| Violation Date |
Code |
Description |
| 2018-12-04 |
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 stained ceiling tile in storage area. observed wall damage in storage area. ob |
| 2018-12-04 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on double door reach in freezer. |
| 2018-12-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans stored as clean. repeat violation |
| 2018-12-04 |
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 styrofoam side cup stored in brown sugar as a scoop. cdi: cup removed. |
| 2018-12-04 |
33 |
3-501.13 use approved thawing methods. observed 4 cases of turkey wings thawing at room temperature. cdi: wings moved to reach in cooler. pic educated on proper thawing methods and ehs suggested putting wings in the reach in to thaw the day before. |
| 2018-12-04 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf: facilitycools many hot foods in reach-in units; no walk-in cooler in facility. walk-in cooler was removed appproximately 6 years agoacc |
| 2018-12-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pans of turkey wings in hot box below 135f. cdi: wings voluntarily discarded. |
| 2018-12-04 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed pink build up on deflector plate of ice machine. |
| 2018-12-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice in the handsink. cdi: pic educated employee on the sink only being for handwashing. ice was melted. |
| 2018-08-10 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p: can opener soiled, increase frequency depending on foods being opened. for tcs food clean every 4 hours. non-tcs, every 24 hours. cdi- can opener moved t |
| 2018-08-10 |
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: found rice from previous day in cooling process, 47 f. cdi- discarded rice voluntarily. |
| 2018-08-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : found awesome bottle with sanitizer as contents. cdi- discard bottle.7-201.11 store toxic materials to avoid contamination. -p: found awesome cleaner bottle contain |
| 2018-08-10 |
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: found rice in dense volume, tightly covered and stacked containers in reach in coo |
| 2018-08-10 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. sanitizer bucket on floor. |
| 2018-08-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet-stacking.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. clean drainboard and cleaned equi |
| 2018-08-10 |
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. wall damage observed throughout facility. severe damage behind pre-rinse at dish machin |
| 2018-07-27 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pfone employee was unsure of policy so i reviewed it with him and other employees. the policy is posted by the hand sink. i asked |
| 2018-07-27 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed pic put on gloves numerous times without washing hands first. educated and she agreed to comply. 2-301.14 wash hands after handling soiled equipment or utensils and before food |
| 2018-07-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p4-702.11 sanitize utensils before use after cleaning - pobserved 3 compartment sink being utilized for utensil washing without sanitizer in the third bay. stopped and ha |
| 2018-07-27 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -pobserved macaroni and cheese mixed this morning at 9am (macaroni cooked yesterday) cooling in refrigerator at 54f in a large, p |
| 2018-07-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous foods sitting out until they are needed for the steam table. they are back up foods that will be microwaved before use. advised pic that foods must remain at 45f or lo |
| 2018-07-27 |
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 none of the foods made yesterday had date marks including macaroni, greens, cooked turkey legs, baked chicken, and rice. return visit requi |
| 2018-07-27 |
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, plastic tub with lid being used to cool. moved to shallow metal pan |
| 2018-07-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed large amounts of grease on fryer and stove beside fryer. deep cleaning needed. |
| 2018-07-27 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed one large bin of white product unlabeled in dry storage room. observed chicken base and sugar unlabeled on prep line. |
| 2018-07-27 |
45 |
4-501.11 maintain equipment in good repair. observed reach in freezer gasket to be severely damaged. repeat.steamer is not working and fryer is leaking. |
| 2018-07-27 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf no chlorine test kit is available on site. obtain. return visit required. |
| 2018-07-27 |
53 |
6-501.11 floors, walls, and ceilings shall be maintained in good repair. observed minor wall damage throughout facility. observed significant damage to wall behind prewash sprayer. repeat.6-501.12 floors, walls, ceilings shall be clean. floor around fryer |
| 2018-07-27 |
54 |
6-303.11 intensity-lighting - repair/replace light fixtures and missing bulbs in kitchen as only 25 foot candles of light are available. fifty (50) foot candles are required on the prep line/cook line. |
| 2018-07-27 |
33 |
3-501.13 use approved thawing methods. |
| 2018-03-27 |
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 paint and minor wall damage throughout facility from pans and cans hitting the |
| 2018-03-27 |
45 |
4-501.11 maintain equipment in good repair. observed reach in freezer gasket to be severely damaged. repeat violation previous item fixed. 4-502.11(a) maintain utensils in good repair. observed severely cracked and damaged lids and containers throughout f |
| 2018-03-27 |
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 deep 1/3 pans of cooked rice cooling while covered in reach in cooler. cdi |
| 2018-03-27 |
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 deep 1/3 pans of cooked rice cooling while covered in reach in cooler. rice was cooling at a rate of .2f/min. cdi: rice p |
| 2018-03-27 |
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. -p observed employee load dirty dishes and then handle clean dishes out of |
| 2017-11-17 |
37 |
3-303.12 storage or display of food in contact with water or ice - c observed chicken stored in undrained ice. pic advised to have a container with holes for draining to keep the food out of the standing water when ice melts. |
| 2017-11-17 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine only reach ing 175f and the plate thermometer reading 141f. cdi: all dishes are going through the dishwasher and then being sanit |
| 2017-11-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans. cdi: pans separated for air drying. |
| 2017-11-17 |
45 |
4-501.11 maintain equipment in good repair. observed gasket damaged on reach in cooler door. |
| 2017-11-17 |
46 |
4-203.13 pressure measuring devices, mechanical warewashing equipment - c observed pressure gauge on dish machine to not be functioning. |
| 2017-11-17 |
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 paint and minor wall damage throughout facility from pans and cans hitting the |
| 2017-09-08 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed wall damage on wall behind dish machine and on walls near back exit. repeat violation improvement from last inspection. |
| 2017-09-08 |
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 green beans, rice, stew vegetables, and collard greens cooling in reach in |
| 2017-09-08 |
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 green beans, rice, stew vegetables, and collard greens cooling in reach in cooler at a rate of 0f per minute. cdi: items pla |
| 2017-09-08 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw pork chops in reach in cooler. cdi: items moved to freezer, and stored properly. |
| 2017-04-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food manager on site during inspection today. pic stated that they are having a class next week in which several members of the staff will tak th |
| 2017-04-27 |
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 and turn faucet off with bare hands, therefore recontaminating them. |
| 2017-04-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several items on hot line, double panned, and holding below 135f on serving line. cdi: employee directed to single pan items on hot line, or use all metal pans. items out of |
| 2017-04-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salads held on ice on serving line. pic stated that items are discarded at the end of service (11am-2:30pm). cdi: tphc documents provided to pic today via email, along with ins |
| 2017-04-27 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed hot shot wasp killer on floor near mop sink. cdi: chemical moved out of the kitchen. pic advised |
| 2017-04-27 |
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 several hot food items on cart, being labeled upon arrival. through discus |
| 2017-04-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed insect cockroach on wall behind dish machine. pic stated that they currently have a contract with orkin who comes weekly for control. |
| 2017-04-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of raw vegetables stored directly on floor in storage area. cdi: container relocated to atop a cinder block. repeat vio |
| 2017-04-27 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed significant wall damage near 3-comp sink and near prep line. repeat violation |
| 2017-01-04 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food manager on site today during inspection. pic stated that 5 people are set up to take the class in a few weeks. |
| 2017-01-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer in spray bottle on bus cart at 10ppm chlorine. cdi: sanitizer properly made and tested at 50ppm.4-601.11 (a) equipment, food-contact surfaces, nonfoo |
| 2017-01-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed partial gallon of milk on counter above 45f. pic stated she pulled it out to make mashed potatoes and must have accidentally left it out. cdi: product discarded. |
| 2017-01-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bleach sanitizer stored in quat sanitizer labeled bottle. cdi: bottle properly marked.7-209.11 storage-other personal care items - c observed employee medic |
| 2017-01-04 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer on site. facility had two single diameter probes for use. verification required. |
| 2017-01-04 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed one container of sugar not labeled on prep cart. cdi: item labeled. repeat violation improvement since last inspection. |
