| Violation Date |
Code |
Description |
| 2018-10-25 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed minor wall damage at left side of 3-comp sink. reaffix baseboard in same location. |
| 2018-10-25 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach in door of prep top. |
| 2018-10-25 |
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 large bag of spring mix in walk in with no date. cdi: product dated.3-501.18 discard the food requiring date labels once time/temp |
| 2018-10-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw ground beef in reach in above 45f. cdi: ground beef voluntarily discarded. ensure adequate space for air circulation is left in the cooler. |
| 2018-06-28 |
31 |
3-501.15 cooling methods - pf observed bags of cooling pasta were tighly wrapped (with condensation inside bags) and in deep container in the prep unit, and sliced tomato cooling tightly wrapped in the prep unit. cdi - the pasta bags were opens and place |
| 2018-06-28 |
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 an opened container of boiled egg was not date. container was opened by pic on 6/23, and cold holding below 40f. cdi - pic labled |
| 2017-12-12 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf repeat observed no certified food protection manager onsite today. |
| 2017-12-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up on the door of the bar ice machine. thoroughly clean ice machine door and clean out interior cracks and crevices with scrubber. |
| 2017-12-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed red chili and white chicken chili being stored at temperatures below 135f. cdi: kettles were turned up all the way and chili's were reheated to temperatures above 165f. ehs adv |
| 2017-12-12 |
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 several squeeze bottles without labels around kitchen. |
| 2017-12-12 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. repeat observed prep coolercutting board with scoring and discoloration. consider resurfacing or replacing. |
| 2017-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed blackbuild-up around prep cooler doors where gaskets seal. observed cleaning needed in fry freezer cooler. |
| 2017-12-12 |
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 needed on wall and floor behind fryer. |
| 2017-09-28 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfpm onsite today. 1 |
| 2017-09-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed spray bottles hanging from hand sinks. cdi: bottles were relocated.6-301.11 provide soap for handwashing at each handsink. -pf observed soap dispenser not worki |
| 2017-09-28 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw ground chicken and raw chicken patties being stored on a shelf above raw ground beef in reach-in cooler. cdi: chicken was relocated to bottom shelf. |
| 2017-09-28 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p repeat observed chili cooling at a rate of zero in the walk-in cooler. cdi: ice wand was placed in center of chili to quickly cool. e |
| 2017-09-28 |
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 repeat observed multiple items without date labels throughout facility including sliced tomatoes, lettuce, pimento cheese, coleslaw, mozzere |
| 2017-09-28 |
6 |
2-301.14 when to wash - p observed pic begin to don gloves after washing dishes/cleaning up to move on to food prep without a hand wash. cdi: ehs advised pic to wash hands between tasks. |
| 2017-09-28 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin-probe thermometer onsite. verification required to ensure facility has obtained thin-probe thermometer. |
| 2017-09-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed prep cooler cutting board with scoring and discoloration. consider resurfacing or replacing. |
| 2017-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed black build-up in cooler gaskets throughout. scrub gaskets. observed grease and dust build-up on vents above fryer. observed cleaning needed |
| 2017-09-28 |
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 chili and chili base cooling in the walk-in in large containers with tighl |
| 2017-05-05 |
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 in cooler drawers and gaskets. observed cleaning needed on the hood vents. |
| 2017-05-05 |
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 oil and clear liquid in squeeze bottles in kitchen without labeling. |
| 2017-05-05 |
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 chicken chili in walk-in cooler from last night at 53f. chili was in a dee |
| 2017-05-05 |
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 noodles cooked yesterday in cooler drawer without date labels. cdi: noodles were properly dated. |
| 2017-05-05 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed chicken chili in walk-in cooler from last night at 53f. everything else in walk-in cooler was below 45f. cdi: chicken chili |
| 2017-05-05 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - repeat - observed ice machine at bar with significant build-up on the shield and in the crevices. cdi: employee cleaned ice machine. |
| 2017-01-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed 4 spray bottles of chemicals stored on handsink next to reach in. observed wiping cloth stored in handsink in kitchen. cdi: items relocated. |
| 2017-01-04 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed ice machine at bar with black residue on shield. |
| 2017-01-04 |
54 |
6-305.11 designation-dressing areas and lockers - c observed employee drinks stored over food. employee drinks were properly covered. cdi: drinks relocated. |
| 2016-10-26 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed bleach sanitizer too strong for food contact surfaces. cdi-solution corrected to required concentration. |
| 2016-10-26 |
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 an open package of hot dogs, chicken chili, tomato sauce and pasta not datemarked as required.cdi-products datemarked. |
| 2016-05-05 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in unisex restroom. (repeat) |
| 2016-05-05 |
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 squeeze bottles of sauces and oils not labeled as required. cdi-product labeled. |
| 2016-02-19 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered receptacle in women's restroom. |
| 2016-02-19 |
45 |
4-501.11 maintain equipment in good repair. observed shelves rusting in reach-in freezer in rear of kitchen. |
| 2016-02-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw hamburger meat stored over noodles and hotdogs in cold drawer. cdi-relocated to lower cold drawer. |
| 2015-09-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese sauce and cole slaw above 45f on the bottom shelf of the refrigerator. vr (verification required) fan inside the unit at the top was not circulating air to maintain it |
| 2015-09-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a box of plastic cups stoerd on the floor next to the can wash. |
| 2015-09-23 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed beer growler filling tubes store inside the ice machine. tubes remove |
| 2015-09-23 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed cheese sauce 55f cooked yesterday in the bottom of the refrigerator. cdi (corrected during inspection) item was discarded |