| Violation Date |
Code |
Description |
| 2018-12-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-food contact surface of meat slicer and onion/pepper slicer with food debris. ensure to increase cleaning frequency. |
| 2018-12-20 |
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 large portions of pulled pork and rice that were improperly cooled in the |
| 2018-12-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf obeseved no reminder of disclosure for steaks that are offered cook-to-order. menu has no consumer advisory. verif |
| 2018-12-20 |
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 rice and pulled chicken made the night before and cooled in the pull drawer above 45f (see temp chart). pic stated items wer |
| 2018-12-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple plates with food debris and pepper/onion slicer with food debris. observed multiple metal and plastic containers with sticker labels attached |
| 2018-12-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored above cooked rice and pulled pork in pull drawer. cdi pic stored raw beef in proper location. repeat violation. |
| 2018-12-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed back handsink blocked. cdi pic removed item blocking handsink. |
| 2018-12-20 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee handle raw chicken, discard gloves, wiped hands on apron, and donned new gloves. cdi pic directed employee to wash hands and donned new gloves. |
| 2018-08-15 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p raw beef stored over rte sliced ham/cheese in reach in. cdi- reversed. repeat. 3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. rice/beans |
| 2018-08-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfsome plates soiled with food debris. cdi- plates taken to dishwasher. |
| 2018-08-15 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pfcut tomatos, cooked pork, and cooked chicken not dated. cdi- dated. |
| 2018-08-15 |
45 |
4-501.11 maintain equipment in good repair.reach in cooler not working. facility is in proccess of having unit repaired. |
| 2018-08-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.wet stacking of little cups. air dry. |
| 2018-08-15 |
33 |
3-501.13 use approved thawing methods. fish thawing inappropiatley. packaging states to remove fish from package to thaw. thaw according to instructions. |
| 2018-02-28 |
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 cooked beef product in reach in cooler recorded at 60f. pic stated he cooked it last night and let it cool overnight. prod |
| 2018-02-28 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pfone handsink was blocked from access by a large barrell and umbrellea. cdi- moved. |
| 2018-02-28 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -praw beef stored over rte rice/beans in reach in. cdi- reversed. repeat.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.rice/beans, pico, so |
| 2018-02-28 |
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 method which failed (see # 18). facility does not have a wic. when co |
| 2018-02-28 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal phone and speaker were stored on prep t |
| 2018-02-28 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-02-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. several single-service cutting boards in need of replacement.4-501.11 maintain equipment in good repair.freezer door gasket damaged.4-202.11 food conta |
| 2017-10-09 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean.wash solution was very soiled. |
| 2017-10-09 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pfone container of cooked meat in freezer not dated. cdi- pic stated food was cooked saturday and dated as such. |
| 2017-10-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple food items in reach in drawers holding above 45f (see chart). all tcs foods were removed to be rapidly cooled down. pic called maintenance and repair man came and bega |
| 2017-10-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pquat sanitizer is dispensing at >400ppm. pic was aware and had been in contact with ecolab to fix sanitizer dispenser. dilute with water in the meantime. |
| 2017-10-09 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -pobserved all sorts of raw food (fish, beef, chicken) all scattered in bottom of freezer. keep all raw foods seperated. cdi- freezer was cleaned and organized.3-302 |
| 2017-05-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p two containers of rice holding below 135f (see chart). cdi- rice re-heated to 165f |
| 2017-05-08 |
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 observe employee br |
| 2017-05-08 |
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 mofongo tightly wrapped and recorded above 45f (see chart). pic stated product |
| 2017-05-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf some clean plates were soiled with food debris. cdi- taken back to dishwasher. -0- |
| 2017-05-08 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-05-08 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed several scarred cutting boards. repair or replace. |
| 2016-12-19 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal drinks stored in an unsegregated manne |
| 2016-12-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. bottles of water/oils unlabeled. |
| 2016-12-19 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed two open pac |
| 2016-09-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at handsink closest to ice machine. cdi - provided paper towels to handsink. |
| 2016-09-28 |
