| Violation Date |
Code |
Description |
| 2019-01-03 |
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.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2019-01-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed significant food debris in reach in unit, shelving, gaskets, shelving in walk in cooler etc. make sure to increase cleaning frequency. repeat. |
| 2019-01-03 |
45 |
4-501.11 maintain equipment in good repair.comment: replace the broken gasket on the top far left reach in cooler door. |
| 2019-01-03 |
37 |
3-307.11 miscellaneous sources of contamination - ccomment: observed personal food (mandarin oranges, canned drinks) stored in a reach in cooler above food for the establishment. manager informed. |
| 2019-01-03 |
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. -pfensure that sliced tomatoes, gravy and waffle mix (containing milk/eggs) cooling wit |
| 2019-01-03 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foodswith begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed eggs out and tphc not marked |
| 2019-01-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -pcomment: observed ham holding at 43f in reach in cooler. cdi the ham was moved to the walk in cooler. |
| 2019-01-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved coffee cups stored soiled on top of plastic holding trays. observed soiled pans in underneath drawers of the grill. cdi (corrected during inspection). |
| 2019-01-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved opened package of ready to eat hot dogs stored directly on packaged bacon. observed raw pork chops over ready to eat pecan pie/creamers in reach in cooler. observed raw ham beside r |
| 2019-01-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved plastic bins being stored on top of handwashing sink. observed wet wiping cloth being stored on handsink near dish pit. cdi (corrected during inspection). plasti |
| 2018-07-24 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed food employee not using protective barrier when turning off faucet. cdi reviewed hand was |
| 2018-07-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employee rinsing knife off in hand sink. cdi pic stopped food employee and directed to wash at hand sink. repeat |
| 2018-07-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs being stored on box of shredded lettuce. cdi pic relocated eggs to another location. repeat. |
| 2018-07-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed container of hashbrowns cold holding above 45 degrees. cdi pic discarded product.*unit was fully packed causing the last carton to not be exposed to cold air. make sure to not o |
| 2018-07-24 |
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 at time of inspection, observed eggs |
| 2018-07-24 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up in ice machine. make sure to increase cleaning frequency. |
| 2018-07-24 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed dead fly being stored where multi-use cups were being stored. cdi pic removed all the cups. observed clean equipment bei |
| 2018-07-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant food debris in reach in units, gaskets, bottom of shelving, walk in cooler shelving etc. make sure to increase cleaning frequency. repea |
| 2018-07-24 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed grease trap doors open. make sure to keep closed at all times. |
| 2018-07-24 |
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 significant build-up in ceiling vent covers thor |
| 2018-07-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the food establishment.6-501.112 removing dead or trapped birds, insects, rodents and other pest - c observed dead flies being stored where multi-use cups were being |
| 2018-05-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employee using hand sink to fill up pans. cdi food employee stopped and directed to only use sink for hand washing. |
| 2018-05-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw country ham being stored in same pan same drawer with rte ham dices and ham. cdi raw country ham removed from drawer; did not observe a contamination and packages were closed.3 |
| 2018-05-23 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfafter discussion with food employees, stated that fcs are no |
| 2018-05-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chili and gravy hot holding below 135 degrees. cdi product was discarded. |
| 2018-05-23 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed eggs out and tphc not marke |
| 2018-05-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple flies in establishment. make sure to have pest control address. |
| 2018-05-23 |
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 on the floor in the walk in cooler. make sure to keep off the floor at least 6 inches. |
| 2018-05-23 |
45 |
4-501.11 maintain equipment in good repair. observed damage gasket in reach in unit. observed hole in top of 2 door reach in unit causing food debris to accumulate. make sure to keep in good repair. repeat. |
| 2018-05-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. obseved significant food debris in reach in unit, shelving, gaskets, hole in cooler door, shelving in walk in cooler etc. make sure to increase cleaning freq |
| 2018-05-23 |
