| Violation Date |
Code |
Description |
| 2017-11-28 |
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. -repeat- observed floor damage in main kitchen. sealant or grout replacement needed.seve |
| 2017-11-28 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p- observed two hoses in kitchen without a black flow prevention devices. cdi- pic provided back flow devices. pic stated |
| 2017-11-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- repeat- observed cook line in need of cleaning do to grease and food debris build up. observed food debris build up inside of cold holding equipment. observ |
| 2017-11-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - repeat- observed flip top unit cutting board in need of replacing or resurfacing do to deep cuts and grooves. when cutting surfaces are in this condi |
| 2017-11-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.- repeat- observed several wet cloths stored on prep surfaces throughout the kitchen. |
| 2017-11-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- repeat- observed employees preparing food without hair coverings. |
| 2017-11-28 |
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 gravy, cabbage, chili, soup, and beans all cooling on the table. also obs |
| 2017-11-28 |
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 rice and pork in the reach in without date marks. pic explained these items were employee food. |
| 2017-11-28 |
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 cabbage (118f), gravy (135f) cooling on the table at ambient air and potatoes (51f) in the reach in. observed cabbage at 11 |
| 2017-11-28 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.- repeat- observed pic not certified in a food protection manager course. |
| 2017-08-03 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.- repeat- observed no person in charge with a certification in a food protection manager course. |
| 2017-08-03 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p- repeat- observed employee prepare raw food (liver) and then don gloves without washing his hands. ehs had the employee wash his hands before any cross contamination occurred. cdi- empl |
| 2017-08-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- observed mashed potatoes (120f) and cooked whole potatoes(112f) both below 135f. cdi- pic voluntarily discarded the items. |
| 2017-08-03 |
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- repeat- observed lettuce and tomatoes in the flip top unit at 51f. pic stated thos |
| 2017-08-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed flies throughout the facility. |
| 2017-08-03 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- observed an employee preparing food and cooking without a beard guard. |
| 2017-08-03 |
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 potato salad, slaw, and meat loaf without dates. employee stated the items were prepared yesterday. cdi- pic was able to back date |
| 2017-08-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- observed an employee use a towel to dry utensils. |
| 2017-08-03 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- observed flip top unit cutting board in need of replacing or resurfacing do to deep cuts and grooves. when cutting surfaces are in this condition they |
| 2017-08-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed cook line in need of cleaning do to grease and food debris build up. observed dust build up on down stairs walk in fan covers. |
| 2017-08-03 |
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 floor damage in main kitchen. sealant or grout replacement needed. se |
| 2017-08-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.- observed a wet wiping cloth stored on a prep table. |
| 2017-06-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. -repeat- observed no pic certified in a food protection manager course. work towards certification. |
| 2017-06-08 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p- observed employee prepare raw food and then don gloves without washing his hands. cdi- employee was informed of violation and ehs observed proper handwashing. education was provided to |
| 2017-06-08 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. repeat- observed rte salads in a reach in cooler uncovered. ehs encouraged pic to cover items. |
| 2017-06-08 |
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 an employee prepare a rte sandwich and bare handed the lettuce and tomato. cdi- employee voluntarily disc |
| 2017-06-08 |
45 |
4-205.10 food equipment, certification and classification - c - repeat - some refrigeration does not appear to be ansi accredited. two compartment sink observed with detachable drain boards. drain boards shall be integral part of sink construction. |
| 2017-06-08 |
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 floor damage in main kitchen. sealant or grout replacement needed. se |
| 2017-06-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf- observed meat loaf (101f) stored on the counter at the start of the inspection coo |
| 2017-05-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed tuna salad, potato salad, and macaroni salad at 51f-56f. cdi- employee moved items to cooler to quickly cool. |
| 2017-05-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - repeat 2pts - observed no pic certified in a food protection manager course. work towards certification. |
| 2017-05-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.- observed employee shake on the flip top prep surface. employee was informed to store drink below food preparation. 2-401.11 eating, drinking, or using tobacco - c- obs |
