| Violation Date |
Code |
Description |
| 2018-11-20 |
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. observed broken tile and linoleum throughout kitchen area exposing hard wood flooring.al |
| 2018-11-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed hard to reach shelving around dish storage areas in need of cleaning to remove buildup. |
| 2018-11-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on counters and prep tables throughout facility. |
| 2018-11-20 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer on site for taking temperatures of thin foods, such as salads. verification required within 10 d |
| 2018-11-20 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed logs for two compartment sink variance not maintained since march 2018. verification requi |
| 2018-11-20 |
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 goat cheese dated for 10/19, queso fresco with no date mark, brie with no date mark, cooked saus |
| 2018-11-20 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. observed unwashed produce stored over top of a pre-made salad. cdi: salad discarded.3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed kit |
| 2018-11-20 |
11 |
3-101.11 food shall be safe for consumption, unadulterated and honestly presented. -p observed mushroom soup/sauce with mold forming on top of product with no date label. cdi: product voluntarily discarded. |
| 2018-11-20 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed that employees in kitchen were not fully aware of the components of employee health policy. policy was posted in kitc |
| 2018-11-20 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no semblance of managerial control during inspection. no one on site had a food protection manager certification. |
| 2018-09-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed walk in unit at 61f during inspection. all items within unit temped between 50f and 53f. pic was unaware of issue. all out of temperature tcs foods were voluntarily discarded. v |
| 2018-09-19 |
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 rice and greens with no dates, cream cheese opened on 08/25, and marinara sauce from 09/08. cdi: |
| 2018-09-19 |
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. observed broken tile and linoleum throughout kitchen area exposing hard wood flooring.al |
| 2018-06-07 |
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 broken tile and linoleum throughout kitchen area exposing hard wood flooring.a |
| 2018-06-07 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups for tea/coffee displayed with lip contact surfaces exposed to potential contamination from air. cdi: cover made from deli paper to sh |
| 2018-06-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed sausage and bacon cooling in covered hotel pan in walk in unit. cdi: produ |
| 2018-06-07 |
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 out of date items (cream cheese, tomato bruschetta, salsa verde, and milk) in walk in un |
| 2018-01-23 |
6 |
2-301.14 when to wash - p observed food employee handle clean utensils after handling soiled utensils without hand wash. cdi, food employee corrected by instruction, food employee washed hands before returning to work. |
| 2018-01-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at 2 comp sink with concentration less than 50 ppm quatt. cdi, pic replaced sanitizer to reach approprite consentration. |
| 2018-01-23 |
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 cut lettuce, cantalope and honey dew in walk in cooler without a date mark. pic stated food was prepared saturday. cdi, pic volunta |
| 2018-01-23 |
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 cut tomatoes, and mozzarella cheese set to cool in tightly wrapped contain |
| 2018-01-23 |
45 |
4-501.11 maintain equipment in good repair. observed dish machine was out of order. repair or replace. establishment has variance for the use of 2 compartment sink. repeat |
| 2018-01-23 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in female restroom. |
| 2018-01-23 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventss |
| 2017-10-19 |
1 |
2-103.11 (a)-(l)person-in-charge-duties - pf- observed several non-food employees entering the kitchen without pic letting them know they should not use the kitchen. cdi- pic was informed of the violation. |
| 2017-10-19 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p- observed an employee handle soiled utensils and then attempted to hand |
| 2017-10-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed a meat slicer stored clean with minor food debris build up. pic stated the item has been out of service for a few weeks. cdi- pic moved the meat slic |
| 2017-10-19 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p- observed cut melon in the dinning room for self service unprotected and not attended to. cdi- pic voluntarily discarded the item. ehs recommended if facility wants to |
| 2017-10-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.- observed a wet wipping cloths stored on a prep table. |
| 2017-10-19 |
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 melon, cut salad, sliced deli meat all at 48-50f, all prepared this morni |
