| Violation Date |
Code |
Description |
| 2018-10-31 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed cleaning needed on non-food contact portion of slicer where there is splatter.continued from #22verification required to ensure that products are ei |
| 2018-10-31 |
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 repeat observed employee placing individually portioned sliced ham and shredded chi |
| 2018-10-31 |
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 melted butter sitting on co |
| 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 repeat observed a container of half and half without date in bar cooler and in prep cooler. cdi: items properly date labeled. observed impro |
| 2018-10-31 |
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 repeat observed cooked potato mix and portioned pasta noodles cooling at rates of 0 deg/min. proper cooling rate for items cooling fr |
| 2018-10-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tong being stored as clean with residue on it. cdi: tong relocated to be properly cleaned. 4-602.11 clean the equipment and utensils used with nontcs |
| 2018-10-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw lamb being stored on shelf above other ready-to-eat foods in walk-in cooler. cdi: lamb relocated to bottom shelf.note: pic stated they are no longer offering salmon undercooked |
| 2018-10-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed wiping cloths being stored on the edge of the hand sink by cook line. cdi (corrected during inspection): wiping cloths relocated to be cleaned. ehs (environment |
| 2018-06-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed cleaning needed in the cracks and crevices of ice machine and deflector plate. |
| 2018-06-12 |
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 potatoes cooling at a rate of 0.03 deg/min and cheddar cheese sauce cooling at 0.07 deg/min in walk-in cooler. proper rate f |
| 2018-06-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes that had just been made, placed into steam well for hot holding below 135f. cdi: mashed potatoes reheated to above 165f. observed clarified butter holding below |
| 2018-06-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items holding above 45f on prep top cooler #1 including feta cheese and sauerkraut. cdi: items were placed below to quickly cool. feta cheese was above chill line. ehs suggested |
| 2018-06-12 |
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 chicken in walk-in with date of 6/12, employee stated chicken was cooked last night. cdi: ehs educated employee and pic on proper d |
| 2018-06-12 |
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 that had been placed directly into prep top unit after sli |
| 2018-06-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on surfaces around kitchen. |
| 2018-06-12 |
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 walk-in cooler gasket. |
| 2018-06-12 |
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 and walls behind equip |
| 2018-02-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice in handsink at bar area. observed bottles stored on side of handsink in upstairs area. observed food employee fill up water cup in handsink. cdi-pic instruc |
| 2018-02-14 |
12 |
3-402.11 parasite destruction - p observed letter that fish supplier supplied without parasite destruction information. cdi-pic contacted supplier to obtain correct wording for letter for parasite destruction. vrno point increase due to previous letter in |
| 2018-02-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tongs, pans, scoop, and plate stored clean with debris and oil build up. cdi-pic moved items to be cleaned. |
| 2018-02-14 |
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 scottish eggs date marked 2/6. cdi-pic discarded. |
| 2018-02-14 |
33 |
3-501.13 use approved thawing methods. observed fish thawing in the sink, fish was 53f. |
| 2018-02-14 |
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 on cook line without beard guard. |
| 2018-02-14 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce over ready to eat products in the walk in. cdi-pic is moving items to correct order. |
| 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 shelving near line with significant build up of dust and debris. observed containers in dry storage with build up on sides and bottom. |
| 2018-02-14 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed no plug on dumpster. |
| 2018-02-14 |
42 |
n/a |
| 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. observed missing tiles in upstairs bar/dish area. repeat |
| 2018-02-14 |
54 |
6-501.110 using dressing rooms and lockers - c observed employee jacket and hat stored on top of clean equipment and storage. |
| 2017-11-09 |
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 and walls behind equip |
| 2017-11-09 |
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 copper mugs being stored on linen with built-up debris and residue. replace linen with clean linen. observed cleaning ne |
| 2017-11-09 |
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 repeat observed opened bag of feta cheese and cooked lamb in the walk-in cooler without date label. ehs saw major improvement with date labe |
| 2017-11-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed shepards pie holding at temperatures of 126-136 in steam well. pic stated shepards pie had been reheated to 165f before being placed in steam well. cdi: shepards pie was reheat |
| 2017-11-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw ground pork sitting directly on top of ready-to-eat meatloaf. cdi: ground pork was relocated to bottom shelf. |
| 2017-11-09 |
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 no parasite destruction letters onsite for salmon. salmon has consumer advisory asterisk next to it on the menu. cdi: p |
| 2017-05-03 |
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 butter and potato salad in prep cooler without a date label.3-501.18 discard the food requiring date labels once time/temperature w |
| 2017-05-03 |
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 one bottle of oil unlabeled near the stove. |
| 2017-05-03 |
14 |
4-501.114 mechanical warewashing equipment temperature - p observed high-temp dish machine not turn thermolabel strip black. cdi: facility will be manually washing dishes in the three compartment sink and at the upstairs bar dish machine which is working |
| 2017-05-03 |
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 fan in kitchen. clean fan to ensure debris doesn't blow onto and contaminate food. observed cleaning needed in the bottom of reach-in fr |
| 2017-03-01 |
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 unshielded lights over prep area near expo station. |
| 2017-03-01 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster to be rusted, the lids folded in and door open. pic stated that the dumpster company trades out their dumpsters in stead of coming to empty t |
| 2017-03-01 |
45 |
4-501.11 maintain equipment in good repair. observed several damaged gaskets throughout facility. |
| 2017-03-01 |
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 utensils stored in room temperature water and in sanitizer. cdi: utensi |
| 2017-03-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths throughout facility stored on counters. cdi: items placed in sanitizer or in dirty laundry bin. |
| 2017-03-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory with no disclosure, only reminder. verification required |
| 2017-03-01 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine to not be functioning properly. final rinse and wash temperatures were low according to gauges. cdi: facility allowed to handwas |
| 2016-09-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several liquor bottles stored on a shelf directly next to the handwashing sink at the main floor bar area. provide a splash guard |
| 2016-09-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed a cocktail on the drink menu in the bar area (bartender's ketchup) that is served with raw shell eggs. cd |
| 2016-09-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooked chicken wings filled above the fill line and uncovered in the flip top cooler holding at 63f. cdi-product removed from service. |
| 2016-05-05 |
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 irish stew and feta cheese not datemarked as required. cdi-voluntarily discarded. observed several items datemarked in the walk i |
| 2016-05-05 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste receptacle in upstairs female restroom |
| 2016-05-05 |
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 and sauces and containers of spices not labeled as required. cdi-pic labeled. |
| 2016-05-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several spray bottles of cleaners and sanitizers not labeled as required. cdi-pic labeled. |
| 2016-05-05 |
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 in house made tomato jam cooling from last night at 58f in the walk-in cooler. cdi-product was voluntarily discarded. |