| Violation Date |
Code |
Description |
| 2019-01-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee posessions scattered across shelving in back hallway near fryers. |
| 2019-01-16 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered bin in women's restroom. |
| 2019-01-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving for clean dishes above three compartment sink with heavy grease residue on shelves. repeat. |
| 2019-01-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic containers wet stacked on shelf above three compartment sink. cdi: containers pyramid stacked. |
| 2019-01-16 |
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 cooked chicken cooling in a large plastic tub while covered in reach in un |
| 2019-01-16 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no tphc labels on breakfast |
| 2019-01-16 |
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 employees dating all items in the reach in unit across from three compartment sink. several items had dates prior to today 01/16. c |
| 2018-10-09 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed cole slaw holding at 56f in front condiment holding unit. cdi: cole slaw discarded. repeat. |
| 2018-10-09 |
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 several unlabelled squeeze bottles throughout facility. |
| 2018-10-09 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing jewelry while working with food in hot case. |
| 2018-10-09 |
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 metal pots in back of house showing signs of pitting. replace as needed. |
| 2018-10-09 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed active warewashing occurring in water reading 103f. |
| 2018-10-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving throughout facility with minor buildup in need of cleaning. |
| 2018-10-09 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed bottom of wooden mount at potato slicing sink damaged, xposing the untreated w |
| 2018-06-04 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection managers on site during inspection. pic states that facility is working getting managers certified. repeat. |
| 2018-06-04 |
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 employee using bare hands to turn off faucet after washing hands. cdi: education and re-w |
| 2018-06-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored over top of chicken mix for burritos. cdi: eggs relocated to be below rte chicken. |
| 2018-06-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken biscuits in display unit holding at 118f. cdi: biscuits voluntarily discarded. repeat. |
| 2018-06-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes, cheese and eggs in front flip top unit holding above 45f. cdi: cheese and tomatoes voluntarily discarded, while eggs were taken to cool in walk in. (eggs were prepared |
| 2018-06-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket reading less than 50 ppm chlorine during inspection. |
| 2018-06-04 |
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 for burritos cooling in a tightly covered plastic container at 47f |
| 2018-06-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on drying rack near ice machine. |
| 2018-06-04 |
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 several portions of bologna and livermush holding at 45f and on their 5th day of shelf life. cdi |
| 2018-01-26 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on prep unit and reach in . |
| 2018-01-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed smoked sausage and chicken tenders being hot held below 135 degrees. cdi reheated see chart. |
| 2018-01-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed racks over three compartment sink soiled with visible food debris stored as clean. • |
| 2018-01-26 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee go between raw and ready to eat foods without handwash between glove change. cdi educated employee. |
| 2018-01-26 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no ceritfied pic on duty at time of inspection. |
| 2017-07-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat - observed potato slicer, meat slicer, can opener, hotel pans stored clean and soiled. also observed several utensils stored clean and soiled near the 3 |
| 2017-07-17 |
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 an employee wash hands after handling raw chicken. however, when the employee went to tu |
| 2017-07-17 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- observed an employee preparing chicken and serving food without a beard guard. pic was informed of violation. |
| 2017-07-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed flies throughout the facility. |
| 2017-07-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat- observed grease build up on cookline equipment, shelving throughout the facility, and handles of reach in equipment. clean items as needed to reduce |
| 2017-07-17 |
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. -repeat- observed walls throughout the facility with food |
| 2017-07-17 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.- observed floating debris in the kitchen sanitizer bucket. |
| 2017-04-04 |
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 several holes throughout the facility walls and some corner moldings of frp |
| 2017-04-04 |
51 |
5-501.17 provide a covered waste bin in female restrooms. - observed no covered waste bin in female restroom. |
| 2017-04-04 |
49 |
5-202.13 backflow prevention, air gap - p 1pt- observed spray arm hanging below the flood rim line of the 3 comp sink. a vr will occur no later than 4/13/17 to ensure air gap is corrected. |
