| Violation Date |
Code |
Description |
| 2018-11-19 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed employee drink stored with food for public in the walk in cooler. cdi pic moved drink to designated area.6-305.11/6-501.110 designate and use an area for the orde |
| 2018-11-19 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with groves and stained in need of resurfacing or replacing. repeat violation.4-202.11 food contact surfaces shall be smooth, f |
| 2018-11-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several plastic containers wet stacked. ensure containers are air-dried before stacking. |
| 2018-11-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several damp wiping cloths not held in sanitizer. cdi cloths were removed during the inspection. |
| 2018-11-19 |
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 bottles of water/oil by grill not labeled. cdi pic labeled bottles during the inspection. |
| 2018-11-19 |
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 cut tomatoes and crab sticks opened/prepped the day prior not date marked. cdi pic added date during the inspection. |
| 2018-05-24 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. main prep cutting board in need of replacement as well as some single service cutting boards. |
| 2018-05-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.fruit flies observed in bar areas. facility must monitor and possibly have pest control come out more often. repeat. |
| 2018-05-24 |
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 poor cooling methods of pimento cheese (see # 18) as well as gracy cooling in l |
| 2018-05-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pfdinner and lunch menu is offering undercooked hamburgers but does not have disclaimer on menu. vr. |
| 2018-05-24 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -pobserved pimento cheese recorded above 45f (see chart). product was made 2 days ago. pic cheese was heated up with other ingred |
| 2018-05-24 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. personal food stored on top of dishwasher. |
| 2017-11-03 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pfpitcher stored in handsink. cdi- pitcher removed. do not store anything in handsinks. |
| 2017-11-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmeatballs in flip top unit recorded above 45f (see chart). product was overstacked. cdi- top layer removed and brought to wic to cool down. |
| 2017-11-03 |
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 wings had a discard date of 11/1 (day 7) and was in cooler. cdi- wings discarded.3-501.17 date mark/ |
| 2017-11-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfsome plates and knives with dried food debris. cdi- taken to dishwasher.4-501.114 maintain sanitizer at correct concentrations. -psanitizer at dishwasher at fa |
| 2017-11-03 |
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 |
| 2017-11-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.fruit flies observed at far back bar area. monitor cleaning and drains. keep consistent pest control. |
| 2017-08-16 |
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 container of blanched green beans had a date of 8/7 and exceeded 7 day hold window. cdi- product discar |
| 2017-08-16 |
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. some personal drinks not segregated. |
| 2017-08-16 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. no trash can at handsink at bar. |
| 2017-08-16 |
45 |
4-501.11 maintain equipment in good repair. damaged gasket in reach in unit |
| 2017-08-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking of plates. |
| 2017-08-16 |
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 cut tomatos and pimento cheese was cooling in reach in cooler. cdi- product brought to w |
| 2017-08-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf one bottle of chemical not labeled at bar. cdi- bottle discarded. |
| 2017-03-24 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. wash solution was heavily soiled and not clean. |
| 2017-03-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed minor presence of fruit flies in kitchen. monitor. |
| 2017-03-24 |
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 cooked pasta in tight-fitting lid and wrapped in silan wrap. cdi- pasta wa |
| 2017-03-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p lettuce, tomatos, and chees in salad flip top cooler were all recorded above 45f (see chart). a look at thermostat indicated it was on the lowest setting. thermostat turned back to orgin |
| 2017-03-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf dicer and some plates soiled with food debris. items taken back to dishwasher.4-501.114 maintain sanitizer at correct concentrations. -p sanitizer not read at |
| 2016-12-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer at dish machine was not dispensing properly at the correct concentration. dishwasher primed machine and adjusted tubes. after running another cycle, concentration read at 50ppm bleach. p |
| 2016-12-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sliced tomatos and lettuce were in an ice bath recorded above 45f (see chart). pic stated products were put out that morning. cdi- products moved to cool down. |
| 2016-12-01 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels provided at handwash sink at two seperate bars. cdi- paper towels provided. |
