| Violation Date |
Code |
Description |
| 2018-11-28 |
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 facility cooling a dense cheese sauce in a high volume container without |
| 2018-11-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed facility offering eggs cooked any style on the brunch menu without a consumer advisory disclosure for th |
| 2018-11-28 |
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 thick cheese sauce cooling in 3-4 inch deep metal pan in the walk in cooler. pic indicated the product was made at ~11:30a |
| 2018-11-28 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed fried fish timer end while fish was still below 145f (see chart). employee indicated the fish is fully cooked once th |
| 2018-11-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed blue ice scoop holding bin with debris accumulation in the bottom. 4-602.11 clean the equipment and utensils used with tcs foods as required to |
| 2018-08-13 |
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 bar utensils being stored in standing water in mason jars at the bar. |
| 2018-08-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in the raw protein/seafood flip top cooler and cheese slices in a flip top cooler cold holding above 45f (see chart). cdi- items were relocated to the walk in cooler for |
| 2018-08-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed baked potatoes hot holding above the convection oven that were below 135f (see chart). cdi- potatoes were reheated to above 165f. |
| 2018-08-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored on top of kegs in the walk in keg cooler. cdi- storage rearranged. |
| 2018-08-13 |
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 an employee handle a cooked sausage without gloves or a utensil. cdi- product was discarded.3-304.15(a) |
| 2018-05-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef roast being stored on top of beer kegs in the walk in beer cooler. cdi- storage rearranged. |
| 2018-05-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed incomplete consumer advisory for bar drink that contains raw egg whites. cdi- menus were corrected by a |
| 2018-05-01 |
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 cheese sauce at 69f at 11:00am drop to 68f by 12:00pm. the cheese sauce |
| 2018-05-01 |
39 |
3-304.14 wiping cloths, use limitation - c observed one sanitizer bucket with a quat concentration of ~50ppm. |
| 2018-05-01 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed chemicals being stored on a shelving unit above cleaned silverware, food processors, and food storage wire bowls. cdi- storage rearranged. |
| 2018-05-01 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no testing kit on site to measure quat sanitizer. vr required. |
| 2018-05-01 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee cell phone and beverage stored on a prep. counter along the cook line. |
| 2018-05-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned food storage containers stacked while wet. |
| 2018-02-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed wall mounted sanitizer at 3-comp sink dispensing at less than 150 ppm quat. cdi - pic contacted service tech for adjustment. -1.5- |
| 2018-02-06 |
49 |
5-203.13 service sink - c at least one functioning can wash shall be provided in the facility. observed can wash with plug blocking out can wash. repeat -2- |
| 2018-02-06 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed plastic cups with buildup on the outside near beer taps. -0- |
| 2018-02-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking on drying shelf. -.5- |
| 2018-02-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one bottle for generic chemicals and two unlabeled buckets of sanitizer. cdi - pic labeled these. -0- |
| 2018-02-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed traw seafood in prep cooler at 56-60f and ambient air was 50f. cdi - pic had employees clean plug and cooler started working. -1.5- l |
| 2018-02-06 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored in walk in over rte kale slaw and portioned pickes in exposed bus tub. cdi - pic moved rte foods. -0- |
| 2017-11-17 |
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 cooked mushrooms cooling at room temperature at 87f and shredded cheese co |
| 2017-11-17 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed stainless steel cleaner at the cook line with single use food serving items and over the plates at the front line. cdi - pic moved to chemical storage area. -1- repeat |
| 2017-11-17 |
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/pf observed cooked jalapenos stored at |
| 2017-11-17 |
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 three containers of spices in the bar without labels out of the original packaging. -0- |
| 2017-11-17 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed dishwasher handle soiled dishes and go to handle clean without handwashing. cdi - pic demonstrated proper handwashing. dishwasher resumed duties and then began spraying off hands wit |
| 2017-11-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food buildup on the outsides of dishes ono the rack beside the front line reach in freezer. cdi - pic had employee remove soiled dishes to dish pit fo |
| 2017-11-17 |
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 dented cans stored with intact cans on the dry storage shelf. cdi - pic voluntarily discarded these. -0 |
| 2017-11-17 |
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 bangers at the front line with two different date marking and dressings that are housemade dat m |
| 2017-11-17 |
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 food scoop stored on the counter in water at 74f. -.5- |
| 2017-11-17 |
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 cleaned lids stored in bin with soiled paper towel in the bottom. -0- |
| 2017-11-17 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets at the front line prep cooler to the right while facing the dining room. observed standing water in the bottom of the prep cooler. -0- |
| 2017-11-17 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaks at the 3-comp sink pipe, pre-rinse and at the bar sink pipe. observed can wash not working. -1-5-203.13 service sink - c at least one functioning can wash shall be provided in the facilit |
| 2017-11-17 |
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 dust buildup on the vent in the women's restroom |
| 2017-11-17 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed lights out over the serving line and low lighting in the bar dishwashing area. -0- |
