| Violation Date |
Code |
Description |
| 2018-09-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in walk in cooler. |
| 2018-09-27 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets and reach in cooler handle in kitchen area. |
| 2018-09-27 |
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 observed one container of gravy in walk in cooler with no date mark. cdi by dating with proper date. improvement noted. |
| 2018-09-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one container of okra in hot box measuring below 135f. cdi by reheating to above 165f and placing back on hot holding. improvement noted. |
| 2018-05-31 |
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. observed gravy cooling in walk in cooler from night before measuring at 48f. cdi by voluntary discard. |
| 2018-05-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pasta and lettuce in reach in cooler measuring above 45f. cdi by voluntary discard. |
| 2018-05-31 |
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 one container of soup with no date label in walk in cooler. cdi by dating properly. improvement noted. |
| 2018-05-31 |
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 no written procedures on si |
| 2018-05-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed green beans and collard greens measuring below 135f. cdi by reheating to 165f and placing back in hot hold. |
| 2018-05-31 |
45 |
4-501.11 maintain equipment in good repair. observed one damaged gasket on reach in cooler. |
| 2018-05-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on gaskets of walk in cooler. |
| 2018-05-31 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee jacket stored improperly in kitchen area. |
| 2018-05-31 |
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 one utensil stored in water at stove top. |
| 2018-02-15 |
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 debris build up on floor of walk in cooler. |
| 2018-02-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving in walk in cooler. |
| 2018-02-15 |
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 several containers of pinto beans dated 2/8/18. cdi by voluntary disposal.3-501.17 date mark/label all tcs foods that are ready-to- |
| 2018-02-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of noodles measuring above 45f. cdi by voluntary disposal. |
| 2018-02-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several items in hot box and hot holding below 135f. cdi by reheating of rice, squash and green beans and voluntary disposal of okra. |
| 2018-02-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several containers stored as clean with heavy debris build up. cdi by removal of all containers to be recleaned. |
| 2017-12-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice in hot hold measuring at 97f. cdi by reheat of rice to proper temperature. |
| 2017-12-07 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite during inspection. |
| 2017-12-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed container stored as clean with visible debris build up. cdi by removal for recleaning. |
| 2017-12-07 |
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 chicken soup and lettuce in walk in cooler with no date marking label. cdi by properly labeling soup and voluntary disposal of lett |
| 2017-12-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed soiled dishes stacked in the handsink adjacent to the three comp sink. cdi by removal of dishes to proper storage location. |
| 2017-12-07 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on reach in cooler and damaged handle on beverage cooler. observed chipping of paint on shelving in back of facility. |
| 2017-12-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of grease on heat lamp adjacent to grill. |
| 2017-12-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers on shelving adjacent to three comp sink. |
| 2017-09-26 |
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 one lightbulb in hood with no shielding.6-305.11/6-501.110 designate and use an area for the orderly stora |
| 2017-09-26 |
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 holes in walls in kitchen area.6-501.12 floors, walls, ceilings including the |
| 2017-09-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of debris on shelving in walk in cooler. |
| 2017-09-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one employee using a wet wiping cloth to handle food products. |
| 2017-09-26 |
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 chicken, sweet potatoes and soup in walk in cooler with no date marking labels. cdi by dating with proper date. improvement noted. |
| 2017-09-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one container of cabbage stored in hot box measuring at 120f. cdi by reheating to 165f. improvement noted |
| 2017-09-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over hashbrowns. cdi by removal of hashbrowns to proper storage location. |
| 2017-06-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed one container of raw chicken stored over raw beef. cdi by correcting storage order. |
| 2017-06-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few containers and utensils stored as clean with build up of debris. cdi by removal for recleaning. improvement observed since last inspection. |
