| Violation Date |
Code |
Description |
| 2018-12-17 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.6-303.11 provide 50 foot candles of light above any food preparation areas. comment: ensure the lights in the small |
| 2018-12-17 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p; 2-301.14 wash hands after activities that contaminate them. -p; 2-301.15 only wash hands in hand |
| 2018-12-17 |
8 |
5-204.11 a handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas. comment: during the inspection, hand soap was observed at the prep sink. this indicates handwashing could be don |
| 2018-12-17 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p3-302.11(a) separate raw animal foods from ready-to-eat foods. -pin the walk in cooler, observed raw shell eggs over ready to eat cheese, cut chicken salad in container sitting directly on ra |
| 2018-12-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -pobserved food debris on scoop. observed black debris buildup |
| 2018-12-17 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfcomment: in the mayo bird kitchen, observed egg frittatas made yesterday (12/16) with no date marks. observed cut deli turkey with date mark |
| 2018-12-17 |
26 |
7-201.11 store toxic materials to avoid contamination. -p comment: observed several different cleaning chemicals stored in dry storage closet directly beside clean linens and single service articles. observed degreaser stored on rack directly beside clean |
| 2018-12-17 |
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 broccoli cheese soup and chicken dumpling soup cooling in the walk in cool |
| 2018-12-17 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. comment: observed spices in both the mayo bird kitchen and the back shared room kitchen not labeled. |
| 2018-12-17 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. provide an effective door sweep for the back delivery door. 6-501.111 keep the premises free of insects, rodents, and other pests.comment: dead insect noted in light shield in s |
| 2018-12-17 |
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. -pobserved broccoli and cheese soup in the walk in cooler at 134f at 11:30 am. at 12:17, broccoli and cheese soup cooled to 122f. accord |
| 2018-12-17 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.comment: o |
| 2018-12-17 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. comment: clean linen observed stored on floor in dry storage room. place on shelving. |
| 2018-12-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - ccomment: recaulk and reattach the splash guard at the soiled side of the dish machine. ensure low reach in freezer in summit room kitchen properly closes and remains closed. maintain equipment in goo |
| 2018-12-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed heavy food debris under stove inside drip pans; dust and food debris buildup on shelving throughout the kitchen to include the clean dish shelving by |
| 2018-12-17 |
49 |
5-202.13 an air gap between the flood level rim of plumbing fixture or equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. comment: ensure the spray nozzle of the dish machine area is maintained above |
| 2018-12-17 |
51 |
5-501.17 provide a covered waste bin in female restrooms. comment: no covered trash can available in the women's restroom. |
| 2018-12-17 |
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.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2018-12-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.comment: observed bagged chips and food ingredients in the back kitchen prep room stored in container directly on floor. |
| 2018-09-25 |
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 broccoli cheese soup cooling in too great of volume per surface area to m |
| 2018-09-25 |
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 broccoli cheese soup cooling at insufficient rate to meet cooling parameters. see chart above. cdi changed cooling method |
| 2018-09-25 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on low boy coolers in need of replacement. |
| 2018-09-25 |
37 |
3-305.11 food storage-preventing contamination from the premises - c observed chicken cooling under air handling unit which was condensating back onto chicken. cdi took top pan of chicken and reheated and moved and covered speed rack to prohibit condens |
| 2018-05-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed dry goods being kept on the flooor (summit area). make sure to store at least 6 inches off the floor.3-304.13 linens and napkins, |
| 2018-05-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken being stored over deviled eggs (closed container). cdi eggs were relocated to bottom shelf. |
| 2018-05-04 |
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. -p3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24 |
| 2018-05-04 |
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 no procedures or record kee |
| 2018-05-04 |
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 containers with aqueous solutions such as oils not being labeled. make sure to label all working container of food. repeat |
| 2018-05-04 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees not wearing hair restraint while performing food preparation (barista area cutting lemons). make su |
| 2018-05-04 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved potato smasher being stored with significant food d |
| 2018-05-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor debris on shelving dry storage area (summit). observed ice chute non food area with significant build-up (coffee consumer area). make sure to |
| 2018-05-04 |
49 |
5-205.15 maintain a plumbing system in good repair. observed hand sink in prep area (mayobird) leaking. make sure to keep in good repair. |
| 2018-05-04 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. make sure to keep closed at all times. |
