| Violation Date |
Code |
Description |
| 2018-12-28 |
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. ceiling vent covers in server station needs cleaning of dust build up. 6-501.11 floors, walls, and ceilings |
| 2018-12-28 |
45 |
4-501.11 maintain equipment in good repair. observed major ice build up in freezer behind fan unit and major condensation build up in salad prep cooler. (repeat) |
| 2018-12-28 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. air thermometer needed in a couple coolers. |
| 2018-12-28 |
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 roasted brussel sprouts portioned into plastic bags and stacked in a pan i |
| 2018-12-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fresh prepped spinach and diced tomatoes on make tables at 48 degrees. be sure to fully chill fresh prepped foods below 45 for proper cold holding. observed milk stored in non w |
| 2018-12-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a couple dishes stored as clean with some food debris on them. cdi- dirty items rewashed. |
| 2018-09-27 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed flat pan stored directly on top of open pan of cooked peppers, potentially contaminating the food. cdi- pic voluntarily disposed of peppers. |
| 2018-09-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed large number of foods above 45 degrees in prep coolers: (see temp chart*) observed sauteed onions and mushrooms, grilled chicken strips, and diced sausages at 63-51 degrees in p |
| 2018-09-27 |
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 a few incidents of foods date marked with correct day of week sticker but incorrect date written on sticker. cdi- pic had stickers |
| 2018-09-27 |
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 tomatoes cooling by using make table and in deep tightly wrapped pan. obse |
| 2018-09-27 |
45 |
4-501.11 maintain equipment in good repair. observed major ice build up in freezer and major condensation build up in several coolers, especially salad prep coolers. observed gaskets torn on main salad prep cooler. observed gaset torn on alto sham small h |
| 2018-09-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed conduit pipe on walk in fan and a few storage racks with mold build up, ceilings and high walls in walk in have some dust build. |
| 2018-09-27 |
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 floor tile in bar area with small area of broken/ missing floor tile.general c |
| 2018-06-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled equipment stored as clean - robot coupe, slicer. cdi - returned to be washed, rinsed, sanitized. 4-602.11 clean the equipment and utensils use |
| 2018-06-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two prep coolers not holding tcs foods at or below 45f. see temperature chart. cdi - repair person was already on site repairing one, the other was found to have a plastic bag s |
| 2018-06-26 |
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 marking on lasagna, cooked sausage, and cream cheese stuffed prosciutto. cdi - all voluntarily discarded. |
| 2018-06-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed no disclosure asterisks on dinner menu or chef's favorites menu. observed lunch menu had disclosure aste |
| 2018-06-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a few damp wiping cloths left on surfaces. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitrizer bucket left on floor. |
| 2018-06-26 |
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 ice scoop stored in scoop holder which had water pooled in the bottom. |
| 2018-06-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled cooler racks and soiled exteriors on man pieces of equipment. |
| 2018-06-26 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed one p[rep cooler cutting board which was deeply gouged and no longer effectively cleanable. 4-501.11 maintain equipment in good repair. observ |
| 2018-06-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with trash bags hanging outside it as well as garbage bags on the pad surrounding dumpster. |
| 2018-06-26 |
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 food spills on walls and floors throughout. 6-50 |
| 2018-06-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet nested metal pans. |
| 2018-03-28 |
49 |
general comment 5-205.15 maintain a plumbing system in good repair. - observed a leak on the left faucet at the 3 compartment sink; repair leak. |
| 2018-03-28 |
47 |
repeat violation 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 the walk in cooler shelves, drying racks and prep unit gaskets. |
| 2018-03-28 |
45 |
4-501.11 maintain equipment in good repair. - observed a dicer with broken blades on the drying rack. cdi - dicer was discarded. |
| 2018-03-28 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. also observed an employee towel drying containers; instructed employee to let the containers air dry. |
| 2017-09-11 |
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 several containers of pasta, tomatoes and marinara cooling in prep tops |
| 2017-09-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw pork stored above mozzarella in the walk in cooler. cdi - items were rearranged correctly.3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipmen |
| 2017-09-11 |
35 |
