| Violation Date |
Code |
Description |
| 2018-12-19 |
45 |
4-501.11 maintain equipment in good repair. observed dish racks mounted above dish machine that are rusting, need re-coating or replacing soon. |
| 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. -pf observed two 5 gallon sealed tubs of cut lettuce cooling from room temp prep at 52- |
| 2018-12-19 |
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 house grilled onions made yesterday not date marked in make table. cdi- onions voluntarily disposed of. |
| 2018-12-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed house packaged hummus items in display case borderline cold in cooler at 47 degrees that were triple stacked. cdi- pic disposed of out of temp hummus. reminder: starting 1/1/19 |
| 2018-12-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw salmon stored above pre-cooked roast in walk in cooler. cdi- salmon moved below pre-cooked food. observed raw salmon and raw shrimp stored above cheese ravioli in drawer of sma |
| 2018-07-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2018-07-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink cup on prep table and employee bottle drink stored touching bags of lettuce in prep cooler. cdi- drinks removed. (repeat) |
| 2018-07-23 |
8 |
6-301.11, 6-301.12 provide soap and towels for handwashing at each handsink. -pf observed no soap or towels at one of the kitchen handsinks that is not being used or stocked. facility has 2 other kitchen handsinks to use, however this designated handsink |
| 2018-07-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed steak wraps that had just been prepped that had cooled during prep and then placed in drawer warmer below 135 at 125. cdi- wraps reheated on flat grill to 165 for proper hot ho |
| 2018-07-23 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed box of un-washed cauliflower stored above rte produce and foods in walk in cooler. cdi- cauliflower moved to rack with other un-washed produce. points not doubled at this time as i |
| 2018-07-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed un-known chemical stored in red sanitizer bucket in kitchen. cdi- chemical removed and replaced with proper sanitizer. |
| 2018-07-23 |
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 just prepped slaw placed on make table at 56 degrees to cool. make table i |
| 2018-07-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several tubs of cut veggies stacked and stored on floor of walk in cooler as well as a box of lemons. cdi- food stored off the fl |
| 2018-05-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink stored above prep table. cdi- drinks removed. |
| 2018-05-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over produce and observed raw shrimp stored above cooked chicken wraps in walk in cooler. cdi- food arranged by final cook temperature.3-302.11(a) separate un |
| 2018-05-17 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed meat slicer not used today left with food debris on blade guards. slicer re-cleaned.4-601.11(a) equipment food contact surfaces and utensils shal |
| 2018-05-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p white beans in steam table observed at 122 degrees. steam table water observed at 109 degrees, appears unit had been accidentally turned off. cdi- pic voluntarily disposed of white bean |
| 2018-05-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a few items in prep cooler on cook line at 50-51 degrees including lettuce, tomatoes, and brushcetta. cdi- appears prep cooler was not set on cold enough setting, foods had been |
| 2018-05-17 |
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 pans of morroccan chicken and a pan of cooked salmon in walk in that pic said was left over from last night that had not been date |
| 2018-05-17 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no air thermometer in small prep cooler and main prep cooler on cook line. |
| 2018-05-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one container of food on floor of walk in cooler and a few bags of produce pic said had just been delivered, on floor in kitchen. |
| 2018-05-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few pans tight stacked while wet. |
| 2018-05-17 |
45 |
4-501.11 maintain equipment in good repair. observed veggie dicer with several broken teeth on blade guide, pic disposed of veggie dicer broken blade guide. |
| 2018-05-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal food items stored in front counter small reach in along with restaurant items. cdi- personal food removed.general comme |
| 2018-05-17 |
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 cooked potatoes for potato salad cooling in deep and tightly covered pans |
| 2018-01-30 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves. |
| 2018-01-30 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2018-01-30 |
13 |
repeat violation 3-302.11(a) separate the different types of raw animal foods. -pf - observed multiple containers of raw chicken stored above a container of raw beef. cdi - items were rearranged correctly. |
| 2017-11-28 |
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 on the walk in cooler shelves. |
| 2017-11-28 |
39 |
general comment 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - observed a sanitizer bucket stored on the floor by the grill. |
| 2017-11-28 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed 3 oil bottles and 2 shakers unlabeled on the cook line. cdi - items were labeled during the inspection. |
| 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 2 containers of salad cooling while covered with lids in the walk in coo |
| 2017-11-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed black build up in the ice machine. cdi - an employee started cleaning the ice machine during the inspection. |