| 2017-05-23 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p- observed employee wash hands properly however, the employee turned the faucet off with his bare-h |
| 2017-05-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf- observed a dirty cup being stored at the handsink. cdi- cup was moved to dish pit. |
| 2017-05-23 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. - observed rte salads and cut tomatoes in a reach in cooler uncovered. the reach in cooler fan covers have dust build up and to ensure these rte foods are pro |
| 2017-05-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- observed cooked potatoes at 117f and cooked onions at 91f. cdi- employee moved cooked potatoes to a reach in cooler to quickly cool and voluntarily discarded the items. |
| 2017-05-23 |
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 tuna salad, potato salad, and macaroni salad not date marked and cooked yesterday. cdi- pic was able to back date items.3-501.18 d |
| 2017-05-23 |
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 tomatoes in the flip top at 56f. ensure tcs foods are at |
| 2017-05-23 |
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 all working shakers and squeeze bottles on the cookline not labeled. |
| 2017-05-23 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. repeat- observed a hole in the back kitchen screen door. repair hole or keep main door closed to keep pests outside of the facility.6-501.111 keep the premises free of insects, |
| 2017-05-23 |
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 one dented can stored with intact cans. cdi- ehs informed employee dented cans must be pulled for cred |
| 2017-05-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- observed several wet stacked containers near the dish pit. |
| 2017-05-23 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves.4-501.11 maintain equipment in good repair.- observed |
| 2017-05-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat- observed cleaning needed on shelving holding spices and plates. cleaning needed in microwave. also observed food debris build up in gaskets of reach |
| 2017-05-23 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -repeat- observed floor damage in main kitchen. sealant or grout replacement needed. se |
| 2017-02-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. 2-101.11 pic shall be present during all hours of operation. -pf repeat 2pts - observed no pic certified in a food protection manager course. work towards certification |
| 2017-02-08 |
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 0pts- observed mashed potatoes without a date. pic stated it was employee food. cdi- pic voluntarily disc |
| 2017-02-08 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. 0pts- observed a hole in the screen door. repair hole or keep main door closed to keep pests outside of the facility. |
| 2017-02-08 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. 0pts- observed salads un-wrapped in reach in cooler, right below the units condenser. cover items to prevent water from condenser dripping onto the items inside. |
| 2017-02-08 |
38 |
2-304.11 clean condition-outer clothing - c 0pts- observed employee apron soiled and need of replacing. |
| 2017-02-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. .5pts- observed cleaning needed on shelving holding spices and plates. cleaning needed in microwave. also observed food debris build up in gaskets of reach i |
| 2017-02-08 |
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. 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispense |
| 2017-02-08 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. 0pts- observed employee food stored with retail items. ensure these items are separated. |
| 2017-02-08 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - repeat - observed rusted coolers in basement, legs and shelving of prep tables and dish machine rusted or oxidized (clean prior to replace/repair to assess). 4-205.10 food equipment, certification |
| 2016-07-25 |
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 -0pts - lettuce stored on make top reading 60f recently cut. cdi- item moved to ra |
| 2016-07-25 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.- repeat - pic is not a certified food protection manager. |
| 2016-07-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed a small and large roach in establishment. currently, establishment is on a quarterly pest management program and can call pest management when a roach is observed. a treatme |
| 2016-07-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - observed cleaning needed on shelving holding spices and plates. cleaning needed in microwave. |
| 2016-07-25 |
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. 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispense |
| 2016-07-25 |
45 |
5 4-501.11 good repair and proper adjustment-equipment - c - repeat - observed rusted coolers in basement, legs and shelving of prep tables and dish machine rusted or oxidized (clean prior to replace/repair to assess). 4-205.10 food equipment, certificati |
| 2016-04-04 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispense |
| 2016-04-04 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf - 0 pts - establishment only has a two compartment sink and has not been noted in the past. cdi- pic has completed a variance applicat |
| 2016-04-04 |
45 |
