| Violation Date |
Code |
Description |
| 2018-12-04 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed several burned out lights throughout the facilit |
| 2018-12-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a slicer stored clean with food debris. cdi- pic moved blade to three compartment sink for cleaning. repeat. |
| 2018-12-04 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed ready to eat prepared salads stored below unwased produce in the walk in cooler. cdi- pic rearranged items. |
| 2018-09-19 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed several burned out lights throughout the facility. have replaced. |
| 2018-09-19 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak coming the plumbing below the 3-compartment sink. have repaired. |
| 2018-09-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the prep tables at the cook line. have cleaned. repeat. |
| 2018-09-19 |
45 |
4-501.11 maintain equipment in good repair. observed water buildup on the inside of the tall reach in cooler. it could possibly be coming from a clogged condenser. have repaired.*the shelves in the walk in cooler have been replaced. not a repeat viola |
| 2018-09-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths on the counters upon entrance to the kitchen. cdi-the cloths were removed. repeat. |
| 2018-09-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed noodles cooling in the walk in cooler with a tightly wrapped cover. cdi |
| 2018-09-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several utensils and cooking pots with food buildup on them. cdi-all items seen with food buildup were brought to the 3-compartment sink to be prope |
| 2018-04-27 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at hand sink near entry. cdi-pic provided paper towels at handsink. |
| 2018-04-27 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed wrapped pasta salad and wrapped coleslaw stored under 2 shelves of unwashed produce. cdi-pic moved items to correct order. |
| 2018-04-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed no active cleaning of utensils or equipment during inspection, through conversation it was stated by the pic that utensils and equipment is only dipped in s |
| 2018-04-27 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed sheet pan on top of trash can to store olive oil and spices during preparation of dressing. |
| 2018-04-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping clothes throughout the facility on prep surfaces and shelves. |
| 2018-04-27 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelving throughout the facility. repeat |
| 2018-04-27 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed debris in the sanitizer compartment at the 3 compartment sink. |
| 2018-04-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust on build up on shelving and in units throughout the facility. observed lid for container with sticker on top after wash, rinse, sanitize. |
| 2018-04-27 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed ceiling, wall, and floor damage throughout the facility. repeat6-501.12 floors |
| 2018-04-27 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed non shielded light above single use items, lemon juice, and other goods in the downstairs area closet. rep |
| 2017-11-14 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed a non-shielded light stored above single use items, lemon juice, and other goods in the downstairs area cl |
| 2017-11-14 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed ceiling, wall and floor damage throughout establishment. |
| 2017-11-14 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open at time of inspection. dumpster is shared with adjacent buildings/restaurants. doors were closed. |
| 2017-11-14 |
45 |
4-501.11 maintain equipment in good repair. observed rusted storage racks in the upstairs portion of the restaurant used for storage of single use items. |
| 2017-11-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a box of single use pie trays stored on the floor of the upstairs storage area. items were moved to a nearby table. keep all |
| 2017-11-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed front area handsink blocked by a trashcan at time of inspection. trash can was removed. maintain clear access to all handsinks at all times. |
| 2017-08-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken breast taken out of refrigeration for seasoning at temperatures higher than 45f. facility should use smaller portions of chicken, such that not all of the product is us |
| 2017-08-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple instances of wet wiping cloths stored outside of containers in the prep area. items were returned by employees and ehs. ensure that when wet wiping cloths are used that t |
| 2017-08-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pots and pans in the clean dish area. allow dishes to air dry after the wash/rinse/sanitize process. |
| 2017-08-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice from a drink cup in the front handsink. ensure that drinks are not dumped in this sink and are disposed of in the three compartment sinks.6-301.12 provide |
| 2017-08-23 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed floors, walls and ceilings of the kitchen areas heavily damaged |
| 2017-08-23 |
45 |
