| Violation Date |
Code |
Description |
| 2018-11-20 |
53 |
6-501.11floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed detached baseboards, damaged frp, missing door molding, and a few holesthroughou |
| 2018-11-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in back dish storage area and hard to reach areas around grill in need of cleaning. |
| 2018-11-20 |
46 |
4-204.115 warewashing machines, temperature measuring devices - pf observed final rinse gauge not working properly during inspection. dish machine read 179.6f and gauge never rose above 130f. verification required within 10 days to determine compliance. |
| 2018-11-20 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed stacks of single use cups throughout front of house displayed with lip contact surface exposed. |
| 2018-11-20 |
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 whichquickly moves food particles to the drain. observed knives stored in space between prep table and flip top unit across from o |
| 2018-11-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cheese sitting on prep table in contact with wall while cheese was being grated. cdi: cheese pulled away from wall. |
| 2018-11-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in dry storage room and around dish area. |
| 2018-11-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tomatoes cut today cooling in a covered plastic container in walk in unit. |
| 2018-11-20 |
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 procedure for tp |
| 2018-11-20 |
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 eggs with a date of 11/03 in walk in unit, as well as three quiches from 11/15 holding at 45f. c |
| 2018-11-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cold spot in chili hot holding at 119f in hot box. some parts were 150f or higher, but many cold spots were found. cdi: chili reheated to 200f in oven. repeat. |
| 2018-09-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor line of pink buildup on front of ice machine flap.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touc |
| 2018-09-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observd chicken and beans hot holding below 135f in hot box in prep room. cdi: both products immediately reheated to well over 165f. repeat. |
| 2018-09-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed bucket for wiping cloths reading 50 ppm qac sanitizer. cdi: bucket changed out with freshly dispensed sanitizer reading 400 ppm qac. |
| 2018-09-19 |
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 half in half in reach in unit with no date, quiche with no date, and pimento cheese with a date |
| 2018-09-19 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed expired qac test strips in facility.cdi: ehs provided qac strips and pic added them to list of items to get at chef store this evening. |
| 2018-09-19 |
53 |
6-501.11floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed detached baseboards, damaged frp, missing door molding, and a few holesthroughou |
| 2018-09-19 |
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 knives stored in space between prep table and flip top unit across from |
| 2018-06-20 |
53 |
6-501.11floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed detached baseboards, damaged frp, missing door molding, and a few holes througho |
| 2018-06-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving throughout facility in need of cleaning to remvoe dust/buildup. |
| 2018-06-20 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single use cups on cook line and at drink station displayed with lip contact surface exposed to potential contamination from air. |
| 2018-06-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed spaghetti and macaroni noodles cooling in deep plastic containers in walk |
| 2018-06-20 |
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 spaghetti noodles on tphc w |
| 2018-06-20 |
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 4 quiches with the incorrect prep date (06/16, when it should have been 06/19) and one quiche th |
| 2018-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cole slaw, tomatoes, and cheese in flip top in main cook area holding above 45f. cdi: all tcs foods in flip top unit were placed on tphc. ehs recommended using tphc for items in |
| 2018-06-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of chicken holding at 123f in steam wells. all other hot held items were within temperature compliance. cdi: chicken reheated to 165f in oven, as it had been on line fo |
| 2018-06-20 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine final rinse temp reading 152-157f after multiple cycles. pic made call to ecolab rep for maintainence during inspection and by t |
| 2018-02-05 |
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 spaghetti pasta on tphc wit |
| 2018-02-05 |
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 food employee wash hands by allowing water to run over hands door less than 5 seconds bef |
| 2018-02-05 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed dark build up in ice machine. |
| 2018-02-05 |
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 working containers without identifying label. |
| 2018-02-05 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observedpotato salad in prep cooler without date mark. observed cooked squash and onion mixture not date marked in walk in cooler. ensure date m |
| 2018-02-05 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open doors on arrival. |
| 2018-02-05 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.11floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventssha |
| 2018-02-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed stacks of metal pans stacked whilestill wet. -repeat |
| 2018-01-22 |
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 lettuce in walk in cooler at 47f. lettuce was prepared on 1/17. lettuce was held in large, tightly covered container. observ |
| 2018-01-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed a sanitizer bucket being used at concentration less than 50 ppm qt. cdi- pic brought the concentration to 200ppm quat.4-601.11(a) equipment food contact surfac |
| 2018-01-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meat loaf at hot well, hot holding at 125f. cdi, pic voluntarily discarded product. |
| 2018-01-22 |
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 foods such as potato salad, tuna salad, lettuce, pasta and tomatoe |
| 2018-01-22 |
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 squeeze bottles without identifying label. |
| 2018-01-22 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back doors closed with an air gap at thebottom large enough for small pest to enter facility. ensure air gap is sealed. -repeat |
| 2018-01-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food, such as green beans, in walk in cooler stored on the floor. |
| 2018-01-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed foods in prep cooler without date marks. ensure date marks from large batch follows the smaller portions. cdi, food at flip top was dat |
| 2018-01-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed stacks of metal pans, and cups stacked while still wet. -repeat |
| 2018-01-22 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed to go boxes stored on the floor in storage room. |
| 2018-01-22 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets at under counter cooler in main cook line. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- observed deep cuts and grooves on prep to |
| 2018-01-22 |
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 dust and debris on shelving throughout establishment. repeat |
| 2018-01-22 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents s |
| 2018-01-22 |
54 |
6-303.11 intensity-lighting - c- observed light out in walk in cooler, no other source of light available. provide at least 10 ft candles of light at 30 inches off of the floor. -repeat |
| 2018-01-22 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed prep side of kitchen sanitizer bucket with debris accumulation.3-304.14(b) hold in-use wipi |
| 2017-11-22 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf- repeat- observed high temp dish machine functioning at 150-153f. the machine was actively being used during the inspection. cdi- pic switched the dish |
| 2017-11-22 |
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 pasta on time, according t |
| 2017-11-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf- observed a consumer advisory on the menu with only a reminder. a vr will occur no later than 12/01/17 to ensure t |
| 2017-11-22 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.- observed back doors closed with an air gap at the bottom large enough for a small pest to enter.6-501.111 keep the premises free of insects, rodents, and other pests. - observe |
| 2017-11-22 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. - repeat- observed several dry wiping cloths stored on a prep top with visible debris. ensure wiping |
| 2017-11-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat- observed severalgaskets throughout the facility and handles of equipment in need of cleaning due to food debris and residue build up respectfully. a |
| 2017-11-22 |
45 |
4-501.11 maintain equipment in good repair.- observed dish machine not functioning properly. also observed rusted shelving in cold holding equipment and dry dishware rack. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cl |
| 2017-11-22 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventss |
| 2017-11-22 |
54 |
6-303.11 intensity-lighting - c- observed light out in walk in cooler. provide at least 50 ft candles of light in the walk in. |
| 2017-11-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- observed several stacks of metal pans stored together wet. |
| 2017-09-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- observed two large containers of chicken hot holding at 117-126f. cdi- an employee reheated the chicken to 180-191f. |
| 2017-09-13 |
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 chili cooling in the walk in at 112f. 45 mins later the chili was still at 111f. at this rate the chili would not have met |
| 2017-09-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf- repeat- observed two sanitizer buckets not labeled and one degreaser spray bottle not labeled. cdi- items were labeled. |
| 2017-09-13 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf - repeat- observed high temp dish machine not functioning at 180f. a vr will occur no later than 9/22/17 to ensure facility is operating the machine at |
| 2017-09-13 |
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 potato salad (68f), melon (48f), and chili (112f) attempting to cool in l |
| 2017-09-13 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.- repeat- observed several dry wiping cloths stored on a prep top with visible debris. ensure wiping to |
| 2017-09-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat- observed several gaskets throughout the facility and walk in fan covers in need of cleaning due to food debris and dust build up respectfully. also |
| 2017-09-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.- observed doors open during the inspection. |
| 2017-09-13 |