5 4-501.11 good repair and proper adjustment-equipment - c - repeat - observed rusted coolers in basement, legs and shelving of prep tables and dish machine rusted or oxidized (clean prior to replace/repair to assess). shelving in walk in cooler rusting.4 |
| 2016-04-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - sanitizer bucket read 0 ppm (chlorine). cdi- replaced to read 50 ppm. |
| 2016-04-04 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - all product not frozen was properly dated. observed deli meats and other ready to eat products that are frozen without dates. blue cheese |
| 2016-04-04 |
1 |
i 2-102.11 pic demonstrates knowledge by being a certified food protection manager.- repeat - pic is not a certified food protection manager. |
| 2016-03-14 |
33 |
3-501.13 use approved thawing methods. - hamburger patties being thawed in microwave and bag of frozen meat thawed under room temperature. cdi- items placed under refrigeration. thawing shall only be accomplished under refrigeration, under running water |
| 2016-03-14 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.- repeat - pic is not a certified food protection manager.2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. - the person in charge shall |
| 2016-03-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - pot of eggs stored in only handsink in the kitchen. cdi- eggs moved. handsink access shall be available at all times. |
| 2016-03-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - 0 pts - observed raw fish and pork stored on top of fries in freezer. items were removed from their original packaging. cdi- items moved.3-304.11 food shall only contact surfaces of prope |
| 2016-03-14 |
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 - greens, eggs, and deli meats not dated. cdi- pic dated product.3-501.18 discard the food requiring date labels once time/temperature windo |
| 2016-03-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - repeat - rice, spaghetti, eggs, and potatoes stored in water as ice bath. although |
| 2016-03-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - repeat - observed two live cockroaches. although pest management has occurred it is not at the frequency necessary to prevent pest. establishment is only conducting pest management e |
| 2016-03-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - eggs (64f), potatoes (54f), and sausage (60f).above temperature control. eggs, potatoes, and sausage are left out during breakfast. food shall always be maintained at 45f or below or 1 |
| 2016-03-14 |
45 |
5 4-501.11 good repair and proper adjustment-equipment - c - repeat - observed rusted coolers in basement, legs and shelving of prep tables and dish machine rusted or oxidized (clean prior to replace/repair to assess). shelving in walk in cooler rusting. |
| 2016-03-14 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispense |
| 2016-03-14 |
51 |
5-501.17 provide a covered waste bin in female restrooms. - repeat - covered receptacle need in woman's restroom. |
| 2016-03-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - cleaning needed on shelving, exterior of trash can, shelving in reach in cooler, and reach of all bar units. |
| 2016-03-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - cloth towels held in water. cdi- towels moved to sanitizer. |
| 2016-03-14 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf - 0 pts - two compartment sink is being used in establishment. a variance shall be obtain for this. application left with pic. |
| 2015-10-13 |
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. 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispense |
| 2015-10-13 |
51 |
5-501.17 provide a covered waste bin in female restrooms. - repeat - covered receptacle need in woman's restroom. |
| 2015-10-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed on storage shelving |
| 2015-10-13 |
45 |
5 4-501.11 good repair and proper adjustment-equipment - c - repeat - observed rusted coolers in basement, legs and shelving of prep tables and dish machine rusted or oxidized (clean prior to replace/repair to assess).4-205.10 food equipment, certificati |
| 2015-10-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - repeat - observed four live cockroaches of two different species. a pest control management company should be contacted to conduct proper pest management. |
| 2015-10-13 |
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 - repeat - tomatoes and lettuce cut this morning placed on cold holding equipment rea |
| 2015-10-13 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p - foods in reach in are not covered. all foods shall be covered unless cooling. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - chicken li |
| 2015-10-13 |
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 - pic and other employee touched tomatoes and cooked potatoes with bare hands. bare hand contact with ready to eat |
| 2015-10-13 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.- repeat - pic is not a certified food protection manager. |
| 2015-07-21 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.- repeat - pic is not a certified food protection manager. |
| 2015-07-21 |
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 - repeat - deli meats were not properly labeled. cdi- items were labeled .// items cooked and frozen shall be dated with date prepared and d |
| 2015-07-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - the reminder of eggs, burgers, and steaks were not on the new menu. cdi- staff fixed all menus during inspection |