| 2017-10-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.-repeat- observed glass and dishware trays stored outside with dirt debris on them. |
| 2017-10-19 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.-repeat- observed broken tile throughout kitchen area exposing hard wood flooring. ehs has observed an improvement with thisviolation |
| 2017-10-19 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.- observed one unshielded light in kitchen and two unshielded lights in the dry storage. |
| 2017-10-19 |
45 |
4-501.11 maintain equipment in good repair.- observed a steamer and meat slicer non-functional according to the pic. remove, repair, or replace equipment. |
| 2017-07-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed flies throughout the facility. |
| 2017-07-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed raw eggs on a shelf at 77f. cdi- pic voluntarily discarded the item. |
| 2017-07-28 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p- observed spring mix in the walk in without a date. employee stated the item was leftover from two days a |
| 2017-07-28 |
31 |
hh3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf- observed sausage (68f) and cut melon (55f) tightly covered in the walk in. emplo |
| 2017-07-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - repeat- observed several items including squeeze bottles and small containers, near the cookline without labels. |
| 2017-07-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.- observed food stored on the floor in the outside storage. |
| 2017-07-28 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.- ehs did not observed person in charge with a certification in a food protection manager course. work towards more certifications. |
| 2017-07-28 |
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 use items stored on the floor in the downstairs storage area. |
| 2017-07-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - repeat- observed several cutting boards in need of resurfacing or replacing due to deep cuts and grooves. with deep cuts and grooves these items may |
| 2017-07-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed glass and dishware trays stored outside with major dirt debris on them. |
| 2017-07-28 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -repeat- observed broken tile throughout kitchen area exposing hard wood flooring. ehs has observed an improvement with this violati |
| 2017-07-28 |
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 several scoop handles stored inside of flour and sugar. |
| 2017-05-24 |
1 |
2-103.11 (a)-(l)person-in-charge-duties - pf- observed cat food and water dishes in down stairs dry storage area. ehs was informed the cat use to be in the facility but will not come back into the building. cdi- ehs informed facility management they would |
| 2017-05-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p -repeat- observed dish machine sanitizer at 0ppm cl. cdi- pic primed and brought the sanitizer back to proper concentration of 150 ppm cl. dishware was re-washed.4-602. |
| 2017-05-24 |
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 and grits cooling in the walk in and tightly covered/seale |
| 2017-05-24 |
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 working containers not labeled near the prep table. |
| 2017-05-24 |
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 a gallon of milk opened yesterday and not date marked. cdi- pic was able to back date the item. |
| 2017-05-24 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves. |
| 2017-05-24 |
49 |
5-202.13 backflow prevention, air gap - p- observed spray arm hanging below the flood rim level. a vr will occur no later than 6/2/17 to ensure the air gap is provided at the spray arm. |
| 2017-05-24 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -repeat- observed broken tile throughout kitchen area exposing hard wood flooring. also observed some base boards in need of re-seal |
| 2017-05-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- observed singles-use items stored on the floor, in the outside storage building. |
| 2017-02-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 0pts- observed broken tile throughout kitchen area exposing hard wood flooring. repair. |
| 2017-02-02 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p repeat 1pt- observed melon that are out for a buffet without any form of shields to protect food from contamination. pic stated the buffet item will no longer be avail |
| 2017-02-02 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf .5pts- observed no consumer advisory for undercooked animal food on the breakfast and night menus. vr will occur n |
| 2017-02-02 |
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 repeat1pt- observed facility using t |
| 2017-02-02 |
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 - observed bri cheese, turkey, and pimento cheese all dated for 1/27 which is past the 7 da |
| 2017-02-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p repeat 1.5 pts- observed dish machine being used at 0ppm cl. cdi- pic primed and brought the sanitizer back to proper concentration. dishware was re-washed. |
