| Violation Date |
Code |
Description |
| 2018-11-01 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed soil and soiled items located behind upstairs ice machine on floor. observed general cleaning and organization needed in upstairs storage area. |
| 2018-11-01 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed cold water faucet handle not turning valve at corner hand washing sink in kitchen to provide cold water at hand washing sink. |
| 2018-11-01 |
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 glassware stored on ground in upstairs storage area. |
| 2018-11-01 |
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 boxes of food stored in kitchen and walk in unit that employee stated was from shipment today. |
| 2018-11-01 |
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 - observed container of sausage, cole slaw, chicken not date marked in prep unit. observed ham with a dat |
| 2018-11-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed top of flip top prep refrigerator 2 near back door not holding required temperature of tcs foods. obserserved tcs foods not at required temperature including pasta, sour cream |
| 2018-11-01 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed cheese sticks made with raw shell egg batter according to pic stored above cooked wings in walk in cooler. cdi, cheese sticks relocated for proper storage. |
| 2018-11-01 |
8 |
6-301.11 hand washing cleanser, availability - pf - observed no hand washing soap available at hand washing sink near upstairs bar. cdi, hand cleanser provided.6-301.12 hand drying provision - pf - observed no disposable towels provided at hand washing si |
| 2018-11-01 |
6 |
2-301.14 when to wash - p - observed food employee handled soiled cloth and then proceed to clean equipment without washing their hands in between. observed dishwasher handle soiled equipment at 3 compartment sink then clean dish rack at clean drain board |
| 2018-06-04 |
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 food employee not vigorously rub their hands for 10-15 seconds when washing their hands |
| 2018-06-04 |
8 |
6-301.12 hand drying provision - pf - observed no disposable towels provided at hand washing sink at beverage area, at bar and in corner hand washing sink in kitchen. cdi, disposable towels provided. repeat.6-301.14 hand washing signage - c - observed han |
| 2018-06-04 |
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 fries in cooling process in tightly covered deep container in prep refri |
| 2018-06-04 |
35 |
3-302.12 food storage containers identified with common name of food - c - observed several dry food storage containers of flour and other ingredients not labeled as required. |
| 2018-06-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed garlic in oil at 49 degrees f and noodle at 52 degrees f in prep refrigerator near grill. operator stated items were in unit from night before. cdi, operator voluntarily disca |
| 2018-06-04 |
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 employee wearing watch on their wrists while preparing food. |
| 2018-06-04 |
42 |
4-803.11 storage of soiled linens - c - observed soiled towel around waist of food employee |
| 2018-06-04 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some damage to frp board junctures and wall near can wash. |
| 2018-06-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few flies at can wash. |
| 2018-02-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at handsink adjacent to breading area. cdi: paper towels provided. |
| 2018-02-28 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed pooled eggs stored above raw shell eggs. cdi: pooled eggs relocated to bottom shelf in walk in unit. |
| 2018-02-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lo mein, cheese, and spinach dip holding above 45f in left flip top unit. observed mac and cheese in walk in at 47f. cdi: all out of temperature items were voluntarily discarded |
| 2018-02-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed potato slicer and tongs soiled with heavy debris. pic stated that potato slicer was not cleaned after use this morning. cdi: all soiled utensils |
| 2018-02-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed palstic tubs wet nested on drying shelf above three compartment sink. |
| 2018-02-28 |
45 |
4-501.11 maintain equipment in good repair. observed ice machine flap being held in place by black tape. adhesive tape is not smooth and easily cleanable. observed door to low boy reach in for chicken wings with holes forming on inside of door. |
| 2018-02-28 |
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 heavy cream throughout facility with no date labels, as well as a bag of arugula in walk in with no date label. cdi: all undated it |
| 2017-10-25 |
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 grits, heavy cream, and chicken wings in walk in with no date to indicate when the items were prepped. repeat.3-501.18 discard the |
| 2017-10-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink near warewashing area blocked by food residue (onion peel) and a beer bottle stored in handsink by downstairs bar. cdi: both blockages were removed and |
| 2017-10-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cooked chicken wings stored beneath raw shrimp and raw tilapia. pic stated that all cold wings are re-fried before serving. cdi: wings removed from unit and taken to walk in.3-302. |
