| Violation Date |
Code |
Description |
| 2019-01-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fan in bar area soiled with dust and racks in walk in in need of cleaning. |
| 2019-01-10 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed salt, sugar, and ice containers opened and exposed to parons at main bar and terrace bar. |
| 2019-01-10 |
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 portioned nacho chickens packed in plastic container while cooling, an piz |
| 2019-01-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved nachos that use parcooked flank steak that is denoted as undercooked on the consumer advisory. told pic th |
| 2019-01-10 |
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 pumpkin mousse from 12/28. cdi item discarded. observed canadian bacon that was no labeled. c |
| 2019-01-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -pobserved reach in holding cheese curds, pepperoni, grilled onions, sliced tomatoes, melon, chili bean, salami and sliced turkey above 42f. cdi items placed in chiller to cool. verificatio |
| 2019-01-10 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -pobserved facility parcooking steak that was not allowed as part of their approved procedures. facility is not marking parcook |
| 2019-01-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed dry rack with food debris on metal containers, china caps, graters, ladles, cutting boards, metal bowls and other utensils. cdi items moved to dish f |
| 2019-01-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved parcooked diced steak stored above rte food in reach in units throughout kitchen and in walk in units. cdi all items rearranged. 3-302.11(a) separate unwashed produce from ready-to- |
| 2019-01-10 |
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 employee handle soiled equipment then handle clean dishes withou |
| 2019-01-10 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met.observed no active managerial control over soiled dishes, cold holding or cooling temperatures. |
| 2018-09-04 |
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 queso in walk in cooler above 45f. queso was labeled with 9/3 date mark. pic stated queso was made during night shift. ques |
| 2018-09-04 |
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 queso in walk in cooler in large tubs above 45f. pic stated blast chiller |
| 2018-09-04 |
33 |
3-501.13 use approved thawing methods. observed pre-vacuumed packaged beef still in package while thawing under running water. |
| 2018-09-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen as well as at bar and storage area. |
| 2018-09-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed strainer used at handwashing sink. cdi, strainer removed. ensure handwashing sink is only used for handwashing. |
| 2018-09-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking at bars, as well as the kitchen. |
| 2018-09-04 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting surfaces no longer cleanable, nor able to be sanitized due to deep cuts. pic stated new boards are to arrive this week. |
| 2018-09-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in solution with concentration less than 200ppm quatt. |
| 2018-03-13 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. some single service cutting boards in need of replacing. repeat. points not escalated because facility has cutting boards in order. |
| 2018-03-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.minor wet stacking of metal pans, etc. assure full air drying before stacking items. |
| 2018-03-13 |
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.-pdishwasher did not wash hands in between handling clean and dirty dishes. |
| 2017-09-26 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf cart blocking access to handsink. cdi- cart moved. |
| 2017-09-26 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. tray of watermelon and container of cut melons were unprotected from physical contaminants in reach in cooler. |
| 2017-09-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf the char grilled steak has an asterik on item but pic stated facility does not offer item undercooked and always |
| 2017-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 3 containers of house-made salsa holding above 45f in reach in unit. pic suspected a problem in the cooling proccess. cdi- products voluntarily discarded. |
| 2017-09-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some plates, sheet trays, and others wet stacked. |
| 2017-09-26 |
45 |
4-501.11 maintain equipment in good repair. one cold-holding unit is not working and in use. facility is waiting for repair.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. some single service cutti |
| 2017-09-26 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. one sanitizer bucket observed on floor. keep buckets off floor. |
| 2017-06-30 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken over shell eggs in walkin cooler. relocated eggs. |
| 2017-06-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of juice and mixers on the floor in dry storage. move to shelving. |
| 2017-06-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfmissing consumer advisory on grass fed spinach goat cheese burger. burger will be removed from menu (it's a seasona |
| 2017-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken at 54f in reachin on cook line. it had been sitting out before it was placed back into cold hold. ensure it remains below 45f. pulled to be cooled. observed egg at 50f a |
| 2017-06-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pn observed chicken at 120f and pork at 110f in hot box. chicken was discarded. pork was rapidly chilled in blast chiller. |
| 2017-06-30 |
16 |
3-401.14 follow the procedure that was submitted and approved by health dept for noncontinuous cooking of raw animal foods. -p no procedure for non-continuous cooking has been submitted nor are there records on site. observed skewered chicken, beef slider |
| 2017-06-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one sani bucket at bar at 0ppm quat. refilled with 200ppm quat.observed 3 bar undercounter dish machines reading 0ppm chlorine. one eco san was empty, two were hooked up to wrong chemical |
| 2017-06-30 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf women's and family restrooms handsinks temped at 77-80f. increased to 103f during inspection. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice in hand |