| Violation Date |
Code |
Description |
| 2018-12-19 |
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.6-501.11 floors, walls, and ceilings including the attachm |
| 2018-12-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfcomment: observed handsink being used as storage for sanitizer spray and wiping cloth. cdi (corrected during inspection). the sanitizer and the wiping cloth was moved. |
| 2018-12-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved debris buildup inside drink nozzles at bar. observed debris buildup in can opener blade. observed debris buildup inside the ice scoop container and ice |
| 2018-12-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pin the salad flip top, observed corn at 48f, black beans at 49f, and slaw at 48f. cdi. manager voluntarily discarded the foods. repeat. full points deducted. |
| 2018-12-19 |
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. -pfobserved egg roll mix cooling in large lexan container at 62f. the egg roll mix was |
| 2018-12-19 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfcomment: no thin tip thermometer readily avaliable during the inspection; note: a digital thick tip was avaliable and calibrated cor |
| 2018-12-19 |
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. -pcomment: observed turkey date marked incorrectly for 12-7 to 12-24 (meant to be 12/17); observed buffalo d |
| 2018-12-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.comment: observed wet wiping cloth on handsink lip. repeat; no points as it all other cloths were stored properly and improvement was made. will reevaluate at the next inspection. |
| 2018-12-19 |
45 |
4-501.11 maintain equipment in good repair.replace the gaskets on the two door reach in cooler and the one door reach in freezer. turn back the ambient temperature on all reach in / walk in coolers to maintian appropriate temepratures (the biggest concern |
| 2018-12-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed debris at the following: the bottom prep shelving holding sauces; wire racks throughout the kitchen; the inside of the right side bar; the shelving b |
| 2018-12-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.comment: observed dumpster doo |
| 2018-12-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.comment: label all dry spices i.e. the lemon pepper seasoning, salt, etc in the kitchen. |
| 2018-09-12 |
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 at the time of the inspection, obser |
| 2018-09-12 |
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 employee going from dirty to clean without washing hands. |
| 2018-09-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several hotel pans and utensils stored as clean with food debris and date marking stickers still on them. observed can opener soiled. cdi all items we |
| 2018-09-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items cold holding in flip top unit above 45 degrees and reach in unit. please see temperature chart. cdi all items were discarded. |
| 2018-09-12 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee not wearing hair restraint while performing food preparation. make sure to provide proper hair restr |
| 2018-09-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed flying insects downstairs due to standing water in middle of floor. make sure to have pest control address. |
| 2018-09-12 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on reach in unit on main flip top unit reach in. make sure to keep in good repair. |
| 2018-09-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several fans throughout kitchen with significant dust build up. observed racks throughout with heavy dust in kitchen. make sure to increase cleaning |
| 2018-09-12 |
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 walls and coving where wall and floor meet with |
| 2018-09-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed employee glasses being stored on food storage containers in walk in cooler. make sure to have a designated area to ensure contamination wi |
| 2018-09-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.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.at time of inspection observed wet wi |
| 2018-06-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service on the floor in room near office and downstairs. make sure to keep at least 6 inches off the floor. |
| 2018-06-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed minor debris on food contact surfaces. observed build-up on can opener. cdi items returned to ware washing.4-602.11 clean the equipment and utensils u |
| 2018-06-08 |
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 observed brisket date marked for 5/29 and chili date marked for 6/1. cdi product was voluntarily discarde |
| 2018-06-08 |
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 at time of inspection, observed chic |
| 2018-06-08 |
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 containing oil and aqueous solutions. make sure to label all working containers of food. |
| 2018-06-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. repeat4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed minor debri |
| 2018-06-08 |
45 |
4-502.11 (c ) maintain air thermometers in good repair and accurate. observed missing air thermometers in a few cold holding units. make sure to provide.4-101.19 nonfood-contact surfaces - c nonfood contact surfaces shall be smooth, easily cleanable and n |
| 2018-06-08 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing shall be cleaned before use, every 24 hours or as often as accumulation occurs. observed minor debris in spray arms and build-up inside basin. make sure to increase cleaning freq |
| 2018-06-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up and debris in reach in units, shelving, sides of equipment. observed debris on fans in the kitchen. make sure to increase cleaning frequenc |
| 2018-06-08 |
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. observed holes in wall throughout in kitchen. observed fl |
| 2018-06-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink blocked with scrub brushes and minor food debris. cdi pic removed scrub brush.6-301.11 provide soap for handwashing at each handsink. -pf observed han |
