| Violation Date |
Code |
Description |
| 2018-11-29 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed coffee and a personal phone being stored over prep surfaces adjacent to the back cook line. ensure that employee personal items are stored in designated places aw |
| 2018-11-29 |
45 |
4-501.12 cutting surfaces - /4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed heavily soiled and scared cutting boards. observed i |
| 2018-11-29 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. quat sanitizer in multiple buckets check were reading 0 ppm. cdi- pic refilled all sanitizer bucket with adequate sanitizer. -.5 points. |
| 2018-11-29 |
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 facility is doing better with cooling but still are having complications fully cool |
| 2018-11-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p meatballs were hot holding in marinara below 135 degrees. try to keep the meatballs submerged fully in the hot holding marinara sauce. this will help keep meatballs hot held at 135 or g |
| 2018-11-29 |
16 |
3-401.11 raw animal foods-cooking - p,pf a raw chicken wing was fried to a temperature below 165 degrees when checked. all other wings in that same batch checked were >165. ensure that all chicken wings are final cooked to at least 165 degrees prior to se |
| 2018-11-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw fish was being stored above chicken wings in 1 door reach in unit. raw beef and pork was being stored above ready to eat foods and raw eggs in the walk in cooler. facility is still stru |
| 2018-09-26 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee prep raw chicken with gloved hands, changed gloves and started prepping ready to eat foods without hand washing in between. ensure that hands are washed before donning |
| 2018-09-26 |
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 food employee cut lemons and handle with bare hands. these lemons specifically go into drinks as an ingred |
| 2018-09-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf paper towels were missing at multiple hand sinks in kitchen area. cdi- paper towels were installed during the inspection. -1 point. |
| 2018-09-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw ground beef stored above past. eggs in the walk in cooler. cdi- eggs were rearranged for adequate storage. -1.5 points.3-302.11(a)(4) protect food in storage using covered cont |
| 2018-09-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf kids menu contain undercooked eggs but is missing the disclaimer. (foods are cooked to order, foods may be cooked |
| 2018-09-26 |
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 several foods such as coleslaw, house made ranch and chicken wings were lacking date marks. cdi- date marks were added during the course of |
| 2018-09-26 |
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 foods cooling in deep dense plastic containers. these cooling methods cau |
| 2018-09-26 |
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 tortilla soup that was said to of been cooling since yesterday above 45 degrees in the walk in cooler. cdi- tortilla soup wa |
| 2018-03-21 |
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 black beans and taco meat cooling at insufficient rate to meet cooling parameters. cdi changed cooling method and proper c |
| 2018-03-21 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed one sanitizer bucket stored on floor . cdi pic moved to shelf. -0 points- |
| 2018-03-21 |
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 black beans cooling in too great of volume . cdi moved to shallow pans a |
| 2018-03-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area . points reduced to half since noticeable improvement made in air drying. |
| 2017-12-11 |
45 |
4-501.11 maintain equipment in good repair. observed low boy pizza station cooler in need of gasket replacement.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep unit |
| 2017-12-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. repeat |
| 2017-12-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth on counter . cdi moved to sanitizer bucket. observed sanitizer bucket concentration less than 150 ppm, qac cdi changed sanitizer to proper concentration. |
| 2017-09-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some shelving in walk in with buildup of food debris. |
| 2017-09-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-09-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese at 58 degrees in open flip top closed flip top and checked a second time and cheese unable to cool at sufficient rate. cdi discarded and suggested moving cheese to loca |
| 2017-06-19 |
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 sausage, mozzarella, spinach, and hummus with no dates in pizza prep unit cdi mozzarella discarded all other items dated .3-501.18 |
| 2017-06-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous gnats and flies in kitchen. |
| 2017-06-19 |
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 cleaned slicers, dicers and other utensils stored on shelf soiled with food debris. cdi pic cleaned food debris and re |
| 2017-06-19 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on most of prep units in need of replacement. |
| 2017-06-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler with build up of food debris and in need of cleaning. -0 points- |
| 2017-03-03 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets in need of repair and replacement.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep unit 3 in nee |
| 2017-03-03 |
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 numerous items in prep units without date labels . cdi labeled or discarded products. |
| 2017-03-03 |
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 employee washing hands without changing gloves and not using proper handwashing procedur |
| 2016-12-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans stored as clean with visible food debris also ice machine in need of cleaning . cdi took to clean. |
| 2016-12-16 |
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 spinach dip not cooling at rate to meet cooling parameters. cdi changed cooling method. |
| 2016-12-16 |
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 spin dip cooling in to great of volume per surface area. cdi broke up in |
