| Violation Date |
Code |
Description |
| 2018-12-10 |
53 |
caulk base tiles in dish room where separating from the wall.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c |
| 2018-12-10 |
37 |
fan in dish room has an accumulation of dust present.3-307.11 miscellaneous sources of contamination - c |
| 2018-12-10 |
36 |
mouse droppings present on floor around bait station in dish room.6-501.111 controlling pests - pf |
| 2018-09-07 |
22 |
numerous tphc agreements displayed spanning multiple years. operator will provide list of items held for time and a new consolidated single tphc will be created.3-501.19 time as a public health control - p,pf |
| 2018-09-07 |
21 |
cooked meat and a ph sauce in facility past discard date. leftover soup in walk-in did not bear datemark information.3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p3-501.17 ready-to-eat potentia |
| 2018-05-21 |
33 |
roast was thawing in running water of 76f. thaw under refrigeration or under cooling running water less than 70f in a container or as part of the cooking process. roast was taken and put into walk in cooler to continue thawing.3-501.13 thawing - c |
| 2018-05-21 |
31 |
grit casserole and red potatoes was cooling in deep pans with tightly sealed saran wrap. beef roasts were cooling in large pieces. when cooling foods use shallow amounts, thinner portions, loose covers, or other approved methods. repeat violation. cassero |
| 2018-05-21 |
20 |
deli ham in front grill area condiment cooler was 48f, sliced cheese was 51f. repeat violation. the same refrigerator has repeat temperature violations during inspections. have unit repaired or replace it so future violations do not occur.3-501.16 (a)(2) |
| 2018-05-21 |
18 |
grit casserole was 77f after the two hour cooling time allowance. casserole was discarded. roasts cooling in walk in did not reach the 135f to less than 70f in 2 hours. foods started cooling at 1 pm; at 2 pm outer parts were 80f to 91f. at 3 pm outer part |
| 2018-05-21 |
1 |
pic shall ensure than employees are using proper methods to rapidly cool tcs foods through daily oversight of the employees routine monitoring of food temperatures during cooling. roasts were not being monitored for proper cooling by using a temperature m |
| 2018-03-21 |
31 |
cooked ribs were cooling in a large pile and tightly covered. cooked chicken breasts were cooling in a large plastic container at least 6 inches deep and tightly covered. cool foods in shallow amounts, loosely lidded. ribs and chicken breasts were placed |
| 2018-03-21 |
20 |
top and inside of make line cooler in front was not maintaining 45f or below. ham 51f, chicken on top 51f. inside of cooler was 52f. foods were moved to working refrigerator. do no use until you have unit repaired. lettuce in deli serving area was above 4 |
| 2018-03-21 |
37 |
employee went from handling dirty utensils with gloves in dish room to preparing food with same gloves.3-307.11 miscellaneous sources of contamination - c |
| 2017-12-13 |
49 |
a pasta prep sink pipe has an active leak.5-205.15 system maintained in good repair - p |
| 2017-12-13 |
47 |
shelving in dry storage area where grits are stored, had grits and a sticky residue present. can sliders need to be cleaned to remove dust. lids that are seldom used, have collected some dust. lids were removed from clean storage and taken to wash area |
| 2017-12-13 |
45 |
gaskets are torn in reach in unit at front serving line.4-501.11 good repair and proper adjustment-equipment - c |
| 2017-12-13 |
31 |
hot, pre portioned plates, were cooling in clam-shell containers, stacked in the walk in cooler. a pan of chicken filets was found in the cooling process in the reach in cooler, tightly covered in plastic wrap. uncover, or loosely cover cooling foods an |
| 2017-09-26 |
21 |
container of packaged boiled eggs did not have the date that the package was opened. the date of the sliced eggs had the date the eggs were sliced. the date of the sliced turkey in deli area did not have the correct date that the turkey was sliced. food w |
| 2017-09-26 |
19 |
baked potatoes on serving line were 130f. baked sweet potatoes ranged from 90-140f. maintain either 135f or above on hot foods or use time as a public health control. tphc discussed with manager. foods are discarded after 3 1/2 hour service, per manager.3 |
| 2017-06-30 |
45 |
paint, coating chipping off shelving in reach in refrigerators.4-501.11 good repair and proper adjustment-equipment - c4-202.16 nonfood-contact surfaces - c |
| 2017-06-30 |
39 |
wet wiping cloths stored on prep tables during inspection. wet wiping cloths were moved to buckets of sanitizer during inspection.3-304.14 wiping cloths, use limitation - c |
| 2017-06-30 |
37 |
condensate pooling on cooler ceiling. condensate observed along seam and sprinkler nozzle. did not observe condensate dripping during inspection. 3-305.11 food storage-preventing contamination from the premises - c |
| 2017-06-30 |
31 |
large piece of meat placed in freezer for a couple hours, then moved to cooler and wrapped. separating the food in to smaller pieces or thinner portions and loosely cover or uncover while cooling, if food is protected from overhead contamination. meat sau |
| 2017-03-10 |
20 |
ham and turkey on salad bar were 53f and 52 respectively. meats were leftover from omelet bar this morning. pic stated that containers of diced meats were kept on ice during breakfast. recommend using less in a pan and completely covering sides of pans wh |
| 2017-03-10 |
19 |