| 2018-03-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed corn in flip top measuring above 45f. cdi by removal to freezer for rapid cooling. |
| 2018-03-26 |
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 with no label. |
| 2018-03-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of cups at server station. |
| 2018-03-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phone stored on prep surface. |
| 2018-03-26 |
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 holes in wall behind flip top cooler.6-501.12 floors, walls, ceilings includin |
| 2018-03-26 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on several reach in coolers throughout the facility.4-502.11(a) maintain utensils in good repair. observed damaged utensils stored as clean. |
| 2017-12-12 |
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 damage to floor throughout kitchen area. |
| 2017-12-12 |
45 |
4-501.11 maintain equipment in good repair. observed broken lids on flip top container. observed damage faucet handles on handsink in kitchen area. |
| 2017-12-12 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tomatoes cooling while tightly wrapped. cdi by venting to allow proper air |
| 2017-12-12 |
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 macaroni with improper date mark. cdi by dating properly. |
| 2017-12-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of corn holding at 48f. cdi by removal to walk in to rapidly cool. |
| 2017-12-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on many containers throughout facility. cdi by removal for recleaning.4-501.114 maintain sanitizer at correct concentrations when bein |
| 2017-09-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink next to dish area blocked off by glass ware dish racks. observed rag stored in handsink located near cook line. cdi by removal of obstruction and remov |
| 2017-09-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on plastic containers in dish area. cdi by removal for recleaning. improvement noted. |
| 2017-09-19 |
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 observed pimento cheese with no date mark. cdi by dating with proper date.3-501.18 discard the food requiring date labels once time/temperat |
| 2017-09-19 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probed thermometer onsited during inspection. |
| 2017-09-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw bacon stored over ready to eat hotdogs in walk in cooler. cdi by correcting storage order. |
| 2017-09-19 |
45 |
4-501.11 maintain equipment in good repair. observed broken handles and gaskets on reach in coolers throughout facility. observed diamond board peeling away from walk in cooler door. |
| 2017-09-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of debris on gaskets and bottom of reach in cooler. |
| 2017-09-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open lids. |
| 2017-09-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit fly infestation at bar area. |
| 2017-06-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice in handsink at bar. cdi by instructing bartenders that handsink is only for handwashing. |
| 2017-06-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in dish machine measuring at 0ppm. cdi by submerging line in sanitizer concentrate and priming machine to reach proper concentration.4-601.11(a) equi |
| 2017-06-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken wings stored at 55f. cdi by removal to walk in to rapidly cool. |
| 2017-06-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed brunch menu with no consumer advisory for the under cooked eggs. vr. |
| 2017-06-09 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed glass cleaner stored next to dishes at the bar area. cdi by removal to proper storage location. |
| 2017-06-09 |
45 |
4-501.11 maintain equipment in good repair. observed damage to mechanism on dish machine. manual manipulation of sensor needed to start machine. |
| 2017-06-09 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpsters with open doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and mainte |
| 2017-06-09 |
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 build up of food debris on floor of walk in cool |
| 2017-06-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping clothes stored on prep top surfaces in kitchen area. |
| 2017-03-10 |
13 |
observed raw items in flip top over ready to eat items including pre-made black bean egg rolls and zucchini. observed shrimp stored over egg rolls in reach in. observed eggs stored over rolls in walk in. cdi - reorganized3-302.11(a) separate the different |
| 2017-03-10 |
1 |
pic with serve safe left facility after arriving and returned during inspection. cdi - pic present for most of the inspection.2-101.11 pic shall be present during all hours of operation. -pf |
| 2017-03-10 |
6 |
observed employee move from previous activity, inquired about where they washed their hands, it was stated that they washed in the three compartment sink. cdi - through instruction.2-301.15 only wash hands in hand washing sink. -pf |
| 2017-03-10 |
11 |
observed spoiled meat in drawer. cdi - discard by operator without prompting.3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. |
| 2017-03-10 |
18 |
observed black bean chili at 48 degrees cooked and cooled previous day. cdi - discarded.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 |
| 2017-03-10 |
8 |
observed sink blocked at dish machine, and other kitchen sink missing paper towels.observed hand sink behind bar on right missing soap dispenser, bar on left missing paper towel dispenser. cdi - placed at hand sink6-301.11 provide soap for hand washing at |
| 2017-03-10 |
31 |
observed black bean chili in plastic container and tight fitting lid to cool from previous night.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 |
| 2017-03-10 |
42 |
observed clean multi service plates in reach in collecting food debris.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2017-03-10 |
45 |
observed damaged cutting boards at 3 door flip top.4-501.11 maintain equipment in good repair. |
| 2017-03-10 |
21 |
observed items missing dated including black bean burgers, black bean egg roll filling, sliced meat, and corn and black beans in 2 door upright refrigerator. observed ham not dated in drawer refrigerator under grill. observed lettuce and spring mix in fli |
