| Violation Date |
Code |
Description |
| 2018-11-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few dishes in the dish area on the drying rack wet stacked. |
| 2018-11-30 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed a food employee on the cook line with no hair restraint. |
| 2018-11-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed a box of cut cabbage with no date marks in the walk in cooler. cdi- pic dated all items |
| 2018-11-30 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed a container of horseradish with mold on the ends dated 11/13. cdi- pic voluntarily discarded items. |
| 2018-09-04 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit and grill drawers in need of gasket replacement.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed portable cutting boards in ne |
| 2018-09-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed robocoupe, tomato slicer , food processor blades and pans stored as clean with visible food debris. cdi took to rewash . repeat. |
| 2018-04-25 |
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 pic bare hand cooked pasta that was cooling in walk in. cdi-pic discarded item. |
| 2018-04-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pic fill up water pitcher in handsink. cdi-pic was stopped and instructed on hand sink used only for hand washing.6-301.12 provide paper towels or approved alte |
| 2018-04-25 |
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 salmon on menu made to order. pic did not have a parasite letter. cdi-pic was able to get a parasite letter by the end |
| 2018-04-25 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce over ready to eat food in the walk in. cdi-pic relocated items to correct order. |
| 2018-04-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed potatoes and chicken pieces stored at less than 135f. cdi-pic discarded items. |
| 2018-04-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut melon, lettuce and cheese in flip top stored at greater than 45f. cdi-pic rapidly cooled food down to 45f. |
| 2018-04-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 2 pans and a set of tongs with food debris. observed metal pans with sticker residue stacked as clean. cdi-pic pulled items to be rewashed. pic stated |
| 2018-04-25 |
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 in use ice scoop stored in soiled container. |
| 2018-04-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking metal pans in clean utensil storage. repeat |
| 2018-04-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed clean utensils storage shelves with build up and debris . |
| 2018-04-25 |
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 ac unit leaking through the ceiling upon entry. pic stated that a repair man h |
| 2018-04-25 |
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 pasta salad cooling in a large deep pan with a tightly fitting lid on. obs |
| 2017-12-27 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on the front pull-out cooler drawers. no temperature violations noted, gaskets, though broken, are maintained clean. pic was able to provide documentation that the facility had received a |
| 2017-12-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed two metal pans wet stacked. items pyramid stacked by ehs and demonstrated to pic. allow pans to air dry to provide proper sanitizer contact time and to prevent a moist en |
| 2017-12-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed kitchen manager re-arranging cooler and in the process of doing so placed a food container of pasta directly on the floor of the |
| 2017-12-27 |
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 facility cooling items from prep down while tightly covered with plastic w |
| 2017-12-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two scooping devices, a salad spinning device, and multiple metal pans stored as clean with food/sticker residue present on food contact surfaces. di |
| 2017-12-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee place a spoon into the front prep area handsink. item was immediately removed by pic. do not use handsinks for any storage of dirty utensils. item w |
| 2017-09-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed in-use dish machine dispensing 0ppm chlorine sanitizer. chlorine sanitizer bucket had been depleted. bucket was replaced by pic and after priming of the sani |
| 2017-09-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified persons present at beginning of inspection. certified pic arrived during inspection. ensure that someone with a food protection manager's certif |
| 2017-09-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of glass cleaner not labelled in the rear chemical area. ensure that all working containers of chemcals such as degreasers, bleach, sanitizer an |
| 2017-09-20 |
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 multiple sauce bottles not labelled in the prep area. ensure that sauce and oil bottles are labelled as to their contents |
| 2017-09-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee with facial hair not wearing a hair restraint, observed employee not wearing a hat/hair restraint. |
| 2017-09-20 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on low boy coolers in the prep area.4-502.11(a) maintain utensils in good repair. observed one pair of tongs with damaged plastic, item was discarded by pic. observed no other equipment or |
| 2017-06-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed a cup with a lid and straw stored on a top shelf of the rear prep area. keep such items on the lowest possible shelving, where they are |
| 2017-06-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed a plastic container lid with a datemark sticker still present in the clean dish area. ensure that all stickers are removed after the wash/rinse/san |
| 2017-06-19 |
45 |
4-502.11(a) maintain utensils in good repair. observed handles on tongs and grill equipment damaged. replace or repair. |
| 2017-06-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked pots/pans in the dish area. ensure that items are allowed to air dry before stacking. |
| 2017-06-19 |
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 ice scoop holder soiled with black/pink debris. ensure that the ice sco |
| 2017-06-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several employees wearing bracelets and rubber bands around their wrists. remove all such accoutrements before preparing or handlin |
| 2017-06-19 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf facility is lacking the reminder portion of the consumer advisory on salmon, beef, and lamb items. facility has t |
| 2017-06-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a container of feta cheese stacked inside another pan in the front flip top cooler. item was observed to be 50f, employee stated that it had been put in prior this morning. do |
| 2017-06-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed box of raw bacon stored over various salad dressings. ensure that all raw meats are stored in the raw meat secion of the walk in cooler, segregated by final cook temperature. cdi |
| 2017-02-16 |
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 overstacked lettuce at the prep flip top. ehs mentioned that the excess should be removed to a cooler, an |
| 2017-02-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tomato dicer stored as clean with food debris on the blade surface. cdi by rewash. ensure that employees are thoroughly cleaning items, and that ite |
| 2017-02-16 |
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 ehs observed overstacked lettuce at |
| 2017-02-16 |
45 |
4-502.11(a) maintain utensils in good repair. observed burnt plastic handles on two tongs in the dish area. ehs recommended replacing item or removing all the plastic material, which would provide a bare metal surface. |
| 2016-10-13 |
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 of debris on rack where clean dishes are stored. observed currently no dishes on rack recommended cleaning before dishes placed on rack. |
| 2016-10-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-10-13 |
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 feta cheese cooling in large blocks which would impeded proper cooling. |
| 2016-10-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed salad spinner and pans stored as clean with visible food debris and sticker residue. cdi rewashed and sticker residue removed. |
| 2016-07-01 |
42 |
4-901.11 after claning and sanitizing , equipment and utensils shall be air dried. observed wet nested pans in clean dish area. -0 points- |
| 2016-07-01 |
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 working containers of oil and water some spices not labeled on front grill line. -0 points- |
| 2016-07-01 |
33 |
3-501.13 use approved thawing methods. observed lamb thawing under running water measuring 82 degrees. cdi removed to walk in to properly thaw. |
| 2016-07-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cantaloupe, pasta salad, lamb, boiled eggs above 45 degrrees on service line . cdi all products taken back to walk in too cool to proper temperatures. |
| 2016-07-01 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chicken reheated to 130 degrees for service. cdi placed back on grill and reheated to 170 degrees. |
| 2016-07-01 |
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 salmon listed as undercooked on menu no parasite letter on site. pic states the salmon asterisk is a mistake and he will have i |