Latest published violations
- −4Code 5-205.11
Cease using hand sinks for any purpose other than handwashing. // Employee stated that handwashing sink behind the bar is being used to dump liquids and a pot was observed stored in the handwashing sink. / Handwashing sink next to the dishwasher had cleaning materials stored in it.
- −1Code 3-302.12
Label all food or ingredients that are not in the original package with the common name of the food. Seasonings, flours, and sauces throughout the establishment are not labeled.
- −1Code 5-501.115
Clean the refuse storage area as often as necessary to maintain cleanliness. 5-501.116 Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.
- −1Code 4-502.13
Cease the reuse of single-service and single-use articles for food service. // Chicken stock buckets are being reused throughout the establishment for storage. 4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package. // To go containers above make tables are not stored inverted.
- −4Code 3-401.14
(F) Provide prior approval of written procedures from JCDH for non-continuous cooking of raw animal foods as required. // Establishment is partially cooking shrimp then storing it in the make table until ordered and then fully cooking it. PIC stated that they did not know they needed a plan for non-continuous cooking.
- −2Code 6-501.11
Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). // Floor tiles throughout the kitchen are damaged or missing and holding water. / Several ceiling tiles are damaged. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. // Floors, walls, and ceilings throughout the entire kitchen are soiled with debris and residue.
- −1Inspection remark
4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Exterior of ice dispenser nozzle behind bar is soiled with mold. / Interior of RI and WI coolers and the fans inside throughout the establishment are soiled with debris and residue. 4-602.12 Clean interiors and door seals of microwaves at least every 24 hours. // Microwave next to the make tables is soiled with residue.