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, cauliflower, and riceand beans reheating in hot holding wells/rice cases. refer to temperature chart. black beans met time/temperature |
| 2016-09-28 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed ready to ea |
| 2016-09-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer buckets without a label. cdi - provided a label to the product. |
| 2016-09-28 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed multiple sanitizer buckets with wiping cloths not stored in the buckets. cdi - educated to |
| 2016-09-28 |
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 sugar dispenser wit |
| 2016-09-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat violation. observed containers wet stacked on storage rack. advised to utilize kitchen space for air drying. cdi - removed containers from each other to allow to air dry. |
| 2016-09-28 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed no back flow prevention device on the hose bibb to the can wash. vr |
| 2016-09-28 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed coving is missing under 3 comp sink. advised to fix. 6-501.11 floors, walls, and cei |
| 2016-06-29 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed food employee wearing gloves handle wire fryer basket handles after hand mixing food at the front line, then use wet wiping cloth to clean the outside of the gloves. cdi - employee st |
| 2016-06-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed beverage handwash used as dump sink and cleaning equipment stacked in front of rear hadsink to the right of the hot water heater. cdi - pic reminded employees t |
| 2016-06-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plates and saucers on rack across from the dish room and glass in the bar with food debris and lipstick present. cdi - pic pulled these and sent them |
| 2016-06-29 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no ambient air thermometer in the prep cooler to the right of the hot line. cdi - pic installed on during the inspection. -0- |
| 2016-06-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed uncovered fish batter on a top shelf above a prep table without covering between uses. ceiling has dust buildup and the cooling f |
| 2016-06-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth on cutting board instead of in sanitizer solution. place in solution between uses. -0- |
| 2016-06-29 |
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 water damaged ceiling tiles in both restrooms and over the bar. repair. -0- |
| 2016-06-29 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed shake cups out of protective covering with lip area exposed. keep lips covered. -0- |
| 2016-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on shelving throughout the kitchen and on the cover of the cooling fan and condenser fans in the reach ins. clean. -0- |
| 2016-06-29 |
54 |
6-303.11 (b)(2) intensity-lighting - c provide adequate lighting in all required areas. observed no light inside the reach in coolers. replace the bulbs and provide at least 20 foot candles. -0- |
| 2016-06-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans on drying rack. cdi - demonstrated pyramid stacking for better air flow to dry dishes. -0- |
| 2016-03-31 |
33 |
3-501.13 use approved thawing methods. observed fish labeled remove all packaging, thaw under refrigeration thawing in sealed, rop bags. cdi: discussion with pic about reasons of why to thaw fish in an oxygenated environment. repeat violation |
| 2016-03-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed large tub of butter spread labeled keep refrigerated sitting out on counter for use. cdi: product moved to cooler. |
| 2016-03-31 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed several squeeze bottles of clear liquids and oils with no label. observed white granular dry good on prep table with no label. cdi: items |
| 2016-03-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bar handsink blocked by stacked glasses and trashcan. cdi: discussion with pic to relocate clean glassware and trashcan to maintain access to handsink at all t |
| 2016-03-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed plantains and rice holding below 135f on hot line. cdi: products discarded. |
| 2016-03-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed large container of salt on prep table with no lid. cdi: product covered. |
| 2016-03-31 |
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 pork cooling covered in reach in cooler. cdi: item vented. observed shrim |
| 2016-03-31 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on the floor. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket below 200ppm quat. repeat violatio |
| 2016-03-31 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets in refrigeration equipment throughout facility. |
| 2016-03-31 |
52 |
. . 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster door open. cdi: door closed during inspection. |
| 2016-03-31 |
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 air vents with significant amount of dust. |
| 2016-03-31 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food with no hair restraint at beginning of inspection. cdi: employee donned hat. |
| 2015-12-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved glasses stacked on drainboard at the bar blocking access to handsink. cdi - by instruction to relocate bar glasses. |
| 2015-12-23 |
14 |
repeat - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved plastic container stacked on shelf with greasy film and food debris, mixer with debris remaining, metal pans, plates, and boats stored with dri |
| 2015-12-23 |
21 |
