| Violation Date |
Code |
Description |
| 2018-07-10 |
45 |
4-501.11 maintain equipment in good repair. chipping paint and rust on low shelves in walk cooler. replace as needed. |
| 2018-07-10 |
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 chicken breast cooling with lid in walk in cooler. cdi - lid removed to allow rap |
| 2018-07-10 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p meat balls and sauce reheating in steam well; unlikely to reach 165f within 2 hour time limit. |
| 2018-07-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p box of raw chicken stored above raw fish and tubs of mayonnaise in walk in cooler. cdi- raw chicken moved to bottom shelf. |
| 2018-02-27 |
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 pasta salad cooling in the walk in cooler with lids in pla |
| 2018-02-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed chlorine sanitizer in the dish machine at 0 ppm. cdi - pic purged sanitizer line and concentration was 100 ppm chlorine sanitizer. -1.5- |
| 2017-12-05 |
9 |
3-201.11 use food from approved sources only. -p observed homemade honey for sale in the facility from home honey making process in sealed jars. cdi - pic removed these items from the facility. -1- |
| 2017-12-05 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw chicken stored over raw beef in the low boy. cdi - storage order rearranged. -1.5- |
| 2017-12-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans over the prep table at the service line. -0- |
| 2017-12-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed coffee pot filled in handsink. cdi - pic educated on keeping handsink available for handwashing. -0- |
| 2017-12-05 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed water damaged ceiling in the dining room and in the hallway leading to the res |
| 2017-12-05 |
45 |
4-501.11 maintain equipment in good repair. observed peeling shelves in the front reach in cooler near the serving window. -0- |
| 2017-09-01 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed hot water in the handsinks at 81f and in the restroom at 115f. cdi - pic submitted service request before the inspection began. service tech onsite before inspection |
| 2017-09-01 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket on floor near the handsink with wiping cloths inside. -0- |
| 2017-09-01 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two food employees plating food without wearing hair restraint. -0- |
| 2017-09-01 |
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 unlabeled squeeze bottle of condiments at the cook line in the low boy. -1- repeat |
| 2017-09-01 |
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 tightly lidded and wrapped cut lettuce in the walk in cooler and low boy c |
| 2017-04-28 |
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 unlabeled butter in the walk in, expired chicken salad in the walk in and beef that was expired |
| 2017-04-28 |
4 |
2-401.11 (a) eating, drinking, or using tobacco - c store employee food and drink in a manner as to not contaminate facility food. observed home canned blackberries for employee consumption stored over rte foods in the walk in cooler. -0- |
| 2017-04-28 |
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 food employee wash hands for less than 15 seconds and then turn off faucet without a ba |
| 2017-04-28 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed bag of carrots and box of cabbage that are unwashed stored over rte lasagna and chicken salad. cdi - storage order reversed. -0- |
| 2017-04-28 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed reheated marinara at 131f in the steam table. cdi - pic reheated over 165f. -0- |
| 2017-04-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottles of chemicals neat the wait station and in the kitchen. cdi - pic refreshed labels during the inspection. -0- |
| 2017-04-28 |
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 tightly lidded large plastic bin of lettuce cooling on top shelf in the wa |
| 2017-04-28 |
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 missing labels on the shakers and several reused plastic tubs. label these with the current contents. -0- |
| 2017-04-28 |
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 knives and other utensils stored in bins at the wait station with debris inside and scoop stored on soiled surface on to |
| 2017-04-28 |
45 |
4-501.11 maintain equipment in good repair. observed crack in the ice machine, peeling shelving in the drying area and out of service prep cooler. pic states repairman is scheduled for installation of cooler today. do not use cooler until repair is comple |
| 2017-04-28 |
46 |
4-204.113 warewashing machine, data plate operation specifications - c observed chlorine feeder installed on dish machine previously operated as high temp without data plate for new operation. -0- |
| 2017-04-28 |
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 in the walk in cooler and freezer. clean. -0- |
| 2017-04-28 |
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 hairline crack in the floor near newly replace toilet and water damaged ceilin |
| 2017-03-16 |
53 |
6-101.11 surface characteristics-indoor areas - c toilet room floors, walls and ceiling shall be nonabsorbent. observed absorbent ceiling tiles in the restrooms. replace these. -0- |
| 2017-03-16 |
45 |
4-101.19 nonfood-contact surfaces - c nonfood contact surfaces shall be nonabsorbent. observed cardboard insert in the paper towel dispensers adapting the size of the opening. cardboard has buildup and is wet. replace with a cleansable surface that is non |
