| Violation Date |
Code |
Description |
| 2018-12-18 |
54 |
lights above dessert buffet need shields and end caps. lights above food in front area need end caps.6-202.11 light bulbs, protective shielding - c |
| 2018-12-18 |
53 |
door jambs are rusting and in bad repair. there are large gaps around pipes in walls. repair store room floor. reseal raw concrete floors.6-201.11 floors, walls and ceilings-cleanability - c |
| 2018-12-18 |
52 |
empty out mop sink so it can be utilized. manager stated mop water was being dumped into store drains.5-501.115 maintaining refuse areas and enclosures - c |
| 2018-12-18 |
47 |
general cleaning needed throughout. build up present. grease buildup up on cook line equipment. cleaning needed of shelving. clean underneath buffets. clean inside microwaves. 4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces |
| 2018-12-18 |
45 |
rusty shelving needs replacing.4-501.11 good repair and proper adjustment-equipment - c |
| 2018-12-18 |
33 |
ribs were thawing in standing water in sink. use a pan or a container to put foods in when cooling and allow water to circulate and run over sides of pans/containers. corrected during inspection.3-501.13 thawing - c |
| 2018-12-18 |
22 |
foods on buffet were not labeled with a time as required by procedure. foods were marked during inspection. fried chicken was on tphc list on wall, but is not a tphc food because fried chicken is cooled later to make other recipes. fried shrimp was not on |
| 2018-12-18 |
21 |
cooled chicken in freezer did not have a date mark. some items in walk in cooler had 8 days instead of the allowed 7. corrected during inspection.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - p |
| 2018-12-18 |
14 |
soap was being put into buckets with sanitizer. soap makes sanitizer chemical ineffective.4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p |
| 2018-06-28 |
8 |
batteries in paper towel dispensers were running low, or were completely dead at hand sink in meat room and in kitchen beside walk in coolers.6-301.12 hand drying provision - pf |
| 2018-06-28 |
13 |
large, plastic container of boiled egg and celery mix for cold salads, was placed in walk in cooler uncovered, in close proximity to raw meats. egg mixture was discarded during inspection. a small roll of raw steak partially wrapped in plastic, was plac |
| 2018-06-28 |
14 |
ice machines located in waitress station and across reach in refrigerator, had pink slime present on the guard. meat grinder in meat prep room, had dried meat residues inside interior channels. container of brown sugar is in need of cleaning, as there i |
| 2018-06-28 |
19 |
chicken wings, green beans, chicken filet, and shrimp registered less than the required 135 degrees in the hot holding unit. these items are usually on tphc, but someone forgot to mark glass with discard time. all out of temperature foods were discarded |
| 2018-06-28 |
45 |
shelving where clean dishes are stored, are heavily rusted. shelving rusted in several areas of kitchen and refrigeration. shelving in walk in freezer is in bad repair. steamer oven has a constant leak. gaskets are damaged in hot holding cabinet. col |
| 2018-06-28 |
22 |
tphc foods were not marked with time at the onset of inspection. foods that were out of temperature were discarded during inspection.3-501.19 time as a public health control - p,pf |
| 2018-06-28 |
53 |
concrete pad at dumpster area is covered in liquid waste/grease and debris.6-501.114 maintaining premises, unnecessary items and litter - casphalt and side walk area at the back of restaurant has a very large pot hole with standing water present. asphalt |
| 2018-06-28 |
21 |
pic stated that establishment has run out of date marks. employee is handwriting labels and has most food labeled, however, there are still many containers of ready-to-eat foods in walk in cooler that have no clear date mark. pic stated that older food |
| 2018-03-15 |
38 |
better hair restraints needed for employees with long hair and beards.2-402.11 effectiveness-hair restraints - c |
| 2018-03-15 |
7 |
kitchen employee was preparing to go plates and was bare handing bread at the onset of inspection.3-301.11 preventing contamination from hands - p,pf |
| 2018-03-15 |
14 |
utensil used to dispense raw shrimp, on ice, was stored inside container of shrimp with a pink coating of slime on the food contact surface, and an accumulation of breader and residue in the grooves of the handle. utensils used to dispense foods must be |
| 2018-03-15 |
41 |
scoop handle was making contact with container of baked apples in the walk in cooler.3-304.12 in-use utensils, between-use storage - c |
| 2018-03-15 |
37 |
excessive amounts of chicken blood on floor in walk in cooler, especially underneath shelving. raw chicken pieces, onions, and cucumbers were on the floor with the chicken blood. floor was mopped during inspection. onions and cucumbers discarded. sev |
| 2018-03-15 |
45 |
