| Violation Date |
Code |
Description |
| 2018-10-08 |
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 worn grouting along the cook line. |
| 2018-10-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the tops and sides of the flatbread pizza oven, in-between the fryers, on a shelving unit above the grill, on the speedracks |
| 2018-10-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies around bar area of restaurant. |
| 2018-10-08 |
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 an entire speed rack containing different food items (cooked chicken, chi |
| 2018-10-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs foods cold holding above 45f on the prep. line. these items were transferred to the walk in cooler for cooling. pic indicated a service request had been submitted |
| 2018-10-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a deli slicer and a can opener blade both stored clean with food debris on them. cdi- items were cleaned during inspection. 4-602.11 clean the equi |
| 2018-10-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored above alfredo sauce in the walk in cooler. cdi- storage rearranged. no point escalation as this was the only instance of food being improperly stored. |
| 2018-06-22 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic on-site upon arrival did not have certification. cdi by instruction. |
| 2018-06-22 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf - pic not able to demonstrate that effective employee health policy was followed. cdi by instruction. handout provided. |
| 2018-06-22 |
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 several food employees not vigorously rub hands for 10 to 15 seconds and some turn fauc |
| 2018-06-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed shell eggs stored over cooked pasta in prep refrigerator. observed potatoe stored in container next to raw chicken in walk in unit. cdi, foods relocated for proper |
| 2018-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed tcs food toward door of walk in unit, including dressings, lettuce and other items not holding required temperatures. observed tcs food in prep refrigerators near grill above |
| 2018-06-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed no asterisk on beef for california naked burger on lunch menu. vr required by 7/2/18 |
| 2018-06-22 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed spray bottle of orange force stored over glassware at bar. cdi, spray bottle relocated for proper storage. |
| 2018-06-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed cloth stored around waist of food employee at bar and wet cloth on prep table in kitchen. |
| 2018-06-22 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed ambient air temperature at 90 degrees f along prep line and walk in cooler near door had ambient air temperature of 46 degrees f, prep unit 1 near grill had ambient air temperature of 54 |
| 2018-06-22 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - observed flooring in need of grout in between some tiles in kitchen where gap present.6-501.12 cleaning, frequency and restrictions - c - observed soil and grease buildup between fryer unit equipment |
| 2018-06-22 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed personal purse and bags stored over equipment for the customer. observed personal lighter and wallet stored over single-service articles. |
| 2018-02-20 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed apples, tomatoes, strawberries being stored above ready to eat foods (dressings, soups, spring mix). cdi pic moved unwashed items to bottom shelf. |
| 2018-02-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mustard cheese hot holding below 135 degrees. cdi product was discarded. |
| 2018-02-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food in two flip top units and reach in drawers cold holding above 45 degrees. cdi pic was able to cool back down due to preparation time; items moved to walk in cooler. please |
| 2018-02-20 |
21 |
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 requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2018-02-20 |
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 garlic butter and lemon but |
| 2018-02-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor debris in reach in units, shelving in walk in cooler etc. make sure to increase cleaning frequency. |
| 2018-02-20 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket and no longer attached on tall reach in unit by walk in cooler.make sure to keep in good repair. repeat points not escalated for one gasket; however if seen in next inspection points will b |
| 2018-02-20 |
49 |
5-205.15 maintain a plumbing system in good repair. observed hand sink beside line at far left end leaking. make sure to keep in good repair. |
| 2018-02-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items such as bags, jackets, cell phones, unopened water being stored on food preparation surfaces or above. make sure to store |
| 2018-02-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observedsqueeze bottles not labeled contianing aqueous solutions. make sure to put a common name to identify the product once remov |
| 2017-12-01 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee touching face and wiping hands on apron and still continue to work. cdi food employee stopped and directed to wash hands. observed food employee touch trash can, work w |