| 2017-10-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several utensils, (including scoops, metal pans, and plastic containers used to store silverware) stored as clean on drying rack with visible food res |
| 2017-10-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed queso in steam well holding at 129f. all other items in wells were above 135f. cdi: queso reheated to 169f on stove top. |
| 2017-10-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in cold drawers and flip top units holding over 45f. raw meats in cold drawers (chicken, salmon, etc) were between 46f and 50f. lo mein noodles, red peppers, and l |
| 2017-10-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabelled bottle of sanitizer stored at bar area with no label. cdi: labelled as sanitizer. |
| 2017-10-25 |
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. observed scoops stored with handles down into bulk dry goods containers (flour, b |
| 2017-10-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees handling food while wearing wristbands/watches. |
| 2017-10-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food debris in the gaskets of cold holding unit adjacent to grill near handsink. repeat. |
| 2017-10-25 |
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 damage to wall where potato slicer was mounted at the prep sink. |
| 2017-10-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee beverage stored on shelving above paper products for restaurant. cdi: drink discarded. |
| 2017-10-25 |
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 a whole corned beef roast cooling in a double wrapped metal pan in walk in |
| 2017-08-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at hand sink adjacent to prep area at beginning of inspection. observed upstairs bar handsink blocked with multiple items. cdi: paper towe |
| 2017-08-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p initially observed that dish machine was reading a residual concentration of 0ppm chlorine. cdi: pic adjusted feeder line and machine then read a residual of 100 ppm ch |
| 2017-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a pan of cheese sauce left in holding unit all night. observed rice, noodles, and chicken holding at 53f in far left holding unit. all out of temperature items were left in the |
| 2017-08-21 |
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 carton of heavy cream in beverage holding unit behind bar with no date. cdi: product discarded. significant improvements have been |
| 2017-08-21 |
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 lettuce and tomatoes cooling in reach in units in tightly covered containe |
| 2017-08-21 |
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 unlabelled squeeze bottles and spice shakers on cook line. repeat. |
| 2017-08-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies around the prep area near the back door of facility. |
| 2017-08-21 |
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 knife stored between two prep unit tops on cook line. |
| 2017-08-21 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups in upper bar storage room displayed with lip contact surface uncovered. repeat. |
| 2017-08-21 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on reach in units on cook line split and in need of repair. |
| 2017-08-21 |
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 built up on stove tops on cook line. |
| 2017-08-21 |
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 floor tile in upstairs storage room holding standing water. |
| 2017-08-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth on cook line stored outside sanitizer bucket after use. observed sanitizer bucket at bar reading 50 ppm qac. repeat. |
| 2017-06-12 |
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 several items (lettuce, tomatoes, cheese, coleslaw) prepped this morning t |
| 2017-06-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on expo line area. cdi: drink discarded. repeat. |
| 2017-06-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed roof handsink blocked with bucket of pens and handsink to the left of fryers blocked with food debris. cdi: pic had sinks unblocked and instructed employees onl |
| 2017-06-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dirty utensils that aren't in use stored on a shelf above utensils that are used by the restaurant. cdi: dirty utensils were removed from racks and pl |
| 2017-06-12 |
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 two pastas in reach in line coolers that had been prepped the day before with no dates. cdi: both products were dated. significant |
| 2017-06-12 |
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 spice containers and two squeeze bottles with no labelling to indicate contents. cdi: pic had all unlabelled spice |
| 2017-06-12 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed cheese sticks stored in freezer with no protective covering. repeat. |
| 2017-06-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth sitting on back prep table outside of sanitizer bucket. cdi: rag placed in bucket. |
| 2017-06-12 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed that facility had no test strips for quat sanitizer. provided pic with strips to use until they could order more. verification required within 10 days to determine |