| 2017-02-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf 0pts- observed no paper towels at kitchen handsink. cdi- employee provided towels at the handsink. |
| 2016-10-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed dish machine that was sanitizing dishes below 50ppm. cdi facility used 2 comp sink to clean dishes. verification required. |
| 2016-10-27 |
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 spring mix that was not dated. cdi bag dated. observed roasted red pepper, mushroom soup, cooke |
| 2016-10-27 |
33 |
3-501.13 use approved thawing methods. observed chicken breast that was thawing without running water above. |
| 2016-10-27 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. observed facility using time for ca |
| 2016-10-27 |
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 floors and shelving in walk in unit that is rusting. |
| 2016-10-27 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p. observed melon and baked goods that are out for a buffet without any form of shields to protect food from contamination. repeat. |
| 2016-08-10 |
51 |
5-501.17 provide a covered waste bin in female restrooms. - 0pts - covered trash can needed in restroom. |
| 2016-08-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - observed shelving soiled in walk in cooler and above dish washing machine. |
| 2016-08-10 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - shelving in walk in cooler must be assessed for rusting. // walk in cooler floor rusted. |
| 2016-08-10 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. - repeat - establishment has an outdoor storage area with two freezers and dry goods. door was opened to area without any surveillance. ensure that doors to the food establis |
| 2016-08-10 |
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 - 0 pts - observed sausage sitting out at 100f. ensure that you actively cool prod |
| 2016-08-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - cream (64f), melons (61f), eggs (64f), and cheese (61f) out of temperature compliance. products are being left out throughout the morning for breakfast without active cold ho |
| 2016-08-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed slicer soiled with build up food debris. cdi - cleaned. |
| 2016-08-10 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p - 0pts - observed washed lettuce placed in soiled box. cdi - rewashed. |
| 2016-08-10 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - no employee health policy on site. cdi - pic received english and spanish version of policy. thoroughly explained policy and |
| 2016-05-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - chlorine dish machine read 0 ppm. quat sanitizer dispenser read 0 ppm. cdi- dish machine primed to read 300 ppm and quat read 200 ppm. |
| 2016-05-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - all of the tcs foods in the walk in cooler read 48-54f (dairy products, protein, cut leafy greens, eggs, dressings, etc.) cdi- product was voluntarily discarded. |
| 2016-05-17 |
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 - several containers of rte/tcs foods were not labeled (i.e. sausage gravy). cdi- discarded3-501.18 discard the food requiring date labels o |
| 2016-05-17 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. - back door was maintained open upon entry for inspection. cdi - door closed.unless screened or with an air curtain doors must remain closed. |
| 2016-05-17 |
45 |
4-501.11 maintain equipment in good repair. - walk in cooler not properly working air temperature of 48-51f. // shelving in walk in cooler must be assessed for rusting.repaired during inspection. |
| 2016-05-17 |
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 |
| 2016-05-17 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. - 0 pts - establishment has an outdoor storage area with two freezers and dry goods. door was openned to area without any survillance. ensure that doors to the food establis |
| 2016-03-09 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf - currently establishment has a 2 compartment sink. observed sanitizing occurring in a plastic cont |
| 2016-03-09 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met.- pic that conducted walk through did not have cfpm certification.- pic shall ensure th |
| 2016-03-09 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - 0 pts - kitchen staff have employee health policy and abide by it. front of house employees wash dishes and plate tables ever |
| 2016-03-09 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - 0pts - observed front of the house employee going from soiled to clean dishes. cdi- employee corrected through education |
| 2016-03-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - chlorine dish machine read 0 ppm. cdi- pic repaired machine to read 200 ppm. |
| 2016-03-09 |
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 - a bag of chicken, container of chicken, and moz. cheese not dated. cdi- chicken dated and moz. cheese voluntarily discarded. 3-501.18 disc |
| 2016-03-09 |
