| Violation Date |
Code |
Description |
| 2018-12-28 |
53 |
the floors,floor drains were soiled with food debris. repair the ceiling tile over gyro station and over the commercial ovens.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c |
| 2018-12-28 |
49 |
the three compartment sink pvc pipe was leaking water into a bucket. all plumbing systems shall remains in good condition at all times.5-205.15 (b) system maintained in good repair - c |
| 2018-12-28 |
47 |
the reach in freezer was soiled with food debris inside. the outside of the oven was soiled with grease residue. the outside of dishmachine wa soiled with build up. advised the person in charge to increase the cleaning frequency to meet fda food code stan |
| 2018-12-28 |
45 |
the warmer gaskets appear to be separating from the warmer doors. advised the person in charge to have all gaskets repaired on the warmer for tighter seal.4-501.11 good repair and proper adjustment-equipment - c |
| 2018-12-28 |
21 |
there was a bucket of chicken noodles soup with an expired shelf life(12/17). advised the person in charge to date mark properly so that the shelf life does not go past 7days.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for s |
| 2018-12-28 |
14 |
the meat slicer was soiled with food debris around the blade area. advised the person in charge to clean all food contact equipment thoroughly to meet fda food code standards.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and ute |
| 2018-12-28 |
1 |
there was no available employee with a certified food protection manager certificate. advised the person in charge to ensure someone at all times has a cfpm certificate.2-102.12 certified food protection manager - c |
| 2018-08-16 |
45 |
the reach in prep cooler had water pooling at the bottom of the unit. advised the person in charge to have drip pan emptied to prevent accumulation of waste water.4-501.11 good repair and proper adjustment-equipment - c no points taken |
| 2018-08-16 |
41 |
there was a large butcher and paring knife stored on the employee hand sink. advised the person in charge to store all multiuse utensils in designated clean area for utensils.3-304.12 in-use utensils, between-use storage - c |
| 2018-08-16 |
37 |
there was serveral food product not covered in the walk in cooler and reach in cooler. advised the person in charge to ensure all food products remain covered with plastic wrapping or food grade lid.3-305.11 food storage-preventing contamination from the |
| 2018-08-16 |
20 |
the following food products did not meet cold holding parameters; large container of chicken noodle soup 47f; and a large container of cooked white rice 47f. all colding temperatures for food products shall be at 45f and below at all times regardless o |
| 2018-08-16 |
1 |
there was no available employee with a certiffied food protection manager certificate onsite during the inspection. advised the person in charge to ensure someone at all times is available with a cfpm certificate. there is no available person who is a ce |
| 2018-06-13 |
54 |
comment: there was one light bulb out during the inspection under the hood system. advised the person in charge to replace the light bulb to meet 50 foot candles of lighting intensity.6-303.11 intensity-lighting - c |
| 2018-06-13 |
53 |
the floors throughout the kitchen were soiled with food debris and grease. advised the person in charge to increase the cleaning frequency to meet fda food code standards.6-501.12 cleaning, frequency and restrictions - c |
| 2018-06-13 |
47 |
comment: the outside of the reach in cooling unit and the shelves in the walk in cooling unit were soiled with food debris. advised the person in charge to thoroughly clean all listed items to meet fda food code standards.4-601.11 (b) and (c) equipment, f |
| 2018-06-13 |
41 |
there were several utensils stored on the reach in prep unit. advised the person in charge to store all utensils in a clean area or in water at 135f above only during pauses.3-304.12 in-use utensils, between-use storage - c |
| 2018-06-13 |
37 |
there was containers of cooking grease stored on floor by the drive through. advised the person in charge to ensure all food products remain stored atleast 6inches above the floor at all times.3-305.11 food storage-preventing contamination from the premi |
| 2018-06-13 |
33 |
there was a frozen ham stored on the 1 comp drain board. advised the person in charge to thaw all food products under running water at 70f or in a cooling unit only.3-501.13 thawing - c |
| 2018-06-13 |
20 |
