| Violation Date |
Code |
Description |
| 2018-12-27 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c/6-501.12 cleaning, frequency and restrictions c facility contains pitted floors throughout. facility shall be better maintained, smooth and easily cleanable. repeat-.5 points |
| 2018-12-27 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed cardboard dumpster with damaged lid that wouldn't allow for it to be properly covered. doors were opened on both dumpster. 0 points.general note: recom |
| 2018-12-27 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. pans and other utensils were being stored inside of locked cabinets in employee bathroom area. ensure that all food related items |
| 2018-12-27 |
39 |
3-304.14 wiping cloths, use limitation - c observed food employee drying washed dishes with a wiping cloth. ensure that dishes are air drying and not being dried with cloths. -.5 points. |
| 2018-08-24 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c/6-501.12 cleaning, frequency and restrictions - cfacility contains pitted floors throughout. facility shall be better maintained, smooth and easily cleanable.general comment: i |
| 2018-08-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning is needed on the exterior of the grill station, prep surfaces, exterior of the fryer units, etc. |
| 2018-08-24 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c coffee filters were being stored with food contact portion facing upward and inside of a soiled plastic container. |
| 2018-08-24 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed produce was being stored over ready to eat foods in the walk in cooler. cdi- foods were rearranged as needed.3-304.15(a) discard gloves after a task is complete or any time they |
| 2018-08-24 |
6 |
2-301.14 wash hands after activities that contaminate them. -p food employee was working with raw and ready to eat foods without washing hands in between. ensure that hands are washed and gloves are changed when going from working with raw to ready to ea |
| 2018-02-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on numerous pans stored as clean. 10 day verification required. |
| 2018-02-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pooled eggs stored over ready to eat foods in walk in cooler. cdi reordered storage. |
| 2018-02-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-11-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2017-11-13 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed ph of sourdough starter not being recorded in the time frame outlined in the approved hacc |
| 2017-11-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed smoked salmon missing asterisk linking product to consumer advisory. 10 day verification required. |
| 2017-11-13 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee dip toast in french toast batter containing raw eggs and go back to working with ready to eat foods without glove change or handwash. repeat violation . cdi by instructio |
| 2017-09-14 |
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 wall behind ladles and knife rack in need of cl |
| 2017-09-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous ladles in front service area stored as clean with visible food debris. cdi pic took to rewash. |
| 2017-09-14 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee handle raw foods and then go to ready to eat foods without glove change or handwash. cdi pic instructed employee to wash hands. |
| 2017-06-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up of food debris on slicer. cdi pic instructed employee break down slicer and clean. food contact surfaces is a repeat violation. |
| 2017-06-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed scale buildup on outer surface of dishmachine door. -0 points- |
| 2017-06-02 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed portable cutting boards on dish rack in need of replacement or resurfacing. -0 points- |
| 2017-06-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nesting of pans in clean dish area. |
| 2017-02-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous pans stored as clean with visible food debris. cdi took to rewash. |
| 2017-02-20 |
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 mushroom sauce dated 02-07-17 still in walk in . cdi discarded product. |
| 2017-02-20 |
45 |
4-501.11 maintain equipment in good repair. observed numerous gaskets on front line in need of replacement. |
| 2016-11-04 |
45 |
4-501.11 maintain equipment in good repair. observed one torn gasket on refrigerated drawers near egg station. -0 points- |
| 2016-11-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-11-04 |
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 sausage links placed on sheet pan in pile proper cooling could not occur. cdi reh |
| 2016-11-04 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf cdi observed ph meter not being calibrated with every batch of sour dough starter . pic states ph |
| 2016-11-04 |
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 sausage links at 89 degrees at 2 hours into cooling process . cdi reheated see temperature chart. |
| 2016-11-04 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee at egg station cracking eggs and handling ice scoop without washing hands and changing gloves. cdi by instruction. |
| 2016-07-15 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee cracking eggs with gloves on, take gloves off and don new gloves without washing hands in between. also observed multiple employees wiping their hands on their aprons |