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 pts - melon stored in zip bag read 58f. cdi- item vented. |
| 2016-03-09 |
51 |
5-501.17 provide a covered waste bin in female restrooms. - 0pts - covered trash can needed in employee female restroom. |
| 2016-03-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0pts - observed several boxes of single service articles used for the kitchen on the floor. |
| 2016-03-09 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - observed some shelving above two compartment sink chipping. replace. |
| 2016-03-09 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. - 0 pt s- back door was maintained open upon entry for inspection. cdi - door closed. unless screened or with an air curtain doors must remain closed.6-501.115 prohibiting anim |
| 2016-03-09 |
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/clean. - repeat -walls: cleaning needed on walls behind dish machine to remove mold buil |
| 2016-03-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - 0pts - observed employee personal items (cell phone, bags)stored on prep surfaces. discontinue practice. |
| 2015-10-28 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - no effective policy on site. cdi- state issued health policy left on site. maintain policy in establishment at all times. |
| 2015-10-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 0pts - observed plates and beverages on prep surface . discontinue storing employee personal items on prep surfaces. cdi - items moved. |
| 2015-10-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - 0pts - can opener observed with visible food debris. cdi- can opener cleaned in dish machine. |
| 2015-10-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - cut melons on display read 65f. cdi- product discarded. recommend to use a cold hold method or time as a public health control. |
| 2015-10-28 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p - fruits and breads are exposed without any protection. all food must be shielded at all times. cdi- product was removed at 9am. discontinue leaving food out exposed. |
| 2015-10-28 |
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 - two small containers of soup were not dated. cdi- pic voluntarily discarded soup. observed significant improvement in date marking. contin |
| 2015-10-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - repeat - utensils are being cloth dried. discontinue. |
| 2015-10-28 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - observed some shelving above two compartment sink chipping. replace. |
| 2015-10-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - cleaning needed on overhead shelving. |
| 2015-10-28 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair/clean. - repeat -floors: observed several broken or cracked floor tiles. repair.walls: c |
| 2015-07-01 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p - 0 pts - observed employee work with soiled dishes and clean dishes but |
| 2015-07-01 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - 0 pts - no paper towels at hand sink. cdi- napkins added until paper towels are received. |
| 2015-07-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - in use chlorine dish machine read 0 ppm. cdi- machine was primed by ehs and read 50 ppm. |
| 2015-07-01 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - brie cheese was not dated. cdi- item discarded. 3-501.18 discard the food requiring date labels once time/temperature window has expired, |
| 2015-07-01 |
27 |
8-103.12 conformance with approved procedures - p,pf - establishment was approved for a variance for the two compartment sink. current procedures were not being followed and logs were not completed. cdi- pic corrected staff and have completed logs for tod |
| 2015-07-01 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - repeat - melons tightly covered in walk in cooler. cdi- items loosely covered. |
| 2015-07-01 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. - 0 pts - back door was left open with no effective protection. observed a fly near back door. maintain doors closed unless they are screened or have an air curtain. |
| 2015-07-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - utensils are being cloth dried. discontinue. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - stora |
| 2015-07-01 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - observed some shelving above two compartment sink chipping. replace. |
| 2015-07-01 |
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 the utensil drawers. |
| 2015-07-01 |
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/clean. - 0pts - floors: observed several broken or cracked floor tiles. repair. walls: c |
| 2015-03-18 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - repeat - no certified food manager on site. the pic shall be a certified food manager, have the certification, and shall be present during all hours of food preparation. |
| 2015-03-18 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf - the employee health policy could not be produce during inspection. an employee health policy shall be present at all times to |