4-501.11 maintain equipment in good repair. observed rusty, damaged and unused equipment in the kitchen area. observed rust/damaged storage racks. |
| 2017-04-20 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed floor damage in the upstairs area with exposed rock surface from concrete dama |
| 2017-04-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a box of hinged container lids on the floor of the dry storage area. single use items must be kept 6 inches off of the floor. |
| 2017-04-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked, metal pots and pans in the dish area. ensure that dishes are allowed to air dry before storage. |
| 2017-04-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed dead roach in the rear bathroom area. facility has recent pest control receipts. |
| 2017-04-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed fruit salads cooling for 1 hour at 50f while tightly wrapped in plastic. |
| 2017-04-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabelled spray bottle of chemical sanitizer. item labelled by employee. all other containers observed in-compliance. |
| 2017-04-20 |
13 |
r3-302.11(a) separate the different types of raw animal foods. -p observed beef tips thawing underneath ground beef in the walk in cooler. ensure that comminuted meat products, such as ground beef, are stored underneath whole or intact cuts of meat such |
| 2017-02-14 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed floors in the prep/kitchen area damaged, observed ceiling damage in kitchen ar |
| 2017-02-14 |
45 |
4-501.11 maintain equipment in good repair. observed rusty racks/shelving throughout storage areas. |
| 2017-02-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed cup lids stored on the floor in the upstairs area. |
| 2017-02-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several items on the floor of the walk in cooler. pic stated that items were delivered prior this morning. items were placed on |
| 2016-12-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed large turkeys cooked and left to cool on prep surfaces. cdi by moving item |
| 2016-12-14 |
45 |
4-501.11 maintain equipment in good repair. observed rusted storage racks throughout facility. |
| 2016-12-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on the exterior of several stacked mayonnaise buckets that are reused as food storage containers. observed food debris left on the fo |
| 2016-12-14 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed floor/tile damage |
| 2016-07-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup in between cooking equipment under hood vents. needs thorough cleaning. |
| 2016-07-07 |
43 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed multiple boxes of to-go containers stored on the floor in the dry storage room on the second floor. |
| 2016-07-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth sitting on the counter. cdi-the cloth was removed. |
| 2016-07-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed multiple containers of salad tightly covered at 63f. pic explained that |
| 2016-07-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed residue buildup on the slicer, and chopper. cdi-both items were taken apart and moved to the 3-compartment sink for wash, rinse and sanitizing. |
| 2016-07-07 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed employee wash hands with gloves still on. cdi-had employee take the gloves off and proper |
| 2016-04-08 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee working with raw chicken, place in oven and then come to temp bottom of pan of cooked vegetables thus contaminating the outside of the c |
| 2016-04-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed partially cooked mixed vegetables sitting on prep table cooling at 85 f. c |
| 2016-04-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed boxes stored on top of hand sink. cdi- removed |
| 2016-04-08 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed food employee wash hands in 3 compartment sink. cdi- stopped ; directed to hand sink |
| 2016-04-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee beverage stored on food prep table. cdi- removed |
| 2016-01-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed pulled pork cooling in refrigerator covered tightly. cdi- vented |
| 2016-01-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer no labeled with common name or ingredient . ie chlorine or qac |
| 2016-01-20 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed facility still without food safety certified staff. |
| 2015-11-12 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no staff have received food safety manager training/certification as of today. repeat violation |
| 2015-11-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw processed chicken on sheet tray stored over cooked ready to eat chili and chicken in freezer. cdi- re-organized |
| 2015-11-12 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed high volume of meat sauce cooling overnight in large metal pot with low surface area for cooling at 51 f that had not been r |
| 2015-11-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in red bucket at 0 ppm chlorine and multple spray bottles of chlorine sanitizer at 10 ppm. cdi- re-mixed to 50 ppm |
| 2015-11-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed no sanitizer solutions in buckets or spray bottles labeled. cdi- labeled |
| 2015-11-12 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed high viscosity meat sauce cooling in low surface area to volume ratio in w |
| 2015-11-12 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed personal clothing hung over open container of single service utensils. |
| 2015-09-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on food prep table. cdi- removed; instruction provided |
| 2015-09-09 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p2-301.14 wash hands after activities that contaminate them.-p observed f |
| 2015-09-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple soiled utensils stored as clean and a slicer not properly cleaned from yesterday. cdi-removed to clean observed soiled inside walls of ice ma |
| 2015-09-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed beef tips cooked yesterday, not date marked. cdi- date marked |
| 2015-09-09 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no staff employeed with food protection certification status. |
| 2015-09-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed soiled wiping cloth on food prep surface, not in santiizer bucket. |
| 2015-09-09 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed multiple ss containers cleaned for reuse. |
| 2015-09-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cut leafy greens and tomatoes cooling in walk in cooler at 60 f double wr |
| 2015-06-04 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed floors in poor repair throughout. observed chipped wall tile near walk in cool |
| 2015-06-04 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed no date marking on chicken and dumplings. cdi - voluntarily discarded.3-501.18 discard the food requiring date labels once time/te |
| 2015-06-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed slicer soiled with remains of a cucumber. cdi - cleaned and sanitized during inspection. 4-602.11 clean the equipment and utensils used with nontcs f |
| 2015-06-04 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic without certification. |
| 2015-01-09 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf. observed digital thin probe thermometer reading 56.7f in sanitizer actually 53.0f and 58.6f in sanitizer actually 55.0f. appears to be about 3.5f too high. try changing the bat |
| 2015-01-09 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic ewithout certification. |
| 2015-01-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep table next to pies which employee was preparing. cdi - discarded. |
| 2015-01-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled equipment stored as clean - slicer, can opener blade with dried food debris and soiled tea nozzles. cdi - all sent to be washed, rinsed, sanit |
| 2015-01-09 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p. observed no date marking on cooked beef tips from yesterday or feta cheese from monday. cdi - dated. |
| 2015-01-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing pies without wearing beard guard. |
| 2015-01-09 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed no end caps on light shields in two fixtures in lkitchen, one upstairs, one downstairs. |
| 2015-01-09 |
42 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed clean ice scoop being stored in crack of hinge of ice machine lid rathe |
| 2015-01-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed uncovered coffeew filters stored next to urns. |
| 2015-01-09 |
53 |
.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed floors in poor repair throughout. observed ceiling paint peeling above prep ta |
| 2015-01-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed three damp wiping cloths on in use prep tables and no sanitizer buckets set up. |
| 2014-10-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cole slaw on prep table had reached 53f while being used. keep cold, perhaps sit over pan of ice. |
| 2014-10-29 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager. |
| 2014-10-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw chicken on two open sheet pans placed into freezer for cooling. chicken was above rte foods such as pie crusts. cdi - chicken moved to bottom shelves. |
| 2014-10-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed interior of ice machine not clean to sight. cdi - cleaned and sanitized. |
| 2014-10-29 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed no date marking on feta cheese, ricotta cheese. cdi - dated. |
| 2014-10-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed labels had worn off sanitizer bottles. keep legible. cdi - relabeled. |
| 2014-10-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two damp wiping cloths sitting on countertop. cdi - removed. |
| 2014-10-29 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed ice scoop stored in hinge of ice bin lid - usually kept in clean pan next to machine. cdi - cleaned, moved. |
| 2014-10-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed coffee filters left on countertop uncovered. |
| 2014-10-29 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed better cleaning needed at hand sink in kitchen. |
| 2014-10-29 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. floors need better cleaning throughout.6-501.11 floors, w |
| 2014-05-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. food shall be consumed, discarded or sold after 7 da |
| 2014-05-15 |
1 |
2-102.12 certified food protection manager - c. at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown profici |
| 2013-10-29 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification . cdi- directive given to allow facilities to operate until 1/1/14 without valid pic. |
| 2013-10-29 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above.observed chicken on prep table at 133 f. had b |
| 2013-10-29 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-10-29 |
31 |
3-501.15 cooling methodsrules require facility cool applicable tcs foods usinng proepr methods. those methods discussed with pic.observed brown gravy cooling in high volume/surface area ratio plastic container on prep table, not under refigeration.observe |
| 2013-10-29 |
53 |
6-501.13 cleaning floors, dustless methodsrules require floors be properly cleaned. observed uncleaned areas of floor in lower kitchen. |
| 2013-07-15 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification .cdi- through instruction |
| 2013-07-15 |
2 |
2-103.11 (m) person in charge-duties2-201.11 ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, cdi by instruction._ |
| 2013-07-15 |
6 |
2-301.14 when to wash2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils.hands must be washed beforing donning gloves. observed food employee handle uncovered beverage then handle f |
| 2013-07-15 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils4-601.11. ensure equipment food contact surfaces and utensils are clean to sight and touch. observed ice machine to have excessive mold growth insde. vr for cleaning. |
| 2013-07-15 |
31 |
3-501.15 cooling methodsensure foods are cooled using proper methods. observed premade salads cooling in walk in double wrapped containers at 56-65 f.cdi-cooling procedure changed. |
| 2013-07-15 |
34 |
4-502.11 (b) good repair and calibrationensure food thermometers are in proper calibration.observed one thermometer 4 f above calibration. cdi- recalibrated |
| 2013-07-15 |
36 |
6-501.111 controlling pests6-501.111 ensure that the premises are maintained free of insects, rodents and other pests. observed ants in empty food containers. cdi- ants removed ; containers cleaned |
| 2013-07-15 |
41 |
3-304.12 in-use utensils, between-use storageensure in use utensils are stored properly between uses. observed spoon stored on soiled cook unit surface. cdi- removed to clean pan. |
| 2013-07-15 |
53 |
6-201.11 floors, walls and ceilings-cleanabilityensure all surfaces are easily cleanable and in good repair.observed facility is older and showing a great deal of wear. observed many areas of floor in need of repair.cdi- through instruction |
| 2013-02-07 |
53 |
rules require facility kitchen infrastructure be easily cleanable and in good repair. observed aging facility has areas of floors and walls in need of reapair; challenge to cleaning. |
| 2013-02-07 |
37 |
rules require foods to be kept covered during display/storage. observed multiple pecan pies uncovered in freezer. cdi- covered |
| 2013-02-07 |
34 |
rules require an appropriate tapered tip thermometer for some of the foods in this facility. observed they do not have one. provide appropriate tapered tp thermometer. |
| 2013-02-07 |
31 |
rules require all applicable tcs foods must be cooled using proper cooling methods. observed cooked chicken covered tightly in aluminum pan in walk in cooler before it reached 45 f. current temp 54 f. cdi- vented |
| 2013-02-07 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days) observed multiple foods not properly date marked including deli meats and cooked meats. cdi- have properly date marked before next inspection |
| 2013-02-07 |
13 |
rules prohibit storage of raw proteins above ready to eat foods. observed raw pork sausage stored over potatoes. cdi- reorganized by final cook temperature |
| 2013-02-07 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-02-07 |
1 |
rules require food facility have a pic(person in charge); with food safety certification and active managerial control present whenever facility is operating. observed pic had no food safety certification. cdi- corrected through instruction; will become m |
| 2012-11-15 |
7 |
rules prohibit bare hand contact of ready to eat foods. observed cook touching tops of cooked pecan pies when removing from oven. cdi- corrected through instruction. |
| 2012-11-15 |
21 |
rules require applicable tcs foods to be properly date marked. observed improper and no date marking on multiple applicable tcs foods. cdi- corrected throuhg instruction. all applicable tcs foods must be date marked before next inspection. |
| 2012-11-15 |
2 |
rules require facility to have employee health policy. observed pic has no employee health policy. cdi- corrected through instruction ; sample given |
| 2012-11-15 |
31 |
rules require tcs foods that are cooling be cooled using approved methods. observed whole turkeys cooling at room temperature on prep table at 99-147 f. do not let unattended tcs foods cooling at room temperature fall below 135 f unless actively prepping |
| 2012-11-15 |
1 |
rules require facility to have a food safety certified pic. observed pic had no certification. cdi- corrected through instruction must have by 1.1.14 to avoid losing points. |