| Violation Date |
Code |
Description |
| 2018-10-24 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-10-24 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. single service cups were not stored in a way to prevent contamination. store in pastic sleeves. |
| 2018-10-24 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. knife stored submerged in wa |
| 2018-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cole slaw, cheese, and fish holding above 45f (see chart). cdi- discarded. repeat. |
| 2018-10-24 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pf did not observe a certified food protection manager present during the time of inspection. repeat. |
| 2018-06-12 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.2-101.11 pic shall be present during all hours of operation. -pfdid not observe a certified food protection manager present during the time of inspection. repeat. |
| 2018-06-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages being stored on food preparation surface and food ingredients (oil). make sure to store accordingly to ensure contamination will not occur o |
| 2018-06-12 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -pobserved food employee touching glasses and face while wearing gloves then continuing with food preparation. cdi food employee stopped and directed to remove gl |
| 2018-06-12 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p after discussion with pic, stated that food contact surfaces are only cleaned at end of night. cdi teachable moment with pic stating that items have to be |
| 2018-06-12 |
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 potatoes in flip top unit and walk in cooler cooling not meeting parameters. product was cooked off at 12 pm and during ins |
| 2018-06-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fish hot holding below 135 degrees. cdi product was discarded. |
| 2018-06-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food in reach in unit holding above 45 degrees. cdi all product was discarded. |
| 2018-06-12 |
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 food establishment putting hot potatoes in flip top unit to cool and deep |
| 2018-06-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flying insects in the food establishment. make sure to have pest control address. |
| 2018-06-12 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed fo |
| 2018-06-12 |
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 in use utensils being stored under equipment where food debris is occurr |
| 2018-06-12 |
45 |
4-501.11 maintain equipment in good repair. observed tall boy reach in unit for cold holding not operating. make sure to have maintenance address.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. obser |
| 2018-06-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant food debris and build-up on reach in units, fan in reach in units, speed rack in walk in cooler etc. just throughout food establishment. |
| 2018-06-12 |
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 build-up on walls, air ducts in kitchen, the flo |
| 2018-01-31 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on site. cdi by instruction. repeat. |
| 2018-01-31 |
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 food employee turn faucet off with their bare hands. cdi by instruction. |
| 2018-01-31 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chicken fingers removed from commercial packaging stored with french fries on bottom of prep refrigerator. cdi, chicken relocated for proper storage. |
| 2018-01-31 |
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 green beans and cole slaw not date marked over 24 hours inside refrigerator units.cdi, operato |
| 2018-01-31 |
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 some shaker spice containers not labeled as required. |
| 2018-01-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored in 3 compartment sink and soiled area in kitchen. |
| 2018-01-31 |
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 in-use ice scoop stored on soiled area of ice machine. |
| 2018-01-31 |
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 fryer basket, 2 metal sifters, several food storage lids and containers with he |
| 2018-01-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy grease deposits in fryer unit and between cooking equipment. repeat. |
| 2017-10-23 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on site.cdi by instruction. repeat. |
| 2017-10-23 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf - observed no hot water available in restroom handwashing sinks. verification required by 11/2/17 |
| 2017-10-23 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - observed tea urn nozzles accumulating black soil residues. cdi by instruction to return for cleaning. repeat. observed knife stored above prep table in cabinet next to clean single-serv |
| 2017-10-23 |
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 batter station for raw fi |
| 2017-10-23 |
33 |
3-501.13 use approved thawing methods. observed soup base thawing under running water at 78 degrees f. if using this method, ensure water is at 70 degrees f and below. |
| 2017-10-23 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed container of bleach stored on clean linen in container. |
| 2017-10-23 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - observed clean linen stored in soiled container. observed equipment stored on soiled shelf next to 3 compartment sink. repeat. |
