| 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. observed rack above 3 compartment sink with food debris and residue. rack needs detailed cleaning and cleaning frequency increased. |
| 2018-11-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth hanging on knive rack. ensure wet wiping cloths are stored in sanitizer at the proper concentration between uses. |
| 2018-11-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed american cheese stored by grill at 50f. provolone cheese was stacked high in a shallow container in the prep top cooler at 48f. ensure all tcs foods are maintained at 45f or |
| 2018-11-28 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or with raw animal food, used for no other purpose, and discarded when soiled, p. observed food employee crack raw shell eggs with glove then continue t |
| 2018-11-28 |
1 |
2-102.12 (a) at least one employee who has supervisory and management responsibility shall be a certified food protection manager. observed pic (person in charge) has a certified food protection manager certificate that has expired. ensure someone is al |
| 2018-09-28 |
6 |
2-301.12 cleaning procedure - pcomment: observed employees washing hands properly but turning off the sink without using a paper towel. to prevent recontamination of the hands, turn off the hand washing sink with paper towel. this was corrected during ins |
| 2018-09-28 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - cobserved black debris buildup inside the ice machine: on the white blade and the inside ice machine door. clean the equipment and utensils used with non-potentially hazardous foods (phfs) |
| 2018-09-28 |
22 |
3-501.19 time as a public health control - p,pfobserved eggs stored by grill on time without proper time labeling. follow the written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all |
| 2018-09-28 |
35 |
3-302.12 food storage containers identified with common name of food - ccomment: observed powdered sugar and salt stored at spice area without labels. label all foods that are not easily identifiable such as pasta or rice. |
| 2018-09-28 |
42 |
4-803.11 storage of soiled linens - cobserved soiled employee aprons hanging beside clean dish rack. stored soiled employee aprons in an area that is not near clean dishes. soiled linens shall be stored to prevent contamination of clean equipment and uten |
| 2018-09-28 |
45 |
4-205.10 food equipment, certification and classification - ccomment: do not store potentially hazardous foods (phfs) in the front coca-cola beverage cooler as the purpose of the cooler stated on their data plate states that only non-phf foods are to be s |
| 2018-09-28 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - ccomment: repair the loose baseboard along the wall under the three comp/prep sinks. replace the dim light in the back ice machine area. maintain physical facilities and fixtures |
| 2018-03-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed chili cooling in an insufficient ice bath in the walk in with lids left on |
| 2018-03-20 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed butter on tphc with no time |
| 2018-03-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sausage patties in ice bath holding at 50f. observed lettuce overstacked in flip top unit holding above 45f. cdi: sausage patties and top portion of lettuce were sent to walk in |
| 2017-11-20 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed facility partially cooking burgers for final cooking to order during lunch service. burgers are cooked fully each time |
| 2017-11-20 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed facility using a hybrid of |
| 2017-11-20 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed chili cooling in a covered plastic container in walk in cooler at a rate i |
| 2017-11-20 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed no drain plug on dumpster behind facility. pic stated that plug has been ordered and they are awaiting installation. points not deducted. repeat. |
| 2017-11-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on counter behind register and another stored on a shelving support adjacent to flip top. repeat. |
| 2017-11-20 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed screen on back door of facility ripped along the bottom, compromising the seal and allowing potential pest entry. pic stated that screen would be repaired and a solid b |
| 2017-08-30 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug missing from dumpster. contact property management for replacement. |
| 2017-08-30 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups displayed by the register with the lip contact surface exposed. |
| 2017-08-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on shelving and tables throughout facility. ensure wet cloths are kept in buckets of sanitizer. |
| 2017-08-30 |
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 au jus and water squeeze bottles on cook line with no labels to indicate contents. apply basic label to eliminate any ambi |
| 2017-08-30 |
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 sausage cooling in covered bowl in walk in at 55f. cdi: product was vented |
| 2017-08-30 |
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 ham prepared on friday (08/25) with no date label. product temped at 39f. cdi: product was allowed to be dated for 08/25. significa |
| 2017-08-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed eggs holding at 52f in ice bath in which most of the ice had melted on cook line. cdi: eggs were relocated to walk in cooler for rapid cooling. eggs are only on cook line for br |