shelving where clean dishes are stored, are heavily rusted. shelving in walk in freezer is in bad repair. steamer oven has a constant leak. gaskets are damaged in hot holding cabinet. cold holding unit for raw fish, shrimp, and hotdogs, is not functio |
| 2018-03-15 |
47 |
shelving in walk in cooler (raw meat cooler) is heavily encrusted in food residues and needs a thorough cleaning. microbial growth present on shelving underneath raw meat storage trays. shelving throughout is splattered in food residues and has dust pre |
| 2018-03-15 |
42 |
large, plastic container of clean utensils are stored wet at mechanical dishwasher. utensils stored here do not have proper air flow to facilitate proper air drying.4-901.11 equipment and utensils, air-drying required - csingle service cups made of paper |
| 2017-07-14 |
14 |
vegetable prep sink had residue accumulation in corners of vat. multiple utensils stored as clean had food residue still present.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2017-07-14 |
53 |
cracks in floor covering throughout areas of kitchen. wastewater coming out from under flooring transition plates. concrete flooring in dry good storage room in bad repair, standing water present. heavy odor in meat cooler. water was present in the botto |
| 2017-07-14 |
47 |
general cleaning needed of equipment housings, rack slides, shelving etc, microbial growth, debris, grease accumulation present.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2017-07-14 |
43 |
single use cups for children were stored directly on shelving under front line, not protected.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2017-07-14 |
31 |
ribs and meat were cooled tightly covered with pans stacked.3-501.15 cooling methods - pf |
| 2017-07-14 |
20 |
raw meat products including fish, shrimp and chicken held on ice at cook line were greater than 41/45f.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2017-07-14 |
18 |
multiple pans of ribs and meat cooked previous day were greater than 41/45f the next day.3-501.14 cooling - p |
| 2017-03-31 |
20 |
raw chicken on ice was next to the grill and registered 48 degrees. some ice had melted and was not adaquate to keep chicken below 45 degrees. ice was added to container.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for sa |
| 2017-03-31 |
21 |
pastsa salad and cut melon were present in the walk in cooler with date marking that was past the allowable limit. three bags of hermetically sealed bags of white, gravy-like product were in a container in the walk in cooler baring the date of 12/29. no |
| 2017-03-31 |
22 |
a sign is posted in the kitchen with several items on the hot bar that are included in the tphc. fried chicken is on the list. fried chicken was found in the walk in freezer that had previously been on the hot bar. that chicken was discarded. fried ch |
| 2017-03-31 |
37 |
volume of product in the walk in coolers is greater than the capacity of the cooler, and multiple boxes are stacked on the floors, to the degree that maneuvering around them is very difficult. floors have liquids present and boxes are coming into contact |
| 2017-03-31 |
45 |
melted tongs seen in glass reach in cooler. cracked containers present throughout establishment. shelving is damaged and rusty in the walk in coolers and freezer.4-501.11 good repair and proper adjustment-equipment - c |
| 2017-03-31 |
43 |
single service child' placemat were stored in a cabinet with cardboard and in a manner that is not safe from contamination.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2017-03-31 |
53 |
cracks in floor covering throughout areas of kitchen. wastewater coming out from under flooring transition plates. heavy odor in meat cooler. water was present in the bottom of the glass refrigeration unit. floors in walk in cooler and freezer are prese |
| 2017-03-31 |
14 |
prep sink present with residues on the inside of the vat.4-602.11 equipment food-contact surfaces and utensils-frequency - p |
| 2017-03-31 |
42 |
plastic containers in kitchen were stored as clean, but were stacked wet.4-901.11 equipment and utensils, air-drying required - c |
| 2016-12-29 |
20 |
two containers of raw fish and pork chops were holding on counter at 47f-50f. raw fish and pork were sitting on top of ice, but ice was not around containers of meat and there was some ice on meat. ice had melted and was not adequate to hold at proper tem |
| 2016-12-29 |
21 |
one container of tomato mixture in the walk in meat cooler was dated 12/19. tomato mixture was discarded.3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p |
| 2016-12-29 |
19 |
fried chicken was not holding at 135 degrees or greater on the serving line and is not on a tphc. chicken was reheated to 165 degrees and placed back on the buffet. |
| 2016-12-29 |
37 |
one container of hotdogs was sitting on prep sink drain board that had food residues present. a container of sugar packets was stored in the cabinet with chemicals. 3-305.14 food preparation - c |
