| Violation Date |
Code |
Description |
| 2018-11-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of flour stored on floor. |
| 2018-11-02 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf 8-201.13 submit a properly prepared haccp plan to the variance committee or local regulatory authority as required. observed beef jerky that is housemade. no |
| 2018-11-02 |
27 |
8-201.13 submit a properly prepared haccp plan to the variance committee or local regulatory authority as required. observed beef jerky that is housemade. not under temperature control. a haccp plan and vaiance is required for this process. discontinu |
| 2018-11-02 |
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 times not marked french to |
| 2018-11-02 |
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 ribs, wings, poached chicken without date marks. cdi-items date marked |
| 2018-11-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter overstacked 55f. wings and ribs overstacked 53f. container of raw chicken in buttermilk on ice (1-2 deep) at 61f. cdi-items cooled back to <45f within 1 hour. |
| 2018-11-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed flat of shell eggs (not pasteurized) sitting on top of containers of peas and corn. rte pork sitting on packaging of raw meat. cdi-eggs and rte pork relocated |
| 2018-11-02 |
8 |
5-202.12 handwashing sinks, installation - pf observed hand sink in aisle (alcoholic beverage storage) with cold water not working. repair plumbing. verification required. |
| 2018-07-05 |
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 observed no parasite destruction letter present onsite for salmon. salmon has asterisk on menu and is offered undercooked. cdi: |
| 2018-07-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat observed utensils being stored as clean with sticker residue. cdi: items taken to be properly cleaned. |
| 2018-07-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chorizo in walk-in cooler above 45f. cdi: chorizo spread out to quickly cool. all other items in walk-in cooler were well below 45f. observed buttermilk used for biscuits sittin |
| 2018-07-05 |
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 heavy cream and half and half without date labels. pic stated items were opened last night. cdi: proper date label placed on cream |
| 2018-07-05 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets being stored on the floor at the bar. cdi: sanitizer buckets relocated. |
| 2018-07-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers being stacked while wet in clean equipment storage area. cdi: items were unstacked.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dr |
| 2018-07-05 |
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 throughout kitchen without labeling. cdi: items properly labeled. |
| 2018-01-05 |
14 |
general comment- 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed knife stored as clean with stuck on food debris. pic took knife to dish washing area to re-wash. |
| 2018-01-05 |
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 gravy cooling in shallow ice bath. temperature at 1 hour of cooling was at |
| 2018-01-05 |
22 |
general comment- 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 tphc bein |
| 2018-01-05 |
8 |
5-204.11 handwashing sinks-location and placement - pf. observed sink in server staging area with soap and paper towels but being used as a dump sink due to no other dump sink available for use. informed pic that hand sink is required in this area due to |