| 2015-03-18 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p - 0 pts - food debris observed on slicer. cdi- slicer was properly cleaned. |
| 2015-03-18 |
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 - repeat - ham, gravy, and milk were not properly datemarked. cdi- items were discarded voluntarily.3-501.18 discard the food requiring date |
| 2015-03-18 |
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 - repeat - half and cut melons and a large salad were tightly covered. to ensure |
| 2015-03-18 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf - thermometer not functioning properly and could not determine thermometers accuracy.verification required. |
| 2015-03-18 |
40 |
wash fruits and vegetables prior to use.- 0 pts - although vegetables were washed employee placed vegetables in cardboard box. when vegetables are washed they shall be placed in a clean utensil or surface. do not place washed vegetables i cardboard box. |
| 2015-03-18 |
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. - 0 pts - storage drawers of utensils are soiled. clean as often as necessary to |
| 2015-03-18 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf - repeat - establishment currently has a two compartment sink instead of a three compartment sink. a variance is required for the use |
| 2015-03-18 |
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 the utensil drawers. |
| 2014-11-19 |
1 |
2-101.11 pick shall be present during all hours of operation. -pf observed no certified pic onsite during inspection (talked with pic on phone regarding dish machine sanitizing issue) repeat. |
| 2014-11-19 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed in the walk in cooler two expired gallons of milk. cdi- voluntary discarded. |
| 2014-11-19 |
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 in the walk in cooler several pans of cooked tcs foods (mixed vegetables |
| 2014-11-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed a spray bottle of chlorine sanitizer testing above 400 ppm. observed a spray bottle chlorine sanitizer testing less than 50 ppm. observed dish machine not sanitizing when tested. repe |
| 2014-11-19 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf observed facility with a 2-comp sink. repeat. variance application and instructions given during last inspection (8-29-2014). |
| 2014-11-19 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed food thermometer's battery was dead. unable to verify accuracy of food thermometer. verification required. |
| 2014-08-29 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. floor repair needed throughout kitchen where cracked and broken. repeat |
| 2014-08-29 |
46 |
4-301.12 manual warewashing, sink compartment requirements - pf. facility shall have approval for using a 2 comp sink or a 3 comp sink shall be installed. observed facility with a 2 comp sink. variance application and instruction given. |
| 2014-08-29 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. observed 409 stored on prep surface in front of microwave. relocated to chemical storage area. |
| 2014-08-29 |
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 milk, cream cheese and half n half unlabeled. directed to date mark. 3-501.18 discard the food requiring date labels once time/temp |
| 2014-08-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer bottle at 0ppm quat. refilled to 200ppm quat. dish machine was not sanitizing. primed and began sanitizing at 50-100ppm cl. |
| 2014-08-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed prosciutto covered with blood from raw meat that was being stored on the same shelf. discarded. observed salami and cooked crab stored with raw meats in freezer. relocated above ra |
| 2014-08-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed coffee cup in front of microwave. relocated. observed employee food and beverages stored on top shelf in walkin cooler. relocate to bottom shelf. |
| 2014-08-29 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf chef was not onsite at beginning of inspection. dishes were being washed, so pic should be on site. he arrived during inspection. 2-102.11 pic demonstrates knowledge by being a certified fo |
| 2014-03-20 |
1 |
2-102.12 must have a certified food protection manager on duty at all times of operation. observed pic not certified. |
| 2014-03-20 |
8 |
6-301.11 provide soap and paper towels at all hand sinks to facilitate proper hand washing practices. observed no soap at hand sink upon arrival. cdi-dispenser immediately refilled. |
| 2014-03-20 |
11 |
3-101.11 food shall be safe and unadulterated. observed moldy green peppers, strawberries and many different cheeses in walk in cooler. cdi by discarding. |
| 2014-03-20 |
13 |
3-302.11 store all foods in a manner to prevent cross contamination. observed bag of raw shrimp stored on speed rack over bread. observed raw meats in plastic wrap stored over tray of cupcakes in 2 door reach in freezer in storage room outside. cdi by r |
| 2014-03-20 |
21 |
3-501.17 all tcs (time/temperature for safety ) foods that are ready to eat must be labeled with the date prepared/opened or discard date. observed quiche, sausages, bags of sliced and chopped ham and heavy cream in walk in cooler with no dates. cdi by |