the following food products stored in the walk in cooler were out of temperature; sausage patties; link sausage; shredded chicken; advised the person in charge to discard all listed food products. all food products shall be 45f below at all times and 41f |
| 2018-06-13 |
14 |
the microwave was soiled at the top inside. advised the person in charge clean and sanitize the microwave to meet fda food code standards.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p cdi |
| 2018-03-27 |
53 |
the floors throughout the kitchen shall be cleaned daily. all floor drains shall be cleaned thoroughly to prevent a vermin issue. clean all pvc pipes under all service sinks thoroughly to meet fda food code standards.6-501.12 cleaning, frequency and rest |
| 2018-03-27 |
47 |
shelves inside both walk in coolers were soiled with food debris. the reach in freezer was soiled with food debris inside. advised the person in charge that all non food contact surfaces shall remain clean at all times.4-602.13 nonfood contact surfaces - |
| 2018-03-27 |
39 |
there was bucket of sanitizer stored on the floor during the inspection. advised the person in charge to ensure all active sanitizer shall be stored above the floor at all times.(on shelving etc!!)3-304.14 wiping cloths, use limitation - c |
| 2018-03-27 |
37 |
there was a bucket of potato salad stored in the prep cooler with out a lid. advised the person in charge to ensure when food products are not being used shall covered to prevent cross contamination.3-305.11 food storage-preventing contamination from the |
| 2018-03-27 |
21 |
there were ready to eat products stored in the walk in cooler with expired dates.(bbq 3/15 lazanga 3/18). advised the person in charge that food products at 41f shall have a shelf life of 7days and 45f 4 days max. therefore food products not consumed sha |
| 2018-03-27 |
14 |
inside the dishwasher was soiled with build up. advised the person in charge to daily ,thoroughly clean the rollers and inside the dish machine. all equipment used to clean food contact items shall be cleaned daily.4-601.11 (a) equipment, food-contact sur |
| 2018-03-27 |
13 |
there were raw eggs stored in walk in cooler on the same shelf as ready to eat diced ham. advised the person in charge to store all poultry products below and seperate from ready to eat foods.3-302.11 packaged and unpackaged food-separation, packaging, |
| 2017-12-19 |
53 |
the floors need to be cleaned thoroughly and regrouted throughout the kitchen. clean the pvc pipes under the 3 compartment sink. physical facilities shall be cleaned as often as necessary to keep them clean.6-501.12 cleaning, frequency and restrictions - |
| 2017-12-19 |
38 |
there was a employee handling food with out a beard guard. all employees with facial hair shall a wear a beard restraint to prevent cross contamination. ensure, that employees are wearing effective hair restraint, to include beard covers.2-402.11 effectiv |
| 2017-12-19 |
37 |
there were food products uncovered in the walk in freezer; frozen okra and candy yams. advised the person in to cover all food prioducts.3-305.11 food storage-preventing contamination from the premises - c |
| 2017-12-19 |
31 |
the method for cold holding the boiled eggs and cole slaw were out of compliance. both items were discarded by the person in charge.3-501.15 cooling methods - pf cdi |
| 2017-12-19 |
20 |
the boiled eggs and cole slaw were above the required temperature of 45f(47.2/48). the person in charge discarded both items.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p cdi |
| 2017-09-26 |
53 |
clean the floors throughout the kitchen. clean the shelving by the dish wash area. clean the floors under the ovens and fryers. physical facilities shall be cleaned as often as necessary to keep them clean6-501.12 cleaning, frequency and restrictions - c |
| 2017-09-26 |
49 |
the pvc pipe under the three compartment sink was leakng water into a bucket. advised the person in charge to repair the leak.5-205.15 system maintained in good repair - c (b) |
| 2017-09-26 |
31 |
the method for cooling the chicken soup and veggie soup were not in compliance. advised the person n charge to adjust ambient temperature to meet fda food standards.3-501.15 cooling methods - pf4-301.11 cooling, heating, and holding capacities-equipment - |
| 2017-09-26 |
20 |
there were several food products above the required food temperature of 45f; chicken noodle soup and veggie soup in the walk in cooler. 49f 48f. advised the person in charge to discard the following items ; veggie soup, chicken soup.3-501.16 (a)(2) and ( |
| 2017-09-26 |
13 |
the following food was not covered; tuna ric 1; and several items in reach in freezer; and the raw chicken in the walk in cooler. advised the person in charge ensure all food products remain covered when not in use. store food under cover unless engaged i |
| 2017-06-26 |
54 |
there was 1 hood light out under the hood system. advised the person in charge replace the blown bulb to meet 50 foot candles of lighting intensity in all work places.6-303.11 intensity-lighting - c |
| 2017-06-26 |
53 |
floors throughout the establishment were soiled with food debris. advised the person in charge to increase the cleaning frequency to meet fda food code standards.6-501.12 cleaning, frequency and restrictions - c |
| 2017-06-26 |
47 |
the.reach in freezer was soiled with flour inside of the cooler. the fryers, and grill was soiled with food and grease build up on the outside. advised the person in charge to increase the cleaning frequency to meet fda food code standards.4-601.11 (b) a |
| 2017-06-26 |
45 |
the reach in low boy cooler had pooling water at the bottom of the cooler. advised the person in charge to have the cooler serviced for an ineffective drain pan with in the cooler.4-501.11 good repair and proper adjustment-equipment - c |
| 2017-06-26 |
41 |
there were soiled utensils stored on the cutting board surface with no cover. advised the person in charge to store all utensils in a clean place or in hot water at 135f and above for sanitary purposes.3-304.12 in-use utensils, between-use storage - c |
| 2017-06-26 |
31 |
the method for cooling the potato salad; hush puppies batter; tuna fish and sausage links was ineffective for cooling phf. advised the person in charge to use smaller containers or use another cooler that can handle the adequate cooling demands.3-501.15 |
| 2017-06-26 |
20 |
there were several food products that had a flawed cooling method; potato salad 49f hush puppy batter 48f tuna fish 49 and link sausage 50f. advised the person in charge to use smaller containers for a more effective cooling method. all food products sha |
| 2017-06-26 |
13 |
there were several food products uncovered during the inspection.; cooked bacon; sliced lettuce; frozen battered lemons. advised the person in charge to ensure all food products remain covered when not in use.store food under cover unless engaged in actua |
| 2017-03-21 |
53 |
the floors throughout the establishment were soiled with food debris and grease. the piping from behind the ovens appear to be saturated with grease. the walk in cooler floors were soiled with food debris. note: there has been a substantial cleaning done |
| 2017-03-21 |
47 |
all of the reach in cooling units were soiled with food debris inside. clean the outside of the fryers and the ovens advised the person in charge to increase cleaning frequency to meet fda food code standards. (every two hours).4-601.11 (b) and (c) equip |
| 2017-03-21 |
39 |
there were soiled rags laying on the preparation table. advised the person in charge to ensure all wiping cloths are held in sanitizer when in use. improper usage of wiping cloths noted during inspection, ensure all cloths are placed in sanitizer bucket |
| 2017-03-21 |
13 |
the ham and sliced cheese were uncovered in the reach inn cooler 2 during the inspection. advised the person in charge to ensure all food is covered up when not being use.store. food under cover unless engaged in actual processing or cooking of the produc |
| 2017-03-21 |
7 |
there was bare hand contact on the following items without gloves; sliced ham, and sliced cheese. advised the person in charge ensure hands are wash then install single use. gloves on for readt to eat food. cdi3-301.11 preventing contamination from hands |
| 2016-12-19 |
53 |
the floors throughout the kitchen were soiled with food debris and grease. the floors throughout the kitchen need to be regrouted to remove food debris and build up. all physical facilities shall be cleaned daily, thoroughly and in good repair to meet fd |
| 2016-12-19 |
47 |
the reach in cooler #1 , reach in cooler #2, reach in freezer #1 were soiled with food debris inside. the grills; ovens; and fryers were soiled with grease residue on the outside. advised the person in charge to increase the cleaning frequency to meet fd |
| 2016-12-19 |
14 |
there were several dishes stored on the clean rack soiled with food debris. advised the person in charge to re wash all applicable dishes to meet fda food code standards.equipment food contact surfaces and utensils shall be clean to sight and touch4-601 |
| 2016-12-19 |
13 |
there were several food rpoducts uncovered during the inspection; cooked sliced turkey:spaghetti sauce;mashed potatoes; mayonaise. advised the person in charge to ensure all . food products remain covered when not in use.store food under cover unless enga |
| 2016-09-20 |
53 |
the walls, floor, and floor drains, are soiled with food and grease build up. recommending a deep cleaning and painting on walls.physical facilities shall be cleaned as often as necessary to keep them clean.6-501.12 cleaning, frequency and restrictions |
| 2016-09-20 |
47 |
all of the cooling units in the establishment are soiled with food and grease build up. advised the person in charge to increase the cleaning frequency to meet fda food code standards.4-602.13 nonfood contact surfaces - c |
| 2016-09-20 |
45 |
one of the warmers has a torn gasket. the reach in low boy cooler 1 will not cool down to a temperature of 45f. all commercial equipment shall be in good repair at all times. the person in charge will be calling a contractor to service the cooling unit.4- |
| 2016-09-20 |
31 |
the reach in low boy cooler #1 had a temperature of 48f. advised the person in charge to remove all food products until the cooling unit is serviced. all cooling units shall have a required temperature of 45f or below. equipment for cooling and heating |
| 2016-09-20 |
20 |
there were several food products stored in the reach in cooler#1 above the required 45f temperature;potato salad 53f,macaroni salad 52f. advised the person in charge to discard the listed food products and service reach in cooler 1. all cold holding foo |
| 2016-09-20 |
14 |
the microwave was soiled with food debris underneath inside. advised the person in charge to clean the mic out thoroughly to meet fda food code standards.equipment food contact surfaces and utensils shall be clean to sight and touch. will return in10days |
| 2016-05-18 |
54 |
there were three lights out under the hood system and a light out in the reach in freezer. all work places shall have a required lighting intensity of 50 foot candles, and reach in coolers shall have 20 foot candles at all times.6-303.11 intensity-lighti |
| 2016-05-18 |
53 |
the following areas were soiled with food and grease residue; floors throughout the establishment; all floor drains, floors in the walk in freezer. the walls behind the preparation cooler.physical facilities shall be cleaned as often as necessary to keep |
| 2016-05-18 |
47 |
the following areas were soiled with grease and food residue; both ovens, both fryers and the grill . advised the person in charge to increase the cleaning frequency to meet fda food code standards and prevent cross contamination.4-602.13 nonfood contact |
| 2016-05-18 |
45 |
comment:there was a torn gasket on bottom dual warmer. advised the person in charge to replace the entire gasket. no points shall be taken .4-501.11 good repair and proper adjustment-equipment - c |
| 2016-05-18 |
38 |
there was an employee handling and preparing food with out an effective hair restraint. all employee who engage in food preparation shall wear an effective hair restraint at all times. ( ball caps, hair nets, and golf visors with hair net underneath). ens |
| 2016-05-18 |
14 |
the entire inside of the microwave was soiled with food debris. advised the person in charge to clean all food contact items thoroughly sight to touch and increase the cleaning frequency to meet fda food code standards. equipment food contact surfaces an |
| 2016-05-18 |
13 |
there were alot of food products uncovered throughout the establishment.(diced ham, cooked grits, cooked link sausage, american cheese, frozen cooked chicken). advised the person in charge to ensure all food products remained covered when not in use. sto |
| 2016-02-12 |
53 |
all the floor drains and floors need to be cleaned. the floors throughout the establishment need to be regrouted. the stainless steele walls in the dish area need to be cleaned. caulk around the dish area of the compartment sink and the employee hand si |
| 2016-02-12 |
47 |
the gaskets on the walk in cooler and walk in freezer was soiled with black build up. advised the person in charge to ensure non food contact surfaces are cleaned daily to meet fda food code standards. the grill, ovens, and fryers are soiled with grease |
| 2016-02-12 |
21 |
there was no date marking on any of the cooked food stored for more than 2hrs or the ready to eat food in the establishment. advised the person in charge to ensure all food products stored for more than 24hr shall be date marked with preparation date or d |
| 2016-02-12 |
14 |
there were a group of soiled dishes stored in a soiled lexan pan. advsied the person in charge to re wash, rinse, sanitize all soiled dishes sight to touch. all food contact surfaces shall be cleaned thoroughly and daily to meet fda food code standards. |
| 2016-02-12 |
13 |
there was a large amount of food products uncovered in all the cooling units. advised the person in charge to ensure all food products are covered when not used for preparation.store food under cover unless engaged in actual processing or cooking of the |
| 2016-02-12 |
4 |
-there was an employee chewing gum during the inspection , advised the employee to remove the gum. an employee shall not eat.drink any of food products or gum to prevent cross contamination.2-401.11 eating, drinking, or using tobacco - c |
| 2015-12-08 |
53 |
6-501.12 cleaning, frequency and restrictions - cfloors throughout were visibly soiled. thoroughly clean floors, wall, and ceilings. increase cleaning frequency as necessary to maintain premises clean. |
| 2015-12-08 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cexterior of equipment visibly soiled throughout. thoroughly clean all nonfood-contact surfaces. increase cleaning frequency as necessary to maintain nonfood-c |
| 2015-12-08 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgaskets throughout are torn. replace torn gaskets. maintain equipment in good repair. |
| 2015-07-14 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cceiling tile is damaged from previous repair to oven. replace damaged ceiling tile. evidence of condensation build-up on ceiling tiles surrounding vent. repair system as necessa |
| 2015-07-14 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cgaskets throughout were visibly soiled. thoroughly clean all non-food contact surfaces. increase cleaning frequency of nonfood-contact surfaces as necessary t |
| 2015-07-14 |
45 |
4-501.11 good repair and proper adjustment-equipment - cscrews missing from shelf in the interior portion of the ice machine. replace missing screws. gasket on lower left door of reach-in drink cooler is torn. replace torn gasket. |
| 2015-07-14 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - psanitizing solution at 3-compartment sink measured at 0ppm of chlorine. the proper strength of sanitizing solution shall reach betw |
| 2015-03-24 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - cstorage area on outside of facility is filled with miscellaneous, unnecessary items, stacked on the floor. remove unnecessary items and litter from establishment. all items stored at facility |
| 2015-03-24 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - call gaskets and equipment were visibly soiled. thoroughly clean all non-food contact surfaces. increase cleaning frequency of nonfood-contact surfaces as nece |
| 2015-03-24 |
45 |
4-501.11 good repair and proper adjustment-equipment - cscrews missing from shelf in the interior portion of the ice machine. replace missing screws. a work order has already been placed to replace the ice machine bin and the interior shelf. |
| 2015-03-24 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths observed on equipment throughout establishment. wet wiping cloths shall be held in chemical sanitizing solution between use. |
| 2015-03-24 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - ppots, pans, utensils, rolling pins, and dishes were all visibly soiled with food remnants and miscellaneous debris. thoroughly wash, rinse, and sanitize all food-cont |
| 2014-12-18 |
47 |
4-602.13 nonfood contact surfaces - cthoroughly clean warmer, dish containers, dry food storage containers, shelves, speed racks, dish washing equipment, etc. |
| 2014-12-18 |
42 |
4-901.11 equipment and utensils, air-drying required - cair dry the drinking cups before stacking them together. |
| 2014-12-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfall food that is cooked and or prepared in the restaurant should have the date marked on the container. |
| 2014-12-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - peggs out at room temperature 60f. cold food should be maintained at 41f and below. discarded, cdi. |
| 2014-12-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pseveral dishes soiled. all food contact surfaces should be thoroughly washed rinsed and sanitized. |
| 2014-09-16 |
47 |
4-602.13 nonfood contact surfacesclean all shelves, between equipment, inside coolers, storage racks, floors of the walk in cooler and freezer, etc. all non food contact surfaces should be thoroughly cleaned. |
| 2014-09-16 |
43 |
4-502.13 single-service and single-use articles-use limitations\single use containers, ie pie pans, should not be washed and reused. these items are meant for one time use only. |
| 2014-09-16 |
42 |
4-803.11 storage of soiled linenssoiled linens should not be stored on the food prep surfaces. store all soiled linens in the sanitizer bucket. |
| 2014-09-16 |
41 |
3-304.12 in-use utensils, between-use storageutensils should be stored with the handle out of the food. beets in the walk in were stored with a bowl inside to be used as a scoops. scoops should be equipped with a handle. |
| 2014-09-16 |
37 |
3-305.11 food storage-preventing contamination from the premiseshead of lettuce had fallen out of the bag in the walk in cooler and was lying on the floor. all food should be stored 12 off the floor, 6 on wheels to prevent contamination. push the bag of |
| 2014-09-16 |
26 |
7-204.11 sanitizers, criteria-chemicalsno sanitizer available at the time of the inspection. sanitizer buckets should be equipped with 50-200 ppm sanitizer. cdi. |
| 2014-09-16 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingall food that is prepared or cooked in the kitchen should be marked with the date that the food was cooked and/or the date to discard. if removing an |
| 2014-09-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils4-602.11 equipment food-contact surfaces and utensils-frequencyclean the inside of the ice machine, the can opener, the bottoms of plates, the clean dish drainboard of th |
| 2014-09-16 |
7 |
3-301.11 preventing contamination from handsemployee observed cutting onions without using gloves. bare hands should not be used to handle any ready to eat foods. |
| 2014-09-16 |
4 |
2-401.11 eating, drinking, or using tobaccoemployee drink (with lid and straw) stored above the prep cooler, employee drink (no lid or straw) stored on the food prep table in the back. employee drinks should have a lid and straw and be stored in a design |
| 2014-06-16 |
47 |
. 4-602.13 nonfood contact surfaces completely clean the following: oven, warming unit , inside the reach in,vents of other grills, fire equipment,storage shelves inside all reach in cooler's. |
| 2014-06-16 |
37 |
. 3-305.11 food storage-preventing contamination from the premises food shall not be stored on the floor , all foods shall be covered and dry food stored sealed in containers. bread shall be stored and sealed. dirty dishes shall not be washed in the prep |
| 2014-06-16 |
33 |
. 3-501.13 thawing chicken thawing under stagnant water shall thaw food under constant running water at 70 degree's or in the refrigerator |
| 2014-06-16 |
31 |
3-501.15 cooling methodsfood cooling in stock pots and covered plastic containers. cool food in uncovered, shallow containers to 70f within 2 hours and to 45 f within 6 total hours. |
| 2014-06-16 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking all foods that have been cooked or prepared h shall have accurate date marking at all times. |
| 2014-06-16 |
20 |
to 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding food in the prep cooler was 58 degree's and called for the repair of the cooler. all all shall be stored at 45 degree's. |
| 2014-06-16 |
18 |
. 3-501.14 cooling all foods shall be cooled at 70 degree's in 2 hours 45 degree's 4 hours, with a totaling cooling time equaling 6hours. |
| 2014-06-16 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency ice machine shall be clean at all times and free from dirt build up. utensils shall be cleaned and stored in containers . |
| 2014-06-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation all ready to eat(rte) food shall be stored above raw foods,raw and ready to eat food should be covered at all times |
| 2014-03-18 |
54 |
6-303.11 intensity-lightingre. place the burned out bulb above the deli sandwich prep table. |
| 2014-03-18 |
47 |
4-602.13 nonfood contact surfacesclean shelves, gaskets, and inside the refrigerators and freezers. |
| 2014-03-18 |
45 |
4-101.11 characteristics-materials for construction and repairreplace torn gaskets of the prep cooler. discard worn spatulas. all non food contact surfaces should be in good repair. |
| 2014-03-18 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry all dishes before stacking / storing / reuse. |
| 2014-03-18 |
35 |
3-302.12 food storage containers identified with common name of foodall dry food containers should be sealed and labeled with the name of the food. use only nsf approved scoops with a handle in dry food items. |
| 2014-03-18 |
31 |
3-501.15 cooling methodscool grits in smaller, portioned containers without a cover so that the food will cool to 70f within 2 hours and to 41f within 6 hours, or use a cooling ice wand or ice bath to cool food items. |
| 2014-03-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingall food that has been cooked or prepared in the restaurant should be marked with the date on the container. several items were not dated, such as co |
| 2014-03-18 |
18 |
3-501.14 coolinggrits in the cooler from this am were 111f, stored in a large metal stock pot. cool food to 70f within 2 hours, to 41f within 6 total hours. cdi-portioned out in smaller, uncovered plastic containers to continue to cool. |