| 2018-05-04 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in need of being replaced. make sure to replace when no longer able to clean effectively and sanitize. |
| 2018-05-04 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents s |
| 2017-12-21 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed vents in walk in with debris build up. |
| 2017-12-21 |
45 |
4-501.11 maintain equipment in good repair. observed broken gasket on reach in cooler behind bar in summit room. |
| 2017-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in dish area. |
| 2017-12-21 |
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 containers of oil and other liquids with no labels. |
| 2017-12-21 |
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 chicken pot pie dated 12/14. cdi by voluntary discard. |
| 2017-09-05 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed employee wash hands then proceed to recontaminate them by turning off faucet with bare ha |
| 2017-09-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on containers throughout facility. cdi by removal for recleaning. |
| 2017-09-05 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed brie cheese with date 8/26. cdi by voluntary disposal.3-501.17 date mark/label all tcs foods tha |
| 2017-09-05 |
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 underside of stand mixers. |
| 2017-03-31 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed multiple quiche in walk in cooler cooling on speed rack at 56f degrees aft |
| 2017-03-31 |
20 |
. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed various chicken salads in summit room operating kitchdn 50-60f degrees. also observed various side item salads 50-55f degrees. all items were made around 12:30pm and brought |
| 2017-03-31 |
14 |
: 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous plastic food storage containers stacked with sticker residue remaining on outside of containers. outside of pans with sticker residue trans |
| 2016-12-16 |
20 |
observed butter at 80 degrees in front kitchen. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cdi - discarded |
| 2016-12-16 |
14 |
observed several containers stored as clean collecting residue, and stickers present. observed melted end of scarper, several spatulas damaged, and residue collecting in bristle brush. pic state that steam wands are cleaned every 24 hours, tcs contact mus |
| 2016-12-16 |
21 |
repeat non-compliance: observed deviled eggs dated 12/9 in 2 door reachin for salad station.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 cdi - items d |
| 2016-12-16 |
23 |
observed flank steak and salmon with no disclosure.3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf cdi - menu for the summit reprinted |
| 2016-12-16 |
31 |
observed deep containers of soup cooling in walkin.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 cdi - stirring process added |
| 2016-12-16 |
39 |
observed wiping cloth on counter in front kitchen soiled.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. |
| 2016-12-16 |
52 |
observed trash collecting around dumpster.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. |
| 2016-12-16 |
42 |
observed wet stacked plastic pans.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2016-12-16 |
51 |
observed uncovered trash cans in woman's room stalls.5-501.17 provide a covered waste bin in female restrooms. |
| 2016-12-16 |
53 |
observed corner moulding missing in the back kitchen near the stove and oven.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2016-12-16 |
41 |
observed knife, scraper and cutting boards stored over dish machine and counter top in the mayobird serving area. observed utensils store in 48 degree water next to coffee station in the mayobird serving area.3-304.12 store in-use utensils in a clean, dry |
| 2016-08-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - cleaning needed in gaskets, shelving, and fan. |
| 2016-08-04 |
45 |
4-501.11 maintain equipment in good repair. - repeat - make top unit holding food between 47-53f. item repaired on site. |
| 2016-08-04 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0pts - observed fruits a not being washed before cutting. |
| 2016-08-04 |
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 - repeat - observed pimento cheese and eggs prepared today tightly covered. cdi - |
| 2016-08-04 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - 0pts - note: shrimp bahn mi sliders on the menu should not have an asterisk. remove from not menu change. |
| 2016-08-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - all food in make top unit in front of cook line read 47-53f (pork belly, cut leafy greens, tomatoes, raw protein, etc. ) . cdi - all items voluntarily discarded. |
| 2016-08-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - 0pts - raw packaged sausage stored in same container as rte deli meats. cdi - moved. |
| 2016-05-12 |
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 - buttermilk (5/2), vegetable stock (5/6), meatloaf (5/7) and garlic and oil mix (5/2) were out |
| 2016-05-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - items in make top unit (ranch/b.c 49f, pasta salad 55f, sausage 65f, egg 48f, tomato/cuc salad 53f, and other salads 53f) were out of temperature. okra is being fried and left |
| 2016-05-12 |
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 - 0pts - observed diced tomatoes tightly covered at 52f. cdi- items uncovered. ens |
| 2016-05-12 |
45 |
4-501.11 maintain equipment in good repair. - repeat - replace torn gaskets in reach in units. //. assess chicken salad and dressing cooler. assess coolers in back of kitchen as product is reading higher than normal. 4-502.11(a) maintain utensils in good |
| 2016-05-12 |
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 in gaskets, door of ice machine in bar, vents and exterior of ice machine, and exterior of white ingredient containers. |
