| Violation Date |
Code |
Description |
| 2018-10-03 |
53 |
general comment:6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floors especially at dish area that are in need of regrouting. observed large gaps in between floor tiles. |
| 2018-10-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed mutiple wiping cloths laying on counter and prep surfaces. observed one wiping cloth stored under cutting board. place in sanitizer buckets when not in use. |
| 2018-10-03 |
38 |
general comment:2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food handler wearing watch.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contact |
| 2018-10-03 |
33 |
3-501.13 use approved thawing methods. upon arrival into kitchen observed ribs sitting out on counter and packets of beef thawing improperly without running water over top. pic informed me that ribs were thawed and about to be prepared. checked water temp |
| 2018-10-03 |
21 |
repeat: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 a packet of ham with unclear date in walk-in cooler and a few bags of meatloaf inside co |
| 2018-10-03 |
4 |
repeat:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered personal coffee stored on prep table next to ribs. cdi: drink was relocated. |
| 2018-02-01 |
37 |
general comment: 0 pts -3-306.11 protect food on display using shields, packaging, or other effective means. -p. observed hot food in induction cookers not protected under sneeze shield or any other effective means. return visit required by 2/11/18 |
| 2018-02-01 |
35 |
general comment: 0 pts -3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf. o |
| 2018-02-01 |
21 |
repeat: 3 pts -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 beef and pasta soup in walk-in dated 1/24 with expired date. cdi: product discar |
| 2018-02-01 |
4 |
general comment: 0 pts -2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink and personal food stored on shelf above prep cooler in kitchen. cdi: items were relocated. |
| 2017-04-04 |
47 |
repeat:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed some plastic containers and pans at dish with sticker residue remaining on outside of pans. |
| 2017-04-04 |
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 some improper dates on a few items inside prep cooler. ensure dates that product was removed from freezer is being noted. cdi: date |
| 2016-10-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer empty at the three compartment sink, such that none was available. cdi by pic refilling. insure that the container is checked for proper levels freq |
| 2016-10-27 |
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 several undatemarked items such as cooked then frozen brisket, and a container of mozzerella cheese. insure these items are datema |
| 2016-10-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces of several prep area stations with food debris build up, observed several pans and pan lids with sticker debris on the exte |
| 2016-10-27 |
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 working containers such as sauce bottles at the bar area unlabelled. insure these items are labelled as to their |
| 2016-06-30 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed multiple cases containing moldy strawberries. pic stated that they had just received the strawberries. cdi-employee picked through the cases and removed the mo |
| 2016-06-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed rag sitting in handsink next to salad prep cooler. cdi-the rag was removed from the sink. repeat. |
| 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 observed employee bare handing strawberries. cdi-employee washed hands and donned gloves, and had strawberries rin |
| 2016-02-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed rear can opner with paper debris attached to the blade. insure can opener is cleaned after each use. |
| 2016-02-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food items such as a lime wedge in the front bar handsink. insure that no drinks or foods are being disposed of in the handsink. cdi by pic removing item. |
| 2016-02-11 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no employees present with food safety manager certification. |
| 2015-06-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in several areas of facility. |
| 2015-06-18 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed facility par cooking chicken without approved procedures. facility must submit par cooking documentation or fully coo |
| 2015-06-18 |
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 meat loaf and gravy past expiration according to date mark. cdi items were discarded. |
| 2015-06-18 |
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 2 ice scoops stored in standing water. cdi ice scoops taken to dish ar |
| 2015-06-18 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light in reach-in near ice machine not shielded or shatter resistant. |
| 2015-06-18 |
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 ceiling rusted and collecting black residue above dish machine. observed hol |
| 2015-06-18 |
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 sticker residue left on 2 containers. 4-501.11 maintain equipm |
| 2015-02-03 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed parasite destruction letters for 2011, 2013, 2014. parasite destruction letters must be currect and addressed to faci |
| 2015-02-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener soiled. observed ice machine collecting black residue. cdi can opener was taken to dish area. ice machine was cleaned. |
| 2015-02-03 |
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 2 bags of lettuce, 1 bag of cheese and ham not labeled. observed meatloaf incorrectly labeled. cdi items not labeled were discar |
| 2015-02-03 |
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 1 container of dry goods not labeled. |
| 2015-02-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bottled water stored directly on floor in banquet room. observed boxes stored on floor in hall/cooler space leading to banquet r |
| 2015-02-03 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility could not provide thin probe thermometer. verification required on 2/13/15. |
| 2015-02-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed inside handles of equipment in need of cleaning. |
| 2015-02-03 |
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 debris collecting on ceiling above dish m |
| 2015-02-03 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light unshielded in cooler #15.6-305.11/6-501.110 designate and use an area for the orderly storage of emp |
| 2015-02-03 |
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 sticker residue on containers. 4-205.10 ensure equipment othe |
| 2014-10-20 |
45 |
4-501.11 maintain equipment in good repair. observed 2 door cooler number 13 not working. facility is waiting to replace. also noted missing faucet on left side of 3 compartment sink. |
| 2014-10-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf disclosure for omlettes missing on the menu. disclosure for omlettes should include can be cooked to order. disclo |
| 2014-10-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple items in the front part of the walk in by the door above 45f. see temperature chart - pic discarded items and will have cooler serviced. door was not latching properly |
| 2014-02-27 |
45 |
4-501.11 equipment shall be maintained in a state of good repair. observed cooler #13 not latching properly and broken gasket. |
| 2014-02-27 |
53 |
6-501.12 physical facilities shall be cleaned as often as necessary to keep them clean. observed black residure on ceiling tile and wall tiles around dish machine.6-501.114 premises shall be free of unnecessary/nonfunctional equipment. observed nonfunct |
| 2014-02-27 |
23 |
3-603.11 consumer advisory must include reminder and disclosure for undercooked ingredients. menu contains reminder, however disclosure must be added. *this item may contain raw or undercooked ingredients. cdi by instruction. |