| Violation Date |
Code |
Description |
| 2018-10-04 |
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 floors, walls, and ceilings in poor repair in most areas of the kitchen. |
| 2018-10-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed better cleaning needed inside food cold drawers, along soiled gaskets, on door handles of coolers, where bottles of syrup are stored in bar. |
| 2018-10-04 |
45 |
4-501.11 maintain equipment in good repair. observed split cooler gaskets on the cook line and some walk in coolers. observed many pieces of equipment in either poor repair or non-functioning. non-functioning equipment was not in use. facility continues t |
| 2018-10-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed bar employee towel drying glasses. observed several metal pans and bowls wet nested.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location |
| 2018-10-04 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p. observed sneeze shields were added to breakfast bar in social kitchen; however, some were tilted too far back or too high and some uncovered breads were left exposed. |
| 2018-10-04 |
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 nearly all items were properly date marked in large containers. not all small containers taken from large containers carried the d |
| 2018-10-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw bacon above cooked sausage patties, non-continuously cooked salmon, chicken, and steak above ready to eat bok choi. cdi - bacon moved below sausage, bok choi moved to separate |
| 2018-06-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee in catering prep area store personal beverages above service foods in mini 1 door reach in unit. |
| 2018-06-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf hand sink near dish machine area did not contain any paper towels at the beginning of the inspection. cdi- pic installed paper towels during the course of the insp |
| 2018-06-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p several foods (refer to temperature grid) were cold holding above 45 degrees. some foods were inserted into the walk in cooler /freezer for aggressive cooling and other out of temp foods |
| 2018-06-19 |
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 several foods that are required to be dated lacked labeling. cdi- pic date marked foods during the course of the inspection. make adjustment |
| 2018-06-19 |
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 facility is doing time instead of te |
| 2018-06-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers. -pf observed a chemical bottle near utensil storage lacking a label. cdi- food employee labeled chemical bottle during the inspection. |
| 2018-06-19 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p bar area chemical dish machine was not properly dispensing sanitizer. chlorine sanitizer dish machine shall dispense chlorine at 5 |
| 2018-06-19 |
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 oil bottles along the make line lacking proper labeling.3-602.11 food labels - pf grab and go wraps, salads, parfa |
| 2018-06-19 |
37 |
3-306.11 food display-preventing contamination by consumers - p breakfast buffet set up was exposed to the public without any kind of protective barrier. a sneeze guard is to be installed to properly conduct food servicing to the public. this will be reas |
| 2018-06-19 |
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 sanitizer bucket that measured weak when tested. pic adjusted sanitizer and corrected issue |
| 2018-06-19 |
45 |
4-501.11 good repair and proper adjustment-equipment - c produce walk in cooler contained an ambient air of 50 degrees. some cold hold units along the make line was also improperly cold holding tcs foods. a return visit will be made to ensure that equipm |
| 2018-06-19 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c physical facility throughout contains damaged client tiles, floor tiles and peeling paint on the wall. physical facility also contains soiled areas throughout. better maintain |
| 2018-06-19 |
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 melons being cooled while covered and tightly stacked on top of each o |
| 2018-03-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice in hand sink at bar area. cdi-pic instructed hand sinks only used for hand washing. sink was sanitized. |
| 2018-03-07 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed dented can of beans along the seam of the can. cdi-dented can moved to dented can storage. repeat |
| 2018-03-07 |
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. -pf observed shellstock tags without date when the container was last use |
| 2018-03-07 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine reaching max temperature of 113f on dishtemp. cdi- pic will be using single service use items and use dish machine within hotel a |
| 2018-03-07 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken breast that was par cooked and unlabeled. non-continuous cooking paperwork provided and par cooked items were l |
| 2018-03-07 |
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 3 pans of cut tomato, grits, 2 ham chubs, cut spinach, and cut melon not dated. cdi- items were back dated to correct date of prepe |
| 2018-03-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils observed several food employees with beards with no beard guard preparing food. |
| 2018-03-07 |
45 |
4-501.11 maintain equipment in good repair. observed shelving throughout the facility with peeling paint and minor rust. observed minor gasket damage in several cooler drawers and reach in. observed freezer door of walk in freezer inside walk in cooler no |
| 2018-03-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving and sides of equipment throughout the facility. |
