| Violation Date |
Code |
Description |
| 2018-10-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some soil accumulating on top of dish machine. |
| 2018-10-11 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed tall freezer and dish machine not working. visit to be made by 10/21 to ensure long term compliance and equipment is calibrated. |
| 2018-10-11 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed some clean linen at 3 compartment sink stored with soiled linen in bag. |
| 2018-10-11 |
38 |
2-402.11 effectiveness-hair restraints - c - observed 2 employees preparing food without a hair restraint. |
| 2018-10-11 |
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 pico cooling in prep unit in covered container that was prepared in morn |
| 2018-10-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed standing freezer not working or holding tcs foods at required temperature. observed all tcs foods in unit overnight according to staff and between 48 and 52 degrees f. see tem |
| 2018-10-11 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed dish machine not providing required sanitizer. manager attempted to prime sanitizer and it would work but then would no |
| 2018-10-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce stored over ready to eat foods in walk in cooler. repeat. observed vegetable burger stored with raw beef in low prep refrigerator. cdi, foods rel |
| 2018-10-11 |
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 2 food employees not vigorously rub hands for 10 to 15 seconds when washing their hands |
| 2018-07-13 |
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 1 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. |
| 2018-07-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce stored over ready to eat foods in walk in cooler. cdi, foods relocated for proper storage. |
| 2018-07-13 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed chemical dish machine not providing required chlorine sanitizer concentration and tested below 50ppm as registered on t |
| 2018-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed chicken salad, cheeses, cut tomatoes, cut lettuce in flip top prep unit between 49-57 degrees f. cdi, items were relocated to walk in cooler to rapidly cool. ensure all tcs fo |
| 2018-07-13 |
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 deep container of cut melon cooling in walk in cooler tightly covered. o |
| 2018-07-13 |
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 lids stored within 6 inches of the ground and coffee filters uncovered/unprotected at beverage area. |
| 2018-07-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths on top of prep and counter surfaces. observed wet cloth used to stabilize cutting board. |
| 2018-07-13 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed dish machine not providing proper sanitizer concentration. ecolab contacted. observed flip top prep unit no holding temperature on top for some tcs foods and had ambient air temperature o |
| 2018-07-13 |
38 |
2-402.11 effectiveness-hair restraints - c - observed food handler employee with beard not wearing beard restraint |
| 2018-03-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a scoop and immersion mixer stored with food residue on them after warewashing, as well as several plastic pans with stickers or sticker residue on th |
| 2018-03-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee filling a utensil with water from hand sink and observed the bar handsink with ice in it, indicating use as a dump sink. cdi: pic instructed employees |
| 2018-03-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pico de gallo in reach in holding at 46f and butter in bar reach in holding at 52f. observed tomatoes and boiled eggs overstacked in prep units holding between 42f and 45f. obse |
| 2018-03-12 |
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 employee at dish area changing tasks from loading dirty dishes |
| 2018-03-12 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed stickers on avocados that had already been washed. |
| 2018-03-12 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed boxes and other litter surrounding dumpsters in enclosure. |
| 2018-03-12 |
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 three unlabelled squeeze bottles on cook line. |
| 2017-11-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink uncovered on work table adjacent to grill. cdi: drink relocated to bottom shelf. |
| 2017-11-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink used as a dump sink at the beginning of inspection, then later during inspction, observed an employee dumping a sanitizer bucket in the same sink. cdi |
| 2017-11-30 |
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 that employee could not locate letter of parasite destruction for salmon products. ehs informed pic to cease sale of lo |
| 2017-11-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed home fries holding below 135f on main cook line. cdi: volutarily discarded and replaced with freshly cooked potatoes. |
| 2017-11-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce overstacked in a double boiler style pan in flip top unit holding at 58f. cdi: lettuce removed from flip top and placed in walk in for rapid cooling. lettuce was 41f bef |
| 2017-11-30 |
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 five meat loaf products with dates ranging from 11/17 to 11/21 (well over 7 days of shelf life) |
| 2017-11-30 |
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/pf observed that pic could not locate w |
| 2017-11-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled spatula stored as clean on drying rack, as well as several plastic pans with sticker residue on them after warewashing. cdi: items removed and |