clam shell containers holding hot breakfasts were not maintaining foods above 135f. grits were 91f to 94f, eggs were 89f. foods were discarded.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2017-03-10 |
52 |
the sides of the can wash have chipped tiles.5-501.111 area, enclosures and receptacles, good repair - c |
| 2017-03-10 |
53 |
floors and walls underneath dish machine drainboards need cleaning.6-501.12 cleaning, frequency and restrictions - c |
| 2016-09-12 |
20 |
|grilled chicken breasts in cafeteria line cooler top was 50, ham and turkey in same unit were 49f. tray line reach in refrig. was holding fods at above 45f. unit reading approx. 50f inside. use tpch (time) for foods at tray line until refrig maintains 41 |
| 2016-09-12 |
19 |
pork chops on tray line were 120f. maintain 135f or above.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2016-05-25 |
54 |
air return vent and fan both dusty in dish room.6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c |
| 2016-05-25 |
39 |
wet wiping cloths found in buckets with soapy water. wet wiping cloths must be kept in sanitizing solution between uses.3-304.14 wiping cloths, use limitation - c |
| 2016-05-25 |
21 |
one small bundle of deli meat in reach in cooler at hot bar area had no date marking. one bundle of deli meat was past the date marking.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf3-501.18 |
| 2016-03-08 |
42 |
shelving where clean dishes and single service items are being stored is in need of more frequent cleaning. crumbs and residues seen inside plastic bins where utensils are being stored. clean plastic bins more frequently.4-903.11 (a), (b) and (d) equipme |
| 2016-03-08 |
31 |
two metal containers of grilled chicken in the walk in cooler were cooling under tightly wrapped plastic wrap and registered at 90 degrees. the metal containers were very full. pic was informed that proper cooling allows air circulation around the produ |
| 2016-03-08 |
21 |
one plastic bin of cooked rice was found in the walk in cooler with the date marking intended for raw rice, which would have allowed 30 days before discard. pic stated that they go through cooked rice within one day, so the chance that the rice would hav |
| 2015-11-20 |
45 |
4-501.11 good repair and proper adjustment-equipment - ca serving utensil had peeling rubber on handle.4-101.19 nonfood-contact surfaces - cseveral bins holding clean utensils had residues and crumbs present inside on the bottom, and on handles. all uten |
| 2015-11-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pone container of chicken salad at the salad bar was 53 degrees. no other item on the bar was out of temperature. it was decided that t |
| 2015-08-26 |
19 |
cupped broth and chopped chicken were holding at 109f-122f in glass door hot holding cabinet. chicken was reheated and broth was discarded. plated chicken with gravy was 129-130f. 3-501.16 (a)(1) potentially hazardous food (time/temperature control for sa |
| 2015-08-26 |
21 |
bulk deli ham, deli turkey, turkey hot dogs, chopped ham, cooked steak had not been discarded and remained past the discard date. items were discarded. labels have a thaw date, but item had not been thawed. labels shall be accurate. refrigeration at servi |
| 2015-08-26 |
53 |
concrete floor under steamers and small kettle is peeling and chipping. standing water and residue present under steamer. smooth, durable and easily cleanable for areas where food operations are conducted. floor surfaces such as quarry tile is approved. p |
| 2015-08-26 |
31 |
cooked chicken cooling was stored in deep container and covered with plastic wrap. employee was asked to remove tight wrapping and place in freezer to finish cooling.3-501.15 cooling methods - pf |
| 2015-03-30 |
53 |
concrete floor under steamers and small kettle is peeling and chipping. standing water and residue present under steamer. remove kettle if no longer using. smooth, durable and easily cleanable for areas where food operations are conducted. floor surfaces |
| 2014-11-20 |
42 |
clean utensils were stored in containers which had accumulation of debris.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2014-11-20 |
20 |
deli meats and other potentially hazardous foods located on make line were 48f. unit had indadvertantly been switched off. line had been loaded less than 2 hours prior from properly operating refrigeration. items were removed and quick chilled.3-501.16 (a |
| 2014-11-20 |
19 |
pork chops and chicken breasts in hot holding unit were less than 135f. both items reheated during inspection. unit appears to be cycling incorrectly and not actually operating at temperature displayed on exterior thermometer.3-501.16 (a)(1) potentially h |
| 2014-11-20 |
7 |
employee observed mixing chicken salad in large bowl with gloved hand. employee was reaching deep into bowl and very close to creating bare arm contact with salad. long gloves or use of a long handled utensil recommended.3-301.11 preventing contamination |
| 2013-10-15 |
20 |
deli meat, cheese and tomatoes were holding in top refrigerator unit at 53f. foods must hold 45f or less or 135f or greater. foods were placed on ice. a work order was placed for refrigerator.3-501.16 (a)(2) and (b) potentially hazardous food (time/temper |
| 2013-10-15 |
45 |
condensate drip on condenser pipes in two walk in coolers. repair such that drip is eliminated. drip pans were placed under active drips.4-501.11 good repair and proper adjustment-equipment - c |
| 2013-10-15 |
6 |
2-301.14 when to wash - pemployee handled dirty dishes and then touched clean dishes. employee must wash hands after handling dirty dishes and before handling clean dishes in dish room. |