| Violation Date |
Code |
Description |
| 2018-12-13 |
48 |
5-103.12 provide water under pressure to all fixtures.-pf observed not enough pressure at the cold water faucet for the back handsink. cdi - opened up valve to run cold water. |
| 2018-12-13 |
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 |
| 2018-12-13 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on the floor. cdi -relocated the sanitizer bucket off of the floor. |
| 2018-12-13 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed poduct in the walkin cooler being cooled with incorrect cooling methods. refe |
| 2018-12-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer bucket not labeled. cdi - labeled bucket. |
| 2018-12-13 |
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 brisket not meet cooling time/temperature criteria for cooling. cdi - discarded brisket. educated proper cooling methods suc |
| 2018-12-13 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed mushrooms and onions not being reheated before being stored in hot holding unit. product is not meeting time/temperature criteria for reheating. cdi |
| 2018-12-13 |
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 food employee bare hand raw sausage to prepare, then put glove |
| 2018-09-25 |
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 |
| 2018-09-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer buckets without labels on them. cdi - labeled buckets. 7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed ch |
| 2018-09-25 |
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 two products in flip top unit without dates on the product. observed penne prepared on 9.18.1 |
| 2018-09-25 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed handsink plumbing in disrepair. advised to repair p trap at handsink in the back of the kitchen. |
| 2018-06-20 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed p-trap in disrepair at the back handsink. pic states he will repair p-trap. |
| 2018-06-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. repeat violation. observed flies in kitchen and in mens bathroom. pic showed ehs pest control management; facility is trying to take care of issues. |
| 2018-06-20 |
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 chapo in walkin cooler not meet time/temperature cooling criteria. cdi - educated proper cooling methods and time/temperatur |
| 2018-06-20 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed substantial amount of build up in ice machine. cdi - employee cleaned debris from ice machine. |
| 2018-03-16 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed exposed fries in walkin cooler touching the underside of the storage rack where there is build up and debris on the rack. fries are in the coo |
| 2018-03-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer dispenser not working. dispensing at 0 ppm. cdi - facility will discontinue using quat sanitizer. facility has chlorine test strips, the dish machine works properly, and th |
| 2018-03-16 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed no date marking label on pasta and rice that was prepared and held in facility for over 24 hrs. cdi - labeled items. |
| 2018-03-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat violation. facility is doing better on this item. observed one squeeze bottle of oil not labeled. advised to label bottle. |
| 2018-03-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the dishpit. advsied to prevent pests in the kitchen. advised to continue pest control. |
| 2018-03-16 |
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 large pot of fries on the floor. cdi - relocated the fries from off of the floor. advised to not have |
| 2018-03-16 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the back handsink. cdi - provided soap to that handsink. |
| 2018-03-16 |
42 |
4-903.11(a) cleaned equipment and utensils, linens, and 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. observed multiple to |
| 2018-03-16 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. facility has fixed non-compliant item from last inspection. observed the lettuce flip top in disrepair. advised to repair the flip top. all food is protected and holding at proper temperature. |
| 2018-03-16 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed no quat test strips in facility. cdi - quat is discontinued at facility. chlorine solution only at dish machine, 3 compartment sink, and sanitizer bu |
| 2018-03-16 |
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 |
| 2018-03-16 |
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. repeat violation. observed sanitizer buckets at 0 ppm quat. refer to violation 14. facility will us |
| 2017-12-19 |
7 |
3-301.11(c ) food employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed food employee bare handing cilantro during preparation. cdi - cilantro is brought to be washed at prep sink; food employee states |
| 2017-12-19 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed food employees not using thermometers during the reheating process; food is reheating on stove top but not reaching 165f and employees are not che |
| 2017-12-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product in the temperature danger zone in the reach in unit by the fryers and the refrigerator. refer to temperature chart. cdi - discarded food. educated to keep food at 45f a |
| 2017-12-19 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed sour cream |
| 2017-12-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat violation. observed one squeeze bottle without a label. advised to have all containers labeled. |
| 2017-12-19 |
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 chlorine sanitizer at 0 ppm. cdi - refilled to the proper concentration. currently at 50 pp |
| 2017-12-19 |
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. repeat violation. observed |
| 2017-12-19 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed torn gaskets at the refrigerator. |
| 2017-12-19 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed all water in the facility not working 10 minutes into the inspection. upon arrival, food employee's are washing hands and filling up 3 compartment sink. after that, all water was shut off for |
| 2017-09-14 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed romaine lettuce stored in the reach in unit racks with no wrapping, packaging, or container. cdi - placed product in container. |
| 2017-09-14 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved the bar handsink not equipped with soap or paper towels. cdi - provided papertowels to the dispe |