| 2016-03-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - cleaning needed in gaskets. |
| 2016-03-01 |
45 |
4-501.11 maintain equipment in good repair. - repeat - replace torn gaskets in reach in units. //. assess salad cooler.4-502.11(a) maintain utensils in good repair. - 0pts - observed some cracked or broken utensils. replace as needed. |
| 2016-03-01 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p - 0pts - lemons on display for customers with no lid. cdi- lid placed. |
| 2016-03-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - fruit salad (melons), bean salad, pasta salad, ranch dressings, blue cheese dressings, and back ups read 47-55f on flip top unit. cdi- product voluntarily discarded. // half a |
| 2016-03-01 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - no paper towels in only hand sink in kitchen. cdi- replaced paper towels. |
| 2015-11-18 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. - date marking has been a consistent violation for the establishment since 5/13/2014. it is the duty of the person in charge to ensure that all rules in the code are b |
| 2015-11-18 |
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 food employee cutting melons with bare hands. cdi- employee washed hands and donned gloves. melons were d |
| 2015-11-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - cheese and pumpkin filling read 48-50f. cdi- product voluntarily discarded. |
| 2015-11-18 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - repeat - several tcs foods throughout establishment (mostly summit room area) were not dated. cdi- chef dated product. 3-501.18 discard th |
| 2015-11-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - sunny side egg under dry aged strip lion not astricked in summit room menu. verification required. |
| 2015-11-18 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf - 0 pts - bagels in single |
| 2015-11-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - 0 pts - observed container of chicken stored on the floor of the walk in cooler. cdi- placed in shelf. |
| 2015-11-18 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - replace torn walk in cooler gasket. //. assess dessert cooler. |
| 2015-11-18 |
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. - repeat - cleaning needed on fans. especially since fan |
| 2015-09-16 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - 0pts - three pieces of duck breast were partially cooked according to pic in summit room. cdi- product was voluntarily discar |
| 2015-09-16 |
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 a container of cooked collard greens (56f) and cooked chicken broth (54f)out of cooling time and temperature parameters. |
| 2015-09-16 |
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 - repeat - the following products in the summit room refrigerated units were not properly dated: ham, duck, pasta, pork belly, duck pate, |
| 2015-09-16 |
27 |
3-502.11 obtain a variance for specialized processes.-pf - 0 pts - establishment is currently fermenting brussels sprouts. brussels sprouts were stored in single use containers and in closed cans. containers were labeled with 7/23 and 8/27 and co mingled |
| 2015-09-16 |
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 - repeat - cut chicken stored in deep large container not allowing for proper cool |
| 2015-09-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - 0 pts - shelving in the kitchen is below 6 inches. raise shelving holding food and utensils to 6 inches off the floor. 3-306.11 protect |
| 2015-09-16 |
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. - 0pts - cleaning needed on fan and wall above dish machi |
| 2015-06-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - observed food debris on exterior of containers used for pot pies. minor cleaning needed on shelving in reach ins. |
| 2015-06-01 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - cups on display are exposed. to prevent contamination use a barrier such as a dispenser and keep cups in plastic covering. 4-903.11(a) store single-use and sin |
| 2015-06-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - 0 pts - a ham stored in direct contact with shelving. discontinue practice. |
| 2015-06-01 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf - 0 pts - cookies, brownie |
| 2015-06-01 |
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 - 0 pts - a large container of chicken stored in walk in cooler reads 47f. chicken |
| 2015-06-01 |
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 - short ribs, sweet potato empanadas, cabbage, noodles, blanched fries, cooked carrots, and other items were not properly dated. cdi- pic vo |
| 2015-06-01 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf - observed food employee cutting vegetables with bare hands. cdi- items were discarded. |
| 2015-02-10 |
1 |
2-102.12 certified food protection manager - c - pic present doe not have food protection manager certification. at least one employee shall obtain the certification, maintain certification onsite, and be present during all times of food preparation. |
| 2015-02-10 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - one food employee observed washing hands properly but recontaminating hands with soiled hand washing sink handles. to avoid recontamination use a barrier such as a paper towel to close handl |
| 2015-02-10 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - paper towels not available at the bar hand washing sink. cdi- pic placed paper towels at sink. |
| 2015-02-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - repeat - 2 scoops, 3 containers of utensils, tomatoes slicer, bar soda nozzle, and 2 china plates were soiled. cdi- items were all rewashed. |
| 2015-02-10 |
