| Violation Date |
Code |
Description |
| 2018-09-21 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed lights over equipment and clean single-service items in downstairs store area not shielded. |
| 2018-09-21 |
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 tea urns stored less than 6 inches from the ground and clean tongs stored near soiled area near oven door. |
| 2018-09-21 |
39 |
4-101.16 sponges use limitation - c - observed 1 sanitizer bucket weak behind bar and stored on ground. observed wet cloth used to stabilize cutting board in kitchen. |
| 2018-09-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed ice stored in bags on ground in downstairs freezer. |
| 2018-09-21 |
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 white storage bins for dry food ingredients not labeled as required. |
| 2018-09-21 |
33 |
3-501.13 use approved thawing methods. observed falafel thawing in prep sink under running water at 78 degrees f./ |
| 2018-09-21 |
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 hot dogs with date of preparation of 9/9, hot dog in prep unit with date of preparation of 9/1 |
| 2018-09-21 |
6 |
2-301.14 when to wash - p - observed dishwasher handle soiled spray arm and equipment then proceed to put on clean gloves to handle clean equipment. cdi by instruction. |
| 2018-06-06 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chicken strips with commercial packaging open stored over onion rings in low reach in freezer along prep line. observed raw fish over sauce in walk in cooler. |
| 2018-06-06 |
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 2 packages of rice with date of preparation of 5/27 and 5/28. observed roasted beets in prep r |
| 2018-06-06 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf - observed consumer advisory identified on new menu on items that are fully cooked. observed old menu not meeting |
| 2018-06-06 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop stored in holster accumulating water and debris. |
| 2018-06-06 |
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 2 employees turn faucet off with their bare hands after handwashing. cdi by instruction |
| 2018-06-06 |
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 3 fryer baskets in poor repair and damaged wires. cdi, items removed from use. |
| 2018-06-06 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed outdoor dumpster with damage on lower corner and door left open. |
| 2018-06-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal containers being wet stacked. repeat. |
| 2018-03-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink being used as prep sink for filling water coolers. cdi - pic instructed employees to fill water containers in prep sinks. 6-301.14 post a handwash sign |
| 2018-03-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs over rte hot dogs in the hot dog stand near the tennis courts.3-302.11(a) separate the different types of raw animal foods. -p observed raw shrimp in direct contact with r |
| 2018-03-23 |
14 |
4-602.11 (e)(4) clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the insides of the ice machines in the kitchen and in the hot dog stand. -0- |
| 2018-03-23 |
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 sauces and other tcs foods date marked 3/14-3/16 at 41f. cdi - pic voluntarily discarded these f |
| 2018-03-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed missing asterisk on friday specials menu for lamb, filet of beef and wasabi crusted salmon. cdi - pic rev |
| 2018-03-23 |
36 |
6-202.13 properly locate mechanical insect control devices. observed fly traps located over slicer and tea urns. -0- |
| 2018-03-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed hot dog stand employee not wearing hair restraint. -0- |
| 2018-03-23 |
43 |
4-904.11 (a) display and handle single-use and single-service articles to prevent contamination. observed unwrapped coffee filters on top of coffee maker. repeat -.5- |
| 2018-03-23 |
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 two pitted ice scoops in use in the kitchen and hot dog stand.4-501.11 maintain e |
| 2018-03-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on gaskets of cook line prep coolers, the oven that is used for storing cooking pans, shelving in dry storage and walk in cooler and in brea |
| 2018-03-23 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed women's restroom near gold store without covered trash bin. -0- |
| 2018-03-23 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed water damaged ceiling tiles in the dry storage area. observed water damaged wa |
| 2018-03-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans on the drying shelf. -0-4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2017-11-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and tomatoes holding between 50f and 61f in ice baths across from grill. cdi: lettuce and tomatoes voluntarily discarded. ehs recommended placing lettuce and tomato on t |
| 2017-11-16 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed washed carrots stored beneath boxes of unwashed produce in walk in cooler. cdi: washed carrots relocated to prepared foods shelving. |
| 2017-11-16 |
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 macaroni dated for 10/24, pomodoro sauce dated for 11/5, ham dated for 10/28, and salsa dated fo |
| 2017-11-16 |
