| Violation Date |
Code |
Description |
| 2018-12-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce holding at 50f in cold drawer in salad unit. cdi: lettuce discarded. note: all other cold temperatures were in compliance and facility has made great progress with cold |
| 2018-12-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer bottles for front of house reading less than 200 ppm qac. all sanitizer in back of house, as well as dish machines were at the correct concentration |
| 2018-12-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on shelf above chips at prep sink on cook line. cdi: beverages moved to an area where they would not contaminate food for restaurant. |
| 2018-08-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving inprep/utensil storage in need of cleaning. repeat. |
| 2018-08-16 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed test strips for qac sanitizer and chlorine sanitizer at bar area expired. verification required within 10 days to determine compliance. |
| 2018-08-16 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service take oututensils displayed with food contact surface facing up. cdi: products inverted. repeat. |
| 2018-08-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested plastic pans on drying rack above three compartment sink. repeat. |
| 2018-08-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket on expo line reading less than 100 ppm qac. cdi: bucket refilled with sanitizer reading 200 ppm qac. |
| 2018-08-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cut tomatoes and boiled eggs with lemon slices cooling in a flip top unit |
| 2018-08-16 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed grilled onions from 08/07 in reach in unit. cdi: onions voluntarily discarded. facility has show |
| 2018-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed aiolis and salsa overstacked in flip top unit across from grill holding at 78f and 49f respectively. cdi: aiolis voluntarily discarded and top portion of salsa removed to be coo |
| 2018-08-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed no sanitizer supply at three compartment sink for automatic feeder. cdi: pic mixed sanitizer manually and created the necessary concentration of 200 ppm qac. |
| 2018-06-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink in the form of screw cap bottle stored on shelving above meat prep sink. cdi: drink discarded. enesure employee |
| 2018-06-05 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed several cooked proteins, carmelized onions, and heavy cream with no date labels. cdi: pic had al |
| 2018-06-05 |
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 avocado mayo cooling in tightly covered container in reach in unit on cook |
| 2018-06-05 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed one dented can comingled with cans for use in restaurant. cdi: can removed and placed in office for cre |
| 2018-06-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans wet stacked on drying rack. repeat. |
| 2018-06-05 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service take out utensils displayed with food contact surface facing up. cdi: products inverted. |
| 2018-06-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in warewashing area in need of cleaning. (same rule number, but different violation, therefor item is not a repeat). |
| 2018-03-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee possessions being stored on dry storage rack. make sure to have a designated area for food employee personal possessions. |
| 2018-03-20 |
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 minor food debris on walls around prep areas and |
| 2018-03-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor debris on sides of equipment back line (dessert cooler); observed plastic wrapped around sides with food debris. make sure to increase cleanin |
| 2018-03-20 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing such as spray arms, basins, baseboards etc shall be cleaned prior to use, as often as accumulation occurs or every24 hours. observed clogged spray arm nozzle in ware washing. mak |
| 2018-03-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to spread out so sanitizer will work effectively. |
| 2018-03-20 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed dented cans comingling with nondented cans. cdi pic placed damaged cans to the side to have sent back t |
| 2018-03-20 |
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 buttermilk date marked for 3/13 and heavy cream with no date marking. cdi items were discarded. |
| 2018-03-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items holding in flip top unit above 45 degrees. pic stated that unit had been unplugged from last night. cdi all items discarded and rechecked to ensure unit working at end of |
| 2018-03-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on equipment, strainers, food processor, multi-use utensils etc. overall as a whole food contact surfaces have improved since last inspect |
| 2018-03-20 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce being stored over containers of rte pickled cabbage. cdi pic rearranged cooler and provided storage chart. repeat |
| 2018-03-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed front hand sink being blocked by storage containers of tortilla (being fried) on pallets with no wheels. observed minor debris in back hand sinks. cdi pic moved |
| 2017-12-08 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf- observed cookline hand sink at 68f. pic stated one of the boilers cut off. cdi- before the end of the inspection ehs observed hot water at this hand sink at 156f. |
| 2017-12-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- repeat- observed sticker residue and minor food debris build up on all pans stored on the clean storage rack. cdi- all pans were removed from rack and put at |
| 2017-12-08 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p- observed unwashed produce stored above bagged washed produce. ehs did not observe any physical contamination. cdi- pic re-arranged the storage order. |
| 2017-12-08 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- observed several cutting boards in need of resurfacing or replacing do to deep cuts and grooves. |
| 2017-12-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.-repeat- observed fruit flies in the bar area. |
| 2017-09-22 |