| 2016-12-29 |
47 |
shelving throughout is rusting or in need of cleaning. sticker residues on the outside of plastic containers. can sliders have a buildup of residues. 4-602.13 nonfood contact surfaces - c |
| 2016-12-29 |
53 |
cracks in floor covering throughout areas of kitchen. wastewater coming out from under flooring transition plates. heavy odor in meat cooler. water was present in the bottom of the glass refrigeration unit.6-501.11 repairing-premises, structures, attachm |
| 2016-12-29 |
42 |
several plastic bins were stacked wet in the clean dish shelving area.4-901.11 equipment and utensils, air-drying required - c |
| 2016-07-01 |
53 |
cracks in floor covering throughout areas of kitchen. wastewater coming out from under flooring transition plates. heavy odor in meat cooler. blood on walk in cooler floor. mold on cooler walls.6-501.11 repairing-premises, structures, attachments, and fix |
| 2016-07-01 |
45 |
cracks, breaks inside meat cooler sliding door unit. glass door and frame on sliding door not in good repair. walk in cooler shelving rusty.4-501.11 good repair and proper adjustment-equipment - c |
| 2016-07-01 |
33 |
multiple raw turkeys submerged in water and thawing under running water of 85f. turkeys moved to walk in cooler to finish thawing. 3-501.13 thawing - c |
| 2016-07-01 |
31 |
cooked ribs cooling in walk in cooler were tightly wrapped with foil and cooling in deep metal pans.3-501.15 cooling methods - pf |
| 2016-07-01 |
22 |
fried chicken is on a tphc and was labeled on buffet. pans of cooked frozen chicken were in freezer. rule does not allow foods on tphc to be after time frame specificed in written procedures. fried chicken shall be discarded after the four hour hold time. |
| 2016-07-01 |
20 |
two containers of raw fish and pork chops were holding on counter at 47f-50f. raw fish and pork were sitting on top of ice, but ice was not around containers of meat and there was some ice on meat. ice had melted and was not adequate to hold at proper tem |
| 2016-07-01 |
18 |
multiple pans of cooked pork ribs were stored in walk in meat cooler at 52-58f. pic was instructed to dispose of all cooked ribs. ribs were observed in dumpster.3-501.14 cooling - p |
| 2016-07-01 |
13 |
raw turkeys thawing in water at vegetable prep sink and meat sink was not being used. use designated meat prep sink for the preparation and thawing of raw meat. boxes of raw meat stored on prep tables and stacked so that boxes were leaning over and near c |
| 2016-06-16 |
19 |
fried chicken on buffet was 116-134f. fried chicken removed from buffet.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2016-06-16 |
13 |
box of raw link sausage stored over uncovered marinara sauce and other ready to eat foods. cut, uncovered tomatoes stored next to a container of raw meat in small meat cooler at grill. uncovered, ready to eat tomatoes, lettuce and onions/ peppers comingle |
| 2016-06-16 |
14 |
bakery prep sink basin had old food residue present. part of meat slicer had dried meat residue present. seafood strainer had accumulation of food debris present. interior of ice machine guards had microbial growth. produce prep sink basins had accumulati |
| 2016-06-16 |
18 |
covered, deep metal pan of cooked ribs were 70f and stored in cooler. ribs had been cooked yesterday. discarded. another pan of cooked ribs were 50-52 in cooler and cooked yesterday. discarded. lima beans stored in cooler under ribs were 50f. discarded.3- |
| 2016-06-16 |
20 |
raw meat in sliding door meat cooler is holding at 48-50f. cut tomatoes in meat cooler 49f. discarded. raw shrimp in liquid holding at 50f. hot dogs on counter were 49-50f where ice had melted and had not been replensihed. mac n cheese on counter was 69f. |
| 2016-06-16 |
37 |
light bulbs lying on top of food. bug spray stored on dunnage rack with potatoes. condensation dripping on uncovered food in sliding door meat cooler. plunger stored on shelf with food. heavy dust over top of bakery food displays and ice cream machine. ru |
| 2016-06-16 |
31 |
ribs in a deep pan, piled up and covered with foil, stacked on top of other foods. butter beans, covered and stacked. ribs covered and stacked.3-501.15 cooling methods - pf |
| 2016-06-16 |
45 |
cracks, breaks inside meat cooler sliding door unit. residue accumulation around where handles once were and between glass door and frame. sliding door meat cooler not holding potentially hazardous foods at least 45f.4-501.11 good repair and proper adjust |
| 2016-06-16 |
47 |
carts, racks and shelving soiled. meat cart needs cleaning.4-602.13 nonfood contact surfaces - c |
| 2016-06-16 |
52 |
accumulation of boxes, trash, food containers stored from back door to handsink and blocking handsink. 5-501.16 storage areas, rooms and receptacles, capacity and availability - c5-501.19 storage areas, redeeming machines, receptacles and waste handling u |
| 2016-06-16 |
53 |