| 2016-07-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two large plastic containers containing food product stored on the floor in the walk in cooler. cdi-the containers were moved to |
| 2016-07-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth sitting on prep counter. pic removed the cloth. about 10 minutes later, the cloth was sitting on the counter again. this happened numerous times. |
| 2016-07-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee dring sitting of food prep counter behind the stoves. cdi-the drink was moved to a shelf. |
| 2016-07-15 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of the gloves stored on the floor near the office. pic stated they just received a shipment prior to inspection. cdi-the |
| 2016-07-15 |
41 |
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 plastic cup with no handle stored in a container of dried grits. cdi-t |
| 2016-04-13 |
46 |
4-603.14 food contact surfaces shall be washed, rinsed and sanitized. observed staff cleaning food prep table using only sanitizer, with no rinse step or detergent/soap to removed soilage. cdi- instruction provided |
| 2016-04-13 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed facility keeping starter batches when ph is 4.2. must be less than 4.2. cdi- instruction p |
| 2016-04-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed deli slicer stored unclean and multiple tea urn nozzles with tea for service excessively soiled. cdi- removed to re-clean |
| 2016-04-13 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed food employee handle raw beef with gloved hand then change taasks without washing hands during glove change. observed dish washer change gloves without hand washing. cdi- |
| 2016-02-04 |
45 |
4-501.11 maintain equipment in good repair. observed main batter cold hold unit on line not holding foods at 45 f or colder. vr for repair4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevi |
| 2016-02-04 |
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 buttermilk batter cooling in walk in cooler in low surface area to volume |
| 2016-02-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two spray bottles of sanitizer not labeled. cdi- labeled |
| 2016-02-04 |
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 multiple tupes and containers of deli meats and hams not date marked in front prep drawers. cdi- date marked |
| 2016-02-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed clarified butter, grits and cream of wheat hot holding less than 130 f. cdi-discarded |
| 2016-02-04 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed never heated buttermilk based batter cooling at 55-63 f in walk in cooler after two hours.3-501.14(a) quickly cool coo |
| 2015-11-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple pans and a knife stored as clean with slight food residue still on. cdi- removed to clean |
| 2015-11-13 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed one employee drinking from covered beverage, properly store then return to food prep with utensils. cdi- instruction provided |
| 2015-11-13 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed open ice bin at exposed wait station. |
| 2015-11-13 |
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 200 f potatos placed under 90 cooling potatos on speed rack in walk in coo |
| 2015-09-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple flies in facility. |
| 2015-09-02 |
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 cooked potatoes and multiple containers of cooked potatoes cooling in cove |
| 2015-09-02 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed clarified butter on tphc la |
| 2015-09-02 |
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 cooked ham, sausage, corned beef and other cooked meats on prep unit line. cdi- date marked |
| 2015-09-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut leafy greens, raw pooled eggs, cooked potatoes and cooked chicken cold held above 47 f. all late prep; vr |
| 2015-09-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grits and oatmeal hot held below 135 f. cdi- reheated above 165 f |
| 2015-01-02 |
4 |
.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed covered drinkl stored above carton of bananas. cdi - moved. |
| 2015-01-02 |
8 |
6-301.14 post a handwash sign at each handsink. observed no signage at mens' restroom lavatory. left sign with pic. |
| 2015-01-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled slicer and soiled mixer bowls stored as clean. cdi - sent back to be washed, rinsed, sanitized. observed some label debris left on plastic pan |
| 2015-01-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed clarified butter in pan above flattop. butter measured 118f. cdi - voluntarily discarded. explained to pic. repeat violation. |
| 2015-01-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed one sprsy bottle of sanitizer near ovens. label on bottle had faded. cdi - relabeled. |
| 2015-01-02 |
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 tray of sausages in walk in cooler. sausages measured 43f after 6 hours o |
| 2015-01-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one damp wiping cloth on prep table. |
| 2015-01-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a couple of silver mixing cups wet nested. |
| 2015-01-02 |
45 |
4-502.11(a) maintain utensils in good repair. observed metal ice scoop with crack on end. no longerr easily cleanable. cdi - voluntarily discarded. 4-501.11 maintain equipment in good repair. observed several cooler racks with rusted areas. |
