| Violation Date |
Code |
Description |
| 2018-12-20 |
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 a damaged/missing floor tile near center of kitchen. ensure all parts of floor |
| 2018-12-20 |
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 scoops for ice machine and dry products with handle stored down into the |
| 2018-12-20 |
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 spaghetti cooling in densely packed plastic bags at a rate of 0.35f/minute |
| 2018-12-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed tuna and pork prepared yesterday with no date label. cdi: products labelled with proper date.3-501.18 discard the food requiring da |
| 2018-12-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed marinara sauce holding at 121f in steam wells after vigorous stirring. cdi: marinara reheated to over 165f in pan on stove top. |
| 2018-09-24 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observedunlabelled squeeze bottles throughout kitchen. repeat.? |
| 2018-09-24 |
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 red sauce cooling at a rate of 0.40 (0.54f required) in walk in unit. cdi: |
| 2018-05-21 |
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 and dust build up on gaskets of reach in units and shelving throughout kitchen. repeat. |
| 2018-05-21 |
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 unlabelled squeeze bottles throughout kitchen. |
| 2018-05-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two unlabelled sanitizer spray bottles - one in kitchen and one behind bar - in facility. cdi: bottled labelled as sanitizer. repeat. |
| 2018-05-21 |
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 unlabelled block of cream cheese in walk in unit. cdi: cream cheese labelled for 05/20. facility has excellent overall datemarking |
| 2017-12-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -praw shrimp was stored over cooked broccoli in the large make table. |
| 2017-12-27 |
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/pfbutter was on the counter without a s |
| 2017-12-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf 2 bottles of vinager and water mix were at the bar with no label- cdi labeled during inspection. |
| 2017-12-27 |
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. -pfobserved pastas(linguini, speghetti, etc) cooling in deep portions, individually pac |
| 2017-12-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.build up on 1 door reach in vent today. |
| 2017-09-14 |
42 |
4-904.11 kitchenware and tableware-preventing contamination - c- repeat- observed pre-set tableware uncovered. ensure these items are protected from contamination. |
| 2017-09-14 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- observed an employee handling clean utensils and wearing a watch in the dish pit. |
| 2017-09-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- observed dish machine functioning at 0ppm cl. ehs observed the sanitizer to be low in the container being used for the machine. cdi- an employee changed the container |
| 2017-09-14 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.- observed meat balls, cut lettuce, and potatoes all uncovered in storage and below 45f. |
| 2017-09-14 |
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 wait staff preparing limes for a drink with his bare hands. cdi- the lime was voluntarily discarded and a |
| 2017-09-14 |
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 one employee use his bare hands to turn the faucet off. this action recontaminates an em |
| 2017-05-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed dirty towel bin blocking the handsink. cdi- pic moved bin. |
| 2017-05-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed several pans and a slicer with food debris residue build up and stored cleaned. cdi- items were moved to the 3-comp sink to be properly washed, rinse |
| 2017-05-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed cooked beans in the reach in cooler up front at 47f. cdi- pic voluntarily discarded the item. |
| 2017-05-31 |
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 sauce, meat sauce, and mozzarella cheese all prepared yesterday, according to the pic, without date marks. cdi- pic was able to ba |
| 2017-05-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf- observed one spray bottle of sanitizer not labeled. cdi- employee labeled the sanitizer. |
| 2017-05-31 |
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 working containers on the cookline not labeled. |
| 2017-05-31 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves. these conditions make it difficult to clean and sani |
| 2017-05-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- observed several wet stacked pans and utensils stored clean still wet. employee corrected the issue by pyramid stacking and re-washing utensils.4-904.11 kitchenware and tableware-p |
| 2017-05-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- repeat- observed food debris build up on cold holding equipment handles and cookline equipment. also observed food debris build up inside of cold holding eq |
| 2017-05-31 |
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. repeat- observed food debris build up on floors hard to r |
| 2017-05-31 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed several flies throughout the facility. contact a certified pest management company to address the issue. |
| 2017-03-30 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p- observed employee change gloves, after changing a task, without donning gloves. cdi- employee was educated on when to wash his hands. ehs observed proper hand washing. |
| 2017-03-30 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed employee prepare raw chicken and then proceed to prepare the dish with rte food in the low boy. cdi- employee was informed that the gloves used for |
| 2017-03-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf 0.5pts- observed the disclosure missing from the consumer advisory. a vr will occur no later than 4/7/17 to ensure |
| 2017-03-30 |
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 1pt- observed no letter or documentation of parasite destruction for the salmon that is served undercooked, according to the men |
| 2017-03-30 |
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 some reach in equipment and inside of several gaskets throughout the facility. |
| 2017-03-30 |
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 tile in need of replacing or repair near the grease trap. also observed hole |
| 2017-03-30 |
45 |
4-501.11 maintain equipment in good repair. -observed several split gaskets on reach in equipment. also observed side panel missing from dish machine. 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certi |
| 2016-12-13 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved no date marks on ricotta or cream cheese. cdi - dated |
| 2016-12-13 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed ceiling tiles near walkin constructed of absorbent material. observed floor damaged around grease trap cover. |
| 2016-12-13 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -pobserved equipment not indirectly drained. |
| 2016-12-13 |
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. 4-501.11 maintain equipment in good repair.observed insulator for wall p |
| 2016-12-13 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed to go containers in waiter station stored with food contact side up, invert. |
| 2016-12-13 |
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 inuse utensils on front of stove in contact with aprons of cooks during |
| 2016-12-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 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 one damp wiping cloth stor |
| 2016-12-13 |
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 salt not labeled throughout kitchen. observed container of corn meal not labeled. |
| 2016-12-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed interior of ice machine collecting pink residue |