| Violation Date |
Code |
Description |
| 2018-10-24 |
53 |
build up of residue and debris accumulation in storage room. general cleaning needed on floors and walls of kitchen.6-501.12 cleaning, frequency and restrictions - c |
| 2018-10-24 |
47 |
a large amount of grease accumulation present under fryers and cooking equipment. build up on shelving and dry good containers. cardboard box holding single service saturated with grease and food residue. 4-602.13 nonfood contact surfaces - c |
| 2018-10-24 |
45 |
condiment cooler not working. reach in refrigerators have shelving with peeling paint and rust. torn gasket. interiors of refrigerators deteriorating. prep sink cracked. damaged formica on cabinetry near breading area.4-101.19 nonfood-contact surfaces - c |
| 2018-10-24 |
38 |
food handler wearing fingernail polish not wearing gloves when working with food. food handler wearing bands on wrists and prohibited rings.2-302.11 maintenance-fingernails - pf2-303.11 prohibition-jewelry - c |
| 2018-10-24 |
34 |
metal stemmed thermometer not working.4-302.12 food temperature measuring devices - pf |
| 2018-10-24 |
21 |
cole slaw marked with time but no date.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2018-10-24 |
14 |
chopped dirty, bagged and stored as clean. plastic buckets dirty. microbial growth and residue present inside cooler filled with ice. ice machine interior has microbial growth around ice chute and guard. ice scoops dirty. thermometer has a heavy build up |
| 2018-10-24 |
6 |
employees did not wash hands upon entering kitchen and beginning food preparation.2-301.14 when to wash - p |
| 2018-10-24 |
1 |
pic does not have certified food protection manager's training.2-103.11 (a)-(l)person-in-charge-duties - pf |
| 2018-05-04 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2018-05-04 |
8 |
a large trash can was blocking the hand sink at the onset of inspection. can was moved out of the way. no paper towels were available in the men's restroom.5-205.11 using a hand washing sink-operation and maintenance - pf6-301.12 hand drying provision - |
| 2018-05-04 |
14 |
several utensils were stored at clean dish shelving with grease and dust accumulation. utensils were stored as clean, in small hotel pans with stagnant water and food/grease residue in the bottom. tongs stored as clean over 3-compartment sink were prese |
| 2018-05-04 |
38 |
employee had rings more elaborate than an simple band. employee had fingernails past fingertips. employee had some hair making contact with shoulders. personal cleanliness was discussed during inspection.2-302.11 maintenance-fingernails - pf2-303.11 pr |
| 2018-05-04 |
39 |
wet wiping cloths should be stored in a sanitizing solution between uses.3-304.14 wiping cloths, use limitation - c |
| 2018-05-04 |
33 |
raw fish filets were thawing in water at room temperature at the onset of inspection. some filets were in hermetically sealed packages. fish registered 60 degrees. pic stated they had thawed at this location for 45 minutes. filets were placed in new c |
| 2018-05-04 |
47 |
exterior of domestic freezer had residues present and needs more frequent cleaning. interior of reach in freezer needs more frequent cleaning. handles of refrigeration needs more frequent cleaning. gaskets of all refrigeration are in need of more frequ |
| 2018-05-04 |
49 |
toilet running in women's restroom. faucet leaking in men's restroom.5-205.15 (b) system maintained in good repair - c |
| 2018-05-04 |
51 |
restroom doors are not self-closing.6-501.19 closing toilet room doors - c |
| 2018-05-04 |
53 |
although there is significant improvement, floors in dry storage room and underneath equipment in the kitchen, have accumulation of grease, grime or food crumbs. walls and floor to wall junctures. damage present on floors. 6-501.12 cleaning, frequency |
| 2018-05-04 |
45 |
domestic freezer in use in back room. make line not functioning.4-205.10 food equipment, certification and classification - c4-501.11 good repair and proper adjustment-equipment - c |
| 2018-01-11 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2018-01-11 |
9 |