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 significant debris and dust on ceiling vents ove |
| 2018-05-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. observed towel drying. make sure to spread out so equipment can air dry for sanitizer to work effectively. |
| 2017-11-21 |
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/pfobserved raw shell eggs stored above |
| 2017-11-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.some build up beginning inside of the ice machine, above the plastic guard and some on the exterior of the plastic guard.4-602.11 clean the equipment and u |
| 2017-11-21 |
45 |
4-501.11 maintain equipment in good repair. rusted racks with peeling paint in some cold units and on the chemical rack.gap around the handle to the 2 door cooler and a hole in teh top of it. hole present in the top of the 4 door cooler where food is bui |
| 2017-11-21 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry.observed daylight showing through under the back door-provide a door sweep. |
| 2017-11-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.grease bin lid is open today.g |
| 2017-11-21 |
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.build up on ceiling vents. build up on wall around the the |
| 2017-11-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.detailed cleaning of equipment is needed(drawers, walk in racks, walk in fan, top of untesil holder, in bad repair spots of equipment). |
| 2017-08-30 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers sh |
| 2017-08-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.detailed cleaning needed throughout- gaskets, orange juice dispenser, hinges, inside of most units, and other places on the line. |
| 2017-08-30 |
45 |
4-501.11 maintain equipment in good repair.observed rusted hinges on most cold hold equipment, missing caulk on line counters, rusted shelving in some cold units, bent doors on 4 door cold unit, torn gasket, gap on the 2 door handle repair, |
| 2017-08-30 |
39 |
23-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed santizer in the bucket with <50ppm- remade to correct. |
| 2017-08-30 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed an employee hanlding food with a wrist watch on. |
| 2017-08-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved santiizer bucket being filled |
| 2017-05-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved a raw steak piece that had fallen on the outside of the country ham package- country ham removed from package and put into another cold drawer where the ham is. |
| 2017-05-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed a covered employee drink stored on the cook line today- discarded to correct. |
| 2017-05-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved two pans of grits holding at 165f to correct. |
| 2017-05-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved lettuce and cheese holding at >45f today- lettuce moved to a lower drawer to chill down and cheese used quickly- to correct. |
| 2017-05-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved a spray bottle of mr. clean that was not labeled- labeled during inspection to correct. |
| 2017-05-10 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed the cardboard dumpster with an open lid today. |
| 2017-05-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.oberved build up under drink area, on walk in racks, walk in fan, drawers, exterior of drink dispenser. |
| 2017-05-10 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed build up on ceiling vents, floor under equipment |
| 2017-05-10 |
45 |
4-501.11 maintain equipment in good repair.observed a gap in the cabinet door today- repair or fill gap.observed rusted racks in the 2 door reach in cooler and rusted shelving below drink area.observed a leaking ice bin today. |
| 2017-01-25 |
6 |
observed chef handling raw egg and then handle clean plates and toast. employee stopped to wash hands and discussion with pic and staff about handwashing to correct.2-301.14 wash hands after activities that contaminate them. -p |
| 2017-01-25 |
19 |
observed two containers of grits at <135f- product discarded by pic. be sure unit does not get turned off.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2017-01-25 |
20 |
observed tomato, lettuce, and ham holding at >45f today. products discarded by pic.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-01-25 |
53 |
observed broken/missing tiles and low grout in the kitchen.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2017-01-25 |
45 |
observed a gap in one metal cabinet. observed a torn gasket on 4 door reach in.4-501.11 maintain equipment in good repair. |
| 2017-01-25 |
42 |
observed coffee mugs stored on soiled trays.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2016-10-24 |
49 |
5-205.15 maintain a plumbing system in good repair. observed faucet to the 3-compartment sink dripping small amount of water when stored in a position over the right compartment. the faucet itself is loose. needs tightening. |
| 2016-10-24 |
47 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed small amount of buildup on the inside of a small reach in cooler holding hashbrowns, the walk in cooler floors and racks, the far right reach in cool |
| 2016-10-24 |
45 |
