| Violation Date |
Code |
Description |
| 2018-11-08 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone charger stored in grill area laying over clean utensils. employee items must be stored where contamination can not |
| 2018-11-08 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed part of ceiling missing by back door. ceilings must be smooth and easily cleanable. repair needed. |
| 2018-11-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed undercooked beef burgers offered on children's menu. undercooked comminuted meat can not be offered on |
| 2018-11-08 |
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 one container with an open pack of boiled eggs. container had a date mark of 9/23. grill cook |
| 2018-11-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one gallon of milk at 47f in a small reach in cooler. the only other items in this cooler were salad dressings that were between 40f - 45f. milk had been in the cooler since |
| 2018-02-08 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed reheats on chili, tortilla soup and marinara that was placed on at 10:30 am; at 12:10 pm product was not close to 165 degrees due to food establishme |
| 2018-02-08 |
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 1/26, eggs 1/26, feta 1/16, buffalo chicken egg rolls 1/21 and 1/29. cdi all pr |
| 2018-02-08 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing such as basin, spray arms, baseboards should be cleaned prior to use, every 24 hours, or as often as accumulation occurs. observed heavy build-up in basin of ware washing. make s |
| 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 food debris in flip top unit, shelving in reach in unit, dry storage rack etc. make sure to increase cleaning frequency. |
| 2018-02-08 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p arrived at open of restaurant; observed cutting boards with significant food debris from last night. cdi cutting boards removed and taken to ware washing. |
| 2018-02-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. make sure to keep dumpster doors closed at all times. *shared facility, will contact other food establishments within next visit.* |
| 2018-02-08 |
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 build-up on wall behind wing tossing statio |
| 2018-02-08 |
49 |
5-205.15 maintain a plumbing system in good repair. observed hand sink when entering kitchen with caulking starting to peel. make sure to maintain. |
| 2017-10-13 |
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 build-up and debris under equipment, dry storage |
| 2017-10-13 |
45 |
4-501.11 maintain equipment in good repair. observed standing water in reach in unit beneath battering station. observed front grate piece (on bottom) only attached on one side. make sure to keep in good repair. repeat. |
| 2017-10-13 |
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 soiled aprons being hung on side of drying areas. cdi apron moved.4-901.11(a) air dry equipment and utensils after clean |
| 2017-10-13 |
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 chicken wings cooling in walk in cooler tightly packed on sheet trays on s |
| 2017-10-13 |
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 chicken wings cooling at time of inspections initially cooling at a rate of .028. if intervention had not occurred, item wou |
| 2017-10-13 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -pspoke to new food employee and |
| 2017-07-24 |
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 eggs and pork date marked 7/15. cdi items discarded.3-501.18 discard the food requiring date lab |
| 2017-07-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 3 employee beverages being stored on food preparation counters, and above flip top units and spices. cdi all drinks disposed of. repeat. |
| 2017-07-24 |
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 food employee not using a protective barrier to turn off the faucet. cdi explained the cl |
| 2017-07-24 |
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 food employee at bar cutting limes and lemons with no protection. cdi directed to toss limes and lemon, wa |
| 2017-07-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed sticky liquid in hand sink and on sides. make sure to ensure hand sinks are only used for washing hands. cdi spoke to pic regarding access to hand sinks; will e |
| 2017-07-24 |
14 |
4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. observed significant debris in both microwaves. make sure they are cleaned every 24 hours. |
| 2017-07-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen. make sure to have pest control address and keep doors closed. |
| 2017-07-24 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket sitting on floor in bar. make sure to store off the floor. cdi buckets moved off the floor. repeat. no points deducted due to one bucket; however ne |
| 2017-07-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multi-use equipment being wet stacked. make sure to spread out so equipment/utensils can air dry and sanitizer work effectively. repeat. |
| 2017-07-24 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket for dressing cooler in beverage area. make sure to keep in good repair. repeat no points deducted, separate issue and food establishment fixed all isses prior. |
| 2017-07-24 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing equipment shall be cleaned prior to use, every 24 hours and as often as needed to avoid accumulation of debris. observed build up in ware washing basin. make sure to keep clean s |
| 2017-07-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris on dry storage racks, in reach in unit where wings around the container. make sure to keep clean. rep[eat. |
| 2017-07-24 |
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 on walls, observed dust on ceiling over |
| 2017-04-18 |
4 |
2-401.11 eating, drinking, or using tobacco - c employees shall have designated area for eating, drinking and using tobacco to avoid contamination of food, equipment and single-service. observed closed cup of employee beverage being stored in basket over |
| 2017-04-18 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed plates and bowls deemed as clean with food debris. cdi items returned to ware washing. observed equipment and pans with sticker residue from date |
| 2017-04-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed bleu cheese dressing on ice above 45 degrees. cdi bleu cheese placed in walk in cooler for rapid cool down. (ineffective ice bath also offered paperwork for time). observed sala |
| 2017-04-18 |
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 one pan of lettuce not date marked. cdi lettuce discarded. |
| 2017-04-18 |
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 squeeze bottles containing aqueous solutions not labeled. make sure to label all working containers of food/food ingredien |
| 2017-04-18 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed 3 sanitizer buckets on the floor. make sure to keep off the floor. |
| 2017-04-18 |
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 single service bowl being used to scoop flour. make sure to use a scoop |
| 2017-04-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment and multi-use cups. make sure to allow it to air dry so sanitizer will work properly. |
| 2017-04-18 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelves in walk in cooler. *transitional item to be repaired/replaced by 6/29/2017; will follow-up with previous inspector regarding shelves.4-501.12 resurface or replace cutting surfaces that c |
| 2017-04-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue on sauce and condiment rack (near battering station). observed debris on nonfood part of soda machine. make sure to increase cleaning f |
| 2017-04-18 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing drain plug. make sure to replace.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. o |
| 2017-04-18 |
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 throughout. make sure to |
| 2017-01-09 |
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. repair kitchen floors with chipping and peeling paint as required by the transitional p |
| 2017-01-09 |
49 |
5-205.15 maintain a plumbing system in good repair. plumb frozen drink machine to drain line to dispense into an approved drain as required by permit. |
| 2017-01-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build of of food debris from shelves where cooked wings are stored in walk in cooler. |
| 2017-01-09 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed some staining and deep grooves in cutting board. resurface or replace cutting board as needed. 4-502.11(a) maintain utensils in good repair. |
| 2017-01-09 |
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 lettuce cooling while tightly wrapped in low prep cooler. cdi - wrap removed to al |