| Violation Date |
Code |
Description |
| 2018-11-06 |
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. baseboard and floor damage is present throughout facility. |
| 2018-11-06 |
45 |
4-501.11 maintain equipment in good repair. observed rust present on various equipment, observed shelving in the walk in cooler, rear dry storage area, and some reach in units with damage present. observed can opener holder damage/rusted. no points deduct |
| 2018-11-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed many wet stacked/wet nested containers in the clean dish area. facility lacks adequate space to air dry these items during service. |
| 2018-11-06 |
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 bag of ice present on the floor of the walk in freezer. pic discarded item. observed one onion that had fallen on the floor o |
| 2018-11-06 |
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 a singlur container of cooked potatoes left to cool in the walk in cooler |
| 2018-11-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several plastic containers stacked with sticker debris present on the food contact surfaces. observed several plates stored as clean with food debris |
| 2018-06-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice dumped in a front handsink. ice was removed during inspection. do not store items in or otherwise block access to such sinks. |
| 2018-06-28 |
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 vegetable beef soup and sauce containing heated canned tomatoes cooling in the walk in freezer, items had been cooling for roughly 1. |
| 2018-06-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes and ground beef in a hot holding box at 132f, unit had not been set at a high enough setting and was adjusted. observed correct hot holding temperatures at en |
| 2018-06-28 |
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 items cooling in the walk in freezer but with no active air blowing over t |
| 2018-06-28 |
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 one scooping device stored with the handle in contact with the food prod |
| 2018-06-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested containers in the clean dish area. utensils such as these must be allowed to air dry before storing to prevent providing a wet environment for pathogenic organi |
| 2018-06-28 |
45 |
4-501.11 maintain equipment in good repair. observed damaged flip top lids, damaged hot holding units, rust present on various surfaces of equipment in the facility. |
| 2018-06-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contactsurfaces collecting food and grease debris throughout facility; gaskets, shelves, inside coolers,etc. |
| 2018-06-28 |
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 dust/debris accumulation on the ceilings/ hvac v |
| 2018-01-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed ready-to-eat chicken stored directly below raw beef. cdi items rearranged properly. |
| 2018-01-04 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black debris collecting on inside surfaces of ice machine. |
| 2018-01-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce, tomatoes, eggs and bowl lettuce above 45f. cdi items voluntarily discarded. verifcation required. |
| 2018-01-04 |
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 potato salad and spinach past time/temperature window. cdi items voluntarily discarded. |
| 2018-01-04 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed multiple containers of dry goods not labeled. |
| 2018-01-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and grease debris throughout facility; gaskets, shelves, inside coolers,etc. |
| 2018-01-04 |
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 handles of in-use utensils stored in lettuce of salad prep cooler. |
| 2018-01-04 |
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 wall coving missing throughout kitchen. |
| 2018-01-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed prep cooler and clean dish storage in direct splash zone of handsink. |
| 2017-10-02 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed employee bookbag stored directly above flip top cooler and customer food items. |
| 2017-10-02 |
49 |
5-205.15 maintain a plumbing system in good repair. observed heavy leak on handsink beside prep station. |
| 2017-10-02 |
45 |
4-501.11 maintain equipment in good repair. observed reach-in cooler holding product at 54-57f. observed split gaskets on reach-in equipment throughout facility. observed rusted shelves in walk-in cooler. |
| 2017-10-02 |
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 lettuce cooling in walk-in cooler at 67-72f. observed chicken wings cool |
| 2017-10-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all items in reach-in cooler above 45f. see temperature chart for temperature observations. pic stated items will be held in reach-in freezer going forward. cdi items discar |
| 2017-10-02 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed raw chicken stored in direct contact with ready-to-eat vegetables, milk products and pickles. cdi chicken rearranged to add seperation between products. |
| 2017-05-22 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. spray bottle of lysol stored on bottled/ food service shelving at front service. cdi- pic corrected storage. |