| 2015-07-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - 0 pts - observed several small cockroaches behind grill and in downstairs unused refrigerators. increase pest management |
| 2015-07-21 |
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 - repeat - tomatoes and lettuce cut this morning placed on cold holding equipment |
| 2015-07-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed in the two door refrigerator and shelving |
| 2015-07-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - 0pts - cigarette boxes, batteries, and other employee items stored with items for the restaurant. keep all employee personal items in a designa |
| 2015-07-21 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. .- 0 pts - several chest freezers and other equipment are not in good working condition. remove unnecessary items from establishment. these i |
| 2015-07-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - 0 pts - observed rusted coolers in basement, non-listed refrigeration in use, legs and shelving of prep tables and dish machine rusted or oxidized (clean prior to replace/repair to assess). |
| 2015-07-21 |
51 |
5-501.17 provide a covered waste bin in female restrooms. - repeat - covered receptacle need in woman's restroom. |
| 2015-04-08 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. .- 0 pts - several chest freezers and other equipment are not in good working condition. |
| 2015-04-08 |
51 |
5-501.17 provide a covered waste bin in female restrooms.- 0 pts - a covered waste bin is needed in rest room. |
| 2015-04-08 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - .0 pts - small stack of cups stored without protection on lip of cups. to prevent contamination ensure cups remain in plastic covering or in a dispenser. |
| 2015-04-08 |
33 |
3-501.13 use approved thawing methods. - 0 pts - two packs of frozen deli meats were left out on prep table to thaw. cdi- items were still frozen. pic placed deli meats in refrigerator. |
| 2015-04-08 |
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 - repeat - deli meats and cole slaw were not properly labeled. cdi- items were labeled .deli meats are to be dated when sliced and if frozen |
| 2015-04-08 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p - 0 pts - meatloaf was uncovered. ensure all foods unless cooling are covered. cdi- meatloaf was covered. |
| 2015-04-08 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.- repeat - pic is not a certified food protection manager. |
| 2015-04-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - repeat - lettuce and tomato prepared prior to inspection cooling in make top unit |
| 2014-12-03 |
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 dense mass of tcs foods cooling (soup, chili). verification required. |
| 2014-12-03 |
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 tcs foods not date marked (plate of gyro meat, tuna salad made in-house, deli ham, gallon of milk). verification required. |
| 2014-12-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a pan of mushrooms (cooked) at a temperature avbove 45f. cdi- pic transfered pan into an ice bath for rapid cool down. |
| 2014-12-03 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic is not a certified food protection manager. repeat. |
| 2014-08-19 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed deli meats not date marked which were sliced and frozen. items must be marked with the date the meats are opened and sliced. items can hav |
| 2014-08-19 |
1 |
•2-102.12 pic shall be a certified food protection manager. observed no certified pic ( person in charge) |
| 2014-08-19 |
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 steam table items of meat sauce, rice, mashed potatoes and lima beans cooling in small containers in a bus t |
| 2014-08-19 |
53 |
6-101.11 surface characteristics-indoor areas - facility has some issues with smooth and easily cleanable floors, walls and ceiling.6-501.114 maintain premises free of items that are unnecessary to the operation or maintenance of the establishment. remo |
| 2014-08-19 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed unapproved square corned 2 compartment sink with non-continuous drainboards. if sink is replaced it must be a 3 compart |
| 2014-03-18 |
1 |
2-102.12 must have a certified food protection manager on duty at all times of operation. observed pic not certified. |
| 2014-03-18 |
19 |
.3-501.16 maintain all tcs (time/temperature for safety) hot foods 135f and above. observed rice in steam table 108-118f. cdi by reheating to 165f and placing back in steam table. |
| 2014-03-18 |
39 |
3-304.14 once wet or soiled, all cleaning towels must be stored in sanitizer in between use. observed wet towel on counter. cdi by placing in bucket of sanitizer. |
| 2014-03-18 |
42 |
4-901.11 air dry all utensils before stacking tightly together for storage. oberved wet stacked plates and plastic bukcets. |
| 2014-03-18 |
21 |
\3-501.17 all tcs ready to eat foods in refrieration for more than 24 hours must be labeled with the date prepared or opened. observed date marking of some required foods however still observed several items (meat sauce, gravy feta cheese) with no date m |
| 2014-03-18 |
46 |
4-301.12 facility has a chemical sanitizing dish machine and a 2 compartment sink. all utensils are washed in dishmachine. however, when dish machine is not properly functioning must have proper procedure in place for wash, rinsing and sanitizing kitche |
| 2014-03-18 |
47 |
4-602.some general cleaning needed of non-food contact surfaces including shelving exterior of storage containers. |