| 2018-03-07 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at hand sink near utensil wrapping station in kitchen. observed slow draining sink at hand sink near the utensil wrapping station in kitchen. |
| 2018-03-07 |
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 scoops in bar area laying on top and in direct contact with the top |
| 2017-12-28 |
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 multiple containers of marinara sauce left to cool overnight in tall containers at 55f. items were voluntarily discarded. |
| 2017-12-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf handsink paper towel dispensor in near the main walk in cooler area malfunctioned while being used by ehs. battery died during operation and was repaired during i |
| 2017-12-28 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed severely dented can of pie topping and vanilla pudding in the dry storage area. items were placed in a dented can storage area. all cans should be monitored/c |
| 2017-12-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tomato dicer stored as clean with food debris present. observed meat slicer stored as clean with food debris present on the rear of the blade. obser |
| 2017-12-28 |
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 one opened package of corned beef not dated in a reach in cooler of the front prep area. item was backdated to the day of preparat |
| 2017-12-28 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed unshielded lights in the rear kitchen hallway. ehs could not verify whether or not these lights are safet |
| 2017-12-28 |
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 marinara sauce cooled overnight in the walk in cooler at 55f. item was v |
| 2017-12-28 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on the pull out drawers of the grill line coolers. |
| 2017-12-28 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed water pooling round a floor drain in the rear kitchen hallway. damage to the floor h |
| 2017-12-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabelled glass cleaner, degreaser and sanitizer spray bottles in multiple areas of the facility. facility uses a generic spray bottle with a label that ca |
| 2017-09-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple plates and dishes soiled while stored as clean in the rear surplus dish area. items were removed by pic for recleaning. items had dried on |
| 2017-09-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed numerous bottles of sanitizers and other chemicals not labelled throughout the kitchen areas. items were labelled before end of inspection. all working con |
| 2017-09-29 |
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 dry goods containers not labelled as to their contents. |
| 2017-09-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed plastic container of cereal stored on the floor of the front of house storage area. all food products must be kept 6 inches off o |
| 2017-09-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towel dispensor at the hot box/server area handsink not functioning. dispensor was repaired by staff before the end of inspection. |
| 2017-09-29 |
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 scoops at the front bar area stored directly in the ice products. s |
| 2017-09-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple instances of wet stacked pots, pans, and dishes. facliity must allow dishes to air dry before storage. |
| 2017-09-29 |
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 ceiling damage in the dish machine area. facility has rectified other physica |
| 2017-09-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed multiple food employees with bracelets and watches present. |
| 2017-06-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several water bottles in the front flip top cooler. ensure that water bottles and employee drinks are kept in areas that do not subject food, utensils or sing |
| 2017-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in a flip top cooler that were above 45f, as well as in a walk in cooler. items in the walk in had been transferred from a non-functioning cooler to the other fun |
| 2017-06-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed flounder asterisked on the menu for consumer advisory. pic stated that the flounder is not actually under |
| 2017-06-30 |
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 roasted tomatoes cooling in a prep flip top. ensure that items are not be |
| 2017-06-30 |
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 two dented cans stored amonst other dry goods. provide a separate area for dented cans and other produ |
| 2017-06-30 |
45 |
4-501.11 maintain equipment in good repair. observed one cooler not functioning. no food items present. facility observed to be in the process of replacing a dish machine. dish machine was present but facility is replacing rusted ventilation ducts before |
| 2017-06-30 |
49 |
5-205.15 maintain a plumbing system in good repair. observed facility in process of repairing a clogged drain at the dish machine area at beginning of inspection. drain was repaired before end of inspection. |
| 2017-06-30 |
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. observed ceiling tiles in the dry goods area damaged/missing. observed some water stai |
| 2017-06-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed employee with wiping cloths present on an apron. ensure that wiping cloths are not kept on aprons due to the contamination risk that accumulates over time. wiping cloths should be |
| 2017-03-31 |
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 plastic sauce container being used as a scoop in dry goods in the dry go |
| 2017-03-31 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels readily available at the front dish machine handsink at time of inspection, paper towels also unavailable at the front bar area. towels w |