| 2017-05-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. disclosures statement not provided menu checked today. pic provided email proof copy from printer as to correctio |
| 2017-05-22 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. spaghetti and linguine noodles in walk in cooler, two pans of meat sauce, sliced t |
| 2017-05-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. one kettle of beef and vegetable not under temperature control. pic brad barber had soup removed and reheated immediately. all other items held at approved temperatures. see chart. (0p |
| 2017-05-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored under cutting boards and large counter top equipment. discontinue use of wet sanitizer cloths under equipment. |
| 2017-05-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. more than eight metal pans stacked tightly while wet. allow pans/ utensils to air dry completely before tightly stacking them. |
| 2017-05-22 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. in use bottles of oil, water, and two pans of dry mix at the main cook line not labeled. label all as required by rule. (0pts) |
| 2017-03-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food debris. |
| 2017-03-06 |
45 |
4-501.11 maintain equipment in good repair. observed flip top lid in disrepair near frier. |
| 2017-03-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed onion stored on floor in walk-in cooler. |
| 2017-03-06 |
33 |
3-501.13 use approved thawing methods. observed bbq thawing in standing water. cdi water added. |
| 2017-03-06 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed menu missing statement: *this item is cooked to order. cdi menu edited. |
| 2017-03-06 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed bbq reheating in hot holding unit. cdi bbq reheated properly above 165f. |
| 2016-11-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed ready-to-eat pork stored below raw fish. observed ready-to-eat tuna in direct contact with raw shrimp and raw bacon. observed cheese stored below raw fish. cdi items propery rea |
| 2016-11-10 |
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 3 buckets of chicken wings placed in walk-in cooler yesterday still above 45f. cdi items voluntarily discarded. verificat |
| 2016-11-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and tomatoes in prep flip top cooler above 45f. observed lettuce in server flip top cooler above 45f. see temperature chart for temperature observations. cdi items v |
| 2016-11-10 |
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 pimento cheese, deli meats, pinne pasta and hot dogs not date marked. cdi items labeled.3-501.18 discard the food requiring date |
| 2016-11-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory missing disclosure statement and disclosure missing on several items offered undercook |
| 2016-11-10 |
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 chicken wings, mac n cheese, corn beef, bbq, sweet potatoes, tomatoes, le |
| 2016-11-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed corn beef, bbq and sweet potatoes holding out of temperature control. cdi items voluntarily discarded. |
| 2016-11-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed visible soiled wet wiping cloths stored under cutting surfaces. |
| 2016-11-10 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed domestic crock pots used for stored soups.4-501.11 maintain equipment in good repair. observed rusted shelves and peelin |
| 2016-11-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food and grease debris collecting on surfaces throughout facility; shelves, gaskets, handles of equipment, walk-in freezer floor. |
| 2016-11-10 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floor of entire kitchen peeling exposing absorbent portions of cement. observed frp missing from wall in several areas. |
| 2016-11-10 |
54 |
6-303.11 intensity-lighting - c observed hood system lighting nonfunctional.4-202.18 ventilation hood systems, filters - c observed grease residue collecting in hood system. |
| 2016-11-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes and buckets of food stored on floor in two walk-in freezers. |
| 2016-09-07 |
53 |
repeat6-501.11floors, 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 walls, floor throughout in need of re-painting, observed flooring througho |
| 2016-09-07 |
47 |
repeat4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of cooking equipment, shelving throughout) |
| 2016-09-07 |
36 |
repeat6-501.111keep the premises free of insects, rodents, and other pests.observed flies throughout establishment. |
| 2016-09-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored clean with old sticker residue stuck to surfaces. vr to ensure violation correction. (containers pulled and placed). |
| 2016-09-07 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw ground beef stored above raw eggs in reach-in cooler. cdi all raw meats properly stored according to final cooking temp. |
| 2016-05-25 |
20 |
. -(repeat)3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut lettuce in prep cooler measring 50 f; observed chicken wings in walk-in cooler measuring 48f; cdi all products placed into functioning units. observed both lettce |
