| Violation Date |
Code |
Description |
| 2018-10-03 |
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 container with yellow spoons stored as clean with food debris in the container. cdi: spoons placed in a clean contianer |
| 2018-10-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored in all purpose cleaner. employee stated that it was sanitizer. cdi: employee was shown the correct area to get sanitizer and taught to check it with the test |
| 2018-10-03 |
33 |
3-501.13 use approved thawing methods. observed buffalo chicken thawing in standing water in the sink. cdi: water was turned on. |
| 2018-10-03 |
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 several food items pulled from the freezer on monday and tuesday with their original prep date o |
| 2018-10-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hot held items below 135f. items were in a steam well but there was not enough water. items rapidly reheated to over 165f and placed in steam well that had water added to it. |
| 2018-10-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink on prep table with food. corrected during inspection (cdi): drink relocated to an area where it would not contaminate food. |
| 2018-05-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored above desserts in double door reach in cooler. cdi: eggs relocated. all items below raw eggs were commercially packaged. |
| 2018-05-30 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed burger patties pulled from merrychef. employee stated that the item had finished reheating. item was below 165f. cdi: item continued to be reheated. |
| 2018-05-30 |
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 pulled chicken and mashed potatoes cooling at a rate of 0f degrees per minute. cdi: cooling method changed, and proper rate |
| 2018-05-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine shield with pink build up. |
| 2018-05-30 |
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 pulled chicken and mashed potatoes cooling in large containers with ice no |
| 2018-05-30 |
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 grits made sunday, per pic, with no label. repeat violation significant improvement from previous inspection 3-501.18 discard the |
| 2018-02-27 |
45 |
4-501.11 maintain equipment in good repair. observed single door reach in cooler holding at 52f at the lowest during entire inspection, even after removing all of the food. outside thermometer on unit read 43f and inside thermometer as well as inspector's |
| 2018-02-27 |
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 items in prep cooler with no date marking. items made on various days, all within proper time and temperature window. no backups |
| 2018-02-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed single reach in cooler holding food items above 45f. items not just made were voluntarily discarded. observed reach in steel cooler holding food above 45f. cdi: products were r |
| 2018-02-27 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed burgers reheating too slowly. burgers increased one degree over 24 minutes and had approximately 30 min left in order to reheat to 165f. cdi: items r |
| 2017-11-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle labeled windex with other unidentifiable liquid. cdi: bottle emptied. |
| 2017-11-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine reading below 50ppm chlorine. cdi: pic will sanitize all dishes in the 3-comp sink after washing in the dishwasher. maintainance will be phoned to |
| 2017-11-07 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed spinach dip cooling in reach in cooler at a rate of 0f/min. cdi: lids popped off of containers and containers moved to |
| 2017-11-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed slaw and macaroni in reach in cooler above 45f. air flow was blocked by overstacking refrigerator. cdi: items rearranged so that non-tcs foods were moved to the bottom. pic stat |
| 2017-11-07 |
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 items pulled from freezer today, with 10/31 date. cdi: items properly dated. observed buffalo di |
| 2017-11-07 |
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 spinach dip cooling in reach in while tightly closed. cdi: lids popped to |
| 2017-11-07 |
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 handle of ice scoop down in ice. |
| 2017-11-07 |
49 |
5-202.13 backflow prevention, air gap - p observed spray arm hanging below rim of 3-comp sink. replace spring so that arm hangs above water level. |
| 2017-11-07 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed peeling ceiling tile above oven. |
| 2017-11-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drink stored adjacent to customer food in reach in. |
| 2017-11-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths stored throughout bar area. |
| 2017-08-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed double door reach in not on. observed small double door reach in not on. cdi: it was determined that the breakers had been tripped. pic stated that 45 min prior, the refrigerato |
| 2017-08-22 |
45 |
4-501.11 maintain equipment in good repair. observed possible breaker or gfi outlet issues. possible surges are occurring due to construction in the building. monitor and repair if necessary. |
| 2017-08-22 |
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 window cleaner stored over clean utensils. cdi: cleaner moved to proper storage space. |
| 2017-08-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle with blue liquid in it and no label. cdi: chemical identified as window cleaner. chemical labeled. repeat violation observed spray bottle of red |
| 2017-08-22 |
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 milk with a date mark of 8/18 and holding at 45f. cdi: milk voluntarily discarded. repeat violat |
| 2017-08-22 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed pork and chicken reheating in steam well. items were placed in the well at 4pm. employee stated she reheated it to 150f in the microwave and then mov |
| 2017-08-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed pink and black buildup in ice machine. repeat violation |
| 2017-08-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee drink stored on prep table. cdi: drink relocated to lower level of prep table to prevent contamination. |
| 2017-06-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed metal pan in handsink at the bar. cdi: pan relocated to dump sink.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf ob |
| 2017-06-22 |
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 bartender slicing lemons for drinks without gloves on. cdi: pic directed employee to don gloves. |
| 2017-06-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with pink and black build up. cdi: employee cleaned equipment during inspection. |
| 2017-06-22 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed bartender don gloves with no handwash. cdi: bartender educated on needing to wash hands before donning gloves. |
| 2017-06-22 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed burger sliders reheating by 10f in 30 minurtes. cdi: items reheated in oven. item reached 165f before placing back in steam well. verification requ |
| 2017-06-22 |
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 milk jug and feta with no datemark. cdi: milk voluntarily discarded and feta properly dated.3-501.18 discard the food requiring dat |