| 2017-10-23 |
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 3 fryer baskets and metal sifter with broken wires. cdi, equipment removed from |
| 2017-10-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy soil buildup in gaskets and shelving inside walk in unit. observed soil and grease on sides of cooking equipment. |
| 2017-10-23 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed kitchen floor with heavy buildup of grease and soil. repeat. |
| 2017-10-23 |
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 in-use scoop stored in water at 67 degrees f in walk in unit. |
| 2017-06-29 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed no small diameter probe thermometer available on site. employees could not locate food thermometer. verification require |
| 2017-06-29 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on site . cdi by instruction. repeat. |
| 2017-06-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw fish stored over ready to eat food in walk in freezer which was removed from commercial packaging. improvement made since previous inspection. |
| 2017-06-29 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - observed sweet tea urn nozzle accumulating heavy soil residues. cdi, equipment relocated for cleaning. |
| 2017-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed baked potatoes overstacked and at 52 degrees f. observed cut lettuce at 53 degrees f.cdi, foods relocated to rapidly cool. |
| 2017-06-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 sanitizer containers below required concentration. observed a wet wiping cloth stored out of sanitizer solution on cardboard box and wet coth used to stabilize cutting board. |
| 2017-06-29 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed some soil accumulating on floor of kitchen behind and under cooking equipment, in walk in cooler floor and dust in fan inside walk in cooler. |
| 2017-06-29 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c - store single-service articles in original plastic protective packaging. observed coffee filters uncovered / unprotected on shelf behind front counter |
| 2017-06-29 |
45 |
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 nonabsorbent. observed some damage and cracked dry ingredient storage container lids. |
| 2017-06-29 |
47 |
4-602.13 nonfood contact surfaces - c - observed heavy soil accumulating in shelving throughout facility and kitchen. observed black soil residues on wall area by 3 compartment sink where clean equipment was stored. observed soil resides accumulating in s |
| 2017-06-29 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - equipment shall be stored in a clean area. observed clean equipment stored on soiled shelf behind 3 compartment sink. observed ice scoop stored |
| 2017-02-01 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. a certified food protection manager overseeing food preparation area shall be on site. observed current pic over kitchen not certified and certified employee did not h |
| 2017-02-01 |
6 |
2-301.14 wash hands after activities that contaminate them. -p - observed dish washer handle soiled cloth at 3 compartment sink and then touch clean equipment on storage rack without washing their hands in between. |
| 2017-02-01 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be clean to site and touch. observed vegetable press and blade of can opener and wire sifter stored as clean over 3 compartment sink |
| 2017-02-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed fried shrimp hot held at line at 112 degrees f. cdi, operator voluntarily discarded shrimp. |
| 2017-02-01 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed winedex in spray bottle stored next to single-service towels in cabinet. observed spray bottle of cleaner stored next to box of single-service cups. |
| 2017-02-01 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed temperature gauge of walk in cooler not working and pic not able to locate temperature measuring device. |
| 2017-02-01 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed prep table next to hand washing sink in kitchen. provide splash guard or space 12 inches from hand washing sink to prevent food and equipment of possible contamination from splash during the h |
| 2017-02-01 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed container of raw shrimp removed from commercial packaging and stored over containers of ready to ea |
| 2017-02-01 |
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 scoop stored in container of dry food ingredients in direct contact with |
| 2017-02-01 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed several metal sheet pans and containers being wet stacked on storage rack. |
| 2017-02-01 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single-service containers being reused to measure foods along prep line during the day. |
| 2017-02-01 |
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 3 fryer baskets on poor repair and with broken wires. verification return to en |
| 2017-02-01 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed heavy soil, grease and soil debris accumulating on storage rack located in walk in cooler, shelves throughout facility, and on sides of f |
| 2017-02-01 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facilities shall be cleaned at required frequency. observed some grease and soil residues accumulating on floor and walls near cooking equipment. |
