| Violation Date |
Code |
Description |
| 2018-10-17 |
53 |
6-501.12 cleaning, frequency and restrictions - c observed walls and flooring need cleaning thoughout the back of house. |
| 2018-10-17 |
52 |
5-501.113 covering receptacles - c observed dumpster doors open, keep them closed. (area was clean and sludge free) |
| 2018-10-17 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed fronts of urinals with urine stains down front. |
| 2018-10-17 |
47 |
4-602.13 nonfood contact surfaces - c observed equipment needs cleaning throughout. |
| 2018-10-17 |
45 |
4-201.11 equipment and utensils-durability and strength - c observed breaker tripping at outlet between large make unit and hand sink. get electrical repaired and properly inspected by code enforcement. its issued. |
| 2018-10-17 |
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 area under mats used for air drying and clean utensil/container storage very soiled. clean more frequently. |
| 2018-10-17 |
38 |
2-303.11 prohibition-jewelry - c observed jewelry/watch worn be kitchen staff. |
| 2018-10-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shrimp and chicken in cooler box with sliding lid 52-56. cdi-breaker tripped, cooler started working again, bags of ice used to bring food temps back down.-its issued |
| 2018-10-17 |
13 |
3-304.11 food contact with equipment and utensils - p observed washed produce being returned to delivery box and put in walk-in cooler. cdi-discussion with pic. produce to be rewashed |
| 2018-06-21 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed one fixture in women's bathroom not working. both faucets need to work, get repaired. verification required |
| 2018-06-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few utensils stored as clean with food debris on them. pan with build-up on bottom needs cleaning. cdi-items moved to dish area. |
| 2018-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomato at 55f. fish at 53f. shrimp at 53f. cdi-all voluntarily disposed of. freshly cut chicken at 55f and wings at 48f moved to walk-in cooler. |
| 2018-06-21 |
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 soiled wipe cloth on counter. put into dirty linens when soiled. |
| 2018-06-21 |
42 |
4-904.11 kitchenware and tableware-preventing contamination - c observed mats over 3 comp sink very soiled underneath. regularly pick up mats to clean below. caulk splash guard at wait area hand sink. water is flowing under guard and pooling near clea |
| 2018-06-21 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food preparation cook with wrist jewelry. |
| 2018-06-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed fish and wing cooler not working properly. fish and chicken >45f. ice bags put on top of tics food to help maintain 45f or below. cooler needs repair, ice bags are not a substitute for |
| 2018-06-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster door open. keep closed. |
| 2018-06-21 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. observed cleaning needed on floors under fryers. walls and |
| 2018-06-21 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c observed open box of single service cups stored on floor of dry storage. keep all items protected from contamination |
| 2018-02-14 |
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 by grill in need of re-labeling. |
| 2018-02-14 |
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. repeat observed cleaning needed on frp wall behind dishwa |
| 2018-02-14 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed trash cans outside by walk-in freezer without lids and filled with standing water. pic stated those trash cans are for a restaurant across the street. |
| 2018-02-14 |
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 on cooler drawer handles, prep sink faucet handles, and cleaning needed in cracks and crevices of coolers. deep cleaning needed. observed b |
| 2018-02-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers stacked while wet on drying shelf. |
| 2018-02-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chili, queso, buffalo chicken dip, and marinara below 135f in steam table. pic stated he took temperatures of the product earlier during lunch and products measured 170f, pic h |
| 2018-02-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tomato chopper being stored as clean under prep table with heavy food build-up in the cracks and crevices. observed lettuce shredder being stored as c |
| 2017-11-13 |
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 cleaning needed on floors under fryers. observed |
| 2017-11-13 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee working with food without hair restraint upon arrival. cdi: employee put on a hair net by end of ins |
| 2017-07-13 |
13 |
3-304.15 (a) gloves, use limitation - p observed employee come back to work from a break in the back of the store and start scooping ice to place into bags that would be placed on chicken wings to cool. gloves from break were not changed and were used to |
| 2017-07-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p -repeat- observed bar dish washer running with 0 ppm quat. cdi: servicer came out to fix dish machine. verification required to ensure dish machine is running with the |
| 2017-07-13 |
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 -repeat- observed employee wash hands and then turn off faucet without using a paper towel. cdi: e |
| 2017-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce, cole slaw, and spinach holding above 45f in prep units. other items in prep coolers were at temperature. cdi: items were taken to walk-in cooler to quickly cool or were |
| 2017-07-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of ramekins on shelf by cook line. |
| 2017-07-13 |
45 |
4-501.11 maintain equipment in good repair. observed breading cooler in need of fixing. |
| 2017-07-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on exterior cooler drawer handles and inside of coolers/cooler drawers. |
| 2017-07-13 |
37 |
3-307.11 miscellaneous sources of contamination - c observed raw shrimp being prepared on the produce prep table next to tomato chopper. ensure surfaces are properly washed, rinsed, and sanitized when going from raw to ready-to-eat and that prep is not do |
| 2017-03-28 |
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 pico in walk in cooling while tightly covered. cdi: items placed in an ice |
| 2017-03-28 |
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 shredded lettuce date marked for 3/20-3/29. cdi: item voluntarily discarded. proper date markin |
| 2017-03-28 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken pieces get fried and employee stated that items were done and ready to be served. chicken pieces continued coo |
| 2017-03-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer reading at 0ppm chlorine at kitchen dish machine. observed that stock bottle of chemical was empty. cdi: chemical changed. machine reading at 100ppm |
| 2017-03-28 |
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 wash hands and then recontaminate them by turning off the faucet with bare hands |
| 2016-12-09 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed sliced lemon in ice bin. cdi ice bin was emptied and to be cleaned before use. |
| 2016-12-09 |
6 |
2-301.14 wash hands after activities that contaminate them. -p2-301.14 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 upon ent |
| 2016-12-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink at bar with build-up of tomato juice and debris. handsinks should only be used for handwashing. cdi explained to pic that handsinks should only be used |
| 2016-12-09 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed tomato dicer deemed as clean with build-up inside. observed pans deemed as clean with sticker residue from date marking. cdi items returned to dishwasher fo |
| 2016-12-09 |
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 sliced tomatoes and pico de gallo stacked on top of each other and tightly |
| 2016-12-09 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer solution container sitting on the floor. make sure to keep off the floor. |
| 2016-12-09 |
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 scoops for cheese and lettuce laying directly on top of product. cdi sco |
| 2016-12-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment and cups. make sure to spread out to allow adequate air drying. repeat violation |
| 2016-12-09 |
45 |
4-501.12 cutting surfaces - c cutting board has gouges and stains. needs to be resurfaced or replaced. |
| 2016-12-09 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. make sure to keep doors closed at all times. |
| 2016-12-09 |
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 splatter throughout on walls and ceiling. make sure to increase cleaning frequ |
| 2016-09-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on drying racks and cups wet stacked in waitress staging area. (repeat) |
| 2016-09-30 |
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 several squeeze bottles of oils, sauces and water not labeled as required.cdi-bottles labeled. |
| 2016-09-30 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no handwashing soap at hand sink in bar area. cdi-soap dispenser refilled. |
| 2016-06-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cups wet stacked at waitress station. cdi-cups sent to be rewashed and airdried. _ |
| 2016-06-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths lying around on countertops. cdi-cloths placed in saitizer buckets. |
| 2016-02-17 |
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 handle of scoop stored in contact with shredded cheese in cold drawer. |
| 2016-02-17 |
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 in bottom of prep unit 1. clean. |
| 2016-02-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed build your own burger - fresh ground beef not marked with asterisk. cdi- manager is checking with corpora |
| 2016-02-17 |
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. observed build up on walls through out kitchen. clean. a |
| 2016-02-17 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed top interior of ice machine to have build up. clean. |