a trash bag full of frozen fish was found in the domestic freezer in the dry storage room. no invoice could be produced proving the fish came from an approved source. bag of fish was discarded.3-201.14 fish - p |
| 2018-01-11 |
26 |
a spray bottle was marked sanitizer, but liquid registered too strong on a test strip. a new solution of sanitizer was created during inspection that registered 200ppm on the test strip provided.7-204.11 sanitizers, criteria-chemicals - p |
| 2018-01-11 |
42 |
cabbage chopper stored underneath a large plastic trash bag that makes contact at the the wheels and floor. when bag is pulled off, it can make contact with the chopper. pic agreed to shorten the length of the plastic bag so it does not get caught under |
| 2018-01-11 |
45 |
reach in freezer shelving is rusting. make line is out of order. potato salad and slaw are nested in ice at the out of order make line.4-501.11 good repair and proper adjustment-equipment - c |
| 2018-01-11 |
49 |
handsink is clogged.5-205.15 (b) system maintained in good repair - c |
| 2018-01-11 |
53 |
although there is significant improvement, floors in drystorage room and underneath equipment in the kitchen, have accumulation of grease, grime or food crumbs. walls and floor to wall junctures.6-501.12 cleaning, frequency and restrictions - c |
| 2018-01-11 |
47 |
exterior of domestic freezer had residues present and needs more frequent cleaning. interior of reach in freezer needs more frequent cleaning. handles of refrigeration needs more frequent cleaning. gaskets of all refrigeration are in need of more frequ |
| 2017-08-18 |
26 |
spray bottle with the label stating it was bleach sanitizer, was actually vinegar. 7-204.11 sanitizers, criteria-chemicals - pa spray bottle with a yellow cleaning product was not labeled with the common name.7-102.11 common name-working containers - pfs |
| 2017-08-18 |
1 |
no ansi certified food protection managers on site.2-102.12 certified food protection manager - c |
| 2017-08-18 |
8 |
hand washing sink was blocked at the onset of inspection. sink drains slowly. soap was added to dispenser during inspection.5-205.11 using a hand washing sink-operation and maintenance - pf |
| 2017-08-18 |
21 |
no date marks present on opened bags of breaded fish and chicken that were previously frozen.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfcontainer of commercially processed potato salad fou |
| 2017-08-18 |
43 |
boxes of single service items stored on a floor next to standing water and microbial growth in storage room at ice machine. an opened bag of styrofoam plates was dusty on top of microwave oven, and resting on a hat and aprons.4-903.11 (a) and (c) equipme |
| 2017-08-18 |
14 |
tongs, whisk, metal and plastic containers found stored as clean at clean utensil/dish storage area with grease, food particles, dust, and/or liquids present.4-602.11 equipment food-contact surfaces and utensils-frequency - p 120 |
| 2017-08-18 |
47 |
shelving throughout has accumulation of flour, grease or food substances, and is in need of more frequent cleaning. remove filthy chair from kitchen area. reach in refrigeration has buildup up of flour and residues on shelving and doors, both interior a |
| 2017-08-18 |
45 |
multiple single service plastic containers are being reused and stored on clean dish shelving. these potato salad and slaw containers were not intended for reuse multiple times.4-101.11 characteristics-materials for construction and repair - p - |
| 2017-08-18 |
50 |
remove standing water from under ice machine in back storage room.5-403.12 other liquid wastes and rainwater - c |
| 2017-08-18 |
53 |
flooring throughout is in dire need of more frequent and thorough cleaning, especially underneath and behind equipment, as there is a heavy accumulation of grease, food particles and debris, and liquid residues. pipes and ledge under 3-compartment sink n |
| 2017-05-03 |
53 |
area beside freezer where brooms and mops are stored has a heavy accumulation of wet dirt. walls and floors need more thorough cleaning, and mop should not be stored wet in this location. floors underneath equipment have food debris and grease present. |