| 2017-06-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed rice in hot box measuring at 125f. cdi by reheating to 200f. |
| 2017-06-23 |
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 vegetable soup tomatoes and hollandaise past the date of expiration. cdi by voluntary disposal. |
| 2017-06-23 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed window cleaner stored improperly. cdi by removal to proper storage location. |
| 2017-06-23 |
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 paprika with no label. cdi by labeling the container. |
| 2017-06-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed small amount of wet stacking of containers in the dish area. improvement noted since last inspection. |
| 2017-06-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of debris on shelving in walk in cooler, and on shelves with utensils outside of walk-in refrigerators. |
| 2017-06-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one employee using wet wiping cloths to handle food products. |
| 2017-06-07 |
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 tomatoes in flip top container from the day before with no date marking. observed lasagna and pot roast with no date marking labels |
| 2017-06-07 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed person identified as pic waiting tables majority of inspection and not providing active managerial control. |
| 2017-06-07 |
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 several employees wash hands and recontaminate by turning off faucet with bare hands. cdi |
| 2017-06-07 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed containers, utensils, slicer and other equipment throughout facility with debris build up. cdi by removal of soiled equipment for recleaning.4-60 |
| 2017-06-07 |
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 chicken and dumplings that had been cooled overnight measuring at 54f. rice was measuring at 48 after cooling overnight. c |
| 2017-06-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two containers of rice in a hot box both measuring at 107f. observed meat sauce in hot box measuring at 125f. cdi by reheating to proper temperature. |
| 2017-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of tomatoes in flip top cooler measuring at 47f and half and half containers stored on an ice bath measuring at 63f. cdi by removal to walk in for rapid cooling. |
| 2017-06-07 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bottle of cleaner stored on prep surface. cdi by removal to proper storage location. |
| 2017-06-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with deep gouging.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angle |
| 2017-06-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping clothes stored improperly throughout facility such as on prep surfaces and hanging from the aprons of employees. |
| 2017-06-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dish employee towel drying dishes and observed wetstacking of containers next to the dish area and of drink cups at the server station. |
| 2017-06-07 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed dented cans of apple sauce and pickled beets stored with intact cans.3-307.11 protect food from contami |
| 2017-06-07 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no test strips at 3 comp sink or at dish machine. upon questioning, dishwasher stated that he knowledge of location of test kit. |
| 2017-06-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on shelving throughout facility. observed build up of debris in and on cooler gaskets throughout facility. |
| 2017-06-07 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpsters with open doors. |
| 2017-06-07 |
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 broken wall tile next to handsink. observed missing weather stripping and hole |
| 2017-05-19 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed cleaning brush stored in handsink and employee washing glasses in the handsink. cdi by removal of brush and instructing employee that handsinks shall only be us |
| 2017-05-19 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed provolone cheese in walk in with mold growth. cdi by voluntary disposal. |
| 2017-05-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over ready to eat potatoes. cdi by correcting the storage order. |
| 2017-05-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several containers, slicer, inside of microwave and utensils with debirs build up while stored as clean. cdi by removal for recleaning.4-602.11 clean |
| 2017-05-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage gravy being hot held at 114. cdi by voluntary disposal. |
| 2017-05-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes and lettuce in the flip top measuring above 45. cdi by removal to walk in for rapid cooling. |
| 2017-05-19 |
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 several items, including but not limited to tomatoes and roast, throughout facility with no date mark. cdi by having employee prope |
