| Violation Date |
Code |
Description |
| 2018-11-19 |
45 |
domestic freezer with duct tape around lid is being used to store food for the establishment. domestic refrigerator present with margarine inside. domestic freezer is being used to store single service items.4-501.11 good repair and proper adjustment-eq |
| 2018-11-19 |
31 |
deep container of cooked macaroni was found in the reach in cooler, in the cooling process at 75 degrees. a container of crumbled sausage was in the cooling process in the condiment cooler and registered 100 degrees. sausage is crumbled and used to make |
| 2018-11-19 |
26 |
sanitizer registered too strong on test strips used to check spray bottle and buckets. sanitizer was corrected during inspection. medicine was stored on a shelf in the grill area. store medications away from food prep and storage, and all food service |
| 2018-11-19 |
23 |
prime rib, which is not cooked to the full 145 degrees per pic, is served to customers without a consumer advisory. pic states that prime rib is only served occasionally as a special, and is not permanently on the menu. a consumer advisory must be clear |
| 2018-11-19 |
21 |
no date mark was present on cubed ham, cut tomatoes, cheese, and cooked roast in make line and reach in coolers. all ready-to-eat, potentially hazardous foods must be marked with a date that represents the date of preparation or discard if it will be kep |
| 2018-11-19 |
14 |
meat slicer was stored in kitchen with dried food remnants on the blade and housing. blade is difficult to remove for cleaning, per pic. pic also states that the slicer is not used. several utensils stored under prep table were present with dried food |
| 2018-11-19 |
13 |
metal hotel pan containing raw steak had a container of cooked prime rib on top of contents. raw hotdogs in a bag were placed on top of raw meat. a container of raw sausage links was uncovered, and directly beside a container of uncovered, cooling macar |
| 2018-09-20 |
13 |
a bucket of frosting was stored in reach in cooler directly beside raw chicken. spaghetti and sauce stored beside dusty fan should be covered. cover foods in hot holding units.3-302.11 packaged and unpackaged food-separation, packaging, and segregation |
| 2018-09-20 |
20 |
reach in refrigerator ambient air temperature is 56.7. temperature in kitchen is high due to broken air conditioning system. the heat in the kitchen is likely affecting the refrigeration. all potentially hazardous foods were moved to the reach in the b |
| 2018-09-20 |
31 |
potato salad, slaw, and chicken salad, all made within the last hour and a half, were in densely filled containers in the reach in cooler. the chicken salad was lidded, and registered 59 degrees. potato salad was 84 degrees. slaw was 65. all cooling i |
| 2018-09-20 |
43 |
boxed, single service items were stored on the floor in the storage room. boxes were placed on shelving during inspection.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2018-09-20 |
45 |
domestic freezer with duct tape around lid is being used to store food for the establishment. domestic refrigerator present with margarine inside. several tongs are being used that trap food in the handles due to the way they are constructed. a paint br |
| 2018-09-20 |
33 |
frozen turkey was thawing at room temperature at the onset of inspection, but was promptly placed into the reach in freezer. foods should be thawed under cold water, under refrigeration, or as part of the cooking process, only.3-501.13 thawing - c |
| 2018-02-07 |
20 |
front reach-in refrigeration/prep table found with ambient aire temperature of 52f. foods relocated to other units or placed under ice slurry. maintenance required prior to unit returning to service. foods in unit were prepared this day. |
| 2018-02-07 |
8 |
hand sink in kitchen was out of order. only one hand sink is available in front of restaurant just outside of kitchen. handsinks shall be located to allow convenient use by employees in food preparation. 5-204.11 |
| 2018-02-07 |
18 |
cole slaw located under reach in refrigeration at 54f. cole slaw was prepared 2 days prior and cooled in large, deep container. foods shall be cooled in shallow pans, ice bathos or chilled and loosely covered to allow heat to escape. 3-501.14 (a)(2) |
| 2018-02-07 |
19 |
multiple items require active hot holding including bbq and rice were not 135f or above. items were reheated to 165f and placed in holt holding. 3-501.16 (a)(2) |
| 2018-02-07 |
21 |
sliced ham, sliced tomatoes and lettuce found without date marking. cabbage, lima beans and corn in reach in with no date mark. unmarked items were marked during inspection and items out of date range were discarded. date marking required on all potential |
| 2018-02-07 |
39 |
sanitizer buckets fount with chlorine levels below 50 ppm. sanitizer replaced during inspection. 3-304.14 (b)(1) |