| 2017-11-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed soiled wiping cloth sitting on reach in by grill. cdi: cloth sent to dirty linens. repeat. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed |
| 2017-11-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed one stack of plastic pans wet nested on drying rack. |
| 2017-11-30 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups displayed at server station in kitchen and at front server station with their lip contact surfaces exposed. repeat. |
| 2017-11-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue built up on shelving in walk in unit. observed shelving in walk in unit in need of cleaning to remove food debris. |
| 2017-11-30 |
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 caulking missing on right side of mop sink, creating a gap between sink and wa |
| 2017-11-30 |
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 cut melon and black beans cooling in units rated for holding in covered co |
| 2017-07-13 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee meal stored in server cooler with product for restaurant. cdi: meal voluntarily discarded by pic. |
| 2017-07-13 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups throughout facility displayed with lip contact surface exposed to air. cdi: cups voluntarily discarded and replaced with new cups in |
| 2017-07-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a wiping cloth stored on salad prep table outside a sanitizer bucket and a bucket behind the bar area reading less than 100ppm qac sanitizer. cdi: cloth placed in sanitizer bucket a |
| 2017-07-13 |
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 unlabelled spices and oil squeeze bottles on main cook line area. |
| 2017-07-13 |
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 two pans of tomatoes and a pan of lettuce prepared fresh this morning at r |
| 2017-07-13 |
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 container of sauteed mushrooms from 07/05 in reach in and a container of ham from 07/06 in the |
| 2017-07-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a scoop, immersion mixer blade, and lemon clicer stored as clean with food debris on them. pic stated that the lemon slicer is never used. cdi: lemon |
| 2017-05-12 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - 0pts - observed unwashed vegetables stored in reach in and walkin over ready to eat foods. cdi - moved. |
| 2017-05-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 0pts - observed one employee drink stored on area where utensils are stored with no lid. cdi - moved. |
| 2017-05-12 |
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 feta cheese and eggs not labeled. cdi - labeled. 3-501.18 discard the food requiring date labels once time/temperature window has |
| 2017-05-12 |
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 time missing from holland |
| 2017-05-12 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0 pts - observed avocados with sticker residue after being washed. ensure stickers are removed prior to washing. |
| 2017-05-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed utensils stacked wet at the dish area and beverage area.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off |
| 2017-03-02 |
49 |
5-205.15 maintain a plumbing system in good repair. - 0pts - observed pipes at floor drains deep into drain. cut pipes to maintain an air gap. |
| 2017-03-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - observed cleaning needed on non-food contact area of slicer. cdi - cleaned properly. // observed cleaning needed in gaskets and beverage unit in bar |
| 2017-03-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - observed wet sanitizing clothes stored on prep areas. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free |
| 2017-03-02 |
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 - 0 pts - observed pancake batter (butter milk and pasteurized eggs) reading 51f af |
| 2017-03-02 |
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 chicken salad, hotdogs, and turkey not labeled. cdi- discarded due to temperature. //3-501.18 discard the food requiring date lab |
| 2017-03-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - observed brie cheese stored on make top unit above the food containers causing it to read 53f. observed chicken salad, salsa, and tuna salad reading 48-51f. cdi- product was d |
| 2017-03-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed hand sink with pot in it. employee was getting water from there to boil. discontinue using hand sink for water. cdi- moved. |
| 2017-03-02 |
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 /2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, han |
| 2016-11-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- 0pts - observed meat slicer with minor food debris. the pic stated it was used this morning and stored cleaned. cdi- pic broke down the slicer and moved it to |
| 2016-11-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- 3pts repeat- observed cut melon and pancake batter both being held at 55f. cdi- pic placed cut melon in a refrigeration unit and submerged batter in an ice bath. pic was given documenta |
| 2016-11-23 |
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 cooked onions, diced tomatoes, and other items inside flip top without dates. cdi- pic properly labeled items with proper date fro |
| 2016-11-23 |
52 |
5-501.115 maintaining refuse areas and enclosures - c- 0pts- observed cleaning needed at the dumpster area. |
| 2016-11-23 |