| 2017-05-03 |
50 |
water is dripping onto floor from freezer located in the storeroom.5-403.12 other liquid wastes and rainwater - c |
| 2017-05-03 |
39 |
several wet wiping cloths were kept in and around 3-compartment sink. wet wiping cloths must be stored in a sanitizing solution between uses. pic mixed a sanitizing solution with bleach, and placed all wet rags into the labeled sanitizer bucket.3-304.14 |
| 2017-05-03 |
26 |
bleach sanitizer in spray bottle was too strong. sanitizer was poured out and a new solution was made that registered correctly on a test strip.7-204.11 sanitizers, criteria-chemicals - p |
| 2017-05-03 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2017-04-21 |
8 |
hand washing sinks had miscellaneous items inside basin that had to be removed before washing hands.5-205.11 using a hand washing sink-operation and maintenance - pf |
| 2017-04-21 |
14 |
large pans stored on clean dish shelving were present with large grease deposits and residues.4-602.11 equipment food-contact surfaces and utensils-frequency - p |
| 2017-04-21 |
21 |
no date marking present on bbq and slaw in the reach in cooler. chicken patties and cheese sticks did not have a date mark indicating when opened.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - |
| 2017-04-21 |
26 |
chemical present in window cleaner bottle that was not the original window cleaning chemical. do not fill old chemical bottles with a new chemical that does not match the labeling. the same bottle was stored on the prep table.7-301.11 separation-storage |
| 2017-04-21 |
33 |
frozen fish was thawed in warm, standing water, causing the temperature to rise to above 45 degrees. fish were put into an ice bath. thawing can only take place under cool, running water (under 70 degrees), in the refrigerator, or as part of the cooking |
| 2017-04-21 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2017-04-21 |
38 |
one kitchen employee was not wearing a hair restraint.2-402.11 effectiveness-hair restraints - c |
| 2017-04-21 |
42 |
dirty aprons were found hanging on clean dish storage shelving.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2017-04-21 |
47 |
wall, floor, and wall junctures are heavily coated in grease, especially underneath the hand sink. more frequent cleaning needs to take place on shelving where clean dishes are stored. the inside of refrigeration equipment is in need of more frequent an |
| 2017-04-21 |
37 |
a large box of cabbage heads was found on the floor beneath 3-compartment sink during inspection.3-307.11 miscellaneous sources of contamination - c |
| 2017-01-25 |
53 |
flooring underneath equipment in the kitchen is accumulating grease and food particles. floor has a greasy film. walls are splattered in grease, especially in front of the fryer. walls between prep sink and 3-compartment sink are in need of cleaning.6-2 |
| 2017-01-25 |
47 |
refrigerators (sides, gaskets, shelves, doors), fryers, door handles, breading table, rolling cart, drink table, etc. need thorough cleaning. build up present on all equipment in kitchen. fan in reach in refrigerator by the window has buildup of dust and |
| 2017-01-25 |
38 |
hair restraints are not being used by all kitchen staff.2-402.11 effectiveness-hair restraints - c |
| 2017-01-25 |
26 |
chemicals were placed on prep table, including detergent, bleach, and bleach wipes. chemicals were placed in chemical storage area.7-201.11 separation-storage - p |
| 2017-01-25 |
14 |
inside of ice chest needs cleaning. ice chest was kept on prep table and had microbial growth and water underneath. ice chest was moved, and table was washed, rinsed, and sanitized during inspection. prep table should be washed with detergent, rinsed |
| 2017-01-25 |
8 |
hand washing sink had large trash can in front of it and is very slow to drain.5-205.11 using a hand washing sink-operation and maintenance - pf |
| 2017-01-25 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2016-09-23 |
1 |
no-ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2016-09-23 |
7 |
