| Violation Date |
Code |
Description |
| 2018-11-06 |
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 heavy cleaning need throughout establishment.obs |
| 2018-11-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on counters, shelves and storage surfaces. |
| 2018-11-06 |
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 service cups exposed to contamination at coffee station. |
| 2018-11-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in kitchen. ensure proper steps aretaken to prevent and eliminate pest. |
| 2018-11-06 |
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 observedcooked eggs, and mashed potatoes without date mark. cid stated item was prepared more than 24 hours prior to inspection. cdi, item m |
| 2018-11-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken hot holding below 135f. cdi, pic voluntarily discarded chicken. |
| 2018-11-06 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored above ready to eat produce. cdi, items reversed. |
| 2018-11-06 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels provided at handwashing sink at bar. cdi, paper towels provided. |
| 2018-08-28 |
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 stew without date mark. cid stated items were prepared more than 24 hours prior to inspection. cdi, items voluntarily discarded by |
| 2018-08-28 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foodswith begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed written procedures notfollow |
| 2018-08-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in kitchen. ensure proper steps are taken to prevent and eliminate pest. |
| 2018-08-28 |
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 stored on the floor in freezer. repeat |
| 2018-08-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with deep cuts and grooves not allowing for effective cleaning and sanitizing. |
| 2018-08-28 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - pf observed hot water temperatures reach a maximum of 164f. vr |
| 2018-08-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open doors and lids. |
| 2018-08-28 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. observed heavy cleaning need throughout establishment.obser |
| 2018-08-28 |
54 |
6-501.110 using dressing rooms and lockers - c observed personal items such as phones stored on working counters. |
| 2018-08-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on counters and storage surfaces. |
| 2018-06-27 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels provided at hand washing sink near dish area. cdi, paper towels provided. |
| 2018-06-27 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored above cut, ready to eat fruit. cdi, items re-organized. repeat improvement noted. |
| 2018-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a tray with tcs foods such as lettuce and cut tomatoes on top of flip top line, holding temperatures above 45f. ensure tcs foods are under temperature control or placed on tphc. |
| 2018-06-27 |
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 written procedures not foll |
| 2018-06-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed chopper blade with dark build up, stored as clean. observed build up on food contact surface of can opener blade, stored as clean. cdi, items taken to |
| 2018-06-27 |
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 stored on the floor in freezer. |
| 2018-06-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. |
| 2018-06-27 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. observed heavy cleaning need throughout establishment.obser |
| 2018-06-27 |
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 without identifying label. |
| 2018-05-08 |
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 items in walk in cooler without date mark. items were prepared more than 24 hours prior to inspection. vr -repeatrisk contr |
| 2018-05-08 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee putting gloves on without washing hands after returning into the kitchen. cdi, food employee corrected by instruction, food employee washed hands. ensure all food emplo |
| 2018-05-08 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels provided at one of the two sinks (hand sink near grills). cdi, paper towels provided. repeat |
| 2018-05-08 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored above cut, ready to eat fruit. cdi, items re-organized. repeat 3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored |
| 2018-05-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer concentration at sani bucket below 50ppm quat. cdi, sanitizer re-filled. |
| 2018-05-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed potatoes hot holding below 135f. cdi, potatoes discarded. |
| 2018-05-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods at flip top and at customer self service line holding temperature above 45f. cdi, items were temporarily placed on tphc. template provided. new manager started wor |
| 2018-05-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed absence of consumer advisory for lox. vr repeat |
| 2018-05-08 |
45 |
4-501.11 maintain equipment in good repair. observed flip top not able to keep tcs items at 45f or below. |
| 2018-05-08 |
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 other containers without identifying label. repeat |
| 2018-05-08 |
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 service cups at coffee station without protective sleeve, cups were exposed to contamination. |
| 2018-05-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant build up of dust and debris on equipment throughout establishment. repeat |
| 2018-05-08 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at 3 compartment sink. repeat |
| 2018-05-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open lids and doors. repeat5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to opera |
| 2018-05-08 |
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 heavy cleaning need throughout establishment. ob |
| 2018-05-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle with clear liquid without label. pic stated bottle contained cleaner. cdi, item labeled. |
| 2018-03-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink near dish are blocked by trays, and carts during inspection. cdi, items removed.6-301.12 provide paper towels or approved alternative for hand drying |
