| Violation Date |
Code |
Description |
| 2019-01-22 |
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 some clean utensils stored in plastic containers with dust and food debris. repeat violation improvement from previous i |
| 2019-01-22 |
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 tasso gravy cooling in large pot while covered in walk in cooler. observed |
| 2019-01-22 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 41f. -p observed tasso gravy cooling in the walk in at a rate of 0f/min. cdi: product uncovered, stirred, and placed on ice in the walk in. r |
| 2019-01-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some dishes with food debris and plastic wrap stored as clean. cdi: items returned to dish area for cleaning. repeat violation improvement from previo |
| 2019-01-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee rinse thermometer in handsink. cdi: employee educated on where to wash thermometer. employee did not misuse handsink through rest of inspection. observ |
| 2019-01-09 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed overall lack of control in the kitchen and bar areas as evidenced by barehand contact of ready to eat foods, cold holding issues, dish issues, date marking is |
| 2019-01-09 |
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 bartenders repeatedly bus eating areas/cups/plates/utensils an |
| 2019-01-09 |
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 bar tenders bare hand fruit into customer drinks. cdi: bartenders educated and tongs provided. fruit was s |
| 2019-01-09 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at bar handsink. cdi: soap provided.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed papertowel dispenser battery go dead part |
| 2019-01-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp out of commercial packaging stored over ready to eat foods in reach in freezer. observed raw bacon over ready to eat foods in walk in cooler. observed raw shell eggs, an |
| 2019-01-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed no dish machine in facility to be pulling sanitizer during inspection (all 3). during inspection, large kitchen dish machine had no chlorine connected. chlorin |
| 2019-01-09 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 41f within 4 hours. -p observed 2 pans raw burgers cooling in reach in, and then moved to walk in, at a rate of 0f/min. cdi: more ice added under pans |
| 2019-01-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed several items on line above 45f including but not limited to pastas, romaine, and lobster meat. observed all but 3 items in walk in cooler above 41f. observed all units except g |
| 2019-01-09 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed scallion pesto in walk in dated 12/30. cdi: product voluntarily discarded. observed same scallio |
| 2019-01-09 |
33 |
3-501.13 use approved thawing methods. upon entry observed turkey thawing in standing water. cdi: employee turned on water. |
| 2019-01-09 |
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 lettuce cooling in covered container in walk in. observed burgers cooling |
| 2019-01-09 |
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 build up on walls in dish area. observed heavy d |
| 2019-01-09 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c observed many dead cockroaches in liquor room. |
| 2019-01-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several pans and bulk batches of food in walk in cooler with no cover. racks above had raw products, chipping paint, rust, and p |
| 2019-01-09 |
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 portion cup with no handle being used to scoop seasoning on line. cdi: |
| 2019-01-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed many wet stacked dishes stored as clean.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observ |
| 2019-01-09 |
45 |
4-501.11 maintain equipment in good repair. observed some split gaskets on equipment. overall, most gaskets have been replaced. observed missing handle on salad prep top cooler. observed hot box handle broken. observed rusted racks in the walk in cooler. |
| 2019-01-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build up in gaskets on reach in doors. observed insides of some coolers with food build up. observed heavy dust build up on fan on expo |
| 2019-01-09 |
49 |
5-205.15 maintain a plumbing system in good repair. observed drain bin for kitchen dish machine to overflow when water is let out. |
| 2019-01-09 |
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 what employee stated was oil and water in squirt bottles with no labels. cdi: items labeled. |
| 2019-01-09 |
54 |
6-303.11 intensity-lighting - c observed two lights over flat top and grill not working. pic stated that parts have been ordered to repair lights. |
| 2018-10-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed buttermilk holding above 45f at fryer station. cdi: buttermilk discarded. employees shown how to make a proper ice bath by putting ice up and around the product. observed overst |
| 2018-10-01 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed par-cooked lamb cooling in walk in. observed lamb cool to 45f during inspection. observed no par-cooking procedures on |
| 2018-10-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed quat sanitizer coming out of dispenser at 0ppm. verification required |
| 2018-10-01 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed cauliflower date marked 9/30 in the prep top, but was cooked on 9/27. cdi: product was properly |
