| Violation Date |
Code |
Description |
| 2018-12-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed take out boxes stored with food contact surfaces facing up on expo shelf. cdi: boxes turned sideways to protect food contact su |
| 2018-12-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans wet stacked on drying racks. cdi: pans pyramid stacked. repeat. |
| 2018-12-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed metal pans stored as clean on drying rack with visible food residue on them. cdi: pans sent to be properly cleaned. repeat. |
| 2018-08-09 |
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 floor tile in front of oven with water standing in the hole. ensure fl |
| 2018-08-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking on drying rack adjacent to back handsink near dry storage area. cdi: pans pyramid stacked to facilitate air drying. |
| 2018-08-09 |
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 freshly cut kale and cheese cooling in ice baths in which most of the prod |
| 2018-08-09 |
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 on menu with no disclosure verbage to link raw/undercooked items to the reminder at the |
| 2018-08-09 |
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 hot items held on tphc mark |
| 2018-08-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic bin and metal strainer with minor food residue on them while stored as clean.4-602.11 clean the equipment and utensils used with nontcs foods |
| 2018-08-09 |
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 pic using bare hands to turn off faucet after handwashing. cdi: instructed pic to always |
| 2018-05-21 |
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 large pans of red and green salsas cooling in large, deep metal containers |
| 2018-05-21 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket for bar area stored directly on the floor. cdi: bucket elevated. |
| 2018-05-21 |
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 on line cracking raw eggs and then changing gloves wi |
| 2018-05-21 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed dumpster missing drain plug.5-501.115 maintaining refuse areas and enclosures - c observed multiple containers of standing water in outside waste alley behind restaurant. ens |
| 2018-03-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone stored in contact with immersion mixer. cdi: phones relocated away from mixer and mixer sent to be washed. |
| 2018-03-01 |
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 hand sink adjacent to kitchen |
| 2018-03-01 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on reach in unit on line damaged. |
| 2018-03-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple metal pans wet nested throughout facility.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the fl |
| 2018-03-01 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed green tomatillo sauce in flip top unit at 50f. pic stated that sauce was j |
| 2018-03-01 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no written procedure in pla |
| 2018-03-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken holding at 118f in steam wells. cdi: chicken reheated on grill top to 165f and placed back into hot holding. |
| 2018-03-01 |
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 potatoes cooked the night before at 49f during inspection. cdi: potatoes were voluntarily discarded. facility has shown trem |
| 2017-12-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed two pork braises at 65f. cdi- pic voluntarily discarded the braises. |
| 2017-12-12 |
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 an employee bare hand red radishes onto a bowl of guacamole. cdi- pic was informed of the violation and h |
| 2017-12-12 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p- observed an employee reheat pork to 156f and stated it was completed for hot holding. cdi- pic reheat item to well above 165f. |
| 2017-12-12 |
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 pork at 63f at the start of the inspection fifteen minutes later the item had not cooled at all and reminded at 63f |
| 2017-12-12 |
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- repeat- observed large containers of beef, chicken and pork in large containers an |
| 2017-12-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed veggie slicer and a few utensils stored clean with minor food debris build up. cdi- items were moved to 3-comp sink to be properly clean.4-602.11 cle |
| 2017-12-12 |
45 |
4-501.11 maintain equipment in good repair. - repeat- observed rusted shelving in the walk in. also observed a few missing plastic tops of the veggie dicer. |
| 2017-12-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.- observed an employee phone and portable radio stored on a prep surface and near clean utensils. 6-303.11 intensity-lighting - c- provide 50 foot |
| 2017-12-12 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- observed an employee preparing tacos with a diamond ring. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from |
| 2017-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed fan covers in walk ins, racks in walk ins, and gaskets of cold holding equipment in need of cleaning do to food debris build up. also observed cold |
| 2017-09-21 |
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.-repeat- observed hard to reach areas in need of cleaning d |
| 2017-09-21 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks.- observed no trash bin near the 3-comp sink hand sink. |
| 2017-09-21 |
45 |
4-501.11 maintain equipment in good repair.- observed walk in cooler shelving starting to chip paint. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- observed cutting boards on flip top unit in need |
| 2017-09-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.-repeat- observed all pans on clean storage rack wet stacked. note: ehs recommended facility start an action plan to address this issue. |
| 2017-09-21 |
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 pork and beef attempting to cool in an ice bath in the walk in. however t |
| 2017-09-21 |
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 salsa on time and not disc |
| 2017-09-21 |
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 several pans of beef and several pans of pork marked for cooling starting at 11:19 am. at 5:19 the tcs food was 48f. |
| 2017-09-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.-repeat- observed fruit flies throughout the facility. |
| 2017-06-29 |
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 steak cooked and cooled yesterday and still at 47f. observed beans in the |
