| Violation Date |
Code |
Description |
| 2018-07-30 |
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 air vents in the kitchen area collecting dust. |
| 2018-07-30 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizer solution of the three compartment sink soiled/murky at beginning of inspection. re-filled by pic. |
| 2018-07-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one bottle of quaternary ammonium sanitizer not labelled, rectified during inspection. |
| 2018-03-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors opened. |
| 2018-03-02 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed missing covered waste bin in female restroom. |
| 2018-03-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counters. |
| 2018-03-02 |
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 portions of cooked potatoes, and lettuce cooling in walk in. lettuc |
| 2018-03-02 |
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/pfobserved milk products, creamers, on |
| 2018-03-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed deli meat on flip top at 49f(top portion), while bottom portion was observed at 42f. pans in flip top were filled well above the fill line. pic stated deli meat pans were filled |
| 2018-03-02 |
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 cooked potatoes cooling in walk in since 7:30 am. potatoes were found at 99f. after 30 minutes potatoes found at 95f. potat |
| 2017-12-05 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2017-12-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-12-05 |
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 knive stored in between prep cooler units on surfaces that are not ea |
| 2017-08-15 |
45 |
no points deducted4-501.11maintain equipment in good repair.observed one split/torn gasket on reach-in cooler unit in need of repair. |
| 2017-08-15 |
52 |
no points deducted5-501.113(b)keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors / lids open to dumpster container. |
| 2017-08-15 |
17 |
3-403.11 (c )reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -pobserved commercially processed and pre-cooked sausage patties reheated and not placed into hot holding unit until temp had fal |
| 2017-08-15 |
54 |
6-501.14change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials.observed vents in kitchen area in need of cleaning. |
| 2017-05-05 |
52 |
no points deducted5-501.113(b)5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors / lids open to dumpster container. |
| 2017-05-05 |
45 |
4-501.11maintain equipment in good repair.observed two cooler units not functioning at peak performance unable to hold tcs foods at required holding temps in need of repair. observed split/torn gasket on reach cooler door in need of replacing. |
| 2017-05-05 |
43 |
no points deducted4-903.11(a)store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single service cups stored with no protection, exposed to contamination / sneeze spray at drink station. |
| 2017-05-05 |
37 |
3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination.observed cooling rack stored butted against hand washing sink with |
| 2017-05-05 |
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 large sealed container of cooked sausage cooling inside stand up cooler uni |
| 2017-05-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved containers of sliced deli meats, cheese stored inside prep cooler measuring above 45f (see temp chart). cdi all tcs food moved to walk-in to properly cool to required holding te |
| 2017-01-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shell eggs and egg whites stored above cooked rte products inside reach-in cooler. cdi all raw meats properly stored. |
| 2017-01-04 |
45 |
no points deducted4-501.11maintain equipment in good repair.observed split /torn gasket on reach-in cooler door in need of repair.4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed stained cutti |
| 2016-09-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observd potato salad in reach in cooler (tightly wrapped) recorded at 60f. employee sta |
| 2016-09-06 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observe employee wash hands and |
| 2016-06-20 |
45 |
4-501.11 maintain equipment in good repair. door handle of reach in unit was damaged and reach in unit no longer has a handle to open door. repair. |
| 2016-06-20 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed a wet wiping cloth on the table. |
| 2016-06-20 |
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 bottle of oil and water unlabeled. |
| 2016-06-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed potato salad in reach in unit tightly wrapped at 62f. cdi- potato salad remove |
| 2016-06-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed a sanitizer spray bottle at the bar that recorded 0 ppm quat. cdi- sanitizer discarded. |
| 2016-03-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked garlic sitting at room temperarture of 75f. cdi- pic voluntarily discarded. no points deducted |
| 2016-03-31 |
35 |
3-602.11(a) food packaged on premises shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens(pf). observed cookies and deserts at front counter wit |
| 2016-03-31 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed sliced roast beef, sliced ham, and chicken salad in reach in unit with no date mark. cdi- pic dated all items. |