employee bare handed a hamburger bun at the onset of inspection. it was explained to the employees that gloves must be worn on clean hands before touching any ready-to-eat foods.3-301.11 preventing contamination from hands - p,pf |
| 2016-09-23 |
8 |
, hand washing basin had soda fountain equipment directly under faucet.5-205.11 using a hand washing sink-operation and maintenance - pf |
| 2016-09-23 |
14 |
inside of ice chest needs cleaning. prep sinks have dried residues present and are in need of more frequent cleaning. slaw chopper has remnants of chopped cabbage present, and should be thoroughly cleaned after each use.4-602.11 equipment food-contact su |
| 2016-09-23 |
53 |
flooring underneath equipment in the kitchen is accumulating grease and food particles. floor has a greasy film. walls are splattered in grease, especially in front of the fryer.6-201.11 floors, walls and ceilings-cleanability - c6-501.12 cleaning, frequ |
| 2016-09-23 |
26 |
bottle of cleaning chemicals present on food prep surface.7-201.11 separation-storage - p |
| 2016-09-23 |
47 |
tables, shelves, refrigerators (sides, gaskets, shelves, doors), fryers, door handles, breading table, rolling cart, drink table, etc. need thorough cleaning. build up present on all equipment in kitchen. fan in reach in refrigerator by the window has bu |
| 2016-09-23 |
21 |
bags of opened chicken tenders, breaded okra and squash were in reach in refrigerator with no date marking present. two containers of potatoes salad found in reach in that were past the manufacturer's date. it was suggested they be discarded, and the pi |
| 2016-02-18 |
26 |
store chemicals in designated area. chemicals were on dish sink drain board. label all spray bottles.7-102.11 common name-working containers - pf7-201.11 separation-storage - p |
| 2016-02-18 |
1 |
2-102.12 certified food protection manager - c pic did not have certification as a food protection manager. |
| 2016-02-18 |
14 |
inside of ice chest needs cleaning. clean and sanitize sink.4-602.11 equipment food-contact surfaces and utensils-frequency - p |
| 2016-02-18 |
34 |
thermometer was not calibrated.4-502.11 (b) good repair and calibration - pf |
| 2016-02-18 |
8 |
repair hand sink so water does not back up into sink.5-205.11 using a handwashing sink-operation and maintenance - pf |
| 2016-02-18 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf wash water temperature must be 110f or above. keep thermometer at dish sink. hot water did not reach 108f out of faucet. |
| 2016-02-18 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c 4-602.13 nonfood contact surfaces - ctables, shelves, refrigerators (sides, gaskets, shelves, doors), fryers, door handles, breading table, rolling cart, dri |
| 2016-02-18 |
45 |
repair worn formica, replace rusty shelving in refrig.4-501.11 good repair and proper adjustment-equipment - c |
| 2016-02-18 |
53 |
201.11 floors, walls and ceilings-cleanability - c walls in kitchen that have rough caulk, holes and gaps that are not easy to clean. ceiling tiles are in bad repair throughout. rusty a/c vents are not easy to clean. 6-501.12 cleaning, frequency and restr |
| 2015-09-17 |
1 |
l2-102.12 certified food protection manager - c pic did not have certification as a food protection manager. |
| 2015-09-17 |
14 |
multiple utensils still had food residue on them. ice scoops have build up present. tongs have build up. bowls have build up. 4-602.11 equipment food-contact surfaces and utensils-frequency - p |
| 2015-09-17 |
37 |
3-307.11 miscellaneous sources of contamination - c bags of squash on floor in freezer. bags were opened. |
| 2015-09-17 |
36 |
6-501.111 controlling pests - pf roaches present in kitchen area. |
| 2015-09-17 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c 4-602.13 nonfood contact surfaces - ctables, shelves, refrigerators (sides, gaskets, shelves, doors), fryers, door handles, breading table, rolling cart, dri |
| 2015-09-17 |
53 |
201.11 floors, walls and ceilings-cleanability - c walls in kitchen that have rough caulk, holes and gaps that are not easy to clean. ceiling tiles are in bad repair throughout. rusty a/c vents are not easy to clean. 6-501.12 cleaning, frequency and restr |