| 2017-03-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed napkins stored over the doorway to the dish area. keep these in a dry area. -0- |
| 2017-03-16 |
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 food employee dispensing mozzarella cheese for shredding with bare hands. cdi - pic instructed employee to |
| 2016-12-06 |
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 time procedure being used w |
| 2016-12-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two chemical spray bottles without labels. label these with the common name. -0- |
| 2016-12-06 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed squeeze bottles of oils and condiments at the cook line without labels. label these with the common name of the food. -0- |
| 2016-12-06 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets in the prep cooler closest to the kitchen door. repair. -0- |
| 2016-07-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths sitting on counter. cdi-the cloths were placed into a sanitizer bucket.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitize |
| 2016-07-26 |
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 chicken soup cooling in walk in cooler with a tightly closed lid. cdi-th |
| 2016-07-26 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed employee wash hands in prep sink next to the hand wash sink. cdi-stopped employee and had wash hands in the hand wash sink. |
| 2016-05-11 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles in restrooms. replace with cleanable tiles. -0- |
| 2016-05-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on riser in walk in at less than 6 inches off floor. cdi - pic double stacked the riser providing 6 inches. -0- |
| 2016-05-11 |
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 time used for pizza by the |
| 2016-05-11 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed cabbage stored over ready to eat foods in the walk in. cdi - pic placed cabbage on lower shelf. -0- |
| 2016-03-18 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on refrigerated drawers and on lower prep unit in need of replacement. |
| 2015-12-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dishmachine dispensing at ~ 10 ppm chlorine. machine will be used for washing and 3-comp sink will be set up for sanitizing step until maintenance for machine is complete. |
| 2015-08-28 |
22 |
3-501.19 time as a public health control - p,pf clearly mark all tcs foods with begin and end times. observed pizza held in spinning warmer not labeled with the time removed from temperature control or the discard times. pizza had been placed in warmer |
| 2015-08-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p the dishmachine was not consistantly achieving sanitization as evidenced by multiple thermolabels. the machine was inconsistently achieving 180 f rinse temperatu |
| 2015-04-23 |
54 |
6-202.11 light bulbs, protective shielding - c provide shielded bulb on pizza hot hold unit.6-303.11 intensity-lighting - c provide adequate lighting as required by rule. |
| 2015-04-23 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c observed several ceiling tiles with stains from leaks over wait station/ food pick up area. tiles shall be replaced with washable tiles due to food prep below. |
| 2015-04-23 |
45 |
4-101.19 nonfood-contact surfaces - observed rust on shelving in walkin. gave instruction to replace where needed. observed frier basket with 1 broken wire. replace baskets when they begin to break. |
| 2015-04-23 |
38 |
2-303.11 prohibition-jewelry - c observed waitress with diamond ring.2-402.11 effectiveness-hair restraints - c observed manager preparing foods without hair restraint. |
| 2015-04-23 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed chili in freezer without date of preparation. gave instruction to use date of preparation and then date removed for tcs foods. each |
| 2015-04-23 |
14 |
yia4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - pf observed heat sanitizing dishmachine not achieving proper utensil sanitizing consistently as evidenced by thermo label. service was contacted while on site and wil |
| 2015-04-23 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed manager with coffee cup on prep table before operations began. employee beverages shall have lid and be stored below food contact areas. gave instruction to keep coffee at front of house. do not |
| 2014-12-02 |
21 |
3-501-17 observed slaw in containers not date marked-cdi-slaw date marked. any potentially hazardous ready to eat food not used within 24 hrs needs to vbe date marked. |
| 2014-12-02 |
26 |
.7-201-11 observed 409 stored on top of clean glass unit-cdi-409 was removed |
| 2014-12-02 |
46 |
4-302-14 need quat test strips for sanitizer |
| 2014-12-02 |
47 |
.4-602-13 clean gaskets on walkin, clean underneath shelving in walkin. clean shelving over prep unit. |
| 2014-12-02 |
38 |
2-303-11 observed owner wearing a ring-cdi-ring was removed |
| 2014-12-02 |
53 |
6-201-11 non absorbent ceiing tiles needed over serving area out front |
| 2014-12-02 |
54 |
6-304-11 clean all vents/ceiling fans6-3-3-11 replace burned out bulbs over all prep areas |
| 2014-12-02 |
51 |
5-501017 a covered trash can is needed in ladies room |
| 2014-09-22 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed underside of the walk-in cooler shelves to be in need of cleaning. |
| 2014-09-22 |
37 |
