| Violation Date |
Code |
Description |
| 2018-12-12 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed heavy food residue splatter above the dish machi |
| 2018-12-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple wet nested plastic containers and metal pans. |
| 2018-12-12 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed multiple sanitizer containers used for wiping cloth storage stored on the floor. |
| 2018-12-12 |
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 items left to cool overnight while wrapped tightly with plastic. facility |
| 2018-12-12 |
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 cooked chicken and beef patty products left to cool overnight while containers were tightly covered with plastic wrap. item |
| 2018-09-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker debris on the exterior/interiors of several stacked, reused commercial containers. observed one stacked plastic container with dried on food d |
| 2018-09-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed small amount of fruit flies present in the rear dry storage shed, no rte or unpackaged food products are kept in this location but single use articles are present. |
| 2018-09-27 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer container on the floor of the server station sarea. moved during inspection. |
| 2018-09-27 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed employee food item present in a corner of the prep line with evidence of employee eating. item was discarded by pic. |
| 2018-09-27 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed slight damage to several areas of the floor such as near the dish machine and |
| 2018-09-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested plastic and metal containers in the clean dish storage area. |
| 2018-06-29 |
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 some damage to various piping, electrical conduit, and other attachments in th |
| 2018-06-29 |
45 |
4-501.11 maintain equipment in good repair. observed slight rust/damage to storage shelves in the dish area, and the lower shelves of prep tables. |
| 2018-06-29 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed two buckets of chlorine sanitizer chemical present in the facility, both were stored directly on the floor. |
| 2018-06-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a small amount of house flies present in the rear kitchen area, as well as the outside storage shed. |
| 2018-06-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed reused commerical containers present in the clean dish area, items are used for food product storage. containers are present with the labelling stick |
| 2018-02-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 3 buckets of turkey broth stored on floor in walk-in freezer. |
| 2018-02-12 |
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 livermush prepared and placed in flip top cooler before cooled. flip top |
| 2018-02-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken livers, livermush and liquid used for dipping chicken livers above 45f. see temperature chart for temperature observations. cdi chicken livers and liquid used for dip |
| 2018-02-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked onions in hot holding below 135f. see temperature chart for observations. cdi onions reheated above 165f. |
| 2017-11-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hash browns and sausage links hot holding below 135f. see temperature chart for temperature observations. cdi items voluntarily discarded. |
| 2017-11-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed bucket of sanitizer less than 50 ppm. cdi bucket refilled and tested at proper concentration. |
| 2017-11-27 |
53 |
6-501.12 floors, walls, ceilings shall be clean. caution should be used to minimize food exposure. observed standing water on floor under server drink station. |
| 2017-09-06 |
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 ventilation intake and exhaust collecting dust and grease debris. |
| 2017-09-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage hot in hot holding unit below 135f. see temperature chart for temperature observations. cdi sausage reheated above 165f. |
| 2017-09-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed liquid used for dipping meats holding out of temperature control above 45f. see temperature chart for temperature observations. cdi liquid voluntarily discarded. ice added. |
| 2017-09-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two buckets of sanitizer not labeled. cdi bucket labeled.7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer |
| 2017-09-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live cockroaches around dish machine area. cdi pest control contacted. verification required. |
| 2017-09-06 |
37 |
3-304.13 linens and napkins, use limitations - c observed linen stored in direct contact with biscuits. |
| 2017-09-06 |
22 |
pa 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 eggs holding on tphc no |
| 2017-09-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet. repeat violation. |
| 2017-09-06 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on reach-in cooler.4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and |
| 2017-09-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and grease debris; shelves, gaskets, handles of equipment, etc. |
| 2017-09-06 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed walls and floor in need of cleaning around equi |
| 2017-09-06 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing several rings and bracelets. |
| 2017-06-14 |
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 potato salad, black-eyed peas, cole slaw, white bean soup held beyond 4 day maximumfor food above |
| 2017-06-14 |
6 |
.2-301.14 wash hands after activities that contaminate them.-p: observed employee come into kitchen from outside storage areas and resume work without handwash. cdi- directed employee to wash hands. 2-301.15 only wash hands in handwashing sink.-pf: obser |