4-501.11 maintain equipment in good repair. observed bottom left door to the glass door reach in cooler not fully closing. maintenance was called and came during the inspection to repair the door. observed damaged gasket to door on the glass reach in c |
| 2016-10-24 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed shielded to-go cups stored underneath an ice container leaking water. cdi-the cups were removed, and a pan was |
| 2016-10-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed two pans stacked wet. fully allow pans to air dry prior to stacking. cdi-the pans were unstacked. |
| 2016-10-24 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed container of sanitizer stored on the floor near the prep sink. cdi-the sanitizer container was moved to a crate.3-304.14(d) maintain dry wiping cloths free of vis |
| 2016-10-24 |
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 country ham and ham opened the night before with no date label. cdi-both products were properly labeled. |
| 2016-10-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed residue buildup on the inside of a coffee cup and two containers. cdi-all items were brought back for washing, rinsing and sanitizing. |
| 2016-04-25 |
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- if food temp is 45 date marking must be 4 days not 7 days |
| 2016-04-25 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.-observed shelving over 3 comp sink not clean |
| 2016-04-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-04-25 |
14 |
.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf-observed ice machine interior with mold, slicer w/dried debris, soda nozzles w/residue-cdi-ice machine cleaned and sanitized. 4-501.114 maintain sanitizer at |
| 2016-04-25 |
49 |
5-205.15 maintain a plumbing system in good repair. can wash piping leaking |
| 2016-04-25 |
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 cutting board with cracks. 4-501.11 maintain equipment in good repair. observed |
| 2016-04-25 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. clean around dumpster area |
| 2016-04-25 |
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. |
| 2016-04-25 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials-restrooms and dining room |
| 2016-04-25 |
51 |
5-501.17 provide a covered waste bin in female restrooms. |
| 2016-02-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs foods on make table at greater than 45 f. items were moved to ice bath and service was called while on site. |
| 2016-02-22 |
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 & in good repair. observed minor broken tiles with standing water. floor drains, areas at baseboards & thresh |
| 2016-02-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed inside of prep and reach in units, racks inside of all units (reach in, prep, and walk in), vents in reach in and walk in unit soiled with food debr |
| 2016-02-22 |
45 |
4-501.11 maintain equipment in good repair. observed shelving and refrigerator racks with rust. observed multiple items with torn electric cords. make table unit is not holding temperature and condensation leak observed below. gave instruction. |
| 2016-02-22 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed broken and missing ambient thermometers in some uprights.4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurat |
| 2016-02-22 |
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 multiple open bags of cut lettuce reportedly to be held over 24 hours. gave instruction to label with date open. all ready to e |
| 2016-02-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed gravy and grits on steam wells at less than 135 f. discarded gravy and grits. |
| 2016-02-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf 4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed soiled containers and dishes with food in upright refrigerator. |
| 2016-02-22 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed many foods in upright refrigeration units uncovered. observed meat laying directly on rusted, soiled racks in unit. observed plate directly on unc |
| 2016-02-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee use front handsink to wash out wiping cloth. |
| 2016-02-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink on prep sink and counter at coffee grinder. removed and gave instruction. |
| 2015-10-27 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee handle raw eggs and raw steak with gloves and handle bread and fully cooked with contaminated gloves. cdi gloves changed and hands washed. |
| 2015-10-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed pans, metal containers, plates, tea cups, and utensils soiled with debris. cdi items sent to dish for cleaning. |
| 2015-10-27 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p. observed facility with 3 containers of hashbrowns at 50-63f. cdi items discarded. |
| 2015-10-27 |
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 facility cool hasbrowns in same closed carton containers. cdi hashbrowns |
| 2015-10-27 |
45 |
4-501.11 maintain equipment in good repair. observed walk in freezer with fans not working and not able to hold freezing temperatures. repeat. |
| 2015-10-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed inside of prep and reach in units, racks inside of all units (reach in, prep, and walk in), vents in reach in and walk in unit soiled with debris. o |
| 2015-10-27 |