3-307.11 miscellaneous sources of contamination - c observed open bag of sugar in the dry goods area. observed pasta bag tied shut. open dry goods foods shall be stored in containers with lids or in bags with resealable closures. |
| 2014-09-22 |
31 |
3-501.15 cooling methods - pf observed cut leafy greens to be at 57f in the prep cooler. items in the prep cooler shall be at 41f-45f or less. -cdi items were moved to the walk-in cooler. |
| 2014-06-05 |
39 |
4-901.12 wiping cloths, air drying location - c observed wiping cloths left out on the counter. keep in-use wiping cloths in buckets of sanitizer at proper concentration. |
| 2014-06-05 |
22 |
3-501.19 time as a public health control - p,pf observed pizza being held for less than 4 hours and discarded, but there were no labels or written procedures. -cdi c. elmore directed that written procedures and labels be provided. |
| 2014-03-17 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed 1 item set into handsink. do not set items into the handsink. it must be kept clear and clean for handwashing. -cdi. |
| 2013-12-12 |
39 |
3-304.14 wiping cloths, use limitation observed in-use wiping cloth set out on counter. all in-use wiping cloths shall be kept in buckets of proper sanitizer that are kept up off of the floor. |
| 2013-12-12 |
8 |
5-205.11 using a handwashing sink-operation and maintenance observed item set into handsink. do not set items into the handsink basin, the handsink must be kept clear for handwashing. -cdi item was removed for cleaning. |
| 2013-09-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation observed raw ground beef stored improperly over other items. do not store ground beef over lower cook temperature items. -cdi item was moved. |
| 2013-09-18 |
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 |
| 2013-09-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdinga) (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 exis |
| 2013-09-18 |
31 |
3-501.15 cooling methods observed items cooling tightly covered. this is not a proper cooling method. -cdi items were vented. |
| 2013-09-18 |
45 |
4-501.11 good repair and proper adjustment-equipment observed food sink splash guard to be in need of re-caulking such that it is smooth and easily cleanable. |
| 2013-09-18 |
21 |
ensure that all ready-to-eat refrigeration required items are properly date marked. include dates for when items are frozen and also when they are removed for thawing. |
| 2013-06-25 |
37 |
food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. observed a discharge or leak in the walk-in freezer to be impacting the packaged food items. repair or contain the discharge so |
| 2013-06-25 |
21 |
observed the facility to now be date marking. some items were missed such opened deli meat. any refrigeration required; ready-to-consume item must be date marked and can be kept for no longer than 7 days at 41f or for 4 days at 42f-45f. this includes m |
| 2013-06-25 |
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 equipme |
| 2013-06-25 |
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 |
| 2013-03-20 |
14 |
observed soda nozzles to be soiled. all food contact surfaces must be kept clean. -cdi items were removed for cleaning. |
| 2013-03-20 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2013-03-20 |
37 |
observed flour; sugar; and other dry goods foods stored open and exposed. all open dry goods foods shall be stored in containers with lids or in bags with resealable closures. |
| 2013-03-20 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.observed a mixture of cleaning chemcials and bleach |
| 2013-03-20 |
21 |
observed the facility not to be date marking items. the new food code requires date marking. -cdi by instruction. further failure to date mark items properly will result in the food being discarded. |
| 2013-03-20 |
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 |
| 2012-11-30 |
14 |
a) equipment food-contact surfaces and utensils shall be clean to sight and touch. observed can-opener blade left soiled. -cdi item was removed for cleaning. ensure that all food contact items such as slicers and can-openers are washed; rinsed; and san |
| 2012-11-30 |
19 |
a) except during preparation; cooking; or cooling; or when time is used as the public health control as specified under ?3 501.19; and except as specified under ? (b) and in ? (c ) of this section; potentially hazardous food (time/temperature control for |
| 2012-11-30 |
21 |
observed the facility not to be date marking items yet. the new food code requires date marking. -cdi date marking handout was given and pic was directed to begin date marking. |
| 2012-11-30 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2012-11-30 |
8 |
(a) a handwashing sink shall be equipped to provide water at a temperature of at least 38oc(100of) through a mixing valve or combination faucet. observed the bathroom handsinks to be at 60f. handsinks in all locations must provide at least 100f hot water |
| 2012-11-30 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2012-11-30 |
45 |
except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2012-11-30 |
46 |
a test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be providedthe facility staff have chlorine test strips; but are also using quat sanitizer. provide quat sanitizer test strips as required. -cdi |
| 2012-11-30 |
37 |
observed flour to be set on shelf with chemcials. do not store items in this manner. observed dry goods foods such as gravey mix and coconut flakes to be stored open and exposed. this was noted on the previous inspection. |
| 2012-11-30 |
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 |