| 2017-06-14 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p: found uncovered frozen food in upright freezer. |
| 2017-06-14 |
14 |
. 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. found soda nozzles soiled at drink station. clean more frequently. |
| 2017-06-14 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p: found pinto beans, rice from previous day above 45 f. cdi- pic voluntarily discarded. |
| 2017-06-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found one item, grilled onions in holding after one hour at 125 f. onions reheated on grill to 185 f. |
| 2017-06-14 |
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: found pinto beans, spaghetti, tuna salad tightly covered during cooling process in |
| 2017-06-14 |
50 |
5-402.13 maintain sanitary sewage system.-p: standing water under under ice machine. drains appear to be clogged. dripping water observed under ice machine. observed ice machine draining into 3-compartment sink. re-route drain to floor drains. ensure floo |
| 2017-06-14 |
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. soiledcloths on surfaces in kitchen.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-06-14 |
42 |
. .4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans stacked wet. |
| 2017-06-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single-service cups over-stacked at soda station. |
| 2017-06-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. non-food contact crevices of slicer with meat residue. surfaces of equipment dusty. non-food contact surfaces of soda dispenser with sticky residue. |
| 2017-06-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed drain flies in puddling water under ice machine. ensure drains are operating properly under ice machine. |
| 2017-06-14 |
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. observed missing floor tile under ice machine that is collecting water and attracting |
| 2017-03-03 |
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 cooked potatoes, cabbage, ground beef, brown gravy, meat sauce and turkey grave prepared in days prior in walk-in cooler no |
| 2017-03-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in walk-in cooler holding above 45f. observed items holding out of temperature control. cdi all items above 45f voluntarily discarded. |
| 2017-03-03 |
21 |
| ^ f-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 ready-to-eat products in walk-in cooler and reach-in cooler not date marked. pic unsure of when products were prepared. |
| 2017-03-03 |
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 prepared products cooling in large white plastic buckets tightly covered/ |
| 2017-03-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep surfaces. |
| 2017-03-03 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on several reach-in units broken. observed reach-in freezer non-functional. |
| 2017-03-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and grease debris; gaskets, shelves of equipment, inside coolers, prep tables, etc. |
| 2016-11-22 |
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 gravy, pinto beans and green beans in walk-in cooler above 70f; cooling process had began greater than two hours prior for |
| 2016-11-22 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed rice reheating in hot holding cabinet. rice was 48f. cdi rice voluntarily discarded. |
| 2016-11-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken, chili, beef stew and cooked onions in hot holding below 135f. see temperature chart for temperature observations. cdi items voluntarily discarded. |
| 2016-11-22 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed hot dogs and bologna not date marked in walk-in cooler.3-501.18 discard the food requiring date labels once time/temperature windo |
| 2016-11-22 |
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 facility holding butter la |
| 2016-11-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2016-11-22 |
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 beef and beef broth cooling out of temperature control below 135f. obser |
| 2016-11-22 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed several pieces of unused/unnecesary equipment stored in outside walk area. |
| 2016-11-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one bucket of sanitizer not labeled. cdi bucket labeled.7-201.11 store toxic materials to avoid contamination. -p observed one sanitizer spray bottle store |
| 2016-09-06 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed regular light bulbs with no cover over serving area with open coffee urns and drink preparation. pic adv |
| 2016-09-06 |
45 |
4-501.11 maintain equipment in good repair. observed wif floor to be uneven and damaged. *11 |
| 2016-09-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking at storage racks of pans and containers. cdi: items separated for air drying. |
| 2016-09-06 |
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 and sliced deli meat in prep cooler with no date. employee stated that it was prepared last night. cdi: items date mar |
| 2016-05-23 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed container of meat loaf labeled 5/17 temping above 41f. cdi: item discarded by pic. |
| 2016-05-23 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed container of tomatoes nestled in container of lettuce. container of tomatoes was being taken in and out of cooler to be used for omelette fill |
| 2016-05-23 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice shield with pink residue. |
| 2016-05-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle with red colored liquid in it. pic identified it as degreaser. cdi: item labeled. |
| 2016-05-23 |
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 mashed potatoes, yams, and northern beans cooling in the wic from this mo |
| 2016-05-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wet wiping cloths stored on counter. |
| 2016-05-23 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed some ss items being reused to hold products. repeat violation significant reduction in ss reuse since last inspection. owner has purchased many plastic storage containers from |
