| Violation Date |
Code |
Description |
| 2018-10-08 |
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 debris accumulation on ceiling tiles in the dis |
| 2018-10-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lids in poor repair collapsing inwards. |
| 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 bread rack along the cook line, on the inside of the broiler oven, and on the shelving unit where sauces are stored in t |
| 2018-10-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal sauce ramekins stored clean and stacked while wet. |
| 2018-10-08 |
37 |
3-303.11 ice used as exterior coolant, prohibited as ingredient - p observed ice in bar ice well in contact with fruit puree bottles. pic indicated this ice is also used for beverages. cdi- ice was drained from well. |
| 2018-10-08 |
33 |
3-501.13 use approved thawing methods. observed raw chicken being thawed at room temperature next to the fryers. |
| 2018-10-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a can opener not in use with debris accumulation on the blade, sauce ramekins stored clean with food debris on them, and 6 food storage containers st |
| 2018-06-28 |
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 inside of reach in coolers and gaskets throughout facility. |
| 2018-06-28 |
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 one container of sauce with no label. |
| 2018-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items stored in cold drawer measuring above 45f. cdi by rapid cooling in walk in freezer. |
| 2018-06-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at bar dish machine measuring at 0ppm. pic stated that the machine had not been run today. cdi by priming and running machine. sanitizer measured at |
| 2018-06-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed frozen uncooked chicken nuggets stored above open bags of fries. nuggets were no longer in commercial packaging. cdi by correcting storage order. |
| 2018-02-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer and knive stored as clean with food debris. cdi items removed and taken to ware washing for cleaning.4-602.11 clean the equipment and utensils |
| 2018-02-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to spread out so sanitizer can dry and work effectively. |
| 2018-02-08 |
45 |
4-501.11 maintain equipment in good repair.4-502.11(a) maintain utensils in good repair.observed middle reach in unit damaged on door of inside/outside. make sure to keep in good repair. repeatobserved utensils and pans that were badly stained, broken and |
| 2018-02-08 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing such as basin, baseboards, spray arm nozzles etc shall be cleaned prior to use, every 24 hours or as often as accumulation occurs. observed clean side of baseboard with significa |
| 2018-02-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant food debris in reach in units, gaskets, dry storage shelving, sides of equipment, back part of flip top units, walk in cooler shelving e |
| 2018-02-08 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. observed food splatter on walls, ceilings etc. make sure to |
| 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 food splatter on walls, ceilings etc. make sure |
| 2017-12-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant food debris in reach in units, dry storage, walk in cooler shelving. make sure to increase cleaning frequency. |
| 2017-12-01 |
45 |
4-501.11 maintain equipment in good repair.4-502.11(a) maintain utensils in good repair.observed reach in unit (back line in middle) with door damage; insulation showing and ice build-up on side. make sure to keep in good repair.observed utensils and pans |
| 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 a few squeeze bottles containing aqueous solutions not labeled. make sure to label all working containers once removed fro |
| 2017-12-01 |
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 pico de gallo and chili in walk in cooler still cooling stacked on top and |
| 2017-12-01 |
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 pork date marked for 11/22 observed feta cheese with 8/2 date on it (pic unsure when it was open |
| 2017-12-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed bar dish machine reading less than 50 ppm for chlorine. cdi pic had machine primed and was unable to get machine at 50 ppm for chlorine; will call maintenance. |
| 2017-12-01 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed food uncovered in reach in units; observed orange touching food shelf directly. cdi orange discarded; pic will ensure food is covered.3-302.11(a) sep |
| 2017-08-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer (just cleaned) and lemon dicer being stored as clean with food debris on it. cdi items returned to ware washing. observed knives being stored o |
| 2017-08-09 |
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 containers of mushrooms and onions cooked on monday without a date marking. cdi items allowed to be back dated. repeat3-501.18 disc |
| 2017-08-09 |
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 corn salsa in walk in cooler that was still actively cooling; being tightl |
| 2017-08-09 |
17 |
.3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chili that was reheated 10-15 minutes prior to arriving at 112-116 degrees in parts. cdi chili was reheated to above 165 degrees in microwave. |
| 2017-08-09 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c clean equipment and utensils shall be stored in a clean dry location that is self-draining to allow air drying and covered/inverted. observed silv |