cracks in floor covering in multiple areas of kitchen. wastewater coming out from under flooring transition plates. microbial growth around standing water in meat room. heavy odor in meat cooler. blood on walk in cooler floor. standing water in meat room |
| 2016-06-16 |
54 |
bulbs in walk in coolers are not shatterproof.6-202.11 light bulbs, protective shielding - c |
| 2016-06-16 |
38 |
multiple food handlers wearing bracelets and prohibited rings.2-402.11 effectiveness-hair restraints - c2-303.11 prohibition-jewelry - c |
| 2016-03-21 |
45 |
cracked lids and containers present on utensil storage shelf. cracks, breaks inside meat cooler sliding door unit. residue accumulation around where handles once were and between glass door and frame. interior of cabinetry damaged at wait station in kitch |
| 2016-03-21 |
54 |
walk in coolers have unshielded bulbs. cracked light shield in kitchen above prep areas.6-303.11 intensity-lighting - c |
| 2016-03-21 |
53 |
cracks in floor covering in multiple areas of kitchen. wastewater coming out from under flooring transition plates. pipe not draining directly over floor drain, creating pooling wastewater under prep sink. microbial growth around standing water in meat ro |
| 2015-12-07 |
53 |
breaks in floor, seams not tight and residue and liquid under flooring.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c |
| 2015-12-07 |
47 |
dust present on ceiling vent near vegetable prep area and end of cook line.4-602.13 nonfood contact surfaces - c |
| 2015-12-07 |
45 |
breaks in metal inside sliding door meat cooler. residue holding in cracks. weld or seal cracks in metal. finish should be smooth.4-501.11 good repair and proper adjustment-equipment - c |
| 2015-12-07 |
37 |
ice cream mix on hand cart was stored in standing water and bags of dry goods stored on floor in dish area. employees and management to monitor where food is stored during delivery and placed in an area to protect food from contamination. boxes of food, n |
| 2015-12-07 |
36 |
live roach in kitchen near hot holding cabinet at cook line. exterminator treated las week.6-501.111 controlling pests - pf |
| 2015-12-07 |
31 |
lidded pans of rice cooling in walk in. wrapped cooked chicken cooling in walk in. temperature of rice 50f, chicken was 95-100f.3-501.15 cooling methods - pf |
| 2015-12-03 |
31 |
ribs in cooling process were stored tightly wrapped and spaghetti was stored in a deep container.3-501.15 cooling methods - pf |
| 2015-12-03 |
26 |
sanitizer was labeled degreaser. batteries, soap and air freshener misters sitting on top of drink boxes. spray bottle of sanitizer hanging above food at prep area on other side of cook line. 7-201.11 separation-storage - p7-102.11 common name-working con |
| 2015-12-03 |
22 |
tphc written procedures could not be provided. pic stated that grilled chicken holding hot was on tphc, but chicken was not marked on buffet.3-501.19 time as a public health control - p,pf |
| 2015-12-03 |
39 |
wet wiping cloths in bakery stored on cart. bucket of sanitizer not provided for the storage of wet cloths. linen stored on handsink spigot.3-304.14 wiping cloths, use limitation - c |
| 2015-12-03 |
14 |
many hotel pans at vegetable prep area were dirty and stored as clean. knives and meat prep sink dirty and had not been used today. ice scoop dirty and stored on top of ice machine.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, a |
| 2015-12-03 |
18 |
pan of ribs and spaghetti in cooler at 49-51f. manager could not provide an explanation for the food temperatures. ribs tightly wrapped and condensation accumulation under foil. 3-501.14 cooling - p |
| 2015-12-03 |
42 |
many metal and plastic pans were nested together and were stored stacked wet. phone stored on tray with coffee cups. 4-901.11 equipment and utensils, air-drying required - c4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and singl |
| 2015-12-03 |
13 |
raw fish stored above cooked, bagged soup. eggs, bread, butter, potatoes, meat marinade on floor of walk in. many boxes of food stored on floor in freezer. pie crusts and bins of fried chicken uncovered in freezer.3-302.11 packaged and unpackaged food-sep |
| 2015-12-03 |
45 |
meat cooler split and not in good repair. sliding doors of meat cooler damaged and foam exposed. walk in cooler fans, meat room fans, kitchen ceiling fans are dusty. bakery cabinets have heavy accumulation of dust present. slicer housing in meat room dirt |
| 2015-12-03 |
46 |
manager provided vegetable wash test strips when sanitizer test strips were requested. manager then provided quat test strips to check chlorine sanitizer.4-302.14 sanitizing solutions, testing devices - pf |
| 2015-12-03 |
47 |
walk in cooler fans, meat room fans, kitchen ceiling fans are dusty. bakery cabinets have heavy accumulation of dust present. slicer housing in meat room dirty. drink machine housing dirty.4-602.13 nonfood contact surfaces - c |
| 2015-12-03 |
53 |
