| Violation Date |
Code |
Description |
| 2018-12-17 |
54 |
6-303.11 intensity-lighting - c maintain proper lighting in food storage areas. observed light bulbs out in walk in cooler and freezer leaving lighting dim inside. |
| 2018-12-17 |
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 missing baseboard tile in walk in cooler near door way. |
| 2018-12-17 |
49 |
5-205.15 maintain a plumbing system in good repair. observed spray arm on 3 comp sink with a bad leak, not able to turn off. needs repair asap. |
| 2018-12-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. rack above main prep table and prep cooler in ktichen needs cleaning of significant build up. expo line dressing fridge needs cleaning inside at bottom. |
| 2018-12-17 |
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 a lot of items prepared yesterday in walk in cooler and prep cooler that were not date marked including: pulled chicken, rice, cook |
| 2018-12-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored above spinach in walk in cooler. cdi- cook voluntarily disposed of spinach. |
| 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 no back flow device on newly installed hose bibs at outside canwash. will follow up that back flow prevention device is |
| 2018-06-01 |
45 |
4-501.11 maintain equipment in good repair. prep cooler observed with excessive condensation build up inside. needs servicing. |
| 2018-06-01 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. main cook observed wearing a watch, cdi- cook removed watch. |
| 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. -pf observed several date mark required food items not date marked including: rack of wings cooked yesterday, tub of wings cooked yesterday, mac |
| 2018-06-01 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed spinach dip reheating in plug in steam table at 109 degrees for approx. 1 hr. and temp did not appear set high enough to ensure it would reach 165 in |
| 2018-06-01 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed two bags of lettuce laying is condensation water in prep cooler #2. have cooler serviced and be sure foods inside are protected. cdi- lettuce voluntarily dispose |
| 2018-06-01 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed cloth towels at bar sink, and one bar sink with no convenient towels. cdi- paper towels provided at hand sinks at bar. |
| 2018-06-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee bottle water stored on prep table. cdi- drink removed. |
| 2017-10-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the fan grates in the walk-in cooler. |
| 2017-10-13 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -pobserved chicken wings being parcooked for service. cdi-emailed the non-continuous cooking form to the chef. ensure form is comp |