| Violation Date |
Code |
Description |
| 2018-10-23 |
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 handle of spoon in chipotle mayo. cdi: spoon removed from product. repe |
| 2018-10-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets below 200ppm quat. cdi: buckets filled with chlorine sanitizer. see #14. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed |
| 2018-10-23 |
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 chicken wings cooling in tightly closed bags in a deep plastic container. |
| 2018-10-23 |
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 whipping cream at the bar and pickled onions on the line with no date label. cdi: cream dated and onions voluntarily discarded. rep |
| 2018-10-23 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed chicken wings that were portioned today to be above 45f. pic stated that he just bagged the wings earlier. product was |
| 2018-10-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer coming out of dispenser at 100ppm quat. corrected during inspection (cdi): ecolab rep called and will be coming out to facility. all dishes will go t |
| 2018-06-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed personal drinks on shelf above and on prep surfaces. store where cannot contaminate clean dishes, single service or food. |
| 2018-06-25 |
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 observed several staff turn off water with hand. use paper towels to turn off water.-2-301.15 o |
| 2018-06-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salmon, burgers, grilled onions, grilled mushrooms, cheeses in drawers below grill all 52-55f. cdi-all food disposed of |
| 2018-06-25 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several items not date marked. label with date if storing more than 24 hours. cdi-most items voluntarily disposed of. chicken w |
| 2018-06-25 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed several items on future brunch menu not asterisked. unless the eggs are fully cooked or a pasteurized e |
| 2018-06-25 |
26 |
7-207.11 restriction and storage-medicines - p,pf observed bottle of pain reliever pills stored above food on prep line. store medications in a first aid kit or with other properly stored personal items. |
| 2018-06-25 |
35 |
3-302.12 food storage containers identified with common name of food - c observed container of salt not labeled. label anything not easily identifiable. |
| 2018-06-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes stored on wif floor. chef stated delivery came in and stock was being rotated. keep food off floor. (repeat: see last i |
| 2018-06-25 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed obvious soiled wiping cloths throughout kitchen and on prep areas and cutting boards. thr |
| 2018-06-25 |
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 rice scoop stored in water bath. |
| 2018-06-25 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed wet stacked ramekins and staff hand wiping bowls. it was noted on last inspection that this is not an approved practice. air dry completely before stacking and no wiping. (repeat: see l |
| 2018-06-25 |
45 |
4-501.11 maintain equipment in good repair. observed salmon, burgers, grilled onions, grilled mushrooms, cheeses in cooler drawers below grill all 52-55f. equipment needs to be repaired or reason why breaker tripped corrected. verification required |
| 2018-06-25 |
47 |
4-602.13 nonfood contact surfaces - c observed bar areas need cleaning. |
| 2018-03-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pic state that dishes are sometimes hand-dried. ehs informed pic that dishes must be air-dried. |
| 2018-03-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of food on the walk-in freezer floor during inspection. pic stated they had received a delivery this morning. ehs advised p |
| 2018-03-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two spray bottles at bar without labeling. bartender stated that the bottles were sanitizer. cdi: bottles were labeled. |
| 2018-03-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bartender rinsing cutting board for fruit in bar hand sink. cdi: ehs informed bartender that hand sinks are for hand washing only and that all rinsing of dishes |
| 2018-03-14 |
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 observed employee that was working with raw chicken, wash hands and then recontaminate hands by tu |