| Violation Date |
Code |
Description |
| 2018-10-31 |
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 one missing ceiling tile near grill area. replace tile. |
| 2018-10-31 |
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 and debris in reach in units, shelving on reach in unit, gaskets throughout kitchen. all equipment in need of detailed cleaning and incre |
| 2018-10-31 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler leaking in bottom of cooler. all food in bottom of cooler is covered. prep cooler is in need of repair. observed split gaskets on several units. gaskets need to be replaced. |
| 2018-10-31 |
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 one bag of open cut cabbage and one bag of open mozzarella cheese with no date mark. these items must be date marked when bag is |
| 2018-10-31 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine notdispensing any chlorine concentration. chlorine concentration is at 0 ppm. the 3 compartment sink will be used until dish machine is repaire |
| 2018-10-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a sink in bar area used to clean growlers had a handwash sign, soap, and paper towel dispenser. another sink in the bar is used as a handsink. handsinks are |
| 2018-10-31 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager until half way through inspection. kitchen manager came into facility after inspection began. a certified food protection manager with manage |
| 2018-02-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.2-101.11 pic shall be present during all hours of operation. -pfdid not observe a certified food protection manager at beginning of inspection; certified food protection |
| 2018-02-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bar hand sink being semi-blocked with numerous bottles (4) and two towels being hung there. cdi items removed to ensure hand sink is not blocked. |
| 2018-02-27 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed cutting board soiled from yesterday; after speaking to food employee stated that items are only washed at end of night. cdi cutting board broken |
| 2018-02-27 |
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. -p3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24 |
| 2018-02-27 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed food establishment with the doors open at time of arrival. make sure to protect outer openings to prevent from insect/rodent entry. please use fly fans or air curtain t |
| 2018-02-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of multi-use utensils and equipment. make sure to spread out so sanitizer can work effectively. |
| 2018-02-27 |
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 and debris in reach in units, shelving on reach in unit, gaskets throughout kitchen. make sure to increase cleaning frequency. repeat |
| 2018-02-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed food employee possessions being stored on food preparation surfaces and counters. make sure to have a designated area to prevent contamin |
| 2018-02-27 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed fo |
| 2017-08-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed squeeze bottles of garlic oil mixture not in temperature control; left out overnight, reading above 45 degrees. cdi spoke to pic and explained that garlic oil mixture is a tcs f |
| 2017-08-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef being stored over cheese dip that is ready to eat. observed unwashed produce being stored over ready to eat products; hot dogs and sausages. cdi gave verbal instruction of |
| 2017-08-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed minor food debris on plates and utensils. cdi items returned to ware washing.4-602.11 clean the equipment and utensils used with nontcs foods as requi |
| 2017-08-23 |
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 container of peeled eggs without a date marking. cdi eggs voluntarily discarded. 3-501.18 discard the food requiring date labels on |
| 2017-08-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service supplies on the floor. make sure to store at least 6 inches off the floor. |
| 2017-08-23 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed cuisine household fryers in food establishment. cdi spoke to pic; these items are not approved for commercial use and must |
| 2017-08-23 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed expired test strips for quat ammonium and no test strips for chlorine. verification required. |
| 2017-08-23 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. stored clean equipment, utensils in a manner where splash, debris or contamination will not occur. observed silver ware being rol |
| 2017-01-12 |
39 |
3-304.14 wiping cloths, use limitation - c wiping cloths used for wiping counters and equipment shall be held in a chemical sanitizer at a designated solution. observed wiping cloths being held in quat sanitizing solution reading less than 50 ppm. make su |
| 2017-01-12 |
35 |
3-302.12 food storage containers identified with common name of food - c food ingredients/food that are removed from original container that are not easily recoginzable shall be identified with a common name.observed squeeze bottles containing oil and aqu |
| 2017-01-12 |
31 |
3-501.15 cooling methods - pf cooling shall be accomplished in accordance with time and temperature by placing in shallow pans, separating into thinner portions, using rapid cooling equipment, stirring in a ice water bath, using containers that facilitate |
| 2017-01-12 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p a potentially hazardous food shall be discarded when appropriately marked with a date and the date has been exceeded. observed chili dated for 1/4 |
| 2016-02-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed carboy attached to handsink that is used to rinse growlers for consumers. cdi carboy taken off handsink faucet. |
| 2016-02-11 |
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 utensils held in room temperature water and another cont |
| 2016-02-11 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed sanitizer that was at 0ppm. cdi filled to proper concentration. 3-304.14(e) store sanitizer |
| 2016-02-11 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed cold smoke salmon and seared ahi tuna on the menu and no consumer advisory. verification required. these |
| 2016-02-11 |
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 roasted red peppers that were held not dated after 24 hours. cdi item dated. 3-501.18 discard the food requiring date labels once |
| 2016-02-11 |
20 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed garlic/oil mixture that was held out at room temperature. cdi item discarded. |
| 2016-02-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw eggs stored above rte food in reach in unit. cdi eggs relocated. |
| 2016-02-11 |
12 |
.3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf. observed cold smoke salmon that does not have parasite destruction letters. verification required. |
| 2016-02-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee water bottle on prep table. cdi bottle moved. |