| Violation Date |
Code |
Description |
| 2018-12-07 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed peeling ceiling tiles in kitchen to left of hood. 6-501.12 floors, walls, ceilings including the attachments such as soap, |
| 2018-12-07 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed quat test strips that are in facility expired in march 2015. provide test strips that are not expired. verification required |
| 2018-12-07 |
45 |
4-402.12 fixed equipment, elevation or sealing - c observed handsink in need of recaulking to wall.4-501.11 maintain equipment in good repair. observed dish machine is leaking. observed interior of microwave to be damaged and no longer smoothe and easily |
| 2018-12-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies at 3-comp sink. pic advised to call pest control. |
| 2018-12-07 |
35 |
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 observed parfaits with ing |
| 2018-12-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed container of cleaner with no label. pic stated that it was all purpose cleaner. cdi: cleaner labeled. repeat violation some improvement from previous inspect |
| 2018-12-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed milk caraf with milk above 45f. observed individual cream cheese containers above 45f. cdi: milk taken to back. cream cheese permanently placed on tphc and discarded at 10am. tp |
| 2018-12-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed beer cheese below 135f. cdi: product rapidly reheated to over 165f. |
| 2018-12-07 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed limes and lemons stored over ready to eat foods. cdi: produce moved to lower shelf. |
| 2018-05-11 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed cleaning needed on the interior of ice machine. |
| 2018-05-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several spray bottles in kitchen without labels. cdi: pic removed bottles from kitchen. |
| 2018-05-11 |
35 |
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 observed bagels, packaged |
| 2018-05-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed in the bottom of reach-in freezer. |
| 2018-05-11 |
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 deep cleaning needed on floor where chemical res |
| 2017-11-28 |
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 melons cooling at a rate of zero in small containers with tight-fitting li |
| 2017-11-28 |
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 gallon of milk opened yesterday without a date label. cdi: milk was properly dated. |
| 2017-11-28 |
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 melons cooling at a rate of 0 deg/min in walk-in cooler. cdi: lids of portioned melons were removed to facilitate rapid cool |
| 2017-06-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfpm onsite. |
| 2017-06-15 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed cheese cubes in walk-in cooler with green build-up. cdi: pic voluntarily discarded bags of cheese. |
| 2017-06-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ladles and scoop being stored as clean with heavy build-up on them.4-602.11 clean the equipment and utensils used with nontcs foods as required to avo |
| 2017-06-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of pink liquid at bar with no label. cdi: bottle was properly labeled floor cleaner. |
| 2017-06-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket with quat at 100 ppm. |
| 2017-06-15 |
35 |
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 observed fruit cups and yo |
| 2017-06-15 |
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 in freezer and in corners of walk-in cooler. observed dust build-up on walk-in cooler fan and filter. observed black build-up in thr |
| 2017-06-15 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed three compartment sink only reach 112f. verification required to ensure hot water reaches 120f. |
| 2017-06-15 |
50 |
5-403.12 other liquid wastes and rainwater - c observed soda nozzle drain hose leading to hand sink. hose needs to be properly drained. |
| 2017-06-15 |
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 cleaning needed on floors and walls in kitchen. remove and clean debris and bu |
| 2017-06-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes wet stacked.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean utensils bei |
| 2016-12-15 |
35 |
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 observed ham and cheese sa |
| 2016-05-26 |
48 |
5-103.12 provide water under pressure to all fixtures.-pf hot water observed to be at 106 degrees needs to be at least 110 degrees for manual dishwashing if needed. 10 day verification required. |
| 2016-05-26 |
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 hummus in walk in opened and undated. observed prepped salad in display case in front area dated for 5 days and between 41-45 de |
| 2016-05-26 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf certified pic could not be located during inspection. |
| 2015-11-12 |
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 roast beef and roasted red peppers that were not dated. cdi items discarded. 3-501.18 discard the food requiring date labels once |
| 2015-11-12 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed no paper towels at handsink. cdi paper towels provided. |
| 2015-11-12 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employess use gloves and touch soiled walk in handle and continue food prep. cdi gloves changed and hands washed. |
| 2015-11-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plates, utensils, cutting boards, thermometer and laddles that was soiled with dust and food debris. cdi items moved to sink for cleaning. repeat4-6 |
| 2015-11-12 |
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 walls in walk in unit and on by walk in doors, a |
| 2015-11-12 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees that was engaging in food prep without proper hair restraint. |
| 2015-06-16 |
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 powdered sugar and salt in unlabeled containers. |
| 2015-06-16 |
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 sausage gravy and pasta held in facility for over 7 days. cdi items discarded. |
| 2015-06-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed dishes in back area with reach in unit with soiled dishes. cdi items moved for cleaning. repeat.4-602.11 clean the equipment and utensils used with n |
| 2014-12-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed serving utensils, cutting boards, and ice machine soiled debris. verification required.4-501.114 maintain sanitizer at correct concentrations. -p. ob |
| 2014-12-05 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. phf/rte foods that are 41f or below have a 7 day shelf life, foods that are 42-45f have a 4 day shelf life -pf. observed honeydew, spring lettuc |
| 2014-12-05 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee go in and out of cooler with gloves and continue food prep. cdi hands washed gloves changed. |
| 2014-12-05 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no chlorine test strips for the dish machine. verification required. |
| 2014-12-05 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed straws at bar area not covered in any way to prevent contamination. |
| 2014-12-05 |
8 |
6-301.14 post a handwash sign at each handsink. observed bar handsink without hand wash sign. cdi sign provided. |