| 2017-05-19 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee drink from personal beverage and take the glass to the dish area then remove gloves and try to don new pair without washing hands. cdi by having employee wash hands. |
| 2017-05-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed collard greens stored on floor of walk in. cdi by removal to a proper storage location. |
| 2017-05-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee with bracelet working with food. |
| 2017-05-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping clothes draped over cart handle in dining area. |
| 2017-05-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed drinking cups at server station and metal containers wet stacked. |
| 2017-05-19 |
45 |
4-501.11 maintain equipment in good repair. observed two reach in coolers with broken gaskets. |
| 2017-05-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors of several dumpsters open. |
| 2017-05-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bottle of degreaser stored over an active food prep surface. cdi by removal to a proper storage location. |
| 2017-03-01 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towel dispensor near the 3 compartment sink empty at time of inspection. cdi by employee providing towels. ensure that the towel dispensor is refi |
| 2017-03-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer soiled with dried food residue on the rear side of the blade. ensure that when the meat slicer is cleaned, that the rear surfaces and non |
| 2017-03-01 |
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 cooked meatballs, ham and tomato sauce dated for more than the 7 days allowed by the nc 2009 foo |
| 2017-03-01 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility was initially unable to find a thin probe thermometer. facility was able to find thermometer before the end of inspection |
| 2017-03-01 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf pic at time of inspection was unable to produce an employee health policy. cdi by ehs providing a copy of an employee health |
| 2017-03-01 |
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 instances of small plates being used as a scooping device in var |
| 2017-03-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed drink cups wet stacked at each wait staff service station. |
| 2017-03-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed raw chicken box stored on the floor of the walk in cooler. ensure that all food products are kept at least 6 inches off of the f |
| 2015-11-06 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored directly over top of raw steak in a reach in cooler. cdi- storage rearranged. improvements made since last inspection. |
| 2015-11-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chlorine sanitizing dish machine operating at 0ppm. cdi- concentrate bottle was replaced and the machine was primed until the sanitizer solution was at 50ppm.4-602.11 clean the equipme |
| 2015-11-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed foods in a flip top cooler and raw shell eggs in a flip top reach in cooler above 45f (see chart). cdi- foods were relocated to the walk in cooler for cooling. |
| 2015-11-06 |
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 metal pots of food cooling in the walk in cooler. the foods were not bei |
| 2015-11-06 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed one sanitizer spray bottle stored over an open air salad preparation cooler. cdi- bottle was relocated. |
| 2015-11-06 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler and a flip top reach in cooler operating with an ambient air temperature of 58f. discontinue use of flip top reach in cooler until it is functioning at below 45f. |
| 2015-11-06 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a broken hot water knob at the hand sink nearest the 3 compartment sink. |
| 2015-11-06 |
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 water leaking from the ceiling in the back dry good storage room during rain |
| 2015-11-06 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed one digital thin probe thermometer on site and it was not functional. cdi- more thermometers were purchased during the i |
| 2015-08-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed eggs, lettuce, and diced tomatoes in a flip top cooler above 45f (see chart). ambient air temperature of the unit was 64f. cdi- cooler use discontinued until repaired. foods |
| 2015-08-06 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic was unable to produce ansi certification. |
| 2015-08-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw sausage links stored directly over hash brown potatoes in the walk in cooler. cdi- storage rearranged. |
| 2015-08-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one container of rice below 135f in a steam well. cdi- rice reheated to above 165f (see chart). major improvements made since last inspection. |
| 2015-08-06 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed 3 bleach sanitizer spray bottles at >200ppm. test strips were turning white upon testing. cdi- containers were emptied and refilled to proper concentrations. 7-201. |
| 2015-08-06 |
49 |
5-205.15 maintain a plumbing system in good repair. observed broken hot water knob at the hand washing sink nearest the 3 compartment sink. |
