| Violation Date |
Code |
Description |
| 2018-12-21 |
53 |
6-501.12 cleaning, frequency and restrictions - c obserevd some build up on the floors under equipment and on the walls in the kitchen and bar area. |
| 2018-12-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy grease build up on the fryers, racks above fryers and cook line equipment. build up also noted in both microwave ovens and on the undersides |
| 2018-12-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - c one of the two upstairs men's restroom hand sinks was not working. pic put in a work order. |
| 2018-12-21 |
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 open commercial container of salsa, 2 portioned queso cups not dated. cdi by discarding items. |
| 2018-12-21 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p observed downstairs 3 comp sink not cleaned last night and build up/ debris present in the sink. duckworths shares space with the cellar. cdi by cleaning sink. |
| 2018-12-21 |
8 |
6-301.12 hand drying provision - pf observed front kitchen hand sink without paper towels. cdi (corrected during inspection) towels refilled.6-301.14 handwashing signage - c observed no sign at the upstairs wait station hand sink. cdi signs provided. |
| 2018-05-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink in kitchen with pickles in basin. observed hand sink in server area with ice in the basin. cdi-pic educated on hand sink use and items removed from ba |
| 2018-05-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed scoop, containers, measuring cup, slicer stored as clean with food debris on food contact surfaces. cdi-pic moved items to be cleaned.4-602.11 clean t |
| 2018-05-30 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed tongs stored clean hanging on side of shelf in direct contact with trash can. tongs were moved by pic to be cleaned. obs |
| 2018-05-30 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees handing food with arm jewerly.2-402.11 use head coverings, beard guards and clothing to restrain body hair from conta |
| 2018-05-30 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets mis shaped and split throughout the facility. observed downstairs walk in freezer leaking. |
| 2018-05-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust and debris on shelving in facility. observed soiled gaskets throughout the facility. |
| 2018-03-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phones and speakers improperly stored on cutting boards, etc. |
| 2018-03-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy build up on shelving above fryers. |
| 2018-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed wings, shredded cheese, corn salsa and tomatoes holding above 45f due to being double panned. cdi-all items placed into walk in cooler uncovered to cool quickly. |
| 2017-12-21 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -p observed food employee re-contaminate hands by closing faucet with bare hands, not using barrier. |
| 2017-12-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw baccon stored above ready to eat foods such as cheese. cdi, bacon was re-located. |
| 2017-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa in flip top holding temperature above 45f. salsa was stacked too high. cdi, top layer of salsa was placed in walk in too cool, leaving one layer of salsa in flip top. |
| 2017-12-21 |
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 large potatoes cooling in under counter cooler. potatoes were tempted at 1 |
| 2017-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several stacks of pans not air dried. |
| 2017-12-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some food debris and build up on shelving throughout. |
| 2017-12-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer in wiping cloth bucket below 200 ppm. observed only one bucket with low sanitizer concentration. repeat |
| 2017-09-29 |
52 |
observed no drain plug in dumpster.5-501.114 ensure drain plug on dumpster, waste containers is in place. |
| 2017-09-29 |
46 |
observed leak around back flow preventer for final rinse. call into repair company stated that they will be onsite to repair by the end of the day.4-204.118 warewashing machines, flow pressure device - c maintain required back flow preventer in good repai |
| 2017-09-29 |
45 |
repeat non-compliance: observed refrigerator gasket damaged on 2 door reach in cooler used for desserts.4-501.11 maintain equipment in good repair. |
| 2017-09-29 |
39 |
observed sanitizer in wiping cloth buckets below 200 ppm.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-09-29 |
37 |
observed sanitizer buckets not in use stored on flip top cutting boards.3-307.11 protect food from contamination sources not specifically noted by code. |
| 2017-09-29 |
14 |
repeat non-compliance: observed soda nozzle at downstairs bar collecting residue. cdi - cleaned during inspectionobserved ice machine collecting residue. cdi - shut down and in process of cleaning4-602.11 clean the equipment and utensils used with tcs foo |
| 2017-06-13 |
21 |
observed water melon not dated in produce walk in.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-06-13 |
14 |
observed interior of ice machine collecting residue.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2017-06-13 |
19 |
observed chili, refried beans, and baked beans in hot wells at 130, 130, and 127 respectively.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2017-06-13 |
20 |
observed chicken wings at 67 degrees in flip top, blu cheese at 49. observed dressings in containers in flip top at 50. cdi - blu cheese and wings discarded. dressings place in walk in cooler.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or le |
| 2017-06-13 |
36 |
observed fruit flies in basement storage area.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2017-06-13 |
45 |
observed freezer gasket not making a seal on freezer next to fries. observed shelves in walk in for produce collecting residue on shelves.4-501.11 maintain equipment in good repair. |
| 2017-06-13 |
41 |
observed scoop in chicken salad in reach in cooler, scoop handle in contact with food product.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 t |
| 2017-06-13 |
42 |
observed metal pans wet stacked. 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2017-06-13 |
43 |
observed single service cups stored next to soda fountain with mouth contact area exposed.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2017-06-13 |
39 |
