| Violation Date |
Code |
Description |
| 2018-12-14 |
39 |
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 all sanitizer buckets on the line that was at 0ppm. cdi buckets refilled. suggest facility r |
| 2018-12-14 |
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 noodle sets that were in closed plastic containers cooling in walk |
| 2018-12-14 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pfobserved mash potatoes added to cook-chill rop haccp plan without an observed amendment from the sta |
| 2018-12-14 |
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 chicken noodle sets that were labeled today when prepped and not yesterday when chicken cooke |
| 2018-12-14 |
14 |
4-702.11 before use after cleaning - p. sanitize equipment and utensils before use and after cleaning. observed slicer that was only wiped with sanitizer as cleaning process. cdi soapy water used and sliced washed then sanitized. 4-501.112(a)(2) provide a |
| 2018-12-14 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved unwashed tomatoes over carrot water and bucket of pickles cdi items relocated. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw eggs stored above bacon |
| 2018-11-07 |
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 employees turning off faucet with clean bare hands. cdi- the faucet must be turned of |
| 2018-11-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfin kitchen observed food employee filling container with water at handsink. repeat. cdi- food employee was instructed to only use handwashing sink for handwashing. also |
| 2018-11-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved slicer visibly soiled. pic stated that slicer was used this morning and it gets cleaned after each use. also observed mixer visbly soiled. cdi- items w |
| 2018-11-07 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -pin walk in cooler observed pico cooling at a rate of 0.06. the rate is 0.12. cdi- instructed pic to place pico in shallow pans o |
| 2018-11-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved cooked chicken tenders hot holding at a temperature range of 115f-122f. pic stated that they were old chicken tenders and would be thrown away but food employee used a chicken t |
| 2018-11-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved shredded cheese in flip top unit at 50f. cdi- cheese was voluntarily discarded. repeat. |
| 2018-11-07 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfin walk in cooler observed rice not date marked. pic stated that the rice was from the previous day. cdi- rice was date marked. repeat. |
| 2018-11-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf in bar area observed bartender using cleaning soultion to clean bar. bucket with cleaning solution was not labeled. cdi-bartender labeled container. |
| 2018-11-07 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met.observed need of managerial control over cooling, methods and holding temperatures. repeat. |
| 2018-11-07 |
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 pico that was in a covered plastic container and temperatures drop slower t |
| 2018-11-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed milk cartoons being stored in cartoons on floor in walk in cooler and not above 6 inches from ground. |
| 2018-11-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths being stored on counters throughout facility. |
| 2018-11-07 |
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 at bar being stored in sanitizer water. |
| 2018-11-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet nesting of metal and plastic pans. |
| 2018-11-07 |
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 cracked floor tiles throughout the facility and also regrouting needed on floor |
| 2018-11-07 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pfobserved employees not recording hot holding temperatures for potato soup after each batch pulled fr |
| 2018-10-24 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met.observed in need of controlling cooling and holding temperatures. |
| 2018-10-24 |
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.-pobserved employeescome from outside kitchen, touching phone and clothes t |
| 2018-10-24 |
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.-pobserved employee handling onion that was to be sliced for onion rings with bare hands. cdi onion discarded. |
| 2018-10-24 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no paper towels at line handsink. cdi towels provided. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved knife |
| 2018-10-24 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved employees use gloves to touch clothes and handle food with damaged gloves. cdi gloves changed ands hands washed. |
| 2018-10-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved metal covers, pot, serving bowls, tomato slicer, fryer basket, plastic containers, knife, and scoops soiled with food debris. repeat. 4-602.11 clean th |
| 2018-10-24 |
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 pasta that was cooling in plastic containers and did not drop in temp after 40 minutes of no intervention. cdi ice ad |
| 2018-10-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved gravy, mac and cheese, and broccoli casserole holding below 135f. cdi items discarded or reheated. repeat |
| 2018-10-24 |
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 milk, half and half, and heavy cream not dated. cdi items discarded.. repeat. |
| 2018-10-24 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pfobserved records for oct 1st missing and facility was operating that day, incomplete cooling records |
| 2018-10-24 |