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 - repeat - observed food items in walk in cooler not date marked: pickled eggs, ribs, milk. low boy: cooked chicken. make top: copper pennie |
| 2015-02-10 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. - a employee beverage was stored in direct contact with ice at the bar. cdi- ice was drained, unit was cleaned and sanitized, and refilled with fresh ice. |
| 2015-02-10 |
45 |
4-501.11 maintain equipment in good repair. - make top unit in mayobird area holding chicken salads is reading an air temperature of 46f. food in unit reads 44-46f. assess equipment to ensure it is in good working condition. do not store any tcs foods in |
| 2015-02-10 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - single service cups and to go containers stored in boxes on the floor in front counter area. // 4-903.12 do not store single-use and s |
| 2015-02-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - cleaning needed on exterior of lexan containers to remove stickers and sticker residue. |
| 2015-02-10 |
49 |
5-205.15 maintain a plumbing system in good repair.-p - leak observed under sanitizer vat of 3 compartment sink. repair. verification required |
| 2015-02-10 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - repeat- 3 cutting boards stored on the floor near the preparation sink. maintain all cutting boards off the floor. |
| 2014-10-02 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. facility has 210 days (by nov 5, 2014) to have a certified food protection manager present during hours of operation. points will be deducted from future inspections if a |
| 2014-10-02 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed employee handling dirty and then clean dishware without proper |
| 2014-10-02 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed a few shellstock tags not labeled. cdi by instruction was |
| 2014-10-02 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee performing multiple tasks without changing gloves. cdi by instruction.3-302.11(a) protect food in storage using covered containers, in |
| 2014-10-02 |
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 a large container of soup that did not cool to proper parameters during inspection. cdi soup was discarded during inspect |
| 2014-10-02 |
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 food items in the walk in cooler not date marked: shredded cheese, milk, half n half, sliced cheese. repeat. verification require |
| 2014-10-02 |
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 tightly closed containers of chicken salad cooling in the walk in cooler |
| 2014-10-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a dirty cooking pot being stored as clean, a container of dusty and dirty utensils and a tomato slicer stored as clean. cdi- all items moved to dis |
| 2014-10-02 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed a food employee wearing a watch. cdi instructed employee remove his watch. also reviewed with employee the food code requirement |
| 2014-10-02 |
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 slicer stored at handsink, cutting boards being stored on the floor, utensils stored in a dirty container and glass st |
| 2014-10-02 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected single use cups stored at the drink machine. |
| 2014-10-02 |
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 several cutting boards in need of repair/replacing. |
| 2014-10-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee wallet/hand purse stored on single-use items (deli paper). |
| 2014-10-02 |
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 several unlabeled working containers of oils/spices. |
| 2014-05-13 |
12 |
3-203.12 the date when the last shellstock from the container is sold or served shall be recorded on the tag or label and the tags or labels shall be stored in chronological order thereafter for 90 days. observed tags without date. keep tags with shellfis |
| 2014-05-13 |
41 |
3-304.12 utensils shall be stored between uses with their handles above the top of the food. observed utensil without handle in oil and in fruit. use scoops with handles extended out from the food. do not store utensils in water between uses unless water |
| 2014-05-13 |
31 |
3-501.15 use approved cooling methods, such as separating food into thinner portions, using containers that facilitate heat transfer, arranged to provide maximum heat transfer. observed chicken salad improperly cooling in walkin cooler. the chicken salads |
| 2014-05-13 |
28 |
3-302.13 pasteurized eggs shall be substituted for raw eggs until consumer advisory has been added to menu. |
| 2014-05-13 |
23 |
3-603.11. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed alcoholic beverage and all aiolis made with raw eggs. observed duck breast served undercooked. r |
| 2014-05-13 |
21 |
.3-501.17 properly date mark tcs (time/temperature control for safety), rte (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. observed numerous foods without date marks including hummus, deviled eggs, |
| 2014-05-13 |
16 |
facility is currently partially cooking duck breast. it is not reheated to 165f before service. staff agreed to discontinued this process of partially cooking. duck will be cooked to order on the first heating. |
| 2014-05-13 |
14 |
4-501.114 sanitizer shall be at approved concentrations. main dish machine registered less than 50ppm cl. all quat sanitizer spray bottles registered at 0ppm. auto chlor rep arrived during inspection to repair both systems. quat at 200ppm and cl in dish |
| 2014-05-13 |
13 |
3-302.11 food shall be separated during storage by cook temperature. observed frozen duck breast stored over shrimp in reachin freezer. observed fully cooked crab meat stored under raw shrimp and raw fish in walkin cooler. observed raw eggs stored over ap |
| 2014-05-13 |
1 |
no food safety certification. you have 210 days from date of permit issuance to obtain. |