| 2018-02-07 |
35 |
dry goods located in dry storage not labeled. containers of flour, sugar, etc. 3-302.12 |
| 2018-02-07 |
45 |
domestic refrigerator/freezer used for storage of bbq sauces. chest freezer in small room in bad repair, heavily duct taped around where lid and chest meet. no vent over grill area. 4-205.11, 4-501.11 |
| 2018-02-07 |
53 |
general cleaning needed of floor under grill areas. |
| 2018-02-07 |
31 |
potatoes located on counter cooling in shallow pan. employee stated that they had been cooling for an hour. potatoes relocated to refrigerator. cole slaw from previous day outside of temperature range and cooled in deep covered container. staff educated t |
| 2017-12-21 |
53 |
general cleaning needed of flooring under grill line.6-501.12 cleaning, frequency and restrictions - c |
| 2017-12-21 |
45 |
domestic refrigerator/freezer used for storage of bbq, sauces, butter and other items. chest freezer in small storage room in bad repair, heavily duct taped around where lid and chest meet. hood vent covers missing over grill area. 4-205.10 food equipment |
| 2017-12-21 |
31 |
potato salad in cooling process was in reach-in without covering however container was deep.3-501.15 cooling methods - pf |
| 2017-12-21 |
19 |
multiple items requiring active hot holding including cooked onions, peppers, chili, green beans were not 135f or greater either on griddle or sitting on housing of steam table.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safet |
| 2017-09-28 |
31 |
pasta salad, butter beans and potato salad stored in deep containers and lidded while cooling.3-501.15 cooling methods - pf |
| 2017-09-28 |
19 |
cooked peppers, onions, chili sitting out at and not under temperature control. temperatures were 98-103f. reheated to 190f on grill.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2017-09-28 |
21 |
packaged ham, bologna, cooked meat wrapped in saran wrap and chicken salad did not have a datemark. foods discarded during inspection and chicken salad was labeled during inspection (small batch of same chicken salad was labeled but bulk container was not |
| 2017-09-28 |
36 |
rodent droppings present in kitchen and storage areas. manager stated that state pest was treating facility. holes in door around hanging box fan.clean up droppings and close up holes to exterior.6-501.111 controlling pests - pf6-202.15 outer openings, pr |
| 2017-09-28 |
22 |
shell egg in carton was marked with date and time but written procedures not provided. hold shell eggs 45f or less or provide written procedures for holding eggs under time as a public health control.3-501.19 time as a public health control - p,pf |
| 2017-09-28 |
45 |
small chest freezer in storage room in bad repair.4-501.11 good repair and proper adjustment-equipment - c |
| 2017-09-28 |
53 |
flooring in back dry storage area exposed, unsealed osb. carpet removed from storage room. floors around dish area and grease trap need cleaning. general cleaning needed under shelving and equipment. 6-501.11 repairing-premises, structures, attachments, a |
| 2017-09-28 |
47 |
spilled dry goods on shelving in storage room. clean shelving.4-602.13 nonfood contact surfaces - c |
| 2017-09-28 |
39 |
wet wiping cloth present on prep table. employee was asked to place in sanitizer when not in use. bucket of sanitizer not available.3-304.14 wiping cloths, use limitation - c |
| 2017-06-26 |
53 |
flooring in back dry storage area exposed, unsealed osb. flooring in small dry storage room covered in heavily soiled carpet.6-101.11 surface characteristics-indoor areas - c |
| 2017-06-26 |
45 |
small chest freezer in dry storage area in bad repair.4-501.11 good repair and proper adjustment-equipment - c |
| 2017-06-26 |
39 |
multiple wet wiping cloths lying on prep surfaces. no container of sanitizer provided.3-304.14 wiping cloths, use limitation - c |
| 2017-06-26 |
38 |
employee in the act of preparing food had bound hair but no effective hair restraint.2-402.11 effectiveness-hair restraints - c |
| 2017-06-26 |
22 |
flat of eggs placed at grill during inspection were marked with time. no written agreement/procedures available. operator to place eggs on ice and not utilize tphc.3-501.19 time as a public health control - p,pf |
| 2017-06-26 |
13 |
cooked and ready to eat foods stored co-mingled and below raw meats in reach-in units.3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p |
| 2017-06-26 |
9 |
package of seasoning pork located in chest freezer wrapped in white butcher paper was labeled not for sale. multiple jars of home canned peppers, jelly present.3-201.11 compliance with food law - p,pf |
| 2017-06-26 |
36 |
multiple flies present in kitchen area.6-501.111 controlling pests - pf |
| 2017-02-20 |
26 |
