| Violation Date |
Code |
Description |
| 2018-12-04 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups displayed at bar area with lip contact surface exposed. |
| 2018-12-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic container wet nested on rack above the heating equipment. cdi: containers unstacked to facilitate air drying. |
| 2018-12-04 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air mustflow around product to remove the heat. -pf. observed grits, tomato hash, and soup cooling in the front of house reach in. cdi: br |
| 2018-12-04 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory using an asterisk that is also used to denote gluten free items and where a protein may |
| 2018-12-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in flip top unit (salmon patties, sliced meat, etc) holding above 45f. pic stated that the items had been in the unit all morning. cdi: out of temperature tcs food |
| 2018-12-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pinto beans and gnocci hot holding below 135f. cdi: both items reheated to 165f on hot plates and returned to hot holding. |
| 2018-12-04 |
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 facility cooling grits and tomato hash from breakfast in the reach in unit in front of house. grits were over 80f more than |
| 2018-12-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine producing a 0 ppm chlorine residual during inspection. pic made call for maintainence during inspection. ecolab rep arrived on site for repairs du |
| 2018-12-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open bottle of gatorade stored above packaged beverages for restaurant. cdi: beverage discarded. |
| 2018-06-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed partially cooked beef kabobs stored above ready to eat food products. observed ready to eat food products stored on top of raw eggs. corrected during the inspection, ready to eat |
| 2018-06-01 |
16 |
3-401.14 (d) -p raw animal foods that are cooked using a non-continous cooking process shall be prior to sale or service, cooked using a process that heats all parts of the food to a temperature and for a time as specivied under 3-401.11. per staff in th |
| 2018-06-01 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed potato hash at 48 f in the display cooler. after 30 minutes the temperature was still at 48 f. the product had been |
| 2018-06-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed milk in a container near the front door at 53 f. maintain this product at 45 f or below. product discarded. during the last inspection, the inspector provided a time as a p |
| 2018-06-01 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2018-06-01 |
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 seared veggie burgers being cooled in a display cooler. note: per the |
| 2018-06-01 |
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 a container of oil and a container of honey with no label. products labeled during the inspection.3-602.11 food packaged |
| 2018-06-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed beef bowl not properly labeled with an asterisk to the foodnote. note: per the establishment's permit |
| 2018-06-01 |
45 |
4-501.12 cutting surfaces - c observed the cutting board at the large flip top unit with a surface that is no longer cleanable. replace or repair the equipment. |
| 2018-06-01 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed the test strips used wet and damaged. provide test strips for the dish machine sanitizer. verification required. |
| 2018-06-01 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p. observed the can wash spigot with non backflow prevention. pressurized hose is being used. install a backflow preven |
| 2018-06-01 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in the restroom. provide a covered waste bin. |
| 2018-06-01 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c observed the kitchen floor with chipping paint. repair the floor. |
| 2018-06-01 |
54 |
4-204.11 ventilation hood systems, drip prevention - c. observed an unapproved hood installed above a single frying pan unit. grease residue collecting on the ceiling above the pan frying area. note: per the establishment's permit conditions, all food |
| 2018-06-01 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed staff in need of hats and beard guards in the kitchen. ensure sure staff are wearing these while preparing food. |
| 2017-12-05 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf- observed pic not present during the inspection. pic is the only manager with a certification in food protection managers course. pic arrived 15 minutes after the inspection started. cdi- pi |
| 2017-12-05 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p- observed an employee enter the kitchen and don gloves without a hand wash. employee stated he just left the restroom. cdi- before the employee completed any tasks the ehs informed him |
| 2017-12-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed an employee rinse a spoon off in the kitchen hand sink. also observed a green scrub stored in the hand sink. cdi- item was removed from the handsink and ehs in |
| 2017-12-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed three spoons stored clean with minor food debris on them. cdi- items moved to three comp sink.4-501.114 maintain sanitizer at correct concentrations |
| 2017-12-05 |
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- repeat- observed two containers of feta dated for 11/28/17. cdi- item was discarded since it was past se |
| 2017-12-05 |
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 hash at 54f and cooked veggie at 63f attempting to be cooled howev |
| 2017-12-05 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- observed several cutting boards in need of replacing or resurfacing do to deep cuts and grooves. |
| 2017-12-05 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf- observed milk being placed on time |
| 2017-06-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed utensils in hand sink in kitchen. keep this area clear for hand washing only. |
| 2017-06-29 |
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 cleaned, air drying utensils stored on table which butts up against the hand sink and the soiled drainboard of 3 comp si |
| 2017-06-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed canned sodas on the floor in the storage room. move everything off the floor at least 6 inches. |
| 2017-06-29 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf packaged granola was missi |
| 2017-06-29 |
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 items not date marked and others with incorrect date marks. i.e. chicken salad, brie, goat balls and goat cheese, lettuce/greens. r |
| 2017-06-29 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. certification was not available on site. advised pic to obtain a copy for this location. |