| 2014-03-18 |
14 |
4-501.115 manual warewashing equipment, chemical sanitization using detergent-sanitizers4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsdish machine was not dispensing sanitizer at the time of the inspection. the mach |
| 2013-09-27 |
54 |
clean all vents throughout the kitchen, dining and restrooms due to build up of dust accumulation. provide shield covers for lights in the walk in unit. covers missing during time of inspection. in violation of rule 6-501.14 & 6-202.11. |
| 2013-09-27 |
53 |
physical facilities shall be clean and maintained. clean ceiling around hood system as needed due to dust accumulation. clean ceiling in walk in cooler due to dust accumulation. replace missing ceiling tile to the right on the back side of hood system |
| 2013-09-27 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. provided receptacles for women's rest room. in violation of rule 5-501.17. |
| 2013-09-27 |
49 |
an air gap between the water supply inlet an d the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25mm (1iinch). provide air gap at the all |
| 2013-09-27 |
42 |
utensils shall be thoroughly air dried before stacking. plates and pans were found stacked wet. cdi - items were washed rinsed and sanitized. in violation of rule 4901.11 |
| 2013-09-27 |
39 |
note: wiping cloths shall be kept in a sanitizing solution between uses. in violation of r of rule -3-304.14(b)(1). |
| 2013-09-27 |
38 |
note : hair restraints shall be worn by staff handling food. except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. food employees sha |
| 2013-09-27 |
34 |
thermometer shall be provided and accurate. during time of inspection metal stem thermometers were not calibrated. cdi - calibrated to 32f. in violation of rule 4-204.112 & 4-502.11. |
| 2013-09-27 |
20 |
all phf shall be stored at 45f(41f) or below when cold holding. during time of inspection raw eggs were found grill side above 45f(41f). per cook eggs were out of cold holding unit less than 1hr. cdi - eggs placed on ice bath. note: all cold holding s |
| 2013-09-27 |
14 |
food contact surfaces shall be cleaned and sanitized. during time of inspection plates, plastic baskets, large floor mixer and soda nozzles were found with food residue or sticker residue. ice machine was found with black residue on inside upper compartm |
| 2013-09-27 |
1 |
note: at least one employee shall be certified as a food protection manager. individual that holds certification must be present to avoid 2 point deduction. rule 2-102.12. (2 point deduction will begin january 1, 2014.) |
| 2013-03-22 |
53 |
6-201.11 floors, walls and ceilings-cleanabilityclean walls and floors and ceilings throughout. caulk between the walk in door and the wall on the floor. |
| 2013-03-22 |
47 |
4-602.13 nonfood contact surfacesthoroughly clean the outside of all equipment, inside the coolers, shelves that hold the clean dishes above the prep table, shelves in the walk in cooler, bread racks, shelves under the prep tables. clean all utensil hold |
| 2013-03-22 |
45 |
4-101.19 nonfood-contact surfaces4-201.11 equipment and utensils-durability and strengthreplace the torn gaskets of the reach in prep cooler and the reach in cooler. use only nsf approved scoops in dry food (do not use paper cups). |
| 2013-03-22 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry all dishes before stacking / storing |
| 2013-03-22 |
37 |
3-305.11 food storage-preventing contamination from the premisesseveral boxes of food stored on the floor in the walk in freezer. store food 12 off the floor. |
| 2013-03-22 |
35 |
3-302.12 food storage containers identified with common name of foodlabel all dry food storage containers |
| 2013-03-22 |
31 |
3-501.15 cooling methodsgrits cooling covered in a large stock pot. soup cooling in very large covered plastic container. cool food rapidly by moving the food into smaller, shallow containers, using an ice bath or ice paddle, and cooling uncovered in th |
| 2013-03-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingall food in the cooler must be date marked with the date prepared/thawed. |
| 2013-03-22 |
18 |
3-501.14 coolinggrits cooling ~2 hrs were 107f. soup cooling <2hrs was 147f. cool food to 70f within 2 hrs, to 41f within 6 total hours. discarded the grits, placed the soup in an ice bath. |
| 2013-03-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsseveral dishes, soiled. clean and sanitize the can opener. clean and sanitize the waffle iron. clean and sanitize the lid to the ice bin. store utensils in a clean sa |