| 2018-10-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on top of box of single use food papers. |
| 2018-10-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw lamb stored above container of ready to eat veggie burgers. corrected during inspection (cdi): person in charge (pic) relocated lamb. |
| 2018-10-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory on several foods that are cooked all the way to the proper final cook temperature and n |
| 2018-10-01 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed crab cakes cooling at a rate of .005 f/min in walk in. cdi: items placed on sheet trays. cooling rate of .22 f/min ach |
| 2018-10-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed large amount of cockroaches throughout liquor and beer storage room. pic stated that pest control was called a couple days ago. pic called pest control today during inspection |
| 2018-10-01 |
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 cut tomatoes cooling while tightly covered in reach in cooler. observed su |
| 2018-10-01 |
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 one dented can in storage among other items for use. cdi: item voluntarily discarded. |
| 2018-10-01 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on coolers throughout facility. replace gaskets as needed. observed missing handle on salad cooler. observed rusted racks in walk in. repeat violation |
| 2018-10-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build up on racks with clean dishes in dish area. |
| 2018-10-01 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed baseboard near grill area pulling away from the wall. observed food debris collecting in the crevice. clean and reseal base |
| 2018-05-30 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed cheese sauce cooling in ice bath at rate of .05f degrees per minute in first part of cooling. cdi: item rapidly reheated to |
| 2018-05-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed buttermilk stored on ice above 45f. observed ground beef logs, lamb, and burgers stored on bottom of reach in cooler above 45f. cdi: items voluntarily discarded. education abou |
| 2018-05-30 |
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 large quantities of creole sauce and cheese sauce cooling in ice bath. pro |
| 2018-05-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed many fruit flies at server station near kitchen entrance. pic advised to contact pest control. |
| 2018-05-30 |
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 bottle of oil stored at grill area with no label. cdi: item labeled. all other squeeze bottles were properly label |
| 2018-05-30 |
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 grill utensils stored in 1/6th pan of water on line at room tempe |
| 2018-05-30 |
45 |
4-501.11 maintain equipment in good repair. observed shelving in walk in beginning to rust. repeat violation all previous violations corrected. |
| 2018-05-30 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed employee manually washing dishes. rinse solution had layer of oil and some debris in it. sanitizing solution had some debris in it. cdi: employee drained compartments, scrubbed sinks wi |
| 2018-05-14 |
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 employees transfer cut lettuce with bare hands to shallow pan for cooling. cdi: lettuce voluntarily discar |
| 2018-05-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. - p observed raw beef, out of commercial package, stored over boxes of ready to eat items in freezer. repeat violation improvement from previous inspection. |
| 2018-05-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with pink and black build up on chute and walls in kitchen. cdi: ice machine cleaned during inspection. repeat violation |
| 2018-05-14 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed tuna that was seared just before beginning inspection cooling in the walk in. cdi: item was cooling properly and stored |
| 2018-05-14 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed employees have very limited knowledge about food borne illnesses and symptoms. facility does have an employee health |
| 2018-05-14 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed pasta cooling at a rate of .06f/ min in first stage of cooling. cdi: item was under running water that was the same temperat |
| 2018-05-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed both prep top grill cooler and cooler well with drawers holding food items above 45f. items above 45f included, but were not limited to, white bean cassolet, goat cheese, salsa, |
| 2018-05-14 |
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 several items cooling in deep pans, tightly covered; in prep top coolers; |
| 2018-05-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets with wet cloths stored in 0ppm sanitizer. cdi: sanitizer changed out and refilled to proper concentration. repeat violation |
| 2018-05-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers stored as clean throughout dish area. cdi: containers separated for air drying. repeat violation |
| 2018-05-14 |
45 |
4-501.11 maintain equipment in good repair. observed most reach in doors damaged and some showing insulation through cracks. observed ice machine sliding door cracked. repeat violation |
| 2018-05-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purse stored on top of mixer. cdi: employee items relocated. repeat violation |
| 2018-05-14 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed chorizo dated 5/8 in cooler above 41f. cdi: item voluntarily discarded. improvement from previou |