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 - 0pts- observed hollandaise sauces |
| 2016-08-22 |
53 |
53 6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: observed missing cove base tiles in the back area near back door, can wash area. repair baseboard at storage closet door frame and where needed. repeat |
| 2016-08-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a spray bottle labeled quat sanitizer, but has unknown chemical in the bottle. cdi- discarded. |
| 2016-08-22 |
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 tofu dated 8/14/16 observed on 8/22/16. cdi- discarded. |
| 2016-08-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed liquid egg in the reach-in cooler above 45 f due to cooler not being on cold enough setting. cdi- cooler thermostat adjusted to a colder setting. temperatures in the cooler are |
| 2016-04-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pico which is a special today huevos rancheros on the counter at 59 f. pico is made fresh in house and shall be kept at 45 f or below. cdi- placed on ice during the inspection. |
| 2016-04-27 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf no certified food manager was present when i arrived to complete the inspection due to an emergency. certified manager arrived around 30 mins after inspection started. |
| 2016-04-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a spray bottle labeled glass cleaner, but has bleach in the bottle which is used to clean walls. cdi- re-labeled during inspection. |
| 2016-04-27 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -p observed a pan with quiche prepared on yesterday with no date mark. cdi- date was placed on the pan. |
| 2016-04-27 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leaking pipe under the hand sink at cook line area near the oven. repairs are required. |
| 2016-04-27 |
53 |
53 6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: observed missing cove base tiles in the back area near back door, can wash area. repair baseboard at storage closet door frame and where needed. |
| 2016-04-27 |
45 |
4-501.11 maintain equipment in good repair. observed 3-compartment sink loose from the walls and leaning due to broken legs. new front legs have been ordered. |
| 2016-02-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. keep personal items away from food items such as plates. cell phones stored with plates. |
| 2016-02-12 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair or repaint floor throughout. repair baseboard at storage closet door frame. |
| 2016-02-12 |
49 |
5-205.15 maintain a plumbing system in good repair. observed floor drain under prep sink clogged. cdi- repaired on spot. leak under prep sink. repair. |
| 2016-02-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean sides of metal pans. sticker residue. |
| 2016-02-12 |
43 |
4-502.13 single-use and single-service articles may not be reused. discontinue using plastic and cloths as sink stoppers. |
| 2016-02-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: whipped butter packets on tables must be held at 45f or below. cdi-placed in cooler and given to customers when ordered. |
| 2015-12-10 |
31 |
3-501.15 cooling methods - pf: meatloaf cooling on speed rack in kitchen 75f. cdi-reheated to 165f and placed on top shelf of walk in cooler |
| 2015-12-10 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p: observed employees not washing hands properly. observed employee wiping hands on sanitizer wipe cloth instead of removing gloves and washing hands. cdi-through instruction |
| 2015-12-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: discontinue storing utensils in hand sink. hand sinks are for hand washing only. cdi-removed |
| 2015-12-10 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p: employee double gloving and removing top glove after handling raw eggs. gloves are not to be used in place of hand washing. once glove is soiled removed glove |
| 2015-12-10 |
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: facility has hollandaise on time. f |
| 2015-12-10 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair floor throughout kitchen including baseboards (transitional item).6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: repair leak under hand sink near |
| 2015-12-10 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. employee wearing bracelets during food prep. cdi- removed |
| 2015-12-10 |
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 not labeled with an asterick on menus. must mark due to the use of cold smoked salmon not being a fu |
| 2015-09-08 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employees eith beards must wear beard guards when handling/prepping/cooking foods. |
| 2015-09-08 |
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 meat loaf cooling in walk in cooler wrapped. meatloaf was cooked today a |
| 2015-09-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. pans stacked wet. must air dry competely before stacking. |
| 2015-09-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: sausage patties 85f in heat well. cdi-discarded |
| 2015-09-08 |
54 |
6-202.11 light bulbs, protective shielding - c: provide endcaps on light in storage room. this item is on the transitional permit and must be corrected by 2/20/16. |
| 2015-09-08 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair baseboards and floors where needed. item is on transitional permit and must be completed by 2/20/16. |
| 2015-09-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: sanitizer buckets reading less than 50ppm(quat) and dish machine not sanitizing properly. cdi-buckets remade(200pm) and dish machine primed and cycled through now 100ppm |