Inspections are based on regulations that are designed to eliminate risk factors for food borne disease. Each violation of these regulations is listed under the inspection.
Violation Types
Priority (P): The highest risk violations which are directly related to an increased risk of foodborne illness. Examples include improper handwashing, unsafe food temperatures.
Priority foundation (Pf): Violations that can create a high risk (Priority) violation. Examples include lack of soap at a handsink, no calibrated thermometer, no test strips to check sanitizer levels.
Core (C): Lower risk violations. Examples include general maintenance of facility (floors, walls, ceilings).
Correction Requirements: (P) and (Pf) violations must be corrected immediately when possible. Follow-up inspections occur to ensure all of these violations have been resolved if not corrected during the routine inspection. (C) violation corrections are verified at the next routine inspection.
To view the current regulations please click here
| 03/08/2024 - PROOF OF CORRECTION
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| 03/06/2024 - ROUTINE INSPECTION
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4-602.11 - CORE
Violation Comments:Multiple soda dispensing spray nozzles at the bar have a build up of mold-like substance.
Food-contact surfaces must be cleaned at a frequency to prevent the build up of debris and potential contamination of food.
To correct: Clean the spray nozzles and increase the frequency of cleaning.
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4-302.14 - PRIORITY FOUNDATION
Violation Comments:There are no chlorine test strips available at the bar for the dish machine.
A test kit is required to confirm the concentration of sanitizer solution is within the manufacturers specifications. Sanitizer that is too weak will not effectively kill harmful microorganisms that cause foodborne illness. Sanitizer that is too strong may be toxic.
To correct: Obtain chlorine test strips for the bar.
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5-205.15 - CORE
Violation Comments:Multiple instances of plumbing in disrepair were observed:
1. The handwashing sink near the prep area is leaking.
2. The prep sink at the end of the cookline has a small leak.
All plumbing must be maintained in good repair to ensure it functions as intended. Water leaking can allow excess moisture to build up on the floor and attract pests, or possibly damage the facility.
To correct: Repair the plumbing so it no longer leaks.
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3-501.15 - CORE
Violation Comments:Multiple food items (cut melon, sauce, and sliced ham), cooling after being prepared at room temperature, were found covered in plastic wrap with condensation, and were measured between 45-47F.
Potentially hazardous foods must remain uncovered during the cooling process to help ensure they are rapidly cooled to 41F or less in the required time to limit the growth of harmful bacteria and toxins.
Corrected on site: Person in charge uncovered food items to finish cooling.
Note: Person in charge indicated that they had been prepped less than 30 minutes prior to the inspection.
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2-301.14 - PRIORITY
Violation Comments:Observed employee use their apron to wipe off their gloves instead of washing hands and switching to new gloves.
Employees must wash hands at the correct time during food preparation to prevent the spread of pathogens that can lead to foodborne illness.
Corrected on site: Person in charge stopped employee and had them wash their hands before donning new gloves and returning to food preparation.
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| 09/13/2023 - PROOF OF CORRECTION
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| 09/01/2023 - ROUTINE INSPECTION
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4-501.114 - PRIORITY
Violation Comments:The bar dishwasher is not properly sanitizing, dispensing chlorine solution at a concentration of 10ppm or below.
Chlorine (bleach) must be at the concentration specified by the manufacturer to ensure food contact surfaces are effectively sanitized. Sanitizer that is too weak will not effectively kill harmful organisms which can cause illness.
Corrected on site: Bar staff set up 3-bay sink with a wash/rinse/sanitize step to clean and sanitize bar dishes. See violation 4-501.11 for dishwasher repair.
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4-602.11 - CORE
Violation Comments:The large ice machine (in the chemical room) has a build-up of discoloration and a mold-like substance.
Food-contact surfaces, like the ice machine inside, must be kept clean to prevent the possible contamination of food, like ice.
To correct: Deep clean ice machine.