| 2015-08-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several plastic drinking cups stacked while wet. |
| 2015-08-06 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler and a flip top reach in cooler with an ambient air temperature of 64f. instructed pic to discontinue use of cooler until it is repaired. |
| 2015-08-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled shelving in the walk in cooler. |
| 2015-08-06 |
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 lettuce and cut tomato cooling in a flip top reach in cooler. cdi- i |
| 2015-07-24 |
2 |
• 2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf employees unaware of symptoms and illnesses listed on the employee health policy. cdi- provided spanish and english employe |
| 2015-07-24 |
4 |
12-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on a preparation table where food was being stored and prepared. beverage relocated. |
| 2015-07-24 |
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 handling soiled utensils/equipment at the dish machin |
| 2015-07-24 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee placing bread into a toaster oven using bare hands. cdi by instruction. |
| 2015-07-24 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed empty paper towel dispenser at the handsink nearest the 3 compartment sink. cdi- dispenser refilled. |
| 2015-07-24 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed rotted/molded red skin potatoes stored in a plastic container near the walk in cooler. potatoes had maggots on them. cdi- potatoes discarded. |
| 2015-07-24 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed boxes of produce stored directly over ready to eat foods in the walk in cooler. cdi- storage rearranged. |
| 2015-07-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buffalo chopper stored clean with visible food debris on the blade and a deli slicer stored clean with debris accumulation behind the blade. cdi- it |
| 2015-07-24 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic was unable to provide documentation that she had an ansi certification. |
| 2015-07-24 |
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 foods cooling at room temperature (breakfast potatoes and cooked cabbage) |
| 2015-07-24 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed ice crystals gathering on food packages in the walk in freezer. |
| 2015-07-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans stacked while wet on a shelving unit next to the 3 compartment sink. |
| 2015-07-24 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed heavily damaged buffalo chopper blade covering. vr required. 4-101.11 food con |
| 2015-07-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled shelving in the walk in cooler and debris accumulation on the shelving between the preparation table and the dish machine. |
| 2015-07-24 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered receptacle in women's restroom. |
| 2015-07-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed multiple foods in a warming box below 135f (see chart). cdi- all foods were removed and placed into the oven for reheating. instructed pic to reheat all foods to 165f or abo |
| 2015-01-15 |
1 |
2-102.12 pic shall be a certified food protection manager. observed no food protection manager present |
| 2015-01-15 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands, use suitable utensils, single-use gloves or dispensing equipment. observed pic bare hand hb eggs and cooked cornbread. cdi- product removed or reheated; instruction provided |
| 2015-01-15 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed hoolandaise and black eyed peas cooling in covered and or high volume plastic containers in walk in cooler. c |
| 2015-01-15 |
34 |
4-502.11(b) maintain thermometers properly calibrated. properly calibrate thermometers. vr |
| 2014-12-29 |
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. observed cook crack eggs with glove hand then peel glove and not wash hand |
| 2014-12-29 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands, use suitable utensils, single-use gloves or dispensing equipment. repeat violation. observed cook lightly bare hand cooked foods as they come off griddle. cdi- instruction provided3-301 |
| 2014-12-29 |
1 |
2-102.12 pic shall be a certified food protection manager.. observed no staff present with certified food safety manager. |
| 2014-12-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing. observed both kitchen hand sinks blocked. cdi- instruction provided; unblocked |
| 2014-12-29 |
14 |
4-601.12 clean the equipment and utensils when required and as often as required. observed meat tenderizer blades unclean from yesterdays use. cdi- removed to clean |
| 2014-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed most all tcs foods in small prep unit including but not limited to hb eggs, kalamata olives and shredded cheese cold holding above 50 f. repeat violation vr |
| 2014-12-29 |
35 |
3-302.12 label working containers of food with common name of the food unless food is unmistakably recognized. observed large sugar container unlabeled. cdi-labeled |
| 2014-12-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. observed ca incorrect. vr |