| 2017-09-14 |
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 brisket in the walkin cooler that did not cool down in time; product did not meet time/temp criteria for cooling. refer to |
| 2017-09-14 |
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 of oils and venigars without product labels. advised to label the working containers with the common name |
| 2017-09-14 |
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 rice and lentils (in their contained package) on the floor in the dry storage room. |
| 2017-09-14 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed outdoor dumpster with the lids open. educated to keep the doors closed to the outdoor dumpster. |
| 2017-09-14 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed torn gaskets throughout such as reach in units and the ice machine. advised to repair. |
| 2017-09-14 |
51 |
6-202.14 a toilet room on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. observed the women's bathroom self-closing attachment is not properly working; door does not close on its own. |
| 2017-09-14 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repeat violation. observed the floor is not easily cleanable. advised to repaint the floors. |
| 2017-09-14 |
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 ice scooper handle |
| 2017-06-14 |
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 sliced deli meats and mealoaf in walkin cooler without date labels. the product has been prep |
| 2017-06-14 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager on site upon arriv |
| 2017-06-14 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed food employee unaware of employee health policy, reportable symptoms and diseases, how to recognize exposure, and w |
| 2017-06-14 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employees recontam |
| 2017-06-14 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed handsinks with items in the handsink. cdi - removed the items from the handsinks. educated that handsinks are not for storage; handsinks are for handwashing. |
| 2017-06-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed immersion blender with debris on food contact surface of the blender. cdi - pulled item for a proper cleaning procedure; advised to store immersion b |
| 2017-06-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature in the salad prep unit. refer to temperature chart. cdi - advised to store the tcs product in the reach in unit where product is holding at proper te |
| 2017-06-14 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed no reminder for the burgers and blackened salmon on the lunch menu. advised to place a reminder on the |
| 2017-06-14 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed blanched chicken wings in flip top unit. pic explained that wings are cooked in the oven and product comes out of oven |
| 2017-06-14 |
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 onions stored on the floor. cdi - educated to keep all food at least 6 off of the floor. relocated th |
| 2017-06-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies and fruit flies throughout the facility. advised to have pest management company help control the issue. advised to begin to hang fly tape underneath sinks by floor dra |
| 2017-06-14 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed bartender serving food without a hair restraint. advsied to wear a hair restraint. |
| 2017-06-14 |
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 buckets without sanitizer rags stored in the solution. advised to store sanitize |
| 2017-06-14 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets at walkin cooler and the reach in unit. repeat violation. |
| 2017-06-14 |
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 |
| 2017-06-14 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floor not easily cleanable in some areas of the kitchen. educated that floors need to be easily cleanable for proper clean |
| 2017-03-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat dispenser not dispensing quat at proper concentration. the facility uses keystone quat, active at 150 ppm. quat is being dispensed at below 100 ppm. cdi - advised facility to create |
| 2017-03-07 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed mushrooms reheated improperly. refer to temperature chart. cdi .- educated about proper reheating procedures and advised to reheat on stove top to 1 |
| 2017-03-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple items out of temperature, refer to temperature chart. cdi - pulled product to work out of the walkin cooler and reach in units. |
| 2017-03-07 |
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 tuna with a date of 2.20.17. this product has exceeded time/temperature. cdi - discarded prod |
| 2017-03-07 |
13 |
3-302.11 (a)c frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food. observed raw chicken removed from commecial package, stored in the freezer |
| 2017-03-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked. cdi - removed containers from each other to allow them to air dry. |
| 2017-03-07 |
45 |
4-501.11 maintain equipment in good repair. observed reach in unit gasket torn. observed gasket to ice machine torn. |
| 2017-03-07 |
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 baseboards peeling away in the dish pit area. observed floors in disrepair un |
| 2017-03-07 |
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 dispensing utensil' |
| 2016-11-07 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employee bare hand c |
| 2016-11-07 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee bare hand contact sandwich bread. cdi - advised to discard the bread; ad |
| 2016-11-07 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at the handsink at the bar. cdi - pic provided handwashing sign at the bar handsink. |
| 2016-11-07 |
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 steak that did not meet time/temperature for cooling. cdi - educated about proper cooling time/temp criteria; discarded. |
| 2016-11-07 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed debris build up in the ice machine. |
| 2016-11-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf repeat violation observed product cooling in refrigerator. cdi - educated not to cover pr |
| 2016-11-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. repeat violation observed flies throughout the kitchen. |
