| Violation Date |
Code |
Description |
| 2018-11-26 |
53 |
6-501.12 cleaning, frequency and restrictions - c6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cobserved debris and build-up on walls, flooring under equipment, dusty ceilings, etc. make sure to increase cleaning frequency. |
| 2018-11-26 |
37 |
3-304.13 linens and napkins, use limitations - ccomment: observed linen covering taco shells in container. linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and linens and napkins are |
| 2018-11-26 |
34 |
4-204-112 temperature measuring devices-functionality - pfcomment: during inspection, ambient thermometers were not easily viewable. left prep cooler thermometer was not found during inspection. pic placed thermometer in this cooler. pic moved thermometer |
| 2018-11-26 |
31 |
3-501.15 cooling methods - pfuse a more adequate ice bath to cool down the hollandase sauce (ice was used in container with no water to flow around product). tomatoes cut and cooling in top of prep cooler with prep cooler lid open. cool tomatoes in the wa |
| 2018-11-26 |
26 |
7-201.11 separation-storage - pcomment: observed 401 cleaner and hard surface sanitizer stored beside mixer in back prep room. cdi. the pic immediately moved the cleaners to back area. store toxic materials to avoid contamination. |
| 2018-11-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - pgrits in the walk in cooler date mark |
| 2018-11-26 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved pulled chicken taco meat at steam table at 120f. cdi (corrected during inspection). food employee reheated the pulled chicken taco meat |
| 2018-06-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage being stored in flip top unit within close proximity of food. cdi drink was relocated. |
| 2018-06-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed far hand sink in kitchen completely blocked with equipment and cleaning supplies. cdi pic removed items and will ensure food employees only use it for hand wash |
| 2018-06-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shell eggs being stored in reach in unit over pasta and cut lunch meats. observed raw pork sausage being stored over blanched fries. cdi shell eggs and pork sausage were relocat |
| 2018-06-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. after a conversation with pic, stated that ice machine, soda and tea nozzles are cleaned with hot water/citric acid. cbi showed manufacturer specs for how |
| 2018-06-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food establishment keeping butter out (bar area) which is holding above 45 degrees. observed chicken in reach in unit above 45 degrees (pic leaving out during busy hours). cdi c |
| 2018-06-13 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2018-06-13 |
45 |
4-502.11 (c ) maintain air thermometers in good repair and accurate.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed missing thermometers in a few of the cold holding units. make sure to provi |
| 2018-06-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the food establishment. make sure to have pest control address and keep doors closed. |
| 2018-06-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on shelving where dry goods are kept, reach in units, gaskets, sides of equipment. make sure to increase cleaning frequency. repeat. |
| 2018-06-13 |
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 debris and build-up on walls, flooring under equ |
| 2018-06-13 |
54 |
6-303.11 intensity-lighting - c lighting in area where food preparation is occurring shall be at least 50 foot candles. observed lighting in kitchen less than 50 foot candles. make sure to provide adequate lighting. |
| 2018-06-13 |
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 oil bottles and aqueous solutions not labeled. make sure to label with common name all items removed from original packagi |
| 2018-02-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved the 2 door reach in holding tcs foods at 46f today- cdi all foods that were in the unit for 2 hours or more were discarded by pic and the others(fries, fruit, thawing items) wer |
| 2018-02-05 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -pobserved salmon cooked to 132f when the customer ordered it well done- cdi put back on grill where it meat 147f before being ser |
| 2018-02-05 |
26 |
7-101.11 identifying information, prominence-original containers - pf7-201.11 store toxic materials to avoid contamination. -pobserved degreasor stored on a rack with sauce bottles that had no label- cdi moved to dish area and labeled. |
| 2018-02-05 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved tcs items such as ground sausage and hotdog chili that were pulled from the freezer to thaw the day before and did not have a pulled |
| 2018-02-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.cleanliness of equipment looks better today but keep working on the back beer cooler and the bar glass slide cooler tracks. clean hood on the cookline. |
| 2018-02-05 |
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 dust on the ceiling and walls throughout and on s |
| 2018-02-05 |
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 dust and grease build up on clean dish racks in the back. |
| 2017-11-20 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.repair the corrodded threshold to the walk in cooler. keep working on holes in walls and broken wall near cookline handsink.6-501.12 |
| 2017-11-20 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.the cardboard and glass recycle bins had open top lids today due to too much trash in them. |
| 2017-11-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed some build up on shelving(wood shelves), on some racks(at the bus pan up front). |
| 2017-11-20 |
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 some build up on air dry racks and over the clean dish exit to the dish machine. |
| 2017-11-20 |