| 2016-05-25 |
36 |
-6-501.111keep the premises free of insects, rodents, and other pests.observed roaches in kitchen area.(observed receipts of pest management on site during inspection). |
| 2016-05-25 |
45 |
(repeat)4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2016-05-25 |
53 |
(no points deducted)6-501.11floors, 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 holes in walls throughout.6-501.12floors, walls, ceilings in |
| 2016-05-25 |
47 |
(repeat)4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of cooking equipment, shelving throughout, outside surfaces of k |
| 2016-05-19 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed missing air thermometer in reach-in cold-hot holding units. |
| 2016-05-19 |
4 |
(no points deducted)2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drinks stored on prep tables in kitchen area. cdi drink discarded. |
| 2016-05-19 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed employee wash hands in three compartment sink; cdi employee properly washed hands at hand washing sink. |
| 2016-05-19 |
8 |
5-205.11 maintain access to handsinks.observed hand washing sink blocked by misc items stored in basin. cdi items removed |
| 2016-05-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw egg wash stored above rte (pine apples) in reach-in cooler, observed raw chicken stored above raw shrimp in stand-up cooler. cdi all raw meats properly stored according to final |
| 2016-05-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved sanitizer in spary bottle measuring 0ppm; cdi sanitizer corrected and labeled. |
| 2016-05-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved numerous cooked bulk deli meats not date marked open and sliced 2 days prior. cdi all tcs rte foods properly date marked. |
| 2016-05-19 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed moth flies and roaches in kitchen area near floor drain in dish room. |
| 2016-05-19 |
20 |
(repeat)3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved 50 pounds of raw chicken, 20 pounds cooked pasta, approx 15 containers of tcs salad dressings, 5 pounds of raw beef, 2 pounds of cut tomatoes, 5 pounds of raw beef all m |
| 2016-05-19 |
39 |
3-304.14(d) 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.observed wet wiping clothes stored on prep tables and equipment throughout. |
| 2016-05-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2016-05-19 |
38 |
(no points dedcted)2-303.11 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. observed staff wearing watches during food prep. |
| 2016-05-19 |
43 |
4-903.11(a)store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single service boxes stored on floor inside outside storage unit. |
| 2016-05-19 |
45 |
4-501.11maintain equipment in good repair.observed prep cooler unit and walk-in cooler unit not functioning, maintenance performed during inspection. observed two faucet handles broken held together with wiping cloths in need of repair; observed split /to |
| 2016-05-19 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of cooking equipment, shelving throughout, outside surfaces of kitchen e |
| 2016-05-19 |
53 |
6-501.12floors, 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 cleaning issues to physical facilities. (flooring |
| 2016-05-19 |
54 |
6-501.14change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials.observed vents in kitchen area in need of cleaning. |
| 2016-03-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several containers stacked wet in kitchen area. |
| 2016-03-16 |
45 |
4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting boards. |
| 2016-03-16 |
20 |
(repeat)3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved prep cooler not functioning properly and holding raw proteins and tcs foods at 51-53 f, cdi all tcs foods placed into walk-in cooler or on ice until repair can be made. |
| 2016-03-16 |
53 |
6-501.12floors, 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 cleaning issues to physical facilities. (floors th |
| 2016-03-16 |
47 |
'4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (cooking equipment througout, kitchen equipment, inside holding units throughout, |
| 2015-12-28 |
53 |
(general comment) 6-501.12floors, 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 cleaning issues to physical faci |
| 2015-12-28 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (inside reach-in units, sides of cooking equipment, shelving, kitchen equipment) |
| 2015-12-28 |
45 |
4-501.11maintain equipment in good repair. observed leak on compressor in walk-in cooler in need of repair; observed split/torn gaskets on reach-in units in need of repair; observed rusted shelving inside walk-in coolers in need of replacing. |
| 2015-12-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved boiled eggs and deli meats over stocked measuring 50 f; cdi products portioned out properly to maintain uniform temp. |
| 2015-12-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers /utensils stored clean with food / sticker residue stuck to surfaces. cdi containers / utensils placed into dirty dish pit.. |
| 2015-12-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shell eggs stored above lemons in walk-in cooler; observed raw beef steak stored above rte foods in reach-in cooler. cdi all raw meats properly stored. |