repeat violation 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed 3 unlabeled squeeze bottles and 3 unlabeled shakers on the cook line. |
| 2017-09-11 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed several items above 45f throughout the cook line. items that were on the line less than 4 hours were taken to the walk in cooler and ice baths to cool; other |
| 2017-09-11 |
47 |
general comment 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 the walk in cooler shelves. |
| 2017-09-11 |
39 |
general comment 3-304.14 wiping cloths, use limitation - c - observed a quat sanitizer bucket at 50 ppm. |
| 2017-06-16 |
54 |
repeat violation 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed all lights unshielded. pic stated a company has come out to measure and the shields sho |
| 2017-06-16 |
53 |
general comment 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 broken and missing floor tiles by the prep sinks. pic has ne |
| 2017-06-16 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a broken dicer stored on the drying rack. pic removed it so it is not used until it is repaired or replaced.observed rusty shelves in the walk in cooler. pic stated the gm is pricing p |
| 2017-06-16 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-06-16 |
41 |
general comment 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 the handle of the scoop down in the panko bread crumbs |
| 2017-06-16 |
35 |
repeat violation 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed the flour bin in dry storage and a sugar container by the coffee unlabeled. |
| 2017-06-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed meat sauce, spaghetti, alfredo sauce and raw lamb above 45f (see temp. chart). all items were voluntarily discarded. the door was propped open all night. pic agreed to remind |
| 2017-06-16 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed the dicer, lemon slicer and can opener stored as clean with food debris from the night before. cdi - pic removed the items to be re |
| 2017-06-16 |
8 |
repeat violation 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed bar mats and a sanitizer bucket in the hand sink at the bar. cdi - pic removed the items.6-301.12 provide paper towels or approved alternativ |
| 2017-03-23 |
35 |
repeat violation 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed labels needed on shakers, squeeze bottles and a flour bin. |
| 2017-03-23 |
8 |
general comment 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a pizza wheel in the handsink by the pizza oven. cdi - item was removed. |
| 2017-03-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shell eggs stored above cheese and pasteurized liquid eggs in the walk in cooler. cdi - items were rearranged correctly.3-302.11(a) separate unwashed produce from ready-to-ea |
| 2017-03-23 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on the deli slicer, lemon slicer and can opener. pic stated they were not used today. cdi - items were taken to be rewa |
| 2017-03-23 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers and glasses stacked wet. |
| 2017-03-23 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed a cracked handle on the deli slicer. replace/ repair; do not use cracked/broken equipment.observed rusty shelves in the dry storage room. resurface/replace shelves. do not spray paint |
| 2017-03-23 |
47 |
repeat violation 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 the walk in cooler shelves, dry storage shelves and the drying racks. |
| 2017-03-23 |
53 |
general comment 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 missing and cracked/broken floor tiles on the cook line. obs |
| 2017-03-23 |
54 |
repeat violation 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed unshielded lights throughout the kitchen. |
| 2016-11-30 |
54 |
general comment 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed all lights missing shields. |
| 2016-11-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves and in the gaskets of prep units. |
| 2016-11-30 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed 2 prep units holding food above 45f. maintenance arrived during the inspection and repaired both units. observed split gaskets on one prep unit. replace gaskets.observed a cracked del |
| 2016-11-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2016-11-30 |
35 |
repeat violation 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed 4 unlabeled shakers. |
| 2016-11-30 |
20 |
two repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed several items in 3 prep units holding food above 45f (see temp. chat). one unit was accidentally turned off last night during cleaning. all tcs items were |
| 2016-11-30 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on plates stored as clean by the fryers. observed food debris on the deli slicer and robo coupe; they have not been use |
| 2016-11-30 |
13 |
general comment 3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken stored above raw salmon in the walk in cooler. cdi - items were rearranged correctly, |
| 2016-08-10 |
14 |
.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two plates on line with food debris, light mold growth in ice machine and one slicer stored soiled. cdi- removed to clean |
| 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 dish washer not changing gloves between soiled and clean utensi |