| 2014-12-29 |
45 |
4-501.11(a) maintain equipment in good repair. observed small prep unit not cold holding properly. ambient temp 53 f. |
| 2014-12-29 |
46 |
4-501.19 maintain wash solution in manual warewashing equipment at 110f or above. observed dish washing solution at 95f. cdi- remade to above 110 f. |
| 2014-12-29 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed meatballs, country ham, lasagna, quiche, gravy, chili and cooked greens. vr |
| 2014-08-12 |
21 |
3-501.17 maintain all open , ready to eat, tcs foods properly date marked. observed pasteurized salmon patties , cole slaw, cooked chicken, homemade tomato soup and other ready to eat tcs foods not date marked. cdi- date marked3-501.18 properly dispositio |
| 2014-08-12 |
7 |
3-301.11 preventi contamination from hands. no bare hand contact of ready to eat foods. observed food employee cuttng tomatos bare handed. cdi- removed to wash; instruction provided |
| 2014-08-12 |
1 |
2-102.12 ensure pic with food safety certification on duty whenever food is being prepared. observed no pic with food safety certification. |
| 2014-08-12 |
20 |
3-501.16 (a)(1) maintain cold held tcs foods at 45 f or colder. observed raw eggs, cheese and cole slaw at 46 f in walk in cooler. vr for cold holding in walk in cooler repair tech called |
| 2014-08-12 |
26 |
7-203.11 ensure poisonous or toxic solutions are properly used. observed spray bottle labeled hard surface santizer tested at above 600 ppm qac. and unclear whether it is used to sanitize food prep surfaces. may be degreaser ? cdi- removed instruction pro |
| 2014-08-12 |
19 |
3-501.16 (a)(1) maintain hot held tcs foods at 135 f or hotter. observed mashed and sweet potatos hot held in upright unit less than 125 f. cdi -unit temp increased |
| 2014-08-12 |
36 |
6-501.111 control pests onsite. observed house and fruit flies in kitchen and on potatos and onions. vr |
| 2014-08-12 |
37 |
3-305.14 maintain food protected from environmental sources of contamination. observed flies on potatos and onions in open containers. cdi- removed; instruction provided |
| 2014-08-12 |
45 |
4-501.11 maintain equipment in good repair and proper adjustment. observed walk in coolerthermometer reading 50 f and all foods temping at 45-46 f. facility has repair tech on way. vr |
| 2014-08-12 |
31 |
3-501.15 cool tcs foods using approved, effective cooling methods. observed cooked sweet potatos and pulled cooked chicken in walk in cooler tightly covered. cdi- instruction provided; uncovered |
| 2014-04-10 |
31 |
3-501.15 tcs foods shall be cooled using effective proper methods. observed room temperature tcs foods like tuna salad cooling in walk in cooler in cover plastic containers and cooked potatos cooling in covered metal pan. cdi- dicarded or uncovered |
| 2014-04-10 |
21 |
3-501.17 opened, ready to eat tcs foods shall meet date marking requirements. observed livermush, lasagna and cooked potatos not date marked. cdi- removed to date mark |
| 2014-04-10 |
18 |
3-501.14 tcs foods shall be cooled from 135 f to 70 f within 2 hrs and to 45 f within an additional 4 hrs. observed cooked breakfast potatos cooling in rerigerator at 70 f at 330 pm. cdi- pic discarded |
| 2014-04-10 |
14 |
4-501 sanitizing equipment shall sanitize at proper concentrations at all times. observed chlorine sanitizer level at 0 ppm in dish machine. cdi- near empty jug replaced |
| 2014-04-10 |
1 |
2-102.12 food facilities shall provide pic with food safety certifiaction any time facility preparing food. observed pic has no food safety certification. |
| 2013-09-24 |
1 |
2-102.12 certified food protection manager. observed no certififed food protection manager in place. must be in place by january 1, 2014.2-103.11 (a)-(l)person-in-charge-duties. 2-103.11(h) states that pic shall ensure that customers who order raw or part |
| 2013-09-24 |
18 |
3-501.14 cooling. cooled tcs foods must reach 70f from 135f within 2 hours and reach 45f within an additional 4 hours. observed chicken broth in deep covered pan in walk in cooler. broth measured 57f and had been prepared yesterday by a day shift person ( |
| 2013-09-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. properly date mark tcs rte foods which will be held more than 24 hours after opening or preparation. observed many foods date marked but some still |
| 2013-09-24 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. ensure complete consumer advisory is provided for animal foods offered raw or undercooked. consumer advisory must include disclosure and rem |
| 2013-09-24 |
51 |
5-501.17 toilet room receptacle, covered. a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. observed no such container in female restroom. |
| 2013-09-24 |
45 |
4-501.11 good repair and proper adjustment-equipment. observed a few cooler racks are starting to peel. |
| 2013-03-26 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. certified manager must be in place by january 1; 2014. |
| 2013-03-26 |
2 |
2-201.11. employees shall understand when to report illnesses; symptoms and exposure and pic shall understand when to allow ill employees to return to work. employee health policy is in place but more review would be good. continue educating. |
| 2013-03-26 |
