| Violation Date |
Code |
Description |
| 2018-11-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in walk in cooler. |
| 2018-11-28 |
45 |
4-501.11 maintain equipment in good repair. observed light rust on shelving in walk in cooler and damaged containers. |
| 2018-11-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep surface. cdi by removal to proper storage location. |
| 2018-08-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in walk in cooler. |
| 2018-08-27 |
45 |
4-501.11 maintain equipment in good repair. observed chipping paint and rusting on shelving in walk in cooler. |
| 2018-08-27 |
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 blanched fries with no time |
| 2018-08-27 |
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 a container of orzo in walk in cooler with no date mark. cdi by dating with proper make date. |
| 2018-08-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2018-06-21 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2018-06-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris build up rim of glassware stored as clean at bar area. cdi by removal for recleaning. |
| 2018-06-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep surface in serving station. cdi by voluntary discard. |
| 2018-06-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed water and residue build up on bottom of bar cooler. |
| 2018-06-21 |
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 bottles of sauce and oil with no labels. |
| 2018-03-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed interior of dish machine in need of delime and soil accumulating on top of dish machine. improvement made since previous inspection. |
| 2018-03-26 |
45 |
4-205.10 food equipment, certification and classification - c - food equipment shall be used in accordance with manufacturer's intended use and kept in good repair. observed low door of flip top prep refrigerator screwed in. repeat.4-501.11 good repair an |
| 2018-03-26 |
38 |
2-402.11 effectiveness-hair restraints - c - observed food employee not wearing beard restraint.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee handling food with jew |
| 2018-03-26 |
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 container of feta cheese and turkey. cdi, operator voluntarily discarded food. |
| 2018-03-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 1 pan of lettuce overstacked in prep refrigerator at 49 degrees f. cdi, operator relocated lettuce to rapidly cool. |
| 2018-03-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce such as peppers and onions stored over re1ady to eat foods. cdi, foods relocated for proper storage. |
| 2018-03-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on-site during inspection. cdi by instruction. |
| 2017-10-05 |
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 flour used for batter wit |
| 2017-10-05 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic did not have ansi food protection manager certification. repeat. |
| 2017-10-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed metal container and a plate stored as clean but soiled with residues. cdi, equipment relocated for cleaning. |
| 2017-10-05 |
26 |
7-102.11 common name-working containers - pf - observed bleach with labeling torn from bottle.cdi, bottle labeled bleach on site. |
| 2017-10-05 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen properly. observed 2 towels stored on grill counter. |
| 2017-10-05 |
45 |
4-205.10 food equipment, certification and classification - c - food equipment shall be used in accordance with manufacturer's intended use and kept in good repair. observed low door of flip top prep refrigerator screwed in. |
| 2017-10-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy black soil and some odor accumulating inside keg cooler doors behind bar. |
| 2017-10-05 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf - observed hot water at 77 degrees f after beginning inspection at 3 compartment sink. spoke to plumber, justin mcfalls from queen city plumbing on site. justin stated that th |
| 2017-10-05 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - observed some holes in wall of kitchen. repair or seal so walls are cleanable. |
| 2017-09-21 |
1 |
the person in charge does not have a certificate for passing an ansi-accredited program for food protection managers. 2-102.12 certified food protection manager. cdi by instruction. repeat. |
| 2017-09-21 |
6 |
2-301.14 wash hands after activities that contaminate them. -p - observed operator handle raw beef with their bare hands then proceed to handle clean equipment without washing their hands. observed operator touch walk in cooler with bare hands then handl |
| 2017-09-21 |
7 |
as 3-301.11 preventing contamination from hands - p,pf - no bare hand contact with ready to eat foods. observed operator touch cut lettuce held in flip top prep unit with their bare hands. cdi, lettuce voluntarily discarded by operator. |
| 2017-09-21 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf - observed hot water at 95 degrees f in women's and women's restroom. verification required to ensure that hot water is provided at 100 degrees f and above. |
| 2017-09-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw hamburger meat stored above cooked gyro meat in flip top prep refrigerator. cdi, foods transferred for proper storage. |
| 2017-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut lettuce overstacked in prep unit over 45 degrees f, raw chicken at 52 degrees f, gyro meat at 47 degrees f, hamburger meat at 52 degrees f on bottom of prep refrigerator. |
| 2017-09-21 |
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 garlic/oil with a preparation date of 9/3 under sticker that was relabeled. ensur |
