| Violation Date |
Code |
Description |
| 2018-10-09 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on salad prep unit . |
| 2018-06-01 |
52 |
5-501.115 maintaining refuse areas and enclosures - c. observed a lot of debris and grease residue on the ground at the dumpster area. keep this area clean. |
| 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. install backflow prevention at the can wash spigot. hose disconnected while it isn't in use. |
| 2018-06-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in a 50 ppm quat solution. corrected during the inspection. 200 ppm quat solution provided. |
| 2018-06-01 |
37 |
3-303.12 storage or display of food in contact with water or ice - c. observed cut lettuce stored in contact with water in the make unit at the stove area. corrected during the inspection, lettuce discarded. |
| 2018-06-01 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no air thermometer in the salad prep unit. corrected during the inspection, thermometer replaced. |
| 2018-06-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken in the prep sink at 58 f. wings were in the sink for 45 minutes. corrected during the inspection. product cooked to 165 f. |
| 2018-01-10 |
40 |
3-302.15 wash fruits and vegetables prior to use.observed celery being taken out of cardboard box to but cut on the cutting board and it was placed into a tall lexan that was filled with water and put into the walk in cooler. cdi- staff took out celery |
| 2018-01-10 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.bar sanitizer bucket was on the floor today. |
| 2018-01-10 |
53 |
6-501.16 drying mops - chang mops to dry. observed wet mops in the canwash with the mop head down. |
| 2017-10-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved a small amount of build up on the salad spinner today- cdi sent to be rewashed.head chef was asking about par-cooking requirements for chicken today- |
| 2017-10-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved ice in the bar handsink today- cdi pic instructed staff which sink is for handwashing and which is for dumping drinks. |
| 2017-06-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed multiple utensils stored in hand wash sinks. cdi through instruction |
| 2017-06-29 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed mushrooms not washed. |
| 2017-06-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple soiled and damp wiping cloths stored on cutting boards. cdi- removed; instruction provided |
| 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 multiple tcs foods not date marked in top of prep units. cdi- date marked 3-501.18 discard the food requiring date labels once time |
| 2017-06-29 |
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 cooling sauce cooling at rate of 25 f per hour, in need of a minimum of 33f per hour. see temp chart cdi- removed to freezer |
| 2017-06-29 |
13 |
-3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed mushroom in contact with cut mushrooms. cdi- removed to wash3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved food e |
| 2017-06-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee beverage on main prep cttiing board. cdi- removed |