| 2017-02-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth stored on drain board of 3 compartment sink and on shelving near can wash. |
| 2016-10-19 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site during inspection. cdi by instruction. |
| 2016-10-19 |
8 |
6-301.11 handwashing cleanser, availability - pf - observed no hand soap available at handwashing sink. cdi, hand soap provided during inspection. |
| 2016-10-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed vegetable slicer stored as clean but soiled with food debris. observed metal baking pan stored as clean but soiled with food debris on rack. repeat.4-602. |
| 2016-10-19 |
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 container of baked potatoes in flip top prep unit cooked from day before according to pic not labeled. cdi, employee voluntarily |
| 2016-10-19 |
41 |
3-304.12 in-use utensils, between-use storage - c - observed ice scoop stored in single-service cup with soil, an ice scoop stored on soiled area outside ice machine and single-service cup used to dispense food in container in walk in cooler. store in hot |
| 2016-10-19 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen properly. observed soiled towels stored in kitchen a towel used to stabilize cutting board. store in cleanable container or washable laundry bag. |
| 2016-10-19 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed fryer unit doors accumulating grease residue, food residues and soil inside reach in refrigerators, shelving throughout kitchen and insid |
| 2016-10-19 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed soil, grease and residues on floors, walls and ceilings in kitchen and prep areas. |
| 2016-10-19 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed some rusting on bottom of ice chest and with broken door handle. repair.4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be free from crevaces and c |
| 2016-06-29 |
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 one large bin of homemade cole slaw without date mark made on sunday. cdi - pic date marked this item. -0- |
| 2016-06-29 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification during the inspection. repeat -2- |
| 2016-06-29 |
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 food employee wash hands and roll out paper towels form the dispenser without barrier befo |
| 2016-06-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels in the dispenser in the men's restroom. cdi - pic placed roll in the dispenser. -0- |
| 2016-06-29 |
14 |
4-601.11(b) equipment food contact surfaces and utensils shall be free from grease accumulation. -pf observed peeler hanging on magnetic block with food debris present and cutting boards with dark brown residue present while stored clean. cdi - peeler and |
| 2016-06-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed gnats at the front counter and under the front sink. maintain and increase pest control as necessary to remove gnats. -0- |
| 2016-06-29 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed long lines of cups behind counter out of plastic sheath. keep lip area covered. -0- |
| 2016-06-29 |
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 shelving, interiors and exteriors of hot and cold holding equipment and shelving in the walk in cooler and throughout the kitchen. repeat |
| 2016-06-29 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed lids open on dumpster. keep closed. -0- |
| 2016-06-29 |
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 water damaged ceiling tile in the dining room. replace and ensure there is not |
| 2016-06-29 |
41 |
3-304.12 (b) 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 scoop used for dispensing from bin of sugar down in the product. cd |
| 2016-02-12 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site during inspection. repeat. |
| 2016-02-12 |
7 |
3-301.11 preventing contamination from hands - p,pf - no bare hand contact with ready to eat foods. observed 2 food employees touch ready to eat potatoes with their bare hands. cdi, food employees voluntarily discarded potatoes. |
| 2016-02-12 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p - observed vegetable slicer soiled with dried food debris. repeat. observed knife stored as clean but soiled with food debris. cdi, knife relocated for cleaning. |
| 2016-02-12 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be hot held at 135 degrees f and above. observed fish hot held at 117 degrees f along prep line. cdi, operator voluntarily d |
| 2016-02-12 |
26 |
7-201.11 separation-storage - p - toxic subtances shall be stored so that contamination of equipment is prevented. observed paints stored on top of walk in cooler. cdi, operator relocated toxic substances for proper storage. |
| 2016-02-12 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed dish washer use soiled towel at wash vat of 3 compartment sink and proceed to wipe down clean drainboard of 3 compartment sink with same towel. |
| 2016-02-12 |
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 baked potatoes cooling in large batch at room temperature. cdi, operator |
| 2016-02-12 |
38 |
2-402.11 effectiveness-hair restraints - c - beard restraints shall be worn if employees have a beard. observed a food employee with beard. |
| 2016-02-12 |
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 clean scoops stored in soiled area behind front counter and ice machine |
