| Violation Date |
Code |
Description |
| 2018-11-13 |
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. sweep floors in walk in freezer. |
| 2018-11-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs and debris from low prep cooler door gaskets; clean dust from fan guards in walk in cooler |
| 2018-11-13 |
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. tongs stored with handles touching broccoli in low prep cooler. cdi- tongs reins |
| 2018-11-13 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf no soap at handsink at server station. cdi - pic stocked soap during the inspection. |
| 2018-05-30 |
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. replace damaged tiles and missing grouting at dish machine floor. 6-502.12 floors, wall |
| 2018-05-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs and food debris from low prep cooler door gaskets, and shelves in walk in cooler walk in freezer. |
| 2018-05-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf metal food pans with sticker residue stacked and stored as clean. cdi - pans with residue pulled for processing. |
| 2018-01-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee rinsing the thermometer off in the hand washing sink. cdi-stopped the employee and instructed to use the prep sink. |
| 2018-01-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed onions, tomatoes, and green onions cold holding above 45f. cdi-the product was discarded and more ice and water was filled to the unit.***beginning january 1, 2019 cold holdin |
| 2018-01-09 |
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 the scoop handle stored in the food product. cdi-the scoop was remov |
| 2018-01-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on a lid and plastic wrap still on another lid stored on the clean equipment racks. cdi-the lids were removed and brought to the dish machin |
| 2018-01-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the to-go and mixed drinks reach in cooler. have cleaned. huge improvement on cleaning. good job! |
| 2018-01-09 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged gasket to the fry tall reach in cooler door. have replaced.also observed a pan that was beginning to bubble. when that happens they are not longer easily cleanable. cdi-the pan was discard |
| 2017-10-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the salad/dessert reach in coolers, the shelving in the walk in cooler, and the shelves to the bread reach in cooler. have cle |
| 2017-10-19 |
45 |
4-501.11 maintain equipment in good repair. observed the bread reach in cooler with a large crack. have repaired/replaced. also observed a burned out light bulb in the fry hood vent. have replaced. |
| 2017-10-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment racks. ensure pans are fully air dried prior to stacking. repeat. |
| 2017-10-19 |
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 the scoop handles stored in the dry breader product. cdi-the handles |
| 2017-10-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two or three flies in the facility. manager stated their air curtain is not working correctly. |
| 2017-10-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pieces of chopping and slicing equipment with food buildup. cdi-the equipment was brought back to the dish machine for proper cleaning and s |
| 2017-10-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a container of raw shrimp stored above cooked crab legs. cdi-the container of shrimp was moved to another cooler. |
| 2017-08-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the lettuce and the slaw in the salad prep unit, shredded cheese on ice, and a container of lettuce all holding above 45f. cdi-all items were placed into either reach in coole |
| 2017-08-15 |
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 using a wet wiping cloth for wiping down the counters |
| 2017-08-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. repeat. |
| 2017-08-15 |
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 the three containers holding dry product with no label indicating the product. have labeled. repeat. |
| 2017-08-15 |
45 |
4-501.11 maintain equipment in good repair. observed rusted rack in the small reach in cooler near the potato drawers. the racks needs replacing. do not paint. |
| 2017-08-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves in the walk in cooler and the bread reach in cooler with buildup. have cleaned. |
| 2017-06-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drink in the ice cream freezer and an employee back stored on a shelf containing food product. cdi-the drink was discarded an |
| 2017-06-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to two shelves in the walk in cooler, the salad drawers, the reach in cooler holding the broccoli, and the reach in freezer. cdi- |
| 2017-06-01 |
45 |
4-501.11 maintain equipment in good repair. observed the rack in the front reach in cooler and the reach in cooler holding the broccoli that need replacing. they are rusted. |
| 2017-06-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. repeat. |
| 2017-06-01 |
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 three large containers with dry product stored with no label indicating the product. cdi-the bins were labeled. |
| 2017-06-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the pico and the shrimp holding above 45f. cdi-the pico was discarded and the shrimp was placed back into the walk in cooler. |
