| Violation Date |
Code |
Description |
| 2018-11-20 |
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 vent and ceiling with dust accumulation over dis |
| 2018-11-20 |
45 |
4-501.11 maintain equipment in good repair. observed reach in cooler with salad items with severely damaged door. |
| 2018-11-20 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed handle of ice scoop in ice at downstairs bar, and handle of spoon down i |
| 2018-11-20 |
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 2 squeeze bottles on line with no labeling. cdi: pic labeled items during inspection. repeat violation some improvement fr |
| 2018-11-20 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed no date mark on goat cheese. cdi: product voluntarily discarded. repeat violation improvement fr |
| 2018-11-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pickled eggs above 45f. cdi: items voluntarily discarded. pic stated that product may have been on counter for a while, but he was unsure of how long. repeat violation improveme |
| 2018-11-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed baked potatoes below 135f in hot box. cdi: potatoes reheated to more than 165f. |
| 2018-11-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed no chlorine sanitizer being dispensed at main dish machine or at private room, upstairs dish machine. cdi: ecolab rep arrived during inspection and fixed mach |
| 2018-09-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf repeat observed container of bleach sitting in back hand sink of prep area. cdi (corrected during inspection): bleach removed. |
| 2018-09-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cooked chicken that had been placed in walk-in cooler below raw ground beef. cdi: chicken relocated to top shelf. observed raw tuna being stored behind rte (ready to eat) chicken w |
| 2018-09-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed bowls used for soup with debris in need of cleaning under cook line. observed tomato dicer that had been used and cleaned today with tomato seeds left |
| 2018-09-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed top portion of sliced tomatoes to be above 45f in breading station. ensure items are only filled to ice level in breading unit. observed mac-n-cheese sauce above 45f on top port |
| 2018-09-11 |
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 sweet potatoes made last night without date label. observed mozzarella cheese in prep top cooler without date label. cdi: items pro |
| 2018-09-11 |
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 butter and garlic butter wi |
| 2018-09-11 |
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 repeat observed sliced tomato salad cooling in walk-in cooler at a rate of 0.10 deg/min. observed sliced tomatoes from 10am still abo |
| 2018-09-11 |
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 bottles of various oils and sauces without labeling throughout cookline. |
| 2018-09-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit fly presence at bar areas. |
| 2018-09-11 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitizer bucket being stored on the floor by prep area. |
| 2018-09-11 |
45 |
4-501.11 maintain equipment in good repair. observed condensation pooling in the bottom of several prep coolers. fix issue to prevent contamination of food items and ensure coolers are working optimally. observed broken prep cooler lids on several prep co |
| 2018-09-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed cleaning needed inside prep coolers/freezer, non-food contact portion of slicer, exteriors of breading flour bulk containers, can opener blad |
| 2018-09-11 |
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 pico that was cooling in prep cooler that was not holding foods at |
| 2018-06-28 |
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 several employees washing hands but washing for under 10 seconds and sometimes turning off |
| 2018-06-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed two hand sinks without paper towels. cdi - towels were then supplied. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.- |
| 2018-06-28 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed uncovered food in storage in walk in freezer - ice cream, cauliflower bites, cookies, and biscuits. |
| 2018-06-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled items stored as clean - metal pan with food debris inside, metal pan with date label remaining, can opener blade. cdi - all returned to dish f |
| 2018-06-28 |
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 tri color mix of tomatoes and onions prepared this morning and cooling in prep cooler. temperature dropped 6 degrees |
| 2018-06-28 |
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 cut cabbage wedges cooling over ice on the line. cabbage measured 62f. cdi |
| 2018-06-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet nested metal pans. |
| 2018-06-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled gasket on walk in cooler. |