| 2016-02-12 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustment. observed several split gaskets on reach in refrigerator doors. repeat.4-202.11 food-contact surfaces-cleanability - pf - food contact surfaces |
| 2016-02-12 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free of accumulation of debris and soil. observed gaskets on refrigerator behind front counter accumulating heavy soil and debris and observed refrigerators and gaskets accumulating |
| 2016-02-12 |
54 |
6-305.11 designation-dressing areas and lockers - c - personal belongings shall be stored in designated areas. observed personal cell phone and gloves stored on box of single-service articles. observed personal phone stored on shelf near single single ser |
| 2015-08-19 |
1 |
_2-102.11 pic demonstrates knowledge by being a certified food protection manager. - observed nobody on site with ansi accredited certified food protection manager certification. cdi by instruction. |
| 2015-08-19 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p - observed several food employees not vigorously rub hands for 10 to 15 seconds and proceed to turn faucet off with their bare hands after handwashing. cdi by instruction. |
| 2015-08-19 |
13 |
store raw foods so that cross contamination is prevented. observed raw chicken with comercial packiaging open and stored above fries in reach in freezer. observed raw fish with commercial packaging open and stored over read yto eat food in walk in freezer |
| 2015-08-19 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p - observed ice machine with rust and soil on inside. observed cabbage slicer soiled with dried food debris. cdi by instruction, guard pulled up slicer. |
| 2015-08-19 |
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 1 container of steak date marked with a friday day dote and labeled 8/14. observed baked potatoe located in walk in and flip top |
| 2015-08-19 |
35 |
3-302.12 food storage containers identified with common name of food - c - label working containers of dry ingredients that are not easily recognizable. observed 2 spice containers not labeled in facility. |
| 2015-08-19 |
45 |
keep equipment in good repair. observed condensation leak in reach in unit and walk in cooler. repeat. observed split gasket on refrigerator.4-202.11 food-contact surfaces-cleanability - pf - multiuse food contact surfaces shall be free from cracks and be |
| 2015-08-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed equipment being wet stacked at drying rack near walk in unit. repeat. |
| 2015-08-19 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed heavy buildup of food debris and soil on gaskets of refrigerators. repeat. observed soil buildup in nonfood contact areas where ice scoop |
| 2015-08-19 |
51 |
oberved cover of toilet in women's restroom missing. repair. |
| 2015-08-19 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. observed floors soiled and some standing water below 3 compartment sink and canwash. general cleaning needed to be maintained in facility. |
| 2015-08-19 |
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 ice scoops stored in soiled holster. |
| 2015-06-18 |
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 cole slaw and mac and cheese above 45f portioned in the walk in cooler ( |
| 2015-06-18 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. - no one onsite had serv safe. |
| 2015-06-18 |
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 handle of a scoop down in the container of cole slaw in the reach |
| 2015-06-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed shrimp at 63f in the reach in cooler beside the fryer. observed tartar sauce at 59f by the drive thru window. cdi - shrimp and sauce moved to the walk in cooler to cool. items |
| 2015-06-18 |
45 |
4-501.11 maintain equipment in good repair. - upon arrival, the hood system was turned off and was being repaired. this caused a back up of smoke and set off the co meter. repeair the hood system and do not operate without a working hood. fire marshall w |
| 2015-06-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris in the gaskets of prep units. clean gaskets. |
| 2015-06-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plastic containers stacked wet. |
| 2014-12-09 |
1 |
person in charge not serve safe certified or equivalent. |
| 2014-12-09 |
2 |
.management could not document that employees have been informed of health reporting responsibilities. cdi- posted form. |
| 2014-12-09 |
14 |
found in-use sanitizer in sink 0 ppm chlorine. cdi- made to proper concentration. |
| 2014-12-09 |
13 |
found raw chicken over raw fish in refrigerator. cdi- moved chicken to lower shelf. |
| 2014-12-09 |
21 |
found batches of cole slaw and green beans in cooler not date marked. cdi-dated; pic stated food was prepared previous day. |
| 2014-12-09 |
53 |
.observed floors in need of cleaning behind and under equipment; also in rear of kitchen. |
| 2014-12-09 |
38 |
employees wearing nail polish shall wear gloves when working with food. observed staff dipping ice with nail polish on finger nails. employees also working with food without hair restraints. |
| 2014-12-09 |
54 |
designate an area for storage of employee food and possessions. sandwich meat found in walk-in cooler with retail food. said to belong to employee of facility. |
| 2014-12-09 |
26 |
.found toxic chemicals (cleaner, steel cleaner) in locked cabinet with seasonings. cdi- seasonings discarded.. |
| 2014-03-31 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean all floors under equipment, against baseboards, and clean ceilings throughout. (splash evident) |