| 2018-05-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottles with chemicals at the outside bar and inside bar. cdi: chemical bottles emptied. |
| 2018-05-03 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed lack of overall control of many food borne illness barriers including handwashing, glove changing, cooling, and date marking. |
| 2018-05-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on shelf above prep surface and rolls. cdi: drink relocated. repeat violation |
| 2018-05-03 |
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 employee handle raw food, take off gloves, put on new gloves, |
| 2018-05-03 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at handsink at the bar. cdi: towels provided. |
| 2018-05-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw tuna stored behind ready to eat foods in cooler so that when tuna is pulled for cooking it is pulled across several ready to eat foods, causing cross contamination issues. tuna |
| 2018-05-03 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed pink build up in crushed ice ice machine. repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and t |
| 2018-05-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter for proteins at grill stored at room temperature. suggestion made to pic to put items on tphc permanently or to hold hot. cdi: items placed on tphc today. tphc form provi |
| 2018-05-03 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed several items with no date marking including but not limited to lettuce, cauliflower, hummus, an |
| 2018-05-03 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed tuna wontons on menu offered seared with no asterisk. verification required |
| 2018-05-03 |
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 romaine lettuce cooling in prep top. cdi: lettuce moved to reach in for pr |
| 2018-05-03 |
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 no parasite destruction letter on site during inspection. verification required |
| 2018-05-03 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several employees with unapproved jewelry. |
| 2018-05-03 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on floor throughout facility. cdi: buckets raised off of floor with pans. |
| 2018-05-03 |
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 plastic pint containers being used to scoop items throughout facility. c |
| 2018-05-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers stored as clean. cdi: containers separated for air drying. |
| 2018-05-03 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of plastic cups stored on floor and on pipes in basement. |
| 2018-05-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed commercially packaged wonton wrappers nestled in clean, cut red peppers in cooler drawer. cdi: peppers voluntarily discarded. obs |
| 2018-05-03 |
45 |
4-501.11 maintain equipment in good repair. observed reach in cooler with chicken leaking. observed most reach in doors damaged and some showing insulation, through cracks. observed ice machine sliding door cracked. 4-502.11(a) maintain utensils in good r |
| 2018-05-03 |
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 in bottoms of coolers. observed cleaning needed on inside of beef cooler. observed standing liquid on floor of keg cooler. |
| 2018-05-03 |
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 heavy soil build up throughout various areas of |
| 2018-05-03 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone stored inside a box of gloves on prep surface. cdi: item relocated. |
| 2018-01-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on shelf inside reach-in cooler above food products. |
| 2018-01-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored in prep cooler where during service it has potential to drip into rte sauce; observed raw ground beef stored above raw fish inside walk-in cooler; observed raw b |
| 2018-01-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored clean with old oil and food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. (points not increased d |
| 2018-01-29 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed stainless steel cleaner stored above cook line in kitchen area; product is to be used and stored in designated location. cdi chemicals properly stored. |
| 2018-01-29 |
45 |
repeat4-501.11 maintain equipment in good repair. observed melted plastic lids and containers in need of replacing.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cu |
| 2017-11-28 |
45 |
4-501.11 maintain equipment in good repair. observed hot box has been removed due to it not properly working. ensure that equipment is fixed and/or replaced. |
| 2017-11-28 |
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 ice wand sitting directly on shelf in freezer. cdi: item washed, rinsed, sanitized, and wrapped to prevent contamination |
| 2017-11-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout bar area. observed rodent hole next to dumpster to be active again. ensure pest control gets pest issues under control. |
| 2017-11-28 |
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 pulled chicken cooling in large pan while covered. once item was uncovered |
| 2017-11-28 |
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 several items in prep cooler overnight with no date mark. observed cavatappi in prep cooler with no date mark. pic stated that it w |
| 2017-11-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed queso hot holding below 135f. item was rapidly reheated to 165f. ensure that hotbox is repaired or replaced and used. |
