| Violation Date |
Code |
Description |
| 2018-09-05 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket at the reach in unit. advised to replace gasket. |
| 2018-09-05 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed single service paper plates exposed to contamination. a |
| 2018-09-05 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed tongs stored on ove |
| 2018-09-05 |
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 large container of flour not labeled. |
| 2018-09-05 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed hummus dated 8.26.18. cdi - discarded the product and educated about the proper time/temperat |
| 2018-09-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product on ice in temperature danger zone. observed lettuce in the flip top over stacked in the temperature danger zone. refer to temperature chart. cdi - gave tphc procedural |
| 2018-02-13 |
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 fried pickles and onions on |
| 2018-02-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up in interior of ice machine. |
| 2017-10-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed scraper stored in handsink. cdi-removed and taken to dirty dish pit. |
| 2017-10-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs items held in small side flip top unit above 45f. see temperature chart. items held in cooler below flip top at correct temperature. cdi-items placed into walk in co |
| 2017-10-23 |
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 fried pickles and onions us |
| 2017-10-23 |
45 |
4-501.11 maintain equipment in good repair. observed piece of equipment holding ice bath for squash and pickles with duct tape and a soiled rag on edge. |
| 2017-10-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked. |
| 2017-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items overstacked in coolers above 45f. cdi-excess product removed and put into cooler below. |
| 2017-06-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer in bottle below 50ppm. quat sanitizer coming out of dispenser was slightly below 100ppm. facility will contact their technician to have dispenser serviced. |
| 2017-01-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed slight build up in interior of ice machine.4-501.114 maintain sanitizer at correct concentrations. -p observed a bottle of quat sanitizer registering belo |
| 2017-01-31 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. a certified food protection manager did not appear on site until middle of inspection. points will be deducted for this violation on future inspections. |
| 2017-01-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottle and a bottle with a faded label. cdi-relabeled. |
| 2017-01-31 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee back brace stored in the freezer amongst food for facility. |
| 2017-01-31 |
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 a pan of cooked mushrooms and onions cooling in an ice bath but not being |
| 2016-09-12 |
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 baseboard peeling away by wstand up freezer. advised to fix. |
| 2016-09-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed diced tomato and arugula out of temperature in the flip top cooler. cdi - pulled product to the walkin cooler to cool down. educated that flip top units are n |
| 2016-09-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with slight build up of food debris. cdi - advised to wash rinse and sanitize every 4 hrs; send slicer through a cleaning procedure. |
| 2016-09-12 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at the bar handsink. cdi - provided facility with handwashing sign. |
| 2016-06-24 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed wash solution temperature at 98f. cdi - advised to drain and refill with hot water. |
| 2016-06-24 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed cooling product in walkin cooler with lid covering product. cdi - educated tha |
| 2016-06-24 |
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 mushrooms and onions on st |
| 2016-06-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature in the flip top cooler. product was over stacked; product in containers, but the containers were not stored inside of the well. cdi - educated about |
| 2016-06-24 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf repeat violation observed no papertowels at the handsink by the 3 comp sink. cdi - provided paper towels to the handsink. |
| 2016-02-26 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed that sink in the back of the kitchen was being used as a dumpsink. observed the handsink by the 3 compartment sink have a wire brush in the handsink. cdi - remineded the pic th |
| 2016-02-26 |
14 |
4-602.11(a) equipment food contact surfaces and utensils shall be cleaned before each use with different types of raw animal products; each time there is a switch from raw foods to ready to eat foods; any time during operation when contamination may have |
| 2016-02-26 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed food empl |
| 2016-02-26 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. look up at previous |
| 2016-02-26 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed that the facilities quat test strips are expired since june 2015. vr |
| 2015-09-16 |
45 |
(general comment) 4-501.11maintain equipment in good repair.observed split /torn gaskets on reach-in cold holding units in need of repair. |
| 2015-09-16 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed large amounts of fruit flies in kitchen area. observed rodent / pest trap in dining room in need of discarding. |
| 2015-09-16 |
