| Violation Date |
Code |
Description |
| 2018-11-09 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boardwith deep cuts, and dark stains. pic showed boards, awaiting installation. |
| 2018-11-09 |
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 ice wands stored directly on shelving, with no protection from contamination.4-901.11(a) air dry equipment and utensils |
| 2018-11-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. |
| 2018-11-09 |
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 in use squeeze bottles without identifying label. |
| 2018-11-09 |
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 salsas cooling in tightly covered container. cdi, lids removed, salsas vented |
| 2018-11-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory in specials menu. observed consumer advisory on main menu. vr |
| 2018-11-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p obseved oil and garlic mixture held out of tempeature control. cdi, oil will be held hot. |
| 2018-09-06 |
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 grits cooling in tightly covered container. cdi, grits placed in shallow v |
| 2018-09-06 |
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 in use squeeze bottles without identifying label. |
| 2018-09-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of pans and containers. repeatobserved improvement two stacks of metal pans stacked wet, compared to several stacks during last inspection. |
| 2018-09-06 |
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 food employee handle vegetables skewers directly after handlin |
| 2018-09-06 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors opened. 5-501.114 ensure drain plug on dumpster, waste containers is in place. observed dumpster missing drain plug. |
| 2018-09-06 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board with deep cuts, and dark stains. pic showed documentation to prove cutting boards have been ordered. |
| 2018-06-15 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster sliding doors opened. |
| 2018-06-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of pans. repeat |
| 2018-06-15 |
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 large container of beans cooling tightly covered in walk in cooler. pic pr |
| 2018-06-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade with dried build up. cdi, can opener taken to clean to 3 comp sink. |
| 2018-06-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw seafood stored over cooling ready to eat foods in walk in freezer. cdi, ready to eat foods stored above raw foods. -repeat |
| 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 cooked pork, cooked more than 24 hours prior to inspection, without date mark in walk in cooler. cdi, pork date marked. |
| 2018-06-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks on prep counters. cdi, items moved. |
| 2018-06-01 |
6 |
6 2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee changing gloves without washing hands in between, after handling raw chicken with gloved hands. cdi, employee corrected by instruction, employee washed hands.2-301.1 |
| 2018-06-01 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed ready to eat pork stored under raw fish, and beef. cdi, items placed above raw animal foods. -repeat |
| 2018-06-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in the three dish machines below 50ppm chlorine. cdi, dish machines adjusted sanitizer to 50ppm chlorine. |
| 2018-06-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs foods at flip top unit cold holding above 45f. cdi, items placed in ice to cool. technician was called. items will be kept in ice until technician arrives. vr. |
| 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 salsa, beans, corn and pico cooling in walk in cooler, in large, tightly c |
| 2018-06-01 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment,and utensils. observed one employee preparing food without a hair restraint. |
| 2018-06-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. |
| 2018-06-01 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups stored on the floor. |
| 2018-06-01 |
45 |
4-501.11 maintain equipment in good repair. observed flip top cooler not able to hold food temperatures below 45f. |
| 2018-06-01 |
54 |
6-305.11 designation-dressing areas and lockers - c observed employee phones stored on counters above food. |
| 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 squeeze bottles and other working containers without identifying labels. |
| 2018-03-27 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -praw tuna stored over rte spinach. cdi- order reversed.3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -praw comm. meat (155f) stored over raw sal |
| 2018-03-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacking. cdi- stacked to allow air drying. |
| 2018-03-27 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee preparing food without a hair restraint. |
| 2018-03-27 |
33 |
3-501.13 use approved thawing methods. vaccum packaged fish states on package to remove from package when thawing. facility is thawing fish out while in package. facility will remove from package going forward. |
| 2018-03-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -psoup recorded below 135f. cdi- reheated. |
| 2018-03-27 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pffacility is offering salmon undercooked but did not have any letters from supplier guranteeing product is free of parasites. vr. |
| 2018-03-27 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf hot water was not working at bar handsink. hot water was working at all other sinks. vr. |
| 2018-03-27 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple employees changing gloves many times without washing hands in between. cdi- explained to employees and pic. employees washed hands. |
| 2017-12-13 |
20 |
observed: fillet chicken, shredded cheese, and sliced tomatoes at 50f. flip top lids were removed. products placed on ice bath and cooler lids replaced. items brought back down to 41f rapidly.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or |
| 2017-12-13 |
21 |
observed: several food items not properly date marked. butter was discarded during inspection. other items were made in the morning or just made. those items were datemarked during inspection.3-501.17 date mark/label all tcs foods that are ready-to-eat |
| 2017-12-13 |
31 |
no points deducted: observed: sauteed onions cooling in a plastic container with the lid on. temped at 110f. item removed from plastic container, placed on metal sheet pan, and placed in walk in freezer. item brought down to 64f in 30 minutes. was tol |
| 2017-12-13 |
8 |
hand sink (left side of kitchen) did not have paper towels. cdi by restocking.6-301.12 provide paper towels or approved alternative for hand drying at each hand sink. -pfno points deducted: observed: a sign in the front wait staff area hand sink indicati |
| 2017-12-13 |
43 |
no points deducted: observed: single service items not protected in wait staff areas.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2017-12-13 |
35 |
no points deducted: observed most dry ingrediant bins not labeled. cdi by labeling.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2017-12-13 |
2 |
observed: an inadequate employee health policy. missing when to exclude staff and reportable illnesses.2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pfemail sent with employ |