| Violation Date |
Code |
Description |
| 2018-12-04 |
54 |
6-305.11 designation-dressing areas and lockers. observed employee jackets and bags stored in/on an open box of single service napkins. store employee items in areas contamination cannot occur. cdi- employee items relocated. -0- |
| 2018-12-04 |
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 an accumulation of dust on the ceiling over the |
| 2018-12-04 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards inneed of being resurfaced/replaced, they are no longer easily cleanable. make sure to keep in good repair. repeat violation. |
| 2018-12-04 |
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 a squirt bottle of oil, a large container of sugar, and a large container of flour with no label. be sure to label all c |
| 2018-12-04 |
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 cheese bechamel at 87f after 2 hours, 8 bags of collard greens between 47 |
| 2018-12-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed santizer buckets with no label. cdi- buckets properly labeled. -0- |
| 2018-12-04 |
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 chicken wings dated 11/23 in the reach in cooler and cooked onions in the walk in cooler dated |
| 2018-12-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 2 pans of pulled pork, 2 trays of brisket, and chicken all hot holding below 135f. items were being held in different hot boxes throughout facility. all other items in hot b |
| 2018-12-04 |
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 cheese bechamel in the walk in freezer that was 87f at 11:00 am. cheese began cooling at 8:30 am. tcs foods must reach 70 |
| 2018-12-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several utensils/equipment stored as clean with food debris/residue. ensure all utensils and equipment are clean to sight and touch before storing a |
| 2018-12-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed back handsink blocked by a trash can. be sure nothing is placed in front of handsinks. handsinks must be accessible at times. cdi- trash can moved.6-301.14 |
| 2018-12-04 |
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 cutting jalapenos with bare hands and placing them in a plastic container to be used for drinks |
| 2018-02-07 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved food employee working with raw burger place on grill then begin to touch ready to eat bread. cdi bread was discarded; food employee removed gloves and |
| 2018-02-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pork hot holding below 135 degrees. cdi product was reheated to above 165 degrees. |
| 2018-02-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ranch and cheese cold holding above 45 degrees. cdi pic placed product on tphc for today and will use to ensure product is monitor by tphc or held below 45 degrees* (until janua |
| 2018-02-07 |
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 1 container of corn stock and 1 container of pork stock date marked for 1/31. cdi product was vo |
| 2018-02-07 |
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 in walk in cooler on shelving, reach in units throughout restaurant. make sure to increase cleaning frequency. repeat |
| 2018-02-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in need of being resurface/replaced. make sure to keep in good repair. |
| 2018-02-07 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing ring with stone/diamonds. make sure food employees remove all jewelry other than a plain wedding band when per |
| 2017-12-20 |
26 |
7-201.11 store toxic materials to avoid contamination. -p7-209.11 storage-other personal care items - c employees shall store their personal care items in facilities to prevent contamination of food, equipment, single service utensils. observed employee v |
| 2017-12-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. upon entrance to food establishment observed more than 3 food employee beverages on food preparation counters where food was being prepared. cdi all drinks discarded. r |
| 2017-12-20 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee donning gloves after completing task (cleaning and food storage). cdi food employee directed to wash hands.2-301.14 wash hands after activities that contaminate |
| 2017-12-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer that hasn't been in use since yesterday with minor food debris. cdi pic had food employee break it down it down and clean. observed some bowls, |
| 2017-12-20 |
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 general comment. food estabishblishm |
| 2017-12-20 |
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 squeeze bottles containing oils and aqueous solutions not labeled. make sure to label all working containers of food. |
| 2017-12-20 |
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 two large containers of ribs date marked for 12/12. observed two packs of ham in walk in cooler |
| 2017-12-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor in walk in freezer. *product was delievered this morning, make sure to get product off floor in timely manner. |
| 2017-12-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out so equipment/utensils can air dry and sanitizer work effectively. repeat cdi: pic sent all items back to ware washing. |
| 2017-12-20 |
36 |
6-202.13 insect control devices, design and installation - c insect control devices shall be installed so taht devices are not located over food preparation areas. observed bug light over back food storage area for desserts and bug light over slicer stora |
| 2017-12-20 |
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 in walk in cooler on shelving and debris on shelving. observed build-up/dust in far reach in unit (left) in fan. make sure to increase c |
| 2017-12-20 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. make sure to keep closed. |
| 2017-12-20 |
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 on ceiling over food preparation areas th |
| 2017-09-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages being stored on food contact surfaces. cdi drink was disposed of. |
| 2017-09-26 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed salmon being stored below burger. cdi pic removed salmon above burger.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed strawberries stored above r |
| 2017-09-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed container of pork, brisket and chicken in hot well holding below 135 degrees. cdi items were reheated to above 165 degrees. |
| 2017-09-26 |
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 placed in walk in cooler tightly covered in walk in cooler still a |
| 2017-09-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed minor fly/gnats in kitchen. make sure to have pest control address. repeat minor issues points will not be escalated. |
| 2017-09-26 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. store in a manner where contamination will not occur. observed silverware being rolled with food contact surfaces; make sure to r |
| 2017-09-26 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in need of being resurfaced.4-502.11(a) maintain utensils in good repair. observed sauce bottles stained and need of replacing. |
| 2017-09-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor debris in reach in units; dusty fans in reach in units both (far left and back). observed build up on nonfood for tea nozzles. make sure to i |
| 2017-09-26 |
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 glasses being stored over food preparations. make sure to keep in designated area.6-303.11 intensity-lighting - c observe |
| 2017-06-30 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed items such as lettuce and tomatoes being stored over ready to eat washed lettuce. cdi pic rearranged storage order. repeat points not escalated due to one item being store |
| 2017-06-30 |
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 upon entry observed baked beans in walk in freezer cooling; took another temperature 30 minutes later and observed that the beans wer |
| 2017-06-30 |
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 beans in walk in freezer not hitting cooling parmeter; due to viscoisity o |
| 2017-06-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies. make sure to have pest control address and keep doors closed. |
| 2017-06-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed some food ingredients items being stored under a bug light. cdi items were moved. |
| 2017-06-30 |
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 ceilings over food preparation line and ne |
| 2017-06-30 |
45 |
4-501.11 maintain equipment in good repair. observed minor rusting of shelves in far reach in units left of line (front and back) make sure to keep in good repair. repeat points not escalated due to overall equipment in good repair; just need to be mindfu |
| 2017-06-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor debris in reach in units; up to and dusty fans in reach in units both (far left end front and back). make sure to increase cleaning frequency. |
| 2017-06-30 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open; make sure to keep closed. |
| 2017-06-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to spread out so items can dry and sanitizer work effectively. repeat. |
| 2017-03-20 |
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 corn, smoked onions, jalapeno dip, seasoned veggies, sliced brisket without date marking. cdi al |
| 2017-03-20 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee with gloves on touching his hat. cdi food employee directed to dispose of gloves and wash hands.2-301.12. follow the cleaning procedure to adequately wash your hands. u |
| 2017-03-20 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed in bathrooms water getting to 91 degrees. verification required. |
| 2017-03-20 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce above ready to eat; strawberries over queso dip. cdi strawberries were moved.3-304.15(a) discard gloves after a task is complete or any time they are damaged or s |
| 2017-03-20 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed slicer, tomato dicer, can opener, plates and knives deemed as clean with food debris on it. cdi all items were returned to ware washing.4-602.12 |
| 2017-03-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ranch cold holding on ice above 45 degrees. cdi ranch discarded. |
| 2017-03-20 |
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 cheese and meat stacked above chill line reading above 45 degrees. make su |
| 2017-03-20 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in walk in cooler and reach in units. make sure to keep in good repair. |
| 2017-03-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed pi |
| 2017-03-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on food preparation counter upon arrival to food establishment. once wet, make sure to store in sanitizer buckets. |
| 2017-03-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure equipment is able to air dry. |
| 2017-03-20 |
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 squeeze bottles and aqueous solutions not labeled. make sure to label all working containers of food/food ingredients. |
| 2017-03-20 |
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 in reach in units far left and dusty fan. make sure to increase cleaning freqency. |
| 2016-12-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed access to handsinks blocked by items stored on handsink. cdi- access to handsink provided. |
| 2016-12-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found some wings at 50 f in refrigerator. pic voluntarily discarded wings. |
| 2016-12-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: observed burger time item on daily special flap with no disclosure asterisk. pic chef stated item can be cooked t |