| 2017-03-31 |
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 chicken cooling on a sheet pan in the prep area. item was under no active |
| 2017-03-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed heavy amount of wet stacked dishes in the dish storage area. items must be air dried before storage. |
| 2017-03-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer in the rear cold item preparation area soiled with dried food debris on the underneath. item cleaned by employee during inspection. ensure tha |
| 2017-03-31 |
45 |
4-501.11 maintain equipment in good repair. observed rear dish machine removed. equipment still present for rack conveying, spray arms, etc. facility has been using a dish machine in an unpermitted space to make up for lost capacity by removal of the pr |
| 2017-03-31 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of plastic cup lids on the floor of the rear utensil storage. |
| 2017-03-31 |
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 broken and missing ceiling tiles throughout facility, especially in the rear c |
| 2016-12-21 |
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- 1.5 pts- observed employee bare hand contact deli meat while using the slicer. cdi- pic instructed employee to was |
| 2016-12-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf- 0pts- observed handsink near big dish machine without towels. cdi- pic provided towels. |
| 2016-12-21 |
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. -pf repeat 1pt- observed tags not baring date of which they were sold. ta |
| 2016-12-21 |
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 1.5pts- observed finger potatoes and turkey gravy cooked last night, tightly covered ,and at 48f. cooling parameters must be met to r |
| 2016-12-21 |
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 pimento cheese (12/8), feta cheese (12/9), osso guco (12/12), pork (12/12), garlic and |
| 2016-12-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed two can openers soiled and stored clean. cdi- pic moved the can openers to the 3 comp sink for cleaning.4-501.114 maintain sanitizer at correct conce |
| 2016-12-21 |
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- 0pts- observed tightly covered finger potatoes and gravy at 48f. also, observed sa |
| 2016-12-21 |
39 |
3-304.14(b) (d) hold in-use wiping cloths in sanitizer between uses. maintain dry wiping cloths free of visible debris and soil. -0pts- observed one wet wiping cloth not being stored in sanitizer and one dry wiping cloth soiled and in need of cleaning. |
| 2016-12-21 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a non nsf/ansi approved dehydrator in the facility. pic is removing the equipment from the facility. |
| 2016-12-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf- 0pts- observed steak & blue without a consumer advisory on the menu. cdi- pic stated the item will not be served |
| 2016-08-18 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep units 1 and 2 in need of resurfacing or replacement. |
| 2016-08-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-08-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep unit 3 not plugged in shrimp, steak and sausage listed in chart above greater than 45 degrees. cdi product discarded. |
| 2016-08-18 |
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. -pf observed sell dates not being recorded on shellfish tags. 10 day ve |
| 2016-04-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep unit 2 not holding items below 45 degrees . cdi products discarded and cooler emptied until it can be serviced. |
| 2016-04-08 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. resurface or replace cutting boards on prep units. |
| 2016-04-08 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed missing light shield in prep walkin in at rear of facility. |
| 2016-04-08 |
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 walls and ceiling in big dish room mildewed and floor at small dish washer wi |
| 2016-02-26 |
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 ceiling leaking near dishwashing room. observed floor in dishroom breaking |
| 2016-02-26 |
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 cold food room walk in in need of cleaning . |
| 2016-02-26 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep units in need of replacement. -0 points- |
| 2016-02-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2016-02-26 |
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 utensils stored in water that measured 95 degrees. repeat. |
| 2016-02-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed smoked salmon and black angus burger with out asterisk reminder on menus. 10 day verification required. |
| 2016-02-26 |
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 chubs of turkey, roast beef, containers of slice turkey with no dates . cdi all products discarded. 3-501.18 discard the food re |
| 2016-02-26 |
8 |
6-301.14 post a handwash sign at each handsink. observed numerous handwash signs missing in kitchen . cdi provided signs. -0 points- |
| 2016-02-26 |
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 bare hand contact ready to eat foods on serving line . cdi by instruction and replacement of foo |
| 2016-02-26 |
2 |
'2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed no employee health policy could be provided and pic did not know information contained on employee health policy. c |
| 2015-12-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed prep unit at 58f and holding foods at 45f and above. cdi foods discarded from unit. verification required. |
| 2015-12-14 |
12 |
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 salmon that was undercooked and no parasite letters. cdi pic emailed purveyor for letters. |
| 2015-12-14 |
14 |