| 2014-03-20 |
14 |
4-501.114 maintain chlorine sanitizer at 50-200ppm. observed dish machine dispensing 0ppm chlorine upon arrival. cdi by priming machine and running several cycles until 50ppm obtained. continue to monitor machine to ensure machine continues to properly |
| 2014-03-20 |
53 |
maintain floors, walls and ceilings in good repair. observed some damaged floor tiles/linoleum in kitchen. |
| 2013-09-27 |
1 |
2-102.12 at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through pa |
| 2013-09-27 |
21 |
3-501.17 properly date mark tcs (time/temperature control for safety), rte (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. observed date marking system in place but heavy cream, milk and deli meats |
| 2013-09-27 |
6 |
2-301.14 hands shall be washed before donning gloves and between gloves uses. observed one employee don gloves without washing hands first. educated. |
| 2013-09-27 |
11 |
observed molded strawberries in walkin cooler. discarded voluntarily. |
| 2013-09-27 |
23 |
consumer advisory is required for undercooked eggs and beef steaks. observed facility has not added advisory to menus. repeat violation. return visit required. |
| 2013-09-27 |
37 |
dry goods shall be in containers or sealed bags. observed pancake mix, flour and grits improperly sealed. |
| 2013-09-27 |
53 |
physical facilities shall be in good repair. repair damaged floor tiles, walkin cooler rusted floor. |
| 2013-09-27 |
34 |
. provide a thin probe thermometer to measure foods such as eggs. dial thermometer is on site. educated. |
| 2013-03-21 |
13 |
3-302.11 raw animal foods shall be stored according to cook temp to prevent cross contamination. observed raw salmon and meats (opened packages) stored above rice and other cooked food packed in house (in freezer). staff voluntarily discarded cooked foods |
| 2013-03-21 |
21 |
3-501.17 properly date mark potentially hazardous/ready-to-eat foods including: milk; boiled eggs; deli meats; mozzarella cheese; lettuce(cut)/mescaline mix... date marking handout left. this must be corrected before next inspection or points will be dedu |
| 2013-03-21 |
23 |
3-603.11 consumer advisory is required for under-cooked eggs (used in mousse; soft boiled; cooked to order eggs) or you may switch to pasteurized eggs. also; need consumer advisory on dinner menu for fish (if under-cooked); steak/beef carpaccio (in not wh |
| 2013-03-21 |
1 |
2-102.12 person in charge (pic) does not hold food safety certification. points will be deducted after jan 2014 if certification is not obtained. discussed with pic. class handout left on site. |
| 2013-03-21 |
52 |
6-301.20 provide trash receptacle at hand wash sink. |
| 2013-03-21 |
53 |
physical facilities shall be in good repair. repair damaged floor tiles; reseal floor outside walkin cooler; walkin floor is rusted; floor ramp to walkin is damaged... |
| 2013-03-21 |
28 |
3-302.13 pasteurized egg product/eggs shall be used in mousse; cooked to order eggs unless a consumer advisory is present on menus. discussed with staff. |
| 2012-12-20 |
2 |
facility shall have a formal employee health policy. person-in-charge shall ensure that emplyees are instructed on policy and policy is followed. rehs provided written guidance/sample form. corrected by instruction. |
| 2012-12-20 |
53 |
maintain all floors; walls and ceiling clean. provide smooth; non-absorbant; crevice-free surfaces. observed better cleaning needed in difficult-to-reach areas under;behind equipment. observed rust on walk-in floor. observed need to access all wall ba |
| 2012-12-20 |
47 |
provide adequate and frequent cleaning of surfaces to preclude residue build-up. observed some residue and dust in kitchen. |
| 2012-12-20 |
46 |
ensure chlorine sanitizer is feeding to machine. verify before use each day of use. |
| 2012-12-20 |
42 |
store and handle all utensils and equipment in a manner to prevent exposure to contamination. observed used coffee cup on top of tea brewer (not in use); observed dust exposure in storage areas; observed used wiping cloth left above storage shelf. |
| 2012-12-20 |
21 |
facility shall follow date-marking procedures compliant with 3-501.17 nc dood code. observed ready-to-eat; tcs foods in walk-in were not date marked; i.e. cooked sausage; cooked ham; milk and brie cheese. corrected by instruction. |
| 2012-12-20 |
14 |
apply the approved concentration of sanitizer to food contact utensils/equipment during washing process. observed mechanical warewashing machine was not dispensing sanitizer during operation. machine was primed. corrected. check concentration each mor |
| 2012-12-20 |
13 |
raw animal proteins shall be segregated to eliminate risk of cross contamination. in reach-in freezer; observed raw chicken repackaged and stored against package green beans; and stored above cooked and ready-to-eat foods. corrected during inspection. |
| 2012-12-20 |
1 |
facility shall have a designated person-in-charge present. this person shall exercise active managerial control of food safety for facility. this person shall be a food safety certified manager. (certification requirement compliance required by january |