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 pasta and pico cooling in deep plastic containers and did not drop in temp |
| 2018-10-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed baked potatoes stored on soiled surface on expo line that was to be plated later. cdi potatoes discarded. |
| 2018-10-24 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed waitstaff employees handling rte foods without proper hair restraints. repeat. 2-303.11 remove jewelry on hands an |
| 2018-10-24 |
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 floors with cracked tiles and grouting and racks rusted that needs to be replac |
| 2018-10-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drink and cell phone stored on surface where multi use utensils and food was stored. repeat, |
| 2018-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved lettuce overstocked in prep top, sour cream, pico, shredded cheese, raw shrimp, raw tilapia, cole slaw, ranch, raw chicken, and monte cristo sandwich holding above 45f in prep to |
| 2018-07-31 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved tomato vinagarette, pasta, diced tomatoes, pico, new orleans mix, lasagne, chicken thighs, and milk that was not dated. cdi items da |
| 2018-07-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved knives, spoons, ramakins, bread plates, plates, bowls, coffee mugs, lemon slicer and plastic covers soiled with food debris. cdi items moved for cleani |
| 2018-07-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved mac and cheese and salsa holding below 135f. cdi items moved for reheating. |
| 2018-07-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved monte cristo sandwiches, raw tilapia held in an improper ice bath, slice tomatoes and shredded cheese held in prep top that was not checked to ensure it was turned on for service |
| 2018-07-31 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pfobserved 3 pans of crimped bag of alfredo sauce at 42-46f from the night before. cooling logs have i |
| 2018-07-31 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observd bread, spring mix, celery, opened cheese, salt, pepper, and cut fruit for drinks uncovered. cdi items covered. repeat. 3-302.11(a) separate raw animal |
| 2018-07-31 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed waitstaff preparing salads and food handling without wearing a hair restraint. 2-302.11 (b) unless wearing intact g |
| 2018-07-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed glassware shelving, mats to hold cups, interior of reach in, and surface of food container covers that were soiled with food debris. |
| 2018-07-31 |
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 floors with cracked tiles and grouting missing and in need of repair. repeat. |
| 2018-07-31 |
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 penne pasta that was cooling in walk in at large deep covered plastic cont |
| 2018-05-22 |
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 tiles and flooring in need of repairing in kitchen. repeat. |
| 2018-05-22 |
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 lettuce in covered plastic containers to cool and salsa in large deep plas |
| 2018-05-22 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -pclean thermometer before use and before storage. observed employees use thermometers that were used to check food and not cleaned. cdi thermometers santize |
| 2018-05-22 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.observed pre-baked potatoes, citrus for drinks, salt, pepper, spring mix, bread, and flour that was not actively used and uncovered. cdi items covered. repeat. |
| 2018-05-22 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pfobserved employees with little knowledge of the major illnesses and symptoms. cdi by education and provided ehp poster. |
| 2018-05-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.oberved employee drinks stored on racks in reach in and walk in units and observed half eaten dessert stored with plates in reach in freezer. repeat. |
| 2018-05-09 |
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.-pobserved employees not washing hands after handling trash and soiled walk |
| 2018-05-09 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved employees working with torn gloves, wipe gloves on clothes, use gloves to go in walk in and continue food prep, and push trash down in garbage and cont |
| 2018-05-09 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine only reach max heat of 158f. booster heater not operational. cdi machine coverted to chemical. verification required.4-601.11(a) |
| 2018-05-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved batches of mash potatoes in hot box and steam well holding at 136-122f and broccoli casseroles at 93f in the center. cdi items pulled for reheating. |
| 2018-05-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tomatoe vinegarette, ranch dressing, cesar dressing, diced chicken, diced tomatoes, shredded cheese, cole slaw, cabbage, spring mix, salsa, sour cream, shredded lettuce, chipotle |
| 2018-05-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved tomatoe vinegarette, diced tomatoes, ranch dressing, diced chicken, diced tomatoes, mozzerella, cabbage, slaw, salsa, pico, spring m |
| 2018-05-09 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pfobserved critical limit for cook ccp not recording temperature but time food prepared. incomplete do |
| 2018-05-09 |
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 pasta cooling in large plastic lexan pan and temperature dropped 2 degrees |
| 2018-05-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed washed tomatoes that was stored back in original box where soiled tomatoes were stored. |