| 2018-06-28 |
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 many small pans of tcs food undated or double dated. cdi - most items were voluntarily discarded. some, which were made yesterday |
| 2018-02-13 |
22 |
3-501.19 time as a public health control - p,pf observed butter not under temperature control. all tcs foods shall be kept 45f or below or 135f or more. if going to use tphc fill out emailed form. cdi-through discussion with tphc. butter disposed of. |
| 2018-02-13 |
8 |
6-301.14 post a handwash sign at each handsink. observed almost all handsinks missing hand washing signs. emailed hand wash sign. |
| 2018-02-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed lemon cutter and bar juicer with dried food debris. disassemble and clean thoroughly. cdi-took apart and sent to dishmachine. |
| 2018-02-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed brie at 51f. insulated from sitting on linen. cdi-brie disposed of. |
| 2018-02-13 |
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 queen cities, pulled pork and some leafy greens not date marked. cdi-chef date marked (knew when made). |
| 2018-02-13 |
37 |
3-304.13 linens and napkins, use limitations - c observed linens used to line bottom of cheese inserts in make unit. |
| 2018-02-13 |
41 |
3-304.12 in-use utensils, between-use storage - c observed tongs hanging on oven handle and cook banging into them with his pants. protect utensils from contamination. |
| 2018-02-13 |
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 clean utensils air drying on dirty side of drain board. cdi-all items rewashed. |
| 2018-02-13 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed shoes stored on shelf with uncovered single service. protect from contamination. |
| 2018-02-13 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed dishmachine plumbing leaking and soaking dish floor. needs repair. beer cooler interiors rusted and sludgy. repair, remove, or replace |
| 2018-02-13 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf observed water in 3-comp wash vat <110f. cdi through discussion with pic and dishwasher. |
| 2018-02-13 |
53 |
6-501.12 cleaning, frequency and restrictions - c detail cleaning needed in bar areas and dishmachine area. both areas had a couple of drain flies and off odors. |
| 2017-11-03 |
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 several employees wash hands and then recontaminate hands by turning off faucet with bare |
| 2017-11-03 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored over washed produce throughout produce cooler. cdi: items rearranged. |
| 2017-11-03 |
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 crab dip cooling at a rate of 0f/min. observed meatloaf mix cooling at a rate of 0f/min. cdi: items uncovered and spread ou |
| 2017-11-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken wings on ice, above 45f. observed quinoa, slaw, lettuce, and tomatoes above 45f in prep cooler. cdi: items rapidly cooled in walk in before start of dinner service. veri |
| 2017-11-03 |
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 observed meatloaf mix and crab dip cooling in walk in while tightly covered. items |
| 2017-11-03 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed front door left open upon arrival, and throughout inspection. cdi: pic closed door. |
| 2017-11-03 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee with rubber bracelets on wrists, preparing food. |
| 2017-11-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket stored on floor at pizza station. cdi: bucket relocated. |
| 2017-11-03 |
45 |
4-501.11 maintain equipment in good repair. observed damaged doors on reach in part of prep cooler. observed water pooling in bottom of prep coolers.4-501.12 cutting surfaces - c observed some cutting boards with deep scoring. replace or re-surface damage |
| 2017-11-03 |
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 squeeze bottles of unidentifiable oils and sauces on grill line. observed no label on container of flour. |
| 2017-06-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink was stored with the clean bar glasses in the down stairs bar area. store employee drinks below work surfaces and clean utensils. |
| 2017-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed slice tomatoes 48f, cut lettuce 52f at prep unit1. internal temp of the unit was 52f. tomatoes and lettuce were discarded and all other tcs foods were moved to walk-in. do no |
| 2017-06-27 |
31 |
repeat3-501.15 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. -pfobsereved quinoa prepared on 6/26 was cooled in deep pan and tightly covered w |
| 2017-06-27 |
45 |
4-501.12 cutting surfaces - c observed cutting boards with yellow and black discoloring and deep scoring. replace or re-surface all discolored cutting boards.4-501.11 good repair and proper adjustment-equipment - c observed the dish machine with excess |
| 2017-03-30 |
54 |