| 2017-05-01 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - observed the ice machine • with pink and black residue build up. cdi- ensure ice machine is cleaned as often as necessary. |
| 2017-05-01 |
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 - 0pts - observed employee scrub soap underwater causing the soap to leave the hands causing it no |
| 2017-05-01 |
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 ranch, ham (2 locations), and re-hydrated hash browns not labeled. observed bologna labeled the day they were thawed. ensure that |
| 2017-05-01 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0pts - observed dumpster lid missing. |
| 2017-05-01 |
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.6-501.11 floors, walls, and ceilings including the attachm |
| 2017-05-01 |
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 two containers of slaw made today cooling tightly covered and in make t |
| 2017-02-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - 0pts - observed shelves rusting in walk in cooler and reach in. assess for replacement or repair. |
| 2017-02-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - observed one wet cloth stored on prep table. ensure that once wet towel goes in a bucket of sanitizer at proper concentration or in soiled. |
| 2017-02-27 |
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 - 0pts - observed lettuce not labeled from over the weekend. observed hash browns (re-hydrated) not labeled once water was added. cdi- items |
| 2017-02-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - observed the ice machine with black residue build up. cdi- ensure ice machine is cleaned as often as necessary. |
| 2017-02-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - repeat - observed employee beverage stored next to cheese and slicer. ensure beverages are stored on lower areas of prep tables where contamination does not occur. cd |
| 2016-11-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 0pts - observed employee drink on prep table next to slicer. cdi -moved. |
| 2016-11-10 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed employee working with food after cracking eggs. establishment has two employees that will allow for cook to crack eggs without touching any food. e |
| 2016-11-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - chilli (92-116f) and grits (120-130f) were out of temperature compliance. cdi- reheated to read 165f or above. |
| 2016-11-10 |
6 |
2-301.15 where to wash - pf - observed employee washing hands at three compartment sink several times. cdi -corrected through education. regardless of hand sink being used by other employees hand sink is the only location that hand washing shall occur. di |
| 2016-11-10 |
33 |
3-501.13 use approved thawing methods. - 0 pts - observed chicken thawing under room temperature. ensure thawing occurs under one of the following methods 1. running water of 70 f that is sufficient to remove particles, under refrigeration, or as part of |
| 2016-11-10 |
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. - 0pts - ice scoop stored on shelving that needs minor cleaning. ensure scoop is |
| 2016-11-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - observed eggs reading 55f due to no ice bath. cdi- ice placed on eggs to cool down. to ensure compliance, ice shall be placed on eggs at all times in a sufficient manner to mai |
| 2016-08-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in cooler with build up of debris and in need of cleaning. -0 points- |
| 2016-08-05 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on lower prep unit in need of replacement. -0 points- |
| 2016-08-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen area. |
| 2016-08-05 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine in rear storage area in need of cleaning. |
| 2016-05-13 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee handling cracked eggs and then working with ready to eat products without washing hands between glove changes. cdi corrected by instruction. |
| 2016-03-10 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board in need of replacement . -0 points- |
| 2016-03-10 |
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 observed burgers cooling stacked in volume . cdi moved to sheet pan to facillita |
| 2016-03-10 |
18 |
3-501.14(b) quickly cool tcs foods from 70 degrees f to 45f within 4 hours. -p observed burgers cooling in walk in no observable change after 20 minutes. changed method to facillitate cooling. see chart above. |
| 2016-03-10 |
8 |
6-301.14 post a handwash sign at each handsink. observed mens room handwash sign missing. cdi sign immediately replaced. -0 points- |
| 2015-12-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed scoop strainer, pot, pan, flat pan, prep sink drainboard and cutting board stored as clean and soiled with food debris. cdi items moved to sink for c |
| 2015-12-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth on counter tops. |
| 2015-12-03 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee blow on gloves before putting them on and touch their face with gloves. cdi hands washed and gloves changed. repeat. |
| 2015-09-15 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees going in and out of walk in and reach in unit with gloves and continuing food prep. cdi hands washed gloves changed. suggest facility use a |
| 2015-09-15 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine that was soiled with pink and black debris. cdi broken down for cleaning. |
