| Violation Date |
Code |
Description |
| 2018-12-12 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed unsealed wood used to anchor employee drink storage to the wall. |
| 2018-12-12 |
45 |
4-202.16 nonfood-contact surfaces - c observed splash guard on shelving to the left of dish machine damaged and in need of repair. |
| 2018-12-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth stored on flip top unit closest to walk in unit. |
| 2018-12-12 |
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 unlabelled spice shakers and squeeze bottles along cook line. repeat. |
| 2018-12-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabelled degreaser stored on rack adjacent to dish machine. cdi: chemical labelled. |
| 2018-12-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed butter holding at 83f on shelf above grill. pic stated that butter is melted and kept in bottles for service. ehs informed pic that product must either be helf hot, cold, or us |
| 2018-12-12 |
9 |
3-201.11 use food from approved sources only. -p observed kimchee from korea kimchee (previously recognized as an unapproved source if the product does not have a haccp label) in a 7.5 container in walk in unit. ehs informed pic that the product was unapp |
| 2018-12-12 |
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 touch leaf lettuce with bare hands during inspection. cdi: lettuce voluntarily discarded. |
| 2018-07-09 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing signage posted in either men's or women's restroom. cdi: ehs emailed sign template to be printed and posted at each hand sink. |
| 2018-07-09 |
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. -p observed brussels sprouts at 81f in walk in unit more than 2 hours after cooling began (9-10 am). cdi: brussels sprouts were voluntar |
| 2018-07-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed most items in walk in unit holding between 45f and 46f in walk in unit. ambient air from fans was 46f as well. pic adjusted thermostat from 42f to 35f during inspection and air |
| 2018-07-09 |
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 blanched fries on tphc with |
| 2018-07-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed weekly special (elvis burger) with no disclosure asterisk, and pic stated that burger is offered cooked t |
| 2018-07-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several unlabelled or faded labels on sanitizer bottles throughout facility. cdi: bottles properly labelled. |
| 2018-07-09 |
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 blanched fries and brussels sprouts cooling in deep plstic containers whil |
| 2018-07-09 |
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 several unlabelled spice shakers and squeeze bottles along cook line. repeat. |
| 2018-07-09 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees wearing watches and bracelets while actively prepareing food in kitchen. |
| 2018-07-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purse stored on shelving adjacent to dish machine with utensils for restaurant. cdi: purse moved. |
| 2018-03-06 |
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. observed single service cups stored with lip portion exposed to contamination at regis |
| 2018-03-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. |
| 2018-03-06 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees without hair restrain while working in the kitchen, handling food, and utensils. |
| 2018-03-06 |
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 a few squeeze bottles, and shakers without identifying label. |
| 2018-03-06 |
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 tcs foods without date mark. cdi, items marked by pic. |
| 2018-03-06 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef stored above fish in walk in cooler. observed raw chicken stored above ready to eat foods in under counter cooler. cdi, pic re-organized food storage to have chicken stored |
| 2018-03-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed sanitizer bucket stored in hand washing sink near walk in. cdi, sanitizer was removed, corrected by instruction. |