| 2017-11-28 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed large pan of chicken in walk in cooling at rate of 0f per min. cdi: chicken was moved to sheet pans and rate of 2f per min w |
| 2017-09-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee using a handsink to fill up a pitcher of water. pitcher of water remained in handsink until chef moved it. cdi: pitcher removed. employee reminded to o |
| 2017-09-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with pink build up. |
| 2017-09-07 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed racks of ribs and half chickens reheating in hot box. cdi: items voluntarily discarded. |
| 2017-09-07 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed tomato soup from 9/2 above 41f in the walk in. cdi: items voluntarily discarded. |
| 2017-09-07 |
33 |
3-501.13 use approved thawing methods. observed shrimp that were thawed under water and rose to a temperature above 45f. cdi: items rapidly cooled in walk in. |
| 2017-09-07 |
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 bottle of oil unlabeled. |
| 2017-09-07 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door open to hallway and patio area. cdi: door closed. |
| 2017-09-07 |
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 ice wands stored directly on top of bags of fries in freezer. ensure wands are protected as they are a food contact surf |
| 2017-09-07 |
45 |
4-501.11 maintain equipment in good repair. observed one torn gasket on reach in cooler door. observed missing handle on top of flip top cooler. repeat violation 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and |
| 2017-05-31 |
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 undercooked items on late night menu, but consumer advisory present. pic stated that there was raw oys |
| 2017-05-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bucket with sanitizer in it at the bar to be unlabeled. cdi: bucket was properly labeled. |
| 2017-05-31 |
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 salad cooling while tightly covered in walk in cooler. observed ch |
| 2017-05-31 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies present at bar. cdi: fruit trays thoroughly cleaned during inspection and all fruit replaced. observed rodent burrow behind dumpster. pic stated that there is curr |
| 2017-05-31 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee preparing food with watch and bracelet on. repeat violation |
| 2017-05-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried onion straws stored at room temperature. pic stated that they are made and held per shift. cdi: pic directed to place item on time, since they discard anyway. tphc proc |
| 2017-05-31 |
45 |
4-501.11 maintain equipment in good repair. observed flip top handle on prep cooler in need of repair. repeat violation improvement from last inspection |
| 2017-05-31 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed exposed cinder block at bar. repeat violation |
| 2017-05-31 |
54 |
. 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee jacket hanging on dry storage shelf. repeat violaton improvement from last inspection |
| 2017-05-31 |
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 ice wands stored directly in box of crab legs as it was freezing for future use. cdi: wands were washed, rinsed, and san |
| 2017-05-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of clear chemical with no label at outdoor bar. observed orange chemical labeled as bleach. observed blue chemical labeled as quat sanitizer. cdi: al |
| 2017-05-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sandwich make cooler holding air temp at 59f. all foods were above 45f. pic stated that foods were placed in cooler at 10:45am. cdi: items temporarily placed on time. mainten |
| 2017-05-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed french onion soup in hot box below 135f. cdi: item rapidly reheated soup to 190f on flat top. repeat violation |
| 2017-05-15 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed grits, and scalloped potatoes cooling from last night above 45f. cdi: items voluntarily discarded. 3-501.14(b) quickly cool |
| 2017-05-15 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed insides of both ice machines in kitchen with pink and black build up. |
| 2017-05-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs and raw pooled eggs on shelf above ready to eat pickles and fruit. cdi: items rearranged so as to minimize the risk of cross contamination. repeat violation improve |
| 2017-05-15 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed shellstock tag to be missing from bag of mussels in walk in |
| 2017-05-15 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at outside bar handsink. cdi: handwash sign provided during inspection today.6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at handwashing sink at outs |
| 2017-05-15 |
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 several employees wash hands and turn off faucet with bare hand, therefore recontaminatin |
| 2017-05-15 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed several employees were servsafe certified, but several risk factor violations were present, demonstrating a lack of mangerial control. |
| 2017-05-15 |
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 observed salsa cooling in walk in in deep, plastic containers with a tight fitting |
| 2017-05-15 |
10 |