| 2017-06-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of windex labeled sanitizer. observed small spray bottle unlabeled with clear liquid. pic stated it was simple syrup. observed unlabeled spray bott |
| 2017-06-22 |
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 all items prepped yesterday above 45f. cdi: items voluntarily discarded. |
| 2017-06-22 |
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 all items prepped yesterday above 45f. cdi: items voluntarily discarded. 3-501.14(b) quickly cool tcs foods that are prepare |
| 2016-03-31 |
45 |
4-501.11 maintain equipment in good repair. observed flip top cooler with an ambient air temperature of 53f. cdi-all tcs food items in cooler were voluntarily discarded. pic to contact a service repair technician. verification required. |
| 2016-03-31 |
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 cooked hamburger sliders at 44f dated 3/26. tcs food that are ready to eat can be stored at |
| 2016-03-31 |
20 |
.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hummus, spinach dip, cheese and brie holding at temperatures above 45f. (see temperture chart) cdi-pic discarded.observed blue cheese stuffed olives used for coctails out with |
| 2016-03-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled glasses stored as clean in bar area. cdi-pic sent to be rewashed.4-602.11 clean the equipment and utensils used with nontcs foods as requir |
| 2015-07-01 |
1 |
2-102.12 certified food protection manager - cat least one person in a management capacity shall be on site at all times and be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. |
| 2015-07-01 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - observed food employee not able to demonstrate that an effective employee health policy was being followed. cdi, handout give |
| 2015-07-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - store raw animal food so that cross contamination is prevented. observed raw hamburger patties removed from commercial packaging and stored over ready to eat foods in reach in freezer. ob |
| 2015-07-01 |
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 portabella mushrooms and sauteed onion cooling in covered tray located in reach in prep refrigerator that food operator s |
| 2015-07-01 |
21 |
potentially hazardous foods that are ready to eat and held over 24 hours shall be stored for 7 days at 41 degrees and below and for 4 days between 42-45 degrees f. observed 1 container of horseradish cheese sauce date marked with a date of preparation of |
| 2015-07-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - sanitizer shall be maintained at proper temperature. observed quat sanitizer dispensing below required concentration. cdi, operator called autochlor, who arrived while on-site and switched to bl |
| 2015-07-01 |
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 carmilized onion and portabella mushrooms placed in reach in refrigerat |
| 2015-07-01 |
37 |
protect food from contamination sources not specifically noted by code. - observed olives, cucumber and other garnishes on bar next to bar seating and not protected from contamination. cdi, operator relocated garnishes during inspection. |
| 2015-07-01 |
38 |
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 wearing a watch on their wrists while preparing foods. |
| 2015-07-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a container of windex not labeled as required in chemical storage area. cdi, operator labeled container during inspection. |
| 2014-09-10 |
54 |
6-202.11 light bulbs, protective shielding - cgeneral comment: light bulbs shall shielded, shatterproof or shatter-resistant over equipment. observed light bulbs not shielded or protected over single-service articles in dry storage room.6-303.11 intensity |
| 2014-09-10 |
53 |
6-501.12 cleaning, frequency and restrictions - cphysical facilities shall be cleaned as often as necessary to keep them clean. observed sticky residue and soil accumulating beneath handsink and ice bin behind counter of bar. |
| 2014-09-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed beverage holster / gun at bar removed from bar and hanging on ice bin. 4-205.10 food equipment, certification and classification - call food e |
| 2014-09-10 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cgeneral comment: invert clean equipment after cleaning. observed a stack of bowls and plates on shelf above prep table. |
| 2014-09-10 |
31 |
3-501.15 cooling methods - pfgeneral comment: use proper methods to cool food. observed a deep plastic container of chicken stock cooling in reach-in freezer and a deep plastic container of blue cheese sitting in ice bath in the cooling process. cdi, oper |
| 2014-09-10 |
26 |
7-201.11 separation-storage - pstore toxic substances so that contamination of food and equipment is prevented. observed a container of butane fuel stored over container of chips in kitchen. cdi, butane fuel relocated. |
| 2014-09-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - ppotentially hazardous food shall be stored so that cross contamination is prevented. observed raw hamburger patties removed from commercial packaging and stored over ice cream |
| 2014-04-04 |
21 |
. 3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfgeneral comment: potentially hazardous food that is ready to eat and held in establishment over 24 hours shall be date marked. observed mozzere |
| 2014-04-04 |
17 |
3-403.11 reheating for hot holding - puse proper procedures when reheating food. observed food employee reheating food and not covering it and not letting it stand covered for 2 minutes. cdi |
| 2014-04-04 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pgeneral comment: potentially hazardous food shall be hot held at 135 degrees f or above. observed 1 container of pulled chicken below 135 degree |
| 2014-04-04 |
34 |
4-204-112 temperature measuring devices-functionality - pfhot and cold hold equipment used to store potentially hazardous food shall be supplied with a temperature measuring device to measure ambient air temperature. observed no temperature measuring devi |
| 2014-04-04 |
8 |
6-301.14 handwashing signage - cgeneral comment: each handwash sink shall be supplied with a handwash sign. observed no handwash sign at handwash sink behind bar or in kitchen. cdi, operator provided with handwash signs. |
| 2014-04-04 |
38 |
2-402.11 effectiveness-hair restraints - cfood employees shall wear an effective hair restraint. observed food employee without hair restraint. |
| 2014-04-04 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cgeneral comment: single-service items shall be stored 6 inches off of the ground. observed box of single-service lids stored on ground in dry stora |
| 2014-04-04 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed 3 compartment sink missing sink stoppers. cdi, operator proviced sink drain stoppers by the end of the inspection. |
| 2014-04-04 |
35 |
3-302.12 food storage containers identified with common name of food - cfood storage containers used to store ingredients that are not easily identifyable shall be labeled by common name of food. observed maltodextrin, sugar and other spices and ingredien |
| 2014-04-04 |
6 |
2-301.12 cleaning procedure - pgeneral comment: employees shall turn off faucet with their bare hands. observed employee turn off faucet with their bare hands after handwashing. cdi by instruction. |