| Violation Date |
Code |
Description |
| 2018-12-19 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed blown lights at cook line and low lighting in rear women's restroom stall. repeat -.5- |
| 2018-12-19 |
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 damaged ceiling in dry storage with missing ceiling tiles with exposed insulat |
| 2018-12-19 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaks at 3-comp sink pre-rinse and at elbow under rear handsink near back door. -1- repeat |
| 2018-12-19 |
45 |
4-501.11 maintain equipment in good repair. observed speed rack in walk in cooler bent and leaning with food present. observed damaged mixing bowls and plastic pans. repeat -1-points not escalated today as the condition was improved from the last inspecti |
| 2018-12-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked drinking cups throughout facility. -1- repeat |
| 2018-12-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on tops of bar coolers. -0- |
| 2018-12-19 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contaminationom. -p observed longer than 4 hours between cleaning soiled dishes in kitchen. pic stated delivery driver also washes dishes and washes them after dinner deliv |
| 2018-08-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification today. repeat -2- |
| 2018-08-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the food contact surface of noodle strainers and metal pans being used to reheat foods for service. cdi - pic sent these to dish pit for cl |
| 2018-08-15 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chili reheated today to 140f. cdi - pic reheated to 170f. -1.5- |
| 2018-08-15 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed insects along back wall near back door with air curtain turned off and propped open for delivery. -0- |
| 2018-08-15 |
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 reheating food for service without wearing hair restraint. -0- |
| 2018-08-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic pans on drying shelf near dish pit and wet stacked plastic cups in wait station. -1- repeat |
| 2018-08-15 |
45 |
4-501.11 maintain equipment in good repair. observed damaged bottom of prep cooler at cook line, shelving in cold holding units starting to peel and metal bent on lid of chest freezers. repeat -1-4-205.10 ensure equipment other than toasters, mixers, micr |
| 2018-08-15 |
49 |
5-304.12 using a pump and hoses, backflow prevention - c operate a hose in a manner that prevents backflow. observed soda nozzle in bar closest to front door down below the flood plane of cleaning solution overnight. -0-5-205.15 maintain a plumbing system |
| 2018-08-15 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed heavy urine smell around toilet in rear restroom in back dining room. -0- |
| 2018-08-15 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observe lids open on dumpsters at beginning of inspection. -0- |
| 2018-08-15 |
53 |
6-101.11 (a)(3)surface characteristics-indoor areas - c toilet room floors, walls and ceiling shall be nonabsorbent. observed absorbent ceiling tiles in all restrooms. -.5- repeat6-501.12 floors, walls, ceilings including the attachments such as soap, tow |
| 2018-08-15 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed two blown lights under hood system and blown light in women's restroom, with low light in rear stall. -0- |
| 2018-08-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the hood and on shelving throughout the facility. -0- |
| 2018-05-08 |
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 lid in place on alfredo sauce place in walk in to cool. alfredo sauce was |
| 2018-05-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification at the beginning of the inspection while food prep taking place. -2- |
| 2018-05-08 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed tongs, mixing bowls used with wings with more than 4 hours between cleaning and dishes left for more than 4 hours on the soiled drain board of th |
| 2018-05-08 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed unwrapped potato skins and ice cream in the walk in freezer. cdi - pic wrapped these items with plastic wrap. -1- |
| 2018-05-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut tomatoes overstacked in the flip top cold holding at 49f. cdi - pic split portions and cooled them. ehs advised to make sure fill line is not exceeded. observed teriyaki sau |
| 2018-05-08 |
45 |
4-501.11 maintain equipment in good repair. observed peeling shelves in the reach in and prep coolers. observed split gaskets on reach in and prep coolers. observed blown light under the hood. 4-205.10 ensure equipment other than toasters, mixers, microwa |
| 2018-05-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open on dumpster.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenan |
| 2018-05-08 |
53 |
6-101.11 (a)(3)surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in the employee restroom. -0- |
| 2018-05-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic cups in the wait station and behind the bar. -.5- repeat |
| 2018-02-26 |
49 |
5-205.15 maintain a plumbing system in good repair. repair last section of drain line under dish machine. |
| 2018-02-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from wire shelves in walk in cooler, wires shelves by cook line, and dark build up from salad prep cooler door gasket. |
| 2018-02-26 |
45 |
4-501.11 maintain equipment in good repair. replace shelves with chipping paint and rust in walk in cooler, and drying rack shelves. replace split gaskets on low prep cooler doors at cook line. |