| 2016-12-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf both dinner and lunch menu had reminder on burgers, salmon and pork, but no disclosure. provide disclosure on men |
| 2016-12-01 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf no thin probe thermometer on site. vr. |
| 2016-12-01 |
45 |
4-501.11 maintain equipment in good repair. one damaged gasket observed. |
| 2016-12-01 |
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 |
| 2016-09-07 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. sanitizer bottle at bar was stored on the floor. cdi- bottle moved. |
| 2016-09-07 |
37 |
3-305.14 during preparation, unpackaged food shall be protected from environmental sources of contamination. ice machine in outdoor bar did not have a cover on ice to protect ice from outdoor contamination. assure ice is covered. |
| 2016-09-07 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several shaker bottles unlabeled. |
| 2016-09-07 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p bleach sanitizer at bar was recorded too strong at >200 ppm. cdi- sanitizer diluted.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf one |
| 2016-09-07 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed frozen marinara in freezer with no date. employee stated she cooked product on 9/4 and froze product on 9/5. explaine |
| 2016-09-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stack of plates stored as clean with built-up food debris. cdi- pic had employee remove all soiled plates and send to dishwasher. repeat.4-501.114 mai |
| 2016-06-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed some flies in kictchen, specifically in dish wash area. monitor area and address problem as needed. no points deducted. |
| 2016-06-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf one sanitizer bottle was unlabeled. cdi- bottle labeled. |
| 2016-06-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two utensils soiled with minor food debris. cdi- items taken back to dishwasher. no points deducted. |
| 2016-06-22 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed ice in multiple handwash sinks. observed employee dump drink in handwash sink. cdi- pic explained to employees that handwash sinks were only for handwashing. |
| 2016-03-29 |
8 |
5-202.12c a self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. the water in the men's restroom only ran for a total of 2 seconds without having to reactivate fauc |
| 2016-03-29 |
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 unlabeled oil, salt shaker, and flour. repeat. |
| 2016-03-29 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed some black build-up in ice machine. |
| 2016-03-29 |
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 personal drink stored on shelf with pla |
| 2016-03-29 |
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 a knife stored in t |
| 2015-12-22 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized- cutting board at the cook line observed with deep scoring and shall be replaced. |
| 2015-12-22 |
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 cinnamon sugar and spices not labeled. |
| 2015-12-22 |
22 |
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 egg/milk batter/wash held under tphc with not time marked. cdi- product was labeled during insp |
| 2015-12-22 |
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 no date mark on the cooked cooled bags of chicken wings in the walk-in cooler. cdi- date marked during the inspection. |
| 2015-12-22 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf - hot water dish machine measured 131 f on the plate surface. manifold wash temperature only reads 110 f and the machine requires 155 f wash temperatu |
| 2015-12-22 |
13 |
.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p- observed raw shelled eggs stored above ready-to-eat dressings in the reach-in cooler. store eggs below to prevent cross-contamination. cdi- eggs moved to the bottom shelf by the pic. |
| 2015-12-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee drink stored on the prep table in kitchen. store in designated area and cover as required. cdi- pic discarded drink cup. (repeat) |
| 2015-07-08 |
8 |
general comment- 6-301.11 provide soap for handwashing at each handsink. -pf observed soap missing from one of two hand sinks at front restaurant bar. soap dispenser replaced on wall during inspection. bar not currently being used during inspection. |
| 2015-07-08 |
53 |
general comment- 6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed lots of storage items in back of house (behind bowling alley) not used in establishment. remove,. |
| 2015-07-08 |
42 |
general commetn- 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed customer cuts wet stacked. |
| 2015-07-08 |
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 cooked cheese cooling in walk in cooler in deep container with inner area |
| 2015-07-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and tomatoes at prep area on ice (with ice only touching bottoms of pans) at 55-60f degrees. recommend tphc for these items or maintain in prep cooler rather than counte |
| 2015-07-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken and fried green tomatoes in hot hold unit at 125-132fdegrees. unit turned up but temperatures not maintained. facility will use tphc for these menu items do to in |
| 2015-07-08 |
4 |
general comment- 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee drink on clean dish shelf and other employee drinks stored on top of hot hold cabinet with potential to contaminate prep sandwich |