| 2017-09-21 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed 1 spray bottle of windex stored with single-service towels near pass through window. cdi, windex relocated for proper storage. |
| 2017-09-21 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer located at prep refrigerator. |
| 2017-09-21 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c - observed dead roaches in corner of kitchen near ice machine. repeat. |
| 2017-09-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep table, cloth used under cutting surface at prep refrigerator and bucket of sanitizer below 50 ppm. |
| 2017-09-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed door of prep refrigerator on bottom in poor repair and bottom of unit not holding required temperature. repair,4-205.10 food equipment, certification and classification - c - observed ham |
| 2017-09-21 |
47 |
4-602.13 nonfood contact surfaces - c - observed heavy soil, black residues and odors originating from keg coolers behind bar. repeat. |
| 2017-09-21 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some base tile damage on floor / wall juncture and in need of sealing to prevent gaps and so that floor and walls are easil |
| 2017-09-21 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated area for employee belongings. observed personal items, including phone and keys stored on shelf above prep refrigerator.6-202.11 light bulbs, protective shielding - c - observed li |
| 2017-06-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - observed no certified pic on site during inspection. cdi by instruction. repeat. |
| 2017-06-23 |
7 |
3-301.11 preventing contamination from hands - p,pf - observed operator handle cut tomatoes with their bare hands. cdi, operator voluntarily discarded container of cut tomatoes. |
| 2017-06-23 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw chicken stored above beef in flip top prep refrigerator. cdi, operator relocated foods for prop |
| 2017-06-23 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed blade of slicer stored clean but soiled with food debris. cdi by instruction, operator removed guard to clean unit. observed 2 metal pans with soil residu |
| 2017-06-23 |
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 an open package of mozzarella cheese with a date of preparation of 6/15 and an open container |
| 2017-06-23 |
45 |
4-501.12 cutting surfaces - c - observed 2 cutting boards in need of resurfacing or replacement.4-501.11 good repair and proper adjustment-equipment - c - observed several dish racks with heavy soil / damage and in need of replacement. observed faucet loo |
| 2017-06-23 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c - observed some deas insects accumulating in corner of kitchen near ice machine and area in need of cleaning. ensure hard to reach areas of kitchen are cleaned to prevent pest h |
| 2017-06-23 |
42 |
4-803.11 storage of soiled linens - c - observed several soiled towels and apron stored on cutting board and prep surfaces. repeat. |
| 2017-06-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some soil accumulating in beverage and keg coolers behind bar. |
| 2017-06-23 |
26 |
7-102.11 common name-working containers - pf - observed 1 spray bottle of windex not labeled. cdi, operator labeled spray bottle while on-site. |
| 2017-03-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on site during inspection. cdi by instruction. repeat . |
| 2017-03-20 |
6 |
2-301.14 when to wash - p - wash hands when donning gloves and after activities that contaminate them. observed dishwasher handle soiled equipment then proceed to handle clean dish rack on clean side of drain board without washing their hands in between. |
| 2017-03-20 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - food equipment shall be cleaned at required frequency. observed ice machine accumulating soil residues and in need of cleaning. improvement made since previous inspection. |
| 2017-03-20 |
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 open package of gyro meat, container of cooked rice and open package of ham that pic stated wa |
| 2017-03-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed mashed potatoes overstacked and hot held below 135 degrees f. cdi, operator voluntarily discarded mashed potatoes that were below required temperatures. |
| 2017-03-20 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen in cleanable container or washable laundry bag. observed several soiled linens stored on prep table near grill. |
| 2017-03-20 |
45 |
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 damaged wire strainer stored as clean above 3 compartment sink. cdi, operator r |
| 2017-03-20 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facility shall be cleaned at required frequency. observed beer keg coolers accumulating heavy soil and standing water. repeat. observed soil accumulating in fans of walk in cooler and heavy soi |
| 2017-03-20 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed chemicals stored above equipment and sugar in storage room. cdi, chemicals relocated for proper storage. |
| 2016-12-30 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site during inspection. repeat. |
| 2016-12-30 |
8 |
6-301.12 hand drying provision - pf - a means to dry hands shall be provided at each handwashing sink. observed no disposable towels available at handwashing sink behind bar. cdi, disposable towels provided during inspection. |
| 2016-12-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal foods so that cross contamination is prevented. observed partially cooked beef according to pic stored above gyro meat in walk in cooler. cdi, foods reloca |
| 2016-12-30 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be clean to site and touch. observed some metal pans stored clean but had inset and food residues on them. cdi, pans relocated for clea |