| 2018-02-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked on drying rack. separate to allow air drying. |
| 2018-02-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. couple of wet wiping cloths stored on prep surfaces in kitchen. |
| 2018-02-26 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up around ice chute in ice machine. |
| 2018-02-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee water bottle stored on prep table in kitchen. cdi - discarded. |
| 2017-11-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw shell eggs stored over sliced lunch meat in low prep cooler. cdi - flat of eggs relocated to bottom shelf. |
| 2017-11-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. minor dark build up in ice machine. cdi - cleaned during the inspection. major improvement from last inspection. |
| 2017-11-06 |
45 |
4-501.11 maintain equipment in good repair. chipping paint on wire drying racks and some split gaskets on low prep coolers at cook line. repair/ replace as needed. |
| 2017-11-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p wings holding below 135f in steam well. cdi - placed on tphc today. facility will use tphc on wings during lunch rush going forward. |
| 2017-11-06 |
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. repair floors at cook line with broken and missing tiles. |
| 2017-11-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from prep cooler door gaskets and inside the dish machine. |
| 2017-08-07 |
54 |
6-303.11 provide lighting at 20 foot candles inside equipment such as reach in cooler. replace missing light bulb in reach in cooler. |
| 2017-08-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from gaskets in low prep coolers at cook line. |
| 2017-08-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal pans wet stacked on storage racks. separate to allow air drying. |
| 2017-08-07 |
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 thick container of cream of mushroom soup cooing in walk in cooler. cdi - containe |
| 2017-08-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p wings holding below 135f steam line. placed on tphc today. chef indicated that today is wing special day and the wings in the steam well gone every 30 minutes. |
| 2017-08-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. heavy black build up in ice machine. cdi - staff began cleaning during the inspection. |
| 2017-08-07 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one preset has food protection manger certification. two staff members are scheduled to take the class in september. |
| 2017-04-03 |
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 wings cooling in deep tubs with lids in walk in cooler. cdi - discarded due to coo |
| 2017-04-03 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2017-04-03 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. soda gun nozzles have build up. cdi - staff cleaned during the inspection. |
| 2017-04-03 |
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 tubs of wings cooked last night and still cooling (above 45f) more than 8 hours later. cdi - discarded. |
| 2017-04-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few house flys in kitchen area. continue working with pest control management company to eliminate pests. |
| 2017-04-03 |
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. floors in walk in cooler badly cracked and broken. repair. improvement from last inspec |
| 2017-04-03 |
45 |
4-501.11 maintain equipment in good repair. gaskets damaged on pizza make line prep cooler. replace as needed. improvement noted from last inspection. |
| 2017-04-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from walk in cooler shelves and cooler door gaskets throughout. |
| 2017-04-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked on drying racks. separate to allow air drying. |
| 2017-01-03 |
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. floors in walk in cooler badly cracked and broken. repair. improvement from last inspec |
| 2017-01-03 |
45 |
4-501.11 maintain equipment in good repair. gasket badly damaged on make line prep coolers. replace as needed. |
| 2017-01-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. a few plastic food pans wet stacked. separate to allow air drying. |
| 2017-01-03 |
31 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cut tomatoes tightly wrapped while cooling. cdi- wrap vented to allow rapid cooling. |
| 2017-01-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p tcs foods in middle cook line prep cooler holding above 45f; one of the doors was not shut all the way. cdi - door shut; temps retured to acceptable range within minutes. |
| 2017-01-03 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf dish area handsink missing paper towels. cdi - restocked during the inspection. |
| 2016-08-01 |
8 |
6-301.14 post a handwash sign at each handsink. no hand washing sign in women's room. cdi - handwashing sign handout left with pic to post in women's room. |
| 2016-08-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p two boxes of uncooked bacon stored on top of speed rack above items such as brownies and cooked meat loaf. cdi- bacon relocated to low shelf. |
| 2016-08-01 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. pink build up inside soda nozzles. cdi - cleaned during the inspection. 4-501.114 maintain sanitizer at correct concentrations. -p dish machine testing at |
| 2016-08-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p both flip tops holding above 45f. cdi - all tcs foods pulled from units. items placed in cooler less than 4 hours prior moved to walk in cooler for rapid cool down; all other items disca |