transition metal sheets on floor have water coming up from around sides. raw meat blood, chicken blood, standing on floor of meat cooler. residue and liquid coming up under metal stripping in cooler. foul smell in meat cooler room. dry good storage room h |
| 2015-12-03 |
54 |
unshielded bulbs in meat cutting room. lightbulbs out in meat room.6-303.11 intensity-lighting - c6-202.11 light bulbs, protective shielding - c |
| 2015-12-03 |
43 |
phone stored on tray with cups at service line. kiddie cups not sleeved and protected under service line. stacks of styrofoam cups stored unprotected on top of drink dispensers. single service clam shells and single service items stored with employee coat |
| 2015-09-03 |
14 |
slicer components dirty and stored as clean on rack in meat room. clear plastic pans had dried food residue present and were stored as clean at salad prep area. mold growth present on interior of ice machine.4-601.11 (a) equipment, food-contact surfaces, |
| 2015-09-03 |
18 |
salisbury steak patties in walk in cooler were 48-50f and had been cooked yesterday. cooling parameters had not been met and food was discarded.3-501.14 cooling - p |
| 2015-09-03 |
31 |
salisbury steak cooling in walk in cooler were tightly lidded and pans had been stacked.3-501.15 cooling methods - pf |
| 2015-09-03 |
36 |
live roach crawling on wall in dry storage room off dish area.6-501.111 controlling pests - pf |
| 2015-09-03 |
45 |
interior of meat cooler damaged. frame broken on meat cooler doors. crack in ice machine. rusty shelving in meat room. steady stream of water leaking from large ice machine filter.4-501.11 good repair and proper adjustment-equipment - c |
| 2015-09-03 |
47 |
residue present on shelving in meat walk in cooler.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2015-09-03 |
53 |
transition metal sheets on floor have water coming up from around sides. seal around transition metal strips.6-201.13 floor and wall junctures, coved, and enclosed or sealed - c6-201.11 floors, walls and ceilings-cleanability - c |
| 2015-08-19 |
6 |
cook removed soiled gloves after breading raw meat and then rinsed hands and arms at two compartment food prep sink. employees shall use designated handwashing sink for handwashing. 2-301.15 where to wash - pf |
| 2015-08-19 |
13 |
drip from a pipe in the ceiling was dripping on to container of lettuce. pooling water from drip was on container lid. a pan was placed under drip in cooler. potatoes were soaking in a dirty prep sink in meat room. residue present in corners of prep sink. |
| 2015-08-19 |
18 |
chicken pastry in cooler was 114f and placed in cooler at 1130am. at 1:15pm chicken pastry was 100f in center. pastry was then placed in freezer and checked approximately 15 minutes later and it was 84f. pastry had not meet cooling parameters. pic chose t |
| 2015-08-19 |
19 |
ribs on buffet were holding at 127f. baked salmon was holding on buffet at 118f. foods were reheated to 165f. hot hold at 135f or greater.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2015-08-19 |
31 |
pastry did not meet cooling parameters and therefore methods were not effective. employees not observed monitoring cooling foods and/or stirring food to assist in the cooling of the chicken pastry.3-501.15 cooling methods - pf |
| 2015-08-19 |
38 |
employee did not change soiled apron after breading raw meat. employee was cooking and preparing cooked foods with dirty apron. 2-304.11 clean condition-outer clothing - c |
| 2015-08-19 |
8 |
employee in bakery area stored utensils on drainboard of one compartment sink, which according to employee and manager is used as a handsink only. utensils were also stored in the vat and wet linen in vat of handsink. 5-205.11 using a handwashing sink-ope |
| 2015-08-19 |
45 |
interior of meat cooler damaged. frame broken on meat cooler doors. crack in ice machine. rusty shelving in both walk ins. steady stream of water leaking from large ice machine filter.4-501.11 good repair and proper adjustment-equipment - c |
| 2015-08-19 |
47 |
moldy slides on speed rack where pies and bakery items are stored. cook line shelving, bakery shelving and heavy debris accumulation. fan covers in cooler. cart in main kitchen area heavily soiled. ceiling vents in main kitchen area dusty. shelving in mea |
| 2015-08-19 |
53 |
mold growth under and around ice machine. wall between freezer and cooler door needs cleaning. metal plates used to seal floor has water gushing up from under plates. rotting debris and vegetables under shelving in cooler. raw meat and roach from previous |
| 2015-08-19 |
54 |
lights out and not working over produce prep area.6-303.11 intensity-lighting - c |
| 2015-08-19 |
43 |
keys and a phone stored in contact with cookie tray liners. coffee filters dirty and not protect in storage room. meat picks stored in a heaily soiled container.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-st |
| 2015-08-12 |
13 |
raw shell eggs above pastries in cooler. moved during inspection. bags of ice on cart with raw meat residue. raw meat residue sticking to bags of ice and employee tore open bags and began to dispense in to ice machine bin. employee was instructed to dispo |
