| Violation Date |
Code |
Description |
| 2018-11-07 |
45 |
4-501.11 maintain equipment in good repair. observed severely cracked lid on orzo salad in walk in. cdi: lid discarded and new lid obtained. |
| 2018-11-07 |
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 appetizer plates stored face up on shelving nest to computer at bar. cdi: plates inverted to prevent contamination. |
| 2018-11-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed lidded drink stored on prep table for fried foods. |
| 2018-10-26 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. overall lack of managerial control throughout kitchen including cooling, cold holding, handsink usage, and storage. repeat violation |
| 2018-10-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee jacket hanging on faucet of handsink. observed empty chemical jug stored in handsink. cdi: items removed from handsinks. repeat violation |
| 2018-10-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed open package of raw bacon stored over uncovered falaffel and avocado slices in reach in freezer. cdi: items reorganized. repeat violation |
| 2018-10-26 |
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 wings cooling in walk in at a rate of .05f/min in walk in cooler. cdi: items separated and uncovered. new cooling rate was 1 |
| 2018-10-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs dressings held on ice above 45f. ice was only up and around half of the bottle. cdi: items voluntarily discarded. observed grilled onions held at stove for lunch service und |
| 2018-10-26 |
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 spring mix that employee stated was from yesterday with no date mark. cdi: product voluntarily discarded. repeat violation signifi |
| 2018-10-26 |
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 chicken and steak being hel |
| 2018-10-26 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed queso on the stove reheating. employee stated that it started reheating 2 hours ago. product was at 90f. cdi: item v |
| 2018-10-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed frying oil stored on floor of outside shed. cdi: oil placed on shelf. repeat violation significant improvement from previous insp |
| 2018-10-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food with no hair restraint. |
| 2018-10-26 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of portion cups and napkins stored on floor in outside storage shed. cdi: items placed on shelving. repeat violation impr |
| 2018-10-26 |
45 |
4-402.11 fixed equipment, spacing or sealing-installation - c observed handsink near 3-comp sink in need of recaulking to the wall. |
| 2018-10-26 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed walk in cooler flooding. rain water is flooding the area where the entrance is |
| 2018-10-26 |
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 sheet tray of wings in many layers cooling while tightly wrapped in |
| 2018-10-08 |
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 no date mark on pans of macaroni cheese or portioned chicken keema. observed several items in prep top cooler with no date mark pre |
| 2018-10-08 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed several food safety issues throughout restaurant including but not limited to glove change and handwashing, knowledge of employee health policy, cooling, cold |
| 2018-10-08 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf through discussion with employee, employee does not know food borne illnesses or symptoms associated with foodborne illness. c |
| 2018-10-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed bottled drink stored on prep counter of prep top cooler. observed styrofoam cup with employee drink stored on shelf above fryer food prep station. cdi: drinks |
| 2018-10-08 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employees don gloves with no handwash. see #49. cdi: employees washed hands and then donned gloves. |
| 2018-10-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed white cloths stored in handsink for kitchen line. observed chemicals stored on edges of handsinks in facility. observed handsink at the bar with items in it. cd |
| 2018-10-08 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw ground beef stored directly adjacent to raw chicken in walk in. observed raw chicken stored over steak kabobs in walk in. cdi: items relocated. 3-302.11(a) separate raw animal f |
| 2018-10-08 |
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 pico cooling in deep container at rate of .025 f/min. cdi: item moved to full pan and product reached proper cooling r |
| 2018-10-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items on an ice bath in kitchen. lettuce in contianer was above 45f. ice bath was mostly water and ice was not up and around products. cdi: lettuce discarded. |
| 2018-10-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle with clear liquid and purple liquid with no label. pic stated that purple liquid was an all purpose cleaner and clear liquid was probably water. |
| 2018-10-08 |
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 pico cooling in deep container while tightly covered. cdi: item placed in |
| 2018-10-08 |
33 |
3-501.13 use approved thawing methods. observed ground lamb and steaks thawing in standing water. cdi: items placed under running water. |
| 2018-10-08 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing ceiling tile over handsink near 3-comp sink. |
| 2018-10-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cooking spray build up on and around panini press. observed outsides of pans with heavy grease build up. repeat violation previous issue corrected. |
| 2018-10-08 |
45 |
4-501.11 maintain equipment in good repair. observed standing water in bottom of prep top cooler. |
| 2018-10-08 |
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 serve cups stored on floor in stairwell leading to back of facility. provide adequate shelving for all single service it |
| 2018-10-08 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking handsink in kitchen near 3-comp sink. observed no cold water at handsink near 3-comp sink and water is 144f. this is a burn hazard that is preventing employees from washing their hands p |
| 2018-10-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed many boxes of food stored on floor of walk in cooler and walk in freezer. more shelving is needed to keep all items off of floor. |
| 2018-10-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen and fruit flies at bar. |
| 2018-10-08 |
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 bottle with unidentifiable liquid. employee stated it was water. cdi: bottle labeled. repeat violation previous vi |
| 2018-10-08 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee handling food with long beard and no restraint. |
| 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 mozzarella balls, ribs, chicken keema, and ribs#2 without date labels. observed items in prep top cooler without date labels. facil |
| 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 employee to wash his hands for less than 15 seconds. cdi: ehs advised employee to ensure |
| 2018-06-25 |
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 chef touch sandwich with bare hand. cdi: sandwich voluntarily discarded. |
| 2018-06-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed box of cauliflower sitting in hand sink upon arrival. cdi: cauliflower relocated. hand sinks are for hand washing only. |
| 2018-06-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed partly raw chicken wings being stored in reach-in cooler above other ready-to-eat items. observed piece of raw steak in plastic wrap sitting on container of tzatziki sauce. cdi: it |
| 2018-06-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer running with 0 ppm chlorine. cdi: chemical company fixed machine during visit to be dispensing sanitizer at the proper concentration.4-602.11 clean t |
| 2018-06-25 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken wings that had been partially cooked in oven and did not hit 165f being stored in reach-in cooler to be fully c |
| 2018-06-25 |
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 mac-n-cheese sandwiches and meatball skewers cooling with tightly wrapped |
| 2018-06-25 |
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 bar glassware drying on rack immediately adjacent to bar hand sink. ehs recommended that pic place partition between han |
| 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 bulk bottles of ketchup being stored on the floor under the prep sink. observed items being stored on the floor in the walk-in fr |
| 2018-06-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping clothes being stored outside of sanitizer. cdi: pic placed wiping cloths in sanitizer buckets. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the f |
| 2018-06-25 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee eating on line upon arrival. designate area for eating and drinking. |
| 2018-06-25 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no chlorine or quat test strips on site. cdi: chemical company left facility with chlorine and quat test strips.4-501.19 during manual warewashing, maintain the wa |
| 2018-06-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on shelf under prep table on cook line and in reach-in freezer. |
| 2018-06-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phone being stored on prep top cutting board. do not store personal items on food contact surface. |
| 2018-06-25 |
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 spice shakers without labeling. |
| 2018-06-25 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed chef and pic unaware of majority of symptoms and illnesses on employee health policy. cdi: ehs advised that pic go ov |