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4-501.11 - CORE
Violation Comments:The bar dishwasher is not functioning properly, dispensing at a concentration too low to properly sanitize.
Equipment must be kept in a state of good repair. A dishwasher not dispensing properly will not reduce the microbial load.
To correct: Adjust/repair dishwasher to sanitize properly.
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| 02/22/2023 - ROUTINE INSPECTION
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5-205.15 - CORE
Violation Comments:The handwashing sink at the end of the cookline had a significant hot water leak.
All sinks must be maintained in good repair to ensure it functions as intended. Proper handwashing is one of the leading ways to limit the spread of foodborne illness.
Corrected on Site: The leak was repaired.
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5-205.11 - PRIORITY FOUNDATION
Violation Comments:Two different handwashing sinks were blocked at the time of the inspection.
1. The handwashing sink by the pizza oven had a warmer plugged in in front of the sink.
2. The handwashing sink on the cookline was blocked by a cart during setup.
Handwashing sinks must be available at all times to ensure handwashing is available when needed. Handwashing is one of the leading ways to limit the spread of foodborne illness.
Corrected on Site: Equipment was moved away from the sinks to ensure they were accessible.
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6-501.11 - CORE
Violation Comments:The banquet walk-in cooler had parts of the floor that were curved/buckling. Metal patches were tearing away from the floor. The surface is not smooth and easily cleanable. Additionally, although not a Food Code violation, the floor is currently a tripping hazard for employees.
All floors, walls, and ceilings must be maintained in good repair to ensure it is smooth and easily cleanable.
To Correct: Repatch the floor or otherwise replace all or part of the flooring to ensure it is smooth and easily cleanable.
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| 08/31/2022 - PROOF OF CORRECTION
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| 08/26/2022 - ROUTINE INSPECTION
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5-205.11 - PRIORITY FOUNDATION
Violation Comments:The handwashing sink near the pizza oven was blocked by a warmer that had been plugged in next to the sink.
All handwashing sinks in a facility must be kept accessible for use. Proper handwashing is one of the leading ways to limit the spread of harmful microorganisms that lead to foodborne illness.
Corrected on Site: The warmer was moved across the work aisle to make the sink accessible.
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4-501.11 - CORE
Violation Comments:The left expo station prep cooler was holding many potentially hazardous items at or above 50 deg F. There was a significant amount of ice buildup on the back wall of the cooler.
All equipment must be adjusted/maintained to hold potentially hazardous food below 41F to limit the growth of harmful bacteria.
To Correct: Remove the ice buildup and have the equipment maintained in any other way need to hold below 41F. Do not use this cooler until it is adjusted/maintained to hold below 41F.
For proof of correction, send photos of the following:
1. A probe thermometer showing food in the cooler holding below 41F.
2. The ambient air thermometer below 41F.
3. The back of the cooler with the ice buildup removed.
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4-601.11 - CORE
Violation Comments:There were several instances of a buildup of debris in or on equipment:
1. The walk-in freezer had a significant buildup of ice throughout the cooler.
2. The fans located right by the pizza station equipment had a buildup of flour and dust.
3. There was old food debris on the nonfood contact surfaces of the slicer.
All equipment must be maintained clean to prevent the contamination of food and attraction of pests.
To Correct: Clean the equipment listed above (slicer was cleaned on site). Clean at a frequency that prevents the accumulation of debris.
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3-501.16 - PRIORITY
Violation Comments:Cut lettuce, cut tomatoes, house prepared dips, cole slaw, and cheeses were holding at or above 50 deg F in the left expo prep cooler.
All potentially hazardous items must be held at or below 41F to limit the growth of harmful bacteria.
To Correct: hold potentially hazardous items below 41F. For immediate correction, the items were discarded on site.
For proof of correction, send photos of the following:
1. A probe thermometer showing food in the cooler holding below 41F.
2. The ambient air thermometer below 41F.
3. The back of the cooler with the ice buildup removed.
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