6-305.11 designation-dressing areas and lockers - c observed several backpacks and jacket were stored between boxes and dry storage rack with clean plates, and a staff member's purse and cell phone on the bottle storage counter. **ensure all employee b |
| 2017-03-30 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed the cold water knob is obstructed from completely truning off, causing the hot water at the 3 comp |
| 2017-03-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed in-use clothes were not stored in sanitizer buckets.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free o |
| 2017-03-30 |
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 mashed sweet potatoes prepared at 4:30pm were cooling in deep pan and wa |
| 2017-03-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one sanitizer bottle was not labled. cdi - conatiner was labeled during the inspection.0 points |
| 2017-03-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed slice tomatoes, crab cakes, chopped tomatoes, chopped bloiled eggs, cut leaf lettuce, etc. holding at 50-52f. internal temperature of flat top cooler (prep unit 2) was holding |
| 2017-03-30 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed the hand washing sink in the men's restroom only 65f. cdi - cold water knob repaired, and hot water corrected to 110f during the inspection. |
| 2017-03-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink without cover was store on a shelf above other equipment on the service line. cdi - drink was dicarded and managment corrected employees by |
| 2016-12-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one live cockroach crawl over dish machine in upstairs back bar. observed some cockroach debris along some walls of kitchen. pic directed to contact pest control. pic stated |
| 2016-12-12 |
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 spices and oils at cook line with no label on them. |
| 2016-12-12 |
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 observed several items placed into prep coolers for cooling. discussion with pic t |
| 2016-12-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed several items on expo line above 45f. items were in ice water, however, there is a hot lamp above the the whole line area, le |
| 2016-12-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked onions and mushrooms in hot well holding below 135f. cdi: items discarded. |
| 2016-09-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf obserrved pans stored as clean with food debris and ladles hanging as clean with food debris. cdi took to rewash. |
| 2016-09-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed rice, sticky rice, lettuce, salmon from previous day, and chicken wings all above 45 degrees. cdi all products except chicken wings discarded wings taken to cooler to recool. |
| 2016-09-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed pump up sprayer on floor in front of handwash at end of prep line unlabeled. cdi removed. -0 points- |
| 2016-09-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2016-09-01 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets on prep units torn and in need of replacement. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on num |
| 2016-06-15 |
53 |
6-101.11(a)(3) surface characteristics-indoor areas - c do not use absorbent ceiling tiles in restrooms. observed heavy water stains on absorbent ceiling tiles in downstairs men's and ladies' restrooms. replace all absorbent ceiling tiles in all restrooms |
| 2016-06-15 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler missing rivets securing the floor panel together in the middle of the unit and prep cooler to the right not holding temperature. repair. cdi - prep cooler taken out of service and service |
| 2016-06-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed bartender and waitress dispensing food from the front of the hot line without wearing hair restraint. cdi - staff |
| 2016-06-15 |
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 pre-portioned foods tightly wrapped and large plastic container of cole sl |
| 2016-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs foods in the right prep cooler in the cook line holding foods at 52-59f. cdi - prep cooler taken out of service and foods moved to the walk in to cool after venting |
| 2016-06-15 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored above washed apples and other ready-to-eat foods. cdi - pic moved unwashed produce to on e dedicated shelf to the left of the produce walk in. -0- |
| 2016-06-15 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed two paper towel dispensers in the kitchen not working. cdi - pic repaired these during the inspection. -0- |
| 2016-03-14 |
8 |
6-301.14 post a handwash sign at each handsink. observed three handsinks missing handwash signs. |
| 2016-03-14 |
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 three containers of sweet potatoes in walk in at 100 degrees after 2 hours. cdi removed and reheated . |
| 2016-03-14 |
31 |
.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed sweet potatoes cooling in to high volume . cdi removed and reheated. |
