| Violation Date |
Code |
Description |
| 2018-12-31 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repeat violation. observed fire retardant on ceiling, creating a 'not easily cleanable' ceiling. 6-501.11 floors, walls, and ceiling |
| 2018-12-31 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-12-31 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. repeat violation. observed coke refrigerator holding lettuce in the equipment. equipment is only used for packaged and bottled ite |
| 2018-12-31 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed dead roaches down stairs by the walkin cooler. advised to continue pest control. |
| 2018-12-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product out of temperature. cdi - pulled tomato to walkin cooler. discarded product that has been out of temperature for over 4 hrs. tomato is currently in wa |
| 2018-12-31 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer at 0 ppm for the 3 compartment sink. pic chris, has order quat tablets for the 3 comartment sink. vr |
| 2018-12-31 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign for the handsink in the kitchen. cdi - provided handwashing sign. |
| 2018-08-16 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic jeff is not ensuring the rules are met. pic does not understand how to check quat sanitizer concentration in the 3 compartment sink. pic has not gone ove |
| 2018-08-16 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed cook doesn't understand the reportable symptoms and diseases. cdi - educated pic and food employee of when to report |
| 2018-08-16 |
14 |
4-701.10 equipment food-contact surfaces and utensils shall be sanitized. observed prep table with keys on them. cdi - educated to not store these items on food contact surfaces. cdi - relocated keys and sanitized prep board. 4-501.114 maintain sanitizer |
| 2018-08-16 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed all reheating products not meeting the time/temperature criteria for reheating. refer to temperature chart for chili. cdi - relocated items to flat |
| 2018-08-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hot dogs at 105f. these items are stored in temperature danger zone. cdi - educated food employee about hot holding temperatures. relocated the hot dogs above the fire on the |
| 2018-08-16 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. repeat violation. observed food employee without a hair restraint. cdi - provided a hat. |
| 2018-08-16 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed coke refrigerator data plate state that this refrigerator is for packaged items only; lettuce and other prepared items ar |
| 2018-08-16 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repeat violation. observed exposed fire retardant in the dry storage area. 6-501.12 floors, walls, ceilings including the attachment |
| 2018-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed items in the reach in the temperature danger zone. refer to temperature chart. cdi - relocated items to cold holding in the coke refrigerator to cool. items h |
| 2018-01-09 |
11 |
3-101.11 food shall be safe for consumption, unadulterated and honestly presented. - p observed adulterated carrots and cucumbers in the walkin cooler; produce was rotten. cdi - discarded produce. educated to keep food safe for consumption. 3-202.15 food |
| 2018-01-09 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -p observed food employee recontaminate hands during handwashing by turning off sink |
| 2018-01-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at the dispenser for the handsink. cdi - provided papertowels to the dispenser. |
| 2018-01-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed turkey out of temperature in the flip top unit. refer to temperature chart. cdi - pulled product to cool down in the reach in unit. product was not in a deep enough container. |
| 2018-01-09 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee with no beard guard on. cdi - food employee left the facility. |
| 2018-01-09 |
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 squeeze bottle with no label. advised to label all squeeze bottles. |
| 2018-01-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repeat violation. observed fire retardant in the dry storage area. educated that fire retardant is not approved to line ceilings in |
| 2018-01-09 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed that multiple products have exceeded time/temperature criteria (potato salad, slaw, and diced |
| 2017-07-11 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repeat violation. observed fire retardant on ceiling. not easily cleanable. 6-501.11 floors, walls, and ceilings including the attac |
| 2017-07-11 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-07-11 |
45 |
4-501.11 maintain equipment in good repair. repeat violation observed stoppers at the 3 comp sink not working properly. solution won't hold in compartment. |
| 2017-07-11 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed ice scooper stored |
| 2017-07-11 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer bucket at 50 ppm. advised to refill more often. use test strips. advised to soak |
| 2017-07-11 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed slaw held over by 1 day. refer to temperature chart. product prepared on 7.7.17. |
| 2017-07-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hot dogs on stove top out of temperature. cdi - reheated hot dogs to 165f and placed into hot holding in the well. |
| 2017-07-11 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed build up in the ice machine. advised to keep ice bin clean. |
