| Violation Date |
Code |
Description |
| 2018-12-17 |
52 |
5-501.16 provide waste bins in required areas including at hand wash sinks. observed no trash can available at handwashing sink located inside walk in cooler. |
| 2018-12-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed glass on bottom of refrigeration unit holding glassware. unit cleaned while on-site. observed soil and debris accumulating on top of dish machine. |
| 2018-12-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying clean equipment on clean drain board. observed metal pans wet stacked on storage rack. repeat. |
| 2018-12-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing watch. |
| 2018-12-17 |
32 |
3-401.13 plant food cooking for hot holding - pf - observed in-house potatoes soup heated to 130 degrees f for ot hold. cdi, operator transferred to oven to continue heating. |
| 2018-12-17 |
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 cauliflower and carrot cooling on prep table at 68 and 53 degrees f. cdi |
| 2018-12-17 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p - use proper methods to reheat. observed pot roast reheating in alto sham recently placed at 63 degrees f that operator stated was intended to be reheated in |
| 2018-12-17 |
8 |
6-301.12 hand drying provision - pf- observed no disposable towels available at hand washing sink near warewashing area. cdi, towels provided. |
| 2018-12-17 |
6 |
2-301.14 when to wash - p - observed dishwasher handle soiled equipment at soiled drain board then proceed to handle clean equipment on clean drain board side. cdi by instruction to wash. |
| 2018-09-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on counter surface near clean equipment at prep line. |
| 2018-09-20 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - observed brush handing from handwashing sink at bar. observed sanitizer bucket stored in handwashing sink near warewashing area. cdi, equipment removed from handwashing sinks. repeat. |
| 2018-09-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed pan of chocolate chip coolie dough with raw shell egg stored over ready to eat food in walk in cooler. cdi, cookie dough relocated for proper storage. improvement |
| 2018-09-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cold hold prep unit not turned on prior to food being placed in unit. observed cut tomatoes, cut lettuce, dressing, cut lettuce, guac and tomatoes held above 45 degrees f. cdi |
| 2018-09-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed several clean pans, plates, utensils and processing equipment stored as clean but soiled with food debris. cdi, equipment relocated for cleaning. |
| 2018-09-20 |
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 ice scoop stored in container accumulating water and soil debris. |
| 2018-09-20 |
42 |
4-803.11 storage of soiled linens - c - observed soiled towels stored on counter surfaces.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed pans being wet stacked on storage rack. |
| 2018-09-20 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed some debris and soil accumulating in cabinet in hard to reach area at front prep line. |
| 2018-09-20 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed washed produce stored at bar on soiled area of linen uncovered at counter top. after washing ensure food protected from contamination by storing in wrappings, packages or covered containers. |
| 2018-05-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soil accumulating on dish top of dish machine. |
| 2018-05-10 |
45 |
4-101.19 nonfood-contact surfaces - c - observed potatoes stored on crate not easily cleanable. |
| 2018-05-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several soiled and wet wiping cloths stored on refrigeration units and prep surfaces in kitchen. repeat. |
| 2018-05-10 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed toxic agent in spray bottle located over potatoes in kitchen . cdi, spray bottle relocated for proper storage. |
| 2018-05-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed salmon held at 49 degrees f in low reach in prep unit below grill and blue cheese at 61 degrees f at bar. observed tomatoes held in prep unit at 57 degrees f that employee sta |
| 2018-05-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed 4 knives and some plates stored as clean but soiled with food debris. cdi, equipment relocated for cleaning. |
| 2018-05-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food properly. observed ground turkey stored over raw shell eggs and raw shell eggs stored with lettuce in walk in unit. cdi, foods relocated for proper st |
| 2018-05-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed sanitizer bucket stored in front of handwashing sink on main prep line. repeat. cdi, bucket relocated from handwashing sink. |
| 2018-02-20 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed cooked mushrooms on grill top and meat loaf in steam wells hot holding below 135f. cdi: both products re-heated above 165f and placed |
| 2018-02-20 |
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 employee using bare hands to turn off faucet after washing hands. observed another employ |
| 2018-02-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bottle of bbq sauce stored in main line handsink. cdi: bottle moved. |
| 2018-02-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed butter holding at room temperature. cdi: ehs instructed employees that real butter must be held hot or cold per fda rules. but |
| 2018-02-20 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed employee using double gloving system while working with rte food on cook line. employee would remove outer glove and then don a new glove witho |
| 2018-02-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed pic wearing a watch while working with food. |
| 2018-02-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket at cold prep table in walk in reading 0 ppm qac and sanitizer bucket at bar reading 50 ppm qac. cdi: both buckets refilled with fresh sanitizer from 3 compartment s |