| 2016-05-23 |
45 |
4-501.11 maintain equipment in good repair. observed one scooper used for sugar that was cracked and held together with duct tape. cdi: item discarded. observed flip top cooler with damaged handle on door. |
| 2016-03-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf upon arrival, observed handsink blocked by two trashcans and a drink rack. cdi: items moved to allow for clear access. |
| 2016-03-11 |
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 black eyed peas cooling from last night above 45f and pot roast cooling from last night above 45f. cdi: items discarded. |
| 2016-03-11 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed 3 spray bottles of chemicals not labelled. cdi: items labelled by pic. |
| 2016-03-11 |
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 items green beans and apples cooked at 9am cooling in wic tightly wrapped |
| 2016-03-11 |
20 |
,3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sausage, bologna, and chicken in prep cooler holding above 45f. cdi: items switched to time (put out at 9am) and maintenance called during inspection. verification required. |
| 2016-03-11 |
45 |
4-501.11 maintain equipment in good repair. observed smaller prep cooler not holding all food at 45f. verification required. |
| 2016-03-11 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed heavy dust on vents throughout facility. 6-501.1 |
| 2016-03-11 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed facility reusing cottage cheese containers to store food. cdi: discussion with facility to phase out these containers and use only approved containers. |
| 2015-12-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of meatloaf hot holding at 122 f. cdi- reheated above 165 f. |
| 2015-12-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverages stored atop prep unit |
| 2015-12-15 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p 2-301.14 wash hands after activities that contaminate them.-p observed food employees changing gloves without hand washing and wait staff returnig soiled utensils and returning to food |
| 2015-12-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed only hand sink in facility blocked by two carts. cdi- unblocked5-203.11 handwashing sinks-numbers and capacities - pf observed kitchen only has one hand sink ne |
| 2015-12-15 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed facility cookes its own raost beef to med rare according to owner. cdi- ensure facility fully cooks roasts minimum 130 |
| 2015-12-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs foods cold held above 45 f (see temp chart) including raw eggs placed on counter. cdi- placed on tphc |
| 2015-12-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two spray bottles of cleaning solutions not labeled. cdi- labeled |
| 2015-12-15 |
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 meatlof cooling at room temperature, at 100 f. cdi- removed to freezer |
| 2015-12-15 |
45 |
4-201.11 equipment and utensils-durability and strength designed to be durable for reuse observed facility using single service containers not intended to be washed and reused. |
| 2015-12-15 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed multiple wall floor intersections not sealed in kitchen and storage.6-502.12 floors, |
| 2015-12-15 |
54 |
6-303.11 intensity-lighting needs to be at least 20 ft candles at 30 inches off floor in warewashing area. observed warewashing pit to be very dark. |
| 2015-12-15 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed multiple cooked tcs foods(hb eggs, livermush, sausage,cole slaw, mashed potatos, cooked potatos) not date marked in walk in cooler |
| 2015-09-24 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. back door was left open multiple times at time of inspection. |
| 2015-09-24 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee that was moving overstacked lettuce to the walk in cooler grab part of the lettuce with his unglov |
| 2015-09-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf dish rack and trash cans observed throughout inspection blocking access to the only handsink in the kitchen area. cdi by pic instructing dishwashing employee to store o |
| 2015-09-24 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce such as peppers, tomatoes and lemons stored over salad dressing containers and other rte items. cdi by pic moving the top rack of produce to the middle rack. |
| 2015-09-24 |
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 many issues with cooling time in the facility. items such as ground beef, turkey dressings, various soups, green beans, pe |
| 2015-09-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken and pork being held in the secondary flip top unit at temperatures above 45f. items that had been left in the unit since breakfast time were observed to be 45f. items |
| 2015-09-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed degreaser near the dish machine that was unlabeled at time of inspection. observed spray bottles of sanitizer with labels that were no longer legible. |
| 2015-09-24 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed numerous items in the walk in cooler that had been cooled in large, deep |
| 2015-09-24 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed dented can that owner stated was being held for credit stored with other cans. instructed owner that |
| 2015-09-24 |
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 cheeses not datemarked when opened in the walk in cooler.3-501.18 discard the food requiring date labels once time/temperature wind |
| 2015-09-24 |
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 a knife on the grill line stored under the microwave. surface of the |
| 2015-09-24 |
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 hvac vents in the kitchen heavy soiled with dust. clean vents when visibly accumulating dust.6-305 |
| 2015-09-24 |