| 2015-12-28 |
4 |
(general comment) 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on prep table in kitchen area. cdi drink discarded. |
| 2015-09-23 |
26 |
general comment: observed: spray bottles not labeled. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers. -pf |
| 2015-09-23 |
7 |
general comment: observed: wait staff slicing lemons without gloves. 3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf cdi by gloving up and discarding cut lemons. |
| 2015-09-23 |
18 |
observed: ribs in walk in cooler dated 9/20 at 50f. bacon at room temp at 80f. 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 cdi by discarding items. |
| 2015-09-23 |
21 |
observed: several items not date marked. 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf cdi by discarding food and date marking items that were prepared/opened today. |
| 2015-09-23 |
31 |
observed:: greens, spinach dip, pork shoulders wrapped tightly and in large deep portions cooling in the walk in cooler. 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow |
| 2015-09-23 |
53 |
observed: floors, walls, and ceilings dirty and damaged throughout. areas of flooring collecting water. 6-501.11 and 12 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be m |
| 2015-09-23 |
45 |
observed: a damaged cutting board, damaged wire fry baskets, and heat damaged stirrer handle. 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. |
| 2015-09-23 |
46 |
general comment: observed: improper work floor for 3 comp sink. sink flow shall go wash, rinse, then sanitize. provide a longer hose for commercial sanitizer if it is used. 4-301.12(a) provide a three compartment sink for manually washing, rinsing and |
| 2015-09-23 |
47 |
observed: most racks, shelving, and sides of equipment dirty and/or damaged. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2015-09-23 |
42 |
observed: several plastic containers stacked wet. 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2015-05-12 |
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 areas of floor holding water. repair. |
| 2015-05-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build-up on shelving/racks, top of microwave oven. observed food residue build-up on handwash sink handles, and inside coolers/freezers. |
| 2015-05-12 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in poor condition. resurface or replace. 1 cutting board discarded. |
| 2015-05-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored outside of sanitizer buckets. observed wet wiping cloths stored under cutting boards. |
| 2015-05-12 |
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 pork lions and beef cooling in pans tightly covered with plastic wrap. ob |
| 2015-05-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food items on salad cooler stored > 45f. lettuce, deli meats, chicken salad were all stored in overfilled containers in flip-top prep cooler. cdi by removing food product out |
| 2015-05-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build-up on can opener. cdi by wash, rinse, sanitize. |
| 2015-05-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee beverages stored without lids and stored on food contact surfaces. cdi by covering beverages and storing below food contact surfaces. |
| 2014-12-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans stored as clean with sticker residue. cdi by wash, rinse, and sanitize. all sticker residue must be removed from utensils. |
| 2014-12-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp thawing in same prep sink as ready-to-eat lettuce. cdi by removing lettuce and placing on seperate sink.observed raw shell eggs stored above produce in walk-in cooler. |
| 2014-12-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on top of microwave above steam table. cdi by relocating beverage. |
| 2014-12-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sweet potatoes and baked potatoes stored on speed rack in kitchen < 135f. pic stated that potatoes were cooling. move cooling foods to cooler once below 135f or use ice paddle/ |
| 2014-12-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wiping cloths stored on food prep surfaces. |
| 2014-12-30 |
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 vent covers and ceiling tiles with excess dust lo |
| 2014-12-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled container of degreaser. cdi labeled. |
| 2014-07-14 |
53 |
6-201.11 floors, walls and ceilings-cleanability- keep floors , walls, and ceilings in good repair and cleanable. observed damaged areas of floor holding water. repair. |
| 2014-07-14 |
47 |
4-602.13 nonfood contact surfaces- keep all nonfood contact surfaces clean to sight and touch. observed grease build up on deep fryers. clean |
| 2014-07-14 |
37 |
3-305.11 food storage-preventing contamination from the premises- keep all dry foods stored in sealed top containers after opening original packaging. observed open bags of dry foods on storage rack in kitchen hallway ( next to breading station). cdi by t |
| 2014-07-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- all ready to eat tcs food items held in refrigeration for more than 24hrs must be date marked with date prepared. obserevd sliced corn beef, pasta d |