| 2016-12-15 |
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 most broken/missing tiles at can wash have been replaced or repaired but a few |
| 2016-12-15 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting board on prep cooler nearest pass through window in kitchen.4-501.11 maintain equipment in good repair. observed split g |
| 2016-12-15 |
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 one damp wiping cloth resting on side of prep cooler next to fryers. |
| 2016-12-15 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee working with food while wearing wrist jewelry. |
| 2016-12-15 |
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 pork cooling while still bone-in and loosely wrapped in foil. pork |
| 2016-12-05 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified managed on duty until inspection was partially completed. |
| 2016-12-05 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed one of the two kitchen hand sinks (the one closest to cook line) had a stripped hot water faucet and could not deliver hot water. vr - verification required. will return within 10 days to ensu |
| 2016-12-05 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p. observed three whole green peppers resting directly on racks in prep cooler near pass through window. when asked, employee said that they were washed a |
| 2016-12-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed no measurable sanitizer at either 3 comp sink or dish machine. glasswasher at bar was operating properly and dispensing sanitizer at 100 ppm free chlorine. cdi - service company was call |
| 2016-12-05 |
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 hotel pan of pulled pork, covered with foil and resting on prep table. pork measured 91f. employee said it had been removed |
| 2016-12-05 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed no date marking on pork loin, ham, jamaican pork, hot dogs, cut leafy greens, chili, and items in small pans in cold drawers and p |
| 2016-12-05 |
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 pork and soup, both covered, cooling on a prep table - see also item #18. |
| 2016-12-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed pitcher of clarified butter cooling on shelf above stove. butter measured 93f. employee said that he lets it sit there until it separates and added it had been sitting there s |
| 2016-12-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed raw chicken stored on floor rack in walk in cooler. rack was resting directly on floor and not at least 6 above floor. pic says t |
| 2016-12-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer in three buckets and three bottles measuring 0 ppm quat. all removed and refilled with sanitizer at proper strength. 3-304.14(e) store sanitizer containers used for wet wi |
| 2016-12-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed many utensils wet nested after cleaning. later observed employee towel drying plates. pic corrected both issues. |
| 2016-12-05 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed both doors open and one lid badly cracked and leaking on garbage dumpster. observed both lids on cardboard dumpster open. 5-501.115 discard items and l |
| 2016-12-05 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed missing and broken tiles at can wash wall and curb. observed pitted floors in |
| 2016-12-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal drink stored on shelving above dry goods in kitchen where prep sink used to be. drink removed. |
| 2016-12-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few fruit flies in kitchen, especially around the can wash. 6-202.15 protect outer openings of establishment from insect or rodent entry. observed the screening at kitchen d |
| 2016-09-26 |
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 handle cooked bacon to place on sandwich for order with bare hands. discarded bacon. educated. |
| 2016-09-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels available at bar hand sinks (2).6-301.11 provide soap for handwashing at each handsink. -pf soap at dish machine area hand sink was watere |
| 2016-09-26 |
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 roast beef (2) wrapped in foil at 88f and 84f - made earlier in the day. discarded. observed noodles made earlier in day at |
| 2016-09-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed buffalo chicken dip at 130f on stovetop. reheated above 165f. |
| 2016-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken in cold drawer at 53f. it had been brined earlier in the day. moved to other refrigeration. observed walkin cooler holding foods at 46-47f. service was called. all t |
| 2016-09-26 |
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 ranch made in house without date mark. observed heavy cream (2) without date marks. labeled during inspection.3-501.18 discard the |
| 2016-09-26 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. two frigidaire freezer in basement are labeled as home products. |
| 2016-09-26 |
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. wall cleaning needed at dish machine area and at prep uni |
| 2016-09-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans. cold air must flow around product to remove the heat. -pf observed roast beef wrapped tightly with foil, pasta in a large plastic container with lid, queso in plastic container |
| 2016-04-07 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed personal beverages sitting on prep tables. cdi - disposed of. **cover and store employee drinks to prevent contamination of food or utensils. |
| 2016-04-07 |
8 |
6-301.12 hand drying provision - pf observed no paper towels at hand washing sinks on cook line and in bar. ** provide paper towels or approved alternative for hand drying at each handsink. -pf cdi - paper towels restocked5-205.11 using a handwashing s |
| 2016-04-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed sloppy joe mix not date marked. cdi disposed of. |
| 2016-04-07 |
37 |
3-305.11 food storage-preventing contamination from the premises - c observed soda gun cord laying in ice for beverage service. protect ice from contamination. |