| 2018-02-20 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed avocados with stickers left on after being washed. |
| 2018-02-20 |
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 freshly cut tomatoes and freshly mixed garlic aioli cooling in units rated |
| 2017-10-03 |
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 asparagus and squash cooling in densely packed, covered containers |
| 2017-10-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabelled chemical spray bottle of all purpose cleaner on the storage rack adjacent to mop sink. cdi: chemical bottle labelled. |
| 2017-10-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed meat loaf, cooked vegetables (carrots, asparagus, and green beans) and salmon holding between 46f and 53f in cold drawers on line. pic stated that items were taken straight from |
| 2017-10-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic tubs on dry storage rack with sticker residue on them after warewashing process. cdi: tubs removed and sent for proper warewashing to remove s |
| 2017-07-14 |
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 several employees washing their hands and then using bare hands to turn off the faucet, r |
| 2017-07-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and butter overstacked in prep units on the cook line holding at 55f. cdi: top portion of out of temperature product was removed in and relocated to the walk in for rapi |
| 2017-07-14 |
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 letuce, tomatoes, and butter cooling in the top of prep units along cook l |
| 2017-07-14 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing a hair band on her wrist while cooking food on grill. |
| 2017-07-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets throughout facility reading less than 100ppm qac. cdi: buckets dumped and refilled with sanitizer from 3 comp sink reading 200ppm qac. |
| 2017-07-14 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed ready to eat crab meat and squash stored beneath boxes of unwashed produce in walk in cooler. cdi: prepared food items were relocated to shelving above unwashed produce.3-304.15(a) |
| 2017-07-14 |
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 knife stored in space between prep table and hot holding wells. observed |
| 2017-07-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans wet nested on drying rack over three compartment sink. repeat.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at lea |
| 2017-07-14 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups displayed at bar area next to lemonade cooler with the lip contact surface exposed to potential contamination from air. |
| 2017-07-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee hat stored on shelf hanging over main prep line. cdi: hat removed. |
| 2017-07-14 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed avocados in cold prep table that had already been washed with stickers still on them. pic informed that stickers must be removed before washing process to ensure elimination of bacteria. cdi: avoc |
| 2017-05-15 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple food employees donn gloves without first washing hands. cdi through instruction |
| 2017-05-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink used for food dump. cdi through instruction |
| 2017-05-15 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed salmon that is received fresh on consumer advisory with no letter of parasite destruction/aquaculture. vr |
| 2017-05-15 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw meatloaf stored over raw shelleggs. cdi- reorganized 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw hamburger pattied over container of rte food |
| 2017-05-15 |
14 |
. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple stacks of plateware with some food debris or residue left on them. cdi- removed to re-clean 4-602.11 clean the equipment and utensils used |
| 2017-05-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked chicken and steak hot held below 135 f(see temp chart). cdi- discard |
| 2017-05-15 |
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 open milk use by date exceeding 10 days, cooked chicken, hb eggs, greens, roasted corn, blanched asparagus and butter not date mark |
| 2017-05-15 |
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 multiple oils and spices unlabeled. |
| 2017-05-15 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed air curtains turned off, folding door open and multiple flies in kitchen. 6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple flies |
| 2017-05-15 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed cut lemons,limes on counter accessible to patrons passing by.3-307.11 protect food from contamination sources not specifically noted by code. observed wrap bo |
| 2017-05-15 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed open partial box of fruit at bar with no prep sink at bar. observed lemons, limes and oranges with stickers on them said to have already been washed. cdi- all removed to wash |
| 2017-05-15 |
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 ice scoop on lid and utensils stored in stagnant room temp water. cdi- |
| 2017-05-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacking of plateware. |
| 2017-05-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee preparing food with his beverage on the prep surface where he was preparing food. cdi- removed |
| 2017-05-15 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths with active stirring. cold air must flow around product to remove the heat. -pf observed sliced tomatoes, cut greens, and roasted corn cooling in top of prep uni |
| 2017-05-15 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed multiple pics' fail to monitor hand washing, multiple cross contamination issues, as well as improper washing of fruits. |