| 2016-08-10 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed commercially processed pork shoulder reheating in steam table at 123 f. cdi- removed to stove to reheat to 165 f |
| 2016-08-10 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed failure of pic/staff to maintain cold hold units operating properly and tcs foods cold held at 45 f or colder. repeat violation |
| 2016-08-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs foods cold holding above 50 f(see temp chart). repeat violation vr |
| 2016-08-10 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer container with wiping clothes stored on floor next to salad prep unit. |
| 2016-08-10 |
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 flour and sugar containers unlabeled in dry food room. |
| 2016-08-10 |
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 un-date marked containers of goat chesses stuffed peppers, lasagna and cream corn casserole made yesterday or before in bottom of p |
| 2016-08-10 |
45 |
4-501.11 maintain equipment in good repair. observed the tops of at least 2 prep units not holding food that had been there all night. vr |
| 2016-08-10 |
49 |
5-205.15 maintain a plumbing system in good repair. observed multiple plumbing fixtures at 3 comp sink leaking. |
| 2016-07-27 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic failure to ensure tcs foods cold held are 45 f or colder, tcs foods are cooled to 45 f within 6 hours of 135 f, and proper cold hold unit operation. see t |
| 2016-07-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer soiled from usage with older yellowed soilage under blade, a couple dishes on line with light food debris and multiple pans on utensil storage |
| 2016-07-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed marinara and arriabata sauces in table steam unit, stirred and temped 105 f, no water in well. cdi- removed to reheat |
| 2016-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs foods cold held above 50 f in tops of multiple prep units. see temp chart for details repeat violation |
| 2016-07-27 |
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 multiple tcs foods on prep line with incorrect date mark label and pasta and chicken cooked today but prep dated tomorrow 7/28. cdi |
| 2016-07-27 |
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 pasta cooled using ice water then packed tightly into metal pan , covered |
| 2016-07-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled white and black spray bottle near front hand sink. employee stated it was degreaser cdi- removed to label |
| 2016-07-27 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed unlabeled sanitizer bucket stored on floor with wiping cloths in soiled solution.3-304.14(b)(1) of this section in which wet wiping cloths are held between uses shal |
| 2016-07-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple stacks of wet nested pans. |
| 2016-07-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed box of single service cups stored on floor. |
| 2016-07-27 |
45 |
4-501.11 maintain equipment in good repair. observed multiple prep units failing to maintain tcs foods at 45 f or colder. see temp chart for details repeat violation |
| 2016-07-27 |
53 |
|6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.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 |
| 2016-07-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fly on back of sign over line and near handsink beside wood oven. |
| 2016-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs foods cold held above 50 f in the top or the bottom of three different prep units. see temp chart vr |
| 2016-07-13 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed chef with one glove on handle bare hamburger with non-gloved hand, place on grill, donn anothe glove and resume ready to eat food preparation. observed dishwasher handling soiled then |
| 2016-07-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed soiled prep table with containers of raw chicken in close proximity to a cutting board where onions were cut and a food employee starting to use same table to weigh ready to eat fo |
| 2016-07-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple stacks of wet nested metal pans with slight food residue and excessive sticker residue and multiple utensils in a clean utensil container sto |
| 2016-07-13 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed cooked potatos initially cooled but then placed in failing cold hold prep unit after portioning. cdi- discarded |
| 2016-07-13 |
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 tomatoes cooling in top of uncovered prep unit at 70 f. cdi- remove |
| 2016-07-13 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pics' failure to maintain cold hold temperatures of all tcs foods by ensuring all cold hold equipment is operating properly and accurate temperature monitorin |
| 2016-07-13 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed multiple tea/water pitchers left unattended with covers peeled back and parmesean cheese left uncovered on plate at island. |
| 2016-07-13 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed multiple soiled hand towels on food prep surfaces. |
| 2016-07-13 |
45 |
4-501.11 maintain equipment in good repair. observed prep units 2,3 and 4 not coldholding foods at 45 f in either top or bottom. |
| 2016-07-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed excessive debris accumulation on multiple walls. |
