| Violation Date |
Code |
Description |
| 2018-12-18 |
45 |
4-501.11 maintain equipment in good repair. observed most gaskets in kitchen in need of replacement. |
| 2018-12-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnat problem still exists in bar area. |
| 2018-12-18 |
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 wings cooling in large plastic bus tub with lid on . cdi placed |
| 2018-12-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asterisk for consumer advisory still not corrected. 10 day verification required. |
| 2018-12-18 |
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 chicken wings not cooling properly . cdi cooling methods changed and proper cooling rate achieved. |
| 2018-08-16 |
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 black buildup at caulk line near dishwashers. |
| 2018-08-16 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on both prep units and grill drawers in need of replacement. repeat. |
| 2018-08-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous gnats in front bar area. |
| 2018-08-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asterisk missing from numerous items on current menu. 10 day verification required. |
| 2018-08-16 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at front hand wash cdi provided soap.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at handwash in front s |
| 2018-04-23 |
12 |
3-402.11 parasite destruction - p observed salmon offered undercooked on menu for salads and salmon and veggie dish with no parasite destruction letter. 10 day verification required. |
| 2018-04-23 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p oberved marinara with meat balls and taco meat being reheated in small steam unit 1.5 hours into the process both products less than 165 . cdi moved to gril |
| 2018-04-23 |
45 |
4-501.11 maintain equipment in good repair. observed numerous pieces of equipment in need of gasket replacement. |
| 2018-04-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed cold smoked salmon, lamb lollipops, salmon and veggie dish, breakfast burger missing reminder linking to |
| 2017-11-20 |
45 |
4-501.11 maintain equipment in good repair. observed a single split gasket on the pull out drawer cooler in the grill area. |
| 2017-11-20 |
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 blanched fries cooling since 11am in the walk in cooler at 48f. items wer |
| 2017-11-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tomato dicer used the prior day with dried on tomato skin present on the blade surface. dicer was stored as clean. pic removed the dicer for re-proc |
| 2017-11-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a smoked salmon filet still in an intact commercial package stored next to ground beef in the walk in cooler. smoked salmon is in rte form, and was moved to the top shelf of the w |
| 2017-06-26 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine shield soiled with black residue and in need of cleaning. ensure that the ice machine is regularly monitored and cleaned when needed |
| 2017-06-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic at time of inspection was not a certified food protection manager. a person in charge with the food protection manager certification must be present at all times of |
| 2017-06-26 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed kitchen handsink not providing 100f of water at time of inspection. ehs will revisit by 7/5/17 to verify that hot water has been restored. |
| 2017-06-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of degreaser not labelled at time of inspection. labelled by kitchen staff. ensure that all spray bottles of chemicals are labelled. |
| 2017-06-26 |
45 |
4-501.11 maintain equipment in good repair. observed undergrill pull out cooler drawer with damage to the handle area. |
| 2017-06-26 |
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 ac vents in the server area dusty.6-501.11 floor |
| 2017-06-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored underneath the prep area cutting boards. provide a non-absorbent pad or mat for this use, do not use absorbent items such as wiping cloths. |
| 2017-03-17 |
45 |
4-502.11(a) maintain utensils in good repair. observed spatulas and other utensils with burn marks on the handles. |
| 2017-03-17 |
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 items cooling without an active process, in a room temperature environment |
| 2017-03-17 |
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 sheet pans of cooked potatoes in the kitchen area cooling until they could be put into the cooler. items were observed to b |
| 2017-03-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed front bar area dish machine dispensing minimum 50ppm chlorine sanitizer. chlorine container had been almost expended. employee ceased using item and facility |
| 2017-03-17 |
9 |
3-201.11 use food from approved sources only. -p observed several canned items in the kitchen establishment with a small marking of flynns farm. no other information given. kitchen manager could not provide any additional information. items included ca |
| 2017-03-17 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no persons present with an ansi approved food protection managers course certification. |
| 2016-12-22 |
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 wall damage in the mens restroom. |
| 2016-12-22 |
45 |
4-501.11 maintain equipment in good repair. observed several rust spots on lower areas of prep tables. |
| 2016-12-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two boxes of potatoes stored on the floor of the walk in cooler. |
| 2016-12-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed duct tape wrapped around two sauce bottles that were stored as clean. insure all tape and residue is removed from bottles during the wash/rinse sanit |
| 2016-12-22 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed front handsink at the bar area without paper towels at beginning of inspection. cdi by pic providing towels. |
| 2016-09-20 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed meat slicer in kitchen not used today that had not been cleaned since last use with a lot of residue and food left on blade. in use food contact |
| 2016-09-20 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -p observed a large number of dated foods in prep cooler and walk in cooler being held past their 7 day sh |
| 2016-09-20 |
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 employees wearing gloves coming from outside walk in cooler and |
| 2016-09-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unalabeled spray bottles of pure bleach and degreaser. cdi- bottles labeled. |
| 2016-09-20 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed employee making beef empanadas with bare hands that are to be frozen and cooked later. cdi- employee corrected, washed hands and put on gloves for food |
| 2016-09-20 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf pic could not locate quat test strips. need to get and use quat test strips to verify proper strength quat sanitizer. |
| 2016-09-20 |
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 instances of foods that had been cooled in deep tubs such as the chickne w |