| 2014-03-18 |
53 |
general repair/cleaning needed of floors, baseboards etc. throughout including in basement. |
| 2014-03-18 |
45 |
maintain equipment and utensils in good repair and easily cleanable. observed deeply grooved cutting boards, knives with broken handle, cracked plastic containers, rusted coolers in basement, non-nsf equivalent listed freezers in use in basement and two |
| 2013-09-27 |
23 |
3-603.11. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed no advisory in place. return visit required. |
| 2013-09-27 |
2 |
2-201.11 ensure facility has an approved employee health policy in place. handout left. post and review. return visit required. |
| 2013-09-27 |
14 |
4-601.11 food contact surfaces shall be clean to sight and touch. observed debris on slicer. corrected. |
| 2013-09-27 |
1 |
2-102.12 at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through pa |
| 2013-09-27 |
21 |
. 3-501.17 ready to eat tcs (time/temperature control for safety) foods, including cooked and cooled foods, shall be date marked. these foods can be held for 7 days at 41f or below and 4 days between 41-45f. observed no date marking system in place. ret |
| 2013-09-27 |
31 |
ensure approved methods are used for cooling foods. observed container of grits sitting on the counter cooling at 100f. container was moved to cooler to quickly chill. |
| 2013-09-27 |
19 |
3-501.16 hot potentially hazardous/tcs foods shall be held at 135f or higher. observed cabbage at 118f and rice at 98f in steam table. staff reheated both above 165f during inspection. |
| 2013-09-27 |
37 |
3-307.11 food shall be protected from contamination. observed employee beverage on shelf beside food products and on prep unit. moved during inspection.observed poison pellets used in basement. discontinue use and utilize pest control company. |
| 2013-09-27 |
45 |
maintain equipment in good repair and cleanable. observed rusted coolers in basement, non-listed refrigeration in use, two compartment sink with square corners. |
| 2013-09-27 |
47 |
clean and repair white painted shelving where sticky and damaged. |
| 2013-09-27 |
53 |
floor, baseboard, wall repair needed throughout. |
| 2013-09-27 |
34 |
provide properly sized thin probe thermometer for use in thin food products. observed thick probe dial themometer off calibration available for use. calibrated thermometer. |
| 2013-03-28 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-03-28 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed incomplete knowledge of employee health policy; cdi by instruction. handout was provided. |
| 2013-03-28 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employee putting on gloves without washing hands; cdi by instruction. |
| 2013-03-28 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed date marking system not in place; foods such as: deli meats; cooked pasta; open milk; preapred sauces; cut lettuce and tomato |
| 2013-03-28 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employee cracking eggs and then move to handle ready to eat foods without changing gloves; |
| 2013-03-28 |
31 |
ensure approved methods are used for cooling tcs foods. observed deep container of cabbage cooling in reach-in cooler; cdi by transferring to shallow pan. |
| 2013-03-28 |
34 |
provide properly sized thin probe thermometer for use in thin food products. observed thick probe dial thermometer available for use; cdi by instruction. |
| 2013-03-28 |
45 |
maintain equipment approved; in good repair and cleanable. observed dificult-to-clean surfaces. observed non-listed refrigeration in use; two compartment sink with square corners. |
| 2013-03-28 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed over easy eggs and steaks on menu cooked to order with no consumer advisory; cdi by inst |
| 2012-12-14 |
7 |
except when washing fruits and vegetable compliant with nc food code; no employee may have bare skin contact with any ready-to-eat rte foods. observed bare hand contact with toasted bread; lettuce. corrected by instruction. advised compliance achieved |
| 2012-12-14 |
53 |
maintain all floors; walls and ceiling in a smooth; non-absorbant easily-cleanable condition. eliminate all crevices and rough surfaces. close openings; hole (i.e. opening to crawl space. observed need for better maintenance of old; hard-to-reach surfa |
| 2012-12-14 |
47 |
clean kitchen equipment surfaces adequately and frequently enough to preclude residue build-up. advised to better clean surfaces. |
| 2012-12-14 |
45 |
maintain equipment approved; in good repair and cleanable. observed dificult-to-clean surfaces. observed non-listed refrigeration in use. observe3d equipment in disrepair. observed wooden cutting board with crevices; ice scoop with crack. |
| 2012-12-14 |
37 |
food must be stored in a manner in which it is not exposed to contamination (debris; splash)from shelving. observed uncovered foods in storage reach-in under shelving in need of cleaning. keep foods covered in this storage situation. |
| 2012-12-14 |
21 |
facility shall use date-marking procedures compliant with 3-501.17 nc food code. ready-to-eat foods; requiring time/temperature control (tcs) and stored for over 24 hours shall be date marked. rehs provided detailed written guidance for rule. observed |
| 2012-12-14 |
1 |
advised management of requirement that a certified food safety manager; exercising active managerial control; must be present at all times of operation. requirement mandatory by january 2014. this person-in-charge must be present. corrected by instruct |