| 2017-12-01 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed hand sink in kitchen not reaching 100f due to water heater issues. cdi: unable to fix during inspection; will follow up. verification required. |
| 2017-12-01 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed multiple food employee going in/out walk in cooler wearing gloves to put food up and then come back out to line and continue with food preparation wea |
| 2017-12-01 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed significant debris in top part of ice machine where ice is being made. make sure to increase cleaning frequency.4-602.11 clean the equipment and |
| 2017-12-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p at time of inspection observed container of butter on counter reading 58 degrees. observed butter at baking at 71 degrees. cdi both items placed on time; will provided paperwork. repeat |
| 2017-12-01 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing bracelets, watches etc while performing food preparation. make sure food employees remove all jewelry before |
| 2017-12-01 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket and no longer attached on tall reach in unit by walk in cooler. make sure to keep in good repair. |
| 2017-12-01 |
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 splatter on walls behind food prep units. make s |
| 2017-12-01 |
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 squeeze bottles not labeled contianing aqueous solutions. make sure to put a common name to identify the product once remo |
| 2017-08-03 |
20 |
| 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed brie holding above 45 degrees. cdi brie was moved to unit rapid reach in unit. brie was 52 degrees at 6:00 pm repeat points not escalated for one item; however if seen in next |
| 2017-08-03 |
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 food employee working with cleaning equipment and sanitizer we |
| 2017-08-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pic rinsing knive off at hand sink. cdi pic stopped directed to wash at ware washing. |
| 2017-08-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in kitchen. make sure to have pest control address. also make sure to keep lids on food; covered and protected to prevent contamination. |
| 2017-08-03 |
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 food employee touching cheddar cheese when entering food establishment. cdi cheese discarded and directe |
| 2017-08-03 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed a food employees wearing bracelets and watches. make sure food employees remove jewelry so hand washing will be. . effective. repea |
| 2017-08-03 |
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. when entered food establishment observed soiled dry towels being stored on food preparation surfaces |
| 2017-08-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed loaves of bread being stored under paper towel dispenser beside hand sink. make sure to store food in a dry location and where co |
| 2017-08-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out so utensils can dry and sanitizer work effectively. repeat observed food employee towel drying knives. cdi food employee stopped and d |
| 2017-05-19 |
4 |
2-401.11 eating, drinking, or using tobacco - c food employees shall have a designated area for eating, drinking or using tobacco to avoid contamination. observed employee cup sitting directly on food preparation counters. cdi drink disposed of. |
| 2017-05-19 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce being stored over ready to eat/washed produce. cdi pic will rearrange to ensure storage order.3-304.15(a) discard gloves after a task is complete or any time they |
| 2017-05-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf' observed plates, ramekin and bowls deemed as clean with food debris on them. cdi items returned to ware washing. observed knives being stored dirty in knife h |
| 2017-05-19 |
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 squeeze bottles containing aqueous solutions and oils not labeled. make sure to label all working containers of food/food |
| 2017-05-19 |
20 |
observed butter cold holding on counter above 45 degrees. cdi gave pic tphc paperwork and had food establishment place items on time. *softening butter for baking and seasoned butter on line.** |
| 2017-05-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to air dry. repeat. ** facility has alot of food establishment not being utilized; suggestion would be to look into settting up a specific air dryin |
| 2017-05-19 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelves. observed split gaskets on reach in unit, far end by walk in cooler. *food establishment has someone coming out to replace.*4-501.12 resurface or replace cutting surfaces that can no lon |
| 2017-05-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some minor dust on shelving. make sure to keep clean. |
| 2017-05-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed some food employees wearing bracelets/watches. make sure to only wear a plain wedding band to facilitate hand washing. |
| 2017-03-15 |
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 squeeze bottles of oil and aqueous solutions not label. make sure to label all contianers of food/food ingredients that ar |
| 2017-03-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. upon entering food establishment, did not observe a certified food protection manager. |