| 2016-09-20 |
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 frp separating from wall next to 3 comp sink in corner, needs repair. |
| 2016-04-18 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf - pic with certification was not present during the inspection |
| 2016-04-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a sponge and food debris in the handsink in the kitchen. only wash hands in a handsink.6-301.14 post a handwash sign at each handsink. - observed no handwash |
| 2016-04-18 |
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 salsa at 50f in the walk in cooler. employee stated she made it at 11:3 |
| 2016-04-18 |
36 |
general comment 6-202.15 protect outer openings of establishment from insect or rodent entry. - observed a large garage door opened behind the bar. did not see any pest issues, but an air curtain is needed if the door remains open. |
| 2016-04-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed items offered undercooked not marked with an asterisk. explained requirements to pic. verification requ |
| 2016-04-18 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed tubs and buckets stacked wet. |
| 2016-04-18 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on 2 prep units. replace gaskets. |
| 2016-04-18 |
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 a peeler stored down in a container of sautéd onions. |
| 2016-01-14 |
45 |
4-501.11 maintain equipment in good repair. - observed a split gasket on the reach in freezer. replace gasket. |
| 2016-01-14 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plastic containers stacked wet |
| 2016-01-14 |
22 |
repeat violation 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 2 contai |
| 2016-01-14 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - pic did not know about a health policy. cdi -a copy was emailed with the inspection |
| 2015-10-23 |
22 |
3-501.19, 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 the blanched fri |
| 2015-10-23 |
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 4 different products in the walkin cooler with dates of the first week of october. the produc |
| 2015-10-23 |
26 |
7-201.11, store toxic materials to avoid contamination. -p observed a spray container of sheila shine for shining stainless steel on the middle rack of the dry rack (above clean plates). cdi - moved to the proper chemical storage place. |
| 2015-10-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed multiple products in the hot holding unit not holding at 135 or above (refer to temperature chart). cdi - reheated product on the stove over 165. |
| 2015-10-23 |
42 |
f4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal and plastic containers on the air drying rack that were wet stacked. |
| 2015-10-23 |
53 |
6-202.15 (a)(d) except as specified in ¶¶ (b), (c), and (e) and under ¶ (d) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along fl |
| 2015-10-23 |
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 a container of seasoned flour in the kitchen with no label. |
| 2015-06-29 |
23 |
(general comment) 3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - provide consumer advisory for raw meats served raw or undercooked; observed raw beef on menu cooked to order in need of a |
| 2015-06-29 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p; properly dispose of food products that are out of date per shelf life; observed meat balls 15 days out of date in regards to 7day shelf life. cdi |
| 2015-06-29 |
1 |
2-102.12 certified food protection manager - c; ensure that pic is a certified food protection manager; observed pic on site not a cfpm. |
| 2015-02-10 |
45 |
•4-202.11 food-contact surfaces-cleanability - pf; keep equipment in good repair; observed split gaskets on both prep coolers in need of repair. |
| 2015-02-10 |
21 |
(general comment) 3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p; properly dispose of phf products that have exceeded 7 day shelf life; observed chicken soup that had exceeded 7 day shelf life. |
| 2015-02-10 |
1 |
2-102.12 certified food protection manager - c; ensure that pic is a certified food protection manager; pic on site not a cfpm. |
| 2014-10-16 |
36 |
6-501.111 controlling pest; keep facility free of pest; keep facility free of pest; observed fruit flies at bar area around kitchen drains. |
| 2014-10-16 |
13 |
3-302.11 segregation; properly store raw meats to prevent contamination; observed raw shell eggs stored above rte products (containers of garlic) in walk-in cooler. cdi eggs properly stored. |
| 2014-10-16 |
14 |
4-601.11 (a) properly wash, rinse and sanitize; observed utensils and containers stored clean with food debris stuck to surfaces; cdi utensils and containers pulled and placed into dirty dish pit. |
| 2014-10-16 |
53 |
(general comment) 6-501.114; unnessary items and litter; observed large amounts of litter on ground near outside storage room. |
| 2014-10-16 |
47 |
(general comment) 4-602.13 non-food contact surfaces; keep non-food contact surfaces clean; observed inside surfaces of beer coolers collecting beer runoff in need of cleaning. |
| 2014-07-25 |
45 |
(general comment)4-501.12 cutting surfaces; observed gouged / stained cutting boards in need of resurfacing in kitchen area. |
| 2014-07-25 |
42 |
4-901.11 equipment and utensils, air-drying required; properly air dry; observed numerous containers stacked wet in kitchen area.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing; properly store utens |
| 2014-07-25 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; properly wash, rinse and sanitize food contact surfaces; observed numerous containers stored clean with food debris stuck to surfaces; cdi all containers pulled and pla |
| 2014-05-08 |
52 |
(general comment)keep dumpster lids and doors closed; observed all doors open on dumpster can. |
| 2014-05-08 |
45 |
(general comment)4-501.12 cutting surfaces; keep equipment in good repair; observed stained /gouged cutting boards in kitchen area. |
| 2014-05-08 |
36 |
6-501.111 controlling pests; keep facility free of pest; observed flies in kitchen area. |
| 2014-05-08 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; properly wash, rinse and sanitize food contact surfaces; observed containers stored cleaned with sticker debris stuck to surfaces; cdi containers pulled and placed into |
| 2014-02-27 |
37 |
3-305.11 food storage-preventing contamination from the premises; keep food protected during storage to prevent contamination; observed numerous trays of food products stored inside walk-in cooler exposed to contamination. |
| 2014-02-27 |
42 |
4-901.11 equipment and utensils, air-drying required; properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2014-02-27 |
38 |
(general comment) 2-303.11 prohibition-jewelry; ensure that all employee that perform food prep remove all jewelry except for a flat band; observed all employees wearing watches and wrist bands during inspection. |
| 2014-02-27 |
1 |
2-102.12 certified food protection manager; provide pic that is a certified food protection manager; facility has 7 months from permit date and is in the process obtaining certification. |