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. -repeat- observed detached baseboards, damaged frp, missing door molding, and a few hol |
| 2017-06-05 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.- repeat- observed chicken wings, ham, turkey and lemons in storage without covering. all tcs foods were at or below 45f. cdi- items covered. ensure all tcs an |
| 2017-06-05 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf - repeat- observed dish machine functioning at 151f on temp disk after three cycles. cdi- employee brought temp back to 161f during the inspection. all |
| 2017-06-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf- observed several sanitizer buckets not labeled. also observed a bottle of water labeled degreaser. |
| 2017-06-05 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.- observed several dry wiping cloths stored on a prep top with visible debris. ensure wiping towels a |
| 2017-06-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - repeat- observed several wet stacked pans in the back storage area. ehs observed an improvement from the last inspection. |
| 2017-06-05 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. -repeat- observed several flies and fruit flies throughout the facility. |
| 2017-06-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat- observed several gaskets throughout the facility and walk in fan covers in need of cleaning due to food debris and dust build up respectfully. also |
| 2017-06-05 |
49 |
5-205.15 maintain a plumbing system in good repair.- observed spray arm near dish machine in need of repair due to major leak. facility manager had replacement installed before the inspection was over. |
| 2017-06-05 |
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. -repeat- observed damaged and missing ceiling tiles throughout the facility, missing ti |
| 2017-06-05 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.- repeat- observed missing light shield in kitchen area. |
| 2017-06-05 |
45 |
4-501.11 maintain equipment in good repair. - repeat- observed several split gaskets throughout the facilities cold holding equipment and rusting shelving throughout the facility. repair or replace items. |
| 2017-03-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat 1.5 pts- observed cut tomatoes at 53f. items were stacked above cold hold line. cdi- employee voluntarily discarded cut tomatoes that were above 45f.note: in 2019, if tcs items ar |
| 2017-03-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. repeat-2pts observed no employee/manager present, during the inspection, certified in a food protection managers course. work towards the inspection. |
| 2017-03-20 |
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 0pts- observed employee bare hand rte chips and cheese. cdi- employee voluntarily discarded the items and was instr |
| 2017-03-20 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. 0pts- observed uncovered lemons at wait station. cover items. |
| 2017-03-20 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf 0pts- observed dish machine functioning at 156f on temp disk after three cycles. cdi- employee brought temp back to 161f during the inspection. all ite |
| 2017-03-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat 3pts- observed burgers (127), hot dogs (130), gravy (118) and meat loaf (120) all below 135f. cdi- pic brought all items well above 165f. |
| 2017-03-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. 0pts- observed several working squeeze bottles and shakers not labeled. label items. |
| 2017-03-20 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf 0pts- observed a 2 comp sink being used to wash, rinse and sanitize utensils. a vr will occur no later than 3/29/17 to help the facilit |
| 2017-03-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. 0pts- observed a few stacks of pans stacked wet. items were re-washed. |
| 2017-03-20 |
45 |
4-501.11 maintain equipment in good repair. repeat 1pt- observed several split gaskets throughout the facility, a non-functional hood near the dish machine, and rusting shelving throughout the facility repair or replace items.4-501.12 resurface or replace |
| 2017-03-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat 0.5pts- observed several gaskets throughout the facility and walk in fan covers in need of cleaning due to food debris and dust build up respectfully. |
| 2017-03-20 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - observed damaged and missing ceiling tiles throughout the facility, missing tiles on |
| 2017-03-20 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. repeat 0pts- observed missing light shield in kitchen area. |
| 2017-03-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. 0pts- observed several fruit flies throughout the facility. contact a certified pest management corporation to fix issue. |
| 2016-12-29 |
21 |
observed pulled chicken with todays date, chicken was cooked and cooled yesterday. date with date food was cooked. cdi - dated.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2016-12-29 |
1 |
observed no ansi accreted person in charge at time of inspection.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2016-12-29 |
8 |
observed no soap at one hand sink, cdi - refilled.6-301.11 provide soap for handwashing at each handsink. -pf |
| 2016-12-29 |
18 |
observed chili cooling in walkin for 2 hours 30 minutes, no known start temperature. cdi - reheated to 165 to cool again.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 |
| 2016-12-29 |
19 |
observed hot dogs on line at 98 degrees. cdi - reheated to 165. observed vegetarian chili and tex beef in warmer below 135, see chart.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-12-29 |