observed soiled wiping cloths not in sanitizer at raw flip top unit. observed containers of sanitizer on the floor throughout facility.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloth |
| 2017-03-20 |
41 |
observed one knife in flip top between flip top lid and side of flip top.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. |
| 2017-03-20 |
39 |
observed soiled dry cloths in sanitizer bucket in server station.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 |
| 2017-03-20 |
20 |
observed chicken wings at 54 degrees. cdi - discarded.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-03-20 |
13 |
observed containers of raw product in flip top over ready to eat lunch meat. cdi - reorganized.3-302.11(a) separate the different types of raw animal foods. -p |
| 2016-10-10 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed salmon served raw or undercooked on menu. pic stated that he did not have the parasite destruction letter on site. it |
| 2016-10-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer to be at 10ppm cl in bar dish machine. stock bottle was empty. cdi: bottle replaced, machine primed, and machine at 100ppm by end of inspection. |
| 2016-10-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken wings holding above 45f. line check showed temperature at 1pm to be 20f. cdi: pic took wings to wic. wings cooled down to 45f by end of inspection. repeat violation |
| 2016-10-10 |
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 items marked with date they expire and items marked with date they were made. provide consistent date marking system. cdi: dates a |
| 2016-10-10 |
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 in facility. verification required |
| 2016-10-10 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket on line stored on the floor. cdi: bucket propped up off of the floor.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed we |
| 2016-10-10 |
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 tongs at bar stored in seltzer water. cdi: tongs moved to dry paper t |
| 2016-10-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked items stored as clean on rack for use. cdi: all pans returned for proper w/r/s and air drying. |
| 2016-10-10 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on coolers throughout facility. pic stated that gaskets are on order but have not yet arrived.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sh |
| 2016-10-10 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed several squeeze bottles with unidentifiable liquids in them. cdi: bottles labeled. repeat violation |
| 2016-08-11 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed multiple employees changing tasks without changing gloves, handle soiled equipment, leave room and return and not change gloves. cdi- instruction prov |
| 2016-08-11 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employee change gloves without washing hands and bartender only briefly rinse hands cdi- instruction provided |
| 2016-08-11 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no hand towels in upstairs dispenser. cdi- refilled |
| 2016-08-11 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed facility unable to provide parasite destruction documentation with undercooking warning on salmon on menu. vr |
| 2016-08-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved multiple cleaned stacked pans with food debris, a soda gun, nozzle and a tea urn nozzle.cdi- removed to clean4-501.114 maintain sanitizer at correct co |
| 2016-08-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs foods in top of expo prep unit cold held at 50 f or higher. cdi- foods pulled and sent to walk in cooler |
| 2016-08-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled sanitize buckets. cdi- removed tom label |
| 2016-08-11 |
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 diced tomatoes cooling in top of prep unit. cdi- voluntarily discarded |
| 2016-08-11 |
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 multiple oil and liquid food containers not labeled. |
| 2016-08-11 |
38 |
2-302.11 food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. pf observed pic nails in need of maintenance. |
| 2016-08-11 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed trash pilining up at side door of kitchen.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; |
| 2016-05-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observe3d multiple employee beverages stored improperly on or above food, one on food prep table and one in top of prep unit. cdi- removed |
| 2016-05-25 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple food employees change gloves without washing hands. cdi- instruction provided |
| 2016-05-25 |
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 bartender bare hand preparation of garnishes. cdi- owner corrected |
| 2016-05-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw eggs, beef and chicken cold held above 45 f do to overstacking and equipment barely holding temps. cdi- removed to cool |
| 2016-05-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple soiled utensils stored in clean utensil area. cdi- removed to re-clean4-501.114 maintain sanitizer at correct concentrations. -p observed mai |
| 2016-05-25 |
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 multiple cooked and prepped tcs foods from yesterday on line with no date mark. cdi- date marked |
| 2016-05-25 |
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 blanched fries and wings cooling on expo lin e and some in stand up refrig |
| 2016-05-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a lot of wet stacking. |
| 2016-03-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored shelf with packaged foods. cdi- discarded |
| 2016-03-23 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple staff donn gloves without washing hands. cdi- instructions provided2-301.14 wash hands after activities that contaminate them.-p observed wait staff member enter kitch |
| 2016-03-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sinks at main bar and cellar bar with utensils stored in them. cdi- removed ; instruction provided6-301.14 post a handwash sign at each handsink. observed |
| 2016-03-23 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed one container of oysters without shellstock tag and both wit |
| 2016-03-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw salmon stored over cooked chicken and raw protein stored above hot dogs in walk in cooler. cdi- reorganized by final cook temperature3-302.11(a) protect food in storage using c |