| 2017-06-12 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a stack of single service cups in rooftop bar storage area stored with lip contact area exposed to air. |
| 2017-06-12 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed side doors to facility open at beginning of inspection. several flies were present in facility. cdi: doors were closed and pic informed that an air curtain or screen mu |
| 2017-06-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked pans on drying rack above three compartment sink. |
| 2017-06-12 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed stickers left on avocado surface after going through wash process. cdi: employees informed to remove stickers before washing avocados. |
| 2017-03-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.- 0 pts - observed several employee drinks stored in on prep surfaces in the kitchen and bar. cdi - moved. |
| 2017-03-27 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p - observed employee work with raw protein, remove glove, and place new glove on one hand without any hand washing two times.cdi - corrected employee. removed gloves and washed hands. re |
| 2017-03-27 |
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 employee touching wrap shells with bare hands. cdi - discarded. no bare-hand contact with rte foods. |
| 2017-03-27 |
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 several products (pimento cheese, turkey, pot roast, deli roll ups) not dated. meat loaf dated for 3/16 (freeze date) without tha |
| 2017-03-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed the disclosure missing from the brunch menu. verification required. |
| 2017-03-27 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.- observed several items in freezer in need of covering/wrapping. 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. |
| 2017-03-27 |
32 |
3-401.13 cook fruits and vegetables to a minimum of 135f when the food will be moved to hot holding. -pf - 0 pts - observed mashed potatoes taken off reading 125f. cdi- pic placed back to be cooked reached 159-169f. |
| 2017-03-27 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. - 0pts - observed watches and bracelets being used by food employees. |
| 2017-03-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - observed cleaning needed on shelving in walk in cooler - dry storage shelving - gaskets - food elevator |
| 2017-03-27 |
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 - 0 pts - observed marinara and noodles tightly covered. cdi -vented and placed in |
| 2016-11-10 |
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 - proper procedures for tphc no in |
| 2016-11-10 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - 0 pts - observed two hand sinks without paper towels cdi- placed. dispenser at hand sink near back door is not in good working conditions at all times. ensure a |
| 2016-11-10 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - repeat - observed upstairs bar ice machine soiled with black mold build up. ice machine must be on a schedule to ensure that it is being cleaned as need |
| 2016-11-10 |
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 chicken and caesar dressing not dated. cdi- dated. 3-501.18 discard the food requiring date labels once time/temperature window h |
| 2016-11-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - consumer advisory correct. missing items marked with * are cooked to temeprature on brunch menu. |
| 2016-11-10 |
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. - ice scoop holder soiled. |
| 2016-11-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - observed cleaning needed on shelving in walk in cooler - dry storage shelving - gaskets - food elevator - |
| 2016-11-10 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. - 0 pts - observed large door near entry way open without any way to protect from insects. a fly fan or screen must be placed. this item was placed as a permit condition on init |
| 2016-11-10 |
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. - 0 pts - walls - remove old molded caulking from 3 comp |
| 2016-09-08 |
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 angel hair pasta and orzo held over 7 days. cdi items discarded. observed squash, boiled eggs a |
| 2016-09-08 |
14 |
.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed upstairs ice machine soiled with black debris in chute. repeat. 4-602.11 clean the equipment and utensils used with tcs foods as required to av |
| 2016-09-08 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee touch face with gloves and go outside then return to food prep with same gloves. cdi hands washed gloves changed. |
| 2016-09-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food comingled with food for the facility, cell phones stored on prep surfaces and in metal containers used for food. repeat. |
| 2016-06-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep counter where food was actively preppped, jacket stored on linens, purse, phone, e-cig, and keys stored on prep table. |
| 2016-06-09 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machines upstairs and downstairs soiled with black debris. 4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using |
| 2016-06-09 |
8 |
6-301.14 post a handwash sign at each handsink. observed handsinks at bar areas in need of signs. cdi signs provided. |