| 2018-03-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef stored above raw shrimp, and calamari. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef and sea food stored above ready to eat foods. cdi |
| 2018-03-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed cooked oat meal hot holding at 117f. observed cut tomatoes, and cantaloupe as well as lox cold holding at 50f. cdi, items plac |
| 2018-03-20 |
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 foods prepared more than 24 hours prior to inspection without date make. cdi, items date marked. |
| 2018-03-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed lox at buffet line. observed no consumer advisory provided. cdi, pic provided signage with reminder and |
| 2018-03-20 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed thin probe thermometer not produced. vr |
| 2018-03-20 |
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 working containers without identifying label. |
| 2018-03-20 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed heavily gauged/deep cuts on cutting boards. repeat. |
| 2018-03-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of dust and debris on shelving, and storage areas throughout. observed build up between equipment throughout. observed debris in coolers. w |
| 2018-03-20 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaks at 3 comp sink faucet, and at spray arm faucet near dish machine. observed large amount of standing water. fix plumbing system. |
| 2018-03-20 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open lids and doors. |
| 2018-03-20 |
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 heavy build dark build up on floor throughout, a |
| 2018-03-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2017-12-07 |
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 cleaning issues to physical facilities. (observe |
| 2017-12-07 |
47 |
repeat4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (between cooking equipment) |
| 2017-12-07 |
45 |
repeat4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. (points not increased due to great improvement). |
| 2017-12-07 |
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 ham and diced tomatoes sealed tight cooling in walk-in measuring 52f; cdi |
| 2017-09-11 |
20 |
repeat3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut melon at self service line over stocked measuring 50-55 f. cdi melon pulled and discarded. (facility will fill out tphc procedures for cut melons).points not doubled d |
| 2017-09-11 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris / stickers and residue stuck to surfaces; cdi containers pulled and placed into dirty dish pit. (rcp nee |
| 2017-09-11 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved cooked pasta and sliced deli meats stored in stand up cooler with no date marking. cdi staff properly date marked rte tcs products. |
| 2017-09-11 |
47 |
no points deducted4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (kitchen and cooking equipment throughout, inside bottom surface |
| 2017-09-11 |
45 |
no points deducted4-501.11maintain equipment in good repair.observed rusty shelving inside walk-in cooler in need of replacing.4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / |
| 2017-09-11 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-06-05 |
52 |
no points deducted5-501.113(b)5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors / lids open to dumpster container. |
| 2017-06-05 |
42 |
no points deducted4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean utensils stored in dirty bins that need to stay in wash rotation. |
| 2017-06-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut lettuce, various cheese, cut leafy greens, slaw, boiled eggs, cut tomatoes all stored in prep cooler measuring above 45f (see temp chart). cdi tcs foods moved to another fu |
| 2017-06-05 |
14 |
repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-06-05 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved paper towels missing from hand sink. cdi towels provided. |
| 2017-03-09 |
47 |
repeat4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (kitchen equipment, cooking equipment throughout). |
| 2017-03-09 |
42 |
4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean utensils stored in dirty bins that need to stay in wash rotation. |
| 2017-03-09 |
41 |
no points deducted3-304.12 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 without handles stored directly in dry food pr |
| 2017-03-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-03-09 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed half smoked cigarette stored inside flip top cooler unit. cdi cigarette discarded. (staff informed that state will be informed of findings). |
| 2016-12-07 |
11 |
3-502.12 ( c ) except for fish that is frozen before, during, and after packaging, a food establishment may not package fish using a reduced oxygen packaging method. p observed raw (not frozen)fish in vacuum sealed packages. cdi fish removed from vacuum p |
| 2016-12-07 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (cooking and kitchen equipment throughout) |
| 2016-12-07 |
26 |
7-201.11store toxic materials to avoid contamination. -pobserved containers of chemical cleaners stored on prep table in kitchen area with food products. cdi chemicals properly stored. |
| 2016-12-07 |
53 |
6-501.12floors, 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 cleaning issues to physical facilities. (observed |
| 2016-12-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed numerous containers of food stored in cooler units not used for immediate service from days prior uncovered exposed to potential c |
| 2016-09-27 |
46 |
4-203.13 pressure measuring devices that display the pressures in the water supply line for hot water sanitizing rinse shall be accurate in the range indicated on the manufacturer's data plate. observed pressure guage on hot water sanitizer dish machine |
| 2016-09-27 |
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 ice scooper holder |
| 2016-09-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed orange marmalade in a jar, used as a door stopper to hold the kitchen door open. cdi - advised to fin |
| 2016-09-27 |
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 repeat violation observed facility |
| 2016-09-27 |
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 multiple products that have exceeded time/temperature control (deli meats and slaw). cdi - ed |
| 2016-09-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter and milk out of temperature on beffet line. cdi - advised pic and food employees to stick the milk and butter into the ice, not let it sit on top. pushed products furth |
| 2016-09-27 |
13 |
3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. observed unwashed mushrooms above ready to eat lettuce in the walkin cooler. cdi - educated importance of storage order; moved the mushrooms to the bottom and the lettuce to the top. advis |
| 2016-09-27 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed sanitizer hose for mop buckets stored in the handwashing sink. cdi - educated that this hose is not meant to be stored in handsinks, especially if employees are going to recon |
| 2016-09-27 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed employee recontaminate |
| 2016-06-15 |
14 |
repeat - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved a few metal pans and plastic containers stored with food debris and sticker residue. improvement continues to be made on cleaning from last ins |
| 2016-06-15 |
16 |
general comment - 3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed par cooked burgers stored inside reach-in cooler without prior approval. cdi - burgers were discarded |
| 2016-06-15 |
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/pfobserved cold items on tphc not recor |
| 2016-06-15 |
26 |
general comment - 7-201.11 store toxic materials to avoid contamination. -pobserved quat sanitizer spray bottle stored on table. cdi - bottle relocated to bottom shelf. |
| 2016-06-15 |
53 |
repeat - 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 cleaning needed on floor inside walk-in f |
| 2016-06-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed some metal pans wet stacked on back shelf. |
| 2016-02-24 |
53 |
repeat - 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 cleaning needed on floors at cook area a |
| 2016-02-24 |
37 |
general comment - 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a box of bread stored on the floor of the walk-in freezer. |
| 2016-02-24 |
21 |
repeat - 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 a packet of deli turkey stored in entree cooler dated 2/15 that had exceeded 7 day date |
| 2016-02-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved a pan of various food items on top of items inside flip top including sausage, spinach, shredded cheddar , sliced ham, and diced tomato that were above 45f (see temp chart). cdi |
| 2016-02-24 |
14 |
repeat - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved some metal pans and plastic containers stored with food debris and sticker residue. much improvement noted on cleaning from last inspection. cd |
| 2016-02-24 |
8 |
general comment - 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved handsink at dish machine area blocked by rolling cart with dirty dishes. cdi - cart relocated. |
| 2015-11-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.upon entry into the kitchen observed several drinks on and above food prep/food contact surfaces. cdi - drinks discarded/relocated. |
| 2015-11-30 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved containers of raw chicken stored above raw salmon/fish in mccall reach-in cooler. cdi - chicken moved to bottom shelf. - ****repeat |
| 2015-11-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved several metal pans and plastic containers stored with dried food debris and sticker residue on back dish shelf. cdi - removed from shelf for recleaning. |
| 2015-11-30 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved in bottom of flip top cooler rice pilaf not dated; au jus in mccall reach-in not dated. cdi - all items dated properly. 3-501.18 dis |
| 2015-11-30 |
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/pfobserved items on buffet line that ar |
| 2015-11-30 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved chemical spray bottles stored hanging on shelf with clean dishes and another spray bottle of degreaser stored on shelf above prep table on cook line. cdi - all chemicals stored properly. |
| 2015-11-30 |
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 some dry good bins mislabeled. i.e panko and rice bins. |
| 2015-11-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a box of turkey stored on the floor inside the walk-in freezer. |
| 2015-11-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards stored with deep cuts. 4-501.11 maintain equipment in good repair.observed water leak at bottom of mccall two door refrigerator |
| 2015-11-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed build-up of debris and splatter inside microwave. |
| 2015-11-30 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed a few areas in the kitchen where the grout has come up and needs to be regrouted. 6-501.11 floors, walls, and ceilings including the |
| 2015-11-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed fruit flies in back of kitchen close to dish shelf . gm indicated that ecolab comes for pest treatment monthly. continue effective pest treatment. ***repeat |
| 2015-07-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed one pan of raw chicken stored over a pan of raw hamburger patties in a reach in cooler and a package of raw bacon stored over gravy in the walk in cooler. cdi- storage rearranged. |
| 2015-07-14 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - . store plateware and tableware covered or inverted. observed bowls on the buffet line that were stored food contact side up and uncovered and bow |
| 2015-07-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies near the buffet line and at the bar area. |
| 2015-07-14 |
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 facility attempting to use |
| 2015-07-14 |
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 mashed potatoes in a reach in cooler dated 7/4, soup in a reach in cooler dated 6/30, crab meat |
| 2015-07-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed diced breakfast sausage and diced ham above 45f stored in the top portion of a flip top cooler (see chart). cdi- items were placed into a reach in cooler for cooling. |
| 2015-07-14 |
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 slicing tomato without wearing gloves. cdi by instruction- tomato discarded. |