| Violation Date |
Code |
Description |
| 2018-11-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean dust from fan guards in walk in protein cooler. |
| 2018-11-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal food pans wet stacked. separate to allow air drying. |
| 2018-11-28 |
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. floating debris in sanitizer bucket. cdi - bucket dumped and refilled. |
| 2018-11-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. 3-306.11 protect food on display using shields, packaging, or other effective means. -p sugar bin lid is missing; drink garnishes such as |
| 2018-11-28 |
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 chopped boiled eggs cooling in make top. cdi - eggs relocated to walk in cooler for |
| 2018-11-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf stickers left on metal pans stored as clean. cdi - pans pulled to dish area for cleaning. points decreased as only two pans with sticker found today. |
| 2018-08-27 |
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. 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispens |
| 2018-08-27 |
49 |
5-205.15 maintain a plumbing system in good repair. supply lines under back hand sink leaking on to floor. plumber has been called and facility is waiting on service. |
| 2018-08-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. sanitizer bucket reading at 0ppm; sanitizer dispenser at mop sink dispensing at 0ppm. cdi - all buckets will be filled at bar area until dispenser in repaired. |
| 2018-08-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf couple of metal pans with stickers intact after cleaning or stored as clean with intact sticker. cdi - pulled for processing. |
| 2018-04-10 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf lexan of mac n cheese cooling with lid on in walk in cooler. cdi - lid removed to a |
| 2018-04-10 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. one cutting board on the cook line with heavy, dark scoring. replace as needed. |
| 2018-04-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf couple of metal pans with intact stickers on side stored as clean. cdi - pans were pulled for later processing. improvement noted form last inspection. |
| 2018-04-10 |
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. clean build up of dust from protein walk in cooler fan gu |
| 2018-04-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs and build up from low prep cooler door gaskets. |
| 2018-01-09 |
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 two missing/damaged tiles in the facility. one in the walk in coolers, and o |
| 2018-01-09 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed cleaning needed to the employee restroom toilet. have cleaned. |
| 2018-01-09 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the faucet leaking when turned on at the 3-compartment sink area. also observed the piping for the spray nozzle at the dish machine is not long enough and is leaking water onto the floor area |
| 2018-01-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the reach in cooler at the breading station, minor sweeping to the walk in freezer floor. have cleaned. very good!! |
| 2018-01-09 |
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 equipment (chopper) being stored on dirty sheet pans. cdi-the pans were removed for proper cleaning and sanitizi |
| 2018-01-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the blade of the chopper, the cheese grater, the lemon juicer, and two pans stored on the clean equipment racks. cdi-all items were broug |
| 2017-10-25 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed employee handling raw chicken and then proceed to flipping a h |
| 2017-10-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mushrooms hot holding on the stove at 130f. cdi-the mushrooms were reheated. |
| 2017-10-25 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged door to the meat walk in cooler, the rusted shelves in the tall meat reach in cooler, and there are four holes in the 3-compartment sink drain board. the manager stated that they received th |
| 2017-10-25 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a slight leak coming from the piping underneath the dump sink at the dish machine. all leaks that were mentioned during the last inspection were addressed. very good job! |
| 2017-10-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelving that holds the uncooked potatoes and sweet potatoes. have cleaned.very good job!! huge improvement!! |
| 2017-10-16 |
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 time sticker on the tom |
| 2017-10-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pans with buildup on the inside stored on the clean equipment racks. cdi-the pans were sent back through the dish machine. repeat. |
| 2017-10-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the salad station holding product above 45f. all of the ice had melted. cdi-the tomatoes, blue cheese, chopped eggs, and cheese were discarded. |
| 2017-10-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two small flies in the bloomin sauce on the prep line. cdi-the sauce was discarded. repeat. |
| 2017-10-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a live insect (unsure if a roach) behind the small ice machine. increase pest control. |
| 2017-10-16 |
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 walk in cooler shelves, the two of the reach in coolers. have cleaned. repeat. |
| 2017-10-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the green piping leaking at the small ice machine, and observed the piping underneath the spray nozzle at the dish machine leaking. have repaired. repeat. |
| 2017-10-16 |
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 floors needing cleaning throughout th |
| 2017-10-16 |
45 |