| 2017-01-24 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. repeat violation. observed sanitizer rag not stored in sanitizer bucket. |
| 2017-01-24 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed food empl |
| 2017-01-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine not sanitizing properly; food contact surfaces reading at less than 50 ppm. advised to machine. actively sanitizing in the 3 comp sink; quat is reading at 400 ppm. vr |
| 2017-01-24 |
45 |
4-501.11 maintain equipment in good repair. observed the wash and the sanitize compartment drain stopper not working; sanitizer compartment can not fill up with quat sanitizer. filled up sanitizer in the rinse compartment because the dish machine does n |
| 2017-01-24 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repeat violation. observed ceiling in the basement storage room not easily cleanable; covered in fire retardant. advised to relocate |
| 2017-01-24 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed 3 comp sink faucet dripping. observed handsink faucet dripping. advised to fix plumbing. |
| 2017-01-24 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-07-28 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repeat violation. observed the ceiling in the dry storage room downstairs covered with fire retardant. not easily cleanable. 6-501. |
| 2016-07-28 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer rag not held in the sanitzer bucket. cdi - created a solution in the bucket to ho |
| 2016-07-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed multiple products out of temperature. the two products out of temperature in th |
| 2016-07-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two products out of temperature in the cold holding prep unit. refer to temperature chart. cdi - pulled products to freezer to cool down quickly. advised ot to prep products, c |
| 2016-07-28 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employee recontam |
| 2016-05-20 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repeat violation. observed the ceiling not easily cleanable in the dry storage area. |
| 2016-05-20 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-05-20 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed cooked pasta in the walkin cooler that has been held in the establishment for over 24hrs. cdi |
| 2016-05-20 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed food emplo |
| 2016-01-07 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at the bar handsink. cdi - provided the establishment with a handwash sign. |
| 2016-01-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking on the air drying rack. |
| 2016-01-07 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed commercially |
| 2016-01-07 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. the establishments dry storage is in the basement. along with the dry storage there is a walkin cooler and a freezer; observed that |
| 2016-01-07 |
45 |
4-502.11(a) maintain utensils in good repair. observed tongs that were not easily cleanable because they were falling apart and the other ones were burnt. repeat violation |
| 2015-07-14 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. ceiling in dry storage basement room containing 2 door freezer and walk in cooler does not have easily cleanable ceiling. |
| 2015-07-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up and residue from inside dump sink at bar. |
| 2015-07-14 |
45 |
4-502.11(a) maintain utensils in good repair. observed plastic handle chipping off of tongs. |
| 2015-07-14 |
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 cup with no handle used to scoop chili. |
| 2015-07-14 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed cooked chicken wings stored in direct contact with a to-go bag that is not approved for food storage. cdi-food discarded. |
| 2015-07-14 |
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 upon arrival, observed employee handling cut red onions used as a ready to eat condiment with bare hands. cdi-food d |
| 2014-07-07 |
8 |
a hand sink shall be equipped with an adequate flow of warm water to properly clean hands. (5-202.12) hand sink in kitchen has very low pressure trickle of water when hot water faucet is turned on. repair. |
| 2014-07-07 |
42 |
utensils, equipment, single service items shall be properly stored. (4-903.11) (4-903.12) observed single service articles and china/dishes used for catering stored uncovered in basement garage and subject to contamination from golf carts and overhead exp |
| 2014-07-07 |
37 |
food shall be protected from contamination during storage. (3-305.11) observed food in flip top unit stored in direct contact with empty garbage bag. garbage bags are not approved food contact surfaces. ice machine is located in basement garage with no ov |
| 2014-07-07 |
36 |
facility shall be free of pests. (6-501.111) observed live juvenile cockroaches in kitchen. make copies of pest control invoices for ehs. vr. |
| 2014-07-07 |
21 |
properly date mark ready to eat, refrigerated foods held longer than 24 hours and no more than 7 days. (3-501.17) no date marking observed on items such as chili, pre-cooked chicken wings, soup, sliced deli meats. etc. if violation is repeated, ehs will a |
| 2014-07-07 |
14 |
food contact surfaces shall be clean to sight and touch. (4-601.11) observed dried food debris on food contact surface of meat slicer. cdi-cleaning started. |
| 2014-07-07 |
1 |
facility shall have employee with managerial control who is food safety certified. (2-102.12) no food safety certified manager on site. facility has 180 days to comply with rule before points are deducted. |