| 2017-04-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed grease build up on cookline equipment, shelving, handels of reach in equipment, food debris build up inside of coolers and dust build up on walk i |
| 2017-04-04 |
45 |
4-501.11 maintain equipment in good repair. - repeat 1pt- observed walk in cooler and freezer gaskets in need of repair. |
| 2017-04-04 |
31 |
n3-501.15 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 repeat 0.5pts- observed cut tomatoes (47) and cheese (48) in the flip top. employe |
| 2017-04-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- observed grilled chicken at 125f. cdi- employee brought item back to 165f. |
| 2017-04-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed potato slicer, meat slicer, hotel pans stored clean and soiled. also observed several utensils stored clean and soiled near the 3 comp sink. cdi- al |
| 2017-01-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf 0pts- observed a spray bottle stored with cleaners in the same bottle. cdi- pic stated it was water and dumped it out. |
| 2017-01-09 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p 0pts- observed two employees don gloves without washing hands before. cdi- employees were instructed to re-wash hands and then don gloves. |
| 2017-01-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf 1.5pts - observed potato slicer stored clean and soiled. also observed several utensils stored clean and soiled near the 3 comp sink.4-602.11 clean the equipme |
| 2017-01-09 |
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 repeat 1.5pts- sausage was dated for 1/2 and at 40f. with today being 1/9 this is a day out. cdi- pic vol |
| 2017-01-09 |
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 0.5pts- observed sausage patties and links tightly wrapped and at 51f. also observe |
| 2017-01-09 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf 0.5 pts vr- observed a non-functional thermometer. ehs will return no later than 1/19/2017 to ensure facility has a thin probe ther |
| 2017-01-09 |
45 |
4-501.11 maintain equipment in good repair. repeat 1pt- observed walk in cooler and freezer gaskets in need of repair. |
| 2017-01-09 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. 0pts- observed doors open on dumpster. |
| 2017-01-09 |
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. repeat 0.5pts- observed floor cleaning needed throughout |
| 2016-07-21 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers |
| 2016-07-21 |
45 |
4-501.11 maintain equipment in good repair.- repeat - shelving in 3 door refrigerator is beginning to rust/chip. assess andrepair/replace. / repair drainboard so that it is self draining. |
| 2016-07-21 |
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 - observed scoop handle stored in ingredient. ensure handles are stored |
| 2016-07-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. -0 pts - bucket holding towels read 0 ppm chlorine. cdi- water replaced to read 50 ppm. chlorine can read 50 -200 ppm. |
| 2016-07-21 |
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 - repeat - cooked gizzards dated for 7/14. cdi - item discarded. gizzards have been marked previously fo |
| 2016-07-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed chicken tenders (125f), gravy (108f), grilled chicken (128f), and ham (118f) out of temperature. cdi- items voluntarily discarded. |
| 2016-07-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - observed ice machine (moderate build up) and soda nozzles in need of cleaning. maintain areas clean. |
| 2016-07-21 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - 0 pts - observed employee whisk eggs in bowl touching the rims of the bowl filled with egg residue and about to proceed to touch ready to eat foods. cdi- emp |
| 2016-07-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 0pts - observed employee beverage stored over prep table. |
| 2016-03-21 |
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 - repeat - observed cooked gizzards dated for 3/12. observed hot dogs dated with 3/10 and 3/18. cdi- gizz |
| 2016-03-21 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - chlorine sanitizer in two bottles read over 200. cdi- bottles diluted by ehs. showed pic how to properly dilute sanitizer. |
| 2016-03-21 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - pic did not have cfpm certification. pic demonstrated thorough knowledge of food code but did not have certification. obtain certification. |
| 2016-03-21 |
40 |
3-302.15 wash fruits and vegetables prior to use. - several apples with sticker residue. |
| 2016-03-21 |
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 - 0 pts - chicken stew and chicken cooked today tightly covered. cdi- product uncov |
| 2016-03-21 |
45 |
4-501.11 maintain equipment in good repair.- repeat - shelving in 3 door refrigerator is beginning to rust/chip. assess and repair/replace. |
| 2016-03-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed on the exterior of hot holding equipment, exterior of storage utensils, shelving in reach ins, dry storage shelving, and minor in g |
| 2016-03-21 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2016-01-08 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2016-01-08 |
46 |
4-204.119 warewashing sinks and drainboards, self-draining - c - 0 pts - soiled side of drain board has puddling water. repair drain board so that it is self draining. |
| 2016-01-08 |
45 |
4-501.11 maintain equipment in good repair.- 0 pts - shelving in 3 door refrigerator is beginning to rust/chip. assess and repair/replace. |
| 2016-01-08 |