4-501.11 maintain equipment in good repair. observed damaged walls to the main walk in cooler, a damaged door to the meat walk in cooler, and the walk in freezer is beginning to freezer along the door frame and inside of the unit itself. have repaired. |
| 2017-08-01 |
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 throughout the facility in need of cleani |
| 2017-08-01 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaks at the piping under the sink at the dish machine, the faucet at the prep sink, a slight leak at the hank sink near the meat reach in cooler, and a leak at the mop sink. an order has bee |
| 2017-08-01 |
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 racks in the main walk in cooler, and a couple of reach in coolers and buildup in the mop sink. have cleaned. repeat. |
| 2017-08-01 |
45 |
4-501.11 maintain equipment in good repair. observed damaged walls in the regular walk in cooler, the door to the meat walk in cooler, and the freezer is beginning to freeze along the door frame. the manager already has a maintenance order for repair on |
| 2017-08-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. |
| 2017-08-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a small fly in a container of dressing on the prep line. cdi-the product was discarded and lids were placed onto the other cont |
| 2017-08-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two choppers with buildup and several pans containing food product. cdi-the items were sent back to the dish machine for cleaning and sanitizing. e |
| 2017-06-09 |
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 time label for the chop |
| 2017-06-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food buildup on the onion slicer, chopper, and a stack of white trays. cdi-the equipment was taken back to the dish machine for washing, rinsing, an |
| 2017-06-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes, asparagus and chicken in a milk base cold holding above 45f. cdi-the products were placed back into the walk in cooler. |
| 2017-06-09 |
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 the scoop handles to the salad bin and the onion breader bin stored i |
| 2017-06-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two flies in the kitchen. increase pest control measures. |
| 2017-06-09 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the saute reach in cooler, four burned out light bulbs in the hood vents. have replaced. huge improvement.4-501.12 resurface or replace cutting surfaces that can no longer be effec |
| 2017-06-09 |
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 racks in the meat and regular walk in coolers, the shelves in the fry reach in cooler. have cleaned. repeat. |
| 2017-06-09 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaks at the faucet of the 3-compartment sink, and the faucets at the bar. have repaired. |
| 2017-01-23 |
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. observed damaged flooring throughout the facility. repeat. facility is in the proces |
| 2017-01-23 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaking spray nozzle at the dish machine, and two leaks coming from the spray hose at the can wash. have repaired. |
| 2017-01-23 |
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 units in the walk in cooler, the hoodvents, the shelf underneath the salad prep station, the inside of the two plate freez |
| 2017-01-23 |
45 |
4-501.11 maintain equipment in good repair. observed damaged walls, and doors to the walk in coolers and freezers. have replaced. also observed rusted shelving in the saute cooler. have replaced. |
| 2017-01-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on the clean equipment rack. fully allows pans to air dry prior to stacking. cdi-the pans were brought back to the air drying rack. |
| 2017-01-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed weak sanitizer in two sanitizer buckets. cdi-the buckets were remade to the correct concentration. |
| 2017-01-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed small residue buildup on the inside of the small ice machine. cdi-the machine was cleaned and sanitized. |
| 2016-11-03 |
53 |
observed missing and low grout througout the kitchen. observed standing water in spots near the meat walk in and inside of that walk in cooler.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily |
| 2016-11-03 |
45 |
observed a glass reach in cooler with gapped doors that are in bad repair. observed corroded metal in the walk in cooler. observed rusted racks in some units.4-501.11 maintain equipment in good repair. |
| 2016-11-03 |
19 |
observed mushrooms holding at <135f today- put on stove to reheat to 165f or more.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-11-03 |
6 |
observed an employee handle raw hamburger and change gloves without washing hands.employee stopped and asked to take off glove and wash hands before proceeding.recommend using tongs where it is possible to store the handle out of the raw meat contaminatio |
| 2016-07-13 |
13 |
observed raw tilapia and shrimp stored over salsa and other condiments today- raw seafood was moved to the right side of the cooler and rte foods moved to the left side to correct.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p |
| 2016-07-13 |
21 |
observed blended garlic and oil mixture that had been made >7 days prior- discarded to correct.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 |
| 2016-07-13 |
33 |
observed tilapia and salmon thawing in standing water. use refrigeration, microwave, or cooking process to thaw. if tap water comes out at 70f or less, then it can also be thawed in continuously running/draining water.both fish put back into coolers to |
| 2016-07-13 |
53 |
observed build up on the floor behind the ice machines, at the bar, and under some equipment. observed build up of dust on ceilings, walls and hood vent.observed low and missing grout in many areas along with broken floor tiles.6-502.12 floors, walls, ce |