| 2015-01-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed walk in cooler shelving soiled. observed spray bottle of ascorbic acid in walk in cooler was soiled on the exterior. |
| 2015-01-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed one lid and one side door open on two dumpsters. |
| 2015-01-02 |
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 frp wall covering coming loose and separating from backing in and around can w |
| 2015-01-02 |
41 |
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 ice scoop being stored in red sanitizer bucket with some water from me |
| 2014-07-10 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food) being held hot shall maintain a temperature of 135 f or higher. observed a pan of clarified butter above the grill hot holding at 131 f. cdi hot holding of clarified |
| 2014-07-10 |
14 |
4-501.114 chemical sanitizer solution shall be at an appropriate concentration when in-use (quaternary ammonium 200- 400 ppm). observed a bucket of sanitizer testing 0 ppm. cdi - bucket was filled with fresh sanitizer solution.4-602.11 equipment food-co |
| 2014-07-10 |
41 |
3-304.12 in-use utensils between-use shall be stored to prevent contamination. observed a spoon used for dipping pancake batter completely submerged in the container of pancake batter. |
| 2014-07-10 |
42 |
4-901.11 equipment, utensils and dishware shall be air dried after proper cleaning. observed wet stacking of plastic trays and cups. |
| 2014-07-10 |
53 |
6-201.11 floors, walls and ceilings shall be smooth and easily cleanable. observed damage tiles (2), missing grout and standing water on the floor in the cook line area. |
| 2013-11-19 |
44 |
3-304.15 (b)-(d) gloves, use limitations when used gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the o |
| 2013-11-19 |
31 |
3-501.15 cooling methodsrules require effective cooling methods be used for cooling applicable tcs foods.observed coolingp otatos in walk in cooler in tightly covered high volume plastic container at 77 f.cdi- cooling procedure changed |
| 2013-11-19 |
25 |
3-202.12 additives food may not contain unapproved food additives or additives that exceed amounts specified in 21 cfr 170-180 relating to food additives, generally recognized as safe observed facility uses two food additives(enzymes) added to their butt |
| 2013-11-19 |
17 |
3-403.11 reheating for hot holding rules require tcs foods cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 74oc (165of) for 15 seconds. p observed potatos are reheated and coo |
| 2013-11-19 |
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 multiple metal pans stored clean with food residue inside.cdi- remov |
| 2013-11-19 |
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.observed food employee handling raw food make multiple trips to walk in cooler, handling containers, handles |
| 2013-07-11 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager.cdi- through instruction |
| 2013-07-11 |
2 |
. 2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees2-201.11 ensure facility has an approved employee health policy, observed no employee health policy, cdi by instruction.2-201.11 ensure facility ha |
| 2013-07-11 |
4 |
2-401.11 eating, drinking, or using tobaccorules require employee beverages to have lid with straw. cdi- through instruction |
| 2013-07-11 |
18 |
3-501.14 cooling3-501.14 ensure all time/temperature control for safety (tcs) foods are cooled within 2 hours from 135f to 70f and within a total of 6 hours from 135f to 45f.observed butter mixture at 60 f in walk in cooler, cooling from being cooked yest |
| 2013-07-11 |
20 |
3-501.16 (a)(2) and (b) 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 raw eggs in walk in cooler at |
| 2013-07-11 |
22 |
3-501.19 time as a public health control3-501.19 when time as a public health control is being used, ensure proper written procedures are followed. foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control |
| 2013-07-11 |
31 |
3-501.15 cooling methodsensure foods are cooled properly using effective methods.observed dairy butter mixture cooled in walk in cooler in high volume plastic container tightly covered.cdi- cooling procedure changed |
| 2013-04-01 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed some food debris accumulation on multiple handles in kitchen. cdi- cleaning initiated |
| 2013-04-01 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2013-04-01 |
23 |
(a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed |
| 2013-01-07 |
16 |
rules require raw proteins be cooked to standard final cook temperatures unlessoffered undercooked and facility has proper consumer advisory. observed overeasy eggs temped at 98-120 f after cooking completion. cdi- recooked |
| 2013-01-07 |
18 |
rules require all cooked tcs foods be cooled within specific time/temperature parameters. must reach 70 f within 2 hours of 135 f and 45 f within 4 additional hours. observed mushroom soup cooling in all plastic ice bath at 83 f at 115pm. retemped at 73 f |
| 2013-01-07 |
6 |
rules require ;2-301.14 when to wash.food employees shall clean their hands and exposed portions of their arms as specified under ? 2-301.12 immediately before engaging in food preparation including working with exposed food; clean equipment and utensils; |
| 2013-01-07 |
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 opened bagged spinach and deli meats not date marked. cdi- corrected through instruction. |
| 2013-01-07 |
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 |