| Violation Date |
Code |
Description |
| 2018-10-09 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-10-09 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed quat sanitizer bucket at 50 ppm. advised to refill solution more often. |
| 2018-10-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer bucket not labeled. cdi - labeled bucket. educated to have all chemicals labeled. 7-201.11 store toxic materials to avoid contamination. -p observ |
| 2018-10-09 |
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 black bean burger prepared on september 27, 2018; today is day 13 of preparation. product |
| 2018-10-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat violation. observed utensils such as knives and ladels dirty with food debris. facility has fixed thermometer probe from last inspection. cdi - pulled i |
| 2018-06-01 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed debri |
| 2018-06-01 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-06-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed thermometer probe and press dicer food contact surface dirty with debris. cdi - advised to clean. cleaned thermometer. pedro states that the press di |
| 2018-06-01 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed raw bacon package wrapping touching ready to eat food at the flip top unit. cdi - advised to discard. educated to separate raw foods from ready to eat. 3-304.15(a) single-use g |
| 2018-06-01 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed water at 84f at hot water at handsink. advised to have 100f at handsink. |
| 2018-06-01 |
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 2-301.14 (i) wash hands after engaging in other activities that contamin |
| 2018-06-01 |
4 |
2-401.11(a) an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. observed employee unopened red bull on prep table. |
| 2018-01-02 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed beans not reheated to 165f in microwave. product has been moved to hot holding unit which did not increase temperature. cdi - educated to use thermo |
| 2018-01-02 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf observed thin probe thermometer not working properly. cdi - pic, scott, has provided new thin probe thermometer. |
| 2018-01-02 |
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 in kitchen with no labels. advised to provide a label for all working containers of food. |
| 2018-01-02 |
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 repeat violation. observed cooked rice stored in colinder located at the spray arm compartment of the dish machi |
| 2018-01-02 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. facility has fixed the refrigerator. observed torn gasket at bottom right pull out drawer. |
| 2018-01-02 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-08-17 |
45 |
4-501.11 maintain equipment in good repair. observed reach in unit and refrigerator with standing water at the bottom. |
| 2017-08-17 |
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 knife stored inbetw |
| 2017-08-17 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed sanitizer bucket at 0 ppm. repeat violation. cdi - pushed the sanitizer dispenser hose down |
| 2017-08-17 |
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 product on the floor of the beer walkin cooler. advsied to get a storage rack for the food to hold at |
| 2017-08-17 |
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 pimento cheese prepared on 8.1.17. product has exceeded time/temp for cold holding. cdi - dis |
| 2017-08-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer at 0 ppm. observed the quat concentrate has been used enough to where the level of quat has lowered below dispensing hose in the container. cdi - educated to check hose da |
| 2017-08-17 |
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.-p2-301.14 wash hands before donning gloves and between gloves uses.-pobser |
| 2017-05-09 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. observed employee drink (covered with lid) on prep table next to food. cdi - educated where to sto |
| 2017-05-09 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed food empl |
| 2017-05-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chlorine sanitizer dish machine at 0 ppm. observed quat sanitizer 3 compartment sink dispenser at less than 50 ppm. cdi - facility created chlorine solution in 3 comp sink to properly san |
| 2017-05-09 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed spray bottle of chlorine sanitizer solution stronger than 200 ppm; test strip bleached out. cdi - diluted solution with water. advised employees to use test strips to |
| 2017-05-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen. |
| 2017-05-09 |
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 outdoor dumpster area dirty with trash and debris on the ground and not in the dumpster. advised to keep surroun |
| 2017-05-09 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed quat sanitizer bucket below 50 ppm. cdi - created a proper chlorine sanitizer solution in |
| 2017-05-09 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. facility uses single service straws that do not have individual s |
| 2017-05-09 |
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 bulk container of food stored on the floor in the beer cooler. cdi - food employee relocated containe |
| 2017-01-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment throughout. |
| 2017-01-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat grinder and slicer with dried food debris. cdi-re-washed.4-501.114 maintain sanitizer at correct concentrations. -p observed chemical sanitizing |
| 2017-01-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw bacon wrapped jalapenos stored over ready to eat foods such as lettuce. lettuce was in sealed container. cdi-moved to proper storage order. |
| 2016-08-26 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed floating food debris in sanitizer compartment of 3 comp sink. |
| 2016-08-26 |
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 knives stored in between equipment, scoop handle stored down in ice, an |
| 2016-08-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items above 45f. observed tub of cheese sauce stored on counter and forgotten at 64f. observed several items such as boiled eggs and lettuce stored above 45f in flip top |
| 2016-05-10 |
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 spoke with kitchen manager who seeme |
| 2016-05-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items stored in open prep units above 45f due to being overfilled. cdi-all items out of temperature removed and put into cooler to rapidly chill. |
| 2016-05-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live flies in kitchen. |
| 2016-05-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 4 unlabeled bottles of chemicals. cdi-labeled. |
| 2015-12-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink at bar blocked by rolling cart blocked by shelving holding glasses and alcohol. rolling cart moved. hand sink must be completely accessible as it was |
| 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. observed knives stored in between equipment. |
| 2015-12-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed unwashed produce sitting on floor of beer cooler in soiled standing water. fruit taken out of cooler and washed thoroughly. |
| 2015-12-17 |
26 |
7-208.11 store labeled, first aid supplies to prevent contamination.-p observed first aid kit, bandages, and medication stored on shelving above condiments and single service. cdi-moved to better location.7-102.11 label working containers of toxic materi |
| 2015-12-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed disclosure missing on one menu item crafted burger. provide corrected menu by next inspection. |
| 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 observed several items with no date label such as hummus, open package of hot dogs, open package of sprouts and house made dressings. cdi-al |
| 2015-12-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee drinks stored above prep units. |