| 2016-12-30 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - observed london broil not fully cooked according to pic, that operator stated was cooled for final cooking at later time. cdi |
| 2016-12-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - tcs foods shall be cold held at 45 degrees f and below. observed cut lettuce recently prepared according to pic overstacked and above 45 degrees f in flip top prep unit. cdi, operator |
| 2016-12-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed mashed potatoes hot held at grill below 135 degrees f. cdi, pic reheated mashed potatoes to required temperature. |
| 2016-12-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed some wet cloths stored on tables in kitchen. |
| 2016-12-30 |
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 handless cup used as scoop in dry storage container. observed ice scoop |
| 2016-12-30 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed steam table in poor repair and not working according to staff. observed damage dish rack in need of replacement.4-202.11 food-contact surfaces-cleanability - pf - observed heavily damaged |
| 2016-12-30 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed cleaning needed inside prep units in kitchen and standing water accumulating in ice chest behind bar and soil inside keg cooler behind bar. observed heavy grease residues accumulating in fryer u |
| 2016-12-30 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed personal clothing stored over customer items on storage rack. observed cell phone on prep table. observed honey comb that operator stated was for employee use stored in walk in cooler above cu |
| 2016-12-30 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed no small diameter probe thermometer available for use in facility. verification required to ensure that proper thermome |
| 2016-09-28 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site during inspection. cdi by instruction. repeat. |
| 2016-09-28 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - hand sinks shall only be used for handwashing. observed ice in handwashing sink. cdi by instruction. |
| 2016-09-28 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - observed ice machine accumulating soil on white barrier inside unit. observed slier with dried food debris. cdi, ensure that food equipment is cleaned at required frequency. slicer relo |
| 2016-09-28 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed cut lettuce and cut tomatoe cold held above 45 degrees f. cdi, opera |
| 2016-09-28 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - observed spinach dip date marked with a date of preparation of 9/20. cdi, food voluntarily discarded by pic. observed some items prepared this |
| 2016-09-28 |
26 |
7-201.11 separation-storage - p - store toxic substances so that contamination of equipment is prevented. observed spray bottles of glass cleaner stored on rack with clean equipment near ware washing area. cdi, spray bottles relocated. |
| 2016-09-28 |
31 |
3-501.15 cooling methods - pf - ensure tcs foods are cooled using methods to facilitate heat transfer. observed recently prepared lettuce and ut tomatoe cooling in flip top prep unit. cdi, foods relocated to walk in cooler to rapidly cool. |
| 2016-09-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed microwave with damage to door. repeat. observed some damage to dish racks and in need of replacement.4-501.12 cutting surfaces - c - observed some heavy cuts on cutting board behind bar. |
| 2016-09-28 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed heavy grease and soil accumulating inside and around equipment, including fryer equipment at prep line. repeat. observed soil accumulating inside keg cooler behind bar and gasket as well as the |
| 2016-09-28 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated area for employee belongings. observed honey comb equipment stored over food for consumers that pic stated was not for customers but personal use by employee. |
| 2016-09-28 |
38 |
2-402.11 effectiveness-hair restraints - c - ensure hair restraints are worn. observed cook not wearing a hair restraint. |
| 2016-06-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed half and half on table at 76 degrees f. observed raw chicken on bot |
| 2016-06-20 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site during inspection. repeat. cdi by instruction. |
| 2016-06-20 |
6 |
2-301.14 when to wash - p - wash hands after activities that contaminate them. observed 1 food employee return from outside of building to kitchen and not wash hands. cdi by instruction. |
| 2016-06-20 |
8 |
6-301.12 hand drying provision - pf - a means to dry hands shall be provided at each handwashing sink. observed no disposable towels available at handwashing sink behind front counter. cdi, operator provided disposable towels during inspection. |
| 2016-06-20 |
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 in-use utensil spoon stored on soiled container lid. |
| 2016-06-20 |
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 open package of gyro meat and open package of mozzerela sticks that was fully cooked but no |
| 2016-06-20 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen properly. observed soiled towel stored under cutting board at flip top prep unit. observed soiled towels stored in miller lite box on table in kitchen.4-901.11 equipment and utensils, air-drying r |
| 2016-06-20 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and calibration. observed 2 hood lights out under hood ventilation system. observed microwave with damage to door in kitchen. |
| 2016-06-20 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facilities shall be cleaned as often as necessary to keep them clean. observed walk in freezer not working and accumulating water on floor. repeat. observed grease accumulating in fryer unit and |
