| Violation Date |
Code |
Description |
| 2018-10-12 |
45 |
4-501.11 maintain equipment in good repair. observed broken gasket on reach in cooler and damaged shelving in walk in cooler. |
| 2018-10-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of cups in server area. |
| 2018-10-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shicken stored over cooked shrimp. cdi by correcting storage order. |
| 2018-10-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed wetstone in handsink in prep area. cdi by removal of wetstone. |
| 2018-10-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored improperly in kitchen area. cdi by voluntary discard. |
| 2018-06-19 |
45 |
4-501.11 maintain equipment in good repair. observed broken gasket on reach in cooler. |
| 2018-06-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed large collection of fruit flies at bar area. |
| 2018-06-19 |
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 oil bottle with no label. |
| 2018-06-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in dish machine measuring ~0ppm. cdi by pushing tube back into concentrate and priming until proper concentration. |
| 2018-06-19 |
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 employee wash hands and recontaminate by turning off faucet with bare hands. cdi by inter |
| 2018-02-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored over rte foods. cdi by removal of eggs to proper storage location. |
| 2018-02-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at dish machine measuring at ~0 ppm. upon further investigation, it was observed that the tube had risen above the chemical contrate and was therefor |
| 2018-02-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of cups at wait station. |
| 2018-02-22 |
45 |
4-501.11 maintain equipment in good repair. observed rusting of shelving in walk in cooler. |
| 2018-02-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on gaskets throughout facility. |
| 2017-10-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in dish area. |
| 2017-10-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cups wetstacked in the server area. |
| 2017-10-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple fruit flys in dish area and behind the bar. |
| 2017-10-19 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed containers stored as clean in the dish pit soiled with visible debris build up. cdi by removal for recleaning. |
| 2017-10-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored over washed vegatables and cooked noodles in walk in cooler. cdi by correcting storage order. |
| 2017-10-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed container of fish stored in handsink. cdi by removal of fish. |
| 2017-10-19 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee handling soiled dishes and then try to continue prepp |
| 2017-05-04 |
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 employee recontaminate hands by turning off faucet with bare hands. cdi by having employe |
| 2017-05-04 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the handsink at the bar. cdi by supplying the sink with paper towels. |
| 2017-05-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dirty containers stored as clean in the dish room. cdi by removal for recleaning.4-602.11 clean the equipment and utensils used with nontcs foods as r |
| 2017-05-04 |
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 incorrect date marking of several items in the walk in. items were labeled as april instead of may. cdi by correcting the date mark |
| 2017-05-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several instances of wetstacking in the dish room. cdi by separating the dishes for proper air drying. |
| 2017-05-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on drying rack in the dish room. cdi by removal of wiping cloth. |
| 2017-05-04 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bottles of chemicals such as window cleaner stored on handsinks throughout facility. cdi by removing the bottles to a proper storage location. |
| 2017-01-31 |
20 |
observed 2 containers of chicken in 2 door reachin at 50 degrees f. cdi - discarded3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-01-31 |
21 |
observed one container of chicken in 2 door reachin with no date mark, one container dated 1/19. cdi - discarded.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food re |
| 2017-01-31 |
37 |
observed scoop with no handle in flour.3-307.11 protect food from contamination sources not specifically noted by code. |
| 2017-01-31 |
12 |
observed no paracite distruction letters or aquacultue letters for salmon, listed on menue as availabe to serve undercooked. |
| 2017-01-31 |
41 |
observed in use knives being placed on magnets after use. observed ice scoop stored in direct contact with top of ice machine bin, area not clean.3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or i |
| 2017-01-31 |
51 |
observed floor soiled in front of toilet in mens room.6-501.18 maintain handwashing sinks, toilets and urinals clean. |
| 2017-01-31 |
39 |
observed wet sanitizer rags on countertop. observed bucket of sanitizer below 50 ppm.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-09-09 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed an employee handling soiled dishes and utensils and then handl |
| 2016-09-09 |
45 |
4-501.11 maintain equipment in good repair. observed a flip top cooler along the cook line not functioning properly. most foods in the cooler were above ~55f (see chart). facility will discontinue use of the cooler until it is able to maintain foods at |
| 2016-09-09 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed 2 soiled wiping cloths stored on prep. surfaces along the cook line. |
| 2016-09-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical bottle and another bottle labeled as sanitizer with an unknown chemical in it. cdi- unlabeled bottle was properly labeled and the ot |
| 2016-09-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs food items in a flip top cooler cold holding above 45f (see chart). cdi- foods were voluntarily discarded. |
| 2016-09-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken wings being stored at room temperature along the food prep. line. chicken wings were between 98f-140f. cdi- instructed pic to reheat wings to 165f. provided t |
| 2016-09-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw salmon stored over rice 'cakes' in a flip top cooler and raw beef stored over vegetables in the walk in cooler. cdi- storage rearranged. |
| 2016-09-09 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at the hand sink along the cook line in the kitchen. cdi- dispenser refilled. |
| 2016-09-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 employee beverages stored on preparation tables where food was being stored/handled and one employee beverage stored on top of dry goods on the dry storage |