| 2015-09-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food items in walk in and reach in unit comingled with food from facility. suggest labeling area that is designated for employee food. |
| 2015-09-15 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed bucket with sanitizer not labeled. cdi bucket labeled. |
| 2015-09-15 |
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 in house thousand island, ranch, honey mustard, au jus, and tuna that was held over 7 days. cdi |
| 2015-05-22 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p. observed ibeprophen and tums stored over prep area where single service items stored. cdi items relocated. |
| 2015-05-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed prep unit at 48f holding lettuce, tomatoes, and cheese above 45f. facility will only open for the day and are closed memorial day and the weekend. cdi time used to allow facili |
| 2015-05-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed sausage at 120f. cdi items reheated |
| 2015-05-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed slicer soiled with debris. cdi item broken down for cleaning. |
| 2015-05-22 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p. observed employee wash hands with gloves on. cdi gloves changed hands washed. repeat. 2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees changi |
| 2015-05-22 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf. observed pic not present in the begining of the inspection. repeat. |
| 2015-02-23 |
1 |
2-102.11 observed no one on staff with ansi accredited food certification. |
| 2015-02-23 |
6 |
2-301.12 observed employee wash hands without soap and for less than 20 seconds. cdi hands washed. |
| 2015-02-23 |
13 |
3-304.15(a) observed employee use gloves to go in reach in and walk in unit and continue to food prep. cdi gloves changed and hands washed. |
| 2015-02-23 |
18 |
3-501.14(a) cool foods from 135-70f in 2 hours and to 45f or below within last 4 hours. observed grits at 72f after 3 hours. cdi item discarded. |
| 2015-02-23 |
14 |
4-602.11 observed facility with tongs that have not been washed since early morning. facility shall wash food contact surfaces every 4 hours when left at room temperature. cdi tongs moved to sink for cleaning. |
| 2015-02-23 |
31 |
3-501.15 keep foods uncovered to facilitate proper cooling. observed grits tightly covered in cooler. cdi item discarded. |
| 2015-02-23 |
38 |
2-402.11 observed employeepreparing food without hair restraint. |
| 2015-02-23 |
47 |
4-601.11(c)/4-602.13 observed undersides of drink machine soiled with debris. repeat. |
| 2015-02-23 |
21 |
3-501.18 discard food once time/temperature parameters of date marking reached. observed club meat, and hot dogs held over 7 days. cdi discarded. repeat. |
| 2014-12-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty fan in kitchen. repeat. |
| 2014-12-01 |
37 |
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 okra and squash in freezer not covered. |
| 2014-12-01 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c. dead rodents, or insects shall be removed from the facility to prevent accumulation. observed dead insects in dry storage room. repeat. |
| 2014-12-01 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p. 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 |
| 2014-12-01 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed tcs items in prep top above 45f. prep top at 45.8f. cdi |
| 2014-12-01 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed baked beans hot held below 135f. cdi item reheated. |
| 2014-12-01 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed ice machine soiled with debris. verification required. |
| 2014-12-01 |
4 |
2-401.11 eating, drinking, or using tobacco - c. 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food stored above food for the facility in cooler. suggest facility have a separate bin for food stor |
| 2014-07-31 |
31 |
3-501.15 cooling methods - pf. foods shall be cooled by fully uncovering foods to allow the release of hot air. observed egg salad, burgers, gravy not fully uncovered. |
| 2014-07-31 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are cold held shall be 45f or above. observed cheese and raw egg in ice bath above 45f. cdi cheese discarded and ice added |
| 2014-07-31 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c. dead insects, or rodents shall be removed from the facility to prevent their accumulation. observed dead bugs in the dry storsge room. |
| 2014-07-31 |
1 |
2-102.12 certified food protection manager - c. certified food protection manager shall be available during all hours of operation of facility. observed no one on staff with ansi accredited certification. |
| 2014-07-31 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. single service articles shall be kept off the floor. observed single service trays and cups stored on the floor. |
| 2014-07-31 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. nonfood contact surfaces shall be cleaned to prevent accumulation of debris. observed reach in of freezer door, microwave, and kitchen fans soiled with debr |
| 2014-07-31 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be kept in a chemical sanitizer in between uses. observed a wet cloth on prep top. |
| 2014-05-02 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. employee items shall be stored below and away from food, utensils, and equipment. observed cell phone on cutting board where food was prepping. |
| 2014-05-02 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. non food contact surfaces shall be cleaned to preclude accumulation of debris. observed reach in freezer door soiled with residue. |