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 split gaskets and repair handles on reach in units throughout facility. 6-502 |
| 2015-06-24 |
53 |
6-501.12 cleaning, frequency and restrictions - c observed heavy build up on floors under and around dishmachine, sinks, equipment., and shelving. thorough cleaning needed throughout. |
| 2015-06-24 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed grease and particle build up on equipment. thorugh cleaning needed throughout. |
| 2015-06-24 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed multiple refrigeration door handles broken. one drawer has been repaired with duct tape. multiple refrigeration units are not adequately holding food at required temperatures. upright gla |
| 2015-06-24 |
36 |
6-501.111 controlling pests - pf observed multiple flies in kitchen. back door was cracked open without fly protection as outdoor electrical outlet was not functioning so electric cord for cleaning waffle irons was strung through door. manager reports ou |
| 2015-06-24 |
34 |
4-204-112 temperature measuring devices-functionality - pf provide accurate thermometer in each refrigeration unit to monitor ambient temperatures. observed multiple refrigeration units without thermometers. |
| 2015-06-24 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf wording for the reminder is not exactly as spelled out by nc food code. will attempt to find if approval has been given. |
| 2015-06-24 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p maintain all foods in cold hold at 45 f or under. observed items in refrigerated drawers and glass front 2 drawer unit at end at grea |
| 2015-06-24 |
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 2-301.14 wash hands before donning gloves and between gloves uses.-p 2 |
| 2015-02-05 |
53 |
general comment- floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some floor tile damage. |
| 2015-02-05 |
45 |
4-501.11 maintain equipment in good repair. observed handles on two reach in coolers broken and in poor repair. also observed some rusted shelving in milk reach in cooler on front line. pic stated that repair order had already been put in for equipment. |
| 2015-02-05 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p obaerved raw ground beef and raw sausage stored overtop of whole pork chops. pic rearranged storage of raw meats. |
| 2014-08-20 |
7 |
3-301.11 preventing contamination from hands - p,pf observed a staff member to bare hand contact a ready-to-eat sandwich. items that are ready-to-eat cannot be touched bare handed. -cdi sandwich was discarded and staff members were advised of the requi |
| 2014-08-20 |
36 |
6-501.111 controlling pests - pf observed 3 flies in the facility during the inspection. the manager of the facility reports that waffle house has an active extermination contract and they have also employed properly placed fly strips. -cdi manager was |
| 2014-08-20 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed rusty shelving in stand-up coolers. replace any rusty shelving or items. do not paint them. they can be professionally recoated or replaced. -repeat |
| 2014-08-20 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c observed serious floor tile damage. repair the floor such that it is smooth and easily cleanable. -repeat |
| 2014-06-18 |
36 |
6-501.111 controlling pests - pf observed a number of flying insects in the kitchen area. manager reports that the facility has an extermination contract. ensure that insects are eliminated from the facility. -cdi |
| 2014-06-18 |
26 |
7-201.11 separation-storage - p observed spray bottle of glass cleaner to be set next to customer service items. keep cleaning chemcials away from the customer items and return them to the chemcial storage area. -cdi item was moved. |
| 2014-06-18 |
6 |
2-301.14 when to wash - p observed staff member to fail to wash hands and change gloves after working with raw eggs. this must be done to avoid the risk of cross contamination when moving from raw items to other items. -cdi staff member was corrected. |
| 2014-06-18 |
39 |
3-304.14 wiping cloths, use limitation - c observed one sanitizer container to be at 0ppm strength. |
| 2014-06-18 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c observed serious floor tile damage. repair the floor such that it is smooth and easily cleanable. |
| 2014-06-18 |
47 |
observed come coolers and gaskets to be in need on cleaning. focus on improving general cleaning.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2014-06-18 |
52 |
5-501.111 area, enclosures and receptacles, good repair - c observed dumpster to be badly damaged and to have missing lid. the dumpster must be kept in good repair. |
| 2014-06-18 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed some rusty shelving in stand-up coolers. observed tea nozzles to be in disrepair and badly stained. the disrepair makes them hard to clean. keep all equipment in good repair. |
| 2014-01-10 |
54 |
. 6-305.11 designation-dressing areas and lockers - c observed improperly stored personal items (coats and bags) set on top of drink concentrate boxes, making it hard to reach the soap at the handsink. store personal items in designated areas where they |
| 2014-01-10 |
52 |
5-501.115 maintaining refuse areas and enclosures - c observed a significant grease discharge at the grease bin. keep the refuse/grease bin area clean. |
| 2014-01-10 |
15 |