20 |
observed pasta on ice in bucket in prep sink at 56 degrees, in strainer at 86 degrees. cdi - discarded. observed pasta in bucket dated 12.27 at 52 degrees. cdi - discarded.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-12-29 |
45 |
observed damaged hot box door. observed cooler used for cold holding, filled with ice on cook line, damaged around top plastic broken. observed exhaust hood over dishwasher not in use.4-501.11 maintain equipment in good repair. |
| 2016-12-29 |
52 |
observed no drain plug in dumpster.5-501.114 ensure drain plug on dumpsters, waste containers is in place. |
| 2016-12-29 |
47 |
observed residue collecting on top of oven, used for hot holding.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-12-29 |
49 |
observed no backflow preventer on mop sink outside.5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p |
| 2016-12-29 |
53 |
observed absorbent ceiling tiles throughout. observed damaged ceiling tiles throughout. observed floor damaged throughout. observed wood on floor to cover damaged areas. observed water stains on ceiling tiles and pans in place to catch drainage. observed |
| 2016-12-29 |
54 |
observed lights not shielded or shatterproof at cook line.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2016-12-29 |
46 |
observed pressure gauge for final rinse not functioning.4-204.118 warewashing machines, flow pressure device - c |
| 2016-07-20 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed damaged floor, walls and ceilings throughout facility. repair. repeat -1-6-201 |
| 2016-07-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelving throughout the facility and in the hood system. clean. -1- |
| 2016-07-20 |
45 |
4-501.11 maintain equipment in good repair. observed crack in the door of the hot box. repair. -2- repeat |
| 2016-07-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. repeat -2- |
| 2016-06-02 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- repeat |
| 2016-06-02 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed celery and tomatoes located above rte foods on walk in shelf. cdi - pic moved the unwashed produce to a lower shelf. -0- |
| 2016-06-02 |
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 pasta salad and cooked wings at 44f and 42f, respectively, date marked 05/27/2016. these should |
| 2016-06-02 |
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 sliced tomatoes, diced tomatoes and backstock of diced tomatoes in the walk |
| 2016-06-02 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed plastic bucket with wet wiping cloths on the floor beneath the hot line prep table. cdi - pic placed on lower shelf for storage. -0- |
| 2016-06-02 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups at wait station out of wrapping. -0- |
| 2016-06-02 |
45 |
4-501.11 maintain equipment in good repair. observed broken door on hot box in prep area. repair. repeat -1- |
| 2016-06-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on shelving in walk ins and in the prep area near the bar and on equipment handles and doors. clean. -1- repeat |
| 2016-06-02 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed boxes and other litter in the mop wash. remove these and discard.6-501.11 floors, walls, and ceilings including the attachments such |
| 2016-06-02 |
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 stored on a wiping cloth beside ice chest. cloth is damp from |
| 2016-05-23 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p observed pimento cheese date marked for 5/5. dispose of tcs rte food in 7 days (41f or less) or 4 days (42-45f) **3-501.18 discard the food requ |
| 2016-05-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. repeat -2-call for reinspection when ready 704-336-5100 ask office assistant to generate a service request. |
| 2016-05-23 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed personal drink stored above food/flip top unit in kitchen. **2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2016-05-23 |
6 |
2-301.12 cleaning procedure - p observed employees turning off water with hands after hand washing. this recontaminates hands. hands also not washed for at least 15 seconds. follow proper hand washing procedures. **2-301.12. follow the cleaning proce |
| 2016-05-23 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed raw bacon stored above swiss cheese and potatoes. pie shells stored in drip line between hand sink and paper towels **store raw meats below rte foods. cdi- bacon |
| 2016-05-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed cheddar and swiss cheese on counter at 64f. sour cream and cut lettuce at 58 and 60f on ice bath. **tcs food shall maintain |
| 2016-05-23 |
26 |
7.202.11 restriction-presence and use - pf observed spray can of raid ant and roach. **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 verification requ |
| 2016-05-23 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed hamburgers hot held at 129f and hot dogs at 109f. hot hold tcs foods at 135f or above. cdi- reheated to 165f |
| 2016-05-23 |
41 |
3-304.12 in-use utensils, between-use storage - c observed scoop handle down in sugar in dry storage room. **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 |
| 2016-05-23 |
44 |
3-304.15 (b)-(d) gloves, use limitations - c observed prep person rinse gloves in hand sink then continue with peeling carrots. **when gloves are soiled they are to be removed and hands washed. cdi through verbal correction. |
| 2016-05-23 |
39 |
3-304.14 wiping cloths, use limitation - c 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet or soiled wiping cloths on the front prep table. keep in sanitizer between uses. put soiled wiping cloths in dirty linen bag |
