely blocking access to papertowels handwashing area. cdi- pic rebecca hinson corrected. |
| 2016-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris on top of dish machine, on side and under back side of fryer, and unused exterior nozzle at bar. cleaning of mentioned areas is needed. |
| 2016-06-22 |
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 spray bottle of oil and water at main line not labeled. label both |
| 2015-09-25 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed broken container holding food items in walk-in cooler. |
| 2015-09-25 |
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 thermometers stored in sanitizer solution. cdi thermometers were remo |
| 2015-09-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several food employees wearing bracelets and rings. |
| 2015-09-25 |
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 chicken cooling tightly covered on sheet pans in walk-in. observed chees |
| 2015-09-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer stored in degreaser bottle in bar. cdi bottle was removed from bar.7-201.11 store toxic materials to avoid contamination. -p observed 2 contain |
| 2015-09-25 |
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 3 sheet pans of chicken prepared at 9am at 74f. cdi chicken was seperated and spread out of more sheet pans and moved to b |
| 2015-09-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one plate stored as clean with food debris. 4-501.114 maintain sanitizer at correct concentrations. -p observed bar dish machine dispensing at 0ppm. |
| 2015-03-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved chicken stacked to high in the container today- taken to walk in cooler to chill down. |
| 2015-03-16 |
38 |
l2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed waitstaff that cut lemons, limes, oranges, celery, and carrots; along with scooping ice etc. these are considered minimal food se |
| 2015-03-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an uncovered drink stored next to uncovered celery. observed a covered employee drink stored over dry goods today. drinks discarded today. |
| 2015-03-16 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. shield the light at the grill where one is missing.6-305.11/6-501.110 designate and use an area for the orderly sto |
| 2014-12-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tcs foods holding >45f today. they had been temporarily taken out to clean unit and had rose in temp. slightly. moved to walk in to chill quickly today. |
| 2014-12-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pflobserved build up on the drink nozzles today. these must be washed, rinsed,and sanitized daily.sent to be properly washed today to correct. |
| 2014-05-14 |
37 |
observed a box of buns stored on the floor in the wif today. keep food stored at least 6 off of the floor to avoid contamination.3-305.11 |
| 2014-05-14 |
31 |
observed chili that had been cooling overnight in a cold drawer and still had not fallen below 45f today. use approved methods and equipment to cool tcs foods. recommend cooling chili in a shallow portion, uncovered in a metal pan that is placed into t |
| 2014-05-14 |
26 |
observed purple power and a red chemical in quat. sanitizer bottles today- both of these bottles were discarded today to correct. all chemicals must be accurately labeled.7-102.11 |
| 2014-05-14 |
18 |
observed chili that had been cooling overnight in the cold drawer and still had not fallen below 45f or less(see chart). other items in this drawer were holding <45f today. chili discarded today to correct.cool tcs foods from 135f to 70f or less in the |
| 2014-05-14 |
14 |
observed sanitizer at the bar at >400ppm today. dumped out and remade during inspection to correct. maintain quat. sanitizer at 200-400ppm.4-501.114 observed build up today on the tea nozzles. these must be washed, rinsed, and sanitized daily. sent to |
| 2014-05-14 |
8 |
observed an employee going to use the handsink to fill a container of cheese with water. use handsinks only for handwashing as these are soiled and can contaminate food. employee instructed to use the prep sink to fill for water.5-205.11 |
| 2013-12-05 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatureshot water sanitization must reach a surface temp. of 165f. observed dish machine in the kitchen today not reaching this temp. with the waterproof thermometer that was run thro |
| 2013-12-05 |
45 |
4-501.11 good repair and proper adjustment-equipmentobserved a broken ice bucket today with tape on it and this is not easily cleanable- sent to be discarded today. |
| 2013-12-05 |
38 |
2-303.11 prohibition-jewelryobserved a food service employee with a bracelet on today. food service employees are limited to single wedding band; no other rings, bracelets, or watches allowed. handout of the major rule changes given today to pic. |
| 2013-12-05 |
2 |
-2-103.11 (m) person in charge-dutiespic must know when exclude/restrict ill employees and when to allow them safely back to work as discussed. all employees must know the symptoms that must be reported to the pic and the big five foodborne illnesses. o |