| 2016-07-13 |
52 |
observed a hole in the garbage dumpster. observed cardboard overflowing as well.observed grease on the ground from grease bin.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.15 provide dumpster, waste co |
| 2016-07-13 |
45 |
observed corroded metal inside of the walk in cooler in multiple areas, corroded door frames, and mulitple torn gaskets on coolers. rusted shelving is in many coolers.observed a 3 door glass reach in cooler that has broken pieces all over the unit and ne |
| 2016-05-05 |
53 |
observed build up on the floor under the small ice machine and a small amount at the bar today.oberved dust build up on the light over the line today.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures |
| 2016-05-05 |
45 |
observed the walk in cooler door corroded today and need of replacement/repair.4-501.11 maintain equipment in good repair. |
| 2016-05-05 |
41 |
observed single use scoops stored in spices today-cups discarded to correct.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. |
| 2016-05-05 |
37 |
observed 3 boxes of spices stored on the floor today- picked up during inspection and placed on racks.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. |
| 2016-05-05 |
20 |
observed rice and boiled eggs stored at >45f today on the counter- eggs cooled down in freezer to correct and rice discarded. observed cut tomato with basil at >45f- discarded.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-05-05 |
19 |
observed mushrooms holding at <135f next to the steam table today- discarded.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-05-05 |
13 |
observed tea stored in a urn without a lid today-m covered during inspection to correct.observed raw fish stored over cheese and cooked onions in the 2 door meat reach in cooler- fish moved below rte foods to correct.3-302.11(a) protect food in storage us |
| 2016-05-05 |
8 |
observed the papertowel dispenser not functioning today- towels placed on top of dispenser until batteries could be replaced.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf |
| 2016-05-05 |
6 |
observed two employees handle raw meats, change gloves and then put more gloves on to handle rte foods or clean dishes.both employees stopped today to wash hands before donning gloves.2-301.14 wash hands before donning gloves and between gloves uses.-p |
| 2016-02-03 |
7 |
observed an employee put a lemon on a drink with bare hands- drink discarded and remade with tongs being used to grab lemon instead of bare hands.3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use glov |
| 2016-02-03 |
13 |
observed tea on the line uncovered today during the inspection. keep covered when in storage.covered today with ceran wrap to correct.3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p |
| 2016-02-03 |
20 |
observed provolone and shredded cheese on ice stored at >45f today. observed rice stored on a shelf on the line today at >45f. all of these products were discarded by pic.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-02-03 |
35 |
observed salt, sugar and starch not labeled today on the back line- labeled during inspection today.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2016-02-03 |
45 |
observed walk in door corroded and missing metal. observed walk in freezer door with metal pulling away. observed rusted racks in two low boys on the line. observed the glass reach in that is on the line with corrosion on the front side.4-501.11 maintai |
| 2016-02-03 |
53 |
observed build up on the floor at the bar today under equipment(a lot of trash as well) and at the small ice machine.observed broken tile in the kitchen in a couple spots.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispe |
| 2015-10-30 |
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 corroded metal and holes on the walk in door and walls today.6-502.12 floors, w |
| 2015-10-30 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed no drainplug on the dumpster today. |
| 2015-10-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping clothes stored around chefs' waists and on counters today. |
| 2015-10-30 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed two chefs wearing wrist watches today. observed waitstaff handling food today with bracelets and rings on other than a single weddi |
| 2015-10-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved dry food debris on many dishes that were stored as clean today- sent back to be rewashed during the inspection. work with staff on pre-washing better |
| 2015-10-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw white fish stored over cheese in the 2 door reach in next to the grill and observed raw shrimp water stored next to peeled/chopped onions.onions moved to be seperate from the ra |
| 2015-10-30 |
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.-pobserved waitstaff handle bread and a baked potato with barehands today- both products discarded and tongs set out fo |
| 2015-10-30 |
6 |
2-301.14 wash hands after activities that contaminate them.-pobserved an employee handle raw chicken with gloves on, discarded those gloves, and then went to put new gloves on without a handwash. employee stopped and washed hands to correct before donnin |
| 2015-07-30 |
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 potato soup that had been cooling since 11:30 and still had not fallen below 70f(see chart). discarded today to correct. |
| 2015-07-30 |
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 soup that was put into a deep portion and left covered to cool product- pr |
| 2015-07-30 |
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 a very brief handwash today by the chef- rewashed to correct.overall handwashing looked gr |
| 2015-07-30 |
45 |
