| Violation Date |
Code |
Description |
| 2019-01-11 |
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 cooling in a flip top unit rated for holding, and chi |
| 2019-01-11 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed all purpose cleaner stored on bar surface next to clean glasses. cdi: chemical relocated. |
| 2019-01-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed brussels sprouts holding in flip top unit at 50f. pic stated that they were blanched earlier this morning. observed salad dressing and lettuce in salad unit holding at 43f. cdi: |
| 2019-01-11 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed soap dispenser with no battery during inspection. cdi: pic went to collect battery during inspection and restored dispenser operation. |
| 2018-10-22 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed damage to sheetrock and missing frp along bottom of walls near back door of fa |
| 2018-10-22 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed dented can product stored with good product for restaurant. cdi: dented can moved to office. |
| 2018-10-22 |
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 several squeeze bottles along cook line with no labels. cdi: bottles placed into pan and pan labelled with each item's nam |
| 2018-10-22 |
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 sauces held using tphc with |
| 2018-10-22 |
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 half and half at bar area with no date mark, as well as ham and turkey with no date labels in walk in unit. cdi: ham labelled for 1 |
| 2018-10-22 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at hand sink on far end of cook line near prep sinks. cdi: paper towels supplied. |
| 2018-07-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink at bar area with visible wood debris and a plastic pitcher stored in basin. cdi: residue and pitcher removed and access restored. |
| 2018-07-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed gravy and queso in steam wells holding below 135f on expo line. cdi: gravy and queso reheated to 165f or higher. repeat. |
| 2018-07-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salmon and shrimp holding between 48f and 51f in cold drawer on cook line. pic stated that maintenence was just out replacing gasket on unit, and that all items were in temperat |
| 2018-07-30 |
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 freid chicken held using tp |
| 2018-07-30 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed three compartment sink with damaged caulking along backsplash behind wash basi |
| 2018-07-30 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed avocado with sticker left on after cutting into it. ehs informed pic that avocados must be washed and have stickers removed before processing. |
| 2018-07-30 |
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 a container with standing water and no way to drain |
| 2018-07-30 |
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 tomatoes cut earlier today cooling in covered plastic containers in flip t |
| 2018-06-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shrimp in cold drawer holding at 50f. cdi: shrimp voluntarily discarded. all other cold holding temperatures were excellent and facility has an excellent grasp on cold holding r |
| 2018-06-04 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed one badly dented/bulging can in dry storage shelving area. cdi: can discarded. |
| 2018-06-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed immersion mixer blade housing with minor food residue under blade during inspection. cdi: mixer part sent to be cleaned properly. |
| 2018-06-04 |
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 corn in salad unit and heavy cream in reach in with no prep/open dates. cdi: pic had both items dated for proper prep date (06/03). |
| 2018-06-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed queso holding at 115f and corn puree holding at 121f in steam wells on cook line. several other products were barely holding at 135f in same well, while other wells held produc |
| 2018-06-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking with pans on drying rack between three compartment sink and dish machine. |
| 2018-06-04 |
45 |
4-501.11 maintain equipment in good repair. observed minor splits in gaskets in flip top units along cook line. |
| 2018-06-04 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed hand sink and three compartment sink in dish area loose from wall with damaged |
| 2018-06-04 |
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 large plastic tub of shrimp stock cooling in walk in with a mostly melted |
| 2018-03-15 |
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 prepared lettuce and cooked brussels sprouts cooling in sealed pla |
| 2018-03-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shrimp holding at 50f in cold drawer and several products for salads overstacked in flip top units holding between 46f and 49f. cdi: all out of temperature items were removed fr |
| 2018-03-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed queso and green bean casserole holding below 135f in steam wells. cdi: both queso products and green beans were reheated on stove top to 180f and placed back into hot holding. |
| 2018-03-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee obtaining water for chicken breading process from hand sink. cdi: ehs instructed pic that handsinks are for handwashing only and pic had employee get w |
| 2018-03-15 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed employee contact cooked brussels sprouts with bare hands in walk in unit. cdi: brussels sprouts were volut |
| 2017-12-12 |
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. -p- observed dish machine employee scrubbing and pre-rinseing soiled dishw |
| 2017-12-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf-repeat- observed back hand sink being blocked by a trash can and moving dolly. cdi- pic removed items for ehs to gain access. |
| 2017-12-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p-repeat- observed 3-comp sanitizer at 50 ppm quat and bar dish machine at 0 ppm cl. cdi- pic brought the bar dish machine to 100 ppm cl and 3-comp to 200 ppm quat.4-601. |
| 2017-12-12 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- observed two employees wearing a watch while preparing food.2-402.11 use head coverings, beard guards and clothing to restrain body hair fro |
| 2017-12-12 |
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 turkey at 43f and dated for 12/7. also observed sliced tomatoes and milk without a date. cdi- p |
| 2017-12-12 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- observed portable cutting boards and flip top cutting boards in need of resurfacing or replacing.4-501.11 maintain equipment in good repair.- observed |
| 2017-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed food debris build up on cookline equipment and on the inside of cold holding equipment. |
| 2017-12-12 |
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 in use utensils being stored on oven handles. these items may come into |
| 2017-09-28 |
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 no aquaculture letter for salmon is available. return visit required. ensure fish is cooked to 145f internally until letter arri |
| 2017-09-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee, lidded beverage stored next to glassware at server station. |
| 2017-09-28 |
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 large containers of panko, sugar and flour unlabeled. labeled during inspection. |
| 2017-09-28 |
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 green bean casserole mix, chicken thighs, queso, drained oil all tightly l |
| 2017-09-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed burger on menu missing an asterisk (*). add. return visit required. remove asterisk from all shrimp dishe |
| 2017-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in walkin cooler #2 holding at 49f. service rep was contacted, arrived and adjusted cooler. all potentially hazardous foods were moved to walkin cooler #1 in the interim. |
| 2017-09-28 |
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. observed queso at 105f in a large plastic container with a lid on it in walkin cooler. removed immediately (made within 30 minutes per p |
| 2017-09-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed bar dish machine reading slightly low (between 10-50ppm chlorine). primed and then read at 50-100ppm chlorine. service rep arrived to ensure machine continued |
| 2017-09-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p in walkin cooler #1: observed raw fish and raw burgers stored over cooked chicken. relocated chicken to top shelves. in walkin cooler #2: observed raw, shell eggs stored over dairy products |
| 2017-09-28 |
8 |
5-205.11 handsinks may only be used for handwashing.-pf observed ice dumped in hand sink at bar. educated staff. |