| 2016-03-14 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed most of cutting boards in kitchen in need of resurfacing and or replacement. |
| 2016-03-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2015-12-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats in upstairs bar near dump sink. flush drain with water periodically. -0- |
| 2015-12-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in prep unit at 54-60f. unit cleared and items placed walk in cooler to cool. then pic prepped ice baths for cold holding until serviceman comes to service the unit. -1.5- |
| 2015-12-08 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed cleaner stored in closet above toothpicks. cdi - toothpicks voluntarily discarded. -1- |
| 2015-12-08 |
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 covered containers of pasta salad and other cooling items. cdi - pic vente |
| 2015-12-08 |
37 |
3-303.12 storage or display of food in contact with water or ice - c food shall not be stored in direct contact with undrained ice or water. observed shrimp in bus tub in direct contact with ice. cdi - shrimp placed in collander and ice placed on top to d |
| 2015-12-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths in the main bar on counter. keep on sanitizer between uses. -.5- repeat |
| 2015-12-08 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting board at front line. either resurface or replace cutting board when no longer easily cleanable.4-501.11 maintain equipme |
| 2015-12-08 |
54 |
6-303.11 intensity-lighting - c observed no lights under rear hood working. repair these. -0- |
| 2015-12-08 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee with wristwatch preparing food. cdi - employee removed watch. -0- |
| 2015-08-05 |
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 grouting throughout entire kitchen wearing away. |
| 2015-08-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks, containers holding utensils, and vents in walk in soiled with debris. cdi items cleaned. repeat. |
| 2015-08-05 |
39 |
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. observed 4 sanitizer bucket that were soiled with debris. cdi buckets changed. |
| 2015-08-05 |
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 tomaotes, corn salsa, chicken brine and other tcs items that were covered |
| 2015-08-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on pizza trays and drink stored with food in reach in unit. |
| 2015-08-05 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. ensure no unnecessary persons are allowed in the kitchen. observed person who did not work in the establishment enter the kitchen without knowledge from pic. |
| 2015-03-20 |
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 baked potatoes, spring lettuce, rice cake, buffolo chicken, and rice noodles not dated. cdi items dated. repeat. |
| 2015-03-20 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no one on staff with ansi accredited certification. |
| 2015-03-20 |
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 handle tortilla skins with bare hands. cdi hands washed and gloves donned. |
| 2015-03-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed no paper towels at back handsink and in womens restroom. cdi paper towels provided.6-301.14 post a handwash sign at each handsink. observed no handwash s |
| 2015-03-20 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on the floor. |
| 2015-03-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed facility with peeler, tomatoe slicer, plastic covers, plastic and metal containers, and utensils soiled with food debris. cdi items moved to sink for |
| 2015-03-20 |
46 |
4-603.16 washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed. observed employee wash then sanitize prep table without rinsing. |
| 2015-03-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed base of robo coup, inside utensil drawer, utensil containers, and bread warmer. repeat. |
| 2015-03-20 |
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 cooler soiled with dust. |
| 2015-03-20 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop stored on soiled surface of ice machine, and knife stored in |
| 2015-03-05 |
13 |
3-302.11(a) separate raw animal foods from rte foods. observed seared tuna stored with avocado in same container and stored above rte foods in reach in unit. cdi item relocated. repeat. 3-304.15(a) gloves shall be used for one task only. observed employee |
| 2015-03-05 |
6 |
2-301.14 hands shall be washed between glove changes. observed employees changing gloves without hand washing. cdi hands washed and gloves donned. repeat. |
| 2015-03-05 |
14 |
4-601.11 food contact surfaces shall be cleaned to sight and touch. observed plates, slicer, ice machine, ice bin, and glassware soiled debris. cdi items cleaned upstairs.4-501.114 maintain sanitizer at 50-200ppm. observed upstairs dish machine at 0ppm. c |
| 2015-03-05 |
19 |
3-501.16(a)(1) maintain hot foods at 135f and above. observed mash potatoes, sweet potaoto, broccoli and cheese soup, chipotle queso, and jambalaya sauce below 135f. cdi items reheated. repeat. |