| 2015-08-12 |
14 |
multiple pans stored as clean. prep sinks had accumulation of build up in corners of sink. residue and a dead fly lying in bottom of ice bin at waitress station in kitchen. 4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utens |
| 2015-08-12 |
18 |
multiple pans of rice in cooler was 50f and 54f. manager stated that rice was cooked yesterday. rice did not meet cooling parameters and had to be discarded.3-501.14 cooling - p |
| 2015-08-12 |
20 |
raw steak in sliding door refrigeator was 50f and raw ground beef patties were 55f. ice was placed on raw meat in order to hold at 45f or less. refrigerator must be held at 45f or less. pic stated that unit was cut off at night. unable to verify if unit w |
| 2015-08-12 |
21 |
cooked roast beef, pasta, rice, sauces, veggies, and chicken in cooler were not datemarked. cooked potatoes and creole sauce in cooler had past due datemarks. potatoes and creole sauce were discarded. employee was able to confirm cook dates for some foods |
| 2015-08-12 |
31 |
31- rice was cooled in tightly lidded containers and stacked three deep. black eye peas were cooled in tightly lidded container. 3-501.15 cooling methods - pf |
| 2015-08-12 |
36 |
36-live and dead roaches observed in dry good storage room. dead flies were found inside ice bin and stuck onto the lids of canned goods.6-501.111 controlling pests - pf6-501.112 removing dead or trapped birds, insects, rodents and other pest - c |
| 2015-08-12 |
22 |
at 3:00 tphc food was not discarded. tphc food had exceeded 4 hours. manager spoke to employee regarding tphc foods and employee then changed time on sneezeguards and food was not discarded. 3-501.19 time as a public health control - p,pf |
| 2015-08-12 |
43 |
43- single use metal pans and lids stored unprotected, debris and dust present in pans and on lids.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2015-08-12 |
45 |
rusty shelving in cooler. interior of buffet units damaged. interior of meat cooler at cook line damaged. interior of small ice machine cracked. kick plate of walk-in cooler door loose.4-501.11 good repair and proper adjustment-equipment - c |
| 2015-08-12 |
47 |
47-slides of speed racks and shelving in walk-in have accumulation of mold present. shelving in walk-in cooler and end of cook line has accumulation of spills and grease. buffet light fixtures soiled. ice machine door soiled. frame of drink machine has ac |
| 2015-08-12 |
53 |
53-flooring in walk-in freezer and kitchen area not contiguous, cracks and gaps present, standing water and food debris trapped under floor. blood and raw meat residue present on floor in walk-in cooler, heavy odor of spoiled meat present.6-501.12 cleanin |
| 2015-08-12 |
54 |
light shield missing on light in meat cooler.6-202.11 light bulbs, protective shielding - c |
| 2015-08-12 |
42 |
42-multiple metal pans nested while wet, large amount of water trapped between pans.4-901.11 equipment and utensils, air-drying required - c |
| 2014-11-03 |
53 |
flooring in walk-in freezer and kitchen area not contiguous, cracks and gaps present, standing water trapped under floor. microbial growth present under vegetable sink and at dish area. |
| 2014-11-03 |
47 |
general cleaning needed of non-food contact surfaces including exteriors of equipment, housing of scale in meat room, handle of slicer in meat room, shelving in walk-in cooler, slides of speed racks in wlak-in. |
| 2014-11-03 |
45 |
cabinets at waitress station damaged. interior of buffet units damaged. interior of meat cooler at cook line damaged. interior of small ice machine cracked. kick plate of walk-in cooler door loose. exteriors of food containers have accumulation of sticky |
| 2014-11-03 |
21 |
ready to eat, potentially hazardous foods in facility greater than 24 hours not marked with proper information or marked with a time that exceeded time allowed. foods in facility past datemark allowance.3-501.17 ready-to-eat potentially hazardous food (ti |
| 2014-11-03 |
14 |
equipment in meat cutting room had dried raw meat residue present. plates stored as clean had debris present. clean containers had sticky residue present from date mark stickers. 4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and |
| 2013-11-25 |
42 |
clean utensils stored in bin which had liquid oil spilled into bottom.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2013-11-25 |
19 |
items in holding and on buffet including salmon, fried chicken, fried fish and rice less than 135f.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2013-11-25 |
45 |
cabinets at waitress station damaged. interior of buffet units damaged. interior of meat cooler at cook line damaged. interior of small ice machine cracked. kick plate of walk-in cooler door loose. exteriors of food containers have accumulation of sticky |
| 2013-11-25 |
36 |