/4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed back grills, back bar soda nozzle, and slicer soiled with debris. cdi items broken down for cleaning. |
| 2015-12-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed bar handsink used as a dump sink with net and lemons inside sink. cdi items moved. 6-301.14 post a handwash sign at each handsink. observed no handwash signs a |
| 2015-12-14 |
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 boiled eggs, proscuitto, spicy kimchee, cooked pears, raisin chutney, lobster, fingerling potat |
| 2015-12-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in dish area, roach crawling on bar dish machine, and ants crawling in empty container and on prep unit. |
| 2015-12-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed sanitizer and glass cleaner bottles not labeled. cdi bottles labeled. repeat. |
| 2015-12-14 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed containers without handles stored in food and handles stored in food. |
| 2015-12-14 |
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 split gaskets and back freezer door is unable to close. 6-502.12 floors, walls |
| 2015-12-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed facility with a cold smoked salmon that is not asterisked on the menu. verification required |
| 2015-08-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic containers that were wet stacked. |
| 2015-08-13 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed employee cutting pineapples without washing first. cdi items washed. |
| 2015-08-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed multiple chemical bottles not labeled. cdi bottles labeled. |
| 2015-08-13 |
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 red peper soup, mozzerella, milk, butter balls, and grilled chicken not dated. cdi items dated. repeat. 3-501.18 discard the food |
| 2015-08-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed banquet dish machine not in working order. facility has a dish machine for regular kitchen use. informed facility to replace or repair dish machine before heavy banquets come up. facilit |
| 2015-08-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed creme brulee with raw eggs stored over ready to eat food in walk in. cdi items relocared. |
| 2015-08-13 |
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 shells with bare hands. cdi hands washed gloves donned. |
| 2015-08-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on prep surfaces. cdi items moved. |
| 2015-08-13 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic who did not have proof of ansi accredited certification. |
| 2015-04-09 |
14 |
/4-501.114 maintain sanitizer at correct concentrations. -p. observed social bar with empty sanitizer for dish machine. cdi sanitizer bottle added and dish machine at proper concentration. |
| 2015-04-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed grilled onions, tomatoes, scallion dip, avocado rumoulaude double panned in prep top and lettuce and spinach not properly stored in ice bin above 45f. cdi items placed properly |
| 2015-04-09 |
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 milk, half and half, butter, feta, and pickled beets. cdi items discarded. repeat. 3-501.18 discard the food requiring date labels |
| 2015-04-09 |
27 |
3-502.12 obtain health dept approval for the haccp plan required for on site reduced oxygen packaging. -p/pf. observed facility vacuum packaging rabbit, and dehydrating cooked beef filets for a 2 week period. cdi items discarded. repeat. |
| 2015-04-09 |
45 |
4-501.11 maintain equipment in good repair. observed freezer with door that will not fully shut, and leaking reach in unit. |
| 2015-04-09 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf. observed facility drying beef and vaccum packaging cooked rabbit without proper documentation. cdi items discarded. repeat. |
| 2014-11-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw tuna over cookie dough and raw beef and cooked beef on same shelf. cdi items relocated. |
| 2014-11-20 |
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 walk in cooler vents soiled with dust. |
| 2014-11-20 |
45 |
4-501.11 maintain equipment in good repair. observed freezer with thawed products. |
| 2014-11-20 |
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 facility with ice scoop handle stored on top of machine, and food handl |
| 2014-11-20 |
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 in the facility. cdi items discarded. |
| 2014-11-20 |
30 |
8-103.11 documentation of proposed variance and justification - pf. 8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf. observed facility without documentation approving rop of cooked short ribs. rvr to check ri |
| 2014-11-20 |
27 |
3-502.11 variance requirement - pf. 8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf. observed facility vacuum packaging raw pork, raw salmon, raw t |
| 2014-11-20 |
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. foods that are 41f and below have a 7 day shelf life, foods at 42-45f have a 4 day shelf life. observed facility with grilled onions, roast |
| 2014-11-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed facility with avocado rumelade, grilled onions, and lettuce above 45f in front portion of prep unit. cdi prep unit closed for cooling. foods shall stay cold in prep unit regard |
| 2014-11-20 |
16 |
3-401.11 raw animal foods-cooking - p,pf. 3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed shrimp cooked to 128f. cdi item reheated to 178f. facility stated they do a |
| 2014-11-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed main and banquet ice machine soiled with debris. verification required. |
| 2014-11-20 |
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 employees touch ready to eat lettuce and brussel sprouts. cdi items discarded. |