4-501.11 maintain equipment in good repair.observed a broken ice machine lid today and a broken flip top freezer. |
| 2015-02-18 |
45 |
4-501.12 cutting surfaces - c maintain cutting boards without deep cuts or stains. observed cutting boards needing resurfaced or replaced. gave instruction.4-202.11 food-contact surfaces-cleanability - pf discontinue using plastic containers with br |
| 2014-10-22 |
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. observed build up under shelving, equipment and in cor |
| 2014-10-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cart, cart wheels, base of friers in need of thorough cleaning. gave instruction. |
| 2014-10-22 |
45 |
4-501.11 maintain equipment in good repair. observed low reachin with condensation leak, walkin freezer with condensation leak during defrost. observed broken sliding door on ice machine with sharp breaks. |
| 2014-10-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple flies in back area of kitchen. gave instruction to enhance fly protection. |
| 2014-06-12 |
22 |
3-501.19 time as a public health control - all tcs foods shall be time stamped to reflect time removed from temperature control. observed tomatoes and lettuce wedges above 45 f for less than 2 hours. observed lemon butter with documentation of ph lowere |
| 2014-06-12 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - observed potato press with build up. instructed to thoroughly clean unit. observed ice machine with slight biofilm. gave instruction. |
| 2014-06-12 |
38 |
2-303.11 prohibition-jewelry - 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. |
| 2014-06-12 |
39 |
3-304.14 wiping cloths, use limitation - store wiping cloths in approved manner. damp cloths should be stored in sanitizer when not in use or clean & dry on clean surface. observed damp cloths unattended not in sanitizer solution. |
| 2014-06-12 |
43 |
| i 4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - store and handle single serve items to prevent contamination. observed styrofoam containers with food contact surface upright. containers were inv |
| 2014-06-12 |
31 |
3-501.15 cooling methods - use only approved cooling methods. observed individually portioned pasta and rice cooling in deep containers. items were prepared and portioned within 2 hours. bags were placed in single layers on sheet pan to quick chill. |
| 2014-06-12 |
49 |
5-205.15 system maintained in good repair - observed minor leak at filter under dish machine. service contacted. |
| 2014-06-12 |
53 |
6-501.12 cleaning, frequency and restrictions - observed build up under shelving and in corners of floors. recommend light pressure wash. |
| 2014-06-12 |
54 |
6-202.11 light bulbs, protective shielding - properly shield or use shatterproof bulbs where required. new lighting protection is ordered and in stock to be changed. |
| 2014-06-12 |
45 |
4-501.11 good repair and proper adjustment-equipment - observed condensation leak in dessert low reachin. observed cutting boards with deep cuts and stains.4-501.12 cutting surfaces - c |
| 2013-12-18 |
42 |
all utensils shall be stored in a manner that prevents wet stacking. observed several plastic bins wet stacked on the drying rack in the dish washing area. |
| 2013-12-18 |
39 |
all wet wiping cloths shall be stored in sanitizing solution between uses. observed two wet wiping cloths on the food prep line. cdi- wet wiping cloths were removed and placed in sanitizing solution. |
| 2013-12-18 |
37 |
food shall be protected from outside sources of contamination. observed a bowl of cut lettuce on top of a bin of cut lettuce heads. cdi- cut lettuce heads were washed and bowl of cut lettuce was placed on adjacent refrigeration rack. |
| 2013-12-18 |
20 |
all potentially hazardous ready to eat foods shall be cold held at 45f or below. observed cut broccoli cold holding at room temperature as of 2 hours prior to inspection. cdi- broccoli was placed in walk in cooler to properly cool. |
| 2013-12-18 |
14 |
all food contact surfaces shall be clean to sight and touch. observed sweet tea residue on the coffee mugs below the sweet tea urn. observed food debris on the lemon squeezer that was stored with the clean dishes. observed debris on the sauce cups being s |
| 2013-09-23 |
45 |
4-501.11 good repair and proper adjustment-equipment - provide all equipment in good repair. observed multiple refrigeration equipment with condensation leaks. gave instruction and service called. |
| 2013-09-23 |
36 |
6-501.111 controlling pests - assure kitchen is free of pests. observed flies in kitchen. gave instruction to enhance pest control measures. |
| 2013-09-23 |
31 |
3-501.15 cooling methods - use only approved cooling methods. observed soup cooling in covered lexans. gave instruction that if using ice bath to cool assure product is below target temperature. always keep containers uncovered until below 45 f. |
| 2013-09-23 |
4 |
2-401.11 eating, drinking, or using tobacco - all employee drinks shall be properly stored and consumed in a sanitary manner. no screw top bottles or sports cups permitted. observed employee drink on shelf above prep area. removed and gave instruction. |
| 2013-02-27 |
23 |
(a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed |
| 2013-02-27 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at an approved concentration or stored dry without visible soil or food debris. observed multiple kitchen towels on prep area withou |
| 2013-02-27 |
14 |
sanitizer in bottles or buckets shall be available on the cook line at all times the facility is in operation. observed no sanitizer available for use on the line during prep. gave instruction and provided. |
| 2012-11-28 |
45 |
maintain all utensils without cracks; chips; broken wires or torn mesh. observed plastic/metal utensils with cracks and torn mesh. discarded. |
| 2012-11-28 |
42 |
air dry all utensils. observed tight wet stacking. gave instruction. |