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. - repeat - a scoop with no handle stored in contact with ingredient. / tongs used |
| 2016-01-08 |
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 - grits and sausages were not dated. cdi- items voluntarily discarded due to not knowing when prepared.3-501.18 discard the food requiring d |
| 2016-01-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - eggs stored on prep table with ice only at bottom read 54f. cdi- product placed in cooler. discussed with pic better ways to maintain eggs 45f or below at all times. |
| 2016-01-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - repeat - gravy, grits, chicken, and bologna stored in hot hold display read less than 135f. cdi- product voluntarily discarded. |
| 2015-08-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - repeat - egg bowl (127f), chicken wings (117f), grilled chicken (134f), hash browns (112f), and ham (125f) were out of temperature compliance. cdi- ham and hash browns were discarded. |
| 2015-08-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - eggs stored on prep table with ice only at bottom read 72f. cdi- eggs were voluntarily discarded. discussed with pic better ways to maintain eggs 45f or below at all times.note: reques |
| 2015-08-21 |
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 - large, deep container of chicken stored tightly covered read 60f after 5 hours. c |
| 2015-08-21 |
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 - a scoop with no handle stored in contact with ingredient. |
| 2015-08-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - 0 pts - one raw sausage link stored above ready to eat sausage and chicken. cdi- item moved to different cooler. |
| 2015-08-21 |
49 |
5-205.15 maintain a plumbing system in good repair. - 0 pts- repair drain line for prep sink so that it is in food working condition. |
| 2015-08-21 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2015-08-21 |
45 |
4-501.11 maintain equipment in good repair.- 0 pts - shelving in 3 door refrigerator is beginning to rust/chip. assess and repair/replace. |
| 2015-05-05 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. - almost the entire hot holding display case of food was off temperature. settings of the display case were not set where they should be to maintain the temperature of |
| 2015-05-05 |
6 |
2-301.14 wash hands after activities that contaminate them.-p- 0 pts - observed employee wash hands properly but recontaminate hands with soiled hand sink faucet. to avoid recontamination use a barrier such as a paper towel to close faucet. cdi- employee |
| 2015-05-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - 0 pts - chlorine sanitizer in three compartment sink read 0 ppm. cdi- all utensils washed will be rewashed. sanitizer read 50 ppm. |
| 2015-05-05 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - chicken pieces read a final cook temperature of 155f. all chicken should reach 165f or higher. cdi- chicken was reheated. |
| 2015-05-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - repeat - gizards, livers, cube steak, fish, beans, green beans, mashed potatoes, mac and cheese, jambalaya, fried chicken (1 large pan and one half), and potato wedges were all out of |
| 2015-05-05 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf - no soap available at the hand sink in the kitchen and restrooms. cdi- soap was placed in all areas. |
| 2015-05-05 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p - an air gap is needed between the plumbing of the prep sink and the floor drain. verification is required 5/10/15. |
| 2015-05-05 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. - 0 pts - dumpster plug missing. contact dumpster company. 5-501.17 provide a covered waste bin in female restrooms. - 0 pts - a covered trash can is needed in the women's restroom. |
| 2015-05-05 |
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. - 0 pts - cleaning needed in the fans. |
| 2015-05-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts- remove aluminum foil from lower portions of prep tables to ensure adequate cleaning. cleaning needed on exterior of cabinets in beverage area. |
| 2014-12-23 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed two stained ceiling tiles above a food contact area. |
| 2014-12-23 |
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 tightly sealed bag of leftover breakfast sausage cooling in the reach |
| 2014-12-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed in the hot holding display case several tcs foods at temperatures under 135f: fried chicken wings, fried livers and onions and fried gizzards. cdi- items prepared around 11: |
| 2014-09-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed two buckets of with sanitizer solution testing below the required strength. cdi- fresh sanitizer solution were placed in buckets and each bucket tested appropriately.4-602.11 clean the |
| 2014-09-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee drinks improperly stored. cdi - drinks were either discarded or moved. |
| 2014-09-08 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a trash bag tied to the faucet of the handsink. cdi - trash bag was removed. |
| 2014-09-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed uncooked ham being stored above an opened box of cooked sausage. cdi- ham relocated to lowest shelf. repeat |
| 2014-09-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken strips and mac and cheese with temps below 135 f. these items were being stored above the heat well of the hot holding display case. cdi - out of temp chicken |
| 2014-09-08 |
