| Violation Date |
Code |
Description |
| 2018-12-28 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit 2 unable to maintain temperature ambient temperature observed to be 50 degrees. |
| 2018-12-28 |
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 sandwhiches in walk in cooler which were previously frozen and rethawed only the prep date is being used . cdi remarked with thaw |
| 2018-12-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed greens and butternut squash at greater than 45 degrees in prep unit 2 cdi these items placed on tphc until unit can be repaired paper work for tphc provided. . observed potat |
| 2018-09-14 |
33 |
3-501.13 use approved thawing methods. observed foods being thawed under running water measuring 84 degrees. |
| 2018-09-14 |
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 tomato sauce and vegetarian chilli held greater than 7 days . cdi discarded.3-501.17 date mark |
| 2018-09-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine in need of cleaning. |
| 2018-09-14 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed sale dates not being recorded on shellstock tags . repeat |
| 2018-05-04 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug missing on dumpster. |
| 2018-05-04 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on both prep units in rear kitchen.4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanab |
| 2018-05-04 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed smoked salmon on menu with no reminder (asterisk) linking it to consumer advisory. |
| 2018-05-04 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed numerous tags with no sale date. 10 day verification requi |
| 2017-11-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed kitchen dish machine dispensing 0ppm of chlorine sanitizer. after priming machine and pic readjustment of the feeder lines, machine was observed to be dispens |
| 2017-11-29 |
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 a scooping device stored with handle inside the dry good product. obse |
| 2017-11-29 |
45 |
4-501.11 maintain utensils in good repair. observed a heavily burnt plastic lexan pan stored as clean in the dish area. damaged utensils must be repaired or replaced. item was discarded. |
| 2017-11-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked plastic containers in the clean dish area. |
| 2017-11-29 |
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 dish machine rack slide coming unsealed from the wall and collecting black res |
| 2017-11-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed disorderly storage of employee bags, jackets, and other items in the rear canwash/dry storage area. employee items were stored on/in con |
| 2017-09-25 |
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 dish machine rack slide coming unsealed from the wall and collecting black res |
| 2017-09-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker debris present on the exterior of several non-stacked mayonnaise containers used as containers for food/clean utensils. |
| 2017-09-25 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single use items such as paper towels and napkins on the floor of the main hallway. |
| 2017-09-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed chef with a wristwatch on while preparing food items. |
| 2017-09-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a fly in the kitchen area. |
| 2017-09-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee water bottle stored over cleaned dishes in the dish machine area. bottle was removed by employee. ensure that employees store drinks in areas where |
| 2017-04-29 |
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 masking taped over hole in the wall near the rear employee door. |
| 2017-04-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bleach spray bottle unlabelled in the rear beer cooler. item contained chlorine bleach. all chemical spray bottles and working containers shall be labelled |
| 2017-04-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed brunch menu consumer advisory incorrect. undercooked items such as eggs are asterisked, which leads to t |
| 2017-04-29 |
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 observed items such as cooked sausag |
| 2017-04-29 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee eating while cooking on the grill line. pic ordered employee to dispose of food, employee washed hands and donned gloves. ensure that employees are not eating in food preparation areas. |
| 2017-03-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed bar area dish machine showing only 50ppm, which is the exact minimum level. ensure that strips are used to maintain proper levels and monitor function. pic p |
| 2017-03-09 |
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 fried asparagus cooling on a sheet rack in the kitchen under no temperature control, observed blanched potato wedges cooling |
| 2017-03-09 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee eating a sandwich in the kitchen area. employee discarded and washed hands. |
| 2017-03-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pots and pans in the clean dish area. |
| 2017-03-09 |
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 facility leaving items to cool on sheet pans in the kitchen under no contr |