| 2017-11-28 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf - observed raw beef and raw chicken stored above raw shell eggs in the walk in cooler.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw chicken stored above s |
| 2017-07-28 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed produce stored above washed and ready to eat produce.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p - observed a |
| 2017-07-28 |
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 items for grab |
| 2017-07-28 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf - facility did not have test strips for the dish machine. verification required 8/7/2017 |
| 2017-07-28 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed an employee's purse and keys stored on items in the dry storage. |
| 2017-03-14 |
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 on the walk in cooler shelves and dry storage shelves. |
| 2017-03-14 |
37 |
general comment 6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf - observed 2 dented cans on the dry storage shelf. cdi - pic moved them to a separate location. |
| 2017-03-14 |
35 |
repeat violation 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed 4 squeeze bottles and 3 shakers unlabeled. |
| 2017-03-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed a sanitizer bucket at 50 ppm. observed sanitizer coming out of the dispenser at 100 ppm. cdi - demonstrated how to manually mix the sanitizer and maintenance |
| 2017-03-14 |
8 |
general comment 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no paper towels at the hand sink by the walk in cooler. cdi - paper towels were provided. |
| 2016-12-14 |
52 |
general comment 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - observed pallets of wood, trash and boxes in the dumpster area. remove clutter and keep area clean. |
| 2016-12-14 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed 3 squeeze bottles unlabeled. |
| 2016-12-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed an unlabeled bottle of degreaser under a prep table. label bottle. |
| 2016-12-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw salmon thawing above vegetables in the walk in cooler. cdi - salmon was moved to a correct location. |
| 2016-08-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans stacked together wet. repeat. |
| 2016-08-12 |
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 lettuce tightly covered in walk in cooler. cdi- vent provided. repeat. |
| 2016-06-28 |
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 items including but not limited to cut melons, pasta salad, slaw and toma |
| 2016-06-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed pic wearing watch and bracelet while preparing food. cdi- instruction provided. |
| 2016-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce holding above 45 f in prep unit (see temp chart). pic stated lettuce has difficulty holding 45 f or below in prep unit. batch lettuce in prep unit came from was checked |
| 2016-06-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans stacked together wet. allow to air dry. repeat. |
| 2016-06-28 |
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 multiple scoop handles stored directly in food. cdi- instruction provide |
| 2016-03-21 |
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 build up under equipment. clean. |
| 2016-03-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked together wet on drying rack. repeat. |
| 2015-10-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple pans stacked together wet. repeat. |
| 2015-10-13 |
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 lettuce, cut melon, sliced tomatoes, pasta, and steak improperly cooling. |
| 2015-10-13 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed 1 sanitizer bucket to be stored above containers of oil used for cooking. cdi- sanitizer bucket was moved. |
| 2015-10-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken container placed on top of ready-to-eat tomatoes on prep counter. cdi- raw chicken was removed. |
| 2015-10-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed delivery of bread blocking front kitchen handsink. cdi- item was moved. |
| 2015-07-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. obserevd uncovered employee beverage stored on top of work surface. cdi - discarded by employee. observed eating in the kitchen upon arrival. cdi by discard of food, em |
| 2015-07-16 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p obserevd employees putting on gloves without first washing hands. cdi by instructing pic to discuss handwashing procedures with employees. employees wash hands before putting on gloves. |
| 2015-07-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towel dispenser not working (at dish machine). cdi repaired. |
| 2015-07-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked metal pans on the drying rack. |
| 2015-07-16 |
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 cup being used for scoop in pasta. use scoop with handle. |
| 2015-02-23 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is parasite free. -pf observed no record of guarantee for the salmon offered undercooked. 10 day vr (verification required) |
| 2015-02-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coats stored on bag in the box soda containers and cell phones stored on shelving for customer items. |
| 2015-02-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans. |
| 2015-02-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf menu board is missing the disclosure for steak kabob and salmon kabob. an example of the disclosure is can be co |
| 2015-02-23 |
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 go from slicing turkey to using floor squeegee next t |