| 2015-03-05 |
20 |
3-501.16(a)(2) maintain cold foods at 45f or below. observed garlic butter, chipotle butter, raw tilapta, shredded cheese, cajun tartar, tartar sauce, rumoulade, and other tcs items above 45f. cdi items discarded and some had ice added to bath for cooling |
| 2015-03-05 |
26 |
7-102.11 label chemical containers with common name. observed multiple bottles of sanitizers not labeled.. cdi bottles labeled. repeat. |
| 2015-03-05 |
21 |
3-501.17 date mark tcs items that are rte once opened or prepared after 24 hours hold. phf/rte foods that are 41f or below has a 7 day shelf , foods that are 42-45f have a 4 day shelf life. observed garlic paste, cooked mushrooms, spring rolls, guacomole |
| 2015-03-05 |
40 |
3-302.15 wash fruits and vegetables before use. observed employee unwashed onions andd mushrooms and prepare before washing. |
| 2015-03-05 |
41 |
3-304.12 keep in use utensils in a clean dry location. observed ice scoop stored on soiled surface. |
| 2015-03-05 |
47 |
4-601.11(c)/4-602.13 keep nonfood contact surfaces clean to prevent accumulation. observed inside of hot box soiled with debris. |
| 2015-03-05 |
52 |
5-501.115 discard items not necessary to operation and maintenance. observed unused slicer stored in back stove area. |
| 2015-03-05 |
54 |
6-305.11/6-501.110 have designated area for employee items that will not come into contact with food or food prep areas or utensils. observed cell phone on prep table and speakers on food shelf. |
| 2015-03-05 |
38 |
2-402.11 wear hair restraints during food prep.observed employee without hair restraint during food prep. |
| 2014-10-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed bar glassware, plates, plastic containers, robo coup, ice |
| 2014-10-28 |
1 |
2-102.12 certified food protection manager - c. 2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed facility with no one on staff with ansi certification. |
| 2014-10-28 |
6 |
2-301.14 when to wash - p. 2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees change gloves without handwashing or put gloves over soiled gloves. cdi hands washed gloves changed. repeat |
| 2014-10-28 |
12 |
3-402.11 parasite destruction - p. 3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf. observed facility with outdated letter from 3 fish and no letters from inlans seafood. verif |
| 2014-10-28 |
13 |
3-304.15 (a) gloves, use limitation - p. 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees discontinue food prep and return to food prep without hand washing. cdi hands washed. repeat.3-302 |
| 2014-10-28 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed meatloaf in hot holding unit at 133f. cdi items discarded. |
| 2014-10-28 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. 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. observe |
| 2014-10-28 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 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 bbq chicken, butte |
| 2014-10-28 |
26 |
7-102.11 common name-working containers - pf. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf . observed chemical bottle not labeled. cdi bottle labeled. |
| 2014-10-28 |
31 |
3-501.15 cooling methods - pf. 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 lettuce and bag lettuce in tall plastic co |
| 2014-10-28 |
37 |
3-307.11 miscellaneous sources of contamination - c. protect food from contamination sources not specifically noted by code. observed bar ice bins not covered when not used. |
| 2014-10-28 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed tcs food items above 45f. cdi some items discarded and |
| 2014-07-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are cold held shall be 45f or below. observed prep cooler at 50f, holding foods at 51f and above. cdi foods moved to cooler |
| 2014-07-03 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed two soiled plates, and three soiled metal pans. cdi items moved to dish pit for cleaning. |
| 2014-07-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods shall be dated when prepared. observedpancetta, milk, and half and half not dated. cdi items dated. |
| 2014-07-03 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. gloves shall be used for only one task and changed when soiled, damaged, or interruption in task occurs. observed employees going in and out of cooler without handwashing an |
| 2014-07-03 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. physical facilities shall be in good repair. observed dish machine sink unable to drain water.6-501.12 cleaning, frequency and restrictions - c. physical facilities shall be c |
| 2014-07-03 |
42 |
4-901.11 equipment and utensils, air-drying required - c. utensils shall be fully dried before stacking. observed dishes on dish machine drying rack wet stacked. |
| 2014-07-03 |
6 |
2-301.14 when to wash - p. hands shall be washed in between glove changes. observed employee change gloves and wash hands. cdi hands washed gloves changed. |