| 2016-06-09 |
13 |
53-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw eggs over cream cheese in walk in and undercooked beef over rte food in reach in. cdi items discarded. |
| 2016-06-09 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p. observed remnants of roast diced up and still raw. pic stated the roast (about 15lbs) is cooked in an oven at 350f for 3 h |
| 2016-06-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed bottles of unknown chemical, glass cleaner, orange cleaner, and bleach not labeled. cdi bottles labeled. |
| 2016-06-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout kitchen. |
| 2016-06-09 |
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 green beans, black bean burger, potatoe fingers, risotto, penne, meatloaf, sliced turkey, slice |
| 2016-03-16 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. observed employee health policy missing from a few employee files. verification required. |
| 2016-03-16 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf. observed upstairs bar dish machine that was not reaching 180f. cdi repair person on site. |
| 2016-03-16 |
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 goat cheese, feta cheese, and red pepper that was held over 7 days. cdi items discarded. repeat |
| 2016-03-16 |
23 |
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 angus strip that did not have an asterisk on menu. verification required. |
| 2016-03-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed 2 prep units that was at 48f and 60f respectively, and container of raw chicken stored on the counter. temps showed in temp chart. cdi some items placed in walk in and others d |
| 2016-03-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on counters. |
| 2016-03-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fans and vents that were covered with dust. |
| 2016-03-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed mutliple bottles of cleaners and sanitizer not labeled. cdi items labeled. |
| 2015-12-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food debris on shelving in walk in. |
| 2015-12-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-12-03 |
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 meat loaf and sliced mozzarella cheese held between 41-45 degrees held greater than four da |
| 2015-12-03 |
8 |
6-301.14 post a handwash sign at each handsink. observed mens room hand sinks have no handwash signs posted. |
| 2015-08-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice machine has buildup and in need of cleaning. cdi ice machine cleaned. |
| 2015-08-21 |
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 line cook holding bread for sandwhich with bare hands. cdi by instruction and product discarded. |
| 2015-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spring mix, romaine, ham, tomatoes, sliced tomatoes in salad prep unit all greater than 45 degrees cdi all discarded. see temperature chart above |
| 2015-08-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. lable all working containers of spices and oils on cook line. -0 points- |
| 2015-08-21 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed salad prep unit not holding temperature . 10 day verification required. |
| 2015-08-21 |
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 meat loaf dated 08-12 and spinach dip at greater than 45 degrees held for 5 days cdi all dis |
| 2015-04-30 |
7 |
general comment3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf chef handled hoagie roll with bare hands. cdi by instruction to wear gloves; roll discarded. |
| 2015-04-30 |
54 |
general comment6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. cleans vents in upstairs restrooms as noted on permit conditions. |
| 2015-04-30 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. food debris present on deli slicer guard while stored as clean. clean all parts of slicer. |
| 2015-04-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. multiple boxes of food stored on floor of walk in cooler and walk in freezer. relocate |
| 2015-04-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf no consumer advisory on dinner menu for burgers or seared tuna appetizer. correct as mentioned in permit condition |
| 2015-04-30 |
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 beef in walk in cooler with no date. cdi - back dated. 3-501.18 discard the food requiring date labels once time/temperatu |
| 2015-04-30 |
20 |
general comment3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cooked fingerling potatoes as warm as 52f on top. cdi - out of temp top portion discarded. reminded staff not to fill pans above the chill line. |
| 2015-04-30 |
13 |
general comment3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed tomatoes above ready-to-eat shredded cabbage and unwashed ice burg lettuce on top shelf above ready to eat sauces and other prepared items. cdi - staff bega |
| 2015-04-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels at bar handsink. cdi - restocked. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf both handsinks uptairs use |
| 2015-04-30 |
1 |
general comment2-102.11 pic demonstrates knowledge by being a certified food protection manager. - certified food protection manager not present at start of inspection. arrived 20 minutes after start. facility has 180 days from time transitional permit w |