| Violation Date |
Code |
Description |
| 2018-12-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on inside of reach in cooler. |
| 2018-12-28 |
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 bottles in walk in cooler with no labels. |
| 2018-12-28 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine measuring below 180f on final rinse. cdi by turning on booster heater and allowing the machine to reach proper temperature. |
| 2018-12-28 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed one container of raw shrimp stored under raw beef in walk in cooler. cdi by correcting storage order. |
| 2018-12-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed hand sink with no paper towels. cdi by replacing paper towels. |
| 2018-09-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed slight debris build up on shelving in walk in cooler. |
| 2018-09-26 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler not functioning properly. |
| 2018-09-26 |
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 of turkey meat in walk in cooler 2 one day past 7 day shelf life window. cdi by vo |
| 2018-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in walk in cooler measuring above 45f due to walk in cooler not functioning properly. cdi by voluntary discard. |
| 2018-09-26 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine not measuring at 160 or above on thermoplate. cdi by pic calling technician who was able to repair unit. dish machine was reading |
| 2018-09-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee filling container with water from handsink. cdi by intervention and education. |
| 2018-06-27 |
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 bottles of sauce with no labels. |
| 2018-06-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in kitchen area. |
| 2018-06-27 |
45 |
4-501.11 maintain equipment in good repair. observed reach in coolers with broken gaskets. |
| 2018-06-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in dish area. |
| 2018-03-26 |
45 |
repeat: 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. worn and gouged cutting boards observed stored on shelf below prep table.4-205.10 ensure equipment other than toasters, mixers, microwaves, wat |
| 2018-03-26 |
43 |
general comment:4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. boxes of single service cups stored on the floor in hallway and dry storage room. |
| 2018-03-26 |
42 |
general comment:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal pans and plastic containers stored wet on dish shelf. |
| 2018-03-26 |
21 |
repeat: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. steak butter inside prep cooler with expired 7 day date of 3/9; caramelized onions and cream of m |
| 2018-03-26 |
14 |
repeat:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. lemon wedger, dicer, potato slicer, metal pans, ladle, and tongs all stored as clean with food debris remaining. cdi: all items were removed and stored |
| 2018-03-26 |
8 |
general comment:5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. employee cleaning fryers observed storing equipment inside handsink. cdi: equipment removed. |
| 2017-12-13 |
14 |
repeat: 3 pts -4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed food debris remaining on metal pans, chopper, slicer and lettuce spinner. cdi: removed and stored at dish area to be recleaned. observ |
| 2017-12-13 |
4 |
general comment: 0 pts -2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed personal drinks stored on shelf next to and above clean plates. cdi: drinks discarded. |
| 2017-12-13 |
21 |
repeat: 1.5 pts -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 incorrect dates on salad mix, cole slaw, veggie burgers stored in walk-in cool |
| 2017-12-13 |
45 |
general comment: 0 pts. -4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed household chest freezer in use inside kitchen area. |
| 2017-12-13 |
39 |
repeat: 0.5 pts. -3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one sanitizer bucket of quat solution at 50ppm. cdi: corrected to 200ppm.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed |
| 2017-12-13 |
31 |
repeat: 0.5 pts. -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. -. observed macaroni and cheese noodles cooling in large batch and co |
| 2017-09-25 |
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. 1.5 pts. observed a large stock pot of veggie stock and a large container of queso cooling in walk-in from overnight above 45f (see |
| 2017-09-25 |
21 |
repeat: 1.5 pts.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 2 containers of avocado ranch dressing dated 8/29 and 9/4 and a container of bl |
| 2017-09-25 |
26 |
general comment: 0 pts.7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed quat sanitizer at dish sink, coming out of dispenser, and in red buckets too strong above 400ppm as indicated by testing strips. cdi: sanitizin |
| 2017-09-25 |
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 a large pot of veggie stock, a large container of queso, and a large cont |
| 2017-09-25 |
14 |
repeat: 1.5 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed food equipment including can opener, lemon wedger, potato slicer, and veggie chopper stored as clean with visible food debris remaini |
| 2017-09-25 |
39 |
general comment: 0 pts.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed 1 sanitizing solution bucket stored on the floor. |
| 2017-09-25 |
45 |
general comment: 0 pts.4-501.11 maintain equipment in good repair. observed prep cooler gaskets torn.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non nsf chest freezer |
| 2017-09-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. 1 pt. observed several drain flies at bar area and inside kitchen. pest control will be notified and proper cleaning will be done especially at the bar. |
| 2017-04-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed personal beverage stored above clean drainboard of dish machine. discarded. |
| 2017-04-28 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups and container boxes on floor in dry storage. |
| 2017-04-28 |
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 mozzarella, pico, guac, lettuce in make unit and on ice without date markings. return visit required to ensure all hazardous foods |
| 2017-04-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed dressing sitting out for too long at 73f. discarded. put on ice immediately after bringing from walkin cooler. |
| 2017-04-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p bar dish machine is reading lower than 50ppm chlorine sanitizer. return visit required. |
| 2017-04-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf missing paper towels at bar hand sink. supplied. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pitcher in one hand |
| 2017-04-28 |
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 touch lime while garnishing a drink. you must use a utensil to do this. |
| 2017-04-28 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p continue educating employees. |
| 2017-04-28 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. neither chef who walked through with me had certification. |