| 2016-12-23 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. 0pts - observed head chef with bandaged hand due to burns. as the person in question is unable to properly wash hands, they should not engage in any activities in whic |
| 2016-12-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf 1.5 pts- observed a food processor stored clean with food debris inside. also, observed a can opener soiled and in need of cleaning. cdi- pic moved items to di |
| 2016-12-23 |
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 1.5 pts- observed blanched fries and mashed potatoes at 70-80f at 3:45pm. pic stated they were cooked at 1:30pm, which does not meet |
| 2016-12-23 |
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 repeat 1pt- observed macaroni, blanched fries, shepherds pie meat in plastic bus tu |
| 2016-12-23 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf 1pts- observed tags without proper date or without a date. some tags |
| 2016-12-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. 0.5pts- observed food debris build up around prep line coolers and grease build up on cooking equipment. |
| 2016-12-23 |
52 |
5-501.114 ensure drain plug on dumpster, waste containers is in place. 0pt- observed drain plug missing at large dumpster. replace drain plug to prevent pest harborage. |
| 2016-12-23 |
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. 0pts - observed utensils being stored in sanitizer. |
| 2016-06-29 |
54 |
repeat violation 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed 3 coffee mugs, keys and a coffee container on the drying rack. |
| 2016-06-29 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed bowls stacked wet |
| 2016-06-29 |
39 |
general comment 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - observed a sanitizer bucket on the floor at the bar. cdi - bucket was elevated. |
| 2016-06-29 |
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 container of shepherds pie and mac and cheese cooling with lids on. c |
| 2016-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cooked brussels sprouts and sausage stacked high in the prep top and above 45f. cdi - the top layers were discarded. observed fries out on the counter at 83f. cdi - fries were |
| 2016-03-28 |
8 |
repeat violation 5-202.12 provide at least 100f water at handsinks.-pf - observed the handsink in the women's restroom reaching 77f, the men's reaching 89f and the bar sink reaching 70f. adjust to maintain at least 100f. verification required 4/6/2016 |
| 2016-03-28 |
14 |
general comment 4-501.114 maintain sanitizer at correct concentrations. -p - observed bar dish machine not sanitizing properly. cdi - facility called eco lab and will use the dish machine in the back until it is repaired. verification required 4/6/2016 |
| 2016-03-28 |
18 |
4, repeat violation 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 shepherds pie in the walk in at 49f. shepherds pie was from 3/27. cdi - shepherds pie was discarded. |
| 2016-03-28 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on 2 prep units and the outside beer walk in cooler. replace gaskets. observed metal threshold missing at the front of the beer walk in cooler. raw wood is exposed. repai |
| 2016-03-28 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed a personal drink above facility food in the walk in cooler. cdi - drink discarded.observed a jacket and purse hanging |
| 2016-03-28 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2015-12-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plastic containers and bowls stacked wet. |
| 2015-12-14 |
39 |
general comment 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - observed 2 sanitizer buckets on the floor. cdi - buckets were elevated. |
| 2015-12-14 |
35 |
general comment 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 unlabeled. |
| 2015-12-14 |
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 cooked pasta at 70f in the walk in cooler. pic stated it was made 3 hours ago. cdi - pic discarded the pasta. observed an |
| 2015-12-14 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf - observed women's restroom reaching 75f and the mens reaching 90f. adjust to maintain at least 100f. verification required 12/23/2015 |
| 2015-07-09 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed no dates written on tags of mussels and tags not stored in |
| 2015-07-09 |
53 |
maintain storage at least 6 off of floor to facilitate cleaning. observed many boxes of beer and wine stored on floor along hallway. |
| 2015-07-09 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed wash water at 78f in sink while employee was actively washing utensils. cdi- solution emptied and |
| 2015-07-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed large tightly covered bucket of macaroni 80f cooked earlier today. cdi- |
| 2015-07-09 |
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 menu missing disclosure statement (these items are cooked to order or similar state |
| 2015-07-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter, quail eggs and sliced tomatoes in top of prep units overstacked above rim of pan and therefore temperatures of these items were above 45f. cdi by taking excees amount |
| 2015-07-09 |
13 |
by 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed boxes of lemons stored over containers of chicken stock in walk in cooler. cdi by rearranging unwashed produce to bottom shelf. |
| 2015-07-09 |
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 employee use bare hands to turn off water at hand sink. cdi by instruction. |