as 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved cubed pork made on monday 12/21 stored in grill cooler and pork stored in reach-in that was made yesterday 12/22 and will not be |
| 2015-12-23 |
26 |
general comment - 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed green buckets used to stored sanitizer not labeled. cdi - labeled during inspection. |
| 2015-12-23 |
33 |
3-501.13 use approved thawing methods. observed multiple packs of pork and beef sitting out to thaw with no running water. |
| 2015-12-23 |
39 |
general comment - 3-304.14(b) hold in-use wiping cloths in chemical sanitizer at proper strength ( qac - 200ppm) between uses.observed one qac sanitizer bucket < 150ppm. bucket dumped and refilled with proper sanitizer. |
| 2015-12-23 |
45 |
general comment - 4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed some cracked plastic food pans stacked on dish shelf. |
| 2015-12-23 |
49 |
general comment - 5-205.15 maintain a plumbing system in good repair.-p observed faucet in women's room to the right not working properly - water not turning on. observed broken spray arm nozzle handle at 3-comp sink. |
| 2015-12-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed plastic food containers and metal pans wet stacked on shelf. |
| 2015-07-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice in the hand sink near the soda machine and observed one employee cleaning a wiping cloth in the same handsink. cdi by instruction. |
| 2015-07-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 ice cream scoops stored clean with food debris on them, 1 ice scoop with sticky residue on it, and 1 large cooking pot with dried food debris on it |
| 2015-07-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple foods in pull out grill coolers above 45f (see chart). pic stated the food temperatures were taken this morning and al foods were below 45f. foods were placed into a |
| 2015-07-10 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed 'household use' pesticide on chemical storage shelf. cdi- pesticide removed from facility. impr |
| 2015-07-10 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed multi-use kitchenware and tableware being stored food contact side up on a rack near the dish machine. |
| 2015-07-10 |
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 steel column near the fryers with debris accumu |
| 2015-07-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed 2 portable fans with debris accumulation on the blade covers, 2 thermometers with debris accumulation on the handles, and the top shelf of a reach |
| 2015-03-05 |
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 two dusty ventilation screens above the ice machine. |
| 2015-03-05 |
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 a reach in cooler and above a preparation table. |
| 2015-03-05 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed soiled wash water in the 3 compartment sink. |
| 2015-03-05 |
44 |
3-304.15 (b)-(d) gloves, use limitations - c single use gloves shall only be used for one task and discarded when damaged or soiled or when interruptions occur in the operation. observed several employees switching tasks(preparing food and then spraying |
| 2015-03-05 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility did not have a functioning digital thermometer during the inspection due to drained batteries. vr required in 10 days. |
| 2015-03-05 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed an air freshener spray canister stored on top of a flip top preparation cooler. cdi- canister was relocated to chemical storage shelf. 7-202.12(a) use poisonous or toxic materials accord |
| 2015-03-05 |
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 one container of macaroni and cheese dated 2/25 in a reach in cooler. cdi- food was discarded. |
| 2015-03-05 |
20 |
than 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods above 45f in grill pull-out coolers (see chart). cdi- all foods were removed from the grill coolers and placed into reach in coolers to cool down. pic subm |
| 2015-03-05 |
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 slicing tomatoes without gloves on. the tomatoes were going to be served without being cooked. |
| 2015-03-05 |
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 employee handling soiled dishes and then handling clean dishes |
| 2014-11-20 |
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 employee handling soiled plates and silverware and then handle |
| 2014-11-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed black residue on the inner components of the ice machine. cdi- ice machine was cleaned and sanitized. |
| 2014-11-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned pans stacked while wet next to the 3 compartment sink. |
| 2014-11-20 |
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 a reach in cooler, above food the food preparation tables, and at the dry storage area. |
| 2014-11-20 |
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 baseboard tiling underneath/near the dish machine not attached to the wall. |
| 2014-11-20 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed one household use only blender base on the premises. pic discarded blender base. 4-501.12 resurface or replace cutting |
| 2014-08-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wet wiping cloths stored on counter tops. |
| 2014-08-18 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in grill reach in cooler. |
| 2014-08-18 |
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 ham not dated that was sliced the day before and mozzarella cheese that was opened on 8/16 not dated. cdi by adding datemarks. |