| 2017-01-13 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee sneeze without taking off gloves and washing hands before walking into the walk in cooler. cdi-stopped employee and instructed for them to take gloves off and wash hands pro |
| 2017-01-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bag of lettuce mix sitting on the counter above 45f, and a container of pico double stacked holding above 45f. cdi-the pico was discarded and the lettuce was placed into the r |
| 2017-01-13 |
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 pans of rice cooling in a small biscuit reach in cooler with lid |
| 2017-01-13 |
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 large bins of breader mix with no label indicating the food product. ensure that all items taken out of its original p |
| 2017-01-13 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed two sanitizer buckets stored on the floor. cdi-the buckets were picked up off of the floor. |
| 2017-01-13 |
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 scoops with the handles stored in the product. cdi-the handles were |
| 2017-01-13 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed one box of single service items sitting on the floor near the oven. cdi-the box was placed onto a shelf. |
| 2017-01-13 |
45 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed rusted shelf on the inside of the lowboy reach in cooler near the fryer unit. have replaced. |
| 2017-01-13 |
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 the inside of the ice cream cooler, the back wall of the lowboy near the fryer unit. have cleaned. |
| 2017-01-13 |
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 missing grouting on the floors throughout out the kitchen. maintenance is a |
| 2017-01-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean storage rack. cdi-the pans were removed and unstacked to allow for proper air drying. |
| 2016-11-03 |
12 |
observed some oyster tags that did not have date of completion listed- this must be recorded for each box that is sold or discarded.vr within 10 days to correct.3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the las |
| 2016-11-03 |
7 |
observed parm. cheese being bare handed as it was placed onto an entree.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 |
| 2016-11-03 |
8 |
observed papertowels missing from the prep handsink and the wait station handsink- refilled during inspection.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf |
| 2016-11-03 |
20 |
observed slaw and parm cheese holding at >45f on the expo line. slaw moved to cooler to chill down and ice bath set up so the ice water touched most of the pan. observed grill sauce that states it needs to be kept refrigerated on the line- placed into l |
| 2016-11-03 |
45 |
observed a broken warmer(where mashed potatoes are kept) that is hard to clean.4-501.11 maintain equipment in good repair. |
| 2016-11-03 |
54 |
observed one missing light shield over the gril.6-202.11 light bulbs, protective shielding - c |
| 2016-11-03 |
26 |
observed peroxide disinfectant stored over salt today- moved to the chemical storage wall to correct.7-201.11 store toxic materials to avoid contamination. -p |
| 2016-08-05 |
45 |
observed 2 rusted racks in the low boys today.4-501.11 maintain equipment in good repair.facility's walk in cooler was not holding foods at 45f or less today- some products discarded(pasta) and the others were moved to the walk in freezer. foods chilling |
| 2016-08-05 |
38 |
observed food service staff handling food with bracelets and watches on.observed wait staff preparing salads wtih no hair restraints and some had jewlery on that is not allowed.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, |
| 2016-08-05 |
31 |
observed pasta that had been cooked and then portioned into bags holding well above all other products in the walk in cooler due to it being tightly wrapped and stacked deeply into a bus pan- pasta discarded during inspection to correct. observed corn on |
| 2016-08-05 |
20 |
observed tcs foods in the walk in cooler at >45f today. products had been checked this morning and were a couple degrees out and therefor were moved to the walk in freezer to chill these down- see chart for corrected temperatures.observed tcs foods in th |
| 2016-08-05 |
16 |
observed salmon that reached <145f final cook temperature. product was put back on the grill and finished at 150 to correct.use thermometers.3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved p |
| 2016-08-05 |
13 |
observed a tray of raw shrimp stored over storage bags and ready-to-eat crab cakes- raw shrimp separated by space to correct. ready-to-eat prep and raw meat prep must take placed at different times and/or spaces.observed a tray of raw scallops stored ove |
| 2016-05-19 |
53 |
observed wood down on the floor today where a new drain is being placed- will be fixed tomorrow as the installation process is not finished.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; a |
| 2016-05-19 |
45 |
observed mulitple torn gaskets and a rusted shelf in the low boy near the exit of the conveyor oven.4-501.11 maintain equipment in good repair. |
| 2016-05-19 |
39 |
obsered a wiping cloth stored on an employee's waist and another stored on a prep table- put back into sanitizer to correct.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-05-19 |