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 multiple unlabelled spice shakers and squeeze bottles on cook line. cdi: labelled. repeat. |
| 2017-11-16 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups at bar area displayed with lip contact surface exposed to potential contamination. |
| 2017-08-16 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed avocados in prep unit with stickers left on after wash process. repeat. |
| 2017-08-16 |
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 working containers of spices and squeeze bottles of oils and sauces with no labels to indicate contents. |
| 2017-08-16 |
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 observed several freshly prepared items (turkey, corned beef, pico, fruit salad) co |
| 2017-08-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed comminuted burger product offered with a consumer on kids menu for facility. pic stated that new menus wi |
| 2017-08-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some plastic pans on drying rack with sticker residue left on them after warewashing. cdi: utensils in question were removed from service and sent to |
| 2017-08-16 |
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 that none of the shellstocks in facility had the date of con |
| 2017-08-16 |
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 employee stick her finger in pico de gallo to gauge temperature. cdi: pic instructed employee not to conta |
| 2017-06-07 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed hand sink at bar area with no approved hand drying method. facility had been using cloth towels for hand drying. cdi: towels replaced with paper towels. |
| 2017-06-07 |
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 shellstock tags held for required 90 day period, but they we |
| 2017-06-07 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed prepared vegetable food item stored beneath a box of unwashed tomatoes. cdi: item voluntarily discarded and employees instructed not to place prepped items under boxes of un washed |
| 2017-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and tomatoes on cook line in pans not fully immersed in ice baths holding between 47f and 50f. cdi: pan was pushed down to be fully immersed in ice bath. |
| 2017-06-07 |
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 several bags of pasta and a bag of corned beef in the walk in cooler with dates preceding 05/31 |
| 2017-06-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp wiping cloths throughout facility stored outside sanitizer buckets. cdi: cloths placed in sanitizer buckets. |
| 2017-06-07 |
33 |
3-501.13 use approved thawing methods. observed frozen meat product thawing unevenly under running water in prep sink. surface of meat was almost 70f while the parts not in contact with water were still frozen. cdi: product placed in plastic tub and immer |
| 2017-06-07 |
40 |
7-204.12 chemicals for washing, treatment, storage and processing fruits and vegetables, criteria - p observed avocados with stickers left on them in prep unit after washing process. ensure that stickers are removed before washing. |
| 2017-06-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some metal pans stacked wet on drying rack adjacent to cook line. |
| 2017-06-07 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on reach in freezer in center of cook line. |
| 2017-06-07 |
46 |
4-204.115 warewashing machines, temperature measuring devices - pf observed final rinse gauge on dish machine not moving during wash/rinse process. verification required within 10 days to determine compliance. |
| 2017-06-07 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed some old equipment outside loading dock near dumpster holding standing water. ensure that there are no active mosq |
| 2017-03-29 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed minor damage to ceiling tile above the dish area. |
| 2017-03-29 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open door, broken lids and significant rusting on bottom. pic stated that he is in communication with disposal company to get dumpster re |
| 2017-03-29 |
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 several containers of roast beef prepared the night before with no date marking. cdi by date marking with correct date.3-501.18 d |
| 2017-03-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw steak stored over raw fish in a reach in cooler. cdi by correcting storage order. |
| 2017-03-29 |
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 one employee recontaminate hands by turning off faucet with bare hands after washing. cdi |
| 2016-12-28 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed asparagus and avocados stored over rte lettuce and dressings. cdi - produce placed on same shelf with washed on top. 3-302.11(a) separate raw animal foods from ready-to-ea |
| 2016-12-28 |
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 ham labeled 12/7, spaghetti at 40f with date mark 12/20. cdi - ham date mark corrected an |
| 2016-12-28 |
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 wrapped cut melons and shrimp cooling in reach in with tight wrapp |
| 2016-12-28 |
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 knives stored between prep coolers that are not clean on the sides. move |
| 2016-12-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup in the ice machine and on two soda nozzles. clean these. -0- |