| 2016-06-20 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated area for emoployee belongings. observed glass picture frame stored over flour container and single-service articles in storage room. |
| 2016-01-14 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - observed no certified pic on site during inspetion. repeat. |
| 2016-01-14 |
7 |
3-301.11 preventing contamination from hands - p,pf - no bare hand contact with ready to eat foods. observed food employee touch cut cabbage with their bare hands. cdi, cabbage voluntarily discarded. |
| 2016-01-14 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f and above. observed 1 pan of pinto beans hot held at 117 degrees f. cdi, operator placed pinto b |
| 2016-01-14 |
22 |
3-501.19 time as a public health control - p,pf - observed operator not able to locate written procedures for using time as a public health control for blanched fries. cdi, handout provided to operator. |
| 2016-01-14 |
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 1 open package of mozzerela cheese not date marked and cut cabbage not date marked in walk |
| 2016-01-14 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed some wet stacking of metal containers in kitchen and cups at beverage station. |
| 2016-01-14 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed damaged dish racks and no longer easily cleanable. replace as needed. observed a handle of knife damaged and no longer smooth and easily cleanable. improvme |
| 2016-01-14 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed ceiling leak in kitchen. repeat.6-501.12 cleaning, frequency and restrictions - c - physical facilities shall be cleaned as often as |
| 2016-01-14 |
35 |
3-302.12 food storage containers identified with common name of food - c - working containers of dry food ingredients not easily recognizable shall be labeled by common name of food. observed 2 working containers of flour and cup of tea not labeled by com |
| 2015-12-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f or below. observed mozzzerela cheese overstacked in flip top prep unit and chicken held |
| 2015-12-17 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.- observed no certified pic on site during inspection. repeat. |
| 2015-12-17 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - observed kitchen staff not able to demonstrate that employee health policy was being followed. cdi by instruction, handout pr |
| 2015-12-17 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed food staff not vigorously rub hands for 10-15 seconds when washing their hands. cdi by instruction. |
| 2015-12-17 |
8 |
5-202.12 handwashing sinks, installation - pf - hot water shall be provided in restroom handwashign sinks above 100 degrees f. observed restroom hot water in handwashing sink at 82 degrees f as measured by thermocouple. verification required to ensure tha |
| 2015-12-17 |
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 2 pans of french fries at 48 and 50 degrees f in walk in cooler cooling from night before according to kitchen employee. |
| 2015-12-17 |
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 open package of ham, ricotta cheese, not date marked in walk in cooler. cdi, operator voluntarily discarded foods. |
| 2015-12-17 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - ice machines shall be cleaned according to manufactures recommendations or at least enough to prevent an accumulation of soil. observed ice machine accumulating soil residues. clean. micro |
| 2015-12-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live roaches in box of clean cups. verification required by 12/27/15 to ensure pest treatment completed. observed dead roaches on floor of walk in cooler storing beer. |
| 2015-12-17 |
37 |
3-307.11 miscellaneous sources of contamination - c - food shall be protected from miscellaneous sources of contamination. observed no splash guard next to handwashing sink where prep table was stored. space 12 inches away or install splash guard to preve |
| 2015-12-17 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer solution in between uses. observed a wet wiping cloth stored on counter surface near bar. |
| 2015-12-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed walk in freezer not working. observed large standing reach in unit not working. observed ambient air temperature of flip top prep unit at 47 degrees f. main |
| 2015-12-17 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facilities shall be cleaned as often as necessary to keep them clean. observed floors and walls in need of cleaning below sinks and below dish machine. observed black soil residues accumulating |
| 2015-12-17 |
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 no shatterproof-shatter-resistant bulbs areas of kitchen, including over storage rack near dish machine. r |
| 2015-12-17 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - provide sanitizer at proper concentration. observed 1 bottle of chlorine sanitizer above 100ppm. cdi, operator dumped sanitizer. |
| 2015-08-04 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - repeat - pic does not have a cfpm certification. a pic with the certification shall be present during all hours of food preparation. |
| 2015-08-04 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p - observed pic change gloves when touch raw chicken but did not wash hands prior to donning new gloves. cdi- pic washed hands. observed accurate hand washing during the rest of the inspe |
| 2015-08-04 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf - upon arrival no soap at hand sink at bar. cdi- soap placed at hand sink.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - repeat - no paper towel at |