| 2017-03-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed two food employee dumping in hand sink. cdi pic instructed food employees that hand sinks only used for hand washing. |
| 2017-03-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plates, equipment, and slicer with food debris on it. cdi items returned to warewashing. observed sticker residue on plastic cambros. cdi items return |
| 2017-03-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sweet potato mash at 122 degres. cdi heated to 165 degrees. |
| 2017-03-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor in walk in freezer. make sure to keep off the floor. |
| 2017-03-15 |
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 not wetting hands prior to applying soap and not using a protective barrier |
| 2017-03-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking cdi pic moved items back to ware washing. repeat |
| 2017-03-15 |
45 |
4-501.11 maintain equipment in good repair. observed some rusting shelves in the walk in cooler and throughout facility. make sure to keep in good repair. observed gasket loose on far reach in unit. make sure to keep in good repair.4-501.12 resurface or r |
| 2017-03-15 |
49 |
5-205.15 maintain a plumbing system in good repair. observed hand sink in kitchen slow draining and leaking underneath. make sure to keep in good repair. |
| 2017-03-15 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing drain plug at receptacle area. make sure to replace.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation |
| 2017-03-15 |
39 |
l3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wet wiping cloth solution bucket at bar on the floor. make sure to keep off the floor. repeat |
| 2016-12-15 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. faciloity is within 120 day grace period. failure to comply by next inspection will result in 2 point deduction. bo |
| 2016-12-15 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. red bucket of sanitizing solution on floor under hand sink. cdi - reloacted to low shelf. |
| 2016-12-15 |
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 buffalo chicken tenders cooling in deep pan in walk in cooler and grilled asparagu |
| 2016-12-15 |
45 |
4-501.11 maintain equipment in good repair. dish machine overflow valve leaking, covering dish area floor with each cycle. ecolab repair tech arrived and began repairing by end of inspection. |
| 2016-12-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. plastic and metal food pans wet stacked on drying rack. cdi - separated to allow air drying. |
| 2016-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple containers of real butter at 68-90 f. cdi- placed on temporary tphc |
| 2016-09-26 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hand sink at wait station with hot water max temp of 81f. cdi- repaired onsite to 125 f |
| 2016-09-26 |
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 facility not in possession of parasite destruction letters for salmon. cdi |
| 2016-09-26 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed multiple food employees not changing gloves when changing tasks from soiled sufaces to rte food prep. cdi-instruction provided |
| 2016-09-26 |
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 bare hand contact of lemons at bar and bare hand contact of washed lemons on prep line. cdi- removed to was |
| 2016-09-26 |
14 |
4-601.11(a) clean equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple soiled pans sithe sticker residue. cdi- removed to re-clean |
| 2016-09-26 |
17 |
3-403.11 (c ) quickly reheat facility prepared, ready-to-eat tcs foods, to 165f within 2 hours in equipment designed for reheating if food is to be hot held until service. -p observed sweet potato puree reheating on steam table at 131 f. cdi- reheated ab |
| 2016-09-26 |
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 improper date marking on prep day and not cook day as well as multiple cooked foods not date marked.(ribs, roast beef,sliced and co |
| 2016-09-26 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed red bucket of sanitizer on floor and wiping cloths not in santiizer. |
| 2016-09-26 |
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 chicken stock cooling in low surface area to volume ratio, closed, plastic |
| 2016-09-26 |
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 containers of unlabled spices and oils |
| 2016-09-26 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed multiple pitchers of beverages for public unprotected at wait station. |
| 2016-09-26 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed unwashed produce being prepared for cutting at bar. |
| 2016-09-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multipls stacks of tight stacked wet metal untensils .a) except as specified in ΒΆ (b) of this section, cleaned and sanitized equipment, utensils, laundered linens, and sing |
| 2016-09-26 |
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 missing ceiling tiles. |
| 2016-09-26 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple food employes donn gloves without first washing hands. cdi- instruction provided |
| 2016-09-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled bottle of cleaner mis identified by an employee unisg it to clean tables as sanitizer. cdi- labled; instruction provided |
| 2016-09-26 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed facility unable to provide certification documentation for anyone present with active mangerial control. |