20 |
observed shredded cheddar and sour cream stored at >45f today- product discarded to correct. time given as an option today.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-05-19 |
16 |
observed salmon being cooked to <145f today- salmon put back on the grill to bring the internal temperature up. use thermometers to check these temps.3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without |
| 2016-05-19 |
12 |
observed oyster tags without their last sold/discard date recorded on them. vr by 5/27/163-203.12 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 o |
| 2016-02-22 |
4 |
observed cake being eating on the prep line while prep was taking place- cake moved today away from food prep.2-401.11 eating, drinking, or using tobacco - c |
| 2016-02-22 |
8 |
observed no handsoap at the bar handsink today- resupplied during inspection.6-301.11 provide soap for handwashing at each handsink. -pf |
| 2016-02-22 |
13 |
observed raw scallops stored on top of a container of alfredo sauce. observed raw bacon stored ontop of cooked mini-lobster mix and over pre-cooked mussells- bacon moved below these rte items to correct.observed a rte stuffing stored under raw fish and |
| 2016-02-22 |
6 |
observed an employee handle their hair and then grab new gloves to put on- employee stopped to wash hands before donning gloves to correct.2-301.14 wash hands after activities that contaminate them.-p |
| 2016-02-22 |
45 |
observed a torn gasket and rusted shelf on the lowboy next to the conveyor oven.4-501.11 maintain equipment in good repair. |
| 2016-02-22 |
53 |
dust ceiling vent that is near the biscuit station.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. |
| 2016-02-22 |
20 |
observed tcs items on the waitstaff line and slaw on the line stored at >45f today- products discarded today. time sheet sent to pic as an option for the waitstaff items.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2015-11-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed low grout in the kitchen today making the floors hard to clean. |
| 2015-11-09 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed waitstaff prepping salads and drinks with bracelets, watches, and hard to clean rings. |
| 2015-11-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed windex in a degreasor bottle today- relabeled to correct. |
| 2015-11-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tcs items on the waitstaff cold hold stored at >45f(see chart). |
| 2015-11-09 |
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. -pfobserved a tag that did not have the last sale date on the tag- pic o |
| 2015-07-30 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - pperson in charge must know when to let previously ill employees safely back to work. observed the health policy onsite stating that an employee |
| 2015-07-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no papertowels supplied at two kitchen handsinks today- refilled during inspection to correct. |
| 2015-07-30 |
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. -pfobserved tags stored today without the last sale of shellstock recorde |
| 2015-07-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved multiple dishes, chopper and shell shucking equipment stored as clean with debris still on them. all sent to be rewashed today. work with employees on |
| 2015-07-30 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on the floor today. |
| 2015-07-30 |
45 |
4-501.11 maintain equipment in good repair.observed racks in lowboys rusted today. |
| 2015-07-30 |
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.observed dust on the ceiling vent in the prep area and at |
| 2015-07-30 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed the chef with a wrist watch on today. |
| 2015-03-10 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf maintain water pressure to effectively wash and rinse hands. maintain access to handsinks at all times. both items corrected. |
| 2015-03-10 |
38 |
2-302.11 maintenance-fingernails - pf2-303.11 prohibition-jewelry - c observed employees with watch, ring, and nail polish and false fingernails. gave instruction. |
| 2015-03-10 |
36 |
6-501.111 controlling pests - pf observed roach at dish drop. facility is using orkin and was recently treated for roaches. gave instruction to call for retreatment. |
| 2015-03-10 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p observed greasy residue and sticker residue on clean containers which were wet stacked. observed tea pitchers with tape on handles. removed and rewatched. |
| 2014-09-19 |
39 |
3-304.14 wiping cloths, use limitation - c containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor. gave instruction. |
| 2014-09-19 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf provide consumer advisory as required by regulation rule. observed consumer advisory reminder not worded exactly as specified in rule |
| 2014-09-19 |
42 |
4-901.11 equipment and utensils, air-drying required - c all utensils shall be thoroughly air dried before stacking. observed plastic containers being tightly wet stacked. drying area limited. |
| 2014-09-19 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf hand sinks shall not be used for any other purpose than hand washing. observed hand sink with food debris and employee using hand sink for beverage prep. manager redirected and gave instr |