| 2015-09-17 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf wash water temperature must be 110f or above. keep thermometer at dish sink. |
| 2015-08-14 |
37 |
3-305.14 food preparation - c during preparation, unpackaged food shall be protected from sources of contamination. the scoops in the ice bins are soiled and are contaminating ice. use cleaned and sanitized scoops. |
| 2015-08-14 |
1 |
l2-102.12 certified food protection manager - c pic did not have certification as a food protection manager. |
| 2015-08-14 |
14 |
multiple utensils still had food residue on them. basins of three compartment sink that is also being used as a food prep sink has excessive build up present on it. if sink is to be used for food prep, it must meet same wash, rinse and sanitizing standard |
| 2015-08-14 |
22 |
3-501.19 time as a public health control - p,pf because water used for dipping raw seafood into prior to breading is potentially hazardous, it must be replaced every four hours and placed into a a cleaned and sanitized container. provide a log or label t |
| 2015-08-14 |
26 |
7-102.11 common name-working containers - pf clearly label all spray bottles. one was not labeled and one had writing wearing off. |
| 2015-08-14 |
43 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c single use items such as to go containers, lids and plates were stored on dirty and dusty shelves and tables. utensils were stored on dirty wire s |
| 2015-08-14 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c compartments of sinks, basins used for washing and rinsing utensils shall be cleaned before use and throughout the day at a frequency necessary to prevent recontamination of equipment and utensils an |
| 2015-08-14 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c 4-602.13 nonfood contact surfaces - ctables, shelves, refrigerators (sides, gaskets, shelves, doors), fryers, door handles, breading table, rolling cart, dri |
| 2015-08-14 |
51 |
cleaning needed of hand sink faucets in kitchen. |6-501.18 cleaning of plumbing fixtures - c thorough cleaning needed of bathroom sinks and toilets. |
| 2015-08-14 |
53 |
-201.11 floors, walls and ceilings-cleanability - c walls in kitchen that have rough caulk, holes and gaps that are not easy to clean. ceiling tiles are in bad repair throughout. rusty a/c vents are not easy to clean. 6-501.12 cleaning, frequency and rest |
| 2015-08-14 |
54 |
6-303.11 intensity-lighting - c lighting in kitchen did not meet intensity requirement. 50 foot candles of light is required above food preparation areas. you have 16-21 foot candles. |
| 2015-08-14 |
45 |
gasket of two door refrig. is torn. 4-501.11 good repair and proper adjustment-equipment - c |
| 2015-07-15 |
42 |
4-901.11 equipment and utensils, air-drying required - c many lids and containers were stacked on shelves still wet. allow proper air drying prior to stacking.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use article |
| 2015-07-15 |
1 |
2-102.12 certified food protection manager - c pic did not have certification as a food protection manager. |
| 2015-07-15 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p.4-602.11 equipment food-contact surfaces and utensils-frequency - p4-602.12 cooking and baking equipment - cthere was no sanitizer present during inspection (clorox) |
| 2015-07-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf slaw was not date marked lettuce was not date marked. was corrected during inspection. |
| 2015-07-15 |
36 |
6-501.111 controlling pests - pf flies, gnats and roaches observed in kitchen. |
| 2015-07-15 |
37 |
3-305.14 food preparation - c during preparation, unpackaged food shall be protected room sources of contamination. |
| 2015-07-15 |
38 |
2-303.11 prohibition-jewelry - c2-402.11 effectiveness-hair restraints - crings may only be a solid band, employee had diamond ring on hair restraints required by employees. |
| 2015-07-15 |
39 |
4-101.16 sponges use limitation - c sponges may not be used in contact with food contact surfaces. e |
| 2015-07-15 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c the shelves holding single use items need cleaning of dust and soil. |