| 2014-05-02 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. raw animal foods that are undercooked in the facility shall be aterisked with consumer advisory. observed eggs under breakfast sandwhic |
| 2014-05-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods shall be dated if it stays in the facility 24 hours or more. phf/rte foods that are 41f or below have a 7 day shelf life, foods t |
| 2014-05-02 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. chlorine sanitizer shall be between 50-200ppm. observed sanitizer bottle at 0ppm. cdi item refilled with proper concentration. |
| 2014-05-02 |
7 |
3-301.11 preventing contamination from hands - p,pf. no bare hand contact with rte food shall occur. observed employee use bare hands to prepare philly cheesesteak. cdi item discarded and hands washed and gloves put on. |
| 2013-11-12 |
45 |
maintain food containers in good condition. observed a food container with a hole which had been covered with saran wrap. cdi - a new container was used. |
| 2013-11-12 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. facility changed their menu boards and used the more information upon request statement but did not have more information. cdi - sign made |
| 2013-11-12 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding. maintain hot food at 135f. observed sausage at 95f under the heat lamps. cdi. |
| 2013-07-29 |
36 |
maintain the facility free of pests. observed multiple flies in the facility. |
| 2013-07-29 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. food shall be discarded, consumed, or sold by the dates indicated and required. observed ham dated july 19 was still in the walk-in. cdi by disca |
| 2013-07-29 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. maintain equipment, utensils, etc clean and sanitized. observed soda nozzles with black build up. cdi by cleaning and sanitizing. |
| 2013-05-16 |
31 |
chicken salad ect were cooling in deep covered containers. use a proper method such as shallow and vented pans. cdi. |
| 2013-05-16 |
21 |
if items are pulled from the freezer and put in the walk-in; indicate the date they were pulled and thawed. cdi. |
| 2013-05-16 |
38 |
employees shall wear effective hair restraints when preparing food. observed the employee preparing food was not wearing a hair restraint. cdi. |
| 2013-03-04 |
1 |
each facility shall; at all times; have a certified food manager present. no certified manager observed present. compliance required by january 2014. corrected by instruction. |
| 2013-03-04 |
53 |
structure surfaces must be smooth; non-absorbant and crevice free. observed walk-in floor and wall bases presented rusty surfaces difficult to clean. |
| 2013-03-04 |
52 |
advised that corrosion exist on lower surfaces of dumpster receptacle. advised to replace in order to comply with containment requirements. |
| 2013-03-04 |
47 |
advise to clean nonfood-contact surfaces with frequency that precludes residue build-up. |
| 2013-03-04 |
45 |
maintain nonfood-contact surfaces in good repair. food service equipment shall be easily-cleanable. observed rusting surfaces on walk-in cooler wire shelving. |
| 2013-03-04 |
38 |
employees handling exposed foods must use effective hair restraints. observed cook engaged in food handling; and not using a hair restraint. repeat. |
| 2013-03-04 |
37 |
during storage; protect food from overhead contamination or adulturation. in reach-in freezer; observed uncovered foods were located underneath cardboard shipping boxes on wire shelving. advised of contamination potential. maintain food storage above f |
| 2013-03-04 |
23 |
consumer advisory shall include proper disclosure. observed disclosure was not complete (a reminder was present on bottom of menu page). advised of a manner to disclose all items. corrected by instruction. |
| 2012-11-21 |
7 |
bare hand contact with ready-to-eat food is not permitted. observed an employee handling sandwiches with their bare hands. also observed the employee guiding food off the grill with bare hands. cdi by discarding two egg sandwiches that had been handled |
| 2012-11-21 |
13 |
once opened from the original commercially sealed package; raw meat shall be stored in the freezer by final cook temperature; like in the refrigerator. observed raw chicken over non-raw meat products and raw ground beef product in the 2 door freezer. cd |
| 2012-11-21 |
14 |
observed a metal rack and metal pans with build up. these need to be kept clean to sight and touch. cdi. |
| 2012-11-21 |
21 |
ready to eat food requiring refrigeration must be date marked per the rules. observed the facility was only date marking food made in house; like chicken salad. items such as deli meat; hot dogs; and cut tomatoes must also be date marked. cdi by instru |
| 2012-11-21 |
6 |
employees must wash hands frequently; using proper methods; and as required. observed an employee washed her hands with her gloves on. cdi by instruction. |
| 2012-11-21 |
26 |
observed the facilities sanitizer for use during operation was greater than 200 ppm chlorine. cdi by dilution. |
| 2012-11-21 |
38 |
observed employees handling food were not wearing hair restraints. |
| 2012-11-21 |
23 |
facility must have a consumer advisory for under cooked eggs which meets the rules which has a disclosure which identifies the food on menus and menu boards and a reminder as specified in the rules. the other options are to use pasteurized eggs or cook e |
| 2012-11-21 |
1 |
facility must have a certified person in charge on duty during all hours of operation. observed the person in charge was not certified. cdi by instruction. two point deduction begins 2014. |