| 2016-05-23 |
45 |
4-501.11 maintain equipment in good repair. observed broken face on hot box and rusty shelving in the walk in cooler. repair.repeat -2- |
| 2016-05-23 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed equipment needs cleaning, primarily the oven and hot box area. **4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food re |
| 2016-05-23 |
52 |
5-501.114 using drain plugs - c observed no drain plug in dumpster and sludge oozing out onto ground. need a drain plug. doors of dumpster open. **keep doors closed. |
| 2016-05-23 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed floors, walls and ceiling needed cleaning and repair. observed broken ceiling |
| 2016-02-25 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. repeat -2- |
| 2016-02-25 |
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 quickly rinsing hands without forming a lather with the handsoap and then turn of |
| 2016-02-25 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels present at the rear handsink. cdi - pic placed roll at sink. -0- |
| 2016-02-25 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed uncovered tea pitchers on table below unfinished ceiling for customers. cdi - pic instructed employee to place lids on containers. -0- |
| 2016-02-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees with long facial hair doing food prep without beard guard. wear guard while preparing food. -0- |
| 2016-02-25 |
45 |
4-501.11 maintain equipment in good repair. observed broken face on hot box and rusty shelving in the walk in cooler. repair. repeat -2- |
| 2016-02-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed condenser fan with buildup present. clean. repeat -1- |
| 2016-02-25 |
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 ceiling tiles, holes in floors and walls with damage near downstairs ba |
| 2016-02-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed three wet wiping cloths on the front prep table. keep ion sanitizer between uses. -0- |
| 2015-11-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in prep unit from 48-50f. pic stated unit froze from being turned up too high. cdi - items placed in walk in cooler to cool back down and notify next shift to monitor temp |
| 2015-11-18 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic without certification. repeat -2- |
| 2015-11-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food container and wiping cloth in the basin of handsink at beginning of inspection. cdi - pic moved items and cleaned sink. -0- |
| 2015-11-18 |
45 |
4-501.11 maintain equipment in good repair. observed broken face on hot box with tape present in an effort to seal it while sternos are used to keep food hot. cdi - pic instructed to monitor temperatures throughout the day and replace unit as soon as poss |
| 2015-11-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats in the kitchen near 3-comp sink. clean drains and other attractants for gnat and keep area sealed. repeat -1- |
| 2015-11-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on walls of walk in and the condenser fan covers. clean these. -1- repeat |
| 2015-11-18 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed door on dumpster open. keep closed. -0- repeat |
| 2015-11-18 |
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 ceiling tiles, holes in floors and walls with damage near downstairs ba |
| 2015-09-17 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic without certification. -2- repeat |
| 2015-09-17 |
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 quiches at 42-45f given 7 days on date marking. items were date marked for 09/11 and 09/12 as th |
| 2015-09-17 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed table menus with a scotch tape cooked to order in the section of the menu for chili. burgers have the ast |
| 2015-09-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies present on the cook line. maintain pest control for facility to eliminate flies. -0- |
| 2015-09-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken salad in flip top unit near cook line at 49f. all other items were at 42f or below. cdi - item was placed in walk in cooler to cool to 45f or below. -1.5- |
| 2015-09-17 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open on the dumpster. keep closed. -0- |
| 2015-09-17 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed ceilings with absorbent tiles present. replace with cleanable tiles that are non-absorbent. -1- repeat6-501.11 floors, wall |
| 2015-09-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the condenser fan in the walk in cooler near the cook line. -1- repeat |
| 2015-09-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed standing water in cold holding unit at front. have unit serviced to hold proper temperature and fix leak which is leading to stan |
| 2015-09-08 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p observed pic and the newest employee not able to tell the symptoms or illnesses that are reportable for restriction or exclusion from work, as well as the time |
| 2015-09-08 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic without certification. -2- repeat |
| 2015-09-08 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employees using gloves in different areas of the kitchen without washing hands and putting on new gloves, including going into the walk in cooler, touching oven handle and trans |
| 2015-09-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on dr. pepper soda nozzle. cdi - pic cleaned soda nozzle.4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least |