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 some grout in need of replacing on some of the floor tiles near the stairs. t |
| 2017-09-22 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.- observed dumpster area in need of cleaning do to items and litter accumulation. |
| 2017-09-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- repeat- observed food debris build up on cold holding equipment handles and gaskets. also observed food debris build on storage racks. clean as often as nee |
| 2017-09-22 |
45 |
4-501.11 maintain equipment in good repair.- repeat- observed broken handles on low boy cold hold drawers. also observed split gaskets on cold holding equipment throughout the kitchen. |
| 2017-09-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed fruit flies throughout the facility. |
| 2017-09-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf- observed one bottle of sanitizer not labeled. all other sanitizer labeled. cdi- pic labeled the sanitizer bottle. |
| 2017-09-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- observed three buckets of sanitizer in the kitchen at 50 ppm quat. also observed two spray bottles at the bar at 50 ppm quat. cdi- pic changed the buckets, bottles and |
| 2017-09-22 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf- observed back hand sink paper towels not dispensing. cdi- pic provided paper towels. |
| 2017-09-22 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p- observed several employees don gloves without washing their hands. cdi- ehs re-educated employees on when to wash hands. cdi- after instruction ehs observed proper hand washing. |
| 2017-09-22 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. 2-101.11 pic shall be present during all hours of operation. -pf- observed no manager present with a certification in a food protection managers course during the start |
| 2017-06-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf- observed several steak items on the menu that are cooked to order without an asterisks. facility printed 50 paper |
| 2017-06-29 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p- observed 5 pans of steak being seared or not cooked fully and being cooled down. cdi- all items were discarded. note: ehs will |
| 2017-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed pico, salsa, and cheese all above 45f. see temp chart. cdi- all items were discarded. |
| 2017-06-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- repeat- observed several pans stacked wet. |
| 2017-06-29 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.- observed two sanitizer buckets stored on the floor of the outside bar. |
| 2017-06-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - repeat- observed several boxes stored on the ground of the outside storage. |
| 2017-06-29 |
45 |
4-501.11 maintain equipment in good repair. - repeat- observed reach in cooler handle broken. |
| 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 several units of cold holding equipment and cookline equipment with minor food residue build up. clean items as often as needed to reduce and preve |
| 2017-03-08 |
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. 0pts- observed food debris build up, on the floor, in the |
| 2017-03-08 |
45 |
4-501.11 maintain equipment in good repair. 0pts- observed reach in cooler handle broken and duck tap used to cover broken handle. pic stated the replacement is on order. |
| 2017-03-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 0pts- observed single use items in the outside storage room on the ground. |
| 2017-03-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. 0pts- observed several wet stacked pans. |
| 2017-03-08 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. 0pts- observed a pile of soiled cloths on the flip top prep line. |
| 2017-03-08 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 0pts- observed an employee on the cook line, cook and cut rte food without a beard guard. |
| 2017-03-08 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. 0pts- observed both bar ice chests not covered. ensure these ice bins are covered when not being used. |
| 2017-03-08 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed doors opened in the bar area that is conected to outside dinning area. 6-501.111 keep the premises free of insects, rodents, and other pests. observed ants in kitchen a |
| 2017-03-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf 0pts- observed two spray bottles of chemicals not labeled. cdi- pic labeled the items. |
| 2017-03-08 |
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- 1.5pts- observed ceviche 2/28 and tofu at 45f and dated for 3/2. cdi- both items were voluntarily discar |
| 2017-03-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p 0pts- observed fish (118) and shrimp (130) below 135f. cdi- pic reheated items to 165f |
| 2017-03-08 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p 0pts- observed beef steak cooked to 137f and then cooled down. pic stated the steak is reheated to 165f at time of service. it i |
| 2017-03-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat 1.5pts- observed several knives and pans stored clean with food debris build up. also observed a veggie dicer with food debris build up and stored clean |
| 2016-12-30 |
16 |
no points deducted: was told that beef steak is cooked to ~135f and then cooled down. then the steak is reheated to 165f at time of service. it is unknown at this time if the beef steaks are whole muscle. provide documention that the steak is whole mus |
| 2016-12-30 |
47 |
observed: the interior and exterior of of some coolers and equipment dirty.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-12-30 |
14 |
observed: the kitchen dish machine not primed and dishes being ran through. slicer and slicer components dirty.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf4-501.114 maintain sanitizer at correct concentr |
| 2016-12-30 |
53 |
observed: flooring dirty behind cabinets in bar area.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. |
| 2016-12-30 |
48 |
no points deducted: observed: mixing valves in restrooms set to the cold position.5-103.12 provide water under pressure to all fixtures.-pfcdi by adjusting mixing valves. |
| 2016-08-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on the counters. keep in sanitizer between uses.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed buckets with wiping cloth |