| 2016-12-16 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in prep unit 1.4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf |
| 2016-12-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-12-16 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep units 3 and 4 in need of replacement or resurfacing. -0 points- |
| 2016-09-21 |
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. - 0 pts - cleaning of floors needed throughout. |
| 2016-09-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - observed solid area under slicer storage and storage shelves for utensils. replace torn gaskets. |
| 2016-09-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - .observed several pans wet stacked. all utensils shall be air dry prior to stacking. |
| 2016-09-21 |
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. - repeat - observed two containers holding scoops in water of 90f or less. obse |
| 2016-09-21 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - 0pts - observed two buckets reading below 100 ppm. cdi - replaced. quat sanitizer shall read 150-400 ppm. |
| 2016-09-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - 0pts - observed nats around vegetables. prevent pest. 6-202.15 protect outer openings of establishment from insect or rodent entry. - 0 pts - observed windows to exterior open with |
| 2016-09-21 |
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 - repeat - establishment has labeled all product on line but some product labeled for date of placeme |
| 2016-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - observed spinach (51f), sausage (47f), and cheese (48f) out of compliance. cdi - spinach discarded. cheese and sausage vented and cooled. |
| 2016-09-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - repeat - observed several soiled dishes. observed soiled dicer, robot coupe, and blade. cdi - items sent to be rewashed. // 4-602.11 clean the equipment and |
| 2016-06-06 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p - 0pts - observed wait staff donning gloves without washing hands; cdi - corrected through education. |
| 2016-06-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - 0 pts -observed raw beef stored over vegetable burgers in reach in. cdi- items changed in storage. |
| 2016-06-06 |
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 - repeat - observed items on the line and in reach in not dated (ex. soft cheeses, quesadillas, slaw, ranch, cut tomatoes, etc.). cdi- dated |
| 2016-06-06 |
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 - repeat - observed tomatoes cut from room temperature tightly covered, beans tigh |
| 2016-06-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed lettuce dicer and spinner with food debris. observed containers with visible food debris. cdi- sent to be properly cleaned. 4-501.114 maintain sanit |
| 2016-06-06 |
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 container with no handle in panko. observed utensil in 98f water. |
| 2016-06-06 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - 0pts - observed sanitizer bucket on floor. |
| 2016-06-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed almost all of utensils stored wet on rack. observed employee cloth drying utensils. |
| 2016-06-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - shelving cleaning needed in walk in cooler. cleaning needed on gaskets. |
| 2016-02-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - lettuce (52f), tomatoes (55f), sour cream (74f), butter (72f), peppers (52f), mushrooms (50f), cheese (62f), au jus (73f) and other product on make unit reading out of compli |
| 2016-02-24 |
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 - products on the line are not being labeled. (feta, moz., pizza station). bean salad, quesadillas, gluten free quesadillas, butter |
| 2016-02-24 |
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 - 0 pts. - tomatoes, spinach dip, beans stored tightly covered. cdi- item vented a |
| 2016-02-24 |
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 - 0pts - observed employee contact cole slaw with bare hands. ensure that no contact of bare hands with ready to eat |
| 2016-02-24 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. pf - establishment does not have quat or chlorine test strips. verification required |
| 2016-02-24 |
40 |
3-302.15 wash fruits and vegetables prior to use. - repeat - cilantro and grapefruit stored with sticker and original wrapping. product must be completely washed prior to use and cutting. |
| 2015-12-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - .0pts - lettuce spinner and dicer stored as clean observed with lettuce debris. cdi- items sent to dish machine for proper cleaning. |
| 2015-12-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed several pans and plates throughout the establishment that were stacked wet. / observed salad spinner stored without proper air drying. |
| 2015-12-17 |
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. - 0 pts - two scoop handles stored in contact with ingredients. one cup with no |
| 2015-12-17 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0 pts - water melon observed with sticker. ensure that all stickers are removed from vegetables and fruits prior to washing. |
| 2015-12-17 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - 0 pts - observed several sanitizer buckets stored on the floor.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - observed one wet cloth stored on |
| 2015-12-17 |
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 - feta, mozzarella, milk, buttermilk, and some product on line were not properly dated. cdi- pic properly dated all product. ensure that all |
| 2015-12-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - several product on the line over filled causing it to read 47f or above (eggs, tomatoes, sauce). product on speed rack left out for an extended period of time reading 54-56f. d |
| 2015-12-17 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - chicken wings are being par cooked in establishment. cdi- all chicken wings were reheated on site to 165f or greater. discont |
| 2015-12-17 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - 0 pts - raw chicken stored over raw fish. cdi- product switched out to proper final cook temperature. |