| 2016-11-07 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed wash and rinse compartments dirty. cdi - advised to drain old solution and refill with new solution. |
| 2016-11-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product out of temperature. refer to temperature chart. cdi - educated to cool down in refrigerator or walkin after preparation, then store product in the flip |
| 2016-07-11 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels available at bar handsink. cdi-provided. |
| 2016-07-11 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed three molded cucumbers and a rotten/molded pepper stored in a container with peppers in good condition. cdi-discarded. |
| 2016-07-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed employee cutting raw beef on prep table above cleaned utensils. observed liquid from raw beef splashed on floor. also observed employee bring clean pa |
| 2016-07-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two pans of sauces and a pan of grilled onions/mushrooms stored on counter and hot holding below 135f. counter is not to be used to hot hold. facility may use tphc as an option |
| 2016-07-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a pan of cut tomatoes above 45f due to being stored on ice and ice melted completely, tomatoes placed into cooler. observed pan of cut tomatoes sitting on counter at 80f, employ |
| 2016-07-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed chemical bottles without labels. cdi-labeled correctly. repeat. |
| 2016-07-11 |
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 blanched fries cooling in deep portion/pan. product met cooling parameters. |
| 2016-07-11 |
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 employee prepping raw beef over cleaned utensils. this is a repeat violation. cleaned utensils must be moved to alternat |
| 2016-07-11 |
50 |
5-402.13 maintain sanitary sewage system.-p observed shared floor drain for prep sink and 3 comp sink clogged. repair. verification required. |
| 2016-07-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee bags and cell phone stored on items used by facility for customers. |
| 2016-07-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed large amount of gnats around dish washing area. |
| 2016-03-28 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee touch face with gloved hands. cdi-ehs instructed employee to remove gloves and wash hands before moving on to a task. |
| 2016-03-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken prep taking place beside of prep with rte foods. cdi-rte food discarded. observed raw ground beef stored over pickles in cold hold drawers at grill and raw meats stored |
| 2016-03-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up in ice machine interior.4-501.114 maintain sanitizer at correct concentrations. -p observed chlorine sanitizer in buckets weak below 50ppm. obse |
| 2016-03-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed brisket stored on top shelf above grill and hot holding below 135f. shelf is not to be used to hot hold. facility may use tphc as an option to hold. cdi-food discarded. |
| 2016-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut tomato stored on counter at 57f, observed house made dressings such as caesar, blue cheese and ranch stored in pan of melted ice and above 45f. observed pans overfilled in c |
| 2016-03-28 |
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 date labels missing on most items in walk in cooler and cold hold units. verification required. |
| 2016-03-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed chemical bottles mislabled or label fading. cdi-labeled correctly.7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed bot |
| 2016-03-28 |
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 items cooling such as pasta in prep unit, in deep pans and tightly covere |
| 2016-03-28 |
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 and reminder missing on brunch menus, observed disclosure missing on some items for lunch menu |
| 2016-03-28 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf pic unable to find thermometer during inspection. verification required. |
| 2016-03-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed open food items in prep unit beside of hand sink that does not have a splash guard to protect from splash contamination. |
| 2016-03-28 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on the floor. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet rags stored on counters throughout. |
| 2016-03-28 |
40 |
3-302.15 wash fruits and vegetables prior to use. per conversation with owner chris, not all produce is being washed as it should. only produce that explicitly states pre-washed can be exempt from washing at facility. |
| 2016-03-28 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed a large amount of floating food debris in sanitizer compartment and greasy residue on surface of sanitizer in buckets. |
| 2016-03-28 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light covers missing on fixtures above food prep areas. |
| 2016-03-28 |
33 |
3-501.13 use approved thawing methods. observed raw shrimp, fish and beef thawing at room temperature on prep sink drainboard. |
| 2015-12-15 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed employee rinse hands off in prep sink. cdi-through instruction. |
| 2015-12-15 |
45 |
4-501.11 maintain equipment in good repair. observed two door stand up cooler in need of repair (items in process of being discarded by pic upon arrival). repair cold hold drawers under grill maintaining temperature at 45- 46f. observed sanitizing dish m |
| 2015-12-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled chemical bottle. cdi-bottle taken out of service. |
| 2015-12-15 |
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 consumer advisory. observed incorrect wording on reminder. verification of revised |
| 2015-12-15 |
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 throughout kitchen with no date label including cooked and cooled meats and pastas. verification required.3-501.18 di |
| 2015-12-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chemical sanitizing dish machine not operating properly and registering 0ppm on test strip. pic has called ecolab to come repair machine asap. facility will use 3 compartment sink to wash |
| 2015-12-15 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels available for hand sink at bar. cdi-towels provided. |
| 2015-12-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on shelf above flip top prep unit. observed open can stored on cutting board at cooler. |