| 2016-03-31 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee with beard prepping food. repeat. |
| 2015-12-23 |
54 |
6-303.11 intensity-lighting - c observed two of four lights out in hood system. replace these. -.5- |
| 2015-12-23 |
49 |
5-205.15 maintain a plumbing system in good repair. observed cracked toilet lid in men's restroom. repair so that it is easily cleanable. -0- |
| 2015-12-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust buildup on shelving. clean. -0- |
| 2015-12-23 |
45 |
4-501.11 maintain equipment in good repair. observed chipped handle on prep unit. repair. -0- |
| 2015-12-23 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed silverware at 3-comp sink stored with handle down in container. keep handle up. pic states this is not for facility use. -0- |
| 2015-12-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed cook with longer beard. use beard guard while preparing food. -0- |
| 2015-12-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats in kitchen near 3-comp sink and on one pack of mozzarella cheese in the walk in. maintain regularly scheduled pest control methods and increase as needed to alleviate is |
| 2015-12-23 |
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 and shakers without label. label these with the common name of product. 3-602.11 food packaged on premise |
| 2015-12-23 |
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 soup cooled with lid present and no ice wand. pic states item was cooled d |
| 2015-12-23 |
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 vegetable soup cooled overnight at 50f that has not been out of the cooler this morning. cdi - pic voluntarily discarded veg |
| 2015-12-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice wand stored directly on freezer shelf. cdi - pic washed, rinsed and sanitized ice wand and then wrapped before placing on shelf until next use. -0 |
| 2015-09-30 |
35 |
repeat violation 3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf - observe |
| 2015-09-30 |
41 |
general comment 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 2 knives stored between prep units. store utensils in |
| 2015-09-30 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed sliced turkey stacked high in the prep top at 59f and egg wash on the counter at 65f. cdi - items were placed in the freezer to rapidly cool. |
| 2015-09-30 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris in gaskets on prep units. clean gaskets. |
| 2015-09-30 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal pans and trays stacked wet. |
| 2015-05-18 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p: observed employee don gloves after being directed to do so. no hand washing before donning. cdi-directed employee to remove gloves, and wash hands; and discussion with pic. |
| 2015-05-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed skim milk in pitcher 53 f. observed portioned deli meats in flip top overstacked in wells 48 f-73 f. tomatoes in flip top overstacked 58 f. cdi- all items moved to freezer and |
| 2015-05-18 |
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: found butt ends of chubs dated as far back as 5/4. cdi- discarded all. found opened buckets of mozzarell |
| 2015-05-18 |
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 dense volume of pulled chicken tightly covered 81 f. portioned individual |
| 2015-05-18 |
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 assemblingsalads with bare handscontact of ingredients. cdi- discarded salad and discussion. |
| 2015-05-18 |
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 oils at grill not labeled.3-602.11 food packaged on premises for customer self service shall include a label with the com |
| 2015-05-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. found wiping cloths in buckets of water. hold in a sanitizer. |
| 2015-05-18 |
42 |
.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet-stacking of containers. |
| 2015-05-18 |
34 |
.4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed broken thermometer in prep cooler. |
| 2014-12-10 |
2 |
***employee health policy consent form given to pic, for distribution to all food working staff*** |
| 2014-12-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings stored on top of ice machine. provide storage space for employees, away from any kitchen equipment, utensils or food. |
| 2014-12-10 |
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 food debris on kitchen floor specifically in corn |
| 2014-12-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed cutting board resting on non absorbent cloth to prevent slippage. use non-absorbent material for resting cutting boards on, like rubber shelf linersgeneral commentalways sto |
| 2014-12-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in |
| 2014-12-10 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. general commentobserved no air thermometer in 2 door reach-in unit. |
| 2014-12-10 |
21 |
***date marking handout given to pic just for refresher training and guidance*** |
| 2014-12-10 |
1 |
***facility has 210days from issuance of food permit to obtain food safety training certification before violation points are deducted during inspections*** |