| Violation Date |
Code |
Description |
| 2019-01-23 |
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. clean floors behind cook line and dust from ceiling tiles |
| 2019-01-23 |
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 dust from fans guards. |
| 2019-01-23 |
45 |
4-501.11 maintain equipment in good repair. replace torn gasket on reach in freezer door. points not elevated as cutting boards have been improved since last inspection. |
| 2019-01-23 |
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 pico cooling in container with lid on in walk in cooler. |
| 2019-01-23 |
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 chicken wings held on tphc with no t |
| 2019-01-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p spinach dip and pasta holding above 41f in cold drawer. cdi - both discarded; pic called for service to adjust cold drawer before further use. |
| 2018-10-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf no label on spray bottle of sanitizer. cdi - labeled druing the inspection. |
| 2018-10-05 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 maintain equipment in good repair. replace torn door gasket on reach in freezer door. resurface worn cutting board on flip top at end of cook |
| 2018-10-05 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf no paper towels available at cook line hand sink; hand sink used as dump sink |
| 2018-10-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee drink and phone stored on prep table. cdi - relocated to designated area. |
| 2018-10-05 |
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. clean dust from ceiling tiles around air vent by dry good |
| 2018-06-06 |
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. clean dust from wall and ceiling near air vent above dry |
| 2018-06-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean low prep cooler door gaskets, cold drawer gaskets, low shelves in walk in cooler, and wire racks where dry goods are stored. |
| 2018-06-06 |
45 |
4-501.11 maintain equipment in good repair. dry good s shelves becoming rusty. replace as needed. |
| 2018-06-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth stored on prep sink drain board. relocated to laundry bin. |
| 2018-06-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p roast beef overstocked in make line cooler and pasta in cold drawer left open: both holding above 45f. cdi - roast beef relocated to walk in cooler and pasta in reach in freezer for rapi |
| 2018-06-06 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed kitchen staff wash hands for 5 seconds at cook line hand sink with one gloved hand and on |
| 2018-02-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over butter in the walk in cooler and raw chicken and shrimp in the top portion of a flip top cooler while broccoli was stored below. cdi- storage rearranged. |
| 2018-02-14 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee handling his cell phone then proceed to put gloves on without first washing his hands. cdi- employee washed hands. 2-301.14 wash hands after activities that cont |
| 2018-02-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed an employee cleaning a soup ladle in a hand sink. cdi- instructed employee that hand sinks are for handwashing only. |
| 2018-02-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of salsa in an ice bath cold holding above 45f (see chart). cdi- container was transferred to the walk in cooler for cooling. |
| 2018-02-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor debris accumulation on the inside of the ice machine and 2 soda nozzles with debris accumulation on the inner portion of the nozzle. impr |
| 2018-02-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees working in the kitchen without hair restraints on. |
| 2018-02-14 |
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 2 knives stored in-between equipment gaps along the cook line and a sou |
| 2018-02-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the canned good storage rack and on sauce/shaker bottles along the cook line. improvements made to cleaning since last insp |
| 2018-02-14 |
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 observed chicken wings being held u |
| 2017-10-31 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the handsink located nearest the 3 compartment sink. cdi- paper towels were provided. |
| 2017-10-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on sauce bottles next to the fryers, the outsides of sauce buckets in the walk in cooler, an out-of-use flat top stove, the can |
| 2017-10-31 |
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 2 knives being stored in-between an equipment gap along the food prep. |
| 2017-10-31 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed 3 employees handling food/equipment without hair restraints on. |
| 2017-10-31 |
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 one container of queso cheese sauce in the walk in cooler with a prep. date of 10/23. cdi- pro |
| 2017-10-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 5 metal food storage containers stored clean with visible food debris on them. cdi- items were set aside for recleaning. 4-602.11 clean the equipmen |
| 2017-10-31 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee change gloves after breading raw chicken without washing his hands in-between. cdi by instruction, hands were washed. |
| 2017-06-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored over cooked chicken in the walk in cooler. cdi- storage rearranged. |
| 2017-06-23 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on the inner portion of the soda nozzles. |
| 2017-06-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa and ranch dressing being stored in an ice bath cold holding above 45f (see chart). cdi- more ice was added to product container to promote rapid cooling. improvements m |
| 2017-06-23 |
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 observed facility using tphc for co |
| 2017-06-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on a walk in cooler fan covering, in-between cook line equipment, on the inside lip of the chest freezer along the cook line, a |
| 2017-06-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic food storage tubs stored clean and stacked while wet. minor improvements made to wet stacking since last inspection. |
| 2017-06-23 |
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 several single-use ramekins (no handles) being used as scoops and store |
| 2017-02-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in an open air cooler cold holding above 45f (see chart). cdi- pic relocated all tcs items in the unit to the walk in cooler and will discontinue use of the cooler until |
| 2017-02-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed metal containers stored clean with datemarking sticker residue on them and a can opener with dried food debris on the blade. cdi- items were set asi |
| 2017-02-01 |
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 observed no tphc procedural documen |
| 2017-02-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored above corn and bean salsa and other ready-to-eat foods in the walk in cooler. cdi- storage rearranged. |
| 2017-02-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 4 chemical spray bottles without labels on them. cdi- pic labeled bottles. |
| 2017-02-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned metal containers stacked while wet. |
| 2017-02-01 |
37 |
