| Violation Date |
Code |
Description |
| 2018-10-16 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed dirt |
| 2018-10-16 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-10-16 |
45 |
4-501.11 maintain equipment in good repair. observed ambient air at 60f. advised to repair equipment. observed torn gaskets throughout facility. advised to replace. observed standing water in reach in unit. advised to repair. observed lights are out in |
| 2018-10-16 |
36 |
6-202.15 outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. observed back screened d |
| 2018-10-16 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf observed facility does not have a thin probe thermometer that is working properly. provide battery to properly function thin probe thermometer. vr |
| 2018-10-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed product cooling in walkin cooler covered with plastic wrap. cdi - removed pla |
| 2018-10-16 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p repeat violation. observed product has exceeded time criteria in cold holding. corned beef with dat |
| 2018-10-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed food throughout facility out of temperature. refer to temperature chart. cdi - discarded product. advised to repair equipment. storing tcs food in walkin cool |
| 2018-06-21 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee bare hand contacting ready to eat lettuce during preparation. cdi - disc |
| 2018-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product in flip top unit, reach in unit, and walkin cooler in the temperature danger zone. refer to temperature chart. cdi - discarded product. pic called technician from putn |
| 2018-06-21 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed ham prepared on 6.13.18, at 44f in the walkin cooler. the products last day was on 6.16.18. c |
| 2018-06-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf repeat violation. observed container of quat sanitizer not labeled. cdi - got rid of container of solution. |
| 2018-06-21 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without hair restraint. advised to wear a hair restraint. |
| 2018-06-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout kitchen. facility has fly tape and sticky pads throughout kitchen (not contaminating anything). ehs advised to continue mechanical methods of pest control. f |
| 2018-06-21 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed floor to wall joint in disrepair at the wall joint by the oven. advised to repair. |
| 2018-06-21 |
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 squeeze bottles of food not labeled. advised to label squeeze bottles. |
| 2017-11-02 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed commercial |
| 2017-11-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dirty plates stored as clean close to the prep unit. cdi - sent plates through a cleaning procedure. items are properly sanitized. |
| 2017-11-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed container of quat sanitizer with no label on container. cdi - provided a label on container. | |
| 2017-11-02 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket at the reach in unit. |
| 2017-11-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2017-07-13 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-07-13 |
45 |
4-501.11 maintain equipment in good repair. observed gasket to stand up refrigerator torn. observed flip top/reach in unit not holding proper temperatures. advsied to repair all items. |
| 2017-07-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed breakfast menu with steak cooked to order and all egg items cooked to order. none of these items have as |
| 2017-07-13 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p repeat violation. observed crab cake and spinach dip not labeled properly. items were prepared on a s |
| 2017-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed items in flip top and reach in out of temperature. refer to temperature chart. cdi - advised to discard products as they could not and did not meet cold hold |
| 2017-06-19 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p repeat violation observed pork and beef prepared on 6.7.17. product has a 4 day hold time according |
| 2017-06-19 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager on site during ins |
| 2017-06-19 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed food employees uneducated about the employee health policy. cdi - educated employees about reportable symptoms and d |
| 2017-06-19 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employee not washing hands before putting on gloves. cdi - educated to wash hands before putting on gloves. 2-301.14 wash hands after handling soiled equipment or utensils |
| 2017-06-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at the handsink in the kitchen. cdi - provided papertowels to handsink. |
| 2017-06-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed immersion blender not clean to sight and touch. cdi - educated to clean items properly after use. spend more time duringt the washing and rinsing pro |
| 2017-06-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed sliced lettuce and tomato stored in flip top unit cooling down. cdi - pulled p |
| 2017-06-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature at the flip top unit. observed product out of temperature in walkin cooler; walkin cooler down. cdi - educated to not cool product down in the flip t |
| 2017-06-19 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed utensils stored on |
| 2017-06-19 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-06-19 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed facuet handle at 3 comp sink in disrepair. faucet sprays when sink is on. advised to repair. |
| 2017-06-19 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed dirty |
| 2017-06-19 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed cell phone on counter top next to utens |
| 2017-06-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. facility uses ecolab and pic states pest control comes once a month. repeat violation. |
| 2017-02-09 |
36 |
6-202.15(d) openings shall be protected against the entry of insects and rodents by screens, properly designed and installed air curtains, or other effective means. replace the screen at the back door; screen in disrepair and torn. 6-501.111 keep the pr |
| 2017-02-09 |
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 walls in disrepair. observed tiles missing. 6-501.12 floors, walls, ceilings |
| 2017-02-09 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-02-09 |
45 |
4-101.19 nonfood contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material. observed dirty absorbent materia |
| 2017-02-09 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed no date on |
| 2017-02-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine sodium hypochlorite below 50 ppm. facilities detergent line actually had quat sanitizer instead of the detergent. cdi - removed the quat from the dispenser line and hooked u |
| 2017-02-09 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed employee |
| 2017-02-09 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at the bar handsink. cdi - advised to print off handwashing sign during inspection. |
| 2017-02-09 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, and rinse using running warm water -p observed food employee wash hands less than 10 seconds. cdi - educated about proper handwashing procedures |
| 2016-07-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored over ready to eat lettuce. cdi-fish moved to proper storage order and employee encouraged to voluntarily discard food. |
| 2016-07-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. |
| 2016-07-18 |
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 preparing a ready to eat salad with bare hands. observed another employee handling washed and cut |
| 2016-07-18 |
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 several tcs food items held past 7 days according to date labeled. employee stated these item |
| 2016-07-18 |
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. cleaning needed in kitchen throughout. |
| 2016-07-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on equipment throughout. |
| 2016-02-15 |
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 heavy build up of food, grease, dust on floors, |
| 2016-02-15 |
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 of food and grease on equipment throughout. |
| 2016-02-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of food stored on floor of walk in cooler. |
| 2016-02-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one chemical bottle without a label. cdi-labeled. |
| 2016-02-15 |
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 a pan of rice and taco meat with expired date labels. cdi-discarded. |
| 2016-02-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic pans stored as clean with visible debris and soil. cdi-taken to be re-washed. |
| 2016-02-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed sealed packages of salmon stored in open pan over tortillas. cdi-salmon moved to bottom shelf. |
| 2016-02-15 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf only one employee in kitchen and did not have knowledge of required reportable symptoms and illnesses. verification required. |
| 2015-07-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed several flies inside kitchen under dishmachine. it appeared that they were mostly by the pipe leading into floor drain under chemical dish machine. |
| 2015-07-20 |
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. -pobserved several containers of spinach queso in top cooler of 2-door victory cooler and portioned rice ins |
| 2015-07-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple food items inside small reach-in, inside top part of 2-door victory cooler and inside walk-in cooler > 45f (see temp chart). all items moved to beer cooler and walk-in |
| 2015-07-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.clean outside of dry good containers, shelving below prep table, hood system vents, and equipment at cook station. observed greasy residue and food debris.gen |
| 2015-07-20 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-commercial roaster stored at bottom of prep table in kitchen. provide documentation that proves it is nsf/ansi certifi |
| 2015-07-20 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented.observed slices of moldy cheddar cheese inside walk-in cooler. cdi - cheese discarded. |