| 2016-07-13 |
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 broken sections of floor holgin water with a foul odor seemingly eminating from the |
| 2016-07-13 |
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 multiple unlabeled working containers of food . |
| 2016-06-28 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic failure to ensure tcs foods are cold held at proper temperatures. procedure to perform 2 pm line check; not performed. |
| 2016-06-28 |
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 chef slicing sandwich with bare hands. cdi- instruction provided |
| 2016-06-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no hand towels at hand sink at bar. cdi- restocked |
| 2016-06-28 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed facility not in posession of parasite destrucion letters but able to acquire good letter |
| 2016-06-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple soiled soda guns at bar soiled slicer in back and ice machine soiled inside. cdi- removed to clean |
| 2016-06-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed lasagna hot holding in alto sham at 99 f. cdi- reheated above 165 f. |
| 2016-06-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed covered employee beverage stored unattended on prep unit prep surface. cdi- removed |
| 2016-06-28 |
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 bolognaise, cooked sausage, pastas, alfredo sauces, and roasted potatos. cdi- date marked 3-501.18 discard the food requiring date |
| 2016-06-28 |
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 multiple unlabled food containers. |
| 2016-06-28 |
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 floor in walk in freezer. cdi- removed observed uncovered tea/water pitchers in center of dining room |
| 2016-06-28 |
45 |
4-501.11 maintain equipment in good repair. observed prep units 2,3,4,5,6 not cold holding at 45 f or colder. cdi- repair techs onsite repaired, all cooling at 6 pm |
| 2016-06-28 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed all tops removed from ladies room receptacles. |
| 2016-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all 6 front prep units not operational or failing to cold hold at 45 f or colder. repair tech stated defrost had been set for 10 am to 4 pm ( should be set for 30 minutes to an |
| 2016-01-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p 3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above raw steak, sausages, and raw meat loaf, and raw sausages stored above rte prosciutto in wa |
| 2016-01-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a number of foods above 45 degrees that had just been prepped that were placed in make tables to cold hold. observed cooked onions at 56, sliced cherry tomatoes at 53 degrees, n |
| 2016-01-14 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location. observed container of utensils and rack of cutting boards stored under slicer prep table. observed dirty wash water splashed into and on these items as the slicer an |
| 2016-01-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p dish machine was out of sanitizer, dishes being washed and notsanitized. cdi- dish machine sanitizer switched out, dishes re-washed and sanitized. observed 3 compartment sink quat sanitizer readin |
| 2016-01-14 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed handles on 3 comp sink leaking into sanitizer compartment, diluting sanitizer, needs repair asap. |
| 2016-01-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. racks in walk in cooler need detail cleaning of build up. propane pipes at sauce station hood needs cleaning of significant carbon build up. |
| 2015-08-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p dish machine was out of sanitizer, dishes being washed and not sanitized. cdi- dish machine sanitizer switched out, dishes re-washed and sanitized.4-602.11 clean the equipment and utensils used wi |
| 2015-08-06 |
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. better cleaning needed on floor of walk in freezer.genera |
| 2015-08-06 |
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 racks in walk in cooler needing cleaning. |
| 2015-08-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a number of pans and dishes being tight stacked while still wet. |
| 2015-08-06 |
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 in use knives stored between prep coolers and prep tables in a space th |
| 2015-08-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a few wet wiping cloths stored on cutting boards of prep coolers, not in sanitizer. |
| 2015-08-06 |
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. observed one pan of food date marked for 8 days ago. cdi- food disposed of.3-501.17 date mark/label all tcs |
| 2015-08-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a number of foods above 45 degrees that had just been prepped that were placed in make tables to cold hold. observed roasted tomatoes at 55-60 degrees, noodles at 58 degrees, cu |
| 2015-08-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed butter sauces and pre cooked and bagged pork shank in a steam table unit at 126 degrees, food placed in unit nearly 4 hrs ago. cdi- items disposed of. unit turned up. be sure s |
| 2015-08-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink stored on cook line. cdi- drink removed. |