| Violation Date |
Code |
Description |
| 2018-06-11 |
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 flooring throughout facility damaged/in need of resurfacing/painting. |
| 2018-06-11 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizer vat of the three compartment sink with accumulated grease/food residue on the corners of the vat. |
| 2018-06-11 |
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 several clean plastic containers in storage below a food prep table with food debris present on the exteriors. debris f |
| 2018-06-11 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed multiple cans of jalapenos dented in the dry storage area. items were removed by pic for return. |
| 2018-06-11 |
36 |
6-202.13 properly locate mechanical insect control devices. observed insect control device installed above a food prep area. item should be moved to an area where any recently deceased insects will not fall into food products or onto food utensils. |
| 2018-06-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade stored as clean with dried food and paper residue present on the blade. item cleaned during inspection. can openers are food contac |
| 2018-06-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice dumped in the bar area handsink. ice melted by ehs. do not dump drinks, ice or any other items into handsinks, nor should any items be stored in the hands |
| 2017-07-26 |
14 |
repeat non-compliance: observed chopper collecting food debris. observed stacked plastic containers with sticker residue. observed stacked plastic containers holding food debris. observed slicer blade stored as clean with blade in-between wall and magneti |
| 2017-07-26 |
20 |
observed items in single door stand up cooler over 45 degrees including oil and garlic, cauliflower balls, cauliflower crusts. cdi - cooled to 42 degrees during inspection, garlic and oil discarded. observed watermelon holding at 49 degrees on cold hold. |
| 2017-07-26 |
21 |
repeat non-compliance: observed oil and garlic mixture past 7 day date mark. observed mozzarella past 7 day date mark. cdi - discarded. observed watermelon not dated in walk in cooler. cdi -dated.3-501.17 date mark/label all tcs foods that are ready-to-ea |
| 2017-07-26 |
31 |
repeat non-compliance: observed cheese in pan at 5 hours at 51 degrees 60 degrees an hour before, moved to cool in shallow pans in freezer.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. co |
| 2017-07-26 |
22 |
observed time documents redone, not complete. cdi - gave documents and filled out.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 |
| 2017-07-26 |
39 |
observed sanitizer in bucket in kitchen below 150 ppm. observed sanitizer buckets on floor at bars.3-304.14(b) hold in-use wiping cloths in sanitizer between uses.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. |
| 2017-07-26 |
43 |
observed single service cups at bars with mouth contact areas exposed.4-502.13 single-use and single-service articles may not be reused. |
| 2017-07-26 |
53 |
observed floor damaged in the bar area at the lounge private room.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-07-26 |
34 |
observed thermometric present not a thin probe.4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf |
| 2017-02-23 |
41 |
observed knife stored on hot pad.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. |
| 2017-02-23 |
39 |
observed wiping cloths not stored in sanitizer.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-02-23 |
31 |
observed chicken cooked one hour before at 71 degrees in deep pan. cdi - moved to shallow pan on speed rack. fried chicken at 57 in flip top and covered in reach in. moved to walk in.3-501.15 quickly cool foods. use methods such as open/vented shallow pa |
| 2017-02-23 |
22 |
observed facility not following posted procedure, times are not being transferred from one sheet to the next. cdi - times marked properly during inspection.3-501.19 provide and follow written procedures for foods held using time as a public health control |
| 2017-02-23 |
21 |
observed no date expired on feta cheese. observed no date marks on 3 salads.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-02-23 |
20 |
observed arugula holding at 48 degrees f in flip top. observed uncooked fries at 67 degrees f sitting on frier. cdi - fries cooked, arugula discarded3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-02-23 |
14 |
observed sanitizer at 0 ppm at dish machine in front bar. cdi - adjusted during inspection. observed ice scoop container collecting residue. pic stated can opener blade is cleaned daily.4-501.114 maintain sanitizer at correct concentrations when being use |
| 2016-08-26 |
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 product datemarked beyond the 7 day requirement on food held more than 24hrs at 41f or below. be sure to use only 7 days for datema |
| 2016-08-26 |
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 that pizza will be held on |