live roach observed in dry good storage room.6-501.111 controlling pests - pf |
| 2013-11-25 |
54 |
lighting in bakery area 14-23 foot candles. light shields in bakery and meat room damaged.6-303.11 intensity-lighting - c6-202.11 light bulbs, protective shielding - c |
| 2013-11-25 |
53 |
acoustic, non-washable ceiling tiles present in kitchen area. dust and grease accumulation present on ceiling around vents. flooring in walk-in freezer and kitchen area not contiguous, cracks and gaps present. microbial growth present under vegetable sink |
| 2013-11-14 |
13 |
cook used same gloves to touch equipment handles, ladles, touch pad numbers and then toast and french fries.3-304.15 (a) gloves, use limitation - p |
| 2013-11-14 |
14 |
cutting board stored as clean at vegetable prep area had chunks of dried meat and blood on surface. meat prep sink had debris present. dried vegetable residue present on inside of food chopper. no brushes were provided for cleaning ice cream machine. brus |
| 2013-11-14 |
19 |
multiple items on buffet line including grilled green beans, chicken wings, fried fish, shrimp, pork chops, potato wedges, fried chicken were all less than 135f.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and |
| 2013-11-14 |
21 |
multiple pans of mac and cheese, corn, greens, rice, spaghetti noodles, chicken and baked potatoes not labeled with dates. items which had been cooked, frozen and pulled to thaw had no dates. bins of baked potatoes present in walk-in past expiration date. |
| 2013-11-14 |
33 |
multiple bags of cooked eggs thawing at room temperature on prep table.3-501.13 thawing - c |
| 2013-11-14 |
36 |
multiple live roaches observed in dry good storage room.6-501.111 controlling pests - pf |
| 2013-11-14 |
37 |
multiple boxes of food stored on floor in walk-in freezer. items on shelves in walk-in cooler stored under active drip from condenser unit. pan of cooked food placed on raw meat prep area where raw chicken had been prepped. stack of ceiling tiled located |
| 2013-11-14 |
38 |
main line cook hoad no hair restraint and was wearing prohibited jewelry including large watch and multiple bracelets.2-303.11 prohibition-jewelry - c2-402.11 effectiveness-hair restraints - c |
| 2013-11-14 |
23 |
consumer advisory provided on take out menus does not include disclosure. 3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf |
| 2013-11-14 |
42 |
plastic and metal containers and sheet pans stacked/nested wet in multiple areas of kitchen.4-901.11 equipment and utensils, air-drying required - c |
| 2013-11-14 |
45 |
cabinets in bakery area damaged. cabinets at waitress station damaged. interior of buffet units damaged. interior of meat cooler at cook line damaged. gasket on walk-in cooler door not in good repair. door of meat cutting room rusting, bubbling paint.4-20 |
| 2013-11-14 |
47 |
shelving in storage room has the same accumulation of sugar and debris as previous inspection. housing of ice cream machine dispensing unit still has same accumulation of residue.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfa |
| 2013-11-14 |
49 |
vegetable sink still has small drip onto floor.5-205.15 system maintained in good repair - p |
| 2013-11-14 |
53 |
acoustic, non-washable ceiling tiles present in kitchen area. dust accumulation present on ceiling around vents. roach fecal matter present on walls in storage room. gaps present between wall and base tile in storage room. discolored slime present under c |
| 2013-11-14 |
54 |
lighting in bakery area 14-23 foot candles. light shield over cutting room sink cracked.6-303.11 intensity-lighting - c |
| 2013-11-14 |
39 |
wet wiping cloths located on prep tables throughout kitchen, not in containers of sanitizer when not in use.3-304.14 wiping cloths, use limitation - c |
| 2013-11-06 |
23 |
consumer advisory not provided on take out menus.3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf |
| 2013-11-06 |
2 |
no written evidence of employee health policy provided. manager could not adequately answer questions about policy requirements.2-103.11 (m) person in charge-duties - pf |
| 2013-11-06 |
4 |
employee drink in closed plastic bottle stored above prep area.2-401.11 eating, drinking, or using tobacco - c |
| 2013-11-06 |
13 |
cook used gloved hands to hold personal beverage while drinking then went on to handle clean plate with same gloves. cook used same gloves to place raw meat on grill the handled spice containers and bread with same gloves. multiple bins of cooked potatoe |
| 2013-11-06 |
14 |
food prep sinks (vegetable, meat, prep area) all had residue accumulation in vats. grinder in meat room had heavy accumulation of dried residue on interior surfaces. slicer in meat room had dried meat/blood residue present. plastic containers and metal sh |
| 2013-11-06 |
21 |
multiple ready to eat, potentially hazardous food items in facility located in walk-in coolers did not bear datemarks. items placed in freezer then pulled to thaw and recook did not bear sufficient datemark information.3-501.17 ready-to-eat potentially ha |