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. -pobserved an employee cutting oranges with no gloves on-cdi employee stopped and donned gloves, cut oranges discarde |
| 2017-08-16 |
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. -pftwo containers of tightly covered mashed potatoes were stacked on one another last n |
| 2017-08-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved 0ppm chlorine at the dishmachine today on dishes. sanitizer primed and it corrected the issue. dishes drying on rack were rewashed during the inspection. |
| 2017-08-16 |
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. -pobserved veggie beef soup and mashed potatoes cooling from last night and they were still at >45f(middle of product was warmer than th |
| 2017-08-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed a pest in the facility today- treatment took place last night. |
| 2017-08-16 |
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 tongs stored on the stove in water at <135f today- water reheated with to |
| 2017-08-16 |
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 gaps where sinks meet walls- recaulk these or pull from wall at least 1 for eas |
| 2017-05-15 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed a hole in the floor at the can wash and water is getting under floor tiles there too. |
| 2017-05-15 |
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 on bar beer cooler and back beer cooler. |
| 2017-05-15 |
45 |
4-501.11 maintain equipment in good repair.observed duct tape and rubber bands as repair on cold make table- these are not approved repairs as they are not easily cleanable and could contaminate food.observed some rusted racks today.observed a broken thre |
| 2017-05-15 |
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. -pfwings had been cooling overnight portioned into bags and stacked into a thick plasti |
| 2017-05-15 |
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. -pobserved wings that had been cooling overnight and still had not met 45f(center was warmer than the top pieces). product discarded to |
| 2017-05-15 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved caesar dressing(that contains raw egg) stored over cream- dressing moved to the bottom shelf to correct. |
| 2017-02-14 |
26 |
observed stainless steel cleaner stored next to lemon press- spray moved to correct.7-201.11 store toxic materials to avoid contamination. -p |
| 2017-02-14 |
31 |
observed gouda cheese and gravy that had been stored tightly covered in deep portions inside of plactic containers- gouda discarded and employees were instructed bby pic to use ice paddles or split into thinner portions.gouda discarded and gravy put into |
| 2017-02-14 |
18 |
observed gouda cheese dip that had been cooling overnight and still had not reached 45f. product 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 |
| 2017-02-14 |
38 |
observed chef with a wrist watch on.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |
| 2017-02-14 |
21 |
observed buffalo dip that was made on 2/3- past 7 days and discarded.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2017-02-14 |
47 |
observed dust build up on racks above make line. observed old stickers on some dishes- remove before washing.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-02-14 |
52 |
observed an open grease bin. observed grease spilled on top of bin.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2017-02-14 |
39 |
observed sanitizer bucket stored on the floor on the cook line.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. |
| 2016-11-14 |
52 |
observed the cardboard dumpster overflowing today with the top lid open. observed no drainplug on the garbage dumpster.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.114 using drain plugs - c |
| 2016-11-14 |
47 |
observed build up on the hood, chain holding the pass thru heater and on metal wiring. observe build up on beer cooler racks(chest and reach in cooler).4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-11-14 |
45 |
observed two cutting boards that had deep dark grooves in them- replace or resurface. observed the white plate in the ice machine with deep dark grooves as well.4-501.11 maintain equipment in good repair.4-501.12 resurface or replace cutting surfaces th |
| 2016-11-14 |
42 |
observed the ice scoop stored in a soiled holder today- sent to be washed during inspection.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2016-11-14 |
26 |
observed a spray bottle of degreasor that was not labeled today- labeled by pic during inspection.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2016-11-14 |
20 |
observed tcs items on the top of the long make table holding at >45f today-3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2016-11-14 |
13 |
observed smoked sausage stored with raw ground beef and raw sausage- smoked sausage is ready-to-eat and was moved to a upper shelf.3-302.11(a) separate the different types of raw animal foods. -p |
| 2016-11-14 |
8 |
observed a trash can in front of the line handwash and an employee is using the prep sink to wash hands. trash can moved and employee instructed to use handsink instead of prep sink.5-205.11 maintain access to handsinks. handsinks may only be used for ha |
| 2016-11-14 |
7 |
observed an employee cutting cooked chicken that was going to be used cold on a salad without gloves on. product that was already cut was discarded during inspection.3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable uten |
| 2016-07-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed scour pad in the basin of the handsink to the right of the cook line. cdi - pic removed scour pad and cleaned the basin of the handsink. -0- |
| 2016-07-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored between raw seafood and raw pork. cdi - raw chicken separated from the other raw foods. -0- |
| 2016-07-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dishwasher in use with 0 ppm chlorine sanitizer dispensing in the machine. cdi - pic changed sanitizer container that was near empty and purged the air bubbles |