| 2017-01-04 |
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 several utensils stored handle down in products. cdi: scoops turned so |
| 2017-01-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying dishes out of the dishwasher. cdi: employee directed to to allow utensils and dishes to air dry. |
| 2017-01-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed large stand mixer with food debris on arm. |
| 2017-01-04 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed several areas throughout kitchen where walls are in disrepair. |
| 2017-01-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed onions stored in utility room. cdi: onions relocated. |
| 2016-10-18 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purse on food prep surface in kithcen. cdi-purse relocated. |
| 2016-10-18 |
45 |
4-501.11 maintain equipment in good repair. observed epco hot box incapable of maintainng temperature 135f or above. ambient temperature in box was 125f. repair or replace.observed gasket on ice machine in disrepair. repair or replaceverification requir |
| 2016-10-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed containers of oils, sauces and spices not labeled as required. |
| 2016-10-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of sanitizer without required label. cdi-bottle labeled. |
| 2016-10-18 |
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 macaroni and cheese and collard greens in reach-in cooler, cooked yesterday, without required datemark. cdi-datemark added. (repeat |
| 2016-10-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed turkey wings hot holding in epco warmer at 109f. c di-turkey wings reheated to required temperature. |
| 2016-10-18 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up on deflector in ice machine. |
| 2016-10-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks sitting on prep surfaces. cdi-drinks removed |
| 2016-04-04 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up on deflector in ice machine. |
| 2016-04-04 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no one on site with a ansi approved food manager certification. (repeat) |
| 2016-04-04 |
20 |
| 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed rice holding in walk-in cooler at 53f. cdi-pic discarded. |
| 2016-04-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on drying rack. |
| 2016-04-04 |
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 a dense pan of rice cooling in the reach-in cooler with a tight fitting l |
| 2016-04-04 |
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 rice in walk-in cooler not datemarked as required. cdi-rice was discarded. |
| 2016-01-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone and keys stored on prep table. |
| 2016-01-12 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -observed desserts on line pac |
| 2016-01-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed baked chicken on line hot hold stored < 135f. cdi by reheating to 165f for 15 seconds. |
| 2016-01-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. - observed build-up inside ice machine on ice deflector. cdi by cleaning ice machine. |
| 2016-01-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on work surfaces. observed employee beverage stored uncovered on sink drainboard. cdi by relocating to below work surfaces and coveri |
| 2016-01-12 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present. |
| 2015-06-22 |
1 |
2-102.12 certified food protection manager - c - at least one person in a managerial capacity shall be an ansi accredited certified food protection manager. observed nobody on site with certification. |
| 2015-06-22 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p - observed ice machine accumulating debris and some rust developing on ice shoot of ice machine. cdi, repair / clean.observed tea nozzle of lemonaide accumulating white soil |
| 2015-06-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed meat loaf hot held at 129 degrees f in hot box, observed lima bean and mashed potatoes hot held below 135 degrees f at grill. observed rice overstacked and hot held below 135 |
| 2015-06-22 |
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 a container of milk not date marked in reach in refrigerator that operator stated was opened on friday. cdi, operator voluntarily |
| 2015-06-22 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed temperature gauge on hot box not accurate and an ambient air temperature of unit was at 136 degrees f as measured by thermocouple. |
| 2015-06-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed packages of ground beef stored over whole muscle beef in reach in refrigerator that operator stated |
| 2015-06-22 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean equipmennt and linen in a clean, dry area. observed extra utensils and spoons stored in container collecting food debris and soil. o |
| 2015-06-22 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in proper adjustment. observed some rust starting to develop on ice machine shield. |
| 2015-06-22 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces of equipment shall be free from an accumulation of soil. observed soil debris and grease accumulating in fryer units and inside shelving throuhout kitchen space. |
| 2015-06-22 |
38 |