3-303.11 ice used as exterior coolant, prohibited as ingredient - p ice cannot be reused as a food once it has been used for cooling. observed 2 beer bottles stored in an ice bin at the bar. cdi- ice was discarded. |
| 2017-02-01 |
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 probe thermometer on site today. vr within 10 days. |
| 2017-02-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the splash guard of the char grill, between cook line equipment, on shelving in the walk in cooler, on shelving in the reach |
| 2016-09-14 |
7 |
observed an employee handling cooked chicken with barehands to put it on a plate-chicken discarded to correct.observed employee barehanding washed lettuce into container for storage- lettuce rewashed and employee used gloved hands to place into storage co |
| 2016-09-14 |
14 |
observed build up on the slicer grip today- set to soak so that it can be washed, rinsed, and sanitized later.observed the dishwasher at the bar at 0ppm. concentrate bottle switched out for new and it was reading at 50-100ppm by the end of the inspectio |
| 2016-09-14 |
17 |
observed queso that had been reheating since lunch and still had not risen above 70f today. product discarded to correct.3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p |
| 2016-09-14 |
20 |
observed garlic and oil at >45f today and it had been out during lunch- discarded today to correct. keep this product cold or only mix the garlic with water so that it is not a tcs product.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. |
| 2016-09-14 |
4 |
observed multiple employee drinks stored on the line today. all moved to lower shelves to correct.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2016-09-14 |
45 |
observed a broken slide top freezer that is hard to clean- repair or replace.observed torn gaskets on a couple cold units today.4-501.11 maintain equipment in good repair. |
| 2016-09-14 |
47 |
observed build up on the slide top freezer today , slicer, and ceiling vent.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-09-14 |
23 |
observed ahi seared tuna, that is offered undercooked, not asteriked on the menu to let consumers know that this is an undercooked product. asteriks handwritten in during inspection to correct.3-603.11 provide consumer advisory for animal foods served r |
| 2016-04-12 |
47 |
observed some build up on the inside top of the food pass-thru today.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-04-12 |
45 |
observed a broken slide top freezer today that is used to store french fries.4-501.11 maintain equipment in good repair.observed deep dark grooves in both cutting boards on the line today- resurface or replace.4-501.12 resurface or replace cutting surface |
| 2016-04-12 |
41 |
observed a single use scoop stored in cut tomatoes today- discarded to correct.observed utensils on the line stored in room temperature water- put into a container that was clean and dry.3-304.12 store in-use utensils in a clean, dry place, in food with h |
| 2016-04-12 |
14 |
observed build up on the drink nozzles today.observed build up on the inside of the ice buckets today.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2016-04-12 |
4 |
observed drinks with lids stored on food contact surfaces and over food today- all drinks moved to bottom shelving to correct2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2016-01-11 |
26 |
observed multiple bottles of sanitizer not labeled today. observed windex in bottles that were either labeled as degreasor or not labeled at all. observed degreasor not labeled today.all relabeled to correct.7-102.11 label working containers of toxic mate |
| 2016-01-11 |
12 |
observed one lot of oysters split up today and the tag was only on the batch in the drawer, and not on the batch in the walk in. copy of tag made today and placed on the walk in batch to correct.observed a box of oysters with no tag available forthem- pr |
| 2016-01-11 |
19 |
observed wings at 100f today on the counter. these must be held hot at 135f or more, cooled to cold hold, or timed as discussed before.wings reheated to >165f to correct.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-01-11 |
4 |
observed employee food on the line today upon entrance. food was quickly discarded. only eat in a designated area where no food contact, single use articles, or clean dishes can be possibly contaminated.2-401.11 eating, drinking, or using tobacco - c |
| 2016-01-11 |
35 |
observed multiple dry goods such as salt, sugar, and corn starch not labeled. labeled during the inspeciton to correct.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2016-01-11 |
39 |
observed soiled cloth stored on the counter today- put into the dirty linen and a sanitizer bucket was put onto the line.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-01-11 |
41 |
observed mulitple scoops with no handles stored in sauces and food today.observed rice scoop stored in standing water- sent to be washed rinsed, and sanitized.3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or great |
| 2016-01-11 |
47 |
observed build up on the freezer(top and inside the motor area), dishwasher(inside and out) and floor drain.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-01-11 |
38 |
observed the line chef with a watch on while preparing foodtoday.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |
| 2015-08-19 |
42 |
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 rice scoop stored in water today. put on a clean plate for storage to |
| 2015-08-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed a food service employee today with a wrist watch on today. |
| 2015-08-19 |
34 |
4-502.11(b) provide accurately calibrated thermometers. -pf observed a stem thermometer that was reading 10f in ice water today- recalibrated during the inspection to correct. |
| 2015-08-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved wings that were cooked before opening, holding out of hot or cold hold. they sat in the fry baskets during the inspection where they fell to 165f to correct.for the purpose int |
| 2015-08-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved sanitizer in the buckets and being dispensed from the sink at <150ppm. maintain quat. sanitizer at 200-400ppm.concentrate bottle switched out and buckets taken back to be refilled.4-602. |
| 2015-08-19 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -pobserved a large gap on the top of the ice machine that does not keep the ice in storage protected. fill this hole so that debris or pests could not fall into |
| 2015-08-19 |
7 |
observed a cucumber being sliced by an employee with no gloves on. cucumber discarded to correct. observed bartender handling lemon without gloves on- lemon discarded.3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable ute |
| 2015-03-03 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p observed neither main dishmachine and bar dishmachine dispensing sanitizer. empty container at main dish machine was replaced a |
| 2015-03-03 |
41 |
3-304.12 in-use utensils, between-use storage - c use dispensing utensil with handle for dispensing liquid sauces. |
| 2015-03-03 |
39 |
3-304.14 wiping cloths, use limitation - c wiping cloths shall be kept clean & dry on clean, dry surface or in sanitizer buckets if wet. |
| 2015-03-03 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf observed oysters on the half shell not stating raw. menu will be corrected. all other items properly disclosed. |
| 2015-03-03 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee drink on wait station prep table. observed bottle of water on dry storage shelf. drinks removed. gave instruction to not use screw top bottles or sports cups to avoild hand contamination |