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 paint on ceiling/hood area above grill peeling. 6-502.12 floors, walls, ceil |
| 2014-09-08 |
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 cooked sausage patties leftover from breakfast tightly bagged and stored |
| 2014-09-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers. -pf observed an unlabeled spray bottle. cdi - contents in spray bottle discarded. |
| 2014-09-08 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee coat stored on a shelf with food items. cdi - jacket removed. |
| 2014-04-01 |
8 |
6-301.14 handwashing signage - c. handwash signs shall be provided at all handsinks. observed no hand wash sign in the men's bathroom. cdi provided hand wash signs. |
| 2014-04-01 |
18 |
3-501.14 cooling - p. phf shall be cooled from 135f to 70f within 2 hours and 69f t0 45f or below within 4 hours. observed macaroni and cheese in the cooler at 51f from cooling since yesterday. cdi item discarded. repeat. |
| 2014-04-01 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. phf/rte foods shall be held at 135f or above. observed ham, fried wings, bologne, sausage links, sausage patties, sausage below 135f. cdi ham |
| 2014-04-01 |
31 |
3-501.15 cooling methods - pf. foods shall be cooled in shallow metal pans, in small portions, and uncovered. observed big deep plastic container of macaroni and cheese used to cool macaroni and cheese. cdi educated facility about using metal speed racks |
| 2014-04-01 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. phf/rte foods shall be held at 45f or below. observed prep unit holding lettuce, tomatoe, mayo, country ham from this morning between |
| 2014-04-01 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be kept in sanitizer buckets between uses. observed wiping cloths on prep surface in kitchen. |
| 2014-04-01 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. non food contact surfaces shall be kept free of accumulation of residue and other debris. observed cooler doors and counters in need of cleaning. |
| 2014-04-01 |
53 |
6-501.12 cleaning, frequency and restrictions - c. physical facilities shall be cleaned as often as necessary to keep them clean. observed floors in need of cleaning. repeat. |
| 2014-04-01 |
35 |
3-602.11 food labels - pf. food labels shall include ingredients, major allergens, address of distributer or manufaturer, net weight, and common name of food. observed sausage grab abd go missing net weight and address of the manufacter. verification requ |
| 2013-10-22 |
19 |
.3-501.16 hot potentially hazardous/tcs foods shall be held at 135f or higher. observed fried chicken at 127f, green beans at 120f, chicken wings at 125f and chicken breast strips at 123f in hot hold display. green beans were discarded voluntarily and al |
| 2013-10-22 |
14 |
4-601.11 food contact surfaces shall be clean to sight and touch. observed slicer with food debris. staff recleaned and sanitized. |
| 2013-10-22 |
13 |
3-302.11 food shall be separated during storage by cook temperature. observed raw meatloaf stored above ready to eat products in the upright refrigerator. moved to bottom shelf. |
| 2013-10-22 |
18 |
3-501.14 food shall be cooled from 135f to 70f within 2 hours and from 70f to 45f within 4 additional hours. observed grits at 92f after 4 hours of cooling. they were voluntarily discarded. |
| 2013-10-22 |
20 |
3-501.16 cold potentially hazardous/tcs foods shall be held at 45f or lower. observed foods in prep unit holding at 53f. staff discarded tomatoes, lettuce. other items placed in unit today were moved to walkin freezer to rapidly chill. return visit requir |
| 2013-10-22 |
41 |
3-304.12 utensils shall be stored to avoid contamination between uses. observed 2 tongs stored handle down between cutting board and display case. staff placed in 3 comparment sink to rewash. |
| 2013-10-22 |
35 |
3-602.11 labels shall include all pertinent information. handout of rule left. observed pies, tornados and corn dogs in grab and go case. facility advised they understand and their managers are working on. |
| 2013-10-22 |
53 |
detail floor cleaning needed. |
| 2013-10-22 |
31 |
3-501.15 use approved cooling methods, such as separating food into thinner portions, using containers that facilitate heat transfer, arranged to provide maximum heat transfer. observed grits at 92f after 4 hours of cooling. they were in a deep metal. con |
| 2013-05-13 |
53 |
keep fans dusted. |
| 2013-05-13 |
45 |
observed one split gasket at walk in freezer. |
| 2013-05-13 |
14 |
4-601.11(a). equipment food-contact surfaces and utensils shall be clean to sight and touch. observed soiled knives stored on clean knife rack above breading station. corrected by removing and cleaning all. |
| 2013-01-07 |
31 |
when cooling containers of food; vent or uncovered where protected until cold holding temperatures met. observed sausage patties measuring 47f in center were tightly covered with plastic wrap. |
| 2013-01-07 |
47 |
provide adequate cleaning to preclude residue or dust build up. clean with adequate frequency. observed residue build-up on limited shelving. provide close attention to handles and knobs where hands frequent. |
| 2013-01-07 |
42 |
store utensils with food contact surfaces in air or in contact with clean; washable surfaces. observed kn ife blades against used single service towel and against used plasic wrap. store items in clean locations. above 3-c sink; ensure only cleaned ute |
| 2013-01-07 |
6 |
wash hands after any activities that may contaminate hands. observed employee remove gloves and push garbage down in trash can; then proceed to handle food package on range. corrected by instruction. |