| Violation Date |
Code |
Description |
| 2018-07-05 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed pitchers of water stored outside and in dining room with top open. ensure water is protected from physical contamination from environment. |
| 2018-07-05 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back side door left open during inspection with small fan blowing toward door. ensure that proper fly protection is used if doors are to be left open. |
| 2018-07-05 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no functional thin probe thermometer on site for measure of thin foods such as leafy greens. verification required within |
| 2018-07-05 |
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 in a tightly closed plastic container in large re |
| 2018-07-05 |
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 egg whites opened in far right (facing bar) reach in unit with no labels. cdi: chef knew both items were opened day before |
| 2018-07-05 |
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 mushrooms cooling in tightly covered container at a rate of 0.13f/minute. based on observed cooling and calculations, produc |
| 2017-12-28 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -pobserved par-cooked salmon in the refrigerator today that according to the chef reached 130-135f internally before being cooled d |
| 2017-12-28 |
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. -pobserved salmon from 12.15 and cous cous from 12.21. both of these products were stored at 41f or below b |
| 2017-12-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfsanitizer bottle in the kitchen was not labeled today- cdi labeled during inspection.keep small bottles of coloring labeled and keep reciepts if there are no labels an |
| 2017-12-28 |
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 utensils stored in clean room temperature water. |
| 2017-12-28 |
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 cutting boards stored close the the handsink and they were getting splash on them- recommend putting up a splash guard or |
| 2017-12-28 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfobserved wet test strips onsite that are no longer accurate. vr within 10 days. |
| 2017-02-28 |
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 clen utensils stored against wall. |
| 2017-02-28 |
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 cut brie and other soft, wet cheeses improperly date marked or not date marked. cdi- date marking corrected |
| 2017-02-28 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed chef unaware food contact surfaces that come in contact with tcs foods must be washed, rinsed and sanitized every 4 hours in use. stated slicer w |
| 2017-02-28 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee handle inside of employee beverage with gloves on then return to food preparation. cdi- gloves removed; hands washed |
| 2017-02-28 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed staff donn gloves withour first washing hands. cdi- instruction provided |
| 2017-02-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee beverage stored on food preparation service. cdi- removed |