2-303.11 prohibition-jewelry - c - employees may not wear anything on their wrists or fingers except a plain wedding band. observed cook wearing a wrist band. |
| 2015-01-21 |
1 |
2-102.12 certified food protection manager - cat least one person on site in a managerial capacity shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. repeat. |
| 2015-01-21 |
8 |
5-202.12 handwashing sinks, installation - pfhandwashing sinks shall provide hot water above 100 degrees f. observed hot water below 100 degrees f in handwashing sinks in kitchen and in restrooms. observed hot water at all sinks below required temperatur |
| 2015-01-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw shell eggs stored over cheese in reach-in refrigerator. cdi, operator relocated eggs. |
| 2015-01-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f or below. observed salads that operator stated was recently prepared and c |
| 2015-01-21 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool food. observed cut lettuce sitting on ice in covered container that was recently prepared. cdi, operator relocated salads to reach in refrigerator. |
| 2015-01-21 |
37 |
3-307.11 miscellaneous sources of contamination - cfood shall be protected from contamnination. observed food employee preparing salad in the same 3 compartment sink that another employee was washing equipment at the same time. |
| 2015-01-21 |
39 |
3-304.14 wiping cloths, use limitation - cstore wet wiping cloths in sanitizer in between uses. observed a wet wiping cloth used to stabilize cutting board in kitchen. |
| 2015-01-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed an epco hot box that chef stated was not holding proper temperature. observed boiler not supplying required hot water while on site and operator called mainten |
| 2015-01-21 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pfmanual warewashing temperature shall be maintained at 110 degrees f. observed hot water at 96 degrees f when an operator was washing equipment. cdi |
| 2015-01-21 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from an accumulation of soil. observed grease accumulating on fryer units in facility. |
| 2015-01-21 |
48 |
5-103.11 capacity-quantity and availability - pf - hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. observed hot water was below required temperature at 3 compartment s |
| 2015-01-21 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore single-service articles and equipment in a clean, dry area. observed disposable towels stored on ground in dry storage area. observed clean e |
| 2014-07-09 |
4 |
2-401.11 eating, drinking, or using tobacco - cgeneral comment: employees may drink from a closed beverage container if handled to prevent contamination of equipment. observed employee beverage stored on reach-in refrigeration unit near dry goods storage. |
| 2014-07-09 |
6 |
2-301.12 cleaning procedure - pgeneral comment: use proper procedures to wash hands. observed employee turn faucet off with their bare hands. cdi by instruction. |
| 2014-07-09 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observd raw turkey removed from commercial packaging and stored against hot dogs in reach-in domestic freezer. |
| 2014-07-09 |
26 |
7-201.11 separation-storage - pgeneral comment: store toxic substances so that contamination of equipment is prevented. observed 1 container of ajax stored over 3 compartment sink in kitchen. cdi, ajax was relocated. improvement made since previous inspec |
| 2014-07-09 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be hot held at 135 degrees f or above. observed a container of green beans and a container of corn overstacked |
| 2014-07-09 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean equipment and single-service articles in a clean, dry area. observed clean utensils stored in prep table drawers in kitchen that were s |
| 2014-07-09 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed rust developing on shield of ice machine. repeat4-202.11 food-contact surfaces-cleanability - pf multiuse food contact surfaces shall be free from cracks and b |
| 2014-07-09 |
54 |
6-202.11 light bulbs, protective shielding - cprovide protective shielding or shatterproof-shatter-resistant bulbs in areas over equipment and food. observed unshielded light bulbs over chicken prep sink. observed light shield missing over tea in back st |
| 2014-07-09 |
37 |
3-305.11 food storage-preventing contamination from the premises - cgeneral comment: food shall be stored 6 inches from the ground. observed oil and spice containers stored on floor of dry storage room. |
| 2014-02-10 |
54 |
6-202.11 light bulbs, protective shielding - clight bulbs shall be shielded, shatterproof or shatter resistant. observed 2 light shields missing in back storage rooms. |
| 2014-02-10 |
47 |
4-602.13 nonfood contact surfaces - cgeneral comment: nonfood contact surfaces shall be free from accumulation of soil. observed 2 drawers inside prep table collecting debris. |
| 2014-02-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed rust starting to develop on shield of ice machine.4-205.10 food equipment, certification and classification - cgeneral comment: food equipment |
| 2014-02-10 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore single-service items 6 inches off of the ground and in a clean, dry place. observed of single-service hand towls stored on ground in storage |