| 2015-09-08 |
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 container of chili not labeled. cdi - employee labeled items.3-501.17 date mark/label all tcs |
| 2015-09-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no disclosure with an asterisk or other symbol denoting which items are covered. vr required no later tha |
| 2015-09-08 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf observed ambient air thermometer on outside of walk in coolers reading 60f ewhen temperature is 44f. have unit serviced to check the thermometer. -1- repeat |
| 2015-09-08 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed only one employee wearing hair restraint at beginning of inspection. cdi - employees put on hair restraint except |
| 2015-09-08 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent tiles throughout kitchen. replace with cleanable frp style tiles. repeat6-501.11 floors, walls, and ceilings incl |
| 2015-09-08 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean items stored under water lines and exposed ceilin and insulation. move items away from exposed water lines and ins |
| 2015-09-08 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed household refrigerator in use that was donated to facility. all equipment must be commercial. replace with approved refrig |
| 2015-09-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled, peeling shelves throughout facility. replace and clean those that are not peeling. -1- repeat |
| 2015-09-08 |
49 |
5-205.15 maintain a plumbing system in good repair. observed 3-comp sink leaking into bucket. repair. |
| 2015-09-08 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered bin in women's restroom. provide covered bin.6-501.18 maintain handwashing sinks, toilets and urinals clean. observed soiled urinal and toilet in men's restroom. clean. -.5- |
| 2015-09-08 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed heavy buildup of grease on all areas of the hood system except filters. clean often enough to preve |
| 2015-09-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth on prep table while wet after use. cdi - pic moved wiping cloth to soiled linen container. -0- |
| 2015-06-29 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic (person in charge) on site. |
| 2015-06-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a pan of raw meatloaf stored on the top shelf of the walk-in cooler over rte foods. cdi (corrected during inspection) meatloaf relocated to bottom shelf.3-304.11 food shall only |
| 2015-06-29 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed pulled pork not date marked in the prep cooler cooked on the 26th and pulled chicken in the domestic freezer with just the day num |
| 2015-06-29 |
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 wings, noodles and gravy sitting out below 135f. cdi 3 pans of wings, g |
| 2015-06-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed the cooked to order disclosure missing from several menus. 10 day vr (verification required) * can be |
| 2015-06-29 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed household refrigerator/freezer in use and cracked door on warming cabinet. |
| 2015-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves in the walk-in coolers with build up present. also noted grease, build up and dust on top of the oven, on sides of equipment and undersid |
| 2015-06-29 |
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 build up, grease and dust present. better cleaning needed throughout.6-201.1 |
| 2015-06-29 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf observed inaccurate air thermometer in the walk-in cooler. cdi by replacing thermometer. walk-in coolers were serviced last week. |
| 2014-12-17 |
53 |
.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.6-501.11 floors, walls, and ceilings including the attach |
| 2014-12-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves of walk-in cooler in prep area to be heavily soiled. shelves in other wal;k-in also with some food residuesurfaces of equipment and contain |
| 2014-12-17 |
45 |
4-501.11 maintain equipment in good repair. door of warmer cracked and shattered. |
| 2014-12-17 |
13 |
.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: observed raw chicken on box of lettuce in walk-in cooler. cdi- moved chicken to proper location. |
| 2014-09-04 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic not certified. |
| 2014-09-04 |
19 |
.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: observed hot dogs and mushrooms holding off of temperature control. |
| 2014-09-04 |
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 : found quiche and sliced ham held for more than 7 days. cdi- discard. bbq dated with next day's date. |
| 2014-09-04 |
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 one item, mac and cheese, cooling tightly covered. cdi- uncovered. |
| 2014-09-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp cloths on surfaces of kitchen. |
| 2014-09-04 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf |
| 2014-09-04 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed plug missing from garbage dumpster. |
| 2014-09-04 |
53 |
.6-201.11 floors, walls and ceilings-cleanability - c: observed cracked floor tiles in kitchen. wall corner coverings damaged, detaching. base tiles of walls detaching in areas. damaged ceiling tiles. more frequent cleaning needed. |
| 2014-09-04 |
54 |
6-303.11 intensity-lighting - c: observed lighting in prep room inadequate. bulbs not functioning. |
| 2014-09-04 |
45 |
.4-501.11 good repair and proper adjustment-equipment - c: keep equipment in good repair. observed doors of warmer cracked. shelves in coolers rusting and peeling. |
