| Violation Date |
Code |
Description |
| 2018-12-13 |
54 |
6-303.11 provide sufficient lighting in prep areas and dish areas as required by the food code. replace burned out lights by back door and ice machine. |
| 2018-12-13 |
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. clean floors under cold holding and cooking equipment. |
| 2018-12-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean shelves in walk in cooler and build up in gasket of low prep cooler door. points lowered due to improvement in cleaning inside cold drawers. |
| 2018-12-13 |
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 portioned chicken in low prep cooler and mac n cheese in walk in cooler with past expiration date. cdi - |
| 2018-12-13 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p chef described process for cooking wings constant with par-cooking. par-cooking application and info left with facility to compl |
| 2018-12-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. clean table mounted can opener. cdi - sent to dish area fo |
| 2018-09-24 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2018-09-24 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up inside ice machine. cdi - cleaned during the inspection. |
| 2018-09-24 |
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 portioned bags of chicken dated 9/9. cdi - discarded. |
| 2018-09-24 |
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 chef used bare hands to add chives to loaded baked potatoes. cdi - potatoes discarded; chef will use tongs or wash h |
| 2018-09-24 |
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. clean floors under cook line equipment; replace water dam |
| 2018-09-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from walk in cooler shelves, low prep cooler door gaskets, and inside cold drawers. |
| 2018-05-01 |
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. clean build up from floors uder cook line equipment. |
| 2018-05-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs and food debris from low prep cooler door gaskets, inside low prep coolers, from equipment handles, and from shelves in walk in cooler. |
| 2018-05-01 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. side door at bar and back door in kitchen propped open. cdi - both closed. repeat violation. recommended installing fly fans or screen doors. |
| 2018-05-01 |
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 tub of chicken wings cooling on prep table at 110f. cdi - wings moved into the wal |
| 2018-05-01 |
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 two portioned bags of smoked wings date 4/9. cdi - discarded. improvement noted from last inspection. |
| 2018-05-01 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2018-02-21 |
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 employee handling cooked chicken wings without gloves on. cdi- discussion with pic about barehand contact |
| 2018-02-21 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers ansi food safety certification. |
| 2018-02-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pico de gallo containers stored above the fill line of a container and cold holding above 45f (see chart). cdi- product was transferred to the reach in cooler for cooling. |
| 2018-02-21 |
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 diced chicken dated 2/7, ground beef dated 2/14, and potato salad from 2/13. cdi- products wer |
| 2018-02-21 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed one sanitizer spray bottle with a chlorine concentration greater than 200ppm (test strip changed color from dark purple back to white). cdi- bottle solution as dilute |
| 2018-02-21 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door to kitchen propped open and door next to bar opened while not in use. |
| 2017-12-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the speed rack unit in the walk in cooler. |
| 2017-12-04 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed one bottle of sanitizer with a concentration greater than 200ppm chlorine (test strip went from dark purple back to white). cdi- bottle contents were discarded. |
| 2017-12-04 |
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 grilled hot dogs with a prep. date of 11/22 in a reach in cooler. cdi- product discarded. |
| 2017-12-04 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed several foods in the steam table below 135f. pic indicated these foods were from previous days and were reheated on the grill before being placed i |
| 2017-12-04 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on the inner walls of the ice machine. fewer violations cited under #14 compared to previous inspection. |
| 2017-12-04 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed chicken wings and blanched french fries stored in the walk in cooler without coverings on the containers. cdi- covers added.3-304.15(a) discard gl |
| 2017-12-04 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers ansi food safety certification. |
| 2017-09-06 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers ansi food safety certification. |
| 2017-09-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on a bar cooler door. |
| 2017-09-06 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the bar hand sink. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed personal employee |
| 2017-09-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on the inside of the ice machine. 4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contam |
| 2017-09-06 |
51 |
6-302.11 supply toilet tissue at each toilet. observed one toilet in the women's restroom without toilet paper. |
| 2017-09-06 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed one sanitizer spray bottle being stored on a prep. table. cdi- storage rearranged. |
| 2017-09-06 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed the back door of the kitchen being held open.6-501.111 keep the premises free of insects, rodents, and other pests. observed 2 dead cockroaches on the floor underneat |
| 2017-09-06 |
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 opened packages of turkey and ham not dated. cdi- products were dated.3-501.18 discard the food requiring date labels once time/t |
| 2017-06-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on a food prep. table. beverage was relocated. minor improvements made since last inspection. |
| 2017-06-09 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers food safety certification today. |
| 2017-06-09 |
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 handling a cooked chicken tender without gloves on. cdi by instruction, notified employee tha |
| 2017-06-09 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed one box of raw bacon stored above tortilla chips in a walk in cooler and one container of bacon wrapped jalapenos stored over ready-to-eat foods in a reach in cooler. cdi- storage |
| 2017-06-09 |
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 smoked sausage with an open date of 6/2 and cooked brisket with a preparation date of 5/26. cd |
| 2017-06-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the facility near the bar and the men's restroom. |
| 2017-03-21 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have managers ansi food safety certification. |
| 2017-03-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 employee beverages stored on prep. tables in the kitchen. |
| 2017-03-21 |
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 making philly steak egg rolls without gloves on. cdi by instruction. egg rolls were fried to |
| 2017-03-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed tubes of ground beef stored in direct contact with raw chicken boxes in the walk in cooler. cdi- storage rearranged. |
| 2017-03-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed house made bleu cheese dressing cups and chicken parmesan cold holding above 45f in flip top coolers (see chart). cdi- items were relocated to the walk in cooler/reach in cool |
| 2017-03-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed marinara sauce hot holding below 135f in a steam well (see chart). cdi- item was reheated to above 165f during inspection. |
| 2017-03-21 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door to kitchen propped open with no insect barrier in place (screen door or fly curtains). |
| 2017-03-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one package of oranges stored on the floor in the walk in cooler. |
| 2017-03-21 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed one sanitizer bucket at the bar at 0ppm chlorine. |
| 2017-03-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the fan coverings in the walk in cooler. |
| 2017-03-21 |
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 smoked sausage dated 3/14 in the walk in cooler. cdi- product discarded. improvements made s |
| 2016-12-20 |
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 chili, hot dogs, cooked flank steak, and deli meat package. cdi- items dated. |
| 2016-12-20 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic did not have an ansi food safety certification. |
| 2016-12-20 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed metal wing nut in a container of cooked french fries. cdi- item was removed. employee indicated the wing nut was from the potato slicing machine. |
| 2016-12-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed an incomplete consumer advisory on the menus. the menus are missing the portion of the disclosure that |
| 2016-12-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a can opener with dried food debris on the blade and a deli slicer with dried food debris on the back of the blade. pic indicated the deli slicer is |
| 2016-12-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 2 pickle buckets stored on the floor in the walk in cooler. |
| 2016-12-20 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a 'household use only' food processor on site. pic indicated the device is not used. |
| 2016-12-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the walk in cooler fan coverings. |
| 2016-12-20 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer on site. vr within 10 days. |
| 2016-09-15 |
1 |
observed no one onsite today with a certified food protection manager's certificate. points will not be deducted until the next inspection for this violation.2-102.11 pic demonstrates knowledge by being a certified food protection manager. |
| 2016-09-15 |
14 |
observed 0ppm at both dishmachines today. concentrate was out at the kitchen unit and was replaced and now it is sanitizing at 50-100ppm. dishwasher at bar could not be repaired during inspection and dishes will be sent to kitchen until this repair is ma |
| 2016-09-15 |
16 |
in discussion it was found that the prime rib is possibly undercooked but it will have to be looked into. this product must be fully cooked to be saved for the next day. pic and ehs reviewed roast chart in food code for reference.3-401.11 cook raw anima |
| 2016-09-15 |
21 |
observed bbq, ribs, and wings cooked >24 hours prior with no date mark on them. back dated during inspection to correct.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2016-09-15 |
13 |
observed prime rib that had been cooked in contact with a chub of raw ground beef. prime rib moved to be stored with other prime rib in walk in.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p |
| 2016-09-15 |
47 |
clean exterior of bar dishwasher.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-09-15 |
53 |
observed build up on the floor at the bar dish machine and build up in the kitchens dishmachine floor drain. regrout tile at the bar where it is low and missing.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; li |
| 2016-09-15 |
36 |
observed gnats in the faciltiy today.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2016-04-27 |
14 |
observed the dishwasher at the bar not sanitizing today. primed and corrected during inspection and dishes were rewashed.4-501.114 maintain sanitizer at correct concentrations. -p |
| 2016-04-27 |
54 |
observed no light shield or shatter resistant bulbs on the lights near the walk in cooler today.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2016-04-27 |
51 |
observed no door on the men's restroom today.6-202.14 toilet rooms, enclosed - c |
| 2016-04-27 |
45 |
observed rusted racks in the walk in cooler and tape on the piping under the dump sink today.4-501.11 maintain equipment in good repair. |
| 2016-04-27 |
39 |
observed 0ppm in the sanitizer bucket today and no bleach onsite. bleach aquired and added to bucket so the concentration was 50-100ppm.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-04-27 |
36 |
observed some gnats in the facility today- much better but keep working on this.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2016-04-27 |
26 |
observed pest spray that is not designed for use in a food preperation area- remove from facility or store outside for outdoor use only.7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in comm |
| 2016-04-27 |
21 |
observed chili and turkey that had been made/opened last friday which is >4 days- products discarded during inspection and denatured.if holding foods between 41-45 they may only be held for 4 days, and if holding foods at 41f or less they may be held for |
| 2016-04-27 |
20 |
observed lettuce and chopped tomato stacked to high on the flip top cooler, making it hold >45f- tops of product taken off and chilled down to correct.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-04-27 |
13 |
observed raw eggs stored over chili in the walk in cooler today- eggs moved to a lower shelf to correct.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p |