| 2014-08-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in a reach in grill cooler above 45f (see chart). cdi by placing each item in the freezer for rapid cooling. facility operator stated the food items were checke |
| 2014-08-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer with dried meat debris on the blade guard, two soiled plastic containers stored clean, a vegetable dicer with onion skin between the blad |
| 2014-08-18 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed one opened packaged of corn starch on the dry storage rack, one yellow spice container stored with the lid propped open, and one bag of salt stored |
| 2014-03-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being held cold shall be 45f or lower. observed cooked shredded pork in grill pull out drawer at 58f and |
| 2014-03-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. if held for more than 24 hours, potentially hazardous foods shall be datemarked. observed rice in reach in cooler not datemarked. employee s |
| 2014-03-21 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. disclosure portion of consumer advisory shall include identification of the animal foods by asterisking them to a footnote that states |
| 2014-03-21 |
35 |
3-302.12 food storage containers identified with common name of food - c. food shall be labeled with its common name if not easily recognized and removed from its original container. observed one container of salt not labeled. |
| 2014-03-21 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed one sauce bottle stored clean with food debris in it as well as a robo coupe stored clean with |
| 2014-03-21 |
39 |
3-304.14 wiping cloths, use limitation - c. when not in use, wet wiping cloths shall be stored in sanitizer buckets. observed one wiping cloth stored on a countertop.3-304.14 wiping cloths, use limitation - c. sanitizer buckets shall be stored off the |
| 2014-03-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. equipment shall be maintained in a state of repair and proper adjustment. observed one drain overflowing under a prep. sink. drain has been unclogged and is working properly.4-501.12 cutting sur |
| 2014-03-21 |
36 |
6-501.111 controlling pests - pf. the premises shall be maintained free of insects, rodents, and other pests by eliminating harborage conditions. observed small hole near storm drain outside facilities back door that is accumulating stagnant water. pic |
| 2013-12-31 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils food contact surfaces shall be free from accumulation of soil. observed a few plates accumulating food debris. cdi, plates relocated for cleaning. |
| 2013-12-31 |
18 |
3-501.14 coolingpotentially hazardous food shall be cooled from 135 degrees to 70 degrees f in 2 hours and from 70 degrees f to 45 degrees f in 4 hours. observed rice cooling in tightly covered container that operator stated was placed in unit in the morn |
| 2013-12-31 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be hot held at 135 degrees f or above. observed fried plantain hot holding below 135 degrees f along cookline. cdi, |
| 2013-12-31 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensgeneral comment: provide proper consumer advisory on menu for undercooked animal food. observed current consumer advisory consist of a reminde |
| 2013-12-31 |
26 |
7-201.11 separation-storagetoxic substances shall be stored so that contamination of equpiment is prevented. observed chemical in spray bottle stored on sink at bar. observed cleaners stored next to clean linen at wait station. cdi, operator relocated lin |
| 2013-12-31 |
31 |
3-501.15 cooling methods use methods to facilitate rapid cooling when cooling food. observed black beans cooling in plastic container on shelf in kitchen. observed rice cooling in tightly covered container in reach-in refrigerator. observed chicken soup c |
| 2013-12-31 |
33 |
3-501.13 thawing use correct methods to thaw food. observed fish thawing at room temperature of drainboard of prep sink. observed chicken thawing at room temperature in vat of prep sink. |
| 2013-12-31 |
38 |
2-303.11 prohibition-jewelrygeneral comment: jewelry shall not be worn on wrists or fingers of food employees except a plain wedding band. observed watches worn on 2 employees. |
| 2013-12-31 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing general comment: clean equipment shall be stored in a clean, dry area. observed clean glassware stored next to dump sink at bar area. |
| 2013-12-31 |
45 |
4-501.11 good repair and proper adjustment-equipmentgeneral comment: keep equipment in good repair. observed 2 reach-in refrigerators with rusty shelving. observed split gasket in low reach-in cooler. |
| 2013-12-31 |
53 |
6-101.11 surface characteristics-indoor areasgeneral comment: materials for ceiling surfaces shall be nonabsorbant at food preparation areas. observed absorbant ceiling tiles used for ceiling above bar. |
| 2013-12-31 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition ventilation system shall be free of discharge. observed dust building up on vents inside kitchen and in need of cleaning. |
| 2013-12-31 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationraw animal meat shall be stored so that cross contamination is prevented. observed raw chicken thawing in same prep sink that had rice stored on drainboard. observed raw chicken b |
| 2013-12-31 |
39 |
3-304.14 wiping cloths, use limitationgeneral comment: wet wiping cloths shall be stored in sanitizer in between uses. observed 2 wet wiping cloths on counter surfaces in kitchen. |
| 2013-12-31 |
8 |
6-301.11 handwashing cleanser, availabilityhandwashing cleanser shall be provided at each handwash sink. observed no hand soap at handwashing sink near bar. cdi, operator provided soap. |