| 2017-11-17 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed hair loose on food employee and swinging toward the front of the shoulders. -0- |
| 2017-08-18 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employees leave the work station while wearing gloves, go into the walk in cooler, date marking lexane pans with permanent marker and try to resume work while wearing the same s |
| 2017-08-18 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw chicken stored over raw fish in the breading station prep. cdi - storage order reversed.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed toma |
| 2017-08-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plates and saucers stored on the shelf behind the front line reach in freezer with food debris present. -0- |
| 2017-08-18 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed fish fried in fryer to 129f. cdi - pic instructed food employee to finish cooking immediately. final cook was 189f. -1. |
| 2017-08-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed drinks with raw eggs and newly proposed menu missing the disclosure statement. cdi - pic added disclosure |
| 2017-08-18 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed stainless steel cleaner stored over the top of clean plates. cdi - pic moved cleaner to lower shelf. -0- |
| 2017-08-18 |
33 |
3-501.13 use approved thawing methods. observed fish thawing under running water at 84f on the cold faucet side of the prep sink. cdi - pic educated about changes in cold water temperature in the summer and instructed employees to use the walk in for thaw |
| 2017-08-18 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed heavy debris in the wash water in the kitchen 3-compartment sink. cdi - pic instructed water changed. 4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f |
| 2017-08-18 |
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 foods cooling with tight wrapping. cdi - pic loosened wrappings. -.5- repe |
| 2017-04-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handsink near the dish pit blocked by rolling cart. cdi - rolling cart moved.6-301.11 provide soap for handwashing at each handsink. -pf observed the same hands |
| 2017-04-13 |
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 cooked sausages cooling from two days prior at 59f. internal temp on walk in was 55f. cdi - pic voluntarily discarded sausag |
| 2017-04-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter on counter sat 84f and ranch dressing in squeeze bottle at cook line declared as held on temperature at 79f. cdi - pic voluntarily discarded these items and will hold col |
| 2017-04-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed missing consumer advisory on the burger on the small lunch menu and on the steak and eggs on the brunch m |
| 2017-04-13 |
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 tcs foods cooling in equipment that is currently not holding cooling tempe |
| 2017-04-13 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed patio door propped open, which violates permit condition for patio area.6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the din |
| 2017-04-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed condiments stored on the food runner side of the serving window in a bin with food debris inside. -0- |
| 2017-04-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic and metal pans on the drying rack in the dish area. -0- |
| 2017-04-13 |
45 |
4-501.11 maintain equipment in good repair. observed missing filters on the ice machine and walk in cooler and prep cooler in the kitchen not working. pic states walk in cooler was held open during truck unloading and walk in did not drop below 52f during |
| 2017-04-13 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a pinhole leak at the faucet of the prep sink near the ice machine. repair. -0- |
| 2017-04-13 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket in the rear prep area stored on the floor with wiping cloth inside. cdi - bucket moved to low shelf. -0- repeat |
| 2017-01-20 |
6 |
•2-301.14 wash hands before donning gloves and between gloves uses.-p observed staff washing gloves. pic stated that the gloves were washable. pic failed to provide documentation of washable gloves. cdi- no disposable gloves meet utensils requiremnets of |
| 2017-01-20 |
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 bartender bare hand ice into glass. cdi- instruction provided |
| 2017-01-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw steaks stored over ready to eat meats in beer cooler. cdi- re-organized3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed |
| 2017-01-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple metal and plastic pans stored as clean with dried on food residue inside. cdi- removed to re-clean |
| 2017-01-20 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed fish fried to 110 f with no reference to undercook from customer pic stated they fully cook they dont ask if they woul |
| 2017-01-20 |
17 |
3-403.11 (c ) quickly reheat facility prepared, ready-to-eat tcs foods, to 165f within 2 hours in equipment designed for reheating if food is to be hot held until service. -p observed slow reheat of sauce on unlit stove at 95 f. cdi- reheat sped up |
| 2017-01-20 |
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 cooked cheese sauce cooling in walk in cooler at 93 f after 12 hours of cooling. cdi- discarded |
| 2017-01-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed blanket consumer advisory for foods never intended to be undercooked. observed multiple drinks on menu w |
| 2017-01-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple flies in kitchen. |
| 2017-01-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths on food contact surfaces and not in solution 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed multiple red buckets of sanitize |
| 2017-01-20 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no sanitizer test strips for chlorine. |
| 2017-01-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple soiled handles on equipment throughout kitchen. |
| 2017-01-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple covered drinks stored with packaged breads. cdi- removed |
| 2017-01-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed multiple spray bottles and buckets of solution unlabeled. cdi- labeled |
| 2017-01-20 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed failure of pic to ensure proper sanitiziation of food contact utensils, proper hand washing, proper consumer advisory for proteins served udercooked. vr |