| 2015-07-15 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p food shall be protected from corss contamination by arranging each type of food in equipment so that coross contamincation ofonetype with another is prevented and storing fo |
| 2015-07-15 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c compartments of sinks, basins used for washing and rinsing utensils shall be cleaned before use and throughout the day at a frequency necessary to prevent recontamination of equipment and utensils an |
| 2015-07-15 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c4-602.13 nonfood contact surfaces - ctables, shelves, insides of freezers, and refrigerators fryers, door handles need thorough cleaning. build up present on |
| 2015-07-15 |
50 |
5-402.13 conveying sewage - p sewage shall be conveyed through an approved sewage system and operated according to law. hand sink in kitchen does not drain properly. water was standing in sink throughout inspection. |
| 2015-07-15 |
51 |
6-501.18 cleaning of plumbing fixtures - c thorough cleaning needed of bathroom sinks and toilets. |
| 2015-07-15 |
52 |
can wash facility was covered, water did not work and cobwebs present. can wash facilities must be used. |
| 2015-07-15 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c door jam of bathroom is rotting and is no longer cleanable. walls in kitchen that have rough caulk is not easy to clean.6-501.12 cleaning, frequency and restrictions - c build up is present of floors an |
| 2015-07-15 |
54 |
6-303.11 intensity-lighting - c lighting in kitchen did not meet intensity requirement. 50 foot candles of light is required above food preparation areas. you have 16-21 foot candles. |
| 2015-07-15 |
45 |
4-101.11 characteristics-materials for construction and repair - p oyster containers are not designed to be re-used. containers are for single use only.4-101.19 nonfood-contact surfaces - c nonfood contact surfaces of equipment shall be constructed of co |
| 2014-05-08 |
45 |
xx |
| 2014-05-08 |
50 |
xx |
| 2014-05-08 |
53 |
xx |
| 2014-04-09 |
2 |
no employee health policy in place. yellow copy of ehp provided, must be posted in visible location at all times.2-103.11 (m) person in charge-duties - pf |
| 2014-04-09 |
1 |
no responsible employee present with ansi accredited certified food protection manager training. customer entered kitchen and went to grill area to talk to owner.2-102.12 certified food protection manager - c2-103.11 (a)-(l)person-in-charge-duties - pf |
| 2014-04-09 |
8 |
no paper towels present at hand sink, towels were accessible on prep table.6-301.12 hand drying provision - pf |
| 2014-04-09 |
14 |
interior of ice machine has microbial growth on guard and walls of bin. ice scoop in the kitchen cooler has build up inside the handle. kitchen cooler has build-up in corners and along upper edge of interior. interior of microwave and slaw chopper has dri |
| 2014-04-09 |
26 |
numerous spray bottles were unlabeled and strewn throughout kitchen. label containers of chemicals and keep in a designated chemical storage area. blue window cleaner present in bottle labeled vinegar.7-102.11 common name-working containers - pf |
| 2014-04-09 |
37 |
shrimp thawing under running water in 3 comp sink which was unclean. soiled utensils present at 3 comp sink at same time food in process of prep. operator states mop water is placed down 3 comp utensil/prep sink, not observed but has been in the past.3-30 |
| 2014-04-09 |
43 |
single service items inverted onto soiled shelving.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2014-04-09 |
4 |
uncovered employee beverage present on prep table.2-401.11 eating, drinking, or using tobacco - c |
| 2014-04-09 |
46 |
drainboards and vats of 3 compartment sink soiled.4-501.14 warewashing equipment, cleaning frequency - c |
| 2014-04-09 |
47 |
thorough cleaning needed of all equipment. exteriors, housings, shelving and interiors of refrigerators need cleaning. all exposed surfaces including carts, legs and wheels of equipment heavily encrusted with grease and debris. intent to suspend issued f |
| 2014-04-09 |
49 |