| 2014-06-04 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p: promptly dispose of tcs foods requiring date marking after the maximum holding time has expired. found bbq dated 5/26. cdi- discarded.3-501.17 re |
| 2014-06-04 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: keep drink pitchers covered in open dining room. observed six pitchers uncovered. |
| 2014-06-04 |
45 |
4-501.11 good repair and proper adjustment-equipment - c: keep equipment in good repair. observed doors of warmer cracked. shelves in coolers rusting and peeling. |
| 2014-06-04 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an accredited program. observed pic with no accredited training. |
| 2014-06-04 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: observed cracked floor tiles in kitchen. wall corner coverings damaged, detaching. base tiles of walls detaching in areas. damaged ceiling tiles. more frequent cleaning needed. |
| 2014-06-04 |
54 |
6-303.11 intensity-lighting - c: observed lighting in prep room inadequate. bulbs not functioning. call made to check ballance. |
| 2014-06-04 |
47 |
4-602.13 nonfood contact surfaces - c: observed surfaces of equipment in need of cleaning. |
| 2014-03-20 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: observed cracked floor tiles in kitchen. wall corner coverings damaged, detaching. base tiles of walls detaching in areas. damaged ceiling tiles. more frequent cleaning needed. |
| 2014-03-20 |
47 |
4-602.13 nonfood contact surfaces - c: observed surfaces of equipment in need of cleaning. |
| 2014-03-20 |
45 |
4-501.11 good repair and proper adjustment-equipment - c: keep equipment in good repair. observed doors of warmer cracked. shelves in coolers rusting and peeling. |
| 2014-03-20 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: general comment: remember to date mark packages of hot dogs when opened. |
| 2014-03-20 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods hot at 135 f or above when holding. found tomato bisque 124 f. reheated to 165 f on stovetop. |
| 2014-03-20 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: keep ice machines and bins clean. detached ice shield and observed buildup on interior of ice machine. verification. |
| 2014-03-20 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an accredited program. observed pic with no accredited training. |
| 2013-12-05 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf: provide approved consumer advisory for burgers on menu. observed no disclosure portion of consumer advisory. verification needed. |
| 2013-12-05 |
1 |
2-102.12 certified food protection manager - c: the pic shall be a certified food protection manager from an approved program. pic has not yet attained accredited training. |
| 2013-12-05 |
35 |
3-602.11 food labels - pf: food packaged in a facility and subsequently offerred for sale as a self-service item shall bear a label of all ingredients, allergens present, and location where packaged. observed wrapped desserts at from counter unlabeled. ve |
| 2013-12-05 |
53 |
observed damaged floor tiles. ceiling tiles of absorbant material. floors in need of cleaning under and behind equipment. |
| 2013-12-05 |
47 |
keep non-food contact surfaces clean in facility. observed oven racks with build-up. surfaces with greasy build-up in facility. |
| 2013-12-05 |
45 |
equipment shall be constructed of materials so they can be easily cleanable and smooth. observed shelving peeling, rusting in walk=in cooler. |
| 2013-09-18 |
53 |
6-201.11 floors, walls and ceilings-cleanability: observed damaged floors, walls, ceilings. |
| 2013-09-18 |
47 |
4-602.13 nonfood contact surfaces: non food contact surfaces shall be clean. observed shelves in walk-in cooler with build-up. |
| 2013-09-18 |
45 |
equipment shall be smooth and easily cleanable. observed shelves in two walk-in coolers with rusting shelves.equipment shall be nsf / ansi certified. observed domestic refrigerator / freezer.equipment shall be in good repair: warmer with cracked door. |
| 2013-09-18 |
37 |
3-305.11 food storage-preventing contamination from the premises: keep foods covered in walk-in cooler that have been cooled to below 45 f. observed pastas in open containers under shelving that needs cleaning. |
| 2013-09-18 |
35 |
3-602.11 food labels: foods that are packaged in a facility and subsequently offered for sale as a self-serve item shall bear a label indicating ingredients, allergens, and location of packaging. observed cookies, brownies, pound cake, at front counter no |
| 2013-09-18 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens: provide approved consumer advisory on menu for burgers cooked to order. observed asterisked burgers but no disclosure. reminder is correct. |
| 2013-09-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking: properly date mark cut fruit containing melon. observed cut cantaloupe with no date marking. |
| 2013-09-18 |
1 |
2-102.12 certified food protection manager: the pic shall be a certified food protection manager from an accredited program. observed no accredited training. |
| 2013-06-13 |
23 |
provide approved consumer advisory for burgers cooked to order. current advisory lacks proper disclosure. reminder is worded correctly but must be in 11 point font. correct at next menu printing; by august 1; 2013. |
| 2013-06-13 |
6 |
observed handwashing at required times; remember to wash hands in between glove changes. observ ed one employee to appear to start to don gloves without handwash. discussion. |
| 2013-06-13 |
1 |
the pic shall be a certified food protection manager from an approved program. no certification of accredited training by pic. |