3-202.11 temperature - p,pf observed bagged greens in walk in and prep unit above 45f. pic stated that all produce was delivered today. both the walk in and prep unit were holding other items at 42f or below. pic directed to ensure that all deliveries ar |
| 2017-05-15 |
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 unlabeled bottles of oils stored at saute area. |
| 2017-05-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phones, keys, and drinks stored throughout facility, on prep tables, storage racks and directly adjacent to food. |
| 2017-05-15 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed several employees in kitchen in need of beard restraints. observed chef on line with no hair restraint. cdi: chef |
| 2017-05-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed unprotected raspberries and mint leaves in containers at bar. cover or remove from customer access area. observed fruits stored o |
| 2017-05-15 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed cracked tiles throughout kitchen. observed missing tile on floor in front of walk in. observed exposed cinder blocks at bar |
| 2017-05-15 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed pistol grip on hose at can wash. ensure that if pistol grip is attached, that water is turned off between uses |
| 2017-05-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed waffle makers stored near smoker to have heavy food and grease debris. |
| 2017-05-15 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed wash solution in 3-comp to be severely soiled. |
| 2017-05-15 |
50 |
5-402.13 maintain sanitary sewage system.-p observed drain in kitchen floor at line to be blocked during inspection today, casusing water to back up on to the floor. cdi: pressure relieved from pipe, and water properly darained. ensure pipe is regularly |
| 2017-05-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers on drying rack. repeat violation improvement from last inspection., |
| 2017-05-15 |
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 handle of ice scoop and handle of scoop in flour to be down in product. |
| 2017-05-15 |
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 wet wiping cloth buckets with heavy debris in them, throughout kitchen. cdi: buckets filled |
| 2017-05-15 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed cracked lids for large containers. observed damaged gaskets on |
| 2017-03-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes and lettuces on ice near fryer station above 45f. items placed into a deeper ice bath to rapidly cool. observed items in flip top unit between two saute stations to be |
| 2017-03-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed drink with no lid stored on rack above and adjacent to clean dishes. cdi: drink was discarded. |
| 2017-03-22 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed missing dates on several shellstock tags, for when the bags |
| 2017-03-22 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw hamburger stored over raw oysters in walk in cooler. cdi: hamburger relocated as to not cause cross contamination. repeat violation |
| 2017-03-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed quat sanitizer coming out of dispenser at just under 100ppm. cdi: facility began using bleach sanitizer for wet wiping cloths. verification required |
| 2017-03-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several food items in warmer, including cheese, berblanc, and french onion soup, below 135f. cdi: items from noon rapidly reheated to 165f. items prepped earlier than noon wer |
| 2017-03-22 |
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 several items in prep top unit that pic stated were in the unit since yesterday. items were properly labeled.3-501.18 discard the f |
| 2017-03-22 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee with unapproved jewelry preparing food. |
| 2017-03-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two bottles of clear liquid unlabeled. test strip revealed that chemical was bleach sanitizer. |
| 2017-03-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in 0ppm sanitizer on the line. see #14. facility temporarily switched to bleach sanitizer for wet rags. |
| 2017-03-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers stored as clean in dish area. |
| 2017-03-22 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed two cracked lids, a few sets of damaged tongs, and and one burnt container stored |
| 2017-03-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf pic stated that ginger jalapeno dressing has raw eggs in it. observed no asterisk on ginger jalapeno dressing on |
| 2016-11-17 |
12 |
3-203.12 record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed tags being saved but no dates recorded on tags. cdi by instruction. |
| 2016-11-17 |
45 |
4-501.11 maintain equipment in good repair. observed second prep sink drain pipe disconnected. this is the sink next to the hand sink. pic said a repair call was made and it happened last night. |
| 2016-11-17 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed 4 pork butts on speed rack closest to the walk-in cooler door at 53f cooked last night. cdi by discarding. 4 pork butts |
| 2016-11-17 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed a box of raw oyters stored under hamburger patties in the walk-in cooler. cdi storage order corrected by moving the oysters. also noted some items stored on empty dish racks in t |
| 2016-11-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed outside bar hand sink blocked with liquor bottle rack and inside hand sink at dish/prep area blocked with rolling glass rack. cdi (corrected during inspection |