| Violation Date |
Code |
Description |
| 2018-10-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer with solution concentration less than 50ppm chlorine. |
| 2018-10-31 |
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 without head covering. |
| 2018-10-31 |
34 |
4-502.11 (b) good repair and calibration - pf observed thin probe thermometer with broken screen, unable to ready temperature reading. thermometer provided during inspection. |
| 2018-10-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed wings, and bbq hot holding below 135f. cdi, pic voluntarily discarded items. |
| 2018-10-31 |
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 food employee re-contaminate hands by closing faucet without using barrier after washing |
| 2018-10-31 |
1 |
2-102.12 certified food protection manager - c observed pic was not a certified food protection manager. |
| 2018-01-12 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups stored on floor at bar area. |
| 2018-01-12 |
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 issues to physical facilities. (observe |
| 2018-01-12 |
37 |
3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination. observed bread (hot dog buns) stored butted up against hand wash |
| 2018-01-12 |
54 |
6-303.11 intensity-lighting - c observed 2x4 light fixture missing bulbs with shield swing from fixture providing insufficient light in back kitchen area. |
| 2017-07-10 |
8 |
no points deducted6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved paper towels available but stored above clean side drain board of three compartment sink. move to safe location. |
| 2017-07-10 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2017-01-19 |
53 |
no points deducted6-501.1136-501.113 store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. observed storage on floor throughout in need of proper |
| 2017-01-19 |
1 |
•.2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2016-07-20 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no cfm on site. within 180 days of permit, no points taken. |
| 2016-06-01 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed no employee health policy on site. cdi: copy of health policy provided in email with copy of today's inspection. ver |
| 2016-06-01 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed muffins and bagel |
| 2016-06-01 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thermometer on premises. provide thin probe thermometer for use. verification required |
| 2016-06-01 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at front handsink. verifcation required6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at front or back handsi |
| 2016-06-01 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site. new place, so there is a leeway on time to get servsafe. |