| 2014-02-10 |
26 |
7-102.11 common name-working containers - pfcontainers of toxic substances shall be labeled by common name of substance. observed hand soap stored in hand sanitizer dispenser at handwash sink. observed unlabeled cleaning chemical in storage closet. observ |
| 2014-02-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfgeneral comment: date mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. observed cut collard gree |
| 2014-02-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw food to prevent cross contamination. observed raw chicken boxes stored against raw pork. observed raw beef stored with raw chicken in reach-in cooler. cdi, raw food |
| 2014-02-10 |
1 |
2-102.12 certified food protection manager - cat least one person on site in a managerial capacity shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction, repeat. |
| 2013-06-13 |
1 |
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 proficiency of required information through passing a t |
| 2013-06-13 |
14 |
provide sanitizer at proper concentration. observed spray bottle of chlorine sanitizer below 50ppm. cdi; operator dumped sanitizer to refill. |
| 2013-06-13 |
26 |
poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles.observed large container of bleach and ajax cleaner stored on drainboard of 3 compartment sink and on sh |
| 2013-06-13 |
13 |
store raw animal food below ready-to-eat food. observed raw fish stored above cut lettuce. cdi; operator relocated fish for proper storage. |
| 2013-06-13 |
47 |
general comment: nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed bottom of fryer units accumulating food debris and grease. observed shelving rack above prep table near fr |
| 2013-06-13 |
53 |
general comment: ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. observed several missing ceiling tiles in dry storage area. |
| 2013-06-13 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried observed several containers and dishes being wet stacked. |
| 2013-02-25 |
14 |
observed sanitizers concentration was very high. concentration was adjusted. ensure that concentration does not exceed 50-100 ppm for chlorine. cdi by adjusting. |
| 2013-02-25 |
21 |
need to work on date marking on ready to eat or foods that have been preppared and cooled down. this also includes milk and cream once container is opened. cdi by instruction. |
| 2013-02-25 |
26 |
general comment: need to lable common chemical name on work bottles and buckets as well. cdi by instruction. |
| 2013-02-25 |
1 |
no certified food safety manager on site. manager was advised of time frame needed to acquire and become ansi certified. cdi by instruction. |
| 2013-02-25 |
42 |
noted some containers being stacked wet. ensure that containers are allowed to air dry prior to stacking. |
| 2013-02-25 |
53 |
observed general cleaning needed through out to include inside coolers and behind equipment and shelving. need to replace missing ceiling title and repaint ceiling in dish area where it chipping. |
| 2013-02-25 |
37 |
observed food (cabbage)being prepped in 3 comp sink. this is not allowed and no food prep should take place in dish sink. also noted from previous inspection do not store or set lemonade on floor. ensure that it store above the ground at a minimum of six |
| 2012-10-29 |
14 |
dish machine not reaching required temperature for high temperature sanitizing per thermometer; thermolabel strips; and gauge on machine. operator was advised that return visit will need to be completed to check for repair of dish machine on or by novembe |
| 2012-10-29 |
52 |
top lids on dumpster open and debris overflowing from dumpster. cdi- verbal advisement to keep doors closed; may need to increase number of pick ups for garbage. |
| 2012-10-29 |
42 |
multiple wet pans stacked tightly during drying. cdi- verbal advisement of all utensils allowed to completely air dry before being stacked tightly. |
| 2012-10-29 |
38 |
verbal education as to rule requirement of no watches/ bracelets being able to be worn during food production/ service. |
| 2012-10-29 |
37 |
four large containers of tea and lemonade on the floor at the walk in freezer. cdi- storage corrected. raw heads of cabbage stored on shelving in the walk in cooler. cdi- corrected. operator advised that no food may be stored in direct contact with shelvi |
| 2012-10-29 |
31 |
food items in walk in cooler and walk in greezer tightly covered and stacked during cooling process. see chart for items and temperatures. cdi- discussed method options with operator. corrected. advised operator of documentation needed for all items being |
| 2012-10-29 |
26 |
spray bottle of sanitizer not labeled with the type of sanitizer being used. cdi- verbal education as to rule requirement to label containers at to the type being used; ie chlorine sanitizer. no points taken today |
| 2012-10-29 |
26 |
large container of bleach stored on shelf over 3 compartment sink. cdi- corrected |
| 2012-10-29 |
21 |
ready to eat potentially hazardous foods not date marked per rule requirement. cdi- verbal education as to rule requirement. operator advised that handout had been received previously. |
| 2012-10-29 |
1 |
no one on site with food safety training today. cdi- verbal education as to rule requirement. provided handout for training. |