multiple spray bottles of cleaning chemicals stored on prep counter pointing at and over exposed unprotected foods including biscuits. sanitizer tested at nearly fully strength bleach.7-201.11 separation-storage - p7-204.11 sanitizers, criteria-chemicals |
| 2017-02-20 |
9 |
large volume of bbq present in reach-in and freezer were prepared off site at a personal home.3-201.11 compliance with food law - p,pf |
| 2017-02-20 |
14 |
small sink being used for vegetable prep had microbial growth and accumulation of soiling in vats especially in corners and along rim edges.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2017-02-20 |
20 |
all potentially hazardous food items checked in small condiment cooler at fron cook line were greater than 41/45f. items included sliced tomatoes and hash.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot a |
| 2017-02-20 |
21 |
tmultiple ready to eat, potentially hazardous food items in facility greater than 24 hours not marked with proper information. items included two packages of deli meat, cooked peppers and onions, hotdogs.3-501.17 ready-to-eat potentially hazardous food (t |
| 2017-02-20 |
1 |
no responsible employee present with ansi accredited certified food protection manager training.2-102.12 certified food protection manager - c |
| 2017-02-20 |
31 |
items in cooling process including breakfast meats and potato salad were tightly lidded or covered. gravy in cooling process was left on prep table at room temperature, gravy was 102f.3-501.15 cooling methods - pf |
| 2017-02-20 |
37 |
dry goods stored with dirty aprons. dripping, splashing condensate located inside raetone unit.3-307.11 miscellaneous sources of contamination - c |
| 2017-02-20 |
38 |
employees engaged in food prep had bound hair but were not wearing effective hair restraints.2-402.11 effectiveness-hair restraints - c |
| 2017-02-20 |
45 |
freezers are domestic and in bad repair. shelving in reach-in chipping/rusting. reatone unit in bad repair. cabinetry in front area has areas of bad repair, crevices.4-501.11 good repair and proper adjustment-equipment - c |
| 2017-02-20 |
53 |
flooring throughout in poor repair, tiles broken, offset, missing. cleaning needed of flooring at grill/fryer area, grease and food debris present. individual living and sleeping in storage room where multiple freezers of facility food kept. 6-501.11 repa |
| 2017-02-20 |
36 |
window over dish area open with no screening.6-202.15 outer openings, protected - c |
| 2016-10-26 |
13 |
raw hamburgers were being pattied on prep table at same time raw chicken and cooked foods were also present on table. prep areas not sufficient for types of food processed.3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p |
| 2016-10-26 |
54 |
lighting in multiple prep/cooking areas less than 50 foot candles. no area designated for employee personal items, multiple coats stored on food items in dry good area. 6-303.11 intensity-lighting - c6-305.11 designation-dressing areas and lockers - c |
| 2016-10-26 |
53 |
flooring throughout in poor repair, tiles broken, offset, missing. large pool of grease on floor under grill. 6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c6-501.12 cleaning, frequency and restrictions - c |
| 2016-10-26 |
47 |
equipment at grill area has heavy accumulation of grease. shelving in reach-in soiled. microbial growth present. small two comp sink has dried residue on interior vat walls.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, a |
| 2016-10-26 |
45 |
torn gasket present on reach-in. freezer is domestic and in bad repair in interior. shelving in reach-in chipping/rusting. reatone unit in bad repair. cabinetry in front area has areas of bad repair, crevices.4-501.11 good repair and proper adjustment-equ |
| 2016-10-26 |
39 |
multiple soiled wet linen lying on prep surfaces, not in container of sanitizer while not in use.3-304.14 wiping cloths, use limitation - c |
| 2016-10-26 |
36 |
live roach observed on rack of bread at grill area. rodent droppings present in dry good storage area. 6-501.111 controlling pests - pf |
| 2016-10-26 |
31 |
pastry not cooled in a manner to meet parameters. pastry was in deep container and covered with foil when observed.3-501.15 cooling methods - pf |
| 2016-10-26 |
20 |
all potentially hazardous foods including eggs, ham and milk based creamers held in raetone double door reach-in were greater than 41/45f. discarded during inspection. eggs at grill area were 57f. ice was only contacting very top of deep container of eggs |
| 2016-10-26 |
18 |
chicken pastry cooked previous day was 50f in reach-in. discarded during inspection.3-501.14 cooling - p |
| 2016-10-26 |
6 |
no handwashing observed between tasks or glove changes. containers of raw chicken handled prior to handling on cooked items with no handwashing.2-301.14 when to wash - p |