| 2013-11-06 |
22 |
items on tphc agreement labeled for 1pm to 3pm and time was 12:15pm. written procedures not available to reflect 4 hour time period. 3-501.19 time as a public health control - p,pf |
| 2013-11-06 |
1 |
no responsible employee could provide evidence of certified food protection manager training by an ansi accredited program.2-102.12 certified food protection manager - c |
| 2013-11-06 |
36 |
live roaches observed in multiple locations including bakery, dry good room, hot food holding cabinet and buffet line.6-501.111 controlling pests - pf |
| 2013-11-06 |
42 |
plastic and metal containers and sheet pans stacked/nested wet in multiple areas of kitchen. clean utensils were stored in bin which had food residue accumulation inside. clean utensils stored inverted on heavily soiled shelving.4-901.11 equipment and ute |
| 2013-11-06 |
41 |
ice scoop stored in slimy wet area on top of ice machine. dispensing utensils such as long handled spoons and knives stored in direct contact with shelving in walk-in cooler which was covered in microbial growth.3-304.12 in-use utensils, between-use stora |
| 2013-11-06 |
45 |
cabinets in bakery area damaged. cabinets at waitress station damaged. interior of buffet units damaged. plastic children's cups designed for a single use (crevices and lips not easily cleanable) were being washed and re-used. gasket on walk-in cooler doo |
| 2013-11-06 |
47 |
build up of food residue and microbial growth present on shelving at the following locations: walk in cooler, inside cabinets in bakery area (back of cabinets), front line cabinets. accumulation of residue on shelving holding clean utensils at prep/reheat |
| 2013-11-06 |
49 |
handsinks at walk-in cooler and meat room both leaking onto floor. soaking sink in dish area as well as vegetable sink leaking on to floor. |
| 2013-11-06 |
50 |
water tainted with raw chicken blood and residue let out of prep sink overflowed from drain and ran across floor. drain for condensate water at walk-in cooler had standing water and food debris present.5-403.12 other liquid wastes and rainwater - c |
| 2013-11-06 |
53 |
mildew present on floors in dish area, mildew on walls in same area as well as vegetable prep area, residue on walls in dry storage room. standing water in meat room and multiple places throughout kitchen. accumulation of debris under front line shelving. |
| 2013-11-06 |
54 |
lighting above prep table in meat cutting room 13 foot candles.6-303.11 intensity-lighting - c |
| 2013-11-06 |
37 |
multiple bins of uncovered cooked baked potatoes, box of eggs and bins of bread stored on floor in walk-in. multiple boxes of food stored on floor in walk-in freezer. items on shelves in walk-in cooler stored under active drip from condenser unit. bottle |
| 2012-12-12 |
6 |
employee rinsed hands at food prep sink. cook preparing food changed tasks while cooking food, placing food on grill, handled bread crates, left cook line and returned without washing hands and going back to cooking. employees hands shall be washed at any |
| 2012-12-12 |
7 |
employee barehanded bread. no barehand contact with ready to eat food. |
| 2012-12-12 |
19 |
items on buffet were less than 135f. shrimp 119, 127, 126 link sausage 122, 126, 133 items were reheated. |
| 2012-12-12 |
21 |
items in walk in cooler were not properly datemarked. handouts were given and discussed at inspection. |
| 2012-12-12 |
37 |
boxes stored on floor in walk in freezer. marinade stored on floor in walk in cooler. marinade was uncovered.3-305.11 food storage-preventing contamination from the premises |
| 2012-12-12 |
38 |
2-303.11 prohibition-jewelry food handler was wearing a bracelet. food handlers/food employees may not wear jewelry including medical information jewelry on their arms and hands except that a plain ring is allowed. |
| 2012-12-12 |
47 |
build up of food residue and mildew present on shelving at the following locations: walk in cooler, inside cabinets in bakery area (back of cabinets), front line cabinets. heavy accumulation of residue on shelving, holding clean utensils, at prep/reheatin |
| 2012-12-12 |
45 |
grinder in meat room is rusty. rusty shelving in dish area. cabinets in bakery area damaged. cabinets at waitress station damaged. |
| 2012-12-12 |
49 |
drip and leak at water line located at front line. repair. |
| 2012-12-12 |
53 |
mildew present on floors in dish area, meat room, mildew on walls in same areas, residue on walls in dry storage room. standing water in meat room, clean out in front of dish area. clean under front line shelving. replace nonwashable ceiling tiles with wa |
| 2012-12-12 |
2 |
employee health policy shall be available upon request. employee health policy rule was reviewed with matt and handout//agreement was given. |
| 2012-12-12 |
42 |
clear containers and lids stacked wet in meat room. |
| 2012-12-12 |
1 |
ansi accredited training needed for supervisory personnel. |