| 2016-03-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one soda gun nozzle, one tea urn nozzle, one stack of cleaned metal containers and three slicers stored as clean with excessive food debris accumulati |
| 2016-03-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed multiple wait staff with excessive jewelry not conduscive to proper hand washing. |
| 2016-03-23 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed bowls of washed produce unprotected from patrons at bar in cellar. cdi- removed behind bar |
| 2016-03-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple soiled wiping cloths not in sanitizer and on food contact surfaces. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed multiple red b |
| 2016-03-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple soiled handles an equipment outside surfaces excessively soiled. |
| 2016-03-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs foods in tops of prep units upstairs and in top of prep unit in cellar along with all items in ice bath in cellar cold holding above 50 f. cdi- removed to cool; ice |
| 2015-12-31 |
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 multiple tcs foods not date marked in the cellar. cdi- date marked 3-501.18 discard the food requiring date labels once time/temper |
| 2015-12-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages over roller oven on expo line and in hand wash sink. cdi-cdi- removed |
| 2015-12-31 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed bartender donn glove without washing hands first. cdi- instruction provided |
| 2015-12-31 |
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 bare hand contact of cut garnishes by bartender. cdi- discarded 3-301.11(c ) minimize bare hand contact wit |
| 2015-12-31 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no hand towels at one hand sink behind main bar. cdi- restocked |
| 2015-12-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs at bar stored over ready to eat foods. cdi- reorganized |
| 2015-12-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled slicers and stacks of soiled plastic food containers for the cellar. 4-501.114 maintain sanitizer at correct concentrations. -p observed tea ur |
| 2015-12-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer buckets not labeled. cdi- labeled |
| 2015-12-31 |
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 multiple ice scoops stored on dusty tops of ice machine. |
| 2015-12-31 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed multiple buckets of sanitizer stored on floor. cdi- removed from floor |
| 2015-12-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple stacks of plastic containers tight stacked wet. |
| 2015-12-31 |
45 |
4-501.11 maintain equipment in good repair. observed walk in outside the cellar not operational. checking permit. |
| 2015-12-31 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste receptacle in ladies room of cellar. |
| 2015-12-31 |
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 floors in need of cleaning in basement under equ |
| 2015-12-31 |
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 multiple containers throughout facility, especially the cellar of liquids and granular foods not labeled. cdi- labeled |
| 2015-08-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed covered employee beverages stored over bottled food. cdi- removed |
| 2015-08-07 |
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.-p2-301.14 wash hands before donning gloves and between gloves uses.-p 2-30 |
| 2015-08-07 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed bottom evel prep kitchen with no hand towels at hand sink. cdi- resotocked 6-301.14 post a handwash sign at each handsink. observed multiple hand sinks w |
| 2015-08-07 |
12 |
3-202.18 obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -pf3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is us |
| 2015-08-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine not sanitizing; 0 ppm chlorine. cdi- primed and tested above 100 ppm |
| 2015-08-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw oysters stored on speed rack over ready to eat vegetables and raw eggs over ready to eat foods in bottom of prep cooler. cdi- rearanged |
| 2015-08-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple salsas on one side of prep unit cold holding above 47 f. cdi- removed to flash cool |
| 2015-08-07 |
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 cooked potatos, cooked chicken, ranch dressing and open bags of cut leafy greens not date marked. cdi- date marked3-501.18 discard |
| 2015-08-07 |
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 observed cole slaw cooling in closed plastic container and wings and fries cooled u |
| 2015-08-07 |
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 soiled sanitizer and cloth in sanitizer bucket. cdi- removed |
| 2015-08-07 |
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 wings and blanched fries cooled in bottom level walk in cooler yesterday at 48 - 60 f today. cdi- discarded3-501.14(b) quick |
| 2015-03-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 2 buckets of sanitizer in kitchen lower than 200ppm quat (required per manufacturer's label). refilled to 200ppm. |
| 2015-03-26 |
45 |
4-501.11 maintain equipment in good repair. replace split gaskets on pizza prep unit. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. begin resurfacing cutting boards that are dark/etched.4-205.10 e |
| 2015-03-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans stacked wet. separate. |
| 2015-03-26 |
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 tongs hanging on handle of freezer on cook line. do not store on handle |
| 2015-03-26 |
39 |
.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed numerous towels in kitchen and at server station that were wet and being held on bottles or prep surfaces. staff is aware they must be in sanitizer between uses. corrected. |
| 2015-03-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 bottles (disinfectant*deodorizer*sanitizer label) with cleaner instead of sanitizer. staff advised these bottles are used for sanitizer. both bottles were |
| 2015-03-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tops of prep units out of temperature. see temperature chart for specifics on wings, bleu cheese, dressings, fries, tomatoes, etc. wings and fries were discarded and all other i |
| 2015-03-26 |
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.-p2-301.14 wash hands after activities that contaminate them.-pobserved 2 |