8 |
5-205.11. a handwashing sink may not be used for purposes other than handwashing. observed cup inside basin of hand sink next to 3 comp sink. corrected by removing cup. |
| 2013-03-26 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no signage at hand sink next to 3 comp sink. |
| 2013-03-26 |
8 |
6-301.12. each handwashing sink or group of adjacent handwashing sinks shall be provided with a hand drying provision; such as paper towels or heated-air drying dewvice. observed no towels at hand sink next to 3 compartment sink; which was in use. towels |
| 2013-03-26 |
20 |
3-501.16(a)(2)and(b). cold-held tcs foods must measure 45f or below unless actively cooling during first 6 hours. observed walk in cooler holding at 52f. tcs foods inside measured between 52f and 57f - see temperature chart. all such foods were voluntaril |
| 2013-03-26 |
21 |
3-501.17. properly date mark tcs rte foods which will be held in facility for more than 24 hours after opening or preparation. observed almost none of the tcs food was date marked. unable to tell how long it had been in use due to no date marking. correct |
| 2013-03-26 |
23 |
3-603.11. 3-603.11. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed missing disclosure and incorrect reminder on breakfast; lunch; and dinner menus as well |
| 2013-03-26 |
26 |
7-206.11. use only approved pesticides in facility. observed can of unapproved raid! insect spray sitting on dry goods shelf in the back between the dried macaroni and the spaghetti noodles. corrected by removing spray from facility. |
| 2013-03-26 |
31 |
3-501.15(a). use approved methods for cooling; such as shallow pans lightly covered or uncovered during cooling and not stacked together. observed metal saucepans of cooked vegetables; foil covered pans of cooked spaghetti noodles; and covered pans of coo |
| 2013-03-26 |
34 |
4-203.12. ambient air temperature thermometers scaled in farenheit must be accurate withing 3f. observed air thermometer in walkk in cooler measured 40f while air temperature was actually 52f. built-in thermometer on outside of cooler was also incorrect; |
| 2013-03-26 |
35 |
3-302.12. except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as co |
| 2013-03-26 |
39 |
-304.14. store damp wiping cloths between uses in container of sanitizer. observed several damp wiping cloths sitting on countertops throughout kitchen. |
| 2013-03-26 |
45 |
4-501.11. observed a few pieces of equipment in poor repair. |
| 2013-03-26 |
53 |
6-201.11. floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. observed grout missing between tiles in area near dish machine; allowing standing water and food |
| 2013-03-26 |
54 |
dust the vents. |
| 2013-03-26 |
34 |
4-203.11. food thermometers shall be accurate in the intended range. observed four stem thermometers available. two were calibrated properly. one measured 28f too high and one other measured 4f too high. corrected by cook voluntarily discarding out-of-cal |
| 2012-12-27 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no signage at hand sink near 3 comp sink. |
| 2012-12-27 |
18 |
3-501.14. (a) cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:(1) within 2 hours from 57?c (135?f) to 21?c (70?f); p and (2) within a total of 6 hours from 57?c (135?f) to 5?c (41?f) or less; or to 7?c (45?f) o |
| 2012-12-27 |
21 |
3-501.17. rte (ready to eat) tcs (time yemperature control for safety) foods must be date marked if they are to be stored in facility for more than 24 hours. observed several items not date marked - milk; cut lettuce; cooked vegetables; cooked meats; cook |
| 2012-12-27 |
23 |
3-603.11. if animal foods are to be offered raw or undercooked; a consumer advisory must be written on the menu. observed missing disclosure in mis-worded reminder. discussed with server leslie. recommend submitting proposed menu to ehs before printing ne |
| 2012-12-27 |
31 |
3-501.15. (a) cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating the food into smaller or thinner portions; pf(3) using rapid cooling eq |
| 2012-12-27 |
34 |
4-203.11. keep thermometers properly calibrated. observed 5 out of 6 thermometers out of calibration; reading as high as 80f in 32f water. recalibrated by ehs; demonstrated method to three employees. |
| 2012-12-27 |
45 |
4-501.11. observed a few pieces of equipment in poor repair. |
| 2012-12-27 |
38 |
2-303.11. except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. observed employees handling food while wearing watches and rings; |
| 2012-12-27 |
53 |
6-201.11. fllors shall be designed; constructed; and installed so they are smooth and easily cleanable. observed floor grout missing in some areas of kitchen and holding water and food debris. |
| 2012-12-27 |
54 |
clean the dusty vents. |
| 2012-12-27 |
4 |
2-401.11. store personal beverages and food where they will not potentially contaminate customer food and utensils. observed personal drink in cup and dish of ice cream in walk in freezer above meats; fries; and ice cream container. |
| 2012-12-27 |
35 |
3-302.12. keep all containers of food and dry foods labeled with common name of food. observed a few unlabeled containers. |
| 2012-12-27 |
1 |
2-102.12. pic must be certified before january 1; 2014. observed uncertified pic. |