| Violation Date |
Code |
Description |
| 2018-07-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed slight debris build up on one gasket on reach in cooler. repeat. |
| 2018-07-18 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of single use napkins stored on floor of dry storage area. |
| 2018-07-18 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed two bottles of toxic cleaners stored on handsink. cdi by removal to proper storage area. |
| 2018-07-18 |
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 no written procedures on si |
| 2018-07-18 |
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 bbq in reach in cooler from previous day with no date label. cdi by dating properly. |
| 2018-07-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee dumping sanitizer down handsink. cdi by intervention and training. |
| 2017-12-20 |
47 |
4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (inside surfaces of reach-in freezer). |
| 2017-12-20 |
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 knives stored between prep table and prep cooler on surfaces that can |
| 2017-12-20 |
37 |
no points deducted3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination. observed bag of brown sugar stored opened, exp |
| 2017-12-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw eggs stored above rte food products in walk-in cooler (salad mixes); observed raw ground beef stored above cooked roast beef (deli sliced). cdi all raw meats properly stored. |
| 2017-10-20 |
45 |
repeat4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2017-10-20 |
35 |
no points deducted3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed large bin of flour not labeled in dry storage area. |
| 2017-10-20 |
31 |
repeat3-501.15 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 leftover hot breakfast items (cooked sausage links and patties, hom |
| 2017-10-20 |
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 cole slaw in walk-in cooler 15 days past 7 day allowance; observed bean salad |
| 2017-06-22 |
31 |
repeat3-501.15 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 large sealed container of cooked chicken cooling inside prep cooler m |
| 2017-06-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-06-22 |
47 |
repeat4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (shelving inside walk-in; inside surfaces of hot box). |
| 2017-06-22 |
45 |
no points deducted4-501.11maintain equipment in good repair.observed rusty shelving inside reach-in cooler units at front cook line area. |
| 2017-02-01 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (inside bottom surfaces of stand up freezer, underneath surfaces of microwave). |
| 2017-02-01 |
43 |
4-903.11(a)store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single service cups stored with no protection, exposed to contamination / sneeze spray at coffee bar drink station. |
| 2017-02-01 |
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 container of cooked chopped sausage cooling in top of prep cooler measuring |
| 2016-07-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmultiple food items inside make table in kitchen area > 45f (see temp chart). maintenance on site. it was determined there were several products blocking air flow inside cooler. all produ |
| 2016-07-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pquat sanitizer in spray bottle in kitchen area and red bucket at bar area at 0ppm. cdi - dumped and refilled to 200ppm.chemical dishmachine not sanitizing properly - 0ppm. cdi - sanitizer containe |
| 2016-04-18 |
47 |
general comment - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.cleaning need on shelving inside walk-in cooler and dry storage area. |
| 2016-04-18 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved some apples unprotected and not wrapped at breakfast buffet area. cdi - apples were wrapped. |
| 2016-04-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed green buckets labeled detergent with sanitizer inside. cdi - dumped and stored in red sanitizer buckets. observed two spray bottles labeled quat sanitizer wi |
| 2016-04-18 |
21 |
repeat - 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved a few dates on baked chicken wrapped inside bottom of prep unit on cook line not legible. cdi - products discarded. 3-501.1 |
| 2016-04-18 |
19 |
general comment - 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved hash browns and scrambled eggs at hot bar < 135f (see temp chart). cdi - products discarded and fresh product was made. |
| 2016-01-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.fruit flies around dishmachine area, can wash, and bar area. facility has pest control that treats monthly. pic indicated that pest control will be notified again for treatment. |
| 2016-01-21 |
20 |
general comment: 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pcream cheese packets on buffet with no temp control at 55f. all other items on buffet at 45f/below. cdi - cream cheese packets placed on ice bath. |
| 2016-01-21 |
21 |
repeat: 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf inconsistent date marking on some items inside prep cooler and walk-in cooler. some with discard date and some with day dots. improv |
| 2016-01-21 |
39 |
repeat: 3-304.14(b) hold in-use wiping cloths in sanitizer between uses.several wet wiping cloths stored on counter at bar. moved to chemical sanitizer bucket at bar. |