| 2016-04-07 |
41 |
3-304.12 in-use utensils, between-use storage - c observed unprotected ice scoop near ice machine. part of ceiling is removed above ice machine with exposed plumbing. cdi- ice scoop sent to dish machine and pic will keep scoop in a container with a lid |
| 2016-04-07 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c observed no cover on to-go cup canister. keep covered, can use plastic wrap, foil, etc if cap lost |
| 2016-04-07 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c observed broken window above prep sink in kitchen. ceilings need repair/replacing in basement where plumbing lines are exposed. flooring needs cleaning behind cooking equipment. |
| 2016-04-07 |
54 |
repeat: 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-usearticles. observed light cover missing in the kitchen. |
| 2016-04-07 |
49 |
5-205.15 system maintained in good repair - p observed leaks or loose fixtures at both hand sinks in kitchen, leak at sink in bar on right. **maintain a plumbing system in good repair. verification required |
| 2016-01-29 |
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 light cover missing in the kitchen. |
| 2016-01-29 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed build-up on the floors under cook line.observed |
| 2016-01-29 |
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 scoop stored directly on top of the ice machine. store in a clean s |
| 2016-01-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. open bags of food observed stored under prep tables not protected from contamination. |
| 2016-01-29 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no thermometer observed in the batter cooler at the cook line. cdi- thermometer placed in the cooler. |
| 2016-01-29 |
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 mushroom grave dated 1/17/16 observed on 1/29/16. cdi- pic voluntarily discarded.3-501.17 date |
| 2016-01-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- can opener observed soiled. cdi- cleaned duirng inspection. |
| 2016-01-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf- no paper towels observed at the bar hand sink. cdi- paper towels placed at the hand sink.6-301.11 provide soap for handwashing at each handsink. -pf- no soap at t |
| 2016-01-29 |
6 |
2-301.14 wash hands after activities that contaminate them.-p- observed employee touch a trash can with gloved hands then open the reach-in freezer to grab a bag of french fries. cdi- employee was asked to remove gloves and wash hands to prevent contami |
| 2016-01-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - spray bottle with sanitizer at the bar not labeled. cdi- labeled during inspection. |
| 2015-10-07 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p : found bus tub of par-cooked chicken wings. cdi- instructed pic bruce florio to cease non-continuous cooking of wings, or any o |
| 2015-10-07 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf: no towels at far left handsink. pic stated it was to be removed. directed pic tonot remove the sink and to supply with soapand towels. cdi- towels supplied. |
| 2015-10-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: observed raw bacon over cream cheese in refrigerator. cdi- relocated cream cheese.. |
| 2015-10-07 |
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 cutting up cucumbers upon entry. cdi- discarded sliced cucumbers and re-washed whole cukes. |
| 2015-10-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: many items in salad prep cooler flip top above 45 f. cdi- pic voluntarily discarded items voluntarily. refer to temperature chart. |
| 2015-10-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: burgers on late-night menu have no consumer advisory, and are cooked to order. cdi- cease offering burgers late n |
| 2015-10-07 |
45 |
4-501.11 maintain equipment in good repair. refrigerator with condensation leak. |
| 2015-10-07 |
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 expired pan drippings, mushroom soup, ham, roast beef, au jus all from september. pic discarded al |
| 2015-06-05 |
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 burned out hood light. observed broken light shield in kitchen. observed some |
| 2015-06-05 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed no date marking on ham, roast beef, hot dogs, hard boiled eggs, and 2 containers of hummus. cdi - hummus and hot dogs dated proper |
| 2015-06-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed small container of garlic in oil sitting above the stove and measuring 93f. cdi - voluntarily discarded. educated pic and staff - this item must be kept 135f and above or 45f o |
| 2015-06-05 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p. observed employee load soiled dishes into dish machine and then unload |
| 2014-12-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed ice machine soiled on interior ceiling. cdi - cleaned and sanitized during inspection. |
| 2014-12-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed jackets and purses stored on top of bottles drinks in dry storage area. |
| 2014-12-09 |
53 |
6-201.11. floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed a few areas of fcaility where wall and ceiling repair is not complete. observed cement floor in basement is not yet sealed |
| 2014-12-09 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p. observed one of two dump sinks in bar area is still directly drained. cdi - pic is in process of repairing during inspe |
| 2014-12-09 |
45 |
4-501.11 maintain equipment in good repair. observed shelving in poor repair. new shelving has already been ordered. observed split gasket at on prep cooler. new cooler has been ordered. |
| 2014-12-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several damp wiping cloths stored on shelving or prep surfaces throughout bar and one in kitchen. |
| 2014-12-09 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed basement delivery doors to outside are not equipped with self-closing devices. |
| 2014-12-09 |
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 unlabeled working containers of oil, water, sugar, spices. |
| 2014-12-09 |
8 |
6-301.14 post a handwash sign at each handsink. observed no signage at bar hand sink. cdi - left signs with pic. |