| 2013-06-13 |
21 |
observed date marking system in place. date mark potentially hazardous ready-to-eat foods that are held for more than 24 hours. packaged food such as milk; salad dressings; shall be date marked with date container is opened. observed these items not marke |
| 2013-06-13 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution. observed cloths in liquid measuring 0 ppm chlorine. |
| 2013-06-13 |
45 |
eliminate dripping water at condenser in walk-in cooler. |
| 2013-06-13 |
45 |
equipment shall be ansi- nsf approved. equipment shall be used according to manufacturers specifications. observed refrigerator / freezer for household use only. |
| 2013-06-13 |
53 |
keep floors; walls; ceilings in good repair and easily cleanable. observed damaged ceiling tiles; detaching frp at junctions and corners; cracked floor tiles; base tile detaching in some areas. |
| 2013-06-13 |
45 |
observed shelves in walk-in cooler peeling; rusting. |
| 2013-03-13 |
1 |
the pic shall be a certified food protection manager from an approved program. no certification of accredited training by pic. |
| 2013-03-13 |
7 |
employees shall not handle ready to eat foods with bare hands. observed employee assemble burger; bread; lettuce; tomato; burger; touching all ingredients with bare hands. cdi- burger discarded; direction; and discussion. |
| 2013-03-13 |
14 |
in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; cooking oil storage tanks and distribution lines; beverage and syrup dispensing lines or tubes; coffee bean grinders; and water vending |
| 2013-03-13 |
21 |
date mark potentially hazardous ready-to-eat foods that are held for more than 24 hours. packaged food such as milk or half and half shall be date marked with date container is opened.observed many items not date marked; including opened half and half; sl |
| 2013-03-13 |
23 |
provide approved consumer advisory for burgers cooked to order. current advisory lacks proper disclosure. reminder is worded correctly but must be in 11 point font. correct at next menu printing; by august 1; 2013. |
| 2013-03-13 |
31 |
properly cool hazardous foods by approved methods. observed quiches at 60 f tightly wrapped in domestic refrigerator. quiches unwrapped and moved to walk-in for rapid cooling. |
| 2013-03-13 |
6 |
food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms; including surrogate prosthetic devices for hands and arms: (1) rinse under clean; running warm water; p (2) apply an amo |
| 2013-03-13 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution. observed wet cloths stored on surfaces. |
| 2013-03-13 |
45 |
equipment shall be ansi- nsf approved. equipment shall be used according to manufacturers specifications. observed refrigerator / freezer for household use only. when new equipment is brought into facility it must be nsf listed. |
| 2013-03-13 |
45 |
observed shelves in walk-in cooler peeling; rusting. |
| 2013-03-13 |
47 |
exteriors of equipment in need of thorough cleaning. build-up on surfaces throughout kitchen. |
| 2013-03-13 |
53 |
keep floors; walls; ceilings in good repair and easily cleanable. observed damaged ceiling tiles; detaching frp at junctions and corners; cracked floor tiles; ceiling tiles appear to be absorbent acoustical. |
| 2013-03-13 |
38 |
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. employees may not wear wristwatches or other wrist ornaments while preparing food. |
| 2012-12-19 |
13 |
cover drink pitchers and ice bins when not in use. observed drink pitchers uncovered and unattended; accessible to customers; ice bins open and unattended. cdi-instruction. |
| 2012-12-19 |
19 |
hold foods at 135 f or above if holding hot. observed baked chicken; hamburgers; cooked mushrooms below 135 f. refer to temperature chart. cdi- reheated to 165 f. |
| 2012-12-19 |
20 |
hold foods at 45 f or below if holding cold. observed potato salad 48 f at top of container. cut tomatoes 51 f. american cheese 68 f on table. cdi- moved to walk-in cooler. do not overfill containers in the flip top. |
| 2012-12-19 |
21 |
date mark potentially hazardous ready-to-eat foods that are held for morte than 24 hours. observed many items not date marked; including opened salad dressings; quiches; etc; refer to date-marking document with this report. |
| 2012-12-19 |
26 |
correctly label working containers by common name of toxic substances; including sanitizers. observed chlorine sanitizer in bottles labeled as quat. cdi- correctly labeled. |
| 2012-12-19 |
31 |
cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 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 f |
| 2012-12-19 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution. observed wet cloths stored on surfaces. |
| 2012-12-19 |
44 |
single use gloves are to be discarded after each use. observed employee washing hands with single-use gloves on. |
| 2012-12-19 |
45 |
keep equipment in good repair. observed broken plexiglass on door of warmer. dripping water in walk-in cooler. rusty shelving in coolers. |
| 2012-12-19 |
53 |
keep floors; walls; ceilings in good repair and easily cleanable. observed damaged ceiling tiles; detaching frp at junctions and corners; cracked floor tiles; ceiling tiles appear to be absorbent acoustical. |
| 2012-12-19 |
2 |
employees shall be notified of their responsibilities as to their health. observed no employee health policy for new employees. cdi- left forms. |
| 2012-12-19 |
36 |
the premises shall be maintained free of insects; rodents; and other pests. observed live roaches in kitchen. |
| 2012-12-19 |
1 |
person-in-charge shall be a certified food protection manager. observed no accredited training. |