| Violation Date |
Code |
Description |
| 2019-01-23 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed spatulas with edges that were shredding and peeling. cdi items discarded. |
| 2019-01-23 |
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 large batch of blanched fries that were cooling in plastic bins and not ev |
| 2019-01-23 |
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 rice and alfredo sauce held over 7 days. cdi items discarded. |
| 2019-01-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple items in prep top closest to walkin holding items above 45f. and other items in other areas at 43-45f. cdi items above 45f discarded. observed unit with broken frion lin |
| 2018-10-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed vents in walk in and racks in facility that was soiled with debris. |
| 2018-10-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed degreaser, windex, and bleach bottles not labeled. cdi bottles labeled. |
| 2018-10-12 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved blanched fries, roasted onions, roasted peppers, blanched broccoli, grilled pineapples, diced chicken, rice, mozzerella, feta and sm |
| 2018-10-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved plastic and metal containers that were stored as clean and stacked with leftover sticky debris. observed plates soiled with debris from racks. cdi item |
| 2018-10-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved container of raw salmon cakes stored above rte sauces. cdi item relocated. 3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved unwashed produce stored above rt |
| 2018-07-25 |
6 |
2-301.14 when to wash - pobserved employees handle raw beef and chicken and continue working with rte food. cdi hands washed and gloves changed. 2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, ri |
| 2018-07-25 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pfobserved trout that is asterisked on menu and no parasite destruction letters provided. facility must take trout off advisory or |
| 2018-07-25 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved broccoli stored below unwashed produce. cdi item relocated. repeat. |
| 2018-07-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved facility use 3 comp sink to prepare raw beef patties and wash dishes. cdi had facility drain sink and educated on using sink for one task only. when ta |
| 2018-07-25 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed meatloaf come out at 108-136f. cdi placed back in oven for cooking. told pic they must use thermometers to check temper |
| 2018-07-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved kale, butter, sliced tomatoes, asparagus, tomatoes and guacamole mix, and pico holding in reach in units for serving out of temp and some items were not checked to ensure cooling |
| 2018-07-25 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved smoked salmon, grilled pineapples, grilled peppers, spring mix, lettuce, chipotle pepper, andchovies, rice, and broccoli that was no |
| 2018-07-25 |
31 |
3-501.15 cooling methods - pfobserved pico and asparagus that was cooling in tightly wrapped containers. cdi items uncovered and spread on pan for cooling. |
| 2018-07-25 |
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 scoop handle stored inside powdered sugar and utensils that was stored in |
| 2018-07-25 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfobserved no chlorine test strips in house to check dish machine. verification required. |
| 2018-02-01 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. mildew on only container of chlorine test strips. cdi- pic george lee switched to use of quat at bar, and requesting new chlorine strips from vendor. will follow up with o |
| 2018-02-01 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. cooked rice and broccoli cooling in produce cooler, stored under unwashed produce. cdi- chef corrected storage. |
| 2018-02-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. ice dumped in handwashing sink at front cook line. cdi- chef gilberto cleaned out the sink. |
| 2018-02-01 |
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. two employee's washed hands, one at back and one at front areas. both turned off the faucet with |
| 2017-08-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee cell phones stored co-mingled with facility food items on dry storage in back area. cdi- pic removed all. |
| 2017-08-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 4-904.11 display and handle single-use and single-service articles to prevent contamination. single service articles in back stored open |
| 2017-08-09 |
42 |
a4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. couple large containers nested together while wet. cdi- pic corrected. (0pts) |
| 2017-08-09 |
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. large container of blanched fries and lettuce (tightly covered) not cooling at app |
| 2017-08-09 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold like build up on the upper side of the shield in the large ice bin. cdi- pic chef michael battista cleaned immediately. |