| Violation Date |
Code |
Description |
| 2018-09-25 |
54 |
6-303.11 intensity-lighting - c provide sufficient lighting in food storage/ prep areas. observed no light in ice machine room at bar walk-in entrance. |
| 2018-09-25 |
49 |
5-205.15 maintain a plumbing system in good repair. observed slight leaks at the dish machine handsink and three compartmentsink faucet stem. |
| 2018-09-25 |
45 |
4-501.11 maintain equipment in good repair. observed battering station prep cooler with some condensation build up, needs servicing.4-502.11(a) maintain utensils in good repair. observed a few pans and a strainer in poor condition. cdi- pic disposed of th |
| 2018-09-25 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no air thermometers in battering station prep cooler and main salad prep cooler. |
| 2018-09-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of glass cleaner in kitchen.(repeat) (points not doubled at this time as only one bottle observed un-labeled.) |
| 2018-09-25 |
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 foods being held 1-3 days that were not date marked including: roasted brussel sprouts, sliced tomatoes, sauteed onions, etc. obse |
| 2018-09-25 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed thawing ground beef in same pan with thawing pork butt. both meats were vac packed and observed no signs of cross contamination. meats stored separate by final cook temperature. |
| 2018-09-25 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed towel dispensers on both handwash sinks on cook line not working. cdi- pic fixed towel dispensers to work.6-301.14 post a handwash sign at each handsink. |
| 2018-03-29 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pfpic could not produce an employee health policy notating the required 5 symptoms and 5 diseases that are of public health conce |
| 2018-03-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink placed above a prep surface that was actively in use preparing ready to eat foods. drink was discarded by pic. employee beverages with a li |
| 2018-03-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed water disconnected to the handsink near the dish machine. handsink was not functional an thus inaccessible for handwashing. cdi by turning handsink valves bac |
| 2018-03-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one clean plate kept in a cooler unit for salads with a piece of shredded cheese present on the food contact surface. item was removed for cleaning. |
| 2018-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed overstacked lettuce in the salad area flip top. items were stacked well above the fill line of the holding container. lettuce was rapidly cooled back down in the cooler unit. |
| 2018-03-29 |
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 three small containers of brown rice dated for 3/21/18. items exceeded the 7 day hold (which in |
| 2018-03-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth stored on a prep cutting board during inspection. wet cloths must be kept in sanitizer in between uses to prevent the wet cloth from becoming a vehicle of contamination. |
| 2018-03-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed glass cleaner spray bottle at the bar not labelled with the common name of the chemical. labelled by pic during inspection. |
| 2018-03-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet nested metal pots in the prep area. allow items to air dry before stacking. |
| 2018-03-29 |
49 |
5-205.15 maintain a plumbing system in good repair. observed slight leaks at the dish machine handsink and three compartment sink faucet stem. |
| 2018-03-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf facility undercooks burgers and steaks. there is a proper reminder/disclosure text on the menu, but no asterisk t |
| 2017-10-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items holding above 45f in the flip top cooler and cold drawers (less than 2 hours). cdi-product placed in the walk-in cooler to rapidly cool to 45f. |
| 2017-10-10 |
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 a container of chicken dated 9/30 in the reach-in cooler. cdi-product voluntarily discarded. |
| 2017-10-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wiping cloths lying around on counter tops throughout facility. cdi-cloths placed in sanitizer buckets |
| 2017-10-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans wet stacked on the drying racks. |
| 2017-10-10 |
45 |
4-501.11 maintain equipment in good repair. observed the cold drawer and flip to cooler unable to maintain product at 45f or below. cdi-work order in place for repairs. verification required |
| 2017-06-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty build-up on fan grates in the walk-in cooler.*note* major improvements have been made throughout the facility. |
| 2017-06-15 |
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 several squeeze bottles of oil and sauces and a bulk flour bin not labeled as required |
| 2017-03-23 |
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 chili and tomato basil soup dated 3/13 in the walk-in cooler. cdi-product voluntarily discarded |
| 2017-03-23 |
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 squeeze bottles without labels. .repeat |
| 2017-03-23 |
36 |
-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies present near dish machine. repeat |
| 2017-03-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up in microwave interior, small ceramic dipping sauce containers, pans and utensils stored as clean with dried food debris, and many wine glasse |
| 2017-03-23 |
45 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed due to heavy debris and build up on equipment throughout kitchen, including but not limited to prep unit interiors and exteriors, di |
| 2017-03-23 |
53 |
6-502.12 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 throughout kitchen floors and walls, inc |
| 2017-03-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked together wet. allow to air dry before stacking. |
| 2016-11-18 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed multiple heavily dented cans in area with cans to be used. cdi- cans were separated from others and will be returned for credit. |
| 2016-11-18 |
53 |
6-502.12 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 throughout kitchen floors and walls, in |
| 2016-11-18 |
49 |
5-205.15 maintain a plumbing system in good repair. observed floor drain at bar to be clogged with trash and debris and contain standing water. clean. |
| 2016-11-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy debris and build up on equipment throughout kitchen, including but not limited to prep unit interiors and exteriors, dish machine exterior, co |
| 2016-11-18 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving throughout kitchen. repair. |
| 2016-11-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked together wet. allow to air dry before stacking. |
| 2016-11-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit fly presence at bar. |
| 2016-11-18 |
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 squeeze bottles without lables. provide label. |
| 2016-11-18 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed facility is par-cooking chicken wings without written approval on file and without log of cooling time being kept. ehs |
| 2016-11-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up in microwave interior, small ceramic dipping sauce containers stored as clean with dried food debris, and many shot glasses at bar stored as |
| 2016-11-18 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no hand soap present at bar hand sink. cdi- instructionprovided to provide soap.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no me |