| Violation Date |
Code |
Description |
| 2018-12-11 |
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 papertowel dispenser not feeding papertowels. cdi - pic (erick) repaired the d |
| 2018-12-11 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed ice cream scooper s |
| 2018-12-11 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. repeat violation. observed food employee not wearing a beard guard. cdi - employee put on |
| 2018-12-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer bucket with no label on product. cdi - labeled sanitizer bucket. |
| 2018-12-11 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf repeat violation. observed ribs and mushrooms cooked over 24 hrs ago with no labels. cdi - food employee provided date labels |
| 2018-12-11 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed food employee cooking chicken to 150f. cdi - educated to use thermometers more often. cooked chicken in fryers to 183f |
| 2018-12-11 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -p observed food employee wash hands and not dry hands with papertowel. cdi - educated |
| 2018-05-07 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee bare hand contacting ready to eat lettuce. cdi - educated to wear gloves |
| 2018-05-07 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at the handsink at the bar. cdi - provided papertowels at the bar handsink. 5-205.11(b) handwashing sinks shall only be used for handwash |
| 2018-05-07 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed bar soda nozzles with with debris build up. advised to wash, rinse, and sanitize soda nozzles once every day. 4-602.11(e)(4) equipmen |
| 2018-05-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed salmon in hot holding box in the temperature danger zone. cdi - turned up the hot holding box. salmon is currently at hot holding like temperatures. salmon is at 136f. |
| 2018-05-07 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without beard guard. advised to wear a hair restraint in the kitchen |
| 2018-05-07 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer |
| 2018-05-07 |
45 |
4-501.11 maintain equipment in good repair. observed standing water in a pull out drawer. advised to not have standing water in equipment. 4-502.11(a) maintain utensils in good repair. observed plastic tongs where the food contact surface has pits and c |
| 2018-05-07 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf repeat violation. observed no date marking label on the ribs. ribs were prepared yesterday. cdi - placed label on product. |
| 2017-11-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomato overstacked in the flip top unit. refer to temperature chart. cdi - removed excess tomato from the container. all product is at 44f. excess tomato relocated to walkin co |
| 2017-11-20 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager during the inspect |
| 2017-11-20 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. observed one employee drink stored by the slicer. cdi - educated to store employee drinks to preve |
| 2017-11-20 |
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 dry storage. cdi - brought items to dish pit. |
| 2017-11-20 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed commercially packaged hummus and boiled eggs opened up from commercial package over 24 hrs ag |
| 2017-11-20 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed that the 'blackened chicken' breasts did not cook all the way through the first time. food employee interrupted cookin |
| 2017-11-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle with a chlorine solution over 200 ppm without a label. cdi - placed label on spray bottle. |
| 2017-11-20 |
34 |
4-302.12 provide a thin probe thermometer for an accurate measurement of foods.-pf observed that the facility has thin probe thermometer, but it doesn't work. advised to provide new batteries for thermometer. vr |
| 2017-11-20 |
42 |
4-903.11(a) cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed clean items |
| 2017-11-20 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed ice machine housing in disrepair. advised to fix ice machine. |
| 2017-11-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf observed all burgers (except black bean burger) and ribeye on the menu without a proper consumer advisory. the m |
| 2017-07-10 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employee not wash hands before putting on gloves. cdi - educated to wash hands properly before putting on gloves. |
| 2017-07-10 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. repeat violation observed ice machine ice basin with build up. cdi - food employee began emptying ice and sanitizing ice basin |
| 2017-07-10 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without hair restraint. cdi - employee put on hat. |
| 2017-07-10 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed ice scooper stored |
| 2017-07-10 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels in front handsink and back prep line handsink by walkin cooler. cdi - pic refilled dispensers with paper towel. |
| 2017-07-10 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-07-10 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed wall |
| 2017-07-10 |
45 |
4-501.11 maintain equipment in good repair. observed ice machine in disrepair. front cover for condenser unit falling off. hose covers are dry rotted. the metal is rusting. the bottom two lids do not close all the way. advised to repair. |
| 2017-03-21 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-03-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked in the dry storage room. cdi - advised to allow items to air dry; pulled containers apart. |
| 2017-03-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed food stored on the floor in the freezer. advised to store food on storage racks. |
| 2017-03-21 |
16 |
| 3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed partially cooked chicken wings in walkin cooler. chicken wings are not fully cooked. facility does not have non-cont |
| 2017-03-21 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed ice machine with build up inside. advised to clean more often. |
| 2017-03-21 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. observed employee drink stored on the top rack above prep unit and prep area. cdi - discarded drin |
| 2016-11-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed quat sanitizer bottle without a sanitizer label.cdi - advised to put label on bottle; emptied container. |
| 2016-11-21 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed that the facility does not have quat test strips. vr |
| 2016-11-21 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on the floor. cdi - advised to keep buckets off of the floor. |
| 2016-11-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed chicken wings cooling down in walkin cooler covered with plastic wrap. cdi - r |
| 2016-11-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food contact surfaces with dried food debris on them. cdi - advised to bring items through a cleaning procedure. |