| 2016-07-21 |
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 mislabeled chicken salad, with date marking starting from the mixing of the chicken salad inst |
| 2016-07-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory on all menus missing the disclosure. cdi - pic reprinted menus to reflect the correct i |
| 2016-07-21 |
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 freshly prepped cut tomatoes, cut lettuce, chicken salad and sliced turkey |
| 2016-07-21 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed pitted cutting board at the cook line and pitted panel inside the ice machine. re |
| 2016-07-21 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed three plastic sleeves of styrofoam cups at the bar with lip areas exposed. keep lip area protected. -.5- |
| 2016-07-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty fan blowing into front line where food prep is taking place and buildup on the shelves. clean these. -5.- |
| 2016-07-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked cups in the drink station. cdi - pic instructed separation and air drying. -0- |
| 2016-07-21 |
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 buildup on the wall behind the dish machine. cle |
| 2016-04-25 |
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 . 2-301.15 only wash hands in handwashing sink.-pf . employee at utensil washing area rinsing hands |
| 2016-04-25 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. bottles of oil at cook line and container of dry mix not labeled per rule. all other dry goods/ mixes are labeled. cdi- roger vill |
| 2016-04-25 |
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 . containers of corned beef, chicken salad, tuna salad, and chopped chicken placed |
| 2016-04-25 |
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. two knives at front prep line stored between cooler wall and flip top connection |
| 2016-04-25 |
45 |
4-501.11 maintain equipment in good repair. black tape used on cover at large ice machine, two torn gaskets at front cook line prep coolers. repair all. |
| 2016-04-25 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. dried food debris in and on small single service to go articles and the container articles were stored in. cdi- chef removed |
| 2016-01-28 |
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 dusty build-up on walls of walk-in cooler and fa |
| 2016-01-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths not stored in sanitizer buckets. cdi-pic placed in buckets |
| 2016-01-28 |
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 several squeeze bottles of sauces and oils throughout facility not labeled as required. cdi-pic labeled. (repeat) |
| 2015-10-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed parmesan grits on the steam table at 118f. cdi by reheating to 168f. |
| 2015-10-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottles with blue substance not labeled. cdi by labeling. |
| 2015-10-07 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. label the squeeze bottles over the stove to indicate the contents. observed container of cinnamon not labeled. observed containers |
| 2015-10-07 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one food employee wearing a bracelet while on the cookline. 2-402.11 use head coverings, beard guards and clothing to restrain body |
| 2015-10-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter and margerine mixed together and left to soften in room temperature for buttered bread over 12hrs. cdi by voluntary disposal. |
| 2015-10-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. main cookline cutting board is no longer easily cleanable. 4-501.11 maintain equipment in good repair.observed 2 torn gaskets. 4-502.11(a) maintain ute |
| 2015-10-07 |
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. clean the build up on the corners of the walk in cooler w |
| 2015-10-07 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed 2 buckets of sanitizer stored on the floor on the cookline. |
| 2015-05-07 |
26 |
7-201.11- bucket of sanitizer stored on prep surface during active prep and cooling of foods. cdi- storage corrected. |
| 2015-05-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee's closed beverages stored co-mingled with facility items at bar area and dish area. storage corrected. |
| 2015-05-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2015-05-07 |
45 |
4-501.11 maintain equipment in good repair. torn gaskets in coolers, rusted shelving throughout, exposed wood on shelving. transitional permit items. operator had replacement shelving on site. repair damaged items. replace damaged items. transitional perm |
| 2015-05-07 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. lids missing on single service cups dispensers. cdi- correction to provide lids for dispensers. |
| 2015-05-07 |
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. tongs in use stored on oven door handles on cook line. cdi- verbal correction. |
| 2015-05-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. one pan of fries stored on sheet pan in walk in cooler 2 not covered. cdi- chef corrected. |
| 2015-05-07 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. multiple squeeze bottles at front cook line not labeled. cdi- verbal correction to label. |
| 2015-05-07 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no air thermometer in rwo prep cooler at the line. operator advised of order. cdi- verbal correction to provide. |
| 2015-05-07 |
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 . containers of cut melons and cut tomatoes tightly covered during cooling process. |
| 2015-05-07 |
8 |
5-205.11- maintain access to handwashing sinks. handwashing sinks may only be used for handwashing. ice dumped in handwashing sink at bar area. cdi- verbal correction to owner/ operator david allen. |