| 2017-06-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed a vegatable slicer and other dishware with food debris on them and stored clean. cdi- pic moved items to the dish pit to be cleaned properly.4-501.11 |
| 2017-06-29 |
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 steak in the walk in at 47f, cooked and cooled yesterday. also observed black beans cooked yesterday and at 52f in the walk |
| 2017-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- repeat- observed salsa at the bar and wait station at 51-71f. observed beef braise at 71f and a pork braise at 81f near the cookline ice bath. observed corn at 46f in low boy. cdi- all |
| 2017-06-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- ehs observed an employee in the back kitchen filling a water pitcher up in the handsink. also observed food debris in the bar handsink. cdi- employees were informed to |
| 2017-06-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed flies throughout the facility. contact a pest management company to address the issue. |
| 2017-06-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- repeat- observed several stacks of pans stored on the rack wet. ensure all clean dishware are air dried before they are stacked and stored clean. |
| 2017-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed food debris build up on the walk in cooler shelving and on other cold holding equipment. also observed cookline equipment due to food debris build |
| 2017-06-29 |
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 hard to reach areas in need of cleaning due to |
| 2017-06-29 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. - observed food debris on dry wiping cloths on prep surfaces in the kitchen. |
| 2017-03-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employee items stored with dry goods. |
| 2017-03-27 |
45 |
4-502.11(a) maintain utensils in good repair. - observed some grinding utensils with wood paint chipping off. employee voluntarily discarded the item. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. |
| 2017-03-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat- observed several stacks of pans stacked wet. |
| 2017-03-27 |
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 diced tomatoes at 57f and tightly covered in the walk in. cdi- pic had a |
| 2017-03-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf- 0.5pts- observed consumer advisory without the proper disclosure statement. a vr will occur no later than 4/5/17 |
| 2017-03-27 |
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 brine pickled onions dated for 3/17/17. cdi- pic voluntarily discarded the items. |
| 2017-03-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed home made salsa out at room temperature and some at 51f. cdi- pic voluntarily discarded some salsa and then moved some to the walk in to quickly cool. |
| 2017-03-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- observed queso at 129f. cdi- pic brought cheese above 165f. |
| 2017-03-27 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. - observed limes uncovered in kitchen area. pic covered items. |
| 2016-12-09 |
46 |
observed: hot water at prep sinks and 3 comp sink at 90f. dish machine recommends incoming hot water at 140f.4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label.w |
| 2016-12-09 |
42 |
repeat: observed: utensils stacked wet.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2016-12-09 |
47 |
observed: glass cooler collecting debris in the bar area.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-12-09 |
48 |
observed: hot water at 90f after lunch rush. see item # 46 for aditional info.5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf |
| 2016-12-09 |
53 |
no points deducted: replace low areas of floor grout.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2016-08-18 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. - 0pts - remove old caulk and clean area behind three com |
| 2016-08-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - minor cleaning needed in walk in shelving. |
| 2016-08-18 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - observed floors buckling in product walk ins. |
| 2016-08-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - air drying needed on pans and other utensils in kitchen area. |
| 2016-08-18 |
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 cut cabbage tightly covered in walk in. observed beans and tomatoes pla |
| 2016-08-18 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - cleaning needed in ice machines and minor on soda nozzles at bar.note: steak does not appear fully cooked but establishment is maintaining a final cook |
| 2016-08-18 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - 0pts - observed dish washing employee go from soiled to clean dishes without washing hands. cdi - corrected and washed hands. |
| 2016-05-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - repeat - bar dish machine (chlorine) read 0 ppm. cdi- primed and read 200ppm. |
| 2016-05-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - observed one bottle of salsa out of compliance (49f). although amount of bottles out of temperature was not as high as the previous inspection the rojo salsa continues to be a |
| 2016-05-25 |
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 - repeat - ribs, chicken, and beef k |
| 2016-05-25 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p - observed rojo salsa reading 70f after 4 hours of cooling. product did not cool down properly according to time and temperature par |
| 2016-05-25 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - observed floors buckling in product walk in. produce walkin appears to be freezing and not holding at proper temperature. assess unit. note: no tcs/rte food stored in unit. whole intact produce only. |
| 2016-05-25 |
31 |
1 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 - containers of slaw, pork belly, beans, queso, and red salsa tightly cov |
| 2016-03-14 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - observed floors buckling in product walk in and beer walk in.4-502.11(a) maintain utensils in good repair. - 0 pts - observed containers with burned ends or cracked no longer easily cleanable. replace. |
| 2016-03-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed several stacks of pans wet. ensure that air drying occurs before stacking. |
| 2016-03-14 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0pts - observed stickers on avocados. all fruits and vegetables (including mushrooms) shall be washed with stickers residue removed before cutting or prepping. |
| 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 - three containers of slaw, pork belly, beans, and red salsa tightly covered with |
| 2016-03-14 |