| 2014-03-31 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: clean all counters and shelves. |
| 2014-03-31 |
45 |
4-202.11 food-contact surfaces-cleanability - pf: fryer baskets are damaged. wires are broken and not maintained properly. |
| 2014-03-31 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: cut tomatoes 54f. cdi-discarded. salads in front counter cooler 49f. cdi-placed in freezer to drop temperature quickly. all items for |
| 2014-03-31 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p: clean inside ceiling of microwave. clean slicer/chopper used for slaw. |
| 2013-09-12 |
4 |
2-401.11 eating, drinking, or using tobacco. one employee beverage stored with a lid and straw on shelf above prep table, and one employee beverage stored on prep table. cdi- storage corrected. |
| 2013-09-12 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation. raw unpackaged fish stored over cooked unpackaged chicken in reach in cooler #1. cdi- storage corrected |
| 2013-09-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. tartar sauce not under temperature control at front service area. see chart for locations and temperatures. cdi- verbal correction. operat |
| 2013-09-12 |
27 |
3-502.11 variance requirement. see item number 20 |
| 2013-09-12 |
30 |
8-103.11 documentation of proposed variance and justification. see item number 20 |
| 2013-09-12 |
31 |
3-501.15 cooling methods. rice removed from rinsing at prep sink and left on drainboard for cooling/ draining, salads placed in front glass cooler tightly covered, slaw tightly covered in walk in cooler. see chart for temperatures. cdi- discussed method o |
| 2013-09-12 |
37 |
3-305.11 food storage-preventing contamination from the premises. four boxes of food items stored in the walk in freezer, container of onion rings not covered in walk in cooler. cdi- corrected |
| 2013-09-12 |
39 |
3-304.14 wiping cloths, use limitation. wet cloth used under cutting board at prep area. cdi- verbal correction; discussed options. |
| 2013-09-12 |
42 |
4-901.11 equipment and utensils, air-drying required. more than five metal pans stacked tightly while wet. cdi- corrected |
| 2013-09-12 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing. single service cups at front counter area not protected during storage. cdi- corrected. |
| 2013-09-12 |
45 |
4-101.19 nonfood-contact surfaces. torn gaskets in reach in cooler, and damaged lids. replace all damaged items. |
| 2013-09-12 |
35 |
3-302.12 food storage containers identified with common name of food. dry breader in three containers in prep area not labeled. cdi- verbal correction; follow up today with operator from previous inspection as to labeling requirement. label must be on the |
| 2013-02-04 |
21 |
potentially hazardous ready to eat food items shall be date marked per rule requirement. food items not date marked being stored more than 24 hours; items in walk in cooler are marked per the day of preparation. cdi- verbal education; detailed handout pro |
| 2013-02-04 |
8 |
a handwashing sink shall be equipped to provide water at a temperature of at least 38oc(100of) through a mixing valve or combination faucet. handwashing sinks in facility restrooms do not have hot water. operator advised that work order has been submitted |
| 2013-02-04 |
14 |
maintain chlorine sanitizer at 50-100ppm. chlorine sanitizer in spray bottles bleaching out testing strips. cdi- concentration of spray bottles corrected. demonstrated option for preparing chlorine based sanitizer. |
| 2013-02-04 |
20 |
food items being held cold for safety shall be held at 45f or below. food items in prep cooler not under temperature control. cdi- items removed for rapid cooling. |
| 2013-02-04 |
20 |
food items being held cold for safety shall be maintained at 45f or below. lettuce on salads in front display cooler not under temperture control. cdi- verbal education/ handout provided. options discussed; corrected. no points taken today. |
| 2013-02-04 |
23 |
consumer advisory shall be provided for all food items that may be offered raw or under cooked in facility. operator advised salmon may be offered undercooked. cdi- verbal education; handout provided. discussed options for consumer advisory. consumer advi |
| 2013-02-04 |
2 |
employee health policy is required. operator advised that employees are required to report illness; and are required to provide physicians note for certain illnesses. cdi- verbal education; handout provided/ example of employee health policy provided. emp |
| 2013-02-04 |
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 |
| 2013-02-04 |
42 |
allow utensils to air dry before tightly stacking them. three metal sheet pans stacked tighthly while wet. cdi- corrected. |
| 2013-02-04 |
45 |
food contact surfaces shall be smooth and easily cleanable. interior of one reach in cooler is rusting. repair; replace. |
| 2013-02-04 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. filters in hood; cooling unit gaskets; walk in freezer floor; lower shelf areas; under and beside cook line; and floor area at and a |
| 2013-02-04 |
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. sanitizer not labeled as to the type being used. c |
| 2013-02-04 |
1 |
certified food protection manager shall be on site during all hours of facility operation; and provide verification of training. no one on site today with food safety training verification. operator advised that he has taken the food safety course; but no |