| 2015-10-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. hood filters above oven and hot hold unit with grease and dust build-up. shleving inside walk-in with food debris. |
| 2015-10-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. deeply gouged cutting boards stored under prep table. |
| 2015-10-07 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. 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.wet and dry wiping c |
| 2015-10-07 |
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 beef chipotle soup in walk-in dated 9/29; alfredo sauce in walk-in dated 9/25; baked chicken in walk- |
| 2015-05-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed the restaurants lunch menu missing the disclosure portion of the consumer advisory. the disclosure port |
| 2015-05-07 |
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 in the walk in cooler dated 4/24, chicken tortilla soup in the walk in cooler dat |
| 2015-05-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 3 containers of food stored in a flip top cooler that were above 45f (see chart). the food containers were stored 'double panned.' cdi- items were placed into the reach in co |
| 2015-05-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two soiled soup ladles above the 3 compartment sink. cdi- items set aside for recleaning.4-602.11 clean the equipment and utensils as required to av |
| 2015-05-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 employee beverages being stored on a preparation table where food was being prepared. cdi- beverages were relocated. |
| 2014-12-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one beverage cup stored without a lid on a preparation table. cdi- beverage was disposed. |
| 2014-12-23 |
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 herbed chicken in the walk in cooler dated 12/15 and pepperoni in the walk in cooler dated 11/24. cdi- both items were discarded |
| 2014-12-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled sanitizer spray bottle. cdi- label was added. |
| 2014-12-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage links in a warming pan on the buffet ranging from 115f-128f. cdi- sausage was rotated in the pan and reheated to above 135f. |
| 2014-12-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled shelving in the walk in cooler. |
| 2014-12-23 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed two scored cutting boards. |
| 2014-07-29 |
52 |
5-501.114 using drain plugs - c. waste receptacles shall have a drain plug in place. on site waste receptacle was missing the drain plug. |
| 2014-07-29 |
45 |
4-501.12 cutting surfaces - c. cutting surfaces shall be resurfaced or replaced when heavily worn. observed one cutting board on a flip top preparation cooler with heavy scoring on both sides. |
| 2014-07-29 |
35 |
3-602.11 food labels - pf. foods prepared in the facility and made available for self service shall meet specific labeling requirements. observed packaged salads in the snack bar that are available for self service. cdi by adding sign that states salad |
| 2014-07-29 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready to eat, potentially hazardous foods that are prepared in the facility and held for more than 24 hours shall be datemarked. ready to eat |
| 2014-07-29 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods being held hot shall be maintained at 135f or above. observed scrambled eggs on serving line at 98f. cdi by discarding. |
| 2014-07-29 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed soiled can opener stored for use. cdi by recleaning.4-501.114 manual and mechanical warewashing |
| 2013-12-20 |
4 |
2-401.11 eating, drinking, or using tobaccogeneral comment: employees shall drink from a closed beverage container if handled so that contamination of equipment, food, and single-service items is prevented. observed 1 uncovered employee beverage behind fr |
| 2013-12-20 |
39 |
3-304.14 wiping cloths, use limitationwet wiping clothes shall be stored in sanitizer in between uses. observed several wet wiping clothes on counter surfaces and under cutting board in kitchen. |
| 2013-12-20 |
38 |
2-402.11 effectiveness-hair restraintsfood employees shall wear effective hair restraints. observed several food employees without a hair restraint.2-303.11 prohibition-jewelry food employees shall not wear jewelry on their wrists or fingers, except a pla |
| 2013-12-20 |
31 |
3-501.15 cooling methods use proper methods to cool food. observed sausage cooling in a covered container in walk-in cooler. cdi, operator removed cover to allow for rapid cooling. |
| 2013-12-20 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensgeneral comment: animal foods offered uncercooked or rare to customers must be identified by a proper consumer advisory consisting of a disclo |
| 2013-12-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markinggeneral comment: date mark potentially hazardous food that is ready-to-eat food and held in establishment over 24 hours. observed cooked sausage and o |
| 2013-12-20 |
8 |
. 6-301.14 handwashing signagegeneral comment: each handwash sink shall be supplied with a handwash sign. observed no handwash signs at handwash sinks behind bar and kitchen. cdi, handwash signs provided. |
| 2013-12-20 |
1 |
2-102.12 certified food protection managergeneral comment: at least one person on site in a managerial capcity shall be an ansi accredited certified food protection manager by january 2014. observed nobody on site with certification at time of inpsection. |