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 - 0 pts - ribs, chicken, and beef ke |
| 2016-03-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - sour cream mix sauces (50-55f, cooked red sauce (51f), bottled for customer service red sauce (47-60f) out of temperature compliance. cdi- sauces discarded. bottles for services cooled |
| 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 - mole (47f 3/13), beans (84f cooked 12pm, time 3pm), and beans (3/13 62f) out of cooling parameters. cdi- all product voluntarily d |
| 2016-03-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - 0 pts - dish machine (chlorine) read 0 ppm. cdi- primed and read 200 ppm. |
| 2016-03-14 |
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 - 0 pts - observed employee grab lime for customer beverage with bare hands. cdi- pic discussed with employee and to |
| 2015-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - two bottles of sour cream sauces, several tomato based/ cooked sauce bottles, and red sauce all read 51-55f. cdi- product was properly cooled down. ensure all heat treated plant food, |
| 2015-12-21 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p - 0 pts - food employee states that queso dip was only reheated to 155f. ensure that all foods that are being reheated for hot holding are reheated to 165f. |
| 2015-12-21 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. - 0 pts - open beverage pitchers stored in exposed area. |
| 2015-12-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - ice bin soiled with food debris. ice wands stored in soiled ice chest. cdi- ice bin dumped and cleaned. |
| 2015-12-21 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2015-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - repeat - utensils stored and in line are being stacked wet. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the |
| 2015-08-10 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2015-08-10 |
45 |
4-502.11(a) maintain utensils in good repair. - 0pts. - cutting boards have deep cuts. replain or replace. |
| 2015-08-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - 0pts - observed some utensils in need of air drying. |
| 2015-08-10 |
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. - 0pts - observed one scoop handle stored in contact with flour. cdi- item remo |
| 2015-08-10 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - 0pts - observed sanitizer buckets stored on the floor. |
| 2015-08-10 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. - 0 pts - screen on upstairs door is broken. repair. |
| 2015-08-10 |
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 - roasted salsa prepared am stored in deep container and tightly covered, re |
| 2015-08-10 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - 0 pts - observed cooked cubed steaks that appeared undercooked. pic states that all product should be cooked to 145f. after a |
| 2015-08-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - quat sanitizer in buckets and at three compartment sink read 0-50ppm. cdi- pic will use the tablets from the bar to make manual sanitizer. |
| 2015-08-10 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p - observed employee wash hands in restroom properly but washed for less than 5 seconds in kitchen. |
| 2015-04-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - red sauce made with cooked tomatillos and onions were stored at room temperature read 63f. once the sauce is cooked and cooled it shall be maintained under temperature control |
| 2015-04-21 |
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 - roasted salsa prepared at 9:30 am stored in deep container and tightly covered, r |
| 2015-04-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - cooked pork stored on prep table (103f) and upper portions of pork (98f) and short ribs (100f) stored in the steam well were out of compliance. cdi- items were reheated to 165f or hig |
| 2015-04-21 |
33 |
3-501.13 use approved thawing methods. - 0 pts- fish thawing under cold water. food shall be thawed under running water, as part of the cooking process, or under refrigeration. ensure that when thawing manufacturers instructions are being followed. on fis |
| 2014-12-18 |
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 cutting board at grill prep area in need of repair/resurfacing. |
| 2014-12-18 |
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 metal bowls used as scoops stored directly on lettuce and arugula. |
| 2014-12-18 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed two sanitizer buckets stored directly on the floor. cdi- sanitizer buckets were removed from the floor. |
| 2014-12-18 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed in the walk in cooler an opened gallon of milk not date marked. cdi- dated during inspection by pic. |
| 2014-12-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed in one walk in cooler a pan of diced chicken at 50f. observed in a second walk in cooler prep pans of black beans at 49f and three prep pans of braised chicken at 58-60f. cdi |
| 2014-12-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed heavy mold buildup inside of ice machine. verification required.4-501.114 maintain sanitizer at correct concentrations. -p -pf observed quat saniti |
| 2014-12-18 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at one handsink. cdi- paper towels restocked by pic. |
| 2014-12-18 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic unable to produce certification as a food protection manager. facility was permitted on 8/11/2014 and has 210 days from that date to have a certified food protection m |
| 2014-08-28 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed a cup being used as a scoop. cdi - cup removed and replaced with an proper utensil. |
| 2014-08-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee handbags being stored near food items. cdi - items relocated. |
| 2014-08-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabeled spray bottle containing liquid. cdi - pic removed bottle from use. |
| 2014-08-28 |
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 a few tcs foods not date marked: butter, milk and a carton of pasteurized egg mix. cdi - items dated during inspection. |
| 2014-08-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a pan of cooked chicken (dated 8/27) cold holding with temps of 47-48 f. cdi - pic voluntarily discarded chicken. |
| 2014-08-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a pan of short ribs hot holding below the required 135f. cdi - pic had chef to reheat short ribs to at least 165f. |
| 2014-08-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee drinks not stored properly to prevent contamination. cdi - pic either moved/discarded drinks. |