| 2016-12-28 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed water damaged ceiling tiles in equipment storage room. repair these.6-101.11 ( |
| 2016-12-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed outerwear stored behind grill near handsink and on top of flute glasses near beverage station. move these to an employee area. -0- |
| 2016-12-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on shelving above freshly whipped cream cheese. clean shelving. -0- |
| 2016-09-29 |
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 dish washer handle soiled dishes and attempt to unload clean di |
| 2016-09-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on dishes stored in soiled drawers and on drying shelves. cdi - dishes pulled and rewashed. -3- repeat |
| 2016-09-29 |
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 no date marking on foods left overnight in the reach in to the right of the cook line. cdi - food employee placed date on products |
| 2016-09-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed all menus containing consumer advisory with mismatched symbol, no disclosure statement and no consumer ad |
| 2016-09-29 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed pump style sanitizer stored over prep flip top. cdi - pic moved away from food prep area. -0- |
| 2016-09-29 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed food employees not able to locate thermometer and then manager found thermometer with dead battery. provide thermometer th |
| 2016-09-29 |
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 working containers of dressing in the food prep line without labels and spices on the receiving area of the hot line with |
| 2016-09-29 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign in the bar at the handsink. handwash sign provided today via email. -0- |
| 2016-09-29 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket with wet wiping cloths inside stored on the floor. cdi - bucket moved to low shelf. -0- |
| 2016-09-29 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed uncovered, inverted cups at the cafe stand with the lip area exposed and the drink contact portion upright. cdi - pic discarded the top cup and inverted |
| 2016-09-29 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting board at the prep cooler and in the bar with buildup in the grooves. resurface or replace these. -.5-4-501.11 maintain e |
| 2016-09-29 |
49 |
5-205.15 maintain a plumbing system in good repair. observed running toilet and running urinal in the women's and men's employee restrooms. repair. -0- |
| 2016-09-29 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed damaged walls in and around the employee restrooms. repair.6-501.12 floors, wa |
| 2016-09-29 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed four of six hood lights blown. replace these and if the issue is electrical, repair. -.5- repeat |
| 2016-09-29 |
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 watch upon entry. cdi - employee removed watch and reminded to do so before food prep. -0- |
| 2016-06-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed package for hot dogs stored in the hand sink. cdi- removed from the hand sink. |
| 2016-06-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above cooked chicken in the walk-in cooler. cdi- moved to another location. |
| 2016-06-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build-up on the table mounted can opener. cdi- cleaned during the inspection.4-501.114 maintain sanitizer at correct concentrations. -p bar glass was |
| 2016-06-30 |
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 cooked collard greens, cooked rice, cooked risotto, and various other foods not properly date marked. cdi- pic instructed staff to |
| 2016-06-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a bottle of orange for mislabeled as sanitizer. observed two chemical bottles at the bar not labeled. cdi- bottles removed to be labeled during inspection |
| 2016-06-30 |
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 cut melons in the prep cooler top at 48 f recently prepared and placed di |
| 2016-06-30 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p.observed a basket of washed apples at the window for self-service in pool area food stand. provide wrapped or protected fruit. |
| 2016-06-30 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed unapproved residential fryer at the pool area. |
| 2016-06-30 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed build-up on the floors throughout under shelving |
| 2016-06-30 |
54 |
6-303.11 light intensity. observed many burned out lights under the hood. replace lights. |
| 2016-06-30 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed several food handlers with no hair restraints. repeat |
| 2016-03-18 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels observed in the women's employee restroom. cdi- paper towels were placed in the restroom. |
| 2016-03-18 |
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 no date on the tag with the date last shellstock was used. |
| 2016-03-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no asterisk on the breakfast menu for country club that has eggs cooked to order. cdi- menus marked duri |
| 2016-03-18 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed a pan with grilled chciken breast cooling in the reach-in cooler covered. |
