| Violation Date |
Code |
Description |
| 2018-10-23 |
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 observed fries being held out on ti |
| 2018-10-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine sanitizer reading at 0 ppm chlorine . technician dispatched advised to use three comp sink to sanitize in meantime. 10 day verification require |
| 2018-06-29 |
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 black build up on walls at dish machine area an |
| 2018-06-29 |
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 in need of cleaning due to build up of food debris. -0 points. - |
| 2018-06-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed all natural bison, alaskan salmon, and grass fed beef on to go menu and add ins and double down on byob |
| 2018-06-29 |
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 two lexan containers of black bean hummus held greater than 7 days . cdi discarded.3-501.17 da |
| 2018-06-29 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed hand wash not reaching 100 degrees . 10 day verification required. |
| 2017-12-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed one plastic lexan container with a use first sticker present on the exterior while stored as clean. all sticker debris must be removed during the w |
| 2017-12-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p dish machine, due to mechanical failure, was observed to not be dispensing the required minimum of 50ppm chlorine sanitizer. machine was repaired by professional compa |
| 2017-12-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf general comment: facility bathroom handsinks were permitted with two separate water faucets for hot and cold. hot water is above 100f, but if waterbecomes so hot that ha |
| 2017-10-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf general comment: facility bathroom handsinks were permitted with two separate water faucets for hot and cold. hot water is above 100f, but if water becomes so hot that |
| 2017-10-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked plastic pots and pans in the clean dish area. items must be allowed to air dry to help ensure that no pathogen growth occurs. |
| 2017-10-23 |
45 |
4-501.11 maintain equipment in good repair. observed one split gasket on the pull out grill cooler drawer. |
| 2017-10-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths left out on prep surfaces after use. once used, wiping cloths should be returned to a sanitizer bucket. |
| 2017-10-23 |
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 walls adjacent to the dish machine heavily soile |
| 2017-10-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets on the small reach in coolers collecting food debris. gaskets must be cleaned at a regular frequency to prevent build up. |
| 2017-04-24 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed air vents in the kitchen collecting dust/debris. |
| 2017-04-24 |
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 tile damaged in the dish machine area. |
| 2017-04-24 |
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 observed pimento cheese cooling while covered. items must be cooled without a lid, |
| 2017-04-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two spray bottles in the bar area with faded labels. bottles relabelled by pic. |
| 2017-04-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a stacked plastic pan with sticker residue on the exterior. pan removed for rewash. ensure that all sticker debris is removed during the wash proces |
| 2017-01-09 |
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 damage in the dish area. observed damage ceiling tile in the kitch |
| 2017-01-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans in the rear dish storage area. insure pans are allowed to air dry before storage |
| 2016-10-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor build up on exterior of low 1 door reach in. |
| 2016-10-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked together wet. allow to dry before stacking. repeat. |
| 2016-10-13 |
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 blanched fries in walk in cooler, cooling tightly covered. fries are on tr |
| 2016-06-07 |
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 blanched fries in the walk in cooler at 84f at 2 pm. fries were blanched at 10 am. cdi - fries were voluntarily discarded |
| 2016-06-07 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. -observed containers and trays stacked wet. |
| 2016-06-07 |
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 an employee preparing a burger with bare hands. cdi - pic saw the situation and instructed the employee t |