3-701.11 discarding or reconditioning unsafe, adulterated, or contaminated food - c observed milk to be in the coolers dated 1/7/2014 as a experation date. do not keep milk past experation date. -cdi items were discarded. |
| 2013-07-31 |
11 |
3-101.11 safe, unadulterated and honestly presentedobserved spoiled leafy vegetable still in the cooler. do not keep any such spoiled items. observed the best by date on the package to be 7/11/13. -cdi item was discarded. |
| 2013-07-31 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingobserved some items not properly date marked, including cut leafy vegetables and milk. all ready-to-consume items that require temperature control mus |
| 2013-07-31 |
22 |
3-501.19 time as a public health controlobserved the eggs set out on time control not to be marked at the time of arrival. -cdi eggs were marked with the time.this must be properly done every time. -repeat |
| 2013-07-31 |
39 |
3-304.14 wiping cloths, use limitationobserved 2 of 3 tested sanitizer containers to have sanitizer strength that was too low. the sanitizer strength must be correct and the in-use wiping cloths must be placed into the sanitizer for storage. |
| 2013-07-31 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsobserved the gaskets of some coolers to be soiled. observed the undersides of the walk-in cooler shelves to be soiled. clean these items. |
| 2013-07-31 |
52 |
5-501.15 outside receptacles5-501.12 outdoor enclosureobserved dumpster to have one of the doors left open. observed the enclosure to have debris that needs to be cleaned up. keep the doors closed and the enclosure clean. |
| 2013-07-31 |
54 |
6-202.11 light bulbs, protective shieldingobserved unshielded light bulb in glass front cooler. provide shatterproof light bulb or proper shielding. |
| 2013-06-13 |
14 |
observed some sanitizer buckets not filled at the time of arrival. -cdi buckets were filled. |
| 2013-06-13 |
14 |
a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed interior of the ice machine; tea nozzles; and soda nozzles to be soiled and moldy. -cdi items were removed or marked for cleaning. |
| 2013-06-13 |
21 |
observed some items not properly date marked; including cut leafy vegetables. all ready-to-consume items that require temperature control must be properly date marked. -cdi corrected by instruction. |
| 2013-06-13 |
22 |
observed the eggs set out on time control not to be marked at the time of arrival. -cdi eggs were marked with the time. |
| 2013-06-13 |
23 |
observed the reminder language not to be exactly what is in the food code. -cdi after consultation with the consumer advisory group; it was decided it was sufficient at this time; but may require correction at a later date. |
| 2013-06-13 |
54 |
observed improperly stored personal drink set into the cooler with customer items. keep personal items separate from customer items. |
| 2013-06-13 |
41 |
a) except as specified under ? (b) of this section; in the food with their handles above the top of the food and the container; (b) in food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of th |
| 2013-06-13 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. observed no covered receptacle in the women's room. this was noted on the previous inspection. |
| 2013-06-13 |
37 |
observed the ice machine interior to be damaged in such a manner that plastic or insulation could enter the ice. repair the interior food contact surface in a food safe manner such that it is smooth and easily cleanable. -cdi the machine was turned off. |
| 2013-01-11 |
38 |
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 member to be working the grill with a braclet. |
| 2013-01-11 |
8 |
a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no handwashing sign at the front handsink. one was provided to th |
| 2013-01-11 |
14 |
a) equipment food-contact surfaces and utensils shall be clean to sight and touch.observed moldy tea nozzle. -cdi item was removed for cleaning. |
| 2013-01-11 |
14 |
(a) except as specified in ? (b) of this section; in a mechanical operation; the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90oc (194of); or less than: pf(1) for a stationary rack; single temperature |
| 2013-01-11 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2013-01-11 |
8 |
a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. pf (b) a handwashing sink may not be used for purposes other than handwashing. pf (c) an automatic handwashing facility shall be used in accordance with manu |
| 2013-01-11 |
47 |
b) the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other |
| 2013-01-11 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. observed no covered receptacle in the women's room. |
| 2013-01-11 |
52 |
a storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under ? 6 501.114; and clean. observed dumpster area to be soiled with leaf debris and grease/litter. keep the dumpster are |
| 2013-01-11 |
54 |
a) dressing rooms shall be used by employees if the employees regularly change their clothes in the establishment. (b) lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. observed cell pho |
| 2013-01-11 |
45 |
observed torn cooler gasket; broken dishmachine racks; and the metal shield of the food prep sink to be in need of recaulking due to mold. |
| 2013-01-11 |
1 |
a) 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 passing |