| Violation Date |
Code |
Description |
| 2018-11-15 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed three of six lights blown under hood system. -0- |
| 2018-11-15 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed exposed cup lips on all plastic bar cups. -0- |
| 2018-11-15 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing watch while preparing food today. -0- |
| 2018-11-15 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in facility today. -0- |
| 2018-11-15 |
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 no labels on squeeze bottles of sauces at prep line. -0- |
| 2018-11-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cold holding tcs foods in prep unit that has been adjusted above required holding temperatures today at 52-58f. cdi - pic educated about cold holding temperature requirements an |
| 2018-11-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on glassware in two of the three bars. cdi - pic moved these to dish pit for cleaning. -1.5- |
| 2018-11-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification today. -2- |
| 2018-07-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0 ppm chlorine sanitizer in use at beginning of inspection. cdi - pic reminded staff to change chlorine sanitizer at least once every four hours and to make ch |
| 2018-07-28 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed tcs foods stored on heating surfaces for long periods of time during the inspection that is to be reheated. ehs temperature were 85-87f on cooked ste |
| 2018-07-28 |
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 tcs foods in walk in cooler date marked 07/24-08/02/2018, which is 10 day date marking. cdi - pi |
| 2018-07-28 |
33 |
3-501.13 use approved thawing methods. observed packaged salmon thawing in standing cold water at 87f. cdi -ehs discusse dapproved thawing methods and advised pic to open fish and cool. -0- |
| 2018-07-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one bag of cabbage stored on floor in walk in cooler. -0- |
| 2018-07-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one of four food employees preparing food with an effective hair restraint. -0- |
| 2018-07-28 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed plastic pans stored under prep sink drain. -0- |
| 2018-07-28 |
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 clean ice scoops for kitchen ice machine stored on top of soiled cardboard box. -0- |
| 2018-07-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed one handsink without paper towels in the dish pit. cdi - roll of paper towels placed at handsink until contracted company supplies refill paper towels. -0 |
| 2018-07-28 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed debris in rinsing solution while dish being washed in 3-comp sink. -.5- |
| 2018-07-28 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash bin at kitchen and dish pit handsinks. -0- |
| 2018-07-28 |
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 touching ice in bar and mac and cheese scoop stored with handl |
| 2018-07-28 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed several food employees changing tasks and stations without han |