| 2015-08-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - cut ham and turkey on make top read 53f. assess storage of food items in plastic pans vs. steel. cdi- items placed in reach in for rapid cooling. |
| 2015-08-04 |
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 - 0 pts - beans and corn mix and eggs cooked this morning about 2 hours prior to i |
| 2015-08-04 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. - 0 pts - corn bread stored in thank you plastic bags. do not store food in plastic bags. |
| 2015-08-04 |
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. - 0 pts - one scoop handle stored in contact with ingredient. |
| 2015-08-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - minor cleaning needed on shelving of walk in cooler and dry storage. |
| 2015-08-04 |
51 |
5-501.17 provide a covered waste bin in female restrooms. - 0 pts - covered receptacle needed in women's restroom. |
| 2015-08-04 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. - dumpster door open. maintain closed. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and ma |
| 2015-08-04 |
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.floors: detailed floor cleaning needed in walk in cooler an |
| 2015-08-04 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - 0 pts - light shields missing in some areas.6-303.11 intensity-lighting - c - some bulbs are out and flickering. |
| 2015-08-04 |
45 |
4-501.11 maintain equipment in good repair. - repeat - walk in freezer observed with severe condensation build up and reading 45f repair so condensation no longer occurs and unit functions as a freezer. do not store any foods in unit until it is repaired. |
| 2015-07-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf / 4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p - repeat - potato dicer, slicer, and knifes used yesterd |
| 2015-07-21 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - pic does not have a cfpm certification. a pic with the certification shall be present during all hours of food preparation. no one was available to walk around with ehs du |
| 2015-07-21 |
6 |
2-301.14 when to wash - p - observed food employee not wash hands when entering kitchen and donning gloves. employee states that hands were washed in restroom. this is not sufficient hand washing. 2-301.14 states that hand washing shall occur after using |
| 2015-07-21 |
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 - repeat - food employee working with bread without a barrier. cdi- bread was discarded. ready to eat foods shall no |
| 2015-07-21 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf - upon arrival no soap at hand sink near ice machine. cdi- soap placed at hand sink.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - repeat - no paper |
| 2015-07-21 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p - most of food in walkin cooler not covered. some foods in walk in freezer not covered or protected. cdi- employee covered foods.3-302.11(a) separate raw anim |
| 2015-07-21 |
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 - items in walk in cooler, reach ins, and make top were not dated. cdi- prep. employee stated she knew when all items were prepared or opene |
| 2015-07-21 |
45 |
4-501.11 maintain equipment in good repair. - walk in freezer observed with severe condensation build up. contamination occurred. repair so condensation no longer occurs. / shelving and legs of steam well rusting. / shelving throughout establishment rusti |
| 2015-07-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed on shelving throughout kitchen area (walkin cooler and dry storage) and in reach in units |
| 2015-07-21 |
51 |
5-501.17 provide a covered waste bin in female restrooms. - 0 pts - covered receptacle needed in women's restroom. |
| 2015-07-21 |
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.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2015-07-21 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - 0 pts - light shields missing in some areas.6-303.11 intensity-lighting - c - some bulbs are out and flickering. |
| 2015-07-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - several opened boxes and pans of food in walk in freezer observed with ice buildup from condensation leak. cdi- product was discarded. |
| 2015-04-14 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p - slicer observed soiled with food debris. all the soda nozzles observed with black mold build up. thermometer was soiled. cdi- items were properly cleaned and sanitized. |
| 2015-04-14 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - employee health policy is not in place at time of inspection. cdi- pic received state issued policy via email. |
| 2015-04-14 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - 0 pts- observed food employee closing hand sink handles with bare hands. to avoid recontamination of hands use a barrier such as a paper towel to close hand sink handles. cdi- food employee |
| 2015-04-14 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf - observed food employee grab cut tomatoes with bare hands. cdi- tomatoes were discarded. |
| 2015-04-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - 0 pts - paper towels required at hand sink near beverage station. install paper towel dispenser. cdi- temporary napkins were placed until dispenser is installed. |
| 2015-04-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - raw chicken stored above cooked onions, cooked greenpeppers, and cooked beef and raw ground beef stored above mushrooms in reach in. cdi- raw products placed on lower portion of reach in. |
| 2015-04-14 |
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 - 0 pts - ham and tarter sauce with date 4/9 read 43f. food between 42-45f shall be discarded within 4 d |
| 2015-04-14 |