| 2016-12-16 |
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. -pf : observed whole butts in walk-in cooler from cooling overnight at 45 f. cooler was |
| 2016-12-16 |
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 pulled chicken cooked previous day that was date marked with today's date. cdi- discussed proper date marking with pic. date mark |
| 2016-12-16 |
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 utensils stored in soiled containers. |
| 2016-12-16 |
47 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed soiled non food contact surfaces of equipment. dried food debris on exterior. |
| 2016-12-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees working with food without proper hair restraints. |
| 2016-08-10 |
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 working with bracelets and watches. |
| 2016-08-10 |
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 beshemel cooling in deep plastic container in walk in freezer, and bean m |
| 2016-08-10 |
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 mac and cheese, bacon wrapped jalepeno, without dates and tomatoe mayo held for 9 days. cdi ite |
| 2016-08-10 |
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 bags of collard greens that were at 46-53f and beshamel sauce that was at 47f. cdi items discarded. repeat. |
| 2016-08-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed metal pans and plates that was soiled with food debris. cdi items moved to sink for cleaning. repeat. left at half points for improvements with dishe |
| 2016-08-10 |
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 handle soiled dish then put on new gloves and handle |
| 2016-04-28 |
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 beshemel and queso that was cooling in a deep plastic container, observed |
| 2016-04-28 |
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 bean prep and beshemel earlier today and night before at 100f and 51f respectively. cdi items discarded. |
| 2016-04-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine soiled with pink and black debris. repeat.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. |
| 2016-04-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks in walk in reach in, and ice machine used for cooling soiled with debris. |
| 2016-04-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout kitchen. |
| 2016-02-24 |
45 |
4-501.11 maintain equipment in good repair. observed line stand up reach ins with standing water at the bottom of units. |
| 2016-02-24 |
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 knives holding in container of water at 125f. cdi cup dumped. |
| 2016-02-24 |
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 roasted garlic dressing, diced butter, chick peas, and corn that was not dated 24 hours after food opened or prepared for service. |
| 2016-02-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed brisket, containers of chicken, and containers of pork held below 135f. cdi some items discarded or reheated. |
| 2016-02-24 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine used for drinks soiled with debris. |
| 2015-12-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-12-01 |
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 working containers of spices and oils unlabeled. cdi products labeled. |
| 2015-12-01 |
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 two packages of sliced ham dated 11-22 in walk in. cdi product discarded. |
| 2015-08-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed scouring pads in hand wash. use for handwash only. cdi |
| 2015-08-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p dish machine not reaching 50 ppm chlorine tech arrived before the end of the inspection and machine was adjusted to maintain proper concentrations. cdi |
| 2015-08-24 |
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 pork shoulder and pork butts at above 45 degrees see chart above for temperatures. cdi product discarded. |
| 2015-08-24 |
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 milk and cream opened and held more than 24 hours with no date marking. cdi products labled. -0 points- |
| 2015-08-24 |
45 |
4-501.11 maintain equipment in good repair. observed hinge on walk in cooler needs repair. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting b oard on prep unit in need of resurfaci |
| 2015-08-24 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed water heater leaking. -0 points- |
| 2015-08-24 |
52 |
5-501.111 keep storage areas and bins for waste in good repair. observed build up of debris in dumpster area outside. -0 points- |
| 2015-08-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet nested in clean dish area. |
| 2015-05-22 |
8 |
'•5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink to the left of server station with lemons and spoon in sink. removed. use only for hand washing. |
| 2015-05-22 |
45 |
equipment shall be in good repair. repair rotisserie oven. |
| 2015-05-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed numerous wet towels sitting on counters. pic placed in sanitizer buckets. |
| 2015-05-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken breasts, half chicken and pork in hot hold cabinet between 118-136f. pic discarded voluntarily. items that were in temperature were moved to another hot holding unit. |
| 2015-05-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some pans with debris stacked with clean. pulled to be recleaned. observed slicer with debris. broken down to clean. 4-501.114 maintain sanitizer at c |
| 2015-05-22 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed every employee entering the walkin cooler with their gloves on. educated. remove gloves when leaving line/task, go get what you need, go back to line, |
| 2015-05-22 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employees don gloves without first washing hands. educated and corrected. |