can wash/mop sink full of debris, not capable of draining properly.5-203.13 service sink - c |
| 2014-04-09 |
53 |
flooring throughout has excessive accumulation of grease and food debris. door frame at men's restroom rotting, termite damaged; wood is soft and deteriorating.6-501.12 cleaning, frequency and restrictions - c6-501.11 repairing-premises, structures, attac |
| 2014-04-09 |
54 |
kitchen lighting less than 50 foot candles, light ballasts out.6-303.11 intensity-lighting - c |
| 2014-04-09 |
45 |
shelving in reach-in refrigerators rusting, in bad repair. interiors of reach-in units corroding, no longer smooth and easily cleanable.4-501.11 good repair and proper adjustment-equipment - c |
| 2012-10-25 |
6 |
owner washed hands at three compartment dish sink instead of the hand washing sink. owner stated that he had prior approval from inspectors to do so. i informed him that he would no longer be able to do so and would be required to wash hands in the hand s |
| 2012-10-25 |
8 |
sink at kitchen hand sink must stay properly supplied. soap was out. there were not paper towels at hand sink in men's bathroom hand sink. |
| 2012-10-25 |
14 |
clean and sanitize utensils. build up present on utensils. clean the inside of ice machine. build up is present on shield. ice scoop in the kitchen cooler has build up inside the handle. clean inside microwave. |
| 2012-10-25 |
17 |
bbq was not reheated to 165f or above before putting on steam table. steam table was not working. bbq was 71f. do not put foods in steam table to reheat. foods must be reheated to >165f rapidly. steam table is not designed to heat or reheat foods. |
| 2012-10-25 |
21 |
ready to eat, potentially hazardous foods must be labeled with date of expiration. label dates opened (bbq, etc.) or prepared (home made slaw) and you must discard after 4 days. oysters in container in refrig. had date of expiration of october 17, 2012. c |
| 2012-10-25 |
26 |
numerous spray bottles were unlabeled and strewn throughout kitchen. label containers of chemicals and keep in a designated chemical storage area. |
| 2012-10-25 |
34 |
thermometers must be available and used for checking food temperatures. thermometer was in drawer. bbq reheating was not being monitored. |
| 2012-10-25 |
36 |
phorid flies present in kitchen. exterminator had recently been to establishment but owner did not know what type of treatment ad been applied |
| 2012-10-25 |
37 |
protect foods in freezer from ice build up. packages of frozen foods were not tightly sealed. |
| 2012-10-25 |
38 |
food handlers may not wear artificial nails. nails must be kept short and trimmed. |
| 2012-10-25 |
43 |
store single use plates in a sanitary manner. shelves that are holding plates have build up on them. |
| 2012-10-25 |
45 |
replace worn cutting board.. replace rusty refrig. shelves. |
| 2012-10-25 |
47 |
thorough cleaning needed of all equipment. shelves and insides of refrigerators need cleaning. clean underneath cooking equipment. clean tables, shelves, all surfaces throughout. |
| 2012-10-25 |
49 |
provide back flow preventers on can wash facility faucets. |
| 2012-10-25 |
51 |
replace worn men's room toilet seat. clean undersides of hand sinks and around toilets. |
| 2012-10-25 |
52 |
clean trash cans. clean out can wash area outside, leaves present on top of wooden cover. provide a y hose between hot and cold faucets. |
| 2012-10-25 |
53 |
clean the floors and walls throughout kitchen, especially underneath equipment and behind grill area. |
| 2012-10-25 |
54 |
replace burned out kitchen lights and lights in walk in freezer and reach in refrigeration units. |
| 2012-10-25 |
2 |
must have an employee health policy that shows that employees are knowledgeable about illness reporting to person in charge. hand out given. |
| 2012-10-25 |
39 |
wet wipe cloths must be stored in sanitizer when not in use. soapy bleach water is not a sanitizer. |
| 2012-10-25 |
1 |
person in charge must be present, certified and demonstrate person in charge responsibilities and duties. person in charge is not certified and violations listed below show durries and not being followed. handout given about pic responsibilities, demonstr |