| 2016-03-18 |
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 no label on seafood breading. |
| 2016-03-18 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed tomatoes being cut from the box with out washing prior to cutting. cdi- tomatoes were discarded and are now being washed. |
| 2016-03-18 |
45 |
4-501.11 maintain equipment in good repair. glass washer at the bar is no longer being used. all glasses are washed in the back. 0 pt |
| 2016-03-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on the hood vents. |
| 2016-03-18 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed build-up on the floors throughout under shelving |
| 2016-03-18 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food handler with no hair restraint. |
| 2015-12-23 |
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 tuna(39f) being kept past discard date. made on 12/15. cdi-discarded |
| 2015-12-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean inside bread drawers and also inside warmer cabinets(rolling). |
| 2015-12-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. clean inside big ice machine. |
| 2015-12-23 |
54 |
4-202.18 ventilation hood systems, filters - c: clean hood filters. |
| 2015-12-23 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean hvac vents where needed. clean floor under drink machine and where needed.6-201.16 wall and ceiling coverings and coatings - c: ceiling tiles in dry stock room must be smooth, cleanable, and non |
| 2015-09-11 |
54 |
4-202.18 ventilation hood systems, filters - c: clean hood filters. |
| 2015-09-11 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean ceilings around hvac vents.6-201.16 wall and ceiling coverings and coatings - c: must have nonabsorbant ceiling tiles inside dry storage room. |
| 2015-09-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean inside small prep cooler. clean door gaskets on walk in cooler door,reachin in salad cooler, and prep unit on cook line. |
| 2015-09-11 |
46 |
4-204.115 warewashing machines, temperature measuring devices - pf: temperature guages on dish machine not operating properly.4-204.118 warewashing machines, flow pressure device - c: psi guage is running between 30-35psi and must run between 15-25psi. |
| 2015-09-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. clean inside bread cabinet. clean metal flap inside big ice machine. clean inside utensil storage drawers. clean inside microwave in cafe. |
| 2015-03-03 |
16 |
general comment3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed pork tenderloin cooked on outside and still raw in center in walk in cooler; pic indicated that it will |
| 2015-03-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf pink build up inside ice machine at cafe. cdi - ice machine cleaned during the inspection. |
| 2015-03-03 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p raw ground beef stored above raw shrimp and salmon in reach i cooler at cook line. cdi - cooler rearranged with ground beef on bottom. |
| 2015-03-03 |
21 |
general comment3-501.18 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 |
| 2015-03-03 |
37 |
general comment3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. container of ice-cream with no lid on in walk in freezer; boxes of frozen turkey stored on floor of walk in freezer. cdi- |
| 2015-03-03 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. accumulation of grease and dust on ansil system under hood. service is scheduled this month. keep clean. |
| 2015-03-03 |
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. encheladas prepared from room temp ingredients cooling in pans while tightly wrap |
| 2014-10-28 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p. observed staff and pic needs to review employee health policy in order to be more knowledgeable. pic today had limited knowledge. the policy was posted on |
| 2014-10-28 |
53 |
repair the physical facilities as required on the transitional permit. transitional permit expires on 11/11/2014. if all items are not completed, the facilities permit will expire. |
| 2014-10-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean metal plans that were stacked and still damp at the end of the line. |
| 2014-10-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed used wiping towels on the line that were not being held in sanitizer between uses. |
| 2014-10-28 |
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 multiple items past the 7 days allowed when held at 41f or below including soup, black beans, |
| 2014-10-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed wing sauce with butter added and garlic infused oil (garlic and heat added) were kept at room temperature. cdi - discarded |
| 2014-10-28 |
14 |
• 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed ice scoop holder at the bar with black build up. cdi - taken for cleaning and sanitizing. |
| 2014-10-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. |
| 2014-10-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an uncovered employee drink next to the slicer on an active prep surface. cdi - discarded. |
| 2014-05-30 |
16 |
3-401.11 raw animal foods shall be initially cooked for cooling/cold holding shall meet final cook temperature/kill step. if not a non-continuous cooking application shall be approved by the mchd prior. observed flank steak not fully cooked and cooled for |