| 2016-08-23 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -p observed plastic containers in the reach in and walk in with dates that appear to be altered. cdi - pic |
| 2016-08-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled outside of metal pans with sticker residue and food debris present in direct contact with food contact surfaces of the next pans. observed plat |
| 2016-08-17 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic without active managerial control of kitchen who is an employee of the facility for less than a month. handwashing, personal cleanliness, handwashing sink |
| 2016-08-17 |
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 food employees handle soiled equipment handles, hand dispense f |
| 2016-08-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food debris in the basins of two handsinks in the kitchen. cdi - pic instructed food employees not to use handsinks to dump food and handsinks were cleaned. -2- |
| 2016-08-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stacked pans stored as clean with food debris present on the drying rack and ice wands not wrapped stored directly on the freezer shelf. cdi - pans wa |
| 2016-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce stored outside of the grid in the flip top at 54f. cdi - pic voluntarily discarded. -3- repeat |
| 2016-08-17 |
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 queso cooling in the walk in cooler in deep portions and water that was an |
| 2016-08-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cooling vegetables stored on speed rack under dripping condenser. cdi - pic covered the speed rack with a sheet pan on the top, p |
| 2016-08-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed wrist watch on food employee who had to be instructed twice to remove it from the arm while preparing food. cdi - watch removed. -0- |
| 2016-08-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths in the bars. keep in sanitizer solution while not in use. -0- |
| 2016-08-17 |
42 |
4-904.13 (a) preset tableware - c preset tableware shall be protected from contamination by being either wrapped, covered or inverted. observed exposed eating portion of silverware exposed in tableware presets. wrap the eating portion instead of the handl |
| 2016-08-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed toilet paper stored in a bin directly on the floor under the sink in the women's restroom. elevate at least 6 inches off the fl |
| 2016-05-12 |
1 |
2-102.12 certified food protection manager - c observed no certified food protection manager on site. |
| 2016-05-12 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed items in hand sink at bar and cook line. thermometers rinsed in hand sink. do not store any items in hand sink and never use hand sink for any purpose other than washing hands. |
| 2016-05-12 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed dishmachine sanitizing at 0 ppm chlorine. machine was difficult to get primed, may need servicing. check for proper sa |
| 2016-05-12 |
18 |
3-501.14 cooling - p observed white beans in deep containers with insufficient ice at 135f. queso in cooler for more than 2 hours with insufficient ice at 80f. **3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total |
| 2016-05-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed large flip top unit on cook line with tcs food 48-67f. **3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. - |
| 2016-05-12 |
31 |
3-501.15 cooling methods - pf observed improper cooling methods. cooling deep containers of queso and white beans and beef marinade/stock with insufficient ice and no temperature checking to see if food cooling on time. cdi- verbal correction |
| 2016-05-12 |
34 |
4-302.12 food temperature measuring devices - observed no working thin probed thermometer. important for checking food temps (see #20) or cooling (see #18). dial top was finally located. **4-302.12 provide an accessible thermometer for use. provide a |
| 2016-05-12 |
41 |
3-304.12 in-use utensils, between-use storage - c observed ice scoop storage in very slimy scoop holder. cdi-holder sent to dishmachine. |
| 2016-05-12 |
52 |
5-501.113 covering receptacles - c observed dumpster doors open. keep doors closed. excessive grease on grease container lid. **keep area clean. 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2016-02-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed coffee cup over clean drain board exit from the dish machine. cdi - pic stated this was left by a plumber and voluntarily discarded cup. -0- |
| 2016-02-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsinks in both bars used as dump sinks. cdi - pic removed mesh mats and cleaned both sinks. -1- |
| 2016-02-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce in low boy cooler at 48-52f. cdi - pic voluntarily discarded lettuce and instructed employees to cool in walk in prior to placing in cold holding. -0- |
| 2016-02-18 |
30 |
8-103.11 provide the required information to obtain a approval to the regulatory authority.-pf pic states they are currently non-continuously cooking chicken wings. apply for approval from the mchd for this process. do not cook longer than 1 hour for init |
| 2016-02-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory present on menu without asterisk leading back to items that are cooked to order or unde |
| 2016-02-18 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed flatware wrapped with eating surface exposed and placed on tables and bar as pre-set silverware. wrap the eating surface, leaving the handle available. |
| 2016-02-18 |
45 |
4-501.11 maintain equipment in good repair. observed split seam along the edge of the pre-rinse sink basin. repair. -0- |
| 2016-02-18 |
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 walls of the dish machine. clean inside. -0- |
| 2016-02-18 |
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 in-use knife stored on cutting board under cleaning brush. cdi - pic in |
| 2015-11-20 |
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 squeeze bottles of taco sauces, as well as seasoning shakers without labels. label these with the common name of the item |
| 2015-11-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels in outside bar dispenser. cdi - pic placed roll inside dispenser. -0-5-202.12 (c) handwashing sinks, installation - pf provide at least 1 |
| 2015-11-20 |