| 2017-08-09 |
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 two bottles containing oil and aqueous solutions not labeled. make sure to label all working containers once removed from |
| 2017-06-19 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf observed food employee rolling pastry shells around ready to eat buffalo chicken. cdi stopped food employee directed to wash hands, put gloves on and cook food |
| 2017-06-19 |
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 on nonfood contact surfaces, cooler gaskets, shelving etc. make sure to increase cleaning frequency. repeat. points not escalated; pic s |
| 2017-06-19 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c warewashing equipment including baseboards shall be cleaned every 24 hours, prior to use or as often as needed to avoid accumulation. observed food debris on clean side of baseboards. repeat. make sur |
| 2017-06-19 |
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 bottles containing oils and aqueous solutions not labeled. make sure to label all working containers of food/food ingredie |
| 2017-06-19 |
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 containers of tomatoes and pizza sauce in walk in cooler prepared today an |
| 2017-06-19 |
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 large container of chicken wings not labeled. cdi chicken wings allowed to be back dated. major improvement since last inspection; |
| 2017-06-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plates stored as cleaned with food debris on them. observed lemon slicer stored clean with food debris in it. cdi all items returned to ware washing. |
| 2017-06-19 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at one of the handsinks at the bar. cdi paper towels provided. |
| 2017-06-19 |
6 |
2-301.14 wash hands after activities that contaminate them. -p2-301.14 wash hands before donning gloves and between gloves uses. -pobserved food employee handling raw meat (chicken) then proceed to handle ready to eat foods; only changing gloves in betwe |
| 2017-06-19 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf spoke with food employees regarding symptoms and illnesses; unable to list any symptoms/illnesses. food establishment has heal |
| 2017-03-16 |
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 no dm on tomatos, pico de gallo (first flip top), ranch, corn salsa, hard boiled eggs, blue cheese, sauteed onions, feta, two jugs |
| 2017-03-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer, plates, storage bins, and a scoop deemed as clean with food debris on it.cdi items returned to ware washing. observed some sticker residue on |
| 2017-03-16 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed food employee checking food with a thermometer that was not washed/sanitized. cdi spoke to food employee regarding cleaning before inserting in |
| 2017-03-16 |
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 on nonfood contact surfaces throughout restaurant; in reach in units on racks and shelving, doors of filp top units and lids, gaskets et |
| 2017-03-16 |
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 at ware washing, go to walk in cooler an |
| 2017-03-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed toxic substance in squeeze bottles not labeled. cdi pic dumped bottle. |
| 2017-03-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf upon entry to food establishment observed scrub brush and pad being stored in hand sink. cdi spoke to pic regarding to make sure hand sinks are only used for hand washin |
| 2017-03-16 |
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 employee wearing bracelets. make sure food employees only wear a plain wedding band to facilitate hand washing. |
| 2017-03-16 |
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 throughout facility on walls behind pre |
| 2017-03-16 |
45 |
4-501.11 maintain equipment in good repair. observed two split gasket in both flip top units. observed rusted shelving throughout food establishment. make sure to keep in good repair.4-101.19 nonfood-contact surfaces - c nonfood-contact surfaces shall be |
| 2017-03-16 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c drainboards shall be cleaned before use and throughout the day to ensure recontamination of equipment doesn't occur. observed food debris on the clean drain boards. make sure to keep clean. |
| 2017-03-16 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. minor debris. make sure to keep clean.*shared facility** |
| 2017-03-16 |
54 |
6-303.11 intensity-lighting - c observed two lights out at hood vent area. |
| 2017-03-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service box of souffle cups on the floor. cdi pic moved onto a shelf. |
| 2016-11-30 |
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 soup cooling in ice bath which had melted and was insufficient to meet co |
| 2016-11-30 |
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 containers of spices and oils at grill not labeled. |
| 2016-11-30 |
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 milk and cream cheese in walk in cooler with no date labels. cdi discarded -0 points- |
| 2016-11-30 |
45 |
4-501.11 maintain equipment in good repair. observed cutting board on prep unit in need of repair and replacement. |
| 2016-11-30 |
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 tomato soup cooling greater than 2 hours at 111 degrees cdi reheated to 200 degrees and started cooling process over. |