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 baseboard damage near the rear door, heavily rusted conduit behind the three c |
| 2015-09-24 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking faucet on the three compartment sink. repair as soon as possible. |
| 2015-09-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the sliding dish machine doors soiled with food debris. observed rear areas of the slicer blade with food residue built up underneath of the sharp |
| 2015-09-24 |
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 heavily soiled wiping cloths stored on the grill prep line. when cloths are soiled with fo |
| 2015-09-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of pans in the rear dish area. |
| 2015-09-24 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed rusted/disrepaired can opener blade. observed burned serving plate with deep gro |
| 2015-04-16 |
36 |
protect outer openings of establishment from insect or rodent entry. observed rear door open to outside. |
| 2015-04-16 |
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 cooling foods in cooler tightly covered with plastic. cdi- discussion wi |
| 2015-04-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: observed correct language on menus but many items asterisked that are not offered undercooked or cooked to order |
| 2015-04-16 |
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 foods with inaccurate date marking, some foods such as pulled chicken with no date marking. found foods that had been in the freez |
| 2015-04-16 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p: observed rice in warmer 117 f after one hour. discussed with pic best way to reheat is to use grill, oven, or other effective means instead of placing direct |
| 2015-04-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed black mold build-up on ice shield. cdi- cleaning begun while on site. |
| 2015-04-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink on middle shelf over dry foods. cdi- moved drink. |
| 2015-04-16 |
32 |
3-401.13 cook fruits and vegetables to a minimum of 135f when the food will be moved to hot holding. -pf: observed onions placed in warmer for holding at 125 f , said to have been cooked 30 minutes previously. removed onions and reheated to 165 f on grill |
| 2014-11-26 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf . observed one wait staff employee use bare hand to put lemon on the side of a cup. cdi- operator donna foster also observed and corrected employee immediately, |
| 2014-11-26 |
37 |
protect food from contamination sources not specifically noted by code. back gate was open and unlocked, back storage room door also open and unlocked. operator advised that linens were just delivered and employee has not had a chance to lock all gates/ d |
| 2014-11-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. mold on ice shield, more than five plates stored as clean with dried food debris on them. cdi- operator had all cleaned. |
| 2014-11-26 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf. two dial thermometers calibrated to 0f. head kitchen employee advised that dial thermometers are used more frequently than digital thermometer. operator provided correctly cali |
| 2014-11-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. three metal pans stacked together tightly while wet. improvement noted from previous inspection. method corrected today. |
| 2014-11-26 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. facility can opener is non nsf/ ansi approved. replace can opener. |
| 2014-11-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee personal items co- mingled with facility items at back storage/ ware washing area. cdi- verbal correction; noted that operator has provid |
| 2014-11-26 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. one stack of single service cups stacked out of dispenser at server station. cdi- verbal correction. |
| 2014-09-04 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee cell phones and other personal items stored co-mingled throughout. cdi- verbal correction; provide designated employee storage. |
| 2014-09-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. more than six metal pans and more than eight plastic containers stacked tightly while wet. cdi- verbal correction; operator corrected. |
| 2014-09-04 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. large container of dry seasoning and large container of oil at cook line not labeled per rule requirement. cdi- verbal correction. |
| 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 . food items being cooled while tightly covered in prep cooler and walk in cooler. |
| 2014-09-04 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. operator pavlos labvakis provided menu's today with consumer advisory for potentially hazardous foods. cdi- disc |
| 2014-02-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; properly wash, rinse and sanitize food contact surfaces; observed metal containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed int |
| 2014-02-28 |
42 |
4-901.11 equipment and utensils, air-drying required; properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2014-02-28 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; keep equipment clean; observed surfaces of all cooking equipment collecting debris in need of cleaning. |
| 2013-01-10 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed cleaning needed under and behind equipment.physical facilities shall be maintained in good repair. observed tile in poor repair in some areas of kitchen and waitst |
| 2013-01-10 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed cleaning needed on refrigeration units and shelving on cookline. |
| 2013-01-10 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2013-01-10 |
31 |
(a) 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 t |
| 2013-01-10 |
26 |
chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surfac |
| 2013-01-10 |
20 |
(a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipm |
| 2013-01-10 |
1 |
(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |