| Violation Date |
Code |
Description |
| 2019-01-11 |
45 |
4-205.10 food equipment, certification and classification - c - observed non nsf manufacturer containers used for raw fish being used to store ready to eat foods. ensure proper equipment used for food storage.4-501.11 good repair and proper adjustment-equ |
| 2019-01-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 sanitizer buckets below 150ppm as registered by test strips. |
| 2019-01-11 |
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. - observed breading area for fish and fac |
| 2019-01-11 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - observed 1 tray of baked potatoes not date marked in walk in cooler. cdi, baked potatoes voluntarily di |
| 2019-01-11 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf - observed employee touch baked potatoes with bare hands and handle crab cake that was to be fried. observed fried temperature at 123 degrees f. cdi, employee |
| 2019-01-11 |
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 2 food employees wash hands but turn faucet off with their bare hands after handwashing |
| 2018-09-20 |
6 |
2-301.14 when to wash - p - observed dishwasher handle soiled equipment then clean equipment without washing their hands in between. repeat. |
| 2018-09-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed lettuce and cheese overstacked in prep unit above 45 degrees f. cdi, foods relocated to rapidly cool. |
| 2018-09-20 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - observed lamb shank with date of preparation of 9/11, pork with date of preparation of 9/13, chicken wi |
| 2018-09-20 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed no chlorine sanitizer available at warewashing machine. cdi, operator changed out to new chlorine sanitizer container a |
| 2018-09-20 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed clean cutting boards stored near splash zone of handwashing sink. |
| 2018-09-20 |
45 |
c - observed 2 lights out under hood ventilation system.4-501.11 good repair and proper adjustment-equipment - c |
| 2018-09-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed some syrup behind the bar on shelf less than 6 inches from the ground. |
| 2018-06-13 |
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 tuna on menu that operator stated was from supplier pfg but operator not able to provide invoice or parasite destruct |
| 2018-06-13 |
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 ice scoop stored in container accumulating water and soil. scoop and con |
| 2018-06-13 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed breading station that operator stated was used to bread chicken and also fish. informed operator to ensure that ingredients used to bread raw chicken are not used to bread raw fish and tphc d |
| 2018-06-13 |
35 |
3-203.11 molluscan shellfish, original container - c - shellstock may not be removed from the container in which they are received other than immediately before sale or preparation for service. observed shellstock placed in large bus tubs and a bus tub wi |
| 2018-06-13 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed no small diamter probe thermometer available on-site. vr required. |
| 2018-06-13 |
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 lettuce cooling in deep container according to pic. cdi, operator transf |
| 2018-06-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed raw bar menu without disclosure and reminder statement for consumer advisory. vr required by6/23. |
| 2018-06-13 |
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 banana butter prepared and frozen not date marked in tall reach in freezer. observed banana butter with a date of preparation of |
| 2018-06-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed ground beef stored with whole muscle meat and over fish. observed raw fish stored on shelf with cooked fish in tall reach in freezer. cdi, foods relocated for prop |
| 2018-06-13 |
6 |
2-301.14 when to wash - p - observed employee pick item up off the ground and then handle clean single-service food container without washing their hands in between. cdi by instruction. |