| 2014-07-14 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), cold holding- maintain all tcs food items at 45 f or below in refrigeration. observed sliced tomatoes, shredded lettuce stored in flip top make table > 45f. obs |
| 2014-07-14 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation- store raw animal foods in order of final cooking temperatures. never store raw animal foods above ready to eat food items. observed raw chicken stored above beef, rte chicken ca |
| 2014-02-21 |
53 |
6-501.12 cleaning, frequency and restrictions - observed floors, walls and ceilings in several areas with build and grease present. also noted some areas of the walls in need of repair. |
| 2014-02-21 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - observed several surfaces, sides of equipment, undersides of prep tables, pipes and outlet covers with build up or grease present. |
| 2014-02-21 |
41 |
3-304.12 in-use utensils, between-use storage - observed knives stored in 5 gallon bucket of sanitizer. if knives are in use they may not be stored in sanitizer. store in a clean container or on a clean surface. if they are stored in water it must be 1 |
| 2014-02-21 |
31 |
3-501.15 cooling methods - observed a covered 4 inch pan of pulled pork cooling in the walk-in at 66f. pork was pulled 2 hours ago and was put onto 2 sheet pans to finish cooling properly. |
| 2014-02-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - all rte (ready to eat) ph/tcs food items held for more than 24 hours need to be date marked. observed cooked ribs and roast beef without proper dat |
| 2014-02-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - observed lettuce, pico and cheese above 45f in the open top prep cooler. items were pulled from the top and put in bottom part of the c |
| 2014-02-21 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - observed zero ppm chlorine sanitizer at the dish machine. cdi service call made and machine was repaired. |
| 2014-02-21 |
54 |
6-305.11 designation-dressing areas and lockers - observed employee items such as aloe spray and cold medicine stored above prep sinks where food was cooling in the sinks. also discussed sick employees not working in the kitchen. |
| 2013-08-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding- maintain all cold held refrigerated foods at 45 f or below. observed spring mix salad, boiled eggs, diced tomatoes stored on prep cooler t |
| 2013-08-02 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation- store raw animal foods as required by food code. observed raw chicken stored over raw fish in prep cooler. cdi by rearranging storage order. |
| 2013-08-02 |
31 |
3-501.15 cooling methods- all foods in the cooling process must be placed in refrigeration once temperature reaches 135 f. observed pork cooling at room temperature (95 f) on speed rack. cdi by moving pork to walk-in cooler for rapid cooling. pic stated t |
| 2013-08-02 |
47 |
4-602.13 nonfood contact surfaces- observed heavy microbial build-up on cooler door gaskets. observed slight mold growth in upright cooler. observed rusted surfaces on walk-in cooler storage racks. |
| 2013-08-02 |
45 |
4-501.11 good repair and proper adjustment-equipment- observed damaged cooler door gaskets throughout kitchen. replace. |
| 2013-03-26 |
21 |
refrigerated; ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premi |
| 2013-03-26 |
31 |
do not cover foods in the cooling process as long as there is no chance for cross contamination in storage. do not stack cooling foods in pan; lay flat on a single layer. observed boston butts wrapped in plastic wrap in walk-in cooler and stacked on top o |
| 2013-03-26 |
39 |
observed wet wiping cloths stored on food prep tables in kitchen. store in sanitizer of proper strength. |
| 2013-03-26 |
19 |
maintain all hot held foods at 135 degrees f or above. observed food items (chicken mix; rice; ground beef; beans) in warming cabinet stored < 135 degrees f. cdi by reheating food to 165 degrees f and made adjustment on warming cabinet. pic stated that fo |
| 2013-03-26 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris/grease build-up on equipment in kitchen. |
| 2013-03-26 |
53 |
observed food debris build-up on walk-in freezer floor. |
| 2013-03-26 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. observed damaged door gaskets on some coolers. observed rusted/peeling surfaces on |
| 2012-10-18 |
20 |
observed hard boiled eggs stored on flip top prep cooler @ 62 degrees f.cdi- eggs removed from unit and chilled. < 4hours |
| 2012-10-18 |
53 |
observed areas of kitchen floor to be in poor repair. |
| 2012-10-18 |
47 |
need better cleaning on non-food contact surfaces. outside surface of equipment; shelving. |
| 2012-10-18 |
39 |
observed several wet wiping cloths stored outside of sanitizer buckets. |
| 2012-10-18 |
38 |
observed several employee jackets stored next to food product and kitchen equipment. |
| 2012-10-18 |
38 |
observed employee preparing salads without proper hair restraint. |
| 2012-10-18 |
37 |
observed several open bags/boxes of dry food left unprotected. |
| 2012-10-18 |
36 |
observed a few flies in back kitchen area. |
| 2012-10-18 |
14 |
observed build-up on ice machine deflector shield. cdi- cleaned and sanitized. |