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 soup cooling in covered large metal container inside walk-in cooler measuri |
| 2015-09-16 |
8 |
(general comment) 6-301.14 post a handwash sign at each handsink. observed no signs posted at hand washing sink. cdi sign provided. |
| 2015-05-19 |
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 black build up on floors around drains. |
| 2015-05-19 |
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 thick meat chili cooling on ice bath. observed temperature range of 77-84 |
| 2015-05-19 |
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 veggie/rice soup cooled down from previous day at 49f in walk in cooler. cdi-product discarded. |
| 2015-05-19 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed bottle of sauce and the bottom of a pan in direct contact with spring mix lettuce. cdi-items removed. |
| 2014-12-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed bottle of quat sanitizer measuring 0ppm. cdi-bottle refilled with correct concentration. |
| 2014-12-02 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed employee wash hands for only a few seconds and turn off faucet with bare hands. cdi-ehs spoke with pic about importance of following correct cleaning procedure. |
| 2014-12-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed buffalo sauce (possibly tcs- made with butter) out at 61f. cdi-item placed in ice bath to cool. |
| 2014-12-02 |
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 cooked onions using tphc wi |
| 2014-12-02 |
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 potato salad made in house with a date label of 8 days prior. day 1 of the 7 day |
| 2014-12-02 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed dented can not segregated from other cans. |
| 2014-12-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet. |
| 2014-12-02 |
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. pic stated that large wooden paddle is used to stir chili. spoon has bec |
| 2014-07-01 |
47 |
non food contact surfaces shall be clean to sight and touch. (4-602.13) observed dried food debris on non food contact surfaces of slicer. clean. |
| 2014-07-01 |
31 |
use proper cooling methods as specified in 3-501.15. observed plastic tub of soup cooling in ice bath. ice was melted and product had not been stirred. use containers that facilitate heat transfer and stir product if cooling in ice bath. cdi-through instr |
| 2014-07-01 |
26 |
properly label toxic chemicals. (7-102.11) observed a bottle with a small amount of orange chemical without any label. cdi-labeled. |
| 2014-07-01 |
22 |
if using tphc (time as a public health control) written procedures shall be prepared in advance and made available to the regulatory authority upon request. (3-501.19) observed items such as grilled and fried onions using tphc but no written procedures av |
| 2014-07-01 |
21 |
food shall be discarded if marked with date that exceeds time/temperature combination specified in 3-501.17 (3-501.18) observed large bucket of chili in walk in cooler with a date label of 6/22. cdi-food discarded. |
| 2014-07-01 |
20 |
store tcs. food cold at 45f or below (3-501.16) observed tahini sauce stored at room temperature. kitchen manager stated tahini sauce is made with oil and freshly chopped raw garlic. product needs to be refrigerated. repeat. cdi-item refrigerated. any fut |
| 2014-07-01 |
18 |
foods shall be properly cooled from 135f to 70f within two hours or 135f to 45f within a total of 6 hours. (3-501.14) observed potato soup cooling in ice bath in prep sink. observed side of product at 43f and middle of product at 80f and ice melted. kitch |
| 2014-07-01 |
14 |
food contact surfaces shall be clean to sight and touch. (4-601.11) observed microbial build up in ice machine. cdi-cleaning started. |
| 2014-07-01 |
13 |
use proper storage order for raw animal products to prevent cross contamination. (3-302.11) observed raw chicken stored over open pan of raw hot dogs, potato salad, hush puppy mix and ground beef in two different coolers. cdi-items rearranged. |
| 2014-07-01 |
6 |
use proper cleaning procedure when washing hands (2-301.12) observed two employees wash hands and turn off faucet with clean bare hands. use paper towel or similar barrier to turn off faucet to avoid recontaminating hands. cdi-ehs instructed employees on |
| 2014-01-06 |
7 |
employees may not contact exposed, ready to eat food with bare hands. (3-301.11) observed server touch lime garnish for drink with bare hands. cdi-through instruction. |
| 2014-01-06 |
20 |
store tcs foods cold at 45f or below. (3-501.16) observed tahini sauce stored at room temperature. the ingredients for tahini sauce include oil and fresh raw garlic and therefore needs to be refrigerated. cdi-discarded. also observed fried pickles stored |
| 2014-01-06 |
2 |
employees shall have knowledge about reportable symptoms and illness as they relate to food borne illnesses. (2-201.11) employees have general knowledge of reportable symptoms but unsure of how to report. cdi-through instruction. |
| 2014-01-06 |
46 |
a device that accurately measures the concentration of sanitizing solutions shall be provided. (4-302.14) no test strips available for quat sanitizer at 3 compartment sink. |
| 2014-01-06 |
34 |
a thermometer with a suitable small diameter probe that is designed to measure the temperature of thin masses shall be provided. (4-302.12) facility has large diamater thermometer which might not be sufficient to measure thin menu items such as a hamburge |
| 2014-01-06 |
1 |
facility shall have employee with managerial control who is food safety certified. (2-102.12) no food safety certified manager on duty during inspection. facility has 210 days from date permit was issued to comply with requirements. |