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 missing asterisks. no items are denotes as being prepared undercooked or cooked to orde |
| 2015-11-20 |
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 two employees use wet wiping cloth, wring it out and then retur |
| 2015-11-20 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer bucket stored on prep table between uses. keep below food prep surface while not in use. -.5- |
| 2015-11-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies and gnats present in kitchen, dish room and in both bars. control insects using products appropriate for restaurants and maintain regular pest control regimen. -0- repea |
| 2015-11-20 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed wrapped flatware with eating surface exposed instead of handle. keep handle available for handling without contaminating the eating surface of the other |
| 2015-11-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans on the drying rack near the two prep sinks. use pyramid stacking or other method to facilitate air drying. -.5- repeat |
| 2015-11-20 |
50 |
5-402.13 maintain sanitary sewage system.-p observed water coming up to the level of the floor drain in the dish room, under the dishwasher prep sink and under the prep sinks near the walk in cooler. cdi - pic cleared line so that water level flowed. turn |
| 2015-11-20 |
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 buildup around vents and hvac covers. clea |
| 2015-11-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep table. keep inside sanitizer solution between uses. -0-3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed buc |
| 2015-09-23 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed pic not able to name symptoms or illnesses that are required reportable illnesses. cdi - instructed pic about five maj |
| 2015-09-23 |
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 and turn off faucet with bare hands. -2- repeat2-301.14 wash hands af |
| 2015-09-23 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed hand soap at rear handsink, but not dispensing. cdi - pic unclogged nozzle. -0-5-202.12 (c) handwashing sinks, installation - pf observed metered faucet staying on for 6 seconds in the |
| 2015-09-23 |
33 |
3-501.13 use approved thawing methods. observed thawing seafood under running water at 74f. use cold water when thawing. -.5- |
| 2015-09-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several utensils hanging on the side of drying rack with buildup present on the food contact surface. cdi - pic moved items to dish room for cleaning. |
| 2015-09-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed in-use wiping cloth stored on cutting board. move cloth to sanitizer solution between uses. -0- repeat3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor |
| 2015-09-23 |
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 tongs stored on soiled oven handles. moved to hot water at or above 135 |
| 2015-09-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal pans wet-stacked on drying rack. use pyramid stacking or other method that facilitates air-drying. -0- |
| 2015-09-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in the bar near the dump sink. maintain plumbing and pest control maintenance schedule. -1- |
| 2015-04-20 |
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 large container of black beans 49f and large container of queso 49f both made yesterday in walk in cooler. cdi by discardi |
| 2015-04-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink on prep surface on cook line. cdi by discarding. |
| 2015-04-20 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p use paper towel or other effective means to turn off faucet at hand sink. observed employees use bare hands to turn off water. cdi by instruction. |
| 2015-04-20 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on duty upon arrival. |
| 2015-04-20 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water at both sinks in women's restroom 78f and right sink in men's restroom up to 93f and immediately go down to 70f. verification required.5-202.12 automatic sensors on hand sinks must |
| 2015-04-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed many dirty metal pans, onion slicer, condiment bottles etc. cdi by placing at dish machine to be re-washed. 4-501.114 maintain sanitizer at correct |
| 2015-04-20 |
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 containers of sliced cabbage, coleslaw, cooked mushrooms, cooked jalapenos, cooked chicken wings, grilled peppers and onions in un |
| 2015-04-20 |
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 residue in bottom of container used to store ice scoop near ice machine. |
| 2015-04-20 |
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 containers of queso and black beans in walk in cooler from yesterda |
| 2015-04-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed towel on prep surface at cook line. |
| 2015-04-20 |
45 |
.2663 outdoor bars - facility has added a undercounter dish machine at outdoor bar which is prohibited. discontinue use and remove from outdoor bar. |
| 2015-04-20 |
53 |
facility has built a storage shed on property in back of building. maintain clean so that pests can be detetected. observed single service items and extra items stored in shed. no food observed. |
| 2015-04-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed multiple spray bottles of sanitizer and cleaners unlabeled. cdi by labeling. |
| 2014-11-13 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf : water in restrooms 93 f maximum. cdi- adjusted water heater to provide water at 100 f or above.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed handsink |
| 2014-11-13 |
42 |
.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee at dish pit wiping down utensils with towel. |
| 2014-11-13 |
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 bottles of oil not labeled at grill. |
| 2014-11-13 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf: facility did not have a thin probe thermometer. verification of acquisition required by nov. 21. |
| 2014-11-13 |
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 black beans, chicken wings, diced tomatoes not date marked. cdi- pic allowed to date mark because he knew when items were prepared |
| 2014-11-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed partially consumed bottled water stored on cleaned utensil shelves at dish pit area. cdi- discard water. |