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 - 0 pts - lettuce prepared during inspection placed on make top unit read 55f. mak |
| 2015-04-14 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - walk in freezer observed with severe condensation build up. - all food protected. repair so condensation no longer occurs. if food becomes contaminated with condensation food shall be discarded. |
| 2015-04-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed on shelving throughout kitchen area. |
| 2015-04-14 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - pic does not have a cfpm certification. |
| 2014-12-18 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic not a certified food protection manager. new permit issued 3/12/14 and had 210 days to obtain certification. |
| 2014-12-18 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed a food employee washing his hands in the 3-comp sink. cdi by stopping employee and having him wash his hands in the handsink. |
| 2014-12-18 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed the hot water in the restrooms (menus and ladies) at 80-81f. verification required. |
| 2014-12-18 |
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 on the menu salmon offered as cooked to order. ehs asked pic for records parasite destruction/aqua cultured salmon. |
| 2014-12-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed black buildup around chute area of ice machine. verification required. |
| 2014-12-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed on the steam table several prep pans of tcs foods hot holding below 135f (see temp chart above). cdi- reheated on the stove top by pic. |
| 2014-12-18 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed a bucket of sanitizer with a concentration > 200 ppm. cdi - sanitizer diluted and checked (100 ppm).7-102.11 label working containers of toxic materials such as clean |
| 2014-09-08 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employees personal items being stored on work/storage surfaces. |
| 2014-09-08 |
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 two containers of food with the handles of the utensils stored in the |
| 2014-09-08 |
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 two unlabeled working containers of food items. discussed with pic importance of labeling all containers. |
| 2014-09-08 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods. -pf observed no thin probe thermometer being used. verification visit required within 10 days. repeat |
| 2014-09-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed uncooked items (eggs) listed on the breakfast menu are not asterisk. verification visit within 10 days |
| 2014-09-08 |
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 a pack of american cheese and feta cheese not date marked. cdi - items dated. |
| 2014-09-08 |
20 |
3-501.16(a)(2) maintain tics foods in cold holding at 45f or less. -p observed container of rice and a container of clarified butter with temperatures above 45 f. cdi- container of rice voluntarily discarded. container of clarified butter moved to walk |
| 2014-09-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed a spray bottle of chlorine sanitizer testing below 50 ppm. cdi - spray bottle refilled with appropriate sanitizer solution. |
| 2014-09-08 |
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 on menu salmon can be ordered undercooked. pic was not able to provide proof during inspection salmon is free of liv |
| 2014-09-08 |
1 |
2 -102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic is not a certified food protection manager but does have 210 days due to new permit issued 3/12/14. |
| 2014-04-03 |
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 dishes with food debris, soiled slicer, and ice machine with build up. cdi dishes moved to sink |
| 2014-04-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. phf/rte foods that are cold held should be 45f or below. observed prep unit holding sausage, tomatoes, ham, and other foods at 50f and |
| 2014-04-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. foods that are held in the facility for 24 hours or more shall be dated with date food cooked or prepared. observed container of ranch, lasagne |
| 2014-04-03 |
26 |
7-102.11 common name-working containers - pf. containers of toxic substances shall be labeled with common name of chemical. observed bottle of bleach labeled as sanitizer. cdi bottle relabeled. |
| 2014-04-03 |
13 |
3-304.15 (a) gloves, use limitation - p. gloves shall not be used for more than one task. observed employees going in and out of coolers and returning to food prep without handwashing and changing gloves. cdi employees washed hands and changed gloves. |
| 2014-04-03 |
34 |
4-302.12 food temperature measuring devices - pf. a small diameter thermometer is required to take temperature of thin masses. observed facility with dial thermometer. verification required. |
| 2014-04-03 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be placed in a chemical sanitizer between uses. observed wet wiping cloths on the prep and counter tops in the kitchen and bar area. |
| 2014-04-03 |
54 |
6-305.11 designation-dressing areas and lockers - c. employee items shall be kept below and away from food, equipment, and utensils used in the facility. observed personal phones and keys on prep surface, keys placed in plates used in facility, and sneake |
| 2014-04-03 |
31 |
3-501.15 cooling methods - pf. foods shall be cooled in smaller portions, and placed in shallow metal containers that are uncovered. observed rice cooled in deep plastic container. cdi rice placed on metal sheet pan to speed up cooling. |
| 2014-04-03 |
1 |
2-102.12 certified food protection manager - c. cfm must be present at the facility during all hours of operation. observed no cfm during inspection, did not arrive until the end. |