| 2016-08-01 |
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. floors in walk in cooler badly cracked and broken. repair. improvement from last inspec |
| 2016-08-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. bags of ice on floor of walk in freezer upon entery. cdi - staff reloacted without being asked. |
| 2016-08-01 |
45 |
4-501.11 maintain equipment in good repair. doors hanging down on flip top prep coolers and door gaskets torn, borken, and missing on same units. repair or replace as cold air is escaping causing temperature violations (see number 20). |
| 2016-08-01 |
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 wings in low prep cooler dated 7-27 (6 days ago) and holding at 45f. cdi - discarded. |
| 2016-04-07 |
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 sliced tomatoes placed in flip top to cool. cdi - tomatoes relocated to walk in co |
| 2016-04-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. build up inside of soda gun nozzles. clean. improvement noted from last inspection. |
| 2016-04-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth left on cutting board after use. cdi - pic relocated to sanitizer bucket without being asked. |
| 2016-04-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf ice dumped in hand sink at server station. cdi - ice melted. use buckets to dump ice and old drinks. |
| 2016-04-07 |
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 coping tile on half wall by server station. repair broken tile. |
| 2016-04-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked on drying rack. cdi - separated to allow air drying. |
| 2016-01-06 |
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. replace broken floor tiles in walk in cooler and just outside walk in cooler as well as |
| 2016-01-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. food debris and build up on shelves of walk in cooler. |
| 2016-01-06 |
45 |
4-501.11 maintain equipment in good repair. door gaskets on prep coolers at cook line split and need replacing. |
| 2016-01-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. food pans wet stacked on drying rack. separate to allow air drying. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches of |
| 2016-01-06 |
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 raw chicken recently out for prep and cooked chicken wings cooling with lids on. c |
| 2016-01-06 |
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 large cambro of chili in walk in cooler with no date mark. cdi - staff back dated chili today. other items properly date marked. |
| 2016-01-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf dark build up on interior surfaces of ice machine. clean. |
| 2015-10-06 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf pic could not locate health policy and had limited knowledge. cdi - electronic copy sent to facility to review with staff and p |
| 2015-10-06 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed tomatoes stored above preped veggies and butter in walk in cooler. cdi - tomatoes relocated. |
| 2015-10-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up on interior surfaces of ice machine. clean. |
| 2015-10-06 |
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 chili cooling from yesterday still at 48f. cdi - discarded. |
| 2015-10-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p tcs foods holding above 45f in middle flip top. cdi - as items were stocked less than 4 hours prior, all items pulled to walk in cooler for rapid cool down. |
| 2015-10-06 |
45 |
4-501.11 maintain equipment in good repair. split gaskets on low prep cooler doors. replace. also, middle flip top unit not holding food at correct temp. a call for service was placed, tech dispactched and unit repaired during the inspection. |
| 2015-10-06 |
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 chili cooling in thick portion with lid on; mashed potatoes cooling while tightly |
| 2015-06-03 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair damaged floor tiles where needed. (ice machine and hand sink). reseal frp where bulking. 6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: replace b |
| 2015-06-03 |
36 |
6-501.111 controlling pests - pf: eliminate flies |
| 2015-06-03 |
31 |
4-301.11 cooling, heating, and holding capacities-equipment - pf: middle prep unit holding at 52f. repair. cdi- using other prep units until prepared. |
| 2015-06-03 |
26 |
. 7-201.11 separation-storage - p: glass cleaner stored on counter above single service items and condiments. cdi-removed |
| 2015-06-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: wings 74f cdi- placed in walk in cooler. wings were out near fryers periodically during lunch. told to use small amounts at a time to |
| 2015-02-25 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p. all food contact surfaces shall be clean to sight and touch and all working utensils shall be sanitized and cleaned every four hours. observed food debris on the meat slicer. cook stated |
| 2015-02-25 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. all equipment shall be maintained in a state of good repair. observed a cracked gasket on the interior of the reach in prep cooler on the cook line. |
| 2015-02-25 |
8 |
6-301.13 handwashing aids and devices, use restrictions - c. all handwashing sinks shall be used for handwashing only. observed a bucket of sanitizer in the hand washing sink at the waitress station. cdi-sanitizer bucket was placed on top of another bucke |