| 2018-05-09 |
39 |
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 sanitizer buckets that were at 0ppm and one bucket that was soiled with oil debris. cdi buck |
| 2018-05-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks in walk in, reach in freezer and coolers, microwaves, exterior of mixer, handles of soda gun, blender base, racks above prep area soiled with |
| 2018-05-09 |
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.observed cracked tiles and and flooring needing repair in kitchen. repeat. 6-502.12 floo |
| 2018-05-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved consumer advisory on junior burger on kids menu. no comminuted meat is allowed for sale on a children's me |
| 2018-03-19 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p. clean thermometer before use and before storage. observed employee use thermometer and store without cleaning each time. cdi item cleaned. 4-601.11(a) eq |
| 2018-03-19 |
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.-pobserved employees go to handle soiled walk in cooler handle, go from raw |
| 2018-03-19 |
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.-pobserved employee bagging cheese curds with bare hands that would be fried for later use. cdi container discarded. |
| 2018-03-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee food stored on rack in walk in with food for the facility on top rack. cdi item discarded. |
| 2018-03-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shrimp stored above raw vegetables. cdi items relocated. repeat. 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved employee |
| 2018-03-19 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed grilled chicken that was cooked to 158f and a second time from 165-148f. cdi items palced back on grill to 167f. repeat |
| 2018-03-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed pans that were wet stacked. repeat. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed soi |
| 2018-03-19 |
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 pasta that was cooling in large shallow plastic lexan pan in walk in. cdi |
| 2018-03-19 |
39 |
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 bucket that was soiled with debris. 3-304.14(e) store sanitizer containers used for wet wipi |
| 2018-03-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed clean utensils racks, rolling food racks/carts, handles on reach in and walk in, interior of reach in units, doors of reach in and walk in, clean si |
| 2018-03-19 |
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 floors in need of regrouting. 6-502.12 floors, walls, ceilings including the at |
| 2018-03-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved pico, tomato vinigarette, pasta, sliced chicken, spring mix, cut lettuce, shredded lettuce, corn salsa, pineapple pico, bags of mozz |
| 2017-11-03 |
16 |
repeat violation 3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - observed raw chicken cooking on the grill. the employee stated it was done cooking and ready to serve. the in |
| 2017-11-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed several items above 45f in the prep unit on the cook line. cdi - items that were in the unit overnight were voluntarily discarded. the other items were placed in an ice bath i |
| 2017-11-03 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed a sanitizer spray bottle stored on top of the ice bin while the ice bin lid open at the bar. cdi - bottle was removed. |
| 2017-11-03 |
13 |
general comment 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed produce stored above ready to eat items in the walk in cooler. - cdi - items started to be rearranged during the inspection. |
| 2017-11-03 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. improvement noted since last inspection. |
| 2017-11-03 |
35 |
repeat violation 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed 2 containers of water unlabeled on the cook line. |
| 2017-05-02 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the gaskets at the bar. |
| 2017-05-02 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the middle and left doors of the 3 door prep unit. pic, kim, stated they would be replaced on monday. |
| 2017-05-02 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-05-02 |
38 |
general comment 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed severs assembling salads without hair restraints. |
| 2017-05-02 |
35 |
repeat violation 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed 3 containers of water not labeled on the cook line. cdi - containers were labeled. |
| 2017-05-02 |
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 tortilla soup cooling in the walk in cooler. soup started cooling at 12:00 pm. at 1:13 pm the soup was 127f. at 2:17 pm t |
| 2017-05-02 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - observed raw chicken cooking on the grill. employee stated it was ready to go out; internal temperature on the thickest part w |
| 2017-01-19 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf - observed the dish machine not reaching a surface temp. of 160f. pic discovered the booster was off. cdi - booster turned on and dishes were rewashed. |
| 2017-01-19 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-01-19 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed 2 containers of water and one of dijon not labeled on the cook line. cdi - items were labeled |
| 2017-01-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw pork stored above cooked ribs in the meat walk in cooler. cdi - raw meat was moved.3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled |