| Violation Date |
Code |
Description |
| 2018-08-06 |
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. clean floors in walk in freezer. |
| 2018-08-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from wires racks outside the walk in cooler. |
| 2018-08-06 |
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. scoops stored with handles down contacting food in flip top. cdi - scoops reinser |
| 2018-08-06 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p boxes of unwashed tomatoes stored on top shelf above speed racks of ready to eat foods. cdi - tomatoes moved to produce racks |
| 2018-02-08 |
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 cleaning needed to the floors in the dry storag |
| 2018-02-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelving in the walk in cooler. have cleaned. repeat.*huge improvement on cleaning of non food contact surfaces, keep up t |
| 2018-02-08 |
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 onions and mushrooms cooling on a speed rack next to the hand sink and i |
| 2018-02-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the tomato slicer, strainer, and several pans with food buildup. cdi-the items were all sent back to the dish machine. an employee is going to go t |
| 2017-10-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on several containers on the clean equipment rack. cdi-all pans were sent back to the dish machine for proper cleaning and sanitizing. repe |
| 2017-10-19 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken that was not fully cooked to 165f. cdi-the chicken was placed back into the fryer. recommended implementing |
| 2017-10-19 |
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 onions and mushrooms that were cooling out at room temperature. the pro |
| 2017-10-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed rat droppings in the dry storage room. the manager will call their pest control company. |
| 2017-10-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the tall salad ri, the breader cooler (along the gaskets), underneath the qb ri drawers, and the ice cream freezer. have clean |
| 2017-10-19 |
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 missing grouting in between the tiles near the drains. have repaired.6-501.1 |
| 2017-10-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. repeat. |
| 2017-08-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a chopper, slicer and several pans with buildup on the inside. cdi-all items were brought back to the dish machine for cleaning and sanitizing. rep |
| 2017-08-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on the top of a shelf with no lid. cdi-the drink was discarded. repeat. drinks are acceptable as long as they are properly covered, a |
| 2017-08-23 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed missing paper towels at hand washing sink. cdi-paper towels were brought out to the sink. |
| 2017-08-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several small flies in the facility. increase pest control. repeat. |
| 2017-08-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelves in the walk in cooler, underneath one of the pull out prep drawers, in the dessert reach in cooler, and on the bott |
| 2017-08-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. repeat. |
| 2017-08-23 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed missing lid to the outside recycling dumpster. have repaired. |
| 2017-08-23 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed container of sanitizer stored on the floor in prep area. cdi-the container was picked up off of the floor. |
| 2017-06-19 |
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 the racks in the walk in cooler, in the qb prep drawers, inside of the ice cream cooler, underneath the lowboy drawers, and the back sp |
| 2017-06-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. repeat. |
| 2017-06-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several small flies, and one or two large flies. increase pest control management. |
| 2017-06-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled bottle of degreaser on the counter. cdi-the bottle was properly labeled. |
| 2017-06-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of sour cream and cheese cold holding above 45f in the small cold hold prep unit. cdi-the products were placed into the walk in cooler for rapid cooling. it ap |
| 2017-06-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pans and the slicer containing residue buildup on the inside. cdi-the pans and slicer were brought back to the dish machine for cleaning and |
| 2017-06-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee gatorade drink stored in the dessert reach in cooler intermingled with facility food. cdi-the drink was removed. |
| 2017-01-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the lemon wedge slicer and the tomato slicer. cdi-both items were brought back to the dish machine for cleaning. |
| 2017-01-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on prep counters intermingled with food. cdi-one drink was discarded and another was placed onto the designated employee drink shelf. |
| 2017-01-10 |
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 cup with no handle stored in the cinnamon sugar container. cdi-the |
| 2017-01-10 |
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 stored on the floor in the walk in freezer. cdi-the boxes were placed onto the shelving units. |
| 2017-01-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean storage rack. cdi-the pans were unstacked to allow for proper air drying. |
| 2017-01-10 |
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 the hoodvents, the green shelves in the walk in cooler, the grey cart, and the dessert cooler. have cleaned. |
| 2016-10-04 |
46 |
observed the wash and rinse gauges on the dish machine not working today. vr in 10 days.4-204.115 warewashing machines, temperature measuring devices - pf |
| 2016-10-04 |
45 |
observed a torn gasket on the cold drawer today.4-501.11 maintain equipment in good repair. |
| 2016-10-04 |
31 |
observed lettuce cooling in deep plastic tubs that were covered and stacked upon one another. middle of middle tub was 60f at the beginning of the inspection and was 60f after 1 hour.product placed onto metal sheet pans where it could drop to 45f quickl |
| 2016-10-04 |
26 |
observed sanitizer bottle not labeled today- labeled during inspection to correct.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2016-10-04 |
13 |
observed butter stored under raw seafood in the walk in cooler today- butter moved to the top shelf to correct during the inspection.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p |
| 2016-10-04 |
7 |
observed bread being handled with bare hands while being sliced. bread discarded today to correct.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 |
| 2016-06-22 |
14 |
through discussion it was found that a new disinfectant is being used to clean food contact surfaces. it is being applied, soaking, being wiped down, and then sanitized. there must be a rinse step between the use of the disinfectant and the use of sani |
| 2016-06-22 |
37 |
observed apple dumplings that were stored on aluminium foil that had old dried lettuce on it and the lettuce was in contact with the dumplings. keep this aluminium changed out to reduce the possibility of contamination from an out of date tcs product.dum |
| 2016-06-22 |
47 |
observed build up on the ice bin lid and the 2 door reach in gaskets that is on the line.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-06-22 |
45 |
observed a household crock pot in use today. provide a crock that is for commercial use.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. |
| 2016-03-09 |
47 |
observed build up on the hood vents today.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-03-09 |
21 |
observed open feta that is not used within 24 hours of opening, not date marked today- back dated to correct.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2016-03-09 |
14 |
observed multiple dishes stored as clean with food debris still on them-sent to be rewashed.have staff pre-clean and spot check better.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf |
| 2015-12-09 |
18 |
observed lettuce that was cut at 9:10 am still holding at >45f at 2:00pm. product discarded today.3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p |
| 2015-12-09 |
26 |
observed an ecig and tobacco oil stored above open food on the line today. moved to the office to correct.7-201.11 store toxic materials to avoid contamination. -p |
| 2015-12-09 |
31 |
observed lettuce cooling in the walk in cooler in deep portions inside of tightly covered bus tubs that were stacked upon one another. lettuce discarded by pic today.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice b |
| 2015-12-09 |
45 |
observed a bent collander that was holding food in the cracks as it was hard to clean- discarded by pic.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 |
| 2015-09-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some build up on the hood vents and walk in racks today. |
| 2015-09-10 |
42 |
'4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple dishes stacked wet today. |
| 2015-09-10 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build up on the bread toaster grates today that the bread has contact with- broken down and washed, rinsed, and sanitized to correct.4-601.11(a) |
| 2015-09-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw scallops stored over fully cooked lobster- lobster moved to the shelf above to correct. |
| 2015-05-28 |
47 |
(general comment)4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c; keep non-food contact surfaces clean; observed underneath surfaces of fryers collecting debris in need of cleaning; observed sides of cooki |
| 2015-05-28 |
42 |
c4-901.11 equipment and utensils, air-drying required - c; properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2015-05-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; properly wash, rinse and sanitize food contact surfaces; observed numerous containers stored clean with food debris stuck to surfaces; cdi containers pulled and pl |
| 2015-05-28 |
4 |
2-401.11 eating, drinking, or using tobacco - c; properly store employee drinks; observed employee drink stored on shelf with and above food contact surfaces. |
| 2014-11-07 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee with watch. gave instruction. |
| 2014-07-23 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - the temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 43oc (110of) or the temperature specified on the cleaning agent manufacturer' |
| 2014-07-23 |
37 |
3-307.11 miscellaneous sources of contamination - provide adequate barrier between handsink and potatoes for baking. placed sheet of plastic on side of speed rack holding potatoes. |
| 2014-07-23 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - observed soiled ladle in handsink at front line. removed. observed water at handsinks in kitchen too hot for effective handwash. adjusted tempering of handsinks. |
| 2014-07-23 |
4 |
2-401.11 eating, drinking, or using tobacco - observed open drink cup without lid over ice bin at bar service area. removed with discussion. |
| 2014-03-12 |
38 |
2-303.11 prohibition-jewelry - no jewelry shall be worn on wrists or hands other than a plain band ring. observed waitress with bangle and diamond. gave instruction. |
| 2014-03-12 |
31 |
3-501.15 cooling methods - foods in cooling phase shall not be tightly covered until reaching the target temperature of 41 f or below. observed items cooled within proper parameters but covered before thoroughly cooled. gave instruction.. |